1
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Do vine cropping and breeding practices affect the biogenic amines' content of produced wines? J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2022.104901] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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2
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Miniaturized, green salting-out liquid–liquid microextraction coupled with GC–MS used to evaluate biogenic amines in wine samples. Microchem J 2022. [DOI: 10.1016/j.microc.2022.107616] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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3
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Moniente M, Botello-Morte L, García-Gonzalo D, Pagán R, Ontañón I. Analytical strategies for the determination of biogenic amines in dairy products. Compr Rev Food Sci Food Saf 2022; 21:3612-3646. [PMID: 35726745 DOI: 10.1111/1541-4337.12980] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2022] [Revised: 04/08/2022] [Accepted: 04/30/2022] [Indexed: 12/18/2022]
Abstract
Biogenic amines (BA) are mainly produced by the decarboxylation of amino acids by enzymes from microorganisms that emerge during food fermentation or due to incorrectly applied preservation processes. The presence of these compounds in food can lead to a series of negative effects on human health. To prevent the ingestion of high amounts of BA, their concentration in certain foods needs to be controlled. Although maximum legal levels have not yet been established for dairy products, potential adverse effects have given rise to a substantial number of analytical and microbiological studies: they report concentrations ranging from a few mg/kg to several g/kg. This article provides an overview of the analytical methods for the determination of biogenic amines in dairy products, with particular focus on the most recent and/or most promising advances in this field. We not only provide a summary of analytical techniques but also list the required sample pretreatments. Since high performance liquid chromatography with derivatization is the most widely used method, we describe it in greater detail, including a comparison of derivatizing agents. Further alternative techniques for the determination of BA are likewise described. The use of biosensors for BA in dairy products is emerging, and current results are promising; this paper thus also features a section on the subject. This review can serve as a helpful guideline for choosing the best option to determine BA in dairy products, especially for beginners in the field.
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Affiliation(s)
- Marta Moniente
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Laura Botello-Morte
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Diego García-Gonzalo
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Rafael Pagán
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Ignacio Ontañón
- Laboratorio de Análisis del Aroma y Enología, Química Analítica, Facultad de Ciencias, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
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4
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Profiling the occurrence of biogenic amines in wine from Chinese market and during fermentation using an improved chromatography method. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108859] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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5
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Duan QL, Shi HW, Tan L, Liu Z, Huang Q, Shen W, Cao L, Lee HK, Tang S. Ultrahigh-Performance Supercritical Fluid Chromatography and Detection of Multiple Biogenic Amines in Gentamicin Sulfate: Method Development Using Computer-Assisted Modeling. Anal Chem 2022; 94:7229-7237. [PMID: 35532756 DOI: 10.1021/acs.analchem.2c00325] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
In order to solve the problem of difficult separation of various biogenic amines (BAs), which have similar structures or very different polarities, in gentamicin, by conventional liquid chromatography, a new ultrahigh-performance supercritical fluid chromatography (UHPSFC) method was developed. In this method, 10 BAs were derivatized precolumn using dansyl chloride and separated using a UHPSFC system. By computational simulation, complete separation of 10 BAs was successfully achieved. Detection was performed using a photodiode array (PDA) and single-quadrupole mass spectrometry (MS) together with electrospray ionization (ESI). A wide linear range (10-2500 ng/mL) was achieved, with the limits of detection (LODs) between 1.2 and 10.0 ng/mL and the limits of quantification (LOQs) between 5.0 and 25.0 ng/mL. Apart from high sensitivity, this UHPSFC-PDA/ESI-MS detection method also displayed high accuracy, the matrix effect was reduced by an appreciable extent, and the recovery rates of the 10 BAs were between 84.1 and 117.1%. For comparison, high-performance liquid chromatography-tandem mass spectrometry (MS/MS) was also used for the detection of underivatized BAs in gentamicin, showing good linearity and high sensitivity (LODs from 0.05 to 1.00 ng/mL and LOQs from 1.00 to 12.50 ng/mL) for all BAs except for spermine and spermidine. Although single-quadrupole MS is inferior to MS/MS in terms of sensitivity, the UHPSFC method could detect more BAs. It also achieved the quantification limits required for impurity determination, demonstrating a potential strategy to offer a map overview of possible BA presence in fermentation antibiotics.
