Levels Of Biogenic Amines Research Articles

Exploration of Co-Inoculation of Lactiplantibacillus plantarum and Kazachstania bulderi for Potential Use in Mushroom Pleurotus eryngii Pickle Fermentation

This study investigated the impact of Lactiplantibacillus plantarum PC-004 (PL) and Kazachstania bulderi PY-1 (PY), selected from home-made Paocai, on the physicochemical properties and volatile flavor compounds of fermented Pleurotus eryngii. P. eryngii, fermented by PY, was maintained at about pH 5 throughout fermentation, while co-fermentation exhibited a higher acid production rate and lower post-acidification value compared to mono-fermentation by PL. The viable cell counts of PY exhibited no difference between the mono- and co-fermentation, while PL significantly decreased in the co-fermentation after 168 h. Compared to mono-fermented P. eryngii, co-fermentation had lower levels of certain biogenic amines. Co-fermented P. eryngii had a higher value of nitrite in the early fermentation stage, but this decreased during mono-fermentations. Additionally, among the three different groups, PY fermentation had more esters, PL fermentation had more ketones and aldehydes, and co-fermentation had more abundance and diverse volatile flavor compounds than mono-fermentations. Our results suggest that co-fermentation with K. bulderi and L. plantarum is suitable for producing fermented P. eryngii, highlighting their potential for the fermentation of edible mushrooms.

Investigation of neurochemical and behavioral alterations in the brain during fibromyalgia with supplementation of Spirulina platensis

Aim: Fibromyalgia (FM) is a complex and long-lasting musculoskeletal disorder characterized by mood changes, fatigue, headache, and extensive musculoskeletal pain. Spirulina has potent antioxidant, antinociceptive, and neuroprotective properties. This study aimed to evaluate spirulina’s capacity to protect rats against FM caused by reserpine. Methods: Male Sprague-Dawley rats received a subcutaneous injection of reserpine (1 mg/kg) once a day for three days. Subsequently, they were administered an oral dose of 400 mg/kg of Spirulina for 21 days. Many molecular, biochemical, and behavioral tests have been evaluated. Results: Daily spirulina consumption was able to limit the increase in neuroinflammation, oxidative stress, and a reduction in biogenic amine levels as well as behavioral alterations.Significance: This study demonstrated for the first time that dietary integration with spirulina could be helpful to reduce the onset of pain, inflammation and mental disturbance in FM patients.

Association of plant-based diet indexes with the metabolomic profile

Plant-based diets have gained attention for their potential benefits on both human health and environmental sustainability. The objective of this study was to investigate the association of plant-based dietary patterns with the endogenous metabolites of healthy individuals and identify metabolites that may act as mediators of the associations between dietary intake and modifiable disease risk factors. Adherence to plant-based dietary patterns was assessed for 170 healthy adults using plant-based diet indexes (PDI). Individuals with higher healthful PDI had lower BMI and fasting glucose and higher HDL-C, while those with higher unhealthful PDI had higher BMI, triacylglycerol and fasting glucose and lower HDL-C. Unhealthful PDI was associated with higher levels of several amino acids and biogenic amines previously associated with cardiometabolic diseases and an opposite pattern was observed for healthful PDI. Furthermore, healthful PDI was associated with higher levels of glycerophosphocholines containing very long-chain fatty acids. Glutamate, isoleucine, proline, tyrosine, α-aminoadipate and kynurenine had a statistically significant mediation effect on the associations between PDI scores and LDL-C, HDL-C and fasting glucose. These findings contribute to the growing evidence supporting the role of plant-based diets in promoting metabolic health and shed light on the potential mechanisms explaining their beneficial health effects.

Multicopper Oxidase from Lactobacillus hilgardii: Mechanism of Degradation of Tyramine and Phenylethylamine in Fermented Food.

