Effects of potassium lactate on sensory attributes,bacterial community succession and biogenic amines formation in Rugao ham

To deepen the understanding in the effect of potassium lactate on the sensory quality and safety of Rugao ham,sensory attributes,physicochemical parameters,total volatile basic nitrogen(TVBN),microorganism community and biogenic amines of Rugao ham manufactured with different potassium lactate levels(0%,0.5%,1%,2%)were investigated;the relationship between microbial community and the formation of TVBN and biogenic amines was further evaluated.With the increase of potassium lactate from 0%to 2%,the increased sensory scores and the decreased total aerobic bacterial count and TVBN were observed;the abundance of Staphylococcus increased,while the content of Halomonas decreased.LDA effect size(LEf Se)and correlations analysis showed that Staphylococcus equorum and Lactobacillus fermentum could be the key species to improve sensory scores and decrease biogenic amines and TVBN.Metabolic pathway analysis further showed that amino acids metabolism and nitrogen metabolism were mainly involved in decreasing TVBN and biogenic amines in the treatment of 2%potassium lactate.

Evolution of free amino acids, biogenic amines and volatile compounds in fermented sausages inoculated with Lactiplantibacillus plantarum and Staphylococcus simulans

Lactic acid bacteria and coagulase-negative staphylococci play an important role in the production of fermented sausages,such as inhibiting the growth of undesirable bacteria and antioxidant.In this study,the effects of inoculation with different starter cultures(Lactiplantibacillus plantarum HN108 and Staphylococcus simulans NJ209)on the free amino acids(FAAs),biogenic amines(BAs)and volatile compounds of fermented sausages were investigated using an amino acid analyzer,ultra performance liquid chromatography and gas chromatography-ion mobility spectrometry,respectively.The pH and carbonyl content of the inoculated group was significantly lower than those in the control group(P<0.05).L.plantarum HN108 significantly reduced the content of FAAs and BAs in fermented sausage production(P<0.05),while S.simulans NJ209 promoted the formation of FAAs(especially bitter amino acids)and exhibited slight BAs-reducing activity.In addition,L.plantarum HN108 promoted the formation of volatile compounds such as ketones,alcohols and alkenes in sausages.In conclusion,L.plantarum HN108 could contribute to reducing the content of putrescine and tyramine and forming the desirable flavor compounds in fermented sausages.Thus,L.plantarum HN108 is expected to be a starter culture that can improve the safety and flavor of fermented sausages.

Effects of biogenic amines on the testicular development in mud crabs Scylla serrata

The regulation of three biogenic amines over the reproductive neuroendoerine activity of the male Scylla serrata was investigated by in vivo injection and in vitro incubation. The testicular index, the ratio of the mature sections in testes, and the ratio of Type B cells in androgenic gland were taken as the quantitative indexes. The in vivo injections indicated that： 5-HT can significantly promote the testicular development and the secretion of the androgenic gland in S. serrata; DA can inhibit the testicular development, but no influence on the secretion of the androgenic gland was found; no significant difference was observed between the OA-injected group and the concurrent control group. In vitro incubations showed that： 5-HT can stimulate the secretion of the brain and the thoracic ganglia, thus accelerating that of the androgenic gland; however, neither OA nor DA showed any significant influence on the secretion of the brain and the thoracic ganglionic mass. As to the optic ganglia, the three biogenic amines hardly have any effect on its secretion. It is the first time to report the regulation of biogenic amines over the reproductive neuroendocrine of male crustaceans through vitro experiments. Results corroborate that 5-HT activates the brain and the thoracic ganglia to secret GSH first, then promote the testicular development through the activity of the androgenic gland.

Modulation by Biogenic Amines for the Hemocyte Count and Prophenoloxidase Exocytosis via Receptors in Litopenaeus vannamei

Hemocyte counts and phenoloxidase(PO)activity were examined after hemolymph being incubated in dopamine(DA),noradrenaline(NE)and serotonin(5-HT).Results showed that all the three biogenic amines(BAs)had a significant impact on total hemocyte count(THC),differential hemocyte count(DHC),and intracelluar and extracelluar phenoloxidase(PO)activity.Among these Bas,DA had the strongest effect on the above parameters,whereas 5-HT had the least effect.Preincubation with D1 receptor antagonist SCH23390,D2 receptor antagonist Sulpiride and 1:1 admixture of the two could significantly inhibit the effect of DA on these parameters.SCH23390 showed a stronger inhibitory effect than Sulpiride,and the admixture exhibited the strongest effect.These results suggested that the change of hemocyte count and activation of prophenoloxidase(proPO)system in Litopenaeusvan-namei hemocyte can be regulated by BAs,and DA modulates the two parameters via its receptors.

