51
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Jain A, Verma KK. Strategies in liquid chromatographic methods for the analysis of biogenic amines without and with derivatization. Trends Analyt Chem 2018. [DOI: 10.1016/j.trac.2018.10.001] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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52
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Liu PT, Yu KJ, Li YT, Duan CQ, Yan GL. The content of linoleic acid in grape must influences the aromatic effect of branched-chain amino acids addition on red wine. Food Res Int 2018; 114:214-222. [DOI: 10.1016/j.foodres.2018.08.016] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2018] [Revised: 07/26/2018] [Accepted: 08/03/2018] [Indexed: 11/28/2022]
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53
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Dynamic of biogenic amines and precursor amino acids during cabernet sauvignon vinification. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.06.029] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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54
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Mitar I, Ljubenkov I, Rohtek N, Prkić A, Anđelić I, Vuletić N. The Content of Biogenic Amines in Croatian Wines of Different Geographical Origins. Molecules 2018; 23:molecules23102570. [PMID: 30304777 PMCID: PMC6222796 DOI: 10.3390/molecules23102570] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2018] [Revised: 09/26/2018] [Accepted: 10/07/2018] [Indexed: 12/04/2022] Open
Abstract
Samples of white and red wines produced in two different wine-growing regions, coastal (Dalmatia) and continental (Hrvatsko zagorje) of Croatia, were analysed for biogenic amines content. Biogenic amines content was determined, and its concentration levels were associated with the geographical origin of the wine. Due to its high sensitivity, HPLC method with ultraviolet detector was used, including the derivatisation step with dansyl chloride. The method was applied to detect and quantify 11 biogenic amines in 48 red and white wines. It was found that both Dalmatian red and white wines are characterised by tryptamine (0.23–1.22 mg L−1), putrescine (0.41–7.5 mg L−1) and ethanolamine (2.87–24.32 mg L−1). White wines from the Hrvatsko zagorje region are characterised by content of isopentylamine (0.31–1.47 mg L−1), putrescine (0.27–1.49 mg L−1) and ethanolamine (3.80–17.96 mg L−1). In contrast to white wines from the Hrvatsko zagorje region, in the red wines, all biogenic amines except ethylamine, were found and equally presented.
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Affiliation(s)
- Ivana Mitar
- Department of Chemistry, Faculty of Science, University of Split, Ruđera Boškovića 33, 21000 Split, Croatia.
| | - Ivica Ljubenkov
- Department of Chemistry, Faculty of Science, University of Split, Ruđera Boškovića 33, 21000 Split, Croatia.
| | - Nikolina Rohtek
- University Department for Forensic Sciences, University of Split, Ruđera Boškovića 33, 21000 Split, Croatia.
| | - Ante Prkić
- Department of Analytical Chemistry, Faculty of Chemistry and Technology, University of Split, Ruđera Boškovića 35, 21000 Split, Croatia.
| | - Ivana Anđelić
- Department of Chemistry, Faculty of Science, University of Split, Ruđera Boškovića 33, 21000 Split, Croatia.
| | - Nenad Vuletić
- Department of Chemistry, Faculty of Science, University of Split, Ruđera Boškovića 33, 21000 Split, Croatia.
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55
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Luan Y, Zhang BQ, Duan CQ, Yan GL. Effects of different pre-fermentation cold maceration time on aroma compounds of Saccharomyces cerevisiae co-fermentation with Hanseniaspora opuntiae or Pichia kudriavzevii. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.02.004] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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56
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Evaluation of the Impact of Storage Conditions on the Biogenic Amines Profile in Opened Wine Bottles. Molecules 2018; 23:molecules23051130. [PMID: 29747446 PMCID: PMC6100326 DOI: 10.3390/molecules23051130] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2018] [Revised: 05/03/2018] [Accepted: 05/08/2018] [Indexed: 11/17/2022] Open
Abstract
A survey of biogenic amine (BA) profiles in opened wine bottles has been established to monitor the level of biogenic amines (BAs) in opened bottles against time and other conditions. Bottles of red and white wine were submitted to different temperatures, stopper type (screw cap, cork), and use of vacuum devices. A total of six wines made from a variety of grapes were obtained from vineyards from regions across Poland. Dispersive liquid-liquid microextraction-gas chromatography-mass spectrometry (DLLME-GC-MS) procedure for BAs determination was validated and applied for wine sample analysis. The total content of BAs from the set of immediately opened wine samples ranged from 442 to 929 µg/L for white wines, and 669 to 2244 µg/L for red wines. The most abundant BAs in the analysed wines were histamine and putrescine. Considering the commercial availability of the analysed wines, there was no relationship between the presence of BAs in a given wine and their availability on the market. However, it was observed and confirmed by chemometric analysis that the different storage conditions employed in this experiment affect not only the BAs profile, but also the pH.
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57
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González B, Vázquez J, Cullen PJ, Mas A, Beltran G, Torija MJ. Aromatic Amino Acid-Derived Compounds Induce Morphological Changes and Modulate the Cell Growth of Wine Yeast Species. Front Microbiol 2018; 9:670. [PMID: 29696002 PMCID: PMC5904269 DOI: 10.3389/fmicb.2018.00670] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2017] [Accepted: 03/21/2018] [Indexed: 12/13/2022] Open
Abstract
Yeasts secrete a large diversity of compounds during alcoholic fermentation, which affect growth rates and developmental processes, like filamentous growth. Several compounds are produced during aromatic amino acid metabolism, including aromatic alcohols, serotonin, melatonin, and tryptamine. We evaluated the effects of these compounds on growth parameters in 16 different wine yeasts, including non-Saccharomyces wine strains, for which the effects of these compounds have not been well-defined. Serotonin, tryptamine, and tryptophol negatively influenced yeast growth, whereas phenylethanol and tyrosol specifically affected non-Saccharomyces strains. The effects of the aromatic alcohols were observed at concentrations commonly found in wines, suggesting a possible role in microbial interaction during wine fermentation. Additionally, we demonstrated that aromatic alcohols and ethanol are able to affect invasive and pseudohyphal growth in a manner dependent on nutrient availability. Some of these compounds showed strain-specific effects. These findings add to the understanding of the fermentation process and illustrate the diversity of metabolic communication that may occur among related species during metabolic processes.
