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Submerged and Solid-State Fermentation of Spirulina with Lactic Acid Bacteria Strains: Antimicrobial Properties and the Formation of Bioactive Compounds of Protein Origin. BIOLOGY 2023; 12:biology12020248. [PMID: 36829524 PMCID: PMC9952912 DOI: 10.3390/biology12020248] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Revised: 01/27/2023] [Accepted: 01/31/2023] [Indexed: 02/09/2023]
Abstract
The aim of this study was to investigate the changes in bioactive compounds (L-glutamic acid (L-Glu), gamma-aminobutyric acid (GABA) and biogenic amines (BAs)) during the submerged (SMF) and solid-state (SSF) fermentation of Spirulina with lactobacilli strains (Lacticaseibacillus paracasei No. 244; Levilactobacillus brevis No. 173; Leuconostoc mesenteroides No. 225; Liquorilactobacillus uvarum No. 245). The antimicrobial properties of the untreated and fermented Spirulina against a variety of pathogenic and opportunistic strains were tested. The highest concentrations of L-Glu (3841 mg/kg) and GABA (2396 mg/kg) were found after 48 h of SSF with No. 173 and No. 244 strains, respectively. The LAB strain used for biotreatment and the process conditions, as well as the interaction of these factors, had statistically significant effects on the GABA concentration in Spirulina (p ≤ 0.001, p = 0.019 and p = 0.011, respectively). In all cases, the SSF of Spirulina had a higher total BA content than SMF. Most of the fermented Spirulina showed exceptional antimicrobial activity against Staphylococcus aureus but not against the other pathogenic bacteria. The ratios of BA/GABA and BA/L-Glu ranged from 0.5 to 62 and from 0.31 to 10.7, respectively. The GABA content was correlated with putrescine, cadaverine, histamine, tyramine, spermidine and spermine contents. The L-glutamic acid concentration showed positive moderate correlations with tryptamine, putrescine, spermidine and spermine. To summarize, while high concentrations of desirable compounds are formed during fermentation, the formation of non-desirable compounds (BAs) must also be considered due to the similar mechanism of their synthesis as well as the possibility of obtaining high concentrations in the end products.
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Gasmi A, Nasreen A, Menzel A, Gasmi Benahmed A, Pivina L, Noor S, Peana M, Chirumbolo S, Bjørklund G. Neurotransmitters Regulation and Food Intake: The Role of Dietary Sources in Neurotransmission. MOLECULES (BASEL, SWITZERLAND) 2022; 28:molecules28010210. [PMID: 36615404 PMCID: PMC9822089 DOI: 10.3390/molecules28010210] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/04/2022] [Revised: 12/20/2022] [Accepted: 12/22/2022] [Indexed: 12/28/2022]
Abstract
Neurotransmitters (NTs) are biologically active chemicals, which mediate the electrochemical transmission between neurons. NTs control numerous organic functions particularly crucial for life, including movement, emotional responses, and the physical ability to feel pleasure and pain. These molecules are synthesized from simple, very common precursors. Many types of NTs have both excitatory and inhibitory effects. Neurotransmitters' imbalance can cause many diseases and disorders, such as Parkinson's disease, depression, insomnia, increased anxiety, memory loss, etc. Natural food sources containing NTs and/or their precursors would be a potential option to help maintain the balance of NTs to prevent brain and psychiatric disorders. The level of NTs could be influenced, therefore, by targeting dietary habits and nutritional regimens. The progressive implementation of nutritional approaches in clinical practice has made it necessary to infer more about some of the nutritional NTs in neuropsychiatry. However, the importance of the intake of nutritional NTs requires further understanding, since there are no prior significant studies about their bioavailability, clinical significance, and effects on nerve cells. Interventional strategies supported by evidence should be encouraged.
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Affiliation(s)
- Amin Gasmi
- Société Francophone de Nutrithérapie et de Nutrigénétique Appliquée, 69100 Villeurbanne, France
| | - Aniqa Nasreen
- Department of Physiology, King Edward Medical University, Lahore 54000, Pakistan
| | - Alain Menzel
- Laboratoires Réunis, 38, Rue Hiehl, L-6131 Junglinster, Luxembourg
| | - Asma Gasmi Benahmed
- Académie Internationale de Médecine Dentaire Intégrative, 75000 Paris, France
| | - Lyudmila Pivina
- Department of Neurology, Ophthalmology and Otolaryngology, Semey Medical University, 071400 Semey, Kazakhstan
- CONEM Kazakhstan Environmental Health and Safety Research Group, Semey Medical University, 071400 Semey, Kazakhstan
| | - Sàdaf Noor
- Institute of Molecular Biology and Biotechnology, Bahauddin Zakariya University, Multan 60800, Pakistan
| | - Massimiliano Peana
- Department of Chemical, Physical, Mathematical and Natural Sciences, University of Sassari, Via Vienna 2, 07100 Sassari, Italy
| | - Salvatore Chirumbolo
- Department of Neurosciences, Biomedicine and Movement Sciences, University of Verona, 37134 Verona, Italy
- CONEM Scientific Secretary, Strada Le Grazie 9, 37134 Verona, Italy
| | - Geir Bjørklund
- Council for Nutritional and Environmental Medicine, Toften 24, 8610 Mo i Rana, Norway
- Correspondence:
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Meng L, Zhu X, Tuo Y, Zhang H, Li Y, Xu C, Mu G, Jiang S. Reducing antigenicity of β-lactoglobulin, probiotic properties and safety evaluation of Lactobacillus plantarum AHQ-14 and Lactobacillus bulgaricus BD0390. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101137] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Low-Histamine Diets: Is the Exclusion of Foods Justified by Their Histamine Content? Nutrients 2021; 13:nu13051395. [PMID: 33919293 PMCID: PMC8143338 DOI: 10.3390/nu13051395] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 04/17/2021] [Accepted: 04/19/2021] [Indexed: 12/17/2022] Open
Abstract
A low-histamine diet is currently the most advised strategy to prevent the symptomatology of histamine intolerance. Conceptually, these diets should be founded on the exclusion of histamine-containing foods, although a certain disparity is found within the list of excluded foods in accordance with the different low-histamine diets available in the literature. This study aimed to critically review low-histamine diets reported in the scientific literature, according to the histamine and other biogenic amine contents of the excluded foods. A total of ten scientific studies that provided specific recommendations on the foods that must be avoided within the framework of a low-histamine diet were found. Overall, the comparative review brought out the great heterogenicity in the type of foods that are advised against for histamine intolerant individuals. Excluded foods were, in most cases, different depending on the considered diet. Only fermented foods were unanimously excluded. The exclusion of 32% of foods could be explained by the occurrence of high contents of histamine. The presence of putrescine, which may interfere with histamine degradation by the DAO enzyme at the intestinal level, could partly explain the reason why certain foods (i.e., citrus fruits and bananas) were also frequently reported in low-histamine diets. Finally, there was a range of excluded foods with an absence or very low levels of biogenic amines. In this case, certain foods have been tagged as histamine-liberators, although the mechanism responsible has not yet been elucidated.