HPLC Determination of the Major Non-protein Amino Acids and Common Biogenic Amines in Lathyrus sativus Using a Novel Extraction Method

An assay is presented for simultaneously determining 5 biogenic amines and the major non-protein amino acids: the toxin β-N-oxalyl-L-α,β-diaminopropanoic acid (β-ODAP), its isomer α-ODAP and homoarginine in Lathyrus sativus extracts using the HPLC system after derivatization with para-nitrobenzyloxycarbonyl chloride (PNZ-Cl). However, it is more worthy of noting that this paper also describes a new extraction method using 0.2 mol/L HClO4. The new method has some advantages: shorter extraction-time, simultaneous extraction of free amino acids and polyamines, better inhibiting the isomerization of β-ODAP to α-ODAP, and so on.

Simple Detection Method of Biogenic Amines in Decomposed Fish by Intramolecular Excimer Fluorescence

Biogenic amines are known to have various biological functions such as not only neurotransmitter and cell proliferation but also food poisoning. Bacterially-decomposed amines such as histamine, agmatine, putrescine, cadaverine, spermidine and spermine cause allergic symptoms. We developed simple method for measurement of polyamine as indicator of food decomposition with a fluorometer by using 4-(1-Pyrene)butyric acid N-hydroxysuccinimide ester (PSE). PSE reacts with primary and secondary amino moieties of polyamines and produces the intramolecular excimer fluorescence. Excimer fluorescence with broad peak at around 470 nm was clearly detected in linear type biogenic amines such as putrescine, cadaverine, spermidine and spermine at 10 mM. However neither histamine nor trimethylamine altered the fluorescence. Decomposed sardine and mackerel by improper storage showed stronger intensity than fresh ones. Comparing with OPA-method, PSE method was useful for screening biogenic amines present in food, esp. fish since the analysis was simple after one-step purification procedure. An inexpensive system which can rapidly detect biogenic amines from food is necessary in a medium and small-sized food business. The technique using excimer has potential to realize the high through-put screening system for evaluation of food freshness and is expected to bring the public interests such as food security and safety of consumer.

Significance of Biogenic Amines in Foods and Their Reduction Methods

The term ＂biogenic amines＂ defines decarboxylation products such as histamine, putrescine, serotonin, tyramine, phenylethylamine, tryptamine and also aliphatic polyamines. They can be detected in both raw and processed foods. In the recent years, there is a great interest in biogenic amines as they are associated with quality, safety and freshness of some foods, particularly fermented foods. The presence of biogenic amines in foods can also be used as an indicator of hygienic quality. Biogenic amines also cause health hazards due to their toxic effects especially in sensitive individuals. It is therefore important to control and reduce the biogenic amines. The reduction can be brought about by the use of high pressure, irradiation, packaging, additives, starter cultures and by reduction of decarboxylase activity and temperature. This review summarizes the significance, function, occurrence and formation of biogenic amines in different foods and their reduction by different methods.

Study on Biogenic Amines in Various Dry Salted Fish Consumed in China

This study was carried out to investigate the biogenic amines(BAs), physicochemical property and microorganisms in dry salted fish, a traditional aquatic food consumed in China. Forty three samples of dry salted fish were gathered from retail and wholesale markets and manufacturers, which had been produced in various regions in China. Cadaverine(CAD) and putrescine(PUT) were quantitatively the most common biogenic amines. About 14% of the samples exceeded the histamine content standards established by the FDA and/or EU. The highest histamine content was found in Silver pomfret(Pampus argenteus)(347.79 mg kg^(-1)). Five of forty three samples exceeded the acceptable content of TYR(100 mg kg^(-1)), and 23.26% of dried-salted fish contained high contents of biogenic amines(above 600 mg kg^(-1)). In addition, species, regions, pickling processes and drying methods made the physicochemical property, microorganisms and biogenic amines in dry salted fish to be different to some extents. The total plate count(TPC) was much higher than that of total halophilic bacteria in all samples. The biogenic amines, physicochemical property and microbiological counts exhibited large variations among samples. Furthermore, no significant correlation between biogenic amines and physicochemical property and TPC was observed. This study indicated that dry salted fish may still present healthy risk for BAs, depending on the processing methods, storage conditions among others.

