Biogenic Amine Content Research Articles

Биогенные амины в рыбных полуфабрикатах и кулинарных изделиях

The purpose of scientific research was to form the taste and aroma of fish semi-finished products and culinary products. The objects of research in the development of the formulation and technology of model minced fish were: pollock, onion, eggs, milk or water, and powdered products were used as a biologically active additive: flour from buckwheat, corn, rice, wheat, amaranth, almonds, flax, chickpeas, spirulina and dill for cooking cutlets. Combinations of basic raw materials and additives were selected by the method of experiment planning. This made it possible to create a product that best meets the needs of the child's body in terms of nutritional value and calorie content. Butter was used as a plasticizing additive. The use of additives of plant origin makes it possible to stabilize the functional and technological properties of raw materials, increase the biological value, emphasize the organoleptic characteristics of finished products, reduce the content of biogenic amines in semi-finished products and dishes.

Physicochemical and microbiological changes in postmortem crayfish (Procambarus clarkii) stored at 4 °C and 25 °C

SummaryThe physicochemical and microbiological parameters of postmortem crayfish stored at 4 °C and 25 °C were evaluated in order to reduce safety risks of crayfish from temperature abuse during transportation and storage. Results showed that hepatopancreas of postmortem crayfish had significantly higher contents of total volatile basic nitrogen, biogenic amines (BAs) and higher microbial loads than tail meat, regardless of storage temperature. Enterobacteriaceae and Pseudomonas counts reached log 6.41 log10 CFU g−1 and 6.31 log10 CFU g−1 in hepatopancreas of crayfish at 25 ℃ for 6 h. Putrescine and cadaverine were the main BAs in tail meat with levels of 28.18 ± 0.73 mg kg−1 and 187.32 ± 3.57 mg kg−1, respectively, whilst cadaverine, spermidine and spermine were the major BAs in hepatopancreas, reaching 283.45 ± 3.95 mg kg−1, 62.87 ± 9.02 mg kg−1 and 155.31 ± 4.55 mg kg−1, respectively, after postmortem storage at 25 °C for 12 h. With time increasing, Acinetobacter, Flavobacterium, Aeromonas and Chryseobacterium at 25 °C and Acinetobacter, Flavobacterium, Psychrobacter at 4 °C in tail meat as well as Bacteroides and Muribaculaceae at 25 °C, and Acinetobacter, Psychrobacter at 4 °C in hepatopancreas, gradually became the major genus at the end of storage. Based on the results of spoilage microorganisms and biogenic amines, crayfish stored at 4 °C and 25 °C could be edible within 24 h and 6 h, respectively.

Moderate papain addition improves the physicochemical, microbiological, flavor and sensorial properties of Chouguiyu, traditional Chinese fermented fish

The objective of this study was to investigate the effect of papain on the physicochemical and microbiological properties, volatile compound profiles, and sensorial attributes of Chouguiyu. Papain was applied at a dose of 10, 50, 200, 400 U/g fish. Results showed that papain addition improved the release of free amino acids, essential amino acids, eicosapentaenoi acid (EPA, C20:5n3), and docosapentenoic acid (DPA, C22:5n6), respectively. Lower biogenic amines content, higher the volatile compound concentrations and relative abundance of Lactobacillales were also observed. Further results showed that the papain dose group decreased the fermentation time from 10 to 7 days while good organoleptic quality was remained, especially in the 200 U/g dose group. The redundancy analysis (RDA) showed a high correlation between Lactobacillus and the key volatile compounds in the 200 U/g and 400 U/g groups, which indicated that Lactobacillus could contribute to the fatty flavor. In summary, proper papain addition (i.e. 200 U/g or 400 U/g) could reduce biogenic amines contents and maintain acceptable sensorial properties of Chouguiyu in a shorter fermentation time.

Effect of collagen casing on the quality characteristics of fermented sausage.

