Total Amount Of Biogenic Amines Research Articles

In-situ substitution and community dynamics modeling for enhanced safety in Chinese rice wine brewing

This research paper focuses on the application of the “Design-Build-Test-Learn” framework to design and evaluate a synthetic microbial community aimed at studying the impact of Lactic Acid Bacteria (LAB) interactions and fitness on the formation of biogenic amines (BAs) in Chinese rice wine (CRW). The study reveals a close correlation between the assembly model of LAB and the accumulation of BAs in CRW, and multiple interactions were observed between amine-producing and non-amine-producing LAB, including commensalism, amensalism, and competition. The commensalism among amine-producing LAB was found to promote BAs accumulation through metabolic cross-feeding of amino acids. Moreover, the higher-order interaction community was designed to regulate the BAs formation effectively. For instance, the interference of Lactiplantibacillus plantarum (ACBC271) resulted in the elimination of amine-producing LAB viability, resulting in a 22% decrease (not exceeding 43.54 mg/L) in the total amount of BAs. Simulation of community dynamics models further suggests that LAB with quantitative social interactions can effectively control LAB accumulation in CRW by forecasting fluctuation in BAs generation through fitness competition and metabolic interference. Overall, this study provides valuable insights into the complex interaction networks within microbial communities in traditional fermentation ecosystems. It also proposes a novel approach for quality control of nitrogen food safety factors in fermented foods.

Novel natural microbial preservative nisin/Tremella fuciformis polysaccharide (TFP)/Lactobacillus plantarum (LP) live particle (NTN@LP) and its effect on the accumulation of biogenic amines during sausage fermentation

In order to increase the stability and the release time of nisin, nisin/Tremella fuciformis polysaccharide nanoparticles (NTNs) were prepared and evaluated based on their uniform particle size dispersion (168–356 nm) and high loading rate (70–86%). The condensation reaction between 1-(3-dimethylaminopropyl)-3-ethylcarbodiimide hydrochloride and hydroxysuccinimide (EDC/NHS) amide was successfully used to prepare novel live particles (NTN@LP). When the mass ratio of NTN and LP was 2:1, the bacterial viability (85.6 ± 2.11%) and grafting efficiency (68.8 ± 1.96%) of the NTN@LP were both relatively high. The hemolytic activity and in vitro cytotoxicity indicated that NTN@LP is safe to use in food. The NTN@LPs were then used as natural microbial preservatives in sausages. The pH value, water activity, thiobarbituric acid-reactive substances value, and sensory evaluation of the sausages were used to assess the effect of NTN@LPs on the quality of the sausages during fermentation. NTN@LPs played an important role in reducing and decomposing biogenic amines (BAs) throughout the sausage fermentation process and displayed a strong inhibitory effect on histamine (>95%). Compared to that of the control group, the total amount of BAs in the 2:1 group was reduced by 67.90%. Tyramine content in the 2:1 NTN@LP group decreased by 78.16% compared to that in the control group, while tyramine content in the pure LP group was decreased by only 38.25%. These results indicate that NTN@LP can be potentially applied as a natural microbial preservative in the food industry.

REDUCTION OF BIOGENIC AMINES PRODUCTION IN CHILLED MINCED MEAT USING ANTIMICROBIAL SEASONINGS

In the present study, biogenic amines levels, microorganisms count, and sensory attributes were assessed in seasoned and unseasoned minced beef during chilling storage at 3±1°C over four consecutive days. Seasoning treatments consisted of black pepper, garlic powder, onion powder, soy sauce, lactic acid, and lemon juice. Biogenic amines concentrations in unseasoned and seasoned samples were analyzed by HPLC. Sensory assessment was acceptable with good scores for seasoned meat samples. The total amount of biogenic amines increased significantly as the storage period increased. The most abundant amine was cadaverine followed by putrescine, histamine, and tyramine. However, biogenic amines concentrations increased significantly less in seasoned meat samples compared to unseasoned samples, with the smallest increase observed in mince treated with lemon juice, lactic acid, and garlic powder. Concurrently, the seasoned samples exhibited significantly lower total aerobic bacterial, Enterobacteriaceae, and Staphylococcus counts compared to their unseasoned equivalents. These results suggest that the addition of antimicrobial seasonings during minced meat processing could improve quality and provide a safer product.

