Article
Food Science & Technology
Dabin Kim, Young Hun Jin, Jae-Hyung Mah
Summary: This study aimed to select Bacillus strains capable of degrading biogenic amines (BAs) from Cheonggukjang and investigate their effects on BA reduction during Cheonggukjang fermentation, with and without the presence of Enterococcus faecium, a prolific tyramine-producing species. Three BA-degrading and low BA-producing strains (B. licheniformis CH7P22, B. haynesii CH7P24, and B. velezensis CH7P28) were selected from a total of 327 isolated strains. B. licheniformis CH7P22 exhibited the largest reduction in tyramine and spermine contents during fermentation.
Review
Food Science & Technology
Olga Swider, Marek Lukasz Roszko, Michal Wojcicki
Summary: Fermented food is important for a balanced and healthy diet, but it can accumulate biogenic amines that can be harmful to health if consumed in excess. The use of plant-origin additives is a promising strategy to ensure the safety and enhance the properties of fermented food. Research has shown that plant-origin additives can effectively reduce the biogenic amine content in fermented products, but further studies are needed for optimization.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Lina Sun, Wenrui Guo, Yujia Zhai, Lihua Zhao, Ting Liu, Le Yang, Ye Jin, Yan Duan
Summary: This study screened three strains from different regions of Inner Mongolia that have the ability to degrade biogenic amines (BAs) in meat products. These strains can degrade various BAs, especially tryptamine and phenethylamine. They can be used as starter cultures in meat products due to their good fermentation capacity and strong ability to reduce BAs.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Ju Meng, Qin Yang, Weiyang Wan, Qiujin Zhu, Xuefeng Zeng
Summary: The study identified the potential danger of biogenic amine formation in traditional fermented fish (Suan yu) due to Enterobacteriaceae, analyzing their amine production abilities and genotypic diversity. It determined strains with the highest amine production and evaluated the effects of physicochemical factors on BA production, finding pH to be a crucial factor. The results provide a theoretical basis for controlling BAs in fermented fish products.
Article
Food Science & Technology
Jing Han, Xinping Lin, Huipeng Liang, Sufang Zhang, Beiwei Zhu, Chaofan Ji
Summary: This study aimed to screen amine-degrading starters for Roucha to improve safety and quality. The results showed that the selected starters effectively reduced the accumulation of biogenic amines and contributed to the development of good taste and aroma characteristics in Roucha.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Microbiology
Salvador Hernandez-Macias, Alba Martin-Garcia, Nuria Ferrer-Bustins, Oriol Comas-Baste, Montserrat Riu-Aumatell, Elvira Lopez-Tamames, Anna Jofre, M. Luz Latorre-Moratalla, Sara Bover-Cid, M. Carmen Vidal-Carou
Summary: The use of cava lees and their phenolic extract have been shown to be effective strategies in controlling the formation of biogenic amines in fermented products, particularly in fermented sausages.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Food Science & Technology
Pierina Visciano, Maria Schirone
Summary: The formation of biogenic amines in food and beverages is mainly due to the presence of proteins and/or free amino acids that act as substrates for microbial or natural enzymes. Fermentation, present in alcoholic beverages, coffee, and tea, significantly affects their production. Some biogenic amines can also be naturally found in fruit juices or fruit-based drinks. To prevent adverse effects, it is important to select lactic acid bacteria with low decarboxylating activity or implement good manufacturing practices to hinder biogenic amine production.
