Biogenic Amines in Food

Karovičová, Jolana; Kohajdová, Zlatica

doi:10.1002/chin.200534338

Cited by 123 publications

(190 citation statements)

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“…According to the classifi cation of carcinogenic compounds, N-nitrosodimethylamine (NDMA), and N-nitrosodiethylamine (NDEA) belong to the group of the probable carcinogens, whereas N-nitrosodibutylamine (NDBA), N-nitrosopiperidine (NPIP) and N-nitrosopyrrolidine (NPYR) belong to the group of the possible carcinogens (Yurchenko and Mölder, 2005). What is more, Karovičová and Kohajdová (2005) claim that putrescine (PUT) from ornithine, cadaverine (CAD) from lysine, spermine (SPM) and spermidine (SPD) from putrescine can be the precursors of carcinogenic N-nitrosamines. For example, CAD can be converted into N-nitrosopiperidine (NPIP) and PUT, SPM, SPD can form N-nitrosopyrrolidine (NPYR).…”

Section: Introductionmentioning

confidence: 99%

Evolution of free amino acids, biogenic amines and n-nitrosoamines throughout ageing in organic fermented beef

Wójciak¹,

Solska²

2016

Acta Sci Pol Technol Aliment

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Background. In recent years, interest in uncured meat products has grown and studies were carried out on the use of substances which could replace nitrites, such as acid whey. In spite of this problem in fermented meat products, there is no information regarding the eff ects of prolonged ageing on the formation of chemical (nitrosoamines, biogenic amines, secondary lipid oxidation products) and microbiological (L. monocytogenes, S. aureus, OLD) toxicants in fermented beef marinated with acid whey. The aim of this study was to determine the selected pathogenic bacteria, biogenic amines, N-nitrosamines contents in fermented beef subjected to extended ageing. Material and methods. In this study, selected pathogenic bacteria, N-nitrosamines, biogenic amines, amino acids, TBARS values changes during the ageing of fermented beef marinated with acid whey were analyzed in 0-, 2-and 36-month-old samples. Results. The pH values of fermented beef aged for 2 months (5.68, 5.49 and 5.68 respectively) were signifi cantly lower (p < 0.05) than those obtained after the end of the manufacturing ripening period (5.96, 5.97 and 5.74 respectively), which confi rmed the eff ectiveness of the fermentation process of acidifi cation on beef. The high Lactic Acid Bacteria content (5.64-6.30 log cfu/g) confi rmed this fi nding. Histamine was not detected in either of the products. The highest concentration of total biogenic amine (i.e. 1159.0 mg/kg) was found in fermented beef marinated with acid whey, whereas a total of only 209.8 mg/kg, was observed in control beef with nitrate and nitrite. N-nitrosamines were not detected in any of the ageing beef samples. Conclusion. In this study, marinating beef in acid whey did not inhibit the production of biogenic amines in the samples analyzed. The high concentration of FAAs, the potential precursor of BA, could lead to intense peptidase activity. The results obtained indicate that biogenic amines are not direct precursors for nitrosamines formation in fermented beef. The LAB strain from acid whey reduced the pH value during the fi rst stages of ageing and ensured the microbiological safety of the product not only in the fi rst stage of fermentation but also at the end of ageing (36 months).

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Section: Introductionmentioning

confidence: 99%

Evolution of free amino acids, biogenic amines and n-nitrosoamines throughout ageing in organic fermented beef

Wójciak¹,

Solska²

2016

Acta Sci Pol Technol Aliment

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“…4.1% were found to have tyramine in the range of 100-500 mg/l. The results are threatening if compared to the legal limits set by the Nutritional Codex of the Slovak Republic which says the maximum tolerable limit of tyramine in cheese in 200 mg/kg (Karovičová & Kohajdová 2003). The European Union has set the regulations for levels of histamine.…”

Section: Resultsmentioning

confidence: 99%

“…Biogenic amines, the so called natural amines with physiological significance, belong to this group of substances (Karovičová & Kohajdová 2003). Biogenic amines, which are produced in a number of foods, are organic bases with an aliphatic, aromatic, or heterocyclic structure (Alvarez et al 2006).…”

Section: Introductionmentioning

confidence: 99%

Tyramine Production by Enterococci from Various Foodstuffs: A Threat to the Consumers

Trivedi¹,

Borkovcová²,

Karpíšková³

2009

Czech J. Food Sci.

