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In JJ, Shim KB, Lee JB, Bae YJ, Kwon GY, Lee HR, Park S, Sohn SK. Effect of activated carbon-based two-stage adsorption on biogenic amine reduction and quality of anchovy fish sauce at industrial scale. Food Chem 2024; 458:140169. [PMID: 38968713 DOI: 10.1016/j.foodchem.2024.140169] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2024] [Revised: 06/09/2024] [Accepted: 06/19/2024] [Indexed: 07/07/2024]
Abstract
This study was aimed to investigate the effectiveness of activated carbon on reduction in biogenic amines (BAs) via two-stage adsorption process at industrial scale, and the consequent effect was evaluated by the taste and aroma of anchovy fish sauce. Through reaction surface methodology, the optimal working paratmeters were determined to adsorbent composition of 2% activated carbon and 0.9% diatomite under temperature of 27 °C for 97 min. Upon optimized settings at industrial scale, there were effective reductions in tryptamine (by 100%), cadaverine (by 10%), histamine (by 61%), and tyramine (by 96%), while the changes in taste-related amino nitrogen, total nitrogen, free amino acids, and color were minimum. In addition, off-flavor-causing compounds, such as alcohols and acids, were removed by the developed method. From the obtained results, the activated carbon-based two-stage adsorption approach can provide the framework for control of BAs contents in fish-based sauces or stocks at commercial and industrial scales.
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Affiliation(s)
- Jung-Jin In
- Department of Food Science and Technology, Pukyong National University, Busan 48513, Republic of Korea
| | - Kil Bo Shim
- Department of Food Science and Technology, Pukyong National University, Busan 48513, Republic of Korea.
| | - Jong Bong Lee
- Department of Food Science and Technology, Pukyong National University, Busan 48513, Republic of Korea
| | - Yeon Joo Bae
- Department of Food Science and Technology, Pukyong National University, Busan 48513, Republic of Korea
| | - Ga Yeon Kwon
- Department of Food Science and Technology, Pukyong National University, Busan 48513, Republic of Korea
| | - Hyo Rim Lee
- Department of Food Science and Technology, Pukyong National University, Busan 48513, Republic of Korea
| | - Sunhyun Park
- Food Standard Research Center, Korea Food Research Institute, Jeollabuk-do 55365, Republic of Korea
| | - Suk Kyung Sohn
- Department of Food Science and Technology, Pukyong National University, Busan 48513, Republic of Korea
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2
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Sampedro L, Casado A, Redruello B, Del Rio B, Alvarez MA. Do the biogenic amines ethylamine, ethanolamine and methylamine reach toxic concentrations in foods? Food Chem Toxicol 2024; 192:114947. [PMID: 39179017 DOI: 10.1016/j.fct.2024.114947] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2024] [Revised: 08/16/2024] [Accepted: 08/19/2024] [Indexed: 08/26/2024]
Abstract
Ethylamine, ethanolamine and methylamine are biogenic amines (BA) - active metabolites that, despite having important biological functions, may accumulate at toxic concentrations in certain foods. Very little information exists on the toxicity of these BA in this context. This study provides new insights into their cytotoxicity with respect to a human intestinal epithelial cell line, as assessed using real-time cell analyzer technology. A preliminary evaluation of the cytotoxic mode of action was also performed. The present results show that only ethylamine was cytotoxic for these cells at food concentrations. These new data should help establish legal limits for these BA in foods.
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Affiliation(s)
- Lorena Sampedro
- Molecular Microbiology Group, Dairy Research Institute (IPLA, CSIC), Paseo Rio Linares s/n, 33300, Villaviciosa, Spain; Molecular Microbiology Group, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Spain.
| | - Angel Casado
- Molecular Microbiology Group, Dairy Research Institute (IPLA, CSIC), Paseo Rio Linares s/n, 33300, Villaviciosa, Spain; Molecular Microbiology Group, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Spain.
| | - Begoña Redruello
- Molecular Microbiology Group, Dairy Research Institute (IPLA, CSIC), Paseo Rio Linares s/n, 33300, Villaviciosa, Spain; Molecular Microbiology Group, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Spain.
| | - Beatriz Del Rio
- Molecular Microbiology Group, Dairy Research Institute (IPLA, CSIC), Paseo Rio Linares s/n, 33300, Villaviciosa, Spain; Molecular Microbiology Group, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Spain.
| | - Miguel A Alvarez
- Molecular Microbiology Group, Dairy Research Institute (IPLA, CSIC), Paseo Rio Linares s/n, 33300, Villaviciosa, Spain; Molecular Microbiology Group, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Spain.
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3
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Zhao X, Wang W, Cheng J, Xia Y, Duan C, Zhong R, Zhao X, Li X, Ni Y. Nanolignin-containing cellulose nanofibrils (LCNF)-enabled multifunctional ratiometric fluorescent bio-nanocomposite films for food freshness monitoring. Food Chem 2024; 453:139673. [PMID: 38772308 DOI: 10.1016/j.foodchem.2024.139673] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2024] [Revised: 04/27/2024] [Accepted: 05/13/2024] [Indexed: 05/23/2024]
Abstract
Herein, the nanolignin-containing cellulose nanofibrils (LCNF)-enabled ratiometric fluorescent bio-nanocomposite film is developed. Interestingly, the inclusion of LCNF in the cellulose-based film enhances the detecting performance of food freshness, such as high sensitivity to biogenic amines (BAs) (limit of detection (LOD) of up to 1.83 ppm) and ultrahigh discernible fluorescence color difference (ΔE = 113.11). The underlying mechanisms are the fluorescence resonance energy transfer (FRET), π - π interaction, and cation - π interaction between LCNF and fluorescein isothiocyanate (FITC), as well as the increased hydrophobicity due to lignin, which increases the interactions of amines with FITC. Its color stability (up to 28 days) and mechanical property (49.4 Mpa) are simultaneously improved. Furthermore, a smartphone based detecting platform is developed to achieve access to food safety. This work presents a novel technology, which can have a great potential in the field of food packaging and safety.
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Affiliation(s)
- Xingjin Zhao
- College of Bioresources Chemical & Materials Engineering (College of Flexible Electronics), Shaanxi University of Science & Technology, Xi'an 710021, PR China
| | - Wenliang Wang
- College of Bioresources Chemical & Materials Engineering (College of Flexible Electronics), Shaanxi University of Science & Technology, Xi'an 710021, PR China.
| | - Jinbao Cheng
- College of Bioresources Chemical & Materials Engineering (College of Flexible Electronics), Shaanxi University of Science & Technology, Xi'an 710021, PR China
| | - Yuanyuan Xia
- College of Bioresources Chemical & Materials Engineering (College of Flexible Electronics), Shaanxi University of Science & Technology, Xi'an 710021, PR China
| | - Chao Duan
- College of Bioresources Chemical & Materials Engineering (College of Flexible Electronics), Shaanxi University of Science & Technology, Xi'an 710021, PR China
| | - Ruofan Zhong
- College of Bioresources Chemical & Materials Engineering (College of Flexible Electronics), Shaanxi University of Science & Technology, Xi'an 710021, PR China
| | - Xinyu Zhao
- College of Bioresources Chemical & Materials Engineering (College of Flexible Electronics), Shaanxi University of Science & Technology, Xi'an 710021, PR China
| | - Xinping Li
- College of Bioresources Chemical & Materials Engineering (College of Flexible Electronics), Shaanxi University of Science & Technology, Xi'an 710021, PR China
| | - Yonghao Ni
- Limerick Pulp & Paper Centre & Department of Chemical Engineering, University of New Brunswick, Fredericton, NB E3B 5A3, Canada; Department of Chemical and Biomedical Engineering, University of Maine, Orono, ME 04469, USA.
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4
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Liu Z, Zhou S, Yuan F, Zhao Y, Zhou N, Zhang W, Li J, Zhao Y, Gao J, Yi S, Hou L. A novel fluorescence platform for portable and visual monitoring of meat freshness. Biosens Bioelectron 2024; 267:116746. [PMID: 39255674 DOI: 10.1016/j.bios.2024.116746] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2024] [Revised: 08/30/2024] [Accepted: 09/03/2024] [Indexed: 09/12/2024]
Abstract
Biogenic amines (BAs) are crucial markers of meat spoilage. Developing practical and effective BAs detection methods is essential for monitoring meat freshness and ensuring daily consumption safety. This study prepared several naphthalene-based fluorescent compounds to visually monitor meat freshness in real-time. These probes show a colorimetric fluorescence response to putrescine and cadaverine (typical spoilage indicators) through nucleophilic addition/elimination reaction. The detectability of these probes can be optimized by altering the electronegativity and substitution position of the recognition group. Among these compounds, 2-((6-(4-(diphenylamino)phenyl)naphthalen-2-yl)methylene)malono nitrile (TNMA) demonstrated exceptional sensing performance toward putrescine and cadaverine, including high-contrast fluorescence color transition (red to blue), rapid response times (∼30 s), high selectivity and sensitivity (detection limit for putrescine: 2.69 ppm, cadaverine: 6.11 ppm). Furthermore, the B/R values of TNMA test strips output by RGB analysis presented a linear correlation with total volatile basic nitrogen (TVBN, an international standard for evaluating food spoilage) values in pork. Based on this correlation, we utilized smartphone applications to construct an intelligent evaluation system, enabling visual monitoring of pork, chicken, and shrimp freshness under various storage conditions. The TNMA-based system offers a reliable platform for real-time, portable and visual monitoring of meat freshness for consumers and suppliers in the food industry.
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Affiliation(s)
- Ziyi Liu
- College of Chemistry and Materials Engineering, Huaihua University, Huaihua, Hunan, 418000, PR China
| | - Sitian Zhou
- College of Chemistry and Materials Engineering, Huaihua University, Huaihua, Hunan, 418000, PR China
| | - Feipeng Yuan
- College of Chemistry and Materials Engineering, Huaihua University, Huaihua, Hunan, 418000, PR China
| | - Yaying Zhao
- College of Chemistry and Materials Engineering, Huaihua University, Huaihua, Hunan, 418000, PR China
| | - Nonglin Zhou
- College of Chemistry and Materials Engineering, Huaihua University, Huaihua, Hunan, 418000, PR China
| | - Wenbo Zhang
- College of Chemistry and Materials Engineering, Huaihua University, Huaihua, Hunan, 418000, PR China
| | - Jingjing Li
- College of Chemistry and Materials Engineering, Huaihua University, Huaihua, Hunan, 418000, PR China
| | - Yang Zhao
- College of Chemistry and Materials Engineering, Huaihua University, Huaihua, Hunan, 418000, PR China
| | - Junke Gao
- College of Chemistry and Materials Engineering, Huaihua University, Huaihua, Hunan, 418000, PR China
| | - Sili Yi
- College of Chemistry and Materials Engineering, Huaihua University, Huaihua, Hunan, 418000, PR China.
| | - Linxi Hou
- College of Chemical Engineering, Fujian Key Laboratory of Advanced Manufacturing Technology of Specialty Chemicals. Fuzhou University, Fuzhou, 350116, PR China.
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Buczkowska M, Szczyrba A, Szajnoga D, Górski M, Malinowska-Borowska J, Domagalska J, Rozentryt P. The Factors Influencing the Concentration of Histamine in Jarred Baby Foods Containing Fish, Considering Evaluation of Daily Histamine Intake. J Food Prot 2024; 87:100328. [PMID: 39009284 DOI: 10.1016/j.jfp.2024.100328] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2024] [Revised: 07/08/2024] [Accepted: 07/09/2024] [Indexed: 07/17/2024]
Abstract
Histamine is one of the biogenic amines produced naturally in the human body, but also in foods, especially those rich in protein. Exogenous and endogenous histamine is subject to degradation in vivo, but in the case of sensitive groups, including children, these degradation processes may be less intense, resulting in adverse health effects from histamine excess. The aim of the study was to determine the histamine content in jarred baby foods containing fish, taking into account the selected product characteristics and storage conditions. The study included 140 meals with added fish, intended for infants and young children, from 5 leading manufacturers available in Poland. The infant meals were analyzed on the day of opening, after 24 h and 48 h of storage in the refrigerator and at room temperature. Histamine concentration was determined by ELISA. The THQ was calculated from the EDI values for histamine. Histamine was present in all analyzed baby foods. On the day of opening, the products had a lower content of this monoamine (Me = 2.59 mg/kg), which increased systematically during storage. Samples taken at 2 °C after 48 h showed an average histamine content of 4.4 mg/kg, while products stored at 22 °C at the same time showed a 1.8-fold higher concentration of this monoamine (Me = 7.9 mg/kg). Dishes containing tuna and sea fish had higher histamine levels on average than those containing pollock. The storage conditions of the children's food had a significant effect on histamine concentration. The level of histamine in baby foods was related to the amount and type of fish in certain products. The results indicate the need for increased awareness of the risks associated with histamine, especially in a group of people with increased sensitivity to this amine, which may include infants and young children.
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Affiliation(s)
- Marta Buczkowska
- Department of Chronic Diseases and Civilization-related Hazards, Faculty of Public Health in Bytom, Medical University of Silesia in Katowice, 18 Piekarska Street, 41-902 Bytom, Poland.
| | - Anna Szczyrba
- Doctoral School of the Medical University of Silesia in Katowice, Faculty of Public Health in Bytom Medical University of Silesia, Poland, Poland
| | - Dominika Szajnoga
- Second Scientific Association of Department of Chronic Diseases and Civilization-related Hazards, Faculty of Public Health in Bytom, Medical University of Silesia, 18 Piekarska Street, 41-902 Bytom, Poland
| | - Michał Górski
- Department of Chronic Diseases and Civilization-related Hazards, Faculty of Public Health in Bytom, Medical University of Silesia in Katowice, 18 Piekarska Street, 41-902 Bytom, Poland
| | - Jolanta Malinowska-Borowska
- Department of Chronic Diseases and Civilization-related Hazards, Faculty of Public Health in Bytom, Medical University of Silesia in Katowice, 18 Piekarska Street, 41-902 Bytom, Poland
| | - Joanna Domagalska
- Department of Environmental Health, Faculty of Public Health in Bytom, Medical University of Silesia in Katowice, 18 Piekarska Street, 41-902 Bytom, Poland
| | - Piotr Rozentryt
- Department of Chronic Diseases and Civilization-related Hazards, Faculty of Public Health in Bytom, Medical University of Silesia in Katowice, 18 Piekarska Street, 41-902 Bytom, Poland
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6
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Natrella G, Vacca M, Minervini F, Faccia M, De Angelis M. A Comprehensive Review on the Biogenic Amines in Cheeses: Their Origin, Chemical Characteristics, Hazard and Reduction Strategies. Foods 2024; 13:2583. [PMID: 39200510 PMCID: PMC11353796 DOI: 10.3390/foods13162583] [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: 07/18/2024] [Revised: 08/08/2024] [Accepted: 08/10/2024] [Indexed: 09/02/2024] Open
Abstract
Most of the biogenic amines are naturally found in fermented foods as a consequence of amino acid decarboxylation. Their formation is ascribable to microorganisms (starters, contaminants and autochthonous) present in the food matrix. The concentration of these molecules is important for food security reasons, as they are involved in food poisoning illnesses. The most frequent amines found in foods are histamine, putrescine, cadaverine, tyramine, tryptamine, phenylethylamine, spermine and spermidine. One of the most risk-prone foods are cheeses, mostly ripened ones, which could easily accumulate amines due to their peculiar manufacturing process and ripening. Cheeses represent a pivotal food in our diet, providing for nutrients such as amino acids, calcium, vitamins and others; thus, since they are widely consumed, it is important to evaluate the presence of toxic molecules to avoid consumers' poisoning. This review aimed to gather general information on the role of biogenic amines, their formation, the health issues and the microorganisms and processes that produce/reduce them, with a focus on their content in different types of cheese (from soft to hard cheeses) and the biotic and abiotic factors that influence their formation or reduction and concentration. Finally, a multivariate analysis was performed on the biogenic amine content, derived from data available in the literature, to obtain more information about the factors influencing their presence in cheeses.
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Affiliation(s)
- Giuseppe Natrella
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy; (M.V.); (F.M.); (M.F.); (M.D.A.)
