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Vignesh A, Amal TC, Vasanth K. Food contaminants: Impact of food processing, challenges and mitigation strategies for food security. Food Res Int 2024; 191:114739. [PMID: 39059927 DOI: 10.1016/j.foodres.2024.114739] [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: 05/06/2024] [Revised: 07/02/2024] [Accepted: 07/04/2024] [Indexed: 07/28/2024]
Abstract
Food preparation involves the blending of various food ingredients to make more convenient processed food products. It is a long chain process, where each stage posing a risk of accumulating hazardous contaminants in these food systems. Protecting the public health from contaminated foods has become a demanding task in ensuring food safety. This review focused on the causes, types, and health risks of contaminants or hazardous chemicals during food processing. The impact of cooking such as frying, grilling, roasting, and baking, which may lead to the formation of hazardous by-products, including polycyclic aromatic hydrocarbons (PAHs), heterocyclic amines (HCAs), acrylamide, advanced glycation end products (AGEs), furan, acrolein, nitrosamines, 5-hydroxymethylfurfural (HMF) and trans-fatty acids (TFAs). Potential health risks such as carcinogenicity, genotoxicity, neurotoxicity, and cardiovascular effects are emerging as a major problem in the modern lifestyle era due to the increased uptakes of contaminants. Effects of curing, smoking, and fermentation of the meat products led to affect the sensory and nutritional characteristics of meat products. Selecting appropriate cooking methods include temperature, time and the consumption of the food are major key factors that should be considered to avoid the excess level intake of hazardous contaminants. Overall, this study underscores the importance of understanding the risks associated with food preparation methods, strategies for minimizing the formation of harmful compounds during food processing and highlights the need for healthy dietary choices to mitigate potential health hazards.
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Affiliation(s)
- Arumugam Vignesh
- Department of Botany, Nallamuthu Gounder Mahalingam College (Autonomous), Pollachi 642 001, Tamil Nadu, India.
| | - Thomas Cheeran Amal
- ICAR - Central Institute for Cotton Research, RS, Coimbatore 641 003, Tamil Nadu, India
| | - Krishnan Vasanth
- Department of Botany, Bharathiar University, Coimbatore 641 046, Tamil Nadu, India
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2
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Rudnicki K, Sobczak K, Karpiński R, Borgul P, Powałka E, Skrzypek S, Poltorak L. Phenylethylamine sensing at the electrified liquid-liquid interface. Can electrochemistry be used to follow the UHT milk spoilage process? Food Chem 2024; 442:138407. [PMID: 38241999 DOI: 10.1016/j.foodchem.2024.138407] [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: 09/19/2023] [Revised: 12/22/2023] [Accepted: 01/07/2024] [Indexed: 01/21/2024]
Abstract
This study involved an investigation into the electrochemical characteristic of a few biogenic amines (BAs) occurring at the polarized interface between two immiscible electrolyte solutions (ITIES) with ion transfer voltammetry (ITV). The main focus of this research was the comprehensive electroanalytical and physicochemical analysis of phenylethylamine (PEA), allowing the determined of the formal Galvani potential of the ion transfer reaction (ΔorgaqΦ'), diffusion coefficients (D), formal free Gibbs energy of the ion transfer reaction (ΔG'aq→org) and water-1,2-dichloroethane partition coefficient (logPwater/DCEPEA). Furthermore, the collected data were employed to calculate analytical parameters, including voltametric detection sensitivity, limits of detection and the target analyte quantification. Moreover, the influence of the presence of 7 other BAs (histamine, spermine, spermidine, putrescine, cadaverine, tyramine and tryptamine) on the recorded signals originating from the PEA ion transfer was checked. The feasibility of the developed method was corroborated through experimentation with milk samples. Additionally, utilizing the devised methodology, an electrochemical assessment of the spoilage progression in milk samples was undertaken.
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Affiliation(s)
- Konrad Rudnicki
- Department of Inorganic and Analytical Chemistry, Faculty of Chemistry, University of Lodz, Tamka 12, 91-403 Lodz, Poland.
| | - Karolina Sobczak
- Department of Inorganic and Analytical Chemistry, Faculty of Chemistry, University of Lodz, Tamka 12, 91-403 Lodz, Poland
| | - Robert Karpiński
- Department of Inorganic and Analytical Chemistry, Faculty of Chemistry, University of Lodz, Tamka 12, 91-403 Lodz, Poland
| | - Paulina Borgul
- Department of Inorganic and Analytical Chemistry, Faculty of Chemistry, University of Lodz, Tamka 12, 91-403 Lodz, Poland
| | - Emilia Powałka
- Department of Inorganic and Analytical Chemistry, Faculty of Chemistry, University of Lodz, Tamka 12, 91-403 Lodz, Poland
| | - Sławomira Skrzypek
- Department of Inorganic and Analytical Chemistry, Faculty of Chemistry, University of Lodz, Tamka 12, 91-403 Lodz, Poland
| | - Lukasz Poltorak
- Department of Inorganic and Analytical Chemistry, Faculty of Chemistry, University of Lodz, Tamka 12, 91-403 Lodz, Poland.
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3
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Zhu Z, Song X, Jiang Y, Yao J, Li Z, Dai F, Wang Q. Determination of Biogenic Amines in Wine from Chinese Markets Using Ion Chromatography-Tandem Mass Spectrometry. Foods 2023; 12:foods12112262. [PMID: 37297506 DOI: 10.3390/foods12112262] [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: 04/25/2023] [Revised: 05/24/2023] [Accepted: 05/30/2023] [Indexed: 06/12/2023] Open
Abstract
A method for the determination of nine biogenic amines (BAs) in wine was established using ion chromatography-tandem mass spectrometry (IC-MS/MS) without derivatization. BAs were separated by a cation exchange column (IonPac CG17, 50 mm × 4 mm, 7 µm) with a gradient aqueous formic acid elution. Good linearity was obtained for nine BAs with coefficients of determination (R2) > 0.9972 within the range of 0.01-50 mg/L. The limits of detection and quantification were within the ranges of 0.6-40 µg/L and 2.0-135 µg/L, respectively, with the exception of spermine (SPM). The recoveries were demonstrated within the range of 82.6-103.0%, with relative standard deviations (RSDs) of less than 4.2%. This simple method featuring excellent sensitivity and selectivity was suitable for the quantification of BAs in wines. The occurrence of BAs in 236 wine samples that are commercially available in China was determined. The BA levels in wines of different geographical origins varied significantly. The acute dietary exposure assessment of BAs was carried out by calculating the estimated short-term intake (ESTI) and comparing the acute reference dose (ARfD) specified by the European Food Safety Authority (EFSA). Results showed that the exposure to histamine (HIS) and tyramine (TYR) via the consumption of wines was much lower than the recommended ARfD level for healthy individuals. However, exposure could lead to symptoms in susceptible individuals. These results provided basic data regarding the occurrence and risk of BAs in wines for wine production, health guidance and consumer safety.
