Review
Chemistry, Applied
Beatriz del Rio, Maria Fernandez, Begona Redruello, Victor Ladero, Miguel A. Alvarez
Summary: Biogenic amines (BA) are molecules with biological functions that can accumulate at toxic concentrations in foods. Some microorganisms have been identified as responsible for their accumulation. Histamine, tyramine, and putrescine are the most commonly found BA at highest concentrations. Ingesting food with high BA concentrations can lead to intoxication. Additionally, there is synergy between different BA, emphasizing the need for regulation to protect consumer health.
Article
Food Science & Technology
Zuzana Miskova, Eva Lorencova, Richardos Nikolaos Salek, Tereza Kolackova, Ludmila Travnikova, Anita Rejdlova, Leona Bunkova, Frantisek Bunka
Summary: The aim of this study was to monitor and evaluate the content of eight biogenic amines (BAs) in 232 samples of wines produced in the Central European region (Zone B). PUT, HIS, TYM, and PEA were the most frequently detected BAs in all tested wine samples. The BA content in red wines was generally higher than in rose and white wines, with 9% of the red wine samples having histamine concentrations above the recommended limit of 10 mg/L.
Article
Biotechnology & Applied Microbiology
Shuangping Liu, Zhi-Feng Zhang, Jieqi Mao, Zhilei Zhou, Jing Zhang, Caihong Shen, Songtao Wang, Maria L. Marco, Jian Mao
Summary: Identification of core functional microorganisms is crucial for understanding the ecological and functional processes in food fermentations. This study explored the role of Saccharopolyspora in huangjiu fermentation and discovered its significant contributions to the metabolites of huangjiu. Co-fermentation of Saccharopolyspora with Saccharomyces cerevisiae resulted in improved fermentation rate and flavor quality compared to other combinations. Moreover, Saccharopolyspora was found to have the ability to degrade biogenic amines, reducing their content in fermented food products.
NPJ BIOFILMS AND MICROBIOMES
(2023)
Review
Agriculture, Multidisciplinary
Wojciech Wojcik, Monika Lukasiewicz, Kamila Puppel
Summary: Biogenic amines are organic compounds commonly found in food, plants, animals, and microorganisms. They are formed through the decarboxylation of amino acids. While crucial for cell viability and metabolic processes, excessive biogenic amines can be toxic and even accelerate carcinogenesis.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Review
Chemistry, Applied
Gizem Tiris, Rabia Sare Yanikoglu, Burhan Ceylan, Derya Egeli, Evrim Kepekci Tekkeli, Armagan Onal
Summary: Biogenic amines (BAs) are substances formed from amino acids, and their intake has important implications for health and food quality. Liquid chromatography is the preferred method for quantifying BAs in food.
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)
Article
Agriculture, Multidisciplinary
Mahunan Francois Assogba, Ogouyom Herbert Iko Afe, Roger Houechene Ahouansou, Dona Gildas Hippolyte Anihouvi, Yenoukounme Euloge Kpoclou, Dieudonne Djago, Caroline Douny, Ahmed Igout, Jacques Mahillon, Djidjoho Joseph Hounhouigan, Marie-Louise Scippo, Victor Bienvenu Anihouvi
Summary: The study found that smoked fish and smoked-dried fish produced using barrel kiln and wood fuel are highly contaminated by polycyclic aromatic hydrocarbons (PAHs), indicating the need to improve raw fish preservation practices and smoking conditions to limit contamination and ensure consumer safety.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Food Science & Technology
Helena Vasconcelos, Jose M. M. M. de Almeida, Ana Matias, Cristina Saraiva, Pedro A. S. Jorge, Luis C. C. Coelho
Summary: Biogenic amines (BAs) are food contaminants that can be precursors of nitrosamines, which are linked to carcinogenic and mutagenic activity. Advances have been made in analytical techniques and sample treatments for the better and faster detection of BAs in various foods.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Chemistry, Analytical
L. Maddaloni, S. Grasso, L. De Gara, G. Pennazza, A. Zompanti, M. Rapa, R. Ruggieri, G. Vinci, M. Santonico
Summary: This paper presents an electrochemical sensor for monitoring the shelf life of anchovy. The sensor addresses critical user needs in food applications including fast response, high reproducibility, and ease of use. It has been calibrated against seven specific biogenic amines associated with anchovy spoilage, showing potential in both BAs quantification and spoilage monitoring. The sensor's responses closely followed sample evolution over time and compared well with LC-UV results. Further developments are needed to establish a standard method for industrial application.
SENSORS AND ACTUATORS B-CHEMICAL
(2021)
Review
Chemistry, Analytical
Helena Vasconcelos, Luis C. C. Coelho, Ana Matias, Cristina Saraiva, Pedro A. S. Jorge, Jose M. M. M. de Almeida
Summary: Biogenic amines (BAs) are well-known biomolecules mainly for their toxic and carcinogenic effects. They are used as indicators of quality preservation in food and beverages, and are mainly formed by microbial decarboxylation of amino acids. The extensive and significant research on biorecognition elements, transducers, and their integration in biosensors has been reviewed over the years.
