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Wang B, Ma T, Yang L, He S, Li J, Sun X. Association between coffee and tea consumption and the risk of dementia in individuals with hypertension: a prospective cohort study. Sci Rep 2024; 14:21063. [PMID: 39256489 PMCID: PMC11387621 DOI: 10.1038/s41598-024-71426-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2024] [Accepted: 08/28/2024] [Indexed: 09/12/2024] Open
Abstract
Many studies have shown that drinking coffee and tea may be associated with the risk of hypertension and dementia. Limited research exists on their impact on dementia risk in hypertensive patients. This study aimed to determine the association between coffee and tea consumption and the risk of dementia development in hypertensive population by utilizing Cox proportional risk modeling with 453,913 participants from a UK biobank. Our findings reveal a J-shaped and U-shaped association between the risk of all-cause dementia and the consumption of coffee and tea respectively in hypertensive people. The hypertensive patients who drink 0.5-1 cup of coffee or 4-5 cups of tea per day have the lowest risk of dementia. A U-shaped relationship was observed between daily caffeine consumption and the risk of developing all-cause dementia and vascular dementia in the hypertensive population. Furthermore, the significant association between the amount of coffee and tea consumed and the risk of all-cause and vascular dementia were more likely to be found in hypertensive patients than in the non-hypertensive population.
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Affiliation(s)
- Bo Wang
- School of Public Health, Ningxia Medical University, Yinchuan, 750004, China
- Key Laboratory of Environmental Factors and Chronic Disease Control, Ningxia Medical University , Yinchuan, 750004, China
| | - Ting Ma
- School of Public Health, Ningxia Medical University, Yinchuan, 750004, China
- Key Laboratory of Environmental Factors and Chronic Disease Control, Ningxia Medical University , Yinchuan, 750004, China
| | - Lingling Yang
- School of Public Health, Ningxia Medical University, Yinchuan, 750004, China
- Key Laboratory of Environmental Factors and Chronic Disease Control, Ningxia Medical University , Yinchuan, 750004, China
| | - Shulan He
- School of Public Health, Ningxia Medical University, Yinchuan, 750004, China
- Key Laboratory of Environmental Factors and Chronic Disease Control, Ningxia Medical University , Yinchuan, 750004, China
| | - Jiangping Li
- School of Public Health, Ningxia Medical University, Yinchuan, 750004, China
- Key Laboratory of Environmental Factors and Chronic Disease Control, Ningxia Medical University , Yinchuan, 750004, China
| | - Xian Sun
- School of Public Health, Ningxia Medical University, Yinchuan, 750004, China.
- Key Laboratory of Environmental Factors and Chronic Disease Control, Ningxia Medical University , Yinchuan, 750004, China.
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2
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Amiri R, Akbari M, Moradikor N. Bioactive potential and chemical compounds of coffee. PROGRESS IN BRAIN RESEARCH 2024; 288:23-33. [PMID: 39168557 DOI: 10.1016/bs.pbr.2024.06.011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/23/2024]
Abstract
For decades, coffee has held the distinction of being the most commercially prominent food product and the most universally consumed beverage worldwide. Since the inauguration of the inaugural coffee house in Mecca toward the conclusion of the 15th century, coffee consumption has experienced exponential growth across the globe. Coffee, renowned globally as a beloved beverage, contains a diverse array of compounds known to benefit health. Its prominent phytochemistry contributes to its favorable reputation. Caffeine, a primary constituent, leads this intricate blend of bioactive substances, each exerting various physiological effects. Coffee is rich in potassium, magnesium, and vitamin B3. It encompasses lactones, diterpenes (such as cafestol and kahweol), niacin, and trigonellin, serving as a precursor to vitamin B3. This chapter aims to review and investigate the bioactive potential and chemical compounds of coffee. In the current study, different compounds are discussed. In conclusion, coffee is containing different compounds that can be impacted by different factors such as geographical condition, processing condition, etc.
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Affiliation(s)
- Roonak Amiri
- Department of Chemical Engineering, Faculty of Engineering, Razi University, Kermanshah, Iran
| | - Mohsen Akbari
- Department of Animal Science, Faculty of Agriculture, Razi University, Kermanshah, Iran.
| | - Nasrollah Moradikor
- International Center for Neuroscience Research, Institute for Intelligent Research, Tbilisi, Georgia
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3
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Nerurkar PV, Yokoyama J, Ichimura K, Kutscher S, Wong J, Bittenbender HC, Deng Y. Medium Roasting and Brewing Methods Differentially Modulate Global Metabolites, Lipids, Biogenic Amines, Minerals, and Antioxidant Capacity of Hawai'i-Grown Coffee ( Coffea arabica). Metabolites 2023; 13:412. [PMID: 36984852 PMCID: PMC10051321 DOI: 10.3390/metabo13030412] [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: 01/06/2023] [Revised: 03/01/2023] [Accepted: 03/06/2023] [Indexed: 03/12/2023] Open
Abstract
In the United States, besides the US territory Puerto Rico, Hawai'i is the only state that grows commercial coffee. In Hawai'i, coffee is the second most valuable agricultural commodity. Health benefits associated with moderate coffee consumption, including its antioxidant capacity, have been correlated to its bioactive components. Post-harvest techniques, coffee variety, degree of roasting, and brewing methods significantly impact the metabolites, lipids, minerals, and/or antioxidant capacity of brewed coffees. The goal of our study was to understand the impact of roasting and brewing methods on metabolites, lipids, biogenic amines, minerals, and antioxidant capacity of two Hawai'i-grown coffee (Coffea arabica) varieties, "Kona Typica" and "Yellow Catuai". Our results indicated that both roasting and coffee variety significantly modulated several metabolites, lipids, and biogenic amines of the coffee brews. Furthermore, regardless of coffee variety, the antioxidant capacity of roasted coffee brews was higher in cold brews. Similarly, total minerals were higher in "Kona Typica" cold brews followed by "Yellow Catuai" cold brews. Hawai'i-grown coffees are considered "specialty coffees" since they are grown in unique volcanic soils and tropical microclimates with unique flavors. Our studies indicate that both Hawai'i-grown coffees contain several health-promoting components. However, future studies are warranted to compare Hawai'i-grown coffees with other popular brand coffees and their health benefits in vivo.