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Affiliation(s)
- Zuoyi Zhu
- Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Science, Hangzhou 310021, China
| | - Xinyue Song
- College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310014, China
| | - Yunzhu Jiang
- Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Science, Hangzhou 310021, China
| | - Jiarong Yao
- Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Science, Hangzhou 310021, China
| | - Zhen Li
- Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Science, Hangzhou 310021, China
| | - Fen Dai
- Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Science, Hangzhou 310021, China
| | - Qiang Wang
- Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Science, Hangzhou 310021, China
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4
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Yue CS, Lim AK, Chia ML, Wong PY, Chin JSR, Wong WH. Determination of biogenic amines in chicken, beef, and mutton by dansyl chloride microwave derivatization in Malaysia. J Food Sci 2023; 88:650-665. [PMID: 36624628 DOI: 10.1111/1750-3841.16404] [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: 04/17/2022] [Revised: 10/31/2022] [Accepted: 11/14/2022] [Indexed: 01/11/2023]
Abstract
In this study, an improved dansyl-chloride derivatization technique using a microwave synthesizer was used for the qualitative and quantitative analyses of biogenic amine in the fresh meat samples. The derivatization technique was optimized in terms of temperature, reaction time, and spinning speed. The derivatization method together with a validated reversed-phase HPLC-DAD method was used for the determination of biogenic amines in chicken, beef, and mutton sold in the wet market. The results of the analyses showed that tryptamine, putrescine, and histamine were generally detected in all the three types of meat. Higher levels of histamine were found in chicken and beef. However, low levels of histamine were observed in mutton. Tyramine was either detected low or moderate in all the three types of meat. The biogenic amines of the fresh meat sold in the wet market is generally higher than the reported values. The mechanisms of biogenic amines-dansyl-chloride formation were investigated and proposed. PRACTICAL APPLICATION: The biogenic amine derivatization method was improved. The improved derivatization method can be potentially used for various food products beside meats for routine biogenic amine analyses due to its fast analysis time and simplicity. High levels of biogenic amines were generally found in the meat sold in the wet markets. However, proper handling of the raw meat can reduce the risk of infection.
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Affiliation(s)
- Chen Son Yue
- Department of Physical Science, Faculty of Applied Sciences, Tunku Abdul Rahman University of Management and Technology, Kuala Lumpur, Malaysia
| | - Ah Kee Lim
- Department of Bioscience, Faculty of Applied Sciences, Tunku Abdul Rahman University of Management and Technology, Kuala Lumpur, Malaysia
| | - Meow Lin Chia
- Department of Bioscience, Faculty of Applied Sciences, Tunku Abdul Rahman University of Management and Technology, Kuala Lumpur, Malaysia
| | - Pei Yin Wong
- Department of Physical Science, Faculty of Applied Sciences, Tunku Abdul Rahman University of Management and Technology, Kuala Lumpur, Malaysia
| | - Joey Siew Rey Chin
- Department of Physical Science, Faculty of Applied Sciences, Tunku Abdul Rahman University of Management and Technology, Kuala Lumpur, Malaysia
| | - Weng Hang Wong
- Department of Physical Science, Faculty of Applied Sciences, Tunku Abdul Rahman University of Management and Technology, Kuala Lumpur, Malaysia
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Kashyap S, Tehri N, Verma N, Gahlaut A, Hooda V. Recent advances in development of electrochemical biosensors for the detection of biogenic amines. 3 Biotech 2023; 13:2. [PMID: 36506812 PMCID: PMC9729522 DOI: 10.1007/s13205-022-03414-w] [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: 08/27/2022] [Accepted: 11/26/2022] [Indexed: 12/12/2022] Open
Abstract
Biogenic amines (BAs) are widely found in food as a consequence of diverse factors including free amino acid availability, microbial production of decarboxylases, and variations in processing and storage conditions. Hence, BAs are considered as an important marker for determining the freshness and quality of food. Owing to the documentation of BAs in different dietary products, their numerous negative impacts on human health have reported to be a serious concern in past few decades. Therefore, the quantification of these chemical species in food becomes crucial as it can immensely contributes toward control of new episodes on food intoxication in humans. In this line, various chromatographic and colorimetric methods have been developed to detect BAs. However, these methods are in use from a longer time, still are limited by high cost, lengthy procedures, huge infrastructure and skilled personnel requirements that hinder their on-field application. In pursuit of a reliable method offering accurate detection of BAs, this review presents the state-of-the-art of electrochemical strategies for BAs sensing in food. The core of the review discusses about the widely employed electrochemical transducers, such as amperometric, potentiometric, impedimetric and conductometric-based BAs biosensors with significant findings of research work conducted previously. The application of electrochemical sensors to analyze BAs in different fields including food systems (fermented and non-fermented types) and smart packaging systems has been reviewed. Moreover, existing challenges and further available prospects for the development of rapid, facile, and sensitive electrochemical strategies for on-site determination of BAs have also been discussed.
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Affiliation(s)
- Sombir Kashyap
- Centre for Biotechnology, Maharshi Dayanand University, Rohtak, Haryana 124001 India
| | - Nimisha Tehri
- Centre for Biotechnology, Maharshi Dayanand University, Rohtak, Haryana 124001 India
| | - Neelam Verma
- Centre for Biotechnology, Maharshi Dayanand University, Rohtak, Haryana 124001 India
| | - Anjum Gahlaut
- Centre for Biotechnology, Maharshi Dayanand University, Rohtak, Haryana 124001 India
| | - Vikas Hooda
- Centre for Biotechnology, Maharshi Dayanand University, Rohtak, Haryana 124001 India
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6
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Deep
Learning‐Assisted
Visualized Fluorometric Sensor Array for Biogenic Amines Detection. CHINESE J CHEM 2021. [DOI: 10.1002/cjoc.202100591] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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Kočar D, Köse S, Koral S, Tufan B, Ščavničar A, Pompe M. Analysis of Biogenic Amines Using Immunoassays, HPLC, and a Newly Developed IC-MS/MS Technique in Fish Products-A Comparative Study. Molecules 2021; 26:molecules26206156. [PMID: 34684737 PMCID: PMC8540485 DOI: 10.3390/molecules26206156] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2021] [Revised: 10/05/2021] [Accepted: 10/08/2021] [Indexed: 12/03/2022] Open
Abstract
In this study, comparative analyses were carried out with ion chromatography mass-spectrometry (IC-MS/MS) which has no derivatization step, high-performance liquid chromatography (HPLC) technique, as well as two quantitative and two semi-quantitative immunoassays. The results demonstrated that HPLC and quantitative immunoassay methods were well-correlated with IC-MS/MS in determining histamine in various types of fish products. The best correlation was observed with the HistaSure ELISA Fast Track kit (R2 = 0.9903). More than half of the values (68%) obtained by two methods were also statistically similar. The results of semi-quantitative test kits also supported histamine values estimated by quantitative methods, with some exceptions. The best results were found for HistaSure Lateral Flow in supporting the quantitative techniques. Therefore, these methods are found suitable for monitoring histamine in fish products in terms of food safety. Good correlations were also observed HPLC and IC-MS/MS in determining cadaverine, putrescine, and tyramine with the highest value observed for tyramine as R2 = 0.9785. However, no correlation was observed for other biogenic amines, and the majority of the results were significantly different from each other for these amines (p < 0.05). The differences may be caused by the drawbacks reported previously for HPLC. However, further studies are required to confirm the possible effects. This study provides a comparative evaluation of several methods in terms of their suitability in determining biogenic amines in fish products for both monitoring and regulatory purposes.
