Potentiation of ferrous sulphate and ascorbate on the microbial transformation of endogenous trimethylamine N-oxide to trimethylamine and dimethylamine in squid extracts

Rapid and non-destructive freshness evaluation of squid by FTIR coupled with chemometric techniques

BACKGROUND

Freshness is an important quality of squid with respect to determining the market price. The methods of evaluation of freshness fail to be widely used as a result of the lack of rapidity and quantitation. In the present study, a rapid and non-destructive quantification of squid freshness by Fourier transform infrared spectroscopy (FTIR) spectra combined with chemometric techniques was performed.

RESULTS

The relatively linear content change of trimethylamine (TMA-N) and dimethylamine (DMA-N) of squid during storage at 4 °C indicated their feasibility as a freshness indicator, as also confirmed by sensory evaluation. The spectral changes were mainly caused by the degradation of proteins and the production of amines by two-dimensional infrared correlation spectroscopy, among which TMA-N, DMA-N and putrescine were the main amines. The successive projections algorithm (SPA) was employed to select the sensitive wavenumbers to freshness for modeling prediction including partial least-squares regression, support vector regression (SVR) and back-propagation artificial neural network. Generally, the SPA-SVR model of the selected characteristic wavenumber showed a higher prediction accuracy for DMA-N (R² _P  = 0.951; RMSE_P  = 0.218), whereas both SPA-SVR (R² _P  = 0.929; RMSE_P  = 2.602) and Full-SVR (R² _P  = 0.941; RMSE_P  = 2.492) models had a higher predictive ability of TMA-N.

CONCLUSION

The results of the present study demonstrate that FTIR spectroscopy coupled with multivariate calibration shows significant potential for the prediction of freshness in squid. © 2021 Society of Chemical Industry.

Elevated trimethylamine-N-oxide (TMAO) is associated with poor prognosis in primary sclerosing cholangitis patients with normal liver function

BACKGROUND

Trimethylamine-N-oxide (TMAO) is produced in the liver from trimethylamine, which is exclusively generated by gut bacteria.

OBJECTIVE

The objective of this article is to investigate the relationship between TMAO and primary sclerosing cholangitis (PSC) and its clinical characteristics.

METHODS

Serum TMAO was measured in 305 PSC patients, 90 ulcerative colitis patients and 99 healthy controls.

RESULTS

In PSC patients with normal liver function (n = 197), TMAO was higher in patients reaching liver transplantation or death during follow-up than those who did not, with an optimal TMAO cut-off of 4.1 µM (AUC = 0.64, p < 0.001). PSC patients with high TMAO (>4.1 µM, n = 77) exhibited shorter transplantation-free survival than patients with low TMAO (n = 120, log-rank test: p < 0.0001). High TMAO (>4.1 µM) was associated with reduced transplantation-free survival (HR 1.87, p = 0.011), independently of the Mayo risk score (HR 1.74, p < 0.001). Overall, PSC patients demonstrated reduced TMAO values compared with ulcerative colitis and healthy controls, mainly caused by PSC patients with reduced liver function (INR > 1.2), suggesting impaired oxidation of trimethylamine to TMAO. PSC patients with and without inflammatory bowel disease had similar TMAO levels.

CONCLUSION

In PSC patients with normal liver function, elevated TMAO was associated with shorter transplantation-free survival, potentially reflecting clinically relevant metabolic changes resulting from dietary interactions with the gut microbiota.

Trimethylamine and Trimethylamine N-Oxide, a Flavin-Containing Monooxygenase 3 (FMO3)-Mediated Host-Microbiome Metabolic Axis Implicated in Health and Disease

Flavin-containing monooxygenase 3 (FMO3) is known primarily as an enzyme involved in the metabolism of therapeutic drugs. On a daily basis, however, we are exposed to one of the most abundant substrates of the enzyme trimethylamine (TMA), which is released from various dietary components by the action of gut bacteria. FMO3 converts the odorous TMA to nonodorous TMA N-oxide (TMAO), which is excreted in urine. Impaired FMO3 activity gives rise to the inherited disorder primary trimethylaminuria (TMAU). Affected individuals cannot produce TMAO and, consequently, excrete large amounts of TMA. A dysbiosis in gut bacteria can give rise to secondary TMAU. Recently, there has been much interest in FMO3 and its catalytic product, TMAO, because TMAO has been implicated in various conditions affecting health, including cardiovascular disease, reverse cholesterol transport, and glucose and lipid homeostasis. In this review, we consider the dietary components that can give rise to TMA, the gut bacteria involved in the production of TMA from dietary precursors, the metabolic reactions by which bacteria produce and use TMA, and the enzymes that catalyze the reactions. Also included is information on bacteria that produce TMA in the oral cavity and vagina, two key microbiome niches that can influence health. Finally, we discuss the importance of the TMA/TMAO microbiome-host axis in health and disease, considering factors that affect bacterial production and host metabolism of TMA, the involvement of TMAO and FMO3 in disease, and the implications of the host-microbiome axis for management of TMAU.

Effects of thermal processing and various chemical substances on formaldehyde and dimethylamine formation in squid Dosidicus gigas

BACKGROUND

Trimethylamine oxide (TMAO) in squid is demethylated to dimethylamine (DMA) and formaldehyde (FA) during storage and processing. This study examined the effects of thermal processing and various chemical substances on FA and DMA formation in squid.

RESULTS

The thermal conversion of TMAO was assessed by analysing four squid and four gadoid fish species, which revealed that FA, DMA and trimethylamine (TMA) were gradually produced in squid, whereas TMA increased and FA decreased in gadoid fish. A significant increase in both FA and DMA levels was observed in the supernatant of jumbo squid with increased heating temperature and extended heating time at pH 6-7. Ferrous chloride combined with cysteine and/or ascorbate had a significantly positive effect on FA formation in the heated supernatant of jumbo squid. No significant difference was observed in the levels of Cu and Fe in squid and gadoid fish. The capability of Fe(2+) to promote the formation of FA and DMA was not completely attributable to its reducing power in squid.

CONCLUSION

Non-enzymatic decomposition of TMAO was a key pathway during the thermal processing of jumbo squid, and Fe(2+) was a crucial activator in the formation of FA and DMA.

Microbial degradation of selected odorous substances

A biological odor treatment system has several advantages compared to conventional physical and chemical treatment technologies: (1) it is highly efficient in the treatment of waste gases characterized by high flow rates and low concentrations of contaminants; (2) the biodegradable pollutants are completely destroyed; and (3) it has low cost [Devinny, J.S., Deshusses, M.A., Webster, T.S., 1999. Biofiltration for Air Pollution Control. Lewis Publisher, New York, USA; Kennes, C., Veiga, M.C., 2001. Bioreactors for waste gas treatment. Kluwer Academic Publishers, London]. Because microorganisms play the major role in the successful biological odor treatment system, the understanding of microbial degradation of the key odorants is very important. This article describes the occurrence and the characteristics of selected key odorous compounds such as sulphides, amines, and pyrazine compounds. The article reviews available information in the literature and our experimental results of microbial degradation of the selected compounds. This is the first article that presents the isolation and characterization of bacterial strains that can utilize dimethyl trisulfide (DMTS), triethylamine (TEA) or different pyrazines, as a sole carbon and energy source. The biological degradation pathways of some of these compounds are postulated. Moreover, the influence of the presence of other odorous compounds in the culture medium on the degradation of the target odorous compounds by the isolated bacteria is presented. The information presented in the paper can be used to develop new systems for biological odor treatment.