Article
Chemistry, Applied
Valterney L. Deus, Lais M. Resende, Eliete S. Bispo, Adriana S. Franca, Maria Beatriz A. Gloria
Summary: Cloning techniques have been used to improve the agronomic traits of nine fine cocoa varieties, resulting in variations in the concentrations of bioactive amines, phenolic compounds, and antioxidant potential of dark monoclonal chocolates. The chemometric models based on FTIR data provided satisfactory predictions for the concentrations of amines, phenolic compounds, and antioxidant activity, confirming the significant contribution of amines to the antioxidant potential of chocolates. The analytical method (DPPH vs. Rancimat) also affected the results of antioxidant activity in the chocolates.
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
Food Science & Technology
Bruno M. Dala-Paula, Maria de Fatima Starling, M. Beatriz A. Gloria
Summary: Polyamines play a role in longevity and dietary consumption of spermidine can have cardioprotective effects. A study on 12 different vegetables in Brazilian cuisine found varying levels of bioactive amines, with spermidine being the most common. Different vegetable parts have different amine distributions, which can be important for individuals sensitive to histamine intoxication.
Article
Biophysics
Chun-Xia Zhang, Xueping Kong, Hong-Wei Li, Bao Li, Lixin Wu, Yuqing Wu
Summary: A supramolecular strategy was developed for the sensitive detection and discrimination of Spm using a polyoxometalate, Na9[EuW10O36].32H(2)O, and a cationic peptide GL-22. The assembly showed enhanced emission response to Spm, distinguishing it efficiently from other biogenic amines, with potential applications in biological and clinical fields.
COLLOIDS AND SURFACES B-BIOINTERFACES
(2022)
Review
Toxicology
Bernhard Beitzke, David W. Pate
Summary: The European Food Safety Authority (EFSA) recommends an Acute Reference Dose (ARfD) of 1 µg of delta-9-tetrahydrocannabinol (THC) per kilogram of body weight per day for assessing acute health risks from consuming industrial hemp food products. However, a higher Lowest Observed Adverse Effect Level (LOAEL) is identified based on pharmacokinetic and pharmacodynamic studies and forensic data, indicating that impairment of psychomotor function occurs only after oral intake of THC beyond 2.5 mg for the average healthy adult. A No Observed Adverse Effect Level (NOAEL) is derived from these findings, suggesting a threshold for impairment of psychomotor function. The daily THC Acute Reference Dose for healthy adults would be at least 3.5 µg/kg bw, with other justifiable estimates ranging up to 14 µg/kg bw per day.
CRITICAL REVIEWS IN TOXICOLOGY
(2021)
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)
Article
Chemistry, Applied
Samira Abbasi-Moayed, Arafeh Bigdeli, Mohammad Reza Hormozi-Nezhad
Summary: A ratiometric fluorescent nanoprobe with wide color variation was developed for visual determination of spermine and spermidine in meat samples. The probe exhibited a change in emission color from green to pink in the presence of spermine or spermidine. The sensor showed good linearity and suitable detection limits for both compounds, and demonstrated high selectivity towards amino acids and other biogenic amines. A combinational logic gate based on RGB indices was constructed for visual and simultaneous detection. Finally, a portable sensor was fabricated for visual, rapid, and on-site assessment of meat freshness.
Article
Food Science & Technology
Qiaoqiao Luo, Ruoyu Shi, Pengfei Gong, Yutong Liu, Wei Chen, Chengtao Wang
Summary: This review analyzes studies on the content and formation of biogenic amines in Huangjiu, and summarizes methods to determine their content. It also discusses the health hazards of biogenic amines and strategies for reducing their content.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
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
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.
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
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
Chemistry, Multidisciplinary
Monika Trzaskowska, Katarzyna Neffe-Skocinska, Anna Okon, Dorota Zielinska, Aleksandra Szydlowska, Anna Lepecka, Danuta Kolozyn-Krajewska
Summary: This study aimed to assess the safety characteristics of organic high-protein bars (HPB) during storage at ambient and refrigerated temperatures. The study found that the number of microorganisms varied during production and storage, but the levels of mycotoxins, histamine, and tryptamine were below the detection limit. The use of prunes and oat flakes in the production of HPB, as well as refrigerated storage, reduced fat oxidation. The composition of the B3 bar seemed to be the safest and worth further research.