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7
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Moreira L, Milheiro J, Filipe-Ribeiro L, Cosme F, Nunes FM. Exploring factors influencing the levels of biogenic amines in wine and microbiological strategies for controlling their occurrence in winemaking. Food Res Int 2024; 190:114558. [PMID: 38945562 DOI: 10.1016/j.foodres.2024.114558] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2024] [Revised: 05/22/2024] [Accepted: 05/26/2024] [Indexed: 07/02/2024]
Abstract
Fermented beverages, including wine, can accumulate high concentrations of biogenic amines (BAs), which can pose potential health risks. BAs are produced by various yeasts and lactic acid bacteria (LAB) during winemaking. LAB are the main contributors to the formation of histamine and tyramine, the most toxic and food safety relevant biogenic amines. Numerous factors, ranging from agricultural and oenological practices to sanitation conditions, can contribute to the formation of BAs in wines. Moreover, organic and biodynamic wines impose limitations on the use of common food additives employed to control the proliferation of native and spoilage microorganisms during vinification and storage. To mitigate histamine production, commercial starter cultures incapable of synthesising histamine have been effectively utilised to reduce wine histamine content. Alternative fermentative microorganisms are currently under investigation to enhance the safety, quality, and typicity of wines, including indigenous LAB, non-Saccharomyces yeasts, and BAs degrading strains. Furthermore, exploration of extracts from BAs-degrading microorganisms and their purified enzymes has been undertaken to reduce BAs levels in wines. This review highlights microbial contributors to BAs in wines, factors affecting their growth and BA production, and alternative microorganisms that can degrade or avoid BAs. The aim is to lessen reliance on additives, providing consumers with safer wine choices.
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Affiliation(s)
- Luís Moreira
- Chemistry Research Centre - Vila Real (CQ-VR), Food and Wine Chemistry Lab, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, 5000-801 Vila Real, Portugal
| | - Juliana Milheiro
- Chemistry Research Centre - Vila Real (CQ-VR), Food and Wine Chemistry Lab, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, 5000-801 Vila Real, Portugal
| | - Luís Filipe-Ribeiro
- Chemistry Research Centre - Vila Real (CQ-VR), Food and Wine Chemistry Lab, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, 5000-801 Vila Real, Portugal
| | - Fernanda Cosme
- Chemistry Research Centre - Vila Real (CQ-VR), Food and Wine Chemistry Lab, Biology and Environment Department, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, 5000-801 Vila Real, Portugal
| | - Fernando M Nunes
- Chemistry Research Centre - Vila Real (CQ-VR), Food and Wine Chemistry Lab, Chemistry Department, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, 5000-801 Vila Real, Portugal.
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Idrees M, Saqib N, Salam A, Khan S. Pyranine Interaction with Amines in Micelles. J Fluoresc 2024:10.1007/s10895-024-03834-2. [PMID: 39042354 DOI: 10.1007/s10895-024-03834-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2024] [Accepted: 07/03/2024] [Indexed: 07/24/2024]
Abstract
The fluorescence behavior of pyranine in anionic micellar system of sodium dodecyl sulphate was studied in the presence of selected amines. The amines included cyclopropylamine (CPA), ethylenediamine (EDA), benzylamine (BA), dibutylamine (DBA), cyclohexylamine (CHA), and polyethylenediamine (PEDA). All the studied amines quenched the intensity of pyranine. Study was performed in 0.05 M and 0.1 M SDS. The thermodynamic parameters were determined in order to understand the quenching of pyranine by the studied amines. Change in Gibbs free energy and quenching was found higher in 0.05 M SDS concentration and was found lower when SDS concentration was increased to 0.1 M SDS. Pyranine quenching by the amines studied were treated with an extended Stern-Volmer equation that produced the Stern-Volmer constant ([Formula: see text]). Binding constant (Kb), number of binding stoichiometry (n) and Gibbs free energy change (ΔGbinding) were found higher for lower surfactant concentration as compare to higher surfactant concentration. More negative (-ve) the Gibbs free energies more will be the quenching, higher will be the sensitivity and vice versa. The Gibbs free energies for all the studied amines were found in the order as cyclopropylamine > ethylenediamine > benzylamine > dibutylamine > cyclohexylamine > polyethylenediamine. Fluorescence quenching of pyranine by amines in aqueous SDS is reproducible and is useful for the determination of amines in environmental samples.
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Affiliation(s)
- Muhammad Idrees
- Department of Chemistry, Bacha Khan University, Charsadda, Khyber Pakhtunkhwa, 24420, Pakistan.
| | - Najmus Saqib
- Department of Chemistry, Bacha Khan University, Charsadda, Khyber Pakhtunkhwa, 24420, Pakistan
| | - Abdul Salam
- Department of Chemistry, Bacha Khan University, Charsadda, Khyber Pakhtunkhwa, 24420, Pakistan
| | - Sheeraz Khan
- Department of Chemistry, Bacha Khan University, Charsadda, Khyber Pakhtunkhwa, 24420, Pakistan
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9
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Yang Y, Zhang S, Peng H, Chen G, Nie Q, Zhang X, Luo W. Effects of long-time and short-time heat stress on the meat quality of geese. Poult Sci 2024; 103:104112. [PMID: 39106699 PMCID: PMC11343063 DOI: 10.1016/j.psj.2024.104112] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2024] [Revised: 07/11/2024] [Accepted: 07/13/2024] [Indexed: 08/09/2024] Open
Abstract
This investigation sought to reveal the effects of heat stress on the meat quality of geese. Wuzong geese were subjected to heat stress at 35°C for 25 d or 4 h to examine different heat stress time on meat quality. Short-time heat stress reduced muscle drip loss and meat color L* value while increasing pH value and meat color a* and b* values. Long-time heat stress decreased body weight and increased leg muscle pH value and meat color b* value. Amino acid profile of geese breast muscle revealed that both LHS and SHS can induce L-Cystine but reduced L-Cystathionine, which were positive correlated with cooking loss and meat color lightness, respectively. Lipidome analysis indicated that heat stress would alter the synthesis of unsaturated fatty acids, and the difference between LHS and SHS on lipids mainly focused on Hex1Cer and TG. Non-target metabolome analysis indicated effects of heat stress on Glycerolipid metabolism, Arachidonic acid metabolism, and Pyrimidine metabolism. Proteome analysis showed that heat stress mainly affects cellular respiration metabolism and immune response. These findings highlight the diverse effects of heat stress on meat quality, amino acid composition, lipidome, metabolome, and proteome in geese.
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Affiliation(s)
- Ying Yang
- Department of Animal Genetics, Breeding and Reproduction, College of Animal Science, South China Agricultural University, Guangzhou 510642, China; Guangdong Provincial Key Lab of Agro-Animal Genomics and Molecular Breeding, and Key Lab of Chicken Genetics, Breeding and Reproduction, Ministry of Agriculture and Rural Affair, South China Agricultural University, Guangzhou 510642, China
| | - Shuai Zhang
- Department of Animal Genetics, Breeding and Reproduction, College of Animal Science, South China Agricultural University, Guangzhou 510642, China; Guangdong Provincial Key Lab of Agro-Animal Genomics and Molecular Breeding, and Key Lab of Chicken Genetics, Breeding and Reproduction, Ministry of Agriculture and Rural Affair, South China Agricultural University, Guangzhou 510642, China
| | - Haoqi Peng
- Department of Animal Genetics, Breeding and Reproduction, College of Animal Science, South China Agricultural University, Guangzhou 510642, China; Guangdong Provincial Key Lab of Agro-Animal Genomics and Molecular Breeding, and Key Lab of Chicken Genetics, Breeding and Reproduction, Ministry of Agriculture and Rural Affair, South China Agricultural University, Guangzhou 510642, China
| | - Genghua Chen
- Department of Animal Genetics, Breeding and Reproduction, College of Animal Science, South China Agricultural University, Guangzhou 510642, China; Guangdong Provincial Key Lab of Agro-Animal Genomics and Molecular Breeding, and Key Lab of Chicken Genetics, Breeding and Reproduction, Ministry of Agriculture and Rural Affair, South China Agricultural University, Guangzhou 510642, China
| | - Qinghua Nie
- State Key Laboratory of Livestock and Poultry Breeding, and Lingnan Guangdong Laboratory of Agriculture, South China Agricultural University, Guangzhou 510642, China; Department of Animal Genetics, Breeding and Reproduction, College of Animal Science, South China Agricultural University, Guangzhou 510642, China; Guangdong Provincial Key Lab of Agro-Animal Genomics and Molecular Breeding, and Key Lab of Chicken Genetics, Breeding and Reproduction, Ministry of Agriculture and Rural Affair, South China Agricultural University, Guangzhou 510642, China
| | - Xiquan Zhang
- State Key Laboratory of Livestock and Poultry Breeding, and Lingnan Guangdong Laboratory of Agriculture, South China Agricultural University, Guangzhou 510642, China; Department of Animal Genetics, Breeding and Reproduction, College of Animal Science, South China Agricultural University, Guangzhou 510642, China; Guangdong Provincial Key Lab of Agro-Animal Genomics and Molecular Breeding, and Key Lab of Chicken Genetics, Breeding and Reproduction, Ministry of Agriculture and Rural Affair, South China Agricultural University, Guangzhou 510642, China
| | - Wen Luo
- State Key Laboratory of Livestock and Poultry Breeding, and Lingnan Guangdong Laboratory of Agriculture, South China Agricultural University, Guangzhou 510642, China; Department of Animal Genetics, Breeding and Reproduction, College of Animal Science, South China Agricultural University, Guangzhou 510642, China; Guangdong Provincial Key Lab of Agro-Animal Genomics and Molecular Breeding, and Key Lab of Chicken Genetics, Breeding and Reproduction, Ministry of Agriculture and Rural Affair, South China Agricultural University, Guangzhou 510642, China.
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10
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Li D, Zhang W. Exploring the role of bacterial communities on the quality formation and biogenic amines accumulation during ripening and storage of dry-cured Chinese bacon (Larou). Food Sci Biotechnol 2024; 33:2289-2299. [PMID: 39145128 PMCID: PMC11319552 DOI: 10.1007/s10068-023-01472-1] [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: 07/31/2023] [Revised: 10/08/2023] [Accepted: 10/16/2023] [Indexed: 08/16/2024] Open
Abstract
This study aimed to reveal the impact of bacterial dynamics on the quality and biogenic amine (BA) accumulation of dry-cured Chinese bacon (Larou). Physicochemical parameters, free amino acids, BAs, amino acid decarboxylase, and microbial profiles were determined, and their relationships were explored during Larou ripening and storage. The results showed that moisture and sodium nitrite decreased significantly during the Larou ripening stage (p < 0.05), while pH, NaCl, TBARS, and total volatile basic nitrogen considerably increased (p < 0.05). BAs were mainly formed during the stages of dry-ripening and storage of Larou and may present a risk of tyramine and phenylethylamine poisoning. Firmicutes and Actinobacteriota were the predominant phyla, and the dominant genera were Staphylococcus, Corynebacterium and Lactococcus. Correlation analysis showed Corynebacterium, Brevibacterium, Lactobacillus, Tetragenococcus and Staphylococci spp. played a crucial role in determining the quality and safety of Larou. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01472-1.
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Affiliation(s)
- Dawei Li
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Meat Processing, Ministry of Agriculture, and Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 Jiangsu China
| | - Wangang Zhang
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Meat Processing, Ministry of Agriculture, and Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 Jiangsu China
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11
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Villarreal LA, Ladero V, Sarquis A, Martinez B, Del Rio B, Alvarez MA. Bacteriocins against biogenic amine-accumulating lactic acid bacteria in cheese: Nisin A shows the broadest antimicrobial spectrum and prevents the formation of biofilms. J Dairy Sci 2024; 107:4277-4287. [PMID: 38395395 DOI: 10.3168/jds.2023-24358] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2023] [Accepted: 01/24/2024] [Indexed: 02/25/2024]
Abstract
Cheese is a food in which toxic concentrations of biogenic amines (BA) may be reached, mainly as a consequence of the decarboxylation of determined amino acids by certain lactic acid bacteria (LAB). To maintain the food safety of cheese, environmentally friendly strategies are needed that specifically prevent the growth of BA-producing LAB and the accumulation of BA. The bacteriocins produced by LAB are natural compounds with great potential as food biopreservatives. This work examines the antimicrobial potential of 7 bacteriocin-containing, cell-free supernatants (CFS: coagulin A-CFS, enterocin A-CFS, enterocin P-CFS, lacticin 481-CFS, nisin A-CFS, nisin Z-CFS and plantaricin A-CFS) produced by LAB against 48 strains of the LAB species largely responsible for the accumulation of the most important BA in cheese, that is, histamine, tyramine, and putrescine. Susceptibility to the different CFS was strain-dependent. The histamine-producing species with the broadest sensitivity spectrum were Lentilactobacillus parabuchneri (the species mainly responsible for the accumulation of histamine in cheese) and Pediococcus parvulus. The tyramine-producing species with the broadest sensitivity spectrum was Enterococcus faecium, and Enterococcus faecalis and Enterococcus hirae were among the most sensitive putrescine producers. Nisin A-CFS was active against 31 of the 48 BA-producing strains (the broadest antimicrobial spectrum recorded). Moreover, commercial nisin A prevented biofilm formation by 67% of the BA-producing, biofilm-forming LAB strains. These findings underscore the potential of bacteriocins in the control of BA-producing LAB and support the use of nisin A as a food-grade biopreservative for keeping BA-producing LAB in check and reducing BA accumulation in cheese.
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Affiliation(s)
- Luis Alberto Villarreal
- Molecular Microbiology Group, Dairy Research Institute, IPLA, CSIC, 33300 Villaviciosa, Spain
| | - Victor Ladero
- Molecular Microbiology Group, Dairy Research Institute, IPLA, CSIC, 33300 Villaviciosa, Spain; Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), 33011 Oviedo, Asturias, Spain
| | - Agustina Sarquis
- Molecular Microbiology Group, Dairy Research Institute, IPLA, CSIC, 33300 Villaviciosa, Spain
| | - Beatriz Martinez
- Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), 33011 Oviedo, Asturias, Spain; DairySafe Group, Dairy Research Institute, IPLA, CSIC, 33300 Villaviciosa, Spain
| | - Beatriz Del Rio
- Molecular Microbiology Group, Dairy Research Institute, IPLA, CSIC, 33300 Villaviciosa, Spain; Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), 33011 Oviedo, Asturias, Spain.
| | - Miguel A Alvarez
- Molecular Microbiology Group, Dairy Research Institute, IPLA, CSIC, 33300 Villaviciosa, Spain; Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), 33011 Oviedo, Asturias, Spain
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12
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Navale VD, Yadav R, Khilari A, Dharne M, Shanmugam D, Vamkudoth KR. Dietary Supplementation of Lactococcus lactis subsp. lactis BIONCL17752 on Growth Performance, and Gut Microbiota of Broiler Chickens. Probiotics Antimicrob Proteins 2024:10.1007/s12602-024-10313-4. [PMID: 38904895 DOI: 10.1007/s12602-024-10313-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 06/12/2024] [Indexed: 06/22/2024]
Abstract
The rapid rise of antimicrobial resistance (AMR) is a global concern, being triggered by the overuse or misuse of antibiotics in poultry farming sector. We evaluated Lactococcus lactis subsp. lactis BIONCL17752 strain, and characterized its probiotic potential to endure hostile gastrointestinal conditions. Genome sequencing analysis revealed probiotics traits, and gene clusters involved in bacteriocins, lactococcin A, and sactipeptides production. The absence of genes for antibiotic resistance, virulence, and biogenic amine production indicates the potential of probiotic strain. The BIONCL17752 strain was explored for antibiotic-free feed supplement for growth promotor in broiler chicken. The feed supplemented with 4 × 109 CFU/kg of probiotic strain, in combination with various concentrations of fructooligosaccharides (FOS) 1.0, 2.5, and 5.0 kg/tonne in starter, grower, and finisher diets, respectively. A significant improvement of body weight 152 to 171 g/bird (p < 0.05), and a low feed conversion ratio (FCR) of 1.62, was achieved without using synthetic antibiotics for growth promotion. The results of biochemical, hematological, and histological examinations showed normal features, indicating that the treatment had no harmful effects on the bird's health. Reduced levels of cholesterol, triglycerides, high-density lipoprotein (HDL), and low-density lipoprotein (LDL) in serum are an indication of the health benefits for the treated birds. Microbial community analysis of fecal samples of poultry birds exhibited a higher abundance of Bacteroidetes, Firmicutes, Proteobacteria, Actinobacteria, and Fusobacteria. Probiotic treatment resulted in reduced Firmicutes and increased Bacteroidetes (F/B ratio) in the broiler's gut which highlights the benefits of probiotic dietary supplements. Importantly, the probiotic-fed group exhibited a high abundance of carbohydrate-active enzymes (CAZyme) such as glycoside hydrolases (GH), glycoside transferases (GT), and carbohydrate-binding module (CBM) hydrolases which are essential for the degradation of complex sugar molecules. The probiotic potential of the BIONCL17752 strain contributes to broilers' health by positively affecting intestinal microbiota, achieving optimal growth, and lowering mortality, demonstrating the economic benefits of probiotic treatment in organic poultry farming.
