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Alfaia CM, Castro MF, Reis VA, Prates JM, de Almeida IT, Correia AD, Dias MA. Changes in the Profile of Free Amino Acids and Biogenic Amines During the Extended Short Ripening of Portuguese Dry-Cured Ham. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/1082013204047597] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Portuguese dry-cured hams were evaluated according to the profile of free amino acids and biogenic amines formation during an extended industrial short ripening process (5-12 months). The highest content of free amino acids was reached on the seventh month of curing. Major increases in content were in lysine, glutamic acid and arginine. The levels of biogenic amines-putrescine, cadaverine, hista-mine, tyramine, spermidine and spermine-analysed by reverse-phase HPLC with UV detection, showed wide fluctuations and variability during the ripening period studied. Spermine and cadaverine tended to be present in larger quantities, whereas histamine and spermidine contents were usually low. Spermine was the only amine detected in all samples analysed. Total biogenic amine contents were significantly higher on the ninth and tenth month of ripening, although the levels seemed to be too low to produce toxicological effects.
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Affiliation(s)
- C. M. Alfaia
- Faculdade de Farmácia - Centro de Estudos de Ciências Farmacêuticas, Universidade de Lisboa. Av. Prof. Gama Pinto, 1649-003 Lisboa, Portugal and Faculdade de Medicina Veterinária - CIISA, Universidade Técnica de Lisboa. Rua Prof. Cid dos Santos, Alto da Ajuda, 1300-477 Lisboa, Portugal,
| | - M. F. Castro
- Faculdade de Farmácia - Centro de Estudos de Ciências Farmacêuticas, Universidade de Lisboa. Av. Prof. Gama Pinto, 1649-003 Lisboa, Portugal
| | - V. A. Reis
- Faculdade de Farmácia - Centro de Estudos de Ciências Farmacêuticas, Universidade de Lisboa. Av. Prof. Gama Pinto, 1649-003 Lisboa, Portugal
| | - J. M. Prates
- Faculdade de Medicina Veterinária - CIISA, Universidade Técnica de Lisboa. Rua Prof. Cid dos Santos, Alto da Ajuda, 1300-477 Lisboa, Portugal
| | - I. T. de Almeida
- Faculdade de Farmácia - Centro de Estudos de Ciências Farmacêuticas, Universidade de Lisboa. Av. Prof. Gama Pinto, 1649-003 Lisboa, Portugal
| | - A. D. Correia
- Faculdade de Medicina Veterinária - CIISA, Universidade Técnica de Lisboa. Rua Prof. Cid dos Santos, Alto da Ajuda, 1300-477 Lisboa, Portugal
| | - M. A. Dias
- Alicontrol - Tecnologia e Controlo de Alimentos Lda., Rua Fernando Vaz Lt 26s-B, 1750-908 Lisboa, Portugal
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Zhang F, Xue J, Wang D, Wang Y, Zou H, Zhu B. Dynamic changes of the content of biogenic amines in Chinese rice wine during the brewing process. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/jib.93] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Fengjie Zhang
- China National Research Institute of Food and Fermentation Industries; Beijing 100027 China
| | - Jie Xue
- China National Research Institute of Food and Fermentation Industries; Beijing 100027 China
| | - Deliang Wang
- China National Research Institute of Food and Fermentation Industries; Beijing 100027 China
| | - Yijing Wang
- China National Research Institute of Food and Fermentation Industries; Beijing 100027 China
| | - Huijun Zou
- Key Laboratory of Technology and Equipment for Chinese Rice Wine, Zhejiang Province; China Shaoxing Rice Wine Group Co. Ltd; Shaoxing 312000 China
| | - Baoqing Zhu
- Department of Food Science and Engineering; College of Biological Sciences and Technology; Beijing Forestry University; Beijing 100083 China
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Smit AY, du Toit WJ, Stander M, du Toit M. Evaluating the influence of maceration practices on biogenic amine formation in wine. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.01.006] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Bonnin-Jusserand M, Grandvalet C, Rieu A, Weidmann S, Alexandre H. Tyrosine-containing peptides are precursors of tyramine produced by Lactobacillus plantarum strain IR BL0076 isolated from wine. BMC Microbiol 2012; 12:199. [PMID: 22963406 PMCID: PMC3492074 DOI: 10.1186/1471-2180-12-199] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2012] [Accepted: 08/31/2012] [Indexed: 02/16/2023] Open
Abstract