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Health-Promoting Effects of Dietary Polyamines. Med Sci (Basel) 2021; 9:medsci9010008. [PMID: 33562765 PMCID: PMC7930991 DOI: 10.3390/medsci9010008] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 02/01/2021] [Accepted: 02/03/2021] [Indexed: 12/01/2022] Open
Abstract
The purpose of this paper is to summarize the latest information on the various aspects of polyamines and their health benefits. In recent years, attempts to treat cancer by reducing elevated polyamines levels in cancer cells have been made, with some advancing to clinical trials. However, it has been reported since 2009 that polyamines extend the healthy life span of animals by inducing autophagy, protecting the kidneys and liver, improving cognitive function, and inhibiting the progression of heart diseases. As such, there is conflicting information regarding the relationship between polyamines and health. However, attempts to treat cancer by decreasing intracellular polyamines levels are a coping strategy to suppress the proliferation-promoting effects of polyamines, and a consensus is being reached that polyamine intake does not induce cancer in healthy individuals. To provide further scientific evidence for the health-promoting effects of polyamines, large-scale clinical studies involving multiple groups are expected in the future. It is also important to promote basic research on polyamine intake in animals, including elucidation of the polyamine balance between food, intestinal bacteria, and biosynthesis.
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Dabadé DS, Jacxsens L, Miclotte L, Abatih E, Devlieghere F, De Meulenaer B. Survey of multiple biogenic amines and correlation to microbiological quality and free amino acids in foods. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107497] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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7
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Wu Y, Cai X, Jiang S. Simultaneous identification and determination of biogenic amines in Pueraria lobata by ultra-high performance liquid chromatography. SN APPLIED SCIENCES 2020. [DOI: 10.1007/s42452-020-03404-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
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Madeo F, Hofer SJ, Pendl T, Bauer MA, Eisenberg T, Carmona-Gutierrez D, Kroemer G. Nutritional Aspects of Spermidine. Annu Rev Nutr 2020; 40:135-159. [DOI: 10.1146/annurev-nutr-120419-015419] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Natural polyamines (spermidine and spermine) are small, positively charged molecules that are ubiquitously found within organisms and cells. They exert numerous (intra)cellular functions and have been implicated to protect against several age-related diseases. Although polyamine levels decline in a complex age-dependent, tissue-, and cell type–specific manner, they are maintained in healthy nonagenarians and centenarians. Increased polyamine levels, including through enhanced dietary intake, have been consistently linked to improved health and reduced overall mortality. In preclinical models, dietary supplementation with spermidine prolongs life span and health span. In this review, we highlight salient aspects of nutritional polyamine intake and summarize the current knowledge of organismal and cellular uptake and distribution of dietary (and gastrointestinal) polyamines and their impact on human health. We further summarize clinical and epidemiological studies of dietary polyamines.
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Affiliation(s)
- Frank Madeo
- Institute of Molecular Biosciences, NAWI Graz, University of Graz, 8010 Graz, Austria
- BioTechMed-Graz, 8010 Graz, Austria
- Field of Excellence BioHealth, University of Graz, 8010 Graz, Austria
| | - Sebastian J. Hofer
- Institute of Molecular Biosciences, NAWI Graz, University of Graz, 8010 Graz, Austria
| | - Tobias Pendl
- Institute of Molecular Biosciences, NAWI Graz, University of Graz, 8010 Graz, Austria
| | - Maria A. Bauer
- Institute of Molecular Biosciences, NAWI Graz, University of Graz, 8010 Graz, Austria
| | - Tobias Eisenberg
- Institute of Molecular Biosciences, NAWI Graz, University of Graz, 8010 Graz, Austria
- BioTechMed-Graz, 8010 Graz, Austria
- Field of Excellence BioHealth, University of Graz, 8010 Graz, Austria
- Central Lab Graz Cell Informatics and Analyses (GRACIA), NAWI Graz, University of Graz, 8010 Graz, Austria
| | | | - Guido Kroemer
- Equipe Labellisée par la Ligue Contre le Cancer, Université de Paris, Sorbonne Université, INSERM U1138, Centre de Recherche des Cordeliers, 75006 Paris, France
- Metabolomics and Cell Biology Platforms, Institut Gustave Roussy, F-94805 Villejuif, France
- Pôle de Biologie, Hôpital Européen Georges Pompidou, Assistance Publique-Hôpitaux de Paris, F-75015 Paris, France
- Suzhou Institute for Systems Medicine, Chinese Academy of Medical Sciences, Jiangsu 215163, Suzhou, China
- Department of Women's and Children's Health, Karolinska Institute, Karolinska University, S-17177 Solna, Sweden
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Andersen G, Marcinek P, Sulzinger N, Schieberle P, Krautwurst D. Food sources and biomolecular targets of tyramine. Nutr Rev 2020; 77:107-115. [PMID: 30165672 DOI: 10.1093/nutrit/nuy036] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Tyramine is a biogenic trace amine that is generated via the decarboxylation of the amino acid tyrosine. At pico- to nanomolar concentrations, it can influence a multitude of physiological mechanisms, exhibiting neuromodulatory properties as well as cardiovascular and immunological effects. In humans, the diet is the primary source of physiologically relevant tyramine concentrations, which are influenced by a large number of intrinsic and extrinsic factors. Among these factors are the availability of tyrosine in food, the presence of tyramine-producing bacteria, the environmental pH, and the salt content of food. The process of fermentation provides a particularly good source of tyramine in human nutrition. Here, the potential impact of dietary tyramine on human health was assessed by compiling quantitative data on the tyramine content in a variety of foods and then conducting a brief review of the literature on the physiological, cellular, and systemic effects of tyramine. Together, the data sets presented here may allow both the assessment of tyramine concentrations in food and the extrapolation of these concentrations to gauge the physiological and systemic effects in the context of human nutrition.
