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Felix Ávila P, Pereira Todescato A, de Melo Carolo Dos Santos M, Fernando Ramos L, Caroline Menon I, Oliveira Carvalho M, do Vale-Oliveira M, Beatriz Custódio F, Beatriz Abreu Gloria M, Martins Dala-Paula B, Francielli de Oliveira P. Anonna crassiflora suppresses colonic carcinogenesis through its antioxidant effects, bioactive amines, and phenol content in rats. Food Res Int 2024; 175:113666. [PMID: 38129019 DOI: 10.1016/j.foodres.2023.113666] [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: 07/26/2023] [Revised: 10/31/2023] [Accepted: 11/03/2023] [Indexed: 12/23/2023]
Abstract
Marolo (Annona crassiflora) is an underutilized Brazilian Cerrado fruit with few reports in the literature about its bioactive compounds and functional properties. In this context, the chemoprevention against the carcinogen 1,2-dimethylhydrazine (DMH)-induced pre-neoplastic lesions in Wistar rat colon was investigated and correlated with marolo's antioxidant activity and the contents of phenolic compounds and bioactive amines. Total phenolic compounds (TPC) and total flavonoids compounds (TFC) were determined in the marolo pulp extract by spectrophotometric and Ultra-Performance Liquid Chromatography and diode array detection (UPLC-DAD) analysis. Free bioactive amines were determined by High Performance Liquid Chromatography and fluorescence detection (HPLC-FLD) after post column derivatization with o-phthalaldehyde. In addition, the in vitro antioxidant activity was determined by DPPH, and ABTS. Wistar rats were treated orally with marolo pulp at 0.7, 1.4 and 2.8 g/kg body weight (bw)/day added to a standard ration. Four subcutaneous injections of DMH (40 mg/kg bw) were used to induce a pre-neoplastic lesion that was assessed by the aberrant crypt foci (ACF) assay. The marolo pulp (fresh weigh) showed high content of total phenolic compounds (9.16 mg GAE/g), with predominance of chlorogenic acid (1.86 µg/g) and epicatechin (0.99 µg/g), and total flavonoids (7.26 mg CE/g), ∼85 % of the TPC. The marolo pulp had significant contents of tyramine (31.97 mg/kg), putrescine (20.65 mg/kg), and spermidine (6.32 mg/kg). The marolo pulp inhibited (p < 0.05) pre-neoplastic lesions induced by DMH administration at the all concentrations tested. These findings indicate that marolo pulp has a colon carcinogenesis chemopreventive effect, which could be due to, at least in parts, its antioxidant action associated with its phenolics and flavonoids content as well of spermidine.
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Affiliation(s)
- Patrícia Felix Ávila
- Programa de Pós-graduação em Nutrição e Longevidade, Universidade Federal de Alfenas, Alfenas, UNIFAL, Rua Gabriel Monteiro da Silva, 700, Centro, Alfenas, MG 37130-001, Brazil
| | - Angélica Pereira Todescato
- Programa de Pós-graduação em Nutrição e Longevidade, Universidade Federal de Alfenas, Alfenas, UNIFAL, Rua Gabriel Monteiro da Silva, 700, Centro, Alfenas, MG 37130-001, Brazil
| | - Mylena de Melo Carolo Dos Santos
- Laboratório de Genética Humana, Instituto de Ciências da Natureza, Universidade Federal de Alfenas - UNIFAL, Rua Gabriel Monteiro da Silva, 700, Centro, Alfenas, MG 37130-001, Brazil
| | - Luiz Fernando Ramos
- Laboratório de Genética Humana, Instituto de Ciências da Natureza, Universidade Federal de Alfenas - UNIFAL, Rua Gabriel Monteiro da Silva, 700, Centro, Alfenas, MG 37130-001, Brazil
| | - Isabella Caroline Menon
- Laboratório de Genética Humana, Instituto de Ciências da Natureza, Universidade Federal de Alfenas - UNIFAL, Rua Gabriel Monteiro da Silva, 700, Centro, Alfenas, MG 37130-001, Brazil
| | - Michele Oliveira Carvalho
- Programa de Pós-graduação em Nutrição e Longevidade, Universidade Federal de Alfenas, Alfenas, UNIFAL, Rua Gabriel Monteiro da Silva, 700, Centro, Alfenas, MG 37130-001, Brazil; Laboratório de Genética Humana, Instituto de Ciências da Natureza, Universidade Federal de Alfenas - UNIFAL, Rua Gabriel Monteiro da Silva, 700, Centro, Alfenas, MG 37130-001, Brazil