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Affiliation(s)
- Drago Kočar
- Faculty of Chemistry and Chemical Technology, University of Ljubljana, Večna pot 113, 1000 Ljubljana, Slovenia; (A.Š.); (M.P.)
- Correspondence:
| | - Sevim Köse
- Faculty of Marine Sciences, Karadeniz Technical University, Çamburnu, 61530 Trabzon, Turkey; (S.K.); (B.T.)
| | - Serkan Koral
- Faculty of Fisheries, İzmir Katip Çelebi University, 35640 İzmir, Turkey;
| | - Bekir Tufan
- Faculty of Marine Sciences, Karadeniz Technical University, Çamburnu, 61530 Trabzon, Turkey; (S.K.); (B.T.)
| | - Andrej Ščavničar
- Faculty of Chemistry and Chemical Technology, University of Ljubljana, Večna pot 113, 1000 Ljubljana, Slovenia; (A.Š.); (M.P.)
| | - Matevž Pompe
- Faculty of Chemistry and Chemical Technology, University of Ljubljana, Večna pot 113, 1000 Ljubljana, Slovenia; (A.Š.); (M.P.)
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Analytical Platforms for Mass Spectrometry-Based Metabolomics of Polar and Ionizable Metabolites. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 2021; 1336:215-242. [PMID: 34628634 DOI: 10.1007/978-3-030-77252-9_11] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Metabolomics studies rely on the availability of suitable analytical platforms to determine a vast collection of chemically diverse metabolites in complex biospecimens. Liquid chromatography-mass spectrometry operated under reversed-phase conditions is the most commonly used platform in metabolomics, which offers extensive coverage for nonpolar and moderately polar compounds. However, complementary techniques are required to obtain adequate separation of polar and ionic metabolites, which are involved in several fundamental metabolic pathways. This chapter focuses on the main mass-spectrometry-based analytical platforms used to determine polar and/or ionizable compounds in metabolomics (GC-MS, HILIC-MS, CE-MS, IPC-MS, and IC-MS). Rather than comprehensively describing recent applications related to GC-MS, HILIC-MS, and CE-MS, which have been covered in a regular basis in the literature, a brief discussion focused on basic principles, main strengths, limitations, as well as future trends is presented in this chapter, and only key applications with the purpose of illustrating important analytical aspects of each platform are highlighted. On the other hand, due to the relative novelty of IPC-MS and IC-MS in the metabolomics field, a thorough compilation of applications for these two techniques is presented here.
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Kočar D, Köse S, Tufan B, Ščavničar A, Pompe M. Determination of Biogenic Amines in Fresh Fish and Processed Fish Products Using IC-MS/MS. Foods 2021; 10:foods10081746. [PMID: 34441524 PMCID: PMC8393389 DOI: 10.3390/foods10081746] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2021] [Revised: 07/24/2021] [Accepted: 07/27/2021] [Indexed: 11/17/2022] Open
Abstract
A new method was proposed for the determination of underivatized biogenic amines based on ion-exchange chromatography coupled with mass spectrometry detection. The method was applied to the analysis of 10 biogenic amines in fresh and processed fish products. The amines were extracted from muscle tissue with water without any additional derivative step or sample clean-up. Separation of biogenic amines was done by the IonPac (4 × 50 mm) column, applying a gradient eluent by mixing formic acid (2 mol L−1) and Milli-Q water (formic acid concentration from 400 mM to 2 M). The results demonstrated a linear response in the range of 0.01 to 10 mg L−1. The detection limits for the fish products ranged from 20 ng/g up to around 400 ng/g for histamine and putrescine, respectively. Spermidine and spermine showed significantly higher detection limits. This current method can be used for the determination of biogenic amines in both fresh and processed fish products for regulatory purposes and monitoring food-safety issues relating to these amines, particularly histamine. It is also a useful method for evaluation of other commercial analytical test kits and commonly used methods that are possibly affected by the food matrix due to processing or other drawbacks arising from the derivatization process.
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Affiliation(s)
- Drago Kočar
- Faculty of Chemistry and Chemical Technology, University of Ljubljana, Večna pot 113, 1000 Ljubljana, Slovenia; (A.Š.); (M.P.)
- Correspondence:
| | - Sevim Köse
- Faculty of Marine Sciences, Karadeniz Technical University, Camburnu, 61530 Trabzon, Turkey; (S.K.); (B.T.)
| | - Bekir Tufan
- Faculty of Marine Sciences, Karadeniz Technical University, Camburnu, 61530 Trabzon, Turkey; (S.K.); (B.T.)
| | - Andrej Ščavničar
- Faculty of Chemistry and Chemical Technology, University of Ljubljana, Večna pot 113, 1000 Ljubljana, Slovenia; (A.Š.); (M.P.)
| | - Matevž Pompe
- Faculty of Chemistry and Chemical Technology, University of Ljubljana, Večna pot 113, 1000 Ljubljana, Slovenia; (A.Š.); (M.P.)
