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Zhu Z, Song X, Jiang Y, Yao J, Li Z, Dai F, Wang Q. Determination of Biogenic Amines in Wine from Chinese Markets Using Ion Chromatography-Tandem Mass Spectrometry. Foods 2023; 12:foods12112262. [PMID: 37297506 DOI: 10.3390/foods12112262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 05/24/2023] [Accepted: 05/30/2023] [Indexed: 06/12/2023] Open
Abstract
A method for the determination of nine biogenic amines (BAs) in wine was established using ion chromatography-tandem mass spectrometry (IC-MS/MS) without derivatization. BAs were separated by a cation exchange column (IonPac CG17, 50 mm × 4 mm, 7 µm) with a gradient aqueous formic acid elution. Good linearity was obtained for nine BAs with coefficients of determination (R2) > 0.9972 within the range of 0.01-50 mg/L. The limits of detection and quantification were within the ranges of 0.6-40 µg/L and 2.0-135 µg/L, respectively, with the exception of spermine (SPM). The recoveries were demonstrated within the range of 82.6-103.0%, with relative standard deviations (RSDs) of less than 4.2%. This simple method featuring excellent sensitivity and selectivity was suitable for the quantification of BAs in wines. The occurrence of BAs in 236 wine samples that are commercially available in China was determined. The BA levels in wines of different geographical origins varied significantly. The acute dietary exposure assessment of BAs was carried out by calculating the estimated short-term intake (ESTI) and comparing the acute reference dose (ARfD) specified by the European Food Safety Authority (EFSA). Results showed that the exposure to histamine (HIS) and tyramine (TYR) via the consumption of wines was much lower than the recommended ARfD level for healthy individuals. However, exposure could lead to symptoms in susceptible individuals. These results provided basic data regarding the occurrence and risk of BAs in wines for wine production, health guidance and consumer safety.
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Affiliation(s)
- Zuoyi Zhu
- Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Science, Hangzhou 310021, China
| | - Xinyue Song
- College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310014, China
| | - Yunzhu Jiang
- Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Science, Hangzhou 310021, China
| | - Jiarong Yao
- Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Science, Hangzhou 310021, China
| | - Zhen Li
- Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Science, Hangzhou 310021, China
| | - Fen Dai
- Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Science, Hangzhou 310021, China
| | - Qiang Wang
- Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Science, Hangzhou 310021, China
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2
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Zhu Q, Liu C, Tang S, Shen W, Lee HK. Application of three dimensional-printed devices in extraction technologies. J Chromatogr A 2023; 1697:463987. [PMID: 37084696 DOI: 10.1016/j.chroma.2023.463987] [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: 03/20/2023] [Revised: 04/07/2023] [Accepted: 04/09/2023] [Indexed: 04/23/2023]
Abstract
Sample pretreatment is an important and necessary process in chemical analysis. Traditional sample preparation methods normally consume moderate to large quantities of solvents and reagents, are time- and labor-intensive and can be prone to error (since they usually involve multiple steps). In the past quarter century or so, modern sample preparation techniques have evolved, from the advent of solid-phase microextraction and liquid-phase microextraction to the present day where they are now widely applied to extract analytes from simple as well as complex matrices leveraging on their extremely low solvent consumption, high extraction efficiency, generally straightforward and simple operation and integration of most, if not all, of the following aspects: Sampling, cleanup, extraction, preconcentration and ready-to-inject status of the final extract. One of the most interesting features of the progress of microextraction techniques over the years lies in the development of devices, apparatus and tools to facilitate and improve their operations. This review explores the application of a recent material fabrication technology that has been receiving a lot of interest, that of three-dimensional (3D) printing, to the manipulation of microextraction. The review highlights the use of 3D-printed devices in the extraction of various analytes and in different methods to address, and improves upon some current extraction (and microextraction) problems, issues and concerns.
