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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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Moniente M, Botello-Morte L, García-Gonzalo D, Virto R, Pagán R, Ferreira V, Ontañón I. Combination of SPE and fluorescent detection of AQC-derivatives for the determination at sub-mg/L levels of biogenic amines in dairy products. Food Res Int 2023; 165:112448. [PMID: 36869470 DOI: 10.1016/j.foodres.2022.112448] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2022] [Revised: 12/29/2022] [Accepted: 12/31/2022] [Indexed: 01/05/2023]
Abstract
Biogenic amines (BAs) are compounds generated by decarboxylation of their amino acid precursors. Their intake, even at low concentrations, can lead to several types of health problems in sensitive individuals. As they can be easily formed in fermented dairy products, their quantitative determination is very relevant. In the present paper, a method for the quantitative determination of four biogenic amines in different dairy products has been developed, validated and applied to 37 samples of milk, 23 of yogurt, and 14 of kefir. Amines were selectively extracted using solid phase extraction, subsequently derivatizatized with 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate and further determined by High Performance Liquid Chromatography with fluorescence detection. The method's sensitivity was highly satisfactory, with limits of detection lower than 0.2 mg/L. Optimal linearity and repeatability were also achieved. BAs were not detected in most of the milk samples, but they were found frequently at high levels in yogurt and kefir samples, reaching values of up to 79 mg/kg total BAs in kefir samples. Levels measured should not be a cause for concern for the population at large, but should be known by BAs-sensitive individuals.
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Affiliation(s)
- Marta Moniente
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), C/ Miguel, Servet 177, 50013 Zaragoza, Spain
| | - Laura Botello-Morte
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), C/ Miguel, Servet 177, 50013 Zaragoza, Spain; Campus Universitario Villanueva de Gállego, Universidad San Jorge, Autovía, A-23, Zaragoza-Huesca Km, 299, 50830 Villanueva de Gallego, Spain
| | - Diego García-Gonzalo
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), C/ Miguel, Servet 177, 50013 Zaragoza, Spain
| | - Raquel Virto
- CNTA, Centro Nacional de Tecnología y Seguridad Alimentaria, Crta-Na134, km 53, San Adrián, 31570 San Adrián, Spain
| | - Rafael Pagán
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), C/ Miguel, Servet 177, 50013 Zaragoza, Spain
| | - Vicente Ferreira
- Laboratorio de Análisis del Aroma y Enología (LAAE), Química Analítica, Facultad de Ciencias, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), C/ Pedro Cerbuna, 12, 50009 Zaragoza, Spain
| | - Ignacio Ontañón
- Laboratorio de Análisis del Aroma y Enología (LAAE), Química Analítica, Facultad de Ciencias, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), C/ Pedro Cerbuna, 12, 50009 Zaragoza, Spain.
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3
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Liu S, Yao H, Sun M, Zhou Z, Mao J. Heterologous expression and characterization of amine oxidases from Saccharopolyspora to reduce biogenic amines in huangjiu. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113963] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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4
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Gao X, Li C, He R, Zhang Y, Wang B, Zhang ZH, Ho CT. Research advances on biogenic amines in traditional fermented foods: Emphasis on formation mechanism, detection and control methods. Food Chem 2022. [DOI: 10.1016/j.foodchem.2022.134911] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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5
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Matukas M, Starkute V, Zokaityte E, Zokaityte G, Klupsaite D, Mockus E, Rocha JM, Ruibys R, Bartkiene E. Effect of Different Yeast Strains on Biogenic Amines, Volatile Compounds and Sensory Profile of Beer. Foods 2022; 11:foods11152317. [PMID: 35954083 PMCID: PMC9368685 DOI: 10.3390/foods11152317] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 07/29/2022] [Accepted: 07/29/2022] [Indexed: 01/03/2023] Open
Abstract
Nowadays, there are many sorts of beer, however, some of them, despite the good sensory and other quality indicators, could contain high concentrations of undesirable compounds, such biogenic amines (BA). The yeast strain (YS), used for fermentation, can cause desirable as well as undesirable changes in beer. The aim of this study was to evaluate the contribution of different YS (A-Saccharomyces cerevisiae var. diastaticus, B-Saccharomyces cerevisiae var. bayanus, C-Brettanomyces claussenii) on the main quality parameters of beer. In addition, the BA concentration and the volatile compounds (VC, measured by gas chromatography–mass spectrometry) and their relation with beer overall acceptability (OA, evaluated by 20 trained judges) and emotions induced for consumers were analysed. The YS was a significant factor on alcohol formation in beer (p = 0.0001). The highest colour intensity was shown by C beer (10.2 EBC), and the latter beer showed the lowest OA. All of the beer samples induced the highest intensity of the emotion “neutral”, and the main VC of the beer were 3-methyl-1-butanol; L-α-terpineol; hexanoic acid 3-methylbutyl ester; and n-capric acid isobutyl ester. The highest total BAs content was found in beer fermented with C. Finally, all of the tested YS are suitable for beer production, however, taking into consideration the safety aspect of the beer, it should be mentioned that the highest concentration of BAs was found in beer fermented with C strain.