| | - Maysa do Vale-Oliveira
- Universidade Federal do Espírito Santo (UFES) campus São Mateus, BR-101, km 60 - Litorâneo, São Mateus, ES 29932-540, Brazil; BioTox - Laboratório de Bioquímica e Toxicologia de Alimentos, Departamento de Alimentos, Faculdade de Farmácia, Universidade Federal de Minas Gerais - UFMG, Av. Presidente Antônio Carlos, 6627, Pampulha, Belo Horizonte, MG 31270-901, Brazil
| | - Flávia Beatriz Custódio
- BioTox - Laboratório de Bioquímica e Toxicologia de Alimentos, Departamento de Alimentos, Faculdade de Farmácia, Universidade Federal de Minas Gerais - UFMG, Av. Presidente Antônio Carlos, 6627, Pampulha, Belo Horizonte, MG 31270-901, Brazil
| | - Maria Beatriz Abreu Gloria
- Laboratório de Controle de Qualidade (LCQ), Departamento de Produtos Farmacêuticos, Faculdade de Farmácia, Universidade Federal de Minas Gerais - UFMG, Av. Presidente Antônio Carlos 6627, Pampulha, Belo Horizonte, MG 31270-901, Brazil
| | - Bruno Martins Dala-Paula
- Programa de Pós-graduação em Nutrição e Longevidade, Universidade Federal de Alfenas, Alfenas, UNIFAL, Rua Gabriel Monteiro da Silva, 700, Centro, Alfenas, MG 37130-001, Brazil
| | - Pollyanna Francielli de Oliveira
- Programa de Pós-graduação em Nutrição e Longevidade, Universidade Federal de Alfenas, Alfenas, UNIFAL, Rua Gabriel Monteiro da Silva, 700, Centro, Alfenas, MG 37130-001, Brazil; Laboratório de Genética Humana, Instituto de Ciências da Natureza, Universidade Federal de Alfenas - UNIFAL, Rua Gabriel Monteiro da Silva, 700, Centro, Alfenas, MG 37130-001, Brazil.
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Rašeta M, Kebert M, Mišković J, Rakić M, Kostić S, Čapelja E, Karaman M. Polyamines in Edible and Medicinal Fungi from Serbia: A Novel Perspective on Neuroprotective Properties. J Fungi (Basel) 2023; 10:21. [PMID: 38248931 PMCID: PMC10816940 DOI: 10.3390/jof10010021] [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: 11/24/2023] [Revised: 12/22/2023] [Accepted: 12/25/2023] [Indexed: 01/23/2024] Open
Abstract
The therapeutic effectiveness of current neurodegenerative disease treatments is still under debate because of problems with bioavailability and a range of side effects. Fungi, which are increasingly recognized as sources of natural antioxidants and acetylcholinesterase (AChE) enzyme inhibitors, may thus serve as potent neuroprotective agents. Previous studies have associated the anti-AChE and antioxidant activities of fungi mostly with polysaccharides and phenolic compounds, while other secondary metabolites such as polyamines (PAs) have been neglected. This study aimed to investigate eight edible and medicinal fungi from Serbia, marking the initial investigation into the neuroprotective capabilities of Postia caesia, Clitocybe odora, Clitopilus prunulus, and Morchella elata. Neuroprotective activity was examined using the Ellman assay, while the antioxidant capacity was tested by conducting DPPH, NO, ABTS, and FRAP tests. PA levels were determined by high-performance liquid chromatography (HPLC) coupled with fluorescent detection. Ganoderma applanatum and Lepista nuda exhibited the most robust anti-AChE (98.05 ± 0.83% and 99.94 ± 3.10%, respectively) and antioxidant activities, attributed to the synergistic effects of the total protein, total phenolic, and PA levels. Furthermore, P. caesia displayed significant AChE inhibition (88.21 ± 4.76%), primarily linked to the elevated spermidine (SPD) (62.98 ± 3.19 mg/kg d.w.) and putrescine (PUT) levels (55.87 ± 3.16 mg/kg d.w.). Our results highlight the need for thorough research to comprehend the intricate relationships between distinct fungus species and AChE inhibition. However, it is important to recognize that more research is required to identify the precise substances causing the reported inhibitory effects.
