Article
Food Science & Technology
Xu Liu, Jingjing Liang, Yanli Ma, Jianfeng Sun, Yaqiong Liu, Xiaodong Gu, Yinzhuang Wang
Summary: This study investigated the effects of protein hydrolysis on the formation of biogenic amines during sufu fermentation. The results showed that controlling the activity of decarboxylases is an effective way to prevent biogenic amine formation. These findings are important for enhancing the safety and quality of sufu.
Review
Food Science & Technology
Paulo E. S. Munekata, Clemencia Chaves-Lopez, Juana Fernandez-Lopez, Manuel Viuda-Martos, Maria Estrella Sayas-Barbera, Jose Angel Perez-Alvarez, Jose M. Lorenzo
Summary: This review examines recent studies on the use of indigenous cheese microorganisms to improve processing, functionality, and safety of cheeses. It also discusses the positive impact of new processing technologies on autochthonous cheese starter cultures.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Biotechnology & Applied Microbiology
Cleide O. de A. Moller, Josue L. Castro-Mejia, Lukasz Krych, Fergal P. Rattray
Summary: The study found that adding histamine-producing bacteria to reduced-salt Cheddar cheese led to higher histamine levels, while higher salt content can slow down the growth rate of non-starter microbiota. There was a correlation between increased histamine levels, non-starter microbiota development, and pH.
Article
Agriculture, Dairy & Animal Science
E. Renes, D. Fernandez, D. Abarquero, V Ladero, M. A. Alvarez, M. E. Tornadijo, J. M. Fresno
Summary: This research studied changes in microbial populations, free amino acid profile, biogenic amine content, and sensory characteristics of ripened cheeses produced in different seasons. The type of forage for sheep feeding did not affect the variables, and spring, winter, and autumn cheeses had better nutritional and sensory quality with lower biogenic amine content. This study could provide useful information for producing high-quality cheeses in the dairy industry.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Chemistry, Applied
Yukun Huang, Yaning Song, Fang Chen, Zhenju Jiang, Zhenming Che, Xiao Yang, Xianggui Chen
Summary: A UHPLC-MS/MS method was developed for the simultaneous determination of eight biogenic amines in Pixian Douban. The study found potential pollution of biogenic amines in chili oil Pixian Douban, based on the analysis of 19 samples using the developed method.
Article
Food Science & Technology
Xochitl Yamilet Ovalle-Marmolejo, Mauricio Redondo-Solano, Fabio Granados-Chinchilla, Dalia E. Miranda-Castilleja, Sofia M. Arvizu-Medrano
Summary: This study screened potential biogenic amine-producing lactic acid bacteria (LAB) strains isolated from ripened cheese and beer and evaluated stress factors that induce the production of these metabolites. The genes related to biogenic amines were determined by polymerase chain reaction (PCR) and their concentrations were measured by high performance liquid chromatography (HPLC). The pH level was found to be the most influential factor in biogenic amines production.
Article
Engineering, Chemical
Nevijo Zdolec, Tanja Bogdanovic, Kresimir Severin, Vesna Dobranic, Snjezana Kazazic, Jozo Grbavac, Jelka Pleadin, Sandra Petricevic, Marta Kis
Summary: This study evaluated the levels of biogenic amines in different types of cheeses and found variations in the amounts of different amines among cheese types. Hard cheeses had the lowest levels of biogenic amines, while mold cheeses had the highest levels. The levels of biogenic amines in mold cheeses exceeded the European maximum limit.
Review
Biotechnology & Applied Microbiology
Sang-Woo Han, Jong-Shik Shin
Summary: Aromatic L-amino acid decarboxylases (AADCs) catalyze the conversion of aromatic L-amino acids into aromatic monoamines. Microbial AADCs have limited distribution but hold significant potential for biomedical applications.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2022)
Review
Biochemistry & Molecular Biology
Ahmad Abuaisheh, Orwa Aboud
Summary: Gliomas are common primary brain tumors that arise from neuroglial cells or progenitor cells. They can be classified as low-grade or high-grade based on WHO classification. Despite extensive research, high-grade gliomas still have a poor prognosis. Biogenic amines, known for their toxic and carcinogenic properties, have not been fully studied in relation to gliomas. This review aims to investigate the roles of biogenic amines in glioma development, diagnostics, and potential treatments.
FRONTIERS IN BIOSCIENCE-LANDMARK
(2023)
Article
Food Science & Technology
D. Sylvain Dabade, Liesbeth Jacxsens, Lisa Miclotte, Emmanuel Abatih, Frank Devlieghere, Bruno De Meulenaer
Summary: This study quantitatively determined multiple biogenic amines in various food products sold in the Belgian market, and found significant positive correlations between BA concentrations and corresponding precursor FAAs, with stronger correlations in meat-based products. The study provides a basis for assessing the potential public health impact of BAs, which is currently limited to histamine in scombroid fish species and their derived products.
