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Nokhoijav E, Guba A, Vadadokhau U, Tőzsér J, Győri Z, Kalló G, Csősz É. Comparative Analysis of Amino Acid and Biogenic Amine Compositions of Fermented Grape Beverages. Metabolites 2023; 13:892. [PMID: 37623836 PMCID: PMC10456964 DOI: 10.3390/metabo13080892] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 07/24/2023] [Accepted: 07/26/2023] [Indexed: 08/26/2023] Open
Abstract
Amino acids and biogenic amines are important components of food and beverages. In grape-derived products such as wine and wine vinegar, they can have different origins and can influence the odor and taste of the products. Their concentration is influenced by the grape variety, vintage, and winemaking process. In our study, we carried out an LC-MS-based comparative analysis of 22 grape-derived beverages, including three different wine types and four wine vinegar samples from the Tokaj region in Hungary. The concentrations of 23 amino acids and 10 biogenic amines were examined, and the differences among the sample types were analyzed. The differences in the concentrations of some metabolites between Aszú-Furmint pairs originating from the same wineries and year provide information on the effect of botrytized grape on wine composition. Our data can provide further evidence on how the production process shapes the metabolite content of beverages and highlight the nutritional value of wine vinegar.
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Affiliation(s)
- Erdenetsetseg Nokhoijav
- Proteomics Core Facility, Department of Biochemistry and Molecular Biology, Faculty of Medicine, University of Debrecen, 4032 Debrecen, Hungary; (E.N.); (A.G.); (U.V.); (J.T.); (G.K.)
- Doctoral School of Molecular Cellular and Immune Biology, University of Debrecen, 4032 Debrecen, Hungary
| | - Andrea Guba
- Proteomics Core Facility, Department of Biochemistry and Molecular Biology, Faculty of Medicine, University of Debrecen, 4032 Debrecen, Hungary; (E.N.); (A.G.); (U.V.); (J.T.); (G.K.)
- Doctoral School of Molecular Cellular and Immune Biology, University of Debrecen, 4032 Debrecen, Hungary
| | - Uladzislau Vadadokhau
- Proteomics Core Facility, Department of Biochemistry and Molecular Biology, Faculty of Medicine, University of Debrecen, 4032 Debrecen, Hungary; (E.N.); (A.G.); (U.V.); (J.T.); (G.K.)
- Doctoral School of Molecular Cellular and Immune Biology, University of Debrecen, 4032 Debrecen, Hungary
| | - József Tőzsér
- Proteomics Core Facility, Department of Biochemistry and Molecular Biology, Faculty of Medicine, University of Debrecen, 4032 Debrecen, Hungary; (E.N.); (A.G.); (U.V.); (J.T.); (G.K.)
| | - Zoltán Győri
- Institute of Nutrition, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, 4032 Debrecen, Hungary;
| | - Gergő Kalló
- Proteomics Core Facility, Department of Biochemistry and Molecular Biology, Faculty of Medicine, University of Debrecen, 4032 Debrecen, Hungary; (E.N.); (A.G.); (U.V.); (J.T.); (G.K.)
| | - Éva Csősz
- Proteomics Core Facility, Department of Biochemistry and Molecular Biology, Faculty of Medicine, University of Debrecen, 4032 Debrecen, Hungary; (E.N.); (A.G.); (U.V.); (J.T.); (G.K.)
