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Moreira L, Milheiro J, Filipe-Ribeiro L, Cosme F, Nunes FM. Exploring factors influencing the levels of biogenic amines in wine and microbiological strategies for controlling their occurrence in winemaking. Food Res Int 2024; 190:114558. [PMID: 38945562 DOI: 10.1016/j.foodres.2024.114558] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2024] [Revised: 05/22/2024] [Accepted: 05/26/2024] [Indexed: 07/02/2024]
Abstract
Fermented beverages, including wine, can accumulate high concentrations of biogenic amines (BAs), which can pose potential health risks. BAs are produced by various yeasts and lactic acid bacteria (LAB) during winemaking. LAB are the main contributors to the formation of histamine and tyramine, the most toxic and food safety relevant biogenic amines. Numerous factors, ranging from agricultural and oenological practices to sanitation conditions, can contribute to the formation of BAs in wines. Moreover, organic and biodynamic wines impose limitations on the use of common food additives employed to control the proliferation of native and spoilage microorganisms during vinification and storage. To mitigate histamine production, commercial starter cultures incapable of synthesising histamine have been effectively utilised to reduce wine histamine content. Alternative fermentative microorganisms are currently under investigation to enhance the safety, quality, and typicity of wines, including indigenous LAB, non-Saccharomyces yeasts, and BAs degrading strains. Furthermore, exploration of extracts from BAs-degrading microorganisms and their purified enzymes has been undertaken to reduce BAs levels in wines. This review highlights microbial contributors to BAs in wines, factors affecting their growth and BA production, and alternative microorganisms that can degrade or avoid BAs. The aim is to lessen reliance on additives, providing consumers with safer wine choices.
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Affiliation(s)
- Luís Moreira
- Chemistry Research Centre - Vila Real (CQ-VR), Food and Wine Chemistry Lab, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, 5000-801 Vila Real, Portugal
| | - Juliana Milheiro
- Chemistry Research Centre - Vila Real (CQ-VR), Food and Wine Chemistry Lab, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, 5000-801 Vila Real, Portugal
| | - Luís Filipe-Ribeiro
- Chemistry Research Centre - Vila Real (CQ-VR), Food and Wine Chemistry Lab, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, 5000-801 Vila Real, Portugal
| | - Fernanda Cosme
- Chemistry Research Centre - Vila Real (CQ-VR), Food and Wine Chemistry Lab, Biology and Environment Department, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, 5000-801 Vila Real, Portugal
| | - Fernando M Nunes
- Chemistry Research Centre - Vila Real (CQ-VR), Food and Wine Chemistry Lab, Chemistry Department, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, 5000-801 Vila Real, Portugal.
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Gutiérrez-Escobar R, Aliaño-González MJ, Cantos-Villar E. Variety and year: Two key factors on amino acids and biogenic amines content in grapes. Food Res Int 2024; 175:113721. [PMID: 38128986 DOI: 10.1016/j.foodres.2023.113721] [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: 09/14/2023] [Revised: 11/06/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
Amino acids have proved to play a key role in the development of volatile compounds present in wine with determining repercussions on the final wine bouquets. Biogenic amines originate from the chemical transformations of amino acids found in various foods, a phenomenon that has given rise to several health-related concerns among consumers. In the present research, the evaluation of two of the most influential factors: variety (genetic) and year (climatic conditions) on these compounds in grapes has been performed. Eight Vitis vinifera varieties have been collected during three years and the content of nineteen amino acids, two biogenic amines, and the ammonium ion has been quantified using the HPLC-PDA technique. The genetic factor has proved to be an influential variable (p-value < 0.05) with mean values of amino acids ranging from 896.89 to 1713.79 mg/L and of biogenic amines ranging from 10.61 to 22.28 mg/L. The climatic conditions have shown to be an influential factor as well (p-value < 0.05), being the low temperatures and rainfall and the high solar radiation favour the development of the amino acid and avoid biogenic amines accumulation in grapes.
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Affiliation(s)
- Rocío Gutiérrez-Escobar
- IFAPA Rancho de la Merced, Consejería de Agricultura, Pesca, Agua y Desarrollo Rural, Junta de Andalucía, Cañada de la Loba, 11471 Jerez de la Frontera, Cádiz, Spain.
| | - María José Aliaño-González
- IFAPA Rancho de la Merced, Consejería de Agricultura, Pesca, Agua y Desarrollo Rural, Junta de Andalucía, Cañada de la Loba, 11471 Jerez de la Frontera, Cádiz, Spain; Department of Analytical Chemistry, Faculty of Sciences, Agrifood Campus of International Excellence (ceiA3), IVAGRO, University of Cadiz, Puerto Real, Cadiz 11510, Spain.
| | - Emma Cantos-Villar
- IFAPA Rancho de la Merced, Consejería de Agricultura, Pesca, Agua y Desarrollo Rural, Junta de Andalucía, Cañada de la Loba, 11471 Jerez de la Frontera, Cádiz, Spain.
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3
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Incesu M, Karakus S, Seyed Hajizadeh H, Ates F, Turan M, Skalicky M, Kaya O. Changes in Biogenic Amines of Two Table Grapes (cv. Bronx Seedless and Italia) during Berry Development and Ripening. PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11212845. [PMID: 36365298 PMCID: PMC9658885 DOI: 10.3390/plants11212845] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Revised: 10/18/2022] [Accepted: 10/21/2022] [Indexed: 05/13/2023]
Abstract
Bronx Seedless and Italia (Vitis vinifera L.) are a variety preferred by consumers owing to their exciting flavour and widely cultivated in Aegean Region in Turkey. The aim was to identify the biogenic amines of these table grapes during berry ripeness. The biogenic amines were analyzed by HPLC in six different berry phenological stages. Italia grapes presented lower biogenic amine content than Bronx Seedless table grapes. The concentration of most of the biogenic amines analyzed linearly raised from the beginning of berry touch to when berries ripen for harvest stages. The most common biogenic amines in grape varieties were putrescine, followed by histamine, agmatine, and tyramine. There was also a positive correlation between all biogenic amines of the two grape varieties. The weakest correlation was found between spermine and cadaverine, whereas the strongest correlation was found among dopamine, trimethylamine, norepinephrine, tyramine, and histamine amines. The present study is the first report of a synthesis study regarding the effect of B.A.s on quality characteristics throughout berry ripeness in grape varieties containing foxy and muscat tastes. The concentration and composition of biogenic amines identified for both varieties might provide helpful information regarding human health and the vintage.
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Affiliation(s)
- Melek Incesu
- Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum 25100, Turkey
| | - Sinem Karakus
- Çölemerik Vocational School, Hakkari University, Hakkari 30000, Turkey
- Department of Biology, Faculty of Science and Art, Erzincan Binali Yıldırım University, Erzincan 24002, Turkey
| | - Hanifeh Seyed Hajizadeh
- Department of Horticulture, Faculty of Agriculture, University of Maragheh, Maragheh 55136-553, Iran
| | - Fadime Ates
- Manisa Viticulture Research Institute, Republic of Turkey Ministry of Agriculture and Forestry, Manisa 45125, Turkey
| | - Metin Turan
- Department of Genetics and Bioengineering, Faculty of Engineering, Yeditepe University, Istanbul 34755, Turkey
| | - Milan Skalicky
- Department of Botany and Plant Physiology, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamycka 129, 16500 Prague, Czech Republic
- Correspondence: (M.S.); (O.K.); Tel.: +90-553-4701308 (O.K.)
| | - Ozkan Kaya
- Erzincan Horticultural Research Institute, Republic of Turkey Ministry of Agriculture and Forestry, Erzincan 24060, Turkey
- Correspondence: (M.S.); (O.K.); Tel.: +90-553-4701308 (O.K.)
