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Albini B, Galinetto P, Schiavi S, Giulotto E. Food Safety Issues in the Oltrepò Pavese Area: A SERS Sensing Perspective. SENSORS (BASEL, SWITZERLAND) 2023; 23:9015. [PMID: 38005403 PMCID: PMC10674787 DOI: 10.3390/s23229015] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/05/2023] [Revised: 10/27/2023] [Accepted: 10/30/2023] [Indexed: 11/26/2023]
Abstract
Handly and easy-to-use optical instrumentation is very important for food safety monitoring, as it provides the possibility to assess law and health compliances at every stage of the food chain. In particular, the Surface-enhanced Raman Scattering (SERS) method appears highly promising because the intrinsic drawback of Raman spectroscopy, i.e., the natural weakness of the effect and, in turn, of the signal, is overcome thanks to the peculiar interaction between laser light and plasmonic excitations at the SERS substrate. This fact paved the way for the widespread use of SERS sensing not only for food safety but also for biomedicine, pharmaceutical process analysis, forensic science, cultural heritage and more. However, the current technological maturity of the SERS technique does not find a counterpart in the recognition of SERS as a routine method in compliance protocols. This is mainly due to the very scattered landscape of SERS substrates designed and tailored specifically for the targeted analyte. In fact, a very large variety of SERS substrates were proposed for molecular sensing in different environments and matrices. This review presents the advantages and perspectives of SERS sensing in food safety. The focus of the survey is limited to specific analytes of interest for producers, consumers and stakeholders in Oltrepò Pavese, a definite regional area that is located within the district of Pavia in the northern part of Italy. Our attention has been addressed to (i) glyphosate in rice fields, (ii) histamine in a world-famous local product (wine), (iii) tetracycline, an antibiotic often detected in waste sludges that can be dangerous, for instance in maize crops and (iv) Sudan dyes-used as adulterants-in the production of saffron and other spices, which represent niche crops for Oltrepò. The review aims to highlight the SERS performance for each analyte, with a discussion of the different methods used to prepare SERS substrates and the different reported limits of detection.
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Affiliation(s)
- Benedetta Albini
- Dipartimento di Fisica, Università di Pavia, Via Bassi 6, 27100 Pavia, Italy; (B.A.); (P.G.)
| | - Pietro Galinetto
- Dipartimento di Fisica, Università di Pavia, Via Bassi 6, 27100 Pavia, Italy; (B.A.); (P.G.)
| | - Serena Schiavi
- Dipartimento di Chimica, Università di Pavia, Via Taramelli 12, 27100 Pavia, Italy;
| | - Enrico Giulotto
- Dipartimento di Fisica, Università di Pavia, Via Bassi 6, 27100 Pavia, Italy; (B.A.); (P.G.)
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2
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Míšková Z, Lorencová E, Salek RN, Koláčková T, Trávníková L, Rejdlová A, Buňková L, Buňka F. Occurrence of Biogenic Amines in Wines from the Central European Region (Zone B) and Evaluation of Their Safety. Foods 2023; 12:foods12091835. [PMID: 37174373 PMCID: PMC10178851 DOI: 10.3390/foods12091835] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 04/24/2023] [Accepted: 04/24/2023] [Indexed: 05/15/2023] Open
Abstract
The decarboxylation of the corresponding amino acids by microorganisms leads to the formation of biogenic amines (BAs). From a toxicological point of view, BAs can cause undesirable physiological effects in sensitive individuals, particularly if their metabolism is blocked or genetically altered. The current study aimed to monitor and evaluate the content of eight biogenic amines (BAs) in 232 samples of wines (white, rosé, red) produced in the Central European region (Zone B). White wines (180 samples), rosé wines (17 samples), and red wines (35 samples) were analyzed. High-performance liquid chromatography equipped with a ultraviolet-visible diode array detector (UV/VIS DAD) was applied to identify and quantify the BAs present in wines. In general, histamine (HIS), tyramine (TYM), putrescine (PUT), cadaverine (CAD), phenylethylamine (PEA), spermine (SPN) and spermidine (SPD) were detected in all tested wine samples. Tryptamine (TRM) was not present in any of the samples examined. In white and red wines, SPD, TYM, and PUT were most often detected. Regarding rosé wines, the three major BAs were SPN, TYM, and CAD. The BA content in red wines was generally higher than in rosé and white wines. However, HIS concentrations above the recommended limit of 10 mg/L were detected in 9% of the red wine samples. In addition, alarming levels of PUT, HIS, TYM, and PEA, with serious potential impact on consumer health, were recorded in two red wine samples. On the whole, the presence and concentrations of BAs in wine should be constantly evaluated, primarily because alcohol intensifies the hazardous effects of BAs.
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Affiliation(s)
- Zuzana Míšková
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T.G. Masaryka 5555, 760 01 Zlín, Czech Republic
| | - Eva Lorencová
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T.G. Masaryka 5555, 760 01 Zlín, Czech Republic
| | - Richardos Nikolaos Salek
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T.G. Masaryka 5555, 760 01 Zlín, Czech Republic
| | - Tereza Koláčková
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T.G. Masaryka 5555, 760 01 Zlín, Czech Republic
| | - Ludmila Trávníková
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T.G. Masaryka 5555, 760 01 Zlín, Czech Republic
| | - Anita Rejdlová
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T.G. Masaryka 5555, 760 01 Zlín, Czech Republic
| | - Leona Buňková
- Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, nám. T.G. Masaryka 5555, 760 01 Zlín, Czech Republic
| | - František Buňka
- Laboratory of Food Quality and Safety Research, Department of Logistics, Faculty of Military Leadership, University of Defence, Kounicova 65, 662 10 Brno, Czech Republic
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Stój A, Płotka-Wasylka J, Simeonov V, Kapłan M. The content of biogenic amines in Rondo and Zweigelt wines and correlations between selected wine parameters. Food Chem 2022; 371:131172. [PMID: 34563969 DOI: 10.1016/j.foodchem.2021.131172] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2021] [Revised: 08/24/2021] [Accepted: 09/15/2021] [Indexed: 12/28/2022]
Abstract
The purpose of this study was to evaluate the content of biogenic amines (BAs) in wines using dispersive liquid-liquid microextraction-gas chromatography-mass spectrometry (DLLME-GC-MS). An additional objective was to assess the correlations between selected parameters characterizing the samples such as the content of BAs, sugars, and organic acids, pH, and total acidity. Wines produced from the same grape variety in which alcoholic fermentation (AF) was carried out by different yeast strains and in which malolactic fermentation (MLF) was spontaneous, differed in the content of biogenic amines. The concentrations of putrescine, cadaverine and tryptamine were higher in the Rondo wines (237-405, 34.04-61.11, <LOD-12.456 µg/L, respectively) and Zweigelt wines (416-489, 72.67-88.43, <LOD-13.083 µg/L, respectively) subjected to spontaneous MLF than in the wines subjected to induced MLF. Chemometric analysis allowed us to determine correlations between selected wine parameters. The wine samples are well separated into two patterns depending on the grape variety. Despite the fact that information on BAs is not included in databases of wine composition, information on their concentration as well as knowledge of existing correlations between BAs and other wine parameters is crucial and may be useful for the food industry, health professionals and consumers.
