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Manca G, Ru A, Siddi G, Murittu G, Luigi De Santis EP. The effect of seasonality on the biogenic amines, free amino acids, and physico-chemical composition of raw milk Fiore Sardo cheese produced in Sardinia (Italy). Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109486] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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2
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Shi Y, Pu D, Zhou X, Zhang Y. Recent Progress in the Study of Taste Characteristics and the Nutrition and Health Properties of Organic Acids in Foods. Foods 2022; 11:3408. [PMID: 36360025 PMCID: PMC9654595 DOI: 10.3390/foods11213408] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 10/23/2022] [Accepted: 10/25/2022] [Indexed: 08/11/2023] Open
Abstract
Organic acids could improve the food flavor, maintain the nutritional value, and extend the shelf life of food. This review summarizes the detection methods and concentrations of organic acids in different foods, as well as their taste characteristics and nutritional properties. The composition of organic acids varies in different food. Fruits and vegetables often contain citric acid, creatine is a unique organic acid found in meat, fermented foods have a high content of acetic acid, and seasonings have a wide range of organic acids. Determination of the organic acid contents among different food matrices allows us to monitor the sensory properties, origin identification, and quality control of foods, and further provides a basis for food formulation design. The taste characteristics and the acid taste perception mechanisms of organic acids have made some progress, and binary taste interaction is the key method to decode multiple taste perception. Real food and solution models elucidated that the organic acid has an asymmetric interaction effect on the other four basic taste attributes. In addition, in terms of nutrition and health, organic acids can provide energy and metabolism regulation to protect the human immune and myocardial systems. Moreover, it also exhibited bacterial inhibition by disrupting the internal balance of bacteria and inhibiting enzyme activity. It is of great significance to clarify the synergistic dose-effect relationship between organic acids and other taste sensations and further promote the application of organic acids in food salt reduction.
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Affiliation(s)
- Yige Shi
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Flavor Science of China Gengeral Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Dandan Pu
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Flavor Science of China Gengeral Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Xuewei Zhou
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Flavor Science of China Gengeral Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Yuyu Zhang
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Flavor Science of China Gengeral Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
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3
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Moniente M, Botello-Morte L, García-Gonzalo D, Pagán R, Ontañón I. Analytical strategies for the determination of biogenic amines in dairy products. Compr Rev Food Sci Food Saf 2022; 21:3612-3646. [PMID: 35726745 DOI: 10.1111/1541-4337.12980] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2022] [Revised: 04/08/2022] [Accepted: 04/30/2022] [Indexed: 12/18/2022]
Abstract
Biogenic amines (BA) are mainly produced by the decarboxylation of amino acids by enzymes from microorganisms that emerge during food fermentation or due to incorrectly applied preservation processes. The presence of these compounds in food can lead to a series of negative effects on human health. To prevent the ingestion of high amounts of BA, their concentration in certain foods needs to be controlled. Although maximum legal levels have not yet been established for dairy products, potential adverse effects have given rise to a substantial number of analytical and microbiological studies: they report concentrations ranging from a few mg/kg to several g/kg. This article provides an overview of the analytical methods for the determination of biogenic amines in dairy products, with particular focus on the most recent and/or most promising advances in this field. We not only provide a summary of analytical techniques but also list the required sample pretreatments. Since high performance liquid chromatography with derivatization is the most widely used method, we describe it in greater detail, including a comparison of derivatizing agents. Further alternative techniques for the determination of BA are likewise described. The use of biosensors for BA in dairy products is emerging, and current results are promising; this paper thus also features a section on the subject. This review can serve as a helpful guideline for choosing the best option to determine BA in dairy products, especially for beginners in the field.
