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Journal articles on the topic 'Amine biogene'

Author: Grafiati

Published: 4 June 2021

Last updated: 11 March 2023

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1

Einecke, Dirk. "Heilerde bindet biogene Amine." MMW - Fortschritte der Medizin 162, no. 12 (2020): 62. http://dx.doi.org/10.1007/s15006-020-0621-6.

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2

Lechner, W., A. Bergant, E. Sölder, M. Widschwendtner, and D. Kölle. "Steigerung der uterinen Aktivität durch biogene Amine." Gynäkologisch-geburtshilfliche Rundschau 33, no. 1 (1993): 338. http://dx.doi.org/10.1159/000272295.

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3

Schneider, Renate, F. Kreienbring, G. Bolduan, and Margitta Beck. "Biogene Amine in der Digesta von Schweinen." Archiv für Tierernaehrung 39, no. 12 (1989): 1021–29. http://dx.doi.org/10.1080/17450398909434377.

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4

Schmidtchen, Franz P. "Synthese und Bindungsverhalten eines künstlichen Rezeptors für biogene Amine /Synthesis and Complexing Features of an Artificial Receptor for Biogenic Amines." Zeitschrift für Naturforschung C 42, no. 4 (1987): 476–85. http://dx.doi.org/10.1515/znc-1987-0425.

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Abstract The synthesis of a ditopic linear receptor 3 consisting of an azacrown ether moiety for binding prim, ammonium functions and a macrotricyclic tetrahedral moiety for binding hydrophobic guest species is described. The covalent interconnection of these subunits was supposed to constitute a receptor with enhanced specificity towards dopamine-type biogenic amines. Host-guest complexation was studied in a competition method with potassium ion using ion selective electrodes. The binding features of 3 with a series of biogenic amines reveal that neither the absolute binding strength nor the

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5

Simon-Sarkadi, L., E. Szőke, and A. Kerekes. "Determination of free amino acid and biogenic amine contents of hungarian sparkling wines." Czech Journal of Food Sciences 22, SI - Chem. Reactions in Foods V (2004): S287—S289. http://dx.doi.org/10.17221/10683-cjfs.

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Comparative study was conducted on the basis of free amino acids and biogenic amines of Hungarian sparkling wines originated from 3 producers (Törley, Hungária, Balaton Boglár). Determination of amino acids and biogenic amines was accomplished by ion-exchange chromatography using an amino acid analyser. The dominant free amino acids in sparkling wines were proline and arginine and the major biogenic amine was spermidine. Based on results of chemometric analyses, free amino acid and biogenic amine contents seemed to be closely related to quality and the technology of sparkling wine making.

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6

Miličević, Borislav, Jurislav Babić, Đurđica Ačkar, et al. "Utjecaj tehnologije fermentacije imobiliziranim kvascima na prisutnost biogenih amina u pjenušcu." Glasnik zaštite bilja 40, no. 6 (2017): 12–16. http://dx.doi.org/10.31727/gzb.40.6.1.

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Novi trendovi na području sigurnosti hrane povećali su fokus na elemente i spojeve u tragovima koji mogu utjecati na ljudsko zdravlje, u koje se ubrajaju i biogeni amini. Biogeni amini su biološki aktivni dušični spojevi male molekulske mase. U vinu mogu nastati iz prekursora, djelovanjem mikroorganizama u bilo kojoj fazi proizvodnje. Cilj ovoga rada bio je ispitati utjecaj fermentacije imobiliziranim kvascima na sadržaj biogenih amina u pjenušcu. Kvantitativno određivanje provedeno je pomoću RP-HPLC (Reversed Phase High Performance Liquid Chromatography) te je utvrđeno da je pjenušac proizved

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7

MARCOBAL, Á., P. J. MARTÍN-ÁLVAREZ, M. C. POLO, R. MUÑOZ, and M. V. MORENO-ARRIBAS. "Formation of Biogenic Amines throughout the Industrial Manufacture of Red Wine." Journal of Food Protection 69, no. 2 (2006): 397–404. http://dx.doi.org/10.4315/0362-028x-69.2.397.

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Changes in biogenic amines (histamine, methylamine, ethylamine, tyramine, phenylethylamine, putrescine, and cadaver-ine) were monitored during the industrial manufacture of 55 batches of red wine. The origin of these amines in relation to must, alcoholic fermentation, malolactic fermentation, sulfur dioxide addition, and wine aging and the interactions between amines and their corresponding amino acids and pH were statistically evaluated in samples from the same batches throughout the elaboration process. Some amines can be produced in the grape or the musts (e.g., putrescine, cadaverine, and

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8

Mah, Jae-Hyung, Young Park, Young Jin, Jun-Hee Lee, and Han-Joon Hwang. "Bacterial Production and Control of Biogenic Amines in Asian Fermented Soybean Foods." Foods 8, no. 2 (2019): 85. http://dx.doi.org/10.3390/foods8020085.