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Affiliation(s)
- Anna Stój
- Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences, Skromna 8, 20-704 Lublin, Poland
| | - Justyna Płotka-Wasylka
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, Gdańsk, Poland.
| | - Vasil Simeonov
- Faculty of Chemistry and Pharmacy, University of Sofia, Sofia 1126, Bulgaria
| | - Magdalena Kapłan
- Institute of Horticulture Production, University of Life Sciences, 28 Głęboka Street, 20-612 Lublin, Poland
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4
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Update on Biogenic Amines in Fermented and Non-Fermented Beverages. Foods 2022; 11:foods11030353. [PMID: 35159503 PMCID: PMC8834261 DOI: 10.3390/foods11030353] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 01/20/2022] [Accepted: 01/22/2022] [Indexed: 01/12/2023] Open
Abstract
The formation of biogenic amines in food and beverages is mainly due to the presence of proteins and/or free amino acids that represent the substrates for microbial or natural enzymes with decarboxylation or amination activity. Fermentation occurring in many alcoholic beverages, such as wine, beer, cider, liqueurs, as well as coffee and tea, is one of the main processes affecting their production. Some biogenic amines can also be naturally present in some fruit juices or fruit-based drinks. The dietary intake of such compounds should consider all their potential sources by both foods and drinks, taking in account the health impact on some consumers that represent categories at risk for a deficient metabolic activity or assuming inhibiting drugs. The most important tool to avoid their adverse effects is based on prevention through the selection of lactic acid bacteria with low decarboxylating activity or good manufacturing practices hurdling the favoring conditions on biogenic amines' production.
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Diez-Ozaeta I, Lavilla M, Amárita F. Wine aroma profile modification by Oenococcus oeni strains from Rioja Alavesa region: selection of potential malolactic starters. Int J Food Microbiol 2021; 356:109324. [PMID: 34474175 DOI: 10.1016/j.ijfoodmicro.2021.109324] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Revised: 06/29/2021] [Accepted: 06/30/2021] [Indexed: 10/20/2022]
Abstract
Previously six selected Oenococcus oeni strains (P2A, P3A, P3G, P5A, P5C and P7B) have been submitted to further characterization in order to clarify their potential as malolactic starters. Laboratory scale vinifications gave an insight of the most vigorous strains: both P2A and P3A strains were able to conclude malolactic fermentation (MLF) in less than 15 days. The remaining strains showed good viability and were able to successfully finish MLF in the established analysis time, except for the strain P5A, which viability was totally lost after inoculation. Also spontaneous fermentation was not initiated. None of the strains was biogenic amine producer; however, P5C strain significantly increased the concentration of volatile phenol-precursor hydroxycinnamic acids after MLF. Regarding the evolution of wine aromatic compounds, main changes were detected for both ethyl and acetate esters after MLF; however, key aromatic compounds including alcohols, terpenes or acids were also found to significantly increase. Principal component analysis classified the strains in two distinct groups, each one correlated with different key volatile compounds. P2A, P3A, P3G and P5C strains were mainly linked to esters, while P7B and the commercial strain Viniflora OENOS showed higher score for diverse compounds as hexanoic acid, β-damascenone, linalool or 2-phenylethanol. These results confirmed the specific impact of each strain on wine aroma profile, which could lead to the production of wines with individual characteristics, in which the reliability and safety of MLF is also ensured.
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Affiliation(s)
- Iñaki Diez-Ozaeta
- AZTI, Food Research, Basque Research & Technology Alliance (BRTA), Astondo Bidea 609, 48160 Derio, Spain.
| | - María Lavilla
- AZTI, Food Research, Basque Research & Technology Alliance (BRTA), Astondo Bidea 609, 48160 Derio, Spain.
| | - Félix Amárita
- AZTI, Food Research, Basque Research & Technology Alliance (BRTA), Astondo Bidea 609, 48160 Derio, Spain.
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Wang B, Tan F, Chu R, Li G, Li L, Yang T, Zhang M. The effect of non-Saccharomyces yeasts on biogenic amines in wine. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.09.008] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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7
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Biogenic amine contents in Turkish dairy products: determination and comparison. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00996-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Pekar T, Bruckner K, Pauschenwein-Frantsich S, Gschaider A, Oppliger M, Willesberger J, Ungersbäck P, Wendzel A, Kremer A, Flak W, Wantke F, Jarisch R. The positive effect of spermidine in older adults suffering from dementia : First results of a 3-month trial. Wien Klin Wochenschr 2020; 133:484-491. [PMID: 33211152 PMCID: PMC8116233 DOI: 10.1007/s00508-020-01758-y] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2020] [Accepted: 10/15/2020] [Indexed: 12/04/2022]
Abstract
The worldwide prevalence of dementia is estimated at 35.6 million and will rise to 115 million by 2050. There is therefore an urgent need for well-founded dementia diagnostics and well-researched therapeutic options. Previous studies have highlighted that spermidine has the ability to trigger the important process of dissolving amyloid-beta plaques by autophagy. They also confirmed that nutritional intervention with the natural polyamine spermidine can prevent memory loss in aging model organisms. This multicentric double-blind preliminary study focused on the effect of oral spermidine supplementation on older adults’ cognitive performance. Memory tests were carried out on 85 subjects aged between 60 and 96 years in 6 nursing homes in Styria. Blood samples were taken for the determination of spermidine concentration and measurement of metabolic parameters. The results demonstrated a clear correlation between the intake of spermidine and the improvement in cognitive performance in subjects with mild and moderate dementia in the group treated with the higher spermidine dosage. The most substantial improvement in test performance was found in the group of subjects with mild dementia with an increase of 2.23 points (p = 0.026) in the mini mental state examination (MMSE) and 1.99 (p = 0.47) in phonematic fluidity. By comparison, the group which had a lower spermidine intake showed consistent or declining cognitive performance.
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Affiliation(s)
- Thomas Pekar
- Biomedical Science, University of Applied Sciences Wiener Neustadt, Johannes-Gutenberg-Str. 3, 2700, Wiener Neustadt, Austria.