Elevated levels of biogenic amines (BAs) in fermented food can have negative effects on both the flavor and health. Mining enzymes that degrade BAs is an effective strategy for controlling their content. The study screened a strain of Lactobacillus hilgardii 1614 from fermented food system that can degrade BAs. The multiple copper oxidase genes LHMCO1614 were successfully mined after the whole genome protein sequences of homologous strains were clustered and followed by homology modeling. The enzyme molecules can interact with BAs to stabilize composite structures for catalytic degradation, as shown by molecular docking results. Ingeniously, the kinetic data showed that purified LHMCO1614 was less sensitive to the substrate inhibition of tyramine and phenylethylamine. The degradation rates of tyramine and phenylethylamine in huangjiu (18% vol) after adding LHMCO1614 were 41.35 and 40.21%, respectively. Furthermore, LHMCO1614 demonstrated universality in degrading tyramine and phenylethylamine present in other fermented foods as well. HS-SPME-GC-MS analysis revealed that, except for aldehydes, the addition of enzyme treatment did not significantly alter the levels of major flavor compounds in enzymatically treated fermented foods (p > 0.05). This study presents an enzymatic approach for regulating tyramine and phenylethylamine levels in fermented foods with potential applications both targeted and universal.

Cardiac biogenic amine profile and its relationship with parameters of cardiovascular disease in obesity

AimsTo identify the cardiac biogenic amine profile of obese rats and associate these compounds with parameters of cardiovascular disease. Main methodsWistar rats (n = 20) were randomly distributed into two groups: control and obese. Obesity was induced by a high-sugar fat diet. Biochemical parameters were evaluated. Doppler Echocardiography and systolic blood pressure; interleukin-10 (IL-10), tumor necrosis factor-alpha (TNF-α), protein carbonylation, ferric reducing antioxidant power (FRAP), and catalase activity were measured in cardiac tissue. HPLC evaluated the cardiac biogenic profile. Data were compared using the Student's T or Mann-Whitney tests and Spearman's correlation at 5% significance. The principal component analysis (PCA) was performed. Key findingsObesity generated hypertension, cardiac remodeling and dysfunction, and imbalanced all biochemical, inflammatory, and oxidative markers (p < 0.001). Eight biogenic amines were found in cardiac tissue. Obesity increased serotonin and decreased agmatine, putrescine, cadaverine, and spermidine. Serotonin (r = 0.534 to 0.808) was strong and positively correlated with obesity, biochemical parameters, cardiac inflammation, oxidative stress, hypertension, cardiac remodeling, and dysfunction (p < 0.001). Spermidine (r = −0.560 to −0.680), putrescine (r = −0.532 to −0.805), cadaverine (r = −0.534 to −0.860), and agmatine (r = −0.579 to −0.884) were inversely correlated with the same parameters (p < 0.001). PCA allowed for distinguishing the control and obese groups. SignificanceThere are strong correlations between cardiac biogenic amine levels, cardiac remodeling, and dysfunction resulting from obesity. ConclusionThere is an association between cardiac biogenic amines and cardiovascular disease in obesity. In addition, agmatine, putrescine, cadaverine, and, mainly, serotonin may be new biomarkers for cardiovascular health in obesity and help to improve the diagnosis and treatment of CVD resulting or not from obesity. However, more research is needed to support this conclusion.

Evaluating the Antagonistic Activity of Lactic Acid Bacteria in Cadaverine Production by Vibrio Strains during Co-Culture

Vibrio cholerae and Vibrio parahaemolyticus are common pathogens linked to human gastroenteritis, particularly in seafood like shrimp. This study investigated the impact of lactic acid bacteria on V. cholerae and V. parahaemolyticus regarding the production of cadaverine, a concerning compound. V. cholerae NCCP 13589 and V. parahaemolyticus ATCC 27969 were significant producers of amines in experiments conducted using white-leg shrimp (Litopenaeus vannamei) and lysine decarboxylase broth. Notably, the Lactiplantibacillus plantarum NCIMB 6105 and Leuconostoc mesenteroides ATCC 10830 lactic acid bacteria strains demonstrated a pronounced antagonistic effect on the production of biogenic amines by these food-borne pathogenic bacteria. The presence of lactic acid bacteria led to a substantial reduction in cadaverine production in the lysine decarboxylase broth and shrimp extract. The co-culture of two lactobacilli species reduced the cadaverine production in V. cholerae and V. parahaemolyticus by approximately 77 and 80%, respectively. Consequently, the favorable influence of lactic acid bacteria in curbing cadaverine production by food-borne pathogens presents clear advantages for the food industry. Thus, effectively managing these pathogens could prove pivotal in controlling the biogenic amine levels in shrimp.