BACKGROUND Biogenic amines are molecules with allergenic properties. They are found in fermented products and are synthesized by lactic acid bacteria through the decarboxylation of amino acids present in the food matrix. The concentration of biogenic amines in fermented foodstuffs is influenced by many environmental factors, and in particular, biogenic amine accumulation depends on the quantity of available precursors. Enological practices which lead to an enrichment in nitrogen compounds therefore favor biogenic amine production in wine. Free amino acids are the only known precursors for the synthesis of biogenic amines, and no direct link has previously been demonstrated between the use of peptides by lactic acid bacteria and biogenic amine synthesis. RESULTS Here we demonstrate for the first time that a Lactobacillus plantarum strain isolated from a red wine can produce the biogenic amine tyramine from peptides containing tyrosine. In our conditions, most of the tyramine was produced during the late exponential growth phase, coinciding with the expression of the tyrDC and tyrP genes. The DNA sequences of tyrDC and tyrP in this strain share 98% identity with those in Lactobacillus brevis consistent with horizontal gene transfer from L. brevis to L. plantarum. CONCLUSION Peptides amino acids are precursors of biogenic amines for Lactobacillus plantarum strain IR BL0076.
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Affiliation(s)
- Maryse Bonnin-Jusserand
- AgrosupDijon, Valmis UMR PAM, Université de Bourgogne, Institut Universitaire de la Vigne et du Vin Jules Guyot, rue Claude Ladrey, BP 2787721078, Dijon Cedex, France
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Garcia-Moruno E, Muñoz R. Does Oenococcus oeni produce histamine? Int J Food Microbiol 2012; 157:121-9. [PMID: 22652194 DOI: 10.1016/j.ijfoodmicro.2012.05.013] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2010] [Revised: 05/07/2012] [Accepted: 05/12/2012] [Indexed: 11/29/2022]
Abstract
The presence of histamine in wine and other fermented foods may pose a toxicological risk for consumers. Production of histamine by Oenococcus oeni, which is the main agent of malolactic fermentation in wine and thus very important for the wine industry, has been extensively analyzed with contradictory results. If histamine production by O. oeni strains is a widespread trait, enological practices will be affected and the use of non-producing commercial O. oeni starters should be strongly recommended to avoid histamine production during winemaking. However, a review of published data showed that most evidence strongly supports the view that O. oeni is not responsible for histamine production in wine. We therefore propose the adoption of common analytical methods and the introduction of publicly-available validated histamine-producing O. oeni reference strains as a common positive control in assays to resolve this important issue.
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Smit AY, Engelbrecht L, du Toit M. Managing your wine fermentation to reduce the risk of biogenic amine formation. Front Microbiol 2012; 3:76. [PMID: 22419915 PMCID: PMC3301445 DOI: 10.3389/fmicb.2012.00076] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2011] [Accepted: 02/14/2012] [Indexed: 11/13/2022] Open
Abstract
Biogenic amines are nitrogenous organic compounds produced in wine from amino acid precursors mainly by microbial decarboxylation. The concentration of biogenic amines that can potentially be produced is dependent on the amount of amino acid precursors in the medium, the presence of decarboxylase positive microorganisms and conditions that enable microbial or biochemical activity such as the addition of nutrients to support the inoculated starter cultures for alcoholic and malolactic fermentation (MLF). MLF can be conducted using co-inoculation or an inoculation after the completion of alcoholic fermentation that may also affect the level of biogenic amines in wine. This study focused on the impact of the addition of complex commercial yeast and bacterial nutrients and the use of different MLF inoculation scenarios on the production of biogenic amines in wine. Results showed that the addition of complex nutrients to real grape must could potentially increase histamine concentrations in wine. The same experiment in synthetic grape must showed a similar trend for putrescine and cadaverine. The effect of different MLF inoculation scenarios was examined in two cultivars, Pinotage and Shiraz. Conflicting results was obtained. In the Shiraz, co-inoculation resulted in lower biogenic amine concentrations after MLF compared to before MLF, while the concentration was higher in the Pinotage. However, the production of biogenic amines was affected more by the presence of decarboxylase positive lactic acid bacteria than by the addition of complex nutrients or the inoculation scenario.