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Affiliation(s)
- Mazvydas Matukas
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (M.M.); (V.S.); (E.Z.)
| | - Vytaute Starkute
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (M.M.); (V.S.); (E.Z.)
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (G.Z.); (D.K.); (E.M.)
| | - Egle Zokaityte
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (M.M.); (V.S.); (E.Z.)
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (G.Z.); (D.K.); (E.M.)
| | - Gintare Zokaityte
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (G.Z.); (D.K.); (E.M.)
| | - Dovile Klupsaite
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (G.Z.); (D.K.); (E.M.)
| | - Ernestas Mockus
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (G.Z.); (D.K.); (E.M.)
| | - João Miguel Rocha
- Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal;
- Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal
| | - Romas Ruibys
- Institute of Agricultural and Food Sciences, Agriculture Academy, Vytautas Magnus University, K. Donelaicio Str. 58, LT-44244 Kaunas, Lithuania;
| | - Elena Bartkiene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (M.M.); (V.S.); (E.Z.)
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (G.Z.); (D.K.); (E.M.)
- Correspondence: ; Tel.: +370-601-35837
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6
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Moniente M, Botello-Morte L, García-Gonzalo D, Pagán R, Ontañón I. Analytical strategies for the determination of biogenic amines in dairy products. Compr Rev Food Sci Food Saf 2022; 21:3612-3646. [PMID: 35726745 DOI: 10.1111/1541-4337.12980] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2022] [Revised: 04/08/2022] [Accepted: 04/30/2022] [Indexed: 12/18/2022]
Abstract
Biogenic amines (BA) are mainly produced by the decarboxylation of amino acids by enzymes from microorganisms that emerge during food fermentation or due to incorrectly applied preservation processes. The presence of these compounds in food can lead to a series of negative effects on human health. To prevent the ingestion of high amounts of BA, their concentration in certain foods needs to be controlled. Although maximum legal levels have not yet been established for dairy products, potential adverse effects have given rise to a substantial number of analytical and microbiological studies: they report concentrations ranging from a few mg/kg to several g/kg. This article provides an overview of the analytical methods for the determination of biogenic amines in dairy products, with particular focus on the most recent and/or most promising advances in this field. We not only provide a summary of analytical techniques but also list the required sample pretreatments. Since high performance liquid chromatography with derivatization is the most widely used method, we describe it in greater detail, including a comparison of derivatizing agents. Further alternative techniques for the determination of BA are likewise described. The use of biosensors for BA in dairy products is emerging, and current results are promising; this paper thus also features a section on the subject. This review can serve as a helpful guideline for choosing the best option to determine BA in dairy products, especially for beginners in the field.
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Affiliation(s)
- Marta Moniente
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Laura Botello-Morte
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Diego García-Gonzalo
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Rafael Pagán
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Ignacio Ontañón
- Laboratorio de Análisis del Aroma y Enología, Química Analítica, Facultad de Ciencias, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
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7
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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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8
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Data Fusion Approaches for the Characterization of Musts and Wines Based on Biogenic Amine and Elemental Composition. SENSORS 2022; 22:s22062132. [PMID: 35336301 PMCID: PMC8950699 DOI: 10.3390/s22062132] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 03/05/2022] [Accepted: 03/07/2022] [Indexed: 02/04/2023]
Abstract
Samples from various winemaking stages of the production of sparkling wines using different grape varieties were characterized based on the profile of biogenic amines (BAs) and the elemental composition. Liquid chromatography with fluorescence detection (HPLC-FLD) combined with precolumn derivatization with dansyl chloride was used to quantify BAs, while inductively coupled plasma (ICP) techniques were applied to determine a wide range of elements. Musts, base wines, and sparkling wines were analyzed accordingly, and the resulting data were subjected to further chemometric studies to try to extract information on oenological practices, product quality, and varieties. Although good descriptive models were obtained when considering each type of data separately, the performance of data fusion approaches was assessed as well. In this regard, low-level and mid-level approaches were evaluated, and from the results, it was concluded that more comprehensive models can be obtained when joining data of different natures.