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Michalski R, Pecyna-Utylska P, Kernert J. Determination of ammonium and biogenic amines by ion chromatography. A review. J Chromatogr A 2021; 1651:462319. [PMID: 34146959 DOI: 10.1016/j.chroma.2021.462319] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2021] [Revised: 05/17/2021] [Accepted: 05/31/2021] [Indexed: 11/24/2022]
Abstract
The amount and type of chemical compounds found in food products and the environment, which are and should be controlled, is increasing. This is associated with toxicological knowledge, resulting regulations, rapid development of analytical methods and techniques, and sample preparation methods for analysis. These include, among others, ammonia derivatives such as ammonium, and amines, including biogenic amines. Their occurrence in the environment and food is related to their widespread use in many areas of life and their formation as a result of various physical and chemical changes. Analysts use various methods both classical and instrumental to theirs quantify in different matrices such as food, medicinal and environmental samples. Nevertheless, there is still a need for analytical methods with increased matrix-tolerance, selectivity, specificity, and higher sensitivity. While in the determination of ammonium, ion chromatography is a reference method. In the case of biogenic amines, its use for these purposes is not yet so common. However, given ion chromatography its advantages and rapid development, its importance can be expected to increase in the near future, especially at the expense of gas chromatography methods. This paper is a summary of the advantages and limitations of ion chromatography in this important analytical field and a literature review of the past 15 years.
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Affiliation(s)
- Rajmund Michalski
- Institute of Environmental Engineering, Polish Academy of Sciences, Sklodowska-Curie 34 Street, Zabrze 41-819, Poland.
| | - Paulina Pecyna-Utylska
- Institute of Environmental Engineering, Polish Academy of Sciences, Sklodowska-Curie 34 Street, Zabrze 41-819, Poland
| | - Joanna Kernert
- Institute of Environmental Engineering, Polish Academy of Sciences, Sklodowska-Curie 34 Street, Zabrze 41-819, Poland
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Bekhit AEDA, Giteru SG, Holman BWB, Hopkins DL. Total volatile basic nitrogen and trimethylamine in muscle foods: Potential formation pathways and effects on human health. Compr Rev Food Sci Food Saf 2021; 20:3620-3666. [PMID: 34056832 DOI: 10.1111/1541-4337.12764] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2020] [Revised: 03/30/2021] [Accepted: 04/02/2021] [Indexed: 12/18/2022]
Abstract
The use of total volatile basic nitrogen (TVB-N) as a quality parameter for fish is rapidly growing to include other types of meat. Investigations of meat quality have recently focused on TVB-N as an index of freshness, but little is known on the biochemical pathways involved in its generation. Furthermore, TVB-N and methylated amines have been reported to exert deterimental health effects, but the relationship between these compounds and human health has not been critically reviewed. Here, literature on the formative pathways of TVB-N has been reviewed in depth. The association of methylated amines and human health has been critically evaluated. Interventions to mitigate the effects of TVB-N on human health are discussed. TVB-N levels in meat can be influenced by the diet of an animal, which calls for careful consideration when using TVB-N thresholds for regulatory purposes. Bacterial contamination and temperature abuse contribute to significant levels of post-mortem TVB-N increases. Therefore, controlling spoilage factors through a good level of hygiene during processing and preservation techniques may contribute to a substantial reduction of TVB-N. Trimethylamine (TMA) constitutes a significant part of TVB-N. TMA and trimethylamine oxide (TMA-N-O) have been related to the pathogenesis of noncommunicable diseases, including atherosclerosis, cancers, and diabetes. Proposed methods for mitigation of TMA and TMA-N-O accumulation are discussed, which include a reduction in their daily dietary intake, control of internal production pathways by targeting gut microbiota, and inhibition of flavin monooxygenase 3 enzymes. The levels of TMA and TMA-N-O have significant health effects, and this should, therefore, be considered when evaluating meat quality and acceptability. Agreed international values for TVB-N and TMA in meat products are required. The role of feed, gut microbiota, and translocation of methylated amines to muscles in farmed animals requires further investigation.
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Affiliation(s)
| | - Stephen G Giteru
- Department of Food Science, University of Otago, Dunedin, New Zealand.,Food & Bio-based Products, AgResearch Limited, Tennent Drive, Palmerston North, 4410, New Zealand
| | - Benjamin W B Holman
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales, Australia
| | - David L Hopkins
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales, Australia
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Bekhit AEDA, Holman BW, Giteru SG, Hopkins DL. Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.006] [Citation(s) in RCA: 131] [Impact Index Per Article: 43.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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13
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Tong A, Tang X, Zhang F, Wang B. Study on the shift of ultraviolet spectra in aqueous solution with variations of the solution concentration. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2020; 234:118259. [PMID: 32208356 DOI: 10.1016/j.saa.2020.118259] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/12/2019] [Revised: 03/14/2020] [Accepted: 03/14/2020] [Indexed: 06/10/2023]
Abstract
In this study, we mainly focused on predictable regularities of the red shift of ultraviolet spectra for β-phenylethylamine (PEA), NaCl and NaOH in aqueous solution. The absorption peaks of the UV spectra near 191 nm of NaCl, NaOH and PEA in aqueous solution moved in the direction of a red shift while the molar absorption coefficient at the peak increased regularly with the increasing solution concentration. These shifts were obtained for solutions with concentrations ranging from 3.68 to 1000 mmol/L for NaCl, from 0.762 to 2000 mmol/L for NaOH, and from 0.0515 to 8.91 mmol/L for PEA. The plots of the logarithm of the solution concentration for NaCl and PEA versus the absorbance at 191 nm and at the peak were linear, and the plots of the logarithm of the solution concentration for NaCl and PEA versus the wavelength at the peak (shifted from 191 nm) were also linear. In addition, the plots of the logarithm of the solution concentration for NaOH that ranged from 0.762 to 1.96 mmol/L versus the absorbance at 191 nm and at the peak were linear as well as the plots of the logarithm of the solution concentration for NaOH that ranged from 1.96 to 2000 mmol/L versus the wavelength at the peak. The slopes of the absorbance at 191 nm of PEA, NaCl and NaOH were somewhat similar to the absorbance at the peak separately, whereas the slopes of the wavelengths at the peak were different from them. Finally, in order to obtain the predictable regularity of the red shift of the UV spectrum for the mixture, 22 ternary mixtures were prepared. The results indicate that the inhibiting effect of hydroxide ions (OH-) caused the wavelength near 206 nm to remain unchanged when the solution concentration of NaOH in the mixture was more than 0.762 mmol/L.