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Fermented soybean foods possess significant health-promoting effects and are consumed worldwide, especially within Asia, but less attention has been paid to the safety of the foods. Since fermented soybean foods contain abundant amino acids and biogenic amine-producing microorganisms, it is necessary to understand the presence of biogenic amines in the foods. The amounts of biogenic amines in most products have been reported to be within safe levels. Conversely, certain products contain vasoactive biogenic amines greater than toxic levels. Nonetheless, government legislation regulating biogeni

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9

Gómez-Limia, Lucía, Roxana Cutillas, Javier Carballo, Inmaculada Franco, and Sidonia Martínez. "Free Amino Acids and Biogenic Amines in Canned European Eels: Influence of Processing Step, Filling Medium and Storage Time." Foods 9, no. 10 (2020): 1377. http://dx.doi.org/10.3390/foods9101377.

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This study evaluated the effects of the canning process and different filling media on the free amino acid and biogenic amine contents of eels. The main free amino acids were histidine, taurine and arginine, which constituted 72% of the free amino acids in raw eels. All steps in the canning process significantly altered the free amino acid content of eels, relative to raw samples. The changes were influenced by the step, the composition of the frying or filling medium and the storage time. The biogenic amine contents were very low in all samples. Histamine was not detected in either raw eels o

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10

Yoon, Koh, Choi, and Moon. "Effects of Soaking and Fermentation Time on Biogenic Amines Content of Maesil (Prunus Mume) Extract." Foods 8, no. 11 (2019): 592. http://dx.doi.org/10.3390/foods8110592.

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Maesil extract, a fruit-juice concentrate derived from Prunus mume prepared by fermenting with sugar, is widely used with increasing popularity in Korea. Biogenic amines in maesil extract were extracted with 0.4 M perchloric acid, derivatized with dansyl chloride, and detected using high-performance liquid chromatography. Among 18 home-made maesil extracts collected from different regions, total biogenic amine content varied from 2.53 to 241.73 mg/L. To elucidate the effects of soaking and fermentation time on biogenic amine content in maesil extract, maesil was soaked in brown sugar for 90 da

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11

Suzzi, Giovanna, Rosanna Tofalo, and Maria Schirone. "Prodotti della tradizione e contenuto di amine biogene alternative alla Low tyramine diet per la sostenibilità dei prodotti di nicchia e la salubrità del consumatore." Italian Journal of Agronomy 6, no. 2s (2011): 8. http://dx.doi.org/10.4081/ija.2011.6.s2.e8.

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12

KIM, HYEONG SANG, and SUN JIN HUR. "Effect of In Vitro Human Digestion on Biogenic Amine (Tyramine) Formation in Various Fermented Sausages." Journal of Food Protection 81, no. 3 (2018): 365–68. http://dx.doi.org/10.4315/0362-028x.jfp-17-372.

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ABSTRACT Biogenic amines are formed in various fermented foods by microbial amino acid decarboxylation activities, and ingestion of these amines may cause human illness. However, the effect of digestion on the biogenic amines in fermented sausages has not been studied. This study was conducted to determine the effect of in vitro human digestion with the enterobacteria Escherichia coli and Lactobacillus casei on concentrations of the biogenic amine tyramine in six types of fermented sausages. Tyramine concentration was not significantly changed until simulated digestion in the small intestine.

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13

Koller, Hayden, and Lewis B. Perkins. "Brewing and the Chemical Composition of Amine-Containing Compounds in Beer: A Review." Foods 11, no. 3 (2022): 257. http://dx.doi.org/10.3390/foods11030257.

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As microbreweries have flourished and craft beer brewing has expanded into a multibillion-dollar industry, the ingredients and techniques used to brew beer have changed and diversified. New brewing ingredients and techniques have led to increased concern over biogenic amines in the final product. Biogenic amine composition and concentration in beer, as well as the changes to the protein and amino acid content when adjuncts are used, have received little attention. A complex biochemical mixture, the proteins, amino acids, and biogenic amines undergo a variety of enzymatic and non-enzymatic cata

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14

Wójcik, Wojciech, Monika Łukasiewicz-Mierzejewska, Krzysztof Damaziak, and Damian Bień. "Biogenic Amines in Poultry Meat and Poultry Products: Formation, Appearance, and Methods of Reduction." Animals 12, no. 12 (2022): 1577. http://dx.doi.org/10.3390/ani12121577.

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Poultry meat is a source of many important nutrients, micro- and macro-elements, and biologically active substances. During meat storage, many physicochemical changes take place, also affecting the content of biologically active substances, including biogenic amines.They are formed as a result of three processes: decarboxylation of amino acids by microorganisms, reductive amination, and transamination of aldehydes and ketones, and as a result of activity of body tissues. Excessive consumption of biogenic amines shows toxic properties. The increasing consumption of poultry meat and the lack of

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15

Alfaia, C. M., M. F. Castro, V. A. Reis, et al. "Changes in the Profile of Free Amino Acids and Biogenic Amines During the Extended Short Ripening of Portuguese Dry-Cured Ham." Food Science and Technology International 10, no. 5 (2004): 297–304. http://dx.doi.org/10.1177/1082013204047597.

