1
|
Pu K, Wang Y, Wei H, Hu J, Qiu J, Chen S, Liu Q, Lin Y, Ng KM. μ-PESI-based MS profiling combined with untargeted metabolomics analysis for rapid identification of red wine geographical origin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:546-552. [PMID: 37647550 DOI: 10.1002/jsfa.12951] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 07/14/2023] [Accepted: 08/31/2023] [Indexed: 09/01/2023]
Abstract
BACKGROUND The commercial value of red wine is strongly linked to its geographical origin. Given the large global market, there is great demand for high-throughput screening methods to authenticate the geographical source of red wine. However, only limited techniques have been established up to now. RESULTS Herein, a sensitive and robust method, namely probe electrospray ionization mass spectrometry (μ-PESI-MS), was established to achieve rapid analysis at approximately 1.2 min per sample without any pretreatment. A scotch near the needle tip provides a fixed micro-volume for each analysis to achieve satisfactory ion signal reproducibility (RSD < 26.7%). In combination with a machine learning algorithm, 16 characteristic ions were discovered from thousands of detected ions and were utilized for differentiating red wine origin. Among them, the relative abundances of two characteristic metabolites (trigonelline and proline) correlated with geographical conditions (sun exposure and water stress) were identified, providing the rationale for differentiation of the geographical origin. CONCLUSION The proposed μ-PESI-MS-based method demonstrates a promising high-throughput determination capability in red wine traceability.
Collapse
Affiliation(s)
- Keyuan Pu
- Department of Chemistry and Key Laboratory for Preparation and Application of Ordered Structural Materials of Guangdong Province, Shantou University, Shantou, China
| | - Yue Wang
- Department of Chemistry and Key Laboratory for Preparation and Application of Ordered Structural Materials of Guangdong Province, Shantou University, Shantou, China
| | - Huiwen Wei
- Department of Chemistry and Key Laboratory for Preparation and Application of Ordered Structural Materials of Guangdong Province, Shantou University, Shantou, China
- Guangdong RangerBio Technologies Co. Ltd, Dongguan, China
| | - Jun Hu
- Department of Chemistry and Key Laboratory for Preparation and Application of Ordered Structural Materials of Guangdong Province, Shantou University, Shantou, China
- Guangdong RangerBio Technologies Co. Ltd, Dongguan, China
| | - Jiamin Qiu
- Department of Biology, Shantou University, Shantou, China
| | - Siyu Chen
- Department of Chemistry and Key Laboratory for Preparation and Application of Ordered Structural Materials of Guangdong Province, Shantou University, Shantou, China
| | - Qian Liu
- Guangdong RangerBio Technologies Co. Ltd, Dongguan, China
| | - Yan Lin
- The Second Affiliated Hospital of Shantou University Medical College, Shantou, China
| | - Kwan-Ming Ng
- Department of Chemistry and Key Laboratory for Preparation and Application of Ordered Structural Materials of Guangdong Province, Shantou University, Shantou, China
| |
Collapse
|
2
|
Zhu Z, Song X, Jiang Y, Yao J, Li Z, Dai F, Wang Q. Determination of Biogenic Amines in Wine from Chinese Markets Using Ion Chromatography-Tandem Mass Spectrometry. Foods 2023; 12:foods12112262. [PMID: 37297506 DOI: 10.3390/foods12112262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 05/24/2023] [Accepted: 05/30/2023] [Indexed: 06/12/2023] Open
Abstract
A method for the determination of nine biogenic amines (BAs) in wine was established using ion chromatography-tandem mass spectrometry (IC-MS/MS) without derivatization. BAs were separated by a cation exchange column (IonPac CG17, 50 mm × 4 mm, 7 µm) with a gradient aqueous formic acid elution. Good linearity was obtained for nine BAs with coefficients of determination (R2) > 0.9972 within the range of 0.01-50 mg/L. The limits of detection and quantification were within the ranges of 0.6-40 µg/L and 2.0-135 µg/L, respectively, with the exception of spermine (SPM). The recoveries were demonstrated within the range of 82.6-103.0%, with relative standard deviations (RSDs) of less than 4.2%. This simple method featuring excellent sensitivity and selectivity was suitable for the quantification of BAs in wines. The occurrence of BAs in 236 wine samples that are commercially available in China was determined. The BA levels in wines of different geographical origins varied significantly. The acute dietary exposure assessment of BAs was carried out by calculating the estimated short-term intake (ESTI) and comparing the acute reference dose (ARfD) specified by the European Food Safety Authority (EFSA). Results showed that the exposure to histamine (HIS) and tyramine (TYR) via the consumption of wines was much lower than the recommended ARfD level for healthy individuals. However, exposure could lead to symptoms in susceptible individuals. These results provided basic data regarding the occurrence and risk of BAs in wines for wine production, health guidance and consumer safety.
