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Wang H, Sui Y, Liu J, Liu S, Kong B, Qin L, Chen Q. Targeted inhibition of biogenic amine-producing strains by spice extracts and control of biogenic amine accumulation in reduced-salt dry sausages. Food Microbiol 2024; 121:104527. [PMID: 38637089 DOI: 10.1016/j.fm.2024.104527] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2023] [Revised: 02/28/2024] [Accepted: 03/29/2024] [Indexed: 04/20/2024]
Abstract
This study aimed to screen spice extracts that can target the inhibition of biogenic amine (BA)-producing bacteria and reduce the BA accumulation in reduced-salt dry sausages. A total of 59 bacterial strains were isolated from reduced-salt dry sausages; among them, three isolates, namely, Staphylococcus epidermidis S1, S. saprophyticus S2, and S. edaphicus S3, had the strongest ability to produce BA. Eight spice extracts, i.e. Angelica dahurica, cinnamon, ginger, clove, fennel, Amomum, nutmeg, and orange peel, were extracted. The inhibition zone diameter and minimum inhibitory concentration indicated that A. dahurica, Amomum, and clove elicited the strongest inhibitory effect on BA-producing strains. Growth kinetics showed the strongest inhibitory effect of clove extracts, followed by Amomum and A. dahurica. In the medium system, clove extract was the most effective in controlling the total BA content by inhibiting of BA-producing strains S. epidermidis S1, S. saprophyticus S2, and S. edaphicus S3; their contents were reduced by 23.74%, 31.05% and 21.37%, respectively. In the dry sausage system, the control of BA accumulation by clove was quite prominent, and the total BA content was reduced from 373.70 mg/kg to 259.05 mg/kg on day 12.
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Affiliation(s)
- Huiping Wang
- Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Yumeng Sui
- Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Jiaqi Liu
- Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Siting Liu
- Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Baohua Kong
- Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Ligang Qin
- Northeast Agricultural University, Harbin, Heilongjiang, 150030, China.
| | - Qian Chen
- Northeast Agricultural University, Harbin, Heilongjiang, 150030, China.
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2
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Deng H, Wu G, Zhou L, Chen X, Guo L, Luo S, Yin Q. Microbial contribution to 14 biogenic amines accumulation in refrigerated raw and deep-fried hairtails (Trichiurus lepturus). Food Chem 2024; 443:138509. [PMID: 38277940 DOI: 10.1016/j.foodchem.2024.138509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2023] [Revised: 01/10/2024] [Accepted: 01/17/2024] [Indexed: 01/28/2024]
Abstract
Biogenic amines (BAs) produced by microbial decarboxylation of amino acids are crucial toxic nitrogenous compounds in fish. An optimized ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) method with simple pretreatment was established to detect 14 BAs in both raw (control check, CK) and deep-fried (DF) hairtails. This method exhibited a good linear relationship with average recoveries of 73.3-120.0 % and relative standard deviations of 2.5-10.0 %, respectively. The total BAs in CK and DF hairtails decreased sharply to 338.2 and 25.3 mg/kg on the 9th day, respectively. Four BAs, including cadaverine (CAD), histamine (HIS), tyramine (TYR), and putrescine (PUT) accounted for 92.5-99.9 % of total BAs were selected as the dominant BAs. Bacterial analysis showed that the abundance of DF was relatively low. Further correlation analysis proved that Vibrio had a significant (p < 0.05) positive correlation with total BAs and could be the main BA-producing bacterium in DF hairtail. This work provides new evidence of the accumulation of BAs in refrigerated hairtail.
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Affiliation(s)
- Hao Deng
- Key Laboratory of Tropical Fruit and Vegetable Cold-Chain of Hainan Province, Institute of Agro-Products of Processing and Design, Hainan Academy of Agricultural Sciences, Haikou 571100, China; Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan Institute for Food Control, Haikou 570311, China; Yunnan Provincial Key Laboratory of Biological Big Data, College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Guang Wu
- Key Laboratory of Tropical Fruit and Vegetable Cold-Chain of Hainan Province, Institute of Agro-Products of Processing and Design, Hainan Academy of Agricultural Sciences, Haikou 571100, China
| | - Lingyu Zhou
- Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan Institute for Food Control, Haikou 570311, China
| | - Xiaomei Chen
- Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan Institute for Food Control, Haikou 570311, China
| | - Li Guo
- Key Laboratory of Tropical Fruit and Vegetable Cold-Chain of Hainan Province, Institute of Agro-Products of Processing and Design, Hainan Academy of Agricultural Sciences, Haikou 571100, China
| | - Senlin Luo
- Key Laboratory of Tropical Fruit and Vegetable Cold-Chain of Hainan Province, Institute of Agro-Products of Processing and Design, Hainan Academy of Agricultural Sciences, Haikou 571100, China; Yunnan Provincial Key Laboratory of Biological Big Data, College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Qingchun Yin
- Key Laboratory of Tropical Fruit and Vegetable Cold-Chain of Hainan Province, Institute of Agro-Products of Processing and Design, Hainan Academy of Agricultural Sciences, Haikou 571100, China; Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan Institute for Food Control, Haikou 570311, China.
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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] [What about the content of this article? (0)] [Affiliation(s)] [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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Fehsenfeld S, Yoon GR, Quijada-Rodriguez AR, Kandachi-Toujas H, Calosi P, Breton S, Weihrauch D. Short-term exposure to high pCO 2 leads to decreased branchial cytochrome C oxidase activity in the presence of octopamine in a decapod. Comp Biochem Physiol A Mol Integr Physiol 2024; 291:111603. [PMID: 38346534 DOI: 10.1016/j.cbpa.2024.111603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Revised: 02/07/2024] [Accepted: 02/08/2024] [Indexed: 02/18/2024]
Abstract
In a recent mechanistic study, octopamine was shown to promote proton transport over the branchial epithelium in green crabs, Carcinus maenas. Here, we follow up on this finding by investigating the involvement of octopamine in an environmental and physiological context that challenges acid-base homeostasis, the response to short-term high pCO2 exposure (400 Pa) in a brackish water environment. We show that hyperregulating green crabs experienced a respiratory acidosis as early as 6 h of exposure to hypercapnia, with a rise in hemolymph pCO2 accompanied by a simultaneous drop of hemolymph pH. The slightly delayed increase in hemolymph HCO3- observed after 24 h helped to restore hemolymph pH to initial values by 48 h. Circulating levels of the biogenic amine octopamine were significantly higher in short-term high pCO2 exposed crabs compared to control crabs after 48 h. Whole animal metabolic rates, intracellular levels of octopamine and cAMP, as well as branchial mitochondrial enzyme activities for complex I + III and citrate synthase were unchanged in posterior gill #7 after 48 h of hypercapnia. However, application of octopamine in gill respirometry experiments suppressed branchial metabolic rate in posterior gills of short-term high pCO2 exposed animals. Furthermore, branchial enzyme activity of cytochrome C oxidase decreased in high pCO2 exposed crabs after 48 h. Our results indicate that hyperregulating green crabs are capable of quickly counteracting a hypercapnia-induced respiratory acidosis. The role of octopamine in the acclimation of green crabs to short-term hypercapnia seems to entail the alteration of branchial metabolic pathways, possibly targeting mitochondrial cytochrome C in the gill. Our findings help advancing our current limited understanding of endocrine components in hypercapnia acclimation. SUMMARY STATEMENT: Acid-base compensation upon short-term high pCO2 exposure in hyperregulating green crabs started after 6 h and was accomplished by 48 h with the involvement of the biogenic amine octopamine, accumulation of hemolymph HCO3-, and regulation of mitochondrial complex IV (cytochrome C oxidase).
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Affiliation(s)
- Sandra Fehsenfeld
- Laboratoire de Physiologie Écologique et Évolutive Marine, Département de Biologie, Chimie et Géographie, Université du Québec à Rimouski, Rimouski, Canada; Department of Biological Sciences, University of Manitoba, Winnipeg, Canada.
| | - Gwangseok R Yoon
- Department of Biological Sciences, University of Manitoba, Winnipeg, Canada; Department of Biological Sciences, University of Toronto Scarborough, Toronto, Canada
| | - Alex R Quijada-Rodriguez
- Department of Biological Sciences, University of Manitoba, Winnipeg, Canada; Department of Biology, Wilfrid Laurier University, Waterloo, Canada
| | - Haluka Kandachi-Toujas
- Laboratoire de Physiologie Écologique et Évolutive Marine, Département de Biologie, Chimie et Géographie, Université du Québec à Rimouski, Rimouski, Canada
| | - Piero Calosi
- Laboratoire de Physiologie Écologique et Évolutive Marine, Département de Biologie, Chimie et Géographie, Université du Québec à Rimouski, Rimouski, Canada
| | - Sophie Breton
- Département de Sciences Biologiques, Université de Montréal, Montréal, Canada
| | - Dirk Weihrauch
- Department of Biological Sciences, University of Manitoba, Winnipeg, Canada
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Tang S, Hao Q, Huang Y, Zhao S, Hu K. Highly selective and sensitive histamine and tryptamine analysis using SiO 2@AuNPs@PDA molecularly imprinted polymer coupled with SALDI-TOF MS. Talanta 2024; 270:125538. [PMID: 38086223 DOI: 10.1016/j.talanta.2023.125538] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2023] [Revised: 11/07/2023] [Accepted: 12/07/2023] [Indexed: 01/27/2024]
Abstract
A combination of SiO2@AuNPs@PDA molecularly imprinted and surface-assisted laser desorption/ionization-time-of-flight mass spectrometry (SALDI-TOF MS) was devised as a method for highly specific and ultrasensitive detection of two biogenic amines-histamine (HIS) and tryptamine (TRP)-in real samples. In this strategy, AuNPs modified amino-abundant silica nanospheres (SiO2@AuNPs). The prepared SiO2@AuNPs were used as a substrate to synthesize a molecularly imprinted polymer (MIP) through in situ dopamine self-polymerization with HIS and TRP as the template molecules (SiO2@AuNP@PDA-MIP). The as-prepared MIP structure, properties, and target-analyte identification conditions were characterized and optimized and it was used as the matrix for MS. Compared to the case of nonimprinted materials, the imprinting function endowed the matrix with a higher selectivity for capturing the target molecules. The enriched analytes were directly and rapidly identified using SALDI-TOF MS without elution. Meanwhile, the proposed method has low background interference, good reproducibility and stability, high salt tolerance, and satisfactory linearity (R2 > 0.99), and it enables ultrasensitive detection of HIS and TRP (limits of detection for HIS and TRP were 0.2 and 0.1 ng mL-1, respectively). Moreover, the proposed method was applied to analyze samples of real beer, sausage, and chicken, and the results agreed with those obtained via liquid chromatography-MS, suggesting that the method has excellent practical applications in the field of food safety.
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Affiliation(s)
- Shuiping Tang
- State Key Laboratory for Chemistry and Molecular Engineering of Medicinal Resources/Key Laboratory for Chemistry and Molecular Engineering of Medicinal Resources (Ministry of Education of China), School of Chemistry and Pharmaceutical Sciences, Guangxi Normal University, Guilin, 541004, PR China
| | - Qing Hao
- State Key Laboratory for Chemistry and Molecular Engineering of Medicinal Resources/Key Laboratory for Chemistry and Molecular Engineering of Medicinal Resources (Ministry of Education of China), School of Chemistry and Pharmaceutical Sciences, Guangxi Normal University, Guilin, 541004, PR China
| | - Yong Huang
- State Key Laboratory for Chemistry and Molecular Engineering of Medicinal Resources/Key Laboratory for Chemistry and Molecular Engineering of Medicinal Resources (Ministry of Education of China), School of Chemistry and Pharmaceutical Sciences, Guangxi Normal University, Guilin, 541004, PR China
| | - Shulin Zhao
- State Key Laboratory for Chemistry and Molecular Engineering of Medicinal Resources/Key Laboratory for Chemistry and Molecular Engineering of Medicinal Resources (Ministry of Education of China), School of Chemistry and Pharmaceutical Sciences, Guangxi Normal University, Guilin, 541004, PR China
| | - Kun Hu
- State Key Laboratory for Chemistry and Molecular Engineering of Medicinal Resources/Key Laboratory for Chemistry and Molecular Engineering of Medicinal Resources (Ministry of Education of China), School of Chemistry and Pharmaceutical Sciences, Guangxi Normal University, Guilin, 541004, PR China.
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6
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Wang H, Sui Y, Liu J, Liu H, Qin L, Kong B, Chen Q. Screening and evaluating microorganisms with broad-spectrum biogenic amine-degrading ability from naturally fermented dry sausage collected from Northeast China. Meat Sci 2024; 210:109438. [PMID: 38290305 DOI: 10.1016/j.meatsci.2024.109438] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 12/01/2023] [Accepted: 01/22/2024] [Indexed: 02/01/2024]
Abstract
This study aimed to screen autochthonous strains with broad-spectrum biogenic amine (BA) degradation ability from traditional dry sausages and to evaluate their BA-degrading ability in dry sausages. A total of 120 strains were isolated from dry sausages collected from various regions in Northeast China, and 35 of 120 isolates were identified as non-BA producing strains by the in vitro agar method. The random amplified polymorphic DNA polymerase chain reaction technique genotyped these 35 isolates into 18 biotypes. Moreover, high performance liquid chromatography (HPLC) quantification showed that six strains (Latilactobacillus sakei MDJ6; Lactiplantibacillus plantarum SH7; Weissella hellenica DQ9; Staphylococcus saprophyticus JX18 and SYS8; and Macrococcus caseolyticus SYS11) of the 18 biotypes exhibited broad-spectrum BA-degrading ability, all of which had various levels of amine oxidase activity with monoamine oxidase and diamine oxidase activities ranged of 6.60-619.04 and 26.32-352.81 U/mg protein, respectively. These six strains were subsequently inoculated into dry sausages and the results showed that they exhibited varying degrees of BA-degrading ability, of which strain Lat. sakei MDJ6 allowed to have less BA production on dry sausage with a final concentration of 61.33 mg/kg.
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Affiliation(s)
- Huiping Wang
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yumeng Sui
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jiaqi Liu
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Haotian Liu
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Ligang Qin
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Qian Chen
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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Wang J, Tang Y, Zheng J, Xie Z, Zhou J, Wu Y. DNAzyme-based and smartphone-assisted colorimetric biosensor for ultrasensitive and highly selective detection of histamine in meats. Food Chem 2024; 435:137526. [PMID: 37742463 DOI: 10.1016/j.foodchem.2023.137526] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2023] [Revised: 08/27/2023] [Accepted: 09/16/2023] [Indexed: 09/26/2023]
Abstract
Herein, a colorimetric biosensor for histamine detection in meat is first established based on the enhancement of DNAzyme with peroxidase-mimic activity. Histamine can boost the generation of G-quadruplex sequences, and make them more easily bond with hemin to produce many DNAzyme molecules. In addition, histamine increases the affinity of DNAzyme to the substrate 3,3',5,5'-tetramethylbenzidine (TMB). Therefore, the obtained DNAzyme can catalyze H2O2 and dissolved oxygen to produce many reactive oxygen species (ROS), which cause the TMB molecule to lose two electrons and generate yellow products, exhibiting a clear absorption peak at 450 nm. The colorimetric biosensor has excellent sensitivity, and the detection limit is as low as 38 μg·L-1 for histamine. Moreover, the biosensor has high selectivity and anti-interference ability, and exhibits a good recovery rate in actual meats. The above results show that the strategy has potential for application in the detection of trace histamine in meats.
