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Shim KB, In JJ, Lee JB, Han HG, Son SA, Lee WJ, Bae YJ, Kwon GY, An BK. Effects of the physical structure and surface charge of activated carbon on the reduction of biogenic amines in anchovy fish sauce. Food Chem 2024; 443:138399. [PMID: 38280364 DOI: 10.1016/j.foodchem.2024.138399] [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: 08/30/2023] [Revised: 12/12/2023] [Accepted: 01/06/2024] [Indexed: 01/29/2024]
Abstract
This study aimed to efficiently reduce a large number of biogenic amines in salt-fermented fish sauce while minimizing sensory reduction using various activated carbons. Aromatic amines, such as tryptamine and phenethylamine, were reduced by 86.1-100 % after treating with activated carbon. Histamine with a heterocyclic structure decreased by 13-42 %. No significant effects were observed on the levels of aliphatic amines, putrescine, cadaverine, spermine, and spermidine. The major taste component, amino acid nitrogen, was reduced to within 3 %, and brown color removal was reduced depending on the type of activated carbon used. Acid-modified AC-A and AC-B had rough surfaces, high total acidity, low point of zero charge (pHpzc), and rich surface functional groups. Owing to its smooth surface, low total acidity, high pHpzc, and few surface functional groups, AC-C exhibited a higher histamine elimination and less color reduction despite its lower surface area compared to other activated carbons.
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Affiliation(s)
- Kil Bo Shim
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-Gu, Busan 48513, Republic of Korea.
| | - Jung-Jin In
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-Gu, Busan 48513, Republic of Korea
| | - Jong Bong Lee
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-Gu, Busan 48513, Republic of Korea
| | - Hyeong Gu Han
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-Gu, Busan 48513, Republic of Korea
| | - Seong Ah Son
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-Gu, Busan 48513, Republic of Korea
| | - Woo Jin Lee
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-Gu, Busan 48513, Republic of Korea
| | - Yeon Joo Bae
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-Gu, Busan 48513, Republic of Korea
| | - Ga Yeon Kwon
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-Gu, Busan 48513, Republic of Korea
| | - Byoung Kyu An
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-Gu, Busan 48513, Republic of Korea
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2
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Gutiérrez-Escobar R, Aliaño-González MJ, Cantos-Villar E. Variety and year: Two key factors on amino acids and biogenic amines content in grapes. Food Res Int 2024; 175:113721. [PMID: 38128986 DOI: 10.1016/j.foodres.2023.113721] [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: 09/14/2023] [Revised: 11/06/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
Amino acids have proved to play a key role in the development of volatile compounds present in wine with determining repercussions on the final wine bouquets. Biogenic amines originate from the chemical transformations of amino acids found in various foods, a phenomenon that has given rise to several health-related concerns among consumers. In the present research, the evaluation of two of the most influential factors: variety (genetic) and year (climatic conditions) on these compounds in grapes has been performed. Eight Vitis vinifera varieties have been collected during three years and the content of nineteen amino acids, two biogenic amines, and the ammonium ion has been quantified using the HPLC-PDA technique. The genetic factor has proved to be an influential variable (p-value < 0.05) with mean values of amino acids ranging from 896.89 to 1713.79 mg/L and of biogenic amines ranging from 10.61 to 22.28 mg/L. The climatic conditions have shown to be an influential factor as well (p-value < 0.05), being the low temperatures and rainfall and the high solar radiation favour the development of the amino acid and avoid biogenic amines accumulation in grapes.
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Affiliation(s)
- Rocío Gutiérrez-Escobar
- IFAPA Rancho de la Merced, Consejería de Agricultura, Pesca, Agua y Desarrollo Rural, Junta de Andalucía, Cañada de la Loba, 11471 Jerez de la Frontera, Cádiz, Spain.
| | - María José Aliaño-González
- IFAPA Rancho de la Merced, Consejería de Agricultura, Pesca, Agua y Desarrollo Rural, Junta de Andalucía, Cañada de la Loba, 11471 Jerez de la Frontera, Cádiz, Spain; Department of Analytical Chemistry, Faculty of Sciences, Agrifood Campus of International Excellence (ceiA3), IVAGRO, University of Cadiz, Puerto Real, Cadiz 11510, Spain.
| | - Emma Cantos-Villar
- IFAPA Rancho de la Merced, Consejería de Agricultura, Pesca, Agua y Desarrollo Rural, Junta de Andalucía, Cañada de la Loba, 11471 Jerez de la Frontera, Cádiz, Spain.
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3
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Fernandes AC, Polizel GHG, Cracco RC, Cançado FACQ, Baldin GC, Poleti MD, Ferraz JBS, Santana MHDA. Metabolomics Changes in Meat and Subcutaneous Fat of Male Cattle Submitted to Fetal Programming. Metabolites 2023; 14:9. [PMID: 38248812 PMCID: PMC10819762 DOI: 10.3390/metabo14010009] [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: 11/28/2023] [Revised: 12/16/2023] [Accepted: 12/20/2023] [Indexed: 01/23/2024] Open
Abstract
This study investigated changes in meat and subcutaneous fat metabolomes and possible metabolic pathways related to prenatal nutrition in beef cattle. For this purpose, 18 Nellore bulls were used for meat sampling and 15 for fat sampling. The nutritional treatments during the gestation were: NP-not programmed or control, without protein-energy supplementation; PP-partially programmed, with protein-energy supplementation (0.3% of body weight (BW)) only in the final third of pregnancy; and FP-full programming, with protein-energy supplementation (0.3% of BW) during the entire pregnancy. The meat and fat samples were collected individually 24 h after slaughter, and the metabolites were extracted using a combination of chemical reagents and mechanical processes and subsequently quantified using liquid chromatography or flow injection coupled to mass spectrometry. The data obtained were submitted to principal component analysis (PCA), analysis of variance (ANOVA), and functional enrichment analysis, with a significance level of 5%. The PCA showed an overlap between the treatments for both meat and fat. In meat, 25 metabolites were statistically different between treatments (p ≤ 0.05), belonging to four classes (glycerophospholipids, amino acids, sphingolipids, and biogenic amine). In fat, 10 significant metabolites (p ≤ 0.05) were obtained in two classes (phosphatidylcholine and lysophosphatidylcholine). The functional enrichment analysis showed alterations in the aminoacyl-tRNA pathway in meat (p = 0.030); however, there was no pathway enriched for fat. Fetal programming influenced the meat and fat metabolomes and the aminoacyl-tRNA metabolic pathway, which is an important candidate for the biological process linked to meat quality and related to fetal programming in beef cattle.
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Affiliation(s)
- Arícia Christofaro Fernandes
- Department of Animal Science, College of Animal Science and Food Engineering, University of São Paulo (USP), Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil; (G.H.G.P.); (M.H.d.A.S.)
| | - Guilherme Henrique Gebim Polizel
- Department of Animal Science, College of Animal Science and Food Engineering, University of São Paulo (USP), Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil; (G.H.G.P.); (M.H.d.A.S.)
| | - Roberta Cavalcante Cracco
- Department of Animal Science, College of Animal Science and Food Engineering, University of São Paulo (USP), Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil; (G.H.G.P.); (M.H.d.A.S.)
| | - Fernando Augusto Correia Queiroz Cançado
- Department of Animal Science, College of Animal Science and Food Engineering, University of São Paulo (USP), Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil; (G.H.G.P.); (M.H.d.A.S.)
| | - Geovana Camila Baldin
- Department of Animal Science, College of Animal Science and Food Engineering, University of São Paulo (USP), Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil; (G.H.G.P.); (M.H.d.A.S.)
| | - Mirele Daiana Poleti
- Department of Veterinary Medicine, Faculty of Animal Science and Food Engineering, University of São Paulo (USP), Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil; (M.D.P.); (J.B.S.F.)
| | - José Bento Sterman Ferraz
- Department of Veterinary Medicine, Faculty of Animal Science and Food Engineering, University of São Paulo (USP), Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil; (M.D.P.); (J.B.S.F.)
| | - Miguel Henrique de Almeida Santana
- Department of Animal Science, College of Animal Science and Food Engineering, University of São Paulo (USP), Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil; (G.H.G.P.); (M.H.d.A.S.)
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4
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Aresta AM, De Vietro N, Gubitosa J, Rizzi V, De Pasquale I, Fini P, Cosma P, Curri ML, Zambonin C. Effect of a Composite Alginate/Grape Pomace Extract Packaging Material for Improving Meat Storage. Int J Mol Sci 2023; 24:15958. [PMID: 37958941 PMCID: PMC10649240 DOI: 10.3390/ijms242115958] [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: 09/29/2023] [Revised: 10/26/2023] [Accepted: 11/03/2023] [Indexed: 11/15/2023] Open
Abstract
The development of food packaging materials that reduce the production of plastic, preserving at the same time the quality of food, is a topic of great interest today for the scientific community. Therefore, this article aims to report the effectiveness of an eco-friendly packaging material based on alginic acid and grape pomace extract from Vitis vinifera L. (winemaking by-products) for storing red meat in a domestic refrigerator. Specifically, biogenic amines are considered "sentinels" of the putrefactive processes, and their presence was thus monitored. For this purpose, an experimental analytical protocol based on the use of solid-phase microextraction coupled with gas chromatography-mass spectrometry was developed during this work for the determination of six biogenic amines (butylamine, cadaverine, isobutylamine, isopentylamine, putrescine, and tyramine). Moreover, by combining the analytical results with those of pH and weight loss measurements, differential scanning calorimetry, and microbiological analysis, it was proved that the studied materials could be proposed as an alternative packaging material for storing foods of animal origin, thus lowering the environmental impact according to sustainability principles.