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Zhu F, Liu H, Zhang W, Du C, Zhu H, Du X, Hu X, Lin Y. Determination of biogenic amines in alcoholic beverages using a novel fluorogenic compound as derivatizing reagent. RSC Adv 2021; 11:19541-19550. [PMID: 35479236 PMCID: PMC9033611 DOI: 10.1039/d1ra01436f] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Accepted: 05/20/2021] [Indexed: 11/21/2022] Open
Abstract
Biogenic amines (BAs) are organic nitrogenous compounds that are responsible for several biological events. If their concentration reaches the threshold level, it can cause mild to serious health problems in human. A novel bis-styrylphenyl Meldrum's acid derivative (BSMAD) was synthesized and served as a fluorescent turn-on pre-column derivatizing reagent for the quantitative analysis of BAs. A method for the determination of BA by high-performance liquid chromatography (HPLC) was established, which has a low detection limit (0.4 nmol L−1), excellent linearity (R2 ≥ 0.9946) and repeatability (RSD ≤ 3.7% intra-day, RSD ≤ 5.8% inter-day). The proposed method was successfully applied for the determination of BAs in several alcoholic beverages, including yellow wine, red wine, cooking wine, and beer. Satisfactory recoveries were obtained in the range of 94.6–100.5%. Compared with other methods, this pre-column derivatization method using BSMAD is simple, reliable, highly sensitive, and of low interference, providing an effective method for future studies of BAs in different matrices. A novel fluorescent turn-on probe was synthesized and served as a pre-column derivatizing reagent for quantitative analysis of biogenic amines, then a method was established and used in their quantification in several alcoholic beverages.![]()
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Affiliation(s)
- Fangfang Zhu
- Department of Chemistry
- School of Chemistry
- Chemical Engineering and Life Sciences
- Wuhan University of Technology
- 430070 Wuhan
| | - Honglong Liu
- Department of Chemistry
- School of Chemistry
- Chemical Engineering and Life Sciences
- Wuhan University of Technology
- 430070 Wuhan
| | - Wenqing Zhang
- Department of Chemistry
- School of Chemistry
- Chemical Engineering and Life Sciences
- Wuhan University of Technology
- 430070 Wuhan
| | - Chuanyuan Du
- Department of Chemistry
- School of Chemistry
- Chemical Engineering and Life Sciences
- Wuhan University of Technology
- 430070 Wuhan
| | - Hao Zhu
- Department of Chemistry
- School of Chemistry
- Chemical Engineering and Life Sciences
- Wuhan University of Technology
- 430070 Wuhan
| | - Xiaodi Du
- Department of Chemistry
- School of Chemistry
- Chemical Engineering and Life Sciences
- Wuhan University of Technology
- 430070 Wuhan
| | - Xiaosong Hu
- Department of Chemistry
- School of Chemistry
- Chemical Engineering and Life Sciences
- Wuhan University of Technology
- 430070 Wuhan
| | - Yawei Lin
- Department of Chemistry
- School of Chemistry
- Chemical Engineering and Life Sciences
- Wuhan University of Technology
- 430070 Wuhan
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A simple dispersive solid phase extraction clean-up/concentration method for selective and sensitive quantification of biogenic amines in wines using benzoyl chloride derivatisation. Food Chem 2019; 274:110-117. [DOI: 10.1016/j.foodchem.2018.08.116] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2018] [Accepted: 08/24/2018] [Indexed: 11/22/2022]
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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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5
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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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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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Tašev K, Ivanova-Petropulos V, Stefova M. Ultra-Performance Liquid Chromatography-Triple Quadruple Mass Spectrometry (UPLC-TQ/MS) for Evaluation of Biogenic Amines in Wine. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-0936-9] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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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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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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12
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Manetta AC, Di Giuseppe L, Tofalo R, Martuscelli M, Schirone M, Giammarco M, Suzzi G. Evaluation of biogenic amines in wine: Determination by an improved HPLC-PDA method. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.11.009] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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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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Henao-Escobar W, del Torno-de Román L, Domínguez-Renedo O, Alonso-Lomillo M, Arcos-Martínez M. Dual enzymatic biosensor for simultaneous amperometric determination of histamine and putrescine. Food Chem 2016. [DOI: 10.1016/j.foodchem.2015.06.035] [Citation(s) in RCA: 58] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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15