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Affiliation(s)
- Junjun Wang
- Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Yue Tang
- College of Life Sciences, Guizhou University, Guiyang 550025, China
| | - Jia Zheng
- Wuliangye Yibin Co., Ltd, Yibin 644000, Sichuan Province, China
| | - Zhengmin Xie
- Wuliangye Yibin Co., Ltd, Yibin 644000, Sichuan Province, China
| | - Jianli Zhou
- Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Yuangen Wu
- Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; College of Life Sciences, Guizhou University, Guiyang 550025, China.
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Torre R, Costa-Rama E, Nouws HPA, Delerue-Matos C. A do-it-yourself electrochemical cell based on pencil leads and transparency sheets: Application to the enzymatic determination of histamine. Talanta 2024; 266:124980. [PMID: 37536106 DOI: 10.1016/j.talanta.2023.124980] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2023] [Revised: 07/10/2023] [Accepted: 07/22/2023] [Indexed: 08/05/2023]
Abstract
The availability of more efficient analytical methods that answer the world's demands is a challenge and their development continues to be a difficult task. In this work the construction of an electrochemical cell, based on low-cost and accessible materials, that can be easily constructed and used for electroanalytical purposes, is described. Pencil leads were used as electrodes and a transparency sheet as the base. This cell was used as transducer for developing an amperometric biosensor for the quantification of histamine, which is the only biogenic amine regulated by law. The analysis was based on the use of diamine oxidase as biorecognition element, hexacyanoferrate(III) as electron-transfer mediator, and chronoamperometry, at +0.5 V during 100 s, to record the analytical signal. A linear relationship between histamine concentration and the analytical signal was established between 5.0 and 35 mg L-1 and a low limit of detection (1.0 mg L-1) was achieved. The analysis of different fish species (sardine and tuna) was performed, obtaining recovery values between 102% and 110%. The stability of the sensor is noteworthy: it maintained 95% of the initial analytical signal after 15 days.
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Affiliation(s)
- Ricarda Torre
- REQUIMTE/LAQV, Instituto Superior de Engenharia Do Porto, Instituto Politécnico Do Porto, Rua Dr. António Bernardino de Almeida 431, 4249-015, Porto, Portugal
| | - Estefania Costa-Rama
- Departamento de Química Física y Analítica, Universidad de Oviedo, Av. Julián Clavería 8, 33006, Oviedo, Spain.
| | - Henri P A Nouws
- REQUIMTE/LAQV, Instituto Superior de Engenharia Do Porto, Instituto Politécnico Do Porto, Rua Dr. António Bernardino de Almeida 431, 4249-015, Porto, Portugal
| | - Cristina Delerue-Matos
- REQUIMTE/LAQV, Instituto Superior de Engenharia Do Porto, Instituto Politécnico Do Porto, Rua Dr. António Bernardino de Almeida 431, 4249-015, Porto, Portugal.
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9
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Yoon SH, Lee S, Lee SY, Moon B. Effect of precursors and stress factors on yeast isolated from fermented maesil extract and their biogenic amine formation. Food Sci Biotechnol 2024; 33:211-218. [PMID: 38186610 PMCID: PMC10766930 DOI: 10.1007/s10068-023-01328-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2023] [Revised: 03/24/2023] [Accepted: 04/26/2023] [Indexed: 01/09/2024] Open
Abstract
Biogenic amines are produced during fermentation and can act as harmful substances. Strains related to the fermentation of maesil extract were identified and Clavispora lusitaniae and Pichia kluyveri were selected to investigate the relationship between biogenic amines and precursors, NaCl or ethanol. Biogenic amines were analyzed by high-performance liquid chromatography. Among precursors added, arginine was most effective for the biogenic amines formation. After 24 h incubation, the content of total biogenic amines increased from 37.60 to 51.75 mL/L for C. lusitaniae and from 2.60 to 33.30 mL/L for P. kluyveri in arginine-added medium. The number of yeast decreased in both NaCl- and ethanol-YM broth added with arginine, but there was no correlation between the number of yeast and biogenic amines. These results suggested that the formation of biogenic amines by yeast was affected by various factors and their interactions rather than a single factor, such as decarboxylase activity and stress factor. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01328-8.
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Affiliation(s)
- So Hee Yoon
- Department of Food and Nutrition, Chung-Ang University, 72-1, Nae-Ri, Daedeok-Myeon, Anseong-Si, Gyeonggi-Do 17546 Republic of Korea
| | - Sanghyeon Lee
- Department of Food and Nutrition, Chung-Ang University, 72-1, Nae-Ri, Daedeok-Myeon, Anseong-Si, Gyeonggi-Do 17546 Republic of Korea
| | - Sun-Young Lee
- Department of Food and Nutrition, Chung-Ang University, 72-1, Nae-Ri, Daedeok-Myeon, Anseong-Si, Gyeonggi-Do 17546 Republic of Korea
| | - BoKyung Moon
- Department of Food and Nutrition, Chung-Ang University, 72-1, Nae-Ri, Daedeok-Myeon, Anseong-Si, Gyeonggi-Do 17546 Republic of Korea
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Chen HM, Zhou Q, Huang LJ, Lin J, Liu JF, Huang ZY, Zhang RL, Wang JJ, Zhao Y, Wu YN, Yang XF, Wu WL. Curcumin-mediated photodynamic treatment extends the shelf life of salmon (Salmo salar) sashimi during chilled storage: Comparisons of preservation effects with five natural preservatives. Food Res Int 2023; 173:113325. [PMID: 37803636 DOI: 10.1016/j.foodres.2023.113325] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 07/24/2023] [Accepted: 07/25/2023] [Indexed: 10/08/2023]
Abstract
The impact of curcumin-mediated photodynamic treatment (PDT) on the microbiological, physicochemical and sensory qualities of salmon sashimi has not been explored. Herein, this study aimed to evaluate the effects of PDT on the shelf-life quality of ready-to-eat salmon fillets during chilled storage (4 °C) in comparison with five widely investigated natural extracts, including cinnamic aldehyde, rosmarinic acid, chlorogenic acid, dihydromyricetin and nisin. From a microbial perspective, PDT exhibited outstanding bacterial inhibition, the results of total viable counts, total coliform bacteria, psychrotrophic bacteria, Pseudomonas spp., Enterobacteriaceae family, and H2S-producing bacteria were notably inactivated (p < 0.05) to meet the acceptable limits by PDT in comparison with those of the control group and natural origin groups, which could extend the shelf-life of salmon fillets from<6 days to 10 days. In the alteration of physicochemical indicators, PDT and natural extracts were able to maintain the pH value and retard lipid oxidation in salmon fillets, while apparently slowing the accumulation (p < 0.05) of total volatile basic nitrogen and biogenic amines, especially the allergen histamine, which contrary to with the variation trend of spoilage microbiota. In parallel, PDT worked effectively (p < 0.05) on the breakdown of adenosine triphosphate and adenosine diphosphate to maintain salmon fillet freshness. Additionally, the physical indicators of texture profile and color did not have obvious changes (p < 0.05) after treated by PDT during the shelf life. Besides, the sensory scores of salmon samples were also significantly improved. In general, PDT not only has a positive effect on organoleptic indicators but is also a potential antimicrobial strategy for improving the quality of salmon sashimi.
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Affiliation(s)
- Hui-Ming Chen
- Food Safety and Health Research Center, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou 510515, PR China
| | - Quan Zhou
- College of Food Science, South China Agricultural University, Guangzhou 510642, PR China
| | - Li-Jun Huang
- Food Safety and Health Research Center, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou 510515, PR China
| | - Jun Lin
- Huadu District Center for Disease Control and Prevention, Guangzhou 510803, PR China
| | - Jia-Fei Liu
- Waters Technologies (Shanghai) Limited, Shanghai 200080, PR China
| | - Zi-Yong Huang
- Waters Technologies (Shanghai) Limited, Shanghai 200080, PR China
| | - Rong-Lin Zhang
- Guangxi-Asean Food Inspection Center, Nanning 530007, PR China
| | - Jing-Jing Wang
- School of Food Science and Engineering, Foshan University, Foshan 528225, PR China
| | - Yong Zhao
- College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, PR China
| | - Yong-Ning Wu
- Food Safety and Health Research Center, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou 510515, PR China; National Center for Food Safety Risk Assessment, Key Laboratory of Food Safety Risk Assessment, Ministry of Health, Beijing 100021, PR China
| | - Xing-Fen Yang
- Food Safety and Health Research Center, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou 510515, PR China.
| | - Wei-Liang Wu
- Food Safety and Health Research Center, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou 510515, PR China.
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11
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Shi B, Moon B. Monitoring and risk assessment of biogenic amines in Korean commercial fermented seasonings. Heliyon 2023; 9:e18906. [PMID: 37588612 PMCID: PMC10425890 DOI: 10.1016/j.heliyon.2023.e18906] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2023] [Revised: 07/14/2023] [Accepted: 08/02/2023] [Indexed: 08/18/2023] Open
Abstract
Fermented seasonings are widely used in Korean cuisine; however, some contain high levels of biogenic amines (BAs). In this study, in order to estimate the potential BA risk from fermented seasoning, the BA contents in 50 commercial brands (n = 292) of five seasonings (soy sauce, Gochujang, Doenjang, Ssamjang, and Cheonggukjang) and their changes due to different cooking methods were evaluated by high-performance liquid chromatography. The risk assessment for consumer exposure was evaluated by computing the estimated daily intake (EDI), histamine (HIS) intake, and tyramine (TYR) intake. Maximum contents of HIS detected in Cheonggukjang, soy sauce, Doenjang, and Ssamjang were 318.46, 148.15, 123.65, and 114.07 mg/kg, respectively. However, even in the worst-case scenario, the EDI value and HIS intake results demonstrated that the seasonings had a limited impact on the risk of HIS poisoning due to their low consumption. Cheonggukjang exhibited the highest TYR content (312.89 mg/kg), and the TYR exposure results implied that those taking classical antidepressant monoamine oxidase inhibitors should pay attention to Cheonggukjang. After stir-frying, the total BA retentions in soy sauce and Gochujang were only 51.45% and 57.08%, respectively, which may be caused by high temperature. Based on the results of this study, the five seasonings contained various BAs, which can be influenced by the cooking process, and all five seasonings are safe for the general population in terms of the risk of BAs.
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Affiliation(s)
- BaoZhu Shi
- Department of Food and Nutrition, Chung-Ang University, 72-1, Nae-ri, Daedeok-myeon, Anseong-si, Gyeonggi, 17546, Republic of Korea
| | - BoKyung Moon
- Department of Food and Nutrition, Chung-Ang University, 72-1, Nae-ri, Daedeok-myeon, Anseong-si, Gyeonggi, 17546, Republic of Korea
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12
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Peng MZ, Wang MY, Cai YN, Liu L. A sensitive liquid chromatography-tandem mass spectrometry method for determination biomarkers of monoamine neurotransmitter disorders in cerebrospinal fluid. Clin Chim Acta 2023; 548:117453. [PMID: 37433402 DOI: 10.1016/j.cca.2023.117453] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2023] [Revised: 05/08/2023] [Accepted: 06/19/2023] [Indexed: 07/13/2023]
Abstract
BACKGROUND Cerebrospinal fluid (CSF) monoamine neurotransmitters, their precursors and metabolites are essential biomarkers in the diagnosis and follow-up of monoamine neurotransmitter disorders (MNDs). However, their extra low concentrations and potential instability challenge the detection method. Here, we present a method that enables simultaneous quantification of these biomarkers. METHOD With propyl chloroformate /n-propanol, 16 biomarkers in 50 μL of CSF were derivatized in situ within seconds under an ambient temperature. The derivatives were extracted by ethyl acetate and separated by a reverse phase column followed by mass spectrometric detection. The method was fully validated. Optimal conditions for standard solution preparation and storage, as well as CSF sample handling, were investigated. CSF samples from 200 controls and 16 patients were analyzed. RESULTS The derivatization reaction stabilized biomarkers and increased sensitivity. Most biomarkers were quantifiable in concentrations between 0.02 and 0.50 nmol/L that were sufficient to measure their endogenous concentrations. The intra- and inter-day imprecision were < 15% for most analytes, and accuracy ranged from 90.3% to 111.6%. The stability study showed that standard stock solutions were stable at -80 °C for six years when prepared in the protection solutions; Analytes in CSF samples were stable for 24 h on wet ice and at least two years at -80 °C; But repeated freeze-thaw should be avoided. With this method, age-dependent reference intervals for each biomarker in the pediatric population were established. Patients with MNDs were successfully identified. CONCLUSION The developed method is valuable for MNDs diagnosis and research, benefiting from its advantages of sensitivity, comprehensiveness, and high throughput.
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Affiliation(s)
- Min-Zhi Peng
- Department of Genetics and Endocrinology, Guangzhou Women and Children's Medical Center, Guangzhou Medical University, Guangdong Provincial Clinical Research Center for Child Health, Guangzhou 510623, China
| | - Mei-Yi Wang
- Department of Genetics and Endocrinology, Guangzhou Women and Children's Medical Center, Guangzhou Medical University, Guangdong Provincial Clinical Research Center for Child Health, Guangzhou 510623, China
| | - Yan-Na Cai
- Department of Genetics and Endocrinology, Guangzhou Women and Children's Medical Center, Guangzhou Medical University, Guangdong Provincial Clinical Research Center for Child Health, Guangzhou 510623, China
| | - Li Liu
- Department of Genetics and Endocrinology, Guangzhou Women and Children's Medical Center, Guangzhou Medical University, Guangdong Provincial Clinical Research Center for Child Health, Guangzhou 510623, China.
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13
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Shi B, Kim S, Moon B. Evaluation of the biogenic amines in low-salt shrimp paste cooked under various conditions. Food Sci Biotechnol 2023; 32:1049-1056. [PMID: 37215255 PMCID: PMC10195943 DOI: 10.1007/s10068-023-01246-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 12/21/2022] [Accepted: 01/02/2023] [Indexed: 01/22/2023] Open
Abstract
Shrimp paste, a type of traditional Chinese food prepared from shrimp fermented with salt, contains biogenic amines (BAs). In this study, the BA content, salinity, and pH of eight commercial low-salt shrimp pastes were analyzed. In addition, the influences of various cooking conditions on the BA content of it were evaluated by HPLC. The total BA amount per product ranged between 32.39 and 1051.16 mg/kg. The salinity and pH were found significantly inversely correlated with the total BA amount. Of the cooking methods tested, after microwave heating and stir-frying, the total BA amount of shrimp paste, which showed the highest BA amount among 8 samples, declined from 1051.16 to 598.48 and 650.49 mg/kg, respectively; however, boiling or steaming showed no significant effects on the total BA amount. These results indicated possible health risk of low-salt shrimp paste whereas the risk could be reduced by choosing appropriate cooking method.
