Analytical strategies for the determination of biogenic amines in dairy products

Moniente, Marta; Botello-Morte, Laura; García-Gonzalo, Diego; Pagán, Rafael; Ontañón, Ignacio

doi:10.1111/1541-4337.12980

Cited by 17 publications

(11 citation statements)

References 246 publications

(335 reference statements)

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“…Multiple analytical methods have been developed to determine these compounds in various foods and beverages. Many review papers have been written in recent years [ 40 , 41 , 42 ]. Chromatographic methods of PA determination feature a pre- or post-column derivatization step because many amines do not absorb in the UV region.…”

Section: Resultsmentioning

confidence: 99%

“…For comparison, Nalazek-Rudnicka and Wasik [ 47 ] determined selected BAs in different fruit wines; however, they were not detected in chokeberry. Some authors [ 38 , 40 ] suggested that, in the case of wines, the toxic impact of BAs is not connected to their high concentration, but to the consumption of large quantities of wine in a very short time.…”

Section: Resultsmentioning

confidence: 99%

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The Selection of the Best Derivatization Reagents for the Determination of Polyamines in Home-Made Wine Samples

et al. 2023

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The procedures of putrescine, spermine, spermidine, and cadaverine derivatization using 2-chloro-1,3-dinitro-5-(trifluoromethyl)benzene, 1-fluoro-2-nitro-4-(trifluoromethyl) benzene, and 3,5-bis-(trifluoromethyl)phenyl isothiocyanate for chromatographic determination in home-made wine samples are compared in the present study. The procedures discussed were compared regarding simplicity, linearity, precision, and accuracy. The polyamines derivatives were isolated and characterized by X-ray crystallography and 1H, 13C, and 19F NMR spectroscopy. The obtained structures of aliphatic amines showed that all amino groups, four in spermine, two in putrescine and cadaverine, and three in spermidine, regardless of the applied reagent, were substituted. The applicability of the described procedures was tested during the chromatographic analysis of the compounds’ content in home-made wines. For this purpose, a simple and environmentally friendly sample preparation procedure was developed. The obtained results present the derivatization of polyamines with 1-fluoro-2-nitro-4-(trifluoromethyl)benzene as a better choice for the determination of these compounds in food samples.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

The Selection of the Best Derivatization Reagents for the Determination of Polyamines in Home-Made Wine Samples

et al. 2023

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“…Excessive amounts of biogenic amines can cause adverse effects in humans, such as headaches, blood pressure changes, breathing disturbances, heart palpitation, and vomiting [33,34]. If nitrites are present, biogenic amines could be converted to nitrosamines, which are suggested to cause cancer [35].…”

Section: Biogenic Amine Productionmentioning

confidence: 99%

Demonstration of safety characteristics and effects on gut microbiota of Lactobacillus gasseri HMV18

Jia¹,

Gao²,

Li³

et al. 2024

Food Science and Human Wellness

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Human normal flora is a source of probiotics. The safety characteristics of a specific isolate determine its application in foods or drugs. The food-borne-pathogen antagonist strain Lactobacillus gasseri (L. gasseri) HMV18 is one of the isolates from normal human flora. In this work, we assessed the in vitro pH tolerance, bile tolerance, biogenic amine production, mucin utilization, and safety of in vivo administration to mice to evaluate general health, organ-body weight index, organ histopathological change, whether L. gasseri HMV18 can colonize in the gut or modulate the gut microbiota after oral administration. The results suggest that L. gasseri HMV18 can tolerate pH 3 for 2 h, 3% bile for 3 h, biogenic amine negative, mucin usage negative, does not encode verified toxins, and cause no visible change in mice's organs. L. gasseri HMV18 might not colonize in mice's gut, but can significantly affect the structure of gut microbiota. A bibliographical survey suggested that there were as few as 8 opportunistic infection cases from 1984-2022 and that the possibility for L. gasseri to cause infection is relatively low. Therefore, this work provides a basis for the foods or drugs application of L. gasseri HMV18 and gives a map of experiments for the safety assessment of probiotics.

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“…Interestingly, several BAs have been detected also in alcohol-free, non-fermented beverages such as plant milks (e.g., soymilk and oat milk), fruit juices, tea, and coffee; the concentrations in most of these examples are typically below 10 mg/kg, most often even blow 1 mg/kg [ 32 ]. The topic of BA detection in dairy products, including the required sample-pretreatment methods, is covered in detail in a review of 2022 by Moniente and coworkers [ 33 ].…”

Section: Introductionmentioning

confidence: 99%

A Review on Bio- and Chemosensors for the Detection of Biogenic Amines in Food Safety Applications: The Status in 2022

Givanoudi

Heyndrickx

Depuydt

et al. 2023

Sensors

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This article provides an overview on the broad topic of biogenic amines (BAs) that are a persistent concern in the context of food quality and safety. They emerge mainly from the decomposition of amino acids in protein-rich food due to enzymes excreted by pathogenic bacteria that infect food under inappropriate storage conditions. While there are food authority regulations on the maximum allowed amounts of, e.g., histamine in fish, sensitive individuals can still suffer from medical conditions triggered by biogenic amines, and mass outbreaks of scombroid poisoning are reported regularly. We review first the classical techniques used for selective BA detection and quantification in analytical laboratories and focus then on sensor-based solutions aiming at on-site BA detection throughout the food chain. There are receptor-free chemosensors for BA detection and a vastly growing range of bio- and biomimetic sensors that employ receptors to enable selective molecular recognition. Regarding the receptors, we address enzymes, antibodies, molecularly imprinted polymers (MIPs), and aptamers as the most recent class of BA receptors. Furthermore, we address the underlying transducer technologies, including optical, electrochemical, mass-sensitive, and thermal-based sensing principles. The review concludes with an assessment on the persistent limitations of BA sensors, a technological forecast, and thoughts on short-term solutions.

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Analytical strategies for the determination of biogenic amines in dairy products

Cited by 17 publications

References 246 publications

The Selection of the Best Derivatization Reagents for the Determination of Polyamines in Home-Made Wine Samples

The Selection of the Best Derivatization Reagents for the Determination of Polyamines in Home-Made Wine Samples

Demonstration of safety characteristics and effects on gut microbiota of Lactobacillus gasseri HMV18

A Review on Bio- and Chemosensors for the Detection of Biogenic Amines in Food Safety Applications: The Status in 2022

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