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Lee S, Yoo M, Shin D. The identification and quantification of biogenic amines in Korean turbid rice wine, Makgeolli by HPLC with mass spectrometry detection. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.01.016] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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16
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An easy-to-use excimer fluorescence derivatization reagent, 2-chloro-4-methoxy-6-(4-(pyren-4-yl)butoxy)-1,3,5-triazine, for use in the highly sensitive and selective liquid chromatography analysis of histamine in Japanese soy sauces. Anal Chim Acta 2015; 880:145-51. [DOI: 10.1016/j.aca.2015.04.059] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2015] [Revised: 04/25/2015] [Accepted: 04/30/2015] [Indexed: 12/20/2022]
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Callejón S, Sendra R, Ferrer S, Pardo I. Ability of Kocuria varians LTH 1540 To Degrade Putrescine: Identification and Characterization of a Novel Amine Oxidase. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:4170-4178. [PMID: 25817823 DOI: 10.1021/jf5026967] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
This work describes the identification and characterization of an amine oxidase from Kocuria varians LTH 1540 (syn. Micrococcus varians) primarily acting on putrescine. Data from MALDI-TOF MS/MS and the identification of Δ(1)-pyrroline as degradation product from putrescine indicate that the enzyme is a flavin-dependent putrescine oxidase (PuO). Properties of partially purified enzyme have been determined. The enzyme oxidizes diamines, putrescine and cadaverine, and, to a lesser extent, polyamines, such as spermidine, but not monoamines. The kinetic constants (Km and Vmax) for the two major substrates were 94 ± 10 μM and 2.3 ± 0.1 μmol/min·mg for putrescine and 75 ± 5 μM and 0.15 ± 0.02 μmol/min·mg for cadaverine. Optimal temperature and pH were 45 °C and 8.5, respectively. Enzyme was stable until 50 °C. K. varians PuO is sensitive to human flavin-dependent amine oxidase inhibitors and carboxyl-modifying compounds. The new enzyme has been isolated from a bacterial starter used in the manufacture of fermented meat. One of the problems of fermented foods or beverages is the presence of toxic biogenic amines produced by bacteria. The importance of this works lies in the description of a new enzyme able to degrade two of the most abundant biogenic amines (putrescine and cadaverine), the use of which could be envisaged to diminish biogenic amines content in foods in the future.
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Affiliation(s)
- Sara Callejón
- †ENOLAB - Estructura de Recerca Interdisciplinar (ERI) BioTecMed and ‡Departament de Bioquı́mica i Biologia Molecular, Universitat de València, Dr. Moliner 50, E-46100 Burjassot, Valencia, Spain
| | - Ramón Sendra
- †ENOLAB - Estructura de Recerca Interdisciplinar (ERI) BioTecMed and ‡Departament de Bioquı́mica i Biologia Molecular, Universitat de València, Dr. Moliner 50, E-46100 Burjassot, Valencia, Spain
| | - Sergi Ferrer
- †ENOLAB - Estructura de Recerca Interdisciplinar (ERI) BioTecMed and ‡Departament de Bioquı́mica i Biologia Molecular, Universitat de València, Dr. Moliner 50, E-46100 Burjassot, Valencia, Spain
| | - Isabel Pardo
- †ENOLAB - Estructura de Recerca Interdisciplinar (ERI) BioTecMed and ‡Departament de Bioquı́mica i Biologia Molecular, Universitat de València, Dr. Moliner 50, E-46100 Burjassot, Valencia, Spain
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Piasta AM, Jastrzębska A, Krzemiński MP, Muzioł TM, Szłyk E. New procedure of selected biogenic amines determination in wine samples by HPLC. Anal Chim Acta 2014; 834:58-66. [DOI: 10.1016/j.aca.2014.05.028] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2014] [Revised: 05/13/2014] [Accepted: 05/17/2014] [Indexed: 11/28/2022]
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Wang YQ, Ye DQ, Zhu BQ, Wu GF, Duan CQ. Rapid HPLC analysis of amino acids and biogenic amines in wines during fermentation and evaluation of matrix effect. Food Chem 2014; 163:6-15. [PMID: 24912689 DOI: 10.1016/j.foodchem.2014.04.064] [Citation(s) in RCA: 86] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2013] [Revised: 03/24/2014] [Accepted: 04/13/2014] [Indexed: 11/24/2022]
Abstract
A rapid HPLC method has been developed for the simultaneous determination of 23 amino acids, 10 biogenic amines and the ammonium ion in wine. Samples were pre-column derivatised with diethyl ethoxymethylenemalonate and separated using reversed-phase HPLC within 30 min. The matrix effect was evaluated when measuring samples taken from different stages of fermentation. Most compounds showed no obvious matrix effect, whereas proline, ethanolamine and spermine had remarkably different responses to variable concentrations of sugar. High concentrations of sugar affected the pH of the derivatisation reaction system; proline, ethanolamine and spermine derivatives were sensitive to this effect. Matrix-matched calibration was used for the quantification of these compounds. Validation of the method showed that it was accurate, reproducible and efficient for the simultaneous determination of amino acids and biogenic amines in wines during fermentation. As a specific application of the method, red wine samples taken from different stages of fermentation were analysed.