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Affiliation(s)
- BaoZhu Shi
- Department of Food and Nutrition, Chung-Ang University, 72-1, Nae-ri, Daedeok-myeon, Anseong-si, Gyeonggi 17546 Republic of Korea
| | - Siwoo Kim
- Department of Food and Nutrition, Chung-Ang University, 72-1, Nae-ri, Daedeok-myeon, Anseong-si, Gyeonggi 17546 Republic of Korea
| | - BoKyung Moon
- Department of Food and Nutrition, Chung-Ang University, 72-1, Nae-ri, Daedeok-myeon, Anseong-si, Gyeonggi 17546 Republic of Korea
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14
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Zhou Q, Mo M, Tang B, He Q. A comparative study of tea polyphenols and its palmitic acid-modified derivatives: their effects on the microbial ecosystem and biogenic amines in Chinese sausage. J Food Sci Technol 2023; 60:1772-1781. [PMID: 37187992 PMCID: PMC10169961 DOI: 10.1007/s13197-023-05717-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/16/2023] [Accepted: 03/04/2023] [Indexed: 03/28/2023]
Abstract
Control of biogenic amines (BAs) is important to guarantee the safety of sausage-like fermented meat products. This study investigated the influences of tea polyphenols (TP) and its lipophilic palmitic acid-modified derivatives, palmitoyl-TP (pTP) and palmitoyl-epigallocatechin gallate (pEGCG), on BAs and microbial ecosystem in Chinese sausages. TP, epigallocatechin gallate (EGCG), pTP, and pEGCG all reduced the formation of BAs and N-nitrosodimethylamine at 0.05% (g/g); yet, compared with TP and EGCG, the modified derivatives exhibited stronger action on BAs decreasing (P < 0.05), and pEGCG showed the highest effect (a reduction of total BAs from 376.22 to 168.98 mg/kg compared to control). The improved inhibitory effect of pTP and pEGCG should be attributed to their stronger dual-directional regulation of the bacterial and fungal communities during the natural fermentation of sausage. The modified pTP and pEGCG highly suppressed the growth of Staphylococcus, Candida, and Kurtzmaniella, all of which were positively correlated with BAs formation (all P < 0.05). However, pTP and pEGCG worked more effectively than the unmodified ones to promote Lactobacillus, Lactococcus, and Debaryomyces (all P < 0.05). The results above are significant for the application of palmitoyl-TP and similar TP derivatives in meat products in consideration of food safety. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05717-z.
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Affiliation(s)
- Qin Zhou
- College of Biomass Science and Engineering, Sichuan University, Chengdu, 610065 China
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing, 408100 China
| | - Min Mo
- Chongqing Customs Technology Center, Chongqing, 400020 China
| | - Bobin Tang
- Chongqing Customs Technology Center, Chongqing, 400020 China
| | - Qiang He
- College of Biomass Science and Engineering, Sichuan University, Chengdu, 610065 China
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15
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Barzegar H, Alizadeh Behbahani B, Mirzaei A, Ghodsi Sheikhjan M. Assessing the protection mechanisms against Enterobacter aerogenes by analyzing aggregation, adherence, antagonistic activity, and safety properties of potentially probiotic strain Lactobacillus brevis G145. Microb Pathog 2023:106175. [PMID: 37244488 DOI: 10.1016/j.micpath.2023.106175] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2023] [Revised: 05/24/2023] [Accepted: 05/25/2023] [Indexed: 05/29/2023]
Abstract
The aim of this study was to evaluate the probiotic potential of Lactobacillus brevis G145 isolated from traditional Khiki cheese, analyzing pH and bile resistance, physicochemical properties of the strain (hydrophobicity, auto- and co-aggregation), cholesterol removal, hydroxyl radical scavenging activity, adhesion ability to Caco-2 cells monolayer, and adhesion competition on Enterobacter aerogenes (competition, inhibition and replacement assays). Also, DNase, haemolytic activity, biogenic amine production and antibiotic susceptibility was investigated. L. brevis G145 was resistant to acidic pHs, bile salts, and simulated gastrointestinal conditions, and showed remarkable cell surface hydrophobicity (49.56%), co-aggregation (28.90%), auto-aggregation (34.10%), adhesion (9.40%), cholesterol removal (45.50%), and antioxidant (52.19%) properties. According to the results of well diffusion agar and disc diffusion agar tests, the highest and lowest inhibition zones were accounted for Staphylococcus aureus and Enterobacter aerogenes, respectively. The isolate did not show haemolytic, DNAse, and biogenic amine production properties. It was sensitive to antibiotics erythromycin, ciprofloxacin, and chloramphenicol, and semi-sensitive to imipenem, ampicillin, nalidixic acid, and nitrofurantoin. According to the findings of probiotic tests L. brevis G145 can be used as a in the food industry.
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Affiliation(s)
- Hassan Barzegar
- Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, P.O. Box: 6341773637, Mollasani, Iran.
| | - Behrooz Alizadeh Behbahani
- Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, P.O. Box: 6341773637, Mollasani, Iran
| | - Abbas Mirzaei
- Department of Agricultural Economics, Faculty of Agricultural Engineering and Rural Development, Agricultural Sciences and Natural Resources University of Khuzestan, P.O. Box: 6341773637, Mollasani, Iran
| | - Mitra Ghodsi Sheikhjan
- Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, P.O. Box: 6341773637, Mollasani, Iran
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16
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Perez MG, Tanasie G, Neree AT, Suarez NG, Lafortune C, Paquin J, Marcocci L, Pietrangeli P, Annabi B, Mateescu MA. P19-derived neuronal cells express H 1, H 2, and H 3 histamine receptors: a biopharmaceutical approach to evaluate antihistamine agents. Amino Acids 2023:10.1007/s00726-023-03273-6. [PMID: 37171719 DOI: 10.1007/s00726-023-03273-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2023] [Accepted: 04/25/2023] [Indexed: 05/13/2023]
Abstract
Histamine is a biogenic amine implicated in various biological and pathological processes. Convenient cellular models are needed to screen and develop new antihistamine agents. This report aimed to characterize the response of neurons differentiated from mouse P19 embryonal carcinoma cells to histamine treatment, and to investigate the modulation of this response by antihistamine drugs, vegetal diamine oxidase, and catalase. The exposure of P19 neurons to histamine reduced cell viability to 65% maximally. This effect involves specific histamine receptors, since it was prevented by treatment with desloratadine and cimetidine, respectively, H1 and H2 antagonists, but not by the H3 antagonist ciproxifan. RT-PCR analysis showed that P19 neurons express H1 and H2 receptors, and the H3 receptor, although it seemed not involved in the histamine effect on these cells. The H4 receptor was not expressed. H1 and H2 antagonists as well as vegetal diamine oxidase diminished the intracellular Ca2+ mobilization triggered by histamine. The treatment with vegetal diamine oxidase or catalase protected against mortality and a significant reduction of H2O2 level, generated from the cells under the histamine action, was found upon treatments with desloratadine, cimetidine, vegetal diamine oxidase, or catalase. Overall, the results indicate the expression of functional histamine receptors and open the possibility of using P19 neurons as model system to study the roles of histamine and related drugs in neuronal pathogenesis. This model is less expensive to operate and can be easily implemented by current laboratories of analysis and by Contract Research Organizations.
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Affiliation(s)
- Mariela Gomez Perez
- Department of Chemistry and CERMO FC Center, Université du Québec à Montréal, C. P. 8888, Montréal, QC, H3C 3P8, Canada
| | - Georgiana Tanasie
- Department of Chemistry and CERMO FC Center, Université du Québec à Montréal, C. P. 8888, Montréal, QC, H3C 3P8, Canada
| | - Armelle Tchoumi Neree
- Department of Chemistry and CERMO FC Center, Université du Québec à Montréal, C. P. 8888, Montréal, QC, H3C 3P8, Canada
| | - Narjara Gonzalez Suarez
- Department of Chemistry and CERMO FC Center, Université du Québec à Montréal, C. P. 8888, Montréal, QC, H3C 3P8, Canada
- Chaire en Prévention et Traitement du Cancer, Université du Québec à Montréal, C. P. 8888, Montréal, QC, H3C 3P8, Canada
| | - Clara Lafortune
- Department of Chemistry and CERMO FC Center, Université du Québec à Montréal, C. P. 8888, Montréal, QC, H3C 3P8, Canada
| | - Joanne Paquin
- Department of Chemistry and CERMO FC Center, Université du Québec à Montréal, C. P. 8888, Montréal, QC, H3C 3P8, Canada
| | - Lucia Marcocci
- Department of Biochemical Sciences "A. Rossi Fanelli", Sapienza University of Rome, 00185, Rome, Italy
| | - Paola Pietrangeli
- Department of Biochemical Sciences "A. Rossi Fanelli", Sapienza University of Rome, 00185, Rome, Italy
| | - Borhane Annabi
- Department of Chemistry and CERMO FC Center, Université du Québec à Montréal, C. P. 8888, Montréal, QC, H3C 3P8, Canada
- Chaire en Prévention et Traitement du Cancer, Université du Québec à Montréal, C. P. 8888, Montréal, QC, H3C 3P8, Canada
| | - Mircea Alexandru Mateescu
- Department of Chemistry and CERMO FC Center, Université du Québec à Montréal, C. P. 8888, Montréal, QC, H3C 3P8, Canada.
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17
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Mohammadi M, Hosseini H, Shahraz F, Hosseini SM, Alizadeh AM, Taghizadeh M, Mohammadi A, Shojaee-Aliabadi S. Effect of sage seed gum film incorporating Zataria multiflora Boiss essential oil on the storage quality and biogenic amine content of refrigerated Otolithes ruber fillets. Int J Biol Macromol 2023; 238:123711. [PMID: 36801301 DOI: 10.1016/j.ijbiomac.2023.123711] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 02/07/2023] [Accepted: 02/11/2023] [Indexed: 02/18/2023]
Abstract
The effect of an edible film based on sage seed gum (SSG) incorporating 3 % Zataria multiflora Boiss essential oil (ZEO) was investigated on the storage quality and shelf life of tiger-tooth croaker (Otolithes ruber) fillets during storage at 4 ± 1 °C compared to the control film (SSG film without ZEO) and the Cellophane. The SSG-ZEO film significantly decelerated microbial growth (evaluated by total viable count, total psychrotrophic count, pH, TVBN) and lipid oxidation (evaluated by TBARS) compared to the others (P ˂ 0.05). The antimicrobial activity of ZEO was the highest and the lowest on E. aerogenes (MIC: 0.196 μL/mL) and P. mirabilis (MIC: 0.977 μL/mL), respectively. E. aerogenes was identified as an indicator biogenic amine-producer in O. ruber fish at refrigerated temperature. The active film significantly lowered biogenic amine accumulation in the samples inoculated with E. aerogenes. A clear relationship was observed between the release of ZEO's phenolic compounds from the active film to the headspace and the reduction of microbial growth, lipid oxidation, and biogenic amine production in the samples. Consequently, SSG film containing 3 % ZEO is proposed as a biodegradable antimicrobial-antioxidant packaging to extend the shelf life and decrease the biogenic amine production in refrigerated seafood.
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Affiliation(s)
- Mansoureh Mohammadi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Hedayat Hosseini
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Farzaneh Shahraz
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Seyede Marzieh Hosseini
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Adel Mirza Alizadeh
- Social Determinants of Health Research Center, Zanjan University of Medical Sciences, Zanjan, Iran; Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
| | - Mansoureh Taghizadeh
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Abdorreza Mohammadi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
| | - Saeedeh Shojaee-Aliabadi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
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18
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Chakraborty S, Singh A, Roychoudhury A. Extensive cross-talk among stress-regulated protective metabolites, biogenic-amines and phytohormone-signalling, co-ordinated by dopamine-mediated seed-priming, governs tolerance against fluoride stress in rice. Plant Cell Rep 2022; 41:2261-2278. [PMID: 36040502 DOI: 10.1007/s00299-022-02919-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/23/2022] [Accepted: 08/09/2022] [Indexed: 06/15/2023]
Abstract
Seed priming with dopamine reduced fluoride bioaccumulation, induced endogenous dopamine level, thereby orchestrating phytohormone homeostasis and biogenic amine metabolism, and modulating osmolyte and antioxidant machinery to enhance fluoride tolerance in rice. The aim of this study was to decipher the efficacy of seed priming with dopamine in curtailing the adverse impacts of fluoride toxicity in rice seedlings. Fluoride-stressed seedlings exhibited severe growth retardation, high fluoride bioaccumulation, electrolyte leakage and marked cellular injuries. Dopamine priming stimulated the overall physiological growth parameters during stress, via reduced formation of H2O2, malondialdehyde and methylglyoxal, due to lesser fluoride-accumulation. Fluoride stress-induced endogenous dopamine level was further induced upon dopamine priming, marked by the up regulated DOPA decarboxylase expression. Additionally, dopamine treatment led to escalated activity of catalase, superoxide dismutase and glutathione peroxidase in the stressed seedlings, concomitant with altered CAT, SOD and GPX expression. The higher accumulation of protective osmolytes (proline and total amino acids) and non-enzymatic antioxidants (phenolics, flavonoids, anthocyanins, glutathione and carotenoids), upon dopamine priming, during fluoride stress, could be linked with the altered expression pattern of the respective genes. Dopamine promoted active utilization of the biogenic amine (polyamines and ϒ-amino butyric acid) pools for toxicity mitigation, correlated with the modulation of the concerned enzyme activity and gene expression. Dopamine stimulated the accumulation of phytohormones like gibberellin and salicylic acid, via inducing the biosynthetic genes like gibberellin-3-oxidase (GA3ox) and isochorismate synthase (ICS), respectively, while depreciating the abscisic acid and melatonin level during fluoride stress. To our knowledge, this is the first documented report for the remedial role of dopamine priming against fluoride stress in any plant species. This study will open new arenas in sustainable agriculture for the exploitation of this pulsating biomolecule against fluoride stress.
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Affiliation(s)
- Swarnavo Chakraborty
- Department of Biotechnology, St. Xavier's College (Autonomous), 30, Mother Teresa Sarani, Kolkata, 700016, West Bengal, India
| | - Ankur Singh
- Department of Biotechnology, St. Xavier's College (Autonomous), 30, Mother Teresa Sarani, Kolkata, 700016, West Bengal, India
| | - Aryadeep Roychoudhury
- Department of Biotechnology, St. Xavier's College (Autonomous), 30, Mother Teresa Sarani, Kolkata, 700016, West Bengal, India.
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19
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Kuo HW, Hsu LY, Cheng W. Molecular characterization and functional roles for Vibrio alginolyticus resistance of an octopamine/tyramine receptor of the white shrimp, Litopenaeus vannamei. Fish Shellfish Immunol 2022; 130:22-30. [PMID: 36084884 DOI: 10.1016/j.fsi.2022.09.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/03/2022] [Revised: 08/30/2022] [Accepted: 09/01/2022] [Indexed: 06/15/2023]
Abstract
Octopamine and Tyramine are biogenic amines that have been demonstrated to play an important immunological role in white shrimp, Litopenaeus vannamei. G protein-coupled receptors, known as seven-transmembrane domain receptors, are a variety of neurotransmitter receptors which are sensitive to biogenic amines for initiating the cell signaling pathway. In present study, we cloned and characterized an octopamine/tyramine receptor (LvOA/TA-R) from the hemocytes of L. vannamei, with a 1194 b.p. open reading frame that encodes 398 amino acids. Several bioinformatics analyses indicated that LvOA/TA-R had seven conserved hydrophobic transmembrane domains. The phylogenetic analysis and multiple sequence alignment indicated that LvOA/TA-R was orthologous to the OA/TA receptor of tiger shrimp, P. monodon. LvOA/TA-R was expressed in hemocytes and nervous tissue including circumoesphageal connective tissue and the thoracic and abdominal ganglia. Significant increases in LvOA/TA-R occurred in hemocytes of L. vannamei under Vibrio alginolyticus infection within 30-60 min of infection. Here, we demonstrated that LvOA/TA-R expression is upregulated in response to Vibrio alginolyticus infection and appears to be functionally responsible for the observed immune response. These results suggest that LvOA/TA-R mediates regulation of immunity, which promotes the resistance of L. vannamei to V. alginolyticus.
