Impact of Biogenic Amines on Food Quality and Safety

A new HBT-quinolinium platform for optical detection of biogenic amines and its application in food quality monitoring

Biogenic amines (BAs) are critical biomolecules that play key roles in physiological processes and serve as important indicators in food safety, clinical diagnostics, and environmental monitoring. Therefore, sensitive, selective, and rapid tools are required for BA detection. This study explores the synthesis and applications of a new fluorescent probe (DBQ) for detecting BAs, focusing on their fluorescence response mechanisms. DBQ offers a promising alternative due to its high selectivity, sharp color change, low detection limit (0.057 μM for cadaverine), long lifetime (τ ≈ 2.40 ns), rapid response (15 min), low cytotoxicity (over 90 % cell viability in the presence of 10.0 μM of DBQ) and favorable photophysical properties, including large Stokes shift (213 nm in CHCl3). In addition, DBQ displays solvent-dependent intramolecular charge transfer (ICT), resulting in solvatochromism. The developed smartphone sensing system was applied to the detection of BAs. The developed sensing test kit responds quickly to the presence of volatile biogenic amines, with notable visible response and high selectivity. In on-site analysis, we were able to successfully use these test strips for non-destructive evaluation of chicken and cheese freshness with the use of a smartphone. Therefore, the current study will contribute to improving food safety and reduce food loss and waste by developing new bioanalytical technologies that offer chemical information about the composition of food, which is extremely valuable for enhancing traceability and extending food shelf life.

Biogenic amines detection in food: Emerging trends in electrochemical sensors

Amines are ubiquitous in living organisms and play essential roles in various physiological functions, including neurotransmission, hormonal regulation, cell signalling, and metabolism. In daily life, amines are found in cosmetics, pharmaceuticals, and foods. However, biogenic amines, formed through amino acid decarboxylation during food degradation, present a significant health risk, especially when combined with nitrites and nitrates in foods. Therefore, stringent control measures are essential. Thus, the development of user-friendly sensor devices for on-site monitoring of these molecules is a crucial area of research, because limited portable and simple options for amine detection and quantification are currently available. Electrochemical sensors offer an attractive solution for reliable and sensitive on-site measurements. With these sensors it is possible to carry out measurements, without complex sample processing. This review provides an overview of advancements in electrochemical sensors for detecting and quantifying various amines, highlighting the potential of different sensor configurations, sensing elements, and underlying detection mechanisms.

Effect of LacBS/LacBP on biogenic amines degradation, physicochemical property, and flavor of Huangjiu

Enzymatic reduction of biogenic amines (BAs) in fermented foods is effective and safe, with minimal impact on food flavor and the fermentation process. This study aimed to efficiently reduce BAs in Huangjiu using laccase. LacBS, LacBP, and LacBV demonstrated extensive substrate specificity for BAs. Additionally, these three laccases were resistant to acidic conditions and stable across a wide ethanol range (3-24 % vol). The effect of temperature on the ability of the three laccases to degrade BAs in Huangjiu was investigated, revealing that LacBS and LacBP had higher total BAs degradation than LacBV at 30 °C + 80 °C. Furthermore, synergistic LacBS/LacBP (at a 1:1 ratio) treatment efficiently increased the degradation of BAs in Huangjiu Sp.4, Sp.8, and Sp.10 by 68.93 %, 72.1 %, and 75.37 %, respectively, without affecting the flavor profile or physicochemical properties. Synergistic laccase system for BAs degradation might be a potential "green technology" for industries of traditional fermented foods.

A dummy template molecularly imprinted polymer-coated fiber array extraction for simultaneous HPLC analysis of eight biogenic amines in fermented horse milk

BACKGROUND

Biogenic amines (BAs) are low molecular weight nitrogenous compounds present in various foods. While physiologically essential in trace amounts, elevated concentrations of BAs pose health risks, including serving as precursors to carcinogens. In fermented foods such as kumiss-a traditional fermented horse milk-the quantitative assessment of BAs is critical due to their health implications. However, the wide range of logP and pKa values among BAs presents significant challenges for their simultaneous extraction and accurate analysis.

RESULT

This study introduces a novel approach for the simultaneous extraction of eight BAs in kumiss using dummy molecularly imprinted polymer (DMIP) coated fibers. The DMIP was synthesized using diethylamine dansyl chloride as a derivatized template, enabling selective recognition of eight BA derivatives. The fabricated coated fibers, which are reusable and cost-effective, were integrated into an array device for high-throughput solid-phase microextraction (SPME), achieving an average extraction time of less than 2 min per sample. The SPME method demonstrated high recoveries (70.06-110.92 %) when coupled with high-performance liquid chromatography (HPLC) analysis. Linear calibration curves were established between the peak area and the concentration of BAs over the range of 0.2-10 mg L-1, with high regression coefficients (>0.99) and low detection limits (0.025-0.123 mg L-1). The DMIP coated fiber array extraction device provided highly selective and efficient separation of BA derivatives from complex matrices, as successfully demonstrated using kumiss samples.

SIGNIFICANCE AND NOVELTY

This study presents a novel dummy molecular imprinting strategy for the fabrication of DMIP coated fiber array for SPME, addressing the limitations of traditional methods in the simultaneous recognition of structurally diverse BAs. This approach significantly enhances the efficiency and selectivity of BA analysis, which is essential for the quality control of fermented foods.

Effect of Ripening Temperature on Microbial Safety and Biogenic Amine Levels in Rennet Cheeses Produced from Raw Cow Milk

Europe is the largest producer and consumer of cheese, with growing interest in raw milk cheeses due to their natural qualities and unique flavor. However, the absence of pasteurization increases the risk of pathogens and biogenic amines (BAs), which can cause foodborne illnesses. This study examined the effect of two ripening temperatures (5 °C and 12 °C) on microbial quality and BAs in rennet cheeses made from unpasteurized cow's milk over 63 days. Microbial counts and BAs were analyzed at nine ripening stages (0, 7, 14, 21, 28, 35, 42, 50, and 63 days). BAs, including histamine, tyramine, tryptamine, and putrescine, were quantified using high-performance liquid chromatography (HPLC) with a UV/VIS DAD detector. Microbiological tests followed ISO standards, assessing total microorganisms, lactic acid bacteria, molds, yeasts, E. coli, Enterobacteriaceae, coagulase-positive staphylococci, Salmonella spp., L. monocytogenes, and Campylobacter spp. Data were analyzed using ANOVA with Bonferroni correction (P < 0.05). Although raw milk samples did not meet hygiene standards, neither the milk nor cheese contained Salmonella spp., L. monocytogenes, or Campylobacter spp. Ripening temperature significantly affected BA levels, with cheeses ripened at 12 °C showing higher total BAs (464.08 mg/kg) than those at 5 °C (296.63 mg/kg), with tyramine being most prevalent. A positive correlation was found between raw milk use and increased tyramine levels, further elevated by higher ripening temperatures. The presence of hygiene indicator microorganisms (molds, yeasts, staphylococci, E. coli, Enterobacteriaceae) and elevated BA levels highlight the need for strict control measures to ensure cheese safety.

Detection of biogenic amines using a ylidenemalononitrile enamine-based fluorescence probe: Applications in food quality control

Biogenic amines (BAs) are a class of nitrogen-containing natural organic compounds. Elevated levels of BAs are a reliable indicator of food spoilage and pose a significant risk to human health. Thus, the development of real-time sensors for BAs monitoring is crucial. In this study, we present a novel fluorescence probe, TP-A, based on ylidenemalononitrile enamine, which can detect various BAs including putrescine, cadaverine, and spermine. TP-A exhibits a significant fluorescence intensity increase at 600 nm in the presence of these BAs in an aqueous system, which can effectively monitor BAs in representative vegetable onion tissues. Notably, TP-A-loaded filter paper has been developed into test strips for real-time monitoring of BAs released from shrimp under different temperatures. This work offers a precise method for probing the release of BAs in real food samples, which is promising for application in food quality control.

