Article
Food Science & Technology
Nelly C. Munoz-Esparza, Judit Costa-Catala, Oriol Comas-Baste, Natalia Toro-Funes, M. Luz Latorre-Moratalla, M. Teresa Veciana-Nogues, M. Carmen Vidal-Carou
Summary: Research has shown that different foods contain varying levels of polyamines, with plant-based foods such as mushrooms and citrus fruits, and animal-based foods such as cheese and sausages, containing higher levels. The study also found that different cooking processes can impact polyamine levels, with boiling and grilling reducing polyamine levels, while microwave and sous-vide cooking methods have minimal effect on polyamine content.
Article
Biochemistry & Molecular Biology
Maxim A. Khomutov, Arthur I. Salikhov, Vladimir A. Mitkevich, Vera L. Tunitskaya, Olga A. Smirnova, Sergey P. Korolev, Alexander O. Chizhov, Marina B. Gottikh, Sergey N. Kochetkov, Alex R. Khomutov
Summary: The biogenic polyamines, spermidine (Spd) and spermine (Spm), are essential for regulating vital cellular functions and are present in high concentrations in all eukaryotic cells. In this study, convenient gram-scale syntheses of C-methylated analogs of Spd were described, which could be used to investigate the cellular functions of polyamines and their metabolism. The biochemical properties of these compounds and the potential for regulating their activity by modifying their structure were discussed.
Article
Marine & Freshwater Biology
Xinxin Lu, Kai Wang, Xiaozhen Mou
Summary: Short-chained aliphatic polyamines are important carbon, nitrogen, and energy sources for marine bacterioplankton. Metagenomic responses of bacterioplankton in the Gulf of Mexico to different PA compounds show that the transformations are carried out by a broad range of taxa and have diverse pathways. PA-transforming genes and taxa vary among different sites, but remain similar among individual compound-amended metagenomes.
MARINE LIFE SCIENCE & TECHNOLOGY
(2022)
Article
Food Science & Technology
Caroline Liboreiro Paiva, Dea A. M. Netto, Valeria A. V. Queiroz, Maria Beatriz A. Gloria
Summary: This study quantified the levels of free bioactive amines during germination of tannin and tannin-free sorghum seeds and seedlings. It was found that tannin-free sorghum seeds had higher levels of spermidine, spermine, putrescine, and total amines compared to tannin sorghum. Throughout germination, putrescine was prevalent followed by spermidine. Spermine was only detected in the 7th germination day in tannin sorghum. The findings suggest that by selecting different genotypes, the polyamine contents in germinated sorghum can be modulated for specific food applications.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Multidisciplinary Sciences
Silviya Ruseva, Inna Popova, Valentin Lozanov, Vanio Mitev
Summary: The study examined levels of Met, Hcy, and polyamines in psoriasis patients, finding correlations between them. Significant increases in Met and polyamine concentrations were observed in psoriatic plaques. The results highlight the importance of a balanced protein diet and intake of vitamins B-12 and B-9 in psoriasis treatment.
Article
Microbiology
Anastasia Mantziari, Enni Mannila, Maria Carmen Collado, Seppo Salminen, Carlos Gomez-Gallego
Summary: The study evaluated the effects of exogenous polyamines on the adhesive properties of various bacterial strains to human intestinal mucus, finding that polyamines may modulate bacterial adhesion to mucus depending on the bacterial strain and the age at which the mucus is generated.
Article
Biochemistry & Molecular Biology
Orsolya Kinga Gondor, Judit Tajti, Kamiran Aron Hamow, Imre Majlath, Gabriella Szalai, Tibor Janda, Magda Pal
Summary: This study aimed to investigate the influence of polyamine metabolism under different light conditions. It was found that polyamines had varying effects on photosynthesis under different light regimes, suggesting a complex relationship between polyamines and plant adaptation to light conditions.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2021)
Article
Food Science & Technology
Nelly C. Munoz-Esparza, Oriol Comas-Baste, M. Luz Latorre-Moratalla, M. Teresa Veciana-Nogues, M. Carmen Vidal-Carou
Summary: Human milk is rich in polyamines, which are essential for intestinal maturation and immune system development, while infant formulas have significantly lower levels of polyamines compared to human milk. Spermidine and spermine levels in human milk decrease over lactation, while putrescine remains relatively constant.