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Affiliation(s)
- Beatriz González
- Departament de Bioquímica i Biotecnologia, Universitat Rovira i Virgili, Tarragona, Spain
| | - Jennifer Vázquez
- Departament de Bioquímica i Biotecnologia, Universitat Rovira i Virgili, Tarragona, Spain
| | - Paul J Cullen
- Department of Biological Sciences, University at Buffalo, Buffalo, NY, United States
| | - Albert Mas
- Departament de Bioquímica i Biotecnologia, Universitat Rovira i Virgili, Tarragona, Spain
| | - Gemma Beltran
- Departament de Bioquímica i Biotecnologia, Universitat Rovira i Virgili, Tarragona, Spain
| | - María-Jesús Torija
- Departament de Bioquímica i Biotecnologia, Universitat Rovira i Virgili, Tarragona, Spain
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58
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Zhang BQ, Luan Y, Duan CQ, Yan GL. Use of Torulaspora delbrueckii Co-fermentation With Two Saccharomyces cerevisiae Strains With Different Aromatic Characteristic to Improve the Diversity of Red Wine Aroma Profile. Front Microbiol 2018; 9:606. [PMID: 29674999 PMCID: PMC5895779 DOI: 10.3389/fmicb.2018.00606] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2018] [Accepted: 03/15/2018] [Indexed: 12/02/2022] Open
Abstract
The use of selected Saccharomyces and non-Saccharomyces strains as mixed starters has advantages over pure fermentation due to achieving wine products with distinctive and diversified aroma expected by consumers. To obtain a way to improve the aroma diversity and increase the differentiation of wine product, in this study, the aromatic effect of multi-culture of indigenous Torulaspora delbrueckii (TD12), simultaneous and sequential inoculation with two Saccharomyces strains (indigenous icewine yeast SC45 and commercial yeast BDX) with different enological characteristics were investigated in laboratory-scale 20 L fermenter, respectively. The results showed that T. delbrueckii co-fermented with different S. cerevisiae strain could generate diversified physicochemical and aromatic quality of wine as evidenced by PCA. Mixed fermentation of SC45/TD12 produced higher contents of higher alcohol (3-methyl-1-pentanol and phenylethyl alcohol), ethyl esters (ethyl decanoate and ethyl butanoate), terpenes and phenylacetaldehyde with less fatty acids (hexanoic acid, octanoic acid) and acetic acid, while BDX/TD12 generated more C6 alcohol (1-hexanol) and acetate esters (ethyl acetate and isoamyl acetate). Compared to simultaneous inoculation, sequential inoculation could achieve higher aroma diversity, and generate higher intensity of fruity, flowery and sweet attributes of wine as assessed by calculating the odor activity values. The different S. cerevisiae strain and inoculation method in alcoholic fermentation could further influence the formations of aromatic compounds in malolactic fermentation. Our results highlighted the importance of S. cerevisiae strain in shaping the aromatic quality of wine in mixed fermentation, and also suggested that using different S. cerevisiae strains with distinct aromatic characteristics co-fermentation with specific non-Saccharomyces strain is a potential way to increase the aromatic diversity and quality of wine product, which could provide an alternative way to meet the requirement of wine consumers for diversified aromatic quality.
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Affiliation(s)
- Bo-Qin Zhang
- Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing, China
| | - Yu Luan
- Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing, China
| | - Chang-Qing Duan
- Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing, China
| | - Guo-Liang Yan
- Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing, China
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59
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Meng N, Ren ZY, Yang XF, Pan QH. Effects of simple rain-shelter cultivation on fatty acid and amino acid accumulation in 'Chardonnay' grape berries. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:1222-1231. [PMID: 28755408 DOI: 10.1002/jsfa.8593] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/19/2017] [Revised: 07/26/2017] [Accepted: 07/26/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Fatty acids and amino acids are the precursors of aliphatic and aromatic volatile compounds, higher alcohols and esters. They are also nutrition for yeast metabolism during fermentation. However, few reports have been concerned about the effect of viticulture practices on the accumulation of fatty acids and amino acids in wine grapes. This study aimed to explore the accumulation of these compounds in developing Vitis vinifera L. cv. Chardonnay grape berries under two vintages, and compare the influences of the rain-shelter cultivation and open-field cultivation. RESULTS Fifteen fatty acids and 21 amino acids were detected in total. The rain-shelter cultivation led to an increase in the total concentration of fatty acids, and a decrease in the total concentration of amino acids compared with the open-field cultivation in 2012, while no significant difference was observed between two cultivation modes in 2013 vintage. Concentrations of palmitoleic acid, isoleucine and cysteine were significantly promoted in the rain-shelter grape berries, whereas those of tyrosine and ornithine were markedly reduced in both vintages. CONCLUSION The rain-shelter cultivation of wine grapes in the rainy region is beneficial for improving grape quality and fermentation activity by influence on the concentration of fatty acids and amino acids. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Nan Meng
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing, China
| | - Zhi-Yuan Ren
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing, China
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong, Shanxi, China
| | - Xiao-Fan Yang
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing, China
| | - Qiu-Hong Pan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing, China
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60
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Abstract
Biogenic amines (BAs) are detrimental to health and originate in foods mainly from decarboxylation of the corresponding amino acid by the activity of exogenous enzymes released by various microorganisms. BAs can be generated at different stages of the wine production. Some of them are formed in the vineyard and are normal constituents of grapes with amounts varying with variety, soil type and composition, fertilization and climatic conditions during growth and degree of maturation. BAs can be also formed by the yeasts during the alcoholic fermentation (AF), as well as by the action of bacteria involved in the malolactic fermentation (MLF). As aminogenesis is a complex and multifactorial phenomenon, the studies carried out to identify the main vinification stage of BAs production yielded contradictory results. In particular, there is not a general consensus yet on which fermentation supports mostly the accumulation of BAs in wine. In this context, the aim of the present paper deals with the most recent results related with the influence of alcoholic and malolactic fermentation parameters on BAs-producer microorganism in wine.