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Affiliation(s)
- Angxin Tong
- State Key Laboratory of Electrical Insulation & Power Equipment, Xi'an Jiaotong University, No. 28 Xianning West Road, Xi'an, Shaanxi 710049, China
| | - Xiaojun Tang
- State Key Laboratory of Electrical Insulation & Power Equipment, Xi'an Jiaotong University, No. 28 Xianning West Road, Xi'an, Shaanxi 710049, China.
| | - Feng Zhang
- State Key Laboratory of Electrical Insulation & Power Equipment, Xi'an Jiaotong University, No. 28 Xianning West Road, Xi'an, Shaanxi 710049, China
| | - Bin Wang
- State Key Laboratory of Electrical Insulation & Power Equipment, Xi'an Jiaotong University, No. 28 Xianning West Road, Xi'an, Shaanxi 710049, China
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Andersen G, Marcinek P, Sulzinger N, Schieberle P, Krautwurst D. Food sources and biomolecular targets of tyramine. Nutr Rev 2020; 77:107-115. [PMID: 30165672 DOI: 10.1093/nutrit/nuy036] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Tyramine is a biogenic trace amine that is generated via the decarboxylation of the amino acid tyrosine. At pico- to nanomolar concentrations, it can influence a multitude of physiological mechanisms, exhibiting neuromodulatory properties as well as cardiovascular and immunological effects. In humans, the diet is the primary source of physiologically relevant tyramine concentrations, which are influenced by a large number of intrinsic and extrinsic factors. Among these factors are the availability of tyrosine in food, the presence of tyramine-producing bacteria, the environmental pH, and the salt content of food. The process of fermentation provides a particularly good source of tyramine in human nutrition. Here, the potential impact of dietary tyramine on human health was assessed by compiling quantitative data on the tyramine content in a variety of foods and then conducting a brief review of the literature on the physiological, cellular, and systemic effects of tyramine. Together, the data sets presented here may allow both the assessment of tyramine concentrations in food and the extrapolation of these concentrations to gauge the physiological and systemic effects in the context of human nutrition.
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Affiliation(s)
| | | | - Nicole Sulzinger
- Department of Chemistry, Technical University of Munich, Garching, Germany
| | - Peter Schieberle
- Department of Chemistry, Technical University of Munich, Garching, Germany
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15
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Pinna A, Saccani G, Schivazappa C, Simoncini N, Virgili R. Revision of the cold processing phases to obtain a targeted salt reduction in typical Italian dry-cured ham. Meat Sci 2020; 161:107994. [DOI: 10.1016/j.meatsci.2019.107994] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2019] [Revised: 10/21/2019] [Accepted: 10/29/2019] [Indexed: 12/20/2022]
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16
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Tong A, Tang X, Zhang F, Wang B. Predicting the redshift on the ultraviolet spectrum using the peak area method. APPLIED OPTICS 2020; 59:1823-1833. [PMID: 32225697 DOI: 10.1364/ao.379554] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/03/2019] [Accepted: 01/19/2020] [Indexed: 06/10/2023]
Abstract
The ultraviolet (UV) absorption peaks of NaCl, NaOH, and $\beta $β-phenylethylamine (PEA) in an aqueous solution move toward redshift. We proposed the peak area method for the quantitative analysis of PEA, NaCl, and NaOH. First, we obtained the predictable regularities of the redshift of the single component sample. Then, we obtained the regularities of the redshift of the UV spectrum for the mixture by the peak height and peak area methods. Finally, the BP-ANN algorithm was applied to determine the concentration of the mixture using the peak height and peak area method. The results of the testing set showed that correlation coefficients (${{\rm R}^2}$R2) of 0.992, 0.993, and 0.992 were obtained by peak height method and 0.997, 0.998, and 0.998 were obtained by peak area method for NaCl, NaOH, and PEA, respectively. Meanwhile, the relative errors of the prediction of NaCl, NaOH, and PEA obtained by peak area method were less than 3%, whereas the REP of NaCl, NaOH, and PEA obtained by peak height method were more than 5%. Compared with the results of the peak height method, the results showed that the peak area was more accurate than the peak height in predicting the redshift of the UV spectrum.
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17
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Verma N, Hooda V, Gahlaut A, Gothwal A, Hooda V. Enzymatic biosensors for the quantification of biogenic amines: a literature update. Crit Rev Biotechnol 2019; 40:1-14. [DOI: 10.1080/07388551.2019.1680600] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Neelam Verma
- Centre for Biotechnology, Maharshi Dayanand University, Rohtak, India
| | - Vinita Hooda
- Centre for Biotechnology, Maharshi Dayanand University, Rohtak, India
| | - Anjum Gahlaut
- Centre for Biotechnology, Maharshi Dayanand University, Rohtak, India
| | - Ashish Gothwal
- Centre for Biotechnology, Maharshi Dayanand University, Rohtak, India
| | - Vikas Hooda
- Centre for Biotechnology, Maharshi Dayanand University, Rohtak, India
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18
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Biogenic Amines in Traditional Fiore Sardo PDO Sheep Cheese: Assessment, Validation and Application of an RP-HPLC-DAD-UV Method. SEPARATIONS 2019. [DOI: 10.3390/separations6010011] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
This contribution aimed to measure for the first time the amount of biogenic amines (BAs) in one of the most ancient and traditional sheep cheese produced in Sardinia, Italy: the Protected Designation of Origin (PDO) Fiore Sardo. To achieve this, an original RP-HPLC-DAD-UV method has been developed that was completely validated in terms of LoD, LoQ, linearity, precision and trueness, and tested on 36 real Fiore Sardo PDO cheese samples produced by four different cheesemakers and marketed by four stores. The average total concentration of the eight BAs (i.e., tyramine, tryptamine, histidine, putrescine, cadaverine, 2-phenylethylamine, spermine and spermidine) measured in Fiore Sardo cheese was 700 mg/kg, with a range between 170 mg/kg and 1,100 mg/kg. A great variability in the total amount of BAs has been evidenced among the Fiore Sardo marketed in the four stores as well as for the cheeses purchased in different times in the same store. Tyramine (350 mg/kg), putrescine (150 mg/kg), histamine (80 mg/kg) and cadaverine (30 mg/kg) are the most abundant BAs found in this matrix. Among the many factors concurring, the dominant microflora of Fiore Sardo PDO is likely the principal cause of the qualitative and quantitative distribution of BAs in this matrix. Finally, the total amount of BAs found in Fiore Sardo PDO is not able to cause any health alert situation for consumers.
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19
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Abstract
Here we describe a protocol for the determination of polyamines using capillary electrophoresis with ultraviolet absorbance detection. Aliphatic polyamines were derivatized with salicylaldehyde-5-sulfonate (SAS) which formed Schiff base with amino groups, resulting in anionic derivatives. The derivatization of polyamines, including putrescine (PUT), cadaverine (CAD), spermidine (SPD), and spermine (SPM), was conducted in 10 mM HEPES buffer with pH 7.8 containing 5 mM SAS in a mixed solvent of water and ethanol. The SAS derivatives were separated using a background electrolyte composed of 10 mM phosphate buffer with pH 7.8. Calibration curves were linear over a concentration range of 20-200 μM for CAD, PUT, SPD, and SPM, and the limits of detection (LOD) were several μM for all polyamines. Furthermore, solid phase extraction was coupled with the CE method to improve the LOD to sub-μM levels, and the calibration curves were linear over a concentration range of 1-20 μM for CAD, PUT, and SPD.
