Biogenic Amines Formation Mechanism and Determination Strategies: Future Challenges and Limitations

Ahmad, Waqas; Mohammed, Gharam I.; Al-Eryani, Dheyab A.; Saigl, Z.M.; Al‐Youbi, Abdulrahman O.; Alwael, H.; Bashammakh, Abdulaziz S.; O’Sullivan, Ciara K.; El-Shahawi, M.S.

doi:10.1080/10408347.2019.1657793

Cited by 41 publications

(41 citation statements)

References 106 publications

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“…Although histamine is the main BA of concern due to its toxicity, the other BAs can also induce harmful effects on human health; for example, tyramine, phenylethylamine, and tryptamine cause hypertension, and putrescine and cadaverine can cause hypotension and bradycardia, and potentiate the toxicity of other amines, especially of histamine [ 7 , 8 , 66 , 67 ].…”

Section: Parameters Related To Food Spoilagementioning

confidence: 99%

“…Besides fish and sea-food, BAs are found in several daily-life foodstuffs (wine, beer, cheese, other fermented foods and meat) [ 9 , 10 , 66 ]. Because of their microbiological origin, the concentration of BAs has been used for the assessment of the freshness of certain foods.…”

Section: Parameters Related To Food Spoilagementioning

confidence: 99%

“…The most widely used BAI includes histamine, cadaverine, putrescine, and tyramine. A BAI lower than 5–10 mg/kg indicates a good quality and fresh food [ 8 , 52 , 66 ].…”

Section: Parameters Related To Food Spoilagementioning

confidence: 99%

“…Hence, the concentration of BAs in food is an important parameter to control. The main methods for their quantification are based on chromatographic techniques combined with different extraction techniques such as solid phase extraction, ultrasound-assisted extraction or dispersive liquid–liquid microextraction [ 10 , 52 , 66 , 67 ]. Regarding chromatographic techniques, the most common is liquid chromatography (LC) combined with ultraviolet or fluorescence detectors (in which the BAs need to be derivatized since they exhibit neither UV absorption nor fluorescence emission), or tandem mass spectrometry [ 8 , 10 , 52 , 65 , 66 , 67 ].…”

Section: Parameters Related To Food Spoilagementioning

confidence: 99%

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Screen-Printed Electrode-Based Sensors for Food Spoilage Control: Bacteria and Biogenic Amines Detection

et al. 2020

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Food spoilage is caused by the development of microorganisms, biogenic amines, and other harmful substances, which, when consumed, can lead to different health problems. Foodborne diseases can be avoided by assessing the safety and freshness of food along the production and supply chains. The routine methods for food analysis usually involve long analysis times and complex instrumentation and are performed in centralized laboratories. In this context, sensors based on screen-printed electrodes (SPEs) have gained increasing importance because of their advantageous characteristics, such as ease of use and portability, which allow fast analysis in point-of-need scenarios. This review provides a comprehensive overview of SPE-based sensors for the evaluation of food safety and freshness, focusing on the determination of bacteria and biogenic amines. After discussing the characteristics of SPEs as transducers, the main bacteria, and biogenic amines responsible for important and common foodborne diseases are described. Then, SPE-based sensors for the analysis of these bacteria and biogenic amines in food samples are discussed, comparing several parameters, such as limit of detection, analysis time, and sample type.

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Section: Parameters Related To Food Spoilagementioning

confidence: 99%

Section: Parameters Related To Food Spoilagementioning

confidence: 99%

“…The most widely used BAI includes histamine, cadaverine, putrescine, and tyramine. A BAI lower than 5–10 mg/kg indicates a good quality and fresh food [ 8 , 52 , 66 ].…”

Section: Parameters Related To Food Spoilagementioning

confidence: 99%

Section: Parameters Related To Food Spoilagementioning

confidence: 99%

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Screen-Printed Electrode-Based Sensors for Food Spoilage Control: Bacteria and Biogenic Amines Detection

et al. 2020

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“…), а также являются метаболитами нейромедиаторов (дофамина, серотонина, норадреналина и др.) [1][2][3][4]10].…”

Section: Introductionunclassified

Neurodegenerative and metabolic disorders, mediated by the trace amines and their receptors

Apryatin

Алексеевич²,

Karpenko

et al. 2020

Medical academic journal

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The aim of the study is the modern scientific literature estimation in the field of the investigation of neurodegenerative and metabolic disorders mediated by the trace amines and their receptors. The analysis of modern ideas about the feedback of neurodegenerative and metabolic diseases in which the trace amines and their receptors are involved was carried out. The important role of trace amines and their receptors in the regulation of the dopamine system, in connection with metabolic and neurodegenerative diseases, including Parkinsons disease, ADHD, schizophrenia, obesity, metabolic syndrome and other pathological conditions, has been shown. Trace amines and their receptors have a direct effect on dopamine systems, being regulators of various metabolic and neurodegenerative processes, participating in energy metabolism, neurogenesis, and other vital processes.

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Molecularly imprinted dispersive micro solid-phase extraction and tandem derivatization for the determination of histamine in fermented wines

Liao,

Weng,

Lin

et al. 2023

Anal Bioanal Chem

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Biogenic Amines Formation Mechanism and Determination Strategies: Future Challenges and Limitations

Cited by 41 publications

References 106 publications

Screen-Printed Electrode-Based Sensors for Food Spoilage Control: Bacteria and Biogenic Amines Detection

Screen-Printed Electrode-Based Sensors for Food Spoilage Control: Bacteria and Biogenic Amines Detection

Neurodegenerative and metabolic disorders, mediated by the trace amines and their receptors

Molecularly imprinted dispersive micro solid-phase extraction and tandem derivatization for the determination of histamine in fermented wines

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