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Portuguese dry-cured hams were evaluated according to the profile of free amino acids and biogenic amines formation during an extended industrial short ripening process (5-12 months). The highest content of free amino acids was reached on the seventh month of curing. Major increases in content were in lysine, glutamic acid and arginine. The levels of biogenic amines-putrescine, cadaverine, hista-mine, tyramine, spermidine and spermine-analysed by reverse-phase HPLC with UV detection, showed wide fluctuations and variability during the ripening period studied. Spermine and cadaverine tended to

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16

Ebrahimi, Behzad, and Maryam Farshidi. "Innovative Approaches for the Degradation of Biogenic Amines in Foods." Current Nutrition & Food Science 15, no. 6 (2019): 627–28. http://dx.doi.org/10.2174/1573401314666180620161417.

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Biogenic Amines (BA) are low molecular weight organic bases that have biological activity, they can be formed and degraded as a result of normal metabolic activity in animals, plants and microorganisms, and are usually produced by the decarboxylation of amino acids. The most common biogenic amines which can be found in foods are aliphatic (putrescine, cadaverine, spermine, spermidine), aromatic (tyramine, phenylethyl amine) or heterocyclic (histamine, tryptamine) structures.

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17

Schwenke, K. D. "A. Askar und H. Treptow: Biogene Amine in Lebensmitteln — Vorkommen, Bedeutung und Bestimmung. 197 Seiten, 34 Abb., 47 Tab. Verlag Eugen Ulmer. Stuttgart 1986. Preis: 58,— DM." Food / Nahrung 32, no. 4 (1988): 420. http://dx.doi.org/10.1002/food.19880320433.

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18

Os, Van M., Van A. M. Vuuren, and S. F. Spoelstra. "Mechanisms of adaptation in sheep to overcome silage intake depression induced by biogenic amines." British Journal of Nutrition 77, no. 3 (1997): 399–415. http://dx.doi.org/10.1079/bjn19970041.

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Effects of biogenic amines on silage intake and rumen fermentation during dietary changes were studied in sheep. Two direct-cut grass silages were prepared from a single grass sward, one untreated (WAS) and one treated with 4·0 litres formic acid (850 ml/1) per tonne (FAS). Diets of FAS, and FAS supplemented with 7·2 g biogenic amined/kg DM (FAS +A), were offered ad libitum, once daily to four rumen-cannulated, and four intact wethers in a repeated crossover design experiment. During a pre-period before each crossover, the animals were offered either the silage low in biogenic amines (FAS), or

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19

Noack, J. "Biogene Amine in der Ernährung. Herausgegeben von Dorothea M. Beutling. XI und 265 Seiten, zahlreiche Abbildungen und Tabellen. Springer Verlag, Berlin, Heidelberg, New York 1996. Preis: 128,– DM." Food / Nahrung 40, no. 6 (1996): 353. http://dx.doi.org/10.1002/food.19960400629.

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20

Pereira, Vanda, Ana C. Pereira, Juan P. Pérez Trujillo, Juan Cacho, and José C. Marques. "Amino Acids and Biogenic Amines Evolution during theEstufagemof Fortified Wines." Journal of Chemistry 2015 (2015): 1–9. http://dx.doi.org/10.1155/2015/494285.

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The current study was focused on the impact of accelerated ageing (heating step) on the amino acid and biogenic amine profiles of fortified wines. In this sense, three Madeira wines from two commonly used grape varieties (one red and the other white) were analysed during the heating, at standard (45°C, 3 months) and overheating (70°C, 1 month) conditions, following a precolumn derivatization procedure using iodoacetic acid,o-phthaldialdehyde, and 2-mercaptoethanol, carried out in the injection loop prior to RP-HPLC-FLD detection. Eighteen amino acids were identified, with arginine being the mo

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21

Borges, Cristine Vanz, Aline Nunes, Vladimir Eliodoro Costa, et al. "Tryptophan and Biogenic Amines in the Differentiation and Quality of Honey." International Journal of Tryptophan Research 15 (January 2022): 117864692211020. http://dx.doi.org/10.1177/11786469221102098.

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Honey is a natural product with beneficial properties to health and has different characteristics depending on the region of production and collection, flowering, and climate. The presence of precursor amino acids of- and biogenic amines can be important in metabolomic studies of differentiation and quality of honey. We analyzed 65 honeys from 11 distinct regions of the State of Santa Catarina (Brazil) as to the profile of amino acids and biogenic amines by HPLC. The highest L-tryptophan (Trp), 5-hydroxytryptophan (5-OH-Trp), and tryptamine (Tryp) levels were detected in Cfb climate and harves

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22

Yıldız Akgül, Filiz, Atila Yetişemiyen, Ebru Şenel, Fügen Durlu-Özkaya, Şebnem Öztekin, and Ebru Şanlı. "Effects of Microorganism Count and Physicochemical Properties of Tulum and Kashar Cheeses to Biogenic Amine Formation." Turkish Journal of Agriculture - Food Science and Technology 7, no. 4 (2019): 560. http://dx.doi.org/10.24925/turjaf.v7i4.560-566.1877.