Fermented sausage is popular all over the world for its rich nutrition and unique flavor. Sausage casing is one of the key factors affecting the quality of fermented sausage. However, there is little information involved in this field. In this study, collagen casings were used as a wrapping material, and natural casings (pig casings) were used as a control. The effects of the two types of casings on biogenic amine content and other quality characteristics of fermented sausage were analyzed with increasing the storage time. The results showed that with storage time increasing, the hardness and gumminess of fermented sausage in collagen casing (CC) group were higher than those in pig casing (PC) group (P<0.05), while the elasticity in CC group was lower than that in PC group (P<0.05). In the processing and storage period, there was no significant difference in the type and content of flavor substances between the two groups. More importantly, the contents of tryptamine, putrescine, cadaverine, histamine, tyramine and phenyethylamine in fermented sausage of CC group were lower than those in PC group (P<0.05). In conclusion, this study revealed that CC could improve the quality characteristics of fermented sausage and reduce the content of biogenic amines in fermented sausage, which provides a theoretical basis for the choice of casings in industrial production in the future.

Pesticide residues, copper and biogenic amines in conventional and organic wines

The aim of this study was to compare pesticide residues, copper and biogenic amines concentrations in conventional and organic wines. For each type of wine production, 20 samples were collected. We used two multi-residual methods employing GC/MS (92 pesticides) and LC/MS/MS (112 pesticides) detection. Copper residues and biogenic amines were measured by standard FAAS and HPLC methods. We confirmed lower numbers and concentrations of pesticide residues in organic wines. The most frequently determined pesticide was dimethomorph, followed by boscalid, fenhexamid, metalaxyl + metalaxyl-M, iprovalicarb and pyrimethanil. Also, higher levels of copper were observed in the groups of conventional wines. For biogenic amines, we could not confirm a clear trend. It is unacceptable that some pesticide residues in organic wines were detected, which are not allowed in this type of production. Nevertheless, we can confirm the trend of added value in organic wine production in terms of reducing pesticide residues and copper in bottled wines. - Added value is in organic wine production in terms of pesticides and copper reduction. - Producers should avoid some commonly found pesticide residues in the last sprays. - No significant difference in the occurrence and concentrations of biogenic amines between both groups of wines.

The impact of cold plasma on the phenolic composition and biogenic amine content of red wine

The effect of cold plasma (CP) on phenolic compound (PC) and biogenic amine (BA) contents of red wine was investigated for the first time. The influence of CP was compared with the effects of a wine preservation using potassium metabisulfite and a combined method. The PC profile was determined by UPLC-PDA-MS/MS while BAs using DLLME-GC–MS. Chemometric analysis also was used. The content of PCs was 3.1% higher in the sample preserved by CP treatment (5 min, helium/nitrogen) compared to a sample preserved by the addition of potassium metabisulfite (100 mg/L). On a positive note, CP treatment reduced the concentration of BAs in the wine samples. The lowest BA contents were recorded after 10 min of cold plasma (helium/oxygen) treatment with the addition of potassium metabisulfite (1120.85 μg/L). The results may promote interest in CP as a potential alternative method for the preservation of wine and other alcoholic beverages.

Effect of various seasoning ingredients on the accumulation of biogenic amines in kimchi during fermentation

This study was aimed at evaluating the effect of basic ingredients (white radish, red pepper powder, garlic, ginger, Welsh onion, fish sauce, and sticky rice porridge) used for kimchi seasoning on the accumulation of biogenic amines (BAs) during kimchi fermentation. Initial accumulation of cadaverine, putrescine, histamine, 2-phenylethylamine, tyramine, and tryptamine occurred mainly owing to fish sauce. Putrescine and tyramine content increased rapidly, reaching 14–15-times the initial values after 7 days of fermentation. Total BA content of kimchi without fish sauce was 42–63% lower than that of kimchi with 5% fish sauce. Moreover, the total BA content of kimchi with 8% red pepper powder added was 25–44% lower than that of kimchi without it. These results show that addition of less fish sauce and more red pepper powder can effectively decrease the total BA content in kimchi.