APPLIED SCIENCES-BASEL
(2022)
Article
Chemistry, Analytical
Mariana Barros, Samuel Ceballos, Pau Arroyo, Jose Antonio Saez, Margarita Parra, Salvador Gil, Ana Maria Costero, Pablo Gavina
Summary: Biogenic polyamines, especially spermine and spermidine, play important roles in cell growth and development. High concentrations of these amines are found in tumor cells, tissues, and urine of cancer patients, while spermidine levels decrease with age. A new fluorescent molecular probe has been developed to selectively detect these amines by enhancing the fluorescence emission of the resulting complex. Theoretical studies have provided insights into the observed selectivity. The detection of these amines in urine showed limits of detection of 0.70 μM and 1.17 μM for spermine and spermidine, respectively.
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.
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
Microbiology
Xenia Vazquez, Vanesa Garcia, Javier Fernandez, Margarita Bances, Maria de Toro, Victor Ladero, Rosaura Rodicio, M. Rosario Rodicio
Summary: This study assessed the prevalence of colistin resistance in food-borne Salmonella enterica isolates in Asturias, Spain, and identified the genetic basis and transferability of this resistance. The study found that meat products serve as reservoirs of highly successful clones and transferable plasmids carrying colistin resistance and other clinically important antibiotic resistance.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Microbiology
Aicha Yasmine Belarbi, Otavio G. G. de Almeida, Veronica Gatto, Sandra Torriani, Beatriz Del Rio, Victor Ladero, Begona Redruello, Farid Bensalah, Miguel A. Alvarez
Summary: The consumption of spontaneously fermented milks in Algeria offers a potential source of diverse lactic acid bacteria (LAB) for improving the quality and safety of fermented dairy products. This study characterized thirty-eight LAB strains isolated from Algerian dairy and farm sources, identifying their genomic variability, biotechnological potential, and safety. Three strains showed valuable biotechnological properties and were considered strong candidates for use as starter cultures.
ARCHIVES OF MICROBIOLOGY
(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
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
Food Science & Technology
Elio Lopez-Garcia, Antonio Benitez-Cabello, Javier Ramiro-Garcia, Victor Ladero, Francisco Noe Arroyo-Lopez
Summary: Lactiplantibacillus pentosus LPG1, a probiotic bacteria obtained from plant origins, was sequenced and analyzed. The results showed that it is a safe microorganism with potential as a human probiotic for vegetable fermentations.
Review
Infectious Diseases
Carlos Rodriguez-Lucas, Victor Ladero
Summary: Enterococcus is a diverse genus of Gram-positive bacteria found in various environments, including the human gut and fermented foods. This microbial genus has both beneficial effects and safety concerns. While it plays an important role in the production of fermented foods and can serve as probiotics, it is also responsible for the accumulation of toxic compounds and has emerged as important hospital-acquired pathogens due to antimicrobial resistance. Bacteriophages have re-emerged as a promising tool for controlling enterococcal infections, especially those involving antimicrobial-resistant strains.
Article
Food Science & Technology
Agustina Sarquis, Luis Alberto Villarreal, Victor Ladero, Mercedes Maqueda, Beatriz del Rio, Miguel A. Alvarez
Summary: This study reveals the significant antimicrobial potential of bacteriocin AS-48 against LAB responsible for the accumulation of histamine, tyramine, and putrescine in cheese. The bacteriocin not only shows sensitivity towards most of the tested LAB strains but also prevents the biofilm formation, which is a major source of contamination by BA-producing LAB in cheese production.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Infectious Diseases
Xenia Vazquez, Raquel Garcia-Fierro, Javier Fernandez, Margarita Bances, Ana Herrero-Fresno, John E. E. Olsen, Rosaura Rodicio, Victor Ladero, Vanesa Garcia, M. Rosario Rodicio
Summary: The Salmonella enterica serovar Derby isolates collected in a Spanish region between 2006 and 2018 showed resistance to antibiotics, with resistance genes located within DNA mobility elements. These findings suggest that this zoonotic pathogen still poses a threat to human health through transmission in the food chain.
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
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.