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Affiliation(s)
- Hsin-Wei Kuo
- General Research Service Center, National Pingtung University of Science and Technology, Pingtung, 91201, Taiwan, ROC
| | - Li-Yang Hsu
- Department of Aquaculture, National Pingtung University of Science and Technology, Pingtung, 91201, Taiwan, ROC
| | - Winton Cheng
- Department of Aquaculture, National Pingtung University of Science and Technology, Pingtung, 91201, Taiwan, ROC.
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20
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Alvarenga PH, Dias DR, Xu X, Francischetti IMB, Gittis AG, Arp G, Garboczi DN, Ribeiro JMC, Andersen JF. Functional aspects of evolution in a cluster of salivary protein genes from mosquitoes. Insect Biochem Mol Biol 2022; 146:103785. [PMID: 35568118 PMCID: PMC9662162 DOI: 10.1016/j.ibmb.2022.103785] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 05/06/2022] [Accepted: 05/06/2022] [Indexed: 06/15/2023]
Abstract
The D7 proteins are highly expressed in the saliva of hematophagous Nematocera and bind biogenic amines and eicosanoid compounds produced by the host during blood feeding. These proteins are encoded by gene clusters expressing forms having one or two odorant-binding protein-like domains. Here we examine functional diversity within the D7 group in the genus Anopheles and make structural comparisons with D7 proteins from culicine mosquitoes in order to understand aspects of D7 functional evolution. Two domain long form (D7L) and one domain short form (D7S) proteins from anopheline and culicine mosquitoes were characterized to determine their ligand selectivity and binding pocket structures. We previously showed that a D7L protein from Anopheles stephensi, of the subgenus Cellia, could bind eicosanoids at a site in its N-terminal domain but could not bind biogenic amines in its C-terminal domain as does a D7L1 ortholog from the culicine species Aedes aegypti, raising the question of whether anopheline D7L proteins had lost their ability to bind biogenic amines. Here we find that D7L from anopheline species belonging to two other subgenera, Nyssorhynchus and Anopheles, can bind biogenic amines and have a structure much like the Ae. aegypti ortholog. The unusual D7L, D7L3, can also bind serotonin in the Cellia species An. gambiae. We also show through structural comparisons with culicine forms that the biogenic amine binding function of single domain D7S proteins in the genus Anopheles may have evolved through gene conversion of structurally similar proteins, which did not have biogenic amine binding capability. Collectively, the data indicate that D7L proteins had a biogenic amine and eicosanoid binding function in the common ancestor of anopheline and culicine mosquitoes, and that the D7S proteins may have acquired a biogenic amine binding function in anophelines through a gene conversion process.
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Affiliation(s)
- Patricia H Alvarenga
- Laboratory of Malaria and Vector Research, National Institutes of Health, National Institute of Allergy and Infectious Diseases, Rockville, MD, 20852, USA; Laboratório de Bioquímica de Resposta ao Estresse, Instituto de Bioquímica Médica, Universidade Federal do Rio de Janeiro, Rio de Janeiro, 21941-902, Brazil.
| | - Denis R Dias
- Laboratório de Bioquímica de Resposta ao Estresse, Instituto de Bioquímica Médica, Universidade Federal do Rio de Janeiro, Rio de Janeiro, 21941-902, Brazil
| | - Xueqing Xu
- Guangdong Provincial Key Laboratory of New Drug Screening, School of Pharmaceutical Sciences, Southern Medical University, Guangzhou, China
| | - Ivo M B Francischetti
- Department of Pathology, Johns Hopkins University School of Medicine, Baltimore, MD, 21205, USA
| | - Apostolos G Gittis
- Structural Biology Section, Research Technologies Branch (RTB) National Institutes of Health, National Institute of Allergy and Infectious Diseases, Bethesda, MD, 20892, USA
| | - Gabriela Arp
- Structural Biology Section, Research Technologies Branch (RTB) National Institutes of Health, National Institute of Allergy and Infectious Diseases, Bethesda, MD, 20892, USA
| | - David N Garboczi
- Structural Biology Section, Research Technologies Branch (RTB) National Institutes of Health, National Institute of Allergy and Infectious Diseases, Bethesda, MD, 20892, USA
| | - José M C Ribeiro
- Laboratory of Malaria and Vector Research, National Institutes of Health, National Institute of Allergy and Infectious Diseases, Rockville, MD, 20852, USA
| | - John F Andersen
- Laboratory of Malaria and Vector Research, National Institutes of Health, National Institute of Allergy and Infectious Diseases, Rockville, MD, 20852, USA.
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21
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Kim DH, Kim SA, Jo YM, Seo H, Kim GY, Cheon SW, Yang SH, Jeon CO, Han NS. Probiotic potential of Tetragenococcus halophilus EFEL7002 isolated from Korean soy Meju. BMC Microbiol 2022; 22:149. [PMID: 35668352 PMCID: PMC9169274 DOI: 10.1186/s12866-022-02561-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Accepted: 05/16/2022] [Indexed: 11/17/2022] Open
Abstract
BACKGROUND Probiotic starters can improve the flavor profile, texture, and health-promoting properties of fermented foods. Tetragenococcus halophilus is a halophilic lactic acid bacterium that is a candidate starter for high-salt fermented foods. However, the species is known to produce biogenic amines, which are associated with neurotoxicity. Here, we report a probiotic starter strain of T. halophilus, EFEL7002, that is suitable for use in high-salt fermentation. RESULTS EFEL7002 was isolated from Korean meju (fermented soybean) and identified as T. halophilus, with 99.85% similarity. The strain is safe for use in food as it is a non-hemolytic and non-biogenic amine producer. EFEL7002 is tolerant to gastrointestinal conditions and can adhere to Caco-2 cells. This strain showed antioxidant, anti-inflammatory, and protective effects against the human gut epithelial barrier. EFEL7002 grew well in media containing 0-18% NaCl showing maximum cell densities in 6% or 12% NaCl. CONCLUSIONS T. halophilus EFEL7002 can be used as a health-promoting probiotic starter culture for various salty fermented foods.
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Affiliation(s)
- Da Hye Kim
- Brain Korea 21 Center for Bio-Health Industry, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju, 28644, Republic of Korea
| | - Seul-Ah Kim
- Brain Korea 21 Center for Bio-Health Industry, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju, 28644, Republic of Korea
| | - Yu Mi Jo
- Brain Korea 21 Center for Bio-Health Industry, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju, 28644, Republic of Korea
| | - Hee Seo
- Brain Korea 21 Center for Bio-Health Industry, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju, 28644, Republic of Korea
| | - Ga Yun Kim
- Brain Korea 21 Center for Bio-Health Industry, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju, 28644, Republic of Korea
| | - Seong Won Cheon
- Brain Korea 21 Center for Bio-Health Industry, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju, 28644, Republic of Korea
| | - Su Hwi Yang
- Brain Korea 21 Center for Bio-Health Industry, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju, 28644, Republic of Korea
| | - Che Ok Jeon
- Department of Life Science, Chung-Ang University, Seoul, 156-756, Republic of Korea
| | - Nam Soo Han
- Brain Korea 21 Center for Bio-Health Industry, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju, 28644, Republic of Korea.
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22
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Lin Z, Wu ZY, Zhang WX. Bioinformatics analysis of amino acid decarboxylases related to four major biogenic amines in pickles. Food Chem 2022; 393:133339. [PMID: 35653994 DOI: 10.1016/j.foodchem.2022.133339] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 05/25/2022] [Accepted: 05/26/2022] [Indexed: 11/17/2022]
Abstract
Microbial amino acid decarboxylases (AADs) produce biogenic amines (BAs) in fermented food. However, a systematic comparison of the AADs' properties from different microorganisms in pickle fermentation remains unexplored. Here, we bioinformatically analyzed the amino acid sequences of AADs corresponding to four major BAs for common microorganisms in pickle fermentation. We showed that their sequences, besides tyrosine decarboxylase, differed among microorganisms. Overall, the AAD sequences varied lesser among bacterial species than between bacteria and fungi, with those in Lactobacillus sharing occasionally high similarity with other bacteria. Most AADs were predicted as stable cytosolic endoenzymes. Molecular docking showed that most commonly used spice components in pickle production, especially pepper, chili, and ginger, strongly bind to the AAD active sites, thus may inhibit the enzymes and reduce the BA accumulation. This study provides insights for deeply understanding the different microbial AAD properties in pickle fermentation and reducing BAs by appropriately using spices.
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Affiliation(s)
- Ze Lin
- Department of Food Engineering, College of Biomass Science and Engineering, Sichuan University, Chengdu, Sichuan 610065, PR China
| | - Zheng-Yun Wu
- Department of Food Engineering, College of Biomass Science and Engineering, Sichuan University, Chengdu, Sichuan 610065, PR China.
| | - Wen-Xue Zhang
- Department of Food Engineering, College of Biomass Science and Engineering, Sichuan University, Chengdu, Sichuan 610065, PR China
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23
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Shim K, Mok JS, Jeong Y, Park K, Jang MS. Effect of organic acids on the formation of biogenic amines in fermented anchovy sauce comprising raw anchovy materials with different levels of freshness. J Food Sci Technol 2022; 59:703-714. [PMID: 35185186 PMCID: PMC8814216 DOI: 10.1007/s13197-021-05065-w] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/23/2020] [Accepted: 03/10/2021] [Indexed: 02/06/2023]
Abstract
We investigated the effect of different levels of organic acids on the formation of biogenic amines in anchovy fish sauce. Fish sauce samples were prepared with fresh anchovies used immediately after being caught (F), and anchovies left at ambient temperature for 4 h (4 h), 18 h (18 h), or 24 h (24 h). Anchovies from each of the four groups were mixed with salt at a 4:1 ratio and then fermented at ambient temperature for varying periods of time. The F and 4 h anchovies contained higher levels of acetic acid, succinic acid, and lactic acid, and the levels increased during the fermentation process. The histamine content of the fish sauce samples prepared using F anchovies ranged from 44.0 to 9.2 mg/kg at 1 and 24 months of fermentation. The histamine content of fish sauce samples prepared using 4 h, 18 h, and 24 h anchovies was 111.5-37.0 mg/kg (4 h), 780.1-560.3 mg/kg (18 h), and 880.6-675.7 mg/kg (24 h). Our findings indicated that the histamine and other biogenic amine levels were closely associated with the degree of freshness of the raw anchovy material. These findings indicate that lower pH levels resulting from organic acids generated by the fresh raw material can effectively inhibit histamine formation.
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Affiliation(s)
- Kilbo Shim
- Department of Food Science and Technology, Pukyong National University, Busan, 48513 Republic of Korea
| | - Jong Soo Mok
- Food Safety and Processing Research Division, National Institute of Fisheries Science, Busan, 46083 Republic of Korea
| | - Yeongyeom Jeong
- Food Safety and Processing Research Division, National Institute of Fisheries Science, Busan, 46083 Republic of Korea
| | - Kunbawui Park
- Food Safety and Processing Research Division, National Institute of Fisheries Science, Busan, 46083 Republic of Korea
| | - Mi-Soon Jang
- Food Safety and Processing Research Division, National Institute of Fisheries Science, Busan, 46083 Republic of Korea
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24
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Kuo HW, Cheng W. Dietary administration of tyramine upregulates on immune resistance, carbohydrate metabolism, and biogenic amines in Macrobrachium rosenbergii. Dev Comp Immunol 2022; 126:104236. [PMID: 34428527 DOI: 10.1016/j.dci.2021.104236] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/20/2021] [Revised: 08/18/2021] [Accepted: 08/19/2021] [Indexed: 06/13/2023]
Abstract
Survival rates of prawn, Macrobrachium rosenbergii, against Lactococcus garvieae, immune parameters, carbohydrate metabolism and biogenic amines were determined when the prawn were fed diets containing tyramine (TA) at the levels of 1 and 10 mg kg-1. Results showed that prawn fed diets containing TA for 3 days, challenged with L. garvieae, and then continuously fed individually tested diets had a significantly higher survival rate than those fed the control diet at 168 h after the challenge, in a dose-dependent manner. Results included significant increases in total haemocyte count (THC), granular cells (GCs), semigranular cells (SGCs), phenoloxidase (PO) activity, respiratory bursts (RBs), RBs per haemocyte, phagocytic activity, and clearance efficiency to L. garvieae. Significantly lower plasma glucose and lactate were observed in prawn fed with TA-containing diets for 3 days, a result consistent with increases in the survival rate of the challenge test and the haemolymph octopamine (OA) level. Haemolymph dopamine (DA), norepinephrine (NE), TA, and OA levels of prawn that were fed TA-supplemented diets increased significantly after 1 day, and OA level increased continuously until the third day with a dose-effect relationship. It is therefore concluded that TA can be absorbed from a TA-containing diet to elevate haemolymph TA level, inducing the release of DA, NE, and OA to maintain homeostasis. The higher, more extensive OA expression promoted carbohydrate metabolism and immune resistance in M. rosenbergii.
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Affiliation(s)
- Hsin-Wei Kuo
- General Research Service Center, National Pingtung University of Science and Technology, Pingtung, 91201, ROC, Taiwan
| | - Winton Cheng
- Department of Aquaculture, National Pingtung University of Science and Technology, Pingtung, 91201, ROC, Taiwan.
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25
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Liu S, Sun H, Liu C, Zhou Z, Mao J, Hu Z, Xu X, Han X, Zhang S, Mao J. Reducing biogenic amine in seriflux and huangjiu by recycling of seriflux inoculated with Lactobacillus plantarum JN01. Food Res Int 2021; 150:110793. [PMID: 34865808 DOI: 10.1016/j.foodres.2021.110793] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2021] [Revised: 09/22/2021] [Accepted: 10/24/2021] [Indexed: 01/19/2023]
Abstract
High content of biogenic amine (BA) in huangjiu could pose serious quality concerns. More than 71% of BA in huangjiu were carried over from seriflux (rice soaking wastewater), which were produced by some BA producing bacteria during rice soaking process. A BA non-producing strain, Lactobacillus plantarum JN01, was introduced to rice soaking process, which decreased BA content in seriflux by 93.8% by niche competition at bench scale. Recycling of seriflux inoculated with L. plantarum JN01 at pilot run scale for ten batches demonstrated that BA in seriflux and huangjiu were reduced by 78.4% and 87.7%, respectively. The safety of huangjiu was enormously improved without affecting on the profiles of flavor compounds. Our results demostrated that seriflux recycling technology could reduce 50% of water consumption and achieve "zero effluents" in rice soaking process, which might potentially be a "green technology" not only for huangjiu brewing industry, but also for other related traditional fermented food industries.