<i>In Vitro</i>Preliminary Evidences on the Antioxidant Properties of Biogenic Amines

Antioxidant properties of the principal biogenic amines were determined in vitro by four analytical methods—Folin Ciocalteu, DPPH, enzymatic and inhibition of lipid peroxidation—in order to avoid possible measuring-method linked mistakes. Different results are obtained, depending on the parameters that each of them measures. The combination of the data indicates that all examined amines show antioxidant characteristics: in particular, tyramine, serotonin, L-norepinephrine, (-)-epinephrine and dopamine owing to their (poly)phenolic structure too, while aliphatic polyamines-spermine, spermidine, putrescine and cadaverine-histamine, melatonin and tryptamine appear to act specifically on the oxygen-consuming species involved in the lipid peroxidation of polyunsaturated fatty acids.

Biogenic Amines as Biomarkers for Neurotoxicity

There has been a surge of interest over the past several years in the use of neurochemical endpoints to contribute to our understanding of the mechanism of action of neurotoxicants. In our present presentation, two biogenic amine systems were selected as examples of biomarkers for neurotoxicity. To investigate these neurochemical endpoints, two prototype neurotoxicants were evaluated in experimental animals. One agent, reserpine, was used to assess developmental neurotoxicity and administered prenatally, while the other, MDMA, was used in the adult animal. The neurochemical biomarkers measured were dopamine, serotonin, and their metabolite (DOPAC and 5-HIAA) concentrations by HPLC/EC and dopamine receptor binding by radioligand receptor techniques. A review of the background, experimental design, and results are presented in this article. Our findings indicate that components of the biogenic amine systems can be used as sensitive neurochemical biomarkers of neurotoxicity. These neurochemical biomarkers can be correlated with neuropathological and behavioral biomarkers to aid in the understanding of mechanisms of neurotoxicity.

Biogenic Amines Profile of Serbian Traditional Sausage in Relation to Raw Material and Production Conditions

Petrovska klobasa is a traditional dry fermented sausage produced in the Autonomous Province of Vojvodina. Formation of nine hiogenic amines was determined in three sausage groups produced from hot deboned （A1） and cold meat （B1, B3） during drying and ripening in traditional room （A1, B1） and in industrial ripening chamber （B3）. Dansyl chloride derived amines were analysed by high-performance liquid chromatography with diode-array detector （HPLC-DAD） on Eclipse XDB-C18 column. Histamine, the most important amine from food safety point of view, was not found in any of the analyzed samples. Serotonin and spermidine were also not detected in any samples, while spermin was determined in all analyzed samples. At the end of drying, phenylethylamine was the predominant amine in A1 sausage group （51.6 mg/kg）, and tryptamine in B1 （38.1 mg/kg） and B3 （28.7 mg/kg） sausage groups. At the end of ripening, tryptamine was the predominant biogenic amine in all sausage groups （133, 121 and 39.8 mg/kg in A1, B1 and B3 groups, respectively）. Total level of biogenic amines in all investigated sausages did not exceed 174 mg/kg at the end of drying and 238 mg/kg at the end of ripening period. Tryptamine and cadaverine may be used as indicators of total biogenic amines for sausages produced in traditional and indusrial conditions from hot deboned and cold meat.

Recent advances in fluorescent and colorimetric sensing for volatile organic amines and biogenic amines in food

Volatile organic amines and biogenic amines produced by the amino acid degradation can undeniably affect the food quality and safety,and thus causes serious health problems.It is of great urgency to exploit reliable and sensitive detection methods for amines to ensure food safety and public health.The fluorescent and colorimetric sensors offer simple and robust means to monitor amines with high sensitivity and selectivity,quick response,facile operation and low cost.Herein,we briefly review the past five years’progress in fluorescent and colorimetric sensing for monitoring organic and biogenic amines in food.The architectures of sensing materials ranging from small molecules to frameworks to polymers or self-assembly materials have been highlighted.Moreover,the main challenges and perspective of various sensing materials are presented to inspire further research and development.In the end,the development trend of new sensing materials and devices for real-time monitoring of food quality is also forecasted.This review is expected spur more research interest in design of novel amine sensing materials for future application transformation research.

