scholarly journals Biogenic amines in rennet ripening cheeses as a health risk to consumers

2017 ◽  
Vol 73 (4) ◽  
pp. 214-219 ◽  
Author(s):  
Anna Madejska ◽  
Mirosław Michalski ◽  
Jacek Osek
Keyword(s):  
Amino Acids ◽  
Biogenic Amines ◽  
Free Amino Acids ◽  
Free Amino ◽  
Raw Materials ◽  
Food Poisoning ◽  
Storage Conditions ◽  
Detection Methods ◽  
Temperature Time

Biogenic amines are nitrogen compounds which are products of the decarboxylation of free amino acids. They are produced with the participation of bacterial microflora producing enzymes, and they may be introduced together with food into the human body. The highest amounts of biogenic amines are found in meat, fish and cheeses. Consumption of products containing biogenic amines can cause food poisoning and allergies in consumers. The most common amines in cheeses are tyramine, histamine, putrescine, cadaverine and 2-phenylethylamine. The formation of amines depends on the technology of food production, storage conditions (temperature, time, pH, moisture), the quality of the raw materials (the content of free amino acids, proteins, salts, sugars) and the presence of microorganisms producing decarboxylases. This article describes different types of biogenic amines, their formation, detection methods and health risks to consumers. Information on the harmfulness of biogenic amines and on factors conducive to their production may help prevent poisoning with these compounds.

scholarly journals Biological quality of fermented fish offal and chicken by-products

1995 ◽  
Vol 4 (1) ◽  
pp. 27-33
Author(s):  
T. Mikael Lassén
Keyword(s):  
Amino Acids ◽  
Biogenic Amines ◽  
Free Amino Acids ◽  
Free Amino ◽  
Lactic Acid Production ◽  
Starter Cultures ◽  
Fermented Fish ◽  
Biological Quality ◽  
By Products

The biological quality of fermented animal by-products prepared from fish and chicken offal was evaluated. A quality index (QI) based on analyses of a few important free amino acids and their corresponding biogenic amines was given. A group separation method based on ion exchange chromatography was found suitable for isolating and purifying amines and amino acids in biological samples. Quality was evaluated in samples fermented with different starter cultures, inoculation sizes and substrate levels. Slow or incomplete fermentation led to the accumulation of biogenic amines, especially tyramine, and resulted in a low QI. Fast initial and continuous stable fermentation for four weeks resulted in low concentrations of biogenic amines and high concentrations of free amino acids and consequently a high QI. The alanine concentration was considered to be a useful tool for estimating proteolysis, and QI related to changes in alanine concentration, lactic acid production and redox potential were considered to give the most useful estimation of the biological quality of fermented fish offal and poultry waste.

Survey of multiple biogenic amines and correlation to microbiological quality and free amino acids in foods

Food Control ◽  
2021 ◽  
Vol 120 ◽  
pp. 107497 ◽  
Author(s):  
D. Sylvain Dabadé ◽  
Liesbeth Jacxsens ◽  
Lisa Miclotte ◽  
Emmanuel Abatih ◽  
Frank Devlieghere ◽  
...  
Keyword(s):  
Amino Acids ◽  
Biogenic Amines ◽  
Free Amino Acids ◽  
Free Amino ◽  
Microbiological Quality

scholarly journals Impact of Nisin-Producing Strains of Lactococcus lactis on the Contents of Bioactive Dipeptides, Free Amino Acids, and Biogenic Amines in Dutch-Type Cheese Models

Materials ◽  
2020 ◽  
Vol 13 (8) ◽  
pp. 1835 ◽  
Author(s):  
Monika Garbowska ◽  
Antoni Pluta ◽  
Anna Berthold-Pluta
Keyword(s):  
Amino Acids ◽  
Biogenic Amines ◽  
Lactococcus Lactis ◽  
Free Amino Acids ◽  
Free Amino ◽  
Total Content ◽  
Microbial Activities ◽  
Ripening Period ◽  
Cheese Model

The goal of this study was to determine changes in contents of free amino acids, biogenic amines, and bioactive dipeptides (anserine and L-carnosine) in cheese models produced with the addition of nisin-producing strains of Lactococcus lactis over their ripening period. After 5 weeks of ripening, contents of total biogenic amines in the cheese models with the addition of L. lactis strains were lower than in the control cheese model. The cheese models examined differed significantly in contents of free amino acids through the ripening period. Individual free amino acids, such as ornithine, were found in some of the cheese models, which is indicative of their specific microbial activities. Both anserine and L-carnosine were detected in all variants of the cheese models. After 5-week ripening, the highest total content of bioactive dipeptides was determined in the cheese models produced with the nisin-producing culture of L. lactis 11454 (142.15 mg∙kg−1).