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Affiliation(s)
| | | | - Nicole Sulzinger
- Department of Chemistry, Technical University of Munich, Garching, Germany
| | - Peter Schieberle
- Department of Chemistry, Technical University of Munich, Garching, Germany
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Muñoz-Esparza NC, Latorre-Moratalla ML, Comas-Basté O, Toro-Funes N, Veciana-Nogués MT, Vidal-Carou MC. Polyamines in Food. Front Nutr 2019; 6:108. [PMID: 31355206 PMCID: PMC6637774 DOI: 10.3389/fnut.2019.00108] [Citation(s) in RCA: 138] [Impact Index Per Article: 27.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2019] [Accepted: 06/28/2019] [Indexed: 12/17/2022] Open
Abstract
The polyamines spermine, spermidine, and putrescine are involved in various biological processes, notably in cell proliferation and differentiation, and also have antioxidant properties. Dietary polyamines have important implications in human health, mainly in the intestinal maturation and in the differentiation and development of immune system. The antioxidant and anti-inflammatory effect of polyamine can also play an important role in the prevention of chronic diseases such as cardiovascular diseases. In addition to endogenous synthesis, food is an important source of polyamines. Although there are no recommendations for polyamine daily intake, it is known that in stages of rapid cell growth (i.e., in the neonatal period), polyamine requirements are high. Additionally, de novo synthesis of polyamines tends to decrease with age, which is why their dietary sources acquire a greater importance in an aging population. Polyamine daily intake differs among to the available estimations, probably due to different dietary patterns and methodologies of data collection. Polyamines can be found in all types of foods in a wide range of concentrations. Spermidine and spermine are naturally present in food whereas putrescine could also have a microbial origin. The main polyamine in plant-based products is spermidine, whereas spermine content is generally higher in animal-derived foods. This article reviews the main implications of polyamines for human health, as well as their content in food and breast milk and infant formula. In addition, the estimated levels of polyamines intake in different populations are provided.
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Affiliation(s)
- Nelly C. Muñoz-Esparza
- Department of Nutrition, Food Sciences and Gastronomy, Faculty of Pharmacy and Food Sciences, University of Barcelona (UB), Barcelona, Spain
- Research Institute of Nutrition and Food Safety of the University of Barcelona (INSA·UB), Barcelona, Spain
- Catalonian Reference Network on Food Technology (XaRTA), Barcelona, Spain
| | - M. Luz Latorre-Moratalla
- Department of Nutrition, Food Sciences and Gastronomy, Faculty of Pharmacy and Food Sciences, University of Barcelona (UB), Barcelona, Spain
- Research Institute of Nutrition and Food Safety of the University of Barcelona (INSA·UB), Barcelona, Spain
- Catalonian Reference Network on Food Technology (XaRTA), Barcelona, Spain
| | - Oriol Comas-Basté
- Department of Nutrition, Food Sciences and Gastronomy, Faculty of Pharmacy and Food Sciences, University of Barcelona (UB), Barcelona, Spain
- Research Institute of Nutrition and Food Safety of the University of Barcelona (INSA·UB), Barcelona, Spain
- Catalonian Reference Network on Food Technology (XaRTA), Barcelona, Spain
| | - Natalia Toro-Funes
- Eurecat, Technological Unit of Nutrition and Health, Technology Centre of Catalonia, Reus, Spain
| | - M. Teresa Veciana-Nogués
- Department of Nutrition, Food Sciences and Gastronomy, Faculty of Pharmacy and Food Sciences, University of Barcelona (UB), Barcelona, Spain
- Research Institute of Nutrition and Food Safety of the University of Barcelona (INSA·UB), Barcelona, Spain
- Catalonian Reference Network on Food Technology (XaRTA), Barcelona, Spain
| | - M. Carmen Vidal-Carou
- Department of Nutrition, Food Sciences and Gastronomy, Faculty of Pharmacy and Food Sciences, University of Barcelona (UB), Barcelona, Spain
- Research Institute of Nutrition and Food Safety of the University of Barcelona (INSA·UB), Barcelona, Spain
- Catalonian Reference Network on Food Technology (XaRTA), Barcelona, Spain
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Abstract
“Plant milks” are water-based beverages, such as, extracts from cereals, pseudo-cereals, oil seeds, legumes or fruits. Plant milk consumption is rising in European and North American markets due to problems related to cow milk allergies, intolerances, but also because of vegan diets and sensitivity to environmental issues. There is no specific regulation for these beverages, therefore their composition can vary considerably, even in the same category. The aim of this study is to characterize the main categories of cereal and pseudo-cereal milks on the market by studying the profile of 8 biogenic amines (histamine, serotonin, spermine, spermidine, putrescine, β-phenylethylamine, cadaverine, tyramine) through a RP-HPLC/FD method with a pre-column derivatization. Biogenic amines are ubiquitous compounds, produced by the decarboxylation of the respective amino acids and they have been proposed as quality and safety markers of different foods and beverages. In the analyzed samples, the total biogenic amines content ranged from a minimum of 1.92 mg/L, to a maximum of 9.27 mg/L. The main biogenic amine found in the samples was histamine. The results show a low content of biogenic amines in all types of analyzed products. This ensures the quality and safety of cereal and pseudo-cereal milk samples.