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Affiliation(s)
- Marta Moniente
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Laura Botello-Morte
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Diego García-Gonzalo
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Rafael Pagán
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Ignacio Ontañón
- Laboratorio de Análisis del Aroma y Enología, Química Analítica, Facultad de Ciencias, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
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4
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Garbowska M, Pluta A, Berthold-Pluta A. Contents of Functionally Bioactive Peptides, Free Amino Acids, and Biogenic Amines in Dutch-Type Cheese Models Produced with Different Lactobacilli. MOLECULES (BASEL, SWITZERLAND) 2020; 25:molecules25225465. [PMID: 33266479 PMCID: PMC7700546 DOI: 10.3390/molecules25225465] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/02/2020] [Revised: 11/19/2020] [Accepted: 11/20/2020] [Indexed: 12/05/2022]
Abstract
Cheese ripening involves a number of biochemical processes, mainly of a proteolytic nature, which are initially triggered principally by milk-coagulating enzymes and, afterward, by microorganisms or enzymes of microbial origin. The proteolytic reactions affect, primarily, the synthesis of macro- and medium-molecular peptides from casein. In turn, the advanced proteolysis ends in the formation of short peptides and free amino acids. Further reactions may lead to the formation of nutritionally unfavorable biogenic amines. The present study aimed to determine changes in the contents of bioactive peptides (anserine and L-carnosine), free amino acids, and biogenic amines throughout the ripening of cheese models produced with the addition of Lactobacillus genus bacteria. The contents of amino acids varied considerably in the cheese models, depending on the bacterial strain added and ripening time. After five weeks of ripening, the total content of free amino acids in the cheese models ranged from 611.02 (a cheese model with Lactobacillus casei 2639) to 1596.64 mg kg−1 (a cheese model with Lb. acidophilus 2499). After the same time, the contents of the total biogenic amines in the cheese models with the addition of lactobacilli were lower than in the control cheese model (except for the model with Lb. rhamnosus 489). Anserine was detected in all cheese models (79.29–119.02 mg kg−1), whereas no L-carnosine was found over a five-week ripening period in the cheese models with Lb. delbrueckii 490 and Lb. casei 2639. After a five-week ripening, the highest total content of bioactive peptides was determined in the cheese models containing Lb. acidophilus 2499 (136.11 mg kg−1).
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Determination of 8 Endogenous Alkaloid Components inBoletusUsing Ultrahigh-Performance Liquid Chromatography Combined with Quadrupole-Time of Flight Mass Spectrometry. J FOOD QUALITY 2020. [DOI: 10.1155/2020/8865725] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
A ultrahigh performance liquid chromatography coupled with quadrupole-time of flight mass spectrometry (UPLC-Q-TOF/MS) method was developed for simultaneous determination of 8 endogenous alkaloid compounds inBoletus.Boletussamples were extracted by 50% (V/V) methanol-water solution, then separated by CORTECS UPLC HILIC column using a binary solvent system by gradient elution. The analytes were determined by Q-TOF/MS in TOF MS and information dependent acquisition (IDA)-MS/MS mode. The results showed that mass accuracy error of the 8 endogenous alkaloids were lower than 5.0 × 10−6, good linear relationship was got in range of 0.2–500 μg/L, and correlation coefficient was higher than 0.9990. The limit of detection was in the range of 0.002–0.100 mg/kg and the limit of quantification was in the range of 0.004–0.200 mg/kg. Recovery of the method was in range of 80.1%–101.5% with spike levels of 0.004–2.00 mg/kg, relative standard deviations were lower than 10%. The method was simple, specific, and reliable. It could be used for the rapid screening and quantitative analysis of 8 endogenous alkaloids inBoletus.
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Madeo F, Hofer SJ, Pendl T, Bauer MA, Eisenberg T, Carmona-Gutierrez D, Kroemer G. Nutritional Aspects of Spermidine. Annu Rev Nutr 2020; 40:135-159. [DOI: 10.1146/annurev-nutr-120419-015419] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Natural polyamines (spermidine and spermine) are small, positively charged molecules that are ubiquitously found within organisms and cells. They exert numerous (intra)cellular functions and have been implicated to protect against several age-related diseases. Although polyamine levels decline in a complex age-dependent, tissue-, and cell type–specific manner, they are maintained in healthy nonagenarians and centenarians. Increased polyamine levels, including through enhanced dietary intake, have been consistently linked to improved health and reduced overall mortality. In preclinical models, dietary supplementation with spermidine prolongs life span and health span. In this review, we highlight salient aspects of nutritional polyamine intake and summarize the current knowledge of organismal and cellular uptake and distribution of dietary (and gastrointestinal) polyamines and their impact on human health. We further summarize clinical and epidemiological studies of dietary polyamines.