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4
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Stój A, Płotka-Wasylka J, Simeonov V, Kapłan M. The content of biogenic amines in Rondo and Zweigelt wines and correlations between selected wine parameters. Food Chem 2022; 371:131172. [PMID: 34563969 DOI: 10.1016/j.foodchem.2021.131172] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2021] [Revised: 08/24/2021] [Accepted: 09/15/2021] [Indexed: 12/28/2022]
Abstract
The purpose of this study was to evaluate the content of biogenic amines (BAs) in wines using dispersive liquid-liquid microextraction-gas chromatography-mass spectrometry (DLLME-GC-MS). An additional objective was to assess the correlations between selected parameters characterizing the samples such as the content of BAs, sugars, and organic acids, pH, and total acidity. Wines produced from the same grape variety in which alcoholic fermentation (AF) was carried out by different yeast strains and in which malolactic fermentation (MLF) was spontaneous, differed in the content of biogenic amines. The concentrations of putrescine, cadaverine and tryptamine were higher in the Rondo wines (237-405, 34.04-61.11, <LOD-12.456 µg/L, respectively) and Zweigelt wines (416-489, 72.67-88.43, <LOD-13.083 µg/L, respectively) subjected to spontaneous MLF than in the wines subjected to induced MLF. Chemometric analysis allowed us to determine correlations between selected wine parameters. The wine samples are well separated into two patterns depending on the grape variety. Despite the fact that information on BAs is not included in databases of wine composition, information on their concentration as well as knowledge of existing correlations between BAs and other wine parameters is crucial and may be useful for the food industry, health professionals and consumers.
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Affiliation(s)
- Anna Stój
- Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences, Skromna 8, 20-704 Lublin, Poland
| | - Justyna Płotka-Wasylka
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, Gdańsk, Poland.
| | - Vasil Simeonov
- Faculty of Chemistry and Pharmacy, University of Sofia, Sofia 1126, Bulgaria
| | - Magdalena Kapłan
- Institute of Horticulture Production, University of Life Sciences, 28 Głęboka Street, 20-612 Lublin, Poland
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Determination of biogenic amines formation by autochthonous lactic acid bacteria from ‘Refošk’ grapes using different analytical methods. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112908] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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6
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Diez-Ozaeta I, Lavilla M, Amárita F. Wine aroma profile modification by Oenococcus oeni strains from Rioja Alavesa region: selection of potential malolactic starters. Int J Food Microbiol 2021; 356:109324. [PMID: 34474175 DOI: 10.1016/j.ijfoodmicro.2021.109324] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Revised: 06/29/2021] [Accepted: 06/30/2021] [Indexed: 10/20/2022]
Abstract
Previously six selected Oenococcus oeni strains (P2A, P3A, P3G, P5A, P5C and P7B) have been submitted to further characterization in order to clarify their potential as malolactic starters. Laboratory scale vinifications gave an insight of the most vigorous strains: both P2A and P3A strains were able to conclude malolactic fermentation (MLF) in less than 15 days. The remaining strains showed good viability and were able to successfully finish MLF in the established analysis time, except for the strain P5A, which viability was totally lost after inoculation. Also spontaneous fermentation was not initiated. None of the strains was biogenic amine producer; however, P5C strain significantly increased the concentration of volatile phenol-precursor hydroxycinnamic acids after MLF. Regarding the evolution of wine aromatic compounds, main changes were detected for both ethyl and acetate esters after MLF; however, key aromatic compounds including alcohols, terpenes or acids were also found to significantly increase. Principal component analysis classified the strains in two distinct groups, each one correlated with different key volatile compounds. P2A, P3A, P3G and P5C strains were mainly linked to esters, while P7B and the commercial strain Viniflora OENOS showed higher score for diverse compounds as hexanoic acid, β-damascenone, linalool or 2-phenylethanol. These results confirmed the specific impact of each strain on wine aroma profile, which could lead to the production of wines with individual characteristics, in which the reliability and safety of MLF is also ensured.
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Affiliation(s)
- Iñaki Diez-Ozaeta
- AZTI, Food Research, Basque Research & Technology Alliance (BRTA), Astondo Bidea 609, 48160 Derio, Spain.
| | - María Lavilla
- AZTI, Food Research, Basque Research & Technology Alliance (BRTA), Astondo Bidea 609, 48160 Derio, Spain.
| | - Félix Amárita
- AZTI, Food Research, Basque Research & Technology Alliance (BRTA), Astondo Bidea 609, 48160 Derio, Spain.
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7
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Wang B, Tan F, Chu R, Li G, Li L, Yang T, Zhang M. The effect of non-Saccharomyces yeasts on biogenic amines in wine. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.09.008] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Natural Contaminants in Wines: Determination of Biogenic Amines by Chromatographic Techniques. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph181910159. [PMID: 34639461 PMCID: PMC8508579 DOI: 10.3390/ijerph181910159] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Revised: 09/16/2021] [Accepted: 09/24/2021] [Indexed: 11/16/2022]
Abstract
Biogenic amines (BAs) are natural contaminants of wine that originate from decarboxylase microorganisms involved in fermentation processes. The primary relevance of biogenic amines in food could have both toxic effects on consumers’ health (i.e., allergic reactions, nausea, tremors, etc.), if present at high concentrations, and concurrently it can be considered as a remarkable indicator of quality and/or freshness. Therefore, the presence of nine biogenic amines [Tryptamine (TRP), ß-phenylethylamine (ß-PEA), putrescine (PUT), cadaverine (CAD), histamine (HIS), serotonin (SER), tyramine (TYR), spermidine (SPD), and spermine (SPM)] was investigated in red and white wine samples, which differed in the winemaking processes. The qualitative-quantitative determination of BAs was carried out by chromatographic methods (HPLC-UV/Vis and LC-ESI-MS). The analysis showed that both winemaking processes had all the nine BAs considered in the study at different amounts. Data showed that red wines had a higher concentration of PUT (10.52 mg L−1), TYR (7.57 mg L−1), and HIS (6.5 mg L−1), the BAs most involved in food poisoning, compared to white wines, probably related to the different type of fermentation (alcoholic and malolactic).
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9
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10
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Virdis C, Sumby K, Bartowsky E, Jiranek V. Lactic Acid Bacteria in Wine: Technological Advances and Evaluation of Their Functional Role. Front Microbiol 2021; 11:612118. [PMID: 33519768 PMCID: PMC7843464 DOI: 10.3389/fmicb.2020.612118] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Accepted: 11/23/2020] [Indexed: 12/21/2022] Open
Abstract
Currently, the main role of Lactic Acid Bacteria (LAB) in wine is to conduct the malolactic fermentation (MLF). This process can increase wine aroma and mouthfeel, improve microbial stability and reduce the acidity of wine. A growing number of studies support the appreciation that LAB can also significantly, positively and negatively, contribute to the sensorial profile of wine through many different enzymatic pathways. This is achieved either through the synthesis of compounds such as diacetyl and esters or by liberating bound aroma compounds such as glycoside-bound primary aromas and volatile thiols which are odorless in their bound form. LAB can also liberate hydroxycinnamic acids from their tartaric esters and have the potential to break down anthocyanin glucosides, thus impacting wine color. LAB can also produce enzymes with the potential to help in the winemaking process and contribute to stabilizing the final product. For example, LAB exhibit peptidolytic and proteolytic activity that could break down the proteins causing wine haze, potentially reducing the need for bentonite addition. Other potential contributions include pectinolytic activity, which could aid juice clarification and the ability to break down acetaldehyde, even when bound to SO2, reducing the need for SO2 additions during winemaking. Considering all these findings, this review summarizes the novel enzymatic activities of LAB that positively or negatively affect the quality of wine. Inoculation strategies, LAB improvement strategies, their potential to be used as targeted additions, and technological advances involving their use in wine are highlighted along with suggestions for future research.
