Detection of biogenic amines in several foods with different sample treatments: An overview

Vasconcelos, Helena; Almeida, José; Matias, Ana A.; Saraiva, Cristina; Jorge, P. A. S.; Coelho, L.

doi:10.1016/j.tifs.2021.04.043

Cited by 66 publications

(29 citation statements)

References 74 publications

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“…It is well known that during cheese ripening there is an accumulation of FAAs as a result of secondary proteolysis [ 18 ], which has been observed for Idiazabal cheese [ 85 , 121 ] and other ewe milk-derived cheeses [ 110 , 122 ]. These FAAs serve as substrates for bacterial and/or endogenous decarboxylases, leading to an accumulation of BAs [ 123 , 124 , 125 ].…”

Section: Discussionmentioning

confidence: 99%

Relationship between the Dynamics of Gross Composition, Free Fatty Acids and Biogenic Amines, and Microbial Shifts during the Ripening of Raw Ewe Milk-Derived Idiazabal Cheese

Santamarina-García

Amores

Armentia

et al. 2022

Animals

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This study reports for the first time the relationship between bacterial succession, characterized by high-throughput sequencing (sequencing of V3–V4 16S rRNA regions), and the evolution of gross composition, free fatty acids (FFAs) and biogenic amines (BAs) during cheese ripening. Specifically, Idiazabal PDO cheese, a raw ewe milk-derived semi-hard o hard cheese, was analysed. Altogether, 8 gross parameters were monitored (pH, dry matter, protein, fat, Ca, Mg, P and NaCl) and 21 FFAs and 8 BAs were detected. The ripening time influenced the concentration of most physico-chemical parameters, whereas the producer mainly affected the gross composition and FFAs. Through an O2PLS approach, the non-starter lactic acid bacteria Lactobacillus, Enterococcus and Streptococcus were reported as positively related to the evolution of gross composition and FFAs release, while only Lactobacillus was positively related to BAs production. Several environmental or non-desirable bacteria showed negative correlations, which could indicate the negative impact of gross composition on their growth, the antimicrobial effect of FFAs and/or the metabolic use of FFAs by these genera, and their ability to degrade BAs. Nonetheless, Obesumbacterium and Chromohalobacter were positively associated with the synthesis of FFAs and BAs, respectively. This research work provides novel information that may contribute to the understanding of possible functional relationships between bacterial communities and the evolution of several cheese quality and safety parameters.

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Section: Discussionmentioning

confidence: 99%

Relationship between the Dynamics of Gross Composition, Free Fatty Acids and Biogenic Amines, and Microbial Shifts during the Ripening of Raw Ewe Milk-Derived Idiazabal Cheese

Santamarina-García

Amores

Armentia

et al. 2022

Animals

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“…Indeed, the use of NaCl inhibits the growth of microorganisms with decarboxylase activity, which in meat are generally Enterobacteriaceae , LAB and Pseudomonas spp. (Suzzi & Gardini, 2003; Vasconcelos et al ., 2021). However, in the present study, there was no significant difference in the counts of these microbial groups between the higher and lower NaCl clusters (Table 1).…”

Section: Resultsmentioning

confidence: 99%

“…(Landeta et al ., 2013; Li et al ., 2019; Sang et al ., 2020; Rosario et al ., 2021). Among BAs, tyramine, histamine, cadaverine, putrescine and spermidine can be highlighted as relevant for being commonly described in dry‐cured meats (Ruiz‐Capillas & Herrero, 2019; Vasconcelos et al ., 2021). BAs are a subject of interest in food science due to their potential for food poisoning (Ucar et al ., 2021; Vasconcelos et al ., 2021).…”

Section: Introductionmentioning

confidence: 99%

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Unravelling the relation between natural microbiota and biogenic amines in Brazilian dry‐cured loin: a chemometric approach

Mutz

Rosário

Bernardo

et al. 2021

Int J of Food Sci Tech

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Exploratory data analysis was used to evaluate the influence of NaCl concentration on the relation between endogenous microbiota (mesophilic aerobic bacteria, psychrotrophic bacteria, lactic acid bacteria, Enterobacteriaceae and Staphylococcus spp.) and biogenic amines (BAs) (histamine, tyramine, putrescine, cadaverine and spermidine) content in Brazilian dry-cured loin (BDL). Using hierarchical cluster analysis (HCA), initial data analysis led to samples separation into a higher and a lower NaCl cluster. The analysis of variance showed that the microbial counts did not differ between the clusters (p > 0.05). However, the higher NaCl cluster showed a lower level of BAs. Further, principal component analysis (PCA) demonstrated a negative correlation between the microbial counts and BAs content in the lower NaCl cluster, thus indicating the possibility of the higher BA's content in the lower NaCl cluster being a result of a stress-response mechanism. On the other hand, in the higher NaCl cluster, the salt concentration had an inhibitory property in BA's formation except for histamine. The collective results point to a NaCl threshold to minimise the production of BAs in BDL. The findings of the present exploratory study highlight the possibility of intervention for BA minimization without the need for designed starter cultures or preservation treatments.

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“…Based on their chemical structure, they are distinguished as aliphatic (cadaverine, putrescine, agmatine, ornithine, spermidine, and spermine), aromatic (β-phenylethylamine and tyramine), or heterocyclic (tryptamine and histamine). They are also classified into monoamine (tyramine and β-phenylethylamine), diamine (histamine, serotonin, tryptamine, putrescine, and cadaverine), and polyamine (agmatine, spermine, and spermidine) according to their number of amine groups [1]. In Table 1, the formula and chemical structure of most BAs are shown.…”

Section: Introductionmentioning

confidence: 99%

Update on Biogenic Amines in Fermented and Non-Fermented Beverages

Visciano

Schirone

2022

Foods

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The formation of biogenic amines in food and beverages is mainly due to the presence of proteins and/or free amino acids that represent the substrates for microbial or natural enzymes with decarboxylation or amination activity. Fermentation occurring in many alcoholic beverages, such as wine, beer, cider, liqueurs, as well as coffee and tea, is one of the main processes affecting their production. Some biogenic amines can also be naturally present in some fruit juices or fruit-based drinks. The dietary intake of such compounds should consider all their potential sources by both foods and drinks, taking in account the health impact on some consumers that represent categories at risk for a deficient metabolic activity or assuming inhibiting drugs. The most important tool to avoid their adverse effects is based on prevention through the selection of lactic acid bacteria with low decarboxylating activity or good manufacturing practices hurdling the favoring conditions on biogenic amines’ production.

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Detection of biogenic amines in several foods with different sample treatments: An overview

Cited by 66 publications

References 74 publications

Relationship between the Dynamics of Gross Composition, Free Fatty Acids and Biogenic Amines, and Microbial Shifts during the Ripening of Raw Ewe Milk-Derived Idiazabal Cheese

Relationship between the Dynamics of Gross Composition, Free Fatty Acids and Biogenic Amines, and Microbial Shifts during the Ripening of Raw Ewe Milk-Derived Idiazabal Cheese

Unravelling the relation between natural microbiota and biogenic amines in Brazilian dry‐cured loin: a chemometric approach

Update on Biogenic Amines in Fermented and Non-Fermented Beverages

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