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Affiliation(s)
- Antonella Maria Aresta
- Dipartimento di Bioscienze, Biotecnologie e Ambiente, Università degli Studi “Aldo Moro” di Bari, Via Orabona, 70126 Bari, Italy; (A.M.A.); (C.Z.)
| | - Nicoletta De Vietro
- Dipartimento di Bioscienze, Biotecnologie e Ambiente, Università degli Studi “Aldo Moro” di Bari, Via Orabona, 70126 Bari, Italy; (A.M.A.); (C.Z.)
| | - Jennifer Gubitosa
- Dipartimento di Chimica, Università degli Studi “Aldo Moro” di Bari, Via Orabona, 70126 Bari, Italy; (V.R.); (P.C.); (M.L.C.)
| | - Vito Rizzi
- Dipartimento di Chimica, Università degli Studi “Aldo Moro” di Bari, Via Orabona, 70126 Bari, Italy; (V.R.); (P.C.); (M.L.C.)
| | - Ilaria De Pasquale
- Consiglio Nazionale delle Ricerche CNR-IPCF, UOS Bari, Via Orabona, 70126 Bari, Italy; (I.D.P.); (P.F.)
| | - Paola Fini
- Consiglio Nazionale delle Ricerche CNR-IPCF, UOS Bari, Via Orabona, 70126 Bari, Italy; (I.D.P.); (P.F.)
| | - Pinalysa Cosma
- Dipartimento di Chimica, Università degli Studi “Aldo Moro” di Bari, Via Orabona, 70126 Bari, Italy; (V.R.); (P.C.); (M.L.C.)
| | - Maria Lucia Curri
- Dipartimento di Chimica, Università degli Studi “Aldo Moro” di Bari, Via Orabona, 70126 Bari, Italy; (V.R.); (P.C.); (M.L.C.)
- Consiglio Nazionale delle Ricerche CNR-IPCF, UOS Bari, Via Orabona, 70126 Bari, Italy; (I.D.P.); (P.F.)
| | - Carlo Zambonin
- Dipartimento di Bioscienze, Biotecnologie e Ambiente, Università degli Studi “Aldo Moro” di Bari, Via Orabona, 70126 Bari, Italy; (A.M.A.); (C.Z.)
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5
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Ferreira G, Santander A, Cardozo R, Chavarría L, Domínguez L, Mujica N, Benítez M, Sastre S, Sobrevia L, Nicolson GL. Nutrigenomics of inward rectifier potassium channels. Biochim Biophys Acta Mol Basis Dis 2023:166803. [PMID: 37406972 DOI: 10.1016/j.bbadis.2023.166803] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Revised: 06/27/2023] [Accepted: 06/30/2023] [Indexed: 07/07/2023]
Abstract
Inwardly rectifying potassium (Kir) channels play a key role in maintaining the resting membrane potential and supporting potassium homeostasis. There are many variants of Kir channels, which are usually tetramers in which the main subunit has two trans-membrane helices attached to two N- and C-terminal cytoplasmic tails with a pore-forming loop in between that contains the selectivity filter. These channels have domains that are strongly modulated by molecules present in nutrients found in different diets, such as phosphoinositols, polyamines and Mg2+. These molecules can impact these channels directly or indirectly, either allosterically by modulation of enzymes or via the regulation of channel expression. A particular type of these channels is coupled to cell metabolism and inhibited by ATP (KATP channels, essential for insulin release and for the pathogenesis of metabolic diseases like diabetes mellitus). Genomic changes in Kir channels have a significant impact on metabolism, such as conditioning the nutrients and electrolytes that an individual can take. Thus, the nutrigenomics of ion channels is an important emerging field in which we are attempting to understand how nutrients and diets can affect the activity and expression of ion channels and how genomic changes in such channels may be the basis for pathological conditions that limit nutrition and electrolyte intake. In this contribution we briefly review Kir channels, discuss their nutrigenomics, characterize how different components in the diet affect their function and expression, and suggest how their genomic changes lead to pathological phenotypes that affect diet and electrolyte intake.
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Affiliation(s)
- Gonzalo Ferreira
- Laboratory of Ion Channels, Biological Membranes and Cell Signaling, Dept. of Biophysics, Facultad de Medicina, CP 11800, Universidad de la Republica, Montevideo, Uruguay.
| | - Axel Santander
- Laboratory of Ion Channels, Biological Membranes and Cell Signaling, Dept. of Biophysics, Facultad de Medicina, CP 11800, Universidad de la Republica, Montevideo, Uruguay
| | - Romina Cardozo
- Laboratory of Ion Channels, Biological Membranes and Cell Signaling, Dept. of Biophysics, Facultad de Medicina, CP 11800, Universidad de la Republica, Montevideo, Uruguay
| | - Luisina Chavarría
- Laboratory of Ion Channels, Biological Membranes and Cell Signaling, Dept. of Biophysics, Facultad de Medicina, CP 11800, Universidad de la Republica, Montevideo, Uruguay
| | - Lucía Domínguez
- Laboratory of Ion Channels, Biological Membranes and Cell Signaling, Dept. of Biophysics, Facultad de Medicina, CP 11800, Universidad de la Republica, Montevideo, Uruguay
| | - Nicolás Mujica
- Laboratory of Ion Channels, Biological Membranes and Cell Signaling, Dept. of Biophysics, Facultad de Medicina, CP 11800, Universidad de la Republica, Montevideo, Uruguay
| | - Milagros Benítez
- Laboratory of Ion Channels, Biological Membranes and Cell Signaling, Dept. of Biophysics, Facultad de Medicina, CP 11800, Universidad de la Republica, Montevideo, Uruguay
| | - Santiago Sastre
- Laboratory of Ion Channels, Biological Membranes and Cell Signaling, Dept. of Biophysics, Facultad de Medicina, CP 11800, Universidad de la Republica, Montevideo, Uruguay; Centro de Investigaciones Biomédicas (CEINBIO), Universidad de la República, Montevideo CP 11800, Uruguay
| | - Luis Sobrevia
- Cellular and Molecular Physiology Laboratory (CMPL), Department of Obstetrics, Division of Obstetrics and Gynaecology, School of Medicine, Faculty of Medicine, Pontificia Universidad Católica de Chile, Santiago 8330024, Chile; Department of Physiology, Faculty of Pharmacy, Universidad de Sevilla, Seville E-41012, Spain; Medical School (Faculty of Medicine), Sao Paulo State University (UNESP), Brazil; University of Queensland, Centre for Clinical Research (UQCCR), Faculty of Medicine and Biomedical Sciences, University of Queensland, Herston, 4029, Queensland, Australia; Tecnologico de Monterrey, Eutra, The Institute for Obesity Research (IOR), School of Medicine and Health Sciences, Monterrey, Nuevo León, Mexico
| | - Garth L Nicolson
- Department of Molecular Pathology, The Institute for Molecular Medicine, Huntington Beach, CA, USA
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6
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Shang X, Wei Y, Guo X, Lei Y, Deng X, Zhang J. Dynamic Changes of the Microbial Community and Volatile Organic Compounds of the Northern Pike ( Esox lucius) during Storage. Foods 2023; 12:2479. [PMID: 37444217 DOI: 10.3390/foods12132479] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2023] [Revised: 06/15/2023] [Accepted: 06/21/2023] [Indexed: 07/15/2023] Open
Abstract
In this study, the quality (sensory evaluation, microbial enumerate, color, tvb-n (total volatile basic nitrogen), tca-soluble peptide (trichloroacetic acid-soluble peptide), muscle glucose, lactate, total sugar, Bas (Biogenic amines), VOCs (volatile organic compounds) and the microbial dynamic structure in samples stored at 4 °C were evaluated, and the relationship between VOCs and the diversity structure of microorganisms was also discussed. It was determined by sensory evaluation that the shelf life of samples was around 8 days. Protein and sugar were detected in large quantities by microorganisms in the later stage. At the same time, this also caused a large amount of Bas (biogenic amines) (tyramine, cadaverine, and putrescine). According to high-throughput amplicon sequencing, the initial microbiota of samples was mainly composed of Pseudomonas, Acinetobacter, Planifilum, Vagococcus, Hafnia, Mycobacterium, Thauera, and Yersinia. Among them, Pseudomonas was the most advantageous taxon of samples at the end of the shelf life. The minor fraction of the microbial consortium consisting of Vagococcus, Acinetobacter and Myroides was detected. The substances 3-methyl-1-butanol, ethyl acetate, and acetone were the main volatile components. The glucose, lactic acid, and total sugar were negatively correlated with Yersinia, Hafnia-Obesumbacterium, Thauera, Mycobacterium, and Planifilum; the proportion of these microorganisms was relatively high in the early stage. TVB-N and TCA-soluble peptides were positively correlated with Pseudomonas, Shewanella, Brochothrix, Vagococcus, Myroides, and Acinetobacter, and these microorganisms increased greatly in the later stage. The substance 3-methyl-1-butanol was positively correlated with Pseudomonas and negatively correlated with Mycobacterium. Ethyl acetate was associated with Hafnia-Obesumbacterium, Thauera, and Yersinia. Acetone was positively correlated with Acinetobacter.
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Affiliation(s)
- Xuejiao Shang
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China
- Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs (Provincial and Ministerial Cooperation), School of Food Science and Technology Shihezi University, Shihezi 832003, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi 832003, China
| | - Yabo Wei
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China
- Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs (Provincial and Ministerial Cooperation), School of Food Science and Technology Shihezi University, Shihezi 832003, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi 832003, China
| | - Xin Guo
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China
- Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs (Provincial and Ministerial Cooperation), School of Food Science and Technology Shihezi University, Shihezi 832003, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi 832003, China
| | - Yongdong Lei
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China
- Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs (Provincial and Ministerial Cooperation), School of Food Science and Technology Shihezi University, Shihezi 832003, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi 832003, China
| | - Xiaorong Deng
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China
- Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs (Provincial and Ministerial Cooperation), School of Food Science and Technology Shihezi University, Shihezi 832003, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi 832003, China
| | - Jian Zhang
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China
- Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs (Provincial and Ministerial Cooperation), School of Food Science and Technology Shihezi University, Shihezi 832003, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi 832003, China
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7
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Montegiove N, Leonardi L, Cesaretti A, Pellegrino RM, Pellegrino A, Emiliani C, Calzoni E. Biogenic Amine Content Analysis of Three Chicken-Based Dry Pet Food Formulations. Animals (Basel) 2023; 13:1945. [PMID: 37370455 DOI: 10.3390/ani13121945] [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: 04/03/2023] [Revised: 06/02/2023] [Accepted: 06/05/2023] [Indexed: 06/29/2023] Open
Abstract
The pet food market is constantly expanding, and more and more attention is paid to the feeding of pets. Dry foods stand out and are often preferred due to their long shelf life, ease of administration, and low cost. In this context, dry foods are formulated from fresh meats, meat meals, or a mix of the two. These raw materials are often meat not fit for human consumption; they might be subject to contamination and proliferation of microorganisms which, by degrading the organic component, can lead to the formation of undesirable by-products such as biogenic amines. These nitrogenous compounds obtained by decarboxylation of amino acids can therefore be found in high-protein foods, and their ingestion in large quantities can cause intoxication and be harmful. This study aims at analyzing the possible presence of biogenic amines in three different formulations of chicken-based kibbles for pets: one obtained from fresh meat, one from meat meal, and one from a mix of the two. This study is also focused on the presence of free amino acids as they represent the key substrate for decarboxylating enzymes. Mass spectrometry (Q-TOF LC/MS) was used to analyze the presence of biogenic amines and free amino acids. The results show that fresh-meat-based products have a lower content of biogenic amines, and at the same time a higher quantity of free amino acids; on the contrary, meat-meal- and mix-based products have a greater quantity of biogenic amines and a lower concentration of free amino acids, suggesting that there has been a higher microbial proliferation as proved by the total aerobic mesophilic bacteria counts. It is therefore clear that fresh-meat-based kibbles are to be preferred when they are used for preparing dry pet food due to the lowest concentration of biogenic amines.