Article
Food Science & Technology
Olubunmi O. Akpomie, Bernard O. Ejechi, Artur M. Banach, Isaiah Adewuyi, Ehwarieme Daniel Ayobola, Kovo G. Akpomie, Soumya Ghosh, Shabnam Ahmadi
Summary: The aim of this study was to investigate the production of biogenic amines in different types of cooked protein foods. The results showed that the concentration of biogenic amines varied among different types of food and methods of cooking. Microbial contamination of the cooked protein foods led to high levels of biogenic amines.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Review
Food Science & Technology
Yanshun Xu, Jinhong Zang, Joe M. Regenstein, Wenshui Xia
Summary: Fermentation is a crucial method for processing and preserving fish, enhancing flavor and nutritional value through naturally occurring enzymes and microbial activity. This review focuses on the role of microorganisms in texture, flavor, and biogenic amine accumulation in fermented fish, as well as factors influencing quality. Prospects for further research in fermented fish production are also discussed.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2021)
Article
Microbiology
Junsu Lee, Young Hun Jin, Alixander Mattay Pawluk, Jae-Hyung Mah
Summary: This study successfully identified lactic acid bacteria capable of degrading biogenic amines from kimchi and demonstrated their effectiveness in reducing amine content during Baechu kimchi fermentation. Among the strains, Levilactobacillus brevis PK08 showed the highest reduction in tyramine content, potentially improving the safety of kimchi fermentation.
Article
Food Science & Technology
Xochitl Yamilet Ovalle-Marmolejo, Mauricio Redondo-Solano, Fabio Granados-Chinchilla, Dalia E. Miranda-Castilleja, Sofia M. Arvizu-Medrano
Summary: This study screened potential biogenic amine-producing lactic acid bacteria (LAB) strains isolated from ripened cheese and beer and evaluated stress factors that induce the production of these metabolites. The genes related to biogenic amines were determined by polymerase chain reaction (PCR) and their concentrations were measured by high performance liquid chromatography (HPLC). The pH level was found to be the most influential factor in biogenic amines production.
Article
Biotechnology & Applied Microbiology
Rongrong Li, Mingli Zheng, Menghu Zheng, Rui Cai, Xinyu Cui, Yan Wang, Xin Jiang, Chuncheng Xu
Summary: Whole metagenomic sequencing analysis revealed that Enterobacter cloacae and Klebsiella oxytoca were the key bacteria responsible for ammonia formation in alfalfa silage, while Escherichia coli, Ent. cloacae, and Citrobacter sp. were predominantly involved in putrescine formation. Sucrose-treated silages inhibited the growth of these bacteria and promoted Lactobacillus plantarum dominance, leading to decreased concentrations of NH3, cadaverine, putrescine, and tyramine.
JOURNAL OF APPLIED MICROBIOLOGY
(2022)
Review
Food Science & Technology
Iyiola O. Owolabi, Oluwatobi Kolawole, Phantakan Jantarabut, Christopher T. Elliott, Awanwee Petchkongkaew
Summary: Fermented foods and beverages are widely consumed in Southeast Asia for their nutritional balance and flavor, but their safety is a major concern due to the presence of natural toxins. This review discusses the common toxins found in traditional fermented foods in Southeast Asia, such as mycotoxins and plant toxins, and outlines mitigation measures for preventing risks associated with their consumption. Combined management strategies are needed for the safe consumption of indigenous fermented foods in Southeast Asia.
NPJ SCIENCE OF FOOD
(2022)
Article
Biotechnology & Applied Microbiology
Ting Liu, Taiwu Zhang, Yujia Zhai, Lina Sun, Maoqin Zhai, Letian Kang, Xin Zhao, Bohui Wang, Yan Duan, Ye Jin
Summary: This study examined the safety of fermented lamb sausage and the effect of LP X22-2 on its quality and biogenic amine formation. The results showed that LP X-22 increased the number of lactic acid bacteria and inhibited the formation of certain biogenic amines in the sausage. The LF group had lower TVB-N content, POV, pH, AW, and viscosity compared to other groups. Sensory evaluation and TPA indicated that LP X-22 improved the color, chewiness, and hardness of the sausages.