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Affiliation(s)
- Vishwambar D Navale
- Biochemical Sciences Division, CSIR-National Chemical Laboratory, Dr. Homi Bhabha Road, Pune, 411008, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002, India
| | - Rakeshkumar Yadav
- Biochemical Sciences Division, CSIR-National Chemical Laboratory, Dr. Homi Bhabha Road, Pune, 411008, India
- National Collection of Industrial Microorganisms (NCIM), CSIR-National Chemical Laboratory, Dr. Homi Bhabha Road, Pune, 411008, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002, India
| | - Ajinkya Khilari
- Biochemical Sciences Division, CSIR-National Chemical Laboratory, Dr. Homi Bhabha Road, Pune, 411008, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002, India
| | - Mahesh Dharne
- Biochemical Sciences Division, CSIR-National Chemical Laboratory, Dr. Homi Bhabha Road, Pune, 411008, India
- National Collection of Industrial Microorganisms (NCIM), CSIR-National Chemical Laboratory, Dr. Homi Bhabha Road, Pune, 411008, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002, India
| | - Dhanasekaran Shanmugam
- Biochemical Sciences Division, CSIR-National Chemical Laboratory, Dr. Homi Bhabha Road, Pune, 411008, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002, India
| | - Koteswara Rao Vamkudoth
- Biochemical Sciences Division, CSIR-National Chemical Laboratory, Dr. Homi Bhabha Road, Pune, 411008, India.
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002, India.
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13
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Xu Y, Li G, Xu W, Li Z, Qu H, Cheng J, Li H. Recent Advances of Food Hazard Detection Based on Artificial Nanochannel Sensors. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:11900-11916. [PMID: 38709250 DOI: 10.1021/acs.jafc.4c00909] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/07/2024]
Abstract
Food quality and safety are related to the health and safety of people, and food hazards are important influencing factors affecting food safety. It is strongly necessary to develop food safety rapid detection technology to ensure food safety. As a new detection technology, artificial nanochannel-based electrochemical and other methods have the advantages of being real-time, simple, and sensitive and are widely used in the detection of food hazards. In this paper, we review artificial nanochannel sensors as a new detection technology in food safety for different types of food hazards: biological hazards (bacteria, toxins, viruses) and chemical hazards (heavy metals, organic pollutants, food additives). At the same time, we critically discuss the advantages and disadvantages of artificial nanochannel sensor detection, as well as the restrictions and solutions of detection, and finally look forward to the challenges and development prospects of food safety detection technology based on the limitations of artificial nanochannel detection. We expect to provide a theoretical basis and inspiration for the development of rapid real-time detection technology for food hazards and the production of portable detection equipment in the future.
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Affiliation(s)
- Yuan Xu
- State Key Laboratory of Green Pesticide, College of Chemistry, Central China Normal University, Wuhan 430079, P.R. China
| | - Guang Li
- State Key Laboratory of Green Pesticide, College of Chemistry, Central China Normal University, Wuhan 430079, P.R. China
| | - Weiwei Xu
- State Key Laboratory of Green Pesticide, College of Chemistry, Central China Normal University, Wuhan 430079, P.R. China
| | - Ziheng Li
- Hubei Central China Normal University Overseas Study Service Center, Central China Normal University, Wuhan 430079, P.R. China
| | - Haonan Qu
- State Key Laboratory of Green Pesticide, College of Chemistry, Central China Normal University, Wuhan 430079, P.R. China
| | - Jing Cheng
- State Key Laboratory of Green Pesticide, College of Chemistry, Central China Normal University, Wuhan 430079, P.R. China
| | - Haibing Li
- State Key Laboratory of Green Pesticide, College of Chemistry, Central China Normal University, Wuhan 430079, P.R. China
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14
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Nie P, Gao X, Yang X, Zhang Y, Lu H, Wang H, Zheng Z, Shen Y. AIE fluorogen-based oxidase-like fluorescence nanozyme-integrated smartphone for monitoring the freshness authenticity of soy products. Food Chem 2024; 439:138122. [PMID: 38070231 DOI: 10.1016/j.foodchem.2023.138122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2023] [Revised: 11/17/2023] [Accepted: 11/29/2023] [Indexed: 01/10/2024]
Abstract
Food safety concerns about the authenticity of soy product freshness have increased due to high demand from public. Developing an accurate and convenient monitoring method for freshness authenticity is crucial for safeguarding food safety. From this motive, this study employed PtPd NPs to encapsulate tetraphenylethylene (TPE) for engineering an AIE-based fluorescent nanozyme (PtPd NPs@TPE) with oxidase-like activity, achieving the ratiometric fluorescence monitoring of putrescine (PUT) to judge the freshness authenticity of soy products. In this design, PUT acted as an antioxidant and inhibited the oxidation process of PtPd NPs@TPE to o-phenylenediamine (OPD), leading to the reduction of oxidative product 2,3-diaminophenothiazine (DAP) alone with the weaken of yellow fluorescence from DAP at 552 nm and bright of bule fluorescence from PtPd NPs@TPE at 442 nm. On this basis, a ratiometric fluorescence strategy integrated with smartphone-based sensor was developed for PUT with acceptable results to combat food freshness fraud of soy products.
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Affiliation(s)
- Peng Nie
- School of Food & Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230009, China
| | - Xiang Gao
- School of Food & Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230009, China
| | - Xuefei Yang
- School of Food & Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230009, China
| | - Yang Zhang
- School of Food & Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230009, China
| | - Haijie Lu
- Institute of Advanced Materials and Flexible Electronics (IAMFE), School of Chemistry and Materials Science, Nanjing University of Information Science & Technology, Nanjing 210044, China
| | - Heng Wang
- School of Food & Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230009, China
| | - Zhi Zheng
- School of Food & Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230009, China.
| | - Yizhong Shen
- School of Food & Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230009, China.
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15
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Aladhadh M, Nasser Binjawhar D, Abd El-Kader Ebrahim HNED, Radhi KS, Almatrafi M, Fayad E, Al-Saman MA, Elsanhoty RM. Investigation of Biogenic Amine Levels and Microbiological Activity as Quality Markers in Some Dairy and Fish Products in Food Markets in the Kingdom of Saudi Arabia. ACS OMEGA 2024; 9:19193-19202. [PMID: 38708229 PMCID: PMC11064202 DOI: 10.1021/acsomega.3c10347] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/25/2023] [Revised: 03/10/2024] [Accepted: 03/27/2024] [Indexed: 05/07/2024]
Abstract
This study aimed to verify the presence of biogenic amines (BAs) and evaluate the microbiological activity of some food samples collected from retail stores in the Kingdom of Saudi Arabia. A total of thirty-five dairy and fish products were collected and analyzed for BAs, including putrescine (PUT), cadaverine (CAD), spermidine (SPE), histamine (HIS), spermine (SPR), and tyramine (TYR), as well as for total colony count (TCC), lactic acid bacteria (LAB), Enterobacteriaceae, yeast and mold (Y and M), coliforms, and aerobic sporulation count (ASF). The thin layer chromatography (TLC) method was used in the analytical methodology to identify the BAs. The results showed the presence of BAs in all dairy products, but their concentration did not exceed the maximum permissible limit, which in contrast was established by the Food and Drug Administration (FDA) at 10 mg/100 g. The amounts of BAs in fish products varied significantly. All fish product samples contained levels of BAs below the permissible limit. Results of an independent study also indicated potential toxicity at levels of BAs (>10 mg/100 g) in Egyptian herring. Enterobacteriaceae and the coli group were present in higher concentrations in the Egyptian herring samples, whereas other samples (particularly frozen shrimp) showed increased TCC levels with a higher concentration of histamine-producing bacteria. From a consumer safety perspective, this study also indicated that food samples generally contained acceptable levels of BAs. In conclusion, there is a need to improve and standardize food quality and hygiene practices during production and storage to ensure human safety and prevent HIS formation.
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Affiliation(s)
- Mohammed Aladhadh
- Department
of Food Science and Human Nutrition, College of Agriculture and Food, Qassim University, Buraydah 51452, Saudi
Arabia
| | - Dalal Nasser Binjawhar
- Department
of Chemistry, College of Sciences, Princess
Nourah Bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia
| | | | - Khadija S. Radhi
- Department
of Science and Nutrition, Colleague of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
| | - Manal Almatrafi
- Department
of Science and Nutrition, Colleague of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
| | - Eman Fayad
- Department
of Biotechnology, Colleague of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
| | - Mahmoud A. Al-Saman
- Department
of Industrial Biotechnology, Genetic Engineering and Biotechnology
Research Institute, University of Sadat
City (USC), Sadat
City 32897, Egypt
| | - Rafaat M. Elsanhoty
- Department
of Industrial Biotechnology, Genetic Engineering and Biotechnology
Research Institute, University of Sadat
City (USC), Sadat
City 32897, Egypt
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16
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Klementaviciute J, Zavistanaviciute P, Klupsaite D, Rocha JM, Gruzauskas R, Viskelis P, El Aouad N, Bartkiene E. Valorization of Dairy and Fruit/Berry Industry By-Products to Sustainable Marinades for Broilers' Wooden Breast Meat Quality Improvement. Foods 2024; 13:1367. [PMID: 38731738 PMCID: PMC11083194 DOI: 10.3390/foods13091367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2024] [Revised: 04/24/2024] [Accepted: 04/25/2024] [Indexed: 05/13/2024] Open
Abstract
The study aims to improve the quality of wooden breast meat (WBM) via the use of newly developed marinades based on selected strains of lactic acid bacteria (LAB) in combination with the by-products of the dairy and fruit/berry industries. Six distinct marinades were produced based on milk permeate (MP) fermented with Lacticaseibacillus casei (Lc) and Liquorilactobacillus uvarum (Lu) with the addition of apple (ApBp) and blackcurrant (BcBp) processing by-products. The microbiological and acidity parameters of the fermented marinades were evaluated. The effects of marinades on the microbiological, technical, and physicochemical properties of meat were assessed following 24 and 48 h of WBM treatment. It was established that LAB viable counts in marinades were higher than 7.00 log10 colony-forming units (CFU)/mL and, after 48 h of marination, enterobacteria and molds/yeasts in WBM were absent. Marinated (24 and 48 h) WBM showed lower dry-matter and protein content, as well as water holding capacity, and exhibited higher drip loss (by 8.76%) and cooking loss (by 12.3%) in comparison with controls. After WBM treatment, biogenic amines decreased; besides, the absence of spermidine and phenylethylamine was observed in meat marinated for 48 h with a marinade prepared with Lu. Overall, this study highlights the potential advantages of the developed sustainable marinades in enhancing the safety and quality attributes of WBM.
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Affiliation(s)
- Jolita Klementaviciute
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania; (J.K.); (P.Z.); (D.K.)
| | - Paulina Zavistanaviciute
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania; (J.K.); (P.Z.); (D.K.)
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania
| | - Dovile Klupsaite
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania; (J.K.); (P.Z.); (D.K.)
| | - João Miguel Rocha
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal;
- LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
- ALiCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
| | - Romas Gruzauskas
- Artificial Intelligence Centre, Kaunas University of Technology, K. Donelaicio Str. 73, LT-44249 Kaunas, Lithuania;
| | - Pranas Viskelis
- Lithuanian Research Centre for Agriculture and Forestry, Institute of Horticulture, Kauno Str. 30, LT-54333 Babtai, Lithuania;
| | - Noureddine El Aouad
- Laboratory of Life and Health Sciences, Faculty of Medicine and Pharmacy, Route de rabat km 15 Gzenaya BP 365 Tanger, University Abdelmalek Essaâdi, Tetouan 92000, Morocco;
| | - Elena Bartkiene
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania; (J.K.); (P.Z.); (D.K.)
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania
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17
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Barzegar F, Nabizadeh S, Kamankesh M, Ghasemi JB, Mohammadi A. The selective extraction of dietary polyamines from chicken breast using the application of a lab-on-a-chip electromembrane and dispersive liquid-liquid microextraction followed by gas chromatography-mass spectrometry. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2024; 16:2585-2596. [PMID: 38606467 DOI: 10.1039/d3ay02172f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/13/2024]
Abstract
Excessive dietary polyamines (PAs), including putrescine (PUT), spermine (SPM), and spermidine (SPD), have become a worldwide concern due to their carcinogenicity and reduced shelf life. A modern miniaturized on-chip electromembrane extraction (EME) has been applied to extract these compounds from chicken breast samples. This method is based fundamentally on ionic compounds' electrostatic attraction, diffusion, and solubility in the acceptor phase. The chemical structure of polyamines enables their efficient extraction using an electric driving force on a microchip device. HCl solution (0.1 mol L-1) was applied as an aqueous acceptor solvent. Dispersive liquid-liquid microextraction was performed after EME to facilitate joining three-phase EME to GC-MS and improve the merit figures. The total ranges of 3.77-7.89 μg g-1, 3.48-7.02 μg g-1, and 0.78-2.20 μg g-1 were acquired as PUT, SPM and SPD concentrations in chicken breast, respectively. The results demonstrate that the level of PAs in fresh chicken breast samples is not concerning, but it may reduce the quality of chicken meat over time. This novel analytical technique has several advantages: high recovery, substantial quickness, remarkable selectivity, and good enrichment factors. This emerging method could be generalized to other studies to analyze different foodstuffs.
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Affiliation(s)
- Fatemeh Barzegar
- Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
| | - Samaneh Nabizadeh
- Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
| | - Marzieh Kamankesh
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran.
- School of Pharmacy, Semnan University of Medical Sciences, Semnan, Iran
| | - Jahan B Ghasemi
- Chemistry Faculty, School of Sciences, University of Tehran, Tehran, Iran.
| | - Abdorreza Mohammadi
- Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
- Food Safety Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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18
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Unabia RB, Reazo RLD, Rivera RBP, Lapening MA, Omping JL, Lumod RM, Ruda AG, Sayson NLB, Dumancas G, Malaluan RM, Lubguban AA, Petalcorin GC, Capangpangan RY, Latayada FS, Alguno AC. Dopamine-Functionalized Gold Nanoparticles for Colorimetric Detection of Histamine. ACS OMEGA 2024; 9:17238-17246. [PMID: 38645311 PMCID: PMC11025080 DOI: 10.1021/acsomega.3c10123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/18/2023] [Revised: 02/15/2024] [Accepted: 03/20/2024] [Indexed: 04/23/2024]
Abstract
Histamine, a primary biogenic amine (BA) generated through the decarboxylation of amino acids, concentration increases in protein-rich foods during deterioration. Thus, its detection plays a crucial role in ensuring food safety and quality. This study introduces an innovative approach involving the direct integration of dopamine onto gold nanoparticles (DCt-AuNP), aiming at rapid histamine colorimetric detection. Transmission electron microscopy revealed the aggregation of uniformly distributed spherical DCt-AuNPs with 12.02 ± 2.53 nm sizes upon the addition of histamine to DCt-AuNP solution. The Fourier-transform infrared (FTIR) spectra demonstrated the disappearance of the dicarboxy acetone peak at 1710 cm-1 along with the formation of well-defined peaks at 1585 cm-1, and 1396 cm-1 associated with the N-H bending modes and the aromatic C=C bond stretching vibration in histamine molecule, respectively, confirming the ligand exchange and interactions of histamine on the surface of DCt-AuNPs. The UV-vis spectra of the DCt-AuNP solution exhibited a red shift and a reduction in surface plasmon resonance (SPR) peak intensity at 518 nm along with the emergence of the 650 nm peak, signifying aggregation DCt-AuNPs with increasing histamine concentration. Notably, color transitions from wine-red to deep blue were observed in the DCt-AuNP solution in response to histamine, providing a reliable colorimetric signal. Dynamic Light Scattering (DLS) characterization showed a significant increase in the hydrodynamic diameter, from ∼15 to ∼1690 nm, confirming the interparticle cross-linking of DCt-AuNPs in the presence of histamine. This newly developed DCt-AuNP sensor provides colorimetric results in less than a minute that exhibits a remarkable naked-eye histamine detection threshold of 1.57 μM and a calculated detection limit of 0.426 μM, making it a promising tool for the rapid and sensitive detection of histamine.
