Search results for "Biogenic amine"
showing 10 items of 46 documents
The impact of lactic acid bacteria with antimicrobial properties on biodegradation of polycyclic aromatic hydrocarbons and biogenic amines in cold sm…
2017
The influence of surface treatment with lactic acid bacteria (LAB), previously cultivated in an alternative substrate, on the formation of polycyclic aromatic hydrocarbons (PAHs) and biogenic amines (BAs) in cold smoked pork meat sausages was investigated. Moreover, sausages treatment with LAB after the smoking on PAHs content changes was evaluated. Additionally, the inhibitory effects of LAB metabolites on food spoilage bacteria was determined using the agar well diffusion assay method. The metabolites of Pediococcus acidilactici KTU05-7, Pediococcus pentosaceus KTU05-9 and Lactobacillus sakei KTU05-6 strains showed good inhibitory properties against tested pathogenic and food spoilage bac…
Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses
2018
This Brief evaluates the consequences of protein modifications in cheeses, with special emphasis on mozzarella cheeses. It explains the influence of biogenic amines on food quality and safety. As certain biogenic amines display a toxic potential to humans, considerable research has been undertaken in recent years to evaluate their presence in fermented foods, such as cheeses. This Brief summarizes how the presence of amines is influenced by different factors such as cheese variety, seasoning and microflora. The authors compare typical profiles of different products, e.g. ripe vs. unripe cheeses, focusing also on the different types of mozzarella cheeses. The Brief also introduces several an…
Selection of amine-oxidizing dairy lactic acid bacteria and identification of the enzyme and gene involved in the decrease of biogenic amines
2016
ABSTRACT Accumulation of biogenic amines (BAs) in cheese and other foods is a matter of public health concern. The aim of this study was to identify the enzyme activities responsible for BA degradation in lactic acid bacteria which were previously isolated from traditional Sicilian and Apulian cheeses. The selected strains would control the concentration of BAs during cheese manufacture. First, 431 isolates not showing genes encoding the decarboxylases responsible for BA formation were selected using PCR-based methods. Ninety-four out of the 431 isolates degraded BAs (2-phenylethylamine, cadaverine, histamine, putrescine, spermine, spermidine, tyramine, or tryptamine) during cultivation on …
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]…
Biogenic amine determination in wine fermented in oak barrels: Factors affecting formation
2008
Changes in biogenic amines (histamine, putrescine, tyramine and cadaverine) were monitored during the industrial production of Tempranillo and Cabernet Sauvignon wines. The origin of these amines in relation to the presence of different lactic bacteria (indigenous or inoculated) during malolactic fermentation, while aging in oak barrel, and the correlations between amines and their corresponding amino acids were statistically evaluated. In this study we found that there was a greater increase in amines post malic acid depletion than during malolactic fermentation and that more amines were produced in wine of the Tempranillo variety. The total amino acid concentration was 1.6 times greater i…
The Occurrence and Dietary Exposure Assessment of Mycotoxins, Biogenic Amines, and Heavy Metals in Mould-Ripened Blue Cheeses
2020
The occurrence and dietary exposure assessment of 16 mycotoxins, 6 biogenic amines (BAs), and 13 metallic elements in blue-veined cheeses (n = 46) is reported. Co-occurrence of mycophenolic acid (&le
Rewarding effects and reinstatement of MDMA-induced CPP in adolescent mice.
2007
Although the rewarding effects of 3,4-methylenedioxy-metamphetamine (MDMA) have been demonstrated in self-administration and conditioned place preference (CPP) procedures, its addictive potential (ie, the vulnerability to relapse, measured by its ability to induce reinstatement of an extinguished response), remains poorly understood. In this study, the effects of MDMA (5, 10, and 20 mg/kg) on the acquisition, extinction and reinstatement of CPP were evaluated in mice, using two different protocols during acquisition of CPP. In the first experiment, animals were trained using a two-session/day schedule (MDMA and saline for 4 consecutive days), whereas in the second experiment, they were trai…
Prenatal cocaine alters later responses to morphine in adult male mice.
2006
Mice prenatally exposed to cocaine (25 mg/kg), physiological saline or non-treated during the last 6 days of pregnancy were evaluated as adults for the rewarding properties of 2 mg/kg of morphine, using the conditioned place preference (CPP) procedure. Likewise, isolated animals underwent a social interaction test with conspecifics after receiving the same morphine dose. Unlike control or animals pre-treated with saline, subjects prenatally treated with cocaine did not develop CPP with this dose of morphine. Only cocaine-exposed animals showed increased threat, avoidance and fleeing during the social encounter. No differences in motor effects of morphine were observed. Analysis of monoamine…
Tyrosine-containing peptides are precursors of tyramine produced by Lactobacillus plantarum strain IR BL0076 isolated from wine
2012
Abstract Background Biogenic amines are molecules with allergenic properties. They are found in fermented products and are synthesized by lactic acid bacteria through the decarboxylation of amino acids present in the food matrix. The concentration of biogenic amines in fermented foodstuffs is influenced by many environmental factors, and in particular, biogenic amine accumulation depends on the quantity of available precursors. Enological practices which lead to an enrichment in nitrogen compounds therefore favor biogenic amine production in wine. Free amino acids are the only known precursors for the synthesis of biogenic amines, and no direct link has previously been demonstrated between …
The Potential of the Yeast Debaryomyces hansenii H525 to Degrade Biogenic Amines in Food
2015
Twenty-six yeasts from different genera were investigated for their ability to metabolize biogenic amines. About half of the yeast strains produced one or more different biogenic amines, but some strains of Debaryomyces hansenii and Yarrowia lipolytica were also able to degrade such compounds. The most effective strain D. hanseniii H525 metabolized a broad spectrum of biogenic amines by growing and resting cells. Degradation of biogenic amines by this yeast isolate could be attributed to a peroxisomal amine oxidase activity. Strain H525 may be useful as a starter culture to reduce biogenic amines in fermented food.