Biogenic Amines in Seafood

Biogenic amines (BAs) are organic compounds naturally formed in foods through the microbial decarboxylation of amino acids. These compounds are particularly significant in seafood due to the high susceptibility of these products to microbial contamination and improper storage conditions. Biogenic amines, including histamine, tyramine, putrescine, and cadaverine, are often indicators of food freshness and spoilage. Their presence at high levels can pose serious health risks to consumers, making the study of their formation, types, and control methods crucial for food safety. This comprehensive review examines the mechanisms underlying the formation of biogenic amines in seafood. The primary sources of these compounds are bacteria from the families Enterobacteriaceae, Lactobacillaceae, and Pseudomonadaceae. Factors such as temperature, pH, and oxygen availability significantly influence bacterial activity and, consequently, biogenic amine production. Histamine is highlighted as one of the most toxic biogenic amines, capable of causing histamine poisoning, which presents symptoms such as flushing, headaches, nausea, and vomiting. Control and prevention strategies for biogenic amine formation are critically discussed, including the maintenance of the cold chain, hygienic processing techniques, salting, fermentation, and the use of starter cultures. Additionally, innovative microbial inactivation methods such as high hydrostatic pressure and UV radiation are explored for their efficacy in reducing biogenic amine levels. The review also addresses current regulations and standards set by international health authorities, particularly focusing on histamine levels in fish and fish products. These regulations ensure regular monitoring and compliance to protect consumer health. Future research directions are proposed, emphasizing the need for developing new detection methods for rapid and sensitive identification of biogenic amines, improving bacterial inactivation techniques, and advancing genetic and molecular biology studies to better understand the production mechanisms of these compounds. Furthermore, raising consumer awareness about the health impacts of biogenic amines through educational programs is highlighted as a critical area for public health promotion. In conclusion, the review underscores the importance of biogenic amines in seafood quality and safety. Effective control and prevention measures, combined with ongoing research and regulatory compliance, are essential to minimize health risks associated with these compounds. Ensuring proper handling, storage, and processing conditions, along with increasing consumer awareness, will contribute significantly to managing and mitigating the risks posed by biogenic amines in seafood.

Memory enhancing and neuroprotective effects of apomorphine in a rat model of dementia.

Oxidative stress from generation of increased reactive oxygen species or has been reported to play an important role in dementia. Oxidative stress due to free radicals of oxygen or reactive oxygen species could be precipitating factors in the etiology of dementia. Apomorphine has been reported to have neuroprotective effects. To monitor memory enhancing and neuroprotective effects of apomorphine, we determined the antioxidant enzymes activities, lipid peroxidation, acetylcholine esterase (AChE) activity in brain and plasma, following repetitive administration of apomorphine in rat model of dementia. Biogenic amine levels were also monitored in hippocampus. Repeated administration of scopolamine was taken as an animal model of dementia. Decreased glutathione peroxidase, superoxide dismutase and catalase activities were observed in these animal models of dementia. While increased lipid peroxidation was also observed in the brain and plasma samples. The results showed significant effects of apomorphine. The activities of antioxidant enzymes displayed increased activities in both brain and plasma. Glutathione peroxidase and catalase activities were found to be significantly higher in brain and plasma of apomorphine treated rats. Superoxide dismutase (SOD) was significantly decreased in plasma of scopolamine injected rats; and a decreased tendency (non-significant) of SOD in brain was also observed. AChE activity in brain and plasma was significantly decreased in scopolamine treated rats. Learning and memory of rats in the present study was assessed by Morris Water Maze (MWM). Short-term memory and long-term memory was impaired significantly in scopolamine treated rats, which was prevented by apomorphine. Moreover, a marked decrease in biogenic amines was also found in the brain of scopolamine treated rats and was reverted in apomorphine treated rats. Results showed that scopolamine-treatment induced memory impairment and induced oxidative stress in rats as compared to saline-treated controls. These impairments were significantly restored by apomorphine administration. In conclusion, our data suggests that apomorphine at the dose of 1mg/kg could be a potential therapeutic agent to treat dementia and related disorders.