| | - Katharina Bruckner
- Biomedical Science, University of Applied Sciences Wiener Neustadt, Johannes-Gutenberg-Str. 3, 2700, Wiener Neustadt, Austria
| | - Susanne Pauschenwein-Frantsich
- Biomedical Science, University of Applied Sciences Wiener Neustadt, Johannes-Gutenberg-Str. 3, 2700, Wiener Neustadt, Austria
| | - Anna Gschaider
- Biomedical Science, University of Applied Sciences Wiener Neustadt, Johannes-Gutenberg-Str. 3, 2700, Wiener Neustadt, Austria
| | - Martina Oppliger
- Biomedical Science, University of Applied Sciences Wiener Neustadt, Johannes-Gutenberg-Str. 3, 2700, Wiener Neustadt, Austria
| | - Julia Willesberger
- Biomedical Science, University of Applied Sciences Wiener Neustadt, Johannes-Gutenberg-Str. 3, 2700, Wiener Neustadt, Austria
| | - Petra Ungersbäck
- Biomedical Science, University of Applied Sciences Wiener Neustadt, Johannes-Gutenberg-Str. 3, 2700, Wiener Neustadt, Austria
| | - Aribert Wendzel
- Gepflegt Wohnen GmbH, 182, 8412, Allerheiligen bei Wildon, Austria
| | - Alexandra Kremer
- Privatklinik Rudolfinerhaus GmbH, Billrothstr. 78, 1190, Vienna, Austria
| | - Walter Flak
- Federal Office for Viticulture, Gölbeszeile 1, 7000, Eisenstadt, Austria
| | - Felix Wantke
- FAZ Floridsdorfer Allergiezentrum, Pius-Parsch-Platz 1/3, 1210, Vienna, Austria
| | - Reinhart Jarisch
- FAZ Floridsdorfer Allergiezentrum, Pius-Parsch-Platz 1/3, 1210, Vienna, Austria
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9
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Baldovini N, Chaintreau A. Identification of key odorants in complex mixtures occurring in nature. Nat Prod Rep 2020; 37:1589-1626. [PMID: 32692323 DOI: 10.1039/d0np00020e] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Covering: up to 2019Soon after the birth of gas chromatography, mass spectrometry and olfactometry were used as detectors, which allowed impressive development to be achieved in the area of odorant determinations. Since the mid-80s, structured methods of gas chromatography-olfactometry have appeared, allowing the determination of which odor constituents play a key role in materials. Progressively, numerous strategies have been proposed for sample preparation from raw materials, the representativeness evaluation of extracts, the identification of odor constituents, their quantification, and subsequently, the recombination of the key odorants to mimic the initial odor. However, the multiplicity of options at each stage of the analysis leads to a confusing landscape in this field, and thus, the present review aims at critically presenting the available options. For each step, the most frequently used alternatives are described, together with their strengths and weaknesses based on theoretical and experimental justifications according to the literature. These techniques are exemplified by many applications in the literature on aromas, fragrances and essential oils, with the initial focus on wine odorants, followed by a short overview on the molecular diversity of key odorants, which illustrates most of the facets and complexities of odor studies, including the issues raised by odorant interactions such as synergies.
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Affiliation(s)
- Nicolas Baldovini
- Institut de Chimie de Nice, Faculté des Sciences, Université Côte d'Azur, 06108 Nice Cedex 2, France.
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10
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Gomez HAG, Marques MOM, Borges CV, Minatel IO, Monteiro GC, Ritschel PS, Zanus MC, Diamante MS, Kluge RA, Lima GPP. Biogenic Amines and the Antioxidant Capacity of Juice and Wine from Brazilian Hybrid Grapevines. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2020; 75:258-264. [PMID: 32222905 DOI: 10.1007/s11130-020-00811-5] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Some biogenic amines (BAs) are used as quality markers in grape-derived products. The prolife of 9 BAs was determined in juices and wines elaborated from hybrid grapes. Low levels of histamine, tyramine and cadaverine were found. Juices elaborated from 'BRS Rúbea' showed the highest tyramine levels (1.56 mg/L), while no histamine was found in wines elaborated from 'Seleção 34' and its higher content was detected in 'BRS Carmem' (3.55 mg/L). Juices elaborated from 'BRS Violeta' showed elevated content (472.88 mg/L) of total phenolic compounds (TPC) and mono-hydrated serotonin (6.20 mg/L), and wines elaborated from 'Violeta' presented a high serotonin mono-hydrate content (23.63 mg/L) and high antioxidant activity with FRAP test (77.24 mmol FeSO4/L). Juices elaborated from hybrid grapes 'BRS Violeta' and wines from 'BRS Violeta', 'Seleção 34' and 'Seleção 13' had high levels of bioactive compounds, emphasizing the great potential of these cultivars for winemaking.
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Affiliation(s)
- Hector Alonzo Gomez Gomez
- Department of Food Technology, Universidad Nacional de Agricultura, Barrio El Espino, Catacamas, Honduras
| | | | - Cristine Vanz Borges
- Department of Chemistry and Biochemistry, Institute of Bioscience, São Paulo State University, 18.618-000, Botucatu, São Paulo, Brazil
| | - Igor Otavio Minatel
- Department of Chemistry and Biochemistry, Institute of Bioscience, São Paulo State University, 18.618-000, Botucatu, São Paulo, Brazil
| | - Gean Charles Monteiro
- Department of Chemistry and Biochemistry, Institute of Bioscience, São Paulo State University, 18.618-000, Botucatu, São Paulo, Brazil
| | - Patricia Silva Ritschel
- Empresa Brasileira de Pesquisa Agropecuária, Embrapa Uva e Vinho, Bento Gonçalves, Rio Grande do Sul, 95700-000, Brazil
| | - Mauro Celso Zanus
- Empresa Brasileira de Pesquisa Agropecuária, Embrapa Uva e Vinho, Bento Gonçalves, Rio Grande do Sul, 95700-000, Brazil
| | - Marla Silvia Diamante
- Department of Chemistry and Biochemistry, Institute of Bioscience, São Paulo State University, 18.618-000, Botucatu, São Paulo, Brazil
| | - Ricardo Alfredo Kluge
- Department of Biological Science, Escola Superior de Agricultura 'Luiz de Queiroz', University of São Paulo, 13.418-900, Piracicaba, São Paulo, Brazil
| | - Giuseppina Pace Pereira Lima
- Department of Chemistry and Biochemistry, Institute of Bioscience, São Paulo State University, 18.618-000, Botucatu, São Paulo, Brazil.
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Abstract
Madeira wine is a fortified Portuguese wine, which has a crucial impact on the Madeira Island economy. The particular properties of Madeira wine result from the unique and specific winemaking and ageing processes that promote the occurrence of chemical reactions among acids, sugars, alcohols, and polyphenols, which are important to the extraordinary quality of the wine. These chemical reactions contribute to the appearance of novel compounds and/or the transformation of others, consequently promoting changes in qualitative and quantitative volatile and non-volatile composition. The current review comprises an overview of Madeira wines related to volatile (e.g., terpenes, norisoprenoids, alcohols, esters, fatty acids) and non-volatile composition (e.g., polyphenols, organic acids, amino acids, biogenic amines, and metals). Moreover, types of aroma compounds, the contribution of volatile organic compounds (VOCs) to the overall Madeira wine aroma, the change of their content during the ageing process, as well as the establishment of the potential ageing markers will also be reviewed. The viability of several analytical methods (e.g., gas chromatography-mass spectrometry (GC-MS), two-dimensional gas chromatography and time-of-flight mass spectrometry (GC×GC-ToFMS)) combined with chemometrics tools (e.g., partial least squares regression (PLS-R), partial least squares discriminant analysis (PLS-DA) was investigated to establish potential ageing markers to guarantee the Madeira wine authenticity. Acetals, furanic compounds, and lactones are the chemical families most commonly related with the ageing process.