Pesticides of natural origin as safer alternatives to synthetic pesticides: Identification of hinokitiol, tebuconazole and 2,4-D metabolites and evaluation of their impact on cereals

The persistence of synthetic pesticides in ecosystems and the accumulation of their metabolites, which may have unknown toxicological properties, pose significant ecological and health risks. These compounds disrupt key plant metabolic pathways, affecting the synthesis of amino acids, secondary metabolites, and phytohormones, ultimately influencing plant growth, development, and food quality. Natural allelochemical compounds, such as hinokitiol (β-thujaplicin), present promising alternatives due to their biopesticidal properties and lower environmental persistence. This study, for the first time, verifies the hypothesis that pesticides of natural origin are metabolized more rapidly and cause less disruption to plant metabolism compared to synthetic pesticides, thereby reducing ecological and health risks. This study evaluated the metabolic effects of applying hinokitiol, and synthetic pesticides, 2,4-dichlorophenoxyacetic acid and tebuconazole (1-(4-chlorophenyl)-4,4-dimethyl-3-(1H-1,2,4-triazol-1-ylmethyl)pentan-3-ol), to wheat and barley under controlled conditions. A metabolic fingerprinting liquid chromatography-mass spectrometry (LC-MS)/MS approach was applied to comprehensively assess the global metabolic response of the plants to both natural and synthetic pesticides. High-resolution LC-Full-MS/ddMS2 was employed to identify pesticide metabolites and track their degradation kinetics over a four-week period. This study evaluated the influence of biopesticides on the biosynthesis of amino acids, L-phenylalanine, L-tyrosine, and L-tryptophan, in treated plants. Hinokitiol induced modest changes in biogenic amine profiles (up to 50 % alterations), in contrast to the significant modifications observed with tebuconazole, which led to changes up to 270 % relative to the blank control. This research highlights a breakthrough in sustainable crop protection by demonstrating the lower ecological footprint and metabolic impact of natural pesticides compared to synthetic ones.

Bioactive Compounds and Antioxidant Properties of Sheep's Milk Yogurt Enriched with a Postbiotic Extract from Lactiplantibacillus plantarum UCLM56: Effects of In Vitro Digestion and Fermentation

Lactic acid bacteria present in yogurts produce bioactive compounds, such as gamma-aminobutyric acid (GABA) and short-chain fatty acids (SCFAs). Sheep's milk yogurt is an excellent medium to enhance their bioactive properties. In this study, the impact of adding an extract derived from the GABA-producing strain Lactiplantibacillus plantarum UCLM56 to sheep's milk yogurt was evaluated in terms of its bioactive and antioxidant properties. Samples were subjected to in vitro digestion and fermentation to simulate the effects of the gastrointestinal tract. GABA, SCFAs, amino acids, biogenic amines, antioxidant capacity, and organic acid levels were analyzed. Yogurt enriched with UCLM56 postbiotic extract showed higher levels of GABA and propionic acid, with increases of more than 360 and 260%, respectively, along with an improved antioxidant capacity (FRAP and DPPH methods) compared to conventional yogurt. After in vitro fermentation, the levels of lactic and propionic acids were significantly higher in the enriched yogurt (50 and 41% increases, respectively), as well as the antioxidant capacity (more than 200% improvement). In conclusion, the use of Lactiplantibacillus plantarum UCLM56 extract enhances the bioactive properties of sheep's milk yogurt, making it a promising option for developing functional dairy products with added value.

Exploring proteolytic activity of Lactiplantibacillus plantarum AHQ-14 reducing the allergenicity of milk protein and its probiotic potential based on peptidomics and genomics

In our previous work, Lactiplantibacillus plantarum AHQ-14 was isolated from the conventional fermented dairy products in Xinjiang district (China) for its strong ability to reduce the antigenicity of bovine milk β-LG. Although its probiotic properties and safety were evaluated in vitro, it is necessary to further explore the effect of L. plantarum AHQ-14 on the major allergenic proteins and its mechanism of action and probiotic potential by peptidomics and genomics in this study. The results showed that the hydrolysis ability of L. plantarum AHQ-14 to α-LA, β-LG, and α-CN was the strongest at 10 h of incubation, and their Ig E binding inhibition rates were also higher. Peptidomics results showed that L. plantarum AHQ-14 could destroy the main allergic epitopes of α-LA, β-LG, α-CN, and obtain a variety of bioactive peptides. Genomics results revealed L. plantarum AHQ-14 contained a great deal of genes encoding a phosphoenolpyruvate-dependent glucose phosphate transport system, a complete Opp oligopeptide transport system, and abundant peptidase-related genes, and indicated that L. plantarum AHQ-14 had a strong ability to metabolize and transport carbohydrates and AA, as well as strong hydrolyze proteins. Lactiplantibacillus plantarum AHQ-14 also had probiotic potential in pathogen defense and immune stimulation, and strong environmental adaptability. This study laid a foundation for the practical utilization of L. plantarum AHQ-14 and the further development of other probiotics with potential to reduce allergenicity of proteins.

Histamine and biogenic amines in Vietnamese traditional fish sauce by hydrophilic interaction liquid chromatography-tandem mass spectrometry

A straightforward method for the determination of histamine and other biogenic amines in Vietnamese traditional fish sauce was developed, avoiding a time-consuming derivatisation step. This resulted in the application of hydrophilic interaction in combination with liquid chromatography-tandem mass spectrometry (HILIC-MS/MS). The characteristics of the analytical method, such as linearity, limit of detection (LOD), limit of quantification (LOQ), repeatability, stability, and matrix effects were systematically investigated. The validated method was successfully applied to analyse 8 biogenic amines in 15 Vietnamese traditional fish sauce samples, as well as 10 broth samples directly collected from the fermentation tanks. Among the eight investigated biogenic amines, histamine was found in all analysed samples, in some at high levels. However, in traditional fish sauce samples collected from supermarkets histamine levels were lower than the maximum level as set by European Union regulations.

The Determination of Eight Biogenic Amines Using MSPE-UHPLC-MS/MS and Their Application in Regard to Changes in These Biogenic Amines in Traditional Chinese Dish-Pickled Swimming Crabs

In this study, a method for the determination of eight biogenic amines (BAs), including tyramine (Tyr), 2-phenylethylamine (2-Phe), histamine (His), tryptamine (Trp), spermidine (Spd), spermine (Spm), cadaverine (Cad), and putrescine (Put), in crab was established using ultra-performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS), using a magnetic solid-phase extraction (MSPE) pretreatment, without derivatization, and the content changes in regard to these eight biogenic amines in the traditional Chinese dish, pickled swimming crabs, were investigated. The samples were purified via MSPE, using C nanofiber-coated magnetic nanoparticles (Fe3O4@C-NFs) as sorbents. The experimental variables involved in the MSPE, including the solution pH, adsorption and desorption time, adsorbent usage, and type and volume of the eluent, were investigated and optimized. Method validation indicated that the developed method showed good linearity (R2 > 0.995); the average recovery rates were 84.7% to 115%, with the intra-day and inter-day relative standard deviations (RSD, n = 6) ranging from 3.7% to 7.5% and 4.2% to 7.7%, respectively. The limit of detection (LOD) and limit of quantification (LOQ) for the eight BAs were 0.1 mg/kg~1.0 mg/kg and 0.3 mg/kg~3.0 mg/kg, respectively. Finally, this method was applied to determine the changes in the eight biogenic amines in pickled swimming crabs (Portunus trituberculatus) during storage at 20 °C and 400 BAC. Among the BAs evaluated, Cad, Put, and Tyr were the predominant amines formed during storage. The final content of Cad, Put, and Tyr reached 22.9, 20.1, and 29.0 mg/100 g at 4 °C for 16 d, and 47.1, 52.3, and 72.0 mg/100 g at 20 °C for 96 h, respectively. The results from this study can be used to expand the application range of magnetic materials in biogenic amine pretreatment and to strengthen the quality control of the traditional Chinese dish, pickled swimming crabs.

A combinatorial approach to chicken meat spoilage detection using color-shifting silver nanoparticles, smartphone imaging, and artificial neural network (ANN)

Ensuring food freshness is crucial for public health. Biogenic amines (like histamine) are reliable spoilage indicators in protein-rich foods such as meat. This study presents a label-free colorimetric sensor using green-colored silver nanoparticles (AgNPs) functionalized with carboxylated polyvinylpyrrolidone (PVP-COOH) for sensitive BA detection. After optimizing pH, time, and temperature, the modified AgNPs achieved a detection limit (LOD) of 0.21 μg/mL and an analytical dynamic range of 10-100 μg/mL for histamine. Smartphone imaging was employed to capture colorimetric changes, and the extracted data were used to train an artificial neural network (ANN), enhancing the LOD to 0.09 μg/mL and extending the dynamic range to 0.5-200 μg/mL. The sensor was validated with real food samples, successfully monitoring histamine levels in chicken meat over three days, detecting spoilage-related changes with high sensitivity. This integrative approach combining AgNPs, smartphone imaging, and AI offers a powerful tool for advanced food freshness monitoring.