Dry Fermented Sausages of Southern Italy: A Comparison of Free Amino Acids and Biogenic Amines between Industrial and Homemade Products

2012 ◽  
Vol 77 (4) ◽  
pp. S170-S175 ◽  
Author(s):  
Antonella Leggio ◽  
Emilia L. Belsito ◽  
Rosaria De Marco ◽  
Maria L. Di Gioia ◽  
Angelo Liguori ◽  
...  
Keyword(s):  
Amino Acids ◽  
Biogenic Amines ◽  
Free Amino Acids ◽  
Free Amino ◽  
Southern Italy ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

scholarly journals Free Amino Acids in Peanuts as Affected by Seed Size and Storage Time1

1981 ◽  
Vol 8 (2) ◽  
pp. 113-116 ◽  
Author(s):  
Harold E. Pattee ◽  
Clyde T. Young ◽  
Francis G. Giesbrecht
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Free Amino Acid ◽  
Seed Size ◽  
Free Amino Acids ◽  
Free Amino ◽  
Storage Conditions ◽  
Commercial Source ◽  
And Storage

Abstract Peanuts from a commercial source were segregated into specific seed sizes and placed in storage conditions approximating commercial conditions to determine the amino acid changes taking place during storage within various size seeds. Concentrations of the isolated free amino acid fractions significantly decreased with seed size except for phenylalanine which significantly increased with seed size. Significant changes also occurred in the free amino acid fractions across storage periods up to nine months in duration. These results are the first to document a change in amino acids during the storage of peanuts.

scholarly journals Antioxidant Potential of Flower Extracts from Centaurea spp. Depends on Their Content of Phenolics, Flavonoids and Free Amino Acids

Molecules ◽  
2021 ◽  
Vol 26 (24) ◽  
pp. 7465
Author(s):  
Piotr Salachna ◽  
Anna Pietrak ◽  
Łukasz Łopusiewicz
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Reducing Sugars ◽  
Total Phenolics ◽  
Raw Materials ◽  
Reducing Power ◽  
Antioxidant Potential ◽  
Strong Positive Correlation ◽  
Important Health

Scientists intensely search for new sources of antioxidants, perceived as important health-promoting agents. Some species of the large genus Centaurea provide raw materials for the pharmaceutical and cosmetic industries, as well as produce edible flowers. This is the first study that determines the content of total polyphenols, flavonoids, reducing sugars, free amino acids and the antioxidant potential in the flower extracts of C. nigra L., C. orientalis L. and C. phrygia L. The total polyphenol and flavonoid content is the highest in the extract of C. orientalis, and the lowest in that of C. phrygia. Similarly, C. orientalis shows the greatest scavenging activity on DPPH (1,1-diphenyl-2-picryl-hydrazyl), ABTS [2,2′-azobis(3-ethylbenzothiazoline-6-sulfonate)] and Fe3+ reducing power assays, whereas the lowest activity is found for C. phrygia. The highest content of reducing sugars is found in C. nigra, while C. orientalis has the highest levels of free amino acids. We find a strong positive correlation between total phenolics and flavonoids and the antioxidant capacity of all three Centaurea species. Moreover, the content of free amino acids strongly and positively correlates with the levels of total phenolics and flavonoids, antioxidant activity assessed by DPPH and ABTS assays and Fe3+ reducing power. Summing up, C. orientalis exhibits the strongest antioxidant potential of the investigated Centaurea species. This species could potentially be a natural source of antioxidant substances for the pharmacy, cosmetics and food industries. The content of free amino acids may be used as a marker of the antioxidant status of Centaurea species.

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