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Affiliation(s)
- Nicolò Montegiove
- Department of Chemistry, Biology and Biotechnology, Biochemistry and Molecular Biology Section, University of Perugia, Via del Giochetto, 06126 Perugia, Italy
| | - Leonardo Leonardi
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy
| | - Alessio Cesaretti
- Department of Chemistry, Biology and Biotechnology, Biochemistry and Molecular Biology Section, University of Perugia, Via del Giochetto, 06126 Perugia, Italy
- Centro di Eccellenza sui Materiali Innovativi Nanostrutturati (CEMIN), University of Perugia, Via del Giochetto, 06126 Perugia, Italy
| | - Roberto Maria Pellegrino
- Department of Chemistry, Biology and Biotechnology, Biochemistry and Molecular Biology Section, University of Perugia, Via del Giochetto, 06126 Perugia, Italy
| | | | - Carla Emiliani
- Department of Chemistry, Biology and Biotechnology, Biochemistry and Molecular Biology Section, University of Perugia, Via del Giochetto, 06126 Perugia, Italy
- Centro di Eccellenza sui Materiali Innovativi Nanostrutturati (CEMIN), University of Perugia, Via del Giochetto, 06126 Perugia, Italy
| | - Eleonora Calzoni
- Department of Chemistry, Biology and Biotechnology, Biochemistry and Molecular Biology Section, University of Perugia, Via del Giochetto, 06126 Perugia, Italy
- Centro di Eccellenza sui Materiali Innovativi Nanostrutturati (CEMIN), University of Perugia, Via del Giochetto, 06126 Perugia, Italy
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8
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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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9
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Hasanova N, Çelik SE, Apak R. Dithioerythritol functionalized gold nanoparticles−based fluorometric sensing of biogenic amines in food samples. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104837] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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10
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Hofer SJ, Simon AK, Bergmann M, Eisenberg T, Kroemer G, Madeo F. Mechanisms of spermidine-induced autophagy and geroprotection. NATURE AGING 2022; 2:1112-1129. [PMID: 37118547 DOI: 10.1038/s43587-022-00322-9] [Citation(s) in RCA: 33] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Accepted: 10/28/2022] [Indexed: 04/30/2023]
Abstract
Aging involves the systemic deterioration of all known cell types in most eukaryotes. Several recently discovered compounds that extend the healthspan and lifespan of model organisms decelerate pathways that govern the aging process. Among these geroprotectors, spermidine, a natural polyamine ubiquitously found in organisms from all kingdoms, prolongs the lifespan of fungi, nematodes, insects and rodents. In mice, it also postpones the manifestation of various age-associated disorders such as cardiovascular disease and neurodegeneration. The specific features of spermidine, including its presence in common food items, make it an interesting candidate for translational aging research. Here, we review novel insights into the geroprotective mode of action of spermidine at the molecular level, as we discuss strategies for elucidating its clinical potential.
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Affiliation(s)
- Sebastian J Hofer
- Institute of Molecular Biosciences, NAWI Graz, University of Graz, Graz, Austria
- Field of Excellence BioHealth, University of Graz, Graz, Austria
- BioTechMed Graz, Graz, Austria
- Centre de Recherche des Cordeliers, Equipe labellisée par la Ligue contre le cancer, Université de Paris Cité, Sorbonne Université, Inserm U1138, Institut Universitaire de France, Paris, France
- Metabolomics and Cell Biology Platforms, Institut Gustave Roussy, Villejuif, France
| | - Anna Katharina Simon
- Kennedy Institute of Rheumatology, University of Oxford, Oxford, UK
- Max Delbrück Center, Berlin, Germany
| | - Martina Bergmann
- Institute of Molecular Biosciences, NAWI Graz, University of Graz, Graz, Austria
| | - Tobias Eisenberg
- Institute of Molecular Biosciences, NAWI Graz, University of Graz, Graz, Austria
- Field of Excellence BioHealth, University of Graz, Graz, Austria
- BioTechMed Graz, Graz, Austria
| | - Guido Kroemer
- Centre de Recherche des Cordeliers, Equipe labellisée par la Ligue contre le cancer, Université de Paris Cité, Sorbonne Université, Inserm U1138, Institut Universitaire de France, Paris, France.
- Metabolomics and Cell Biology Platforms, Institut Gustave Roussy, Villejuif, France.
- Institut du Cancer Paris CARPEM, Department of Biology, Hôpital Européen Georges Pompidou, AP-HP, Paris, France.
| | - Frank Madeo
- Institute of Molecular Biosciences, NAWI Graz, University of Graz, Graz, Austria.
- Field of Excellence BioHealth, University of Graz, Graz, Austria.
- BioTechMed Graz, Graz, Austria.
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Amayreh M, Basheer C, Hassan A. Conductive Cloth-Assisted Electromediated Extraction for the Determination of Biogenic Amines from Beverages. ARABIAN JOURNAL FOR SCIENCE AND ENGINEERING 2022. [DOI: 10.1007/s13369-022-07287-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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12
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Zhang D, Zhu L, Jiang Q, Ge X, Fang Y, Peng J, Liu Y. Real-time and Rapid Prediction of TVB-N of Livestock and Poultry Meat at Three Depths for Freshness Evaluation using a Portable Fluorescent Film Sensor. Food Chem 2022; 400:134041. [DOI: 10.1016/j.foodchem.2022.134041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2022] [Revised: 08/23/2022] [Accepted: 08/24/2022] [Indexed: 11/25/2022]
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13
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Antimicrobial effects of carnosic acid, kaempferol and luteolin on biogenic amine production by spoilage and food-borne pathogenic bacteria. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101588] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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14
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Lee J, Jin YH, Pawluk AM, Mah JH. Reduction in Biogenic Amine Content in Baechu (Napa Cabbage) Kimchi by Biogenic Amine-Degrading Lactic Acid Bacteria. Microorganisms 2021; 9:microorganisms9122570. [PMID: 34946171 PMCID: PMC8704687 DOI: 10.3390/microorganisms9122570] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Revised: 12/07/2021] [Accepted: 12/10/2021] [Indexed: 11/16/2022] Open
Abstract
This study was performed to mine biogenic amine (BA)-degrading lactic acid bacteria (LAB) from kimchi and to investigate the effects of the LAB strains on BA reduction in Baechu kimchi fermentation. Among 1448 LAB strains isolated from various kimchi varieties, five strains capable of considerably degrading histamine and/or tyramine were selected through in vitro tests and identified as Levilactobacillus brevis PK08, Lactiplantibacillus pentosus PK05, Leuconostoc mesenteroides YM20, L. plantarum KD15, and Latilactobacillus sakei YM21. The selected strains were used to ferment five groups of Baechu kimchi, respectively. The LB group inoculated with L. brevis PK08 showed the highest reduction in tyramine content, 66.65% and 81.89%, compared to the control group and the positive control group, respectively. Other BA content was also considerably reduced, by 3.76–89.26% (five BAs) and 7.87–23.27% (four BAs), compared to the two control groups, respectively. The other inoculated groups showed similar or less BA reduction than the LB group. Meanwhile, a multicopper oxidase gene was detected in L. brevis PK08 when pursuing the BA degradation mechanism. Consequently, L. brevis PK08 could be applied to kimchi fermentation as a starter or protective culture to improve the BA-related safety of kimchi where prolific tyramine-producing LAB strains are present.
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15
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A simple, fast, and direct electrochemical determination of tyramine in Brazilian wines using low-cost electrodes. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108369] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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16
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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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17
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Dai W, Gu S, Xu M, Wang W, Yao H, Zhou X, Ding Y. The effect of tea polyphenols on biogenic amines and free amino acids in bighead carp (Aristichthys nobilis) fillets during frozen storage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111933] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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18
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Natural Contaminants in Wines: Determination of Biogenic Amines by Chromatographic Techniques. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph181910159. [PMID: 34639461 PMCID: PMC8508579 DOI: 10.3390/ijerph181910159] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Revised: 09/16/2021] [Accepted: 09/24/2021] [Indexed: 11/16/2022]
Abstract
Biogenic amines (BAs) are natural contaminants of wine that originate from decarboxylase microorganisms involved in fermentation processes. The primary relevance of biogenic amines in food could have both toxic effects on consumers’ health (i.e., allergic reactions, nausea, tremors, etc.), if present at high concentrations, and concurrently it can be considered as a remarkable indicator of quality and/or freshness. Therefore, the presence of nine biogenic amines [Tryptamine (TRP), ß-phenylethylamine (ß-PEA), putrescine (PUT), cadaverine (CAD), histamine (HIS), serotonin (SER), tyramine (TYR), spermidine (SPD), and spermine (SPM)] was investigated in red and white wine samples, which differed in the winemaking processes. The qualitative-quantitative determination of BAs was carried out by chromatographic methods (HPLC-UV/Vis and LC-ESI-MS). The analysis showed that both winemaking processes had all the nine BAs considered in the study at different amounts. Data showed that red wines had a higher concentration of PUT (10.52 mg L−1), TYR (7.57 mg L−1), and HIS (6.5 mg L−1), the BAs most involved in food poisoning, compared to white wines, probably related to the different type of fermentation (alcoholic and malolactic).