Metal-organic frameworks-based nanozyme sensor array for the discrimination of biogenic amines and detection of histamine

Biogenic amines (BAs) are hazardous substances found in fishery products that are closely associated with fish spoilage and threaten food safety. Traditional chromatographic methods for detecting BAs are expensive, complex, and time-consuming. In this study, we developed a nanozyme-based sensor array to efficiently discriminate between four types of BAs and sensitively detect histamine. Copper-, cerium-, and manganese-based metal-organic frameworks with excellent peroxidase-like activities were employed as sensor elements. Because the catalytic activities of metal-organic frameworks could be modified by different BAs to varying degrees, the sensor array could generate a distinct colorimetric response pattern (fingerprint) for each BA. Based on this principle, the sensor array accurately discriminated BAs over a wide concentration range (10-1000 μM). Histamine could be distinguished down to 1 μM and detected with a detection limit of 4.28 μM within 20 min. In addition, mixtures of BAs, target BAs, interfering substances, and BAs in fishery product samples were well discriminated. Furthermore, our sensor array could also effectively distinguish the freshness of fish samples. This work might offer a useful strategy for the discrimination and detection of BAs and could positively contribute to food safety and public health.

Background-Free Imaging of Food Freshness Using Curcumin-Functionalized Upconversion Reversible Hydrogel Patch

Functionalized upconversion nanomaterials can overcome the drawbacks faced of strong background interference, photodamage, and spectral overlap by conventional optical labeling. Here, curcumin-functionalized upconversion hydrogel patch is designed with background-free and reversible for food freshness monitoring by ultra-sensitive response to biogenic amines. By loading the probes onto hydrogel patch, utilizing the good ductility to solve the problem of non-smooth surface coverage, thus accurately capturing biogenic amines. The presence of biogenic amines leads to the conversion of the diketone group on the probe to enolate ions, which triggers fluorescence resonance energy transfer (FRET) and ultimately causes the upconverted fluorescence to gradually change from green to red. The probe exhibits good detection capability for biogenic amines with a low limit of detection (LOD) of 2.73 µm. Interestingly, the patch can be restored to its initial state after water rinsing, realizing reversible detection of biogenic amines. Additionally, combining the color recognition system of smartphone can convert the imaging signal into a data signal to achieve quantitative analysis and show a reliable assessment comparable to the results of high performance liquid chromatography (HPLC). This study demonstrates the practical applicability in real-time monitoring of freshness, suggests great potential in developing optical nano-sensing strategy to ensure food safety.

A review of sodium alginate-based hydrogels: Structure, mechanisms, applications, and perspectives

With the global emphasis on green and sustainable development, sodium alginate-based hydrogels (SAHs), as a renewable and biocompatible environmental material, have garnered widespread attention for their research and application. This review summarizes the latest advancements in the study of SAHs, thoroughly discussing their structural characteristics, formation mechanisms, and current applications in various fields, as well as prospects for future development. Initially, the chemical structure of SA and the network structure of hydrogels are introduced, and the impact of factors such as molecular weight, crosslinking density, and environmental conditions on the hydrogel structure is explored. Subsequently, the formation mechanisms of SAHs, including physical and chemical crosslinking, are detailed. Furthermore, a systematic review of the applications of SAHs in tissue engineering, drug delivery, medical dressings, wastewater treatment, strain sensor, and food science is provided. Finally, future research directions for SAHs are outlined. This work not only offers researchers a comprehensive framework for the study of SAHs but also provides significant theoretical and experimental foundations for the development of new hydrogel materials.

Dual-compartment-gate organic transistors for monitoring biogenic amines from food

According to the Food and Agriculture Organization of the United Nations (FAO) more than 14% of the world's food production is lost every year before reaching retail, and another 17% is lost during the retail stage. The use of the expiration date as the main estimator of the life-end of food products creates unjustified food waste. Sensors capable of quantifying the effective food freshness and quality could substantially reduce food waste and enable more effective management of the food chain. We propose an electrolyte-gated organic transistor (EGOT) that responds to the release of biogenic amines, like diamines and tyramine, generated by the degradation of protein-rich food. The EGOT sensor features a polymeric poly(3,4-ethylenedioxythiophene) polystyrene sulfonate (PEDOT:PSS) gate electrode fabricated in the shape of a miniaturized beaker containing an aqueous solution in the inner side (to be exposed to food) and capacitively coupled through a hydrogel to the transistor channel on the outside (not in contact with food). The hydrogen bonds formed by the water-dissolved amines with PEDOT:PSS modulate the EGOT channel across a wide range of amine concentrations. We demonstrate that our sensor can detect different amines by the combinatorial analysis of the response from different channel materials, PEDOT:PSS and the other DPP-DTT, with a limit of detection as low as 100 pM.

A Fluorescence/Colorimetric Synergistic-Enhanced Type-I Heterostructured MOF@QDs for Both Multi-Depth Food-Freshness Prediction and Extra Preservation

Spoiled food has significantly impacted the global economy and public health, which increases worldwide concern about monitoring and preserving food freshness. Herein, a multi-functional type-I heterojunction (Eu@ZMC) is designed by europium metal-organic framework (EuMOF), zinc oxide quantum dots (ZnO QDs), and chlorogenic acid (CGA). Eu@ZMC achieves ratiometric fluorescent/colorimetric sensing of pH and biogenic amines to detect freshness. Besides, a paper-based platform (PEu@ZMC) is prepared and can detect histamine with the LOD of 0.0142 and 0.0136 µg mL-1 in fluorescent and colorimetric modes, respectively. An advanced OR/NOT-gate logic device is further constructed to distinguish freshness into three levels (fresh, less fresh, and spoiled). This dual-mode sensor is synergistic-enhanced by the energy transfer triggered by ZnO QDs-promoted colorimetry and the type-I heterostructure of fluorescent EuMOF and ZnO QDs. The release of low-toxic zinc ions inhibits various bacterial growth, including Salmonella typhimurium. According to raw fish evaluation, Eu@ZMC not only effectively monitors spoilage externally and internally aligning with a commercial kit, but also reduces spoilage speed, which cannot be achieved through the classical detection strategy. This original work provides a simple, convenient, and reliable method for multi-depth and real-time visual food monitoring with extract freshness preservation, contributing to economic benefits and human health assurance.

Dynamic Changes in Physicochemical Properties and Microbial Diversity During the Fermentation of Mao-Tofu

Mao-tofu is famous for its unique flavour and texture in Anhui Province, China. The physicochemical properties and microbial diversity of Mao-tofu during different fermentation periods were studied. The pH of the tofu was acidic, the moisture gradually decreased, and the hardness, viscosity, and chewiness gradually increased, while the elasticity gradually decreased. Among these, changes in volatiles and synergistic effects of proteins, peptides, and free amino acids (FAAs) affect the flavour of Mao-tofu. Histamine had the highest concentration among all biogenic amine (BA) during the whole fermentation process. A microbial community analysis showed that Lactobacillus and Trichosporon were the most important strains throughout the fermentation process. Bacterial abundance and diversity also showed a gradual increase, while fungal abundance and diversity showed a gradual decrease. A comprehensive analysis of the physicochemical changes associated with microbial succession can help to gain insights into the maturation process of texture and flavour during the production of Mao-tofu.

Prevention and control strategies for psychrophilic Pseudomonas fluorescens in food: A review

Psychrophilic Pseudomonas fluorescens can secrete extracellular enzymes, biofilms, and other substances even under refrigeration conditions, which have a negative impact on the quality of dairy products, aquatic products, meat products, produce, and other foods, causing food spoilage and huge economic losses. Therefore, strengthening the prevention and control of psychrophilic P. fluorescens in food is of great significance. Although some reviews have introduced information on P. fluorescens, there are few reviews that provide detailed information on the psychrophilic mechanism, detection, prevention, and control methods of psychrophilic P. fluorescens. Therefore, to comprehensively address the shortcomings of previous reviews, this review provides a detailed overview of the physiological characteristics, secreted spoilage factors, psychrophilic mechanisms, and prevention and control methods, such as bacteriophages, quorum sensing inhibitors, and nanomaterials of P. fluorescens. And future research directions for the prevention and control strategies of P. fluorescens are discussed. The future research focus will be on strengthening the detection of P. fluorescens and adopting a combination of multiple technologies to prevent and control P. fluorescens without affecting food nutrition and quality while preventing the occurrence of drug resistance. This article aims to provide references for improving the quality and safety of refrigerated food and extending its shelf life.