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61
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Hornedo-Ortega R, Da Costa G, Cerezo AB, Troncoso AM, Richard T, Garcia-Parrilla MC. In Vitro Effects of Serotonin, Melatonin, and Other Related Indole Compounds on Amyloid-β Kinetics and Neuroprotection. Mol Nutr Food Res 2018; 62. [PMID: 29131485 DOI: 10.1002/mnfr.201700383] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2017] [Revised: 10/25/2017] [Indexed: 11/08/2022]
Abstract
SCOPE Amyloid-β peptide is the main component of senile plaques in Alzheimer's disease. The inhibition of amyloid-β peptide assembly, the destabilization of amyloid-β peptide aggregates, and the decrease of its cytotoxicity for the prevention of neuronal death are considered neuroprotective effects. In this work, the protective effects against amyloid-β peptide aggregation and cytotoxicity of eight indolic compounds are evaluated: tryptophan, tryptamine, serotonin, tryptophol, N-acetylserotonin, 3-indoleacetic acid, tryptophan ethyl ester, and melatonin. METHODS AND RESULTS Thioflavin T spectroscopic assay, transmission electron microscopy, western blotting, circular dichroism, NMR, cell viability (thiazolyl blue tetrazolium bromide assay), quantitative PCR, and heme oxygenase activity are used. Serotonin is the most effective compound for inhibiting amyloid-β peptide aggregation. Almost all the indolic compounds tested prevent amyloid-β peptide-induced and increase cell viability, being between 9 and 25%. Melatonin and serotonin are the most active. Moreover, serotonin increased the expression of SIRT-1 and 2, heat shock protein 70, and heme oxygenase activity, this being a possible mechanism underlying the observed neuroprotective effect. CONCLUSION Melatonin and other related indolic compounds, mainly serotonin, show an inhibitory and destabilizing effect on amyloid-β peptide fibril formation and they possess neuroprotective properties related to the vitagenes system.
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Affiliation(s)
- Ruth Hornedo-Ortega
- Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, Sevilla, Spain
| | - Grégory Da Costa
- ISVV, Unité de Recherche Oenologie, Université de Bordeaux, Villenave d'Ornon, France
| | - Ana B Cerezo
- Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, Sevilla, Spain
| | - Ana M Troncoso
- Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, Sevilla, Spain
| | - Tristan Richard
- ISVV, Unité de Recherche Oenologie, Université de Bordeaux, Villenave d'Ornon, France
| | - M Carmen Garcia-Parrilla
- Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, Sevilla, Spain
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62
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Papageorgiou M, Lambropoulou D, Morrison C, Kłodzińska E, Namieśnik J, Płotka-Wasylka J. Literature update of analytical methods for biogenic amines determination in food and beverages. Trends Analyt Chem 2018. [DOI: 10.1016/j.trac.2017.11.001] [Citation(s) in RCA: 164] [Impact Index Per Article: 27.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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63
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Cai K, Xiang Z, Li H, Zhao H, Lin Y, Pan W, Lei B. Free amino acids, biogenic amines, and ammonium profiling in tobacco from different geographical origins using microwave-assisted extraction followed by ultra high performance liquid chromatography. J Sep Sci 2017; 40:4571-4582. [PMID: 29131486 DOI: 10.1002/jssc.201700608] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2017] [Revised: 09/17/2017] [Accepted: 09/18/2017] [Indexed: 12/13/2022]
Abstract
This work describes a rapid, stable, and accurate method for determining the free amino acids, biogenic amines, and ammonium in tobacco. The target analytes were extracted with microwave-assisted extraction and then derivatized with diethyl ethoxymethylenemalonate, followed by ultra high performance liquid chromatography analysis. The experimental design used to optimize the microwave-assisted extraction conditions showed that the optimal extraction time was 10 min with a temperature of 60°C. The stability of aminoenone derivatives was improved by keeping the pH near 9.0, and there was no obvious degradation during the 80°C heating and room temperature storage. Under optimal conditions, this method showed good linearity (R2 > 0.999) and sensitivity (limits of detection 0.010-0.081 μg/mL). The extraction recoveries were between 88.4 and 106.5%, while the repeatability and reproducibility ranged from 0.48 to 5.12% and from 1.56 to 6.52%, respectively. The newly developed method was employed to analyze the tobacco from different geographical origins. Principal component analysis showed that four geographical origins of tobacco could be clearly distinguished and that each had their characteristic components. The proposed method also showed great potential for further investigations on nitrogen metabolism in plants.