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Zhang Q, Jin L, Zhang F, Yao K, Ren Y, Zhang J, Zhang Q, He Q, Wan Y, Chi Y. Analysis of 7 volatile N-nitrosamines in Chinese Sichuan salted vegetables by gas chromatography-tandem mass spectrometry coupled to modified QuEchERS extraction. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.11.047] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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13
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Abstract
Abstract
The importance of amino acids and biogenic amines is widely recognised in various fields, particularly in the fields of food science and nutrition. This mini-review contains a summary of my main research field that centres on aspects of Food Quality and Food Safety, with a particular emphasis on amino acids and biogenic amines. It also gives an overview of the recent developments on the related areas.
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Affiliation(s)
- Livia Simon Sarkadi
- Department of Food Chemistry and Nutrition , Szent István University , Somloi u. 14-16 , Budapest 1118 , Hungary , e-mail:
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14
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Biogenic Amines in Plant-Origin Foods: Are They Frequently Underestimated in Low-Histamine Diets? Foods 2018; 7:foods7120205. [PMID: 30558197 PMCID: PMC6306728 DOI: 10.3390/foods7120205] [Citation(s) in RCA: 57] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2018] [Revised: 12/05/2018] [Accepted: 12/12/2018] [Indexed: 12/15/2022] Open
Abstract
Low-histamine diets are currently used to reduce symptoms of histamine intolerance, a disorder in histamine homeostasis that increases plasma levels, mainly due to reduced diamine-oxidase (DAO) activity. These diets exclude foods, many of them of plant origin, which patients associate with the onset of the symptomatology. This study aimed to review the existing data on histamine and other biogenic amine contents in nonfermented plant-origin foods, as well as on their origin and evolution during the storage or culinary process. The only plant-origin products with significant levels of histamine were eggplant, spinach, tomato, and avocado, each showing a great variability in content. Putrescine has been found in practically all plant-origin foods, probably due to its physiological origin. The high contents of putrescine in certain products could also be related to the triggering of the symptomatology by enzymatic competition with histamine. Additionally, high spermidine contents found in some foods should also be taken into account in these diets, because it can also be metabolized by DAO, albeit with a lower affinity. It is recommended to consume plant-origin foods that are boiled or are of maximum freshness to reduce biogenic amine intake.
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Briguglio M, Dell'Osso B, Panzica G, Malgaroli A, Banfi G, Zanaboni Dina C, Galentino R, Porta M. Dietary Neurotransmitters: A Narrative Review on Current Knowledge. Nutrients 2018; 10:E591. [PMID: 29748506 PMCID: PMC5986471 DOI: 10.3390/nu10050591] [Citation(s) in RCA: 107] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2018] [Revised: 05/07/2018] [Accepted: 05/08/2018] [Indexed: 12/12/2022] Open
Abstract
Foods are natural sources of substances that may exert crucial effects on the nervous system in humans. Some of these substances are the neurotransmitters (NTs) acetylcholine (ACh), the modified amino acids glutamate and γ-aminobutyric acid (GABA), and the biogenic amines dopamine, serotonin (5-HT), and histamine. In neuropsychiatry, progressive integration of dietary approaches in clinical routine made it necessary to discern the more about some of these dietary NTs. Relevant books and literature from PubMed and Scopus databases were searched for data on food sources of Ach, glutamate, GABA, dopamine, 5-HT, and histamine. Different animal foods, fruits, edible plants, roots, and botanicals were reported to contain NTs. These substances can either be naturally present, as part of essential metabolic processes and ecological interactions, or derive from controlled/uncontrolled food technology processes. Ripening time, methods of preservation and cooking, and microbial activity further contributes to NTs. Moreover, gut microbiota are considerable sources of NTs. However, the significance of dietary NTs intake needs to be further investigated as there are no significant data on their bioavailability, neuronal/non neuronal effects, or clinical implications. Evidence-based interventions studies should be encouraged.
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Affiliation(s)
- Matteo Briguglio
- Tourette's Syndrome and Movement Disorders Centre, I.R.C.C.S. Galeazzi Hospital, 20161 Milan, Italy.
| | - Bernardo Dell'Osso
- Department of Pathophysiology and Transplantation, I.R.C.C.S. Ca' Granda Foundation, Ospedale Maggiore Policlinico, 20122 Milan, Italy.
- Department of Psychiatry and Behavioral Sciences, School of Medicine, Stanford University, Stanford, CA 94305, USA.
| | - Giancarlo Panzica
- Department of Neuroscience, Rita Levi Montalcini, University of Turin, 10126 Turin, Italy.
| | - Antonio Malgaroli
- Neurobiology of Learning Unit, Division of Neuroscience, Vita-Salute San Raffaele University, 20132 Milan, Italy.
| | - Giuseppe Banfi
- Scientific Direction, I.R.C.C.S. Galeazzi Hospital, 20161 Milan, Italy.
| | - Carlotta Zanaboni Dina
- Tourette's Syndrome and Movement Disorders Centre, I.R.C.C.S. Galeazzi Hospital, 20161 Milan, Italy.
| | - Roberta Galentino
- Tourette's Syndrome and Movement Disorders Centre, I.R.C.C.S. Galeazzi Hospital, 20161 Milan, Italy.
| | - Mauro Porta
- Tourette's Syndrome and Movement Disorders Centre, I.R.C.C.S. Galeazzi Hospital, 20161 Milan, Italy.