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Affiliation(s)
- Anita Yolandi Smit
- Institute for Wine Biotechnology, Department of Viticulture and Oenology, Stellenbosch University Stellenbosch, South Africa
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Pozo-Bayón MÁ, Monagas M, Bartolomé B, Moreno-Arribas MV. Wine features related to safety and consumer health: an integrated perspective. Crit Rev Food Sci Nutr 2012; 52:31-54. [PMID: 21991989 DOI: 10.1080/10408398.2010.489398] [Citation(s) in RCA: 55] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
This review presents a global view of the current situation of the scientific knowledge about aspects of wine with possible repercussions (positive or negative) on consumer health and wine safety. The presence in wine of some potential harmful compounds such as phytosanitary products, trace metal compounds, sulfites, and some toxics of microbial origin, such as ochratoxin A, ethyl carbamate, and biogenic amines, is discussed. The different strategies and alternative methodologies that are being carried out to reduce or to avoid the presence of these substances in wines are also discussed. In recent years much work has focused on establishing the scientific explanations for the positive biological effects of some wine compounds. In this review, we also examine the latest knowledge regarding wine and health, focusing on two types of compounds that have been related to the positive effects of moderate wine consumption, such as phenolic compounds and bioactive peptides.
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Affiliation(s)
- M Ángeles Pozo-Bayón
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Madrid, Spain
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Smit AY, du Toit M. Evaluating the Influence of Malolactic Fermentation Inoculation Practices and Ageing on Lees on Biogenic Amine Production in Wine. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0702-8] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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11
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Ancín-Azpilicueta C, González-Marco A, Jiménez-Moreno N. Current Knowledge about the Presence of Amines in Wine. Crit Rev Food Sci Nutr 2008; 48:257-75. [DOI: 10.1080/10408390701289441] [Citation(s) in RCA: 116] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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12
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Soufleros E, Bouloumpasi E, Zotou A, Loukou Z. Determination of biogenic amines in Greek wines by HPLC and ultraviolet detection after dansylation and examination of factors affecting their presence and concentration. Food Chem 2007. [DOI: 10.1016/j.foodchem.2006.02.028] [Citation(s) in RCA: 96] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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13
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Herbert P, Cabrita MJ, Ratola N, Laureano O, Alves A. Relationship between biogenic amines and free amino Acid contents of wines and musts from Alentejo (Portugal). JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH. PART. B, PESTICIDES, FOOD CONTAMINANTS, AND AGRICULTURAL WASTES 2006; 41:1171-86. [PMID: 16923599 DOI: 10.1080/03601230600856967] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/11/2023]
Abstract
The concentration of biogenic amines and free amino acids was studied in 102 Portuguese wines and 18 musts from Alentejo demarcated (D.O.C.) regions. Most wines were commercial, except for 38 monovarietals obtained by micro vinification. Musts from the varieties used to produce the latter wines were also studied. Both biogenic amines and free amino acids were analyzed by HPLC using fluorescence detection for their o-phthalaldehyde/fluorenylmethyl chloroformate (OPA/FMOC) derivatives. The most significant amines (average 10.8 mg/L for histamine+tyramine in red, and 7.4 mg/L for white wines) were found to be present at low levels and, although no important relationship between each individual biogenic amine could be obtained, the total amine content depends significantly on the assimilable amino acid content in wine.