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Omer AK, Mohammed RR, Ameen PSM, Abas ZA, Ekici K. Presence of Biogenic Amines in Food and Their Public Health Implications: A Review. J Food Prot 2021; 84:1539-1548. [PMID: 34375430 DOI: 10.4315/jfp-21-047] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Accepted: 05/05/2021] [Indexed: 12/18/2022]
Abstract
ABSTRACT Essential foods as part of a daily meal may include numerous kinds of biogenic amines (BAs) at various concentrations. BAs have a variety of toxicological effects on human health and have been linked to multiple outbreaks of foodborne disease. BAs also are known to cause cancer based on their ability to react with nitrite salts, resulting in the production of carcinogenic organic compounds (nitrosamines). Ingestion of large quantities of BAs in food causes toxicological effects and health disorders, including psychoactive, vasoactive, and hypertensive effects and respiratory, gastrointestinal, cardiovascular, and neurological disorders. The toxicity of BAs is linked closely to the BAs histamine and tyramine. Other amines, such as phenylethylamine, putrescine, and cadaverine, are important because they can increase the negative effects of histamine. The key method for reducing BA concentrations and thus foodborne illness is management of the bacterial load in foods. Basic good handling and hygiene practices should be used to control the formation of histamine and other BAs and reduce the toxicity histamine and tyramine. A better understanding of BAs is essential to enhance food safety and quality. This review also includes a discussion of the public health implications of BAs in foods. HIGHLIGHTS
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Affiliation(s)
- Abdullah Khalid Omer
- Smart Health Tower, François Mitterrand Street, Sulaimani, Iraq.,Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Rebin Rafaat Mohammed
- Sulaimani Veterinary Directorate, Veterinary Quarantine, Bashmakh International Border, Sulaimani, Iraq
| | - Peshraw S Mohammed Ameen
- Sulaimani Veterinary Directorate, Veterinary Quarantine, Bashmakh International Border, Sulaimani, Iraq
| | - Zaniar Ali Abas
- Sulaimani Veterinary Directorate, Veterinary Quarantine, Bashmakh International Border, Sulaimani, Iraq
| | - Kamil Ekici
- Department of Food Hygiene and Technology, Veterinary College, University of Van Yününcü Yıl, Van, Turkey
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20
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Fong FLY, El-Nezami H, Sze ETP. Biogenic amines – Precursors of carcinogens in traditional Chinese fermented food. NFS JOURNAL 2021. [DOI: 10.1016/j.nfs.2021.04.002] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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21
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Abbey L, Ofoe R, Gunupuru LR, Ijenyo M. Variation in frequency of CQA-tested municipal solid waste compost can alter metabolites in vegetables. Food Res Int 2021; 143:110225. [PMID: 33992339 DOI: 10.1016/j.foodres.2021.110225] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2020] [Revised: 02/07/2021] [Accepted: 02/14/2021] [Indexed: 11/23/2022]
Abstract
The use of compost to enhance plant growth and mineral nutrients composition are extensively studied but not much literature information exists on its influence on plant metabolic profiles. A study was performed to assess a 5-year variable frequency of application of Compost Quality Alliance tested municipal solid waste (MSW) compost effect on metabolic profiles of the edible portions of four different vegetable plants. The plants were lettuce (Latuca sativa cv. Grand Rapids), beets (Beta vulgaris cv. Detroit Supreme), carrot (Daucus carota cv. Nantes) and green beans (Phaseolus vulgaris cv. Golden Wax) grown under a sub-humid continental climate. The treatments were annual, biennial and no (control) applications of the MSW compost. Typically, soil fertility highly increased with the annual application of the MSW compost followed by the biennial application but declined in the control plot. The annually applied MSW compost increased total amino acids in the lettuce, carrot, beets, and green beans by ca. 323%, 109%, 94% and 18% respectively, compared to the control. Overall, total phospholipids were enhanced by the biennially applied MSW compost. Total organic acids in the lettuce, beets, and green beans were altered by the annual and biennial MSW compost applications by ca. 35% and 23%; 6% and 6.4%; and 22% and 65%, respectively compared to the control. A 2-dimension principal component analysis biplot confirmed positive association between the different frequencies of MSW compost application and soil fertility enhancement of plant metabolites. In conclusion, the annual application of MSW compost enhanced amino acids, phospholipids, acylcarnitines, amines and choline but reduced glucose in the lettuce, beets, carrot, and green beans. Further studies to elucidate the mechanisms underpinning such biofortification will be required.
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Affiliation(s)
- Lord Abbey
- Department of Plant, Food, and Environmental Sciences, Dalhousie University, Faculty of Agriculture, 50 Pictou Road, P.O. Box 550, Truro B2N 5E3, Nova Scotia, Canada.
| | - Raphael Ofoe
- Department of Plant, Food, and Environmental Sciences, Dalhousie University, Faculty of Agriculture, 50 Pictou Road, P.O. Box 550, Truro B2N 5E3, Nova Scotia, Canada
| | - Lokanadha Rao Gunupuru
- Department of Plant, Food, and Environmental Sciences, Dalhousie University, Faculty of Agriculture, 50 Pictou Road, P.O. Box 550, Truro B2N 5E3, Nova Scotia, Canada
| | - Mercy Ijenyo
- Department of Plant, Food, and Environmental Sciences, Dalhousie University, Faculty of Agriculture, 50 Pictou Road, P.O. Box 550, Truro B2N 5E3, Nova Scotia, Canada
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22
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Houicher A, Bensid A, Regenstein JM, Özogul F. Control of biogenic amine production and bacterial growth in fish and seafood products using phytochemicals as biopreservatives: A review. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2020.100807] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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23
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Abstract
The aim of this study was to find out what kind of “Bianca” wine could be produced when using organic yeast, what are the dynamics of the resulting alcoholic fermentation, and whether this method is suitable for industrial production as well. Due to the stricter rules and regulations, as well as the limited amount and selection of the permitted chemicals, resistant, also known as interspecific or innovative grape varieties, can be the ideal basic materials of alternative cultivation technologies. Well-designed analytical and organoleptic results have to provide the scientific background of resistant varieties, as these cultivars and their environmentally friendly cultivation techniques could be the raw materials of the future. The role of the yeast in wine production is crucial. We fermented wines from the “Bianca” juice samples three times where model chemical solutions were applied. In our research, we aimed to find out how organic yeast influenced the biogenic amine formation of three important compounds: histamine, tyramine, and serotonin. The main results of this study showed that all the problematic values (e.g., histamine) were under the critical limit (1 g/L), although the organic samples resulted in a significantly higher level than the control wines. The glycerin content correlated with the literature values, since it is well known that the glycerin-pyruvic acid transformation results in a 6–10 g/L concentration.
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24
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25
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Dietary Polyamines Intake and Risk of Colorectal Cancer: A Case-Control Study. Nutrients 2020; 12:nu12113575. [PMID: 33266410 PMCID: PMC7700244 DOI: 10.3390/nu12113575] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2020] [Revised: 11/19/2020] [Accepted: 11/20/2020] [Indexed: 01/04/2023] Open
Abstract
Polyamines (including putrescine, spermidine, and spermine) are small, cationic molecules that are necessary for cell proliferation and differentiation. Few studies have examined the association of dietary polyamines intake with colorectal cancer risk. The aim of this study was to evaluate total polyamines, putrescine, spermidine, and spermine intake in relation to colorectal cancer risk in China. In total, 2502 colorectal cancer cases and 2538 age-(5-year interval) and sex-matched controls were recruited from July 2010 to April 2019. Odds ratios (ORs) and 95% confidence intervals (CI) were calculated by multivariable unconditional logistic regression after adjustment for various potential confounding factors. Higher intake of total polyamine, putrescine and spermidine was significantly associated with reduced risk of colorectal cancer. The adjusted ORs for the highest compared with the lowest quartile of intake were 0.60 (95% CI 0.50, 0.72; Ptrend < 0.001) for total polyamines, 0.35 (95% CI 0.29, 0.43; Ptrend < 0.001) for putrescine and 0.79 (95% CI 0.66, 0.95; Ptrend = 0.001) for spermidine, respectively. However, higher intake of spermine was associated with increased risk of colorectal cancer, with an adjusted OR of 1.58 (95% CI 1.29, 1.93; Ptrend < 0.001). This data indicate that higher intake of total polyamines, putrescine and spermidine, as well as lower intake of spermine, is associated with a decreased risk of colorectal cancer.
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Kamathewatta NJB, Deay DO, Karaca BT, Seibold S, Nguyen TM, Tomás B, Richter ML, Berrie CL, Tamerler C. Self-Immobilized Putrescine Oxidase Biocatalyst System Engineered with a Metal Binding Peptide. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2020; 36:11908-11917. [PMID: 32921059 DOI: 10.1021/acs.langmuir.0c01986] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Flavin oxidases are valuable biocatalysts for the oxidative synthesis of a wide range of compounds, while at the same time reduce oxygen to hydrogen peroxide. Compared to other redox enzymes, their ability to use molecular oxygen as an electron acceptor offers a relatively simple system that does not require a dissociable coenzyme. As such, they are attractive targets for adaptation as cost-effective biosensor elements. Their functional immobilization on surfaces offers unique opportunities to expand their utilization for a wide range of applications. Genetically engineered peptides have been demonstrated as enablers of the functional assembly of biomolecules at solid material interfaces. Once identified as having a high affinity for the material of interest, these peptides can provide a single step bioassembly process with orientation control, a critical parameter for functional immobilization of the enzymes. In this study, for the first time, we explored the bioassembly of a putrescine oxidase enzyme using a gold binding peptide tag. The enzyme was genetically engineered to incorporate a gold binding peptide with an expectation of an effective display of the peptide tag to interact with the gold surface. In this work, the functional activity and expression were investigated, along with the selectivity of the binding of the peptide-tagged enzyme. The fusion enzyme was characterized using multiple techniques, including protein electrophoresis, enzyme activity, and microscopy and spectroscopic methods, to verify the functional expression of the tagged protein with near-native activity. Binding studies using quartz crystal microbalance (QCM), nanoparticle binding studies, and atomic force microscopy studies were used to address the selectivity of the binding through the peptide tag. Surface binding AFM studies show that the binding was selective for gold. Quartz crystal microbalance studies show a strong increase in the affinity of the peptide-tagged protein over the native enzyme, while activity assays of protein bound to nanoparticles provide evidence that the enzyme retained catalytic activity when immobilized. In addition to showing selectivity, AFM images show significant differences in the height of the molecules when immobilized through the peptide tag compared to immobilization of the native enzyme, indicating differences in orientation of the bound enzyme when attached via the affinity tag. Controlling the orientation of surface-immobilized enzymes would further improve their enzymatic activity and impact diverse applications, including oxidative biocatalysis, biosensors, biochips, and biofuel production.