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Affiliation(s)
- Qi Zhu
- School of Environment and Chemical Engineering, Jiangsu University of Science and Technology, Zhenjiang 212003, Jiangsu Province, China
| | - Chang Liu
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang 212003, Jiangsu Province, China
| | - Sheng Tang
- School of Environment and Chemical Engineering, Jiangsu University of Science and Technology, Zhenjiang 212003, Jiangsu Province, China.
| | - Wei Shen
- School of Environment and Chemical Engineering, Jiangsu University of Science and Technology, Zhenjiang 212003, Jiangsu Province, China
| | - Hian Kee Lee
- School of Environment and Chemical Engineering, Jiangsu University of Science and Technology, Zhenjiang 212003, Jiangsu Province, China; Department of Chemistry, National University of Singapore, Singapore 117543, Singapore.
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3
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A review of the currently developed analytical methods for the determination of biogenic amines in food products. Food Chem 2023; 398:133919. [DOI: 10.1016/j.foodchem.2022.133919] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 07/09/2022] [Accepted: 08/08/2022] [Indexed: 11/23/2022]
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4
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He J, Mao W, Chen W, Shen W, Duan Q, Shi HW, Tan L, Kuang J, Lee HK, Tang S. Three-Dimensional Printed Microdevice to Enhance Headspace Microextraction for Enrichment of Histamine in Milk. Anal Chem 2022; 94:10595-10600. [PMID: 35857349 DOI: 10.1021/acs.analchem.2c01768] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
In this work, a three-dimensional (3D) printed microdevice was designed to fix a drop of extractant that was applied to the enrichment of the most toxic biogenic amine, histamine, by headspace single-drop microextraction (HS-SDME). Concomitantly, based on the hybridization chain reaction of the histamine aptamer isothermal nucleic acid amplification strategy, a new fluorescence sensing method was developed to realize the highly sensitive detection of histamine. This is the first application of a 3D-printed microdevice to realize the HS-SDME process, which, among other advantages, effectively solves the problem of unstable and variable drop volumes that can plague traditional SDME and ensures the accuracy and repeatability of the extraction process. The calibration linear range of this SDME-fluorescence method was from 10 pM to 5 μM (R2 > 0.98), and the limit of detection was as low as 3 pM. In addition, the method was successfully demonstrated to determine histamine spiked in milk, with recoveries of between 93% and 104%, and relative standard deviations of less than 5%. The method established in this study has important practical significance for food safety monitoring and human health and provides new ideas and solutions for the design and application of biosensors.
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Affiliation(s)
- Jing He
- School of Environmental and Chemical Engineering, Jiangsu University of Science and Technology, Zhenjiang 212003, Jiangsu Province, P. R. China.,CAS Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory for Natural Medicine of Gansu Province, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, P. R. China
| | - Wei Mao
- School of Environmental and Chemical Engineering, Jiangsu University of Science and Technology, Zhenjiang 212003, Jiangsu Province, P. R. China
| | - Wenhui Chen
- School of Environmental and Chemical Engineering, Jiangsu University of Science and Technology, Zhenjiang 212003, Jiangsu Province, P. R. China
| | - Wei Shen
- School of Environmental and Chemical Engineering, Jiangsu University of Science and Technology, Zhenjiang 212003, Jiangsu Province, P. R. China
| | - Qiaolian Duan
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210046, Jiangsu Province, P. R. China.,Jiangsu Institute for Food and Drug Control, Nanjing 210019, Jiangsu Province, P. R. China
| | - Hai-Wei Shi
- Jiangsu Institute for Food and Drug Control, Nanjing 210019, Jiangsu Province, P. R. China
| | - Li Tan
- Jiangsu Institute for Food and Drug Control, Nanjing 210019, Jiangsu Province, P. R. China
| | - Jingyu Kuang
- School of Environmental and Chemical Engineering, Jiangsu University of Science and Technology, Zhenjiang 212003, Jiangsu Province, P. R. China