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20
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Longstreet AR, Chandler RR, Banerjee T, Zane Miller L, Hanson K, Tyler McQuade D. Ylidenemalononitrile enamine-coated media as fluorescent "turn-on" probes for volatile primary amines. Photochem Photobiol Sci 2017; 16:455-458. [PMID: 28150847 DOI: 10.1039/c7pp00021a] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Two ylidenemalononitrile enamines, adsorbed to various media, undergo a cyclization reaction with primary amine vapors resulting in a fluorometric and colorimetric response. After determining the media with the fastest response rate for emission "turn-on" to be aluminum oxide activated neutral (AON), we further demonstrate the sensitivity (propylamine concentrations as low as 200 ppm are detected) and selectivity to various analytes including amines, methanol, and ethanethiol. Lastly, as an alternative means of detection, the colorimetric response dye on glass filter paper was shown to detect propylamine concentrations as low as 29 ppm.
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Affiliation(s)
- Ashley R Longstreet
- Department of Chemistry & Biochemistry, Florida State University, 95 Chieftan Way, Tallahassee, Florida 32306, USA.
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21
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de La Torre CAL, de La Torre CAL, Conte‐Junior CA, Conte‐Junior CA. Application of Chromatograpic Methods for Identification of Biogenic Amines in Foods of Animal Origin. Food Saf (Tokyo) 2016. [DOI: 10.1002/9781119160588.ch8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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22
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Sheng W, Sun C, Fang G, Wu X, Hu G, Zhang Y, Wang S. Development of an Enzyme-Linked Immunosorbent Assay for the Detection of Tyramine as an Index of Freshness in Meat and Seafood. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:8944-8949. [PMID: 27934288 DOI: 10.1021/acs.jafc.6b04422] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
A competitive indirect enzyme-linked immunosorbent assay (ciELISA) using a polyclonal antibody was developed to detect tyramine in meat and seafood. This ciELISA had a 50% inhibition concentration (IC50) of 0.20 mg/L and a limit of detection (LOD) of 0.02 mg/L and showed no cross-reactivity with tyrosine or other biogenic amines. The average recoveries of tyramine from spiked samples for this ciELISA ranged from 85.6 to 102.6%, and the results exhibited good correlation with high-performance liquid chromatography (HPLC) results. The LOD of this assay for tyramine in meat and seafood samples was 1.20 mg/kg. The ciELISA was successfully applied to detect tyramine in positive fish samples, and the results were validated by HPLC to be reliable. The developed ciELISA allows for the rapid, specific, and accurate detection of tyramine in meat and seafood samples, and it could be a potentially useful tool for the evaluation of the freshness of protein-rich foods.
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Affiliation(s)
- Wei Sheng
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology , Tianjin 300457, China
| | - Congcong Sun
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology , Tianjin 300457, China
| | - Guozhen Fang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology , Tianjin 300457, China
| | - Xuening Wu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology , Tianjin 300457, China
| | - Gaoshuang Hu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology , Tianjin 300457, China
| | - Yan Zhang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology , Tianjin 300457, China
| | - Shuo Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology , Tianjin 300457, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU) , Beijing 100048, China
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23
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Mohammed G, Bashammakh A, Alsibaai A, Alwael H, El-Shahawi M. A critical overview on the chemistry, clean-up and recent advances in analysis of biogenic amines in foodstuffs. Trends Analyt Chem 2016. [DOI: 10.1016/j.trac.2016.02.007] [Citation(s) in RCA: 73] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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24
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Lopez-Moreno C, Perez IV, Urbano AM. Development and validation of an ionic chromatography method for the determination of nitrate, nitrite and chloride in meat. Food Chem 2016; 194:687-94. [DOI: 10.1016/j.foodchem.2015.08.017] [Citation(s) in RCA: 71] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2015] [Revised: 07/28/2015] [Accepted: 08/06/2015] [Indexed: 11/30/2022]
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25
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Spizzirri UG, Parisi OI, Picci N, Restuccia D. Application of LC with Evaporative Light Scattering Detector for Biogenic Amines Determination in Fair Trade Cocoa-Based Products. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0398-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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26
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Bashiry M, Mohammadi A, Hosseini H, Kamankesh M, Aeenehvand S, Mohammadi Z. Application and optimization of microwave-assisted extraction and dispersive liquid–liquid microextraction followed by high-performance liquid chromatography for sensitive determination of polyamines in turkey breast meat samples. Food Chem 2016. [DOI: 10.1016/j.foodchem.2015.06.079] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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27
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Biogenic amines and gamma-amino butyric acid in silages: Formation, occurrence and influence on dry matter intake and ruminant production. Anim Feed Sci Technol 2015. [DOI: 10.1016/j.anifeedsci.2015.10.001] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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28
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Jastrzębska A, Kowalska S, Szłyk E. Studies of levels of biogenic amines in meat samples in relation to the content of additives. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2015; 33:27-40. [PMID: 26515667 DOI: 10.1080/19440049.2015.1111525] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
The impact of meat additives on the concentration of biogenic amines and the quality of meat was studied. Fresh white and red meat samples were fortified with the following food additives: citric and lactic acids, disodium diphosphate, sodium nitrite, sodium metabisulphite, potassium sorbate, sodium chloride, ascorbic acid, α-tocopherol, propyl 3,4,5-trihydroxybenzoate (propyl gallate) and butylated hydroxyanisole. The content of spermine, spermidine, putrescine, cadaverine, histamine, tyramine, tryptamine and 2-phenylethylamine was determined by capillary isotachophoretic methods in meat samples (fresh and fortified) during four days of storage at 4°C. The results were applied to estimate the impact of the tested additives on the formation of biogenic amines in white and red meat. For all tested meats, sodium nitrite, sodium chloride and disodium diphosphate showed the best inhibition. However, cadaverine and putrescine were characterised by the biggest changes in concentration during the storage time of all the additives. Based on the presented data for the content of biogenic amines in meat samples analysed as a function of storage time and additives, we suggest that cadaverine and putrescine have a significant impact on meat quality.