Collapse
Affiliation(s)
- Zuoyi Zhu
- Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Science, Hangzhou 310021, China
| | - Xinyue Song
- College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310014, China
| | - Yunzhu Jiang
- Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Science, Hangzhou 310021, China
| | - Jiarong Yao
- Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Science, Hangzhou 310021, China
| | - Zhen Li
- Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Science, Hangzhou 310021, China
| | - Fen Dai
- Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Science, Hangzhou 310021, China
| | - Qiang Wang
- Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Science, Hangzhou 310021, China
| |
Collapse
|
3
|
Effects of selected Bacillus strains on the biogenic amines, bioactive ingredients and antioxidant capacity of shuidouchi. Int J Food Microbiol 2023; 388:110084. [PMID: 36657185 DOI: 10.1016/j.ijfoodmicro.2022.110084] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2022] [Revised: 12/15/2022] [Accepted: 12/31/2022] [Indexed: 01/13/2023]
Abstract
The control of biogenic amines (BAs) is crucial to guarantee the safety of fermented soybean products. In this study, the BAs composition of eleven shuidouchi samples was analyzed, and the BAs degradation strains were selected from shuidouchi samples with a low BAs content. Then the influences of screened BAs degradation strains on BAs, total phenolics (TP), total flavonoids (TF), isoflavones and the antioxidant ability of fermented shuidouchi were evaluated. Results showed that the total BAs content of all shuidouchi samples was within the safe range, while the GZXQ, GZQY and GZMX samples had higher levels of tyramine. Meanwhile, 109 strains were isolated from the YNLJ, GZLG, GZMZ, GZDY, and YNHY sample. Bacillus tropicus A11, Bacillus siamensis D11, Bacillus subtilis T2, and B. subtilis U2 with higher BAs degradation capacity and lower BAs production ability were selected to ferment shuidouchi. These four Bacillus strains could effectively control the BAs concentration of fermented shuidouchi, especially B. tropicus A11 and B. siamensis D11. Furthermore, compared to naturally fermented shuidouchi, higher levels of antioxidant ability, TP, TF, daidzein, glyciein, and genistein were found in the shuidouchi fermented with selected strains. These findings demonstrated that these screened strains could be applied as potential candidates for the production of high quality shuidouchi.
Collapse
|
4
|
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]
|
5
|
Simultaneous Determination of Amino Acids and Biogenic Amines by Liquid Chromatography Coupled to Mass Spectrometry for Assessing Wine Quality. BEVERAGES 2022. [DOI: 10.3390/beverages8040069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
Biogenic amines (BAs) and free amino acids (AAs) are low-molecular nitrogenous compounds occurring in a wide range of foodstuffs, found in increased amount in different fermented foods, seafood, and wines. This study deals with the development of an analytical method based on liquid chromatography with tandem mass spectrometry with precolumn derivatization with dansyl chloride for the determination of BAs and AAs in musts, wines, and sparkling wines. The resulting compositional profiles have been exploited as potential descriptors of quality and other oenological issues using chemometric methods including principal component analysis (PCA) and partial analysis of least squares-discriminants (PLS-DA). Proline is the most abundant compound, and other remarkable species are lysine, ethanolamine, tyramine, histamine, and putrescine. Fermented samples (wines and sparkling wines) are much richer in both BAs and free AAs than the initial musts. Significant differences have also been noticed in the quality, as the best products display, in general, lower levels. The dissimilarities in the content of the analytes between the two grape varieties studied (pinot noir and xarel·lo) and those dealing with quality aspects have made it possible to establish a tree to classify the samples based on these two features with excellent classification rates.