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Affiliation(s)
- Milena Rašeta
- Department of Chemistry, Biochemistry and Environmental Protection, Faculty of Sciences, University of Novi Sad, Trg Dositeja Obradovića 3, 21000 Novi Sad, Serbia
| | - Marko Kebert
- Institute of Lowland Forestry and Environment, University of Novi Sad, Antona Čehova 13d, 21000 Novi Sad, Serbia (S.K.)
| | - Jovana Mišković
- ProFungi Laboratory, Department of Biology and Ecology, Faculty of Sciences, University of Novi Sad, Trg Dositeja Obradovića 2, 21000 Novi Sad, Serbia (M.R.); (E.Č.); (M.K.)
| | - Milana Rakić
- ProFungi Laboratory, Department of Biology and Ecology, Faculty of Sciences, University of Novi Sad, Trg Dositeja Obradovića 2, 21000 Novi Sad, Serbia (M.R.); (E.Č.); (M.K.)
| | - Saša Kostić
- Institute of Lowland Forestry and Environment, University of Novi Sad, Antona Čehova 13d, 21000 Novi Sad, Serbia (S.K.)
| | - Eleonora Čapelja
- ProFungi Laboratory, Department of Biology and Ecology, Faculty of Sciences, University of Novi Sad, Trg Dositeja Obradovića 2, 21000 Novi Sad, Serbia (M.R.); (E.Č.); (M.K.)
| | - Maja Karaman
- ProFungi Laboratory, Department of Biology and Ecology, Faculty of Sciences, University of Novi Sad, Trg Dositeja Obradovića 2, 21000 Novi Sad, Serbia (M.R.); (E.Č.); (M.K.)
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Dong JE, Li J, Liu H, Zhong Wang Y. A new effective method for identifying boletes species based on FT-MIR and three dimensional correlation spectroscopy projected image processing. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2023; 296:122653. [PMID: 36965248 DOI: 10.1016/j.saa.2023.122653] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/28/2023] [Revised: 03/15/2023] [Accepted: 03/17/2023] [Indexed: 06/18/2023]
Abstract
This study proposed the necessity of identifying the species for boletes in combination with the medicinal value, nutritional value and the problems existing in the industrial development of boletes. Based on the preprocessing of Fourier transform mid-infrared spectroscopy (FT-MIR) by 1st, 2nd, SNV, 2nd + MSC and 2nd + SG, Multilayer Perceptron (MLP) and CatBoost models were established. To avoid complex preprocessing and feature extraction, we try deep learning modeling methods based on image processing. In this paper, the concept of three-dimensional correlation spectroscopy (3DCOS) projection image was proposed, and 9 datasets of synchronous, asynchronous and integrative images are generated by computer method. In addition, 18 deep learning models were established for 9 image datasets with different sizes. The results showed that the accuracy of the three types of synchronous spectral models reached 100%, while the accuracy of the asynchronous spectral and integrative spectral models of 3DCOS projection images were 96.97% and 97.98% in the case of big datasets, which overcame the defects of poor modeling effect of asynchronous spectral and integrative spectral in previous two-dimensional correlation spectroscopy (2DCOS) studies. In conclusion, the modeling results of 3DCOS projection images are perfect, and we can apply this method to other identification fields in the future.
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Affiliation(s)
- Jian-E Dong
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China; College of Big Data and Intelligence Engineering, Southwest Forestry University, Kunming 650224, China
| | - Jieqing Li
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China
| | - Honggao Liu
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China.
| | - Yuan Zhong Wang
- Medicinal Plants Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650200, China.