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Affiliation(s)
- Qiao-Lian Duan
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210046, Jiangsu Province, P. R. China.,Jiangsu Institute for Food and Drug Control, Nanjing 210019, Jiangsu Province, P. R. China
| | - Hai-Wei Shi
- Jiangsu Institute for Food and Drug Control, Nanjing 210019, Jiangsu Province, P. R. China
| | - Li Tan
- Jiangsu Institute for Food and Drug Control, Nanjing 210019, Jiangsu Province, P. R. China
| | - Zhen Liu
- Nanjing Institute for Food and Drug Control, Nanjing, Jiangsu Province 211198, P. R. China
| | - Qing Huang
- Jiangsu Institute for Food and Drug Control, Nanjing 210019, Jiangsu Province, P. R. China
| | - Wei Shen
- School of Environmental and Chemical Engineering, Jiangsu University of Science and Technology, Zhenjiang 212003, Jiangsu Province, P. R. China
| | - Ling Cao
- Jiangsu Institute for Food and Drug Control, Nanjing 210019, Jiangsu Province, P. R. China
| | - Hian Kee Lee
- Department of Chemistry, National University of Singapore, Singapore 117543, Singapore
| | - Sheng Tang
- School of Environmental and Chemical Engineering, Jiangsu University of Science and Technology, Zhenjiang 212003, Jiangsu Province, P. R. China
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6
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Determination of biogenic amines formation by autochthonous lactic acid bacteria from ‘Refošk’ grapes using different analytical methods. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112908] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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7
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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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8
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Marchante L, Mena A, Izquierdo-Cañas PM, García-Romero E, Pérez-Coello MS, Díaz-Maroto MC. Effects of the pre-fermentative addition of chitosan on the nitrogenous fraction and the secondary fermentation products of SO 2 -free red wines. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1143-1149. [PMID: 32789849 DOI: 10.1002/jsfa.10725] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Revised: 08/06/2020] [Accepted: 08/12/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Different red winemaking were carried out to evaluate the effects of the prefermentative addition of chitosan, as an alternative to the use of SO2 , on the secondary products of alcoholic fermentation, yeast available nitrogen (YAN), biogenic amines and ethyl carbamate. RESULTS The wines made with chitosan presented higher total acidity and higher content of tartaric and succinic acids than those made only with SO2 . The use of chitosan in winemaking resulted in wines with higher glycerol and diacetyl content without increasing the concentration of ethanol, acetic acid, acetaldehyde or butanediol. YAN was lower in wines made with chitosan, which may mean an advantage for the microbial stability of the wines. Furthermore, the use of chitosan at the beginning of alcoholic fermentation did not increase the concentration of biogenic amines or the formation of ethyl carbamate in SO2 -free red wines. CONCLUSION The total or partial substitution of SO2 for chitosan at the beginning of the alcoholic fermentation gives rise to quality red wines without negatively affecting their nitrogen fraction or their very important secondary fermentation products such as acetic acid or acetaldehyde. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Lourdes Marchante
- Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla La Mancha (IRIAF), IVICAM, Ciudad Real, Spain
| | - Adela Mena
- Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla La Mancha (IRIAF), IVICAM, Ciudad Real, Spain
| | - Pedro M Izquierdo-Cañas
- Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla La Mancha (IRIAF), IVICAM, Ciudad Real, Spain
| | - Esteban García-Romero
- Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla La Mancha (IRIAF), IVICAM, Ciudad Real, Spain
| | - María Soledad Pérez-Coello
- Food Technology, Facultad de Ciencias y Tecnologías Químicas, Universidad de Castilla-La Mancha, Ciudad Real, Spain
| | - María Consuelo Díaz-Maroto
- Food Technology, Instituto Regional de Investigación Científica Aplicada (IRICA), Universidad de Castilla-La Mancha, Ciudad Real, Spain
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Palomino-Vasco M, Acedo-Valenzuela MI, Rodríguez-Cáceres MI, Mora-Díez N. Monitoring winemaking process using tyrosine influence in the excitation-emission matrices of wine. Food Chem 2020; 344:128721. [PMID: 33272754 DOI: 10.1016/j.foodchem.2020.128721] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2020] [Revised: 11/17/2020] [Accepted: 11/20/2020] [Indexed: 11/28/2022]
Abstract
Wine samples collected during the winemaking process have been analyzed employing a previously optimized UHPLC-FD method, determining their biogenic amines and amino acids profile. The results obtained have been submitted to a statistical analysis from which it was extracted that the most influential analyte was tyrosine. Thanks to its fluorescence, a method for its determination by excitation-emission matrices has been proposed. The accuracy of the method has been checked by means of Elliptical Joint Confidence Region test. The winemaking process has been monitored with this method, obtaining a faster and cheaper way to follow the process.