| | - Hian Kee Lee
- School of Environmental and Chemical Engineering, Jiangsu University of Science and Technology, Zhenjiang 212003, Jiangsu Province, P. R. China.,Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore
| | - Sheng Tang
- School of Environmental and Chemical Engineering, Jiangsu University of Science and Technology, Zhenjiang 212003, Jiangsu Province, P. R. China
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5
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Profiling the occurrence of biogenic amines in wine from Chinese market and during fermentation using an improved chromatography method. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108859] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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6
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Kong F, Mu Y, Zhang X, Lu Q, Yang Z, Yao J, Zhao L. A novel fluorescent probe of alkyne compounds for putrescine detection based on click reaction. RSC Adv 2022; 12:26630-26638. [PMID: 36275156 PMCID: PMC9486977 DOI: 10.1039/d2ra04250a] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2022] [Accepted: 09/12/2022] [Indexed: 11/21/2022] Open
Abstract
Putrescine is a toxic biogenic amine produced in the process of food spoilage, and a high concentration of biogenic amines in foods will cause health problems such as abnormal blood pressure, headaches and tachycardia asthma/worsening asthma.
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Affiliation(s)
- Fanning Kong
- School of Materials Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Yilin Mu
- School of Materials Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Xian Zhang
- School of Materials Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Qian Lu
- School of Materials Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Zhizhou Yang
- School of Materials Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Jinshui Yao
- School of Materials Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Liyun Zhao
- Key Laboratory of Plant Resources Conservation and Sustainable Utilization, Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, 510650, China
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7
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Wang D, Hu G, Wang H, Wang L, Zhang Y, Zou Y, Zhao L, Liu F, Jin Y. Effect of Mixed Starters on Proteolysis and Formation of Biogenic Amines in Dry Fermented Mutton Sausages. Foods 2021; 10:2939. [PMID: 34945490 PMCID: PMC8700690 DOI: 10.3390/foods10122939] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2021] [Revised: 11/13/2021] [Accepted: 11/23/2021] [Indexed: 11/30/2022] Open
Abstract
In this study, by comparing the four groups of sausages, namely, CO (without starter culture), LB (with Lactobacillus sakei), LS (with L. sakei 3X-2B + Staphylococcus xylosus SZ-8), and LSS (with L. sakei 3X-2B + S. xylosus SZ-8 + S. carnosus SZ-2), the effects of mixed starter cultures on physical-chemical quality, proteolysis, and biogenic amines (BAs) during fermentation and ripening were investigated. Inoculation of the mixed starter cultures increased the number of lactic acid bacteria and staphylococci in sausages during fermentation and ripening for 0 to 5 days. The L. sakei 3X-2B + S. xylosus SZ-8 + S. carnosus SZ-2 mixed starter accelerated the rate of acid production and water activity reduction of sausages and improved the redness value. Compared with CO, the mixed starter effectively inhibited Enterobacteriaceae. At the end of ripening, the LSS group was approximately 1.25 CFU/g, which was less than the CO group, thereby reducing the total volatile basic nitrogen (TVB-N) in the LSS group. The free amino acids in the LS and LSS groups (224.97 and 235.53 mg/kg dry sausage, respectively) were significantly (p < 0.001) higher than that in the CO group (170.93 mg/kg dry sausage). The level of histamine, cadaverine, putrescine, and common BAs showed an opposite trend to the increase of the corresponding precursor amino acid content, which were significantly lower (p < 0.001) in the LS and LSS sausages than in CO. This study showed that L. sakei 3X-2B + S. xylosus SZ-8 + S. carnosus SZ-2 is a potential mixed starter for fermented meat products.
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Affiliation(s)
- Debao Wang
- Department of Food Science, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (D.W.); (G.H.); (H.W.); (L.Z.)