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Affiliation(s)
- Pratibha V. Nerurkar
- Laboratory of Metabolic Disorders and Alternative Medicine, Department of Molecular Biosciences and Bioengineering (MBBE), College of Tropical Agriculture and Human Resources (CTAHR), University of Hawai‘i at Manoa (UHM), Honolulu, HI 96822, USA
| | - Jennifer Yokoyama
- Laboratory of Metabolic Disorders and Alternative Medicine, Department of Molecular Biosciences and Bioengineering (MBBE), College of Tropical Agriculture and Human Resources (CTAHR), University of Hawai‘i at Manoa (UHM), Honolulu, HI 96822, USA
| | - Kramer Ichimura
- Laboratory of Metabolic Disorders and Alternative Medicine, Department of Molecular Biosciences and Bioengineering (MBBE), College of Tropical Agriculture and Human Resources (CTAHR), University of Hawai‘i at Manoa (UHM), Honolulu, HI 96822, USA
| | - Shannon Kutscher
- Laboratory of Metabolic Disorders and Alternative Medicine, Department of Molecular Biosciences and Bioengineering (MBBE), College of Tropical Agriculture and Human Resources (CTAHR), University of Hawai‘i at Manoa (UHM), Honolulu, HI 96822, USA
| | - Jamie Wong
- Laboratory of Metabolic Disorders and Alternative Medicine, Department of Molecular Biosciences and Bioengineering (MBBE), College of Tropical Agriculture and Human Resources (CTAHR), University of Hawai‘i at Manoa (UHM), Honolulu, HI 96822, USA
| | - Harry C. Bittenbender
- Department of Tropical Plant and Soil Sciences (TPSS), CTAHR, UHM, Honolulu, HI 96822, USA
| | - Youping Deng
- Bioinformatics Core, Departmentt of Quantitative Health Sciences, University of Hawai‘i Cancer Center (UHCC), John A. Burns School of Medicine (JABSOM), UHM, Honolulu, HI 96813, USA
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4
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Barreto Peixoto JA, Silva JF, Oliveira MBPP, Alves RC. Sustainability issues along the coffee chain: From the field to the cup. Compr Rev Food Sci Food Saf 2023; 22:287-332. [PMID: 36479852 DOI: 10.1111/1541-4337.13069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 09/07/2022] [Accepted: 10/11/2022] [Indexed: 12/14/2022]
Abstract
The coffee industry is one of the most important commercial value chains worldwide. Nonetheless, it is also associated to several social, economic, and environmental concerns that impair its sustainability. The present review is focused on these main sustainability concerns from the field to the coffee cup, as well as on the strategies that are being developed and/or implemented to attain sustainability and circular economy principles in the different chain segments. In this context, distinct approaches have been applied, such as sustainable certifications (e.g., voluntary sustainability standards), corporate sustainability initiatives, direct trade, relationship coffee concepts, geographical indication, legislations, waste management, and byproducts valorization, among others. These strategies are addressed and discussed throughout this review, as well as their recognized advantages and limitations. Overall, there is still a long way to go to attain the much-desired sustainability in the coffee chain, being essential to join the efforts of all actors and entities directly or indirectly involved, namely, producers, retailers, roasters, governments, educational institutions (such as universities and scientific research institutes), and organizations.
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Affiliation(s)
- Juliana A Barreto Peixoto
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - Joana F Silva
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - M Beatriz P P Oliveira
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - Rita C Alves
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
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5
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Jeszka-Skowron M, Frankowski R, Zgoła-Grześkowiak A, Płatkiewicz J. Comprehensive Analysis of Metabolites in Brews Prepared from Naturally and Technologically Treated Coffee Beans. Antioxidants (Basel) 2022; 12:antiox12010095. [PMID: 36670958 PMCID: PMC9855040 DOI: 10.3390/antiox12010095] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 12/25/2022] [Accepted: 12/29/2022] [Indexed: 01/04/2023] Open
Abstract
Coffee is one of the most popular beverages in the world. Therefore, this study analyzed 49 coffee samples of Arabica and Robusta species of different geographical origins and the treatment of beans including three degrees of roasting with the use of LC-MS/MS. This is the first study to present a comprehensive analysis of Kopi Luwak coffee brew metabolites in comparison to fully washed coffees and the drying post-harvest treatment of Arabica or Robusta coffee brews. Kopi Luwak showed higher levels of caffeine and theophylline in comparison to the analyzed washed and unwashed Arabica coffees, as well as a different proportion of caffeoylquinic isomers. There was no difference between Kopi Luwak and other Arabica coffees in terms of the concentration of vitamin B3, amines, and phenolic acids. This was confirmed in PCA. The steaming and roasting of beans as well as the addition of black beans influence the concentration of 4-CQA and the nicotinic, ferulic, and quinic acids content.
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Natural Sympathomimetic Drugs: From Pharmacology to Toxicology. Biomolecules 2022; 12:biom12121793. [PMID: 36551221 PMCID: PMC9775352 DOI: 10.3390/biom12121793] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Revised: 11/21/2022] [Accepted: 11/23/2022] [Indexed: 12/03/2022] Open
Abstract
Sympathomimetic agents are a group of chemical compounds that are able to activate the sympathetic nervous system either directly via adrenergic receptors or indirectly by increasing endogenous catecholamine levels or mimicking their intracellular signaling pathways. Compounds from this group, both used therapeutically or abused, comprise endogenous catecholamines (such as adrenaline and noradrenaline), synthetic amines (e.g., isoproterenol and dobutamine), trace amines (e.g., tyramine, tryptamine, histamine and octopamine), illicit drugs (e.g., ephedrine, cathinone, and cocaine), or even caffeine and synephrine. In addition to the effects triggered by stimulation of the sympathetic system, the discovery of trace amine associated receptors (TAARs) in humans brought new insights about their sympathomimetic pharmacology and toxicology. Although synthetic sympathomimetic agents are mostly seen as toxic, natural sympathomimetic agents are considered more complacently in the terms of safety in the vision of the lay public. Here, we aim to discuss the pharmacological and mainly toxicological aspects related to sympathomimetic natural agents, in particular of trace amines, compounds derived from plants like ephedra and khat, and finally cocaine. The main purpose of this review is to give a scientific and updated view of those agents and serve as a reminder on the safety issues of natural sympathomimetic agents most used in the community.
