Article
Food Science & Technology
Marta Moniente, Laura Botello-Morte, Diego Garcia-Gonzalo, Raquel Virto, Rafael Pagan, Vicente Ferreira, Ignacio Ontanon
Summary: A method for the quantitative determination of four biogenic amines in different dairy products has been developed and applied to milk, yogurt, and kefir samples. Significant levels of biogenic amines were found in yogurt and kefir samples, with values reaching up to 79 mg/kg in kefir samples. While these levels are not a cause for concern for the general population, they are important to be known by individuals sensitive to biogenic amines.
FOOD RESEARCH INTERNATIONAL
(2023)
Review
Environmental Sciences
Leticia Rocha Goncalves, Matheus Mantuanelli Roberto, Ana Paula Andrade Braga, Gabriel Bertoletti Barozzi, Giovanna Segati Canizela, Leticia de Souza Gigeck, Leticia Rosa de Souza, Maria Aparecida Marin-Morales
Summary: This review article discusses the potential environmental impacts of increased deaths due to COVID-19, focusing on cemetery leachate as a significant contaminant. It highlights the importance of considering climatic factors that can affect the decomposition of bodies and the longevity of the virus. Additionally, evidence of virus transmission to healthcare workers and family members post-mortem, as well as environmental contamination after burial, is presented.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2022)
Article
Nutrition & Dietetics
Sonia Sanchez-Perez, Oriol Comas-Baste, Judit Costa-Catala, Irache Iduriaga-Platero, M. Teresa Veciana-Nogues, M. Carmen Vidal-Carou, M. Luz Latorre-Moratalla
Summary: There are uncertainties regarding the onset of histamine adverse effects that still require further research. This study investigated the interference of different amines on the rate of histamine degradation by the enzyme DAO. The results showed that certain amines significantly delayed histamine degradation, while others inhibited it, suggesting a possible explanation for the variable susceptibility to dietary histamine.
FRONTIERS IN NUTRITION
(2022)
Article
Microbiology
Helene Berthoud, Daniel Wechsler, Stefan Irmler
Summary: Lactic acid bacteria (LAB) play a vital role in food fermentations, but some LAB strains can cause food spoilage. This study discovered that Paucilactobacillus wasatchensis is capable of producing cadaverine and putrescine in both broth and cheese. The researchers identified the genes responsible for this ability and verified the enzymatic activity of two decarboxylases. Acquiring new biochemical data enables more accurate prediction of the potential biogenic amine production in LAB strains and microbiomes.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Microbiology
Salvador Hernandez-Macias, Alba Martin-Garcia, Nuria Ferrer-Bustins, Oriol Comas-Baste, Montserrat Riu-Aumatell, Elvira Lopez-Tamames, Anna Jofre, M. Luz Latorre-Moratalla, Sara Bover-Cid, M. Carmen Vidal-Carou
Summary: The use of cava lees and their phenolic extract have been shown to be effective strategies in controlling the formation of biogenic amines in fermented products, particularly in fermented sausages.
FRONTIERS IN MICROBIOLOGY
(2022)
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, 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
Biotechnology & Applied Microbiology
Valentine E. Anyanwu, Stephen J. Hall, Gill Stephens, Anca Pordea
Summary: This study demonstrates the potential of putrescine oxidase from Rhodococcus erythropolis for the bioproduction of N-heterocycles from cadaverine. The enzyme showed good activity under optimal temperature and pH conditions, with complete biotransformation of cadaverine observed in whole cells. A direct assay of enzyme activity for cadaverine oxidation was successfully implemented, confirming the efficiency of the enzyme for this biotechnological application.
JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY
(2021)
Article
Chemistry, Applied
Livia Darnay, Gabriella Miklos, Anna Lorincz, Katalin Szakmar, Klara Pasztor-Huszar, Peter Laczay
Summary: The study found that the use of microbial transglutaminase (MTGase) can reduce the production of cadaverine and tyramine during the ripening process of Trappist cheese, especially at the initial stage of ripening.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
(2022)
Article
Environmental Sciences
Ana Paula Andrade Braga, Matheus de Moraes Cunha Goncalves, Cleiton Pereira de Souza, Maria Aparecida Marin-Morales
Summary: This study evaluated the toxic potential of cadaverine and putrescine on the behavior and reproduction of the springtail species Folsomia candida. The results showed that springtails exhibited a preference for soil contaminated with these amines and reproduction was affected, particularly in the treatments with mixed amines. This research provides important information on the toxicity of putrefactive biogenic amines and their effects on cemetery environments.
ENVIRONMENTAL MONITORING AND ASSESSMENT
(2023)
Article
Environmental Sciences
Wanghong Su, Xiaocheng Wang, Jiawei Yang, Qiaoling Yu, Xiaoshan Li, Shiheng Zhang, Huan Li
Summary: The relationship between putrescine, cadaverine, and antibiotic resistomes in animal carcass decay is still unclear. Through laboratory simulation experiments, the effects of excess putrescine, cadaverine, and a mixture of both on antibiotic resistance genes (ARGs) and microbiome in aquatic environments were investigated. The results showed that putrescine and cadaverine increased the total carbon and nitrogen levels in water and sediment. In addition, the abundance of mobile genetic elements and ARGs in water was higher than in sediment under the exposure of putrescine and cadaverine. The alpha diversity of microbial communities in water and sediment was significantly reduced by putrescine and cadaverine, while the microbial community structures were also greatly affected. Moreover, putrescine and cadaverine led to an increase in high-risk ARGs and opportunistic pathogens in sediment, promoting the prevalence of antibiotic resistant bacteria. Overall, our findings provide important insights into the impact of main metabolites in carcass decay on microbiome and resistomes, and offer references for risk assessment and pollution management.
ENVIRONMENTAL RESEARCH
(2023)
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
Jae-Kwon Jo, Seung-Ho Seo, Seong-Eun Park, Hyun-Woo Kim, Eun-Ju Kim, Chang-Su Na, Kwang-Moon Cho, Sun-Jae Kwon, Young-Ho Moon, Hong-Seok Son
Summary: Halitosis is mainly caused by oral microbes. This study found significant differences in salivary microbes and metabolites between subjects with and without halitosis, with higher relative abundances of Prevotella, Alloprevotella, and Megasphaera in the halitosis group, and higher levels of 5-aminovaleric acid and n-acetylornithine. The correlation between identified metabolites and microbiota suggests a potential link between Alloprevotella and Prevotella with the pathways leading to halitosis.
Article
Microbiology
Lorenz Timo Ryser, Emmanuelle Arias-Roth, Vincent Perreten, Stefan Irmler, Remy Bruggmann
Summary: The bacterium Morganella morganii can produce toxic biogenic amines in fish products, and this study aimed to characterize the phenotype and genotype of cheese isolates in relation to amine formation. The cheese isolates are classified as subspecies sibonii due to their trehalose fermentation ability. Comparative genomics revealed a potential distinction between subspecies morganii and sibonii, with antimicrobial resistance genes being identified in the chromosome of all cheese strains.
FRONTIERS IN MICROBIOLOGY
(2021)
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
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)
Article
Food Science & Technology
O. Lucio, I. Pardo, J. M. Heras, S. Krieger-Weber, S. Ferrer
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
(2017)