Differential Neuroanatomical, Neurochemical, and Behavioral Impacts of Early-Age Isolation in a Eusocial Insect

Introduction: Social experience early in life appears to be necessary for the development of species-typical behavior. Although isolation during critical periods of maturation has been shown to impact behavior by altering gene expression and brain development in invertebrates and vertebrates, workers of some ant species appear resilient to social deprivation and other neurobiological challenges that occur during senescence or due to loss of sensory input. It is unclear if and to what degree neuroanatomy, neurochemistry, and behavior will show deficiencies if social experience in the early adult life of worker ants is compromised. Methods: We reared newly eclosed adult workers of Camponotus floridanus under conditions of social isolation for 2–53 days, quantified brain compartment volumes, recorded biogenic amine levels in individual brains, and evaluated movement and behavioral performance to compare the neuroanatomy, neurochemistry, brood-care behavior, and foraging (predatory behavior) of isolated workers with that of workers experiencing natural social contact after adult eclosion. Results: We found that the volume of the antennal lobe, which processes olfactory inputs, was significantly reduced in workers isolated for an average of 40 days, whereas the size of the mushroom bodies, centers of higher-order sensory processing, increased after eclosion and was not significantly different from controls. Titers of the neuromodulators serotonin, dopamine, and octopamine remained stable and were not significantly different in isolation treatments and controls. Brood care, predation, and overall movement were reduced in workers lacking social contact early in life. Conclusion: These results suggest that the behavioral development of isolated workers of C. floridanus is specifically impacted by a reduction in the size of the antennal lobe. Task performance and locomotor ability therefore appear to be sensitive to a loss of social contact through a reduction of olfactory processing ability rather than change in the size of the mushroom bodies, which serve important functions in learning and memory, or the central complex, which controls movement.

Innovative Applications of Tenebrio molitor Larvae in the Production of Sustainable Meat Sausages: Quality and Safety Aspects.

With the world's population continuing to grow, ensuring sustainable protein sources for everyone is becoming increasingly challenging. Despite meat being considered unsustainable, people find it challenging to abstain from consuming it. However, one solution to this dilemma could be the incorporation of mealworms into conventional meat products, i.e., sausages. The incorporation of mealworms into sausage formulations appears to shift the fatty acid profile towards higher levels of monounsaturated fats and polyunsaturated fatty acids (PUFAs), particularly omega-3s, potentially enhancing the nutritional value and offering health benefits. Therefore, our study aimed to improve the nutritional value and safety parameters of traditional sausages by enriching them with the flour of mealworm larvae. For this purpose, the larvae were reared on a sustainable substrate with brewery by-products, brewer's yeast, and carrots. They were used frozen and freeze-dried in sausage recipes, replacing pork in different proportions. The analysis of the product's chemical safety parameters (biogenic amines, nitrates and nitrites, volatile fatty acids (FA), and peroxide) and nutritional value (including collagen, cholesterol, amino acids, FA, and hydroxyproline) was carried out in an accredited laboratory. The results of our study have demonstrated that the incorporation of mealworms into sausages, particularly through freeze-drying, increased fat content and enhanced the profile of FA, including omega-3s while reducing protein and cholesterol levels, and altering collagen content, suggesting improved nutritional value and potential health benefits without compromising the safety of the product. Therefore, we are highlighting that the addition of mealworms influences the quality of amino acids positively and maintains biogenic amine levels within safe limits, alongside a negligible impact on nitrates and nitrites and a reduction in peroxide values. These findings indicate an overall improvement in sausage quality and safety without compromising safety.

Effect of using camel milk on quality characteristics, free amino acid content and biogenic amine formation in Domiati cheese

The effect of using camel milk on the physiochemical, microbiological and sensory properties, and free amino acid and biogenic amine contents of processed Domiati cheese was investigated during pickling (90 days) at 4°C. The results revealed a decrease in biogenic amines and an increase in free amino acids in cheese made from camel milk compared to cheese made from buffalo milk. Histamine and tryptamine were the most predominant amines in all the treatments (13 and 12 mg/kg), respectively. All samples had lower than the allowable level of biogenic amines, according to the Food and Drug Administration (10 mg/100 g).