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Wang T, Chen Y, Hou C, Qiao X. PEG-modified halloysite as a hydrophilic interaction and cation exchange mixed-mode sorbent for solid-phase extraction of biogenic amines in fish samples. Anal Bioanal Chem 2022:10.1007/s00216-022-04441-5. [PMID: 36422664 DOI: 10.1007/s00216-022-04441-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2022] [Revised: 11/10/2022] [Accepted: 11/16/2022] [Indexed: 11/25/2022]
Abstract
A novel type of PEG-modified halloysite was prepared and used as a hydrophilic interaction and cation exchange mixed-mode sorbent for solid-phase extraction of biogenic amines in fish samples. The eluates were analyzed by high-performance liquid chromatography-ultraviolet detection after the derivatization with benzoyl chloride. The developed sorbent was characterized by scanning electron microscopy, infrared spectroscopy, X-ray diffraction, zeta potential analyzer, and thermo-gravimetric analysis. After the optimization of various parameters influencing the extraction efficiency, the PEG-modified halloysite-based SPE method was evaluated. The adsorption capacities of putrescine, spermine, phenethylamine, and histamine were as high as 9.3, 8.5, 5.7, and 5.6 mg g-1, respectively. Satisfactory reproducibility of sorbent preparation was obtained with within-batch and batch-to-batch relative standard deviations (RSDs) lower than 3.9% and 8.6%, respectively. The biogenic amine spiking recoveries in fish samples ranged from 84.3 to 105.5% with good RSDs lower than 7.8%. Intra-day and inter-day precision, expressed as RSDs, were better than 8.8%. The limits of detection of histamine, putrescine, phenethylamine, and spermine were 9.4, 1.9, 0.5, and 0.9 μg L-1, respectively. This work provides a new hydrophilic interaction and cation exchange mixed-mode sorbent and is successfully applied to the extraction of trace biogenic amines from fish samples.
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8
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Liu D, Wang K, Xue X, Wen Q, Qin S, Suo Y, Liang M. The Effects of Different Processing Methods on the Levels of Biogenic Amines in Zijuan Tea. Foods 2022; 11:foods11091260. [PMID: 35563983 PMCID: PMC9103763 DOI: 10.3390/foods11091260] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2022] [Revised: 04/20/2022] [Accepted: 04/26/2022] [Indexed: 11/22/2022] Open
Abstract
This study aimed to evaluate the effects of processing methods on the content of biogenic amines in Zijuan tea by using derivatization and hot trichloroacetic acid extraction with HPLC-UV. The results showed that the most abundant biogenic amine in the original leaves was butylamine, followed by ethylamine, methylamine, 1,7-diaminoheptane, histamine, tyramine, and 2-phenethylamine. However, during the process of producing green tea, white tea, and black tea, the content of ethylamine increased sharply, which directly led to their total contents of biogenic amines increasing by 184.4%, 169.3%, and 178.7% compared with that of the original leaves, respectively. Unexpectedly, the contents of methylamine, ethylamine, butylamine, and tyramine in dark tea were significantly reduced compared with those of the original leaves. Accordingly, the total content of biogenic amines in dark tea was only 161.19 μg/g, a reduction of 47.2% compared with that of the original leaves, indicating that the pile-fermentation process could significantly degrade the biogenic amines present in dark tea.
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Affiliation(s)
- Dandan Liu
- Institute of Resource Plants, Yunnan University, Kunming 650500, China; (D.L.); (K.W.); (X.X.)
| | - Kang Wang
- Institute of Resource Plants, Yunnan University, Kunming 650500, China; (D.L.); (K.W.); (X.X.)
| | - Xiaoran Xue
- Institute of Resource Plants, Yunnan University, Kunming 650500, China; (D.L.); (K.W.); (X.X.)
| | - Qiang Wen
- Key Laboratory of Chemistry in Ethnic Medicinal Resources, State Ethnic Affairs Commission and Ministry of Education, Yunnan Minzu University, Kunming 650031, China;
| | - Shiwen Qin
- Institute of Resource Plants, Yunnan University, Kunming 650500, China; (D.L.); (K.W.); (X.X.)
- Correspondence: (S.Q.); (Y.S.); Tel./Fax: +86-871-65926940 (S.Q. & Y.S.)
| | - Yukai Suo
- Key Laboratory of Chemistry in Ethnic Medicinal Resources, State Ethnic Affairs Commission and Ministry of Education, Yunnan Minzu University, Kunming 650031, China;
- Correspondence: (S.Q.); (Y.S.); Tel./Fax: +86-871-65926940 (S.Q. & Y.S.)
| | - Mingzhi Liang
- Tea Research Institute, Yunnan Academy of Agricultural Sciences, Menghai 666201, China;
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9
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Update on Biogenic Amines in Fermented and Non-Fermented Beverages. Foods 2022; 11:foods11030353. [PMID: 35159503 PMCID: PMC8834261 DOI: 10.3390/foods11030353] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 01/20/2022] [Accepted: 01/22/2022] [Indexed: 01/12/2023] Open
Abstract
The formation of biogenic amines in food and beverages is mainly due to the presence of proteins and/or free amino acids that represent the substrates for microbial or natural enzymes with decarboxylation or amination activity. Fermentation occurring in many alcoholic beverages, such as wine, beer, cider, liqueurs, as well as coffee and tea, is one of the main processes affecting their production. Some biogenic amines can also be naturally present in some fruit juices or fruit-based drinks. The dietary intake of such compounds should consider all their potential sources by both foods and drinks, taking in account the health impact on some consumers that represent categories at risk for a deficient metabolic activity or assuming inhibiting drugs. The most important tool to avoid their adverse effects is based on prevention through the selection of lactic acid bacteria with low decarboxylating activity or good manufacturing practices hurdling the favoring conditions on biogenic amines' production.