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Affiliation(s)
- Ya-Qin Wang
- Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Dong-Qing Ye
- Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Bao-Qing Zhu
- Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Guang-Feng Wu
- Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Chang-Qing Duan
- Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
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A survey of biogenic amines in vinegars. Food Chem 2013; 141:2713-9. [DOI: 10.1016/j.foodchem.2013.05.087] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2012] [Revised: 01/31/2013] [Accepted: 05/16/2013] [Indexed: 11/19/2022]
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21
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Biogenic Amine Contents in Non-alcoholic Beers: Screening and Optimization of Derivatization. FOOD ANAL METHOD 2013. [DOI: 10.1007/s12161-013-9746-x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Novel one-step headspace dynamic in-syringe liquid phase derivatization-extraction technique for the determination of aqueous aliphatic amines by liquid chromatography with fluorescence detection. J Chromatogr A 2013; 1296:104-10. [PMID: 23591526 DOI: 10.1016/j.chroma.2013.03.053] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2013] [Revised: 03/17/2013] [Accepted: 03/18/2013] [Indexed: 11/20/2022]
Abstract
A novel one-step headspace (HS) dynamic in-syringe (DIS) based liquid-phase derivatization-extraction (LPDE) technique has been developed for the selective determination of two short-chain aliphatic amines (SCAAs) in aqueous samples using high performance liquid chromatography (HPLC) with fluorescence detection (FLD). Methylamine (MA) and dimethylamine (DMA) were selected as model compounds of SCAAs. In this method, a micro-syringe pre-filled with derivatizing reagent solution (9-fluorenylmethyl chloroformate) in the barrel was applied to achieve the simultaneous derivatization and extraction of two methylamines evolved from alkalized aqueous samples through the automated reciprocated movements of syringe plunger. After the derivatization-extraction process, the derivatized phase was directly injected into HPLC-FLD for analysis. Parameters influencing the evolution of methylamines and the HS-DIS-LPDE efficiency, including sample pH and temperature, sampling time, as well as the composition of derivatization reagent, reaction temperature, and frequency of reciprocated plunger movements, were thoroughly examined and optimized. Under optimal conditions, detections were linear in the range of 25-500μgL(-1) for MA and DMA with correlation coefficients all above 0.995. The limits of detection (based on S/N=3) were 5 and 19ngmL(-1) for MA and DMA, respectively. The applicability of the developed method was demonstrated for the determination of MA and DMA in real water samples without any prior cleanup of the sample. The present method provides a simple, selective, automated, low cost and eco-friendly procedure to determine aliphatic amines in aqueous samples.
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Fiechter G, Sivec G, Mayer HK. Application of UHPLC for the simultaneous analysis of free amino acids and biogenic amines in ripened acid-curd cheeses. J Chromatogr B Analyt Technol Biomed Life Sci 2013; 927:191-200. [DOI: 10.1016/j.jchromb.2012.12.006] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2012] [Revised: 12/07/2012] [Accepted: 12/08/2012] [Indexed: 10/27/2022]
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Application of UHPLC for the determination of free amino acids in different cheese varieties. Anal Bioanal Chem 2013; 405:8053-61. [PMID: 23615938 DOI: 10.1007/s00216-013-6974-2] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2013] [Revised: 03/28/2013] [Accepted: 04/04/2013] [Indexed: 01/28/2023]
Abstract
A rapid ultra-high performance liquid chromatography (UHPLC) protocol for the determination of amino acids as their respective 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate (AQC) derivatives was successfully applied for assessing free amino acid levels in commercial cheese samples representing typical product groups (ripening protocols) in cheesemaking. Based on the Waters AccQ.Tag™ method as a high performance liquid chromatography (HPLC) amino acid solution designed for hydrolyzate analyses, method adaptation onto UHPLC was performed, and detection of AQC derivatives was changed from former fluorescence (λ(Ex) 250 nm/λ(Em) 395 nm) to UV (254 nm). Compared to the original HPLC method, UHPLC proved to be superior by facilitating excellent separations of 18 amino acids within 12 min only, thus demonstrating significantly shortened runtimes (>35 min for HPLC) while retaining the original separation chemistry and amino acid elution pattern. Free amino acid levels of the analyzed cheese samples showed a high extent of variability depending on the cheese type, with highest total amounts found for original Italian extra-hard cheeses (up to 9,000 mg/100 g) and lowest for surface mold- or bacterial smear-ripened soft cheeses (200-600 mg/100 g). Despite the intrinsic variability in both total and specific concentrations, the established UHPLC method enabled reliable and interference-free amino acid profiling throughout all cheese types, thus demonstrating a valuable tool to generate high quality data for the characterization of cheese ripening.