FERMENTATION-BASEL
(2023)
Article
Food Science & Technology
Hossein Ahangari, Sevinc Kurbanoglu, Ali Ehsani, Bengi Uslu
Summary: The review discusses the use of enzyme-based biosensors for detecting biogenic amines in foods using different transducers, such as chemiluminescent, surface-enhanced raman scattering biosensors, electrochemical, and fluorescence biosensors. It also covers the discussion on nanozymes-based detection of biogenic amines in foods with recent applications. Furthermore, the latest advances in biogenic amines detection using enzyme-based biosensors and nanozyme-based methods are further tabulated.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Review
Food Science & Technology
Magaly Rodriguez-Saavedra, Dolores Gonzalez de Llano, Gemma Beltran, Maria-Jesus Torija, M. Victoria Moreno-Arribas
Summary: Technological advances and the production of novel beer styles have increased the microbiological risk in recent years, posing challenges to breweries. The use of innovative ingredients and improper brewing environments can lead to microbial spoilage in beer, impacting quality and image.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Food Science & Technology
Begona Redruello, Yasmine Saidi, Lorena Sampedro, Victor Ladero, Beatriz del Rio, Miguel A. Alvarez
Summary: This study isolated six GABA-producing Lactococcus lactis strains from camel's milk for the first time and confirmed their potential as starter cultures for producing GABA-enriched cheeses. Experimental cheeses made with these strains accumulated GABA at concentrations of up to 457 mg/kg, suggesting they could offer health benefits to consumers.
Article
Nutrition & Dietetics
Diego Taladrid, Dolores Gonzalez de Llano, Irene Zorraquin-Pena, Alba Tamargo, Mariana Silva, Natalia Molinero, M. Victoria Moreno-Arribas, Begona Bartolome
Summary: This study investigated the impact of grape pomace extract on intestinal barrier functionality, showing that the intestinal-digested extract significantly reduced paracellular transport while the colonic-digested extract did not. Colonic fermentation of the extract led to the production of short-chain fatty acids and phenolic metabolites, affecting bacteria abundance and paracellular permeability. Further research is needed to confirm these initial trends on the effects of grape pomace extract.
Article
Microbiology
Irene Zorraquin-Pena, Diego Taladrid, Alba Tamargo, Mariana Silva, Natalia Molinero, Dolores Gonzalez de Llano, Begona Bartolome, M. Victoria Moreno-Arribas
Summary: This study found that red wine polyphenols have an effect on intestinal permeability in in vitro conditions, possibly through microbiota-mediated mechanisms. Polyphenols from wine may have protective effects, but further research is needed to evaluate their impact on the intestinal barrier under different conditions.
Article
Chemistry, Applied
Alba Tamargo, Carolina Cueva, Diego Taladrid, Christina Khoo, M. Victoria Moreno-Arribas, Begona Bartolome, Dolores Gonzalez de Llano
Summary: This study found that cranberry polyphenols have a high recovery rate during gastrointestinal digestion, and cranberry feeding alters the composition of colonic microbiota, especially the Enterococcaceae population. Additionally, there were increases in microbial-derived short-chain fatty acids, particularly butyric acid.
Article
Food Science & Technology
Begona Redruello, Artur Szwengiel, Victor Ladero, Beatriz del Rio, Miguel A. Alvarez
Summary: Certain bacteria decarboxylate amino acids as a means of resisting acid stress, commonly used in fermented dairy products. While high concentrations of histamine from histidine decarboxylation in some cheeses can be harmful, the decarboxylation product GABA from glutamate has positive effects on human health. This study examines whether cheeses with high GABA concentrations and safe histamine levels can be identified in 143 European varieties.
Article
Biochemistry & Molecular Biology
Diego Taladrid, Miguel de Celis, Ignacio Belda, Begona Bartolome, M. Victoria Moreno-Arribas
Summary: This study suggests that the consumption of grape pomace-derived seasonings may help in controlling hypertension and blood glucose levels. The intervention with grape pomace seasoning led to a significant decrease in blood pressure and fasting blood glucose, and also modulated the gut microbiota and functional bacterial communities.
Article
Multidisciplinary Sciences
Alba Tamargo, Natalia Molinero, Julian J. Reinosa, Victor Alcolea-Rodriguez, Raquel Portela, Miguel A. Banares, Jose F. Fernandez, M. Victoria Moreno-Arribas
Summary: Microplastics are a recognized global problem due to their presence in natural environments and the food chain. This study found that microplastics not only have an impact on human microbiota, but also undergo biotransformation in the gastrointestinal tract. The researchers observed that microplastics alter the composition of the human colonic microbial community, and hypothesized that some members of the microbiota adhere to the surface of microplastics, promoting the formation of biofilms. Considering the increasing exposure to microplastics in consumer products, it is important to investigate the effects of plastics on gut microbiome functionality and their potential degradation by intestinal bacteria.