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Affiliation(s)
- Mónica Palomino-Vasco
- Department of Analytical Chemistry and Research Institute on Water, Climate Change and Sustainability (IACYS), Faculty of Sciences, University of Extremadura, Badajoz 06006, Spain.
| | - María Isabel Acedo-Valenzuela
- Department of Analytical Chemistry and Research Institute on Water, Climate Change and Sustainability (IACYS), Faculty of Sciences, University of Extremadura, Badajoz 06006, Spain
| | - María Isabel Rodríguez-Cáceres
- Department of Analytical Chemistry and Research Institute on Water, Climate Change and Sustainability (IACYS), Faculty of Sciences, University of Extremadura, Badajoz 06006, Spain
| | - Nielene Mora-Díez
- Department of Analytical Chemistry and Research Institute on Water, Climate Change and Sustainability (IACYS), Faculty of Sciences, University of Extremadura, Badajoz 06006, Spain
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10
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Gama MR, Rocha FR. Solventless separation of underivatized biogenic amines by sequential injection chromatography. Microchem J 2020. [DOI: 10.1016/j.microc.2020.104839] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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11
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Esposito F, Montuori P, Schettino M, Velotto S, Stasi T, Romano R, Cirillo T. Level of Biogenic Amines in Red and White Wines, Dietary Exposure, and Histamine-Mediated Symptoms upon Wine Ingestion. Molecules 2019; 24:E3629. [PMID: 31597389 PMCID: PMC6804232 DOI: 10.3390/molecules24193629] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2019] [Revised: 10/06/2019] [Accepted: 10/07/2019] [Indexed: 11/17/2022] Open
Abstract
Biogenic amines (BAs) are involved in physiological processes. Foods where typically high levels of BAs occur are fermented food and beverage. This work set out to evaluate the occurrence of BAs in red and white wines, and to also ascertain the dietary exposure to BAs among consumers. Besides, a case report of a probable histamine intoxication upon ingestion of contaminated wine was described. The samples were analyzed through derivatization with dansyl chloride and HPLC-UV detection. Red wines showed higher levels of BAs, especially putrescine (PUT) and histamine (HIS), than white wines (median concentrations of 7.30 and 2.45 mg/L, respectively). However, results of our investigation showed that the dietary exposure to BAs through the consumption of wine (red and white) were lower than the recommended maximum levels for the acute exposure to HIS and tyramine (TYR). In contrast, the levels of BAs in wine on tap were much higher than in bottled wine and close to recommended values. The levels of HIS, TYR, and PUT in tap wine of 9.97, 8.23, and 13.01 mg/L, respectively, were associated with histamine-mediated symptoms in six young individuals after consumption of about three glasses of wine. The overall results and multivariate analysis confirm that red wine shows a higher concentration of BAs than white wine, especially putrescine and histamine. This finding is attributable to the malolactic fermentation that is common for most red wine production. It is also evident that incorrect preservation processes can lead to an increase in BA levels, probably due to the action of bacteria with high decarboxylase activity. The exposure values, although below the toxicity thresholds, could lead to histamine-mediated symptoms in susceptible individuals, also according to the case report discussed in this study.
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Affiliation(s)
- Francesco Esposito
- Department of Agricultural Sciences, University of Naples "Federico II", via Università, 100-80055 Portici, Naples, Italy.
| | - Paolo Montuori
- Department of Public Health, University of Naples "Federico II", via Sergio Pansini, 5-80131 Naples, Italy.
| | - Mario Schettino
- Gastroenterology Unit, Department of Clinical Medicine and Surgery, University of Naples "Federico II", via Sergio Pansini, 5-80131 Naples, Italy.
| | - Salvatore Velotto
- Department of Promotion of Human Sciences and the Quality of Life, University of Study of Roma "San Raffaele", via di Val Cannuta 247-00166 Roma, Italy.
| | - Tommaso Stasi
- Department of Science and Technology, Newton Consulting srl, 80146 Naples, Italy.
| | - Raffaele Romano
- Department of Agricultural Sciences, University of Naples "Federico II", via Università, 100-80055 Portici, Naples, Italy
| | - Teresa Cirillo
- Department of Agricultural Sciences, University of Naples "Federico II", via Università, 100-80055 Portici, Naples, Italy.