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Affiliation(s)
- Shuangping Liu
- National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang 312000, China; National Engineering Research Center of Chinese Rice Wine, Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd, Shaoxing, Zhejiang, China.
| | - Hailong Sun
- National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang 312000, China; National Engineering Research Center of Chinese Rice Wine, Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd, Shaoxing, Zhejiang, China
| | - Caixia Liu
- National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang 312000, China
| | - Zhilei Zhou
- National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang 312000, China; National Engineering Research Center of Chinese Rice Wine, Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd, Shaoxing, Zhejiang, China
| | - Jieqi Mao
- College of Agriculture and Environmental Sciences, University of California, Davis, USA
| | - Zhiming Hu
- Shaoxing Nuerhong winery Co. Ltd, Shaoxing, Zhejiang 312000, China
| | - Xibiao Xu
- Shaoxing Nuerhong winery Co. Ltd, Shaoxing, Zhejiang 312000, China
| | - Xiao Han
- National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang 312000, China; National Engineering Research Center of Chinese Rice Wine, Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd, Shaoxing, Zhejiang, China
| | - Songjing Zhang
- Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang 312000, China
| | - Jian Mao
- National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang 312000, China; National Engineering Research Center of Chinese Rice Wine, Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd, Shaoxing, Zhejiang, China.
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26
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Tsai YC, Chen KR, Liao FY, Weng JR, Feng CH. Simultaneous derivatization and liquid-solid phase transition microextraction of six biogenic amines in foods followed by narrowbore liquid chromatography-ultraviolet detection. J Chromatogr A 2021; 1659:462629. [PMID: 34700182 DOI: 10.1016/j.chroma.2021.462629] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 09/23/2021] [Accepted: 10/13/2021] [Indexed: 10/20/2022]
Abstract
Biogenic amines are quality control criteria for foods that are potentially toxic to humans. In this study, amidation derivatization for biogenic amines and liquid-solid phase transition microextraction were carried out simultaneously for food sample pretreatment. The derivatization reaction was executed in one pot with coumarin-3-carboxylic acid as the derivatizing reagent and (1-cyano-2-ethoxy-2-oxoethylidenaminooxy)dimethylamino-morpholino-carbenium hexafluorophosphate as the coupling agent. Liquid-solid phase transition microextraction was achieved by the salting-out effect, using a phase change salt (1 M disodium hydrogen phosphate) solution. The combined derivatization and microextraction process was completed within 3 min at 30 °C, and the liquid top phase was easily obtained by placing the tube in an ice bath. Finally, a narrowbore liquid chromatograph coupled with a UV detector was used to determine the levels of six biogenic amines. The coupling agent-assisted derivatization and liquid-solid phase transition microextraction parameters were also investigated. The quantitative linear ranges were 3-400 μM for histamine, putrescine, spermidine, cadaverine, and tyramine and 5-400 μM for spermine, and the detection limit was 1 μM. The relative standard deviations of the intra- and inter-batches were <5.3% and 8.4%, respectively, while the relative error was <4.5% for both. We successfully applied this simultaneous derivatization-microextraction method to determine the biogenic amines in fermented foods.
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27
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Feng LU, Li Y, Ma C, Tuo Y. Bacterial Diversity of Sun-Dried Spanish Mackerel in Dalian and Application of Lactobacillus plantarum X23 as a Biopreservative. J Food Prot 2021; 84:2133-2142. [PMID: 33984135 DOI: 10.4315/jfp-21-057] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2021] [Accepted: 05/07/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Sun-dried Spanish mackerel is a common food in Dalian and made by adding salt and sun drying, which has special physical, chemical, and microbiological properties. In this study, the physicochemical properties and microbial composition of commercially available sun-dried Spanish mackerel in Dalian were assessed, and some Lactobacillus strains were screened as a biopreservative for sun-dried Spanish mackerel preparation. The results showed that the total volatile base nitrogen content in the traditional sun-dried Spanish mackerel samples from Dalian was within 30 mg/100 g, the histamine content was 7 to 17 mg/kg, and the dominant bacteria at the genus level were Lactobacillus, Psychrobacter, and Ralstonia. A strain with biopreservative potential was isolated from a sun-dried Spanish mackerel sample, identified as L. plantarum species by 16S rDNA sequencing, and assigned as L. plantarum X23. Fresh Spanish mackerel flesh was treated with 16% brine and L. plantarum X23 at a dose of 107 CFU/mL and then dried in the sun. The sun-dried Spanish mackerel flesh treated with 16% brine and L. plantarum X23 showed a decreased histamine and acid value, increased free amino acid content, and a higher sensory score compared with the sun-dried Spanish mackerel without L. plantarum X23 treatment (P < 0.05). In conclusion, the sun-dried Spanish mackerel purchased from the supermarkets in Dalian were safely edible, and L. plantarum X23 can significantly reduce the content of histamine and putrescine in self-made, low-salt, sun-dried Spanish mackerel and has potential as a biopreservative for sun-dried Spanish mackerel preparation. HIGHLIGHTS
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Affiliation(s)
- L U Feng
- 1School of Food Science and Technology and Dalian Probiotics Function Research Key Laboratory, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Ying Li
- 1School of Food Science and Technology and Dalian Probiotics Function Research Key Laboratory, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Changlu Ma
- Department of Food and Biological Engineering, Beijing Vocational College of Agriculture, Beijing 102442, People's Republic of China
| | - Yanfeng Tuo
- 1School of Food Science and Technology and Dalian Probiotics Function Research Key Laboratory, Dalian Polytechnic University, Dalian 116034, People's Republic of China
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28
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Hu M, Dong J, Tan G, Li X, Zheng Z, Li M. Metagenomic insights into the bacteria responsible for producing biogenic amines in sufu. Food Microbiol 2021; 98:103762. [PMID: 33875200 DOI: 10.1016/j.fm.2021.103762] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Revised: 12/25/2020] [Accepted: 02/07/2021] [Indexed: 11/29/2022]
Abstract
Harmful levels of biogenic amines (BAs) are frequently identified in sufu. The microorganisms and mechanisms responsible for BA production in sufu, however, are not well documented. In this study, sufu samples were randomly obtained from various regions of China. Putrescine, tyramine, and histamine were quantitated as the most abundant BAs. According to the metagenome sequencing, the abundances and diversities of genes encoding the critical enzymes in BA production were acquired. The results showed that genes encoding arginine-, ornithine-, tryptophan-, and histidine decarboxylases were the predominant amino acid decarboxylase genes. Furthermore, 34 metagenome-assembled genomes (MAGs) were generated, of which 23 encoded at least one gene involved in BA production. Genetic analysis of MAGs indicated genera affiliated with Enterococcus, Lactobacillus-related, and Lactococcus were the major histamine-synthesizing bacteria, and tyrosine may be utilized by Bacillus, Chryseobacterium, Kurthia, Lysinibacillus, Macrococcus, and Streptococcus to product tyramine. The critical species involved in two putrescine-producing pathways were also explored. In the ornithine decarboxylase pathway, Lactobacillus-related and Veillonella were predicted to be the main performers, whereas Sphingobacterium and unclassified Flavobacteriaceae were the dominant executors in the agmatine deiminase pathway. The present study not only explained the BAs formation mechanism in sufu but also identified specific bacteria used to control BAs in fermented soybean products.
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Affiliation(s)
- Min Hu
- School of Material Science and Food Engineering, University of Electronic Science and Technology of China, Zhongshan Institute, Zhongshan, 528402, China; Guangdong Key Laboratory of Integrated Agro-environmental Pollution Control and Management, Institute of Eco-environmental and Soil Sciences, Guangdong Academy of Sciences, Guangzhou, 510650, China; National-Regional Joint Engineering Research Center for Soil Pollution Control and Remediation in South China, Guangzhou, 510650, China.
| | - Jun Dong
- School of Material Science and Food Engineering, University of Electronic Science and Technology of China, Zhongshan Institute, Zhongshan, 528402, China
| | - Guiliang Tan
- School of Material Science and Food Engineering, University of Electronic Science and Technology of China, Zhongshan Institute, Zhongshan, 528402, China.
| | - Xueyan Li
- School of Material Science and Food Engineering, University of Electronic Science and Technology of China, Zhongshan Institute, Zhongshan, 528402, China
| | - Ziyi Zheng
- School of Material Science and Food Engineering, University of Electronic Science and Technology of China, Zhongshan Institute, Zhongshan, 528402, China
| | - Mei Li
- School of Material Science and Food Engineering, University of Electronic Science and Technology of China, Zhongshan Institute, Zhongshan, 528402, China
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29
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Liu C, Zhu T, Song H, Niu C, Wang J, Zheng F, Li Q. Evaluation and prediction of the biogenic amines in Chinese traditional broad bean paste. J Food Sci Technol 2021; 58:2734-2748. [PMID: 34194109 PMCID: PMC8196132 DOI: 10.1007/s13197-020-04781-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/29/2020] [Accepted: 09/09/2020] [Indexed: 06/13/2023]
Abstract
Biogenic amines (BAs) are a threat to the safety of broad bean paste, and biosynthetic mechanism of BA and its regulation are unknown. This study aimed to assess microbial BA synthesis in Chinese traditional broad bean paste and determine favorable fermentation conditions for BA regulation. The BAs content in 27 pastes was within the safe range. 64 strains with potential decarboxylation were screened in Luria-Bertani Glycerol medium and identified as Bacillus spp. Although Bacillus amyloliquefaciens produced highest levels of BAs (70.14 ± 2.69 mg/L) in LBAA, Bacillus subtilis produced 6% more BAs than B. amyloliquefaciens. Meanwhile, temperature was the most remarkable factor affecting BAs production by B. amyloliquefaciens 1-13. Furthermore, the fermented broad bean paste model revealed that BA content increased by 61.2 mg/kg every 10 days at 45 °C, which was approximately threefold of that at 25 °C. An ARIMA prediction model of BAs content was constructed, and the total BAs content of 40 mg/100 g was set as the critical value. This study not only contributed to understanding the BAs formation mechanism, but also provided potential measures to control the BAs in fermented soybean products.
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Affiliation(s)
- Chunfeng Liu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, No.1800, Lihu Road, Wuxi, 214122 JiangSu Province People’s Republic of China
- Lab of Brewing Science and Engineering, Jiangnan University, No.1800, Lihu Road, Wuxi, 214122 JiangSu Province People’s Republic of China
| | - Tianao Zhu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, No.1800, Lihu Road, Wuxi, 214122 JiangSu Province People’s Republic of China
- Lab of Brewing Science and Engineering, Jiangnan University, No.1800, Lihu Road, Wuxi, 214122 JiangSu Province People’s Republic of China
| | - Haoyang Song
- Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, No.1800, Lihu Road, Wuxi, 214122 JiangSu Province People’s Republic of China
- Lab of Brewing Science and Engineering, Jiangnan University, No.1800, Lihu Road, Wuxi, 214122 JiangSu Province People’s Republic of China
| | - Chengtuo Niu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, No.1800, Lihu Road, Wuxi, 214122 JiangSu Province People’s Republic of China
- Lab of Brewing Science and Engineering, Jiangnan University, No.1800, Lihu Road, Wuxi, 214122 JiangSu Province People’s Republic of China
| | - Jinjing Wang
- Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, No.1800, Lihu Road, Wuxi, 214122 JiangSu Province People’s Republic of China
- Lab of Brewing Science and Engineering, Jiangnan University, No.1800, Lihu Road, Wuxi, 214122 JiangSu Province People’s Republic of China
| | - Feiyun Zheng
- Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, No.1800, Lihu Road, Wuxi, 214122 JiangSu Province People’s Republic of China
- Lab of Brewing Science and Engineering, Jiangnan University, No.1800, Lihu Road, Wuxi, 214122 JiangSu Province People’s Republic of China
| | - Qi Li
- Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, No.1800, Lihu Road, Wuxi, 214122 JiangSu Province People’s Republic of China
- Lab of Brewing Science and Engineering, Jiangnan University, No.1800, Lihu Road, Wuxi, 214122 JiangSu Province People’s Republic of China
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Watanabe T, Sasaki K. Regulation of dopamine production in the brains during sexual maturation in male honey bees. J Insect Physiol 2021; 132:104270. [PMID: 34175313 DOI: 10.1016/j.jinsphys.2021.104270] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 05/30/2021] [Accepted: 06/21/2021] [Indexed: 06/13/2023]
Abstract
To explore the physiological mechanisms that underlie age-related dopamine increases during sexual maturation in the brains of male honey bees, we focused on the expression of genes encoding the enzymes tyrosine hydroxylase (Amth) and DOPA decarboxylase (Amddc), which are involved in dopamine biosynthesis in the brain. We hypothesized that juvenile hormone in hemolymph and tyrosine intake from food known as factors enhancing brain dopamine levels might both control the expression of genes related to dopamine production, and we tested this hypothesis in experiments. The brain levels of tyrosine and DOPA, which are precursors of dopamine, decreased as males aged, whereas the dopamine levels increased, suggesting active metabolism of dopamine precursors. The relative expression levels of Amth and Amddc were significantly higher in the brains of 4-day-old males compared with 0-day-old males, and the higher level of Amddc was maintained after 8 days. Topical application of the juvenile hormone analog methoprene enhanced the expression levels of Amth and Amddc in the brains according to the methoprene concentration. Oral intake of tyrosine enhanced the tyrosine, DOPA and dopamine levels in the brain, and activated Amddc expression in the brain, suggesting that tyrosine intake can increase both substrates and enzyme for dopamine biosynthesis. These results support our hypothesis that juvenile hormone and tyrosine intake may enhance the expression levels of genes encoding enzymes involved in dopamine biosynthesis in male honey bee brains during sexual maturation.
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Affiliation(s)
- Tomohiro Watanabe
- Graduate School of Agriculture, Tamagawa University, Machida, Tokyo 194-8610, Japan
| | - Ken Sasaki
- Graduate School of Agriculture, Tamagawa University, Machida, Tokyo 194-8610, Japan.
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Laly SJ, Anupama TK, Ashok Kumar K, Sankar TV, Ninan G. Changes in biogenic amines, biochemical and microbial attributes of three spotted crab ( Portunus sanguinolentus) during iced and refrigerated storage. J Food Sci Technol 2021; 58:2197-2205. [PMID: 33967317 DOI: 10.1007/s13197-020-04730-w] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/04/2020] [Accepted: 08/13/2020] [Indexed: 12/01/2022]
Abstract
Three spotted crab (Portunus sanguinolentus) is a preferred variety of crab among seafood consumers. Biochemical, microbial and sensory characters along with formation of biogenic amines of whole crabs stored under iced and refrigerated condition was evaluated. Cadaverine, putrescine and spermidine were the major amines formed during spoilage and a strong correlation between cadaverine and psychrotrophs was observed in refrigerated (0.92) and iced storage (0.86) respectively. Histamine was at lower level and not likely to cause any toxicological problems to consumers. Although TVB-N and TMA-N increased significantly (p < 0.01), TVBN was observed as a good indicator of spoilage than TMA-N. Mesophilic and psychrotrophic bacteria crossed 7 log CFU/g on 8th day, rejection day of refrigeration, while it was below spoilage limit in iced storage. A shelf life of 6 and 10 days were observed in storage under refrigeration and icing respectively based on microbiological, biochemical and sensory attributes.
