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

Mutz, Yhan S.; Rosário, Denes Kaic Alves do; Bernardo, Yago Alves de Aguiar; Vieira, Carla Paulo; Moreira, Rodrigo Victor; Bernardes, Patrícia Campos; Conté-Júnior, Carlos Adam

doi:10.1111/ijfs.15524

Cited by 7 publications

(3 citation statements)

References 45 publications

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“…On the other hand, the salt concentration in the higher NaCl cluster had an inhibitory effect on the formation of BA except histamine. The collective results suggested a NaCl threshold that minimizes the formation of BAs in dry cured meats [26].…”

Section: The Correlation Of Indicators Of the Ham In Different Packagingmentioning

confidence: 90%

The relationship between biogenic amines and the growth of spoilage related microorganisms in sliced cooked ham stored under different packaging

Tao,

Huang,

Nzekoue

et al. 2024

ScienceAsia

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Spoilage and pathogenic microorganisms are the most important factors affecting food safety and quality, and food packaging is the most important technical link to inhibit spoilage and pathogenic microorganisms in food transportation. The aim of this study was to investigate the development of biogenic amines (tryptamine, 2phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine, spermine) and spoilage-causing microorganisms in ham stored at 4 °C under different commodity packaging. The experimental packaging systems were Pack-1 (multilayer sheet + multilayer bag), Pack-2 (polycoupled sheet + metallized bag), and Pack-3 (polycoupled sheet + copper bag). The results showed that the Pack-2 has exceptionally high efficiency compared with the other two. The results of principal component analysis (PCA) applied to principal component 1 (PC1) was the most important variable in terms of differences among packing conditions, as it explained; 71.7%, 57.8%, and 83.5% of the total variability in Pack-1, Pack-2, and Pack-3, respectively. PC1 was positively associated with microbial analyses and protein content change (parts of biogenic amines content). PC1 differentiated the indicators from packaging conditions. PC1 was positively related to microbial analysis and protein change. Therefore, cadaverine, tryptamine and phenylethylamine could be used as the spoilage indicators of ham, of which the contents might reflect the spoilage degree.

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Section: The Correlation Of Indicators Of the Ham In Different Packagingmentioning

confidence: 90%

The relationship between biogenic amines and the growth of spoilage related microorganisms in sliced cooked ham stored under different packaging

Tao,

Huang,

Nzekoue

et al. 2024

ScienceAsia

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show abstract

“…Suzzi and Gardini showed that the accumulation of biogenic amines in fermented sausages decreased significantly with an increase in NaCl concentration (Suzzi & Gardini, 2003 ). Mutz and others showed that in higher NaCl clusters, the salt concentration had an inhibitory property in biogenic amines formation (Mutz et al., 2021 ). High salt content inhibited the growth of amine‐producing bacteria and the activity of amino acid decarboxylase (Loizzo et al., 2013 ).…”

Section: Discussionmentioning

confidence: 99%

Mechanism of biogenic amine synthesis of Enterococcus faecium isolated from Sanchun ham

Zhang

Shan

Gong

et al. 2022

Food Science & Nutrition

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Sanchuan ham, produced in Yunnan, China, is food with ethnic characteristics favored by consumers. However, it can contain biogenic amines such as tyramine that are harmful to health, and the synthesis mechanism of biogenic amines in Sanchuan ham is not clear. This study focuses on the regulation of biogenic amine synthesis by quorum sensing. We used high‐performance liquid chromatography to detect the content of biogenic amine in different kinds of ham and found that the content of biogenic amine in Sanchuan ham was higher than that in others. Tyramine‐producing strain isolated from Sanchuan ham was identified as Enterococcus faecium. By monitoring the growth and tyramine synthesis of Enterococcus faecium under cultured conditions, the results found that high temperature and low salt increased tyramine production by E. faecium. After seven exogenous amino acids were applied to E. faecium, only tyrosine could promote the production of tyramine in E. faecium, and tyramine could not be synthesized in E. faecium until a certain amount was reached, indicating the presence of microbial quorum sensing signal molecules in the synthesis of tyramine in E. faecium. Untargeted metabolomics analysis of the differential metabolites produced by E. faecium showed that the contents of some peptides, especially alanyl‐leucine, were significantly increased. Further experiments with synthetic alanyl‐leucine illustrated that alanyl‐leucine activated the expression of tyrosine decarboxylase (tyrDC), thereby regulating the synthesis of tyramine by E. faecium. Alanyl‐leucine acted as quorum sensing signal molecules for biogenic amine synthesis by E. faecium, which provided a theoretical basis for reducing biogenic amine accumulation in ham. It is beneficial to control the content of biogenic amines in ham in the future.

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“…This is because fat from meat or fish drips onto hot coals or grill grates, creating smoke containing PAHs [75]. A study in Food and Chemical Toxicology found that PAH levels were significantly higher in oily fish like salmon and trout compared to non-oily fish like cod and haddock [76]. Research shows that cooking time, temperature, and distance from heat sources affect PAH levels in meat and fish.…”

Section: Sources Of Pahs In Meat and Fishmentioning

confidence: 99%

Potential mutagenicity in Meat and Fish: An Outcome of High Heat Cooking

Tanveer,

Kanwal,

Rafeeq

et al. 2023

Preprint

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Being a great source of protein, B-vitamins and minerals, meat and fish are staple foods in many cultures. However, cooking at high temperatures can produce chemicals associated with an increased risk of developing cancer. This review investigates the possible carcinogenic activity of chemicals formed during the cooking of meat and fish including heterocyclic amines (HCAs), polycyclic aromatic hydrocarbons (PAHs), and advanced glycation end products (AGEs). High-temperature cooking methods for meat, including grilling or frying, result in the formation of HCAs. Meat that has been smoked, grilled, or cooked over an open flame produces PAHs whereas, dry heat methods including roasting, grilling, and frying results in formation of AGEs. In vitro studies have shown that these compounds can damage DNA, cause mutations, and promote the growth of cancer cells. Research shows that thoroughly cooked meat increases the risk of cancer, particularly colorectal, pancreatic, and prostate cancer. Alternative cooking techniques, marinades, and incorporating fruits and vegetables can help to mitigate this risk. For determining the efficacy of these measures, additional studies are required. For the purpose of lowering the potential carcinogenic activity of chemicals formed during the cooking of meat and fish, mitigation techniques must be understood and put into practice. Cancer can be avoided by informing people about the dangers of eating meat and fish that have been cooked at high temperatures and by encouraging better diets and cooking styles. In order to lessen the possible health concerns related to the eating of meat and fish, further studies are required.

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

Cited by 7 publications

References 45 publications

The relationship between biogenic amines and the growth of spoilage related microorganisms in sliced cooked ham stored under different packaging

The relationship between biogenic amines and the growth of spoilage related microorganisms in sliced cooked ham stored under different packaging

Mechanism of biogenic amine synthesis of Enterococcus faecium isolated from Sanchun ham

Potential mutagenicity in Meat and Fish: An Outcome of High Heat Cooking

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