Article
Food Science & Technology
Gavina Manca, Antonio Ru, Giuliana Siddi, Gavino Murittu, Enrico Pietro Luigi De Santis
Summary: This study evaluated the effect of seasonality on the content of biogenic amines (BA) in Fiore Sardo, a artisanal sheep's milk cheese made in Sardinia. The results showed that the BA content, as well as other parameters, were significantly affected by seasonality and the farm of origin. The samples produced in the hotter months had higher BA levels, posing a potential risk to consumers' health.
Article
Chemistry, Multidisciplinary
Wojciech Wojcik, Krzysztof Damaziak, Monika Lukasiewicz-Mierzejewska, Olga Swider, Jan Niemiec, Michal Wojcicki, Marek Roszko, Dariusz Gozdowski, Julia Riedel, Agata Marzec
Summary: This study aimed to determine the formation of biogenic amines (BAs) and their precursor amino acids in chicken breast and leg muscles stored under chilling conditions. The results showed a significant increase in BAs in both muscle types during storage, and distinct levels of BAs were detected in the muscles.
APPLIED SCIENCES-BASEL
(2023)
Article
Chemistry, Applied
Shuai Zhuang, Li Tian, Yueyue Liu, Luxin Wang, Hui Hong, Yongkang Luo
Summary: In this study, three major spoilage bacteria of grass carp were artificially inoculated in amino acid solutions and grass carp flesh to investigate their involvement in amino acid degradation and fish quality deterioration. The results showed that Pseudomonas putida highly degraded free amino acids and produced ammonia in grass carp flesh, while Aeromonas rivi-pollensis produced 3-Methyl-butanol and 2-Methyl-butanol through leucine and isoleucine degradation. Shewa-nella putrefaciens showed potent ornithine-decarboxylation activity and released putrescine. Additionally, when S. putrefaciens cooperated with P. putida, more putrescine was produced through the arginine deiminase pathway. In conclusion, this study provided fundamental information on the spoilage mechanisms of freshwater fish and important guidance for quality control strategies.
Article
Food Science & Technology
Young Hun Jin, Junsu Lee, Alixander Mattay Pawluk, Jae-Hyung Mah
Summary: The current study aimed to reduce biogenic amine (BA) content in napa cabbage kimchi using food additives for the prevention of BA-related risks. The results showed that nicotinic acid and glycine had the highest inhibitory effects on tyramine production by a specific bacteria strain. Addition of these additives not only significantly reduced the tyramine content, but also decreased the content of other BAs.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Analytical
Kaja Kalinowska, Wojciech Wojnowski, Marek Tobiszewski
Summary: A simple, fast, and green smartphone-based procedure was developed for determining the total biogenic amines content in wine. The method was validated and found suitable for routine analyses even in resource-scarce settings. The use of commercially available S0378 dye and smartphone-based detection yielded satisfactory results, with an R-2 value of 0.9981 for putrescine equivalent determination. The method's greenness was assessed using the Analytical Greenness Calculator, and its applicability was demonstrated through analysis of Polish wine samples. The results were compared with those obtained through GC-MS to evaluate method equivalence.
ANALYTICAL METHODS
(2023)
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
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
Infectious Diseases
Carlos Rodriguez-Lucas, Javier Fernandez, Xenia Vazquez, Maria de Toro, Victor Ladero, Carlos Fuster, Rosaura Rodicio, Maria Rosario Rodicio
Summary: This study aimed to describe the presence of optrA-positive isolates among enterococci in a Spanish hospital and determine their genetic context and location through whole genome sequencing.
MICROBIAL DRUG RESISTANCE
(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
Biotechnology & Applied Microbiology
Diellza Bajrami, Stephan Fischer, Holger Barth, Maria A. Sarquis, Victor M. Ladero, Maria Fernandez, Maria C. Sportelli, Nicola Cioffi, Christine Kranz, Boris Mizaikoff
Summary: Biofilm formation by foodborne pathogens poses a challenge in the food processing industry, and understanding the molecular mechanisms is crucial for prevention. This study investigated biofilm formation by biogenic amine producing bacteria on stainless steel surfaces using scanning electron microscopy and infrared spectroscopy, providing molecular insights into the formation, maturation, and architectural changes of biofilms.
NPJ BIOFILMS AND MICROBIOMES
(2022)
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.