- Institute of Agricultural and Livestock Products Processing, Inner Mongolia Academy of Agricultural and Animal Husbandry Sciences, Hohhot 010031, China; (L.W.); (Y.Z.)
| | - Guanhua Hu
- Department of Food Science, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (D.W.); (G.H.); (H.W.); (L.Z.)
| | - Huiting Wang
- Department of Food Science, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (D.W.); (G.H.); (H.W.); (L.Z.)
| | - Limei Wang
- Institute of Agricultural and Livestock Products Processing, Inner Mongolia Academy of Agricultural and Animal Husbandry Sciences, Hohhot 010031, China; (L.W.); (Y.Z.)
| | - Yuanyuan Zhang
- Institute of Agricultural and Livestock Products Processing, Inner Mongolia Academy of Agricultural and Animal Husbandry Sciences, Hohhot 010031, China; (L.W.); (Y.Z.)
| | - Yufu Zou
- Zhengxiang White Banner Mengsheng Meat Industry Co., Ltd., Xilingol 013800, China;
| | - Lihua Zhao
- Department of Food Science, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (D.W.); (G.H.); (H.W.); (L.Z.)
| | - Fang Liu
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Ye Jin
- Department of Food Science, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (D.W.); (G.H.); (H.W.); (L.Z.)
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8
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Yu Z, Fu W, Fu Y, Tang W, Li R, Li X. The biogenic amine-producing bacteria from craft beer and their kinetic analysis between growth characteristics and biogenic amine formation in beer. J Food Sci 2021; 86:4991-5003. [PMID: 34699076 DOI: 10.1111/1750-3841.15934] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2021] [Revised: 09/10/2021] [Accepted: 09/14/2021] [Indexed: 11/29/2022]
Abstract
Craft beer because of its fresh flavor, unique taste, and rich nutrition is becoming more popular to consumers. Compared with industry beer, craft beer is often nonfiltered and nonpasteurized, for this reason, it has a short shelf life and is more susceptible to microbial spoilage, which may cause the quality deterioration of craft beer and the formation of biogenic amine as a harmful factor for consumer's health. In this study, the 23 beer-spoilage bacteria were isolated from craft beer, which were identified as 15 Lactobacillus (L.) brevis, 3 L. plantarum, 1 L. parabuchneri, 2 L. paracasei, and 2 Pediococcus damnosus. Among 23 beer-spoilage isolates, 20 representatives were able to form tyramine, histamine, putrescine, cadaverine, and/or tryptamine in MRS broth. The nine Lactobacillus strains were incubated in beer and produced tyramine, histamine, putrescine, cadaverine, and/or tryptamine during beer storage process. Logistic and Gompertz model could be adopted to respectively describe the kinetics of microorganism growth and biogenic amine formation. The relationship between the biogenic amines and biomass was simulated by Luedeking-Piret model very well, and showed that the formation of biogenic amine was mainly bacteria growth-associated in beer. These findings may be helpful for finding the preventive measures to control biogenic amine formation and for enhancing the safety of craft beer. PRACTICAL APPLICATION: The selection of the biogenic amine-producing spoilage bacteria from craft beer and the investigation their kinetics of the growth and biogenic amines production under beer environmental conditions was very helpful for finding preventive measures to eliminate or reduce biogenic amine formation and for appropriate increase in food safety.