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Affiliation(s)
- Aneta Jastrzębska
- a Faculty of Chemistry , Nicolaus Copernicus University in Toruń , Toruń , Poland
| | - Sylwia Kowalska
- a Faculty of Chemistry , Nicolaus Copernicus University in Toruń , Toruń , Poland
| | - Edward Szłyk
- a Faculty of Chemistry , Nicolaus Copernicus University in Toruń , Toruń , Poland
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29
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Jastrzȩbska A, Piasta A, Szłyk E. Application of ion chromatography for the determination of biogenic amines in food samples. JOURNAL OF ANALYTICAL CHEMISTRY 2015. [DOI: 10.1134/s1061934815070035] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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30
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Biogenic amines in meat and meat products and its public health significance: a review. Journal of Food Science and Technology 2015. [DOI: 10.1007/s13197-015-1860-x] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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31
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Restuccia D, Spizzirri UG, Puoci F, Picci N. Determination of biogenic amine profiles in conventional and organic cocoa-based products. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2015; 32:1156-63. [DOI: 10.1080/19440049.2015.1036322] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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32
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Chimalakonda KC, Pang E, Weaver JL, Howard KE, Patel V, Boyne MT. Development and validation of a liquid-chromatography tandem mass spectrometry method to determine in vitro and in vivo histamine release. J Pharm Biomed Anal 2015; 102:494-9. [DOI: 10.1016/j.jpba.2014.10.016] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2014] [Revised: 10/12/2014] [Accepted: 10/14/2014] [Indexed: 02/02/2023]
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33
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Liu JM, Liu CC, Fang GZ, Wang S. Advanced analytical methods and sample preparation for ion chromatography techniques. RSC Adv 2015. [DOI: 10.1039/c5ra10348g] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
The recently developed advanced ion chromatography techniques and the various sample preparation methods have been summarized in this mini-review.
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Affiliation(s)
- Jing-Min Liu
- Key Laboratory of Food Nutrition and Safety
- Ministry of Education
- Tianjin University of Science and Technology
- China
| | - Cui-Cui Liu
- Key Laboratory of Food Nutrition and Safety
- Ministry of Education
- Tianjin University of Science and Technology
- China
| | - Guo-Zhen Fang
- Key Laboratory of Food Nutrition and Safety
- Ministry of Education
- Tianjin University of Science and Technology
- China
| | - Shuo Wang
- Key Laboratory of Food Nutrition and Safety
- Ministry of Education
- Tianjin University of Science and Technology
- China
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34
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Wunderlichová L, Buňková L, Koutný M, Jančová P, Buňka F. Formation, Degradation, and Detoxification of Putrescine by Foodborne Bacteria: A Review. Compr Rev Food Sci Food Saf 2014. [DOI: 10.1111/1541-4337.12099] [Citation(s) in RCA: 98] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Leona Wunderlichová
- Dept. of Environmental Protection Engineering; Faculty of Technology; Tomas Bata Univ. in Zlín; nám. T. G. Masaryka 275 76272 Zlín Czech Republic
| | - Leona Buňková
- Dept. of Environmental Protection Engineering; Faculty of Technology; Tomas Bata Univ. in Zlín; nám. T. G. Masaryka 275 76272 Zlín Czech Republic
| | - Marek Koutný
- Dept. of Environmental Protection Engineering; Faculty of Technology; Tomas Bata Univ. in Zlín; nám. T. G. Masaryka 275 76272 Zlín Czech Republic
| | - Petra Jančová
- Dept. of Environmental Protection Engineering; Faculty of Technology; Tomas Bata Univ. in Zlín; nám. T. G. Masaryka 275 76272 Zlín Czech Republic
| | - František Buňka
- Dept. of Food Technology; Faculty of Technology; Tomas Bata Univ. in Zlín; nám. T. G. Masaryka 275 76272 Zlín Czech Republic
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35
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The effect of treating method of game on the content of biogenic amines in wild duck (Anas platyrhynchos) meat during the course of storage. EUR J WILDLIFE RES 2013. [DOI: 10.1007/s10344-013-0775-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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36
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Tan TC, Alkarkhi AF, Easa AM. Ribose-Induced Maillard Reaction as a Quality Index in Frozen Minced Chicken and Pork Meats. J FOOD QUALITY 2013. [DOI: 10.1111/jfq.12041] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
Affiliation(s)
- Thuan-Chew Tan
- Food Technology Division; School of Industrial Technology; Universiti Sains Malaysia; 11800 Penang Malaysia
| | - Abbas F.M. Alkarkhi
- Environmental Technology Division; School of Industrial Technology; Universiti Sains Malaysia; Penang Malaysia
| | - Azhar Mat Easa
- Food Technology Division; School of Industrial Technology; Universiti Sains Malaysia; 11800 Penang Malaysia
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37
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Spizzirri UG, Restuccia D, Curcio M, Parisi OI, Iemma F, Picci N. Determination of biogenic amines in different cheese samples by LC with evaporative light scattering detector. J Food Compost Anal 2013. [DOI: 10.1016/j.jfca.2012.09.005] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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38
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Novel touchdown-PCR method for the detection of putrescine producing gram-negative bacteria in food products. Food Microbiol 2012; 34:268-76. [PMID: 23541193 DOI: 10.1016/j.fm.2012.09.024] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2012] [Revised: 09/27/2012] [Accepted: 09/27/2012] [Indexed: 11/20/2022]
Abstract
Formation of biogenic amines may occur in food due to metabolic activities of contaminating Gram-negative bacteria. Putrescine is assumed to be the major biogenic amine associated with microbial food spoilage. Gram-negative bacteria can form putrescine by three metabolic pathways that can include eight different enzymes. The objective of this study was to design new sets of primers able to detect all important enzymes involved in the production of putrescine by Gram-negative bacteria. Seven new sets of consensual primers based on gene sequences of different bacteria were designed and used for detection of the speA, adiA, adi, speB, aguA, speC, and speF genes. A newly developed touchdown polymerase chain reaction (PCR) method using these primers was successfully applied on several putrescine-producers. Selected PCR products were sequenced and high similarity of their sequences (99-91%) with known sequences of the corresponding genes confirmed high specificity of the developed sets of primers. Furthermore, all the investigated bacteria produced both putrescine and agmatine, an intermediate of putrescine production, which was confirmed by chemical analysis. The developed new touchdown PCR method could easily be used to detect potential foodborne Gram-negative producers of putrescine. The newly developed sets of primers could also be useful in further research on putrescine metabolism in contaminating microbiota.