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Affiliation(s)
| | - Dwight O Deay
- Department of Molecular Biosciences, University of Kansas, Lawrence, Kansas 66045, United States
| | - Banu Taktak Karaca
- Institute for Bioengineering Research, University of Kansas, Lawrence, Kansas 66045, United States
- Department of Molecular Biology and Genetics, Biruni University, İstanbul 34010, Turkey
| | - Steve Seibold
- Department of Molecular Biosciences, University of Kansas, Lawrence, Kansas 66045, United States
| | - Tyler M Nguyen
- Department of Chemistry, University of Kansas, Lawrence, Kansas 66045, United States
| | - Brandon Tomás
- Institute for Bioengineering Research, University of Kansas, Lawrence, Kansas 66045, United States
- Department of Mechanical Engineering, University of Kansas, Lawrence, Kansas 66045, United States
| | - Mark L Richter
- Department of Molecular Biosciences, University of Kansas, Lawrence, Kansas 66045, United States
| | - Cindy L Berrie
- Department of Chemistry, University of Kansas, Lawrence, Kansas 66045, United States
- Institute for Bioengineering Research, University of Kansas, Lawrence, Kansas 66045, United States
| | - Candan Tamerler
- Institute for Bioengineering Research, University of Kansas, Lawrence, Kansas 66045, United States
- Bioengineering Program, University of Kansas, Lawrence, Kansas 66045, United States
- Department of Mechanical Engineering, University of Kansas, Lawrence, Kansas 66045, United States
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27
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Chen Y, Yu L, Qiao N, Xiao Y, Tian F, Zhao J, Zhang H, Chen W, Zhai Q. Latilactobacillus curvatus: A Candidate Probiotic with Excellent Fermentation Properties and Health Benefits. Foods 2020; 9:E1366. [PMID: 32993033 PMCID: PMC7600897 DOI: 10.3390/foods9101366] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2020] [Revised: 09/18/2020] [Accepted: 09/21/2020] [Indexed: 02/02/2023] Open
Abstract
Latilactobacillus curvatus is a candidate probiotic that has been included in the list of recommended biological agents for certification by the European Food Safety Authority. According to the published genomic information, L. curvatus has several genes that encode metabolic pathways of carbohydrate utilization. In addition, there are some differences in cell surface complex related genes of L. curvatus from different sources. L. curvatus also has several genes that encode bacteriocin production, which can produce Curvacin A and Sakacin P. Due to its ability to produce bacteriocin, it is often used as a bioprotective agent in fermented meat products, to inhibit the growth of a variety of pathogenic and spoilage bacteria. L. curvatus exerts some probiotic effects, such as mediating the production of IL-10 by dendritic cells through NF-κB and extracellular regulated protein kinases (ERK) signals to relieve colitis in mice. This review is the first summary of the genomic and biological characteristics of L. curvatus. Our knowledge on its role in the food industry and human health is also discussed, with the aim of providing a theoretical basis for the development of applications of L. curvatus.
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Affiliation(s)
- Ying Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (L.Y.); (Y.C.); (N.Q.); (Y.X.); (F.T.); (J.Z.); (H.Z.); (W.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Leilei Yu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (L.Y.); (Y.C.); (N.Q.); (Y.X.); (F.T.); (J.Z.); (H.Z.); (W.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Research Laboratory for Probiotics, Jiangnan University, Wuxi 214122, China
| | - Nanzhen Qiao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (L.Y.); (Y.C.); (N.Q.); (Y.X.); (F.T.); (J.Z.); (H.Z.); (W.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yue Xiao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (L.Y.); (Y.C.); (N.Q.); (Y.X.); (F.T.); (J.Z.); (H.Z.); (W.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Fengwei Tian
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (L.Y.); (Y.C.); (N.Q.); (Y.X.); (F.T.); (J.Z.); (H.Z.); (W.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Research Laboratory for Probiotics, Jiangnan University, Wuxi 214122, China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (L.Y.); (Y.C.); (N.Q.); (Y.X.); (F.T.); (J.Z.); (H.Z.); (W.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- (Yangzhou) Institute of Food Biotechnology, Jiangnan University, Yangzhou 225004, China
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (L.Y.); (Y.C.); (N.Q.); (Y.X.); (F.T.); (J.Z.); (H.Z.); (W.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- (Yangzhou) Institute of Food Biotechnology, Jiangnan University, Yangzhou 225004, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China
| | - Wei Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (L.Y.); (Y.C.); (N.Q.); (Y.X.); (F.T.); (J.Z.); (H.Z.); (W.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- (Yangzhou) Institute of Food Biotechnology, Jiangnan University, Yangzhou 225004, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China
- Beijing Innovation Centre of Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Qixiao Zhai
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (L.Y.); (Y.C.); (N.Q.); (Y.X.); (F.T.); (J.Z.); (H.Z.); (W.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Research Laboratory for Probiotics, Jiangnan University, Wuxi 214122, China
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28
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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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Fernández-García JC, Martínez-Sánchez MA, Bernal-López MR, Muñoz-Garach A, Martínez-González MA, Fitó M, Salas-Salvadó J, Tinahones FJ, Ramos-Molina B. Effect of a lifestyle intervention program with energy-restricted Mediterranean diet and exercise on the serum polyamine metabolome in individuals at high cardiovascular disease risk: a randomized clinical trial. Am J Clin Nutr 2020; 111:975-982. [PMID: 32246717 DOI: 10.1093/ajcn/nqaa064] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2019] [Accepted: 03/09/2020] [Indexed: 12/11/2022] Open
Abstract
BACKGROUND Many food items included in the Mediterranean diet (MedDiet) are rich in polyamines, small aliphatic amines with potential cardioprotective effects. The consumption of a MedDiet could increase polyamine concentrations. Based on experimental models, polyamine concentrations may be also influenced by physical activity (PA). OBJECTIVES We aimed to evaluate whether an intervention based on an energy-restricted MedDiet (er-MedDiet) and PA promotion, in comparison with an energy-unrestricted MedDiet and traditional health care, influences the serum pattern of polyamines and related metabolites in subjects at high risk of cardiovascular disease (CVD). METHODS This was a substudy from the PREDIMED-Plus trial, an ongoing randomized clinical trial including 6874 participants allocated either to an intensive weight-loss lifestyle intervention based on er-MedDiet, PA promotion, and behavioral support (er-MedDiet + PA group), or to an energy-unrestricted MedDiet and traditional health care group (MedDiet group). A total of 75 patients (n = 38, er-MedDiet + PA group; n = 37, MedDiet group) were included in this study. Serum concentrations of arginine, ornithine, polyamines, and acetyl polyamines at baseline and 26 wk of intervention were measured by an ultra-high-performance LC-tandem MS platform. RESULTS At week 26, study groups had similar adherence to the MedDiet but patients randomly assigned to the er-MedDiet + PA group showed significantly lower mean energy intake (-340.3 kcal/d; 95% CI: -567.3, -113.4 kcal/d; P = 0.004), higher mean PA (1290.6; 95% CI: 39.9, 2541.3 metabolic equivalent tasks · min/d; P = 0.043), and higher mean decrease in BMI (in kg/m2) (-1.3; 95% CI: -1.8, -0.6; P < 0.001) than the MedDiet group. However, no significant differences in serum polyamines or related metabolites were found between study groups after 26 wk of intervention and no significant between-group differences were found in glycated hemoglobin, HDL-cholesterol, or triglyceride concentrations. CONCLUSIONS In individuals at high CVD risk, an er-MedDiet with increased PA did not result in significant changes of serum concentrations of polyamines or related metabolites in comparison with an energy-unrestricted MedDiet and no increase in PA. This trial was registered at isrctn.com as ISRCTN89898870.
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Affiliation(s)
- José C Fernández-García
- Department of Endocrinology and Nutrition, Virgen de la Victoria University Hospital, Institute of Biomedical Research in Malaga (IBIMA), Malaga, Spain.,CIBER Physiopathology of Obesity and Nutrition (CIBERobn), Institute of Health Carlos III, Madrid, Spain
| | - María A Martínez-Sánchez
- Department of Endocrinology and Nutrition, Virgen de la Victoria University Hospital, Institute of Biomedical Research in Malaga (IBIMA), Malaga, Spain
| | - María R Bernal-López
- CIBER Physiopathology of Obesity and Nutrition (CIBERobn), Institute of Health Carlos III, Madrid, Spain.,Internal Medicine Department, Regional University Hospital of Malaga, Institute of Biomedical Research in Malaga (IBIMA), Malaga, Spain
| | - Araceli Muñoz-Garach
- Department of Endocrinology and Nutrition, Virgen de la Victoria University Hospital, Institute of Biomedical Research in Malaga (IBIMA), Malaga, Spain.,CIBER Physiopathology of Obesity and Nutrition (CIBERobn), Institute of Health Carlos III, Madrid, Spain
| | - Miguel A Martínez-González
- CIBER Physiopathology of Obesity and Nutrition (CIBERobn), Institute of Health Carlos III, Madrid, Spain.,Department of Preventive Medicine and Public Health, Medical School, University of Navarra, Pamplona, Spain
| | - Montse Fitó
- CIBER Physiopathology of Obesity and Nutrition (CIBERobn), Institute of Health Carlos III, Madrid, Spain.,Unit of Cardiovascular Risk and Nutrition, Institut Hospital del Mar d'Investigacions Mediques (IMIM), Barcelona, Spain
| | - Jordi Salas-Salvadó
- CIBER Physiopathology of Obesity and Nutrition (CIBERobn), Institute of Health Carlos III, Madrid, Spain.,Human Nutrition Unit, Hospital Universitari Sant Joan de Reus, Institut d'Investigació Sanitaria Pere Virgili (IISPV); Department of Biochemistry and Biotechnology, Rovira i Virgili University, Reus, Spain
| | - Francisco J Tinahones
- Department of Endocrinology and Nutrition, Virgen de la Victoria University Hospital, Institute of Biomedical Research in Malaga (IBIMA), Malaga, Spain.,CIBER Physiopathology of Obesity and Nutrition (CIBERobn), Institute of Health Carlos III, Madrid, Spain
| | - Bruno Ramos-Molina
- Department of Endocrinology and Nutrition, Virgen de la Victoria University Hospital, Institute of Biomedical Research in Malaga (IBIMA), Malaga, Spain.,CIBER Physiopathology of Obesity and Nutrition (CIBERobn), Institute of Health Carlos III, Madrid, Spain.,Biomedical Research Institute of Murcia (IMIB-Arrixaca), Murcia, Spain
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Abstract
The aim of this paper is to give an overview of the presence of biogenic amines, particularly histamine, in various food products, discuss the most important factors influencing their accumulation, and address potential toxicity and safe limits in food. Biogenic amines are natural components of animal and plant raw materials, where they are present at concentrations appearing non-harmful to human health. Their increased content in foods results from the activity of endogenous enzymes or from the microbial decarboxylation of amino acids during controlled or spontaneous fermentation, processing, storage, and distribution. General knowledge of biogenic amines, factors favouring their formation and their safe limits in food are useful in preventing exposure to their toxic effects on the human body. Based on this information, appropriate prophylaxis can be applied, which will consist primarily of maintenance of good hygiene standards of raw materials and products, employment of appropriate processing procedures and upkeep of sanitary food storage conditions.