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Bordiga M, Guzzon R, Larcher R, Travaglia F, Arlorio M, Coïsson JD. Variation in content of tyramine, histamine, 2‐phenylethylamine, tryptamine and their precursor amino acids in a Chardonnay wine by using different commercial active dry yeasts and nitrogen sources. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14307] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Matteo Bordiga
- Dipartimento di Scienze del Farmaco Università degli Studi del Piemonte Orientale “A. Avogadro” Largo Donegani 2 28100 Novara Italy
| | - Raffaele Guzzon
- Technology Transfer Centre Edmund Mach Foundation, San Michele all'Adige Via Edmund Mach 138010Italy
| | - Roberto Larcher
- Technology Transfer Centre Edmund Mach Foundation, San Michele all'Adige Via Edmund Mach 138010Italy
| | - Fabiano Travaglia
- Dipartimento di Scienze del Farmaco Università degli Studi del Piemonte Orientale “A. Avogadro” Largo Donegani 2 28100 Novara Italy
| | - Marco Arlorio
- Dipartimento di Scienze del Farmaco Università degli Studi del Piemonte Orientale “A. Avogadro” Largo Donegani 2 28100 Novara Italy
| | - Jean Daniel Coïsson
- Dipartimento di Scienze del Farmaco Università degli Studi del Piemonte Orientale “A. Avogadro” Largo Donegani 2 28100 Novara Italy
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13
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Ubeda C, Hornedo-Ortega R, Cerezo AB, Garcia-Parrilla MC, Troncoso AM. Chemical hazards in grapes and wine, climate change and challenges to face. Food Chem 2020; 314:126222. [PMID: 31981884 DOI: 10.1016/j.foodchem.2020.126222] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2019] [Revised: 01/10/2020] [Accepted: 01/13/2020] [Indexed: 12/17/2022]
Abstract
Climate change has an impact on the chemical risks associated to wine consumption related with grape development and microbial contamination. We can classify chemical hazards in wine into two groups: those present in grapes due to agricultural practices, environmental contamination or fungal growth and those coming from fermentation and the winemaking process. The first group includes mycotoxins, whilst the second encompasses ethyl carbamate, biogenic amines, sulfur dioxide and proteins used as technological ingredients such as fining material. Usually the effective control of chemical hazards is achieved by assuring that they either are minimized or absent in the final product since their removal is somewhat difficult and sometimes it may affect sensory properties, which is a major issue in wine. Interestingly, it is possible to give recommendations to avoid excess of these compounds, but more research is needed to face future challenges related to climate change and consumer demands.
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Affiliation(s)
- Cristina Ubeda
- Departamento de Nutricion y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/Profesor García Gonzalez 2, 41012 Sevilla, Spain
| | - Ruth Hornedo-Ortega
- MIB, Unité de Recherche Oenologie, EA 4577, USC 1366 INRA, ISVV, Université de Bordeaux, Villenave d Onron, France
| | - Ana B Cerezo
- Departamento de Nutricion y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/Profesor García Gonzalez 2, 41012 Sevilla, Spain
| | - M Carmen Garcia-Parrilla
- Departamento de Nutricion y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/Profesor García Gonzalez 2, 41012 Sevilla, Spain
| | - Ana M Troncoso
- Departamento de Nutricion y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/Profesor García Gonzalez 2, 41012 Sevilla, Spain.
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14
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Pekar T, Wendzel A, Flak W, Kremer A, Pauschenwein-Frantsich S, Gschaider A, Wantke F, Jarisch R. Spermidine in dementia : Relation to age and memory performance. Wien Klin Wochenschr 2019; 132:42-46. [PMID: 31832773 PMCID: PMC6978435 DOI: 10.1007/s00508-019-01588-7] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2019] [Accepted: 11/25/2019] [Indexed: 11/29/2022]
Abstract
Previous studies have highlighted that spermidine has the ability to trigger the
important process of dissolving amyloid-beta plaques by autophagy. This manuscript
focuses on the correlation of serum spermidine levels between age and between
performance in mini-mental state examinations. It will serve as a premise for an ongoing
multicentric placebo-controlled study, which focuses on the effect of oral spermidine
supplementation on memory performance. Memory tests were carried out on 80 subjects aged
60–96 years old in 6 nursing homes in Styria. Blood samples were taken for the
determination of spermidine concentration. The results showed a significant correlation
between the spermidine concentration and the mini-mental state examination score
(p = 0.025). On the basis of the dependence
demonstrated it can be concluded that spermidine might be suitable as a biomarker for
the diagnosis of neurocognitive changes (senile dementia or Alzheimer’s disease).
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Affiliation(s)
- Thomas Pekar
- Biomedical Science, University of Applied Sciences Wiener Neustadt, Johannes-Gutenberg-Straße 3, 2700, Wiener Neustadt, Austria.
| | - Aribert Wendzel
- Gepflegt Wohnen GmbH, Nierathberg 182, 8412, Allerheiligen bei Wildon, Austria
| | - Walter Flak
- Federal Office for Viticulture, Gölbeszeile 1, 7000, Eisenstadt, Austria
| | - Alexandra Kremer
- Privatklinik Rudolfinerhaus GmbH, Billrothstraße 78, 1190, Vienna, Austria
| | - Susanne Pauschenwein-Frantsich
- Biomedical Science, University of Applied Sciences Wiener Neustadt, Johannes-Gutenberg-Straße 3, 2700, Wiener Neustadt, Austria
| | - Anna Gschaider
- Biomedical Science, University of Applied Sciences Wiener Neustadt, Johannes-Gutenberg-Straße 3, 2700, Wiener Neustadt, Austria
| | - Felix Wantke
- FAZ Floridsdorfer Allergiezentrum, Pius-Parsch-Platz 1/3, 1210, Vienna, Austria
| | - Reinhart Jarisch
- FAZ Floridsdorfer Allergiezentrum, Pius-Parsch-Platz 1/3, 1210, Vienna, Austria.,Jarisch&Co GmbH, Währinger Gürtel 45/12, 1180, Vienna, Austria
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15
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Ecology of indigenous lactic acid bacteria from Rioja Alavesa red wines, focusing on biogenic amine production ability. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108544] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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16
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Biogenic amines and polyamines in wines: Does Dekkera/Brettanomyces red wine spoilage increases the risk of intake by consumers? Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108488] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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17
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Neuroactive compounds in foods: Occurrence, mechanism and potential health effects. Food Res Int 2019; 128:108744. [PMID: 31955786 DOI: 10.1016/j.foodres.2019.108744] [Citation(s) in RCA: 89] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2019] [Revised: 10/01/2019] [Accepted: 10/04/2019] [Indexed: 02/07/2023]
Abstract
Neuroactive compounds are synthesized by certain plants and microorganisms by undertaking different tasks, especially as a stress response. Most common neuroactive compounds in foods are gamma-aminobutyric acid (GABA), serotonin, melatonin, kynurenine, kynurenic acid, dopamine, norepinephrine, histamine, tryptamine, tyramine and β-phenylethylamine. Fermented foods contain some of these compounds, which can affect human health and mood. Moreover, food processing such as roasting and malting alter amount and profile of neuroactive compounds in foods. In addition to plant-origin and microbially-formed neuroactive compounds in foods, these substances are also formed by gut microbiota, which is the most attractive subject to assess the interaction between gut microbiota and mental health. The discovery of microbiota-gut-brain axis calls for the investigation of the effects of diet on the formation of neuroactive compounds in the gut. Furthermore, probiotics and prebiotics are indispensable elements for the understanding of the food-mood relationship. The focus of this comprehensive review is to investigate the neuroactive compounds found naturally in foods or formed during fermentation. Their formation pathways in humans, plants and microorganisms, potential health effects, effects of diet on the formation of microbial metabolites including neuroactive compounds in the gut are discussed throughout this review. Furthermore, the importance of gut-brain axis, probiotics and prebiotics are discussed.