Effect of different dietary fibre sources on the zootechnical performance, feeding behaviour and intestinal physiology of growing and finishing pigs

The aim of this study was to determine the effect of different sources of fibre in the diets of fattening pigs on performance, feeding behaviour and intestinal physiology. A total of 60 barrows and gilts (initial body weight 28.4 ± 0.4 kg) were allotted to four dietary treatments: control (CON), lignocellulose (LC), mycelium (MYC) and corn gluten feed (CGF). Diets were calculated to provide balanced available nutrient contents. Including MYC in the diet resulted in an increased average daily gain (P &amp;lt; 0.05) compared to CON and CGF, and improved gain to feed ratio (P &amp;lt; 0.05) compared to LC. Pigs in CON (P &amp;lt; 0.05) ate the fewest but largest meals, whereas treatment CGF (P &amp;lt; 0.05) showed the opposite effect, resulting in the same daily feeder occupation time. Regarding intestinal physiology, in ileum, no differences were observed between the contents of short chain fatty acids (SCFA), lactic acid and biogenic amines. In the colon, MYC showed an increased concentration of acetic acid (P &amp;lt; 0.05) as well as the total content of SCFA (P &amp;lt; 0.05), compared to LC and CGF. Distinct fermentation profiles of ammonia were recorded in ileal and colonic digesta, although contents remained below harmful concentrations. Morphometrical measurements showed differences between the fibre sources LC and MYC, as well as LC and the CON in all investigated gut sections. These results provide evidence that the inclusion of specific dietary fibre sources/contents can positively influence the gut morphology and performance of pigs. However, further studies are needed regarding the mode of action and physico-chemical characteristics of the different fibre sources as a precondition for their successful application in pig diets.

Brewing and the Chemical Composition of Amine-Containing Compounds in Beer: A Review.

As microbreweries have flourished and craft beer brewing has expanded into a multibillion-dollar industry, the ingredients and techniques used to brew beer have changed and diversified. New brewing ingredients and techniques have led to increased concern over biogenic amines in the final product. Biogenic amine composition and concentration in beer, as well as the changes to the protein and amino acid content when adjuncts are used, have received little attention. A complex biochemical mixture, the proteins, amino acids, and biogenic amines undergo a variety of enzymatic and non-enzymatic catabolic, proteolytic, and oxidative reactions during brewing. As biogenic amines in fermented food receive increased scrutiny, evaluating knowledge gaps in the evolution of these compounds in the beer brewing process is critical.

Effects of slightly acidic electrolyzed water pretreatment combined with compound bio‐preservatives on quality and microbiota changes of refrigerated obscure pufferfish ( Takifugu obscurus )

The evaluation of ε-polylysine hydrochloride (PLH) and rosemary extract (RE) combined with slightly acidic electrolyzed water (SAEW) on the quality and microbiota changes of obscure pufferfish (Takifugu obscurus) was studied during refrigerated storage at 4 ± 1°C. The fish samples were first impregnated with SAEW and then dissolved in sterile water (CK) and different solutions (0.2% RE, 0.3% PLH, 0.2% RE+0.3% PLH (RP)). Changes in microbiological indicators (total viable counts [TVC], psychrophilic bacteria counts [PBC], pseudomonas bacteria counts, H2S-producing bacteria counts) and physiochemical indexes (ATP-related compounds, K value, total volatile basic nitrogen [TVB-N], and biogenic amines content) were also examined, the microbial composition of the samples was analyzed using high-throughput sequencing. Results showed that PLH treatment had the lower microbial counts and TVB-N. The degradation of inosine monophosphate (IMP), the production of hypoxanthine riboside (HxR) and hypoxanthine (Hx) in treated groups were slower than that of CK group. Moreover, RP group effectively delayed the production of biogenic amines. Illumina-MiSeq high throughput sequencing results demonstrated that the microbiota of each group became less diverse during storage, and Janthinobacterium in treated groups increased significantly. Pseudomonas became the major predominant microbiota of obscure pufferfish (Takifugu obscurus) at the end of storage. According to the results of TVC, SAEW combined with RP could prolong the shelf-life of obscure pufferfish for another 6 days. Practical applications Obscure pufferfish (Takifugu obscurus) is enthusiastically welcome due to the palatability and nutritional value of its flesh. However, it is vulnerable to spoilage caused by microbial growth and metabolisms. Based on the results of microbiological analysis total viable counts, compared with CK group, samples with compound bio-preservatives treatment maintained good quality and prolonged the shelf life of obscure pufferfish for another 6 days.