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9
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Stój A, Płotka-Wasylka J, Simeonov V, Kapłan M. The content of biogenic amines in Rondo and Zweigelt wines and correlations between selected wine parameters. Food Chem 2022; 371:131172. [PMID: 34563969 DOI: 10.1016/j.foodchem.2021.131172] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2021] [Revised: 08/24/2021] [Accepted: 09/15/2021] [Indexed: 12/28/2022]
Abstract
The purpose of this study was to evaluate the content of biogenic amines (BAs) in wines using dispersive liquid-liquid microextraction-gas chromatography-mass spectrometry (DLLME-GC-MS). An additional objective was to assess the correlations between selected parameters characterizing the samples such as the content of BAs, sugars, and organic acids, pH, and total acidity. Wines produced from the same grape variety in which alcoholic fermentation (AF) was carried out by different yeast strains and in which malolactic fermentation (MLF) was spontaneous, differed in the content of biogenic amines. The concentrations of putrescine, cadaverine and tryptamine were higher in the Rondo wines (237-405, 34.04-61.11, <LOD-12.456 µg/L, respectively) and Zweigelt wines (416-489, 72.67-88.43, <LOD-13.083 µg/L, respectively) subjected to spontaneous MLF than in the wines subjected to induced MLF. Chemometric analysis allowed us to determine correlations between selected wine parameters. The wine samples are well separated into two patterns depending on the grape variety. Despite the fact that information on BAs is not included in databases of wine composition, information on their concentration as well as knowledge of existing correlations between BAs and other wine parameters is crucial and may be useful for the food industry, health professionals and consumers.
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Affiliation(s)
- Anna Stój
- Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences, Skromna 8, 20-704 Lublin, Poland
| | - Justyna Płotka-Wasylka
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, Gdańsk, Poland.
| | - Vasil Simeonov
- Faculty of Chemistry and Pharmacy, University of Sofia, Sofia 1126, Bulgaria
| | - Magdalena Kapłan
- Institute of Horticulture Production, University of Life Sciences, 28 Głęboka Street, 20-612 Lublin, Poland
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10
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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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11
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Reduction of biogenic amine content in Dutch-type cheese as affected by the applied adjunct culture. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112397] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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12
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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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13
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Klaschik S, Ellerkmann RK, Gehlen J, Frede S, Hilbert T. From bench to bar side: Evaluating the red wine storage lesion. Open Life Sci 2021; 16:872-883. [PMID: 34522781 PMCID: PMC8402936 DOI: 10.1515/biol-2021-0089] [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: 03/06/2021] [Revised: 07/18/2021] [Accepted: 07/19/2021] [Indexed: 11/15/2022] Open
Abstract
Vitally essential red fluids like packed cells and red wine are seriously influenced in quality when stored over prolonged periods. In the case of red cell concentrates, the resulting storage lesion has particular significance in perioperative medicine. We hypothesized that, in contrast, aging rather improves the properties of red wine in several ways. A translational approach, including (I) in vitro experiments, (II) a randomized, blinded crossover trial of acute clinical effects, and (III) a standardized red wine blind tasting was used. Three monovarietal wines (Cabernet Sauvignon, Chianti, Shiraz) in three different vintages (range 2004-2016), each 5 years different, were assessed. Assessments were performed at a German university hospital (I, II) and on a garden terrace during a mild summer evening (III). Young wines induced cell stress and damage while significantly reducing cytoprotective proteins in HepG2 hepatoma cells. Sympathetic activity and multitasking skills were altered depending on wines' ages. Hangovers tended to be aggravated by young red wine. Aged variants performed better in terms of aroma and overall quality but worse in optical appearance. We found no evidence for a red wine storage lesion. However, we plead for consensus-based guidelines for proper storage, as it is common in clinical medicine.