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10
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Thermogenic formation of biogenic amines during commercial coffee roasting processes. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112664] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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11
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Wang X, Jia J, Huang T. Coffee Types and Type 2 Diabetes Mellitus: Large-Scale Cross-Phenotype Association Study and Mendelian Randomization Analysis. Front Endocrinol (Lausanne) 2022; 13:818831. [PMID: 35222278 PMCID: PMC8873575 DOI: 10.3389/fendo.2022.818831] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/20/2021] [Accepted: 01/10/2022] [Indexed: 11/24/2022] Open
Abstract
PURPOSE To explore whether coffee intake is associated with the risk of type 2 diabetes mellitus (T2DM) from a genetic perspective, and whether this association remains the same among different types of coffee consumers. METHODS We utilized the summary-level results of 12 genome-wide association studies. First, we used linkage disequilibrium score regression and cross-phenotype association analysis to estimate the genetic correlation and identify shared genes between coffee intake and T2DM in addition to some other T2DM-related phenotypes. Second, we used Mendelian randomization (MR) analysis to test whether there is a significant genetically predicted causal association between coffee intake and the risk of T2DM or other T2DM-related phenotypes. For all the analyses above, we also conducted a separate analysis for different types of coffee consumers, in addition to total coffee intake. RESULTS Genetically, choice for ground coffee was significantly negatively associated with the risk of T2DM and some other related risks. While coffee intake and choice for decaffeinated/instant coffee had significant positive correlation with these risks. Between these genetically related phenotypes, there were 1571 genomic shared regions, of which 134 loci were novel. Enrichment analysis showed that these shared genes were significantly enriched in antigen processing related biological processes. MR analysis indicated that higher genetically proxied choice for ground coffee can reduce the risk of T2DM (T2DM: b: -0.2, p-value: 4.70×10-10; T2DM adjusted for body mass index (BMI): b: -0.11, p-value: 4.60×10-5), and BMI (b: -0.08, p-value: 6.50×10-5). CONCLUSIONS Compared with other types of coffee, ground coffee has a significant negative genetic and genetically predicated causal relationship with the risk of T2DM. And this association is likely to be mediated by immunity. The effect of different coffee types on T2DM is not equal, researchers on coffee should pay more attention to distinguishing between coffee types.
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Affiliation(s)
- Xinpei Wang
- Department of Biostatistics, School of Public Health, Peking University, Beijing, China
| | - Jinzhu Jia
- Department of Biostatistics, School of Public Health, Peking University, Beijing, China
- Center for Statistical Science, Peking University, Beijing, China
- *Correspondence: Jinzhu Jia, ; Tao Huang,
| | - Tao Huang
- Department of Epidemiology & Biostatistics, School of Public Health, Peking University, Beijing, China
- Department of Global Health, School of Public Health, Peking University, Beijing, China
- Key Laboratory of Molecular Cardiovascular Sciences (Peking University), Ministry of Education, Beijing, China
- *Correspondence: Jinzhu Jia, ; Tao Huang,
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Simultaneous derivatization and liquid-solid phase transition microextraction of six biogenic amines in foods followed by narrowbore liquid chromatography-ultraviolet detection. J Chromatogr A 2021; 1659:462629. [PMID: 34700182 DOI: 10.1016/j.chroma.2021.462629] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 09/23/2021] [Accepted: 10/13/2021] [Indexed: 10/20/2022]
Abstract
Biogenic amines are quality control criteria for foods that are potentially toxic to humans. In this study, amidation derivatization for biogenic amines and liquid-solid phase transition microextraction were carried out simultaneously for food sample pretreatment. The derivatization reaction was executed in one pot with coumarin-3-carboxylic acid as the derivatizing reagent and (1-cyano-2-ethoxy-2-oxoethylidenaminooxy)dimethylamino-morpholino-carbenium hexafluorophosphate as the coupling agent. Liquid-solid phase transition microextraction was achieved by the salting-out effect, using a phase change salt (1 M disodium hydrogen phosphate) solution. The combined derivatization and microextraction process was completed within 3 min at 30 °C, and the liquid top phase was easily obtained by placing the tube in an ice bath. Finally, a narrowbore liquid chromatograph coupled with a UV detector was used to determine the levels of six biogenic amines. The coupling agent-assisted derivatization and liquid-solid phase transition microextraction parameters were also investigated. The quantitative linear ranges were 3-400 μM for histamine, putrescine, spermidine, cadaverine, and tyramine and 5-400 μM for spermine, and the detection limit was 1 μM. The relative standard deviations of the intra- and inter-batches were <5.3% and 8.4%, respectively, while the relative error was <4.5% for both. We successfully applied this simultaneous derivatization-microextraction method to determine the biogenic amines in fermented foods.
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Luliński P, Janczura M, Sobiech M, Giebułtowicz J. Magnetic Molecularly Imprinted Nano-Conjugates for Effective Extraction of Food Components-A Model Study of Tyramine Determination in Craft Beers. Int J Mol Sci 2021; 22:9560. [PMID: 34502468 PMCID: PMC8430699 DOI: 10.3390/ijms22179560] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 08/27/2021] [Accepted: 08/30/2021] [Indexed: 12/16/2022] Open
Abstract
In this paper, magnetic molecularly imprinted nano-conjugates were synthesized to serve as selective sorbents in a model study of tyramine determination in craft beer samples. The molecularly imprinted sorbent was characterized in terms of morphology, structure, and composition. The magnetic dispersive solid phase extraction protocol was developed and combined with liquid chromatography coupled with mass spectrometry to determine tyramine. Ten samples of craft beers were analyzed using a validated method, revealing tyramine concentrations in the range between 0.303 and 126.5 mg L-1. Tyramine limits of detection and quantification were 0.033 mg L-1 and 0.075 mg L-1, respectively. Therefore, the fabricated molecularly imprinted magnetic nano-conjugates with a fast magnetic responsivity and desirable adsorption performance could be an effective tool for monitoring tyramine levels in beverages.