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Abstract
Biogenic amines are ubiquitous bioactive compounds that are synthesized by living organisms and perform essential functions for their metabolism. In the human diet, their excessive intake can cause food poisoning. In food, especially in alcohol-free beverages, biogenic amines can be synthesized by enzymes, naturally present in raw materials, or by microorganisms, which may be naturally present in the matrix or be added during beverage transformation processes. For this reason, in alcohol-free beverages, biogenic amine amount can be considered, above a certain level, as undesired microorganism activity. Therefore, it is important to evaluate the biogenic amine profile of non-alcoholic beverages in order to monitor food quality and safety. Moreover, biogenic amines can be taken into account by industries in order to monitor production processes and products. This review article provides an overview on the biogenic amine profile of alcohol-free beverages (plant milk, nervine drinks, soft drinks, and fruit juices). Furthermore, the clinical and toxicological effects, the biogenic amines legislation, and biogenic amine synthesis have been evaluated in non-alcoholic beverages.
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Sanchez BAO, Celestino SMC, de Abreu Gloria MB, Celestino IC, Lozada MIO, Júnior SDA, de Alencar ER, de Lacerda de Oliveira L. Pasteurization of passion fruit Passiflora setacea pulp to optimize bioactive compounds retention. FOOD CHEMISTRY-X 2020; 6:100084. [PMID: 32373788 PMCID: PMC7191204 DOI: 10.1016/j.fochx.2020.100084] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/23/2019] [Revised: 02/03/2020] [Accepted: 03/05/2020] [Indexed: 10/26/2022]
Abstract
Passiflora setacea is a wild species of passion fruit with interesting functional properties. Fruit seasonality demands conservation methods to enable its consumption throughout the year. We evaluated High Temperature Short Time (HTST) and Low Temperature Long Time (LTLT) binomials on physical, chemical, antioxidant and sensory characteristics of Passiflora setacea pulps. In natura (IN) and pasteurized pulps were analysed for DPPH, FRAP, ORAC, total phenolic content (TPC), vitamin C, bioactive amines, flavonoids, color, remaining enzymatic activity (REA), microbiological analyzes, sensory evaluation and physical stability. All binomials reached microbiological standards. Binomials 82 °C/20 s and 82 °C/40 s were selected for providing higher total antioxidant activity (TAA), TPC and lower REA. The highest levels of antioxidant activity, flavonoids, vitamin C were kept by 82 °C/20 s, without difference from IN pulp. LTLT binomial showed higher retention of bioactive amines, but also higher REA. Sensory acceptance was not affected by the binomials but pasteurized-cooked flavor was more checked for 82 °C 40 s than IN pulp.
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33
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Hao Y, Sun B. Analysis of bacterial diversity and biogenic amines content during fermentation of farmhouse sauce from Northeast China. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106861] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Ozcelik F, Temel MC, Ozcelik İK, Kale E. The Role of Biogenic Amines in Nutrition Toxicology: Review. ACTA ACUST UNITED AC 2020. [DOI: 10.14302/issn.2379-7835.ijn-20-3171] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Biogenic amines, which are responsible for the realization of many physiological conditions of our body, are compounds that can be produced by microorganisms especially in fermented foods with high protein content. They can have harmful effects on human health only when taken in high amounts with food. However, in individuals with impaired anti-toxic metabolism, which is responsible for detoxification, even lower amounts may cause toxic effects. The most common health effects are nausea, vomiting, severe headaches, hypotension, hypertension, tachycardia, various allergic reactions, abdominal pain and death in more severe cases. For these reasons, legislations on biogenic amines in foods have been established with some restrictions. Food producers have been asked to comply with these legislations. However, despite all precautions, biogenic amines in foods have not been completely removed. Further research is still needed to find effective solutions to prevent biogenic amine formation. In addition, consumers need to be made aware of this issue.
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Affiliation(s)
- Fatih Ozcelik
- University of Health Sciences (Istanbul), Hamidiye Faculty of Medicine, Department of Medical Biochemistry, Istanbul, Turkey
| | - Muhammed Cihan Temel
- Ministry of Health, Nevsehir State Hospital, Department of Urology, Nevsehir, Turkey
| | | | - Ebru Kale
- University of Health Sciences (Istanbul), Hamidiye Faculty of Medicine, Department of Medical Biochemistry, Istanbul, Turkey
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Kim HS, Lee SY, Kang HJ, Joo ST, Hur SJ. Effects of Six Different Starter Cultures on Mutagenicity and Biogenic Amine Concentrations in Fermented Sausages Treated with Vitamins C and E. Food Sci Anim Resour 2019; 39:877-887. [PMID: 31950105 PMCID: PMC6949518 DOI: 10.5851/kosfa.2019.e66] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2019] [Revised: 08/19/2019] [Accepted: 09/16/2019] [Indexed: 11/18/2022] Open
Abstract
This study was performed to determine changes in mutagenicity and biogenic amine
concentrations in sausages fermented with six different starter cultures treated
with vitamins C and E. Six different types of fermented sausages with different
combination of starter cultures were manufactured. T1, Pediococcus
acidilactici; T2, P. pentosaceus and
Staphylococcus carnosus; T3, S. carnosus,
S. xylosus, Debaryomyces hansenii,
Lactobacillus curvatus, and P.
pentosaceus; T4, S. carnosus and L.
sakei; T5, S. xylosus and L.
plantarum; and T6, Penicillium nalgiovensis. After
treatment with vitamins C and E in fermented sausages, changes in mutagenicity
and biogenic amine concentrations were measured. The sausages fermented with
Staphylococcus xylosus and Lactobacillus
plantarum starter cultures showed the most effective antimutagenic
activity (p<0.05). The mutagenicity was further decreased in the sausages
treated with vitamins C and E (p<0.05), regardless of the starter
cultures. The use of Pediococcus acidilactici, S.
xylosus, L. plantarum, and Penicillium
nalgiovensis as starter cultures was effective in decreasing
biogenic amine concentrations (p<0.05). In addition, vitamin E was more
effective in decreasing the biogenic amine concentrations than vitamin C. In
conclusion, we recommend the use of S. xylosus and L.
plantarum as starter cultures, in addition to the use of vitamins C
and E, to reduce the potential risk of meat mutagens in fermented sausages.
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Affiliation(s)
- Hyeong Sang Kim
- Department of Animal Life and Environment Science, Hankyong National University, Anseong 17579, Korea
| | - Seung Yun Lee
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - Hea Jin Kang
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - Seon-Tea Joo
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea
| | - Sun Jin Hur
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
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Yoon SH, Koh E, Choi B, Moon B. Effects of Soaking and Fermentation Time on Biogenic Amines Content of Maesil ( Prunus Mume) Extract. Foods 2019; 8:foods8110592. [PMID: 31752430 PMCID: PMC6915678 DOI: 10.3390/foods8110592] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2019] [Revised: 11/14/2019] [Accepted: 11/15/2019] [Indexed: 11/16/2022] Open
Abstract
Maesil extract, a fruit-juice concentrate derived from Prunus mume prepared by fermenting with sugar, is widely used with increasing popularity in Korea. Biogenic amines in maesil extract were extracted with 0.4 M perchloric acid, derivatized with dansyl chloride, and detected using high-performance liquid chromatography. Among 18 home-made maesil extracts collected from different regions, total biogenic amine content varied from 2.53 to 241.73 mg/L. To elucidate the effects of soaking and fermentation time on biogenic amine content in maesil extract, maesil was soaked in brown sugar for 90 days and the liquid obtained was further fermented for 180 days at 15 and 25 °C, respectively. The main biogenic amines extracted were putrescine and spermidine and the total biogenic amine content was higher at 25 °C than at 15 °C. Soaking at 15 and 25 °C increased the total biogenic amines content from 14.14 to 34.98 mg/L and 37.33 to 69.05 mg/L, respectively, whereas a 180 day fermentation decreased the content from 31.66 to 13.59 mg/L and 116.82 to 57.05 mg/L, respectively. Biogenic amine content was correlated with total amino acid content (particularly, arginine content). Based on these results, we have considered that biogenic amine synthesis can be reduced during maesil extract production by controlling temperature and fermentation time.