Monitoring the fatty acids profile and biogenic amines content in salted grey mullet (Fessiekh) fermented by lactic acid bacteria

The present study was planned to explore the effect of bio-fermentation on the fatty acid profile and the pattern of biogenic amines in salted grey mullet 'fessiekh' compared to the traditionally fermented ones. The results revealed that bio-fermented fessiekh showed significantly lower saturated fatty acids with significantly higher mono- and polyunsaturated acid contents than the control treatment. The lactic acid bacteria Lactobacillus casei and L. helveticus were beneficial resulting in a substantial reduction in saturated acids and a rise in unsaturated acids in comparison with Lactococcus cremoris. The results also revealed that bio-fermented fessiekh had significantly lower concentrations of all examined biogenic amines except spermidine and spermine that increased in bio-fermented fessiekh than the control. Both lactobacilli showed potent reducing activities on the formation of different biogenic amines during fessiekh processing than L. cremoris. B-phenyl ethyl amine and putrescine exceeded the permissible limits in the control group on the 7th day of the salting period, while the bio-fermented fessiekh showed acceptable values until the end of the salting process. We conclude that LAB can improve the fatty acid profile of fessiekh and reduce the buildup of biogenic amines in this product to safe and acceptable levels.

Modified QuEChERS combined with UPLC-MS/MS to determine eight biogenic amines in Xinjiang smoked horsemeat sausages

A modified QuEChERS method coupled with ultra-high-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) was established for the simultaneous determination of eight biogenic amines (BAs) in Xinjiang smoked horsemeat sausages. The conditions of UPLC-MS/MS, extraction solvent and QuEChERS purification were optimized. The internal standard method was used for quantitative analysis. Results showed that the eight BAs exhibited good linearity (1-200 μg/L, correlation coefficient > 0.99). The limits of detection and quantification were 5 μg/kg and 10 μg/kg, respectively. The accuracy was between 80.4% and 111.4%, and the precision was less than 10%. The established method was effectively used for the determination of eight BAs in forty Xinjiang smoked horsemeat sausages. Results showed that tyramine was the major amine, followed by cadaverine, putrescine and spermine. Total BAs content ranged from 26.5 mg/kg to 352.9 mg/kg, the contents of BAs in Xinjiang smoked horsemeat sausages may pose a potential health risk.

Effects of the microbial community on the formation of volatile compounds and biogenic amines during the traditional brewing of Hongqu rice wine

As a typical representative of Chinese rice wine (Huangjiu), Hongqu rice wine is famous for its red color, mellow taste and strong fragrance. However, due to the open brewing environment and traditional fermentation technology, there are some safety risks in traditional brewed Hongqu rice wine, such as a certain amount of biogenic amines. In this study, the dynamic changes and the differences of microbial communities and volatile flavor components between two types of Hongqu rice wine with high and low biogenic amine contents (LBAW and HBAW) during the traditional brewing were systematically investigated. The results showed that the total biogenic amine contents in LBAW and HBAW were 20.91 and 69.06 mg/L, respectively. The contents of putrescine, cadaverine, spermine and spermidine in HBAW were significantly higher than those in LBAW, and it was noteworthy that spermine content in HBAW was 17.62 mg/L, which was not detected in LBAW. In addition, the volatile flavor characteristics of the two kinds of Hongqu rice wine were obviously different. The contents of acetophenone, n-butyl butanoate and benzothiazole were obviously higher in HBAW, while the contents of isoamyl acetate, ethyl lactate, ethyl caprate and phenylethyl alcohol were significantly higher in LBAW. High-throughput sequencing of 16S/ITS amplicon revealed that Weissella, Kosakonia, Pantoea, Monascus, Saccharomyces and Millerozyma were the predominant microbial genera during the traditional brewing of HBAW, while Weissella, Kosakonia, Monascus, Saccharomyces and Issatchenkia were the predominant microbial genera during the traditional brewing of LBAW. Correlation analysis revealed that biogenic amines were significantly negatively correlated with unclassified_o_Saccharomycetales, Cyberlindnera, Zygoascus, Aspergillus and Acinetobacter, but positively correlated with Lactobacillus, Pediococcus, Millerozyma and Apiotrichum. In addition, we also found that Lactobacillus, Pediococcus and Saccharomyces were significantly positively correlated with most of the volatile flavor components, while Candida, Trichosporon and Monascus were significantly negatively correlated with most of the volatile flavor components. In addition, bioinformatical analysis based on PICRUSt demonstrated that the key enzymes for biogenic amine biosynthesis were more abundant in the microbial community of HBAW than LBAW. These findings demonstrate that the formations of volatile flavor and biogenic amines in Hongqu rice wine are influenced by microbial community during the fermentation. This work facilitates scientific understanding of the formation mechanism of biogenic amines, and may be useful to develop effective strategies to improve the quality of Hongqu rice wine.

