Biogenic Amines in Natural Ciders

Garai, Galder Guenaga; Dueñas, María Teresa; Irastorza, Ana; Martín-Álvarez, Pedro J.; Moreno‐Arribas, M. Victoria

doi:10.4315/0362-028x-69.12.3006

Cited by 39 publications

(21 citation statements)

References 31 publications

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“…Similar BA contents have also been described in ciders (Garai et al, 2006(Garai et al, , 2007. The variability of the amine contents in wine could be explained on the basis of differences in the winemaking process, time and storage conditions, raw material quality and possible microbial contamination during winery operations (Lonvaud-Funel, 2001).…”

Section: Bas In Wine and Dairy Productssupporting

confidence: 56%

Biogenic amines in fermented foods

et al. 2010

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Food-fermenting lactic acid bacteria (LAB) are generally considered to be non-toxic and non-pathogenic. Some species of LAB, however, can produce biogenic amines (BAs). BAs are organic, basic, nitrogenous compounds, mainly formed through decarboxylation of amino acids. BAs are present in a wide range of foods, including dairy products, and can occasionally accumulate in high concentrations. The consumption of food containing large amounts of these amines can have toxicological consequences. Although there is no specific legislation regarding BA content in many fermented products, it is generally assumed that they should not be allowed to accumulate. The ability of microorganisms to decarboxylate amino acids is highly variable, often being strain specific, and therefore the detection of bacteria possessing amino acid decarboxylase activity is important to estimate the likelihood that foods contain BA and to prevent their accumulation in food products. Moreover, improved knowledge of the factors involved in the synthesis and accumulation of BA should lead to a reduction in their incidence in foods.

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Section: Bas In Wine and Dairy Productssupporting

confidence: 56%

Biogenic amines in fermented foods

et al. 2010

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“…Along with histamine and tyramine, putrescine (1,4-diaminobutane) is one of the most abundant biogenic amines in several fermented foods, including wine (16,26,29), cheese (30), cider (15,24), sausage (44), and fish and meat products (20). Putrescine itself does not seem to possess a directly harmful biologic activity; instead, it enhances the toxic effects of histamine and tyramine (9,18).…”

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confidence: 99%

Evidence of Two Functionally Distinct Ornithine Decarboxylation Systems in Lactic Acid Bacteria

Romano

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Mulder

et al. 2012

Appl Environ Microbiol

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bBiogenic amines are low-molecular-weight organic bases whose presence in food can result in health problems. The biosynthesis of biogenic amines in fermented foods mostly proceeds through amino acid decarboxylation carried out by lactic acid bacteria (LAB), but not all systems leading to biogenic amine production by LAB have been thoroughly characterized. Here, putative ornithine decarboxylation pathways consisting of a putative ornithine decarboxylase and an amino acid transporter were identified in LAB by strain collection screening and database searches. The decarboxylases were produced in heterologous hosts and purified and characterized in vitro, whereas transporters were heterologously expressed in Lactococcus lactis and functionally characterized in vivo. Amino acid decarboxylation by whole cells of the original hosts was determined as well. We concluded that two distinct types of ornithine decarboxylation systems exist in LAB. One is composed of an ornithine decarboxylase coupled to an ornithine/putrescine transmembrane exchanger. Their combined activities results in the extracellular release of putrescine. This typical amino acid decarboxylation system is present in only a few LAB strains and may contribute to metabolic energy production and/or pH homeostasis. The second system is widespread among LAB. It is composed of a decarboxylase active on ornithine and L-2,4-diaminobutyric acid (DABA) and a transporter that mediates unidirectional transport of ornithine into the cytoplasm. Diamines that result from this second system are retained within the cytosol.A mino acid decarboxylation systems contribute to the adaptation of lactic acid bacteria (LAB) to various environments, such as fruits, vegetables, and animals, where LAB occur in the oral and genital cavities and in the digestive tract. LAB are also present in thousands of traditional fermented foods, where they contribute to the transformation of raw vegetables, milk, or meat into elaborated foods. The presence of LAB carrying amino acid decarboxylation systems may lead to the accumulation of the decarboxylation products, commonly known as biogenic amines. These compounds are occasionally regarded as beneficial, as is the case for ␥-amino-butyric acid (42), but more often their presence in food is undesired and results in severe health problems following ingestion (13,23,43).Along with histamine and tyramine, putrescine (1,4-diaminobutane) is one of the most abundant biogenic amines in several fermented foods, including wine (16,26,29), cheese (30), cider (15, 24), sausage (44), and fish and meat products (20). Putrescine itself does not seem to possess a directly harmful biologic activity; instead, it enhances the toxic effects of histamine and tyramine (9, 18).The biosynthesis of putrescine occurs through the agmatine deiminase (AgDI) or the ornithine decarboxylase (ODC) pathways. Quite interestingly, the prevalence of either pathway in food-borne LAB strains depends upon the environment. Among cider and cheese LAB strains, AgDI has a major role (...

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“…Secondly, the presence of biogenic amines in some foods may serve as an indicator of undesired microbial activity (Ruiz-Capillas & Jiménez-Colmenero, 2004), as well as for the evaluation of good manufacturing practices (GMP) (Tasi c et al, 2012). Fermented beverages such as beer (Glória & Izquierdo-Pulido, 1999;IzquierdoPulido, Hernández-Jover, Mariné-Font, & Vidal-Carou, 1996), cider (Garai, Dueñas, Irastorza, Martín-Álvarez, & Moreno-Arribas, 2006;Ladero et al, 2011), fruit wine (Chang et al, 2009), kefir (Özdestan & Üren, 2010a) and other regional beverages (Magwamba, Matsheka, Mpuchane, & Gashe, 2010;Özdestan & Üren, 2010b;Ye gin & Üren, 2008), represent a category of food susceptible to the formation of biogenic amines. Those containing a significant concentration of ethanol, such as wine, have received special attention around the world (Bartowsky & Stockley, 2011;Bover-Cid, Iquierdo-Pulido, Mariné-Font, & Vidal-Carou, 2006;Konakovsky et al, 2011;Pineda, Carrasco, Peña-Farfal, Henríquez-Aedo, & Aranda, 2012;Soufleros, Barrios, & Bertrand, 1998) since ethanol increases the sensitivity toward biogenic amines (ten Brink, Damink, Joosten, & Huis In 't Veld, 1990) for ethanol inhibition of monoamine and diamine oxidases involved in the detoxification system (Ancín-Azpilicueta, González-Marco, & Jiménez-Moreno, 2008), or for the promotion of the biogenic amines transport across the intestinal wall (Ruiz-Capillas & Jiménez-Colmenero, 2004).…”

Section: Introductionmentioning

confidence: 98%