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Affiliation(s)
- Piotr Luliński
- Department of Organic Chemistry, Faculty of Pharmacy, Medical University of Warsaw, Banacha 1, 02-097 Warsaw, Poland; (P.L.); (M.J.)
| | - Marta Janczura
- Department of Organic Chemistry, Faculty of Pharmacy, Medical University of Warsaw, Banacha 1, 02-097 Warsaw, Poland; (P.L.); (M.J.)
| | - Monika Sobiech
- Department of Organic Chemistry, Faculty of Pharmacy, Medical University of Warsaw, Banacha 1, 02-097 Warsaw, Poland; (P.L.); (M.J.)
| | - Joanna Giebułtowicz
- Department of Bioanalysis and Drugs Analysis, Faculty of Pharmacy, Medical University of Warsaw, Banacha 1, 02-097 Warsaw, Poland;
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14
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Non-targeted HPLC-FLD fingerprinting for the detection and quantitation of adulterated coffee samples by chemometrics. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.107912] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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15
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Núñez N, Martínez C, Saurina J, Núñez O. High-performance liquid chromatography with fluorescence detection fingerprints as chemical descriptors to authenticate the origin, variety and roasting degree of coffee by multivariate chemometric methods. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:65-73. [PMID: 32608518 DOI: 10.1002/jsfa.10615] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/04/2020] [Revised: 06/23/2020] [Accepted: 07/01/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Coffee is one of the most popular beverages around the world, consumed as an infusion of ground roasting coffee beans with a characteristic taste and flavor. Two main varieties, Arabica and Robusta, are produced worldwide. Furthermore, interest of consumers in quality attributes related to coffee production region and varieties is increasing. Thus, it is necessary to encourage the development of simple methodologies to authenticate and guarantee the coffee origin, variety and roasting degree, aiming to prevent fraudulent practices. RESULTS C18 high-performance liquid chromatography with fluorescence detection (HPLC-FLD) fingerprints obtained after brewing coffees without any sample treatment other than filtration (i.e. considerably reducing sample manipulation) were employed as sample chemical descriptors for subsequent coffee characterization and classification by principal component analysis (PCA) and partial least squares regression-discriminant analysis (PLS-DA). PLS-DA showed good classification capabilities regarding coffee origin, variety and roasting degree when employing HPLC-FLD fingerprints, although overlapping occurred for some sample groups. However, the discrimination power increased when selecting HPLC-FLD fingerprinting segments richer in discriminant features, which were deduced from PLS-DA loading plots. In this case, excellent separation was observed and 100% classification rates for both PLS-DA calibrations and predictions were obtained (all samples were correctly classified within their corresponding groups). CONCLUSION HPLC-FLD fingerprinting segments were3 found to be suitable chemical descriptors for discriminating the origin (country of production), variety (Arabica and Robusta) and roasting degree of coffee. Therefore, HPLC-FLD fingerprinting can be proposed as a feasible, simple and cheap methodology to address coffee authentication, especially for developing coffee production countries. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Nerea Núñez
- Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Barcelona, Spain
| | - Clara Martínez
- Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Barcelona, Spain
| | - Javier Saurina
- Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Barcelona, Spain
- Research Institute in Food Nutrition and Food Safety, University of Barcelona, Barcelona, Spain
| | - Oscar Núñez
- Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Barcelona, Spain
- Research Institute in Food Nutrition and Food Safety, University of Barcelona, Barcelona, Spain
- Serra Hunter Fellow. Generalitat de Catalunya, Barcelona, Spain
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16
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Green coffee derived supplements and infusions as a source of polyamines and free amino acids. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03609-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
AbstractThis work reports on monoamines (MA), diamines (DA) and polyamines (PA) as well as free amino acids (fAA) in nutritional supplements and infusions derived from green coffee beans. Samples were investigated using a ultra-high performance liquid chromatography UV/FLR method, which was validated regarding specificity, linearity, range, precision, accuracy and limits of detection and quantification. Nutritional supplements based on green coffee beans showed large amounts of total amines ranging from 1090 to 2593 mg/kg, with exceptional high levels of spermidine up to 724 mg/kg, and a content of fAA from 4004 to 12,389 mg/kg. Infusions brewed from green coffee beans showed much lower contents of amines (14–17 mg/L) and fAA (78–100 mg/L). However, if the customary edible portion was considered, infusions from green coffee were a mainly better source for MA and PA as well for fAA, compared to nutritional supplements. Tryptamine and tyramine were predominant as MA putrescine as DA, and spermidine as PA, respectively.
Graphic abstract
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17
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Abstract
Chemical contaminants should not be present in beverages for human consumption, but could eventually be ingested by consumers as they may appear naturally from the environment or be produced by anthropogenic sources. These contaminants could belong to many different chemical sources, including heavy metals, amines, bisphenols, phthalates, pesticides, perfluorinated compounds, inks, ethyl carbamate, and others. It is well known that these hazardous chemicals in beverages can represent a severe threat by the potential risk of generating diseases to humans if no strict quality control is applied during beverages processing. This review compiles the most updated knowledge of the presence of potential contaminants in various types of beverages (both alcoholic and non-alcoholic), as well as in their containers, to prevent undesired migration. Special attention is given to the extraction and pre-concentration techniques applied to these samples, as well as to the analytical techniques necessary for the determination of chemicals with a potential contaminant effect. Finally, an overview of the current legislation is carried out, as well as future trends of research in this field.
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18
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Matano Y, Morita T, Ito M, Okazaki S, Koto M, Ichikawa Y, Takayama R, Hoashi T, Saeki H, Kanda N. Dietary habits in Japanese patients with chronic spontaneous urticaria. Australas J Dermatol 2020; 61:e333-e338. [PMID: 32297673 DOI: 10.1111/ajd.13283] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2019] [Revised: 02/28/2020] [Accepted: 03/12/2020] [Indexed: 12/19/2022]
Abstract
BACKGROUND Chronic spontaneous urticaria (CSU) is defined as the spontaneously appearing weals and/or angioedema for more than 6 weeks. Dietary habits can modulate the pathogenesis of CSU. However, dietary intakes of nutrients or food in CSU patients, compared with healthy controls, have not been examined in quality and quantity. METHODS We evaluated dietary habits in adult Japanese patients with chronic spontaneous urticaria using a validated, brief-type self-administered diet history questionnaire and compared the results to those of age- and sex-matched healthy controls. The severity of CSU was evaluated using the Urticaria Control Test. RESULTS Japanese CSU patients showed higher body mass indices, higher intakes of eggs, vegetables other than green/yellow vegetables/mushrooms/algae, cholesterol, folic acid, dietary fibres, vitamin D, vitamin K, Cu, Fe, Pi, Ca, Mg, Na and salt, and lower intake of alcohol, compared to controls. The logistic regression analysis showed that CSU was associated with high body mass index and high intake of eggs. The intake of beverages was higher in uncontrolled CSU patients (Urticaria Control Test ≦11 points) than in controlled patients. The logistic regression analysis showed that uncontrolled CSU was associated with high intake of beverages. The intake of coffee, caffeine-rich and non-alcohol beverage, in uncontrolled CSU patients was higher than that in controlled patients. CONCLUSIONS Chronic spontaneous urticaria was associated with high body mass index and high intake of eggs. Uncontrolled CSU was associated with high intake of beverages. Further studies should elucidate the relationships of these results with the development or exacerbation of CSU.