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Affiliation(s)
- Carla Virdis
- Department of Wine Science, University of Adelaide, Urrbrae, SA, Australia
| | - Krista Sumby
- Department of Wine Science, University of Adelaide, Urrbrae, SA, Australia
- Australian Research Council Training Centre for Innovative Wine Production, Urrbrae, SA, Australia
| | - Eveline Bartowsky
- Australian Research Council Training Centre for Innovative Wine Production, Urrbrae, SA, Australia
- Lallemand Australia, Edwardstown, SA, Australia
| | - Vladimir Jiranek
- Department of Wine Science, University of Adelaide, Urrbrae, SA, Australia
- Australian Research Council Training Centre for Innovative Wine Production, Urrbrae, SA, Australia
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11
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Gomez HAG, Marques MOM, Borges CV, Minatel IO, Monteiro GC, Ritschel PS, Zanus MC, Diamante MS, Kluge RA, Lima GPP. Biogenic Amines and the Antioxidant Capacity of Juice and Wine from Brazilian Hybrid Grapevines. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2020; 75:258-264. [PMID: 32222905 DOI: 10.1007/s11130-020-00811-5] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Some biogenic amines (BAs) are used as quality markers in grape-derived products. The prolife of 9 BAs was determined in juices and wines elaborated from hybrid grapes. Low levels of histamine, tyramine and cadaverine were found. Juices elaborated from 'BRS Rúbea' showed the highest tyramine levels (1.56 mg/L), while no histamine was found in wines elaborated from 'Seleção 34' and its higher content was detected in 'BRS Carmem' (3.55 mg/L). Juices elaborated from 'BRS Violeta' showed elevated content (472.88 mg/L) of total phenolic compounds (TPC) and mono-hydrated serotonin (6.20 mg/L), and wines elaborated from 'Violeta' presented a high serotonin mono-hydrate content (23.63 mg/L) and high antioxidant activity with FRAP test (77.24 mmol FeSO4/L). Juices elaborated from hybrid grapes 'BRS Violeta' and wines from 'BRS Violeta', 'Seleção 34' and 'Seleção 13' had high levels of bioactive compounds, emphasizing the great potential of these cultivars for winemaking.
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Affiliation(s)
- Hector Alonzo Gomez Gomez
- Department of Food Technology, Universidad Nacional de Agricultura, Barrio El Espino, Catacamas, Honduras
| | | | - Cristine Vanz Borges
- Department of Chemistry and Biochemistry, Institute of Bioscience, São Paulo State University, 18.618-000, Botucatu, São Paulo, Brazil
| | - Igor Otavio Minatel
- Department of Chemistry and Biochemistry, Institute of Bioscience, São Paulo State University, 18.618-000, Botucatu, São Paulo, Brazil
| | - Gean Charles Monteiro
- Department of Chemistry and Biochemistry, Institute of Bioscience, São Paulo State University, 18.618-000, Botucatu, São Paulo, Brazil
| | - Patricia Silva Ritschel
- Empresa Brasileira de Pesquisa Agropecuária, Embrapa Uva e Vinho, Bento Gonçalves, Rio Grande do Sul, 95700-000, Brazil
| | - Mauro Celso Zanus
- Empresa Brasileira de Pesquisa Agropecuária, Embrapa Uva e Vinho, Bento Gonçalves, Rio Grande do Sul, 95700-000, Brazil
| | - Marla Silvia Diamante
- Department of Chemistry and Biochemistry, Institute of Bioscience, São Paulo State University, 18.618-000, Botucatu, São Paulo, Brazil
| | - Ricardo Alfredo Kluge
- Department of Biological Science, Escola Superior de Agricultura 'Luiz de Queiroz', University of São Paulo, 13.418-900, Piracicaba, São Paulo, Brazil
| | - Giuseppina Pace Pereira Lima
- Department of Chemistry and Biochemistry, Institute of Bioscience, São Paulo State University, 18.618-000, Botucatu, São Paulo, Brazil.
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12
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Que Z, Ma T, Shang Y, Ge Q, Zhang Q, Xu P, Zhang J, Francoise U, Liu X, Sun X. Microorganisms: Producers of Melatonin in Fermented Foods and Beverages. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:4799-4811. [PMID: 32248679 DOI: 10.1021/acs.jafc.0c01082] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Melatonin has recently been detected in fermented beverages and foods, in which microorganism metabolism is highly important. The existing literature knowledge discusses the direction for future studies in this review. Evidence shows that many species of microorganisms could synthesize melatonin. However, the actual concentrations of melatonin in fermented foods and beverages range from picograms per milliliter to nanograms per milliliter. Different types of microorganisms, different raw materials, different culture environments, the presence or absence of precursors, high or low alcohol content, and different detection methods are all possible reasons for the huge difference of melatonin levels. Thus far, there have been relatively few studies on the melatonin synthesis pathway microorganisms. Thus, referring to the synthetic pathway of plants and animals, the putative melatonin biosynthesis pathway of microorganisms is presented. It will be significant to discuss whether all species of microorganisms have the capacity to synthesize melatonin and what the biological functions of melatonin are in microorganisms. Melatonin plays a lot of important roles in microorganisms, particularly in enhancing the tolerance of environment stress. Also, the loss of melatonin concentration in commercially available fermented foods and beverages is a ubiquitous trend, and how to solve this problem is a new field to be further explored.
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Affiliation(s)
- Zhiluo Que
- College of Enology, College of Food Science and Engineering, Heyang Viti-viniculture Station, Northwest A&F University, Yangling District, Xianyang, Shaanxi 712100, People's Republic of China
| | - Tingting Ma
- College of Enology, College of Food Science and Engineering, Heyang Viti-viniculture Station, Northwest A&F University, Yangling District, Xianyang, Shaanxi 712100, People's Republic of China
| | - Yi Shang
- College of Enology, College of Food Science and Engineering, Heyang Viti-viniculture Station, Northwest A&F University, Yangling District, Xianyang, Shaanxi 712100, People's Republic of China
| | - Qian Ge
- College of Enology, College of Food Science and Engineering, Heyang Viti-viniculture Station, Northwest A&F University, Yangling District, Xianyang, Shaanxi 712100, People's Republic of China
- Quality Standards and Testing Institute of Agricultural Technology, Yinchuan, Ningxia 750002, People's Republic of China
| | - Qianwen Zhang
- Department of Plant and Soil Sciences, Mississippi State University, Mississippi State, Mississippi 39762, United States
| | - Pingkang Xu
- College of Science, Department of Chemistry, Food Science and Technology Programme, National University of Singapore, Singapore 119077, Singapore
| | - Junxiang Zhang
- School of Wine, Ningxia University, Yinchuan, Ningxia 750021, People's Republic of China
| | - Uwamahoro Francoise
- College of Enology, College of Food Science and Engineering, Heyang Viti-viniculture Station, Northwest A&F University, Yangling District, Xianyang, Shaanxi 712100, People's Republic of China
| | - Xu Liu
- College of Enology, College of Food Science and Engineering, Heyang Viti-viniculture Station, Northwest A&F University, Yangling District, Xianyang, Shaanxi 712100, People's Republic of China
| | - Xiangyu Sun
- College of Enology, College of Food Science and Engineering, Heyang Viti-viniculture Station, Northwest A&F University, Yangling District, Xianyang, Shaanxi 712100, People's Republic of China
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13
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Characterization of natural Oenococcus oeni strains for Montepulciano d’Abruzzo organic wine production. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03466-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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14
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Ubeda C, Hornedo-Ortega R, Cerezo AB, Garcia-Parrilla MC, Troncoso AM. Chemical hazards in grapes and wine, climate change and challenges to face. Food Chem 2020; 314:126222. [PMID: 31981884 DOI: 10.1016/j.foodchem.2020.126222] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2019] [Revised: 01/10/2020] [Accepted: 01/13/2020] [Indexed: 12/17/2022]
Abstract
Climate change has an impact on the chemical risks associated to wine consumption related with grape development and microbial contamination. We can classify chemical hazards in wine into two groups: those present in grapes due to agricultural practices, environmental contamination or fungal growth and those coming from fermentation and the winemaking process. The first group includes mycotoxins, whilst the second encompasses ethyl carbamate, biogenic amines, sulfur dioxide and proteins used as technological ingredients such as fining material. Usually the effective control of chemical hazards is achieved by assuring that they either are minimized or absent in the final product since their removal is somewhat difficult and sometimes it may affect sensory properties, which is a major issue in wine. Interestingly, it is possible to give recommendations to avoid excess of these compounds, but more research is needed to face future challenges related to climate change and consumer demands.