Can the Contents of Biogenic Amines in Olomoucké Tvarůžky Cheeses Be Risky for Consumers?

Smear-ripened cheeses are fermented dairy products characterised by an increased content of biogenic amines (BAs). The high contents of these bioactive compounds can negatively affect consumers. The study aimed to observe the contents of BAs and po-lyamines (PAs) in Olomoucké tvarůžky cheeses depending on selected factors (year, batch, ripening/storage time, shape, weight, specific surface area, acidity, and salt content). The results showed that the variability was explained primarily by the batch (83% for the sum of BAs) and by the year (63% for the sum of PAs). The storage time significantly influenced the contents of putrescine, cadaverine, spermidine, and spermine (the explained variability was only 1-3%). The total BA contents negatively correlated with weight (r = -0.6374; p < 0.001) and positively with specific surface area (r = +0.4349; p < 0.001). A negligible positive correlation coefficient was found between the total BAs and pH (r = +0.1303). A low negative correlation was also found between the total BAs and salt content (r = -0.1328). Compared to previous studies, the total average BA contents were considerably low. In conclusion, this type of cheese does not represent a serious problem for most consumers.

Production and transformation of biogenic amines in different food products by the metabolic activity of the lactic acid bacteria

Protein-rich diets often contain high quantities of biogenic amines (BAs), notably histamine and tyramine, which pose substantial health hazards owing to their toxicity. BAs are primarily produced by the microbial decarboxylation of free amino acids. Lactic acid bacteria (LAB) can either produce BAs using substrate-specific decarboxylase enzymes or degrade them into non-toxic compounds using amine-degrading enzymes such as amine oxidase and multicopper oxidase. Furthermore, LAB may inhibit BA-producing microbes by generating bioactive metabolites, including organic acids and bacteriocins. This paper thoroughly explores the processes underlying BA production and degradation in LAB, with a focus on the diversity of enzymes involved. Metabolic mapping of LAB strains at the genus and species levels reveals their involvement in BA metabolism, from production to degradation. The phylogenetic-based evolutionary relatedness of BA-producing and BA-degrading enzymes among LAB strains sheds light on their functional adaptability to various metabolic needs and ecological settings. These findings have significant practical implications for establishing better microbial management strategies in food production, particularly through strategically using starter or bioprotective cultures to reduce BA buildup. By highlighting the evolutionary and metabolic diversity of LAB, this review helps to optimize industrial fermentation processes, improve food safety protocols, and advance future research and innovation in BA management, ultimately protecting consumer health and supporting regulatory compliance.

Review of the potential of bioactive compounds in seaweed to reduce histamine formation in fish and fish products

The formation of histamine in food is influenced by temperature, and histamine growth can be inhibited by maintaining a cold chain. However, simply relying on temperature control is insufficient, as certain bacteria can produce the enzyme histidine decarboxylase even at temperatures below 5°C. To address this issue, various methods, such as modified atmosphere packaging, high hydrostatic pressure, and irradiation, have been developed to control histamine in fishery products. However, these methods often require significant investments. Therefore, there is a need for a cost-effective solution to overcome this problem. This review explores a cost-effective solution through the utilization of bioactive compounds derived from underexplored seaweeds. Seaweed bioactive compounds, either in their pure form or as extracts, offer a promising alternative method to regulate histamine generation in fishery products due to their antibacterial activity, and this review provides comprehensive insights into the potential of different seaweed-derived bioactive compounds as inhibitors of histamine production, detailing their diverse applications in fishery products. It also explores the mechanism by which bioactive compounds prevent histamine formation by bacteria, focusing on the potential of seaweed bioactive compounds to inhibit bacterial histidine decarboxylase. Future trends in the inhibition of histidine decarboxylation are also discussed. The bioactive compounds considered, such as flavonoids, alkaloids, terpenes, and phenolic acids, exhibit their antibacterial effects through various mechanisms, including the inhibition of DNA and RNA synthesis, disruption of cytoplasmic and cell membranes, and inhibition of enzymes by reacting with sulfhydryl groups on proteins. In conclusion, the integration of underexplored seaweeds in fishery product preservation represents a promising and innovative approach for future food safety and sustainability.

A novel fluorescence platform for portable and visual monitoring of meat freshness

Biogenic amines (BAs) are crucial markers of meat spoilage. Developing practical and effective BAs detection methods is essential for monitoring meat freshness and ensuring daily consumption safety. This study prepared several naphthalene-based fluorescent compounds to visually monitor meat freshness in real-time. These probes show a colorimetric fluorescence response to putrescine and cadaverine (typical spoilage indicators) through nucleophilic addition/elimination reaction. The detectability of these probes can be optimized by altering the electronegativity and substitution position of the recognition group. Among these compounds, 2-((6-(4-(diphenylamino)phenyl)naphthalen-2-yl)methylene)malono nitrile (TNMA) demonstrated exceptional sensing performance toward putrescine and cadaverine, including high-contrast fluorescence color transition (red to blue), rapid response times (∼30 s), high selectivity and sensitivity (detection limit for putrescine: 2.69 ppm, cadaverine: 6.11 ppm). Furthermore, the B/R values of TNMA test strips output by RGB analysis presented a linear correlation with total volatile basic nitrogen (TVBN, an international standard for evaluating food spoilage) values in pork. Based on this correlation, we utilized smartphone applications to construct an intelligent evaluation system, enabling visual monitoring of pork, chicken, and shrimp freshness under various storage conditions. The TNMA-based system offers a reliable platform for real-time, portable and visual monitoring of meat freshness for consumers and suppliers in the food industry.

Copper nano metal-organic framework paper-based sensor for dual optical detection of biogenic amines to evaluate the food freshness

The improvement of food safety and the reduction of food loss and waste require the development of new bioanalytical tools that provide chemical information about the composition of food that is of great value for improving traceability and extending the shelf life of food. Herein, a Cu-based metal-organic framework has been synthesized and immobilized onto cellulose paper disks for colorimetric and fluorescent detection and quantification of biogenic amines in food. The color of the nano metal-organic framework changes from green to brown in the presence of low amounts of biogenic amine vapors. Also, the fluorescence emission of the nano metal-organic framework greatly decreases after exposing the cellulose disks to amine vapors. The developed sensing paper disk exhibits a quick response to the presence of volatile biogenic amines, very low detection limits, and great selectivity. Also, the paper sensor was used for real-time monitoring of biogenic amines in bass samples at different temperature conditions, being a highly valuable method for evaluating food freshness and safeguarding food safety.

A Review on Analytical Techniques for Quantitative Detection of Biogenic Amines in Aquatic Products

Aquatic products contain a large amount of protein, which can promote the production of a variety of biogenic amines through the function of microorganisms. Biogenic amines are a broad category of organic substances that contain nitrogen and have a low molecular weight. The presence of biogenic amines can cause the deterioration and excessive accumulation of aquatic products, which can cause damage to human health. Therefore, it is essential to discover a fast, convenient, and easy to operate method for the determination of biogenic amines in aquatic products. In this paper, the function and research significance of biogenic amines are analyzed from the aspects of their formation, toxicological properties, harm to the human body, and control methods. Several common direct detection techniques and indirect techniques for biogenic amines are briefly introduced especially sensors. This review provides references for efficient detection in the future.

Shotgun metagenomic sequencing reveals the influence of artisanal dairy environments on the microbiomes, quality, and safety of Idiazabal, a raw ewe milk PDO cheese

BACKGROUND

Numerous studies have highlighted the impact of bacterial communities on the quality and safety of raw ewe milk-derived cheeses. Despite reported differences in the microbiota among cheese types and even producers, to the best of our knowledge, no study has comprehensively assessed all potential microbial sources and their contributions to any raw ewe milk-derived cheese, which could suppose great potential for benefits from research in this area. Here, using the Protected Designation of Origin Idiazabal cheese as an example, the impact of the environment and practices of artisanal dairies (including herd feed, teat skin, dairy surfaces, and ingredients) on the microbiomes of the associated raw milk, whey, and derived cheeses was examined through shotgun metagenomic sequencing.