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In this research, biogenic amine types and quantity of Tulum and Kashar cheeses were determined. In addition, the relationship between biogenic amines and some microbiological-chemical properties of cheese samples were investigated. The contents of tryptamine, phenylethylamine, putrecine, cadaverine, histamine, tyramine of totally 40 samples (20 of each cheese) were examined. While only one sample of Tulum cheeses had no biogenic amines, different levels of biogenic amines were determined in other samples. No significant relation was confirmed between the biogenic amine quantity and total aero

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23

Calzada, Javier, Ana del Olmo, Antonia Picón, Pilar Gaya, and Manuel Nuñez. "Reducing Biogenic-Amine-Producing Bacteria, Decarboxylase Activity, and Biogenic Amines in Raw Milk Cheese by High-Pressure Treatments." Applied and Environmental Microbiology 79, no. 4 (2012): 1277–83. http://dx.doi.org/10.1128/aem.03368-12.

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ABSTRACTBiogenic amines may reach concentrations of public health concern in some cheeses. To minimize biogenic amine buildup in raw milk cheese, high-pressure treatments of 400 or 600 MPa for 5 min were applied on days 21 and 35 of ripening. On day 60, counts of lactic acid bacteria, enterococci, and lactobacilli were 1 to 2 log units lower in cheeses treated at 400 MPa and 4 to 6 log units lower in cheeses treated at 600 MPa than in control cheese. At that time, aminopeptidase activity was 16 to 75% lower in cheeses treated at 400 MPa and 56 to 81% lower in cheeses treated at 600 MPa than in

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24

Vinci, Giuliana, and Lucia Maddaloni. "Biogenic Amines in Alcohol-Free Beverages." Beverages 6, no. 1 (2020): 17. http://dx.doi.org/10.3390/beverages6010017.

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Biogenic amines are ubiquitous bioactive compounds that are synthesized by living organisms and perform essential functions for their metabolism. In the human diet, their excessive intake can cause food poisoning. In food, especially in alcohol-free beverages, biogenic amines can be synthesized by enzymes, naturally present in raw materials, or by microorganisms, which may be naturally present in the matrix or be added during beverage transformation processes. For this reason, in alcohol-free beverages, biogenic amine amount can be considered, above a certain level, as undesired microorganism

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25

Lee, Jun-Hee, Young Jin, Young Park, Se Yun, and Jae-Hyung Mah. "Formation of Biogenic Amines in Pa (Green Onion) Kimchi and Gat (Mustard Leaf) Kimchi." Foods 8, no. 3 (2019): 109. http://dx.doi.org/10.3390/foods8030109.

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In this study, biogenic amine content in Pa (green onion) kimchi and Gat (mustard leaf) kimchi, Korean specialty kimchi types, was determined by high-performance liquid chromatography (HPLC). Many kimchi samples contained low levels of biogenic amines, but some samples had histamine and tyramine content over the safe levels. Based on the comparative analysis between the ingredient information on food labels and biogenic amine content of kimchi samples, Myeolchi-aekjeot appeared to be an important source of biogenic amines in both kimchi. Besides, through the 16s rRNA sequence analysis, Lactoba

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26

Vale, Silvana R., and M. Beatriz A. Glória. "Determination of Biogenic Amines in Cheese." Journal of AOAC INTERNATIONAL 80, no. 5 (1997): 1006–12. http://dx.doi.org/10.1093/jaoac/80.5.1006.

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Abstract A liquid chromatographic (LC) procedure for determining 10 biogenic amines in cheese is described. The method is based on ion-pair chromatography on a reversed-phase column with postcolumn derivatization with o-phthaldialdehyde and fluorometric detection. It allowed simultaneous determination of 10 amines in &lt;80 min: histamine, tyramine, tryptamine, 2-phenylethylamine, serotonin, agmatine,spermine, spermidine, putrescine, and cadaverine. Linearity for each amine was observed between 0.5 and 6.0 μg/mL. Detection limits ranged from 0.004 to 0.009 μg/20 μL, and determination limit

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27

PONS-SÁNCHEZ-CASCADO, S., M. T. VECIANA-NOGUÉS, S. BOVER-CID, A. MARINÉ-FONT, and M. C. VIDAL-CAROU. "Volatile and Biogenic Amines, Microbiological Counts, and Bacterial Amino Acid Decarboxylase Activity throughout the Salt-Ripening Process of Anchovies (Engraulis encrasicholus)." Journal of Food Protection 68, no. 8 (2005): 1683–89. http://dx.doi.org/10.4315/0362-028x-68.8.1683.