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Affiliation(s)
- Frank Madeo
- Institute of Molecular Biosciences, NAWI Graz, University of Graz, 8010 Graz, Austria
- BioTechMed-Graz, 8010 Graz, Austria
- Field of Excellence BioHealth, University of Graz, 8010 Graz, Austria
| | - Sebastian J. Hofer
- Institute of Molecular Biosciences, NAWI Graz, University of Graz, 8010 Graz, Austria
| | - Tobias Pendl
- Institute of Molecular Biosciences, NAWI Graz, University of Graz, 8010 Graz, Austria
| | - Maria A. Bauer
- Institute of Molecular Biosciences, NAWI Graz, University of Graz, 8010 Graz, Austria
| | - Tobias Eisenberg
- Institute of Molecular Biosciences, NAWI Graz, University of Graz, 8010 Graz, Austria
- BioTechMed-Graz, 8010 Graz, Austria
- Field of Excellence BioHealth, University of Graz, 8010 Graz, Austria
- Central Lab Graz Cell Informatics and Analyses (GRACIA), NAWI Graz, University of Graz, 8010 Graz, Austria
| | | | - Guido Kroemer
- Equipe Labellisée par la Ligue Contre le Cancer, Université de Paris, Sorbonne Université, INSERM U1138, Centre de Recherche des Cordeliers, 75006 Paris, France
- Metabolomics and Cell Biology Platforms, Institut Gustave Roussy, F-94805 Villejuif, France
- Pôle de Biologie, Hôpital Européen Georges Pompidou, Assistance Publique-Hôpitaux de Paris, F-75015 Paris, France
- Suzhou Institute for Systems Medicine, Chinese Academy of Medical Sciences, Jiangsu 215163, Suzhou, China
- Department of Women's and Children's Health, Karolinska Institute, Karolinska University, S-17177 Solna, Sweden
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7
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Shalaby MA, Kassem MA, Morsy O, Mohamed NM. Anti-tyramine potential of Lactobacillus rhamnosus (LGG®) in cheese samples collected from Alexandria, Egypt. FOOD BIOTECHNOL 2020. [DOI: 10.1080/08905436.2020.1790383] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Manal A. Shalaby
- Department of Medical Biotechnology, Institute of Genetic Engineering, City of Scientific Research and Technological Applications, New Borg El-Arab, Egypt
| | - Mervat A. Kassem
- Department of Microbiology and Immunology, Faculty of Pharmacy, Alexandria University, Alexandria, Egypt
| | - Omnia Morsy
- Department of Medical Biotechnology, Institute of Genetic Engineering, City of Scientific Research and Technological Applications, New Borg El-Arab, Egypt
| | - Nelly M. Mohamed
- Department of Microbiology and Immunology, Faculty of Pharmacy, Alexandria University, Alexandria, Egypt
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8
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Contamination of traditionally smoked cheeses with polycyclic aromatic hydrocarbons and biogenic amines. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107115] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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9
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Rahtuvanoğlu A, Akgönüllü S, Karacan S, Denizli A. Biomimetic Nanoparticles Based Surface Plasmon Resonance Biosensors for Histamine Detection in Foods. ChemistrySelect 2020. [DOI: 10.1002/slct.202000440] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Ayşegül Rahtuvanoğlu
- Department of Chemical Engineering, Faculty of EngineeringAnkara University Ankara 06100 Turkey
| | - Semra Akgönüllü
- Depatment of Chemistry, Faculty of ScienceHacettepe University Ankara 06800 Turkey
| | - Süleyman Karacan
- Department of Chemical Engineering, Faculty of EngineeringAnkara University Ankara 06100 Turkey
| | - Adil Denizli
- Depatment of Chemistry, Faculty of ScienceHacettepe University Ankara 06800 Turkey
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Impact of Nisin-Producing Strains of Lactococcus lactis on the Contents of Bioactive Dipeptides, Free Amino Acids, and Biogenic Amines in Dutch-Type Cheese Models. MATERIALS 2020; 13:ma13081835. [PMID: 32295031 PMCID: PMC7215581 DOI: 10.3390/ma13081835] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 04/06/2020] [Accepted: 04/10/2020] [Indexed: 11/29/2022]
Abstract
The goal of this study was to determine changes in contents of free amino acids, biogenic amines, and bioactive dipeptides (anserine and L-carnosine) in cheese models produced with the addition of nisin-producing strains of Lactococcus lactis over their ripening period. After 5 weeks of ripening, contents of total biogenic amines in the cheese models with the addition of L. lactis strains were lower than in the control cheese model. The cheese models examined differed significantly in contents of free amino acids through the ripening period. Individual free amino acids, such as ornithine, were found in some of the cheese models, which is indicative of their specific microbial activities. Both anserine and L-carnosine were detected in all variants of the cheese models. After 5-week ripening, the highest total content of bioactive dipeptides was determined in the cheese models produced with the nisin-producing culture of L. lactis 11454 (142.15 mg∙kg−1).
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11
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Ramos RM, Brandão PF, Rodrigues JA. Development of a SALLE-HPLC-FLD Analytical Method for the Simultaneous Determination of Ten Biogenic Amines in Cheese. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01730-6] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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12
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Munir MA, Badri KH. The Importance of Derivatizing Reagent in Chromatography Applications for Biogenic Amine Detection in Food and Beverages. JOURNAL OF ANALYTICAL METHODS IN CHEMISTRY 2020; 2020:5814389. [PMID: 32377440 PMCID: PMC7199571 DOI: 10.1155/2020/5814389] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/15/2019] [Revised: 10/14/2019] [Accepted: 10/21/2019] [Indexed: 05/19/2023]
Abstract
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 their sensitivity. This review is based on past and present studies about biogenic amine detection related to food samples. The rationale of this study is also to provide data on the comparison of the analytical approaches between LC and GC methods. Furthermore, the various approaches of biogenic amine determination and the most applied analytical methods have been reviewed.