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18
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Esposito F, Montuori P, Schettino M, Velotto S, Stasi T, Romano R, Cirillo T. Level of Biogenic Amines in Red and White Wines, Dietary Exposure, and Histamine-Mediated Symptoms upon Wine Ingestion. Molecules 2019; 24:E3629. [PMID: 31597389 PMCID: PMC6804232 DOI: 10.3390/molecules24193629] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2019] [Revised: 10/06/2019] [Accepted: 10/07/2019] [Indexed: 11/17/2022] Open
Abstract
Biogenic amines (BAs) are involved in physiological processes. Foods where typically high levels of BAs occur are fermented food and beverage. This work set out to evaluate the occurrence of BAs in red and white wines, and to also ascertain the dietary exposure to BAs among consumers. Besides, a case report of a probable histamine intoxication upon ingestion of contaminated wine was described. The samples were analyzed through derivatization with dansyl chloride and HPLC-UV detection. Red wines showed higher levels of BAs, especially putrescine (PUT) and histamine (HIS), than white wines (median concentrations of 7.30 and 2.45 mg/L, respectively). However, results of our investigation showed that the dietary exposure to BAs through the consumption of wine (red and white) were lower than the recommended maximum levels for the acute exposure to HIS and tyramine (TYR). In contrast, the levels of BAs in wine on tap were much higher than in bottled wine and close to recommended values. The levels of HIS, TYR, and PUT in tap wine of 9.97, 8.23, and 13.01 mg/L, respectively, were associated with histamine-mediated symptoms in six young individuals after consumption of about three glasses of wine. The overall results and multivariate analysis confirm that red wine shows a higher concentration of BAs than white wine, especially putrescine and histamine. This finding is attributable to the malolactic fermentation that is common for most red wine production. It is also evident that incorrect preservation processes can lead to an increase in BA levels, probably due to the action of bacteria with high decarboxylase activity. The exposure values, although below the toxicity thresholds, could lead to histamine-mediated symptoms in susceptible individuals, also according to the case report discussed in this study.
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Affiliation(s)
- Francesco Esposito
- Department of Agricultural Sciences, University of Naples "Federico II", via Università, 100-80055 Portici, Naples, Italy.
| | - Paolo Montuori
- Department of Public Health, University of Naples "Federico II", via Sergio Pansini, 5-80131 Naples, Italy.
| | - Mario Schettino
- Gastroenterology Unit, Department of Clinical Medicine and Surgery, University of Naples "Federico II", via Sergio Pansini, 5-80131 Naples, Italy.
| | - Salvatore Velotto
- Department of Promotion of Human Sciences and the Quality of Life, University of Study of Roma "San Raffaele", via di Val Cannuta 247-00166 Roma, Italy.
| | - Tommaso Stasi
- Department of Science and Technology, Newton Consulting srl, 80146 Naples, Italy.
| | - Raffaele Romano
- Department of Agricultural Sciences, University of Naples "Federico II", via Università, 100-80055 Portici, Naples, Italy
| | - Teresa Cirillo
- Department of Agricultural Sciences, University of Naples "Federico II", via Università, 100-80055 Portici, Naples, Italy.
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19
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Žurga P, Vahčić N, Pasković I, Banović M, Malenica Staver M. Occurence of Ochratoxin A and Biogenic Amines in Croatian Commercial Red Wines. Foods 2019; 8:E348. [PMID: 31443262 PMCID: PMC6723180 DOI: 10.3390/foods8080348] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2019] [Revised: 08/10/2019] [Accepted: 08/12/2019] [Indexed: 12/16/2022] Open
Abstract
Food safety is one of the main concerns in the world and in wine it depends mostly on metabolites of microbial origin. The aim of this study was to investigate the occurrence of natural contaminants, ochratoxin A and biogenic amines (cadaverine, histamine, putrescine and tyramine), in Croatian commercial red wines originating from different Croatian wine-making regions. Ochratoxin A was detected in 92.8% of samples, however its concentrations in all samples were more than 10-fold lower than the limit set by the European Union (2 µg/kg), marking these wines as safe for consumption. The frequency of occurrence and measured concentrations of ochratoxin A were higher in wines produced in southern regions with highest values obtained in wines from southern Dalmatian islands. All samples were contaminated with cadaverine and putrescine, while 88.2% and 82.7% were contaminated with histamine and tyramine, respectively. Histamine concentrations ranged from below the limit of detection to 8.5 mg/L. Higher histamine concentrations were measured in wines with higher pH values which coincided with southern geographic origin. These results reinforce the need for routine detection and quantification of biogenic amines in Croatian wines to achieve better control of vinification and minimize their formation.
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Affiliation(s)
- Paula Žurga
- Teaching Institute of Public Health of Primorsko-Goranska County, Krešimirova 52a, HR-51000 Rijeka, Croatia.
| | - Nada Vahčić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
| | - Igor Pasković
- Institute of Agriculture and Tourism, Karla Huguesa 8, HR-52440 Poreč, Croatia
| | - Mara Banović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
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20
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Magnetic immunochromatographic test for histamine detection in wine. Anal Bioanal Chem 2019; 411:6615-6624. [PMID: 31359119 DOI: 10.1007/s00216-019-02031-6] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2019] [Revised: 06/24/2019] [Accepted: 07/10/2019] [Indexed: 01/06/2023]
Abstract
Histamine, a biogenic amine, is abundant in fermented foods and beverages, notably wine. A high intake of this monoamine may produce adverse reactions in humans, which may be severe in individuals with a reduced capacity to catabolise extrinsic histamine. Thus, control of histamine concentration during wine production and before distribution is advisable. Simple, rapid, point-of-use bioanalytical platforms are needed because traditional methods for the detection and quantification of histamine are expensive and time-consuming. This work applies the lateral flow immunoassay technique to histamine detection. Superparamagnetic particle labels, and an inductive sensor designed to read the test line in the immunoassay, enable magnetic quantification of the molecule. The system is calibrated with histamine standards in the interval of interest for wine production. A commercial optical strip reader is used for comparison measurements. The lateral flow system has a limit of detection of 1.2 and 1.5 mg/L for the inductive and optical readers, respectively. The capability of the inductive system for histamine quantification is demonstrated for wine samples at different processing points (at the end of alcoholic fermentation, at the end of malolactic fermentation, in freshly bottled wine, and in reserve wine). The results are validated by ultra-high-performance liquid chromatography. Graphical abstract.
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21
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Shukla S, Khan I, Bajpai VK, Lee H, Kim T, Upadhyay A, Huh YS, Han YK, Tripathi KM. Sustainable Graphene Aerogel as an Ecofriendly Cell Growth Promoter and Highly Efficient Adsorbent for Histamine from Red Wine. ACS APPLIED MATERIALS & INTERFACES 2019; 11:18165-18177. [PMID: 31025849 DOI: 10.1021/acsami.9b02857] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
The utilization of a sustainable and lightweight graphene aerogel (GA), synthesized from crude biomass, as a cell growth promoter and an adsorbent for the efficient removal of histamine (HIS), a food toxicant, from the real food matrix has been explored. Due to the self-supported three-dimensional nanoporous honeycomb-like structure of the graphene framework and the high surface area, the synthesized GA achieved an 80.69 ± 0.89% removal of HIS from red wine (spiked with HIS) after just 60 min under both acidic (3.0) and neutral (7.4) pH conditions. Furthermore, simple cleaning with 50% ethanol and deionized water, without any change in weight, allowed them to be reused more than 10 times with a still significant HIS removal ability (more than 71.6 ± 2.57%). In vitro cell culture experiments demonstrated that the synthesized GA had nontoxic effects on the cell viability (up to 80.35%) even at higher concentrations (10 mg mL-1), as determined via the 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide and lactate dehydrogenase assays using human lung bronchial epithelial cells. Interestingly, GA promotes the wound-healing ability on the scratched epithelial cell surfaces via enhancing the cell migrations as also validated by the western blot analysis via expression levels of epithelial β-catenin and E-cadherin proteins. The distinct structural advantage along with the nontoxicity of the green synthesized GA will not only facilitate the economic feasibility of the synthesized GA for its practical real-life applications in liquid toxin and pollutant removal from the food and environment but also broaden its applicability as a promising biomaterial of choice for biomedical applications.