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Affiliation(s)
- Cristina Ubeda
- Departamento de Nutricion y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/Profesor García Gonzalez 2, 41012 Sevilla, Spain
| | - Ruth Hornedo-Ortega
- MIB, Unité de Recherche Oenologie, EA 4577, USC 1366 INRA, ISVV, Université de Bordeaux, Villenave d Onron, France
| | - Ana B Cerezo
- Departamento de Nutricion y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/Profesor García Gonzalez 2, 41012 Sevilla, Spain
| | - M Carmen Garcia-Parrilla
- Departamento de Nutricion y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/Profesor García Gonzalez 2, 41012 Sevilla, Spain
| | - Ana M Troncoso
- Departamento de Nutricion y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/Profesor García Gonzalez 2, 41012 Sevilla, Spain.
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15
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Ecology of indigenous lactic acid bacteria from Rioja Alavesa red wines, focusing on biogenic amine production ability. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108544] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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16
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Han SY, Hao LL, Shi X, Niu JM, Zhang B. Development and Application of a New QuEChERS Method in UHPLC-QqQ-MS/MS to Detect Seven Biogenic Amines in Chinese Wines. Foods 2019; 8:foods8110552. [PMID: 31694278 PMCID: PMC6915522 DOI: 10.3390/foods8110552] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2019] [Revised: 10/30/2019] [Accepted: 10/31/2019] [Indexed: 11/18/2022] Open
Abstract
The aim of this study was to develop and validate an improved, simple, and sensitive method for the simultaneous determination of seven types (cadaverine, CAD; hexylamine, HEX; histamine, HIS; phenylethylamine, PEA; putrescine, PUT; tyramine, TYR) of biogenic amines (BAs) in wine matrices. For this reason, a modified QuEChERS combined with ultra-performance liquid chromatography coupled to a triple quadrupole mass spectrometry (UHPLC-QqQ-MS/MS) method was investigated. The optimization of UHPLC-QqQ-MS/MS separation and QuEChERS procedure was performed. Under optimum conditions, the excellent chromatographic performance of the whole separation was accomplished within 6.3 min analyzing time. Meanwhile, the recoveries ranged from 77.2% to 101.7%, while relative standard deviation (RSD) remained between 0.0% and 9.4%. The limit of detection (LOD, 0.50–1.00 µg/L) and the limit of quantification (LOQ, 1.65–3.30 µg/L) were lower than those permitted by legislation in food matrices, which demonstrated the high sensitivity and applicability of this efficient method. This validated method was also applied in a pilot study to analyze BAs in 81 wine samples from Hexi Corridor Region (Gansu Province, Northwest China), CAD, HEX, HIS, PEA, PUT, and TYR were detected to varying degrees in the samples. However, when compared with the existing standards, the BAs in all 81 wine samples did not exceed the prescribed limit value or toxic dose (2–40 mg/L). Moreover, a statistical approach was also conducted using Pearson correlation analysis, and to evaluate their concentrations in terms of wine parameters (storage time, grape variety, wine type, and basic physicochemical index). The results showed that, among the seven kinds of BAs, the concentration of HIS had a certain correlation with alcoholic degree and grape variety. In addition, the level of PEA had a certain correlation with the wine pH and wine storage time. It is worth noting that this seems to be the first report regarding the application of QuEChERS-UHPLC-QqQ-MS/MS in the analysis of BAs in wine in this region.
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Affiliation(s)
| | | | | | | | - Bo Zhang
- Correspondence: ; Tel.: +86-0931-7631-201
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Castaldo L, Narváez A, Izzo L, Graziani G, Gaspari A, Di Minno G, Ritieni A. Red Wine Consumption and Cardiovascular Health. Molecules 2019; 24:E3626. [PMID: 31597344 PMCID: PMC6804046 DOI: 10.3390/molecules24193626] [Citation(s) in RCA: 104] [Impact Index Per Article: 20.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2019] [Revised: 10/01/2019] [Accepted: 10/07/2019] [Indexed: 02/07/2023] Open
Abstract
Wine is a popular alcoholic beverage that has been consumed for hundreds of years. Benefits from moderate alcohol consumption have been widely supported by the scientific literature and, in this line, red wine intake has been related to a lesser risk for coronary heart disease (CHD). Experimental studies and meta-analyses have mainly attributed this outcome to the presence in red wine of a great variety of polyphenolic compounds such as resveratrol, catechin, epicatechin, quercetin, and anthocyanin. Resveratrol is considered the most effective wine compound with respect to the prevention of CHD because of its antioxidant properties. The mechanisms responsible for its putative cardioprotective effects would include changes in lipid profiles, reduction of insulin resistance, and decrease in oxidative stress of low-density lipoprotein cholesterol (LDL-C). The aim of this review is to summarize the accumulated evidence correlating moderate red wine consumption with prevention of CHD by focusing on the different mechanisms underlying this relationship. Furthermore, the chemistry of wine as well as chemical factors that influence the composition of the bioactive components of red wine are also discussed.
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Affiliation(s)
- Luigi Castaldo
- Department of Pharmacy, Faculty of Pharmacy, University of Naples “Federico II”, Via Domenico Montesano 49, 80131 Naples, Italy; (L.C.); (A.N.); (L.I.); (G.G.); (A.G.)
- Department of Clinical Medicine and Surgery, University of Naples “Federico II”, Via S. Pansini 5, 80131 Naples, Italy;
| | - Alfonso Narváez
- Department of Pharmacy, Faculty of Pharmacy, University of Naples “Federico II”, Via Domenico Montesano 49, 80131 Naples, Italy; (L.C.); (A.N.); (L.I.); (G.G.); (A.G.)
| | - Luana Izzo
- Department of Pharmacy, Faculty of Pharmacy, University of Naples “Federico II”, Via Domenico Montesano 49, 80131 Naples, Italy; (L.C.); (A.N.); (L.I.); (G.G.); (A.G.)
| | - Giulia Graziani
- Department of Pharmacy, Faculty of Pharmacy, University of Naples “Federico II”, Via Domenico Montesano 49, 80131 Naples, Italy; (L.C.); (A.N.); (L.I.); (G.G.); (A.G.)
| | - Anna Gaspari
- Department of Pharmacy, Faculty of Pharmacy, University of Naples “Federico II”, Via Domenico Montesano 49, 80131 Naples, Italy; (L.C.); (A.N.); (L.I.); (G.G.); (A.G.)
| | - Giovanni Di Minno
- Department of Clinical Medicine and Surgery, University of Naples “Federico II”, Via S. Pansini 5, 80131 Naples, Italy;
| | - Alberto Ritieni
- Department of Pharmacy, Faculty of Pharmacy, University of Naples “Federico II”, Via Domenico Montesano 49, 80131 Naples, Italy; (L.C.); (A.N.); (L.I.); (G.G.); (A.G.)