Storage time effect on inoculated, osmodehydrated chicken meat-microbiological and chemical characteristics

In this research, chicken meat was inoculated with selected microorganisms and subjected to the osmotic dehydration process in two osmotic solutions, in an effort to investigate the effect of storage time duration on its microbiological and chemical characteristics. Total viable counts, numbers of Enterobacteriaceae, Salmonella spp., Listeria monocytogenes, Escherichia coli, proteolytic bacteria, psychotropic bacteria, of microbiological, and biogenic amine content, TBARS and DPPH, and chemical analyses were conducted on meat samples stored at 22?C, during 14 days. During storage, the number of all tested microorganisms on meat samples decreased. The highest reduction occurred in the first 4 days. The meat dehydrated in molasses achieved better results of microbiological profile during storage. Results of TBARS and DPPH analyses indicated lipid oxidation after 14 days of storage, while the results after 10 days were satisfactory. Developed mathematical models allows good prediction of microbiological and chemical responses of dehydrated chicken meat during the investigated storage duration.

Assessment of biogenic amine production by lactic acid bacteria isolated from Serbian traditionally fermented foods

The aim of this study was to monitor the production of biogenic amines by 156 selected lactic acid bacteria (LAB) strains isolated from Serbian traditionally fermented sausages and cheeses. The method for the determination of biogenic amines is liquid chromatography tandem mass spectrometry (LC-MS/MS). The measured concentrations of putrescine, cadaverine, tryptamine and spermidine (except in 13 LAB strains) were below the detection limit of the analytical method (0.1 mg/L), whereas those of histamine, tyramine and spermine were above the limit of detection, but still not significant. Tyramine was the only amine that had a measured concentration of 59.89 ± 0.06 mg L-1. Most of the tested LAB strains produced tyramine in broth below 26 mg L-1 with the exception of Enterococcus faecalis strains (59.89 ± 6.66 mg L-1) and Enterococcus faecium strains (47.33 ± 8.58 mg L-1). The low concentrations of biogenic amines are considered non-significant from both a technological and safety point of view.

A novel fluorescent probe of alkyne compounds for putrescine detection based on click reaction.

Putrescine is a toxic biogenic amine produced in the process of food spoilage, and a high concentration of biogenic amines in foods will cause health problems such as abnormal blood pressure, headaches and tachycardia asthma/worsening asthma. The detection of putrescine is necessary. However, traditional putrescine detection requires specialized instruments and complex operations. To detect putrescine quickly, sensitively and accurately, we designed and successfully prepared a fluorescent probe (DPY) with active alkynyl groups. DPY takes p-dimethoxybenzene as the raw material, adding a highly active alkyne group. It is stable in experimental pH (∼7) because the UV-vis absorption and fluorescence emission spectra in pH = 3–12 have little change. The fluorescence intensity of DPY decreased only about 1% under the irradiation of 420 nm within 2 h, showing its better photostability. DPY has a high selectivity to putrescine because of the amino–alkyne click reaction without any catalyst in presence of different biogenic amines. The obvious response to putrescine was found in 30 seconds at room temperature. The mechanism between DPY and putrescine was investigated before and after adding putrescine by 1H NMR spectra and the Job plot. The results indicated a typical 1 : 1 stoichiometry between the DPY and DAB. Furthermore, the higher sensitivity of DPY to putrescine was obtained with the detection of limit (LOD) of 3.19 × 10−7 mol L−1, which was better than that of the national standard (2.27 × 10−5 mol L−1). The novel fluorescent probe was successfully applied to beer samples to detect putrescine. The proposed strategy is expected to provide some guidance for the development of some new ways to detect food security.