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Bartkiene E, Zarovaite P, Starkute V, Mockus E, Zokaityte E, Zokaityte G, Rocha JM, Ruibys R, Klupsaite D. Changes in Lacto-Fermented Agaricus bisporus (White and Brown Varieties) Mushroom Characteristics, including Biogenic Amine and Volatile Compound Formation. Foods 2023; 12:2441. [PMID: 37444179 DOI: 10.3390/foods12132441] [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: 06/01/2023] [Revised: 06/16/2023] [Accepted: 06/20/2023] [Indexed: 07/15/2023] Open
Abstract
This study aimed to evaluate the changes in Agaricus bisporus (white and brown) characteristics (colour and acidity parameters, lactic acid bacteria (LAB) and mould/yeast counts, biogenic amine content, fatty acid (FA) and volatile compound (VC) profiles, overall acceptability, and emotions induced for consumers) during a 48 h lactic acid fermentation with Lacticaseibacillus casei No. 210, Lactiplantibacillus plantarum No. 135, Lacticaseibacillus paracasei No. 244, and Pediococcus acidilactici No. 29 strains. Fermented white and brown A. bisporus showed higher LAB count and lower pH, lightness, redness, and yellowness than non-fermented ones. Yeast and fungi counts were similar between non-fermented and fermented samples. All samples contained spermidine (on average, 191.5 mg/kg) and some of the fermented samples had tyramine (on average, 80.7 mg/kg). Saturated FA was the highest in non-fermented brown A. bisporus. The highest monounsaturated and polyunsaturated FA contents were found in Lp. plantarum No. 135 fermented white and brown A. bisporus, respectively. For the first time, the VC profile of fermented A. bisporus was analysed. 1-Octen-3-ol content significantly decreased while benzyl alcohol, acetoin, and 2,3-butanediol increased in most fermented samples. Fermented A. bisporus received good acceptability scores. The emotional evaluation showed that the LAB strain and the interaction of the LAB strain and A. bisporus variety were significant on the intensity of emotions "happy" and "sad", while all analysed factors and their interactions were significant on the intensity of "angry" and "disgusted" (p ≤ 0.05). The findings of this study show the potential of the selected LAB strains and contribute to the increasing body of research on fermented mushrooms.
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Affiliation(s)
- Elena Bartkiene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, LT-47181 Kaunas, Lithuania
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, LT-47181 Kaunas, Lithuania
| | - Paulina Zarovaite
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, LT-47181 Kaunas, Lithuania
| | - Vytaute Starkute
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, LT-47181 Kaunas, Lithuania
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, LT-47181 Kaunas, Lithuania
| | - Ernestas Mockus
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, LT-47181 Kaunas, Lithuania
| | - Egle Zokaityte
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, LT-47181 Kaunas, Lithuania
| | - Gintare Zokaityte
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, LT-47181 Kaunas, Lithuania
| | - João Miguel Rocha
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, 4169-005 Porto, Portugal
- LEPABE-Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal
- ALiCE-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, LT-44244 Kaunas, Lithuania
| | - Dovile Klupsaite
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, LT-47181 Kaunas, Lithuania
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Bartkiene E, Zokaityte E, Starkute V, Mockus E, Klupsaite D, Lukseviciute J, Bogomolova A, Streimikyte A, Ozogul F. Biopreservation of Wild Edible Mushrooms ( Boletus edulis, Cantharellus, and Rozites caperata) with Lactic Acid Bacteria Possessing Antimicrobial Properties. Foods 2022; 11:foods11121800. [PMID: 35741998 PMCID: PMC9223197 DOI: 10.3390/foods11121800] [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: 05/19/2022] [Revised: 06/09/2022] [Accepted: 06/16/2022] [Indexed: 02/04/2023] Open
Abstract
There is scarce data on the influence of fermentation with lactic acid bacteria (LAB) on the quality and safety of edible mushrooms. The aim of this study was to ferment Suillus luteus, Boletus edulis, Cantharellus cibarius, and Rozites caperata with LAB strains (Lacticaseibacillus casei LUHS210 and Liquorilactobacillus uvarum LUHS245) and to evaluate the influence of this technology on colour characteristics, pH, mould/yeast count, liking, emotional response, volatile compound (VC) profile, and the formation of biogenic amines (BA). Additionally, ultrasonication or prolonged thermal treatment were applied before fermentation. The LUHS245 strain showed better preservation properties in the case of fungal inhibition; however, prolonged thermal treatment and/or ultrasound pre-treatment ensure safer fermentation. Mushroom species and type of pre-treatment had a significant effect on colour coordinates and pH (p ≤ 0.0001). A greater variety of VC was identified in pre-treated and fermented samples. Significant differences were found between the emotions induced in consumers. The lowest sum of BA was found in thermally pre-treated and fermented R. caperata, while the highest was in ultrasonicated and fermented B. edulis. Finally, despite good overall acceptability, it is important to select appropriate LAB strains for the fermentation of edible mushrooms to ensure their safety in the case of BA formation.