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Chemical and microbiological parameters were studied during the industrial production of salt-ripened anchovies (Engraulis encrasicholus). Gradual acidification and increases in the proteolysis index and in total volatile basic nitrogen were observed. At the end of the maturing process, the values reached pH 5.55 ± 0.03, 21.33 ± 5.82%, and 44.06 ± 12.47 mg/100 g, respectively. In the three studied anchovy batches, the biogenic amines tyramine, histamine, putrescine, cadaverine, and agmatine increased during ripening. The highest values were found in the batch where initial microbial load was h

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28

BAIXAS-NOGUERAS, S., S. BOVER-CID, M. T. VECIANA-NOGUÉS, A. MARINÉ-FONT, and M. C. VIDAL-CAROU. "Biogenic Amine Index for Freshness Evaluation in Iced Mediterranean Hake (Merluccius merluccius)." Journal of Food Protection 68, no. 11 (2005): 2433–38. http://dx.doi.org/10.4315/0362-028x-68.11.2433.

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Biogenic amine accumulation was studied during the ice storage of Mediterranean hake. Sensory analysis and counts of Shewanella, Pseudomonas, enterobacteria, psychrotrophic, and mesophilic bacteria provided complementary information on hake spoilage. Putrescine and cadaverine were the main amines accumulated, whereas histamine and tyramine were minor amines but had qualitative interest from the hygienic point of view. Although all biogenic amines were less abundant than in pelagic fish, they may also be used as indicators of freshness and/or spoilage in hake. Cadaverine was the amine best corr

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29

BOVER-CID, SARA, MARTA HUGAS, MARIA IZQUIERDO-PULIDO, and M. CARMEN VIDAL-CAROU. "Reduction of Biogenic Amine Formation Using a Negative Amino Acid–Decarboxylase Starter Culture for Fermentation of Fuet Sausages." Journal of Food Protection 63, no. 2 (2000): 237–43. http://dx.doi.org/10.4315/0362-028x-63.2.237.

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The ability of Lactobacillus sakei CTC494, a negative amino acid–decarboxylase starter culture, to reduce biogenic amine accumulation during sausage fermentation and storage at 4 and 19°C was studied. The effect on the amine formation of the tyramine producer Lactobacillus curvatus CTC371, as a positive strain, was also examined in comparison to a spontaneous fermentation process without starter culture (control batch). The polyamines spermine, spermidine, and diaminopropane were not influenced by the ripening, and their levels slightly decreased in all the batches throughout the storage. Tyra

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30

LIU, FANG, LIHUI DU, WEIYAN XU, et al. "Production of Tyramine by Enterococcus faecalis Strains in Water-Boiled Salted Duck." Journal of Food Protection 76, no. 5 (2013): 854–59. http://dx.doi.org/10.4315/0362-028x.jfp-12-487.

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The potential to produce biogenic amines was investigated with 15 Lactococcus lactis and 15 Enterococcus faecalis strains isolated from water-boiled salted duck. The production of biogenic amines from the isolated strains grown in de Man Rogosa Sharpe broth containing precursor amino acids was determined by thin-layer chromatography and high-performance liquid chromatography. None of the L. lactis strains produced any biogenic amines, whereas 12 strains of E. faecalis produced tyramine and β-phenylethylamine. PCR assays were used to detect the presence of tyrosine decarboxylase genes in all of

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31

Hutařová, Zdeňka, Vladimír Večerek, Petr Maršálek, Iva Steinhauserová, and Gabriela Bořilová. "Changes in biogenic amine concentrations in meat of eviscerated pheasants (Phasianus colchicus) during storage at 7 °C." Acta Veterinaria Brno 82, no. 2 (2013): 169–74. http://dx.doi.org/10.2754/avb201382020169.

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In our study, we tested biogenic amine concentrations in 20 eviscerated pheasants killed by pithing (the slaughtering technique in which the spinal cord of the animals is severed and their brain is destroyed) and stored at 7 °C for 21 days. Biogenic amine concentrations in breast and thigh muscles were analysed by reverse phase liquid chromatography. In the thigh muscle, the highest increases during the storage time were found in cadaverine (20.17 ± 18.66 mg/kg), putrescine (4.39 ± 4.17 mg/kg) and tyramine (15.20 ± 16.88 mg/kg) concentrations. Changes of biogenic amine concentrations in the br

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32

Li, Tong, Ruiguo Wang, and Peilong Wang. "The Development of an Ultra-Performance Liquid Chromatography–Tandem Mass Spectrometry Method for Biogenic Amines in Fish Samples." Molecules 28, no. 1 (2022): 184. http://dx.doi.org/10.3390/molecules28010184.

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Biogenic amines (BAs) are a group of substances that are formed from amino acids by decarboxylation or amination and transamination of aldehydes and ketones. They may have either an aliphatic, aromatic, or heterocyclic structure. Their quantity determines their effects and optimum amounts are essential for physiological functions, but excess BAs causes various toxic effects throughout the human body. In our study, to rapidly determine 14 BAs (histamine, tyramine, dopamine, tryptamine, serotonin, putrescine, spermine, spermidine, octopamine, benzylamine, 1-Phenylethanamine, cadaverine, 2-Phenet

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Gobbi, Laura, Salvatore Ciano, Mattia Rapa, and Roberto Ruggieri. "Biogenic Amines Determination in “Plant Milks”." Beverages 5, no. 2 (2019): 40. http://dx.doi.org/10.3390/beverages5020040.