Article
Nutrition & Dietetics
Nelly C. Munoz-Esparza, Edgar M. Vasquez-Garibay, Elizabeth Guzman-Mercado, Alfredo Larrosa-Haro, Oriol Comas-Baste, M. Luz Latorre-Moratalla, M. Teresa Veciana-Nogues, M. Carmen Vidal-Carou
Summary: The study evaluated the influence of different breastfeeding factors on the polyamine levels in human milk, finding that polyamine levels varied significantly between mothers and tended to decrease over time. Spermidine and spermine concentrations were higher in hindmilk compared to foremilk, and decreased significantly as lactation progressed.
Review
Biochemistry & Molecular Biology
Guadalupe Elizabeth Jimenez Gutierrez, Fabiola V. Borbolla Jimenez, Luis G. Munoz, Yessica Sarai Tapia Guerrero, Nadia Mireya Murillo Melo, Jose Melesio Cristobal-Luna, Norberto Leyva Garcia, Joaquin Cordero-Martinez, Jonathan J. Magana
Summary: Polyamines are short molecules with two or three amine groups that play an important role in age-related diseases. This review provides a new perspective on the involvement of polyamines in cellular and molecular processes related to these diseases, suggesting their potential as novel biomarkers for healthier aging.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Review
Biochemistry & Molecular Biology
Letizia Galasso, Annalisa Cappella, Antonino Mule, Lucia Castelli, Andrea Ciorciari, Alessandra Stacchiotti, Angela Montaruli
Summary: Autophagy dysregulation is common in musculoskeletal diseases. Polyamines, such as spermidine and spermine, have anti-aging effects and can reverse dysfunctional autophagy. Supplementation of polyamines may be important in preventing or treating muscle atrophy.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Plant Sciences
Rakesh K. Upadhyay, Jonathan Shao, Autar K. Mattoo
Summary: Identification of the polyamine biosynthetic pathway genes in duckweed S. polyrhiza shows the presence of prokaryotic as well as land plant-type ADC pathway but absence of ODC encoding genes. Differential gene expression and transcript abundance of these genes are modulated by exogenous methyl jasmonate, salinity, and acidic pH. The S. polyrhiza genome encodes for complete polyamine biosynthesis pathway and the genes are transcriptionally active in response to changing environmental conditions, suggesting an important role of polyamines in this aquatic plant.
Review
Biochemistry & Molecular Biology
Abhishek Kulkarni, Cara M. Anderson, Raghavendra G. Mirmira, Sarah A. Tersey
Summary: This review summarizes the existing research on polyamine-hypusine metabolism in the context of beta-cell function and diabetes pathogenesis.
Review
Biochemistry & Molecular Biology
Julian Rieck, Serguei N. Skatchkov, Christian Derst, Misty J. Eaton, Rudiger W. Veh
Summary: This review provides a comprehensive summary of the characteristics and biological functions of polyamines, including some new aspects and questions, covering their roles, uptake mechanisms, concentration differences, biosynthesis, and transport.
Article
Pharmacology & Pharmacy
Marcin Wawrzyniak, David Groeger, Remo Frei, Ruth Ferstl, Paulina Wawrzyniak, Krzysztof Krawczyk, Benoit Pugin, Weronika Barcik, Patrick Westermann, Anita Dreher, Michael Scharl, Marek Jutel, Cezmi A. Akdis, Liam O. Mahony
Summary: The study found that modulation of polyamine metabolism, especially spermidine, is associated with respiratory inflammation, and these molecules and pathways may serve as biomarkers of disease and potential targets for novel therapies.