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Affiliation(s)
- Yoko Matano
- Department of Dermatology, Nippon Medical School, Tokyo, Japan
| | - Takashi Morita
- Department of Dermatology, Nippon Medical School Chiba Hokusoh Hospital, Inzai, Chiba, Japan
| | - Michiko Ito
- Department of Dermatology, Nippon Medical School, Tokyo, Japan
| | - Shizuka Okazaki
- Department of Dermatology, Nippon Medical School Chiba Hokusoh Hospital, Inzai, Chiba, Japan
| | - Mototaka Koto
- Department of Dermatology, Nippon Medical School Chiba Hokusoh Hospital, Inzai, Chiba, Japan
| | - Yuri Ichikawa
- Department of Dermatology, Nippon Medical School Chiba Hokusoh Hospital, Inzai, Chiba, Japan
| | - Ryoko Takayama
- Department of Dermatology, Nippon Medical School, Tokyo, Japan
| | | | - Hidehisa Saeki
- Department of Dermatology, Nippon Medical School, Tokyo, Japan
| | - Naoko Kanda
- Department of Dermatology, Nippon Medical School Chiba Hokusoh Hospital, Inzai, Chiba, Japan
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Andersen G, Marcinek P, Sulzinger N, Schieberle P, Krautwurst D. Food sources and biomolecular targets of tyramine. Nutr Rev 2020; 77:107-115. [PMID: 30165672 DOI: 10.1093/nutrit/nuy036] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Tyramine is a biogenic trace amine that is generated via the decarboxylation of the amino acid tyrosine. At pico- to nanomolar concentrations, it can influence a multitude of physiological mechanisms, exhibiting neuromodulatory properties as well as cardiovascular and immunological effects. In humans, the diet is the primary source of physiologically relevant tyramine concentrations, which are influenced by a large number of intrinsic and extrinsic factors. Among these factors are the availability of tyrosine in food, the presence of tyramine-producing bacteria, the environmental pH, and the salt content of food. The process of fermentation provides a particularly good source of tyramine in human nutrition. Here, the potential impact of dietary tyramine on human health was assessed by compiling quantitative data on the tyramine content in a variety of foods and then conducting a brief review of the literature on the physiological, cellular, and systemic effects of tyramine. Together, the data sets presented here may allow both the assessment of tyramine concentrations in food and the extrapolation of these concentrations to gauge the physiological and systemic effects in the context of human nutrition.
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Affiliation(s)
| | | | - Nicole Sulzinger
- Department of Chemistry, Technical University of Munich, Garching, Germany
| | - Peter Schieberle
- Department of Chemistry, Technical University of Munich, Garching, Germany
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Abstract
Biogenic amines are ubiquitous bioactive compounds that are synthesized by living organisms and perform essential functions for their metabolism. In the human diet, their excessive intake can cause food poisoning. In food, especially in alcohol-free beverages, biogenic amines can be synthesized by enzymes, naturally present in raw materials, or by microorganisms, which may be naturally present in the matrix or be added during beverage transformation processes. For this reason, in alcohol-free beverages, biogenic amine amount can be considered, above a certain level, as undesired microorganism activity. Therefore, it is important to evaluate the biogenic amine profile of non-alcoholic beverages in order to monitor food quality and safety. Moreover, biogenic amines can be taken into account by industries in order to monitor production processes and products. This review article provides an overview on the biogenic amine profile of alcohol-free beverages (plant milk, nervine drinks, soft drinks, and fruit juices). Furthermore, the clinical and toxicological effects, the biogenic amines legislation, and biogenic amine synthesis have been evaluated in non-alcoholic beverages.
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A highly sensitive and selective method for determination of phenoxy carboxylic acids from environmental water samples by dispersive solid-phase extraction coupled with ultra high performance liquid chromatography-tandem mass spectrometry. Talanta 2019; 191:313-323. [DOI: 10.1016/j.talanta.2018.08.055] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2017] [Revised: 08/16/2018] [Accepted: 08/20/2018] [Indexed: 11/23/2022]
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22
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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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23
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Finite Element Analysis of Coffea arabica L. var. Colombia Fruits for Selective Detachment Using Forced Vibrations. VIBRATION 2018. [DOI: 10.3390/vibration1010015] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
This study provides a forced vibration analysis to evaluate the stresses at the pedicel interfaces of the fruit-peduncle system of Coffea arabica L. var. Colombia by means of finite element analysis. The real topology of the fruit-peduncle system was developed from a proposed numerical procedure to complete a dynamic analysis. The Young’s modulus of the fruit was approximated from firmness indices for all stages of ripening. Numerical computations were performed in the frequency range of 0 to 400 Hz and three vibration modes were identified in this bandwidth. Results show that the second natural frequency (128 Hz) is acceptable for stimulating the detachment of ripe fruits because the fruit-pedicel-peduncle system induces bending in the fruit interface. As a final conclusion, we determine that dynamic excitations between 120 and 150 Hz could permit selective stimulus of ripe fruits, since other ripening stages were not stimulated in this frequency range.