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Affiliation(s)
- Shruti Shukla
- Department of Energy and Materials Engineering , Dongguk University-Seoul , 30 Pildong-ro 1-gil , Seoul 04620 , Republic of Korea
| | - Imran Khan
- Department of Biological Engineering, Biohybrid Systems Research Center (BSRC) , Inha University , 100 Inha-ro , Incheon 22212 , Republic of Korea
| | - Vivek K Bajpai
- Department of Energy and Materials Engineering , Dongguk University-Seoul , 30 Pildong-ro 1-gil , Seoul 04620 , Republic of Korea
| | - Hoomin Lee
- Department of Biological Engineering, Biohybrid Systems Research Center (BSRC) , Inha University , 100 Inha-ro , Incheon 22212 , Republic of Korea
| | - TaeYoung Kim
- Department of Bionanotechnology , Gachon University , 1342 Seongnam-daero , Sujeong-gu, Seongnam-si , Gyeonggi-do 461-701 , Republic of Korea
| | - Ashutosh Upadhyay
- Department of Food Science and Technology , National Institute of Food Technology Entrepreneurship and Management (NIFTEM) , Sonipat , Haryana 131028 , India
| | - Yun Suk Huh
- Department of Biological Engineering, Biohybrid Systems Research Center (BSRC) , Inha University , 100 Inha-ro , Incheon 22212 , Republic of Korea
| | - Young-Kyu Han
- Department of Energy and Materials Engineering , Dongguk University-Seoul , 30 Pildong-ro 1-gil , Seoul 04620 , Republic of Korea
| | - Kumud Malika Tripathi
- Department of Bionanotechnology , Gachon University , 1342 Seongnam-daero , Sujeong-gu, Seongnam-si , Gyeonggi-do 461-701 , Republic of Korea
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22
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A simple dispersive solid phase extraction clean-up/concentration method for selective and sensitive quantification of biogenic amines in wines using benzoyl chloride derivatisation. Food Chem 2019; 274:110-117. [DOI: 10.1016/j.foodchem.2018.08.116] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2018] [Accepted: 08/24/2018] [Indexed: 11/22/2022]
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23
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Shukla S, Lee JS, Bajpai VK, Nile SH, Huh YS, Han YK, Kim M. Detection of biogenic amines and microbial safety assessment of novel Meju fermented with addition of Nelumbo nucifera, Ginkgo biloba, and Allium sativum. Food Chem Toxicol 2018; 119:231-236. [DOI: 10.1016/j.fct.2018.04.018] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2018] [Revised: 04/06/2018] [Accepted: 04/08/2018] [Indexed: 12/28/2022]
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24
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Mechanisms of the antilipolytic response of human adipocytes to tyramine, a trace amine present in food. J Physiol Biochem 2018; 74:623-633. [PMID: 30039351 DOI: 10.1007/s13105-018-0643-z] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2017] [Accepted: 07/09/2018] [Indexed: 12/12/2022]
Abstract
Tyramine is found in foodstuffs, the richest being cheeses, sausages, and wines. Tyramine has been recognized to release catecholamines from nerve endings and to trigger hypertensive reaction. Thereby, tyramine-free diet is recommended for depressed patients treated with irreversible inhibitors of monoamine oxidases (MAO) to limit the risk of hypertension. Tyramine is a substrate of amine oxidases and also an agonist at trace amine-associated receptors. Our aim was to characterize the dose-dependent effects of tyramine on human adipocyte metabolic functions. Lipolytic activity was determined in adipocytes from human subcutaneous abdominal adipose tissue. Glycerol release was increased by a fourfold factor with classical lipolytic agents (1 μM isoprenaline, 1 mM isobutylmethylxanthine) while the amine was ineffective from 0.01 to 100 μM and hardly stimulatory at 1 mM. Tyramine exhibited a partial antilipolytic effect at 100 μM and 1 mM, which was similar to that of insulin but weaker than that obtained with agonists at purinergic A1 receptors, α2-adrenoceptors, or nicotinic acid receptors. Gi-protein blockade by Pertussis toxin abolished all these antilipolytic responses save that of tyramine. Indeed, tyramine antilipolytic effect was impaired by MAO-A inhibition. Tyramine inhibited protein tyrosine phosphatase activities in a manner sensitive to ascorbic acid and amine oxidase inhibitors. Thus, millimolar tyramine restrained lipolysis via the hydrogen peroxide it generates when oxidized by MAO. Since tyramine plasma levels have been reported to reach 0.2 μM after ingestion of 200 mg tyramine in healthy individuals, the direct effects we observed in vitro on adipocytes could be nutritionally relevant only when the MAO-dependent hepato-intestinal detoxifying system is overpassed.
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25
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Tuberoso CIG, Serreli G, Montoro P, D'Urso G, Congiu F, Kowalczyk A. Biogenic amines and other polar compounds in long aged oxidized Vernaccia di Oristano white wines. Food Res Int 2018; 111:97-103. [PMID: 30007742 DOI: 10.1016/j.foodres.2018.05.020] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2018] [Revised: 04/19/2018] [Accepted: 05/08/2018] [Indexed: 10/17/2022]
Abstract
Oxidized white wines are produced by techniques that provide a barrel ageing which can range from a few years to some decades. This step, characterized by the metabolic activity of peculiar strains of Saccharomyces cerevisiae yeast, can affect the chemical composition of these wines and the production of unwanted substances such as biogenic amines. In this study, Vernaccia di Oristano wines from different vintages have been analysed for the first time regarding the content of biogenic amines and amino acids (by HPLC-FLD), and polar compounds (by HPLC-DAD and LC-MS). Furthermore, colour and technological parameters (contents of alcohol, reducing sugars, total and volatile acidities, pH and organic acids) of the wines were also evaluated. Older samples showed dark shades, which may have derived from polyphenols' oxidation while ageing. Some typical ageing products, such as 5-(hydroxymethyl)furfural and hydroxycinnamic acid derivatives were found in larger quantities in these samples, as well as the purinic compound xanthine, which was also detected in relevant concentrations. Additionally, as expected, the average of the main biogenic amines quantified in Vernaccia di Oristano was higher compared to non-oxidized white wines, especially in the older samples. Thus, though this content does not exceed values which spoil the quality of the wine, the monitoring of the winemaking conditions is suggested, to further limit the presence of these undesirable compounds.