Competitive fluorescent pseudo-immunoassay exploiting molecularly imprinted polymers for the detection of biogenic amines in fish matrix

We developed a competitive fluorescent molecularly imprinted polymer (MIP) assay to detect biogenic amines in fish samples. MIPs synthesized by precipitation polymerization using histamine as template were used in a batch binding assay analogous to competitive fluoroimmunoassays. Introducing a complex sample matrix, such as fish extract, into the assay changes the environment and the binding conditions, therefore the importance of the sample preparation is extensively discussed. Several extraction and purification methods for fish were comprehensively studied, and an optimal clean-up procedure for fish samples using liquid-liquid extraction was developed. The feasibility of the competitive MIP assay was shown in the purified fish extract over a broad histamine range (1 − 430µM). The MIP had the highest affinity towards histamine, but recognized also the structurally similar biogenic amines tyramine and tryptamine, as well as spermine and spermidine, providing simultaneous analysis and assessment of the total amount of biogenic amines.

Making natural sparkling wines with non-Saccharomyces yeasts

The usage of alternative non-Saccharomyces yeasts might provide desirable characteristics to white and red sparkling wines. In this study, second fermentation in the bottle was carried out by Saccharomyces cerevisiae as control and two non-Saccharomyces species: Saccharomycodes ludwigii and Schizosaccharomyces pombe. The second fermentations of white base wine made from Vitis Vinifera cv. Airen grapes and red base wine made from Vitis Vinifera cv. Tempranillo grapes, in the bottle were followed by aging on lees during 4 months at 12 °C. Finally, physicochemical properties were analyzed and a sensory evaluation was held. Significant differences were detected among sparkling wines produced with the studied yeasts in acidity parameters and non-volatile compounds. The pyranoanthocyanin content and color intensity was higher with the use of Schizosaccharomyces pombe in red sparkling wines. The total amount of volatile compounds was similar among treatments, but in certain compounds, individual variations in concentration were seen. Total amount of biogenic amines decreased in all the samples after the treatment. Differences were also detected in sensory evaluation; the sparkling wines produced with Saccharomyces cerevisiae showed different aromatic profile in comparison to sparkling wines produced with Schizosaccharomyces pombe, considering the parameters of limpidity, aroma intensity, aroma quality, flowery, fruity, buttery and reduction aromas in white samples; color intensity, limpidity, aroma intensity, herbal, buttery, yeasty, and oxidation aromas in red samples. Usage of non-Saccharomyces yeasts for sparkling wine production with traditional method can be furtherly studied to change specific characteristics of sparkling wines without decreasing their overall quality and obtain differentiation.

EFFECT OF LACTIC ACID AND BIOACTIVE COMPONENT MIXTURES ON THE QUALITY OF MINCED PORK MEAT

The objective of this study was to investigate the effects of mixtures of lactic acid (LA), thymol (TH), linalool (LN) and dihydroquercetin (DHQ) on the quality of minced pork meat during 7 days of storage at +4 °C temperature. DHQ+LA+LN, DHQ+LA and LA exhibited the greatest antibacterial effect on the agar well diffusion assay and resulted in the best sensory evaluation. Samples treated with DHQ+LA had a statistically significant effect on the total bacterial count and showed the best antibacterial effect on the E. coli count. However, the reducing effect on the total amount of biogenic amines was not significant in all cases of treatment.

Application of LC with Evaporative Light Scattering Detector for Biogenic Amines Determination in Fair Trade Cocoa-Based Products

In this study, the separation of eight biogenic amines (cadaverine, serotonin, histamine, spermidine, spermine, tyramine, putrescine and β-phenylethylamine) by a liquid chromatography (LC) method with evaporative light scattering detection (ELSD) was performed. The LC–ELSD method was validated by comparison of the results with those obtained through LC–ultraviolet (UV) determination, based on a pre-column dansyl chloride derivatisation step, and the recorded data showed as both analytical methods can be interchangeably used for biogenic amines determination. LC–ELSD methodology showed good precision and permitted to achieve, for standard solutions, limits of detection (LOD) ranging from 0.01 to 0.02 μg ml−1 and limits of quantitation (LOQ) ranging from 0.03 to 0.05 μg ml−1. The whole methodology, comprehensive of the homogenization–extraction process and LC–ELSD analysis, has been applied in the analysis of several samples of fair trade cocoa derivatives. The most abundant amine found was histamine for a total amount of biogenic amines in the range 5.81–38.82 μg g−1. The highest amounts of biogenic amines (BAs) were found in the most processed products but never representing a possible risk for consumer health, according to the toxicity levels reported in literature and regarded as acceptable.