Novel colorimetric indicators based on alginate hydrogel beads containing anthocyanin for visual freshness monitoring of shrimp and minced chicken

Novel colorimetric indicators were developed by incorporating anthocyanins into alginate hydrogel beads through electrostatic extrusion for intelligent packaging. Two different sizes of hydrogel beads were produced and applied into shrimp and minced chicken packaging to visually detect freshness status during 4 °C storage. To assess the freshness of the products, the viable count of various types of bacteria (psychrotrophic, H2S-producing, mesophilic, and Pseudomonas spp.), total volatile basic nitrogen (TVB-N) content, pH, K-value, H-value, and biogenic amines level were analyzed. The indicators' color change (ΔE) was then correlated with these parameters. Color analysis of the indicators during storage indicated ΔE values below 10 and over 30 in the hydrogels incorporated into minced chicken and shrimp packaging, respectively. The color change of both indicators integrated into the shrimp package was strongly correlated with the change in viable counts, TVB-N, pH, K-value, and H-value (r ≥ 0.8, p < 0.016), as well as biogenic amines (r = 0.7, p < 0.05). The indicators applied to minced chicken packaging showed subtle color changes during storage, while those in shrimp packaging consistently reflected shelf-life variations. This innovative approach shows potential for improving food safety and quality monitoring, particularly in seafood packaging, where indicators have been effective in visually signaling product freshness.

The effect of non-Saccharomyces yeasts on biogenic amines in Sauvignon Blanc wine and Gewürztraminer wine

Biogenic amine (BA) is a class of nitrogen-containing small molecular organic compounds with biological activity. Excessive BAs in wine affect flavor and quality of wine and are hazardous to human health. However, little attention has been paid to the effect of non-Saccharomyces yeasts and Saccharomyces cerevisiae mixed fermentation on BAs in white wine. The effect of mixed fermentation on BAs and amino acids in wine was investigated using two white grapes of Sauvignon Blanc and Gewürztraminer. Higher levels of total amino acids and BAs in Gewürztraminer wine compared to Sauvignon Blanc wine may be due to different grape varieties. Mixed fermentation did not influence BA profiles in Sauvignon Blanc wine, while it increased total BAs content. VL3 (VL) fermented wine has 33.7% less BAs content than EC1118 (EC) single-strain fermented wine. Similar phenomenon was found in Gewürztraminer wine produced by different fermentation combinations except that cadaverine was only detected in wine produced by Hanseniaspora uvarum participated in mixed fermentations. Principal coordinate analysis (PCoA) and permutational multivariate analysis of variance (PERMANOVA) revealed that the effects on BAs were related to grape varieties and yeast species in white wine. Ethanolamine, tryptamine, isoamylamine and histamine content in wine were related to grape varieties. Collectively, mixed fermentation increased BAs content in Sauvignon Blanc and Gewürztraminer wine. The content of BAs in wine fermented by VL single-strain fermentation was lower than that fermented by EC single-strain fermentation, which is more suitable for the winemaking of white wine.

Autochthonous cultures to improve the quality of PGI Castellano cheese: Impact on proteolysis, microstructure and texture during ripening

The aim of this research was to find out the effect of different combinations of starter and non-starter cultures on the proteolysis of Castellano cheese during ripening. Four cheese batches were prepared, each containing autochthonous lactobacilli and or Leuconostoc, and were compared with each other and with a control batch, that used only a commercial starter. To achieve this, nitrogen fractions (pH 4.4-soluble nitrogen and 12 % trichloroacetic acid soluble nitrogen, polypeptide nitrogen and casein nitrogen), levels of free amino acids and biogenic amines were assessed. Texture and microstructure of cheeses were also evaluated. Significant differences in nitrogen fractions were observed between batches at different stages of ripening. The free amino acid content increased throughout the cheese ripening process, with a more significant increase occurring after the first 30 days. Cheeses containing non-starter lactic acid bacteria exhibited the highest values at the end of the ripening period. Among the main amino acids, GABA was particularly abundant, especially in three of the cheese batches at the end of ripening. The autochthonous lactic acid bacteria were previously selected as non-producers of biogenic amines and this resulted in the absence of these compounds in the cheeses. Analysis of the microstructure of the cheese reflected the impact of proteolysis. Additionally, the texture profile analysis demonstrated that the cheese's hardness intensified as the ripening period progressed. The inclusion of autochthonous non-starter lactic acid bacteria in Castellano cheese production accelerated the proteolysis process, increasing significantly the free amino acids levels and improving the sensory quality of the cheeses.