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Kim MJ, Ku S, Kim SY, Lee HH, Jin H, Kang S, Li R, Johnston TV, Park MS, Ji GE. Safety Evaluations of Bifidobacterium bifidum BGN4 and Bifidobacterium longum BORI. Int J Mol Sci 2018; 19:ijms19051422. [PMID: 29747442 PMCID: PMC5983828 DOI: 10.3390/ijms19051422] [Citation(s) in RCA: 67] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2018] [Revised: 04/30/2018] [Accepted: 05/02/2018] [Indexed: 12/24/2022] Open
Abstract
Over the past decade, a variety of lactic acid bacteria have been commercially available to and steadily used by consumers. However, recent studies have shown that some lactic acid bacteria produce toxic substances and display properties of virulence. To establish safety guidelines for lactic acid bacteria, the Food and Agriculture Organization of the United Nations (FAO)/World Health Organization (WHO) has suggested that lactic acid bacteria be characterized and proven safe for consumers’ health via multiple experiments (e.g., antibiotic resistance, metabolic activity, toxin production, hemolytic activity, infectivity in immune-compromised animal species, human side effects, and adverse-outcome analyses). Among the lactic acid bacteria, Bifidobacterium and Lactobacillus species are probiotic strains that are most commonly commercially produced and actively studied. Bifidobacterium bifidum BGN4 and Bifidobacterium longum BORI have been used in global functional food markets (e.g., China, Germany, Jordan, Korea, Lithuania, New Zealand, Poland, Singapore, Thailand, Turkey, and Vietnam) as nutraceutical ingredients for decades, without any adverse events. However, given that the safety of some newly screened probiotic species has recently been debated, it is crucial that the consumer safety of each commercially utilized strain be confirmed. Accordingly, this paper details a safety assessment of B. bifidum BGN4 and B. longum BORI via the assessment of ammonia production, hemolysis of blood cells, biogenic amine production, antimicrobial susceptibility pattern, antibiotic resistance gene transferability, PCR data on antibiotic resistance genes, mucin degradation, genome stability, and possession of virulence factors. These probiotic strains showed neither hemolytic activity nor mucin degradation activity, and they did not produce ammonia or biogenic amines (i.e., cadaverine, histamine or tyramine). B. bifidum BGN4 and B. longum BORI produced a small amount of putrescine, commonly found in living cells, at levels similar to or lower than that found in other foods (e.g., spinach, ketchup, green pea, sauerkraut, and sausage). B. bifidum BGN4 showed higher resistance to gentamicin than the European Food Safety Authority (EFSA) cut-off. However, this paper shows the gentamicin resistance of B. bifidum BGN4 was not transferred via conjugation with L. acidophilus ATCC 4356, the latter of which is highly susceptible to gentamicin. The entire genomic sequence of B. bifidum BGN4 has been published in GenBank (accession no.: CP001361.1), documenting the lack of retention of plasmids capable of transferring an antibiotic-resistant gene. Moreover, there was little genetic mutation between the first and 25th generations of B. bifidum BGN4. Tetracycline-resistant genes are prevalent among B. longum strains; B. longum BORI has a tet(W) gene on its chromosome DNA and has also shown resistance to tetracycline. However, this research shows that its tetracycline resistance was not transferred via conjugation with L. fermentum AGBG1, the latter of which is highly sensitive to tetracycline. These findings support the continuous use of B. bifidum BGN4 and B. longum BORI as probiotics, both of which have been reported as safe by several clinical studies, and have been used in food supplements for many years.
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Affiliation(s)
- Min Jeong Kim
- Research Center, BIFIDO Co., Ltd., Hongcheon 25117, Korea.
| | - Seockmo Ku
- Fermentation Science Program, School of Agribusiness and Agriscience, College of Basic and Applied Sciences, Middle Tennessee State University, Murfreesboro, TN 37132, USA.
| | - Sun Young Kim
- Research Center, BIFIDO Co., Ltd., Hongcheon 25117, Korea.
| | - Hyun Ha Lee
- Research Center, BIFIDO Co., Ltd., Hongcheon 25117, Korea.
| | - Hui Jin
- Department of Food and Nutrition, College of Human Ecology, Seoul National University, Seoul 08826, Korea.
| | - Sini Kang
- Department of Food and Nutrition, College of Human Ecology, Seoul National University, Seoul 08826, Korea.
| | - Rui Li
- Department of Food and Nutrition, College of Human Ecology, Seoul National University, Seoul 08826, Korea.
| | - Tony V Johnston
- Fermentation Science Program, School of Agribusiness and Agriscience, College of Basic and Applied Sciences, Middle Tennessee State University, Murfreesboro, TN 37132, USA.
| | - Myeong Soo Park
- Department of Hotel Culinary Arts, Yeonsung University, Anyang 14001, Korea.
| | - Geun Eog Ji
- Research Center, BIFIDO Co., Ltd., Hongcheon 25117, Korea.
- Department of Food and Nutrition, College of Human Ecology, Seoul National University, Seoul 08826, Korea.
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17
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Hussain T, Tan B, Ren W, Rahu N, Dad R, Kalhoro DH, Yin Y. Polyamines: therapeutic perspectives in oxidative stress and inflammatory diseases. Amino Acids 2017; 49:1457-1468. [PMID: 28733904 DOI: 10.1007/s00726-017-2447-9] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2017] [Accepted: 06/01/2017] [Indexed: 11/29/2022]
Abstract
Polyamines are naturally occurring aliphatic compounds, particularly essential elements for biological functions. These compounds play a central role in regulating molecular pathways which are responsible for cellular proliferation, growth, and differentiation. Importantly, excessive polyamine catabolism can lead to a prominent source of oxidative stress which increases inflammatory response and thought to be involved in several diseases including stroke, renal failure, neurological disease, liver disease, and even cancer. Moreover, polyamine supplementation increases life span in model organisms and may encounter oxidative stress via exerting its potential anti-oxidant and anti-inflammatory properties. The revealed literature indicates that an emerging role of polyamine biosynthetic pathway could be a novel target for drug development against inflammatory diseases. In this review, we expand the knowledge on the metabolism of polyamines, and its anti-oxidant and anti-inflammatory activities which might have future implications against inflammatory diseases in humans and animals.