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Affiliation(s)
- Romnick B. Unabia
- Research Center
on Energy Efficient Materials (RCEEM), Premier Research Institute
in Science and Mathematics (PRISM), Mindanao
State University − Iligan Institute of Technology, A. Bonifacio Avenue, Iligan City 9200, Philippines
| | - Renzo Luis D. Reazo
- Research Center
on Energy Efficient Materials (RCEEM), Premier Research Institute
in Science and Mathematics (PRISM), Mindanao
State University − Iligan Institute of Technology, A. Bonifacio Avenue, Iligan City 9200, Philippines
| | - Rolen Brian P. Rivera
- Research Center
on Energy Efficient Materials (RCEEM), Premier Research Institute
in Science and Mathematics (PRISM), Mindanao
State University − Iligan Institute of Technology, A. Bonifacio Avenue, Iligan City 9200, Philippines
| | - Melbagrace A. Lapening
- Research Center
on Energy Efficient Materials (RCEEM), Premier Research Institute
in Science and Mathematics (PRISM), Mindanao
State University − Iligan Institute of Technology, A. Bonifacio Avenue, Iligan City 9200, Philippines
| | - Jahor L. Omping
- Research Center
on Energy Efficient Materials (RCEEM), Premier Research Institute
in Science and Mathematics (PRISM), Mindanao
State University − Iligan Institute of Technology, A. Bonifacio Avenue, Iligan City 9200, Philippines
| | - Ryan M. Lumod
- Research Center
on Energy Efficient Materials (RCEEM), Premier Research Institute
in Science and Mathematics (PRISM), Mindanao
State University − Iligan Institute of Technology, A. Bonifacio Avenue, Iligan City 9200, Philippines
| | - Archie G. Ruda
- Research Center
on Energy Efficient Materials (RCEEM), Premier Research Institute
in Science and Mathematics (PRISM), Mindanao
State University − Iligan Institute of Technology, A. Bonifacio Avenue, Iligan City 9200, Philippines
| | - Noel Lito B. Sayson
- Research Center
on Energy Efficient Materials (RCEEM), Premier Research Institute
in Science and Mathematics (PRISM), Mindanao
State University − Iligan Institute of Technology, A. Bonifacio Avenue, Iligan City 9200, Philippines
| | - Gerard Dumancas
- Department of Chemistry, Loyola Science
Center, The University of Scranton, Scranton, Pennsylvania 18510, United States
| | - Roberto M. Malaluan
- Center for Sustainable Polymers, MSU-Iligan
Institute of Technology, Iligan
City 9200, Philippines
| | - Arnold A. Lubguban
- Center for Sustainable Polymers, MSU-Iligan
Institute of Technology, Iligan
City 9200, Philippines
| | - Gaudencio C. Petalcorin
- Department of Mathematics and Statistics, Mindanao State University-Iligan Institute of Technology, Iligan City 9200, Philippines
| | - Rey Y. Capangpangan
- Mindanao State
University at Naawan Campus, Naawan
Misamis Oriental 9023, Philippines
| | - Felmer S. Latayada
- Caraga State University-Main Campus, Ampayon, Butuan City 8600, Philippines
| | - Arnold C. Alguno
- Research Center
on Energy Efficient Materials (RCEEM), Premier Research Institute
in Science and Mathematics (PRISM), Mindanao
State University − Iligan Institute of Technology, A. Bonifacio Avenue, Iligan City 9200, Philippines
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19
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Cao Y, Chen M, Li J, Liu W, Zhu H, Liu Y. Continuous monitoring of temperature and freshness in cold chain transport based on the dual-responsive fluorescent hydrogel. Food Chem 2024; 438:137981. [PMID: 38007950 DOI: 10.1016/j.foodchem.2023.137981] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 10/24/2023] [Accepted: 11/11/2023] [Indexed: 11/28/2023]
Abstract
Comprehensive attention should be paid to the potential food spoilage in food transport. However, there is a problem of freshness destruction by repeated freezing and thawing during the cold chain transport. Herein, a fluorescent hydrogel with N-doped green-emitting carbon dots (N-GCDs), bovine serum albumin-gold nanoclusters (BSA-AuNCs) as fluorescent probes and polyvinyl alcohol-sodium alginate hydrogel as carrier matrix was developed to continuously detect temperature and freshness. Due to the solvatochromic effect of N-GCDs, when the temperature surpassed the threshold, the mixture of water and dimethyl sulfoxide underwent a phase transition and melted into the gel, changing the fluorescence color to realize the temperature monitoring. Then, due to the pH effect of BSA-AuNCs, the gel could respond to pH changes in food deterioration to monitor the food freshness. Thus, the changes of both fluorescence color and intensity of the hydrogel provides a new method for visual and portable authenticity of food freshness.
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Affiliation(s)
- Yiran Cao
- Key Laboratory for Biobased Materials and Energy of Ministry of Education, College of Materials and Energy, South China Agricultural University, Guangzhou 510642, China
| | - Mengting Chen
- Key Laboratory for Biobased Materials and Energy of Ministry of Education, College of Materials and Energy, South China Agricultural University, Guangzhou 510642, China
| | - Jialin Li
- Key Laboratory for Biobased Materials and Energy of Ministry of Education, College of Materials and Energy, South China Agricultural University, Guangzhou 510642, China
| | - Weipeng Liu
- Key Laboratory for Biobased Materials and Energy of Ministry of Education, College of Materials and Energy, South China Agricultural University, Guangzhou 510642, China; Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Hongshuai Zhu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450003, China.
| | - Yingju Liu
- Key Laboratory for Biobased Materials and Energy of Ministry of Education, College of Materials and Energy, South China Agricultural University, Guangzhou 510642, China; Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China.
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20
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Benli H, Şahin P, Ağçam E. Incorporating bay leaf extract ( Laurus nobilis L.) and determining the quality attributes of Turkish fermented sausage (sucuk). Food Sci Nutr 2024; 12:2473-2487. [PMID: 38628223 PMCID: PMC11016401 DOI: 10.1002/fsn3.3929] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2023] [Revised: 12/14/2023] [Accepted: 12/19/2023] [Indexed: 04/19/2024] Open
Abstract
This study aimed at investigating the quality attributes of Turkish fermented sausage (sucuk) incorporated with bay leaf extract obtained as a natural antioxidant and a source of phytochemicals. Five different bay leaf extracts were obtained with distilled water and 60%, 70%, 80%, and 90% ethanol. The total phenolic contents and antioxidant activity values indicated that ultrasound-assisted 70% ethanol extract was the most suitable extract. Furthermore, five groups of sucuks were manufactured with the addition of bay leaf extract (1, 5, and 10 mL/kg), ascorbic acid (500 mg/kg), and control. The extracts were produced similar pH values when compared to control and ascorbic acid samples. The treatments had no significant effect on moisture contents of sucuks. Bay leaf extracts produced comparable color, texture profile analysis, and TBARS values to control and ascorbic acid samples. Biogenic amine contents (mg/kg dry weight) of sucuks including tryptamine (6.43-30.66), 2-phenylethylamine (2.24-32.04), putrescine (2.19-7.98), cadaverine (3.28-12.21), histamine (7.01-11.38), tyramine (3.27-71.07), spermidine (4.44-8.01), and spermine (53.96-68.25) were mostly within the lower ranges typically associated with sucuk. However, the lowest cadaverine values observed at the end of storage in the bay leaf extract added samples indicated that bay leaf extract might be effective in decreasing cadaverine values during storage. The addition of bay leaf extract caused similar sensory attributes to the control and ascorbic acid samples. This study revealed that Turkish fermented sucuks could be effectively incorporated with bay leaf extracts without a negative effect on the quality attributes or consumer acceptability.
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Affiliation(s)
- Hakan Benli
- Department of Food Engineering, Faculty of EngineeringCukurova UniversityAdanaTurkey
| | - Pelin Şahin
- Department of Food Engineering, Faculty of EngineeringCukurova UniversityAdanaTurkey
| | - Erdal Ağçam
- Department of Food Engineering, Faculty of EngineeringCukurova UniversityAdanaTurkey
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21
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Jastrzębska A, Kmieciak A, Gralak Z, Brzuzy K, Nowaczyk J, Cichosz M, Krzemiński MP, Szłyk E. Determination of Biogenic Amine Level Variations upon Storage, in Chicken Breast Coated with Edible Protective Film. Foods 2024; 13:985. [PMID: 38611289 PMCID: PMC11011730 DOI: 10.3390/foods13070985] [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: 02/09/2024] [Revised: 03/20/2024] [Accepted: 03/21/2024] [Indexed: 04/14/2024] Open
Abstract
A new chitosan-based protective film containing rosemarinic acid (0.282% w/w) has been elaborated. The film was formed from a water-oil emulsion system and applied to poultry meat samples using a dip-coating technique. Various physicochemical parameters of the coatings, such as thickness, Young's modulus, elongation at break, water vapor transmission rates, and antioxidant activity, were tested with free-standing film samples peeled from a Petri dish. Compared to neat chitosan films obtained similarly, new films cast from the emulsion showed significantly better elasticity (Young's modulus was diminished from 1458 MPa to about 29 MPa). Additionally, barrier properties for moisture transition decreased from 7.3 to 5.8 g mm m-2 day-1 kPa-1. The coated poultry samples were subsequently evaluated in juxtaposition with uncoated ones in a storage test. Levels of selected biogenic amines (histamine, tyramine, tryptamine, phenylethylamine, putrescine, cadaverine, spermine, and spermidine), total bacterial count, and lipid oxidation levels in the meat samples were analyzed during storage at 4 °C (up to 96 h). The results obtained for the biogenic amines, total bacterial content, calculated biogenic amine index, and the ratio of spermidine to spermine in meat samples suggest the advantage of the proposed coatings with rosmarinic acid in protecting poultry meat against environmental factors and rapid spoilage.
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Affiliation(s)
- Aneta Jastrzębska
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, NCU in Toruń, 87-100 Toruń, Poland; (Z.G.); (K.B.); (E.S.)
| | - Anna Kmieciak
- Department of Organic Chemistry, Faculty of Chemistry, NCU in Toruń, 87-100 Toruń, Poland; (A.K.); (M.P.K.)
| | - Zuzanna Gralak
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, NCU in Toruń, 87-100 Toruń, Poland; (Z.G.); (K.B.); (E.S.)
| | - Kamil Brzuzy
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, NCU in Toruń, 87-100 Toruń, Poland; (Z.G.); (K.B.); (E.S.)
| | - Jacek Nowaczyk
- Department of Physical Chemistry and Polymer Physical Chemistry, Faculty of Chemistry, NCU in Toruń, 87-100 Toruń, Poland;
| | - Marcin Cichosz
- Department of Chemical Technology, Faculty of Chemistry, NCU in Toruń, 87-100 Toruń, Poland;
| | - Marek P. Krzemiński
- Department of Organic Chemistry, Faculty of Chemistry, NCU in Toruń, 87-100 Toruń, Poland; (A.K.); (M.P.K.)
| | - Edward Szłyk
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, NCU in Toruń, 87-100 Toruń, Poland; (Z.G.); (K.B.); (E.S.)
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22
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Zhang J, Yang Y, Zeng L, Wang J. A ratiometric fluorescence platform for on-site screening meat freshness. Food Chem 2024; 436:137769. [PMID: 37862987 DOI: 10.1016/j.foodchem.2023.137769] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2023] [Revised: 09/30/2023] [Accepted: 10/13/2023] [Indexed: 10/22/2023]
Abstract
Meat freshness is related to food safety and human health. Developing a simple and effective method for on-site detection of meat freshness is essential to ensure food safety. This study aimed to explore a ratiometric fluorescence platform for on-site screening of meat freshness. We synthesized a series of benzothiazole-based fluorescent compounds (BM, BHM and BTH), each with different recognition groups for detecting meat freshness biomarkers cadaverine (Cad) and putrescine (Pte). The optimized 2-(2'-hydroxyphenyl-3-aldehyde-5-1,3-indanedione) benzothiazole (BTH) demonstrated a noticeable color and fluorescence change, a fast response (<15 min), and high selectivity and sensitivity (LOD = 70 nM) to Cad. Portable test strips based on BTH were prepared for rapid visual detection of meat freshness, which exhibited visible color and fluorescen color changes to Cad and Pte. Furthermore, a portable smartphone-based fluorescence device integrated with a self-programmed Python program was fabricated and used on-site to monitor Cad and Pte within 5 min. The BTH-loaded portable test strips were successfully employed as low-cost, high-contrast, fast-response, and smartphone-adaptable fluorescent labels for detecting Cad and Pte in meat samples under different temperatures (25 °C, 4 °C, and -20 °C). This enabled consumers and food supply chain stakeholders to quickly and visually monitor the meat freshness in real beef, chicken, and pork products.
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Affiliation(s)
- Jin Zhang
- School of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Ying Yang
- School of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Lintao Zeng
- School of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
| | - Jianlong Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
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23
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Geraldo V, Ampofo-Asiama J, Adinortey CA, Okyere I, Tulashie SK, Kwasi Nuer AT, Nkansah SB, Omega S, Seidu-Larry S, Kizzie-Hayford N. Implementation of good manufacturing practices (GMP) to improve the quality of smoked fish ( Scombercolias). Heliyon 2024; 10:e27401. [PMID: 38463799 PMCID: PMC10923714 DOI: 10.1016/j.heliyon.2024.e27401] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2023] [Revised: 02/21/2024] [Accepted: 02/28/2024] [Indexed: 03/12/2024] Open
Abstract
For several years, fish smoking has been the widely adopted processing method among artisanal fish smokers located along the coastal zones in many parts of West Africa including Ghana. However, several issues pertaining to biochemical and microbiological contaminants still remain, mainly because of the suboptimal, unhygienic fish handling during the processing. To help curtail the problem, we developed and implemented a simple good manufacturing practice (GMP) system for experimentation at two local fish smoking facilities (Facility A, FA; Facility B, FB) to assess the effectiveness for improving the quality of smoked fish. The implementation of GMP did not affect the physical properties of the smoked fish but improved the peroxide value, total volatile base nitrogen, polyaromantic hydrocarbons and histamine levels. The total aerobic counts decreased from 3.96 ± 0.12 cfu/g to 1.52 ± 0.28 cfu/g (FA) or from 4.10 ± 0.2 cfu/g to 1.85 ± 0.85 cfu/g, (FB). The coliforms and Escherichia coli decreased respectively from 1.69 ± 0.12 cfu/g and 1.15 ± 0.21 cfu/g (FA) and from 1.74 ± 0.37 cfu/g and 1.24 ± 0.37 cfu/g, (FB) to below detection (no observed colony) after introducing the single use of potable water, use of smoking oven and fish core temperature of 108.1 ± 7.5 °C and 82.5 ± 3.9 °C, respectively for 2 h, wearing of safety apparels, drying and cooling of smoked fish under nets, and the use of waste disposal bins. The results show that sensitization and training of fish smokers in GMP may be relevant for improving the microbial and overall quality of smoked fish.
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Affiliation(s)
- Vivianne Geraldo
- Department of Biochemistry, University of Cape Coast, Ghana
- Department of Molecular Biology and Biotechnology, University of Cape Coast, Ghana
| | | | - Cynthia A Adinortey
- Department of Molecular Biology and Biotechnology, University of Cape Coast, Ghana
| | - Isaac Okyere
- Centre for Coastal Management (Africa Centre of Excellence in Coastal Resilience), University of Cape Coast, Ghana
| | | | | | - Samuel Bridge Nkansah
- Centre for Coastal Management (Africa Centre of Excellence in Coastal Resilience), University of Cape Coast, Ghana
| | - Selorm Omega
- Department of Agricultural Economics and Extension, Ghana
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24
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Komura T, Aoki M, Nishikawa Y. Feeding on lactic acid bacteria isolated from food extends the lifespan of Caenorhabditis elegans. Lett Appl Microbiol 2024; 77:ovae020. [PMID: 38389250 DOI: 10.1093/lambio/ovae020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2023] [Revised: 02/15/2024] [Accepted: 02/21/2024] [Indexed: 02/24/2024]
Abstract
Lactic acid bacteria (LAB) contribute to human health, and LAB functionality has been studied using Caenorhabditis elegans as an alternative host. However, many studies have focused on the efficacy of a single strain of LAB, and few reports have compared various LAB strains. In this study, we examined the effects of 15 strains of LAB isolated from vegetables, meat, and fermented foods on nematode longevity and healthy lifespan. To reduce the frequency of laborious survival observations, we performed a lifespan assay on agar plates containing 2'-deoxy-5-fluorouridine (FUdR), which inhibits egg hatching and prevents generation mixing. Four beneficial strains showed significant lifespan extension and increased spontaneous nematode mobility, regardless of treatment with or without FUdR and the frequency of survival observation. These results suggested increased longevity and an extended healthy lifespan, confirming the reliability of our method. The four strains are expected to show anti-ageing effects besides longevity and have effects on age-related degenerative diseases. Our labor-saving method can be used as an alternative to conventional methods and enable simultaneous screening of multiple strains. Future research could explore factors contributing to lifespan regulation by comparing and verifying differential strain effects on lifespan.
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Affiliation(s)
- Tomomi Komura
- School of Human Science and Environment, University of Hyogo, Himeji, Hyogo 6700092, Japan
- Research Institute for Food and Nutritional Sciences, University of Hyogo, Himeji, Hyogo 6700092, Japan
| | - Motoshi Aoki
- Central Research Institute, Marudai Food, Co., Ltd, Takatsuki, Osaka 5698577, Japan
| | - Yoshikazu Nishikawa
- Faculty of Food and Nutrition Sciences, Tezukayama Gakuin University, Sakai, Osaka 5900113, Japan
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25
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Del Rio B, Fernandez M, Redruello B, Ladero V, Alvarez MA. New insights into the toxicological effects of dietary biogenic amines. Food Chem 2024; 435:137558. [PMID: 37783126 DOI: 10.1016/j.foodchem.2023.137558] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Revised: 09/07/2023] [Accepted: 09/19/2023] [Indexed: 10/04/2023]
Abstract
Biogenic amines (BA) are molecules with biological functions, which can accumulate at toxic concentrations in foods. Several microorganisms have been identified as responsible for their accumulation at elevated concentrations. Histamine, tyramine and putrescine are the BA most commonly found at highest concentrations. The ingestion of food containing high BA concentrations leads to intoxication with symptoms depending on the BA and the amount consumed. Moreover, there is evidence of synergy between different BA, something of toxicological importance given that some foods accumulate different BA. This work reviews the BA toxic effects and examines recent discoveries regarding their synergy, cytotoxicity and genotoxicity. These advances in the toxicological consequences of ingesting BA contaminated foods support the need to regulate their presence in foods to preserve the consumer's health. However, more research efforts -focused on the establishment of risk assessments- are needed to reach a consensus in their limits in different food matrices.