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Affiliation(s)
- Carlo Ignazio Giovanni Tuberoso
- Department of Life and Environmental Sciences, Unit of Pharmaceutical, Pharmacological and Nutraceutical Sciences, University of Cagliari, Via Ospedale 72, 09124 Cagliari, Italy.
| | - Gabriele Serreli
- Department of Biomedical Sciences, Unit of Experimental Pathology, University of Cagliari, Cittadella Universitaria SS 554, 09042 Monserrato, Cagliari, Italy
| | - Paola Montoro
- Department of Pharmacy, University of Salerno, via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy
| | - Gilda D'Urso
- Department of Pharmacy, University of Salerno, via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy
| | - Francesca Congiu
- Department of Life and Environmental Sciences, Unit of Pharmaceutical, Pharmacological and Nutraceutical Sciences, University of Cagliari, Via Ospedale 72, 09124 Cagliari, Italy
| | - Adam Kowalczyk
- Department of Pharmacognosy, Wrocław Medical University, ul. Borowska 211, 50-556 Wrocław, Poland
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26
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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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27
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Evaluation of biogenic amines profile in opened wine bottles: Effect of storage conditions. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2017.07.042] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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28
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Handa A, Kawanabe H, Ibe A. Determination of Nonvolatile Amines in Foods by Improved Dansyl Derivatization Reaction. Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 2017; 58:149-154. [PMID: 28690305 DOI: 10.3358/shokueishi.58.149] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
An analytical method for the determination of nonvolatile amines (putrescine, cadaverine, histamine, tyramine, and spermidine) in foods was developed, using an improved dansyl derivatization technique. The five amines were extracted from food with 1% trichloroacetic acid. Three milliliter of extract was applied to a polymer-based strong cation exchange resin mini-column, which was washed with 5 mL of water, and eluted with 5 mL of 1 mol/L potassium carbonate solution. The eluate was dansylated, then 5 mL of toluene was added with shaking. The toluene layer was evaporated. The residue was taken up in 1 mL of acetonitrile and shaken with 1 mL of 5% proline in 1 mol/L potassium carbonate solution. The upper acetonitrile layer was collected, filtered, and subjected to HPLC. The limits of quantitation for putrescine and cadaverine in the samples were both 0.2 μg/g; those of spermidine, tyramine, and histamine were 0.8, 2.0, and 5.0 μg/g, respectively. The average recoveries of the five amines from nine foods exceeded 80%.
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29
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Toloza CA, Khan S, Silva RL, Romani EC, Larrude DG, Louro SR, Freire FL, Aucélio RQ. Photoluminescence suppression effect caused by histamine on amino-functionalized graphene quantum dots with the mediation of Fe 3+ , Cu 2+ , Eu 3+ : Application in the analysis of spoiled tuna fish. Microchem J 2017. [DOI: 10.1016/j.microc.2017.04.013] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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30
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Tuberoso CIG, Serreli G, Congiu F, Montoro P, Fenu MA. Characterization, phenolic profile, nitrogen compounds and antioxidant activity of Carignano wines. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2017.01.017] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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31
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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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32
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Pradenas J, Galarce-Bustos O, Henríquez-Aedo K, Mundaca-Uribe R, Aranda M. Occurrence of biogenic amines in beers from Chilean market. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.05.043] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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33
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Ordóñez JL, Troncoso AM, García-Parrilla MDC, Callejón RM. Recent trends in the determination of biogenic amines in fermented beverages – A review. Anal Chim Acta 2016; 939:10-25. [DOI: 10.1016/j.aca.2016.07.045] [Citation(s) in RCA: 103] [Impact Index Per Article: 12.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2016] [Revised: 07/26/2016] [Accepted: 07/28/2016] [Indexed: 01/17/2023]
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34
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Biogenic amine profiles and antioxidant properties of Italian red wines from different price categories. J Food Compost Anal 2016. [DOI: 10.1016/j.jfca.2015.09.014] [Citation(s) in RCA: 22] [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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35
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Abstract
The current study was focused on the impact of accelerated ageing (heating step) on the amino acid and biogenic amine profiles of fortified wines. In this sense, three Madeira wines from two commonly used grape varieties (one red and the other white) were analysed during the heating, at standard (45°C, 3 months) and overheating (70°C, 1 month) conditions, following a precolumn derivatization procedure using iodoacetic acid,o-phthaldialdehyde, and 2-mercaptoethanol, carried out in the injection loop prior to RP-HPLC-FLD detection. Eighteen amino acids were identified, with arginine being the most abundant. An important decrease of the amino acid levels was detected during the standard heating (up to 30%), enhanced up to 61% by the temperature increase. Cysteine, histidine, and asparagine revealed the greatest decreases at 45°C. Conversely, some amino acids, such as asparagine, slightly increased. Four biogenic amines were identified but always in trace amounts. Finally, it was observed that the accelerated ageing did not favour the biogenic amine development. The results also indicate that the heating process promotes the amino acid transformation into new ageing products.
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36
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Lacorn M, Niemeijer R, Lindeke S, Rodríguez G, Hernández A, Ruano A, Muñoz J, Garrido G. Decoloration of wine and subsequent enzymatic quantification of histamine. BIO WEB OF CONFERENCES 2015. [DOI: 10.1051/bioconf/20150502019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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37
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Leng PQ, Zhao FL, Yin BC, Ye BC. A novel, colorimetric method for biogenic amine detection based on arylalkylamine N-acetyltransferase. Chem Commun (Camb) 2015; 51:8712-4. [DOI: 10.1039/c5cc02370j] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
We developed a novel colorimetric method for rapid detection of biogenic amines based on arylalkylamine N-acetyltransferase (aaNAT).
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Affiliation(s)
- Pei-Qiang Leng
- Lab of Biosystem and Microanalysis
- State Key Laboratory of Bioreactor Engineering
- East China University of Science & Technology
- Shanghai 200237
- China
| | - Feng-Lan Zhao
- Lab of Biosystem and Microanalysis
- State Key Laboratory of Bioreactor Engineering
- East China University of Science & Technology
- Shanghai 200237
- China
| | - Bin-Cheng Yin
- Lab of Biosystem and Microanalysis
- State Key Laboratory of Bioreactor Engineering
- East China University of Science & Technology
- Shanghai 200237
- China
| | - Bang-Ce Ye
- Lab of Biosystem and Microanalysis
- State Key Laboratory of Bioreactor Engineering
- East China University of Science & Technology
- Shanghai 200237
- China
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38
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Basozabal I, Guerreiro A, Gomez-Caballero A, Aranzazu Goicolea M, Barrio RJ. Direct potentiometric quantification of histamine using solid-phase imprinted nanoparticles as recognition elements. Biosens Bioelectron 2014; 58:138-44. [DOI: 10.1016/j.bios.2014.02.054] [Citation(s) in RCA: 76] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2013] [Revised: 02/11/2014] [Accepted: 02/21/2014] [Indexed: 12/01/2022]
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39
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Friedman M. Antibacterial, antiviral, and antifungal properties of wines and winery byproducts in relation to their flavonoid content. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:6025-6042. [PMID: 24945318 DOI: 10.1021/jf501266s] [Citation(s) in RCA: 89] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Grapes produce organic compounds that may be involved in the defense of the plants against invading phytopathogens. These metabolites include numerous phenolic compounds that are also active against human pathogens. Grapes are used to produce a variety of wines, grape juices, and raisins. Grape pomace, seeds, and skins, the remains of the grapes that are a byproduct of winemaking, also contain numerous bioactive compounds that differ from those found in grapes and wines. This overview surveys and interprets our present knowledge of the activities of wines and winery byproducts and some of their bioactive components against foodborne (Bacillus cereus, Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, Salmonella enterica, Staphylococcus aureus, Yersinia enterocolitica, Vibrio cholerae, Vibrio vulnificus), medical (Helicobacter pylori, Klebsiella pneumoniae), and oral pathogenic bacteria, viruses (adeno, cytomegalo, hepatitis, noro, rota), fungi (Candida albicans, Botrytis cinerea), parasites (Eimeria tenella, Trichomonas vaginalis), and microbial toxins (ochratoxin A, Shiga toxin) in culture, in vivo, and in/on food (beef, chicken, frankfurters, hot dogs, lettuce, oysters, peppers, pork, sausages, soup, spinach) in relation to composition and sensory properties. Also covered are antimicrobial wine marinades, antioxidative and immunostimulating aspects, and adverse effects associated with wine consumption. The collated information and suggested research needs might facilitate and guide further studies needed to optimize the use of wines and byproducts to help improve microbial food safety and prevent or treat animal and human infections.