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Identification of a novel enzymatic activity from lactic acid bacteria able to degrade biogenic amines in wine. Appl Microbiol Biotechnol 2013; 98:185-98. [DOI: 10.1007/s00253-013-4829-6] [Citation(s) in RCA: 71] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2012] [Revised: 02/18/2013] [Accepted: 03/02/2013] [Indexed: 11/26/2022]
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Bonnin-Jusserand M, Grandvalet C, Rieu A, Weidmann S, Alexandre H. Tyrosine-containing peptides are precursors of tyramine produced by Lactobacillus plantarum strain IR BL0076 isolated from wine. BMC Microbiol 2012; 12:199. [PMID: 22963406 PMCID: PMC3492074 DOI: 10.1186/1471-2180-12-199] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2012] [Accepted: 08/31/2012] [Indexed: 02/16/2023] Open
Abstract
BACKGROUND Biogenic amines are molecules with allergenic properties. They are found in fermented products and are synthesized by lactic acid bacteria through the decarboxylation of amino acids present in the food matrix. The concentration of biogenic amines in fermented foodstuffs is influenced by many environmental factors, and in particular, biogenic amine accumulation depends on the quantity of available precursors. Enological practices which lead to an enrichment in nitrogen compounds therefore favor biogenic amine production in wine. Free amino acids are the only known precursors for the synthesis of biogenic amines, and no direct link has previously been demonstrated between the use of peptides by lactic acid bacteria and biogenic amine synthesis. RESULTS Here we demonstrate for the first time that a Lactobacillus plantarum strain isolated from a red wine can produce the biogenic amine tyramine from peptides containing tyrosine. In our conditions, most of the tyramine was produced during the late exponential growth phase, coinciding with the expression of the tyrDC and tyrP genes. The DNA sequences of tyrDC and tyrP in this strain share 98% identity with those in Lactobacillus brevis consistent with horizontal gene transfer from L. brevis to L. plantarum. CONCLUSION Peptides amino acids are precursors of biogenic amines for Lactobacillus plantarum strain IR BL0076.
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Affiliation(s)
- Maryse Bonnin-Jusserand
- AgrosupDijon, Valmis UMR PAM, Université de Bourgogne, Institut Universitaire de la Vigne et du Vin Jules Guyot, rue Claude Ladrey, BP 2787721078, Dijon Cedex, France
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Nagashima Y, Kako K, Kim JD, Fukamizu A. Enhanced histamine production through the induction of histidine decarboxylase expression by phorbol ester in Jurkat cells. Mol Med Rep 2012; 6:944-8. [PMID: 22940786 PMCID: PMC3493046 DOI: 10.3892/mmr.2012.1049] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2012] [Accepted: 07/07/2012] [Indexed: 11/16/2022] Open
Abstract
Histamine (HA), a mediator of inflammation, type I allergic responses and neurotransmission, is synthesized from L-histidine, the reaction of which is catalyzed by histidine decarboxylase (HDC). HDC has been reported to be induced by various stimuli, not only in mast cells and basophils, but also in T lymphocytes and macrophages. Although its mRNA has been shown to be increased in Jurkat cells when treated with phorbol 12-myristate 13-acetate (TPA), little is known concerning the induced production of HA by HDC. The present study quantified the trace amounts of intracellular HA using ultra-high liquid chromatography in combination with the 6-aminoquinoline carbamate-derivatization technique. To test whether the cellular level of HA is elevated by the induction of HDC in Jurkat cells treated with TPA, the peak corresponding to authentic HA in the cell lysate was fractioned and its molecular weight determined by matrix-assisted laser desorption/ionization quadrupole ion trap time-of-flight mass spectrometry. The results of this study show that the HA level is increased by the induction of HDC expression by TPA in Jurkat cells. Therefore, this method is useful in elucidating the physiological significance of HA production.