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Affiliation(s)
| | - Khairiahi Haji Badri
- Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi, Selangor, Malaysia
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13
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CAVALCANTE RBM, MORGANO MA, GLÓRIA MBA, ROCHA MDM, ARAÚJO MADM, MOREIRA-ARAÚJO RSDR. Mineral content, phenolic compounds and bioactive amines of cheese bread enriched with cowpea. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.11718] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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14
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A review of pretreatment and analytical methods of biogenic amines in food and biological samples since 2010. J Chromatogr A 2019; 1605:360361. [DOI: 10.1016/j.chroma.2019.07.015] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2019] [Revised: 07/04/2019] [Accepted: 07/08/2019] [Indexed: 01/01/2023]
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15
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The therapeutic and nutraceutical potential of agmatine, and its enhanced production using Aspergillus oryzae. Amino Acids 2019; 52:181-197. [DOI: 10.1007/s00726-019-02720-7] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2019] [Accepted: 03/05/2019] [Indexed: 12/30/2022]
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16
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Ekici K, Okut H, Isleyici O, Sancak YC, Tuncay RM. The Determination of Some Microbiological and Chemical Features in Herby Cheese. Foods 2019; 8:E23. [PMID: 30641868 PMCID: PMC6351905 DOI: 10.3390/foods8010023] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2018] [Revised: 12/25/2018] [Accepted: 01/07/2019] [Indexed: 11/17/2022] Open
Abstract
The objective of this study is to measure the amounts of biogenic amines, microbial counts, values of pH, titratable acidity, dry matter, and salt (%) in herby cheese, a very popular staple in the Turkish diet, and to evaluate the concentration of biogenic amines in terms of public health risks. A high-performance liquid chromatography (HPLC) method was used for the determination of eight biogenic amines in 100 herby cheeses sold in the local markets of Van. The bacterial load of the herby cheeses ranged between 4.0 and 8.90 log CFU/g for viable total aerobic mesophilic bacteria (TAMB), <1 and 7.0 log CFU/g for lactic bacteria (LAB), <1 and 6.08 log CFU/g for coliform bacteria, <1 and 5.81 log CFU/g for Enterobacteriaceae, <1 and 2.60 log CFU/g for Staphylococcus aureus, and 3.70 and 8.05 log CFU/g for yeasts and molds. The results obtained suggested significant changes in the pH, titratable acidity, dry matter, and salt contents of the examined herby cheese samples. The detection levels of biogenic amines in the samples ranged from <0.025 to 33.36 mg/kg for tryptamine, from <0.038 to 404.57 mg/kg for β-phenylethylamine, from 0.03 to 426.35 mg/kg for putrescine, from <0.039 to 1438.22 mg/kg for cadaverine, from <0.033 to 469 mg/kg for histamine, from <0.309 to 725.21 mg/kg for tyramine, from <0.114 to 1.70 mg/kg for spermidine, and from <0.109 to 1.88 mg/kg for spermine. As a result, these cheeses are fit for consumption in terms of the amounts of biogenic amines they contain.
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Affiliation(s)
- Kamil Ekici
- Department of Food Hygiene and Technology, Veterinary College, Yuzuncu Yıl University, Van 65080, Turkey.
| | - Hayrettin Okut
- Departement of Preventive Medicine, School of Medical, University of Kansas, Kansas City, KS 66160, USA.
| | - Ozgur Isleyici
- Department of Food Hygiene and Technology, Veterinary College, Yuzuncu Yıl University, Van 65080, Turkey.
| | - Yakup Can Sancak
- Department of Food Hygiene and Technology, Veterinary College, Yuzuncu Yıl University, Van 65080, Turkey.
| | - Rabia Mehtap Tuncay
- Department of Food Hygiene and Technology, Veterinary College, Yuzuncu Yıl University, Van 65080, Turkey.
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Şahin Ercan S, Soysal Ç, Bozkurt H. BIOGENIC AMINE CONTENTS OF FRESH AND MATURE KASHAR CHEESES DURING REFRIGERATED STORAGE. ACTA ACUST UNITED AC 2019. [DOI: 10.3153/fh19003] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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18
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19
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The impact of cultivar on polyphenol and biogenic amine profiles in Calabrian red grapes during winemaking. Food Res Int 2017; 102:303-312. [PMID: 29195952 DOI: 10.1016/j.foodres.2017.10.012] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2017] [Revised: 09/27/2017] [Accepted: 10/08/2017] [Indexed: 11/23/2022]
Abstract
In this study, during winemaking, was evaluated the influence of cultivar on bioactive compounds (organic acids, d-(+)-glucose, d-(-)-fructose, biogenic amines (BAs), anthocyanins, polyphenols and flavonoids) and antioxidant activity of Calabrian (Southern Italy) autochthonous grapes (Arvino, Gaglioppo, Greco Nero, Magliocco Canino, Magliocco Dolce and Nocera). Phenolic compounds increased from grapes to wine for all varieties. Arvino grapevine showed the highest DPPH radical scavenging activity, while a promising inhibition of the lipid peroxidation was observed with Greco Nero grapes. BAs were mostly formed during alcoholic fermentation and Arvino always showed the lowest BAs amounts, while Magliocco Canino generally exhibited the highest. Collectively, the results demonstrated that Calabrian autochthonous grapevines were rich in sugars, organic acids and phenolic compounds thus allowing the production of high quality wines.