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Affiliation(s)
- Kai Cai
- Guizhou Academy of Tobacco Science, Guiyang, P. R. China
| | - Zhangmin Xiang
- Guizhou Academy of Tobacco Science, Guiyang, P. R. China
| | - Hongqin Li
- Yibin County Testing and Inspection Center for Agricultural Products Quality, Yibin, P. R. China
| | - Huina Zhao
- Guizhou Academy of Tobacco Science, Guiyang, P. R. China
| | - Yechun Lin
- Guizhou Academy of Tobacco Science, Guiyang, P. R. China
| | - Wenjie Pan
- Guizhou Academy of Tobacco Science, Guiyang, P. R. China
- Upland Flue-Cured Tobacco Quality & Ecology Key Laboratory of China Tobacco, Guiyang, P. R. China
| | - Bo Lei
- Guizhou Academy of Tobacco Science, Guiyang, P. R. China
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64
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Cai L, Krafft T, Chen TB, Lv WZ, Gao D, Zhang HY. New insights into biodrying mechanism associated with tryptophan and tyrosine degradations during sewage sludge biodrying. BIORESOURCE TECHNOLOGY 2017; 244:132-141. [PMID: 28779664 DOI: 10.1016/j.biortech.2017.07.118] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/26/2017] [Revised: 07/17/2017] [Accepted: 07/21/2017] [Indexed: 06/07/2023]
Abstract
Sewage sludge biodrying is a treatment that uses bio-heat generated from organic degradation to remove water from sewage sludge. Dewatering is still limited during biodrying, due to the presence of extracellular polymeric substances (EPS) in sludge. To study the biodrying mechanism associated with EPS compositions tryptophan and tyrosine degradations, this study investigated the microbial function in sludge biodrying material. This study conducted a taxonomic analysis of biodrying material; determined the most abundant genetic functions; analyzed the functional microorganisms involved in the degradations of tryptophan and tyrosine; and summarized the metabolic pathways. The results indicated efficient degradations of tryptophan and tyrosine were observed during the initial thermophilic phase; functional microorganisms were mainly from the phyla Firmicutes, Actinobacteria, and Proteobacteria, enriched with genes involved in amino acid transport and metabolism. These findings highlight the potentially important microorganisms and typical pathways that may help improve dewaterability during biodegradation.
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Affiliation(s)
- Lu Cai
- Faculty of Architectural, Civil Engineering and Environment, Ningbo University, Ningbo 315211, China; Faculty of Health, Medicine and Life Sciences, Maastricht University, Maastricht 6200 MD, The Netherlands.
| | - Thomas Krafft
- Faculty of Health, Medicine and Life Sciences, Maastricht University, Maastricht 6200 MD, The Netherlands
| | - Tong-Bin Chen
- Center for Environmental Remediation, Institute of Geographic Sciences and Natural Resources Research, Chinese Academy of Sciences, Beijing 100101, China
| | - Wen-Zhou Lv
- Faculty of Architectural, Civil Engineering and Environment, Ningbo University, Ningbo 315211, China
| | - Ding Gao
- Center for Environmental Remediation, Institute of Geographic Sciences and Natural Resources Research, Chinese Academy of Sciences, Beijing 100101, China
| | - Han-Yan Zhang
- Faculty of Architectural, Civil Engineering and Environment, Ningbo University, Ningbo 315211, China
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65
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The impact of cultivar on polyphenol and biogenic amine profiles in Calabrian red grapes during winemaking. Food Res Int 2017; 102:303-312. [PMID: 29195952 DOI: 10.1016/j.foodres.2017.10.012] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2017] [Revised: 09/27/2017] [Accepted: 10/08/2017] [Indexed: 11/23/2022]
Abstract
In this study, during winemaking, was evaluated the influence of cultivar on bioactive compounds (organic acids, d-(+)-glucose, d-(-)-fructose, biogenic amines (BAs), anthocyanins, polyphenols and flavonoids) and antioxidant activity of Calabrian (Southern Italy) autochthonous grapes (Arvino, Gaglioppo, Greco Nero, Magliocco Canino, Magliocco Dolce and Nocera). Phenolic compounds increased from grapes to wine for all varieties. Arvino grapevine showed the highest DPPH radical scavenging activity, while a promising inhibition of the lipid peroxidation was observed with Greco Nero grapes. BAs were mostly formed during alcoholic fermentation and Arvino always showed the lowest BAs amounts, while Magliocco Canino generally exhibited the highest. Collectively, the results demonstrated that Calabrian autochthonous grapevines were rich in sugars, organic acids and phenolic compounds thus allowing the production of high quality wines.