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Affiliation(s)
- Yusuke Nagashima
- Graduate School of Life and Environmental Sciences, Faculty of Life and Environmental Sciences, Life Science Center of Tsukuba Advanced Research Alliance, University of Tsukuba, Tsukuba, Ibaraki 305-8577, Japan
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Yañez L, Saavedra J, Martínez C, Córdova A, Ganga M. Chemometric Analysis for the Detection of Biogenic Amines in Chilean Cabernet Sauvignon Wines: A Comparative Study between Organic and Nonorganic Production. J Food Sci 2012; 77:T143-50. [DOI: 10.1111/j.1750-3841.2012.02796.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Henríquez-Aedo K, Vega M, Prieto-Rodríguez S, Aranda M. Evaluation of biogenic amines content in chilean reserve varietal wines. Food Chem Toxicol 2012; 50:2742-50. [PMID: 22640936 DOI: 10.1016/j.fct.2012.05.034] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2011] [Revised: 05/15/2012] [Accepted: 05/17/2012] [Indexed: 10/28/2022]
Abstract
Biogenic amines play important roles in many physiological functions, but when they are ingested in high concentrations may produce severe adverse effects. The aim of this research was to evaluate the biogenic amine content in Chilean reserve varietal wines. A high performance liquid chromatography method was optimized and validated to quantify histamine, tyramine, spermine, spermidine, putrescine, cadaverine and phenylethylamine in Chilean wines. Derivatization and chromatographic conditions were optimized using a central composite design. Sixty reserve wines of the most important Chilean grape varieties were analyzed, i.e. Cabernet Sauvignon (n=11), Merlot (n=11), Carménère (n=11), Syrah (n=10) and Sauvignon Blanc (n=10), as well as organic wines (n=7). Biogenic amines content ranged from 2.19 to 65.09 mg L(-1), no significant difference (P>0.05) was observed between Cabernet Sauvignon, Merlot and Carménère but all showed statistically higher (P<0.05) concentrations than Sauvignon Blanc. Syrah wines showed no difference (P>0.05) with Cabernet Sauvignon, higher concentrations (P<0.05) than Sauvignon Blanc and lower than Merlot and Carménère. Regarding biogenic amines profile, putrescine showed the highest concentration in all grape varieties.
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Affiliation(s)
- Karem Henríquez-Aedo
- Laboratory of Advanced Research on Foods and Drugs, Department of Food Science and Technology, Faculty of Pharmacy, University of Concepcion, Concepcion, Chile
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Peña-Gallego A, Hernández-Orte P, Cacho J, Ferreira V. High-Performance Liquid Chromatography Analysis of Amines in Must and Wine: A Review. FOOD REVIEWS INTERNATIONAL 2012. [DOI: 10.1080/87559129.2011.594973] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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31
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Characterization and application of a diamine oxidase from Lathyrus sativus as component of an electrochemical biosensor for the determination of biogenic amines in wine and beer. Anal Bioanal Chem 2011; 401:707-16. [DOI: 10.1007/s00216-011-5131-z] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2011] [Revised: 05/13/2011] [Accepted: 05/19/2011] [Indexed: 10/18/2022]
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32
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Hernández-Cassou S, Saurina J. Derivatization strategies for the determination of biogenic amines in wines by chromatographic and electrophoretic techniques. J Chromatogr B Analyt Technol Biomed Life Sci 2011; 879:1270-81. [DOI: 10.1016/j.jchromb.2010.11.020] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2010] [Revised: 11/09/2010] [Accepted: 11/23/2010] [Indexed: 12/22/2022]
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Konakovsky V, Focke M, Hoffmann-Sommergruber K, Schmid R, Scheiner O, Moser P, Jarisch R, Hemmer W. Levels of histamine and other biogenic amines in high-quality red wines. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2011; 28:408-16. [DOI: 10.1080/19440049.2010.551421] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Lee S, Eom HS, Yoo M, Cho Y, Shin D. Determination of biogenic amines in Cheonggukjang using ultra high pressure liquid chromatography coupled with mass spectrometry. Food Sci Biotechnol 2011. [DOI: 10.1007/s10068-011-0017-6] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