Article
Agronomy
Jia Li, Kan Jiang, Huaxia Yang, Xiong Zhang, Haizhi Huang, Xingqian Ye, Zijian Zhi
Summary: In this study, natural extracts from Chinese bayberry leaves were used as additives in the fermentation of soy sauce to reduce the formation of harmful biogenic amines. The results showed that these extracts effectively decreased the content of various biogenic amines and maintained certain concentrations of characteristic indicators compared to commercial additives. Therefore, natural extracts from Chinese bayberry leaves can be considered a natural additive to significantly improve the quality of traditional brewing soy sauce.
Review
Chemistry, Multidisciplinary
Shadman Khan, Jonathan K. Monteiro, Akansha Prasad, Carlos D. M. Filipe, Yingfu Li, Tohid F. Didar
Summary: This paper comprehensively reviews material breakthroughs in in situ and on-site food monitoring. Base material substrates are discussed, both with regards to their intrinsic material properties and their contributions within recently reported sensing platforms. Biogenic amine, pH, and pathogen monitoring are all examined. Finally, a situational assessment and anticipated future directions are outlined.
ADVANCED MATERIALS
(2023)
Article
Chemistry, Applied
Chenyu Li, Xiaoyu Han, Bing Han, Huan Deng, Tianyang Wu, Xiaoxuan Zhao, Weidong Huang, Jicheng Zhan, Yilin You
Summary: This study evaluated the levels of eight biogenic amines in 59 craft beers of five styles and monitored the changes during beer fermentation. The results showed that putrescine and tryptamine were the most abundant, and dark beer had the highest total biogenic amine content due to considerable tryptamine accumulation. The study also found that the total biogenic amine level increased gradually during the segmental saccharification and main fermentation stages.
Article
Food Science & Technology
Wenmei Zhao, Zukang Fu, Xin Wang, Qingzhong Mao, Chunguang Luan, Shanbin Chen, Fengjie Zhang, Jiajun Yu, Yiping Yao, Yishu Li, Feike Hao, Deliang Wang, Nan Li, Jie Huangfu, Chengtao Wang
Summary: This study identified histamine as a key component in Huangjiu that is associated with hangover symptoms. Histamine affects the levels of serotonin and its receptors, leading to behavioral inhibition and headache symptoms.
FOOD SCIENCE & NUTRITION
(2022)
Review
Nutrition & Dietetics
Wolfgang J. Schnedl, Dietmar Enko
Summary: Histamine intolerance is primarily caused by a deficiency of the enzyme diamine oxidase in the gastrointestinal tract, leading to improper breakdown and absorption of histamine. Symptoms are non-specific and can affect the GI tract and other organs. Diagnosis is challenging but relies on detailed patient history and potentially low serum DAO values. Dietary intervention and supplementation with DAO capsules can help alleviate HIT symptoms.
Article
Multidisciplinary Sciences
Jun Yao, Yang He, Nannan Su, Sakshibeedu R. Bharath, Yong Tao, Jian-Ming Jin, Wei Chen, Haiwei Song, Shuang-Yan Tang
NATURE COMMUNICATIONS
(2020)
Article
Agriculture, Multidisciplinary
Xuanxuan Zhang, Yang He, Zhe Wu, Guoxia Liu, Yong Tao, Jian-Ming Jin, Wei Chen, Shuang-Yan Tang
Summary: Transcriptional regulatory protein (TRP)-based whole-cell biosensors have shown great potential in screening cell efflux and influx pumps for small molecules, enabling rapid detection of genome targets related to small-molecule transmembrane transport, which is crucial in metabolic engineering.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Biochemistry & Molecular Biology
Qiaoqiao Luo, Ruoyu Shi, Yutong Liu, Libo Huang, Wei Chen, Chengtao Wang
Summary: In this study, it was found that components in Huangjiu, especially histamine, can increase oxidative stress and inflammatory cytokines in the liver and serum of mice. The gut microbiota community is also affected, with an increase in lipopolysaccharide levels. The study suggests a possible relationship between gut microbiota and liver pyroptosis, and highlights the potential health risks associated with Huangjiu consumption.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Microbiology
Zihui Ma, Xiaoyan Liu, Yutong Liu, Wei Chen, Chengtao Wang
Summary: Melanin from Auricularia auricula has potential for resource development and exhibits antioxidant, antibacterial, and antitumor activities.
JOURNAL OF BASIC MICROBIOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Ruoyu Shi, Pengfei Gong, Yutong Liu, Qiaoqiao Luo, Wei Chen, Chengtao Wang
Summary: When Monascus purpureus was co-cultured with Saccharomyces cerevisiae, the secondary metabolism and morphological development of Monascus were significantly altered. Co-culturing with S. cerevisiae increased Monacolin K production and expression levels of related genes. Linoleic acid, which plays a role in regulating Monascus's secondary metabolism and morphology, was identified as a potential effector. Addition of exogenous linoleic acid further enhanced Monacolin K production and gene expression, confirming its role in the co-culture system.