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66
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Li Y, Gu P, Wang L, Wang S, Yang H, Zhang B, Zhu B, Ma C. Comparison of amino acid profile in the juice of six pomegranate cultivars from two cultivation regions in China. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13197] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Yingcan Li
- Department of Food Science, Beijing Key Laboratory of Forestry Food Processing and Safety, College of Biological Sciences and Biotechnology; Beijing Forestry University; Beijing 100083 China
| | - Pan Gu
- Department of Food Science, Beijing Key Laboratory of Forestry Food Processing and Safety, College of Biological Sciences and Biotechnology; Beijing Forestry University; Beijing 100083 China
| | - Liwei Wang
- National Key Laboratory of Biochemical Engineering, Institute of Process Engineering; Chinese Academy of Sciences; Beijing 100190 China
| | - Shaoyang Wang
- Department of Food Science, Beijing Key Laboratory of Forestry Food Processing and Safety, College of Biological Sciences and Biotechnology; Beijing Forestry University; Beijing 100083 China
| | - Hangyu Yang
- Department of Food Science, Beijing Key Laboratory of Forestry Food Processing and Safety, College of Biological Sciences and Biotechnology; Beijing Forestry University; Beijing 100083 China
| | - Bolin Zhang
- Department of Food Science, Beijing Key Laboratory of Forestry Food Processing and Safety, College of Biological Sciences and Biotechnology; Beijing Forestry University; Beijing 100083 China
| | - Baoqing Zhu
- Department of Food Science, Beijing Key Laboratory of Forestry Food Processing and Safety, College of Biological Sciences and Biotechnology; Beijing Forestry University; Beijing 100083 China
| | - Chao Ma
- Department of Food Science, Beijing Key Laboratory of Forestry Food Processing and Safety, College of Biological Sciences and Biotechnology; Beijing Forestry University; Beijing 100083 China
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67
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Evaluation of biogenic amines profile in opened wine bottles: Effect of storage conditions. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2017.07.042] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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68
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Zhao L, Qi S, Liang X, Shan J, Cao W, Wu L, Xue X. Determination and distribution of biogenic amines in bee pollen. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13570] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Lingling Zhao
- Institute of Analytical Science Shaanxi Provincial Key Lab of Electroanalytical Chemistry Northwest University 229 North TaiBai Road Xi'an 710069 China
- Institute of Apicultural Research Chinese Academy of Agricultural Sciences Beijing 100093 China
| | - Suzhen Qi
- Institute of Apicultural Research Chinese Academy of Agricultural Sciences Beijing 100093 China
- Risk Assessment Laboratory for Bee Products Quality and Safety of Ministry of Agriculture Beijing 100093 China
| | - Xinwen Liang
- Institute of Apicultural Research Chinese Academy of Agricultural Sciences Beijing 100093 China
| | - Jihao Shan
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100081 China
| | - Wei Cao
- Institute of Analytical Science Shaanxi Provincial Key Lab of Electroanalytical Chemistry Northwest University 229 North TaiBai Road Xi'an 710069 China
| | - Liming Wu
- Institute of Apicultural Research Chinese Academy of Agricultural Sciences Beijing 100093 China
- Risk Assessment Laboratory for Bee Products Quality and Safety of Ministry of Agriculture Beijing 100093 China
| | - Xiaofeng Xue
- Institute of Apicultural Research Chinese Academy of Agricultural Sciences Beijing 100093 China
- Risk Assessment Laboratory for Bee Products Quality and Safety of Ministry of Agriculture Beijing 100093 China
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69
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Modified QuEChERS combined with ultra high performance liquid chromatography tandem mass spectrometry to determine seven biogenic amines in Chinese traditional condiment soy sauce. Food Chem 2017; 229:502-508. [DOI: 10.1016/j.foodchem.2017.02.120] [Citation(s) in RCA: 123] [Impact Index Per Article: 17.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2016] [Revised: 12/20/2016] [Accepted: 02/23/2017] [Indexed: 11/17/2022]
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70
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Sun X, Niu Y, Ma T, Xu P, Huang W, Zhan J. Determination, content analysis and removal efficiency of fining agents on ochratoxin A in Chinese wines. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.08.025] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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71
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Vanda P, Miranda A, M. Leca J, C. Marques J. Analytical methodologies for the determination of biogenic amines in wines: an overview of the recent trends. ACTA ACUST UNITED AC 2017. [DOI: 10.15436/2476-1869.17.1296] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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72
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Redruello B, Ladero V, del Rio B, Fernández M, Martin M, Alvarez MA. A UHPLC method for the simultaneous analysis of biogenic amines, amino acids and ammonium ions in beer. Food Chem 2017; 217:117-124. [DOI: 10.1016/j.foodchem.2016.08.040] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2016] [Revised: 07/08/2016] [Accepted: 08/13/2016] [Indexed: 10/21/2022]
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73
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Manig F, Kuhne K, von Neubeck C, Schwarzenbolz U, Yu Z, Kessler BM, Pietzsch J, Kunz-Schughart LA. The why and how of amino acid analytics in cancer diagnostics and therapy. J Biotechnol 2017; 242:30-54. [DOI: 10.1016/j.jbiotec.2016.12.001] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2016] [Revised: 11/28/2016] [Accepted: 12/01/2016] [Indexed: 12/11/2022]
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74
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Ouyang X, Wang S, Yuan G, Liu Y, Gu P, Zhang B, Zhu B. Comparison of amino acids, biogenic amines and ammonium ion of wines made of different types of fruits. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13300] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Xiaoyu Ouyang
- Beijing Key Laboratory of Forestry Food Processing and Safety; Department of Food Science; College of Biological Sciences and Biotechnology; Beijing Forestry University; Beijing 100083 China
| | - Shaoyang Wang
- Beijing Key Laboratory of Forestry Food Processing and Safety; Department of Food Science; College of Biological Sciences and Biotechnology; Beijing Forestry University; Beijing 100083 China
| | - Guanshen Yuan
- Beijing Key Laboratory of Forestry Food Processing and Safety; Department of Food Science; College of Biological Sciences and Biotechnology; Beijing Forestry University; Beijing 100083 China
| | - Yaran Liu
- Beijing Key Laboratory of Forestry Food Processing and Safety; Department of Food Science; College of Biological Sciences and Biotechnology; Beijing Forestry University; Beijing 100083 China
| | - Pan Gu
- Beijing Key Laboratory of Forestry Food Processing and Safety; Department of Food Science; College of Biological Sciences and Biotechnology; Beijing Forestry University; Beijing 100083 China
| | - Bolin Zhang
- Beijing Key Laboratory of Forestry Food Processing and Safety; Department of Food Science; College of Biological Sciences and Biotechnology; Beijing Forestry University; Beijing 100083 China
| | - Baoqing Zhu
- Beijing Key Laboratory of Forestry Food Processing and Safety; Department of Food Science; College of Biological Sciences and Biotechnology; Beijing Forestry University; Beijing 100083 China
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75
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Sentellas S, Núñez Ó, Saurina J. Recent Advances in the Determination of Biogenic Amines in Food Samples by (U)HPLC. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:7667-7678. [PMID: 27689967 DOI: 10.1021/acs.jafc.6b02789] [Citation(s) in RCA: 49] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
The determination of biogenic amines (BAs) in food products stirs increasing interest because of the implications in toxicological and food quality issues. Apart from these aspects, in recent years, the relevance of BAs because of some organoleptic and descriptive concerns has been pointed out by several researchers. This overview aims at revising recent advances in the determination of BAs in food samples based on liquid chromatography. In particular, papers published in the past five years have been commented. Special attention has been paid to the great possibilities of ultrahigh-performance liquid chromatography and high-resolution mass spectrometry. With regard to applications, apart from the determination of BAs in a wide range of food matrices, novel lines of research focused on the characterization, classification, and authentication of food products based on chemometrics have also been discussed.