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Affiliation(s)
- Zhimin Yu
- School of Biotechnology Engineering, Dalian Polytechnic University, Dalian, China
| | - Wei Fu
- School of Biotechnology Engineering, Dalian Polytechnic University, Dalian, China
| | - Yang Fu
- School of Biotechnology Engineering, Dalian Polytechnic University, Dalian, China
| | - Wenzhu Tang
- School of Biotechnology Engineering, Dalian Polytechnic University, Dalian, China
| | - Rong Li
- School of Biotechnology Engineering, Dalian Polytechnic University, Dalian, China
| | - Xianzhen Li
- School of Biotechnology Engineering, Dalian Polytechnic University, Dalian, China
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9
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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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10
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Zhao N, Lai H, Wang Y, Huang Y, Shi Q, He W, Zhu S, Li Y, Zhu Y, Li H, Ge L. Assessment of biogenic amine and nitrite production in low-salt Paocai during fermentation as affected by reused brine and fresh brine. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100958] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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11
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Reduction of biogenic amine and nitrite production in low-salt Paocai by controlled package during storage: A study comparing vacuum and aerobic package with conventional salt solution package. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107858] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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12
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Sallam KI, Morgan SEM, Sayed-Ahmed MZ, Alqahtani SS, Abd-Elghany SM. Health hazard from exposure to histamine produced in ready-to-eat shawarma widely consumed in Egypt. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2020.103794] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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13
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Chen Y, Fan F, Fang G, Deng Q, Wang S. Fluorometric determination of tyramine by molecularly imprinted upconversion fluorescence test strip. Mikrochim Acta 2020; 187:573. [PMID: 32948924 DOI: 10.1007/s00604-020-04554-7] [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: 04/16/2020] [Accepted: 09/07/2020] [Indexed: 10/23/2022]
Abstract
A fluorometric method based on molecularly imprinted upconversion fluorescence test strip was developed for the determination of tyramine. It exploited the green fluorescence of upconversion nanoparticles (UCNPs) and the specific recognition property of molecularly imprinted polymers (MIPs). UCNPs were attached to filter paper with glue, and MIPs were prepared via in situ polymerization on the surface of UCNPs by using tyramine as template, methacrylic acid as functional monomer, and ethylene glycol dimethacrylate as cross-linker. The green fluorescence of the test strip, with excitation/emission wavelength 980/550 nm, was enhanced by tyramine. The test strip was suitable for the determination of tyramine in the linear range 1.0-100.0 mg L-1, and a relatively low limit of detection (0.2 mg L-1) was achieved. The test strip also worked well for the quantitation of tyramine in spiked red wine and mature vinegar. Recoveries are ranged from 84.9 to 99.9%. The relative standard deviations are below 5.6%. Graphical abstract.
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Affiliation(s)
- Yali Chen
- College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, Tianjin, 300457, China
| | - Fenfen Fan
- College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, Tianjin, 300457, China
| | - Guozhen Fang
- College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, Tianjin, 300457, China
| | - Qiliang Deng
- College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, Tianjin, 300457, China.
| | - Shuo Wang
- College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, Tianjin, 300457, China. .,Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, 300071, China.
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14
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Sun H, Liu S, Mao J, Yu Z, Lin Z, Mao J. New insights into the impacts of huangjiu compontents on intoxication. Food Chem 2020; 317:126420. [PMID: 32101783 DOI: 10.1016/j.foodchem.2020.126420] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2019] [Revised: 01/01/2020] [Accepted: 02/14/2020] [Indexed: 11/30/2022]
Abstract
Although huangjiu is a popular alcoholic beverage in China, the occurrence of quick-intoxication suppresses huangjiu consumption and impedes development of the huangjiu industry. In this study, the Cryprinus carpio intoxication model was used to compare the differences in intoxication effect of alcoholic beverages and to assess the impacts of huangjiu components on intoxication for the first time. Exposure to huangjiu led to the most rapid physical imbalance of C. carpio, followed by red wine and Western liquor. Higher alcohols, biogenic amines and aldehydes could cause physical imbalance of fish by themselves, and synergistic effects were observed when combined with ethanol. 2-Phenylethanoland and isopentanol had the greatest positive effect on huangjiu intoxication, followed by histamine and phenethylamine. No synergistic effect was observed between individual aldehydes and ethanol. Identification of these impactful huangjiu components provides a new perspective on the establishment of more rigorous control on the quality and flavor of huangjiu.