Article
Biochemistry & Molecular Biology
Pengfei Gong, Jiali Tang, Jiaying Wang, Chengtao Wang, Wei Chen
Summary: This study developed a microbial consortium catalysis strategy for the production of hydroxytyrosol, a valuable phenolic compound. They divided the biosynthetic pathway into two parts and optimized various conditions to maximize the yield. Additionally, the addition of glycerol and ascorbic acid further increased the yield.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Agriculture, Multidisciplinary
Qiaoqiao Luo, Pengfei Gong, Ruoyu Shi, Wei Chen, Chengtao Wang, Chan Zhang, Zhe Wu
Summary: By investigating a mouse model of dextran sulfate sodium-induced colitis, we found that syringic acid has potential benefits in alleviating inflammatory bowel disease through modulation of gut microbiota. Syringic acid effectively reduced colitis symptoms and restored impaired gut microbiota by inhibiting the NLRP3-Cas-1-GSDMD-IL-1 beta inflammatory vesicle signaling pathway. These findings demonstrate the potential of syringic acid as a preventive and therapeutic agent for inflammatory bowel disease.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Food Science & Technology
Xiao-Yan Liu, Wei Chen, Cheng-Tao Wang
Summary: The effect of different concentrations of phospholipase A1 (PLPA1) and lipase (LP) on egg white (EW) was investigated in this study. Changes in particle size distribution and potential were tested before and after enzymatic digestion of EW with contaminated egg yolk (EY). The foaming rate and foam stability were measured after digestion. The results showed that hydrolysis with PLPA1 and LP recovered the properties of the EW samples, attributed to changes in yolk particles and the production of lysophospholipids, fatty acids, and glycerol.
Article
Microbiology
Ruoyu Shi, Pengfei Gong, Qiaoqiao Luo, Wei Chen, Chengtao Wang
Summary: In this study, the functions of HAT Rtt109 in Monascus were investigated. The rtt109 gene was identified and knocked out using CRISPR/Cas9 methods. The deletion of rtt109 resulted in reduced conidia formation and colony growth, but increased the production of Monascus pigments and citrinin. Additionally, Rtt109 was found to significantly affect the transcriptional expression of key genes related to development and secondary metabolism in Monascus. These findings contribute to our understanding of the regulatory mechanisms involved in secondary metabolism and provide insights for the industrial applications of Monascus in controlling or eliminating citrinin.
Review
Microbiology
Huiqian Liu, Xizi Zhang, Wei Chen, Chengtao Wang
Summary: This paper reviews the regulatory role of the lipoxygenase compound oxylipin of arachidonic acid in the life cycle control, particularly in the sexual and asexual development of fungi, and discusses its potential applications in major fungi. The paper also discusses the quorum regulation of fungal morphological transformation, biofilm formation, virulence factors, secondary metabolism, infection, symbiosis, and other physiological behaviors. In addition, future prospects and applications are elaborated.
JOURNAL OF BASIC MICROBIOLOGY
(2023)
Article
Food Science & Technology
Pengfei Gong, Ruoyu Shi, Yutong Liu, Qiaoqiao Luo, Chengtao Wang, Wei Chen
Summary: Red yeast rice (RYR), also known as Monascus purpureus, has a long history of medicinal and culinary use in Asia. This review provides an updated overview of the latest advancements in Monascus pigment (MP) research, including insights into biosynthetic pathways, optimization methods for fermentation, extraction, and stabilization, as well as the health benefits and diverse applications of MPs in the food industry. The review also discusses current limitations and proposes feasible solutions for MP product development and applications to meet the growing global demand.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Food Science & Technology
Dong Han, Jian Chen, Wei Chen, Yanbo Wang
Summary: This review article discusses the severity of Bongkrekic acid (BKA) poisoning and highlights the recent research progress on the pathogenicity and biochemical mechanisms of B. gladioli pv. cocovenenans. It emphasizes the potential global threat of BKA poisoning and the importance of detection and interventions for this foodborne disease.
Article
Food Science & Technology
Pengfei Gong, Ruoyu Shi, Jiali Tang, Jiaying Wang, Qiaoqiao Luo, Jia'ao Zhang, Xiaochun Ruan, Chengtao Wang, Wei Chen
Summary: In this study, the supplementation of exogenous ectoine effectively increased the production of Monascus pigments (MPs) and monacolin K (MK), while reducing citrinin (CTN) levels in Monascus purpureus. Moreover, the endogenous ectoine biosynthesis in Monascus showed comparable effects to exogenous addition, enhancing the stability of MPs. These findings propose an innovative strategy to improve the production and stability of bioactive compounds, and reduce CTN levels, advancing the Monascus industry.
Article
Microbiology
Xizi Zhang, Huiqian Liu, Mengyao Zhang, Wei Chen, Chengtao Wang
Summary: This study investigated the factors influencing pellet formation in Monascus and their impact on citrinin production. pH and inoculum size were identified as critical factors, with optimal pellet growth observed at acidic pH 5 to 6. Choice of carbon and nitrogen sources also influenced pellet stability. Pellet diameter was closely linked to citrinin content.