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Affiliation(s)
- Sonia Sentellas
- Department of Analytical Chemistry, University of Barcelona , Martí i Franquès 1-11, E-08028 Barcelona, Spain
| | - Óscar Núñez
- Department of Analytical Chemistry, University of Barcelona , Martí i Franquès 1-11, E-08028 Barcelona, Spain
| | - Javier Saurina
- Department of Analytical Chemistry, University of Barcelona , Martí i Franquès 1-11, E-08028 Barcelona, Spain
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76
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Ordóñez JL, Troncoso AM, García-Parrilla MDC, Callejón RM. Recent trends in the determination of biogenic amines in fermented beverages – A review. Anal Chim Acta 2016; 939:10-25. [DOI: 10.1016/j.aca.2016.07.045] [Citation(s) in RCA: 103] [Impact Index Per Article: 12.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2016] [Revised: 07/26/2016] [Accepted: 07/28/2016] [Indexed: 01/17/2023]
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77
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Shen F, Wu Q, Wei Y, Liu X, Tang P. Evaluation of Near-Infrared and Mid-Infrared Spectroscopy for the Determination of Routine Parameters in Chinese Rice Wine. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12952] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Fei Shen
- College of Food Science and Engineering / Collaborative Innovation Center for Modern Grain Circulation and Safety / Jiangsu Key Laboratory for Grain and Oil Quality Control and Further Technology; Nanjing University of Finance and Economics; Nanjing 210023 China
| | - Qifang Wu
- College of Food Science and Engineering / Collaborative Innovation Center for Modern Grain Circulation and Safety / Jiangsu Key Laboratory for Grain and Oil Quality Control and Further Technology; Nanjing University of Finance and Economics; Nanjing 210023 China
| | - Yingqi Wei
- College of Food Science and Engineering / Collaborative Innovation Center for Modern Grain Circulation and Safety / Jiangsu Key Laboratory for Grain and Oil Quality Control and Further Technology; Nanjing University of Finance and Economics; Nanjing 210023 China
| | - Xiao Liu
- College of Food Science and Engineering / Collaborative Innovation Center for Modern Grain Circulation and Safety / Jiangsu Key Laboratory for Grain and Oil Quality Control and Further Technology; Nanjing University of Finance and Economics; Nanjing 210023 China
| | - Peian Tang
- College of Food Science and Engineering / Collaborative Innovation Center for Modern Grain Circulation and Safety / Jiangsu Key Laboratory for Grain and Oil Quality Control and Further Technology; Nanjing University of Finance and Economics; Nanjing 210023 China
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78
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Cai K, Cai B, Xiang Z, Zhao H, Rao X, Pan W, Lei B. Low-temperature derivatization followed by vortex-assisted liquid-liquid microextraction for the analysis of polyamines in Nicotiana Tabacum. J Sep Sci 2016; 39:2573-83. [PMID: 27145427 DOI: 10.1002/jssc.201600210] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2016] [Revised: 03/29/2016] [Accepted: 04/21/2016] [Indexed: 01/12/2023]
Abstract
Polyamines are ubiquitous polycationic molecules that play a key role in many biological processes such as nucleic acid metabolism, protein synthesis, cell growth, and nicotine synthesis precursors. This work describes a rapid, sensitive, convenient, green, and cost-effective method for the determination of polyamines in Nicotiana tabacum by ultra high performance liquid chromatography with photodiode array detection. The analytes were derivatized with 3,5-dinitrobenzoyl chloride at low temperature (about 4°C) and then extracted with vortex-assisted liquid-liquid microextraction. The experimental designs based on quarter-fractional factorial design and Doehlert design were used to screen and optimize the important factors in microextraction process. Under the optimal conditions, the method was linear over 0.05-8.00 μg/mL with an r(2) ≥ 0.992 and exhibited good repeatability and reproducibility less than 6.0 and 6.9%, respectively. The limit of detection ranged between 0.013 and 0.029 μg/g. The newly developed method was successfully employed to analyze different leaf samples of Nicotiana tabacum, among which the polyamines contents were found to be very different. Moreover, tyramine, 1,3-diaminopropane, homospermidine, and canavalmine were tentatively identified with the electrospray ionization quadrupole time-of-flight mass spectrometry. To our knowledge, this is the first report of identification of canavalmine in Nicotiana Tabacum.