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“Plant milks” are water-based beverages, such as, extracts from cereals, pseudo-cereals, oil seeds, legumes or fruits. Plant milk consumption is rising in European and North American markets due to problems related to cow milk allergies, intolerances, but also because of vegan diets and sensitivity to environmental issues. There is no specific regulation for these beverages, therefore their composition can vary considerably, even in the same category. The aim of this study is to characterize the main categories of cereal and pseudo-cereal milks on the market by studying the profile of 8 biogen

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34

Jin, Young Hun, Jae Hoan Lee, Young Kyung Park, Jun-Hee Lee, and Jae-Hyung Mah. "The Occurrence of Biogenic Amines and Determination of Biogenic Amine-Producing Lactic Acid Bacteria in Kkakdugi and Chonggak Kimchi." Foods 8, no. 2 (2019): 73. http://dx.doi.org/10.3390/foods8020073.

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In this study, biogenic amine content in two types of fermented radish kimchi (Kkakdugi and Chonggak kimchi) was determined by high performance liquid chromatography (HPLC). While most samples had low levels of biogenic amines, some samples contained histamine content over the toxicity limit. Additionally, significant amounts of total biogenic amines were detected in certain samples due to high levels of putrefactive amines. As one of the significant factors influencing biogenic amine content in both radish kimchi, Myeolchi-aekjoet appeared to be important source of histamine. Besides, tyramin

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35

IZQUIERDO CAÑAS, P. M., S. GÓMEZ ALONSO, P. RUIZ PÉREZ, S. SESEÑA PRIETO, E. GARCÍA ROMERO, and M. LL PALOP HERREROS. "Biogenic Amine Production by Oenococcus oeni Isolates from Malolactic Fermentation of Tempranillo Wine." Journal of Food Protection 72, no. 4 (2009): 907–10. http://dx.doi.org/10.4315/0362-028x-72.4.907.

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In this article, we examine the production of biogenic amines, histamine, putrescine, tyramine, and cadaverine by 90 strains of Oenococcus oeni isolated from different cellars of Castilla-La Mancha (Spain) during wine malolactic fermentation. Amino biogenic capacity of strains was qualitatively analyzed on agar. After that, production of amines on a synthetic medium and on wine, and presence in strains of histidine, ornithine, and tyrosine decarboxylase genes were determined. Only two strains were able to produce histamine or putrescine, both on synthetic medium and wine. The presence of the c

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Masini, Emanuela, Danielle Bani, Cosimo Marzocca, et al. "Pea Seedling Histaminase as a Novel Therapeutic Approach to Anaphylactic and Inflammatory Disorders." Scientific World JOURNAL 7 (2007): 888–902. http://dx.doi.org/10.1100/tsw.2007.139.

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Amine oxidases (AOs) are ubiquitous enzymes involved in the metabolism of biogenic amines. Copper AOs (Cu-AOs) catalyze the oxidative deamination of primary amine groups of several biogenic amines, such as putrescine, cadaverine, and histamine. In the present review, the effects of a plant amine oxidase (Cu-AO, histaminase, EC1.4.3.6) purified from pea seedlings in the modulation of IgE-mediated allergic reactions, and in the prevention of cardiac and splachnic postischemic reperfusion damage are reported.

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ORDÓÑEZ, ANA I., FRANCISCO C. IBÁÑEZ, PALOMA TORRE, and YOLANDA BARCINA. "Formation of Biogenic Amines in Idiazábal Ewe's-Milk Cheese: Effect of Ripening, Pasteurization, and Starter." Journal of Food Protection 60, no. 11 (1997): 1371–75. http://dx.doi.org/10.4315/0362-028x-60.11.1371.

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The importance of biogenic amines stems from their toxicity and their potential as a cause of food poisoning. After fish, cheese has been the foodstuff most often responsible for cases of food poisoning caused by ingestion of biogenic amines. Changes in biogenic amine (histamine, tyramine, putrescine, cadaverine, tryptamine, isopentylamine, spermidine, and phenylethylamine) content during the ripening of a cheese made from raw ewe's milk were studied, together with the effects of pasteurization and a commonly used commercial starter and indigenous starter cultures. Biogenic amines were determi

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Kwak, Hee Jung, Jae Young Kim, Hyun Sook Lee, and Soon Mi Kim. "Formation of Biogenic Amines by Lactobacillus plantarum Isolated from Makgeolli." Korean Journal of Food Science and Technology 46, no. 4 (2014): 438–45. http://dx.doi.org/10.9721/kjfst.2014.46.4.438.

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NADON, C. A., M. A. H. ISMOND, and R. HOLLEY. "Biogenic Amines in Vacuum-Packaged and Carbon Dioxide-Controlled Atmosphere-Packaged Fresh Pork Stored at −1.5°C." Journal of Food Protection 64, no. 2 (2001): 220–27. http://dx.doi.org/10.4315/0362-028x-64.2.220.