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Affiliation(s)
- Tarique Hussain
- National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Key Laboratory of Agro-ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, 410125, Hunan, People's Republic of China.,University of the Chinese Academy of Sciences, Beijing, 10008, People's Republic of China
| | - Bie Tan
- National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Key Laboratory of Agro-ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, 410125, Hunan, People's Republic of China.
| | - Wenkai Ren
- National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Key Laboratory of Agro-ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, 410125, Hunan, People's Republic of China.,University of the Chinese Academy of Sciences, Beijing, 10008, People's Republic of China
| | - Najma Rahu
- Department of Veterinary Microbiology, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University, Tandojam, 70050, Sindh, Pakistan
| | - Rahim Dad
- Key Laboratory of Agricultural Animal Genetics, Breeding and Reproduction, Education Ministry of China, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan, 430070, People's Republic of China
| | - Dildar Hussain Kalhoro
- Department of Veterinary Microbiology, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University, Tandojam, 70050, Sindh, Pakistan
| | - Yulong Yin
- National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Key Laboratory of Agro-ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, 410125, Hunan, People's Republic of China.
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18
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Risk assessment related to biogenic amines occurrence in ready-to-eat baby foods. Food Chem Toxicol 2017; 105:82-92. [DOI: 10.1016/j.fct.2017.03.061] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2017] [Revised: 03/24/2017] [Accepted: 03/29/2017] [Indexed: 11/22/2022]
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19
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Effect of Steaming and Boiling on the Antioxidant Properties and Biogenic Amines Content in Green Bean (Phaseolus vulgaris) Varieties of Different Colours. J FOOD QUALITY 2017. [DOI: 10.1155/2017/5329070] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Effects of boiling and steaming cooking methods were studied on total polyphenols, antioxidant capacity, and biogenic amines of three green bean varieties, purple, yellow, and green. The vegetables gave good values both for antioxidant capacity and for phenolics content, with the purple variety being the richest in healthful components. Both the heat treatments affected the antioxidant properties of these vegetables, with boiling that reduced the initial antioxidant capacity till 30% in the yellow variety, having the same trend for total polyphenols, with the major decrement of 43% in the green variety. On the contrary, biogenic amines significantly increased only after boiling in green and yellow variety, while purple variety did not show any changes in biogenic amines after cooking. The steaming method showed being better cooking approach in order to preserve the antioxidant properties of green beans varieties and to maintain the biogenic amines content at the lowest level.
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20
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Abstract
The consumption of food containing high amounts of histamine and other biogenic amines can cause food poisoning with different symptoms linked to the individual sensitivity and the detoxification activity. Histamine is the only biogenic amine with regulatory limits set by the European Commission in fish and fishery products, because it can lead to a fatal outcome. However, also fermented foods can be involved in outbreaks and sporadic cases of intoxication. The factors affecting the presence of histamine in food are variable and product specific including the availability of the precursor amino acid, the presence of microorganisms producing decarboxylases, and the conditions allowing their growth and enzyme production. Generally, the good quality of raw material and hygienic practices during food processing as well as the use of histidine decarboxylase-negative starter cultures can minimize the occurrence of histamine. Further studies are necessary to estimate the human exposure and the relationship between the total amount of the biogenic amines ingested with food and health effects.
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Affiliation(s)
- Maria Schirone
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy.
| | - Pierina Visciano
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Rosanna Tofalo
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Giovanna Suzzi
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
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21
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San Mauro Martin I, Brachero S, Garicano Vilar E. Histamine intolerance and dietary management: A complete review. Allergol Immunopathol (Madr) 2016; 44:475-83. [PMID: 27590961 DOI: 10.1016/j.aller.2016.04.015] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2016] [Revised: 04/04/2016] [Accepted: 04/27/2016] [Indexed: 12/11/2022]
Abstract
BACKGROUND Present in several types of food, bioactive amines are described as organic bases of low molecular weight, which constitute a potential health risk. An awareness of amine levels in foods today is therefore important in relation to food safety and patient care. This review aims to emphasise the need to unify the information on the content of biogenic amines in foods and prevent patients' misunderstanding. METHODS Selective literature search for relevant publications in PubMed and other scientific data bases combined with further data from the World Wide Web on histamine and other amines content in foods. RESULTS Available reference sources do not reflect a homogeneous consensus, and the variation between foods makes it impossible for dieticians to accurately estimate amines content to correctly advise patients. CONCLUSIONS To achieve the goal of collecting reliable information, all methods and tools used in analytical studies should be standardised and information exposed to patients should be verified.
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22
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Bettini S, Santino A, Valli L, Giancane G. A smart method for the fast and low-cost removal of biogenic amines from beverages by means of iron oxide nanoparticles. RSC Adv 2015. [DOI: 10.1039/c5ra01699a] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Silica capped iron oxide nanoparticles are used to bind biogenic amines dissolved in a wine sample. The adduct formed by the capped paramagnetic nanoparticles and amines is separated by a weak magnetic field without affecting the wine taste.