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Affiliation(s)
- Mendel Friedman
- Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Albany, California 94710, United States
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40
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Analysis of biogenic amines in wines by salting-out assisted liquid–liquid extraction and high-performance liquid chromatography with fluorimetric detection. Talanta 2014; 124:146-51. [DOI: 10.1016/j.talanta.2014.02.026] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2013] [Revised: 02/14/2014] [Accepted: 02/14/2014] [Indexed: 11/21/2022]
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41
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Piasta AM, Jastrzębska A, Krzemiński MP, Muzioł TM, Szłyk E. New procedure of selected biogenic amines determination in wine samples by HPLC. Anal Chim Acta 2014; 834:58-66. [DOI: 10.1016/j.aca.2014.05.028] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2014] [Revised: 05/13/2014] [Accepted: 05/17/2014] [Indexed: 11/28/2022]
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42
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A survey of biogenic amines in vinegars. Food Chem 2013; 141:2713-9. [DOI: 10.1016/j.foodchem.2013.05.087] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2012] [Revised: 01/31/2013] [Accepted: 05/16/2013] [Indexed: 11/19/2022]
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43
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Martuscelli M, Arfelli G, Manetta A, Suzzi G. Biogenic amines content as a measure of the quality of wines of Abruzzo (Italy). Food Chem 2013; 140:590-7. [DOI: 10.1016/j.foodchem.2013.01.008] [Citation(s) in RCA: 58] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2012] [Revised: 12/20/2012] [Accepted: 01/03/2013] [Indexed: 10/27/2022]
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44
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Basozabal I, Gomez-Caballero A, Diaz-Diaz G, Guerreiro A, Gilby S, Goicolea MA, Barrio RJ. Rational design and chromatographic evaluation of histamine imprinted polymers optimised for solid-phase extraction of wine samples. J Chromatogr A 2013; 1308:45-51. [DOI: 10.1016/j.chroma.2013.08.002] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2013] [Revised: 07/31/2013] [Accepted: 08/01/2013] [Indexed: 11/25/2022]
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45
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Masuko K, Tohma S, Matsui T. Potential food-drug interactions in patients with rheumatoid arthritis. Int J Rheum Dis 2013; 16:122-8. [DOI: 10.1111/1756-185x.12069] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Kayo Masuko
- Graduate School of Nutritional Science; Sagami Women's University; Kanagawa; Japan
| | - Shigeto Tohma
- Department of Rheumatology; National Hospital Organization Sagamihara National Hospital; Kanagawa; Japan
| | - Toshihiro Matsui
- Department of Rheumatology; National Hospital Organization Sagamihara National Hospital; Kanagawa; Japan
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46
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A review of the liquid chromatographic methods for the determination of biogenic amines in foods. Food Chem 2012; 138:509-15. [PMID: 23265518 DOI: 10.1016/j.foodchem.2012.10.056] [Citation(s) in RCA: 170] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2011] [Revised: 05/31/2012] [Accepted: 10/13/2012] [Indexed: 11/21/2022]
Abstract
Biogenic amines (BAs) are biologically active molecules which have aliphatic (putrescine, cadaverine, spermine, spermidine), aromatic (tyramine, phenylethylamine) or heterocyclic (histamine, tryptamine) structures. They can be detected in raw and processed foods which are formed and degraded through several pathways during the metabolic processes of animals, plants and microorganisms. The identification and quantitation procedures of BAs in food samples are very important, because BAs are considered as the indicators of food quality and freshness. The determination of BAs are commonly achieved by separation techniques such as high-performance liquid chromatography (HPLC), gas chromatography (GC) and capillary electrophoresis (CE). In this article, analysis of BAs in foods were reviewed from 2007 to present.
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47
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Determination of biogenic amines in semi-dry and semi-sweet Chinese rice wines from the Shaoxing region. Food Control 2012. [DOI: 10.1016/j.foodcont.2012.05.011] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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48
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Vikström Bergander L, Cai W, Klocke B, Seifert M, Pongratz I. Tryptamine serves as a proligand of the AhR transcriptional pathway whose activation is dependent of monoamine oxidases. Mol Endocrinol 2012; 26:1542-51. [PMID: 22865928 DOI: 10.1210/me.2011-1351] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
Abstract
The function of the aryl hydrocarbon receptor (AhR) in mediating the biological effect to environmental pollutants is well established. However, accumulated evidence indicates a wide range of physiological and pathological functions mediated by the AhR, suggesting the existence of endogenous AhR ligand(s). The nature of an AhR ligand remain elusive; however, it is known that the AhR is activated by several compounds, such as 2,3,7,8-tetrachlorodibenzo-p-dioxin or the tryptophan photoproduct 6-formylindolo[3,2-b]carbazole. In this study, we show that physiological concentrations of tryptamine (TA) lead to induction of cytochrome P4501A1 transcription through an AhR-dependent mechanism. In addition, we show that activation of the AhR by TA requires a functional monoamino oxidase system, suggesting that TA acts as an AhR proligand possibly by converting to a high-affinity AhR ligand. Taken together, we show a possible mechanism, through which AhR signaling is activated by endogenous conversion of TA involving monoamine oxidases.
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49
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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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50
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Capozzi V, Russo P, Ladero V, Fernández M, Fiocco D, Alvarez MA, Grieco F, Spano G. Biogenic Amines Degradation by Lactobacillus plantarum: Toward a Potential Application in Wine. Front Microbiol 2012; 3:122. [PMID: 22485114 PMCID: PMC3316997 DOI: 10.3389/fmicb.2012.00122] [Citation(s) in RCA: 98] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2012] [Accepted: 03/14/2012] [Indexed: 11/13/2022] Open
Abstract
Biogenic amines (BA) in wine represent a toxicological risk for the health of the consumer, with several trade implications. In this study 26 strains of Lactobacillus plantarum were analyzed for their ability to degrade BA commonly found during wine fermentation. Two strains of L. plantarum were selected in reason of their ability to degrade putrescine and tyramine. The degradation was assessed in vitro, both in presence of the BA and in presence of the specific chemical precursor and of producer bacteria. The two L. plantarum biotypes were found capable to work synergically. In addition, the survival in wine-like medium and the aptitude to degrade malic acid after alcoholic fermentation of the selected L. plantarum strains was analyzed. Our results suggest the potential application of wine L. plantarum strains to design malolactic starter cultures able to degrade BA in wine.
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