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18
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Žurga P, Vahčić N, Pasković I, Banović M, Malenica Staver M. Occurence of Ochratoxin A and Biogenic Amines in Croatian Commercial Red Wines. Foods 2019; 8:E348. [PMID: 31443262 PMCID: PMC6723180 DOI: 10.3390/foods8080348] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2019] [Revised: 08/10/2019] [Accepted: 08/12/2019] [Indexed: 12/16/2022] Open
Abstract
Food safety is one of the main concerns in the world and in wine it depends mostly on metabolites of microbial origin. The aim of this study was to investigate the occurrence of natural contaminants, ochratoxin A and biogenic amines (cadaverine, histamine, putrescine and tyramine), in Croatian commercial red wines originating from different Croatian wine-making regions. Ochratoxin A was detected in 92.8% of samples, however its concentrations in all samples were more than 10-fold lower than the limit set by the European Union (2 µg/kg), marking these wines as safe for consumption. The frequency of occurrence and measured concentrations of ochratoxin A were higher in wines produced in southern regions with highest values obtained in wines from southern Dalmatian islands. All samples were contaminated with cadaverine and putrescine, while 88.2% and 82.7% were contaminated with histamine and tyramine, respectively. Histamine concentrations ranged from below the limit of detection to 8.5 mg/L. Higher histamine concentrations were measured in wines with higher pH values which coincided with southern geographic origin. These results reinforce the need for routine detection and quantification of biogenic amines in Croatian wines to achieve better control of vinification and minimize their formation.
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Affiliation(s)
- Paula Žurga
- Teaching Institute of Public Health of Primorsko-Goranska County, Krešimirova 52a, HR-51000 Rijeka, Croatia.
| | - Nada Vahčić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
| | - Igor Pasković
- Institute of Agriculture and Tourism, Karla Huguesa 8, HR-52440 Poreč, Croatia
| | - Mara Banović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
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19
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Abstract
Biogenic amines (BAs) are low molecular weight compounds formed from precursor amino acids, mainly by microbial decarboxylation. The presence of these compounds is important in the food and beverage industry because, in high amounts, they can lead to negative effects on consumers. In this review, we illustrate the critical aspects needed to control the formation of BAs during winemaking and their presence in the final product. Recent biotechnological approaches related to microorganisms and their ability to reduce BAs are illustrated. The current methods used for BA detection and quantification are also presented. These methods are very important to consider, as BAs can serve as markers for the quality assessment of products. The information presented here offers an overview useful for identifying specific parameters and conditions which should be controlled to minimise BA content in wine; knowledge about BAs in foods and beverages has been accumulating in recent years, not only to ensure and improve quality (since BAs have been used as an indicator of spoilage) but especially to guarantee consumer safety due to the potential toxic effects of BAs on humans.
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20
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Mitar I, Ljubenkov I, Rohtek N, Prkić A, Anđelić I, Vuletić N. The Content of Biogenic Amines in Croatian Wines of Different Geographical Origins. Molecules 2018; 23:molecules23102570. [PMID: 30304777 PMCID: PMC6222796 DOI: 10.3390/molecules23102570] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2018] [Revised: 09/26/2018] [Accepted: 10/07/2018] [Indexed: 12/04/2022] Open
Abstract
Samples of white and red wines produced in two different wine-growing regions, coastal (Dalmatia) and continental (Hrvatsko zagorje) of Croatia, were analysed for biogenic amines content. Biogenic amines content was determined, and its concentration levels were associated with the geographical origin of the wine. Due to its high sensitivity, HPLC method with ultraviolet detector was used, including the derivatisation step with dansyl chloride. The method was applied to detect and quantify 11 biogenic amines in 48 red and white wines. It was found that both Dalmatian red and white wines are characterised by tryptamine (0.23–1.22 mg L−1), putrescine (0.41–7.5 mg L−1) and ethanolamine (2.87–24.32 mg L−1). White wines from the Hrvatsko zagorje region are characterised by content of isopentylamine (0.31–1.47 mg L−1), putrescine (0.27–1.49 mg L−1) and ethanolamine (3.80–17.96 mg L−1). In contrast to white wines from the Hrvatsko zagorje region, in the red wines, all biogenic amines except ethylamine, were found and equally presented.
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Affiliation(s)
- Ivana Mitar
- Department of Chemistry, Faculty of Science, University of Split, Ruđera Boškovića 33, 21000 Split, Croatia.
| | - Ivica Ljubenkov
- Department of Chemistry, Faculty of Science, University of Split, Ruđera Boškovića 33, 21000 Split, Croatia.
| | - Nikolina Rohtek
- University Department for Forensic Sciences, University of Split, Ruđera Boškovića 33, 21000 Split, Croatia.
| | - Ante Prkić
- Department of Analytical Chemistry, Faculty of Chemistry and Technology, University of Split, Ruđera Boškovića 35, 21000 Split, Croatia.
| | - Ivana Anđelić
- Department of Chemistry, Faculty of Science, University of Split, Ruđera Boškovića 33, 21000 Split, Croatia.
| | - Nenad Vuletić
- Department of Chemistry, Faculty of Science, University of Split, Ruđera Boškovića 33, 21000 Split, Croatia.
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21
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Abstract
Biogenic amines (BAs) are detrimental to health and originate in foods mainly from decarboxylation of the corresponding amino acid by the activity of exogenous enzymes released by various microorganisms. BAs can be generated at different stages of the wine production. Some of them are formed in the vineyard and are normal constituents of grapes with amounts varying with variety, soil type and composition, fertilization and climatic conditions during growth and degree of maturation. BAs can be also formed by the yeasts during the alcoholic fermentation (AF), as well as by the action of bacteria involved in the malolactic fermentation (MLF). As aminogenesis is a complex and multifactorial phenomenon, the studies carried out to identify the main vinification stage of BAs production yielded contradictory results. In particular, there is not a general consensus yet on which fermentation supports mostly the accumulation of BAs in wine. In this context, the aim of the present paper deals with the most recent results related with the influence of alcoholic and malolactic fermentation parameters on BAs-producer microorganism in wine.
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22
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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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23
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Alañón ME, Schumacher R, Díaz-Maroto MC, Gómez-Alonso S, Pérez-Coello MS. Alternative amendment for vineyards from by-products of pyro-bituminous shale: Effect on wine amino acids and biogenic amines. Food Res Int 2017; 101:239-248. [PMID: 28941689 DOI: 10.1016/j.foodres.2017.09.008] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2017] [Revised: 08/24/2017] [Accepted: 09/07/2017] [Indexed: 11/17/2022]
Abstract
With the aim of looking for a model of agroecological production, the use of by-products from pyro-bituminous shale as amendment, and its effect on wine amino acids and biogenic amines has been evaluated. Field trials aimed to compare the effect of different doses of conventional and limestone shale from by-products of pyro-bituminous. Four replicates for six different fertilization treatments were arranged in a split plot design during 2009/2010 and 2010/2011 vintage. A chromatographic analysis was carried out to evaluate the impact of fertilization treatments on the amino acid and biogenic amine content of wines produced. Results showed few significant differences among fertilization treatments tested according to the amino acids composition of wines, although it seemed that a combination of conventional and pyro-bituminous shale could be the best option. By-products of pyro-bituminous shale seem to be a good partial substitutive amendment for Brazilian vineyards. This research seems to be a new approach for sustainable revalorization of domestic fertilizers to enable minor environmental impacts and lower production costs without detriment to quality.
