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Aminoasit dekarboksilasyonu sonucu oluşan biyojen aminler, hem vücudumuzda sentezlenmekte hem de gıdalarla\ud alınabilmektedir. Meyve ve sebzelerde doğal olarak bulunmalarının yanında proteince zengin ve fermente edilmiş gıdaların\ud olgunlaşması veya bozulması sonucu da ortaya çıkabilmektedirler. Gıdalarda aminoasitleri dekarboksilaz enzimi ile\ud indirgeyen ve biyojen amin oluşumuna neden olan birçok mikroorganizma izole edilmiştir. Biyojen aminler, büyük ölçüde\ud sucuk gibi et ürünleri yanısıra balık ürünleri, peynir, bira, şarap ve turşu gibi fermente gıdalar ve maya ekstraktları gibi pek\ud çok üründe bulunmaktadır. Besin hijyeni ve sağlıklı beslenme bilincinin artmasıyla birlikte gıdalardaki biyojen amin varlığı\ud gıda bozulması ve gıda güvenliği açısından tüketiciler için büyük önem taşımaya başlamıştır. Biyojen aminler gıdalarda iki\ud nedenle önem arz etmektedirler: Bunlar biyojen amin miktarının kalite indikatörü olarak kabul ediliyor olması ve sağlık\ud açısından riskli toksik etkilerinin bulunmasıdır. Bu çalışmada biyojen aminlerin oluşumu ve sağlığa etkileri incelenmiştir.Amino acid decarboxylation caused by biogenic amines, as well as to synthesize in our bodies and can be taken with food.\ud Besides naturally present in fruits and vegetables protein-rich food and maturation of the fermented or degradation as a\ud result may occur. Many microorganisms that cause reducing amino acid with decarboxylase enzyme and formation of\ud biogenic amine was isolated in foods. Biogenic amines, largely meat products such as sausages and fish products, including\ud cheese, beer, wine and fermented foods, pickles, yeast extract and are present in many products. Due to the increase of\ud conciousness of food hygiene and healthy nutrition, the presence of biogenic amines in foods is increasing emphasis on\ud both food security and food spoilage for consumers. Biogenic amines in foods are important for two reasons. These are\ud the amount of biogenic amines is considered as quality indicators and the presence of risky toxic health effects. In this\ud study the formation and the health effects of biogenic amines were investigated

This study determined the antimicrobial and antioxidant activities of chloroform, ethyl acetate, methanol, and water extracts of the Viburnum opulus (V. opulus) plant. V. opulus (Gilaburu) was collected from Ahırdağı northern slope, Kırka Town, Afyonkarahisar region, and its leaves, branches, and fruit parts were dried and powdered at room temperature. The total phenolic content was compared with the gallic acid standard, the total flavonoid content with the quercetin standard, and the iron chelating effect with the EDTA standard. All extracts were evaluated for antimicrobial activity against Escherichia coli, Staphyllococcus aureus, and Candida glabrata strains by the agar well diffusion method. Gilaburu is widely used in Turkey, especially in alternative medicine. It has been determined that the fruit part of the plant has better antimicrobial properties, and the amount of phenolic compounds increases in more polar solvents. In conclusion, the use of Gilaburu as a medicinal drug can be achieved with new research on bioactive substances, especially in fruit extract.

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