Search results for " Amines"
showing 10 items of 43 documents
Application of hydrolases and probiotic Pediococcus acidilactici BaltBio01 strain for cereal by-products conversion to bioproduct for food/feed
2017
The aim of this study was to apply the enzymatic treatment and fermentation by Pediococcus acidilactici BaltBio01 strain for industrial cereal by-products conversion to food/feed bioproducts with high amount of probiotic lactic acid bacteria (LAB). LAB propagated in potato media and spray-dried remained viable during 12months (7.0 log10 cfu/g) of storage and was used as a starter for cereal by-products fermentation. The changes of microbial profile, biogenic amines (BAs), mycotoxins, lactic acid (Lþ/D), lignans and alkylresorcinols (ARs) contents in fermented cereal by-product were analysed. Cereal by-products enzymatic hydrolysis before fermentation allows to obtain a higher count of LAB d…
Plant-based proteinaceous snacks: Effect of fermentation and ultrasonication on end-product characteristics
2020
Abstract The study aimed at the development of a sufficient technology to improve sensory, textural, physical, and microbiological properties of peas snacks (Ps) using solid‐state fermentation (SSF) and submerged fermentation (SMF) with two different lactic acid bacteria (LAB) strains (Lactobacillus casei LUHS210 and Lactobacillus uvarum LUHS245) for 24 hr and ultrasonication (10, 20, and 30 min). To ensure safety of the used technologies, microbiological characteristics and biogenic amines (BAs) content in treated Ps were analyzed. Additionally, a different salt content (3.6 and 1.0 g/100 g) was used for snacks preparation. The obtained results revealed that used treatments reduced enterob…
Comprehensive analysis of photoinitiators and primary aromatic amines in food contact materials using liquid chromatography High-Resolution Mass Spec…
2018
Abstract A comprehensive strategy for the analysis of UV-ink photoinitiators and primary aromatic amines (PAAS) in food-packaging materials such as, juice tetrabricks, pouches and bags has been developed using liquid chromatography coupled to Orbitrap High-Resolution Mass Spectrometry (LC-Orbitrap-HRMS). The methodology includes both quantitative target analysis and post-run target screening analysis. The quantitative method was validated after a previous optimisation of the single-stage Orbitrap fragmentation through the Higher-Energy Collisional Dissociation (HCD) Cell. Overall, the quantitative method presented recoveries ranging from 78% to 119%, with a precision (RSD) lower than 20%, f…
Circadian and Dopaminergic Regulation of Fatty Acid Oxidation Pathway Genes in Retina and Photoreceptor Cells.
2016
The energy metabolism of the retina might comply with daily changes in energy demand and is impaired in diabetic retinopathy-one of the most common causes of blindness in Europe and the USA. The aim of this study was to investigate putative adaptation of energy metabolism in healthy and diabetic retina. Hence expression analysis of metabolic pathway genes was performed using quantitative polymerase chain reaction, semi-quantitative western blot and immunohistochemistry. Transcriptional profiling of key enzymes of energy metabolism identified transcripts of mitochondrial fatty acid β-oxidation enzymes, i.e. carnitine palmitoyltransferase-1α (Cpt-1α) and medium chain acyl-CoA dehydrogenase (A…
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…
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.
Comparative survey of putrescine production from agmatine deamination in different bacteria
2008
This article aims to study putrescine production in Lactobacillus hilgardii strain X1B, an agmatine degrader isolated from wine, and to compare it with three other different species, previously reported as putrescine producers from agmatine: Pseudomonas aeruginosa PAO1, Enterococcus faecalis ATCC11700 and Bacillus cereus CECT 148T. The effect of different biogenic amines, organic acids, cofactors, amino acids and sugars on putrescine production was evaluated. In some cases, a similar effect was found in all the strains studied but the magnitude differed. Arginine, glucose and fructose showed an inhibitory effect, whereas the presence of agmatine induced the production of putrescine in all m…
Determination of biogenic amines in meat by combined ion-exchange capillary gas chromatography
1984
Abstract A procedure is described for the determination of putrescine, cadaverine and histamine in meat. Crude perchloric acid extracts were pre-separated on a weakly acidic cation exchanger and the amines quantified by capillary gas chromatography. The diamines were analysed as trifluoroacetyl derivatives and histamine was converted into N α -trifluoroacetyl-N τ -ethoxycarbonylhistamine. The accuracy of the determination of diamines was examined by a precipitation pre-separation method and by mass fragmentometric quantification. The proposed procedure allows the sensitive, sufficiently precise and highly specific determination of putrescine and cadaverine in meat.
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) …