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12
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13
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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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14
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Xiang H, Sun-Waterhouse D, Waterhouse GI, Cui C, Ruan Z. Fermentation-enabled wellness foods: A fresh perspective. FOOD SCIENCE AND HUMAN WELLNESS 2019. [DOI: 10.1016/j.fshw.2019.08.003] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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15
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Magnetic immunochromatographic test for histamine detection in wine. Anal Bioanal Chem 2019; 411:6615-6624. [PMID: 31359119 DOI: 10.1007/s00216-019-02031-6] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2019] [Revised: 06/24/2019] [Accepted: 07/10/2019] [Indexed: 01/06/2023]
Abstract
Histamine, a biogenic amine, is abundant in fermented foods and beverages, notably wine. A high intake of this monoamine may produce adverse reactions in humans, which may be severe in individuals with a reduced capacity to catabolise extrinsic histamine. Thus, control of histamine concentration during wine production and before distribution is advisable. Simple, rapid, point-of-use bioanalytical platforms are needed because traditional methods for the detection and quantification of histamine are expensive and time-consuming. This work applies the lateral flow immunoassay technique to histamine detection. Superparamagnetic particle labels, and an inductive sensor designed to read the test line in the immunoassay, enable magnetic quantification of the molecule. The system is calibrated with histamine standards in the interval of interest for wine production. A commercial optical strip reader is used for comparison measurements. The lateral flow system has a limit of detection of 1.2 and 1.5 mg/L for the inductive and optical readers, respectively. The capability of the inductive system for histamine quantification is demonstrated for wine samples at different processing points (at the end of alcoholic fermentation, at the end of malolactic fermentation, in freshly bottled wine, and in reserve wine). The results are validated by ultra-high-performance liquid chromatography. Graphical abstract.
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16
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Zhang H, Yin C, Xu L, Prinyawiwatkul W, Xu Z. An improved determination method for tyramine in foods using ultra‐high performance liquid chromatography with benzylamine as internal standard. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14115] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Huixiang Zhang
- College of Chemistry and Bioengineering Guilin University of Technology Guilin 541004 China
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803 USA
| | - Chunli Yin
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803 USA
- School of Biological and Environmental Engineering Xi'an University Xi'an 710065 China
| | - Leon Xu
- College of Science Louisiana State University Baton Rouge LA 70803 USA
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803 USA
| | - Zhimin Xu
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803 USA
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17
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Biogenic Amines in Traditional Fiore Sardo PDO Sheep Cheese: Assessment, Validation and Application of an RP-HPLC-DAD-UV Method. SEPARATIONS 2019. [DOI: 10.3390/separations6010011] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
This contribution aimed to measure for the first time the amount of biogenic amines (BAs) in one of the most ancient and traditional sheep cheese produced in Sardinia, Italy: the Protected Designation of Origin (PDO) Fiore Sardo. To achieve this, an original RP-HPLC-DAD-UV method has been developed that was completely validated in terms of LoD, LoQ, linearity, precision and trueness, and tested on 36 real Fiore Sardo PDO cheese samples produced by four different cheesemakers and marketed by four stores. The average total concentration of the eight BAs (i.e., tyramine, tryptamine, histidine, putrescine, cadaverine, 2-phenylethylamine, spermine and spermidine) measured in Fiore Sardo cheese was 700 mg/kg, with a range between 170 mg/kg and 1,100 mg/kg. A great variability in the total amount of BAs has been evidenced among the Fiore Sardo marketed in the four stores as well as for the cheeses purchased in different times in the same store. Tyramine (350 mg/kg), putrescine (150 mg/kg), histamine (80 mg/kg) and cadaverine (30 mg/kg) are the most abundant BAs found in this matrix. Among the many factors concurring, the dominant microflora of Fiore Sardo PDO is likely the principal cause of the qualitative and quantitative distribution of BAs in this matrix. Finally, the total amount of BAs found in Fiore Sardo PDO is not able to cause any health alert situation for consumers.