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Tyramine is the most frequent biogenic amine found in cheese and is also frequently found in other fermented foods and beverages. In total 273 different strains of enterococci from various foodstuffs were studied. A multiplex PCR was designed for the genotypic differentiation of various enterococci strains at species level and for determination of the presence of tyramine producing (tyrdc) gene. e. faecalis and e. faecium were found to be prominent strains in dairy and meat products while, e. faecium and e. mundtii were found to be ruling in case of fruits and vegetables. HPLC analysis was carried out for determination of levels of tyramine. 211 i.e. 86.8% of samples were containing about 1000-1500 mg/l of tyramine, while 10 i.e. 4.1% were found to have tyramine in the range 100-500 mg/l. Negative samples showed 0 mg/l of tyramine.

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“…They can, therefore, become a problem in traditionally fermented food products especially if present initially in high numbers [81]. Production of biogenic amines seems to be unfavorable activity of enterococci in fermented dairy products, because biogenic amines have been associated with a number of food poisoning episodes [82]. It has been observed that the prolifi c growth of enterococci in milk and milk products leads to the formation of signifi cant levels of biogenic amines [4,43,83].…”

Section: Undesirable Activities Of Enterococcimentioning

confidence: 99%

“…Safe strains of enterococci that can be used in food and as probiotics ideally should possess neither any of virulence factors, nor should be able to acquire antibiotic resistance gene [8]. Furthermore, biogenic amines producing strains are also not preferable in food [82]. Opsonophagocytic killing is considered to be additional and an important test to assess the safety of enterococcal strains.…”

Section: Safety Assessment Of Enterococcimentioning

confidence: 99%

Functional and safety aspects of enterococci in dairy foods

2008

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The genus Enterococcus like other LAB has also been featured in dairy industry for decades due to its specifi c biochemical traits such as lipolysis, proteolysis, and citrate breakdown, hence contributing typical taste and fl avor to the dairy foods. Furthermore, the production of bacteriocins by enterococci (enterocins) is well documented. These technological applications have led to propose enterococci as adjunct starters or protective cultures in fermented foods. Moreover, enterococci are nowadays promoted as probiotics, which are claimed for the maintenance of normal intestinal microfl ora, stimulation of the immune system and improvement of nutritional value of foods. At the same time, enterococci present an emerging pool of opportunistic pathogens for humans as they cause disease, possess agents for antibiotic resistance, and are frequently armed with potential virulence factors. Because of this 'dualistic' nature, the use of enterococci remains a debatable issue. However, based on a long history of safe association of particular enterococci with some traditional food fermentations, the use of such strains appears to bear no particular risk for human health. Abundance of knowledge as well as progress in molecular techniques has, however, enabled exact characterization and safety assessment of strains. Therefore, a balanced evaluation of both, benefi cial and undesirable nature of enterococci is required. A clear understanding of their status may, therefore, allow their safe use as a starter, or a probiotic strain. The present review describes the broader insight of the benefi ts and risks of enterococci in dairy foods and their safety assessment.

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Biogenic Amines in Food

Abstract: For Abstract see ChemInform Abstract in Full Text.

Cited by 123 publications

References 1 publication

Evolution of free amino acids, biogenic amines and n-nitrosoamines throughout ageing in organic fermented beef

Evolution of free amino acids, biogenic amines and n-nitrosoamines throughout ageing in organic fermented beef

Tyramine Production by Enterococci from Various Foodstuffs: A Threat to the Consumers

Functional and safety aspects of enterococci in dairy foods

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