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Affiliation(s)
- Kai Cai
- Guizhou Academy of Tobacco Science, Guiyang, P.R. China
| | - Bin Cai
- Guizhou Academy of Tobacco Science, Guiyang, P.R. China
| | | | - Huina Zhao
- Guizhou Academy of Tobacco Science, Guiyang, P.R. China
| | - Xingyi Rao
- Tobacco Technology Promotion Station, Zunyi County Tobacco Company of Guizhou Province, Zunyi, P.R. China
| | - Wenjie Pan
- Guizhou Academy of Tobacco Science, Guiyang, P.R. China
- Upland Flue-Cured Tobacco Quality & Ecology Key Laboratory of China Tobacco
| | - Bo Lei
- Guizhou Academy of Tobacco Science, Guiyang, P.R. China
- Key Laboratory of Molecular Genetics, CNTC, Guiyang, P.R. China
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79
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Kochana J, Wapiennik K, Knihnicki P, Pollap A, Janus P, Oszajca M, Kuśtrowski P. Mesoporous carbon-containing voltammetric biosensor for determination of tyramine in food products. Anal Bioanal Chem 2016; 408:5199-210. [PMID: 27209590 PMCID: PMC4925687 DOI: 10.1007/s00216-016-9612-y] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2016] [Revised: 04/20/2016] [Accepted: 04/29/2016] [Indexed: 11/21/2022]
Abstract
A voltammetric biosensor based on tyrosinase (TYR) was developed for determination of tyramine. Carbon material (multi-walled carbon nanotubes or mesoporous carbon CMK-3-type), polycationic polymer-i.e., poly(diallyldimethylammonium chloride) (PDDA), and Nafion were incorporated into titania dioxide sol (TiO2) to create an immobilization matrix. The features of the formed matrix were studied by scanning electron microscopy (SEM) and cyclic voltammetry (CV). The analytical performance of the developed biosensor was evaluated with respect to linear range, sensitivity, limit of detection, long-term stability, repeatability, and reproducibility. The biosensor exhibited electrocatalytic activity toward tyramine oxidation within a linear range from 6 to 130 μM, high sensitivity of 486 μA mM(-1) cm(-2), and limit of detection of 1.5 μM. The apparent Michaelis-Menten constant was calculated to be 66.0 μM indicating a high biological affinity of the developed biosensor for tyramine. Furthermore, its usefulness in determination of tyramine in food product samples was also verified. Graphical abstract Different food samples were analyzed to determine tyramine using biosensor based on tyrosinase.
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Affiliation(s)
- Jolanta Kochana
- Faculty of Chemistry, Jagiellonian University, Ingardena 3, Krakow, Poland.
| | - Karolina Wapiennik
- Faculty of Chemistry, Jagiellonian University, Ingardena 3, Krakow, Poland
| | - Paweł Knihnicki
- Faculty of Chemistry, Jagiellonian University, Ingardena 3, Krakow, Poland
| | - Aleksandra Pollap
- Faculty of Chemistry, Jagiellonian University, Ingardena 3, Krakow, Poland
| | - Paula Janus
- Faculty of Chemistry, Jagiellonian University, Ingardena 3, Krakow, Poland
| | - Marcin Oszajca
- Faculty of Chemistry, Jagiellonian University, Ingardena 3, Krakow, Poland
| | - Piotr Kuśtrowski
- Faculty of Chemistry, Jagiellonian University, Ingardena 3, Krakow, Poland
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80
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Validation of an Analytical Method to Determine Melatonin and Compounds Related to l-Tryptophan Metabolism Using UHPLC/HRMS. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0529-z] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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81
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Jastrzębska A, Piasta A, Kowalska S, Krzemiński M, Szłyk E. A new derivatization reagent for determination of biogenic amines in wines. J Food Compost Anal 2016. [DOI: 10.1016/j.jfca.2016.02.012] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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82
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Zhu W, Zhu B, Li Y, Zhang Y, Zhang B, Fan J. Acidic electrolyzed water efficiently improves the flavour of persimmon (Diospyros kaki L. cv. Mopan) wine. Food Chem 2016; 197:141-9. [DOI: 10.1016/j.foodchem.2015.10.106] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2015] [Revised: 09/17/2015] [Accepted: 10/21/2015] [Indexed: 11/26/2022]
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83
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Berbegal C, Pardo I, Ferrer S. The use of core-shell high-performance liquid chromatography column technology to improve biogenic amine quantification in wine. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:1556-1561. [PMID: 25959778 DOI: 10.1002/jsfa.7249] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/19/2015] [Revised: 04/29/2015] [Accepted: 05/04/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND HPLC column technology has been improved, providing better resolution of closely eluting compounds, better analyte sensitivity, and shorter analysis times. The core-shell technology columns offer a faster analysis through the use of shorter columns without compromising resolution. The aim of this work was to improve the methods for determination of biogenic amines (BAs) in wine using the new HPLC PFP core-shell column technology. RESULTS Two different elution programs were designed to quantify BAs with the core-shell PFP column. Program I flow rate was 2 mL min(-1). The total elution time was 10 min. In elution program II, the flow rate was 0.8 mL min(-1) and the total elution time was 25 min. The two elution programs used with the core-shell PFP HPLC column showed differences related mainly to the histamine peak. The chromatograms showed that when a temporary isocratic elution was added in the gradient (program II), the histamine peak was eluted later, causing its isolation, and therefore its quantification was easier. CONCLUSIONS Compared to the previous C18 HPLC column for the BAs determination in wine, the main advantage of the presented technique is the reduction of the run times and solvent volumes, and has a better sensitivity and selectivity as peaks are higher and sharper.
