scholarly journals Analysis of Amino Acids and Biogenic Amines during the Fermentaition of Jianghong Yulu

2015 ◽  
Author(s):  
Ningli Qi ◽  
Xiao Gong ◽  
Xiaoli Yuan ◽  
Yangyang Liu ◽  
Yiting Zhu
Keyword(s):  
Amino Acids ◽  
Biogenic Amines

scholarly journals Metabolomic-Based Comparison of Traditional and Industrial Doenjang Samples with Antioxidative Activities

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1377
Author(s):  
Song-Hui Soung ◽  
Sunmin Lee ◽  
Seung-Hwa Lee ◽  
Hae-Jin Kim ◽  
Na-Rae Lee ◽  
...  
Keyword(s):  
Amino Acids ◽  
Statistical Analysis ◽  
Organic Acids ◽  
Biogenic Amines ◽  
Multivariate Statistical Analysis ◽  
Metabolite Profiling ◽  
New Products ◽  
Multivariate Statistical ◽  
Fermentation Processes

Numerous varieties of doenjang are manufactured by many food companies using different ingredients and fermentation processes, and thus, the qualities such as taste and flavor are very different. Therefore, in this study, we compared many products, specifically, 19 traditional doenjang (TD) and 17 industrial doenjang (ID). Subsequently, we performed non-targeted metabolite profiling, and multivariate statistical analysis to discover distinct metabolites in two types of doenjang. Amino acids, organic acids, isoflavone aglycones, non-DDMP (2,3-dihydro-2,5-dihydroxy-6-methyl-4H-pyran-4- one) soyasaponins, hydroxyisoflavones, and biogenic amines were relatively abundant in TD. On the contrary, contents of dipeptides, lysophospholipids, isoflavone glucosides and DDMP-conjugated soyasaponin, precursors of the above-mentioned metabolites, were comparatively higher in ID. We also observed relatively higher antioxidant, protease, and β-glucosidase activities in TD. Our results may provide valuable information on doenjang to consumers and manufacturers, which can be used while selecting and developing new products.

scholarly journals A validated UPLC-MS/MS assay for the quantification of amino acids and biogenic amines in rat urine

2019 ◽  
Vol 1106-1107 ◽  
pp. 50-57 ◽  
Author(s):  
Nicola Gray ◽  
Robert S. Plumb ◽  
Ian D. Wilson ◽  
Jeremy K. Nicholson
Keyword(s):  
Amino Acids ◽  
Biogenic Amines ◽  
Rat Urine

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 Analysis of Seven Biogenic Amines and Two Amino Acids in Wines Using Micellar Electrokinetic Chromatography

2019 ◽  
Vol 9 (6) ◽  
pp. 1193 ◽  
Author(s):  
Chih-Ying Huang ◽  
Yu-Xian Wang ◽  
Xin-Zhi Wang ◽  
Cho-Chun Hu ◽  
Tai-Chia Chiu
Keyword(s):  
Amino Acids ◽  
Biogenic Amines ◽  
Micellar Electrokinetic Chromatography ◽  
Low Cost ◽  
Background Electrolyte ◽  
Sodium Dodecyl ◽  
Fast Method ◽  
Electrokinetic Chromatography ◽  
Optimal Separation

A low-cost, simple, and fast method utilizing micellar electrokinetic chromatography for the simultaneous determination of seven biogenic amines and two amino acids was developed. A background electrolyte containing 5 mM phosphate buffer (pH 3.7) and 20 mM sodium dodecyl sulfate was used. The optimal separation of nine investigated analytes was achieved in 11 min, with limits of detection (S/N = 3) ranging from 0.11 to 0.61 µM. The linear ranges for all analytes were observed between 0.55 and 10.0 μM (R2 > 0.990). The developed approach was extended to the analysis of analytes in commercial wine and beer samples. The recoveries of the proposed method ranged from 98.8% to 115.6%.

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).

scholarly journals Cannabis sativa L. Inflorescences from Monoecious Cultivars Grown in Central Italy: An Untargeted Chemical Characterization from Early Flowering to Ripening

Molecules ◽  
2020 ◽  
Vol 25 (8) ◽  
pp. 1908 ◽  
Author(s):  
Cinzia Ingallina ◽  
Anatoly P. Sobolev ◽  
Simone Circi ◽  
Mattia Spano ◽  
Caterina Fraschetti ◽  
...  
Keyword(s):  
Amino Acids ◽  
Chemical Composition ◽  
Biogenic Amines ◽  
Cannabis Sativa ◽  
Central Italy ◽  
Chemical Characterization ◽  
Chemical Characteristics ◽  
Flowering Period ◽  
Lazio Region ◽  
Very High

The chemical composition of the inflorescences from four Cannabis sativa L. monoecious cultivars (Ferimon, Uso-31, Felina 32 and Fedora 17), recently introduced in the Lazio Region, was monitored over the season from June to September giving indications on their sensorial, pharmaceutical/nutraceutical proprieties. Both untargeted (NMR) and targeted (GC/MS, UHPLC, HPLC-PDA/FD and spectrophotometry) analyses were carried out to identify and quantify compounds of different classes (sugars, organic acids, amino acids, cannabinoids, terpenoids, phenols, tannins, flavonoids and biogenic amines). All cultivars in each harvesting period showed a THC content below the Italian legal limit, although in general THC content increased over the season. Citric acid, malic acid and glucose showed the highest content in the late flowering period, whereas the content of proline drastically decreased after June in all cultivars. Neophytadiene, nerolidol and chlorogenic acid were quantified only in Felina 32 cultivar, characterized also by a very high content of flavonoids, whereas alloaromadendrene and trans-cinnamic acid were detected only in Uso-31 cultivar. Naringenin and naringin were present only in Fedora 17 and Ferimon cultivars, respectively. Moreover, Ferimon had the highest concentration of biogenic amines, especially in July and August. Cadaverine was present in all cultivars but only in September. These results suggest that the chemical composition of Cannabis sativa L. inflorescences depends on the cultivar and on the harvesting period. Producers can use this information as a guide to obtain inflorescences with peculiar chemical characteristics according to the specific use.

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