Biogenic amines in smear and mould-ripened cheeses

The aim of the study was the monitoring of six biogenic amines (histamine, tyramine, phenylethylamine, tryptamine, putrescine, and cadaverine) and two polyamines (spermidine and spermine) in 30 samples of dairy products purchased in the Czech Republic, namely in 15 samples of mould-ripened cheeses and in 15 samples of smear-ripened cheeses. A further goal was the microbiological analysis of the individual samples of cheeses (total count of microorganisms, number of enterobacteria, enterococci, lactic acid bacteria, yeasts and moulds). The monitored biogenic amines were analyzed by a high performance liquid chromatography equipped with a UV/VIS DAD detector. The amount of enterobacteria in fresh cheese exceeded 105 CFU.g‑1. In smear-ripened cheese flavourless (Romadur type), the amount was >103 CFU.g-1 and 104-105 CFU.g-1 in smear-ripened cheese with flavour. Biogenic amines were observed in two groups of blue cheeses (white veined cheese and blue veined cheese) and smear-ripened cheeses. In both groups, there is a possibility of the presence of biogenic amines because the number of microorganisms and concentration of free amino acids increase during ripening.In ten samples of soft smear-ripening acid cheese and in smear-ripened cheese, the total content of biogenic amines were 22-1000 mg.kg-1 and in 5 samples of these cheeses, it was in range 1000-6000 mg.kg-1. The total amount of biogenic amines in the blue cheeses were in range 40-600 mg.kg-1. The presense of the tyramine was observed in the all analysed cheeses. The tyramine producing strains generated more than 900 mg.kg-1 of this biogenic amine. The production of tryptamine in the analysed cheeses was not proved by this study. The results of this study show that biogenic amines and polyamines are common in cheese. However, in some cases, they can pose a significant health danger for consumers. Any legislative control authority does not monitor them, as they are secondary metabolites even though they are potential health risks.

Gender-specific effects of a phytogenic feed additive on performance, intestinal physiology and morphology in broiler chickens.

To date, most studies published were carried out on broilers of the same sex, and possible gender-specific effects of phytogenic substances have not been investigated so far. A 3×2 factorial study was performed to examine gender-specific effects of a PFA at two dietary levels (150, 1500ppm) on growth performance, carcass traits and gastrointestinal attributes in broiler chickens versus an untreated control group. The addition of 150ppm of the PFA led to a downregulation of trypsinogen mRNA in pancreas compared with the control group (p<0.05). The number of goblet cells decreased in jejunum compared with the unsupplemented group, whereby this effect was more pronounced in male birds (p<0.05). Furthermore, higher methylamine contents compared with the control group were measured (p<0.01). In proximal ileum, female birds, supplemented with 150ppm PFA, had lower crypt depths than their litters in the 1500ppm treatment (p<0.05). In distal ileum, villus height:crypt depth ratio was higher in birds fed the PFA at 150ppm than in the control group (p<0.05). The 1500ppm dosage of the PFA increased jejunal histamine concentration compared with the negative control group (p<0.05). Jejunal histamine concentration was also affected by the interaction PFA×sex (p<0.05). Regardless of inclusion level, total amount of biogenic amines and other microbial metabolites in digesta samples was not affected by the PFA. These results demonstrate variable, partially gender-specific effects of the tested PFA. Although the supplementation of 150ppm showed little effect on mRNA expression level of selected marker genes for nutrient digestion, beneficial effects on gut morphology were observed. The 10-fold higher dosage of the PFA did not adversely affect growth performance as well as most investigated parameters compared with the control group.