SCIENTIFIC REPORTS
(2022)
Article
Virology
Ines Pradal, Angel Casado, Beatriz del Rio, Carlos Rodriguez-Lucas, Maria Fernandez, Miguel A. Alvarez, Victor Ladero
Summary: The rise of AMR bacteria, especially VRE Enterococcus faecium, is a major health concern. Phage therapy has emerged as a novel alternative for AMR infections, but it requires a large collection of phages. This study explored human feces as a source of new E. faecium-infecting phages and isolated and characterized vB_EfaH_163 phage. It has a dsDNA genome, infects a wide range of E. faecium and E. faecalis strains, including some linezolid-resistant ones, and can control the growth of VRE isolates in culture and in an animal model, demonstrating its potential therapeutic application.
Article
Nutrition & Dietetics
Carmen Rubio, Montana Camara, Rosa Maria Giner, Maria Jose Gonzalez-Munoz, Esther Lopez-Garcia, Francisco J. Morales, M. Victoria Moreno-Arribas, Maria P. Portillo, Elena Bethencourt
Summary: The consumption of energy drinks worldwide is increasing, along with concerns about potential health risks. This study assesses the exposure to caffeine, taurine, and D-glucuronolactone in energy drinks in different scenarios and consumer profiles, and characterizes the risks through the evaluation of intake levels and safety margins. The findings suggest the need for managing these risks and establishing consumption recommendations and restrictions.
Article
Biochemistry & Molecular Biology
Dolores Gonzalez de Llano, Mikel Roldan, Laura Parro, Begona Bartolome, M. Victoria Moreno-Arribas
Summary: The study aimed to investigate the protective effects of microbial-derived phenolic acids and their conjugated forms against neuroinflammation and oxidative stress. The results showed that these phenolic metabolites increased the viability of neuronal cells and attenuated inflammation and ROS levels. They also inhibited the secretion of proinflammatory cytokines in macrophages. Among the metabolites tested, the glucuronide form showed the most efficacy. These findings suggest that conjugated derivatives of phenolic acids are more effective in protecting neurons from inflammation damage and oxidative stress. Further in vivo studies are needed.
Review
Biochemistry & Molecular Biology
Diego Taladrid, Miguel Rebollo-Hernanz, Maria A. Martin-Cabrejas, M. Victoria Moreno-Arribas, Begona Bartolome
Summary: Grape pomace (GP) is a winemaking by-product rich in (poly)phenols and dietary fiber, which have health-promoting effects. GP has various potential bioactivities in the gut environment, including regulation of nutrient digestion and absorption, modulation of gut hormone levels, reinforcement of gut morphology, protection of intestinal barrier integrity, modulation of inflammation and oxidative stress, and impact on gut microbiota composition and functionality. Understanding the connections between the gut and other organs through more human studies will solidify GP's role as a cardiometabolic health-promoting ingredient and contribute to the prevention and management of cardiovascular diseases.
Article
Food Science & Technology
Agustina Sarquis, Diellza Bajrami, Boris Mizaikoff, Victor Ladero, Miguel A. Alvarez, Maria Fernandez
Summary: The aim of this study was to investigate the biofilm-producing capacity of Lentilactobacillus parabuchneri strains. The results showed that the biofilm matrices of these strains were mainly composed of proteins and they easily adhered to beech wood. This study provides important insights into the biofilm-forming capacity of histamine-producing L. parabuchneri strains and how to prevent their formation for improving food safety.
Article
Biochemistry & Molecular Biology
Natalia Molinero, Diego Taladrid, Irene Zorraquin-Pena, Miguel de Celis, Ignacio Belda, Alex Mira, Begona Bartolome, M. Victoria Moreno-Arribas
Summary: This study compared the differences in the oral microbiome between UC patients and healthy individuals. It found that UC patients have a decrease in alpha diversity and an imbalance in the relative proportions of some key members of the oral core microbiome. Additionally, specific Staphylococcus members and differential species were only present in UC patients.