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Affiliation(s)
- Carmen Berbegal
- ENOLAB, ERI-ISIC BioTecMed/IViSoCa, Universitat de València, Burjassot, E46100, Valencia, Spain
| | - Isabel Pardo
- ENOLAB, ERI-ISIC BioTecMed/IViSoCa, Universitat de València, Burjassot, E46100, Valencia, Spain
| | - Sergi Ferrer
- ENOLAB, ERI-ISIC BioTecMed/IViSoCa, Universitat de València, Burjassot, E46100, Valencia, Spain
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84
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Sun X, Li X, Wang P, Ma T, Huang W, Han S, Zhan J. Detection method optimization, content analysis and stability exploration of natamycin in wine. Food Chem 2016; 194:928-37. [DOI: 10.1016/j.foodchem.2015.08.116] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2015] [Revised: 08/27/2015] [Accepted: 08/27/2015] [Indexed: 11/29/2022]
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85
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Hornedo-Ortega R, Cerezo AB, Troncoso AM, Garcia-Parrilla MC, Mas A. Melatonin and Other Tryptophan Metabolites Produced by Yeasts: Implications in Cardiovascular and Neurodegenerative Diseases. Front Microbiol 2016; 6:1565. [PMID: 26834716 PMCID: PMC4718080 DOI: 10.3389/fmicb.2015.01565] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2015] [Accepted: 12/27/2015] [Indexed: 12/13/2022] Open
Abstract
Yeast metabolism produces compounds derived from tryptophan, which are found in fermented beverages, such as wine and beer. In particular, melatonin and serotonin, may be relevant due to their bioactivity in humans. Indeed, the former is a neurohormone related to circadian rhythms, which also has a putative protective effect against degenerative diseases. Moreover, serotonin is a neurotransmitter itself, in addition to being a precursor of melatonin synthesis. This paper summarizes data reported on fermented beverages, to evaluate dietary intake. Additionally, the article reviews observed effects of yeast amino acid metabolites on the prevention of neurodegenerative diseases (Alzheimer’s and Parkinson’s) and angiogenesis, focusing on evidence of the molecular mechanism involved and identification of molecular targets.
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Affiliation(s)
| | - Ana B Cerezo
- Facultad de Farmacia, Universidad de Sevilla Sevilla, Spain
| | - Ana M Troncoso
- Facultad de Farmacia, Universidad de Sevilla Sevilla, Spain
| | | | - Albert Mas
- Facultad de Enología, Universitat Rovira i Virgili Tarragona, Spain
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86
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Jain A, Gupta M, Verma KK. Salting-out assisted liquid–liquid extraction for the determination of biogenic amines in fruit juices and alcoholic beverages after derivatization with 1-naphthylisothiocyanate and high performance liquid chromatography. J Chromatogr A 2015; 1422:60-72. [DOI: 10.1016/j.chroma.2015.10.036] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2015] [Revised: 10/13/2015] [Accepted: 10/14/2015] [Indexed: 10/22/2022]
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87
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Daniel D, dos Santos VB, Vidal DTR, do Lago CL. Determination of biogenic amines in beer and wine by capillary electrophoresis–tandem mass spectrometry. J Chromatogr A 2015; 1416:121-8. [DOI: 10.1016/j.chroma.2015.08.065] [Citation(s) in RCA: 68] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2015] [Accepted: 08/30/2015] [Indexed: 10/23/2022]
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88
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Affiliation(s)
- Yan-Yun Guo
- School of Chemical Engineering and Technology; Tianjin University; Tianjin 300072 China
| | - Yan-Ping Yang
- School of Chemical Engineering and Technology; Tianjin University; Tianjin 300072 China
| | - Qian Peng
- School of Chemical Engineering and Technology; Tianjin University; Tianjin 300072 China
| | - Ye Han
- School of Chemical Engineering and Technology; Tianjin University; Tianjin 300072 China
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89
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Tuberoso CIG, Congiu F, Serreli G, Mameli S. Determination of dansylated amino acids and biogenic amines in Cannonau and Vermentino wines by HPLC-FLD. Food Chem 2014; 175:29-35. [PMID: 25577047 DOI: 10.1016/j.foodchem.2014.11.120] [Citation(s) in RCA: 58] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2014] [Revised: 10/21/2014] [Accepted: 11/20/2014] [Indexed: 01/02/2023]
Abstract
Free amino acids (AA) and biogenic amines (BA) were quantified for the first time in Cannonau and Vermentino wines, the two most popular "Controlled Designation of Origin" wines from Sardinia (Italy). An analytical method for the simultaneous determination of AA and BA was developed, using selective derivatization with dansyl chloride followed by HPLC with fluorescence detection. Thirty-two compounds were identified in the wines analysed. High levels of AA were found, with proline being the most abundant with average levels of 1244 ± 398 and 1008 ± 281 mg/L in Cannonau and Vermentino wines, respectively. BA were detected at average concentrations <10mg/L, except putrescine which reached 20.5 ± 10.2mg/L in Cannonau wines. Histamine was never detected in any Vermentino wines. γ-Aminobutyric acid, 4-hydroxyproline, glycine, leucine+isoleucine and putrescine proved to be useful for differentiating Cannonau wines from Vermentino wines.
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Affiliation(s)
| | - Francesca Congiu
- Department of Life and Environmental Sciences, University of Cagliari, Via Ospedale 72, 09124 Cagliari, Italy
| | - Gabriele Serreli
- Department of Life and Environmental Sciences, University of Cagliari, Via Ospedale 72, 09124 Cagliari, Italy
| | - Stefano Mameli
- Department of Life and Environmental Sciences, University of Cagliari, Via Ospedale 72, 09124 Cagliari, Italy
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90
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Aigner M, Telsnig D, Kalcher K, Teubl C, Macheroux P, Wallner S, Edmondson D, Ortner A. Amperometric biosensor for total monoamines using a glassy carbon paste electrode modified with human monoamine oxidase B and manganese dioxide particles. Mikrochim Acta 2014. [DOI: 10.1007/s00604-014-1404-5] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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91
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Wu H, Li G, Liu S, Ji Z, Zhang Q, Hu N, Suo Y, You J. Simultaneous Determination of Seven Biogenic Amines in Foodstuff Samples Using One-Step Fluorescence Labeling and Dispersive Liquid–Liquid Microextraction Followed by HPLC-FLD and Method Optimization Using Response Surface Methodology. FOOD ANAL METHOD 2014. [DOI: 10.1007/s12161-014-9943-2] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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