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Affiliation(s)
- M E Alañón
- Department of Analytical Chemistry, University of Granada, Campus Fuentenueva s/n, 18071 Granada, Spain; Research and Development of Functional Food Centre (CIDAF), PTS, Avda. del Conocimiento s/n, Bioregion Building, 18007 Granada, Spain.
| | - R Schumacher
- Department of Enology, Universidade Federal do Pampa (Unipampa), Bagé, Rio Grande do Soul, Brazil
| | - M C Díaz-Maroto
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain
| | - S Gómez-Alonso
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain
| | - M S Pérez-Coello
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain
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24
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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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25
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Ancín-Azpilicueta C, Jiménez-Moreno N, Moler JA, Nieto-Rojo R, Urmeneta H. Effects of reduced levels of sulfite in wine production using mixtures with lysozyme and dimethyl dicarbonate on levels of volatile and biogenic amines. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2016; 33:1518-1526. [DOI: 10.1080/19440049.2016.1232864] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
| | - Nerea Jiménez-Moreno
- Departamento de Química Aplicada, Universidad Pública de Navarra, Pamplona, Spain
| | - José Antonio Moler
- Departamento de Estadística e Investigación Operativa, Universidad Pública de Navarra, Pamplona, Spain
| | - Rodrigo Nieto-Rojo
- Departamento de Química Aplicada, Universidad Pública de Navarra, Pamplona, Spain
| | - Henar Urmeneta
- Departamento de Estadística e Investigación Operativa, Universidad Pública de Navarra, Pamplona, Spain
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26
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Chinnici F, Durán-Guerrero E, Riponi C. Discrimination of some European vinegars with protected denomination of origin as a function of their amino acid and biogenic amine content. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:3762-3771. [PMID: 26676828 DOI: 10.1002/jsfa.7566] [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: 07/31/2015] [Revised: 11/17/2015] [Accepted: 12/03/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND Twenty-three amino acids and 11 amines were quantified in 37 premium quality European vinegars (traditional balsamic vinegar of Modena, balsamic vinegars of Modena and vinegars of Jerez) by an HPLC-DAD method after derivatisation with diethyl ethoxymethylenmalonate. Data were assessed in the light of the differences in technology and raw materials. RESULTS The total amount of amino acids ranged from 136 mg kg(-1) to 1450 mg kg(-1) in traditional balsamic vinegar of Modena and balsamic vinegar of Modena, respectively. Jerez vinegars had a mean content from 351 mg kg(-1) to 921 mg kg(-1) . Proline, glycine and γ-aminobutyric acid were the main amino acids while isoleucine was only found in balsamic vinegar of Modena at a concentration of <1 mg kg(-1) . Traditional balsamic vinegar of Modena had the lowest amount of biogenic amines. However, for all the vinegars, their concentration did not raise health issues. Based on the entire dataset, samples were successfully segregated and classified by means of principal component and cluster analysis. CONCLUSION The amino acid and amine content in vinegars is influenced by the production process and raw materials. They may potentially contribute in characterising the European premium quality vinegars also for authentication or anti-fraud purposes. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Fabio Chinnici
- Agricultural and Food Sciences Department, University of Bologna, Piazza Goidanich, 60, 47521, Cesena, FC, Italy
| | - Enrique Durán-Guerrero
- Analytical Chemistry Department, Faculty of Sciences-CAIV, University of Cádiz Agrifood Campus of International Excellence (CeiA3), P.O. Box 40, Polígono Río San Pedro, Puerto Real, 11510, Cádiz, Spain
| | - Claudio Riponi
- Agricultural and Food Sciences Department, University of Bologna, Piazza Goidanich, 60, 47521, Cesena, FC, Italy
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27
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Moncalvo A, Marinoni L, Dordoni R, Duserm Garrido G, Lavelli V, Spigno G. Waste grape skins: evaluation of safety aspects for the production of functional powders and extracts for the food sector. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2016; 33:1116-26. [PMID: 27295010 DOI: 10.1080/19440049.2016.1191320] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Skin powders and aqueous alcohol extracts were obtained from waste marcs from different grape varieties (Barbera, Nebbiolo, Pinot Noir, Chardonnay, Moscato and Müller-Thurgau). Both skins and extracts were analysed for the content of chemical contaminants: ochratoxin A (OTA), biogenic amines (BIAs), pesticides and metals. OTA was detected in low concentrations in Barbera, Moscato and Nebbiolo skins, but only in Barbera and Moscato extracts. Cadaverine, putrescine, ethanolamine and ethylamine were found in extracts at very low levels, while potential allergenic amines, tyramine and histamine, were never detected. Different pesticides were present in both skins and extracts. Pb and Cd were found in trace only in the powders, and K, Ca and Mg were the most abundant elements in both skin powders and extracts. Concentrations of the different contaminants were related to fibre content or total phenolics content of powders and extracts, respectively, in order to evaluate their use in the food sector.
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Affiliation(s)
- Alessandro Moncalvo
- a Institute of Oenology and Agro-Food Engineering , Università Cattolica del Sacro Cuore , Piacenza , Italy
| | - Laura Marinoni
- a Institute of Oenology and Agro-Food Engineering , Università Cattolica del Sacro Cuore , Piacenza , Italy
| | - Roberta Dordoni
- a Institute of Oenology and Agro-Food Engineering , Università Cattolica del Sacro Cuore , Piacenza , Italy
| | - Guillermo Duserm Garrido
- a Institute of Oenology and Agro-Food Engineering , Università Cattolica del Sacro Cuore , Piacenza , Italy
| | - Vera Lavelli
- b DeFENS, Department of Food, Environmental and Nutritional Sciences , Università degli Studi di Milano , Milan , Italy
| | - Giorgia Spigno
- a Institute of Oenology and Agro-Food Engineering , Università Cattolica del Sacro Cuore , Piacenza , Italy
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28
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Belda I, Navascués E, Marquina D, Santos A, Calderón F, Benito S. Outlining the influence of non-conventional yeasts in wine ageing over lees. Yeast 2016; 33:329-38. [DOI: 10.1002/yea.3165] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2015] [Revised: 03/14/2016] [Accepted: 03/19/2016] [Indexed: 11/06/2022] Open
Affiliation(s)
- Ignacio Belda
- Department of Microbiology; Complutense University of Madrid; Spain
| | - Eva Navascués
- Department of Microbiology; Complutense University of Madrid; Spain
- Agrovin SA, Alcázar de San Juan, Ciudad Real; Spain
- Department of Chemistry and Food Technology; Polytechnic University of Madrid, Ciudad Universitaria; Madrid Spain
| | - Domingo Marquina
- Department of Microbiology; Complutense University of Madrid; Spain
| | - Antonio Santos
- Department of Microbiology; Complutense University of Madrid; Spain
| | - Fernando Calderón
- Department of Chemistry and Food Technology; Polytechnic University of Madrid, Ciudad Universitaria; Madrid Spain
| | - Santiago Benito
- Department of Chemistry and Food Technology; Polytechnic University of Madrid, Ciudad Universitaria; Madrid Spain
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29
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Russo P, Capozzi V, Spano G, Corbo MR, Sinigaglia M, Bevilacqua A. Metabolites of Microbial Origin with an Impact on Health: Ochratoxin A and Biogenic Amines. Front Microbiol 2016; 7:482. [PMID: 27092133 PMCID: PMC4824791 DOI: 10.3389/fmicb.2016.00482] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2016] [Accepted: 03/22/2016] [Indexed: 11/13/2022] Open
Abstract
Safety and quality are significant challenges for food; namely, safety represents a big threat all over the world and is one of the most important goal to be achieved in both Western Society and Developing Countries. Wine safety mainly relies upon some metabolites and many of them are of microbial origin. The main goal of this review is a focus on two kinds of compounds (biogenic amines and mycotoxins, mainly Ochratoxin A) for their deleterious effects on health. For each class of compounds, we will focus on two different traits: (a) synthesis of the compounds in wine, with a brief description of the most important microorganisms and factors leading this phenomenon; (b) prevention and/or correction strategies and new trends. In addition, there is a focus on a recent predictive tool able to predict toxin contamination of grape, in order to perform some prevention approaches and achieve safe wine.