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Affiliation(s)
- Beatriz Del Rio
- Department of Dairy Product Technology and Biotechnology, Dairy Research Institute, IPLA, CSIC, Villaviciosa, Spain; Health Research Institute in the Principality of Asturias (ISPA), Oviedo, Spain
| | - María Fernandez
- Department of Dairy Product Technology and Biotechnology, Dairy Research Institute, IPLA, CSIC, Villaviciosa, Spain; Health Research Institute in the Principality of Asturias (ISPA), Oviedo, Spain
| | - Begoña Redruello
- Department of Dairy Product Technology and Biotechnology, Dairy Research Institute, IPLA, CSIC, Villaviciosa, Spain; Health Research Institute in the Principality of Asturias (ISPA), Oviedo, Spain
| | - Victor Ladero
- Department of Dairy Product Technology and Biotechnology, Dairy Research Institute, IPLA, CSIC, Villaviciosa, Spain; Health Research Institute in the Principality of Asturias (ISPA), Oviedo, Spain.
| | - Miguel A Alvarez
- Department of Dairy Product Technology and Biotechnology, Dairy Research Institute, IPLA, CSIC, Villaviciosa, Spain; Health Research Institute in the Principality of Asturias (ISPA), Oviedo, Spain
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26
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Playdon MC, Tinker LF, Prentice RL, Loftfield E, Hayden KM, Van Horn L, Sampson JN, Stolzenberg-Solomon R, Lampe JW, Neuhouser ML, Moore SC. Measuring diet by metabolomics: a 14-d controlled feeding study of weighed food intake. Am J Clin Nutr 2024; 119:511-526. [PMID: 38212160 PMCID: PMC10884612 DOI: 10.1016/j.ajcnut.2023.10.016] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 09/12/2023] [Accepted: 10/11/2023] [Indexed: 01/13/2024] Open
Abstract
BACKGROUND Metabolomics has the potential to enhance dietary assessment by revealing objective measures of many aspects of human food intake. Although metabolomics studies indicate that hundreds of metabolites are associated with dietary intake, correlations have been modest (e.g., r < 0.50), and few have been evaluated in controlled feeding studies. OBJECTIVES The aim of this study was to evaluate associations between metabolites and weighed food and beverage intake in a controlled feeding study of habitual diet. METHODS Healthy postmenopausal females from the Women's Health Initiative (N = 153) were provided with a customized 2-wk controlled diet designed to emulate their usual diet. Metabolites were measured by liquid chromatography tandem mass spectrometry in end-of-study 24-h urine and fasting serum samples (1293 urine metabolites; 1113 serum metabolites). We calculated partial Pearson correlations between these metabolites and intake of 65 food groups, beverages, and supplements during the feeding study. The threshold for significance was Bonferroni-adjusted to account for multiple testing (5.94 × 10-07 for urine metabolites; 6.91 × 10-07 for serum metabolites). RESULTS Significant diet-metabolite correlations were identified for 23 distinct foods, beverages, and supplements (171 distinct metabolites). Among foods, strong metabolite correlations (r ≥ 0.60) were evident for citrus (highest r = 0.80), dairy (r = 0.65), and broccoli (r = 0.63). Among beverages and supplements, strong correlations were evident for coffee (r = 0.86), alcohol (r = 0.69), multivitamins (r = 0.69), and vitamin E supplements (r = 0.65). Moderate correlations (r = 0.50-0.60) were also observed for avocado, fish, garlic, grains, onion, poultry, and black tea. Correlations were specific; each metabolite correlated with one food, beverage, or supplement, except for metabolites correlated with juice or multivitamins. CONCLUSIONS Metabolite levels had moderate to strong correlations with weighed intake of habitually consumed foods, beverages, and supplements. These findings exceed in magnitude those previously observed in population studies and exemplify the strong potential of metabolomics to contribute to nutrition research. The Women's Health Initiative is registered at clinicaltrials.gov as NCT00000611.
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Affiliation(s)
- Mary C Playdon
- Department of Nutrition and Integrative Physiology, University of Utah, Salt Lake City, UT; Department of Population Health Sciences, University of Utah, Salt Lake City, UT; Cancer Control and Population Sciences Division, Huntsman Cancer Institute, Salt Lake City, UT; Division of Cancer Epidemiology and Genetics, National Cancer institute, Rockville, MD
| | - Lesley F Tinker
- Cancer Prevention Program, Division of Public Health Sciences, Fred Hutchinson Cancer Center and University of Washington, Seattle, WA
| | - Ross L Prentice
- Cancer Prevention Program, Division of Public Health Sciences, Fred Hutchinson Cancer Center and University of Washington, Seattle, WA
| | - Erikka Loftfield
- Division of Cancer Epidemiology and Genetics, National Cancer institute, Rockville, MD
| | - Kathleen M Hayden
- School of Medicine, Wake Forest Baptist Medical Center, Winston-Salem, NC
| | - Linda Van Horn
- Feinberg School of Medicine, Northwestern University, Chicago IL
| | - Joshua N Sampson
- Division of Cancer Epidemiology and Genetics, National Cancer institute, Rockville, MD
| | | | - Johanna W Lampe
- Cancer Prevention Program, Division of Public Health Sciences, Fred Hutchinson Cancer Center and University of Washington, Seattle, WA
| | - Marian L Neuhouser
- Cancer Prevention Program, Division of Public Health Sciences, Fred Hutchinson Cancer Center and University of Washington, Seattle, WA
| | - Steven C Moore
- Division of Cancer Epidemiology and Genetics, National Cancer institute, Rockville, MD.
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27
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Wójcik W, Świder O, Łukasiewicz-Mierzejewska M, Damaziak K, Riedel J, Marzec A, Wójcicki M, Roszko M, Niemiec J. Content of amino acids and biogenic amines in stored meat as a result of a broiler diet supplemented with β-alanine and garlic extract. Poult Sci 2024; 103:103319. [PMID: 38141274 PMCID: PMC10874766 DOI: 10.1016/j.psj.2023.103319] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Revised: 11/15/2023] [Accepted: 11/20/2023] [Indexed: 12/25/2023] Open
Abstract
Poultry meat is a highly esteemed product among consumers. However, the emphasis on increasing body weight has led to a rise in the proportion of rapidly shrinking fibers, adversely affecting the quality and shelf life of poultry meat. With a growing awareness of dietetics among consumers, there is an increasing challenge to produce chicken meat that is not only free of antibiotics but also beneficial for dietary and health reasons. Biogenic amines (BA) can serve as indicators of meat freshness and quality. While they play vital roles in the body, excessive consumption of BA can have toxic and carcinogenic effects. The objective of this study was to examine the impact of supplementing feed with garlic extract and β-alanine (β-Ala) on the formation of BA and amino acid (AA) levels in the breast and leg muscles of chickens stored under aerobic chilling conditions. The muscles were obtained from chickens fed with garlic extract and β-Ala in quantities of 0.5 and 2% for each additive, as well as 0.5 and 2% of their combination. Analyses were conducted on d 1, 3, 5, 7, and 10 of storage. β-Ala supplementation increased the proportion of this AA in breast (P < 0.01) and leg muscles (P < 0.01), along with a rise in the proportion of nonessential AA (NEAA; sum of aspartic, aspartic acid, glutamic, glutamic acid, serine, β-Ala, and proline) (P < 0.01). The levels of BA changed during storage in breast and leg muscles (P < 0.001). The applied diet significantly influenced the formation of putrescine (P = 0.030), phenylethylamine (P = 0.003), agmatine (P = 0.025), and total BA (P < 0.001) in breast muscles. On the 10 d of storage, the breast muscles exhibited the lowest BA index (BAI) in the group, with a diet supplemented with 0.5% garlic extract and 0.5% β-Ala (P < 0.05). The leg muscles showed a similar BA trend as the breast muscles. These supplements may be utilized in production to augment the protein content of chicken muscles and potentially decrease the BAI index during meat storage.
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Affiliation(s)
- Wojciech Wójcik
- Department of Animal Breeding, Institute of Animal Science, Warsaw University of Life Sciences-SGGW, 02-786 Warsaw, Poland.
| | - Olga Świder
- Department of Food Safety and Chemical Analysis, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, 02-532 Warsaw, Poland
| | | | - Krzysztof Damaziak
- Department of Animal Breeding, Institute of Animal Science, Warsaw University of Life Sciences-SGGW, 02-786 Warsaw, Poland
| | - Julia Riedel
- Department of Animal Breeding, Institute of Animal Science, Warsaw University of Life Sciences-SGGW, 02-786 Warsaw, Poland
| | - Agata Marzec
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland
| | - Michał Wójcicki
- Department of Microbiology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, 02-532 Warsaw, Poland
| | - Marek Roszko
- Department of Food Safety and Chemical Analysis, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, 02-532 Warsaw, Poland
| | - Jan Niemiec
- Department of Animal Breeding, Institute of Animal Science, Warsaw University of Life Sciences-SGGW, 02-786 Warsaw, Poland
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28
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Klementová L, Purevdorj K, Butor I, Jančová P, Bábková D, Buňka F, Buňková L. Reduction of histamine, putrescine and cadaverine by the bacteria Lacticaseibacillus casei depending on selected factors in the real condition of the dairy product. Food Microbiol 2024; 117:104391. [PMID: 37919013 DOI: 10.1016/j.fm.2023.104391] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Revised: 09/15/2023] [Accepted: 09/22/2023] [Indexed: 11/04/2023]
Abstract
One way to effectively reduce the number of biogenic amines (BAs) in food is through enzymatic reduction using bacteria, such as lactic acid bacteria. This study focuses on the ability of the bacterial strain Lacticaseibacillus casei CCDM 198 to reduce the number of three important BAs (histamine, putrescine and cadaverine) over time, depending on different conditions (temperature and pH) in vitro and for the real dairy product - skimmed milk. The obtained results show that the studied strain significantly (P < 0.05) affects the number of individual amines, and the content of all amines has a decreasing character compared to the initial relative content of BAs at time zero. Furthermore, a statistical dependence (P < 0.05) of the rate of amine degradation on the combination of investigated factors was demonstrated. The presence and the activity of multicopper oxidase enzyme was also detected in this bacterial strain. This is the first known publication demonstrating multicopper oxidase activity in Lacticaseibacillus casei CCDM 198. Moreover, the studied strain is able to reduce the tested BAs in skimmed milk and would be a good candidate for degrading these toxic compounds in other dairy products, such as cheese. These findings could significantly enhance the food safety of dairy products.
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Affiliation(s)
- Lucie Klementová
- Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, Nad Ovčírnou 3685, 760 01, Zlín, Czech Republic
| | - Khatantuul Purevdorj
- Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, Nad Ovčírnou 3685, 760 01, Zlín, Czech Republic.
| | - Irena Butor
- Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, Nad Ovčírnou 3685, 760 01, Zlín, Czech Republic
| | - Petra Jančová
- Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, Nad Ovčírnou 3685, 760 01, Zlín, Czech Republic
| | - Dagmar Bábková
- Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, Nad Ovčírnou 3685, 760 01, Zlín, Czech Republic
| | - František Buňka
- Food Quality and Safety Research Laboratory, Department of Logistics, Faculty of Military Leadership, University of Defence, Kounicova 65, 662 10, Brno, Czech Republic
| | - Leona Buňková
- Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, Nad Ovčírnou 3685, 760 01, Zlín, Czech Republic
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29
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Saha Turna N, Chung R, McIntyre L. A review of biogenic amines in fermented foods: Occurrence and health effects. Heliyon 2024; 10:e24501. [PMID: 38304783 PMCID: PMC10830535 DOI: 10.1016/j.heliyon.2024.e24501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2023] [Revised: 12/25/2023] [Accepted: 01/10/2024] [Indexed: 02/03/2024] Open
Abstract
Biogenic amines (BAs) are low-molecular decarboxylation products of amino acids formed during microbial fermentation. Several fermented foods may contain BAs such as histamine, tyramine, and/or phenylethylamine, at levels above documented toxic doses. Dietary exposure to foods containing high levels of BAs is associated with many adverse health effects, such as migraines, elevated blood pressure, and tachycardia. BA-mediated toxicity may occur at levels a hundred times below regulatory and suggested toxic doses, depending on an individual's sensitivity and factors such as alcohol consumption and certain medications. Although BAs occur in a wide variety of fermented foods, food safety and public health professionals are not well informed about the potential health risks and control strategies in these foods. In this review, we highlight the health risks and symptoms linked to BA exposures, the BA levels found in different fermented foods, regulatory and suggested toxic doses, and risk mitigation strategies to inform food industry and public health professionals' practice.
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Affiliation(s)
- Nikita Saha Turna
- Environmental Health Services, British Columbia Centre for Disease Control, 655 W 12th Ave, Vancouver, BC, V5Z 4R4, Canada
| | - Rena Chung
- Public Health Ontario (PHO), 480 University Avenue, Suite 300, Toronto, ON, M5G 1V2, Canada
| | - Lorraine McIntyre
- Environmental Health Services, British Columbia Centre for Disease Control, 655 W 12th Ave, Vancouver, BC, V5Z 4R4, Canada
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30
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Bajrami D, Sarquis A, Ladero VM, Fernández M, Mizaikoff B. Rapid discrimination of Lentilactobacillus parabuchneri biofilms via in situ infrared spectroscopy. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2024; 304:123391. [PMID: 37714102 DOI: 10.1016/j.saa.2023.123391] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/23/2023] [Revised: 09/01/2023] [Accepted: 09/08/2023] [Indexed: 09/17/2023]
Abstract
Microbial contamination in food industry is a source of foodborne illnesses and biofilm-related diseases. In particular, biogenic amines (BAs) accumulated in fermented foods via lactic acid bacterial activity exert toxic effects on human health. Among these, biofilms of histamine-producer Lentilactobacillus parabuchneri strains adherent at food processing equipment surfaces can cause food spoilage and poisoning. Understanding the chain of contamination is closely related to elucidating molecular mechanisms of biofilm formation. In the present study, an innovative approach using integrated chemical sensing technologies is demonstrated to fundamentally understand the temporal behavior of biofilms at the molecular level by combining mid-infrared (MIR) spectroscopy and fluorescence sensing strategies. Using these concepts, the biofilm forming capacity of six cheese-isolated L. parabuchneri strains (IPLA 11151, 11150, 11129, 11125, 11122 and 11117) was examined. The cut-off values for the biofilm production ability of each strain were quantified using crystal violet (CV) assays. Real-time infrared attenuated total reflection spectroscopy (IR-ATR) combined with fluorescence quenching oxygen sensing provides insight into distinct molecular mechanisms for each strain. IR spectra showed significant changes in characteristic bands of amides, lactate, nucleic acids, and extracellular polymeric substances (i.e., lipopolysaccharides, phospholipids, phosphodiester, peptidoglycan, etc.), which are major contributors to biofilm maturation involved in the initial adhesion processes. Chemometric methods including principal component analysis and partial least square-discriminant analysis facilitated the rapid determination and classification of cheese isolated L. parabuchneri strains unambiguously differentiating the IR signatures based on their ability to produce biofilm. All biofilms were morphologically characterized by confocal laser scanning microscopy on relevant industrial equipment surfaces. In summary, this innovative approach combining MIR spectroscopy with luminescence sensing enables real-time insight into the molecular composition and formation of L. parabuchneri biofilms.
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Affiliation(s)
- Diellza Bajrami
- Institute of Analytical and Bioanalytical Chemistry, Ulm University, Albert-Einstein-Allee 11, 89081 Ulm, Germany
| | - Agustina Sarquis
- Dairy Research Institute (IPLA-CSIC), Paseo Rio Linares s/n, 33300 Villaviciosa, Spain
| | - Victor M Ladero
- Dairy Research Institute (IPLA-CSIC), Paseo Rio Linares s/n, 33300 Villaviciosa, Spain; Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), 33011 Oviedo, Spain
| | - María Fernández
- Dairy Research Institute (IPLA-CSIC), Paseo Rio Linares s/n, 33300 Villaviciosa, Spain; Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), 33011 Oviedo, Spain.
| | - Boris Mizaikoff
- Institute of Analytical and Bioanalytical Chemistry, Ulm University, Albert-Einstein-Allee 11, 89081 Ulm, Germany; Hahn-Schickard, Sedanstrasse 14, 89077 Ulm, Germany.