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Affiliation(s)
- So Hee Yoon
- Department of Food and Nutrition, Chung-Ang University, Gyeonggi-do 17546, Korea;
| | - Eunmi Koh
- Major of Food & Nutrition, Division of Applied Food System, Seoul Women’s University, Seoul 01797, Korea; (E.K.); (B.C.)
| | - Bogyoung Choi
- Major of Food & Nutrition, Division of Applied Food System, Seoul Women’s University, Seoul 01797, Korea; (E.K.); (B.C.)
| | - BoKyung Moon
- Department of Food and Nutrition, Chung-Ang University, Gyeonggi-do 17546, Korea;
- Correspondence: ; Tel.: +82-31-670-3273
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Biogenic amines and polyamines in wines: Does Dekkera/Brettanomyces red wine spoilage increases the risk of intake by consumers? Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108488] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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38
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Tangwatcharin P, Nithisantawakhup J, Sorapukdee S. Selection of indigenous starter culture for safety and its effect on reduction of biogenic amine content in Moo som. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2019; 32:1580-1590. [PMID: 30744331 PMCID: PMC6718912 DOI: 10.5713/ajas.18.0596] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/10/2018] [Revised: 10/02/2018] [Accepted: 08/10/2018] [Indexed: 12/02/2022]
Abstract
Objective The aims of this study were to select one strain of Lactobacillus platarum for a potential indigenous safe starter culture with low level antibiotic resistant and low biogenic amine production and evaluate its effect on biogenic amines reduction in Moo som. Methods Three strains of indigenous L. plantarum starter cultures (KL101, KL102 and KL103) were selected on the basis of their safety including antibiotic resistance and decarboxylase activity, and fermentation property as compared with a commercial starter culture (L. plantarum TISIR543). Subsequently, the effect of the selected indigenous safe starter culture on biogenic amines formation during Moo som fermentation was studied. Results KL102 and TISIR 543 were susceptible to penicillin G, tetracycline, chloramphenicol, erythromycin, gentamycin, streptomycin, vancomycin, ciprofloxacin and trimethoprim (MIC90 ranging from 0.25 to 4 μg/ml). All strains were negative amino acid-decarboxylase for lysis of biogenic amines in screening medium. For fermentation in Moo som broth, a relatively high maximum growth rate of KL102 and TISIR543 resulted in lower their generation times than other strains (p < 0.05). These strain counts were constant during the end of fermentation. Similarly, KL102 or TISIR543 addition supported increases of lactic acid bacterial count and total acidity in Moo som fermentation. For biogenic amine reduction tyramine, putrescine, histamine and spermine contents in Moo som decreased significantly by the addition KL102 during 1 d of fermentation (p < 0.05). In final product, histamine, spermine and tryptamine contents in Moom-Moo som inoculated with KL102 were lower amount those with TISIR543 (p < 0.05). Conclusion The results focused on selection of an indigenous safe starter culture, KL102, for using in production of Moo som and composition of this suitable starter culture to reduce the biogenic amine formation in Moo som.
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Affiliation(s)
- Pussadee Tangwatcharin
- Department of Animal Production Technology and Fisheries, Faculty of Agricultural Technology, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - Jiraroj Nithisantawakhup
- Department of Animal Production Technology and Fisheries, Faculty of Agricultural Technology, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - Supaluk Sorapukdee
- Department of Animal Production Technology and Fisheries, Faculty of Agricultural Technology, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand
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Ahmad W, Mohammed GI, Al-Eryani DA, Saigl ZM, Alyoubi AO, Alwael H, Bashammakh AS, O'Sullivan CK, El-Shahawi MS. Biogenic Amines Formation Mechanism and Determination Strategies: Future Challenges and Limitations. Crit Rev Anal Chem 2019; 50:485-500. [PMID: 31486337 DOI: 10.1080/10408347.2019.1657793] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
The evolution in foodstuff-monitoring processes has increased the number of studies on biogenic amines (BAs), in recent years. This trend with future perspective needs to be assembled to address the associated health risks. Thus, this study aims to cover three main aspects of BAs: (i) occurrence, physiology, and toxicological effects, most probable formation mechanisms and factors controlling their growth; (ii) recent advances, strategies for determination, preconcentration steps, model technique, and nature of the matrix; and (iii) milestone, limitations with existing methodologies, future trends, and detailed expected developments for clinical use and on-site ultra-trace determination. The core of the ongoing review will discuss recent trends in pre-concentration toward miniaturization, automation, and possible coupling with electrochemical techniques, surface-enhanced Raman scattering, spectrofluorimetry, and lateral flow protocols to be exploited for the development of rapid, facile, and sensitive on-site determination strategies for BAs.
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Affiliation(s)
- Waqas Ahmad
- Department of Chemistry, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
| | - G I Mohammed
- Department of Chemistry, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia.,Department of Chemistry, Faculty of Applied Sciences, Umm Al Qura University, Makka, Saudi Arabia
| | - D A Al-Eryani
- Department of Chemistry, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Z M Saigl
- Department of Chemistry, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
| | - A O Alyoubi
- Department of Chemistry, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
| | - H Alwael
- Department of Chemistry, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
| | - A S Bashammakh
- Department of Chemistry, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
| | - C K O'Sullivan
- Nanobiotechnology & Bioanalysis Group, Department d Enginyeria Quimica, Universitat i Virgili, Tarragona, Spain
| | - M S El-Shahawi
- Department of Chemistry, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
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40
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Liu S, Zhang Y, Zhou G, Ren X, Bao Y, Zhu Y, Zeng X, Peng Z. Lipolytic degradation, water and flavor properties of low sodium dry cured beef. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1642354] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Shixin Liu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, National Centre of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Yawei Zhang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, National Centre of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, National Centre of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Xiaopu Ren
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, National Centre of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Yingjie Bao
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, National Centre of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Yuxia Zhu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, National Centre of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Xiaofang Zeng
- College of Light Industry and Food Science, Zhongkai University of Agriculture and Technology, Guangzhou, China
| | - Zengqi Peng
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, National Centre of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
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41
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Amino acids profiling in Datura stramonium and study of their variations after inoculation with plant growth promoting Rhizobacteria. Biologia (Bratisl) 2019. [DOI: 10.2478/s11756-019-00287-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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42
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Ramos-Molina B, Queipo-Ortuño MI, Lambertos A, Tinahones FJ, Peñafiel R. Dietary and Gut Microbiota Polyamines in Obesity- and Age-Related Diseases. Front Nutr 2019; 6:24. [PMID: 30923709 PMCID: PMC6426781 DOI: 10.3389/fnut.2019.00024] [Citation(s) in RCA: 114] [Impact Index Per Article: 22.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2018] [Accepted: 02/20/2019] [Indexed: 12/14/2022] Open
Abstract
The polyamines putrescine, spermidine, and spermine are widely distributed polycationic compounds essential for cellular functions. Intracellular polyamine pools are tightly regulated by a complex regulatory mechanism involving de novo biosynthesis, catabolism, and transport across the plasma membrane. In mammals, both the production of polyamines and their uptake from the extracellular space are controlled by a set of proteins named antizymes and antizyme inhibitors. Dysregulation of polyamine levels has been implicated in a variety of human pathologies, especially cancer. Additionally, decreases in the intracellular and circulating polyamine levels during aging have been reported. The differences in the polyamine content existing among tissues are mainly due to the endogenous polyamine metabolism. In addition, a part of the tissue polyamines has its origin in the diet or their production by the intestinal microbiome. Emerging evidence has suggested that exogenous polyamines (either orally administrated or synthetized by the gut microbiota) are able to induce longevity in mice, and that spermidine supplementation exerts cardioprotective effects in animal models. Furthermore, the administration of either spermidine or spermine has been shown to be effective for improving glucose homeostasis and insulin sensitivity and reducing adiposity and hepatic fat accumulation in diet-induced obesity mouse models. The exogenous addition of agmatine, a cationic molecule produced through arginine decarboxylation by bacteria and plants, also exerts significant effects on glucose metabolism in obese models, as well as cardioprotective effects. In this review, we will discuss some aspects of polyamine metabolism and transport, how diet can affect circulating and local polyamine levels, and how the modulation of either polyamine intake or polyamine production by gut microbiota can be used for potential therapeutic purposes.
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Affiliation(s)
- Bruno Ramos-Molina
- Department of Endocrinology and Nutrition, Virgen de la Victoria University Hospital, Institute of Biomedical Research of Malaga, University and Malaga, Malaga, Spain.,CIBER Physiopathology of Obesity and Nutrition (CIBERobn), Institute of Health Carlos III (ISCIII), Madrid, Spain
| | - Maria Isabel Queipo-Ortuño
- CIBER Physiopathology of Obesity and Nutrition (CIBERobn), Institute of Health Carlos III (ISCIII), Madrid, Spain.,Department of Medical Oncology, Virgen de la Victoria University Hospital, Institute of Biomedical Research of Malaga, University and Malaga, Malaga, Spain
| | - Ana Lambertos
- Department of Biochemistry and Molecular Biology B and Immunology, Faculty of Medicine, University of Murcia, Murcia, Spain.,Biomedical Research Institute of Murcia (IMIB), Murcia, Spain
| | - Francisco J Tinahones
- Department of Endocrinology and Nutrition, Virgen de la Victoria University Hospital, Institute of Biomedical Research of Malaga, University and Malaga, Malaga, Spain.,CIBER Physiopathology of Obesity and Nutrition (CIBERobn), Institute of Health Carlos III (ISCIII), Madrid, Spain
| | - Rafael Peñafiel
- Department of Biochemistry and Molecular Biology B and Immunology, Faculty of Medicine, University of Murcia, Murcia, Spain.,Biomedical Research Institute of Murcia (IMIB), Murcia, Spain
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43
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Ruiz-Capillas C, Herrero AM. Impact of Biogenic Amines on Food Quality and Safety. Foods 2019; 8:E62. [PMID: 30744001 PMCID: PMC6406683 DOI: 10.3390/foods8020062] [Citation(s) in RCA: 239] [Impact Index Per Article: 47.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2018] [Revised: 01/30/2019] [Accepted: 02/05/2019] [Indexed: 01/17/2023] Open
Abstract
Today, food safety and quality are some of the main concerns of consumer and health agencies around the world. Our current lifestyle and market globalization have led to an increase in the number of people affected by food poisoning. Foodborne illness and food poisoning have different origins (bacteria, virus, parasites, mold, contaminants, etc.), and some cases of food poisoning can be traced back to chemical and natural toxins. One of the toxins targeted by the Food and Drug Administration (FDA) and European Food Safety Authority (EFSA) is the biogenic amine histamine. Biogenic amines (BAs) in food constitute a potential public health concern due to their physiological and toxicological effects. The consumption of foods containing high concentrations of biogenic amines has been associated with health hazards. In recent years there has been an increase in the number of food poisoning cases associated with BAs in food, mainly in relation to histamines in fish. We need to gain a better understanding of the origin of foodborne disease and how to control it if we expect to keep people from getting ill. Biogenic amines are found in varying concentrations in a wide range of foods (fish, cheese, meat, wine, beer, vegetables, etc.), and BA formation is influenced by different factors associated with the raw material making up food products, microorganisms, processing, and conservation conditions. Moreover, BAs are thermostable. Biogenic amines also play an important role as indicators of food quality and/or acceptability. Hence, BAs need to be controlled in order to ensure high levels of food quality and safety. All of these aspects will be addressed in this review.