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Polo L, Ferrer S, Peña-Gallego A, Hernández-Orte P, Pardo I. Biogenic amine synthesis in high quality Tempranillo wines. Relationship with lactic acid bacteria and vinification conditions. ANN MICROBIOL 2010. [DOI: 10.1007/s13213-010-0108-2] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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37
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Dopico-García M, López-Vilariño J, Fernández-Martínez G, González-Rodríguez M. Liquid chromatography method to determine polyamines in thermosetting polymers. Anal Chim Acta 2010; 667:123-9. [DOI: 10.1016/j.aca.2010.04.009] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2010] [Revised: 03/29/2010] [Accepted: 04/04/2010] [Indexed: 10/19/2022]
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38
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Determination of biogenic amines by capillary electrophoresis using a chameleon type of fluorescent stain. Mikrochim Acta 2009. [DOI: 10.1007/s00604-009-0247-y] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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39
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Biogenic amine determination in wines using solid-phase extraction: A comparative study. J Chromatogr A 2009; 1216:3398-401. [DOI: 10.1016/j.chroma.2009.01.106] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2008] [Revised: 01/22/2009] [Accepted: 01/29/2009] [Indexed: 11/24/2022]
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40
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Tang T, Shi T, Qian K, Li P, Li J, Cao Y. Determination of biogenic amines in beer with pre-column derivatization by high performance liquid chromatography. J Chromatogr B Analyt Technol Biomed Life Sci 2009; 877:507-12. [DOI: 10.1016/j.jchromb.2008.12.064] [Citation(s) in RCA: 71] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2008] [Revised: 12/18/2008] [Accepted: 12/24/2008] [Indexed: 11/16/2022]
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41
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Del Prete V, Costantini A, Cecchini F, Morassut M, Garcia-Moruno E. Occurrence of biogenic amines in wine: The role of grapes. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.05.102] [Citation(s) in RCA: 59] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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42
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Zhang N, Wang H, Guo XF, Zhang HS. Determination of primary biogenic amines in various food products using isocratic HPLC with 3-(4-chlorobenzoyl)-quinoline-2-carboxaldehyde as a new precolumn fluorogenic reagent. J Sep Sci 2008; 31:2804-12. [DOI: 10.1002/jssc.200800247] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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43
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Jayarajah CN, Skelley AM, Fortner AD, Mathies RA. Analysis of Neuroactive Amines in Fermented Beverages Using a Portable Microchip Capillary Electrophoresis System. Anal Chem 2007; 79:8162-9. [PMID: 17892274 DOI: 10.1021/ac071306s] [Citation(s) in RCA: 49] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
A portable microfabricated capillary electrophoresis (CE) instrument is used for the determination of neurologically active biogenic amines, especially tyramine and histamine, in fermented beverages. The target molecules are labeled on their primary amino groups with fluorescamine in a 10-min reaction, and the samples analyzed directly, producing a detailed electropherogram in only 120 s on a microfabricated glass CE device containing 21.4-cm-long separation channels. Tyramine was found mainly in red wines at <1-3.4 mg/L, while the histamine content of these samples ranged from 1.8 to 19 mg/L. The highest levels of histamine (20-40 mg/L) were found in sake. The analysis of samples drawn from grape crush through malolactic fermentation in four varieties of zinfandel red wines revealed that histamine and tyramine are produced during yeast and malolactic fermentation, respectively. Following malolactic fermentation, the histamine content in these samples ranged from 3.3 to 30 mg/L, and the tyramine content ranged from 1.0 to 3.0 mg/L. This highly sensitive and rapid lab-on-a-chip analysis method establishes the feasibility of monitoring neurologically active amine content and potentially other chemically and allergenically important molecules in our food supply.
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