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Affiliation(s)
- Hailong Sun
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; National Engineering Research Center of Chinese Rice Wine, Zhejiang Guyuelongshan Shaoxing Wine CO., LTD, Shaoxing, Zhejiang, China; Jiangsu Industrial Technology Research Institute (Rugao Food Biotechnology Research Institute Co. Ltd), Rugao, Jiangsu, China
| | - Shuangping Liu
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, China; National Engineering Research Center of Chinese Rice Wine, Zhejiang Guyuelongshan Shaoxing Wine CO., LTD, Shaoxing, Zhejiang, China; Jiangsu Industrial Technology Research Institute (Rugao Food Biotechnology Research Institute Co. Ltd), Rugao, Jiangsu, China.
| | - Jieqi Mao
- College of Agriculture and Environmental Sciences, University of California, Davis, USA
| | - Ziwei Yu
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Zhijie Lin
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Jian Mao
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, China; National Engineering Research Center of Chinese Rice Wine, Zhejiang Guyuelongshan Shaoxing Wine CO., LTD, Shaoxing, Zhejiang, China.
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15
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Silva IP, Dias LG, da Silva MO, Machado CS, Paula VMB, Evangelista-Barreto NS, de Carvalho CAL, Estevinho LM. Detection of biogenic amines in mead of social bee. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108969] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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16
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Hao Y, Sun B. Analysis of bacterial diversity and biogenic amines content during fermentation of farmhouse sauce from Northeast China. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106861] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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17
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Liu Y, Han F, Liu Y, Wang W. Determination of Biogenic Amines in Wine Using Modified Liquid-Liquid Extraction with High Performance Liquid Chromatography-Fluorescence Detector. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01710-w] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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18
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Wang Y, Bao X, Wang F, Wang H, Fu L. Dynamic Detection of Biogenic Amines as a Quality Indicator and Their Relationship with Free Amino Acids Profiles in Large Yellow Croaker (Pseudosciaena crocea). J Food Sci 2019; 84:254-260. [PMID: 30620777 DOI: 10.1111/1750-3841.14425] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2018] [Revised: 11/14/2018] [Accepted: 11/26/2018] [Indexed: 01/26/2023]
Abstract
The production of biogenic amines (BAs) set considerable obstacles in seafood preservation. However, the characteristic BAs and their roles in the spoilage profiles in large yellow croaker were still poorly understood. The BAs contents, free amino acids (FAAs) contents, aerobic bacterial count, sensory evaluation and several characteristic physicochemical indexes were monitored during storage at 4 °C. It's forcefully uncovered that the putrescine and cadaverine were the main BAs and the sum value of them could be used as a novel quality indicator instead of BAI. The reasonable limitation for unaccepted corruption was suggested be around 60 mg/kg. The regression model (r > 0.8, P < 0.05) at 4 °C indicated a significant correlation between the main BAs and total volatile basic nitrogen (TVB-N), protein hydrolysis index (P.I.%) as well as pH value, offering a new interpretation form for the physiochemical properties of BAs in aquatic products. Additionally, the evolution of FAAs show the predominant role of lysine, proline, histidine, glycine, and alanine during the whole storage and it can be concluded that BAs biosynthesis in large yellow croaker were moderately related with their precursor substance. This work provides a preliminary insight into the origin of BAs in large yellow croaker. PRACTICAL APPLICATION: It was proposed that the sum value of putrescine and cadaverine which were the main BAs can be used as a novel quality indicator instead of BAI in large yellow croaker. And the regression models of BAs and other physiochemical indexes provided a new perspective for comprehending the spoilage profiles involving BAs biosynthesis. The study may potentially contribute to improving the evaluation of seafood freshness and provide new target site for seafood preservation.