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Zhao L, Qi S, Liang X, Shan J, Cao W, Wu L, Xue X. Determination and distribution of biogenic amines in bee pollen. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13570] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Lingling Zhao
- Institute of Analytical Science Shaanxi Provincial Key Lab of Electroanalytical Chemistry Northwest University 229 North TaiBai Road Xi'an 710069 China
- Institute of Apicultural Research Chinese Academy of Agricultural Sciences Beijing 100093 China
| | - Suzhen Qi
- Institute of Apicultural Research Chinese Academy of Agricultural Sciences Beijing 100093 China
- Risk Assessment Laboratory for Bee Products Quality and Safety of Ministry of Agriculture Beijing 100093 China
| | - Xinwen Liang
- Institute of Apicultural Research Chinese Academy of Agricultural Sciences Beijing 100093 China
| | - Jihao Shan
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100081 China
| | - Wei Cao
- Institute of Analytical Science Shaanxi Provincial Key Lab of Electroanalytical Chemistry Northwest University 229 North TaiBai Road Xi'an 710069 China
| | - Liming Wu
- Institute of Apicultural Research Chinese Academy of Agricultural Sciences Beijing 100093 China
- Risk Assessment Laboratory for Bee Products Quality and Safety of Ministry of Agriculture Beijing 100093 China
| | - Xiaofeng Xue
- Institute of Apicultural Research Chinese Academy of Agricultural Sciences Beijing 100093 China
- Risk Assessment Laboratory for Bee Products Quality and Safety of Ministry of Agriculture Beijing 100093 China
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21
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Alizadeh N, Kamalabadi M, Mohammadi A. Determination of Histamine and Tyramine in Canned Fish Samples by Headspace Solid-Phase Microextraction Based on a Nanostructured Polypyrrole Fiber Followed by Ion Mobility Spectrometry. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-0860-z] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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22
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Parchami R, Kamalabadi M, Alizadeh N. Determination of biogenic amines in canned fish samples using head-space solid phase microextraction based on nanostructured polypyrrole fiber coupled to modified ionization region ion mobility spectrometry. J Chromatogr A 2017; 1481:37-43. [DOI: 10.1016/j.chroma.2016.12.046] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2016] [Revised: 11/19/2016] [Accepted: 12/15/2016] [Indexed: 01/25/2023]
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23
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Abstract
The consumption of food containing high amounts of histamine and other biogenic amines can cause food poisoning with different symptoms linked to the individual sensitivity and the detoxification activity. Histamine is the only biogenic amine with regulatory limits set by the European Commission in fish and fishery products, because it can lead to a fatal outcome. However, also fermented foods can be involved in outbreaks and sporadic cases of intoxication. The factors affecting the presence of histamine in food are variable and product specific including the availability of the precursor amino acid, the presence of microorganisms producing decarboxylases, and the conditions allowing their growth and enzyme production. Generally, the good quality of raw material and hygienic practices during food processing as well as the use of histidine decarboxylase-negative starter cultures can minimize the occurrence of histamine. Further studies are necessary to estimate the human exposure and the relationship between the total amount of the biogenic amines ingested with food and health effects.
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Affiliation(s)
- Maria Schirone
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy.
