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 Contents of Functionally Bioactive Peptides, Free Amino Acids, and Biogenic Amines in Dutch-Type Cheese Models Produced with Different Lactobacilli

Molecules ◽  
2020 ◽  
Vol 25 (22) ◽  
pp. 5465
Author(s):  
Monika Garbowska ◽  
Antoni Pluta ◽  
Anna Berthold-Pluta
Keyword(s):  
Amino Acids ◽  
Biogenic Amines ◽  
Free Amino Acids ◽  
Free Amino ◽  
Lactobacillus Casei ◽  
Bioactive Peptides ◽  
Total Content ◽  
Biochemical Processes ◽  
Cheese Ripening ◽  
Cheese Model

Cheese ripening involves a number of biochemical processes, mainly of a proteolytic nature, which are initially triggered principally by milk-coagulating enzymes and, afterward, by microorganisms or enzymes of microbial origin. The proteolytic reactions affect, primarily, the synthesis of macro- and medium-molecular peptides from casein. In turn, the advanced proteolysis ends in the formation of short peptides and free amino acids. Further reactions may lead to the formation of nutritionally unfavorable biogenic amines. The present study aimed to determine changes in the contents of bioactive peptides (anserine and L-carnosine), free amino acids, and biogenic amines throughout the ripening of cheese models produced with the addition of Lactobacillus genus bacteria. The contents of amino acids varied considerably in the cheese models, depending on the bacterial strain added and ripening time. After five weeks of ripening, the total content of free amino acids in the cheese models ranged from 611.02 (a cheese model with Lactobacillus casei 2639) to 1596.64 mg kg−1 (a cheese model with Lb. acidophilus 2499). After the same time, the contents of the total biogenic amines in the cheese models with the addition of lactobacilli were lower than in the control cheese model (except for the model with Lb. rhamnosus 489). Anserine was detected in all cheese models (79.29–119.02 mg kg−1), whereas no L-carnosine was found over a five-week ripening period in the cheese models with Lb. delbrueckii 490 and Lb. casei 2639. After a five-week ripening, the highest total content of bioactive peptides was determined in the cheese models containing Lb. acidophilus 2499 (136.11 mg kg−1).

Interrelationships among Microbiological, Physicochemical, and Biochemical Properties of Terrincho Cheese, with Emphasis on Biogenic Amines

2004 ◽  
Vol 67 (12) ◽  
pp. 2779-2785 ◽  
Author(s):  
OLIVIA PINHO ◽  
ANA I. E. PINTADO ◽  
ANA M. P. GOMES ◽  
M. MANUELA E. PINTADO ◽  
F. XAVIER MALCATA ◽  
...  
Keyword(s):  
Amino Acids ◽  
Biogenic Amines ◽  
Total Nitrogen ◽  
Free Amino Acids ◽  
Free Amino ◽  
Dry Matter ◽  
Total Content ◽  
Biochemical Properties ◽  
Water Soluble ◽  
Soluble Nitrogen

Changes in the microbiological, physicochemical, and biochemical characteristics of Terrincho cheese as represented by native microflora, pH, water activity, soluble nitrogen fractions, free amino acids, and biogenic amines (e.g., ethylamine, dimethylamine, tryptamine, phenylethylamine, putrescine, cadaverine, histamine, tyramine, cystamine, and spermine) during ripening were monitored. Terrincho is a traditional Portuguese cheese manufactured from raw ewe's milk. The main groups of microorganisms (lactococci, lactobacilli, enterococci, pseudomonads, staphylococci, coliforms, yeasts, and molds) were determined following conventional microbiological procedures. Free amino acids and biogenic amines were determined by reverse-phase high-performance liquid chromatography, following extraction from the cheese matrix and derivatization with dabsyl chloride. The total content of free amino acids ranged from 1,730 mg/kg of dry matter at the beginning of the ripening stage to 5,180 mg/kg of dry matter by day 60 of ripening; such an increase was highly correlated with the increase of water-soluble nitrogen in total nitrogen, 12% trichloroacetic acid–soluble nitrogen in total nitrogen, and 5% phosphotungstic acid–soluble nitrogen in total nitrogen throughout ripening. Histamine was consistently present at very low levels, whereas putrescine, cadaverine, and tryptamine were the dominant biogenic amines and increased in concentration during ripening. Ethylamine, tryptamine, phenylethylamine, and cystamine reached maxima by 30 days of ripening and decreased thereafter. Significant correlations between amino acid precursors and corresponding biogenic amines, as well as between biogenic amines and microbial viable numbers, were observed.

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

Comparative Analysis of Amino Acid Composition in Antarctic Krill and White Shrimp

2014 ◽  
Vol 941-944 ◽  
pp. 1114-1119 ◽  
Author(s):  
Wan Jun Li ◽  
Shun Sheng Chen ◽  
Wei Qiang Qiu
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Antarctic Krill ◽  
Total Content ◽  
White Shrimp ◽  
Chemical Score ◽  
Amino Acid Score ◽  
Limiting Amino Acid

The purpose of this experiment is to evaluate the nutritional value of amino acids and its commercial value in the fish processing sector in Antarctic krill with cross-referenced in the white shrimp. For determination of the composition of 17 amino acids in the two shrimp muscle, free amino acids were measured using sulfosalicylic acid method, hydrolysed amino acid using hydrochloric acid hydrolysis.17 kinds of hydrolysed amino acids are measured in the muscle of Antarctic krill and White shrimp, which total content is 513.59±18.56mg/g and 537.61±16.8mg/g respectively.16 kinds of free amino acids are measured, which total content is 616.88±44.61mg/100g and 1276±75.67mg/100g respectively, while cysteine is not found. According to amino acid score (AAS), chemical score (CS), the limiting amino acid of Antarctic krill and White shrimp is valine and methionine + cysteine. The umani amino acids accounted for 27.76% of free amino acids and 35.69% of hydrolysed amino acids in Antarctic krill, while White shrimp is 41.08% and 31.52% respectively. The amino acids in Antarctic krill, TAV of which is greater than 1, include glutamic acid, alanine, lysine and arginine.

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 Determination of free amino acid and biogenic amine contents of hungarian sparkling wines

2004 ◽  
Vol 22 (SI - Chem. Reactions in Foods V) ◽  
pp. S287-S289 ◽  
Author(s):  
L. Simon-Sarkadi ◽  
E. Szőke ◽  
A. Kerekes
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Biogenic Amines ◽  
Free Amino Acid ◽  
Biogenic Amine ◽  
Free Amino Acids ◽  
Free Amino ◽  
Exchange Chromatography ◽  
Sparkling Wine

Comparative study was conducted on the basis of free amino acids and biogenic amines of Hungarian sparkling wines originated from 3 producers (Törley, Hungária, Balaton Boglár). Determination of amino acids and biogenic amines was accomplished by ion-exchange chromatography using an amino acid analyser. The dominant free amino acids in sparkling wines were proline and arginine and the major biogenic amine was spermidine. Based on results of chemometric analyses, free amino acid and biogenic amine contents seemed to be closely related to quality and the technology of sparkling wine making.

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