Search results for " Amines"
showing 10 items of 43 documents
Evolution of Free Amino Acids, Histamine and Volatile Compounds in the Italian Anchovies (Engraulis encrasicolus L.) Sauce at Different Ripening Times
2022
In this study, the evolution of the safety, nutritional, and volatile profile of a traditional Italian anchovy sauce with protected designation of origin (PDO), called “colatura di alici di Cetara”, is investigated after 12, 24, and 48 months of aging in wooden barrels. Some physicochemical parameters, free amino acids, volatile compounds, and histamine contents were evaluated during the aging of the samples. Glutamate, which together with aspartate is responsible for the umami taste, was the predominant free amino acid in the tested fish sauce, with a significant increase during the 48 months of maturation. The total amino acid content of the anchovy sauce increased from 24 to …
Synthesis of Densely Functionalised 5-Halogen-1,3-oxazin-2-ones byHalogen-Mediated Regioselective Cyclisation of N-Cbz-ProtectedPropargylic Amines: A…
2013
A very efficient synthesis of 5-halogen-1,3-oxazin-2-ones has been accomplished by the halocyclisation reaction of chiral nonracemic N-carbobenzyloxy (N-Cbz)-protected propargylic amines by using I-2, Br-2 and Cl-2 as electrophile sources. The nature of the halogen influences the reaction time and yield. However, in all cases the reaction is totally regioselective taking place through a 6-endo-dig process regardless of the nature of the halogen and of the substituents in the starting material. To rationalise the experimental results, theoretical studies at the B3LYP/6-311G* level have been performed.
Diastereoselective synthesis of 6-functionalized 4-aryl-1,3-oxazinan-2-ones and their application in the synthesis of 3-aryl-1,3-aminoalcohols and 6-…
2010
Abstract Halocyclocarbamation of benzyl N -(1-phenyl-3-butenyl)carbamates afforded 6-functionalized 4-aryl-1,3-oxazinan-2-ones with moderate to excellent diastereoselectivity depending on the N -substituent. Importantly, in contrast to reported cyclocarbamations of homoallylic carbamates, which are generally trans -diastereoselective, cyclization of N -unsubstituted Cbz-protected homoallylamines led to cis -1,3-oxazinan-2-ones, predominantly. The use of N -benzylated and in situ prepared N -silylated derivatives resulted however in trans -selectivity. Transition states are proposed to explain the stereochemical influence of the N -substituent on the cyclocarbamations. The functionalized 1,3…
Pressor amines in coronary artery bypass grafting procedure with and without the use of extracorporeal circulation
2017
Wstęp: Operacje rewaskularyzacji mięśnia sercowego są najczęściej wykonywanymi procedurami w praktyce kardiochirurgicznej. Rozwój technik pomostowania tętnic wieńcowych bez użycia krążenia pozaustrojowego spowodował, iż modyfikacjom uległy również techniki znieczulenia. W prowadzeniu znieczulenia do zabiegów typu OPCA B anestezjolog musi szczególnie szybko reagować na częste, czasem nieprzewidywalne zmiany sytuacji hemodynamicznej. Cel pracy: Celem pracy było porównanie zastosowania amin presyjnych wśród pacjentów poddanych chirurgicznej rewaskularyzacji mięśnia sercowego z krążeniem pozaustrojowym i bez niego. Materiał i metody: Badanie miało charakter retrospektywny. Badaniem objęto 80 ch…
Factors affecting the production of putrescine from agmatine by Lactobacillus hilgardii X1B isolated from wine
2008
Aims: To elucidate and characterize the metabolic putrescine synthesis pathway from agmatine by Lactobacillus hilgardii X1B. Methods and Results: The putrescine formation from agmatine by resting cells (the normal physiological state in wine) of lactic acid bacteria isolated from wine has been determined for the first time. Agmatine deiminase and N-carbamoylputrescine hydrolase enzymes, determined by HPLC and LC-Ion Trap Mass Spectrometry, carried out the putrescine synthesis from agmatine. The influence of pH, temperature, organic acids, amino acids, sugars and ethanol on the putrescine formation in wine was determined. Conclusions: Resting cells of Lact. hilgardii X 1B produce putrescine …
Prenatal cocaine exposure alters spontaneous and cocaine-induced motor and social behaviors.
2005
The abuse of cocaine in pregnant women could affect emotional behaviors in their descendents. The aim of this work was to evaluate the effects of prenatal cocaine exposure on spontaneous and cocaine-induced motor and social behaviors in mice. Three kinds of prenatal treatment were used: non-treated animals; mice treated daily with physiological saline during the last week of pregnancy; and finally, those treated with cocaine (25 mg/kg) during the same period. Behavioral studies took place on adult males, which were housed in two different conditions: grouped (non-aggressive), or isolated (aggressive). Cocaine-pretreated animals exhibited slight differences in spontaneous motor activity, but…
Biogenic amines in fermented foods
2010
Food-fermenting lactic acid bacteria (LAB) are generally considered to be non-toxic and non-pathogenic. Some species of LAB, however, can produce biogenic amines (BAs). BAs are organic, basic, nitrogenous compounds, mainly formed through decarboxylation of amino acids. BAs are present in a wide range of foods, including dairy products, and can occasionally accumulate in high concentrations. The consumption of food containing large amounts of these amines can have toxicological consequences. Although there is no specific legislation regarding BA content in many fermented products, it is generally assumed that they should not be allowed to accumulate. The ability of microorganisms to decarbox…
Biogenic amines in wines from three Spanish regions.
2005
One hundred and sixty-three wines from La Rioja, Utiel-Requena, and Tarragona were analyzed to determine if there were any differences in the concentrations of six biogenic amines that are found in these three regions. The influence of grape variety, type of vinification, wine pH, malolactic fermentation, and storage in bottle on biogenic amine concentrations was studied. Results show important differences in putrescine and histamine concentrations among regions, varieties of grape, and type of wine; differences were less appreciable for the remaining biogenic amines studied. Low pH prevented biogenic amine formation. Malolactic fermentation and short storage periods in bottle (3-6 months) …
The use of imidazolium group-containing Bronsted acids for masspectrometric determination of biogenic amines in alcoholic beverages
2017
Darbā ir izstrādāta metode sešu biogēno amīnu masspektrometriskai noteikšanai alkoholiskos dzērienos. Metodes pamatā ir kompleksu veidošanās starp biogēniem amīniem un imidazolija grupu saturošu Brensteda skābi, kas nodrošina ātru un selektīvu analīzi bez parauga sagatavošanas. Darba gaitā ir izpētīta vairāku masspektrometra parametru ietekme uz biogēno amīnu kompleksu rašanos, un izvēlētas specifiskās MRM pārejas. Metodes aprobācijai izvēlēti un analizēti astoņi alkoholiskie dzērieni.
Biogenic amine levels, reproduction and social dominance in the queenless ant Streblognathus peetersi
2006
Social harmony often relies on ritualized dominance interactions between society members, particularly in queenless ant societies, where colony members do not have developmentally predetermined castes but have to fight for their status in the reproductive and work hierarchy. In this behavioural plasticity, their social organisation resembles more that of vertebrates than that of the "classic" social insects. The present study investigates the neurochemistry of the queenless ant species, Streblognathus peetersi, to better understand the neural basis of the high behavioural plasticity observed in queenless ants. We report measurements of brain biogenic amines [octopamine, dopamine, serotonin]…