RESULTS

The results revealed diverse microbial ecosystems across sample types, comprising more than 1300 bacterial genera and 3400 species. SourceTracker analysis revealed commercial feed and teat skin as major contributors to the raw milk microbiota (45.6% and 33.5%, respectively), being a source of, for example, Lactococcus and Pantoea, along with rennet contributing to the composition of whey and cheese (17.4% and 41.0%, respectively), including taxa such as Streptococcus, Pseudomonas_E or Lactobacillus_H. Functional analysis linked microbial niches to cheese quality- and safety-related metabolic pathways, with brine and food contact surfaces being most relevant, related to genera like Brevibacterium, Methylobacterium, or Halomonas. With respect to the virulome (virulence-associated gene profile), in addition to whey and cheese, commercial feed and grass were the main reservoirs (related to, e.g., Brevibacillus_B or CAG-196). Similarly, grass, teat skin, or rennet were the main contributors of antimicrobial resistance genes (e.g., Bact-11 or Bacteriodes_B). In terms of cheese aroma and texture, apart from the microbiome of the cheese itself, brine, grass, and food contact surfaces were key reservoirs for hydrolase-encoding genes, originating from, for example, Lactococcus, Lactobacillus, Listeria or Chromohalobacter. Furthermore, over 300 metagenomic assembled genomes (MAGs) were generated, including 60 high-quality MAGs, yielding 28 novel putative species from several genera, e.g., Citricoccus, Corynebacterium, or Dietzia.

CONCLUSION

This study emphasizes the role of the artisanal dairy environments in determining cheese microbiota and, consequently, quality and safety. Video Abstract.

Cyclometalated Iridium(III) Complex with Substituted Benzimidazole: pH Directed Organelle-Specific Localization Within Lysosome

We report the synthesis and pH dependent emission spectral behaviour of four emissive iridium(III) complexes (Ir1-Ir4) with two isomeric pairs of bis-trifluoromethyl appended benzimidazole ligands. The imidazolyl hydrogen(N-H) has been replaced by phenyl groups (N-Ph) in two ligands to understand the impact of hydrogen bonding on the photophysical properties of the complexes and it indeed plays interesting role in the charge-transfer dynamics. The pH dependent electronic spectral change is observed for two of the complexes. The enhancement of emission intensity is observed at different wavelength for pH<7 and pH>7 for Ir1 and Ir3. The emission sensing of biogenic amines with pka values ranging from 5.80-9.74 is reported along with cellular imaging. The complex Ir1 specifically localizes within lysosome (pH=4.5-5) and thus image this organelle with great precision. The detail electronic spectra and electrochemical behaviour were reported here along with TDDFT results.

Trace level detection of putrescine and cadaverine in food samples using a novel rhodanine-imidazole dyad and evaluation of its biological properties

Biogenic amines are important indicators of food spoilage and quality. Food safety is significantly influenced by biogenic amines such as Putrescine and Cadaverine, produced by microbes during food spoilage. Herein, a colorimetric probe for detecting Putrescine and Cadaverine based on a chemo-dosimeter strategy has been proposed. The probe L1 irreversibly binds with Putrescine and Cadaverine through an aza-Michael addition reaction in which the dicyanomethyl group of the probe is substituted by the primary amine group from the biogenic amines. This chemical reaction rapidly changes color from colorless to pale green. The probe could detect Putrescine and Cadaverine in trace levels of 52 nM and 18 nM, without much interference from other common biogenic amines. The binding mechanism of probe L1 with biogenic amines was confirmed using 1H NMR, IR, and DFT studies. The detection procedure is made portable and affordable by using a smartphone camera to capture colorimetric changes and convert them into RGB coordinates. Test paper strips coated with the probe were developed to illustrate its real-world analytical application. The potential application of probe L1 in real samples was demonstrated using in-vivo models of Prawn and Beef using test paper strips. Probe L1 showed satisfactory performance for detecting Putrescine and Cadaverine in the vapor phase.

Biogenic amines and bacterial spoilage in Plant-Based grill sausage alternatives

Vegan and vegetarian diets are increasing in popularity. Consequently, the supply and demand of plant-based meat alternatives has increased steadily over the past few years. However, scientific research on spoilage processes for such products is still inadequate as compared to research on traditional meat products. In traditional meat products, biogenic amines are prominent spoilage markers and potential sources of food toxicity, especially for people sensitive to biogenic amines. Plant-based meat alternatives are manufactured to mimic the taste, look, texture, and nutritional value of meat, and they have a protein-rich basis. It is therefore hypothesized that biogenic amines could be markers for spoilage in such products as well. Further analysis of their presence and concentrations and comparison to conventional meat products is necessary. If biogenic amines are lower in plant-based meat alternatives, these products are possibly better suited for consumption by people with biogenic amine sensitivities. A simple and rapid extraction method, followed by HILIC-MS/MS separation and detection was therefore developed as a first step and validated for nine biogenic amines in plant-based meat alternatives. This method showed a strong linear correlation between amine concentration and detector response, high accuracy, and precision (< 12 %), as well as high sensitivity, as proven by the lowest limits of quantification (i.e., the lowest concentration within the calibration model) of 1 mg/kg for all analytes, which also compares well with other methods. Subsequently, as part of a pilot spoilage study, the method was applied to one vegetarian and nine vegan grill sausage alternatives during a period of 32 days of open-package storage at refrigerator temperature. Correlations with the results of microbiological testing of the same samples, as well as with the storage time were investigated. However, the results of the correlation analysis showed that biogenic amines are not suitable as spoilage indicators for plant-based meat alternatives, as almost no increase in biogenic amines was identified during the spoilage study for all the samples investigated. Differences in the microbiota of conventional meat products versus plant-based meat alternatives, as well as possibly lower concentrations of free amino acids, are proposed as reasons for biogenic amines not being similarly prevalent, and consequently, not being suitable spoilage markers in plant-based meat alternatives. However, as spoilage of the analyzed products was evident, both via sensory assessment and appearance of mold growth, further targeted and non-targeted research on potential spoilage markers for plant-based meat alternatives is required in the future.

Effect of activated carbon-based two-stage adsorption on biogenic amine reduction and quality of anchovy fish sauce at industrial scale

This study was aimed to investigate the effectiveness of activated carbon on reduction in biogenic amines (BAs) via two-stage adsorption process at industrial scale, and the consequent effect was evaluated by the taste and aroma of anchovy fish sauce. Through reaction surface methodology, the optimal working paratmeters were determined to adsorbent composition of 2% activated carbon and 0.9% diatomite under temperature of 27 °C for 97 min. Upon optimized settings at industrial scale, there were effective reductions in tryptamine (by 100%), cadaverine (by 10%), histamine (by 61%), and tyramine (by 96%), while the changes in taste-related amino nitrogen, total nitrogen, free amino acids, and color were minimum. In addition, off-flavor-causing compounds, such as alcohols and acids, were removed by the developed method. From the obtained results, the activated carbon-based two-stage adsorption approach can provide the framework for control of BAs contents in fish-based sauces or stocks at commercial and industrial scales.

Advances in Selective Detection of Cadaverine by Electronic, Optical, and Work Function Sensors Based on Cu-Modified B12N12 and Al12N12 Nanocages: A Density Functional Theory (DFT) Study

This work explores Cu-modified B12N12 and Al12N12 nanocages for cadaverine diamine (Cad) detection using advanced density functional theory (DFT) calculations. The study found that Cu modification altered the geometry of the nanocages, increased the dipole moment, reduced the energy gap, and enhanced the reactivity. While pristine B12N12 and Al12N12 were not sensitive to Cad, the modified Cu(b64)B12N12 and Cu(b66)Al12N12 nanocages showed significantly higher electronic sensitivity (Δgap = 39.8% and 35.6%, respectively), surpassing the literature data. However, molecular dynamics (MD) revealed that the Cu(b66)Al12N12 nanocage is not stable in the long term, since the nanocage changes configuration to Cu(b64)Al12N12, which is less sensitive and has an even longer recovery time for Cad sensing. Adsorption energy analysis (Eads) showed a strong interaction of Cad/nanocages, while charge analysis suggested that the nanocages act as Lewis acids, accepting electrons from Cad. UV-vis spectra confirmed that Cu(b64)B12N12 responds optically to the presence of Cad. Furthermore, Cu(b64)B12N12 showed greater sensitivity to Cad compared to NO, H2, H2S, CO, COCl2, N2O, N2 gases, or H2O, showing high selectivity to diamine against interfering gases or water, standing out as a promising material for environmental applications in electronic, optical or work function sensors for cadaverine detection, even in humid environments.