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Affiliation(s)
- S. Bettini
- Department of Biological and Environmental Sciences and Technologies
- DISTEBA
- University of Salento
- I-73100 Lecce
- Italy
| | - A. Santino
- Institute of Sciences of Food Production C.N.R. Unit of Lecce
- 73100 Lecce
- Italy
| | - L. Valli
- Department of Biological and Environmental Sciences and Technologies
- DISTEBA
- University of Salento
- I-73100 Lecce
- Italy
| | - G. Giancane
- Department of Cultural Heritage
- University of Salento
- I-73100 Lecce
- Italy
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23
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Buyukuslu N, Hizli H, Esin K, Garipagaoglu M. A Cross-Sectional Study: Nutritional Polyamines in Frequently Consumed Foods of the Turkish Population. Foods 2014; 3:541-557. [PMID: 28234336 PMCID: PMC5302244 DOI: 10.3390/foods3040541] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2014] [Revised: 09/11/2014] [Accepted: 09/23/2014] [Indexed: 12/28/2022] Open
Abstract
Putrescine, spermidine and spermine are the most abundant polycationic natural amines found in nearly all organisms. They are involved in regulation of gene expression, translation, cell proliferation and differentiation. They can be supplied by the endogenous synthesis inside the cell or by the intake from exogenous sources. There is a growing body of literature associated with the effects of bioactive amines on health and diseases, but limited information about polyamine content in foods is available. In the present study, the polyamine content of frequently consumed foods in a typical Turkish diet was estimated for adults, including tea, bread and yoghurt. The estimation of daily intake was defined as 93,057 nmol/day putrescine, 33,122 nmol/day spermidine, 13,685 nmol/day spermine. The contribution of foods to daily intake was: dairy products (47.32%), vegetables and grains (21.09%) and wheat products (12.75%).
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Affiliation(s)
- Nihal Buyukuslu
- Department of Nutrition and Dietetics, School of Health Sciences, Istanbul Medipol University, Beykoz/Istanbul, 34810, Turkey.
| | - Hilal Hizli
- Department of Nutrition and Dietetics, School of Health Sciences, Istanbul Medipol University, Beykoz/Istanbul, 34810, Turkey.
| | - Kubra Esin
- Department of Nutrition and Dietetics, School of Health Sciences, Istanbul Medipol University, Beykoz/Istanbul, 34810, Turkey.
| | - Muazzez Garipagaoglu
- Department of Nutrition and Dietetics, School of Health Sciences, Istanbul Medipol University, Beykoz/Istanbul, 34810, Turkey.
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24
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Tomar PC, Lakra N, Mishra SN. Cadaverine: a lysine catabolite involved in plant growth and development. PLANT SIGNALING & BEHAVIOR 2013; 8:doi: 10.4161/psb.25850. [PMID: 23887488 PMCID: PMC4091120 DOI: 10.4161/psb.25850] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/06/2013] [Revised: 07/22/2013] [Accepted: 07/22/2013] [Indexed: 05/03/2023]
Abstract
The cadaverine (Cad) a diamine, imino compound produced as a lysine catabolite is also implicated in growth and development of plants depending on environmental condition. This lysine catabolism is catalyzed by lysine decarboxylase, which is developmentally regulated. However, the limited role of Cad in plants is reported, this review is tempted to focus the metabolism and its regulation, transport and responses, interaction and cross talks in higher plants. The Cad varied presence in plant parts/products suggests it as a potential candidate for taxonomic marker as well as for commercial exploitation along with growth and development.
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Affiliation(s)
- Pushpa C Tomar
- Department of Biotechnology Engineering; FE; Manav Rachna International University; Faridabad, Haryana, India
| | - Nita Lakra
- School of Life Sciences; Jawaharlal Nehru University; New Delhi, India
| | - S N Mishra
- Faculty of Life Sciences; Maharishi Dayanand University; Rohtak, Haryana, India
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25
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Rabie MA, Siliha H, el-Saidy S, el-Badawy AA, Malcata FX. Reduced biogenic amine contents in sauerkraut via addition of selected lactic acid bacteria. Food Chem 2011. [DOI: 10.1016/j.foodchem.2011.05.106] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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26
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Basheer C, Wong W, Makahleh A, Tameem AA, Salhin A, Saad B, Lee HK. Hydrazone-based ligands for micro-solid phase extraction-high performance liquid chromatographic determination of biogenic amines in orange juice. J Chromatogr A 2011; 1218:4332-9. [DOI: 10.1016/j.chroma.2011.04.073] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2011] [Revised: 04/15/2011] [Accepted: 04/26/2011] [Indexed: 11/16/2022]
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27
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Rabie MA, Elsaidy S, el-Badawy AA, Siliha H, Malcata FX. Biogenic amine contents in selected Egyptian fermented foods as determined by ion-exchange chromatography. J Food Prot 2011; 74:681-5. [PMID: 21477488 DOI: 10.4315/0362-028x.jfp-10-257] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Biogenic amines in foods may pose a public health problem. Therefore, histamine, tyramine, putrescine, cadaverine, spermine, and spermidine concentrations were measured in selected food items commonly consumed in Egypt. Foods examined were dairy products (blue cheese and Mesh cheese), meats (fermented and smoked cooked sausage), and fish (smoked and salted fermented fish [Feseekh], salted sardines, and anchovies). Egyptian fermented sausage had the highest concentration of total biogenic amines (2,482 mg/kg), followed by Mesh cheese (2,118 mg/kg) and blue cheese (2,084 mg/kg). The lowest concentration was found in smoked cooked sausage (111 mg/kg). Histamine was found at a high level (521 mg/kg) in Feseekh, and tyramine was highest (2,010 mg/kg) in blue cheese. These results indicate that some traditional Egyptian foods may pose a health risk due to the concentration of biogenic amines, especially histamine.