| | - Pierina Visciano
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Rosanna Tofalo
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Giovanna Suzzi
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
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de La Torre CAL, de La Torre CAL, Conte‐Junior CA, Conte‐Junior CA. Application of Chromatograpic Methods for Identification of Biogenic Amines in Foods of Animal Origin. Food Saf (Tokyo) 2016. [DOI: 10.1002/9781119160588.ch8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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25
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Fu Y, Zhou Z, Li Y, Lu X, Zhao C, Xu G. High-sensitivity detection of biogenic amines with multiple reaction monitoring in fish based on benzoyl chloride derivatization. J Chromatogr A 2016; 1465:30-7. [DOI: 10.1016/j.chroma.2016.08.067] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2016] [Revised: 08/29/2016] [Accepted: 08/29/2016] [Indexed: 10/21/2022]
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26
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LC with Evaporative Light-Scattering Detection for Quantitative Analysis of Organic Acids in Juices. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0628-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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27
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Khairy GM, Azab HA, El-Korashy SA, Steiner MS, Duerkop A. Validation of a Fluorescence Sensor Microtiterplate for Biogenic Amines in Meat and Cheese. J Fluoresc 2016; 26:1905-16. [PMID: 27481500 DOI: 10.1007/s10895-016-1885-1] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2016] [Accepted: 07/18/2016] [Indexed: 11/25/2022]
Abstract
An optical sensor microtiterplate for quantitative analysis of the total content of biogenic amines (TAC) in meat and cheese was developed and validated for the first time. In the plate, a chameleon dye (Py-1) is embedded in a polymeric cocktail which is deposited on the bottom of the wells in a common microtiterplate. On reaction with biogenic amines (BAs), the fluorescence of Py-1 at 620 nm rapidly delivers a precise TAC. After 10 min incubation at 25 °C the determination of the TAC in various (real) samples is possible in high-throughput with a standard microplate reader. The optimized fluorescence method was validated for linearity, sensitivity, accuracy, precision (intraday and inter day repeatability) and recovery using histamine (HIS) as a representative BA. The sensor microtiterplate was successfully applied to quantitatively analyze the TAC in 10 real samples of cheese and meat obtained from various Egyptian markets. The TAC of these real samples obtained by the sensor microtiterplate was validated against the contents of BAs obtained by GC-MS at various times of storage. The data of the sensor microtiterplate agreed well with those of GC-MS. This demonstrates that the sensor microtiterplate is a reliable screening tool for the degradation status of food samples.
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Affiliation(s)
- Gasser M Khairy
- Chemistry Department, Faculty of Science, Suez Canal University, Ismailia, 41522, Egypt
- Chemistry Department, Faculty of Science and Arts, Aljouf University, P.O. Box # 2014, Skaka-41421, Kingdom of Saudi Arabia
| | - Hassan A Azab
- Chemistry Department, Faculty of Science, Suez Canal University, Ismailia, 41522, Egypt
| | - Sabry A El-Korashy
- Chemistry Department, Faculty of Science, Suez Canal University, Ismailia, 41522, Egypt
| | - Mark-Steven Steiner
- Institute of Analytical Chemistry, Chemo- and Biosensors, University of Regensburg, D-93040, Regensburg, Germany
| | - Axel Duerkop
- Institute of Analytical Chemistry, Chemo- and Biosensors, University of Regensburg, D-93040, Regensburg, Germany.
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Poveda J, Molina G, Gómez-Alonso S. Variability of biogenic amine and free amino acid concentrations in regionally produced goat milk cheeses. J Food Compost Anal 2016. [DOI: 10.1016/j.jfca.2016.06.012] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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29
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Kochana J, Wapiennik K, Knihnicki P, Pollap A, Janus P, Oszajca M, Kuśtrowski P. Mesoporous carbon-containing voltammetric biosensor for determination of tyramine in food products. Anal Bioanal Chem 2016; 408:5199-210. [PMID: 27209590 PMCID: PMC4925687 DOI: 10.1007/s00216-016-9612-y] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2016] [Revised: 04/20/2016] [Accepted: 04/29/2016] [Indexed: 11/21/2022]
Abstract
A voltammetric biosensor based on tyrosinase (TYR) was developed for determination of tyramine. Carbon material (multi-walled carbon nanotubes or mesoporous carbon CMK-3-type), polycationic polymer-i.e., poly(diallyldimethylammonium chloride) (PDDA), and Nafion were incorporated into titania dioxide sol (TiO2) to create an immobilization matrix. The features of the formed matrix were studied by scanning electron microscopy (SEM) and cyclic voltammetry (CV). The analytical performance of the developed biosensor was evaluated with respect to linear range, sensitivity, limit of detection, long-term stability, repeatability, and reproducibility. The biosensor exhibited electrocatalytic activity toward tyramine oxidation within a linear range from 6 to 130 μM, high sensitivity of 486 μA mM(-1) cm(-2), and limit of detection of 1.5 μM. The apparent Michaelis-Menten constant was calculated to be 66.0 μM indicating a high biological affinity of the developed biosensor for tyramine. Furthermore, its usefulness in determination of tyramine in food product samples was also verified. Graphical abstract Different food samples were analyzed to determine tyramine using biosensor based on tyrosinase.