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Affiliation(s)
| | | | | | | | | | - Antonio Bevilacqua
- Department of the Science of Agriculture, Food and Environment, University of FoggiaFoggia, Italy
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30
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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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31
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Affiliation(s)
- Yan-Yun Guo
- School of Chemical Engineering and Technology; Tianjin University; Tianjin 300072 China
| | - Yan-Ping Yang
- School of Chemical Engineering and Technology; Tianjin University; Tianjin 300072 China
| | - Qian Peng
- School of Chemical Engineering and Technology; Tianjin University; Tianjin 300072 China
| | - Ye Han
- School of Chemical Engineering and Technology; Tianjin University; Tianjin 300072 China
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32
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Alvarez MA, Moreno-Arribas MV. The problem of biogenic amines in fermented foods and the use of potential biogenic amine-degrading microorganisms as a solution. Trends Food Sci Technol 2014. [DOI: 10.1016/j.tifs.2014.07.007] [Citation(s) in RCA: 218] [Impact Index Per Article: 21.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Ortega-Heras M, Pérez-Magariño S, Del-Villar-Garrachón V, González-Huerta C, Moro Gonzalez LC, Guadarrama Rodríguez A, Villanueva Sanchez S, Gallo González R, Martín de la Helguera S. Study of the effect of vintage, maturity degree, and irrigation on the amino acid and biogenic amine content of a white wine from the Verdejo variety. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:2073-2082. [PMID: 24323949 DOI: 10.1002/jsfa.6526] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/31/2013] [Revised: 11/12/2013] [Accepted: 12/09/2013] [Indexed: 06/03/2023]
Abstract
BACKGROUND The aim of this study was to determine the effect of three factors directly related to the amino acid content of grapes and their interaction. These three factors were vintage, maturity degree and irrigation. The evolution of amino acid was also assessed during the winemaking along with the effect of maturity and irrigation on the biogenic amine formation. The grapes used for this study were of the Verdejo variety. RESULTS The results indicated that there was a strong vintage effect on amino acid content in grapes, which seemed to be clearly related to climatic conditions. The effect of maturity on amino acid content depended on vintage, irrigation and the amino acid itself although it was observed that irrigation caused the increase of most amino acids present in the berry. Irrigation did not affect the evolution of nitrogen compounds during the alcoholic fermentation process but the maturity degree in some of the amino acids tested did so. No direct relationship could be established between irrigation or maturity degree and biogenic amines. However, it should be noted that the biogenic amine content was very low. CONCLUSIONS Vintage has a strong effect on the amino acid content in grapes which appears to be related to weather conditions. No direct relationship has been found between irrigation or maturity degree and biogenic amines content. Furthermore, it is noted that biogenic amine content found in final wines was very low.
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Affiliation(s)
- Miriam Ortega-Heras
- Instituto Tecnológico Agrario de Castilla y León, Consejería de Agricultura y Ganadería de Castilla y León, Ctra Burgos Km 119, Finca Zamadueñas, 47071, Valladolid, Spain
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Smit I, Pfliehinger M, Binner A, Großmann M, Horst WJ, Löhnertz O. Nitrogen fertilisation increases biogenic amines and amino acid concentrations in Vitis vinifera var. Riesling musts and wines. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:2064-2072. [PMID: 24323937 DOI: 10.1002/jsfa.6525] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/28/2013] [Revised: 11/18/2013] [Accepted: 12/09/2013] [Indexed: 06/03/2023]
Abstract
BACKGROUND Wines rich in biogenic amines can cause adverse health effects to the consumer. Being nitrogen-containing substances, the amount of amines in wines might be strongly influenced by the rate of nitrogen fertiliser application during grape production. The aim of this work was to evaluate the effect of nitrogen fertilisation in the vineyard on the formation of biogenic amines in musts and wines. RESULTS In a field experiment which compared unfertilised and fertilised (60 and 150 kg N ha(-1)) vines over two separate years, the total amine concentrations in must and wine increased. The latter was due to an increase of individual amines such as ethylamine, histamine, isopentylamine, phenylethylamine and spermidine in the musts and wines with the nitrogen application. Furthermore, the fermentation process increased the concentration of histamine and ethylamine in most of the treatments, while spermidine, spermine and isopentylamine concentrations generally decreased. Throughout both vintages, the concentrations of tyramine and histamine of the investigated musts and wines never reached detrimental levels to the health of non-allergenic people. CONCLUSIONS Nitrogen fertilisation has a significant effect on amines formation in musts and wines. Furthermore, during fermentation, ethylamine and histamine increased while other amines were presumably serving as N sources during fermentation.
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Affiliation(s)
- Inga Smit
- Hochschule RheinMain, University of Applied Sciences, Kurt-Schumacher-Ring 18, D-65197, Wiesbaden, Germany
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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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36
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Gomes MB, Pires BAD, Fracalanzza SAP, Marin VA. O risco das aminas biogênicas nos alimentos. CIENCIA & SAUDE COLETIVA 2014; 19:1123-34. [DOI: 10.1590/1413-81232014194.18672012] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2012] [Accepted: 02/18/2013] [Indexed: 11/22/2022] Open
Abstract
Aminas biogênicas são bases orgânicas de baixo peso molecular com atividade biológica, produzidas a partir da ação da enzima descarboxilase. Microrganismos utilizados na fermentação de alimentos são capazes de produzi-las. O consumo desses compostos causam graves efeitos toxicológicos, indesejáveis para a saúde humana. Embora não exista legislação específica sobre a quantidade máxima permitida de aminas em alimentos e bebidas, a presença e o acumulo destes compostos é de grande importância. O objetivo desta revisão é evidenciar a necessidade de mais estudos e discutir a presença de aminas biogênicas em alimentos variados.