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Affiliation(s)
- P Herbert
- LEPAE-Departamento de Engenharia Química, Faculdade de Engenharia da Universidade do Porto, Porto, Portugal
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Moreno-Arribas MV, Polo MC. Winemaking Biochemistry and Microbiology: Current Knowledge and Future Trends. Crit Rev Food Sci Nutr 2005; 45:265-86. [PMID: 16047495 DOI: 10.1080/10408690490478118] [Citation(s) in RCA: 80] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
The fermentation of grape must and the production of premium quality wines are a complex biochemical process that involves the interactions of enzymes from many different microbial species, but mainly yeasts and lactic acid bacteria. Yeasts are predominant in wine and carry out the alcoholic fermentation, while lactic acid bacteria are responsible for malolactic fermentation. Moreover, several optional winemaking techniques involve the use of technical enzyme preparations. Considerable progress has been made recently in understanding the biochemistry and interactions of enzymes during the winemaking process. In this study, some of these recent contributions in the biochemistry of winemaking are reviewed. This article intends to provide an updated overview (including works published until December, 2003) on the main biochemical and microbiological contributions of the different techniques that can be used in winemaking. As well as considering the transformations that take place in traditional winemaking, the production of special wines, such as sparkling wines, 'sur lie' wines, and biologically aged wines, are also studied.
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Levels of biogenic amines as a measure of the quality of the beer fermentation process: Data from Belgian samples. Food Chem 2005. [DOI: 10.1016/j.foodchem.2004.03.010] [Citation(s) in RCA: 72] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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18
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Free amino acids and biogenic amines in wines and musts from the Alentejo region. Evolution of amines during alcoholic fermentation and relationship with variety, sub-region and vintage. J FOOD ENG 2005. [DOI: 10.1016/j.jfoodeng.2004.03.024] [Citation(s) in RCA: 79] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Beltramo C, Oraby M, Bourel GÃ, Garmyn D, Guzzo J. A new vector, pGID052, for genetic transfer inOenococcus oeni. FEMS Microbiol Lett 2004. [DOI: 10.1111/j.1574-6968.2004.tb09626.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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Guilloux-Benatier M, Chassagne D. Comparison of components released by fermented or active dried yeasts after aging on lees in a model wine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2003; 51:746-751. [PMID: 12537452 DOI: 10.1021/jf020135j] [Citation(s) in RCA: 59] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Comparison of different components released during autolysis with fermented or active dried yeast, which has never been reported previously, is related in this paper. Three autolysates were elaborated with Saccharomyces cerevisiae in a model wine (pH 3.5) at 30 or 18 degrees C. Composition of the autolysate appears to depend on both the growth medium and the physiological state of the yeast. The autolysate obtained from active dried yeast presents a higher total nitrogen concentration (a factor of 1.5-1.9 for the fermented yeast autolysate), a greater proportion of free amino acids (42 vs 16-25%), the lowest proportion of oligopeptides (25 vs 31-37%) and polypeptides (27 vs 45-34%), and an absence of nucleosides. Distribution of amino acids in peptides and proteins is relatively homogeneous in the autolysates but shows significant differences in free amino acids. Parietal macromolecules (mannoproteins and glucans) are present in greater quantities in autolysates elaborated from fermented yeast. The influence of the different fractions of these autolysates (<0.5, 0.5-1, 1-10, and >10 kDa) on bacterial growth has been investigated.
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Affiliation(s)
- Michèle Guilloux-Benatier
- Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne, B.P. 27 877, 21078 Dijon Cedex, France.
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Affiliation(s)
- S-Q Liu
- New Zealand Dairy Research Institute, Palmerston North, New Zealand.
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