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Affiliation(s)
- S J Laly
- ICAR - Mumbai Research Center of Central Institute of Fisheries Technology, VashiNavi Mumbai, India
| | - T K Anupama
- ICAR-Central Institute of Fisheries Technology, P.O. Matsyapuri, Cochin, 682029 India
| | - K Ashok Kumar
- ICAR-Central Institute of Fisheries Technology, P.O. Matsyapuri, Cochin, 682029 India
| | - T V Sankar
- Kerala University of Fisheries and Ocean Studies, Cochin, India
| | - George Ninan
- ICAR-Central Institute of Fisheries Technology, P.O. Matsyapuri, Cochin, 682029 India
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32
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Sivamaruthi BS, Kesika P, Chaiyasut C. A narrative review on biogenic amines in fermented fish and meat products. J Food Sci Technol 2021; 58:1623-1639. [PMID: 33897002 PMCID: PMC8021659 DOI: 10.1007/s13197-020-04686-x] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/06/2020] [Accepted: 07/31/2020] [Indexed: 12/26/2022]
Abstract
Biogenic amines (BAs) are organic nitrogenous compounds, formed mostly by decarboxylation of corresponding amino acids. BAs are responsible for several biological events. However, if the concentration of BAs reached the threshold level, it causes mild to serious health problems in human. The objective of this manuscript was to summarize the prevalence and prevention of Bas formation, detection methods and factors affecting the BAs formation in fermented fish and meat products. Meat sausages are the fermented meat product that contains high BAs. Fish sauces are reported to have high BAs compared to other fish products. Several chemosensors and chromatography methods are available to screen and detect BAs in foods. The prevention measures are vital to avoid toxic outbreaks. The use of starter culture, application of physical factors, control of environmental factors, and use of polyphenols could prevent or diminish the formation of BAs in fermented foods. The literature survey warrants that the development of potent starter with desirable characters, maintenance of hygienic food production and regular monitoring of commercial products are necessary to ensure the quality and safety of fermented fish and meat product.
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Affiliation(s)
- Bhagavathi Sundaram Sivamaruthi
- Innovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, 50200 Thailand
| | - Periyanaina Kesika
- Innovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, 50200 Thailand
| | - Chaiyavat Chaiyasut
- Innovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, 50200 Thailand
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33
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Li B, Wang Y, Xue L, Lu S. Heterologous Expression and Application of Multicopper Oxidases from Enterococcus spp. for Degradation of Biogenic Amines. Protein Pept Lett 2021; 28:183-194. [PMID: 32543357 DOI: 10.2174/0929866527666200616160859] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Revised: 05/13/2020] [Accepted: 05/15/2020] [Indexed: 12/16/2022]
Abstract
BACKGROUND Biogenic amines are harmful to human health at a certain extent. As a kind of biogenic amine oxidase, multicopper oxidase can be used to degrade them. Currently, the literature about enzyme from Enterococcus spp. are limited, and recombinant multicopper oxidase might be an effective way to degrade biogenic amines. OBJECTIVE (i) Select and identify strains that can degrade biogenic amines, (ii) overexpress enzyme from Enterococcus spp., (iii) measure gene expression and probe amine-degradation differences among strains (native, E. coli DH5α, and L. delbruckii), and (iv) examine the biochemical properties of recombinant multicopper oxidase, (v) apply the recombinant enzyme into smoked horsemeat sausage. METHODS Reverse transcription PCR and high-performance liquid chromatography were performed to examine gene expression and amine degradation rate. RESULTS The results demonstrated that target enzymes were successfully overexpressed, accompanied by increased amine-degrading activity (P <0.05). Gene from E. faecalis M5B was expressed in L. delbrueckii resulted in degradation rates for phenylethylamine, putrescine, histamine and tyramine of 54%, 52%, 70% and 40%, respectively, significantly higher than achieved by other recombinant strains. CONCLUSION In this work, gene expression levels were higher in recombinant M5B than recombinant M2B, regardless of host. E. coli is more stable to express multicopper oxidase. Besides, the amine-degrading ability was markedly increased in the two recombinant strains. After prolonged incubation, the recombinant enzyme could degrade three amines, and it displayed high alkali resistance and thermostability.
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Affiliation(s)
- Binbin Li
- College of Food Science, Shihezi University, Shihezi 832000, China
| | - Yuan Wang
- College of Food Science, Shihezi University, Shihezi 832000, China
| | - Linlin Xue
- College of Food Science, Shihezi University, Shihezi 832000, China
| | - Shiling Lu
- College of Food Science, Shihezi University, Shihezi 832000, China
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Choi Y, Han SW, Kim JS, Jang Y, Shin JS. Biochemical characterization and synthetic application of aromatic L-amino acid decarboxylase from Bacillus atrophaeus. Appl Microbiol Biotechnol 2021; 105:2775-2785. [PMID: 33713143 DOI: 10.1007/s00253-021-11122-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 01/04/2021] [Accepted: 01/16/2021] [Indexed: 12/29/2022]
Abstract
Aromatic L-amino acid decarboxylases (AADCs) are ubiquitously found in higher organisms owing to their physiological role in the synthesis of neurotransmitters and alkaloids. However, bacterial AADC has not attracted much attention because of its rather limited availability and narrow substrate range. Here, we examined the biochemical properties of AADC from Bacillus atrophaeus (AADC-BA) and assessed the synthetic feasibility of the enzyme for the preparation of monoamine neurotransmitters. AADC-BA was expressed in Escherichia coli BL21(DE3) and the purified enzyme showed a specific activity of 2.6 ± 0.4 U/mg for 10 mM L-phenylalanine (L-Phe) at 37 °C. AADC-BA showed optimal pH and temperature ranges at 7-8 and 37-45 °C, respectively. The KM and kcat values for L-Phe were 7.2 mM and 7.4 s-1, respectively, at pH 7.0 and 37 °C. Comparison of the kinetic constants at different temperatures revealed that the temperature dependency of the enzyme was mainly determined by catalytic turnover rather than substrate binding. AADC-BA showed a broad substrate scope for various aromatic amino acids, including L-Phe, L-tryptophan (610% relative to L-Phe), L-tyrosine (12%), 3,4-dihydroxyphenyl-L-alanine (24%), 5-hydroxy-L-tryptophan (L-HTP, 71%), 4-chloro-L-phenylalanine (520%), and 4-nitro-L-phenylalanine (450%). Homology modeling and docking simulations were carried out and were consistent with the observed substrate specificity. To demonstrate the synthetic potential of AADC-BA, we carried out the production of serotonin by decarboxylation of L-HTP. The reaction yield of serotonin reached 98% after 1 h at the reaction conditions of 50 mM L-HTP and 4 U/mL AADC-BA. Moreover, we carried out preparative-scale decarboxylation of L-Phe (100 mM in 40-mL reaction mixture) and isolated the resulting 2-phenylethylamine (51% recovery yield). We expect that the broad substrate specificity of AADC-BA can be exploited to produce various aromatic biogenic amines. KEY POINTS: • AADC-BA showed broad substrate specificity for various aromatic amino acids. • The substrate specificity was elucidated by in silico structural modeling. • The synthetic potential of AADC-BA was demonstrated for the production of biogenic amines.
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Affiliation(s)
- Yeri Choi
- Department of Biotechnology, Yonsei University, 50 Yonsei-Ro, Seodaemun-Gu, Seoul, 03722, South Korea
| | - Sang-Woo Han
- Department of Biotechnology, Yonsei University, 50 Yonsei-Ro, Seodaemun-Gu, Seoul, 03722, South Korea
| | - Jun-Sung Kim
- Department of Biotechnology, Yonsei University, 50 Yonsei-Ro, Seodaemun-Gu, Seoul, 03722, South Korea
| | - Youngho Jang
- Department of Biotechnology, Yonsei University, 50 Yonsei-Ro, Seodaemun-Gu, Seoul, 03722, South Korea
| | - Jong-Shik Shin
- Department of Biotechnology, Yonsei University, 50 Yonsei-Ro, Seodaemun-Gu, Seoul, 03722, South Korea.
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Shiono K, Tsutsumi T, Nabeshi H, Ikeda A, Yokoyama J, Akiyama H. Simple and rapid determination of biogenic amines in fish and fish products by liquid chromatography-tandem mass spectrometry using 2,4,6-triethyl-3,5-dimethyl pyrylium trifluoromethanesulfonate as a derivatization reagent. J Chromatogr A 2021; 1643:462046. [PMID: 33774435 DOI: 10.1016/j.chroma.2021.462046] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Revised: 02/15/2021] [Accepted: 03/03/2021] [Indexed: 11/18/2022]
Abstract
A simple and rapid analytical method was developed for determination of four biogenic amines [histamine (Him), cadaverine (Cad), tyramine (Tym), 2-phenylethylamine (Pea)] in fish and fish products. This method uses a new derivatization reagent, 2,4,6-triethyl-3,5-dimethyl pyrylium trifluoromethanesulfonate (Py-Tag). The four biogenic amines in the samples were extracted with trichloroacetic acid. The diluted extract was derivatized with Py-Tag (15 min at 50°C) and then subjected to liquid chromatography-tandem mass spectrometry (LC-MS/MS). The limits of quantification for the method were 2 mg/kg for Him, Tym, and Pea and 10 mg/kg for Cad. The matrix effects derived from the tested fish and fish products were negligible in the LC-MS/MS analysis. The impact of the sample matrices on the Py-Tag derivatization was also negligible. The trueness and repeatability of the method were assessed by performing replicate analyses (n = 5) of five samples of fish and fish products, each spiked with the four biogenic amines at three different concentration levels. Analysis of the samples found 87%-104% of the spiked concentrations and the relative standard deviations were <6.1%. A reference sample and quality control canned fish samples were analyzed by the method, and the concentrations of the Him were within acceptable limits. The developed method was successfully used to determine concentrations of the four biogenic amines in 48 fish and fish products on the Japanese market. The developed method does not require cleanup using a solid-phase extraction column or similar, and the derivatization reaction time was only 15 min. The results suggested that the present method is reliable and suitable for rapid analysis of the four biogenic amines in fish and fish products.
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Affiliation(s)
- Kouji Shiono
- Division of Foods, National Institute of Health Sciences, Tonomachi 3-25-26, Kawasaki-ku, Kawasaki, Kanagawa 210-9501, Japan
| | - Tomoaki Tsutsumi
- Division of Foods, National Institute of Health Sciences, Tonomachi 3-25-26, Kawasaki-ku, Kawasaki, Kanagawa 210-9501, Japan.
| | - Hiromi Nabeshi
- Division of Foods, National Institute of Health Sciences, Tonomachi 3-25-26, Kawasaki-ku, Kawasaki, Kanagawa 210-9501, Japan
| | - Akari Ikeda
- Taiyo Nippon Sanso Corp., SI Innovation Center, 2008-2 Wada, Tama, Tokyo 206-0001, Japan
| | - Jun Yokoyama
- Taiyo Nippon Sanso Corp., SI Innovation Center, 2008-2 Wada, Tama, Tokyo 206-0001, Japan
| | - Hiroshi Akiyama
- Division of Foods, National Institute of Health Sciences, Tonomachi 3-25-26, Kawasaki-ku, Kawasaki, Kanagawa 210-9501, Japan
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Pradela-Filho LA, Araújo DAG, Takeuchi RM, Santos AL, Henry CS. Thermoplastic electrodes as a new electrochemical platform coupled to microfluidic devices for tryptamine determination. Anal Chim Acta 2021; 1147:116-123. [PMID: 33485570 DOI: 10.1016/j.aca.2020.12.059] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2020] [Revised: 11/19/2020] [Accepted: 12/27/2020] [Indexed: 01/24/2023]
Abstract
This study reports a new electrochemical method for tryptamine determination using a paper-based microfluidic device and a thermoplastic electrode (TPE) as an amperometric detector. Tryptamine (Tryp) is a biogenic amine present in drinks and foods. Even though this compound has some beneficial effects on human health, the ingestion of foods with high concentrations of Tryp may be detrimental, which justifies the need for monitoring the Tryp levels. The TPEs were made from 50% carbon black and 50% polycaprolactone and characterized by cyclic voltammetry, demonstrating enhancement in the analytical response compared to other carbon composites. TPEs also showed a better antifouling effect for Tryp compared to conventional glassy carbon electrodes. Once characterized, the electrodes were incorporated into the microfluidic device to determine Tryp in water and cheese samples using amperometry. A linear range was achieved from 10 to 75 μmol L-1 with limits of detection and quantification of 3.2 and 10.5 μmol L-1, respectively. Therefore, this work shows promising findings of the electrochemical determination of Tryp, bringing valuable results regarding the electrochemical properties of thermoplastic composites.
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Affiliation(s)
- Lauro A Pradela-Filho
- Institute of Chemistry, Federal University of Uberlandia, 38400-902, Uberlandia, Minas Gerais, Brazil; Institute of Exact and Natural Sciences of Pontal, Federal University of Uberlandia, 38304-402, Ituiutaba, Minas Gerais, Brazil
| | - Diele A G Araújo
- Institute of Chemistry, Federal University of Uberlandia, 38400-902, Uberlandia, Minas Gerais, Brazil; Institute of Exact and Natural Sciences of Pontal, Federal University of Uberlandia, 38304-402, Ituiutaba, Minas Gerais, Brazil
| | - Regina M Takeuchi
- Institute of Chemistry, Federal University of Uberlandia, 38400-902, Uberlandia, Minas Gerais, Brazil; Institute of Exact and Natural Sciences of Pontal, Federal University of Uberlandia, 38304-402, Ituiutaba, Minas Gerais, Brazil
| | - André L Santos
- Institute of Chemistry, Federal University of Uberlandia, 38400-902, Uberlandia, Minas Gerais, Brazil; Institute of Exact and Natural Sciences of Pontal, Federal University of Uberlandia, 38304-402, Ituiutaba, Minas Gerais, Brazil
| | - Charles S Henry
- Department of Chemistry, Colorado State University, Fort Collins, CO, 80523, United States.
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Abstract
Inborn errors of neurotransmitter metabolism are ultrarare disorders affecting neurotransmitter biosynthesis, breakdown or transport or their essential cofactors. Neurotransmitter dysfunctions could also result from the impairment of neuronal receptors, intracellular signaling, vesicle release or other synaptic abnormalities. Epilepsy is the main clinical hallmark in some of these diseases (e.g. disorders of GABA metabolism, glycine encephalopathy) while it is infrequent in others (e.g. all the disorders of monoamine metabolism in exception for dihydropteridine reductase deficiency). This review analyzes the epileptogenic mechanisms, the epilepsy phenotypes and the principle for the clinical management of epilepsy in primary and secondary inherited disorders of neurotransmitter metabolism (disorders of GABA, serine and glycine metabolism, disorders of neurotransmitter receptors and secondary neurotransmitter diseases).
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Affiliation(s)
- Mario Mastrangelo
- Child Neurology and Psychiatry Unit-Department of Human Neuroscience, Sapienza Università di Roma-Umberto I Policlinico di Roma, Via dei Sabelli, 108 - 00141, Roma, Italy.