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García-García P, Rocha-Martin J, Fernandez-Lorente G, Guisan JM. Co-localization of oxidase and catalase inside a porous support to improve the elimination of hydrogen peroxide: Oxidation of biogenic amines by amino oxidase from Pisum sativum. Enzyme Microb Technol 2018; 115:73-80. [PMID: 29859605 DOI: 10.1016/j.enzmictec.2018.05.002] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2018] [Revised: 04/27/2018] [Accepted: 05/02/2018] [Indexed: 11/26/2022]
Abstract
Diamine oxidase (DAO) from Pisum sativum is an enzyme that catalyzes the degradation of biogenic amines (BA) present in wine, producing harmless aldehydes and hydrogen peroxide (H2O2). H2O2 promotes a rapid inactivation of the immobilized enzyme. At first glance, co-immobilization of DAO and catalase (CAT) could improve the elimination of the released hydrogen peroxide. Two different co-immobilized derivatives were prepared: (a) both enzymes co-localized and homogeneously distributed across the whole structure of a porous support, and (b) both enzymes we de-localized inside the porous support: DAO immobilized on the outer part of the porous support and catalase immobilized in the inner part. Co-localized derivatives were seven-fold more effective than de-localized ones for the elimination of hydrogen peroxide inside the porous support. In addition to that, the degradation of putrescine by DAO was three-fold more rapid when using both co-localized enzymes. The optimal co-localized derivative (containing 1.25 mg of DAO plus 25 mg of CAT per g of support) promoted the instantaneous elimination of 91% H2O2 released inside the porous support during putrescine oxidation. This optimal derivative preserves 92% of activity after three reaction cycles and DAO immobilized without catalase only preserves 41% of activity. Co-localization seems to be the key strategy to immobilize two sequential enzymes. When enzymes are immobilized in close proximity to each other in a co-localized pattern, the generation of byproducts as H2O2 is strongly reduced.
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Affiliation(s)
- Paz García-García
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), 28049, Madrid, Spain
| | - Javier Rocha-Martin
- Department of Biocatalysis, Institute of Catalysis and Petrochemistry (ICP) CSIC, Campus UAM, Cantoblanco, 28049, Madrid, Spain
| | - Gloria Fernandez-Lorente
- Department of Biocatalysis, Institute of Catalysis and Petrochemistry (ICP) CSIC, Campus UAM, Cantoblanco, 28049, Madrid, Spain.
| | - Jose M Guisan
- Department of Biocatalysis, Institute of Catalysis and Petrochemistry (ICP) CSIC, Campus UAM, Cantoblanco, 28049, Madrid, Spain.
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Liu SJ, Xu JJ, Ma CL, Guo CF. A comparative analysis of derivatization strategies for the determination of biogenic amines in sausage and cheese by HPLC. Food Chem 2018; 266:275-283. [PMID: 30381186 DOI: 10.1016/j.foodchem.2018.06.001] [Citation(s) in RCA: 63] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2018] [Revised: 05/13/2018] [Accepted: 06/02/2018] [Indexed: 02/08/2023]
Abstract
The six biogenic amines in sausage and cheese were analyzed by HPLC with UV detection after off-line derivatization with dansyl chloride, 9-fluorenylmethoxycarbonyl chloride, benzoyl chloride and dabsyl chloride, respectively. The results showed that both the off-line 9-fluorenylmethoxycarbonyl and dabsyl derivatization were not suitable for HPLC analysis of biogenic amines when batch injection was used because the derivatives were instable, whereas both the off-line dansyl and benzoyl derivatization were suitable for HPLC analysis of biogenic amines when batch injection was used, but the latter needed to maintain the derivatives at 4 °C to ensure that benzoylated tyramine was not degraded when waiting for the analysis. The off-line dansyl derivatization had an obvious advantage in the analysis of biogenic amines in sausage and cheese samples by HPLC combined with batch injection because the method has a wider linear range and higher sensitivity, accuracy, precision and stability of the derivatives.
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Affiliation(s)
- Si-Jin Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Juan-Juan Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Chang-Lu Ma
- Department of Food and Bio-engineering, Beijing Vocational College of Agriculture, Beijing 102442, China
| | - Chun-Feng Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
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Papageorgiou M, Lambropoulou D, Morrison C, Kłodzińska E, Namieśnik J, Płotka-Wasylka J. Literature update of analytical methods for biogenic amines determination in food and beverages. Trends Analyt Chem 2018. [DOI: 10.1016/j.trac.2017.11.001] [Citation(s) in RCA: 164] [Impact Index Per Article: 27.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Martinez SJ, Bressani APP, Miguel MGDCP, Dias DR, Schwan RF. Different inoculation methods for semi-dry processed coffee using yeasts as starter cultures. Food Res Int 2017; 102:333-340. [DOI: 10.1016/j.foodres.2017.09.096] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2017] [Revised: 09/28/2017] [Accepted: 09/29/2017] [Indexed: 11/24/2022]
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28
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Szeitz A, Bandiera SM. Analysis and measurement of serotonin. Biomed Chromatogr 2017; 32. [DOI: 10.1002/bmc.4135] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2017] [Revised: 10/27/2017] [Accepted: 11/03/2017] [Indexed: 12/26/2022]
Affiliation(s)
- András Szeitz
- Faculty of Pharmaceutical Sciences; The University of British Columbia; Vancouver British Columbia Canada
| | - Stelvio M. Bandiera
- Faculty of Pharmaceutical Sciences; The University of British Columbia; Vancouver British Columbia Canada
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Zhao L, Qi S, Liang X, Shan J, Cao W, Wu L, Xue X. Determination and distribution of biogenic amines in bee pollen. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13570] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Lingling Zhao
- Institute of Analytical Science Shaanxi Provincial Key Lab of Electroanalytical Chemistry Northwest University 229 North TaiBai Road Xi'an 710069 China
- Institute of Apicultural Research Chinese Academy of Agricultural Sciences Beijing 100093 China
| | - Suzhen Qi
- Institute of Apicultural Research Chinese Academy of Agricultural Sciences Beijing 100093 China
- Risk Assessment Laboratory for Bee Products Quality and Safety of Ministry of Agriculture Beijing 100093 China
| | - Xinwen Liang
- Institute of Apicultural Research Chinese Academy of Agricultural Sciences Beijing 100093 China
| | - Jihao Shan
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100081 China
| | - Wei Cao
- Institute of Analytical Science Shaanxi Provincial Key Lab of Electroanalytical Chemistry Northwest University 229 North TaiBai Road Xi'an 710069 China
| | - Liming Wu
- Institute of Apicultural Research Chinese Academy of Agricultural Sciences Beijing 100093 China
- Risk Assessment Laboratory for Bee Products Quality and Safety of Ministry of Agriculture Beijing 100093 China