Low-cost and highly sensitive colorimetric and visual detection of amikacin in milk using melamine functionalized gold nanoparticles

This study developed a rapid, low-cost and highly sensitive analytical method using melamine functionalized gold nanoparticles (MA-Au NPs) as a colorimetric sensor to detect amikacin in milk. The MA-Au NPs were synthesized using a self-assembly process and analyzed using absorption spectroscopy, transmission electron microscopy (TEM), and Fourier transform infrared (FT-IR) spectroscopy. The MA-Au NPs exhibited a distinct surface plasmon resonance (SPR) absorption peak at 520 nm and demonstrated excellent spherical dispersion. The reaction parameters were optimized, with a Au NP concentration of 2.0 × 10-7 mol L-1, MA concentration of 1.0 × 10-6 mol L-1, pH of 4.0, and reaction time of 15 minutes. In the optimization experiment, the effects of unmodified Au NPs and MA-Au NPs as colorimetric sensors for amikacin determination were compared. As a specific amount of amikacin was added to the Au NP solution, the reaction solution showed a visible change from wine red to purple and then to blue gray; a red-shift in the absorption spectrum of the solutions was observed, which could also be analyzed using the A640/A520 value, and the color changes were recorded using smartphones for visual detection through RGB (red-green-blue) data image analysis, which made the detection easy and fast. As a result, two approaches were devised using visible absorption spectra and smartphones. A linear correlation was established between the A640/A520 value and the concentration of amikacin in the range of 4.0 to 16.0 × 10-8 mol L-1. The minimal limit of detection (LOD) for absorption spectrum analysis was 3.75 × 10-9 mol L-1, whereas for smartphone analysis, it was 6.0 × 10-8 mol L-1. The recoveries ranged from 103.09% to 104.51%, while the relative standard deviations (RSDs) ranged from 3.76% to 4.25%. The proposed method was used to detect actual milk samples. The results showed that the method is simple, selective, and practical.

Probiotic and Postbiotic Potentials of Enterococcus faecalis EF-2001: A Safety Assessment

BACKGROUND

Probiotics, which are live microorganisms that, when given in sufficient quantities, promote the host's health, have drawn a lot of interest for their ability to enhance gut health. Enterococcus faecalis, a member of the human gut microbiota, has shown promise as a probiotic candidate due to its functional attributes. However, safety concerns associated with certain strains warrant comprehensive evaluation before therapeutic application.

MATERIALS AND METHODS

In this study, E. faecalis EF-2001, originally isolated from fecal samples of a healthy human infant, was subjected to a multi-faceted assessment for its safety and probiotic potential. In silico analysis, CAZyme, biosynthetic, and stress-responsive proteins were identified.

RESULTS

The genome lacked biogenic amine genes but contained some essential amino acid and vitamin synthetic genes, and carbohydrate-related enzymes essential for probiotic properties. The negligible difference of 0.03% between the 1st and 25th generations indicates that the genetic information of the E. faecalis EF-2001 genome remained stable. The live E. faecalis EF-2001 (E. faecalis EF-2001L) demonstrated low or no virulence potential, minimal D-Lactate production, and susceptibility to most antibiotics except some aminoglycosides. No bile salt deconjugation or biogenic amine production was observed in an in vitro assay. Hemolytic activity assessment showed a β-hemolytic pattern, indicating no red blood cell lysis. Furthermore, the EF-2001L did not produce gelatinase and tolerated simulated gastric and intestinal fluids in an in vitro study. Similarly, heat-killed E. faecalis EF-2001 (E. faecalis EF-2001HK) exhibits tolerance in both acid and base conditions in vitro. Further, no cytotoxicity of postbiotic EF-2001HK was observed in human colorectal adenocarcinoma HT-29 cells.

CONCLUSIONS

These potential properties suggest that probiotic and postbiotic E. faecalis EF-2001 could be considered safe and retain metabolic activity suitable for human consumption.

Effects of long-time and short-time heat stress on the meat quality of geese

This investigation sought to reveal the effects of heat stress on the meat quality of geese. Wuzong geese were subjected to heat stress at 35°C for 25 d or 4 h to examine different heat stress time on meat quality. Short-time heat stress reduced muscle drip loss and meat color L* value while increasing pH value and meat color a* and b* values. Long-time heat stress decreased body weight and increased leg muscle pH value and meat color b* value. Amino acid profile of geese breast muscle revealed that both LHS and SHS can induce L-Cystine but reduced L-Cystathionine, which were positive correlated with cooking loss and meat color lightness, respectively. Lipidome analysis indicated that heat stress would alter the synthesis of unsaturated fatty acids, and the difference between LHS and SHS on lipids mainly focused on Hex1Cer and TG. Non-target metabolome analysis indicated effects of heat stress on Glycerolipid metabolism, Arachidonic acid metabolism, and Pyrimidine metabolism. Proteome analysis showed that heat stress mainly affects cellular respiration metabolism and immune response. These findings highlight the diverse effects of heat stress on meat quality, amino acid composition, lipidome, metabolome, and proteome in geese.

Unlocking the Potential of Probiotics: A Comprehensive Review on Research, Production, and Regulation of Probiotics

This review provides a comprehensive overview of the current state of probiotic research, covering a wide range of topics, including strain identification, functional characterization, preclinical and clinical evaluations, mechanisms of action, therapeutic applications, manufacturing considerations, and future directions. The screening process for potential probiotics involves phenotypic and genomic analysis to identify strains with health-promoting properties while excluding those with any factor that could be harmful to the host. In vitro assays for evaluating probiotic traits such as acid tolerance, bile metabolism, adhesion properties, and antimicrobial effects are described. The review highlights promising findings from in vivo studies on probiotic mitigation of inflammatory bowel diseases, chemotherapy-induced mucositis, dysbiosis, obesity, diabetes, and bone health, primarily through immunomodulation and modulation of the local microbiota in human and animal models. Clinical studies demonstrating beneficial modulation of metabolic diseases and human central nervous system function are also presented. Manufacturing processes significantly impact the growth, viability, and properties of probiotics, and the composition of the product matrix and supplementation with prebiotics or other strains can modify their effects. The lack of regulatory oversight raises concerns about the quality, safety, and labeling accuracy of commercial probiotics, particularly for vulnerable populations. Advancements in multi-omics approaches, especially probiogenomics, will provide a deeper understanding of the mechanisms behind probiotic functionality, allowing for personalized and targeted probiotic therapies. However, it is crucial to simultaneously focus on improving manufacturing practices, implementing quality control standards, and establishing regulatory oversight to ensure the safety and efficacy of probiotic products in the face of increasing therapeutic applications.

Do the biogenic amines ethylamine, ethanolamine and methylamine reach toxic concentrations in foods?

Ethylamine, ethanolamine and methylamine are biogenic amines (BA) - active metabolites that, despite having important biological functions, may accumulate at toxic concentrations in certain foods. Very little information exists on the toxicity of these BA in this context. This study provides new insights into their cytotoxicity with respect to a human intestinal epithelial cell line, as assessed using real-time cell analyzer technology. A preliminary evaluation of the cytotoxic mode of action was also performed. The present results show that only ethylamine was cytotoxic for these cells at food concentrations. These new data should help establish legal limits for these BA in foods.

Nanolignin-containing cellulose nanofibrils (LCNF)-enabled multifunctional ratiometric fluorescent bio-nanocomposite films for food freshness monitoring

Herein, the nanolignin-containing cellulose nanofibrils (LCNF)-enabled ratiometric fluorescent bio-nanocomposite film is developed. Interestingly, the inclusion of LCNF in the cellulose-based film enhances the detecting performance of food freshness, such as high sensitivity to biogenic amines (BAs) (limit of detection (LOD) of up to 1.83 ppm) and ultrahigh discernible fluorescence color difference (ΔE = 113.11). The underlying mechanisms are the fluorescence resonance energy transfer (FRET), π - π interaction, and cation - π interaction between LCNF and fluorescein isothiocyanate (FITC), as well as the increased hydrophobicity due to lignin, which increases the interactions of amines with FITC. Its color stability (up to 28 days) and mechanical property (49.4 Mpa) are simultaneously improved. Furthermore, a smartphone based detecting platform is developed to achieve access to food safety. This work presents a novel technology, which can have a great potential in the field of food packaging and safety.