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Affiliation(s)
- Yanbo Wang
- Key Lab. for Food Microbial Technology of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang Univ., Hangzhou, 310018, China.,Zhejiang Engineering Inst. of Food Quality and Safety, Zhejiang Gongshang Univ., Hangzhou, 310018, China
| | - Xingyue Bao
- Key Lab. for Food Microbial Technology of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang Univ., Hangzhou, 310018, China
| | - Feifei Wang
- Key Lab. for Food Microbial Technology of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang Univ., Hangzhou, 310018, China
| | - Haiyan Wang
- Zhejiang Engineering Inst. of Food Quality and Safety, Zhejiang Gongshang Univ., Hangzhou, 310018, China
| | - Linglin Fu
- Key Lab. for Food Microbial Technology of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang Univ., Hangzhou, 310018, China.,Zhejiang Engineering Inst. of Food Quality and Safety, Zhejiang Gongshang Univ., Hangzhou, 310018, China
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Nadeem M, Naveed T, Rehman F, Xu Z. Determination of histamine in fish without derivatization by indirect reverse phase-HPLC method. Microchem J 2019. [DOI: 10.1016/j.microc.2018.09.010] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Chang PH, Jiang WT, Li Z. Mechanism of tyramine adsorption on Ca-montmorillonite. THE SCIENCE OF THE TOTAL ENVIRONMENT 2018; 642:198-207. [PMID: 29898425 DOI: 10.1016/j.scitotenv.2018.05.190] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/31/2018] [Revised: 04/23/2018] [Accepted: 05/15/2018] [Indexed: 06/08/2023]
Abstract
Tyramine (TY) adsorption on a Ca-montmorillonite (SAz-2) was investigated with batch experiments and complementary analyses utilizing ultra-high performance liquid chromatography, ion chromatography, X-ray diffraction (XRD), Fourier transform infrared (FTIR) spectroscopy, and thermogravimetry (TG). The adsorption reached equilibrium in 8 h, complying with the pseudo-second-order rate equation, and came to an adsorption capacity of 682 mmol kg-1 at pH 6-8.1, utilizing the Langmuir isotherm model. The adsorption of TY and desorption of exchangeable cations exhibited a linear relationship with a slope of 0.9, implying that the adsorption was largely influenced by a cation exchange mechanism. The effective adsorption was further verified by the characteristic TY bands in the FTIR spectra and the signals of mass loss due to TY decomposition in the TG measurements of the clay after adsorption experiments. Intercalation of hydrated TY into the clay interlayer was confirmed by XRD and TG analyses of the heated samples loaded with TY. The adsorption reached only 0.57 cation exchange capacity of the clay which was probably limited by the low charge density of TY as compared to the negative charge density of the clay surface and by the steric effects arising from the hydration of TY that increased its molecular size. Adsorption of TY on montmorillonite can make TY more resistant to thermal decomposition and possibly better preserved in aquatic and soil environments.
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Affiliation(s)
- Po-Hsiang Chang
- Department of Earth Sciences, National Cheng Kung University, 1 University Road, Tainan 70101, Taiwan
| | - Wei-Teh Jiang
- Department of Earth Sciences, National Cheng Kung University, 1 University Road, Tainan 70101, Taiwan.
| | - Zhaohui Li
- Department of Geosciences, University of Wisconsin - Parkside, 900 Wood Road, Kenosha, WI 53144, USA.
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Abstract
The interest in non-Saccharomyces yeast for use in sparkling wine production has increased in recent years. Studies have reported differences in amino acids and ammonia, volatile aroma compounds (VOCs), glycerol, organic acids, proteins and polysaccharides. The aim of this review is to report on our current knowledge concerning the influence of non-Saccharomyces yeast on sparkling wine chemical composition and sensory profiles. Further information regarding the nutritional requirements of each of these yeasts and nutrient supplementation products specifically for non-Saccharomyces yeasts are likely to be produced in the future. Further studies that focus on the long-term aging ability of sparkling wines made from non-Saccharomyces yeast and mixed inoculations including their foam ability and persistence, organic acid levels and mouthfeel properties are recommended as future research topics.
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