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18
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Evaluation of the Impact of Storage Conditions on the Biogenic Amines Profile in Opened Wine Bottles. Molecules 2018; 23:molecules23051130. [PMID: 29747446 PMCID: PMC6100326 DOI: 10.3390/molecules23051130] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2018] [Revised: 05/03/2018] [Accepted: 05/08/2018] [Indexed: 11/17/2022] Open
Abstract
A survey of biogenic amine (BA) profiles in opened wine bottles has been established to monitor the level of biogenic amines (BAs) in opened bottles against time and other conditions. Bottles of red and white wine were submitted to different temperatures, stopper type (screw cap, cork), and use of vacuum devices. A total of six wines made from a variety of grapes were obtained from vineyards from regions across Poland. Dispersive liquid-liquid microextraction-gas chromatography-mass spectrometry (DLLME-GC-MS) procedure for BAs determination was validated and applied for wine sample analysis. The total content of BAs from the set of immediately opened wine samples ranged from 442 to 929 µg/L for white wines, and 669 to 2244 µg/L for red wines. The most abundant BAs in the analysed wines were histamine and putrescine. Considering the commercial availability of the analysed wines, there was no relationship between the presence of BAs in a given wine and their availability on the market. However, it was observed and confirmed by chemometric analysis that the different storage conditions employed in this experiment affect not only the BAs profile, but also the pH.
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19
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Abstract
Biogenic amines (BAs) are detrimental to health and originate in foods mainly from decarboxylation of the corresponding amino acid by the activity of exogenous enzymes released by various microorganisms. BAs can be generated at different stages of the wine production. Some of them are formed in the vineyard and are normal constituents of grapes with amounts varying with variety, soil type and composition, fertilization and climatic conditions during growth and degree of maturation. BAs can be also formed by the yeasts during the alcoholic fermentation (AF), as well as by the action of bacteria involved in the malolactic fermentation (MLF). As aminogenesis is a complex and multifactorial phenomenon, the studies carried out to identify the main vinification stage of BAs production yielded contradictory results. In particular, there is not a general consensus yet on which fermentation supports mostly the accumulation of BAs in wine. In this context, the aim of the present paper deals with the most recent results related with the influence of alcoholic and malolactic fermentation parameters on BAs-producer microorganism in wine.
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20
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Song L, Chen Y, Du Y, Wang X, Guo X, Dong J, Xiao D. Saccharomyces cerevisiae proteinase A excretion and wine making. World J Microbiol Biotechnol 2017; 33:210. [DOI: 10.1007/s11274-017-2361-z] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2017] [Accepted: 09/26/2017] [Indexed: 01/20/2023]
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21
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Evaluation of biogenic amines profile in opened wine bottles: Effect of storage conditions. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2017.07.042] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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22
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Vanda P, Miranda A, M. Leca J, C. Marques J. Analytical methodologies for the determination of biogenic amines in wines: an overview of the recent trends. ACTA ACUST UNITED AC 2017. [DOI: 10.15436/2476-1869.17.1296] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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23
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Sentellas S, Núñez Ó, Saurina J. Recent Advances in the Determination of Biogenic Amines in Food Samples by (U)HPLC. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:7667-7678. [PMID: 27689967 DOI: 10.1021/acs.jafc.6b02789] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
The determination of biogenic amines (BAs) in food products stirs increasing interest because of the implications in toxicological and food quality issues. Apart from these aspects, in recent years, the relevance of BAs because of some organoleptic and descriptive concerns has been pointed out by several researchers. This overview aims at revising recent advances in the determination of BAs in food samples based on liquid chromatography. In particular, papers published in the past five years have been commented. Special attention has been paid to the great possibilities of ultrahigh-performance liquid chromatography and high-resolution mass spectrometry. With regard to applications, apart from the determination of BAs in a wide range of food matrices, novel lines of research focused on the characterization, classification, and authentication of food products based on chemometrics have also been discussed.