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Rodríguez-Saavedra M, González de Llano D, Moreno-Arribas MV. Beer spoilage lactic acid bacteria from craft brewery microbiota: Microbiological quality and food safety. Food Res Int 2020; 138:109762. [PMID: 33292943 DOI: 10.1016/j.foodres.2020.109762] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2020] [Revised: 09/27/2020] [Accepted: 09/28/2020] [Indexed: 01/28/2023]
Abstract
Craft beer is more susceptible to microbial spoilage because it does not have a pasteurization or filtration process, with lactic acid bacteria (LAB) being the most common beer spoilage microorganism. The aim of this study was to isolate LAB in a craft brewery and their characterization from a food safety and microbiological quality perspective, with a special focus on their abilities to produce biogenic amines (BA) and spoil the beer. The results of 60 monitored points inside the craft brewery showed that LAB associated with the craft brewing processes belonged to Lactobacillus, Pediococcus, and Leuconostoc genera, and most of them were detected in the filling area, which can lead to secondary contamination. Two isolates of L. brevis showed the most significant beer spoilage ability because they could grow in more acidic conditions, at a higher hop and alcohol content, and they displayed horA, horC, and hitA genes, which spoiled the vast majority of the tested beers. In addition, the aforementioned L. brevis isolates showed the highest BA production.
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Affiliation(s)
- Magaly Rodríguez-Saavedra
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, c/Nicolás Cabrera, 9. Campus de Cantoblanco, 28049 Madrid, Spain
| | - Dolores González de Llano
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, c/Nicolás Cabrera, 9. Campus de Cantoblanco, 28049 Madrid, Spain
| | - M Victoria Moreno-Arribas
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, c/Nicolás Cabrera, 9. Campus de Cantoblanco, 28049 Madrid, Spain.
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Zhang C, Zhang Y, Lin L, Miao J, Lai K. Effects of Different Salt Concentrations on Several Freshness Indicators of North Pacific Squid (Ommastrephes sloani pacificus) during Storage at 4°C. J Food Prot 2020; 83:1871-1876. [PMID: 32559280 DOI: 10.4315/jfp-20-043] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2020] [Accepted: 06/17/2020] [Indexed: 11/11/2022]
Abstract
ABSTRACT The effects of salt treatment (2% [w/w] low salt and 6% [w/w] high salt) and storage time (0 to 12 days) on two biogenic amines (histamine and tyramine), total volatile base nitrogen (TVB-N), pH, and volatile compounds of the North Pacific squid during storage at 4°C were evaluated. The freshness of squid muscle was evaluated by monitoring the changes in these indicators during storage. Results showed that histamine and tyramine contents increased with storage time (4.29 to 22.47 mg/kg for histamine and 28.10 to 135.78 mg/kg for tyramine) and that, in samples treated with salt, formation of these amines can be effectively inhibited (P < 0.05) compared with untreated samples. The overall pH level initially decreased and then increased during storage (ranging from 6.49 to 7.13), and the pH level of the two salt treatment groups was a little lower than that of the control group. The TVB-N value increased with time and was effectively inhibited by salt (P < 0.05). The number and content of the volatile components in squid varied during the entire storage time. The main volatile components detected in North Pacific squid were aliphatic hydrocarbons, alcohols, aldehydes, ketones, acids, esters, aromatic hydrocarbons, phenols, nitrogenous compounds, sulfo compounds, and esters. Several compounds, such as trimethylamine, butyric acid, and sulfureted hydrogen, can be used to determine the quality of aquatic products, and salt treatment can inhibit their formation. The TVB-N value was significantly correlated with pH level and with the concentrations of histamine, tyramine, and several volatile compounds in all samples (P < 0.05). In summary, salt concentration had a positive effect on extending the shelf life of North Pacific squid, and multiple indicators should be used to determine the quality of squid. HIGHLIGHTS
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Affiliation(s)
- Chengqiang Zhang
- College of Food Science and Technology, No. 999 Hucheng Huan Road, Lin Gang New City
| | - Yuanyi Zhang
- College of Food Science and Technology, No. 999 Hucheng Huan Road, Lin Gang New City
| | - Longshan Lin
- Third Institute of Oceanography, Ministry of Natural Resources, Xiamen 361005, People's Republic of China
| | - Junjian Miao
- College of Food Science and Technology, No. 999 Hucheng Huan Road, Lin Gang New City.,Engineering Research Center of Food Thermal Processing Technology, Shanghai Ocean University, Shanghai 201306, People's Republic of China
| | - Keqiang Lai
- College of Food Science and Technology, No. 999 Hucheng Huan Road, Lin Gang New City.,Engineering Research Center of Food Thermal Processing Technology, Shanghai Ocean University, Shanghai 201306, People's Republic of China.,(ORCID: https://orcid.org/0000-0001-5462-6285 [K.L.])
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40
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Ikonić P, Peulić T, Jokanović M, Šojić B, Škaljac S, Popović S, Šarić L, Novaković A, Tomović V, Vasilev D. Evaluation of the physicochemical, biochemical and microbiological characteristics of three Serbian traditional dry-fermented sausages. J Food Sci Technol 2020; 58:3215-3222. [PMID: 34294984 DOI: 10.1007/s13197-020-04825-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/21/2020] [Accepted: 09/24/2020] [Indexed: 11/27/2022]
Abstract
Three Serbian traditional dry-fermented sausages, Sremski kulen (S), Lemeški kulen (L) and Petrovačka kobasica (P), were compared for physicochemical, biochemical and microbiological properties, in order to provide complex overview of their quality and safety. The sausages were produced and analyzed within two production seasons in traditional practice. Water activity, color, texture and proximate composition varied significantly (P < 0.05), particularly due to moisture, protein and fat content, what indicated differences in basic formulation of raw sausage mixture, type of casing and some technological procedures. Based on the fatty acid profile the most favorable PUFA/SFA ratio was obtained in sausage P (0.68), while the obtained results for acid value (15.2-22.4 mg KOH/g lipid) and TBARS value (0.27-0.55 mg malondialdyde/kg) indicated low level of lipid degradation and oxidation in all samples. Regarding the microbial and biogenic amines (BA) analysis, positive outcome of this research is the total absence of all pathogenic microorganisms examined, while the registered levels of BA showed a great variability among the sausages. In particular, total BA content in L attained level that is approx. 50% higher than the recommended one. Hence, special care should be implemented regarding the future production and consumption of this type of sausage. Overall results of this study may be useful to define complete distinctive features of these sausages, to determine relations among them, as well as to improve some phases of traditional manufacturing process.
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Affiliation(s)
- Predrag Ikonić
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000 Serbia
| | - Tatjana Peulić
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000 Serbia
| | - Marija Jokanović
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000 Serbia
| | - Branislav Šojić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000 Serbia
| | - Snežana Škaljac
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000 Serbia
| | - Sanja Popović
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000 Serbia
| | - Ljubiša Šarić
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000 Serbia
| | - Aleksandra Novaković
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000 Serbia
| | - Vladimir Tomović
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000 Serbia
| | - Dragan Vasilev
- Faculty of Veterinary Medicine, University of Belgrade, Bulevar oslobođenja 18, Belgrade, 11000 Serbia
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Fusek M, Michálek J, Buňková L, Buňka F. Modelling biogenic amines in fish meat in Central Europe using censored distributions. Chemosphere 2020; 251:126390. [PMID: 32146190 DOI: 10.1016/j.chemosphere.2020.126390] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/02/2019] [Revised: 02/26/2020] [Accepted: 02/28/2020] [Indexed: 06/10/2023]
Abstract
The aim of the study is to model concentrations of selected biogenic amines in various fish species (Atlantic salmon, Atlantic cod, striped catfish) bought in retail stores in Central Europe. Since the data contains non-detectable values, statistical methods for left-censored values from the exponential and Weibull distributions are applied and used to evaluate and compare the amount of biogenic amines in fish samples. Moreover, a risk of exceeding certain limits of biogenic amine concentrations to protect human health is determined. There are relatively high concentrations of putrescine, cadaverine and histamine in almost all fish species. Moreover, there was a significant difference in mean concentrations (distributions of concentrations, respectively) of histamine, tyramine and spermidine among the species.
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Affiliation(s)
- Michal Fusek
- Department of Mathematics, Faculty of Electrical Engineering and Communication, Brno University of Technology, Technicka 2848/8, 616 00, Brno, Czech Republic.
| | - Jaroslav Michálek
- Department of Quantitative Methods, Faculty of Military Leadership, University of Defence, Sumavska 4, 662 10, Brno, Czech Republic.
| | - Leona Buňková
- Department of Environment Engineering, Faculty of Technology, Tomas Bata University in Zlin, nam. T. G. Masaryka 5555, 76001, Zlin, Czech Republic.
| | - František Buňka
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nam. T. G. Masaryka 5555, 76001, Zlin, Czech Republic.
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42
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Sasaki K, Goto K, Harano KI. Timing of male territorial flight and foraging of the large carpenter bee Xylocopa appendiculata related to serotonin in the brain. Naturwissenschaften 2020; 107:25. [PMID: 32495213 DOI: 10.1007/s00114-020-01681-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2020] [Revised: 05/10/2020] [Accepted: 05/15/2020] [Indexed: 11/30/2022]
Abstract
To determine how males of the large carpenter bee, Xylocopa appendiculata, maximize access to females while minimizing energy cost and acquiring energy for territorial flights, we investigated the times of territorial flights by males and foraging by males and females. Males were present continuously in territories from 8:00 to 12:00. They approached, chased, and excluded conspecific males from their territories. In the laboratory, males showed higher locomotor and flight activities in the morning and lower activities in the afternoon. Both males and females visited flowers from 8:00 to 16:00, but the most frequent visits were earlier in females (10:00-12:00) than in males (12:00-13:00). Relative body weights in territorial males often increased. These results indicate that the males time their territorial flights to maximize contact with females and obtain nectar as fuel between and after the territorial flights. The time-related territorial flight in males might be based on a time-keeping system in the brain. Brain levels of serotonin and its precursor tryptophan were significantly higher in males collected at 16:00 than at 11:00, suggesting a relation between time-related territorial flight and serotonin synthesis in the brain.
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Affiliation(s)
- Ken Sasaki
- Department of Bioresource Science, Tamagawa University, Machida, Tokyo, 194-8610, Japan. .,Honeybee Science Research Center, Tamagawa University, Machida, Tokyo, 194-8610, Japan.
| | - Kenta Goto
- Department of Bioresource Science, Tamagawa University, Machida, Tokyo, 194-8610, Japan
| | - Ken-Ichi Harano
- Honeybee Science Research Center, Tamagawa University, Machida, Tokyo, 194-8610, Japan
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Danchuk AI, Komova NS, Mobarez SN, Doronin SY, Burmistrova NA, Markin AV, Duerkop A. Optical sensors for determination of biogenic amines in food. Anal Bioanal Chem 2020; 412:4023-4036. [PMID: 32382967 PMCID: PMC7320057 DOI: 10.1007/s00216-020-02675-9] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2020] [Revised: 04/07/2020] [Accepted: 04/21/2020] [Indexed: 12/20/2022]
Abstract
This review presents the state-of-the-art of optical sensors for determination of biogenic amines (BAs) in food by publications covering about the last 10 years. Interest in the development of rapid and preferably on-site methods for quantification of BAs is based on their important role in implementation and regulation of various physiological processes. At the same time, BAs can develop in different kinds of food by fermentation processes or microbial activity or arise due to contamination, which induces toxicological risks and food poisoning and causes serious health issues. Therefore, various optical chemosensor systems have been devised that are easy to assemble and fast responding and low-cost analytical tools. If amenable to on-site analysis, they are an attractive alternative to existing instrumental analytical methods used for BA determination in food. Hence, also portable sensor systems or dipstick sensors are described based on various probes that typically enable signal readouts such as photometry, reflectometry, luminescence, surface-enhanced Raman spectroscopy, or ellipsometry. The quantification of BAs in real food samples and the design of the sensors are highlighted and the analytical figures of merit are compared. Future instrumental trends for BA sensing point to the use of cell phone-based fully automated optical evaluation and devices that could even comprise microfluidic micro total analysis systems.
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Affiliation(s)
- Alexandra I Danchuk
- Institute of Analytical Chemistry, Chemo and Biosensors, University of Regensburg, 93040, Regensburg, Germany.,Institute of Chemistry, Saratov State University, Saratov, Russian Federation, 410012
| | - Nadezhda S Komova
- Institute of Analytical Chemistry, Chemo and Biosensors, University of Regensburg, 93040, Regensburg, Germany.,Institute of Chemistry, Saratov State University, Saratov, Russian Federation, 410012
| | - Sarah N Mobarez
- Institute of Analytical Chemistry, Chemo and Biosensors, University of Regensburg, 93040, Regensburg, Germany
| | - Sergey Yu Doronin
- Institute of Chemistry, Saratov State University, Saratov, Russian Federation, 410012
| | - Natalia A Burmistrova
- Institute of Chemistry, Saratov State University, Saratov, Russian Federation, 410012
| | - Alexey V Markin
- Institute of Chemistry, Saratov State University, Saratov, Russian Federation, 410012
| | - Axel Duerkop
- Institute of Analytical Chemistry, Chemo and Biosensors, University of Regensburg, 93040, Regensburg, Germany.
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44
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Erol T, Özdestan Ocak Ö. Influence of pomegranate seed extract on the formation of biogenic amines in a cereal based fermented food: Tarhana. J Food Sci Technol 2020; 57:4492-500. [PMID: 33087962 DOI: 10.1007/s13197-020-04486-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/05/2020] [Accepted: 04/24/2020] [Indexed: 01/03/2023]
Abstract
In this research, biogenic amine content, acidity, pH values, total free amino acid content (TFAA), ash content, colour values (CIE L*, a*, b*), total phenolic compound content (TPCC) and antioxidant activity values of tarhana, which were fortified with pomegranate seed extract (PSE) in different ratios (0%, 0.5%, 1%, 2%) were evaluated during six months of storage. It has been evaluated that pomegranate seed extract causes increase on TPCC, ash content and antioxidant activity values. Putrescine, cadaverine, spermidine, spermine, histamine, tyramine were studied as biogenic amines. Standard addition and internal standard techniques were performed for quantification of biogenic amines. Recovery rates were found between 87.0% and 94.6%. Total biogenic amine contents of tarhana samples decreased during the first two months of storage, remained constant and increased slightly for the next four months. It was found that, pomegranate seed extract causes decrease on biogenic amine content of tarhana samples. While the average total biogenic amine content in control group was 894.70 mg/kg, tarhana samples which were fortified with pomegranate seed extracts in ratios of 0.5%, 1%, 2% contained 569.67 mg/kg, 514.52 mg/kg, 424.60 mg/kg total biogenic amine, respectively.