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Biogenic amines are formed in foods as a result of amino acid decarboxylation catalyzed by bacterial enzymes. When consumed in sufficient quantities, these compounds will cause headache, hypertension, fever, and heart failure. Technologies such as vacuum packaging and carbon dioxide–modified atmosphere packaging (CO2-MAP), when combined with low-temperature storage (−1.5°C), allow fresh pork to have a storage life long enough for export to overseas markets. During low-temperature storage of pork in these packaging systems, the lactic acid bacteria (LAB), which possess the enzymes for biogenic

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Shan, Pei-Hui, Zhi-Rui Zhang, Dong Bai, Bing Bian, Zhu Tao, and Xin Xiao. "Supramolecular self-assemblies of inverted cucurbit[7]uril with biogenic amines." New Journal of Chemistry 43, no. 1 (2019): 407–12. http://dx.doi.org/10.1039/c8nj04697b.

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The binding interactions between six biogenic amine guests and the iQ[7] host were investigated. The experimental results have revealed that iQ[7] shows strong binding affinity towards five of the studied biogenic amines, but not histamine, and that the binding sites are different depending on the structure of the biogenic amine.

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Ekici, Kamil, and Abdullah Khalid Omer. "Biogenic amines formation and their importance in fermented foods." BIO Web of Conferences 17 (2020): 00232. http://dx.doi.org/10.1051/bioconf/20201700232.

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Biogenic amines (BAs) are low molecular weight organic bases with an aliphatic, aromatic, or heterocyclic structure which have been found in many foods. biogenic amines have been related with several outbreaks of food-borne intoxication and are very important in public health concern because of their potential toxic effects. The accumulation of biogenic amines in foods is mainly due to the presence of bacteria able to decarboxylate certain amino acids. Biogenic amines are formed when the alpha carboxvl group breaks away from free amino acid precursors. They are colled after the amino acid they

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Veselá, M., M. Drdák, and S. Standara. "Relation between free amino acids and the biogenic amines contents in green tomatoes inoculated with Lactobacillus plantarum." Czech Journal of Food Sciences 21, No. 2 (2011): 51–58. http://dx.doi.org/10.17221/3477-cjfs.

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The aim of the work presented here was the evaluation of the profile of free amino acids as the possible precursors of biogenic amines (BAs) in tomatoes and its changes during tomato ripening. Hygienically significant amounts of BAs can be formed by the action of amino acid decarboxylases provided the tomatoes contain a high enough amount of free amino acids. In view of this, the effect was studied of Lactobacillus plantarum strains 976H and 3626 on the BAs formation in green tomatoes. Homogenates of green tomatoes were adjusted to the model conditions of conservation by the addition of NaCl t

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Lauweryns, J. M., and L. Van Ranst. "Immunocytochemical localization of aromatic L-amino acid decarboxylase in human, rat, and mouse bronchopulmonary and gastrointestinal endocrine cells." Journal of Histochemistry & Cytochemistry 36, no. 9 (1988): 1181–86. http://dx.doi.org/10.1177/36.9.2900264.

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Aromatic L-amino acid decarboxylase (AADC) catalyzes the cellular decarboxylation of L-aromatic amino acids and is therefore involved in the synthesis of several biogenic amines. Application of the indirect immunoperoxidase method on human, rat, and mouse tissues using specific antibodies to AADC revealed all AADC-containing cells. Besides mast cells and adrenergic nerve fibers, the following cells were immunostained: neuroendocrine cells in the tracheobronchial epithelium; neuroepithelial bodies in the bronchopulmonary epithelium; Kultschitzky cells in the small intestine and appendix as well

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Aisien, S. O., and R. D. Walter. "Biogenic-amine acetylation: an additional function of the N-acetyltransferase from Fasciola hepatica." Biochemical Journal 291, no. 3 (1993): 733–37. http://dx.doi.org/10.1042/bj2910733.

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The previously described polyamine N-acetyltransferase from Fasciola hepatica has been observed to have an additional function, the acetylation of biogenic amines. The activities for biogenic amines, diamines and polyamines were in a constant ratio throughout the purification process. Biogenic amines found to be substrates for the enzyme included tyramine, tryptamine, beta-phenylethylamine and histamine, with Km values of 0.12 mM, 0.26 mM, 0.30 mM and 0.76 mM respectively. Octopamine, 5-hydroxytryptamine and alpha-phenylethylamine were also acceptable as substrates, though to a lesser degree.

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Veciana-Nogues, María Teresa, Teresa Hernandez-Jover, Abel Marine-Font, and María Del Carmen Vedal-Carou. "Liquid Chromatographic Method for Determination of Biogenic Amines in Fish and Fish Products." Journal of AOAC INTERNATIONAL 78, no. 4 (1995): 1045–50. http://dx.doi.org/10.1093/jaoac/78.4.1045.