Investigation of Biogenic Amine Levels and Microbiological Activity as Quality Markers in Some Dairy and Fish Products in Food Markets in the Kingdom of Saudi Arabia.

This study aimed to verify the presence of biogenic amines (BAs) and evaluate the microbiological activity of some food samples collected from retail stores in the Kingdom of Saudi Arabia. A total of thirty-five dairy and fish products were collected and analyzed for BAs, including putrescine (PUT), cadaverine (CAD), spermidine (SPE), histamine (HIS), spermine (SPR), and tyramine (TYR), as well as for total colony count (TCC), lactic acid bacteria (LAB), Enterobacteriaceae, yeast and mold (Y and M), coliforms, and aerobic sporulation count (ASF). The thin layer chromatography (TLC) method was used in the analytical methodology to identify the BAs. The results showed the presence of BAs in all dairy products, but their concentration did not exceed the maximum permissible limit, which in contrast was established by the Food and Drug Administration (FDA) at 10 mg/100 g. The amounts of BAs in fish products varied significantly. All fish product samples contained levels of BAs below the permissible limit. Results of an independent study also indicated potential toxicity at levels of BAs (>10 mg/100 g) in Egyptian herring. Enterobacteriaceae and the coli group were present in higher concentrations in the Egyptian herring samples, whereas other samples (particularly frozen shrimp) showed increased TCC levels with a higher concentration of histamine-producing bacteria. From a consumer safety perspective, this study also indicated that food samples generally contained acceptable levels of BAs. In conclusion, there is a need to improve and standardize food quality and hygiene practices during production and storage to ensure human safety and prevent HIS formation.

Impact of essential and optional ingredients on microbial and metabolic profiles of kimchi

This study aimed to examine the impacts of essential and optional ingredients on the microbial and metabolic profiles of kimchi during 100 days of fermentation, using a mix-omics approach. Kimchi manufactured without essential ingredients (e.g., red pepper, garlic, ginger, green onion, and radish) had lower lactic acid content. The absence of garlic was associated with a higher proportion of Latilactobacillus and Lactococcus, while the absence of red pepper was associated with a greater proportion of Leuconostoc than the control group. In addition, red pepper and garlic served as primary determinants of the levels of organic acids and biogenic amines. Sugar was positively correlated with the levels of melibiose, and anchovy sauce was positively correlated with the levels of amino acids such as methionine, leucine, and glycine. These findings contribute to a fundamental understanding of how ingredients influence kimchi fermentation, offering valuable insights for optimizing kimchi production to meet various preferences.

Determination of Biogenic Amine Level Variations upon Storage, in Chicken Breast Coated with Edible Protective Film.

A new chitosan-based protective film containing rosemarinic acid (0.282% w/w) has been elaborated. The film was formed from a water-oil emulsion system and applied to poultry meat samples using a dip-coating technique. Various physicochemical parameters of the coatings, such as thickness, Young's modulus, elongation at break, water vapor transmission rates, and antioxidant activity, were tested with free-standing film samples peeled from a Petri dish. Compared to neat chitosan films obtained similarly, new films cast from the emulsion showed significantly better elasticity (Young's modulus was diminished from 1458 MPa to about 29 MPa). Additionally, barrier properties for moisture transition decreased from 7.3 to 5.8 g mm m-2 day-1 kPa-1. The coated poultry samples were subsequently evaluated in juxtaposition with uncoated ones in a storage test. Levels of selected biogenic amines (histamine, tyramine, tryptamine, phenylethylamine, putrescine, cadaverine, spermine, and spermidine), total bacterial count, and lipid oxidation levels in the meat samples were analyzed during storage at 4 °C (up to 96 h). The results obtained for the biogenic amines, total bacterial content, calculated biogenic amine index, and the ratio of spermidine to spermine in meat samples suggest the advantage of the proposed coatings with rosmarinic acid in protecting poultry meat against environmental factors and rapid spoilage.

