Article
Food Science & Technology
Yi Zhang, Jingbo Zhang, Xinping Lin, Huipeng Liang, Sufang Zhang, Chaofan Ji
Summary: This study selected two Lactobacillus plantarum strains to reduce biogenic amines accumulation in salted mackerel, and found that they could effectively decrease the levels of biogenic amines and histamine. Additionally, the L. plantarum strains demonstrated antibacterial activity, aiding in the control of biogenic amine production.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Shuangping Liu, Hailong Sun, Caixia Liu, Zhilei Zhou, Jieqi Mao, Zhiming Hu, Xibiao Xu, Xiao Han, Songjing Zhang, Jian Mao
Summary: Introducing a non-producing strain of bacteria to the production of huangjiu can significantly reduce the content of biogenic amine and improve the safety of the product without affecting the flavor profile. Additionally, recycling seriflux can reduce water consumption by 50% and achieve zero effluents, making it an environmentally-friendly technology with potential applications in other traditional fermented food industries.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Yinghong Qu, Jingyu Wang, Zhidong Liu, Xichang Wang, Huimin Zhou
Summary: This study investigated the content of nine biogenic amines in five different canned seafood species at different storage temperatures. The results showed that storage temperature and time can affect the content of biogenic amines in canned seafood, with high temperature storage potentially posing health risks.
Article
Multidisciplinary Sciences
Cristina C. Clement, Angelo D'Alessandro, Sangeetha Thangaswamy, Samantha Chalmers, Raquel Furtado, Sheila Spada, Giada Mondanelli, Federica Ianni, Sarah Gehrke, Marco Gargaro, Giorgia Manni, Luisa Carlota Lopez Cara, Peter Runge, Wanxia Li Tsai, Sinem Karaman, Jorge Arasa, Ruben Fernandez-Rodriguez, Amanda Beck, Antonio Macchiarulo, Massimo Gadina, Cornelia Halin, Francesca Fallarino, Mihaela Skobe, Marc Veldhoen, Simone Moretti, Silvia Formenti, Sandra Demaria, Rajesh K. Soni, Roberta Galarini, Roccaldo Sardella, Gregoire Lauvau, Chaim Putterman, Kari Alitalo, Ursula Grohmann, Laura Santambrogio
Summary: 3-hydroxy-L-kynurenamine (3-HKA) is a metabolite deriving from a lateral pathway of tryptophan catabolism. The authors identify 3-HKA as a biogenic amine with anti-inflammatory properties, showing its protective effects against psoriasis and nephrotoxic nephritis in mice.
NATURE COMMUNICATIONS
(2021)
Article
Food Science & Technology
Haiqing Ye, Xinsong Lang, Yaoyao Ji, Shengnan Li, Naicheng Xin, Xiangren Meng, Tiehua Zhang, Xue Shen, Changhui Zhao
Summary: The study found that inoculation with the proper starter like Lactobacillus plantarum SC-5 can reduce the total biogenic amines in Dongbei Suancai by modifying the microbial communities in the fermented sauerkraut. This provides practical guidance for the industrial production of high-quality DBSC.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Chemistry, Applied
Krzysztof Surowka, Magdalena Rzepka, Fatih Ozogul, Yesim Ozogul, Barbara Surowka, Maciej Ligaszewski
Summary: During storage, the total viable counts of vacuum packaged low processed rainbow trout gradually increased, while coliform bacteria disappeared. The concentration of biogenic amines and the biogenic amine index increased over time, with the highest concentration of inosine monophosphate. The G value was found to be a more suitable indicator for assessing the quality of the gravad.
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.
Article
Biochemistry & Molecular Biology
Kishore K. Joshi, Tarmie L. Matlack, Stephanie Pyonteck, Mehul Vora, Ralph Menzel, Christopher Rongo
Summary: Metazoans utilize protein homeostasis pathways to respond to adverse conditions, with the nervous system playing a role in regulating proteostasis in different tissues. This study reveals that Caenorhabditis elegans uses biogenic amine neurotransmitters to modulate UPS proteostasis in epithelia by promoting eicosanoid production through P450 monooxygenases, ultimately maintaining protein turnover.
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
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, Multidisciplinary
Netnapa Makhamrueang, Sasithorn Sirilun, Jakkapan Sirithunyalug, Wantida Chaiyana, Wiwat Wangcharoen, Sartjin Peerajan, Chaiyavat Chaiyasut
Summary: The study showed that the Lactobacillus plantarum SK15 starter culture effectively prevented biogenic amine production during the fermentation of Hericium erinaceus mushroom beverage (FMB), while also controlling pH and alcohol content. FMB with L. plantarum SK15 had higher levels of total phenolic content and antioxidant activity.
APPLIED SCIENCES-BASEL
(2021)
Review
Polymer Science
Daniele Gomes Mueller, Eliezer Quadro Oreste, Monika Grazielle Heinemann, Daiane Dias, Felipe Kessler
Summary: This article discusses the importance of food transportation and distribution and how sensors can be used to improve food quality control. It also explores the relevance of amine determinations and their impact on human health, as well as the use of polymeric materials in sensor construction.
EUROPEAN POLYMER JOURNAL
(2022)
Article
Food Science & Technology
I. M. Ramos, S. Rodriguez-Sanchez, M. Ll Palop, J. M. Poveda
Summary: The consumption of artisan cheeses made with raw milk is popular in southern European countries. However, these cheeses contain biogenic amines (BAs), which can have adverse health effects. This study investigated the use of lactic acid bacteria strains with BA-degrading capacity to reduce BA accumulation in artisanal Manchego cheese. The results showed that the selected strains effectively degraded BAs, with reductions of up to 80% in the total amine content of the cheese. The organoleptic characteristics of the cheese were maintained.
Article
Chemistry, Applied
Yuan Yao, Jingya Li, Yanyan Zhou, Ting Gao, Hongfeng Li, Pengfei Yan
Summary: Selective and sensitive detection of volatile biogenic amines (BAs) using a Eu(III) tetrahedron cage (Eu4L24) as luminescence sensor has shown rapid and reversible turn-on emissive responses, with excellent permeability of the film to BAs for fast detection of food spoilage.
Article
Food Science & Technology
Kyriaki Chatzikyriakidou, Dafni Dimakopoulou-Papazoglou, Eugenios Katsanidis
Summary: The effect of initial storage temperature on the quality and safety characteristics of sardines was investigated. It was found that initial handling conditions are important for the shelf-life of fresh sardines and can drastically affect their overall quality and safety.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
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.