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39
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Palermo C, Muscarella M, Nardiello D, Iammarino M, Centonze D. A multiresidual method based on ion-exchange chromatography with conductivity detection for the determination of biogenic amines in food and beverages. Anal Bioanal Chem 2012; 405:1015-23. [DOI: 10.1007/s00216-012-6439-z] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2012] [Revised: 09/14/2012] [Accepted: 09/19/2012] [Indexed: 11/29/2022]
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40
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Di Stefano V, Avellone G, Bongiorno D, Cunsolo V, Muccilli V, Sforza S, Dossena A, Drahos L, Vékey K. Applications of liquid chromatography–mass spectrometry for food analysis. J Chromatogr A 2012; 1259:74-85. [DOI: 10.1016/j.chroma.2012.04.023] [Citation(s) in RCA: 135] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2012] [Revised: 04/06/2012] [Accepted: 04/10/2012] [Indexed: 12/31/2022]
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41
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Abstract
Micellar liquid chromatography (MLC) with the use of high performance liquid chromatography (HPLC) was used to determine some physicochemical parameters of six biogenic amines: adrenaline, dopamine, octopamine, histamine, 2-phenylethylamine, and tyramine. In this paper, an influence of surfactant’s concentration and pH of the micellar mobile phase on the retention of the tested substances was examined. To determine the influence of surfactant’s concentration on the retention of the tested amines, buffered solutions (at pH 7.4) of ionic surfactant—sodium dodecyl sulfate SDS (at different concentrations) with acetonitrile as an organic modifier (0.8/0.2 v/v) were used as the micellar mobile phases. To determine the influence of pH of the micellar mobile phase on the retention, mobile phases contained buffered solutions (at different pH values) of sodium dodecyl sulfate SDS (at 0.1 M) with acetonitrile (0.8/0.2 v/v). The inverse of value of retention factor () versus concentration of micelles () relationships were examined. Other physicochemical parameters of solutes such as an association constant analyte—micelle ()—and partition coefficient of analyte between stationary phase and water (hydrophobicity descriptor) () were determined by the use of Foley’s equation.
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42
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Determination of eight biogenic amines in selected seafood products by MSPD extraction followed by UHPLC-Orbitrap MS. J Food Compost Anal 2012. [DOI: 10.1016/j.jfca.2012.06.002] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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43
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A comparative study for determination of biogenic amines in meat samples by capillary isotachophoresis with two electrolyte systems. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1783-y] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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44
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Elmosallamy MAF. Novel Sensors for Batch and Flow Injection Analysis of Histamine Based on Crown Ethers. ELECTROANAL 2012. [DOI: 10.1002/elan.201100674] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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45
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Determination of Histamine in Some Foods by Isotachophoretic Method with Simple Sample Preparation. FOOD ANAL METHOD 2011. [DOI: 10.1007/s12161-011-9345-7] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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46
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AL-Hadithi NN, Saad B. Determination of Underivatized Polyamines: A Review of Analytical Methods and Applications. ANAL LETT 2011. [DOI: 10.1080/00032719.2010.551686] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Self RL, Wu WH, Marks HS. Simultaneous quantification of eight biogenic amine compounds in tuna by matrix solid-phase dispersion followed by HPLC-orbitrap mass spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:5906-5913. [PMID: 21534596 DOI: 10.1021/jf200455r] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
A method for the extraction of agmatine, cadaverine, histamine, phenyethylamine, putrescine, tryptamine, tyramine, and urocanic acid from canned tuna and frozen tuna loin matrices by matrix solid-phase dispersion, followed by separation and quantification of these compounds by ultrahigh-performance hydrophilic interaction chromatography (UHPLC-HILIC) with orbitrap mass spectrometric detection, is described. Tuna samples are dispersed in a CN-silica sorbent and eluted with a mixture of aqueous ammonium formate buffer and acetonitrile. Separation and detection are carried out on an Agilent 1200 high-performance liquid chromatograph coupled to a Thermo Exactive orbitrap mass spectrometer, and metformin is used as the internal standard. Spike recoveries are determined across a range of 20-100 ppm for each compound, and the method is validated with respect to linearity, reproducibility, accuracy, and limits of quantitation and detection. The method is demonstrated to be suitable for use in quantifying these target compounds in the studied matrices.
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Affiliation(s)
- Randy L Self
- Applied Technology Center, Pacific Regional Laboratory Northwest, Office of Regulatory Affairs, U.S. Food and Drug Administration, 22201 23rd Drive S.E., Bothell, Washington 98021, USA
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Drabik-Markiewicz G, Dejaegher B, De Mey E, Kowalska T, Paelinck H, Vander Heyden Y. Influence of putrescine, cadaverine, spermidine or spermine on the formation of N-nitrosamine in heated cured pork meat. Food Chem 2011; 126:1539-45. [DOI: 10.1016/j.foodchem.2010.11.149] [Citation(s) in RCA: 68] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2010] [Revised: 11/05/2010] [Accepted: 11/26/2010] [Indexed: 10/18/2022]
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Restuccia D, Spizzirri UG, Puoci F, Cirillo G, Curcio M, Parisi OI, Iemma F, Picci N. A new method for the determination of biogenic amines in cheese by LC with evaporative light scattering detector. Talanta 2011; 85:363-9. [PMID: 21645711 DOI: 10.1016/j.talanta.2011.03.080] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2010] [Revised: 03/15/2011] [Accepted: 03/28/2011] [Indexed: 11/28/2022]
Abstract
This paper presents a new LC method with evaporative light scattering detection (ELSD), for the separation and determination of the biogenic amines (histamine, spermidine, spermine, tyramine, putrescine and β-phenylethylamine) which are commonly present in cheese, as their presence and relative amounts give useful information about freshness, level of maturing, quality of storage and cheese authentication. The LC-ELSD method is validated by comparison of the results with those obtained through LC-UV determination, based on a pre-column dansyl chloride derivatisation step. The obtained data demonstrate that both methods can be interchangeably used for biogenic amines determination in cheese. The new LC-ELSD method shows good precision and permits to achieve, for standard solutions, limit of detection (LOD) values ranging from 1.4 to 3.6 mg L(-1) and limit of quantitation (LOQ) values ranging from 3.6 to 9.3 mg L(-1). The whole methodology, comprehensive of the homogenization-extraction process and LC-ELSD analysis, has been applied in the analysis of a typical Calabria (Southern Italy) POD cheese, known as Caciocavallo Silano. The most aboundant amine found was histamine, followed, in decreasing order, by tyramine, spermine, putrescine, β-phenylethylamine and spermidine, for a total amount of 127 mg kg(-1). This value does not represent a possible risk for consumer health, according to the toxicity levels reported in literature and regarded as acceptable.
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Affiliation(s)
- Donatella Restuccia
- Dipartimento di Scienze Farmaceutiche, Università della Calabria, Edificio Polifunzionale, Arcavacata di Rende (CS) 87036, Italy.
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Shukla A, Sanghi SK, Gowri VS, Baderia VK, Lamba S, Singh DK. Determination of biogenic amines in lake water by micellar electrokinetic chromatography with fluorescence detection after derivatization with fluorescamine. JOURNAL OF ANALYTICAL CHEMISTRY 2011. [DOI: 10.1134/s1061934811030038] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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