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Affiliation(s)
- Sven Klaschik
- Department of Anesthesiology and Intensive Care Medicine, University Hospital Bonn, Venusberg-Campus 1, 53127 Bonn, Germany
| | - Richard K. Ellerkmann
- Department of Anesthesiology and Intensive Care Medicine, Dortmund Hospital, Beurhausstrasse 40, 44137 Dortmund, Germany
| | - Jennifer Gehlen
- Department of Anesthesiology and Intensive Care Medicine, University Hospital Bonn, Venusberg-Campus 1, 53127 Bonn, Germany
| | - Stilla Frede
- Department of Anesthesiology and Intensive Care Medicine, University Hospital Bonn, Venusberg-Campus 1, 53127 Bonn, Germany
| | - Tobias Hilbert
- Department of Anesthesiology and Intensive Care Medicine, University Hospital Bonn, Venusberg-Campus 1, 53127 Bonn, Germany
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Lorencová E, Salek RN, Buňková L, Szczybrochová M, Černíková M, Buňka F. Assessment of biogenic amines profile in ciders from the Central Europe region as affected by storage time. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100957] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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15
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Palomino-Vasco M, Acedo-Valenzuela MI, Rodríguez-Cáceres MI, Mora-Díez N. Monitoring winemaking process using tyrosine influence in the excitation-emission matrices of wine. Food Chem 2020; 344:128721. [PMID: 33272754 DOI: 10.1016/j.foodchem.2020.128721] [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: 09/21/2020] [Revised: 11/17/2020] [Accepted: 11/20/2020] [Indexed: 11/28/2022]
Abstract
Wine samples collected during the winemaking process have been analyzed employing a previously optimized UHPLC-FD method, determining their biogenic amines and amino acids profile. The results obtained have been submitted to a statistical analysis from which it was extracted that the most influential analyte was tyrosine. Thanks to its fluorescence, a method for its determination by excitation-emission matrices has been proposed. The accuracy of the method has been checked by means of Elliptical Joint Confidence Region test. The winemaking process has been monitored with this method, obtaining a faster and cheaper way to follow the process.
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Affiliation(s)
- Mónica Palomino-Vasco
- Department of Analytical Chemistry and Research Institute on Water, Climate Change and Sustainability (IACYS), Faculty of Sciences, University of Extremadura, Badajoz 06006, Spain.
| | - María Isabel Acedo-Valenzuela
- Department of Analytical Chemistry and Research Institute on Water, Climate Change and Sustainability (IACYS), Faculty of Sciences, University of Extremadura, Badajoz 06006, Spain
| | - María Isabel Rodríguez-Cáceres
- Department of Analytical Chemistry and Research Institute on Water, Climate Change and Sustainability (IACYS), Faculty of Sciences, University of Extremadura, Badajoz 06006, Spain
| | - Nielene Mora-Díez
- Department of Analytical Chemistry and Research Institute on Water, Climate Change and Sustainability (IACYS), Faculty of Sciences, University of Extremadura, Badajoz 06006, Spain
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16
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Świder O, Roszko MŁ, Wójcicki M, Szymczyk K. Biogenic Amines and Free Amino Acids in Traditional Fermented Vegetables-Dietary Risk Evaluation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:856-868. [PMID: 31891502 DOI: 10.1021/acs.jafc.9b05625] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Biogenic amines (BAs) are low molecular weight organic bases. BAs occurring naturally in living organisms are responsible for a number of vital functions, including (in humans) secretion of gastric acids, controlling body temperature, differentiation and growth of cells, immune reactions, and brain activity. However, if oversupplied with food, BAs may cause food poisoning and produce undesirable effects. Nine BAs and eight free amino acids (FAAs) were determined in 85 samples of 19 different varieties of fermented vegetables available on the Polish retail market. Both BA and FAA levels differed significantly among various varieties of the studied fermented vegetables. Averages for the sum of all tested BAs ranged from 30.29 ± 16.43 mg·kg-1 in fermented olives to 612.1 ± 359.33 mg·kg-1 in fermented Brussels sprout. BA profiles were dominated by putrescine (42%), tyramine (20%), cadaverine (18%), and histamine (8%); jointly, the four amines amounted to 88% of all nine studied BAs. The combined level of the latter four BAs was calculated for each vegetable variety as the so-called BA index (BAI). On that basis, the risk of BA-related adverse health effects has been assessed as high/medium/low in 6/3/10 of all 19 studied varieties of fermented vegetables. Brussels sprout and broccoli turned out to be the most risky vegetables from that point of view (BAI above 400 mg·kg-1). FAA levels ranged from 54.8 ± 12.76 (fermented olives) to 3917.42 ± 1528.73 mg·kg-1 (fermented garlic). The high content of FAAs may increase the risk of forming toxic amounts of BAs, depending on characteristics of the current and added microflora as well as on environmental and technological conditions the product is subjected to.
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Affiliation(s)
- Olga Świder
- Department of Food Analysis , Institute of Agricultural and Food Biotechnology , Rakowiecka 36, 02-532 Warsaw , Poland
| | - Marek Łukasz Roszko
- Department of Food Analysis , Institute of Agricultural and Food Biotechnology , Rakowiecka 36, 02-532 Warsaw , Poland
| | - Michał Wójcicki
- Department of Fermentation Technology , Institute of Agricultural and Food Biotechnology , Rakowiecka 36, 02-532 Warsaw , Poland
| | - Krystyna Szymczyk
- Department of Food Analysis , Institute of Agricultural and Food Biotechnology , Rakowiecka 36, 02-532 Warsaw , Poland
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