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Affiliation(s)
- Mohamed A Rabie
- Department of Food Science, Zagazig University, Zagazig, E-44519 Egypt
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28
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Saaid M, Saad B, Hashim NH, Mohamed Ali AS, Saleh MI. Determination of biogenic amines in selected Malaysian food. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.08.070] [Citation(s) in RCA: 69] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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29
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Lavizzari T, Veciana-Nogués MT, Weingart O, Bover-Cid S, Mariné-Font A, Vidal-Carou MC. Occurrence of biogenic amines and polyamines in spinach and changes during storage under refrigeration. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:9514-9519. [PMID: 17935290 DOI: 10.1021/jf071307l] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
Biogenic amines and polyamines were studied in 18 market samples of spinach. Histamine and spermidine were detected in relatively high amounts in all samples within the ranges of 9.5-69.7 and 15.6-53.0 mg/kg, respectively. Other biologically active amines were either detected at low levels or not found at all. Changes in amine content during storage at 6 degrees C were studied. The content of most of the amines remained constant during storage, with the exception of spermidine and histamine. Spermidine showed a clear decreasing trend, whereas histamine significantly increased in all trials, but decreased at the end of the storage in two of the trials. Trials showing a decrease in histamine content also showed the highest spermidine decrease and recorded the highest pH values. Microbial loads throughout storage were also followed, with Pseudomonadaceae and Enterobacteriaceae being the predominant bacterial groups. Trials with higher microbial loads in initial samples also showed the highest histamine content in these samples. Potential explanations for both the formation and the degradation of histamine during storage are discussed.
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Affiliation(s)
- Tommaso Lavizzari
- Department of Nutrition and Food Science, Faculty of Pharmacy, University of Barcelona, Avinguda Joan XXII s/n, E-08028 Barcelona, Spain
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30
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da Silveira TML, Tavares É, Glória MBA. Profile and levels of bioactive amines in instant coffee. J Food Compost Anal 2007. [DOI: 10.1016/j.jfca.2007.02.003] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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31
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Zoumas-Morse C, Rock CL, Quintana EL, Neuhouser ML, Gerner EW, Meyskens FL. Development of a polyamine database for assessing dietary intake. JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION 2007; 107:1024-7. [PMID: 17524725 PMCID: PMC2848593 DOI: 10.1016/j.jada.2007.03.012] [Citation(s) in RCA: 59] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/07/2006] [Indexed: 11/23/2022]
Abstract
Reducing the concentration of polyamines (spermine, spermidine, and putrescine) in the body pool may slow the cancer process. Because dietary spermine, spermidine, and putrescine contribute to the body pool of polyamines, quantifying them in the diet is important. Limited information about polyamine content of food is available, especially for diets in the United States. This brief report describes the development of a polyamine database linked to the Fred Hutchinson Cancer Center food frequency questionnaire (FFQ). Values for spermine, spermidine, and putrescine were calculated and reported per serving size (nmol/serving). Of the foods from the database that were evaluated, fresh and frozen corn contain the highest levels of putrescine (560,000 nmol/serving and 902,880 nmol/serving) and spermidine (137,682 nmol/serving and 221,111 nmol/serving), and green pea soup contains the highest concentration of spermine (36,988 nmol/serving). The polyamine database and FFQ were tested with a convenience sample (n=165). Average daily polyamine intakes from the sample were: 159,133 nmol/day putrescine, 54,697 nmol/day spermidine, and 35,698 nmol/day spermine. Orange and grapefruit juices contributed the greatest amount of putrescine (44,441 nmol/day) to the diet. Green peas contributed the greatest amount of spermidine (3,283 nmol/day) and ground meat contributed the greatest amount of spermine (2,186 nmol/day). Development of this database linked to an FFQ provides a means of estimating polyamine intake and contributes to investigations relating polyamines to cancer.
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Affiliation(s)
- Christine Zoumas-Morse
- Department of Family and Preventive Medicine, University of California, San Diego, La Jolla, CA 92093-0901, USA.
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32
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McCabe-Sellers BJ, Staggs CG, Bogle ML. Tyramine in foods and monoamine oxidase inhibitor drugs: A crossroad where medicine, nutrition, pharmacy, and food industry converge. J Food Compost Anal 2006. [DOI: 10.1016/j.jfca.2005.12.008] [Citation(s) in RCA: 110] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Pastore P, Favaro G, Badocco D, Tapparo A, Cavalli S, Saccani G. Determination of biogenic amines in chocolate by ion chromatographic separation and pulsed integrated amperometric detection with implemented wave-form at Au disposable electrode. J Chromatogr A 2005; 1098:111-5. [PMID: 16314166 DOI: 10.1016/j.chroma.2005.08.065] [Citation(s) in RCA: 57] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2005] [Revised: 08/09/2005] [Accepted: 08/23/2005] [Indexed: 11/26/2022]
Abstract
A rapid and selective cation exchange chromatographic method coupled to integrated pulsed amperometric detection (PAD) has been developed to quantify biogenic amines in chocolate. The method is based on gradient elution of aqueous methanesulfonic acid with post column addition of strong base to obtain suitable conditions for amperometric detection. A potential waveform able to keep long time performance of the Au disposable electrode was set up. Total analysis time is less than 20min. Concentration levels of dopamine, serotonin, tyramine, histamine and 2-phenylethylamine were measured, after extraction with perchloric acid from 2g samples previously defatted twice with petroleum ether. The method was used to determine the analytes in chocolate real matrices and their quantification was made with standard addition method. Only dopamine, histamine and serotonin were found in the analysed real samples. Repeatabilities of their signals, computed on their amounts in the real samples, were 5% for all of them. Repeatabilities of tyramine and phenethylamine were relative to standard additions to real samples (close to 1mg/l in the extract) and were 7 and 3%, respectively. Detection limits were computed with the 3s of the baseline noise combined with the calibration plot regression parameters. They were satisfactorily low for all amines: 3mg/kg for dopamine, 2mg/kg for tyramine, 1mg/kg for histamine, 2mg/kg for serotonin, 3mg/kg for 2-phenylethylamine.
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Affiliation(s)
- Paolo Pastore
- Department of Chemical Sciences, University of Padua, via Marzolo 1, I-35131 Padova, Italy.
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34
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A review of dietary polyamines: Formation, implications for growth and health and occurrence in foods. Food Chem 2005. [DOI: 10.1016/j.foodchem.2004.03.044] [Citation(s) in RCA: 212] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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35
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