CURRENT ISSUES IN MOLECULAR BIOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Ignacio Belda, Carolina Cueva, Alba Tamargo, Charles N. Ravarani, Alberto Acedo, Begona Bartolome, M. Victoria Moreno-Arribas
Summary: The human gut is a highly diverse microbial ecosystem, showing variations in microbiome arrangement patterns and metabolic features among individuals. Different metabotypes respond differently to dietary interventions such as wine consumption, with significant differences in gut bacterial diversity and metabolic activity observed. This highlights the importance of considering the microbiome variable in personalized nutrition programs.
Review
Food Science & Technology
Peiling Yan, Weiqing Lan, Jing Xie
Summary: Sodium alginate (SA) is an important marine polysaccharide that has extensive applications in food preservation and quality maintenance. Modification methods can be used to improve the properties of SA and make it compatible with other materials. Solvent-casting films and gels are common methods for using modified SA in food preservation.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Zhihui Yu, Yating Gao, Xinyi Jia, Shuai Cui, Li Ma, Dan Zheng, Xin Li, Long Li, Lixin Zhang, Yisheng Chen
Summary: This review provides a new perspective on the state-of-the-art research and application of high-intensity ultrasound (HIU) for modifying blue food proteins (BFPs). The effects of HIU treatment on the functional properties and structural composition of BFPs are comprehensively evaluated.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Review
Food Science & Technology
Honghong Zhang, Haoran Fan, Xueming Xu, Dan Xu
Summary: This review provides a comprehensive summary of changes in different components in frozen dough, including starch, gluten protein, lipid, and yeast, from a multiscale perspective. The methods of improving the production process of frozen dough, from main materials to end products, have been discussed. Key findings include the use of high gluten strength wheat flour and composite flour with high dietary fiber to improve the freezing resistance of gluten-starch matrix, as well as various methods to improve yeast freeze tolerance and the effects of different freezing rates.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Junhua Xie, Qiqiong Li, Shaoping Nie
Summary: This review provides an overview of bEVs' biology, evidence for their health benefits, and possible molecular pathways involved in their health-promoting effects, as well as perspectives for applications in foods and pharmaceuticals.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Jose Bueno-Mancebo, Adriana Artola, Raquel Barrena, Fernando Rivero-Pino
Summary: This review provides an overview of the characterization, production, and applications of sophorolipids (SLs) in the food industry. SLs exhibit bioactivity and environmental friendliness, making them suitable for various applications in food packaging, agriculture, and other areas. The importance of SLs in the context of the One Health approach is emphasized.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Letter
Food Science & Technology
Saurabh Singh
Summary: This paper is interesting and relevant to determining the moisture content of food products. However, it lacks the classification of oven drying methods, which are cost-effective and important for drying solids and semisolids.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Yong Cheng, Beijun Ang, Chaoyi Xue, Zhenyu Wang, Liduan Yin, Tong Wang, Qiuming Chen, Zhaojun Wang, Maomao Zeng, Wei Zhang, Jie Chen, Zhiyong He
Summary: Pollen fermentation can improve its nutrient profile, degrade allergenic compounds, enhance bioavailability, and promote gut health. Pollen can serve key roles in fermented food production and create opportunities for innovative product development. However, quality and safety considerations are important in pollen fermentation.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Review
Food Science & Technology
Fanghua Guo, Fereidoon Shahidi
Summary: This contribution summarizes the potential of anthocyanins as alternatives to antibiotics, focusing on their anti-oxidation, anti-inflammation, absorption, metabolism, antibacterial effects, and the possible mechanisms behind these effects. The use of encapsulation to improve stability and bioavailability of anthocyanins, as well as targeted delivery to the lower digestive tract, shows promise in replacing antibiotics. However, more in vivo studies are needed to further support these findings.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Muhammad Rehan Khan, Elena Torrieri, Florent Allais, Sami Fadlallah
Summary: This opinion paper explores the potential of integrating synthetic biology into microbial polymers to produce tailored biopolymers for food packaging applications. By leveraging synthetic biology tools and adopting safety assessment protocols established within the regulatory framework, this innovative approach has the potential to not only replace conventional methods but also address environmental concerns associated with traditional food packaging.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