Biogenic amine content in Chilean Gauda cheese: physico-chemical and microbiological factors that may influence this content

The presence of four biogenic amines in Chilean Gauda cheese was studied, and the effect of certain factors may influence the production of those amines. Histamine, tyramine, putrescine and cadaverine were quantified with high-performance liquid chromatography (HPLC), in cheeses from the three major Chilean cheese manufacturers. Multiple regression analysis revealed that water activity, free amino acid content and the Enterobacteriaceae count all favoured production of biogenic amines. The total amount of biogenic amines in the samples studied was between 47.9 and 150.5 mg/kg of cheese, much lower than that associated with a possible consumer health risk (1000 mg/kg).

Irradiation and organic acid treatment for microbial control and the production of biogenic amines in beef and pork

The effect of irradiation and organic acid treatment in controlling the growth of microorganisms and the formation of biogenic amines (BAs) in ground beef and pork was studied. Bacillus cereus, Enterobacter cloacae, and Alcaligenes faecalis were inoculated into the ground beef and pork with approximately 10 7 CFU/g. A gamma irradiation was used with absorbed doses of 0, 0.5, 1, and 2 kGy, as irradiation treatment and 2 M solutions of acetic, citric, and lactic acid were used as organic acid treatment. Irradiation was effective in reducing the inoculated bacteria and achieved about 3 decimal reductions by 2 kGy. The levels of putrescine, tyramine, spermine, and total amount of biogenic amines were significantly reduced by irradiation of ground beef and pork inoculated with different microorganisms tested. On the other hand, organic acid treatment showed only 2 decimal reductions or less. The reduction of the BAs content was also limited and variable by organic acid treatment. Therefore, the results indicate that, for the controlling of microorganisms and production of biogenic amines in ground beef and pork, irradiation was more effective than organic acid treatment.

Biogenic amines in a typical “pasta filata” Italian cheese

The biogenic amine content of “Provola dei Nebrodi”, a typical “pasta filata” Sicilian cheese, was studied at different ripening stages. Reversed-phase high performance liquid chromatography (RP-HPLC) with fluorimetric detection was employed for the identification and quantification of eight different amines: ethanolamine, histamine, serotonine, tyramine, tryptamine, 2-phenylethylamine, putrescine and cadaverine. Histamine was the most representative amine in all the analysed cheese samples, followed by serotonin and tyramine. The total amount of biogenic amines was lower than 0.1 ppm in fresh samples, whereas it reached 33.57 ppm in samples with the longest ripening time. The biogenic amine contents were correlated with the proteolytic maturation coefficient, defined as the water-soluble nitrogen/total nitrogen (WSN/TN %) percent ratio. The results showed amine contents lower than the toxic level even for samples with the longest ripening time.

EFFECT OF PROCESSING CONDITIONS ON THE FORMATION OF BIOGENIC AMINES AND ETHYL CARBAMATE IN SOYBEAN TEMPE

ABSTRACT Tempe is a fermented soybean product originating from Indonesia. The effects of manufacturing conditions, i.e., soaking, boiling, fermentation and home cooking by stewing or frying, and the effect of pure cultures of microorganisms commonly occurring in tempe towards their production of toxicants like biogenic amines and ethyl carbamate were investigated. The level of biogenic amines in soaked soybeans was rather low (total &lt; 280 ppm), and not significantly affected by boiling, but considerably increased by fermentation. The functional fungus Rhizopus oligosporus mainly produced tyramine and some putrescine (total biogenic amines approximately 1800 ppm). With added inoculation of Klebsiella pneumoniae and Trichosporon beigelii, the total amount of biogenic amines increased slightly (2000, resp. 2100 ppm) with a shift towards cadaverine. With added Lactobacillus plantarum, a reduction of tyramine levels resulted in a considerably lower total level of biogenic amines (approx. 1000 ppm). Storage at 5C did not affect the level of biogenic amines, whereas at 25C, increased levels of putrescine were observed. Home cooking by stewing had little effect, but frying in oil resulted in significant decreases of both putrescine and tyramine. Preventive measures to keep biogenic amines at low levels in tempe are recommended. They include inoculation with selected lactic acid bacteria which cannot produce but can degrade biogenic amines, and frying instead of stewing of tempe. Ethyl carbamate levels were negligible (&lt;11 ppb) in all treatments; this was attributed to the absence of significant concentrations of ethanol in the product.