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31
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Khan S, Monteiro JK, Prasad A, Filipe CDM, Li Y, Didar TF. Material Breakthroughs in Smart Food Monitoring: Intelligent Packaging and On-Site Testing Technologies for Spoilage and Contamination Detection. ADVANCED MATERIALS (DEERFIELD BEACH, FLA.) 2024; 36:e2300875. [PMID: 37085965 DOI: 10.1002/adma.202300875] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/29/2023] [Revised: 03/26/2023] [Indexed: 05/03/2023]
Abstract
Despite extensive commercial and regulatory interventions, food spoilage and contamination continue to impose massive ramifications on human health and the global economy. Recognizing that such issues will be significantly eliminated by the accurate and timely monitoring of food quality markers, smart food sensors have garnered significant interest as platforms for both real-time, in-package food monitoring and on-site commercial testing. In both cases, the sensitivity, stability, and efficiency of the developed sensors are largely informed by underlying material design, driving focus toward the creation of advanced materials optimized for such applications. Herein, a comprehensive review of emerging intelligent materials and sensors developed in this space is provided, through the lens of three key food quality markers - biogenic amines, pH, and pathogenic microbes. Each sensing platform is presented with targeted consideration toward the contributions of the underlying metallic or polymeric substrate to the sensing mechanism and detection performance. Further, the real-world applicability of presented works is considered with respect to their capabilities, regulatory adherence, and commercial potential. Finally, a situational assessment of the current state of intelligent food monitoring technologies is provided, discussing material-centric strategies to address their existing limitations, regulatory concerns, and commercial considerations.
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Affiliation(s)
- Shadman Khan
- School of Biomedical Engineering, McMaster University, 1280 Main Street West, Hamilton, ON L8S 4L8, Canada
| | - Jonathan K Monteiro
- Department of Medicine, McMaster University, 1280 Main Street West, Hamilton, ON L8N 3Z5, Canada
| | - Akansha Prasad
- School of Biomedical Engineering, McMaster University, 1280 Main Street West, Hamilton, ON L8S 4L8, Canada
| | - Carlos D M Filipe
- Department of Chemical Engineering, McMaster University, 1280 Main Street West, Hamilton, ON L8S 4L7, Canada
| | - Yingfu Li
- Department of Biochemistry and Biomedical Sciences, McMaster University, 1280 Main Street West, Hamilton, ON L8S 4L8, Canada
| | - Tohid F Didar
- School of Biomedical Engineering, McMaster University, 1280 Main Street West, Hamilton, ON L8S 4L8, Canada
- Department of Mechanical Engineering, McMaster University, 1280 Main Street West, Hamilton, ON L8S 4L8, Canada
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32
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Sarquis A, Ladero V, Díaz M, Sánchez-Llana E, Fernández M, Alvarez MA. The gene cluster associated with strong biofilm-formation capacity by histamine-producing Lentilactobacillus parabuchneri encodes a sortase-mediated pilus and is located on a plasmid. Food Res Int 2024; 175:113777. [PMID: 38129064 DOI: 10.1016/j.foodres.2023.113777] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2023] [Revised: 11/16/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
Histamine is a biogenic amine synthesized through the enzymatic decarboxylation of the amino acid histidine. It can accumulate at high concentrations in foods through the metabolism of certain bacteria, sometimes leading to adverse reactions in consumers. In cheese, histamine can accumulate at toxic levels; Lentilactobacillus parabuchneri has been identified the major cause of this problem. Previous studies have shown some L. parabuchneri strains to form biofilms on different surfaces, posing a contamination risk during cheese production, particularly for cheeses that are processed post-ripening (e.g., grating or slicing). The food contamination they cause can result in economic losses and even foodborne illness if histamine accumulates in the final product. The aim of the present work was to identify the genes of L. parabuchneri involved in biofilm formation, and to determine their function. The genomes of six strains with different biofilm-production capacities (strong, moderate and weak) were sequenced and analysed. A cluster of four genes, similar to those involved in sortase-mediated pilus formation, was identified in the strong biofilm-producers, suggesting it to have a role in surface adhesion. Cloning and heterologous expression in Lactococcus cremoris NZ9000 confirmed its functionality and involvement in adhesion and, therefore, in biofilm formation. PacBio sequencing showed this cluster to be located on a 33.4 kb plasmid, which might increase its chances of horizontal transmission. These findings provide insight into the genetic factors associated with biofilm formation in histamine-producing L. parabuchneri, and into the risks associated with this bacterium in cheese production.
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Affiliation(s)
- Agustina Sarquis
- Dairy Research Institute, IPLA, CSIC, Paseo Rio Linares s/n, 33300 Villaviciosa, Spain; Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Av. del Hospital Universitario s/n, 33011 Oviedo, Asturias, Spain
| | - Víctor Ladero
- Dairy Research Institute, IPLA, CSIC, Paseo Rio Linares s/n, 33300 Villaviciosa, Spain; Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Av. del Hospital Universitario s/n, 33011 Oviedo, Asturias, Spain.
| | - María Díaz
- Dairy Research Institute, IPLA, CSIC, Paseo Rio Linares s/n, 33300 Villaviciosa, Spain
| | - Esther Sánchez-Llana
- Dairy Research Institute, IPLA, CSIC, Paseo Rio Linares s/n, 33300 Villaviciosa, Spain
| | - María Fernández
- Dairy Research Institute, IPLA, CSIC, Paseo Rio Linares s/n, 33300 Villaviciosa, Spain; Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Av. del Hospital Universitario s/n, 33011 Oviedo, Asturias, Spain
| | - Miguel A Alvarez
- Dairy Research Institute, IPLA, CSIC, Paseo Rio Linares s/n, 33300 Villaviciosa, Spain; Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Av. del Hospital Universitario s/n, 33011 Oviedo, Asturias, Spain
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33
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Tan X, Cui F, Wang D, Lv X, Li X, Li J. Fermented Vegetables: Health Benefits, Defects, and Current Technological Solutions. Foods 2023; 13:38. [PMID: 38201066 PMCID: PMC10777956 DOI: 10.3390/foods13010038] [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: 11/30/2023] [Revised: 12/17/2023] [Accepted: 12/19/2023] [Indexed: 01/12/2024] Open
Abstract
This review summarizes current studies on fermented vegetables, analyzing the changes in nutritional components during pickling, the health benefits of fermented vegetables, and their safety concerns. Additionally, the review provides an overview of the applications of emergent non-thermal technologies for addressing these safety concerns during the production and processing of fermented vegetables. It was found that vitamin C would commonly be lost, the soluble protein would degrade into free amino acids, new nutrient compositions would be produced, and the flavor correlated with the chemical changes. These changes would be influenced by the variety/location of raw materials, the original bacterial population, starter cultures, fermentation conditions, seasoning additions, and post-fermentation processing. Consuming fermented vegetables benefits human health, including antibacterial effects, regulating intestinal bacterial populations, and promoting health (anti-cancer effects, anti-diabetes effects, and immune regulation). However, fermented vegetables have chemical and biological safety concerns, such as biogenic amines and the formation of nitrites, as well as the existence of pathogenic microorganisms. To reduce hazardous components and control the quality of fermented vegetables, unique starter cultures, high pressure, ultrasound, cold plasma, photodynamic, and other technologies can be used to solve these problems.
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Affiliation(s)
- Xiqian Tan
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China (X.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| | - Fangchao Cui
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China (X.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| | - Dangfeng Wang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China (X.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| | - Xinran Lv
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China (X.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| | - Xuepeng Li
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China (X.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| | - Jianrong Li
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China (X.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
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34
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Gong S, Zhang J, Zheng X, Li G, Xing C, Li P, Yuan J. Recent design strategies and applications of organic fluorescent probes for food freshness detection. Food Res Int 2023; 174:113641. [PMID: 37986540 DOI: 10.1016/j.foodres.2023.113641] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 10/22/2023] [Accepted: 10/24/2023] [Indexed: 11/22/2023]
Abstract
Food spoilage poses a significant risk to human health, making the assessment of food freshness essential for ensuring food safety and quality. In recent years, there has been rapid progress in the development of fast detection technologies for food freshness. Among them, organic fluorescent probes have garnered significant attention in the field of food safety and sensing due to their easy functionalization, high sensitivity, and user-friendly nature. To comprehensively examine the latest advancements in organic fluorescent probes for food freshness detection, this review summarized their applications within the past five years. Initially, the fundamental detection principles of organic fluorescent probes are outlined. Subsequently, the recent research progress in utilizing organic fluorescent probes to detect various chemical indicators of freshness are discussed. Finally, the challenges and future directions for organic fluorescent probes in food freshness detection are elaborated upon. While, organic fluorescent probes have demonstrated their effectiveness in evaluating food freshness and possess great potential for practical applications, further research is still needed to enable their widespread commercial utilization. With continued advancements in synthesis and functionalization techniques, organic fluorescent probes will contribute to enhancing the efficiency of food safety detection.
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Affiliation(s)
- Shiyu Gong
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Jingyi Zhang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Xin Zheng
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Guanglei Li
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
| | - Changrui Xing
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
| | - Peng Li
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Jian Yuan
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
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35
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Chen X, He Z, Huang X, Sun Z, Cao H, Wu L, Zhang S, Hammock BD, Liu X. Illuminating the path: aggregation-induced emission for food contaminants detection. Crit Rev Food Sci Nutr 2023:1-28. [PMID: 37983139 DOI: 10.1080/10408398.2023.2282677] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2023]
Abstract
Food safety is a global concern that deeply affects human health. To ensure the profitability of the food industry and consumer safety, there is an urgent need to develop rapid, sensitive, accurate, and cost-effective detection methods for food contaminants. Recently, the Aggregation-Induced Emission (AIE) has been successfully used to detect food contaminants. AIEgens, fluorescent dyes that cause AIE, have several valuable properties including high quantum yields, photostability, and large Stokes shifts. This review provides a detailed introduction to the principles and advantages of AIE-triggered detection, followed by a focus on the past five years' applications of AIE in detecting various food contaminants including pesticides, veterinary drugs, mycotoxins, food additives, ions, pathogens, and biogenic amines. Each detection principle and component is comprehensively covered and explained. Moreover, the similarities and differences among different types of food contaminants are summarized, aiming to inspire future researchers. Finally, this review concludes with a discussion of the prospects for incorporating AIEgens more effectively into the detection of food contaminants.
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Affiliation(s)
- Xincheng Chen
- School of Food Science and Engineering, Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan University, Haikou, China
| | - Zhenyun He
- School of Food Science and Engineering, Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan University, Haikou, China
| | - Xiaolin Huang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Nanchang University, Nanchang, China
| | - Zhichang Sun
- School of Food Science and Engineering, Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan University, Haikou, China
| | - Hongmei Cao
- School of Food Science and Engineering, Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan University, Haikou, China
| | - Long Wu
- School of Food Science and Engineering, Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan University, Haikou, China
| | - Sihang Zhang
- School of Food Science and Engineering, Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan University, Haikou, China
| | - Bruce D Hammock
- Department of Entomology and Nematology, and UC Davis Comprehensive Cancer Center, University of California, Davis, Davis, California, USA
| | - Xing Liu
- School of Food Science and Engineering, Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan University, Haikou, China
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36
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Di Lauro M, Guerriero C, Cornali K, Albanese M, Costacurta M, Mercuri NB, Di Daniele N, Noce A. Linking Migraine to Gut Dysbiosis and Chronic Non-Communicable Diseases. Nutrients 2023; 15:4327. [PMID: 37892403 PMCID: PMC10609600 DOI: 10.3390/nu15204327] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2023] [Revised: 10/02/2023] [Accepted: 10/07/2023] [Indexed: 10/29/2023] Open
Abstract
In the world, migraine is one of the most common causes of disability in adults. To date, there is no a single cause for this disorder, but rather a set of physio-pathogenic triggers in combination with a genetic predisposition. Among the factors related to migraine onset, a crucial role seems to be played by gut dysbiosis. In fact, it has been demonstrated how the intestine is able to modulate the central nervous system activities, through the gut-brain axis, and how gut dysbiosis can influence neurological pathologies, including migraine attacks. In this context, in addition to conventional pharmacological treatments for migraine, attention has been paid to an adjuvant therapeutic strategy based on different nutritional approaches and lifestyle changes able to positively modulate the gut microbiota composition. In fact, the restoration of the balance between the different gut bacterial species, the reconstruction of the gut barrier integrity, and the control of the release of gut-derived inflammatory neuropeptides, obtained through specific nutritional patterns and lifestyle changes, represent a possible beneficial additive therapy for many migraine subtypes. Herein, this review explores the bi-directional correlation between migraine and the main chronic non-communicable diseases, such as diabetes mellitus, arterial hypertension, obesity, cancer, and chronic kidney diseases, whose link is represented by gut dysbiosis.
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Affiliation(s)
- Manuela Di Lauro
- Department of Systems Medicine, University of Rome Tor Vergata, 00133 Rome, RM, Italy; (M.D.L.); (C.G.); (K.C.); (M.A.); (N.B.M.); (N.D.D.)
| | - Cristina Guerriero
- Department of Systems Medicine, University of Rome Tor Vergata, 00133 Rome, RM, Italy; (M.D.L.); (C.G.); (K.C.); (M.A.); (N.B.M.); (N.D.D.)
| | - Kevin Cornali
- Department of Systems Medicine, University of Rome Tor Vergata, 00133 Rome, RM, Italy; (M.D.L.); (C.G.); (K.C.); (M.A.); (N.B.M.); (N.D.D.)
| | - Maria Albanese
- Department of Systems Medicine, University of Rome Tor Vergata, 00133 Rome, RM, Italy; (M.D.L.); (C.G.); (K.C.); (M.A.); (N.B.M.); (N.D.D.)
- Neurology Unit, Headache Center, Tor Vergata University Hospital, 00133 Rome, RM, Italy
| | - Micaela Costacurta
- Department of Surgical Sciences, University of Rome Tor Vergata, 00133 Rome, RM, Italy;
| | - Nicola Biagio Mercuri
- Department of Systems Medicine, University of Rome Tor Vergata, 00133 Rome, RM, Italy; (M.D.L.); (C.G.); (K.C.); (M.A.); (N.B.M.); (N.D.D.)
- Neurology Unit, Headache Center, Tor Vergata University Hospital, 00133 Rome, RM, Italy
| | - Nicola Di Daniele
- Department of Systems Medicine, University of Rome Tor Vergata, 00133 Rome, RM, Italy; (M.D.L.); (C.G.); (K.C.); (M.A.); (N.B.M.); (N.D.D.)
- Fondazione Leonardo per le Scienze Mediche Onlus, Policlinico Abano, 35031 Abano Terme, PD, Italy
| | - Annalisa Noce
- Department of Systems Medicine, University of Rome Tor Vergata, 00133 Rome, RM, Italy; (M.D.L.); (C.G.); (K.C.); (M.A.); (N.B.M.); (N.D.D.)
- UOSD Nephrology and Dialysis, Policlinico Tor Vergata, 00133 Rome, RM, Italy
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37
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Getino L, Chamizo-Ampudia A, Martín JL, Luengo JM, Barreiro C, Olivera ER. Specific Gene Expression in Pseudomonas Putida U Shows New Alternatives for Cadaverine and Putrescine Catabolism. Genes (Basel) 2023; 14:1897. [PMID: 37895246 PMCID: PMC10606097 DOI: 10.3390/genes14101897] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2023] [Revised: 09/20/2023] [Accepted: 09/27/2023] [Indexed: 10/29/2023] Open
Abstract
Pseudomonas putida strain U can be grown using, as sole carbon sources, the biogenic amines putrescine or cadaverine, as well as their catabolic intermediates, ɣ-aminobutyrate or δ-aminovalerate, respectively. Several paralogs for the genes that encode some of the activities involved in the catabolism of these compounds, such as a putrescine-pyruvate aminotransferase (spuC1 and spuC2 genes) and a ɣ-aminobutyrate aminotransferase (gabT1 and gabT2 genes) have been identified in this bacterium. When the expression pattern of these genes is analyzed by qPCR, it is drastically conditioned by supplying the carbon sources. Thus, spuC1 is upregulated by putrescine, whereas spuC2 seems to be exclusively induced by cadaverine. However, gabT1 increases its expression in response to different polyamines or aminated catabolic derivatives from them (i.e., ɣ-aminobutyrate or δ-aminovalerate), although gabT2 does not change its expression level concerning no-amine unrelated carbon sources (citrate). These results reveal differences between the mechanisms proposed for polyamine catabolism in P. aeruginosa and Escherichia coli concerning P. putida strain U, as well as allow a deeper understanding of the enzymatic systems used by this last strain during polyamine metabolism.
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Affiliation(s)
| | | | | | | | | | - Elías R. Olivera
- Área de Bioquímica y Biología Molecular, Departamento de Biología Molecular, Universidad de León, 24007 León, Spain; (L.G.); (A.C.-A.); (J.L.M.); (J.M.L.); (C.B.)