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Affiliation(s)
- Elena Bartkiene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.Z.); (V.S.); (J.L.); (A.B.); (A.S.)
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.M.); (D.K.)
- Correspondence:
| | - Egle Zokaityte
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.Z.); (V.S.); (J.L.); (A.B.); (A.S.)
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.M.); (D.K.)
| | - Vytaute Starkute
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.Z.); (V.S.); (J.L.); (A.B.); (A.S.)
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.M.); (D.K.)
| | - Ernestas Mockus
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.M.); (D.K.)
| | - Dovile Klupsaite
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.M.); (D.K.)
| | - Justina Lukseviciute
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.Z.); (V.S.); (J.L.); (A.B.); (A.S.)
| | - Alina Bogomolova
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.Z.); (V.S.); (J.L.); (A.B.); (A.S.)
| | - Audrone Streimikyte
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.Z.); (V.S.); (J.L.); (A.B.); (A.S.)
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, 01330 Adana, Turkey;
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Dong JE, Zhang S, Li T, Wang YZ. 2DCOS combined with CNN and blockchain to trace the species of boletes. Microchem J 2022. [DOI: 10.1016/j.microc.2022.107260] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Effects of Drying Process on the Volatile and Non-Volatile Flavor Compounds of Lentinula edodes. Foods 2021; 10:foods10112836. [PMID: 34829114 PMCID: PMC8622265 DOI: 10.3390/foods10112836] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 11/15/2021] [Accepted: 11/15/2021] [Indexed: 01/17/2023] Open
Abstract
In this study, fresh Lentinula edodes was dehydrated using freeze-drying (FD), hot-air drying (HAD), and natural drying (ND), and the volatile and non-volatile flavor compounds were analyzed. The drying process changed the contents of eight-carbon compounds and resulted in a weaker “mushroom flavor” for dried L. edodes. HAD mushrooms had higher levels of cyclic sulfur compounds (56.55 μg/g) and showed a stronger typical shiitake mushroom aroma than those of fresh (7.24 μg/g), ND (0.04 μg/g), and FD mushrooms (3.90 μg/g). The levels of 5′-nucleotide increased, whereas the levels of organic acids and free amino acids decreased after the drying process. The dried L. edodes treated with FD had the lowest levels of total free amino acids (29.13 mg/g). However, it had the highest levels of umami taste amino acids (3.97 mg/g), bitter taste amino acids (6.28 mg/g) and equivalent umami concentration (EUC) value (29.88 g monosodium glutamate (MSG) per 100 g). The results indicated that FD was an effective drying method to produce umami flavor in dried mushrooms. Meanwhile, HAD can be used to produce a typical shiitake mushroom aroma. Our results provide a theoretical basis to manufacture L. edodes products with a desirable flavor for daily cuisine or in a processed form.
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Quantification of Biogenic Amines in 35 Korean Cottage Industry Traditional Gochujang (Fermented Red Pepper Paste) Products. Foods 2021; 10:foods10102370. [PMID: 34681419 PMCID: PMC8535449 DOI: 10.3390/foods10102370] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2021] [Revised: 09/24/2021] [Accepted: 09/25/2021] [Indexed: 11/17/2022] Open
Abstract
Traditional gochujang is well known for its distinguished flavor and taste. However, the safety of cottage industry gochujang products is uncertain, particularly, in terms of biogenic amine (BA) content which is not yet documented. The present study aimed to determine the level of BAs present in 35 traditional gochujang products nationwide. All gochujang products had considerable amounts of total BAs ranging from 52.95 mg/kg to 176.24 mg/kg. Individually, histamine and tyramine were either not detected or detected up to 16.94 mg/kg and 2.15–52.34 mg/kg, respectively. In all the tested gochujang products, putrescine, spermidine, and spermine were detected in the range of 7.60–56.72 mg/kg, 14.96–36.93 mg/kg, and 4.68–16.31 mg/kg, respectively. A total of 22 and 19 gochujang products had less than 1 mg/kg of cadaverine and histamine, respectively. The findings indicate that all the gochujang products tested herein had BA levels below the suggested toxicity limits recommended by the various regulatory authorities, which reveal that they are safe for human consumption.