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Abstract A liquid chromatographic method with postcolumn derivatization is described for determination of biogenic amines in fish and fish products. Histamine, tyramine, serotonin, β-phenylethylamine, tryptamine, putrescine, cadaverine, agmatine, spermine, and spermidine can be determined in less than 60 min. Routine sample preinjection treatment implies only 2 extractions with 0.6N perchloric acid and filtration through a 0.45 μm filter. Lack of interferences from volatile amines, amino acids, and dipeptides was verified. Results of reliability study were satisfactory. The proposed method was

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LI, JIA, HAIZHI HUANG, WEI FENG, et al. "Dynamic Changes in Biogenic Amine Content in the Traditional Brewing Process of Soy Sauce." Journal of Food Protection 82, no. 9 (2019): 1539–45. http://dx.doi.org/10.4315/0362-028x.jfp-19-035.

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ABSTRACT A high concentration of biogenic amines have been reported to be hazardous for human health. This article is an analytical report on one lot to identify the changes of biogenic amines in each period of soy sauce brewing and clarify the key control point for biogenic amine production. The content of putrescine, cadaverine, spermidine, spermine, tryptamine, phenylethylamine, histamine, serotonin, tyramine, and agmatine was detected in the koji-making and fermenting process. The content of putrescine increased from 27.11 ± 1.05 to 185.86 ± 1.18 mg/kg in the koji-making process, indicatin

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NOVELLA-RODRÍGUEZ, SONIA, M. TERESA VECIANA-NOGUÉS, ARTUR X. ROIG-SAGUÉS, ANTONIO J. TRUJILLO-MESA, and M. CARMEN VIDAL-CAROU. "Comparison of Biogenic Amine Profile in Cheeses Manufactured from Fresh and Stored (4°C, 48 Hours) Raw Goat's Milk." Journal of Food Protection 67, no. 1 (2004): 110–16. http://dx.doi.org/10.4315/0362-028x-67.1.110.

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In this study, the evolution of microbial counts, biogenic amine contents, and related parameters (pH, moisture, and proteolysis) in goat cheese made from fresh raw milk or raw milk stored for 48 h at 4°C was examined. In both cases the milk was nonpasteurized. This study was designed to evaluate the effect of milk quality on the profile of biogenic amines in relation to the evolution of the microbial population during cheese making. Cheese made from raw milk stored for 48 h at 4°C showed the highest microbial counts and biogenic amine levels. The storage of milk under refrigeration caused sig

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BOVER-CID, SARA, MARIA IZQUIERDO-PULIDO, and M. CARMEN VIDAL-CAROU. "Mixed Starter Cultures To Control Biogenic Amine Production in Dry Fermented Sausages." Journal of Food Protection 63, no. 11 (2000): 1556–62. http://dx.doi.org/10.4315/0362-028x-63.11.1556.

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Several combinations of an amine-negative Lactobacillus sakei strain, along with proteolytic Staphylococcus carnosus or Staphylococcus xylosus strains, were used to study the influence of mixed starter cultures on biogenic amine production during the manufacture of dry fermented sausages. Changes in pH, water content, proteolysis, microbial counts, and biogenic amine contents were simultaneously examined in a spontaneously fermented batch and in three mixed starter-mediated batches. A double-controlled microbial charge initially inoculated as mixed starter culture of L. sakei and Staphylococcu

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KANG, YOUNG MI, MIN JOO KIM, SUN YOUNG PARK, MIN SOO HEU, and JIN-SOO KIM. "Survey and Exposure Assessment of Biogenic Amines in Fish Species Commonly Consumed in Korea." Journal of Food Protection 82, no. 1 (2018): 151–58. http://dx.doi.org/10.4315/0362-028x.jfp-18-258.

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ABSTRACTBecause of the increased awareness of the health benefits of fish, fish consumption has increased each year in several countries, including Korea. However, fish consumption is associated with acute toxicity owing to the presence of biogenic amines in rapidly spoiling fish. Several food safety agencies have established standards for acceptable histamine concentrations in some restrictive fish and fishery products; however, such standards are not available for other species. We aimed to generate data from biogenic amine monitoring to evaluate the safety of fish commonly consumed in Korea

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Munir, Muhammad Abdurrahman, and Khairiahi Haji Badri. "The Importance of Derivatizing Reagent in Chromatography Applications for Biogenic Amine Detection in Food and Beverages." Journal of Analytical Methods in Chemistry 2020 (January 2, 2020): 1–14. http://dx.doi.org/10.1155/2020/5814389.

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Biogenic amines (BA) are chemical compounds formed in foods that contain protein, allowing the foods to undergo a bacterial degradation process. Biogenic amines are labeled as toxic food because its consumption exceeding the FDA regulation (50 mg/kg) can be harmful to humans. Some countries also have regulations that prohibit the consumption of biogenic amines in high concentrations, especially histamine. The chromatography methods generally applied by researchers are liquid chromatography (LC) and gas chromatography (GC), where the use of a derivatization reagent is necessary to increase thei

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