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38
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Liu S, Zhang ZF, Mao J, Zhou Z, Zhang J, Shen C, Wang S, Marco ML, Mao J. Integrated meta-omics approaches reveal Saccharopolyspora as the core functional genus in huangjiu fermentations. NPJ Biofilms Microbiomes 2023; 9:65. [PMID: 37726290 PMCID: PMC10509236 DOI: 10.1038/s41522-023-00432-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Accepted: 08/24/2023] [Indexed: 09/21/2023] Open
Abstract
Identification of the core functional microorganisms in food fermentations is necessary to understand the ecological and functional processes for making those foods. Wheat qu, which provides liquefaction and saccharifying power, and affects the flavor quality, is a key ingredient in ancient alcoholic huangjiu fermentation, while core microbiota of them still remains indistinct. In this study, metagenomics, metabolomics, microbial isolation and co-fermentation were used to investigate huangjiu. Although Aspergillus is usually regarded as core microorganism in wheat qu to initiate huangjiu fermentations, our metagenomic analysis showed that bacteria Saccharopolyspora are predominant in wheat qu and responsible for breakdown of starch and cellulose. Metabolic network and correlation analysis showed that Saccharopolyspora rectivirgula, Saccharopolyspora erythraea, and Saccharopolyspora hirsuta made the greatest contributions to huangjiu's metabolites, consisting of alcohols (phenylethanol, isoamylol and isobutanol), esters, amino acids (Pro, Arg, Glu and Ala) and organic acids (lactate, tartrate, acetate and citrate). S. hirsuta J2 isolated from wheat qu had the highest amylase, glucoamylase and protease activities. Co-fermentations of S. hirsuta J2 with S. cerevisiae HJ resulted in a higher fermentation rate and alcohol content, and huangjiu flavors were more similar to that of traditional huangjiu compared to co-fermentations of Aspergillus or Lactiplantibacillus with S. cerevisiae HJ. Genome of S. hirsuta J2 contained genes encoding biogenic amine degradation enzymes. By S. hirsuta J2 inoculation, biogenic amine content was reduced by 45%, 43% and 62% in huangjiu, sausage and soy sauce, respectively. These findings show the utility of Saccharopolyspora as a key functional organism in fermented food products.
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Affiliation(s)
- Shuangping Liu
- National Engineering Laboratory for Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
- Southern Marine Science and Engineering Guangdong Laboratory (Guangzhou), Guangzhou, 511458, China
- Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang, 312000, China
- National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine CO., LTD, Shaoxing, Zhejiang, 312000, China
| | - Zhi-Feng Zhang
- Southern Marine Science and Engineering Guangdong Laboratory (Guangzhou), Guangzhou, 511458, China
| | - Jieqi Mao
- Department of Food Science and Technology, National University of Singapore, Science Drive 2, 117542, Singapore, Singapore
| | - Zhilei Zhou
- National Engineering Laboratory for Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
- Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang, 312000, China
- National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine CO., LTD, Shaoxing, Zhejiang, 312000, China
| | - Jing Zhang
- National Engineering Laboratory for Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Caihong Shen
- National Engineering Research Center of Solid-State Brewing, Luzhou, China
| | - Songtao Wang
- National Engineering Research Center of Solid-State Brewing, Luzhou, China
| | - Maria L Marco
- Department of Food Science and Technology, University of California, Davis, CA, USA.
| | - Jian Mao
- National Engineering Laboratory for Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China.
- Southern Marine Science and Engineering Guangdong Laboratory (Guangzhou), Guangzhou, 511458, China.
- Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang, 312000, China.
- National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine CO., LTD, Shaoxing, Zhejiang, 312000, China.
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Świder O, Roszko MŁ, Wójcicki M. The inhibitory effects of plant additives on biogenic amine formation in fermented foods - a review. Crit Rev Food Sci Nutr 2023:1-26. [PMID: 37724793 DOI: 10.1080/10408398.2023.2258964] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/21/2023]
Abstract
Fermented food has unique properties and high nutritional value, and thus, should constitute a basic element of a balanced and health-promoting diet. However, it can accumulate considerable amount of biogenic amines (BAs), which ingested in excess can lead to adverse health effects. The application of plant-derived additives represents a promising strategy to ensure safety or enhance the functional and organoleptic properties of fermented food. This review summarizes currently available data on the application of plant-origin additives with the aim to reduce BA content in fermented products. The importance of ensuring fermented food safety has been highlighted considering the growing evidence of beneficial effects resulting from the consumption of this type of food, as well as the increasing number of individuals sensitive to BAs. The examined plant-origin additives reduced the BA concentration to varying degrees, and their efficacy depended on the type of additive, matrix, autochthonous, and inoculated microorganisms, as well as the manufacturing conditions. The main mechanisms of action include antimicrobial effects and the inhibition of microbial decarboxylases. Further research on the optimization of bioactive substances extraction, standardization of their chemical composition, and development of detailed procedures for its use in fermented products manufacturing are needed.
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Affiliation(s)
- Olga Świder
- Department of Food Safety and Chemical Analysis, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland
| | - Marek Łukasz Roszko
- Department of Food Safety and Chemical Analysis, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland
| | - Michał Wójcicki
- Department of Microbiology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland
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Marttinen M, Anjum M, Saarinen MT, Ahonen I, Lehtinen MJ, Nurminen P, Laitila A. Enhancing Bioaccessibility of Plant Protein Using Probiotics: An In Vitro Study. Nutrients 2023; 15:3905. [PMID: 37764689 PMCID: PMC10535511 DOI: 10.3390/nu15183905] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 09/01/2023] [Accepted: 09/06/2023] [Indexed: 09/29/2023] Open
Abstract
As plant-based diets become more popular, there is an interest in developing innovations to improve the bioaccessibility of plant protein. In this study, seven probiotic strains (Bifidobacterium animalis subsp. lactis B420, B. lactis Bl-04, Lactobacillus acidophilus NCFM, Lacticaseibacillus rhamnosus HN001, Lacticaseibacillus paracasei subsp. paracasei Lpc-37, Lactiplantibacillus plantarum Lp-115, and Lactococcus lactis subsp. lactis Ll-23) were evaluated for their capacity to hydrolyze soy and pea protein ingredients in an in vitro digestion model of the upper gastrointestinal tract (UGIT). Compared to the control digestion of protein without a probiotic, all the studied strains were able to increase the digestion of soy or pea protein, as evidenced by an increase in free α-amino nitrogen (FAN) and/or free amino acid concentration. The increase in FAN varied between 13 and 33% depending on the protein substrate and probiotic strain. The survival of probiotic bacteria after exposure to digestive fluids was strain-dependent and may have affected the strain's capacity to function and aid in protein digestion in the gastrointestinal environment. Overall, our results from the standardized in vitro digestion model provide an approach to explore probiotics for improved plant protein digestion and bioaccessibility of amino acids; however, human clinical research is needed to evaluate the efficacy of probiotics on amino acid absorption and bioavailability in vivo.
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Affiliation(s)
- Maija Marttinen
- IFF Health and Biosciences, Danisco Sweeteners Oy, Sokeritehtaantie 20, 02460 Kantvik, Finland
| | - Mehreen Anjum
- IFF Health and Biosciences, Danisco Sweeteners Oy, Sokeritehtaantie 20, 02460 Kantvik, Finland
| | - Markku T. Saarinen
- IFF Health and Biosciences, Danisco Sweeteners Oy, Sokeritehtaantie 20, 02460 Kantvik, Finland
| | | | - Markus J. Lehtinen
- IFF Health and Biosciences, Danisco Sweeteners Oy, Sokeritehtaantie 20, 02460 Kantvik, Finland
| | - Päivi Nurminen
- IFF Health and Biosciences, Danisco Sweeteners Oy, Sokeritehtaantie 20, 02460 Kantvik, Finland
| | - Arja Laitila
- IFF Health and Biosciences, Danisco Sweeteners Oy, Sokeritehtaantie 20, 02460 Kantvik, Finland
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Pinto CFD, Monteiro CFC, Bortolo M, Marx FR, Model JFA, Vinagre AS, Trevizan L. Effects of Diets Based on Hydrolyzed Chicken Liver and Different Protein Concentrations on the Formation and Deamination of Biogenic Amines and Total Antioxidant Capacity of Dogs. Animals (Basel) 2023; 13:2578. [PMID: 37627369 PMCID: PMC10451964 DOI: 10.3390/ani13162578] [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: 07/18/2023] [Revised: 08/07/2023] [Accepted: 08/08/2023] [Indexed: 08/27/2023] Open
Abstract
Biogenic amines are synthesized through the bacterial decarboxylation of amino acids, commonly found in high levels in animal by-product meals due to spoilage. Furthermore, biogenic amines and other metabolites can be produced by the fermentation of proteins in the hindgut according to the protein source and concentration of crude protein (CP) in the diet. Thus, this study aimed to evaluate two protein sources (poultry by-product meal (PBPM) and hydrolyzed chicken liver powder (HCLP)) and three CP concentrations (24, 32, and 40%) and their effects on the consumption and fecal excretion of biogenic amines, plasma monoamine oxidase (MAO) and diamine oxidase (DAO) activities, and total antioxidant capacity (TAC) of healthy adult dogs after 30 days of feeding the experimental diets. Twelve dogs were randomly distributed into six treatments (n = 6/treatment): PBPM24 (PBPM with 24% CP); PBPM32 (PBPM with 32% CP); PBPM40 (PBPM with 40% CP); HCLP24 (HCLP with 24% CP); HCLP32 (HCLP with 32% CP); HCLP40 (HCLP with 40% CP). The PBPM and PBPM-based diets had higher concentrations of putrescine, cadaverine, tyramine, histamine, agmatine, and total biogenic amines. In contrast, HCLP and HCLP-based diets contained higher concentrations of spermidine, phenylethylamine, and spermine. The PBPM and PBPM-diets had higher biogenic amine index (BAI) indicating lower quality due to the high content of putrescine, cadaverine and tyramine. Dogs fed diets with PBPM and higher protein concentrations consumed more putrescine, cadaverine, tyramine, agmatine, and total amines (p < 0.0001), while dogs fed with HCLP consumed more spermidine, phenylethylamine, and spermine (p < 0.0001). Fecal excretion of phenylethylamine was greater in dogs fed HCLP32 and HCLP40 diets (p = 0.045). Dogs fed with HCLP tended to excrete more spermidine and tryptamine via feces, while higher protein concentrations tended to increase fecal excretion of cadaverine (p < 0.10). Plasma MAO activity was higher in dogs fed HCLP24 and PBPM32 diets (p = 0.024). The plasma activities of DAO and TAC were not different between diets (p > 0.05). Although we did not evaluate the intestinal activities of MAO and DAO, our results suggest that healthy adult dogs have an efficient deamination process on the gut epithelium.
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Affiliation(s)
- Caroline Fredrich Dourado Pinto
- Department of Animal Science, Universidade Federal do Rio Grande do Sul, Porto Alegre 91540-000, Brazil; (C.F.D.P.); (C.F.C.M.)
| | | | - Marcelino Bortolo
- Nutrisurance Division, Kemin Industries, Inc., Indaiatuba 13347-394, Brazil;
| | - Fábio Ritter Marx
- Nutrisurance Division, Kemin Industries, Inc., Des Moines, IA 50317, USA;
| | - Jorge Felipe Argenta Model
- Comparative Metabolism and Endocrinology Laboratory (LAMEC), Department of Physiology, Universidade Federal do Rio Grande do Sul, Porto Alegre 90035-003, Brazil; (J.F.A.M.); (A.S.V.)
| | - Anapaula Sommer Vinagre
- Comparative Metabolism and Endocrinology Laboratory (LAMEC), Department of Physiology, Universidade Federal do Rio Grande do Sul, Porto Alegre 90035-003, Brazil; (J.F.A.M.); (A.S.V.)
| | - Luciano Trevizan
- Department of Animal Science, Universidade Federal do Rio Grande do Sul, Porto Alegre 91540-000, Brazil; (C.F.D.P.); (C.F.C.M.)
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Abbasi-Moayed S, Orouji A, Hormozi-Nezhad MR. Multiplex Detection of Biogenic Amines for Meat Freshness Monitoring Using Nanoplasmonic Colorimetric Sensor Array. BIOSENSORS 2023; 13:803. [PMID: 37622889 PMCID: PMC10452313 DOI: 10.3390/bios13080803] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/17/2023] [Revised: 07/27/2023] [Accepted: 08/08/2023] [Indexed: 08/26/2023]
Abstract
Biogenic amines (BAs) were presented as significant markers for the evaluation of the spoilage of meat and meat products. In this work, a colorimetric sensor array was developed for the discrimination and detection of spermine (SP), spermidine (SD), histamine (HS), and tryptamine (TP) as important BAs in food assessment. For this aim, two important spherical plasmonic nanoparticles, namely gold nanoparticles (AuNPs) and silver nanoparticles (AgNPs), were utilized as the sensing elements of the probes. The cross-reactive interaction of the target biogenic amines and the plasmonic nanoparticles caused the aggregation-induced UV-Vis spectra changes, which were accompanied by visual color variation in the solution. The collected responses were analyzed by principal component analysis-linear discrimination analysis (PCA-LDA) to classify the four BAs. This colorimetric sensor array can also discriminate between the individual BAs and their mixture accurately. Partial least squares regression (PLS-R) was also utilized for quantitative analysis of the BAs. The wide linear concentration ranges of 0.1-10.0 µM for the four BAs and desirable figures of merits (FOMs) showed the potential of the developed sensor for quantitative detection of the BAs. Finally, the practical ability of the developed probe was studied by the determination of the BAs in the meat samples, which successfully proved the potential of the colorimetric sensor array in a food sample.
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Affiliation(s)
- Samira Abbasi-Moayed
- Department of Analytical Chemistry, Faculty of chemistry, Kharazmi University, Tehran 15719-14911, Iran
| | - Afsaneh Orouji
- Department of Chemistry, Sharif University of Technology, Tehran 11155-9516, Iran;
| | - Mohammad Reza Hormozi-Nezhad
- Department of Chemistry, Sharif University of Technology, Tehran 11155-9516, Iran;
- Institute for Nanoscience and Nanotechnology, Sharif University of Technology, Tehran 11155-9516, Iran
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Nokhoijav E, Guba A, Vadadokhau U, Tőzsér J, Győri Z, Kalló G, Csősz É. Comparative Analysis of Amino Acid and Biogenic Amine Compositions of Fermented Grape Beverages. Metabolites 2023; 13:892. [PMID: 37623836 PMCID: PMC10456964 DOI: 10.3390/metabo13080892] [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: 07/03/2023] [Revised: 07/24/2023] [Accepted: 07/26/2023] [Indexed: 08/26/2023] Open
Abstract
Amino acids and biogenic amines are important components of food and beverages. In grape-derived products such as wine and wine vinegar, they can have different origins and can influence the odor and taste of the products. Their concentration is influenced by the grape variety, vintage, and winemaking process. In our study, we carried out an LC-MS-based comparative analysis of 22 grape-derived beverages, including three different wine types and four wine vinegar samples from the Tokaj region in Hungary. The concentrations of 23 amino acids and 10 biogenic amines were examined, and the differences among the sample types were analyzed. The differences in the concentrations of some metabolites between Aszú-Furmint pairs originating from the same wineries and year provide information on the effect of botrytized grape on wine composition. Our data can provide further evidence on how the production process shapes the metabolite content of beverages and highlight the nutritional value of wine vinegar.
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Affiliation(s)
- Erdenetsetseg Nokhoijav
- Proteomics Core Facility, Department of Biochemistry and Molecular Biology, Faculty of Medicine, University of Debrecen, 4032 Debrecen, Hungary; (E.N.); (A.G.); (U.V.); (J.T.); (G.K.)
- Doctoral School of Molecular Cellular and Immune Biology, University of Debrecen, 4032 Debrecen, Hungary
| | - Andrea Guba
- Proteomics Core Facility, Department of Biochemistry and Molecular Biology, Faculty of Medicine, University of Debrecen, 4032 Debrecen, Hungary; (E.N.); (A.G.); (U.V.); (J.T.); (G.K.)
- Doctoral School of Molecular Cellular and Immune Biology, University of Debrecen, 4032 Debrecen, Hungary
| | - Uladzislau Vadadokhau
- Proteomics Core Facility, Department of Biochemistry and Molecular Biology, Faculty of Medicine, University of Debrecen, 4032 Debrecen, Hungary; (E.N.); (A.G.); (U.V.); (J.T.); (G.K.)
- Doctoral School of Molecular Cellular and Immune Biology, University of Debrecen, 4032 Debrecen, Hungary
| | - József Tőzsér
- Proteomics Core Facility, Department of Biochemistry and Molecular Biology, Faculty of Medicine, University of Debrecen, 4032 Debrecen, Hungary; (E.N.); (A.G.); (U.V.); (J.T.); (G.K.)
| | - Zoltán Győri
- Institute of Nutrition, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, 4032 Debrecen, Hungary;
| | - Gergő Kalló
- Proteomics Core Facility, Department of Biochemistry and Molecular Biology, Faculty of Medicine, University of Debrecen, 4032 Debrecen, Hungary; (E.N.); (A.G.); (U.V.); (J.T.); (G.K.)
| | - Éva Csősz
- Proteomics Core Facility, Department of Biochemistry and Molecular Biology, Faculty of Medicine, University of Debrecen, 4032 Debrecen, Hungary; (E.N.); (A.G.); (U.V.); (J.T.); (G.K.)