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Affiliation(s)
- Jolanta Kochana
- Faculty of Chemistry, Jagiellonian University, Ingardena 3, Krakow, Poland.
| | - Karolina Wapiennik
- Faculty of Chemistry, Jagiellonian University, Ingardena 3, Krakow, Poland
| | - Paweł Knihnicki
- Faculty of Chemistry, Jagiellonian University, Ingardena 3, Krakow, Poland
| | - Aleksandra Pollap
- Faculty of Chemistry, Jagiellonian University, Ingardena 3, Krakow, Poland
| | - Paula Janus
- Faculty of Chemistry, Jagiellonian University, Ingardena 3, Krakow, Poland
| | - Marcin Oszajca
- Faculty of Chemistry, Jagiellonian University, Ingardena 3, Krakow, Poland
| | - Piotr Kuśtrowski
- Faculty of Chemistry, Jagiellonian University, Ingardena 3, Krakow, Poland
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Esatbeyoglu T, Ehmer A, Chaize D, Rimbach G. Quantitative Determination of Spermidine in 50 German Cheese Samples on a Core-Shell Column by High-Performance Liquid Chromatography with a Photodiode Array Detector Using a Fully Validated Method. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:2105-2111. [PMID: 26915410 DOI: 10.1021/acs.jafc.6b00078] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
In the current study, the spermidine (8) contents of 51 German and 9 international cheese samples (from France, Ireland, Italy, The Netherlands, and Switzerland) were analyzed by a modified and fully validated method using high-performance liquid chromatography with photodiode array detection. After precolumn derivatization of biogenic amines with dansyl chloride (11), the compounds were separated on a Kinetex C18 column and detected at λ = 254 nm. This method for compound 8 analysis in cheese was validated for the first time according to U.S. Food and Drug Administration (FDA) guidelines for bioanalytical method validation with regard to selectivity, precision, accuracy, recovery, linearity, lower limit of detection (LOD), lower limit of quantitation (LOQ), standard solution stability, short- and long-term stability, freeze-thaw stability, and benchtop stability. The detector response was linear from 0.002 to 8 mg/L 8 (R(2) > 0.999). Low LOD and LOQ values of 1 and 2 μg/L, respectively, reflected the high sensitivity of the method. The intra- and interday recoveries of the 8-spiked cheese samples ranged between 87.7 and 102.6%. This validated method was selective, accurate, and precise and was successfully applied for the quantitative analysis of compound 8 in 60 cheese samples. Furthermore, the simultaneous detection of eight additional biogenic amines is possible but not validated.
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Affiliation(s)
- Tuba Esatbeyoglu
- Institute of Human Nutrition and Food Science, Christian-Albrechts-University of Kiel , D-24118 Kiel, Germany
| | - Andreas Ehmer
- Institute of Human Nutrition and Food Science, Christian-Albrechts-University of Kiel , D-24118 Kiel, Germany
| | - Delphine Chaize
- Institute of Human Nutrition and Food Science, Christian-Albrechts-University of Kiel , D-24118 Kiel, Germany
| | - Gerald Rimbach
- Institute of Human Nutrition and Food Science, Christian-Albrechts-University of Kiel , D-24118 Kiel, Germany
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Spizzirri UG, Parisi OI, Picci N, Restuccia D. Application of LC with Evaporative Light Scattering Detector for Biogenic Amines Determination in Fair Trade Cocoa-Based Products. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0398-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Combarros-Fuertes P, Fernández D, Arenas R, Diezhandino I, Tornadijo ME, Fresno JM. Biogenic amines in Zamorano cheese: factors involved in their accumulation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:295-305. [PMID: 25641417 DOI: 10.1002/jsfa.7093] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/20/2014] [Revised: 12/22/2014] [Accepted: 01/09/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND Ripened cheese is among fermented food the most often associated with food poisoning from biogenic amines. The influence of ripening time, heat treatment of milk and the effect of using milk from a different ewe breed on the biogenic amine (BA) content of Zamorano cheese was studied by high-performance liquid chromatography. Physicochemical, proteolytic and microbiological parameters were also studied. RESULTS BA content increased significantly during ripening and their final values were around 400 mg kg(-1). Cheeses elaborated with raw milk duplicated the concentration of BA relative to those elaborated with pasteurized milk (72 °C for 20 s). The average levels of putrescine, spermine and tyramine were higher in cheeses made with a greater proportion of milk from Churra breed. Significant differences in microbial counts and nitrogen soluble in 5% phosphotungstic acid were observed between the different batches. CONCLUSION Ripening time and heat treatment applied to milk were the factors that exercised the greatest influence upon the concentration of BA in Zamorano cheese.