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Dala-Paula BM, Starling MDFV, Gloria MBA. Vegetables consumed in Brazilian cuisine as sources of bioactive amines. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2020.100856] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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Zhu F, Liu H, Zhang W, Du C, Zhu H, Du X, Hu X, Lin Y. Determination of biogenic amines in alcoholic beverages using a novel fluorogenic compound as derivatizing reagent. RSC Adv 2021; 11:19541-19550. [PMID: 35479236 PMCID: PMC9033611 DOI: 10.1039/d1ra01436f] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Accepted: 05/20/2021] [Indexed: 11/21/2022] Open
Abstract
Biogenic amines (BAs) are organic nitrogenous compounds that are responsible for several biological events. If their concentration reaches the threshold level, it can cause mild to serious health problems in human. A novel bis-styrylphenyl Meldrum's acid derivative (BSMAD) was synthesized and served as a fluorescent turn-on pre-column derivatizing reagent for the quantitative analysis of BAs. A method for the determination of BA by high-performance liquid chromatography (HPLC) was established, which has a low detection limit (0.4 nmol L−1), excellent linearity (R2 ≥ 0.9946) and repeatability (RSD ≤ 3.7% intra-day, RSD ≤ 5.8% inter-day). The proposed method was successfully applied for the determination of BAs in several alcoholic beverages, including yellow wine, red wine, cooking wine, and beer. Satisfactory recoveries were obtained in the range of 94.6–100.5%. Compared with other methods, this pre-column derivatization method using BSMAD is simple, reliable, highly sensitive, and of low interference, providing an effective method for future studies of BAs in different matrices. A novel fluorescent turn-on probe was synthesized and served as a pre-column derivatizing reagent for quantitative analysis of biogenic amines, then a method was established and used in their quantification in several alcoholic beverages.![]()
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Affiliation(s)
- Fangfang Zhu
- Department of Chemistry
- School of Chemistry
- Chemical Engineering and Life Sciences
- Wuhan University of Technology
- 430070 Wuhan
| | - Honglong Liu
- Department of Chemistry
- School of Chemistry
- Chemical Engineering and Life Sciences
- Wuhan University of Technology
- 430070 Wuhan
| | - Wenqing Zhang
- Department of Chemistry
- School of Chemistry
- Chemical Engineering and Life Sciences
- Wuhan University of Technology
- 430070 Wuhan
| | - Chuanyuan Du
- Department of Chemistry
- School of Chemistry
- Chemical Engineering and Life Sciences
- Wuhan University of Technology
- 430070 Wuhan
| | - Hao Zhu
- Department of Chemistry
- School of Chemistry
- Chemical Engineering and Life Sciences
- Wuhan University of Technology
- 430070 Wuhan
| | - Xiaodi Du
- Department of Chemistry
- School of Chemistry
- Chemical Engineering and Life Sciences
- Wuhan University of Technology
- 430070 Wuhan
| | - Xiaosong Hu
- Department of Chemistry
- School of Chemistry
- Chemical Engineering and Life Sciences
- Wuhan University of Technology
- 430070 Wuhan
| | - Yawei Lin
- Department of Chemistry
- School of Chemistry
- Chemical Engineering and Life Sciences
- Wuhan University of Technology
- 430070 Wuhan
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Reis GC, Dala-Paula BM, Tavano OL, Guidi LR, Godoy HT, Gloria MBA. In vitro digestion of spermidine and amino acids in fresh and processed Agaricus bisporus mushroom. Food Res Int 2020; 137:109616. [DOI: 10.1016/j.foodres.2020.109616] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2020] [Revised: 07/23/2020] [Accepted: 08/02/2020] [Indexed: 12/20/2022]
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12
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Reis GCL, Guidi LR, Fernandes C, Godoy HT, Gloria MBA. UPLC-UV Method for the Quantification of Free Amino Acids, Bioactive Amines, and Ammonia in Fresh, Cooked, and Canned Mushrooms. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01777-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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AYTAR EC, ÖZMEN A. Cytotoxic and Apoptotic Activities of Rhizopogon roseolus (Corda) Th.Fr. Extracts. INTERNATIONAL JOURNAL OF SECONDARY METABOLITE 2020. [DOI: 10.21448/ijsm.675618] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023] Open
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