Collapse
|
6
|
Luo Q, Shi R, Gong P, Liu Y, Chen W, Wang C. Biogenic amines in Huangjiu (Chinese rice wine): Formation, hazard, detection, and reduction. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113952] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
7
|
Green, simple analytical method for total biogenic amines content determination in wine using spectrophotometry. Food Chem 2022; 402:134457. [DOI: 10.1016/j.foodchem.2022.134457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2022] [Revised: 09/13/2022] [Accepted: 09/27/2022] [Indexed: 11/18/2022]
|
8
|
Data Fusion Approaches for the Characterization of Musts and Wines Based on Biogenic Amine and Elemental Composition. SENSORS 2022; 22:s22062132. [PMID: 35336301 PMCID: PMC8950699 DOI: 10.3390/s22062132] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 03/05/2022] [Accepted: 03/07/2022] [Indexed: 02/04/2023]
Abstract
Samples from various winemaking stages of the production of sparkling wines using different grape varieties were characterized based on the profile of biogenic amines (BAs) and the elemental composition. Liquid chromatography with fluorescence detection (HPLC-FLD) combined with precolumn derivatization with dansyl chloride was used to quantify BAs, while inductively coupled plasma (ICP) techniques were applied to determine a wide range of elements. Musts, base wines, and sparkling wines were analyzed accordingly, and the resulting data were subjected to further chemometric studies to try to extract information on oenological practices, product quality, and varieties. Although good descriptive models were obtained when considering each type of data separately, the performance of data fusion approaches was assessed as well. In this regard, low-level and mid-level approaches were evaluated, and from the results, it was concluded that more comprehensive models can be obtained when joining data of different natures.
Collapse
|
9
|
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]
|
10
|
Update on Biogenic Amines in Fermented and Non-Fermented Beverages. Foods 2022; 11:foods11030353. [PMID: 35159503 PMCID: PMC8834261 DOI: 10.3390/foods11030353] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 01/20/2022] [Accepted: 01/22/2022] [Indexed: 01/12/2023] Open
Abstract
The formation of biogenic amines in food and beverages is mainly due to the presence of proteins and/or free amino acids that represent the substrates for microbial or natural enzymes with decarboxylation or amination activity. Fermentation occurring in many alcoholic beverages, such as wine, beer, cider, liqueurs, as well as coffee and tea, is one of the main processes affecting their production. Some biogenic amines can also be naturally present in some fruit juices or fruit-based drinks. The dietary intake of such compounds should consider all their potential sources by both foods and drinks, taking in account the health impact on some consumers that represent categories at risk for a deficient metabolic activity or assuming inhibiting drugs. The most important tool to avoid their adverse effects is based on prevention through the selection of lactic acid bacteria with low decarboxylating activity or good manufacturing practices hurdling the favoring conditions on biogenic amines' production.
Collapse
|
11
|
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]
|
12
|
Peng YC, Wang SR, Lai YF, Tsai NM, Lin KL, Lin SJ, Yang TP. Isoamylamine Induces B16-F1 Melanoma Cell Autophagy by Upregulating the 5' Adenosine Monophosphate-Activated Protein Pathway. J Med Food 2021; 24:188-196. [PMID: 33617363 DOI: 10.1089/jmf.2020.4777] [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] [Indexed: 11/13/2022] Open
Abstract
Isoamylamine (IA) is an aliphatic monoamine molecule present in cheese, eggs, and wine. It belongs to the family of polyamines and also can be synthesized endogenously. It has been known that regulation of polyamines in cells is related to cell cycle and tumor formation. Malignant melanoma is difficult to treat and easily resistant to chemotherapy/radiotherapy through autophagy. In this study, we aim to clarify whether IA has a growth control effect on melanoma tumor cells and the regulatory mechanism. We treated B16-F1 melanoma cells with IA at concentrations of 0, 200, 400, and 600 ppm for 24 h. The 3-(4, 5-dimethylthiazol-2-yl)-2, 5-diphenyltetrazolium bromide (MTT) assay was checked for cell viability and results showed that IA has an inhibitory effect on B16-F1 melanoma cells. The signaling molecules, which included Raf/MEK/ERK, were activated, while MSK1 and protein kinase B (AKT) were suppressed. Autophagy was also confirmed to be induced by IA. The acridine orange stain-positive cells were increased and BECN-1/LC3 upregulated. The data also showed that the autophagy regulatory molecule, 5'-adenosine monophosphate-activated protein kinase (AMPK), was induced after IA treatment, so we used dorsomorphin to inhibit AMPK and found that it could suppress autophagy. In conclusion, IA has an effect of inducing autophagy in B16-F1 cells and it is regulated through AMPK.