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Affiliation(s)
- Sonia Sentellas
- Department of Analytical Chemistry, University of Barcelona , Martí i Franquès 1-11, E-08028 Barcelona, Spain
| | - Óscar Núñez
- Department of Analytical Chemistry, University of Barcelona , Martí i Franquès 1-11, E-08028 Barcelona, Spain
| | - Javier Saurina
- Department of Analytical Chemistry, University of Barcelona , Martí i Franquès 1-11, E-08028 Barcelona, Spain
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Ordóñez JL, Troncoso AM, García-Parrilla MDC, Callejón RM. Recent trends in the determination of biogenic amines in fermented beverages – A review. Anal Chim Acta 2016; 939:10-25. [DOI: 10.1016/j.aca.2016.07.045] [Citation(s) in RCA: 103] [Impact Index Per Article: 12.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2016] [Revised: 07/26/2016] [Accepted: 07/28/2016] [Indexed: 01/17/2023]
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Jastrzębska A, Piasta A, Kowalska S, Krzemiński M, Szłyk E. A new derivatization reagent for determination of biogenic amines in wines. J Food Compost Anal 2016. [DOI: 10.1016/j.jfca.2016.02.012] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Mohammed G, Bashammakh A, Alsibaai A, Alwael H, El-Shahawi M. A critical overview on the chemistry, clean-up and recent advances in analysis of biogenic amines in foodstuffs. Trends Analyt Chem 2016. [DOI: 10.1016/j.trac.2016.02.007] [Citation(s) in RCA: 73] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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Daniel D, dos Santos VB, Vidal DTR, do Lago CL. Determination of biogenic amines in beer and wine by capillary electrophoresis–tandem mass spectrometry. J Chromatogr A 2015; 1416:121-8. [DOI: 10.1016/j.chroma.2015.08.065] [Citation(s) in RCA: 68] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2015] [Accepted: 08/30/2015] [Indexed: 10/23/2022]
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Ordóñez JL, Sainz F, Callejón RM, Troncoso AM, Torija MJ, García-Parrilla MC. Impact of gluconic fermentation of strawberry using acetic acid bacteria on amino acids and biogenic amines profile. Food Chem 2015; 178:221-8. [PMID: 25704705 DOI: 10.1016/j.foodchem.2015.01.085] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2014] [Revised: 12/12/2014] [Accepted: 01/19/2015] [Indexed: 10/24/2022]
Abstract
This paper studies the amino acid profile of beverages obtained through the fermentation of strawberry purée by a surface culture using three strains belonging to different acetic acid bacteria species (one of Gluconobacter japonicus, one of Gluconobacter oxydans and one of Acetobacter malorum). An HPLC-UV method involving diethyl ethoxymethylenemalonate (DEEMM) was adapted and validated. From the entire set of 21 amino acids, multiple linear regressions showed that glutamine, alanine, arginine, tryptophan, GABA and proline were significantly related to the fermentation process. Furthermore, linear discriminant analysis classified 100% of the samples correctly in accordance with the microorganism involved. G. japonicus consumed glucose most quickly and achieved the greatest decrease in amino acid concentration. None of the 8 biogenic amines were detected in the final products, which could serve as a safety guarantee for these strawberry gluconic fermentation beverages, in this regard.
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Affiliation(s)
- J L Ordóñez
- Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, C/P. García González n°2, 41012 Sevilla, Spain
| | - F Sainz
- Departamento Bioquímica y Biotecnología, Facultat d'Enologia, Universitat Rovira i Virgil, C/Marcel Li Domingo S-N, 43007 Tarragona, Spain
| | - R M Callejón
- Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, C/P. García González n°2, 41012 Sevilla, Spain
| | - A M Troncoso
- Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, C/P. García González n°2, 41012 Sevilla, Spain
| | - M J Torija
- Departamento Bioquímica y Biotecnología, Facultat d'Enologia, Universitat Rovira i Virgil, C/Marcel Li Domingo S-N, 43007 Tarragona, Spain
| | - M C García-Parrilla
- Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, C/P. García González n°2, 41012 Sevilla, Spain.