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Affiliation(s)
- Claudia Ruiz-Capillas
- Department of Products, Institute of Food Science, Technology and Nutrition, ICTAN-CSIC, Ciudad Universitaria, 28040 Madrid, Spain.
| | - Ana M Herrero
- Department of Products, Institute of Food Science, Technology and Nutrition, ICTAN-CSIC, Ciudad Universitaria, 28040 Madrid, Spain.
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Barbieri F, Montanari C, Gardini F, Tabanelli G. Biogenic Amine Production by Lactic Acid Bacteria: A Review. Foods 2019; 8:E17. [PMID: 30621071 PMCID: PMC6351943 DOI: 10.3390/foods8010017] [Citation(s) in RCA: 221] [Impact Index Per Article: 44.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2018] [Revised: 12/18/2018] [Accepted: 01/02/2019] [Indexed: 12/12/2022] Open
Abstract
Lactic acid bacteria (LAB) are considered as the main biogenic amine (BA) producers in fermented foods. These compounds derive from amino acid decarboxylation through microbial activities and can cause toxic effects on humans, with symptoms (headache, heart palpitations, vomiting, diarrhea) depending also on individual sensitivity. Many studies have focused on the aminobiogenic potential of LAB associated with fermented foods, taking into consideration the conditions affecting BA accumulation and enzymes/genes involved in the biosynthetic mechanisms. This review describes in detail the different LAB (used as starter cultures to improve technological and sensorial properties, as well as those naturally occurring during ripening or in spontaneous fermentations) able to produce BAs in model or in real systems. The groups considered were enterococci, lactobacilli, streptococci, lactococci, pediococci, oenococci and, as minor producers, LAB belonging to Leuconostoc and Weissella genus. A deeper knowledge of this issue is important because decarboxylase activities are often related to strains rather than to species or genera. Moreover, this information can help to improve the selection of strains for further applications as starter or bioprotective cultures, in order to obtain high quality foods with reduced BA content.
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Affiliation(s)
- Federica Barbieri
- Interdepartmental Center for Industrial Agri-Food Research, University of Bologna, Cesena 47521, Italy.
| | - Chiara Montanari
- Interdepartmental Center for Industrial Agri-Food Research, University of Bologna, Cesena 47521, Italy.
| | - Fausto Gardini
- Interdepartmental Center for Industrial Agri-Food Research, University of Bologna, Cesena 47521, Italy.
- Department of Agricultural and Food Sciences, University of Bologna, Bologna 40126, Italy.
| | - Giulia Tabanelli
- Interdepartmental Center for Industrial Agri-Food Research, University of Bologna, Cesena 47521, Italy.
- Department of Agricultural and Food Sciences, University of Bologna, Bologna 40126, Italy.
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Paulsen P, Bauer S, Bauer F. Biogenic amines and polyamines in foods of animal origin. CHEMICAL HAZARDS IN FOODS OF ANIMAL ORIGIN 2019. [DOI: 10.3920/978-90-8686-877-3_12] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Peter Paulsen
- Institute of Meat Hygiene, Meat Technology and Food Science, Vetmeduni Vienna, Veterinaerplatz 1, 1210 Vienna, Austria
| | - Susanne Bauer
- Institute of Meat Hygiene, Meat Technology and Food Science, Vetmeduni Vienna, Veterinaerplatz 1, 1210 Vienna, Austria
| | - Friedrich Bauer
- Institute of Meat Hygiene, Meat Technology and Food Science, Vetmeduni Vienna, Veterinaerplatz 1, 1210 Vienna, Austria
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Feddern V, Mazzuco H, Fonseca FN, de Lima GJMM. A review on biogenic amines in food and feed: toxicological aspects, impact on health and control measures. ANIMAL PRODUCTION SCIENCE 2019. [DOI: 10.1071/an18076] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Biogenic amines (BAs) represent a considerable toxicological risk in some food and feed products. They are formed under unhygienic conditions during storage and processing; therefore, an increase in the concentrations of those metabolites is related to putrefaction. Because BAs are thermostable, they remain in food and feed that have undergone heat treatment. There are several toxicological effects, especially caused by histamine, when high concentrations of BAs are ingested by humans, depending on the food itself and also on individual susceptibility and individual health status. The present paper reviews the main BAs in meat products, their use as spoilage indicators, the risk on human health and also the contamination of by-product meals. Furthermore, we highlight the state of art regarding impact of BAs on poultry, meat and eggs.
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The effect of rosemary extract and lactic acid on the quality of refrigerated broiler fillets. Journal of Food Science and Technology 2018; 55:5025-5034. [PMID: 30482998 DOI: 10.1007/s13197-018-3441-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/10/2018] [Accepted: 09/17/2018] [Indexed: 10/28/2022]
Abstract
The current study investigated the effect of rosemary extract (0.2% RE) and lactic acid (1% LA) on some freshness, bacterial parameters and formation of biogenic amines during refrigeration of broiler fillets. Ninety broiler fillet samples were divided into three groups (each 30). The control group was dipped in sterile distilled water, while the RE and LA groups were dipped in rosemary extract 0.2% (w/v) and lactic acid 1% (w/v), respectively. Sensory evaluation, pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), total psychrotrophic and Enterobacteriaceae counts were performed at zero time and at 3 days interval until the group were rejected from sensory analysis. Organoleptic scores were unacceptable after the 9th, 12th and 15th day of refrigeration in control, RE and LA groups, respectively. TVB-N was the lowest in LA group (3rd day; 4.36 ± 0.12, 6th day; 5.62 ± 0.7 and 9th day; 10.13 ± 0.98) when compared with the RE and control groups. Moreover, TBARS was the highest in the control group (3rd day; 0.22 ± 0.06, 6th day; 0.39 ± 0.07 and 9th day; 0.78 ± 0.09) when compared with the RE and LA groups. LA group showed the lowest number of psychrotrophic bacteria during refrigeration period when compared with the other groups. Enterbacteriaceae was detected at zero, 3rd and 6th day in control, RE and LA groups, respectively. This study concluded that dipping in LA 1% or RE 0.2% reduce the psychrotrophic and Enterobacteriaceae bacteria of broiler fillet and increased the acceptability of refrigerated fillet, decreased the biogenic amines formation and rancidity. Therefore, broiler fillets dipped in RE 0.2% or LA 1% can be used up to 12 or 15 days when refrigerated at 4 °C.
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48
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Křížek M, Dadáková E, Vácha F, Pelikánová T, Matějková K. The effects of two essential oil and UV-light irradiation treatments on the formation of biogenic amines in vacuum packed fillets of carp (Cyprinus carpio). Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.097] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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49
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Espinosa-Pesqueira D, Hernández-Herrero MM, Roig-Sagués AX. High Hydrostatic Pressure as a Tool to Reduce Formation of Biogenic Amines in Artisanal Spanish Cheeses. Foods 2018; 7:E137. [PMID: 30200217 PMCID: PMC6164891 DOI: 10.3390/foods7090137] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2018] [Revised: 08/24/2018] [Accepted: 08/24/2018] [Indexed: 01/17/2023] Open
Abstract
Two artisanal varieties of cheese made in Spain, one made of ewes' raw milk and the other of goats' raw milk were selected to evaluate the effect of a high hydrostatic pressure (HHP) treatment at 400 MPa during 10 min at 2 °C on the formation of biogenic amines (BA). These conditions were applied at the beginning of the ripening (before the 5th day; HHP1) and in the case of ewes' milk cheeses also after 15th days (HHP15). BA formation was greatly influenced by HHP treatments in both types of cheese. HHP1 treatments significantly reduced the amounts of BA after ripening, being tyramine and putrescine the most affected BA in goats' milk cheeses and tyramine and cadaverine in ewes' milk cheeses. The BA reduction in the HHP1 samples could be explained by the significant decrease in microbiological counts, especially in the LAB, enteroccocci and enterobacteria groups at the beginning of ripening. The proteolysis in these samples was also affected reducing the amount of free amino acids. Although proteolysis in ewes' milk cheeses HHP15 was similar than in control samples a reduction of BA was observed probably because the decrease caused on microbial counts.
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Affiliation(s)
- Diana Espinosa-Pesqueira
- CIRTTA-Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, Travessera dels Turons S/N, 08193 Barcelona, Spain.
| | - Maria Manuela Hernández-Herrero
- CIRTTA-Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, Travessera dels Turons S/N, 08193 Barcelona, Spain.
| | - Artur X Roig-Sagués
- CIRTTA-Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, Travessera dels Turons S/N, 08193 Barcelona, Spain.
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50
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Wójciak KM, Stasiak DM, Stadnik J, Ferysiuk K, Kononiuk A. The influence of sonication time on the biogenic amines formation as a critical point in uncured dry-fermented beef manufacturing. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13906] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Karolina M. Wójciak
- Department of Animal Raw Materials Technology; Faculty of Food Science and Biotechnology; University of Life Sciences in Lublin; Skromna 8 Street 20-704 Lublin Poland
| | - Dariusz M. Stasiak
- Department of Animal Raw Materials Technology; Faculty of Food Science and Biotechnology; University of Life Sciences in Lublin; Skromna 8 Street 20-704 Lublin Poland
| | - Joanna Stadnik
- Department of Animal Raw Materials Technology; Faculty of Food Science and Biotechnology; University of Life Sciences in Lublin; Skromna 8 Street 20-704 Lublin Poland
| | - Karolina Ferysiuk
- Department of Animal Raw Materials Technology; Faculty of Food Science and Biotechnology; University of Life Sciences in Lublin; Skromna 8 Street 20-704 Lublin Poland
| | - Anna Kononiuk
- Department of Animal Raw Materials Technology; Faculty of Food Science and Biotechnology; University of Life Sciences in Lublin; Skromna 8 Street 20-704 Lublin Poland
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