Collapse
Affiliation(s)
- Yen-Chun Peng
- Department of Internal Medicine, Chiayi Branch of Taichung Veterans General Hospital, Chiayi, Taiwan.,Division of Gastroenterology, Department of Internal Medicine, Taichung Veterans General Hospital, Taichung, Taiwan.,School of Medicine, National Yang-Ming University, Taipei, Taiwan
| | - Soo-Ray Wang
- Department of Internal Medicine, Chung Shan Medical University Hospital, Taichung, Taiwan
| | - Yi-Fang Lai
- Department of Medical Laboratory and Biotechnology, Chung Shan Medical University, Taichung, Taiwan
| | - Nu-Man Tsai
- Department of Medical Laboratory and Biotechnology, Chung Shan Medical University, Taichung, Taiwan
| | - Keh-Liang Lin
- Department of Medical Laboratory and Biotechnology, Chung Shan Medical University, Taichung, Taiwan
| | - Shyh-Jye Lin
- Department of Medical Laboratory and Biotechnology, Chung Shan Medical University, Taichung, Taiwan
| | - Tzi-Peng Yang
- Department of Medical Laboratory and Biotechnology, Chung Shan Medical University, Taichung, Taiwan
| |
Collapse
|
13
|
Liu Y, Han F, Liu Y, Wang W. Determination of Biogenic Amines in Wine Using Modified Liquid-Liquid Extraction with High Performance Liquid Chromatography-Fluorescence Detector. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01710-w] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
14
|
Žurga P, Vahčić N, Pasković I, Banović M, Malenica Staver M. Occurence of Ochratoxin A and Biogenic Amines in Croatian Commercial Red Wines. Foods 2019; 8:E348. [PMID: 31443262 PMCID: PMC6723180 DOI: 10.3390/foods8080348] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2019] [Revised: 08/10/2019] [Accepted: 08/12/2019] [Indexed: 12/16/2022] Open
Abstract
Food safety is one of the main concerns in the world and in wine it depends mostly on metabolites of microbial origin. The aim of this study was to investigate the occurrence of natural contaminants, ochratoxin A and biogenic amines (cadaverine, histamine, putrescine and tyramine), in Croatian commercial red wines originating from different Croatian wine-making regions. Ochratoxin A was detected in 92.8% of samples, however its concentrations in all samples were more than 10-fold lower than the limit set by the European Union (2 µg/kg), marking these wines as safe for consumption. The frequency of occurrence and measured concentrations of ochratoxin A were higher in wines produced in southern regions with highest values obtained in wines from southern Dalmatian islands. All samples were contaminated with cadaverine and putrescine, while 88.2% and 82.7% were contaminated with histamine and tyramine, respectively. Histamine concentrations ranged from below the limit of detection to 8.5 mg/L. Higher histamine concentrations were measured in wines with higher pH values which coincided with southern geographic origin. These results reinforce the need for routine detection and quantification of biogenic amines in Croatian wines to achieve better control of vinification and minimize their formation.
Collapse
Affiliation(s)
- Paula Žurga
- Teaching Institute of Public Health of Primorsko-Goranska County, Krešimirova 52a, HR-51000 Rijeka, Croatia.
| | - Nada Vahčić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
| | - Igor Pasković
- Institute of Agriculture and Tourism, Karla Huguesa 8, HR-52440 Poreč, Croatia
| | - Mara Banović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
| | | |
Collapse
|
15
|
Molaei R, Tajik H, Moradi M. Magnetic solid phase extraction based on mesoporous silica-coated iron oxide nanoparticles for simultaneous determination of biogenic amines in an Iranian traditional dairy product; Kashk. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.02.011] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|