| | - Xiaofeng Xue
- Institute of Apicultural Research Chinese Academy of Agricultural Sciences Beijing 100093 China
- Risk Assessment Laboratory for Bee Products Quality and Safety of Ministry of Agriculture Beijing 100093 China
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Ata Ş, Akyüz M, Çabuk H. Determination of biogenic amines in licorice (Glycyrrhiza glabra) by ion-pair extraction and liquid chromatography-tandem mass spectrometry. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:1427-1432. [PMID: 27381870 DOI: 10.1002/jsfa.7881] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/23/2015] [Revised: 06/21/2016] [Accepted: 06/29/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Ion-pair extraction combined with liquid chromatography-tandem mass spectrometry method has been proposed for the determination of biogenic amines in licorice samples. RESULTS Limit of detection and limit of quantitation for the biogenic amines were 1.4-2.7 and 4.7-9.1 ng mL-1 , respectively. Relative standard deviations based on five replicate extraction of 100 ng mL-1 of each biogenic amine were <4.7% for intra-day and 7.4% for inter-day precision. The method described in this study has been shown to be in accordance with satisfactory accuracy and good reproducibility for the quantitative determination of biogenic amines in licorice samples. Nine biogenic amines (putrescine, cadaverine, histamine, spermine, spermidine, tyramine, tryptamine, agmatine and phenylethylamine) were detected in licorice samples and total biogenic amine concentrations were determined at 369 ng mL-1 in fresh and 3532 ng mL-1 in non-fresh licorice samples. Putrescine was found at the highest concentrations to be up to 704 ng mL-1 in all the analyzed samples, followed by tyramine (675 ng mL-1 ) and tryptamine (282 ng mL-1 ). Putrescine, tyramine and spermine concentrations were dramatically increased, whereas agmatine concentration was significantly decreased, in non-fresh licorice samples compared to fresh ones. CONCLUSION The consumption of freshly prepared licorice is recommended because of the relatively low concentration of total biogenic amines. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Şevket Ata
- Department of Chemistry, Faculty of Arts and Sciences, Bülent Ecevit University, 67100, Zonguldak, Turkey
| | - Mehmet Akyüz
- Department of Analytical Chemistry, Faculty of Pharmacy, Bülent Ecevit University, 67600, Zonguldak, Turkey
| | - Hasan Çabuk
- Department of Chemistry, Faculty of Arts and Sciences, Bülent Ecevit University, 67100, Zonguldak, Turkey
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Cirillo G, Restuccia D, Curcio M, Iemma F, Spizzirri UG. Food Analysis: A Brief Overview. Food Saf (Tokyo) 2016. [DOI: 10.1002/9781119160588.ch1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
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32
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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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33
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Biogenic Amines as Quality Marker in Organic and Fair-Trade Cocoa-Based Products. SUSTAINABILITY 2016. [DOI: 10.3390/su8090856] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Spizzirri UG, Picci N, Restuccia D. Extraction Efficiency of Different Solvents and LC-UV Determination of Biogenic Amines in Tea Leaves and Infusions. JOURNAL OF ANALYTICAL METHODS IN CHEMISTRY 2016; 2016:8715287. [PMID: 27555979 PMCID: PMC4983384 DOI: 10.1155/2016/8715287] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/23/2016] [Accepted: 07/03/2016] [Indexed: 06/01/2023]
Abstract
Biogenic amines (BAs), that is, spermine, spermidine, putrescine, histamine, tyramine, β-phenylethylamine, cadaverine, and serotonin, have been determined in several samples of tea leaves, tea infusions, and tea drinks by LC-UV method after derivatization with dansyl chloride. Different extraction solvents have been tested and TCA 5% showed better analytical performances in terms of linearity, recovery percentages, LOD, LOQ, and repeatability than HCl 0.1 M and HClO4 0.1 M and was finally exploited for the quantitative determination of BAs in all samples. In tea leaves total BAs concentration ranged from 2.23 μg g(-1) to 11.24 μg g(-1) and PUT (1.05-2.25 μg g(-1)) and SPD (1.01-1.95 μg g(-1)) were always present, while SER (nd-1.56 μg g(-1)), HIS (nd-2.44 μg g(-1)), and SPM (nd-1.64 μg g(-1)) were detected more rarely. CAD and PHE were determined in few samples at much lower concentrations while none of the samples contained TYR. Tea infusions showed the same trend with total BAs concentrations never exceeding 80.7 μg L(-1). Black teas showed higher amounts of BAs than green teas and organic and decaffeinated samples always contained much lower BAs levels than their conventional counterparts.
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Affiliation(s)
- U. Gianfranco Spizzirri
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Edificio Polifunzionale, 87036 Arcavacata di Rende, Italy
| | - Nevio Picci
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Edificio Polifunzionale, 87036 Arcavacata di Rende, Italy
| | - Donatella Restuccia
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Edificio Polifunzionale, 87036 Arcavacata di Rende, Italy
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35
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Shi Y, Wu H, Wang C, Guo X, Du J, Du L. Determination of polycyclic aromatic hydrocarbons in coffee and tea samples by magnetic solid-phase extraction coupled with HPLC–FLD. Food Chem 2016; 199:75-80. [DOI: 10.1016/j.foodchem.2015.11.137] [Citation(s) in RCA: 92] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2015] [Revised: 11/25/2015] [Accepted: 11/28/2015] [Indexed: 10/22/2022]
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36
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Spizzirri UG, Parisi OI, Picci N, Restuccia D. Application of LC with Evaporative Light Scattering Detector for Biogenic Amines Determination in Fair Trade Cocoa-Based Products. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0398-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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37
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Płotka-Wasylka JM, Morrison C, Biziuk M, Namieśnik J. Chemical derivatization processes applied to amine determination in samples of different matrix composition. Chem Rev 2015; 115:4693-718. [PMID: 26023865 DOI: 10.1021/cr4006999] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Justyna M Płotka-Wasylka
- †Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, 11/12 Narutowicza Street, 80-233 Gdańsk, Poland
| | - Calum Morrison
- ‡Forensic Medicine and Science, School of Medicine, College of Medical, Veterinary and Life Sciences, University of Glasgow, Glasgow G12 8QQ, United Kingdom
| | - Marek Biziuk
- †Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, 11/12 Narutowicza Street, 80-233 Gdańsk, Poland
| | - Jacek Namieśnik
- †Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, 11/12 Narutowicza Street, 80-233 Gdańsk, Poland
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