A resorufin-based fluorescence probe for visualizing biogenic amines in cells and zebrafish.

Biogenic amines (BAs) are a family of nitrogen-bearing natural organic molecules with at least one primary amine, which play an important role in living organisms. Elevated concentration of BAs may cause neuron disorder, Parkinson's disease and many other diseases. Therefore, it is essential to monitor BAs in living organisms. Herein, we reported a resorufin-based fluorescence probe for sensing of various BAs. Upon nucleophilic substitution reaction with BAs, the probe released resorufin, affording to strong fluorescence emission at 592 nm with rapid response (<8 min), good selectivity and a low detection limit (LOD = 0.47 μM). The probe has low cytotoxicity and good membrane permeability, and has been successfully used to visualize BAs in living cells and zebrafish with good performance.

Accelerated production of reduced-salt sardine fish sauce under pressurized carbon dioxide, combining mild heating and proteolysis

Fish sauce is a liquid condiment prepared by fermenting fish at room temperature and high salt concentration (> 20%) for more than six months. We examined whether the application of pressurized CO2 (pCO2), mild heating, and acid protease (1%) would produce reduced-salt fish sauce in a short fermentation period. Optimal fermentation temperature and NaCl concentration were determined to be 45°C and 7%, respectively, at a fixed fermentation period (one week). Treatment with pCO2 (1 MPa), mild heating (45 °C), and acid protease (ORYENTASE AY) decreased biogenic amine content, increased free amino acid content, and enriched umami flavor. This treatment did not induce bacterial growth, and the changes in organic acid content and smell were minimal. In the presence of protease, browning was suppressed under pCO2 compared to atmospheric pressure. Thus, the application of pCO2 and protease with mild heating enabled reduced-salt fish sauce production in a short fermentation period.

Hypothalamic regulation of reproduction under the chronic influence of toluene and melatonin

Experiments on chronic administration of melatonin with and without chronic inhalation of toluene dosed at both maximal permissible concentration (50 mg/ml) and limited chronical range (500 mg/m3) have been carried out on female rats to discover their effects on biogenic amines system in hypothalamic structures related to gonadoliberin synthesis and secretion - preoptic area (PA) and median eminence (ME). Contents of biogenic amines in ME and especially in PA have been shown to have circadian variations with maximum in the morning in control group of rats.The chronic effect of synchronizing agent melatonin (administered dissolved in drinking water in concentration of 10 pg/m l, at night during 2 months) on neotransmitters and their circadian variations in both hypothalamic structures proved surprisingly to be much alike the effect of toluene. Both chemicals cause the disturbances of normal circadian variations o f norepinephrine, dopamine and serotonine in PA and dopamine in ME. The simultaneous administration of toluene and melatonin showed likewise no synchronizing ability of the latter under the conditions described.

Unravelling the relation between natural microbiota and biogenic amines in Brazilian dry‐cured loin: a chemometric approach

AbstractExploratory data analysis was used to evaluate the influence of NaCl concentration on the relation between endogenous microbiota (mesophilic aerobic bacteria, psychrotrophic bacteria, lactic acid bacteria, Enterobacteriaceae and Staphylococcus spp.) and biogenic amines (BAs) (histamine, tyramine, putrescine, cadaverine and spermidine) content in Brazilian dry‐cured loin (BDL). Using hierarchical cluster analysis (HCA), initial data analysis led to samples separation into a higher and a lower NaCl cluster. The analysis of variance showed that the microbial counts did not differ between the clusters (p &gt; 0.05). However, the higher NaCl cluster showed a lower level of BAs. Further, principal component analysis (PCA) demonstrated a negative correlation between the microbial counts and BAs content in the lower NaCl cluster, thus indicating the possibility of the higher BA’s content in the lower NaCl cluster being a result of a stress–response mechanism. On the other hand, in the higher NaCl cluster, the salt concentration had an inhibitory property in BA’s formation except for histamine. The collective results point to a NaCl threshold to minimise the production of BAs in BDL. The findings of the present exploratory study highlight the possibility of intervention for BA minimization without the need for designed starter cultures or preservation treatments.