The Factors Influencing the Concentration of Histamine in Jarred Baby Foods Containing Fish, Considering Evaluation of Daily Histamine Intake

Histamine is one of the biogenic amines produced naturally in the human body, but also in foods, especially those rich in protein. Exogenous and endogenous histamine is subject to degradation in vivo, but in the case of sensitive groups, including children, these degradation processes may be less intense, resulting in adverse health effects from histamine excess. The aim of the study was to determine the histamine content in jarred baby foods containing fish, taking into account the selected product characteristics and storage conditions. The study included 140 meals with added fish, intended for infants and young children, from 5 leading manufacturers available in Poland. The infant meals were analyzed on the day of opening, after 24 h and 48 h of storage in the refrigerator and at room temperature. Histamine concentration was determined by ELISA. The THQ was calculated from the EDI values for histamine. Histamine was present in all analyzed baby foods. On the day of opening, the products had a lower content of this monoamine (Me = 2.59 mg/kg), which increased systematically during storage. Samples taken at 2 °C after 48 h showed an average histamine content of 4.4 mg/kg, while products stored at 22 °C at the same time showed a 1.8-fold higher concentration of this monoamine (Me = 7.9 mg/kg). Dishes containing tuna and sea fish had higher histamine levels on average than those containing pollock. The storage conditions of the children's food had a significant effect on histamine concentration. The level of histamine in baby foods was related to the amount and type of fish in certain products. The results indicate the need for increased awareness of the risks associated with histamine, especially in a group of people with increased sensitivity to this amine, which may include infants and young children.

A Comprehensive Review on the Biogenic Amines in Cheeses: Their Origin, Chemical Characteristics, Hazard and Reduction Strategies

Most of the biogenic amines are naturally found in fermented foods as a consequence of amino acid decarboxylation. Their formation is ascribable to microorganisms (starters, contaminants and autochthonous) present in the food matrix. The concentration of these molecules is important for food security reasons, as they are involved in food poisoning illnesses. The most frequent amines found in foods are histamine, putrescine, cadaverine, tyramine, tryptamine, phenylethylamine, spermine and spermidine. One of the most risk-prone foods are cheeses, mostly ripened ones, which could easily accumulate amines due to their peculiar manufacturing process and ripening. Cheeses represent a pivotal food in our diet, providing for nutrients such as amino acids, calcium, vitamins and others; thus, since they are widely consumed, it is important to evaluate the presence of toxic molecules to avoid consumers' poisoning. This review aimed to gather general information on the role of biogenic amines, their formation, the health issues and the microorganisms and processes that produce/reduce them, with a focus on their content in different types of cheese (from soft to hard cheeses) and the biotic and abiotic factors that influence their formation or reduction and concentration. Finally, a multivariate analysis was performed on the biogenic amine content, derived from data available in the literature, to obtain more information about the factors influencing their presence in cheeses.

Exploring factors influencing the levels of biogenic amines in wine and microbiological strategies for controlling their occurrence in winemaking

Fermented beverages, including wine, can accumulate high concentrations of biogenic amines (BAs), which can pose potential health risks. BAs are produced by various yeasts and lactic acid bacteria (LAB) during winemaking. LAB are the main contributors to the formation of histamine and tyramine, the most toxic and food safety relevant biogenic amines. Numerous factors, ranging from agricultural and oenological practices to sanitation conditions, can contribute to the formation of BAs in wines. Moreover, organic and biodynamic wines impose limitations on the use of common food additives employed to control the proliferation of native and spoilage microorganisms during vinification and storage. To mitigate histamine production, commercial starter cultures incapable of synthesising histamine have been effectively utilised to reduce wine histamine content. Alternative fermentative microorganisms are currently under investigation to enhance the safety, quality, and typicity of wines, including indigenous LAB, non-Saccharomyces yeasts, and BAs degrading strains. Furthermore, exploration of extracts from BAs-degrading microorganisms and their purified enzymes has been undertaken to reduce BAs levels in wines. This review highlights microbial contributors to BAs in wines, factors affecting their growth and BA production, and alternative microorganisms that can degrade or avoid BAs. The aim is to lessen reliance on additives, providing consumers with safer wine choices.

Pyranine Interaction with Amines in Micelles

The fluorescence behavior of pyranine in anionic micellar system of sodium dodecyl sulphate was studied in the presence of selected amines. The amines included cyclopropylamine (CPA), ethylenediamine (EDA), benzylamine (BA), dibutylamine (DBA), cyclohexylamine (CHA), and polyethylenediamine (PEDA). All the studied amines quenched the intensity of pyranine. Study was performed in 0.05 M and 0.1 M SDS. The thermodynamic parameters were determined in order to understand the quenching of pyranine by the studied amines. Change in Gibbs free energy and quenching was found higher in 0.05 M SDS concentration and was found lower when SDS concentration was increased to 0.1 M SDS. Pyranine quenching by the amines studied were treated with an extended Stern-Volmer equation that produced the Stern-Volmer constant ([Formula: see text]). Binding constant (Kb), number of binding stoichiometry (n) and Gibbs free energy change (ΔGbinding) were found higher for lower surfactant concentration as compare to higher surfactant concentration. More negative (-ve) the Gibbs free energies more will be the quenching, higher will be the sensitivity and vice versa. The Gibbs free energies for all the studied amines were found in the order as cyclopropylamine > ethylenediamine > benzylamine > dibutylamine > cyclohexylamine > polyethylenediamine. Fluorescence quenching of pyranine by amines in aqueous SDS is reproducible and is useful for the determination of amines in environmental samples.

Exploring the role of bacterial communities on the quality formation and biogenic amines accumulation during ripening and storage of dry-cured Chinese bacon (Larou)

This study aimed to reveal the impact of bacterial dynamics on the quality and biogenic amine (BA) accumulation of dry-cured Chinese bacon (Larou). Physicochemical parameters, free amino acids, BAs, amino acid decarboxylase, and microbial profiles were determined, and their relationships were explored during Larou ripening and storage. The results showed that moisture and sodium nitrite decreased significantly during the Larou ripening stage (p < 0.05), while pH, NaCl, TBARS, and total volatile basic nitrogen considerably increased (p < 0.05). BAs were mainly formed during the stages of dry-ripening and storage of Larou and may present a risk of tyramine and phenylethylamine poisoning. Firmicutes and Actinobacteriota were the predominant phyla, and the dominant genera were Staphylococcus, Corynebacterium and Lactococcus. Correlation analysis showed Corynebacterium, Brevibacterium, Lactobacillus, Tetragenococcus and Staphylococci spp. played a crucial role in determining the quality and safety of Larou.

Supplementary Information

The online version contains supplementary material available at 10.1007/s10068-023-01472-1.

Bacteriocins against biogenic amine-accumulating lactic acid bacteria in cheese: Nisin A shows the broadest antimicrobial spectrum and prevents the formation of biofilms

Cheese is a food in which toxic concentrations of biogenic amines (BA) may be reached, mainly as a consequence of the decarboxylation of determined amino acids by certain lactic acid bacteria (LAB). To maintain the food safety of cheese, environmentally friendly strategies are needed that specifically prevent the growth of BA-producing LAB and the accumulation of BA. The bacteriocins produced by LAB are natural compounds with great potential as food biopreservatives. This work examines the antimicrobial potential of 7 bacteriocin-containing, cell-free supernatants (CFS: coagulin A-CFS, enterocin A-CFS, enterocin P-CFS, lacticin 481-CFS, nisin A-CFS, nisin Z-CFS and plantaricin A-CFS) produced by LAB against 48 strains of the LAB species largely responsible for the accumulation of the most important BA in cheese, that is, histamine, tyramine, and putrescine. Susceptibility to the different CFS was strain-dependent. The histamine-producing species with the broadest sensitivity spectrum were Lentilactobacillus parabuchneri (the species mainly responsible for the accumulation of histamine in cheese) and Pediococcus parvulus. The tyramine-producing species with the broadest sensitivity spectrum was Enterococcus faecium, and Enterococcus faecalis and Enterococcus hirae were among the most sensitive putrescine producers. Nisin A-CFS was active against 31 of the 48 BA-producing strains (the broadest antimicrobial spectrum recorded). Moreover, commercial nisin A prevented biofilm formation by 67% of the BA-producing, biofilm-forming LAB strains. These findings underscore the potential of bacteriocins in the control of BA-producing LAB and support the use of nisin A as a food-grade biopreservative for keeping BA-producing LAB in check and reducing BA accumulation in cheese.