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Li X, Zhang Y, Ma X, Zhang G, Hou H. Effects of a Novel Starter Culture on Quality Improvement and Putrescine, Cadaverine, and Histamine Inhibition of Fermented Shrimp Paste. Foods 2023; 12:2833. [PMID: 37569102 PMCID: PMC10416889 DOI: 10.3390/foods12152833] [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: 05/27/2023] [Revised: 07/06/2023] [Accepted: 07/24/2023] [Indexed: 08/13/2023] Open
Abstract
Fermented shrimp paste is a popular food in Asian countries. However, biogenic amines (BAs) are a typically associated hazard commonly found during the fermentation of shrimp paste and pose a food-safety danger. In this work, an autochthonic salt-tolerant Tetragenococcus muriaticus TS (T. muriaticus TS) strain was used as a starter culture for grasshopper sub shrimp paste fermentation. It was found that with the starter culture, putrescine, cadaverine, and histamine concentrations were significantly lower (p < 0.05) with a maximal reduction of 19.20%, 14.01%, and 28.62%, respectively. According to high-throughput sequencing data, T. muriaticus TS could change the interactions between species and reduce the abundance of bacterial genera positively associated with BAs, therefore inhibiting the BA accumulation during shrimp paste fermentation. Moreover, the volatile compounds during the fermentation process were also assessed by HS-SPME-GC-MS. With the starter added, the content of pyrazines increased, while the off-odor amines decreased. The odor of the shrimp paste was successfully improved. These results indicate that T. muriaticus TS can be used as an appropriate starter culture for improving the safety and quality of grasshopper sub shrimp paste.
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Affiliation(s)
- Xinyu Li
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China; (X.L.); (Y.Z.); (X.M.); (G.Z.)
- Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China
| | - Yang Zhang
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China; (X.L.); (Y.Z.); (X.M.); (G.Z.)
- Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China
| | - Xinxiu Ma
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China; (X.L.); (Y.Z.); (X.M.); (G.Z.)
- Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China
| | - Gongliang Zhang
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China; (X.L.); (Y.Z.); (X.M.); (G.Z.)
- Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China
| | - Hongman Hou
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China; (X.L.); (Y.Z.); (X.M.); (G.Z.)
- Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China
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Gubitosa J, Rizzi V, Marasciulo C, Maggi F, Caprioli G, Mustafa AM, Fini P, De Vietro N, Aresta AM, Cosma P. Realizing Eco-Friendly Water-Resistant Sodium-Alginate-Based Films Blended with a Polyphenolic Aqueous Extract from Grape Pomace Waste for Potential Food Packaging Applications. Int J Mol Sci 2023; 24:11462. [PMID: 37511218 PMCID: PMC10380346 DOI: 10.3390/ijms241411462] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2023] [Revised: 07/06/2023] [Accepted: 07/13/2023] [Indexed: 07/30/2023] Open
Abstract
Water-resistant and environmentally friendly sodium-alginate-based films have been investigated to develop functional materials to extend the food's shelf-life. A water-stable alginate-based film was prepared, employing both the internal and external gelation approach in the presence of CaCl2. To apply this film to food packaging and thus preserve food quality, the aim of this work is to perform a chemical and physical characterization of the proposed materials, evidencing the main features and stability under different work conditions. Water contact angle measurements showed a value of 65°, suggesting an important reduced hydrophilic character of the obtained alginate films due to the novel CaCl2-induced compacted polymer network. The film's stability was thus checked through swelling measurements in water after varying pH, temperature, and ionic strength. The film was stable at high temperatures and not pH-responsive. Only highly concentrated salt-based solutions negatively affected the proposed packaging, causing a large swelling. Furthermore, a water-based polyphenolic extract from grape (Vitis vinifera L.) pomace waste was embedded inside the films in different amounts in order to confer additional properties. The extract's polyphenolic content (evaluated from HPLC/MS-MS measurements) endowed the films' UV-light screening and enhanced antioxidant properties. These important findings suggest the additional potential role of these films in protecting food from light deterioration. The stability of these hybrid films was also checked by observation, as the polyphenols' presence did not largely alter the alginate network that occurred yet was water-resistant under the described work conditions.
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Affiliation(s)
- Jennifer Gubitosa
- Dipartimento di Chimica, Università degli Studi "Aldo Moro" di Bari, Via Orabona, 70126 Bari, Italy
| | - Vito Rizzi
- Dipartimento di Chimica, Università degli Studi "Aldo Moro" di Bari, Via Orabona, 70126 Bari, Italy
| | - Cosma Marasciulo
- Dipartimento di Chimica, Università degli Studi "Aldo Moro" di Bari, Via Orabona, 70126 Bari, Italy
| | - Filippo Maggi
- Chemistry Interdisciplinary Project (ChIP) Research Center, School of Pharmacy, University of Camerino, Via Ma-donna delle Carceri 9/B, 62032 Camerino, Italy
| | - Giovanni Caprioli
- Chemistry Interdisciplinary Project (ChIP) Research Center, School of Pharmacy, University of Camerino, Via Ma-donna delle Carceri 9/B, 62032 Camerino, Italy
| | - Ahmed M Mustafa
- Chemistry Interdisciplinary Project (ChIP) Research Center, School of Pharmacy, University of Camerino, Via Ma-donna delle Carceri 9/B, 62032 Camerino, Italy
| | - Paola Fini
- Consiglio Nazionale delle Ricerche CNR-IPCF, UOS Bari, Via Orabona, 70126 Bari, Italy
| | - Nicoletta De Vietro
- Dipartimento di Bioscienze, Biotecnologie e Ambiente, Università degli Studi "Aldo Moro" di Bari, Via Orabona, 70126 Bari, Italy
| | - Antonella Maria Aresta
- Dipartimento di Bioscienze, Biotecnologie e Ambiente, Università degli Studi "Aldo Moro" di Bari, Via Orabona, 70126 Bari, Italy
| | - Pinalysa Cosma
- Dipartimento di Chimica, Università degli Studi "Aldo Moro" di Bari, Via Orabona, 70126 Bari, Italy
- Consiglio Nazionale delle Ricerche CNR-IPCF, UOS Bari, Via Orabona, 70126 Bari, Italy
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Lindinger S, Bauer S, Dicakova Z, Pilz B, Paulsen P. Microflora, Contents of Polyamines, Biogenic Amines, and TVB-N in Bovine Offal and Game Meat for the Raw-Feeding of Adult Dogs. Animals (Basel) 2023; 13:1987. [PMID: 37370497 DOI: 10.3390/ani13121987] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 06/02/2023] [Accepted: 06/12/2023] [Indexed: 06/29/2023] Open
Abstract
Microflora and contents of biogenic amines/polyamines and total volatile basic nitrogen (TVB-N) in 99 samples of bovine offal (red offal, n = 41 and other offal and mixes, n = 45) and wild game meat (n = 13) for raw meat-based diets (RMBD) for dogs were analyzed. Samples were bought in 11 local pet food shops and in one game-handling establishment in Austria (Lower Austria, Styria, and Vienna) in September and October 2022. Median contents (first and third quartiles in brackets) of cadaverine, histamine, tyramine, spermidine, and spermine were 20.7 [16.7; 28.6]; 25.4 [17.1; 47.2]; 18.9 [13.6; 38.9]; 15.2 [11.2; 21.2]; and 41.9 [<limit of detection; 64.5] mg/kg wet weight, respectively. The sum of putrescine + cadaverine + histamine + tyramine was >50 mg/kg in 85.9% of samples, indicating the use of low-quality ingredients or inappropriate storage conditions. However, only 10.1% of samples were determined to be not compliant with a maximum amine content proposed for pet food. Median contents of the total aerobic bacteria counts (TACs), Pseudomonas, and Enterobacteriaceae were 7.4 [6.4; 8.0]; 6.5 [5.5; 7.7]; and 4.8 [3.9; 5.6] log CFU/g, respectively, with significantly lower counts in red offal RMBD (p < 0.05). TVB-N exceeded 150 mg/kg in 87.9% of samples. The TACs and Enterobacteriaceae numbers in red offal RMBD were comparable to those in food-grade red offal after 6 days of aerobic storage at 7 °C, i.e., temperatures higher than required for food-grade offal, but acceptable for animal by-products intended for RMBD production. In 80.8% of samples, numbers of Enterobacteriaceae exceeded the EU legal limit. From 12 of these samples, Salmonellae was able to be isolated, with counts from 0.03 MPN/g to 110 MPN/g. Salmonella enterica ser. Montevideo (n = 3), and S. enterica ser. Give and S. enterica ssp. Diarizonae (n = 2 each) were the most frequently isolated, while Listeria monocytogenes was rarely recovered (2%). Whilst exposure of humans handling such pet food can be reduced by hygiene precautions, the risk remains that dogs can acquire a feed-borne salmonellosis and shed the pathogen.
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Affiliation(s)
- Sarah Lindinger
- Unit of Food Hygiene and Technology, Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine Vienna, Veterinärplatz 1, 1210 Vienna, Austria
| | - Susanne Bauer
- Unit of Food Hygiene and Technology, Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine Vienna, Veterinärplatz 1, 1210 Vienna, Austria
| | - Zuzana Dicakova
- Department of Food Hygiene, Technology and Safety, University of Veterinary Medicine and Pharmacy in Košice, Komenskeho 73, 04181 Košice, Slovakia
| | - Brigitte Pilz
- Unit of Food Hygiene and Technology, Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine Vienna, Veterinärplatz 1, 1210 Vienna, Austria
| | - Peter Paulsen
- Unit of Food Hygiene and Technology, Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine Vienna, Veterinärplatz 1, 1210 Vienna, Austria
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Meradji M, Bachtarzi N, Mora D, Kharroub K. Characterization of Lactic Acid Bacteria Strains Isolated from Algerian Honeybee and Honey and Exploration of Their Potential Probiotic and Functional Features for Human Use. Foods 2023; 12:2312. [PMID: 37372522 DOI: 10.3390/foods12122312] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Revised: 05/27/2023] [Accepted: 06/06/2023] [Indexed: 06/29/2023] Open
Abstract
Using culture enrichment methods, 100 strains of bacilli of lactic acid bacteria (LAB) were isolated from honeybee Apis mellifera intermissa and fresh honey, collected from apiaries located in the north-east of Algeria. Amongst all of the isolated LAB, 19 selected strains were closely affiliated to four species-Fructobacillus fructosus (10), Apilactobacillus kunkeei (5), Lactobacillus kimbladii and/or Lactobacillus kullabergensis (4)-using phylogenetic and phenotypic approaches. The in vitro probiotic characteristics (simulated gastrointestinal fluids tolerance, autoaggregation and hydrophobicity abilities, antimicrobial activity and cholesterol reduction) and safety properties (hemolytic activity, antibiotic resistance and absence of biogenic amines) were evaluated. The results indicated that some strains showed promising potential probiotic properties. In addition, neither hemolytic activity nor biogenic amines were produced. The carbohydrate fermentation test (API 50 CHL) revealed that the strains could efficiently use a broad range of carbohydrates; additionally, four strains belonging to Apilactobacillus kunkeei and Fructobacillus fructosus were found to be exopolysaccharides (EPS) producers. This study demonstrates the honeybee Apis mellifera intermissa and one of her products as a reservoir for novel LAB with potential probiotic features, suggesting suitability for promoting host health.
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Affiliation(s)
- Meriem Meradji
- Laboratoire de Recherche Biotechnologie et Qualité des Aliments (BIOQUAL), Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (INATAA), Université Frères Mentouri Constantine 1 (UFMC1), Route de Ain El Bey, Constantine 25000, Algeria
| | - Nadia Bachtarzi
- Laboratoire de Recherche Biotechnologie et Qualité des Aliments (BIOQUAL), Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (INATAA), Université Frères Mentouri Constantine 1 (UFMC1), Route de Ain El Bey, Constantine 25000, Algeria
| | - Diego Mora
- Department of Food Environmental and Nutritional Sciences (DeFENS), University of Milan, 20122 Milan, Italy
| | - Karima Kharroub
- Laboratoire de Recherche Biotechnologie et Qualité des Aliments (BIOQUAL), Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (INATAA), Université Frères Mentouri Constantine 1 (UFMC1), Route de Ain El Bey, Constantine 25000, Algeria
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48
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Mishra P, Kiran NS, Romanholo Ferreira LF, Yadav KK, Mulla SI. New insights into the bioremediation of petroleum contaminants: A systematic review. CHEMOSPHERE 2023; 326:138391. [PMID: 36933841 DOI: 10.1016/j.chemosphere.2023.138391] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/01/2022] [Revised: 01/16/2023] [Accepted: 03/11/2023] [Indexed: 06/18/2023]
Abstract
Petroleum product is an essential resource for energy, that has been exploited by wide range of industries and regular life. A carbonaceous contamination of marine and terrestrial environments caused by errant runoffs of consequential petroleum-derived contaminants. Additionally, petroleum hydrocarbons can have adverse effects on human health and global ecosystems and also have negative demographic consequences in petroleum industries. Key contaminants of petroleum products, primarily includes aliphatic hydrocarbons, benzene, toluene, ethylbenzene, and xylene (BTEX), polycyclic aromatic hydrocarbons (PAHs), resins, and asphaltenes. On environmental interaction, these pollutants result in ecotoxicity as well as human toxicity. Oxidative stress, mitochondrial damage, DNA mutations, and protein dysfunction are a few key causative mechanisms behind the toxic impacts. Henceforth, it becomes very evident to have certain remedial strategies which could help on eliminating these xenobiotics from the environment. This brings the efficacious application of bioremediation to remove or degrade pollutants from the ecosystems. In the recent scenario, extensive research and experimentation have been implemented towards bio-benign remediation of these petroleum-based pollutants, aiming to reduce the load of these toxic molecules in the environment. This review gives a detailed overview of petroleum pollutants, and their toxicity. Methods used for degrading them in the environment using microbes, periphytes, phyto-microbial interactions, genetically modified organisms, and nano-microbial remediation. All of these methods could have a significant impact on environmental management.
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Affiliation(s)
- Prabhakar Mishra
- Department of Biotechnology, School of Applied Sciences, REVA University, Bengaluru, 560064, Karnataka, India.
| | - Neelakanta Sarvashiva Kiran
- Department of Biotechnology, School of Applied Sciences, REVA University, Bengaluru, 560064, Karnataka, India
| | - Luiz Fernando Romanholo Ferreira
- Graduate Program in Process Engineering, Tiradentes University, Av. Murilo Dantas, 300, Farolândia, Aracaju, Sergipe, 49032-490, Brazil
| | - Krishna Kumar Yadav
- Faculty of Science and Technology, Madhyanchal Professional University, Ratibad, Bhopal, 462044, India
| | - Sikandar I Mulla
- Department of Biochemistry, School of Allied Health Sciences, REVA University, Bengaluru, 560064, Karnataka, India.
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Osmólska E, Stoma M, Starek-Wójcicka A. Juice Quality Evaluation with Multisensor Systems-A Review. SENSORS (BASEL, SWITZERLAND) 2023; 23:4824. [PMID: 37430738 DOI: 10.3390/s23104824] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/27/2023] [Revised: 05/10/2023] [Accepted: 05/15/2023] [Indexed: 07/12/2023]
Abstract
E-nose and e-tongue are advanced technologies that allow for the fast and precise analysis of smells and flavours using special sensors. Both technologies are widely used, especially in the food industry, where they are implemented, e.g., for identifying ingredients and product quality, detecting contamination, and assessing their stability and shelf life. Therefore, the aim of this article is to provide a comprehensive review of the application of e-nose and e-tongue in various industries, focusing in particular on the use of these technologies in the fruit and vegetable juice industry. For this purpose, an analysis of research carried out worldwide over the last five years, concerning the possibility of using the considered multisensory systems to test the quality and taste and aroma profiles of juices is included. In addition, the review contains a brief characterization of these innovative devices through information such as their origin, mode of operation, types, advantages and disadvantages, challenges and perspectives, as well as the possibility of their applications in other industries besides the juice industry.
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Affiliation(s)
- Emilia Osmólska
- Department of Power Engineering and Transportation, Faculty of Production Engineering, University of Life Sciences in Lublin, 20-612 Lublin, Poland
| | - Monika Stoma
- Department of Power Engineering and Transportation, Faculty of Production Engineering, University of Life Sciences in Lublin, 20-612 Lublin, Poland
| | - Agnieszka Starek-Wójcicka
- Department of Biological Bases of Food and Feed Technologies, Faculty of Production Engineering, University of Life Sciences in Lublin, 20-612 Lublin, Poland
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50
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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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