PHARMACOLOGY RESEARCH & PERSPECTIVES
(2021)
Article
Chemistry, Applied
Miroslaw Mleczek, Przemyslaw Niedzielski, Pavel Kalac, Marek Siwulski, Piotr Rzymski, Monika Gasecka
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
(2016)
Review
Agriculture, Dairy & Animal Science
P. Kalac, E. Samkova
CZECH JOURNAL OF ANIMAL SCIENCE
(2010)
Review
Agriculture, Dairy & Animal Science
P. Kalac
CZECH JOURNAL OF ANIMAL SCIENCE
(2013)
Article
Food Science & Technology
Eva Dadakova, Tamara Pelikanova, Pavel Kalac
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2009)
Review
Chemistry, Applied
Pavel Kalac
Review
Chemistry, Applied
Pavel Kalac
Review
Chemistry, Applied
Pavel Kalac
Article
Food Science & Technology
Eva Dadakova, Tamara Pelikanova, Pavel Kalac
FOOD RESEARCH INTERNATIONAL
(2012)
Review
Agriculture, Multidisciplinary
Pavel Kalac
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2013)
Article
Food Science & Technology
Eva Dadakova, Tamara Pelikanova, Pavel Kalac
Article
Food Science & Technology
Eva Dadakova, Tamara Pelikanova, Pavel Kalac
Article
Food Science & Technology
Monika Gasecka, Zuzanna Magdziak, Marek Siwulski, Agnieszka Jasinska, Sylwia Budzynska, Piotr Rzymski, Pavel Kalac, Przemyslaw Niedzielski, Jan Pankiewicz, Miroslaw Mleczek
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2020)
Review
Agriculture, Dairy & Animal Science
Pavel Kalac, Florian Kaltner
Summary: Species of Senecio and Jacobaea genera, such as tansy ragwort and marsh ragwort, have become weeds in Western and Central Europe. These plants contain toxic pyrrolizidine alkaloids that pose a threat to livestock, particularly horses. Ruminants are more resistant due to partial detoxification in the rumen, but there is still concern about carry-over of these toxins into milk.
ANIMAL FEED SCIENCE AND TECHNOLOGY
(2021)
Review
Medicine, Research & Experimental
Pavel Kalac
JOURNAL OF APPLIED BIOMEDICINE
(2009)
Article
Food Science & Technology
Xinxin Zhao, Xiankun Sun, Bangcheng Lai, Rui Liu, Mangang Wu, Qingfeng Ge, Hai Yu
Summary: This research investigates the effect of different ultrasonic powers on the quality of pork meatballs. The results show that pork meatballs cooked with ultrasound at 450 W have the most uniform and smooth structures. The water retention capacity of the meatballs first increased and then decreased with increasing ultrasonic powers. The study concludes that appropriate ultrasonic power can improve the physicochemical properties and microstructure of pork meatballs, making ultrasonic technology an effective method for improving meat product quality.
Article
Food Science & Technology
J. Tholen, J. Grosse-Kleimann, G. Schulze Althoff, L. Kreienbrock, M. Upmann
Summary: This study provides an up-to-date evaluation of visual contamination on the slaughter line in a German industrial slaughterhouse. The main contamination types were intestinal contents and the affected areas were mostly small.
Article
Food Science & Technology
Dante T. Valente Jr, Ira B. Mandell, Benjamin M. Bohrer, Justice B. Dorleku, Cheryl P. Campbell, Tadeu E. Silva, Edenio Detmann, Alysson Saraiva, Manuel Juarez, Marcio S. Duarte
Summary: The objective of this study was to assess the influence of carcass traits on consumer evaluation of pork eating quality. The results showed no significant correlations between carcass traits and pork eating quality traits. Tenderness and overall acceptability were negatively correlated with cooking loss and shear force.
Article
Food Science & Technology
Honggyun Kim, Jiseon Lee, Sungmin Jeong, Suyong Lee, Geun-Pyo Hong
Summary: This study investigated the effect of high pressure pretreatment on the stability of pork loins during supercooling preservation. The results showed that high pressure pretreatment improved the stability of pork loins during supercooling preservation and reduced property changes compared to normal refrigeration.
Article
Food Science & Technology
Bulent Ekiz, P. Dilara Kecici, Y. Ziya Ograk, Hulya Yalcintan, Alper Yilmaz
Summary: The study suggests that the EUROP classification system may have different effectiveness in distinguishing carcass and meat quality in thin- and fat-tailed sheep breeds, and that varying levels of fatness and conformation classes significantly influence carcass characteristics.
Article
Food Science & Technology
Luciano Gutierrez, Roberto Lai, Giuseppe Nocella, Maria Sabbagh
Summary: Dry-aged beef provides a unique taste experience with superior qualities compared to traditional beef. This study analyzed the factors influencing consumers' intention to consume and willingness to pay for dry-aged beef, using an extended version of the Theory of Planned Behavior model that includes meat-eater identity. The results showed that meat-eater identity significantly influenced participants' intention to consume, with the most significant impact mediated by attitudes, subjective norms, and perceived behavioral control. Furthermore, the intention to consume strongly influenced the willingness to pay for dry-aged beef.