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Affiliation(s)
- Patricia Combarros-Fuertes
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of Leon, 24071 León, Spain
| | - Domingo Fernández
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of Leon, 24071 León, Spain
| | - Ricardo Arenas
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of Leon, 24071 León, Spain
| | - Isabel Diezhandino
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of Leon, 24071 León, Spain
| | - Maria Eugenia Tornadijo
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of Leon, 24071 León, Spain
| | - José María Fresno
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of Leon, 24071 León, Spain
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Microbiota of Minas cheese as influenced by the nisin producer Lactococcus lactis subsp. lactis GLc05. Int J Food Microbiol 2015; 214:159-167. [PMID: 26310130 DOI: 10.1016/j.ijfoodmicro.2015.08.006] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2015] [Revised: 05/31/2015] [Accepted: 08/11/2015] [Indexed: 11/21/2022]
Abstract
Minas cheese is a popular dairy product in Brazil that is traditionally produced using raw or pasteurized cow milk. This study proposed an alternative production of Minas cheese using raw goat milk added of a nisin producer Lactococcus lactis subsp. lactis GLc05. An in situ investigation was carried on to evaluate the interactions between the L. lactis subsp. lactis GLc05 and the autochthonous microbiota of a Minas cheese during the ripening; production of biogenic amines (BAs) was assessed as a safety aspect. Minas cheese was produced in two treatments (A, by adding L. lactis subsp. lactis GLc05, and B, without adding this strain), in three independent repetitions (R1, R2, and R3). Culture dependent (direct plating) and independent (rep-PCR and PCR-DGGE) methods were employed to characterize the microbiota and to assess the possible interferences caused by L. lactis subsp. lactis GLc05. BA amounts were measured using HPLC. A significant decrease in coagulase-positive cocci was observed in the cheeses produced by adding L. lactis subsp. lactis GLc05 (cheese A). The rep-PCR and PCR-DGGE highlighted the differences in the microbiota of both cheeses, separating them into two different clusters. Lactococcus sp. was found as the main microorganism in both cheeses, and the microbiota of cheese A presented a higher number of species. High concentrations of tyramine were found in both cheeses and, at specific ripening times, the BA amounts in cheese B were significantly higher than in cheese A (p<0.05). The interaction of nisin producer L. lactis subsp. lactis GLc05 was demonstrated in situ, by demonstration of its influence in the complex microbiota naturally present in a raw goat milk cheese and by controlling the growth of coagulase-positive cocci. L. lactis subsp. lactis GLc05 influenced also the production of BA determining that their amounts in the cheeses were maintained at acceptable levels for human consumption.
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A survey of the main technology, biochemical and microbiological features influencing the concentration of biogenic amines of twenty Apulian and Sicilian (Southern Italy) cheeses. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2014.11.007] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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35
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The biocomposite screen-printed biosensor based on immobilization of tyrosinase onto the carboxyl functionalised carbon nanotube for assaying tyramine in fish products. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.09.036] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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36
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Bioactive amines in Mozzarella cheese from milk with varying somatic cell counts. Food Chem 2015; 178:229-35. [PMID: 25704706 DOI: 10.1016/j.foodchem.2015.01.084] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2014] [Revised: 12/10/2014] [Accepted: 01/19/2015] [Indexed: 11/23/2022]
Abstract
The influence of somatic cells counts (SCC) in milk on bioactive amines in Mozzarella cheese was investigated. High SCC milk had lower lactose and higher pH compared to low and medium SCC. Low spermine levels were found in milk irrespective of SCC. The cheeses had similar characteristics, but the extension and depth of proteolysis increased with SCC. Cheese from all SCC categories contained spermine; whereas tyramine and tryptamine were only detected in cheese from high SCC milk. During 60-days refrigerated storage, significant positive effects were observed between SCC and proteolysis, storage time and pH and storage time and proteolysis. There was a significant positive effect of storage time on spermine and serotonin levels. Only cheese from high SCC milk showed significantly higher serotonin levels. Tyramine and tryptamine were found in cheese from high SCC milk.
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Health effects and occurrence of dietary polyamines: a review for the period 2005-mid 2013. Food Chem 2014; 161:27-39. [PMID: 24837918 DOI: 10.1016/j.foodchem.2014.03.102] [Citation(s) in RCA: 117] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2013] [Revised: 01/31/2014] [Accepted: 03/20/2014] [Indexed: 01/15/2023]
Abstract
This review continues a previous one (Kalač & Krausová, 2005). Dietary polyamines spermidine and spermine participate in an array of physiological roles with both favourable and injurious effects on human health. Dieticians thus need plausible information on their content in various foods. The data on the polyamine contents in raw food materials increased considerably during the reviewed period, while information on their changes during processing and storage have yet been fragmentary and inconsistent. Spermidine and spermine originate mainly from raw materials. Their high contents are typical particularly for inner organs and meat of warm-blooded animals, soybean and fermented soybean products and some mushroom species. Generally, polyamine contents range widely within the individual food items.
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Calvo-Pérez A, Domínguez-Renedo O, Alonso-Lomillo MA, Arcos-Martínez MJ. Disposable Horseradish Peroxidase Biosensors for the Selective Determination of Tyramine. ELECTROANAL 2013. [DOI: 10.1002/elan.201200636] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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