Dietary Supplementation of Lactococcus lactis subsp. lactis BIONCL17752 on Growth Performance, and Gut Microbiota of Broiler Chickens

The rapid rise of antimicrobial resistance (AMR) is a global concern, being triggered by the overuse or misuse of antibiotics in poultry farming sector. We evaluated Lactococcus lactis subsp. lactis BIONCL17752 strain, and characterized its probiotic potential to endure hostile gastrointestinal conditions. Genome sequencing analysis revealed probiotics traits, and gene clusters involved in bacteriocins, lactococcin A, and sactipeptides production. The absence of genes for antibiotic resistance, virulence, and biogenic amine production indicates the potential of probiotic strain. The BIONCL17752 strain was explored for antibiotic-free feed supplement for growth promotor in broiler chicken. The feed supplemented with 4 × 109 CFU/kg of probiotic strain, in combination with various concentrations of fructooligosaccharides (FOS) 1.0, 2.5, and 5.0 kg/tonne in starter, grower, and finisher diets, respectively. A significant improvement of body weight 152 to 171 g/bird (p < 0.05), and a low feed conversion ratio (FCR) of 1.62, was achieved without using synthetic antibiotics for growth promotion. The results of biochemical, hematological, and histological examinations showed normal features, indicating that the treatment had no harmful effects on the bird's health. Reduced levels of cholesterol, triglycerides, high-density lipoprotein (HDL), and low-density lipoprotein (LDL) in serum are an indication of the health benefits for the treated birds. Microbial community analysis of fecal samples of poultry birds exhibited a higher abundance of Bacteroidetes, Firmicutes, Proteobacteria, Actinobacteria, and Fusobacteria. Probiotic treatment resulted in reduced Firmicutes and increased Bacteroidetes (F/B ratio) in the broiler's gut which highlights the benefits of probiotic dietary supplements. Importantly, the probiotic-fed group exhibited a high abundance of carbohydrate-active enzymes (CAZyme) such as glycoside hydrolases (GH), glycoside transferases (GT), and carbohydrate-binding module (CBM) hydrolases which are essential for the degradation of complex sugar molecules. The probiotic potential of the BIONCL17752 strain contributes to broilers' health by positively affecting intestinal microbiota, achieving optimal growth, and lowering mortality, demonstrating the economic benefits of probiotic treatment in organic poultry farming.

Recent Advances of Food Hazard Detection Based on Artificial Nanochannel Sensors

Food quality and safety are related to the health and safety of people, and food hazards are important influencing factors affecting food safety. It is strongly necessary to develop food safety rapid detection technology to ensure food safety. As a new detection technology, artificial nanochannel-based electrochemical and other methods have the advantages of being real-time, simple, and sensitive and are widely used in the detection of food hazards. In this paper, we review artificial nanochannel sensors as a new detection technology in food safety for different types of food hazards: biological hazards (bacteria, toxins, viruses) and chemical hazards (heavy metals, organic pollutants, food additives). At the same time, we critically discuss the advantages and disadvantages of artificial nanochannel sensor detection, as well as the restrictions and solutions of detection, and finally look forward to the challenges and development prospects of food safety detection technology based on the limitations of artificial nanochannel detection. We expect to provide a theoretical basis and inspiration for the development of rapid real-time detection technology for food hazards and the production of portable detection equipment in the future.

AIE fluorogen-based oxidase-like fluorescence nanozyme-integrated smartphone for monitoring the freshness authenticity of soy products

Food safety concerns about the authenticity of soy product freshness have increased due to high demand from public. Developing an accurate and convenient monitoring method for freshness authenticity is crucial for safeguarding food safety. From this motive, this study employed PtPd NPs to encapsulate tetraphenylethylene (TPE) for engineering an AIE-based fluorescent nanozyme (PtPd NPs@TPE) with oxidase-like activity, achieving the ratiometric fluorescence monitoring of putrescine (PUT) to judge the freshness authenticity of soy products. In this design, PUT acted as an antioxidant and inhibited the oxidation process of PtPd NPs@TPE to o-phenylenediamine (OPD), leading to the reduction of oxidative product 2,3-diaminophenothiazine (DAP) alone with the weaken of yellow fluorescence from DAP at 552 nm and bright of bule fluorescence from PtPd NPs@TPE at 442 nm. On this basis, a ratiometric fluorescence strategy integrated with smartphone-based sensor was developed for PUT with acceptable results to combat food freshness fraud of soy products.

Investigation of Biogenic Amine Levels and Microbiological Activity as Quality Markers in Some Dairy and Fish Products in Food Markets in the Kingdom of Saudi Arabia

This study aimed to verify the presence of biogenic amines (BAs) and evaluate the microbiological activity of some food samples collected from retail stores in the Kingdom of Saudi Arabia. A total of thirty-five dairy and fish products were collected and analyzed for BAs, including putrescine (PUT), cadaverine (CAD), spermidine (SPE), histamine (HIS), spermine (SPR), and tyramine (TYR), as well as for total colony count (TCC), lactic acid bacteria (LAB), Enterobacteriaceae, yeast and mold (Y and M), coliforms, and aerobic sporulation count (ASF). The thin layer chromatography (TLC) method was used in the analytical methodology to identify the BAs. The results showed the presence of BAs in all dairy products, but their concentration did not exceed the maximum permissible limit, which in contrast was established by the Food and Drug Administration (FDA) at 10 mg/100 g. The amounts of BAs in fish products varied significantly. All fish product samples contained levels of BAs below the permissible limit. Results of an independent study also indicated potential toxicity at levels of BAs (>10 mg/100 g) in Egyptian herring. Enterobacteriaceae and the coli group were present in higher concentrations in the Egyptian herring samples, whereas other samples (particularly frozen shrimp) showed increased TCC levels with a higher concentration of histamine-producing bacteria. From a consumer safety perspective, this study also indicated that food samples generally contained acceptable levels of BAs. In conclusion, there is a need to improve and standardize food quality and hygiene practices during production and storage to ensure human safety and prevent HIS formation.

Valorization of Dairy and Fruit/Berry Industry By-Products to Sustainable Marinades for Broilers' Wooden Breast Meat Quality Improvement

The study aims to improve the quality of wooden breast meat (WBM) via the use of newly developed marinades based on selected strains of lactic acid bacteria (LAB) in combination with the by-products of the dairy and fruit/berry industries. Six distinct marinades were produced based on milk permeate (MP) fermented with Lacticaseibacillus casei (Lc) and Liquorilactobacillus uvarum (Lu) with the addition of apple (ApBp) and blackcurrant (BcBp) processing by-products. The microbiological and acidity parameters of the fermented marinades were evaluated. The effects of marinades on the microbiological, technical, and physicochemical properties of meat were assessed following 24 and 48 h of WBM treatment. It was established that LAB viable counts in marinades were higher than 7.00 log10 colony-forming units (CFU)/mL and, after 48 h of marination, enterobacteria and molds/yeasts in WBM were absent. Marinated (24 and 48 h) WBM showed lower dry-matter and protein content, as well as water holding capacity, and exhibited higher drip loss (by 8.76%) and cooking loss (by 12.3%) in comparison with controls. After WBM treatment, biogenic amines decreased; besides, the absence of spermidine and phenylethylamine was observed in meat marinated for 48 h with a marinade prepared with Lu. Overall, this study highlights the potential advantages of the developed sustainable marinades in enhancing the safety and quality attributes of WBM.

The selective extraction of dietary polyamines from chicken breast using the application of a lab-on-a-chip electromembrane and dispersive liquid-liquid microextraction followed by gas chromatography-mass spectrometry

Excessive dietary polyamines (PAs), including putrescine (PUT), spermine (SPM), and spermidine (SPD), have become a worldwide concern due to their carcinogenicity and reduced shelf life. A modern miniaturized on-chip electromembrane extraction (EME) has been applied to extract these compounds from chicken breast samples. This method is based fundamentally on ionic compounds' electrostatic attraction, diffusion, and solubility in the acceptor phase. The chemical structure of polyamines enables their efficient extraction using an electric driving force on a microchip device. HCl solution (0.1 mol L-1) was applied as an aqueous acceptor solvent. Dispersive liquid-liquid microextraction was performed after EME to facilitate joining three-phase EME to GC-MS and improve the merit figures. The total ranges of 3.77-7.89 μg g-1, 3.48-7.02 μg g-1, and 0.78-2.20 μg g-1 were acquired as PUT, SPM and SPD concentrations in chicken breast, respectively. The results demonstrate that the level of PAs in fresh chicken breast samples is not concerning, but it may reduce the quality of chicken meat over time. This novel analytical technique has several advantages: high recovery, substantial quickness, remarkable selectivity, and good enrichment factors. This emerging method could be generalized to other studies to analyze different foodstuffs.