Article
Food Science & Technology
Patricia M. Ramos, Tracy L. Scheffler, Mariane Beline, Jocelyn Bodmer, David E. Gerrard, Saulo Luz Silva
Summary: The consumption of beef is expected to increase globally, which requires the use of Bos indicus cattle that are well-adapted to harsh climates. However, beef from these cattle is considered inferior due to lower tenderness values and reduced intramuscular fat content. Despite these drawbacks, the benefits of using Bos indicus genetics are significant and cannot be ignored.
Article
Food Science & Technology
Patricia Palma-Granados, Maria Munoz, Miguel A. Delgado-Gutierrez, Cristina Ovilo, Yolanda Nunez, Miguel A. Fernandez-Barrosso, Fernando Sanchez-Esquiliche, Luisa Ramirez, Juan M. Garcia-Casco
Summary: This study evaluated the effects of a set of 26 polymorphisms on premium cuts weights and meat quality in a larger population. The results suggest that these polymorphisms are associated with meat quality traits but may not have undesirable effects on carcass composition. Further research is needed to validate these findings.
Article
Food Science & Technology
Germani Adrian Munoz-Osorio, Cem Tirink, Thobela Louis Tyasi, Marco Antonio Ramirez-Bautista, Alvar Alonzo Cruz-Tamayo, Dany Alejandro Dzib-Cauich, Ricardo A. Garcia-Herrera, Alfonso J. Chay-Canul
Summary: The current study estimated carcass tissue composition in Black Belly ewe lambs using real-time ultrasound measurements and multivariate adaptive regression splines algorithms. The results showed that cold carcass weight and subcutaneous fat thickness were the most effective variables, while longissimus thoracis depth and area were the lowest variables for determining carcass composition.
Article
Food Science & Technology
Ruggero Menci, Giuseppe Luciano, Antonio Natalello, Alessandro Priolo, Fabrizio Mangano, Luisa Biondi, Marco Bella, Manuel Scerra, Massimiliano Lanza
Summary: This study aimed to assess the effect of dietary tara hydrolysable tannins on the performance and meat quality of finishing pigs. The results showed that the addition of tannins tended to reduce the content of certain fatty acids and cholesterol in meat, and delay lipid oxidation. The antioxidant and anti-inflammatory capacity of tara tannins may contribute to these positive effects.
Article
Food Science & Technology
Xiying Li, Minh Ha, Robyn D. Warner, Robert J. E. Hewitt, Darryl N. D'Souza, Frank R. Dunshea
Summary: Genetic lines have significant effects on carcass traits and pork quality. Terminal lines have lower backfat thickness, higher hardness and cohesiveness, and lower IMF content. Different muscles have different texture profiles, and collagen and IMF content greatly contribute to pork texture.
Review
Food Science & Technology
Gianni Battacone, Mondina Francesca Lunesu, Teresa Manso, Ceferina Vieira, Giuseppe Pulina, Anna Nudda
Summary: This paper examines the importance of feeding management practices in improving the nutritional properties of milk from dairy ewes and analyzes the relationship between dietary treatment of lactating ewes and the performance and meat quality of suckling lambs. The findings could be useful in developing production and communication strategies for the lamb meat industry.
Article
Food Science & Technology
B. M. Bohrer, Y. Wang, J. B. Dorleku, C. P. Campbell, I. B. Mandell
Summary: This study evaluated the pH and color of different muscles from pork carcasses and found that the longissimus thoracis had the lowest pH and the lightest and least red color. The pH and color values of the longissimus thoracis were not reliable predictors for other muscles, highlighting the importance of considering individual muscles of interest.
Article
Food Science & Technology
Maria Nobile, Luca Maria Chiesa, Francesco Arioli, Sara Panseri
Summary: This study focuses on the use of biodegradable packaging material (polylactic acid, PLA) for sliced salami as an alternative to the current material (polyethylene terephthalate, PET). The results show that the PLA packaged salami maintains its red color and stable pH throughout the shelf life, with only a slight difference in sensory markers at the end. Consumers still appreciate the product.
Article
Food Science & Technology
Wenxiang Wang, Tianliu Zhang, Lili Du, Keanning Li, Lupei Zhang, Haipeng Li, Xue Gao, Lingyang Xu, Junya Li, Huijiang Gao
Summary: This study compared different types of muscles through transcriptomic analysis and identified differences in gene expression. Several gene modules associated with muscle fiber diameter were also identified. The findings of this study provide insights for breeding to improve meat yield.