Biological significance of dietary polyamines

Larqué, Elvira; Sabater-Molina, María; Zamora, Salvador

doi:10.1016/j.nut.2006.09.006

Cited by 254 publications

(235 citation statements)

References 68 publications

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“…However, vasoactive amines' final contents were generally quite high, resulting mainly from high levels of both tryptamine and tyramine. These results are of particular importance, since putrescine and cadaverine are known for potentiating the toxic effect of histamine and tyramine, even though they do not represent a potential hazard to consumers themselves (Larqué, Sabater-Molina, & Zamora, 2007). Moreover, an important positive correlation was observed between LAB counts and tyramine (r = 0.40; P b 0.05), which is in good agreement with previous studies (Curiel et al, 2011;Lu et al, 2010).…”

Section: Tpasupporting

confidence: 91%

Characterisation of “Catalão” and “Salsichão” Portuguese traditional sausages with salt reduction

et al. 2016

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The present study evaluated the effect of salt reduction on traditional dry-cured sausages' safety, quality and product acceptance, comprising physicochemical and microbiological parameters, biogenic amines, fatty acids, texture profile and sensory analysis. According to our results, salt content had a major effect on microbiological counts, although not compromising the products' safety. Marked differences were identified regarding biogenic amines, in particular for histamine, tyramine and cadaverine, which were detected in larger amounts in products with 3%. Moreover, significant differences in the fatty acids profile have also been found, but only in less abundant components such as linoleic, lauric and heneicosanoic acids. Texture profile analysis of low-salt products, revealed a decrease in hardness and chewiness, along with an increase in adhesiveness values. Sensory evaluations revealed that despite the less intense aroma, products with 3% salt, had a more balanced salt perception. Our results suggest that salt content may be reduced to 50% in dry-cured products, with the obvious health-related advantages.

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Section: Tpasupporting

confidence: 91%

Characterisation of “Catalão” and “Salsichão” Portuguese traditional sausages with salt reduction

et al. 2016

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“…In the present study, putrescine was found as the most abundant biogenic amines during ice storage. Spermidine is converted to putrescine under action of spermidine synthase (Larqué et al 2007). The availability of putrescine may contribute to spermidine formation.…”

Section: Biogenic Amines Profile At Ice Temperaturementioning

confidence: 99%

Biogenic amines, amino acids and microflora changes in Indian mackerel (Rastrellinger kanagurta) stored at ambient (25–29 °C) and ice temperature (0 °C)

et al. 2012

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Biogenic amines formation in Indian mackerel of tropical region was investigated during storage at ambient (25-29°C) and ice temperature (0°C) in relation with changes of amino acids content and amines forming bacteria. All amines increased significantly during storage at two temperatures except for spermidine and spermine. Histamine concentration of 363.5 ppm was detected after 16 h stored at ambient temperature. Aerobic plate count of fish stored at ambient temperature reached 6.98 log CFU g −1 after 16 h, close to the upper limit (7 log CFU g −1 ) suggested by International Commission on the Microbiological Specifications for Foods (ICMSF). However, proper icing procedure retarded the formation of histamine effectively, resulting only 8.31 ppm after 16 days of ice storage. Aerobic plate count of 5.99 and 7.72 log CFU g −1 were recorded for fish stored in ice after 16 days and ambient temperature after 20 h, respectively. Histamine exhibited high correlation with histidine (r 2 0 −0.963, P<0.01) as well as cadaverine with lysine (r 2 0 −0.750, P<0.05). However, tyramine-tyrosine demonstrated a weaker relationship (r 2 0 −0.138, P>0.05). As storage time progressed, the amines forming bacteria grew significantly except for that stored in ice.

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“…Polyamine cations can stabilize the negative charge along the sugar-phosphate backbone, 27 participate in DNA folding-unfolding, 28 and when complexed to C 8 -alkyl molecules, aid the formation of a hydrophobic layer around DNA. 29 Recently, we described a method to produce DNA films of uniform and directly measurable thicknesses on conductive substrates of highly ordered pyrolitic graphite (HOPG).…”

Section: Introductionmentioning

confidence: 99%

Absolute cross section for loss of supercoiled topology induced by 10 eV electrons in highly uniform /DNA/1,3-diaminopropane films deposited on highly ordered pyrolitic graphite

Boulanouar

Fromm

Bass

et al. 2013

The Journal of Chemical Physics

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It was recently shown that the affinity of doubly charged, 1-3 diaminopropane (Dap 2+ ) for DNA permits the growth on highly ordered pyrolitic graphite (HOPG) substrates, of plasmid DNA films, of known uniform thickness [O. Boulanouar, A. Khatyr, G. Herlem, F. Palmino, L. Sanche, and M. Fromm, J. Phys. Chem. C 115, 21291-21298 (2011)]. Post-irradiation analysis by electrophoresis of such targets confirms that electron impact at 10 eV produces a maximum in the yield of single strand breaks that can be associated with the formation of a DNA − transient anion. Using a welladapted deterministic survival model for the variation of electron damage with fluence and film thickness, we have determined an absolute cross section for strand-break damage by 10 eV electrons and inelastic scattering attenuation length in DNA-Dap complex films.

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Biological significance of dietary polyamines

Cited by 254 publications

References 68 publications

Characterisation of “Catalão” and “Salsichão” Portuguese traditional sausages with salt reduction

Characterisation of “Catalão” and “Salsichão” Portuguese traditional sausages with salt reduction

Biogenic amines, amino acids and microflora changes in Indian mackerel (Rastrellinger kanagurta) stored at ambient (25–29 °C) and ice temperature (0 °C)

Absolute cross section for loss of supercoiled topology induced by 10 eV electrons in highly uniform /DNA/1,3-diaminopropane films deposited on highly ordered pyrolitic graphite

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