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Chun BH, Kim KH, Jeong SE, Jeon CO. The effect of salt concentrations on the fermentation of doenjang, a traditional Korean fermented soybean paste. Food Microbiol 2020; 86:103329. [PMID: 31703874 DOI: 10.1016/j.fm.2019.103329] [Citation(s) in RCA: 63] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2019] [Revised: 08/25/2019] [Accepted: 09/10/2019] [Indexed: 12/15/2022]
Abstract
Four sets of doenjang (traditional Korean fermented soybean paste) with 9%, 12%, 15%, and 18% solar salt concentrations were prepared and their pH, microbial abundances and communities, metabolites, and volatile compounds were analyzed periodically during the entire fermentation. The speeds of decrease in pH and increase in microbial abundances, representing microbial activity, were higher during early fermentation in lower (9% and 12%) salt doenjang. Microbial abundances in 15% and 18% salt doenjang were significantly lower than in the 9% and 12% salt doenjang, indicating low microbial activity. Community analysis revealed that Bacillus, Staphylococcus, and Clostridium and Aspergillus, Scopulariopsis, Fusarium, Mucor, and Penicillium, which might be derived from doenjang-meju used for preparing doenjang, were identified as major bacterial and fungal genera, respectively, in all doenjang samples. Weissella, Tetragenococcus, Oceanobacillus, and Debaryomyces, not dominant in doenjang-meju, were also identified as major groups in low salt doenjang. Metabolite analysis showed that amino acid profiles were relatively similar independent of salt concentrations and microbial growth, indicating important roles of indigenous proteases present in doenjang-meju, not microbial activity during doenjang fermentation, in amino acid production. The metabolism of free sugars to organic acids and biogenic amine production were greater in lower salt doenjang, which might be associated with the growth of microbes, particularly lactic acid bacteria. A higher level of and more diverse volatile compounds were identified in lower salt doenjang, indicating close association with microbial growth. This study provides a deeper understanding of doenjang fermentation and insight into the development of low salt doenjang.
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Affiliation(s)
- Byung Hee Chun
- Department of Life Science, Chung-Ang University, Seoul, 06974, Republic of Korea
| | - Kyung Hyun Kim
- Department of Life Science, Chung-Ang University, Seoul, 06974, Republic of Korea
| | - Sang Eun Jeong
- Department of Life Science, Chung-Ang University, Seoul, 06974, Republic of Korea
| | - Che Ok Jeon
- Department of Life Science, Chung-Ang University, Seoul, 06974, Republic of Korea.
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Cicero A, Cammilleri G, Galluzzo FG, Calabrese I, Pulvirenti A, Giangrosso G, Cicero N, Cumbo V, Vella A, Macaluso A, Ferrantelli V. Histamine in Fish Products Randomly Collected in Southern Italy: A 6-Year Study. J Food Prot 2020; 83:241-248. [PMID: 31944140 DOI: 10.4315/0362-028x.jfp-19-305] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2019] [Accepted: 09/02/2019] [Indexed: 11/11/2022]
Abstract
ABSTRACT In total, 4,615 fresh and processed fish samples collected from 2010 to 2015 were analyzed for histamine by ultrahigh-performance liquid chromatography with diode array detection. Histamine levels were detected in 352 (7.6%) samples, with a maximum of 4,110 mg kg-1 and mean values of 908.9 ± 1,226.79 and 344.01 ± 451.18 mg kg-1 for fresh and processed fish samples, respectively. No histamine levels were found in canned tuna and smoked fish samples in contrast to most of the data reported in the literature. A low percentage (2.79%) of noncompliant samples was found. The highest mean values were found during 2011 and 2015 for fresh and processed fish samples, respectively, showing a significant (P < 0.05) difference between the sampling years. The histamine contents found in fresh fish samples were significantly higher (P < 0.05) than those of processed samples. Most of the positive samples came from street vendors, suggesting the need to improve inspection measures in these commercial categories to ensure fish product safety. HIGHLIGHTS
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Affiliation(s)
- Antonello Cicero
- Istituto Zooprofilattico Sperimentale della Sicilia "A. Mirri," Via Gino Marinuzzi 3, 90129, Palermo, Italy (ORCID: https://orcid.org/0000-0001-9262-116X [F.G.G.])
| | - Gaetano Cammilleri
- Istituto Zooprofilattico Sperimentale della Sicilia "A. Mirri," Via Gino Marinuzzi 3, 90129, Palermo, Italy (ORCID: https://orcid.org/0000-0001-9262-116X [F.G.G.])
| | - Francesco Giuseppe Galluzzo
- Istituto Zooprofilattico Sperimentale della Sicilia "A. Mirri," Via Gino Marinuzzi 3, 90129, Palermo, Italy (ORCID: https://orcid.org/0000-0001-9262-116X [F.G.G.])
| | - Ilaria Calabrese
- Istituto Zooprofilattico Sperimentale della Sicilia "A. Mirri," Via Gino Marinuzzi 3, 90129, Palermo, Italy (ORCID: https://orcid.org/0000-0001-9262-116X [F.G.G.])
| | - Andrea Pulvirenti
- Dipartimento di Scienze della Vita, Università degli studi di Modena e Reggio Emilia, Via Università 4, 41121 Modena, Italy
| | - Giuseppe Giangrosso
- Istituto Zooprofilattico Sperimentale della Sicilia "A. Mirri," Via Gino Marinuzzi 3, 90129, Palermo, Italy (ORCID: https://orcid.org/0000-0001-9262-116X [F.G.G.])
| | - Nicola Cicero
- Dipartimento Biomorf, Università di Messina, V.le Annunziata, Pan Lab, 98122 Messina, Italy
| | - Valentina Cumbo
- Istituto Zooprofilattico Sperimentale della Sicilia "A. Mirri," Via Gino Marinuzzi 3, 90129, Palermo, Italy (ORCID: https://orcid.org/0000-0001-9262-116X [F.G.G.])
| | - Antonio Vella
- Istituto Zooprofilattico Sperimentale della Sicilia "A. Mirri," Via Gino Marinuzzi 3, 90129, Palermo, Italy (ORCID: https://orcid.org/0000-0001-9262-116X [F.G.G.])
| | - Andrea Macaluso
- Istituto Zooprofilattico Sperimentale della Sicilia "A. Mirri," Via Gino Marinuzzi 3, 90129, Palermo, Italy (ORCID: https://orcid.org/0000-0001-9262-116X [F.G.G.])
| | - Vincenzo Ferrantelli
- Istituto Zooprofilattico Sperimentale della Sicilia "A. Mirri," Via Gino Marinuzzi 3, 90129, Palermo, Italy (ORCID: https://orcid.org/0000-0001-9262-116X [F.G.G.])
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Keot J, Bora SS, Das Kangabam R, Barooah M. Assessment of microbial quality and health risks associated with traditional rice wine starter Xaj-pitha of Assam, India: a step towards defined and controlled fermentation. 3 Biotech 2020; 10:64. [PMID: 32030333 DOI: 10.1007/s13205-020-2059-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2019] [Accepted: 01/06/2020] [Indexed: 12/13/2022] Open
Abstract
This study reports the microbial quality of ethnic starter culture Xaj-pitha used for rice wine fermentation in Assam. Here, we collected 60 Xaj-pitha samples belonging to Ahom community of the state and enumerated the microorganisms using spread plate technique. Illumina-based whole genome shotgun sequencing detected the presence of microbial contaminants like Acidovorax, Herbaspirillum, Methylobacterium, Pantoea, Pseudomonas, Stenotrophomonas, Staphylococcus, Micrococcus, Acinetobacter, etc. Presence of major health hazards associated with spontaneous rice wine fermentation necessitated method optimization through the development of a defined mixed starter culture. For this, functionally important α-amylase producers viz., Penicillium sp. ABTSJ23, Rhizopus oryzae ABTSJ63, Mucor guilliermondii ABTSJ72 and Amylomyces rouxii ABTSJ82 and eight yeasts viz., Saccharomyces cerevisiae ABTY1J, ABTY1S, ADJ5 & ADJ1, Wickerhamomyces anomalus ADJ2, Saccharomycopsis malanga ADJ3, Saccharomycopsis fibuligera ADJ4 and Saccharomycopsis malanga ADJ6 were retrieved using appropriate media. All the mould cultures tested negative for aflotoxins production. Among the yeasts, Saccharomyces cerevisiae ABTY1S and ADJ1 decarboxylated lysine HCl and tyramine HCl, respectively, indicating their biogenic amine production ability. For defined mixed starter culture, Amylomyces rouxii ABT82 with α-amylase (5.92 U/ml) and glucoamylase (7.50 U/ml) activities was selected as fungal partner; while Saccharomycopsis fibuligera ADJ4 and Saccharomyces cerevisiae ABT-Y1J with high ethanol production (up to 10.11% and 9.88% v/v, respectively) were selected as yeast partners. The mixed culture was able to produce high amount of glucose, ethanol and liquid (glucose 10.91% w/v; ethanol 7.5% w/v; liquid 51.0% w/v). Therefore, this study demonstrated the efficiency of mixed starter cultures for safe and controlled rice wine production.
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48
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Sumova P, Sima M, Kalouskova B, Polanska N, Vanek O, Oliveira F, Valenzuela JG, Volf P. Amine-binding properties of salivary yellow-related proteins in phlebotomine sand flies. Insect Biochem Mol Biol 2019; 115:103245. [PMID: 31604119 DOI: 10.1016/j.ibmb.2019.103245] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/12/2019] [Revised: 09/30/2019] [Accepted: 10/01/2019] [Indexed: 06/10/2023]
Abstract
The amine-binding properties of sand fly salivary yellow-related proteins (YRPs) were described only in Lutzomyia longipalpis sand flies. Here, we experimentally confirmed the kratagonist function of YRPs in the genus Phlebotomus. We utilized microscale thermophoresis technique to determine the amine-binding properties of YRPs in saliva of Phlebotomus perniciosus and P. orientalis, the Old-World vectors of visceral leishmaniases causative agents. Expressed and purified YRPs from three different sand fly species were tested for their interactions with various biogenic amines, including serotonin, histamine and catecholamines. Using the L. longipalpis YRP LJM11 as a control, we have demonstrated the comparability of the microscale thermophoresis method with conventional isothermal titration calorimetry described previously. By homology in silico modeling, we predicted the surface charge and both amino acids and hydrogen bonds of the amine-binding motifs to influence the binding affinities between closely related YRPs. All YRPs tested bound at least two biogenic amines, while the affinities differ both among and within species. Low affinity was observed for histamine. The salivary recombinant proteins rSP03B (P. perniciosus) and rPorASP4 (P. orientalis) showed high-affinity binding of serotonin, suggesting their capability to facilitate inhibition of the blood vessel contraction and platelet aggregation.
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Affiliation(s)
- Petra Sumova
- Department of Parasitology, Faculty of Science, Charles University, Prague, Czech Republic.
| | - Michal Sima
- Department of Parasitology, Faculty of Science, Charles University, Prague, Czech Republic
| | - Barbora Kalouskova
- Department of Biochemistry, Faculty of Science, Charles University, Prague, Czech Republic
| | - Nikola Polanska
- Department of Parasitology, Faculty of Science, Charles University, Prague, Czech Republic
| | - Ondrej Vanek
- Department of Biochemistry, Faculty of Science, Charles University, Prague, Czech Republic
| | - Fabiano Oliveira
- Vector Molecular Biology Section, Laboratory of Malaria and Vector Research, National Institute of Allergy and Infectious Diseases, National Institutes of Health, Rockville, MD, USA
| | - Jesus G Valenzuela
- Vector Molecular Biology Section, Laboratory of Malaria and Vector Research, National Institute of Allergy and Infectious Diseases, National Institutes of Health, Rockville, MD, USA
| | - Petr Volf
- Department of Parasitology, Faculty of Science, Charles University, Prague, Czech Republic
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Choi JS, Jeong ST, Lee HS, Lee BH, Kim SM. Biogenic amine production of makgeollis with controlled alcohol concentrations. Food Sci Biotechnol 2019; 28:923-30. [PMID: 31093451 DOI: 10.1007/s10068-018-0517-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2018] [Revised: 11/02/2018] [Accepted: 11/19/2018] [Indexed: 10/27/2022] Open
Abstract
In this study, we examined the effects of controlling the alcohol concentration of non-sterilized makgeolli on the levels of biogenic amines (BAs) as an indicator of hygiene. Makgeollis were prepared at four different alcohol concentrations (5.73-13.17%) and stored at 20 °C for 30 days. Makgeollis with low alcohol contents (5.73-8.07%) showed significant variations in alcohol and BA concentrations, volatile acid contents, pH, total acidity, and lactic acid bacteria counts under these conditions. In contrast, makgeollis with alcohol contents of 11.47% or more showed no significant changes. In low-alcohol makgeollis, the produced BA was mostly tyramine, which increased dramatically on day 20 of storage in makgeolli containing 5.73% alcohol and on day 30 in makgeolli containing 8.07% alcohol. These results indicated that makgeolli could be stored for long periods at high temperatures, such as those during summer, by controlling the alcohol concentration.
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50
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Chun BH, Han DM, Kim KH, Jeong SE, Park D, Jeon CO. Genomic and metabolic features of Tetragenococcus halophilus as revealed by pan-genome and transcriptome analyses. Food Microbiol 2019; 83:36-47. [PMID: 31202417 DOI: 10.1016/j.fm.2019.04.009] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2019] [Revised: 04/14/2019] [Accepted: 04/20/2019] [Indexed: 01/10/2023]
Abstract
The genomic and metabolic diversity and features of Tetragenococcus halophilus, a moderately halophilic lactic acid bacterium, were investigated by pan-genome, transcriptome, and metabolite analyses. Phylogenetic analyses based on the 16S rRNA gene and genome sequences of 15 T. halophilus strains revealed their phylogenetic distinctness from other Tetragenococcus species. Pan-genome analysis of the T. halophilus strains showed that their carbohydrate metabolic capabilities were diverse and strain dependent. Aside from one histidine decarboxylase gene in one strain, no decarboxylase gene associated with biogenic amine production was identified from the genomes. However, T. halophilus DSM 20339T produced tyramine without a biogenic amine-producing decarboxylase gene, suggesting the presence of an unidentified tyramine-producing gene. Our reconstruction of the metabolic pathways of these strains showed that T. halophilus harbors a facultative lactic acid fermentation pathway to produce l-lactate, ethanol, acetate, and CO2 from various carbohydrates. The transcriptomic analysis of strain DSM 20339T suggested that T. halophilus may produce more acetate via the heterolactic pathway (including d-ribose metabolism) at high salt conditions. Although genes associated with the metabolism of glycine betaine, proline, glutamate, glutamine, choline, and citrulline were identified from the T. halophilus genomes, the transcriptome and metabolite analyses suggested that glycine betaine was the main compatible solute responding to high salt concentration and that citrulline may play an important role in the coping mechanism against high salinity-induced osmotic stresses. Our results will provide a better understanding of the genome and metabolic features of T. halophilus, which has implications for the food fermentation industry.
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Affiliation(s)
- Byung Hee Chun
- Department of Life Science, Chung-Ang University, Seoul, 06974, Republic of Korea
| | - Dong Min Han
- Department of Life Science, Chung-Ang University, Seoul, 06974, Republic of Korea
| | - Kyung Hyun Kim
- Department of Life Science, Chung-Ang University, Seoul, 06974, Republic of Korea
| | - Sang Eun Jeong
- Department of Life Science, Chung-Ang University, Seoul, 06974, Republic of Korea
| | - Dongbin Park
- Department of Life Science, Chung-Ang University, Seoul, 06974, Republic of Korea
| | - Che Ok Jeon
- Department of Life Science, Chung-Ang University, Seoul, 06974, Republic of Korea.
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