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
Biochemistry & Molecular Biology
Marzena Pawul-Gruba, Tomasz Kiljanek, Anna Madejska, Jacek Osek
Summary: A method for determining eight biogenic amines in ripened cheeses was developed and validated using HPLC-DAD, showing high accuracy and precision.
Article
Chemistry, Analytical
Chen Son Yue, Chellappan Selvi, Aun Nah Tang, Keh Niang Chee, Hon Yeong Ng
Summary: This study described an improved HPLC method for the simultaneous determination of seven biogenic amines in traditional wines produced in Malaysia, showing variations in amine composition among different types of wines. Histamine and tryptamine were the most prevalent amines, with some wines exceeding health limits for biogenic amines, highlighting potential health risks.
ANALYTICAL LETTERS
(2021)
Article
Food Science & Technology
Zuoyi Zhu, Xinyue Song, Yunzhu Jiang, Jiarong Yao, Zhen Li, Fen Dai, Qiang Wang
Summary: In this study, a method for quantifying nine biogenic amines in wine using ion chromatography-tandem mass spectrometry (IC-MS/MS) without derivatization was developed. The method featured good linearity, low limits of detection and quantification, and high recoveries. The levels of biogenic amines in commercially available Chinese wines varied significantly based on geographical origin. The exposure to biogenic amines in wines was found to be lower than the recommended level for healthy individuals but could lead to symptoms in susceptible individuals.
Article
Chemistry, Analytical
Jing He, Wei Mao, Wenhui Chen, Wei Shen, Qiaolian Duan, Hai-Wei Shi, Li Tan, Jingyu Kuang, Hian Kee Lee, Sheng Tang
Summary: In this study, a 3D-printed microdevice was designed to fix the extractant for the sensitive detection of histamine using a fluorescence sensing method. This method solves the issue of unstable drop volumes and can be successfully applied to detect histamine in milk.
ANALYTICAL CHEMISTRY
(2022)
Review
Biochemical Research Methods
Hossein Ahangari, Milad Tavassoli, Arezou Khezerlou, Narges Kiani Salmi, Ali Ehsani, Mohammad Reza Afshar Mogaddam
Summary: Biogenic amines (BAs) are food contaminants that can cause poisoning or allergic reactions. Common BAs found in food include histamine, tyramine, and putrescine. The number of poisoning cases related to BAs in food has increased, emphasizing the need for BAs detection to ensure food safety. Various analytical techniques and sample treatment methods are used for BAs detection.
COMBINATORIAL CHEMISTRY & HIGH THROUGHPUT SCREENING
(2023)
Article
Biotechnology & Applied Microbiology
Aina Mir-Cerda, Anais Izquierdo-Llopart, Javier Saurina, Sonia Sentellas
Summary: The study examines the occurrence of biogenic amines in sparkling wines and related samples, highlighting putrescine as the most abundant amine. The concentrations of biogenic amines vary in products made from grapes of different qualities, influencing the overall wine production steps and qualities.
FERMENTATION-BASEL
(2021)
Article
Nanoscience & Nanotechnology
Afsaneh Orouji, Forough Ghasemi, Arafeh Bigdeli, Mohammad Reza Hormozi-Nezhad
Summary: A multicolor sensor array was designed to simultaneously monitor various biogenic amines by altering the surface properties of gold nanostructures for qualitative and quantitative determination of BAs. The method offers rapid and visual detection with successful application in BAs detection in meat and fish samples.
ACS APPLIED MATERIALS & INTERFACES
(2021)
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)
Article
Chemistry, Multidisciplinary
Muhammad Abdurrahman Munir, Khairiah Haji Badri, Lee Yook Heng, Ahlam Inayatullah, Eva Nurinda, Daru Estiningsih, Annisa Fatmawati, Veriani Aprilia, Nur Syafitri
Summary: Histamine detection in fish mackerel is important for assessing allergic reactions and food freshness. This study developed a histamine sensor based on electrodes modified with polyurethane-LiClO4, which showed satisfactory selectivity and sensitivity. The sensor has great potential for analyzing histamine content in fish mackerel.
Article
Biochemical Research Methods
Ya Liu, Kaiyue Sun, Chuyi Shao, Xiaohui Shi, Juxing Zeng, Rui Guo, Bo Zhang
Summary: Core-shell material shows improved chromatographic performance and high resolution in nanoLC columns, demonstrating great potential for proteomics research.
JOURNAL OF CHROMATOGRAPHY A
(2021)
Article
Chemistry, Applied
U. Colombi, L. Sanarica, E. Pargoletti, C. Pisarra, F. Manzoni, G. Cappelletti
Summary: In this study, we demonstrated that bentonites can effectively reduce the content of biogenic amines (BAs) in wine, especially putrescine. Kinetic and thermodynamic studies were conducted on two commercially available bentonites, which achieved approximately 60% removal of putrescine through physisorption mechanism at an optimal concentration of 0.40 g dm-3. Both bentonites also showed promising results in more complex systems, although the adsorption of putrescine was lower due to competition with other molecules typically present in wines, such as proteins and polyphenols. Nevertheless, we managed to reduce the putrescine content below 10 ppm in both red and white wines.