Sunset Yellow induced biochemical and histopathological alterations in rat brain sub-regions

Sunset Yellow, a synthetic orange azo food dye was examined in this study for its impact on the Wistar rat brain sub-regions. The dye was administered orally to weanling rats at the Acceptable Daily Intake level (4 mg/kg/bw) for 40 days, and brain sub-regions viz., frontal cortex, cerebellum and hippocampus were examined for biochemical and histopathological changes. The results showed a significant decrease in tissue protein levels, superoxide dismutase, and catalase activity, as well as a significant increase in lipid peroxide levels in all brain sub-regions. Glutathione-S-transferase and Glutathione Reductase activities decreased, while Glutathione peroxidase activity increased. The biogenic amine levels and Acetylcholinesterase activity were also altered, with the frontal cortex and hippocampus being the most affected. Additionally, the dye caused histopathological damage in all brain sub-regions examined. This study indicates that the ADI level of Sunset Yellow may adversely affect brain tissue by causing oxidative damage.

Physiological specialization of the brain in bumble bee castes: Roles of dopamine in mating-related behaviors in female bumble bees.

We aimed to investigate the roles of dopamine in regulating caste-specific behaviors in bumble bees and mating-related behaviors in bumble bee gynes. We examined caste differences in behaviors, biogenic amine levels, and expression levels of genes encoding dopamine receptors in the brains of bumble bees, and analyzed the effects of dopamine-related drugs on bumble bee behavior. Locomotor and flight activities were significantly higher in 8-day-old gynes and light avoidance was significantly lower in 4-8-day-old gynes than in same-aged workers. Brain levels of dopamine and octopamine were significantly higher in 8-day-old gynes than in same-aged workers, but tyramine and serotonin levels did not differ between the castes. Relative expression levels of the dopamine receptor gene BigDop1 were significantly lower in 8-day-old gynes than in same-aged workers, but expression levels of other dopamine receptor genes did not differ between castes. Dopamine significantly enhanced locomotor and flight activities in 7-9-day-old workers, whereas the dopamine receptor antagonist flupentixol inhibited flight activity and mating acceptance in same-aged gynes. These results suggest that dopamine plays important roles in gyne-specific behavior in bumble bees and has a common dopaminergic function in female eusocial bees.

Improving organic grape production: the effects of soil management and organic fertilizers on biogenic amine levels in Vitis vinifera cv., 'Royal' grapes

BackgroundThe integration of organic viticulture practices in grape cultivation represents a pivotal advancement towards sustainable agriculture, emphasizing the importance of environmentally friendly methods that enhance soil health, grape quality, and overall ecosystem biodiversity, thereby contributing significantly to the resilience and long-term sustainability of viticultural ecosystems. This study explored the effects of soil management practices, including chisel, disc harrow, and no tillage, as well as the impact of utilizing Antep radish, broccoli, and olive blackwater as fertilizer applications, on the biochemical composition, specifically biogenic amines (BAs), in the clusters of the 'Royal' grape cultivar within a vineyard setting.ResultsThroughout the three-year study, no tillage soil management consistently emerged as the most influential soil treatment for enhancing BAs in 'Royal' grape berries, especially in combination with Antep radish and olive blackwater fertilizer applications. Among fertilizer applications, the nontreated control vines consistently had the highest concentrations of critical BAs, such as putrescine, cadaverine, histamine, and dopamine, across different soil management practices. Among the soil management practices and fertilizer applications evaluated, the disc harrow soil management and olive blackwater fertilizer application generally yielded the lowest concentrations of BAs across several metrics.The PCA biplots indicated that experimental years have a similar effect on BA content in grape berries, with specific amines such as serotonin and dopamine being more affected in 2020, while cadaverine, histamine, spermidine, trimethylamine, and norepinephrine were more influenced in 2021, and putrescine, spermine, agmatine, and tryptamine in 2022.ConclusionThese findings hold significant implications for organic agriculture, emphasizing the nuanced influence of soil management practices and organic fertilizers on the BA composition of grape berries. Our results indicate the potential of tailored agricultural strategies to enhance plant health and quality, aligning with the principles of sustainability and environmental stewardship inherent to organic farming.Graphical