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37
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Tassoni A, Tango N, Ferri M. Polyphenol and Biogenic Amine Profiles of Albana and Lambrusco Grape Berries and Wines Obtained Following Different Agricultural and Oenological Practices. ACTA ACUST UNITED AC 2014. [DOI: 10.4236/fns.2014.51002] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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38
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Simultaneous Determination of Eight Typical Biogenic Amines by CZE with Capacitively Coupled Contactless Conductivity Detection. Chromatographia 2013. [DOI: 10.1007/s10337-013-2595-3] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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39
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Martuscelli M, Arfelli G, Manetta A, Suzzi G. Biogenic amines content as a measure of the quality of wines of Abruzzo (Italy). Food Chem 2013; 140:590-7. [DOI: 10.1016/j.foodchem.2013.01.008] [Citation(s) in RCA: 58] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2012] [Revised: 12/20/2012] [Accepted: 01/03/2013] [Indexed: 10/27/2022]
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40
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Tassoni A, Tango N, Ferri M. Comparison of biogenic amine and polyphenol profiles of grape berries and wines obtained following conventional, organic and biodynamic agricultural and oenological practices. Food Chem 2013; 139:405-13. [DOI: 10.1016/j.foodchem.2013.01.041] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2012] [Revised: 11/22/2012] [Accepted: 01/15/2013] [Indexed: 12/24/2022]
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41
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Amino acids and biogenic amines in red varietal wines: the role of grape variety, malolactic fermentation and vintage. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-2059-x] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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42
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Hernández-Cassou S, Saurina J. Determination of Histamine in Wine Samples by Flow-Injection Analysis and Multivariate Calibration. ANAL LETT 2013. [DOI: 10.1080/00032719.2012.679642] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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43
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Bevilacqua A, Beneduce L, Sinigaglia M, Corbo MR. Selection of Yeasts as Starter Cultures for Table Olives. J Food Sci 2013; 78:M742-51. [DOI: 10.1111/1750-3841.12117] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2012] [Accepted: 02/22/2013] [Indexed: 11/28/2022]
Affiliation(s)
- Antonio Bevilacqua
- Dept. of Agricultural, Food and Environmental Science; Univ. of Foggia; Via Napoli 25; 71122; Foggia; Italy
| | - Luciano Beneduce
- Dept. of Agricultural, Food and Environmental Science; Univ. of Foggia; Via Napoli 25; 71122; Foggia; Italy
| | - Milena Sinigaglia
- Dept. of Agricultural, Food and Environmental Science; Univ. of Foggia; Via Napoli 25; 71122; Foggia; Italy
| | - Maria Rosaria Corbo
- Dept. of Agricultural, Food and Environmental Science; Univ. of Foggia; Via Napoli 25; 71122; Foggia; Italy
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Rodriguez-Naranjo MI, Ordóñez JL, Callejón RM, Cantos-Villar E, Garcia-Parrilla MC. Melatonin is formed during winemaking at safe levels of biogenic amines. Food Chem Toxicol 2013; 57:140-6. [PMID: 23531627 DOI: 10.1016/j.fct.2013.03.014] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2013] [Revised: 02/22/2013] [Accepted: 03/13/2013] [Indexed: 11/28/2022]
Abstract
The European Food Safety Authority (EFSA) has accepted health claims for the food constituent melatonin because scientific evidence shows that it is effective at reducing sleep onset latency, and that it alleviates subjective feelings of jet lag. According to risk assessment data published by EFSA in 2011, histamine and tyramine are the most toxic biogenic amines and the ones that most affect food safety. The potential formation of biogenic amines is a concern in fermented foods because of the intense microbial activity. Conversely, Saccharomyces cerevisiase produces melatonin during fermentation in the winemaking process. This study aims to evaluate the production of potentially healthy melatonin and toxic biogenic amines during the winemaking process. To this end, 11 biogenic amines (agmatine, cadaverine, histamine, methylamine, 2-phenylethylamine, putrescine, spermidine, spermine, tyramine, tryptamine and melatonin) have been monitored during the making of 5 monovarietal wines (Merlot, Palomino Fino, Syrah, Tempranillo and Tintilla de Rota). This paper shows that alcoholic and malolactic fermentation plays a crucial role in the formation of these compounds. Bioactive melatonin is formed at safe levels of the other biogenic amines.
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Affiliation(s)
- M Isabel Rodriguez-Naranjo
- Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, c/ Profesor García González n° 2, Sevilla 41012, Spain
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Garai-Ibabe G, Irastorza A, Dueñas MT, Martín-Álvarez PJ, Moreno-Arribas VM. Evolution of amino acids and biogenic amines in natural ciders as a function of the year and the manufacture steps. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03198.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Gaizka Garai-Ibabe
- Departamento de Química Aplicada; Facultad de Ciencias Químicas; Universidad del País Vasco (UPV/EHU); Paseo Manuel de Lardizabal 3; 20018; San Sebastián; Spain
| | - Ana Irastorza
- Departamento de Química Aplicada; Facultad de Ciencias Químicas; Universidad del País Vasco (UPV/EHU); Paseo Manuel de Lardizabal 3; 20018; San Sebastián; Spain
| | - María Teresa Dueñas
- Departamento de Química Aplicada; Facultad de Ciencias Químicas; Universidad del País Vasco (UPV/EHU); Paseo Manuel de Lardizabal 3; 20018; San Sebastián; Spain
| | - Pedro J. Martín-Álvarez
- Departamento de Biotecnología y Microbiología de Alimentos; Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM); Nicolás Cabrera, 9; 28049; Madrid; Spain
| | - Victoria M. Moreno-Arribas
- Departamento de Biotecnología y Microbiología de Alimentos; Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM); Nicolás Cabrera, 9; 28049; Madrid; Spain
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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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47
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Mena P, Gil-Izquierdo Á, Moreno DA, Martí N, García-Viguera C. Assessment of the melatonin production in pomegranate wines. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2012.01.009] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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48
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Bach B, Le Quere S, Vuchot P, Grinbaum M, Barnavon L. Validation of a method for the analysis of biogenic amines: Histamine instability during wine sample storage. Anal Chim Acta 2012; 732:114-9. [DOI: 10.1016/j.aca.2011.12.036] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2011] [Revised: 12/09/2011] [Accepted: 12/17/2011] [Indexed: 10/14/2022]
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49
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Garcia-Moruno E, Muñoz R. Does Oenococcus oeni produce histamine? Int J Food Microbiol 2012; 157:121-9. [PMID: 22652194 DOI: 10.1016/j.ijfoodmicro.2012.05.013] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2010] [Revised: 05/07/2012] [Accepted: 05/12/2012] [Indexed: 11/29/2022]
Abstract
The presence of histamine in wine and other fermented foods may pose a toxicological risk for consumers. Production of histamine by Oenococcus oeni, which is the main agent of malolactic fermentation in wine and thus very important for the wine industry, has been extensively analyzed with contradictory results. If histamine production by O. oeni strains is a widespread trait, enological practices will be affected and the use of non-producing commercial O. oeni starters should be strongly recommended to avoid histamine production during winemaking. However, a review of published data showed that most evidence strongly supports the view that O. oeni is not responsible for histamine production in wine. We therefore propose the adoption of common analytical methods and the introduction of publicly-available validated histamine-producing O. oeni reference strains as a common positive control in assays to resolve this important issue.
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50
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Mayr CM, Schieberle P. Development of stable isotope dilution assays for the simultaneous quantitation of biogenic amines and polyamines in foods by LC-MS/MS. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:3026-32. [PMID: 22390280 DOI: 10.1021/jf204900v] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/15/2023]
Abstract
Microbial amino acid metabolism may lead to substantial amounts of biogenic amines in either spontaneously fermented or spoiled foods. For products manufactured with starter cultures, it has been suggested that certain strains may produce higher amounts of such amines than others; however, to support efforts of food manufacturers in mitigating amine formation, reliable methods for amine quantitation are needed. Using 10 isotopically labeled biogenic amines as the internal standards, stable isotope dilution assays were developed for the quantitation of 12 biogenic amines and of the 2 polyamines, spermine and spermidine, in one LC-MS/MS run. Application of the method to several foods revealed high concentrations of, for example, tyramine and putrescine in salami and fermented cabbage, whereas histamine was highest in Parmesan cheese and fermented cabbage. On the other hand, ethanolamine was highest in red wine and Parmesan cheese. The results suggest that different amino acid decarboxylases are active in the respective foods depending on the microorganisms present. The polyamine spermine was highest in salami and tuna.
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Affiliation(s)
- Christine M Mayr
- Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz-Institut , Lise-Meitner-Strasse 34, 85354 Freising, Germany
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