Article
Chemistry, Analytical
Zhengru Liu, Long Bian, Carl J. Yeoman, G. Dennis Clifton, Joanna E. Ellington, Rayne D. Ellington-Lawrence, Joanna-Lynn C. Borgogna, Alexander Star
Summary: This study demonstrates the potential of carbon nanotube field-effect transistors in the rapid diagnostics of bacterial vaginosis during pregnancy. The fabricated sensors can effectively detect BV-related factors and classify the samples using machine learning techniques.
ANALYTICAL CHEMISTRY
(2022)
Article
Chemistry, Multidisciplinary
Renjian Hu, Shiyun Lin, Danning Hu, Hongye Huang, Mengshi Wang, Ruoxin Li, Mei Tian, Zhigang Shuai, Yen Wei
Summary: In this study, a novel fluorescence probe with turn-on greenish emissive response towards a series of organic amines was synthesized for the first time using di-catechol moiety-based sensing materials. The sensor exhibited dual-mode sensing capability and a detection limit down to sub-ppm level, making it potentially useful for monitoring organic amines in various fields.
MATERIALS CHEMISTRY FRONTIERS
(2022)
Article
Chemistry, Applied
Iwona Niedzwiedz, Justyna Plotka-Wasylka, Ireneusz Kapusta, Vasil Simeonov, Anna Stoj, Adam Wasko, Joanna Pawlat, Magdalena Polak-Berecka
Summary: This study investigated the effect of cold plasma on the phenolic compound and biogenic amine contents of red wine for the first time. The results showed that cold plasma treatment increased the content of phenolic compounds and reduced the concentration of biogenic amines in the wine. These findings may contribute to the development of cold plasma as a potential alternative method for wine and alcoholic beverages preservation.
Article
Biotechnology & Applied Microbiology
L. Polo, R. Manes-Lazaro, I. Olmeda, L. E. Cruz-Pio, A. Medina, S. Ferrer, I. Pardo
JOURNAL OF APPLIED MICROBIOLOGY
(2017)
Article
Biotechnology & Applied Microbiology
Liz Erika Cruz-Pio, Marta Poveda, Maria Rosa Alberto, Sergi Ferrer, Isabel Pardo
SYSTEMATIC AND APPLIED MICROBIOLOGY
(2017)
Article
Food Science & Technology
Olga Lucio, Isabel Pardo, Jose Maria Heras, Sibylle Krieger, Sergi Ferrer
Article
Food Science & Technology
Veronica Soares-Santos, Isabel Pardo, Sergi Ferrer
LWT-FOOD SCIENCE AND TECHNOLOGY
(2018)
Article
Biotechnology & Applied Microbiology
Carmen Berbegal, Lucia Polo, Ma Jose Garcia-Esparza, Victoria Lizama, Sergi Ferrer, Isabel Pardo
Article
Microbiology
Veronica Soares-Santos, Isabel Pardo, Sergi Ferrer
FRONTIERS IN MICROBIOLOGY
(2018)
Article
Biotechnology & Applied Microbiology
Isidoro Olmeda, Patricia Casino, Robert E. Collins, Ramon Sendra, Sara Callejon, Juanjo Huesa, Alexei S. Soares, Sergi Ferrer, Isabel Pardo
Summary: Prokaryotic laccases from lactic acid bacteria, especially Pediococcus species, are emerging biocatalysts capable of oxidizing both conventional and non-conventional substrates, as well as degrading biogenic amines. They exhibit good thermal stability and prefer an acidic environment, with sigmoidal kinetic activity. Structural analysis reveals unique features not previously observed in well-studied laccases, suggesting potential implications for biotechnological applications and engineering of lactic acid bacteria.
MICROBIAL BIOTECHNOLOGY
(2021)
Article
Food Science & Technology
C. Ut, C. Berbegal, V Lizama, L. Polo, M. J. Garcia, L. Andres, I Pardo, I Alvarez
Summary: This study investigated the yeast diversity in spontaneous 'Pago' Merlot fermentation and characterized the strains for their growth and metabolic characteristics. Different S. cerevisiae strains showed varying effects on the final characteristics of Merlot wines, with strain 7F producing wines with the best color, aroma, and flavor characteristics.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
(2022)
Article
Food Science & Technology
Carmen Berbegal, Lucia Polo, Victoria Lizama, Inmaculada Alvarez, Sergi Ferrer, Isabel Pardo, M. Jose Garcia-Esparza
Summary: This study investigates the variability of Saccharomyces cerevisiae during spontaneous fermentation of Garnacha grape musts from a Pago winery in eastern Spain. Yeast selection was based on growth, fermentative behavior, and their influence on wine aroma and polyphenolic composition. Yeast identification was performed using ITS analysis and Hinfl mDNA restriction profile analysis. The isolated strains were characterized through laboratory-scale fermentations, determining polyphenolic and volatile compound composition, as well as sensory attributes. Among the ten S. cerevisiae strains, strain 22H exhibited fast growth, produced wines with moderate ethanol concentration and low volatile acidity, and received the highest scores for color, aroma, and sensory attributes.
Article
Biotechnology & Applied Microbiology
Carmen Berbegal, Lucia Polo, M. Jose Garcia-Esparza, Inmaculada Alvarez, Fernando Zamora, Sergi Ferrer, Isabel Pardo
Summary: The effect of commercial yeast on the fermentation kinetics of white base wine was evaluated. Different preparation methods did not significantly impact the fermentation process, but resulted in variations in chemical composition and foam properties.
FERMENTATION-BASEL
(2022)