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Tuberoso CIG, Congiu F, Serreli G, Mameli S. Determination of dansylated amino acids and biogenic amines in Cannonau and Vermentino wines by HPLC-FLD. Food Chem 2014; 175:29-35. [PMID: 25577047 DOI: 10.1016/j.foodchem.2014.11.120] [Citation(s) in RCA: 58] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2014] [Revised: 10/21/2014] [Accepted: 11/20/2014] [Indexed: 01/02/2023]
Abstract
Free amino acids (AA) and biogenic amines (BA) were quantified for the first time in Cannonau and Vermentino wines, the two most popular "Controlled Designation of Origin" wines from Sardinia (Italy). An analytical method for the simultaneous determination of AA and BA was developed, using selective derivatization with dansyl chloride followed by HPLC with fluorescence detection. Thirty-two compounds were identified in the wines analysed. High levels of AA were found, with proline being the most abundant with average levels of 1244 ± 398 and 1008 ± 281 mg/L in Cannonau and Vermentino wines, respectively. BA were detected at average concentrations <10mg/L, except putrescine which reached 20.5 ± 10.2mg/L in Cannonau wines. Histamine was never detected in any Vermentino wines. γ-Aminobutyric acid, 4-hydroxyproline, glycine, leucine+isoleucine and putrescine proved to be useful for differentiating Cannonau wines from Vermentino wines.
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Affiliation(s)
| | - Francesca Congiu
- Department of Life and Environmental Sciences, University of Cagliari, Via Ospedale 72, 09124 Cagliari, Italy
| | - Gabriele Serreli
- Department of Life and Environmental Sciences, University of Cagliari, Via Ospedale 72, 09124 Cagliari, Italy
| | - Stefano Mameli
- Department of Life and Environmental Sciences, University of Cagliari, Via Ospedale 72, 09124 Cagliari, Italy
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Piasta AM, Jastrzębska A, Krzemiński MP, Muzioł TM, Szłyk E. New procedure of selected biogenic amines determination in wine samples by HPLC. Anal Chim Acta 2014; 834:58-66. [DOI: 10.1016/j.aca.2014.05.028] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2014] [Revised: 05/13/2014] [Accepted: 05/17/2014] [Indexed: 11/28/2022]
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Wang YQ, Ye DQ, Zhu BQ, Wu GF, Duan CQ. Rapid HPLC analysis of amino acids and biogenic amines in wines during fermentation and evaluation of matrix effect. Food Chem 2014; 163:6-15. [PMID: 24912689 DOI: 10.1016/j.foodchem.2014.04.064] [Citation(s) in RCA: 86] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2013] [Revised: 03/24/2014] [Accepted: 04/13/2014] [Indexed: 11/24/2022]
Abstract
A rapid HPLC method has been developed for the simultaneous determination of 23 amino acids, 10 biogenic amines and the ammonium ion in wine. Samples were pre-column derivatised with diethyl ethoxymethylenemalonate and separated using reversed-phase HPLC within 30 min. The matrix effect was evaluated when measuring samples taken from different stages of fermentation. Most compounds showed no obvious matrix effect, whereas proline, ethanolamine and spermine had remarkably different responses to variable concentrations of sugar. High concentrations of sugar affected the pH of the derivatisation reaction system; proline, ethanolamine and spermine derivatives were sensitive to this effect. Matrix-matched calibration was used for the quantification of these compounds. Validation of the method showed that it was accurate, reproducible and efficient for the simultaneous determination of amino acids and biogenic amines in wines during fermentation. As a specific application of the method, red wine samples taken from different stages of fermentation were analysed.
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Affiliation(s)
- Ya-Qin Wang
- Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Dong-Qing Ye
- Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Bao-Qing Zhu
- Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Guang-Feng Wu
- Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Chang-Qing Duan
- Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
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Simultaneous Determination of Eight Typical Biogenic Amines by CZE with Capacitively Coupled Contactless Conductivity Detection. Chromatographia 2013. [DOI: 10.1007/s10337-013-2595-3] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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34
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Basozabal I, Gomez-Caballero A, Diaz-Diaz G, Guerreiro A, Gilby S, Goicolea MA, Barrio RJ. Rational design and chromatographic evaluation of histamine imprinted polymers optimised for solid-phase extraction of wine samples. J Chromatogr A 2013; 1308:45-51. [DOI: 10.1016/j.chroma.2013.08.002] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2013] [Revised: 07/31/2013] [Accepted: 08/01/2013] [Indexed: 11/25/2022]
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35
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Disposable amperometric biosensor for the determination of tyramine using plasma amino oxidase. Mikrochim Acta 2012. [DOI: 10.1007/s00604-012-0926-y] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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36
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Determination of biogenic amines in semi-dry and semi-sweet Chinese rice wines from the Shaoxing region. Food Control 2012. [DOI: 10.1016/j.foodcont.2012.05.011] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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