Fluorescent probes for the detection of biogenic amines,nitrite and sulfite in food:Progress,challenges and perspective

Foodborne contaminants such as biogenic amines(BAs),nitrite and sulfite are harmful to human health.To safeguard food safety,the content of BAs,nitrite and sulfite should be strictly controlled.Small-molecule fluorescent probes are a promising analytical tool for monitoring BAs,nitrite and sulfite because they are highly sensitive and selective,offer simplicity of operation,and can enable optical signal visualization of the analyte.In this review,we summarize the most recent progress on the development of fluorescent probes for selectively detecting BAs,nitrite,and sulfite.In particular,we discuss the working mechanisms,sensing performance,and practical applications of various fluorescent probes that have been developed in recent years for detecting BAs,nitrite,and sulfite,with a particular emphasis on the utilization of these probes in food.Lastly,we discuss the research directions,trends,and prospects of molecular fluorescent probes in food applications in the future.We hope this review can offer conceptual and design guidance for researchers and practitioners to develop novel fluorescent probes for food safety.

Effect of a compound starter cultures inoculation on bacterial profile and biogenic amine accumulation in Chinese Sichuan sausages

Effects of a starter culture composed of Lactobacillus sakei,Pediococcus pentosaceus,Staphylococcus xylosus and S.carnosus at the ratios(m/m)of 1:1:1:1 on bacterial profile and biogenic amine accumulation in Chinese Sichuan sausages were demonstrated.In starter culture-inoculated sausages,Lactobacillus spp.,Pediococcus spp.and Staphylococcus spp.were predominant bacterial genus and their relative abundances ranged from 70.14%to 25.98%,57.66%to 14.08%,and 15.71%to 13.40%during fermentation,respectively.Accordingly,Lactobacillus spp.and Weissella spp.were predominant bacterial genus and their relative abundances ranged from 63.14%to 24.70%and 49.40%to 11.96%during spontaneous fermentation,respectively.Furthermore,the abundances of undesirable microorganisms such as Yersinia spp.,Enterobacter spp.,Acietobacter spp.and Psychrobacter spp.were lower than that of the control.The levels of histamine,putrescine,tyramine and cadaverine in Chinese Sichuan sausages with starter cultures inoculation were significantly lower(P<0.05)than that of the control,and were decreased by 83.09%,69.38%,51.87%and 57.20%,respectively,at the end of the ripening.These results revealed that the starter cultures inoculation was a better alternative for microbial quality improvement and biogenic amine reduction of Chinese Sichuan sausages with good sensory attributes.

Polyphenol and Biogenic Amine Profiles of Albana and Lambrusco Grape Berries and Wines Obtained Following Different Agricultural and Oenological Practices

The levels of polyphenols, anthocyanins, antioxidant activity and of biogenic amines, were measured in white (Albana) and red (Lambrusco) grape berries and wines from the Emilia-Romagna region (Italy) obtained following conventional, organic and biodynamic agricultural and oenological practices. No significant difference was shown among the samples coming from different agricultural and winemaking practices, with few exceptions of single compounds. Biogenic amine amounts were higher in red than in white berries and wines. Putrescine and histamine were the most abundant biogenic amines respectively in berries and wines of both cultivars. Red grapes and wines were richer in anthocyanins and showed higher antioxidant activity than white ones. The total level of polyphenols was similar in red and white berries and wines, but with different metabolite profiles depending on the grape variety.

Effect of Salinity on the Biosynthesis of Amines in Litopenaeus vannamei and the Expression of Gill Related Ion Transporter Genes

This study examined the effect of salinity on the expression of Na+/K+-ATPase(NKA) α-subunit and vacuolar-type H+-ATPase(V-ATPase) β-subunit gene in the gill of Litopenaeus vannamei. Semi-quantitative reverse transcription-polymerase chain reaction(RT-PCR) assay showed that the expression of NKA α-subunit and V-ATPase β-subunit gene was significantly influenced by salinity. It was found that the NKA activity significantly varied with salinity in time and dose dependent manner; whereas the V-ATPase activity did not. The abundance of NKA α-subunit gene transcript increased rapidly when the salinity decreased from 26 b to 21, and slowly when the salinity decreased from 26 to 31 within the first 24 h. When the salinity decreased from 26 to 21, the transcription of NKA α-subunit gene in gill epithelium was higher at 12 h than that at 0 h, which was consistent with the result of immunoblotting assay of NKA α-subunit. In addition, salinity had a significant time- and dose-dependent effect on the concentration of biogenic amines in both hemolymph and gill. As compared to other parameters, the concentration of dopamine(DA) and 5-hydroxytryptamine(5-HT) varied in different patterns when the salinity decreased from 26 to 21 or increased from 26 to 31, suggesting that DA and 5-HT played different regulatory roles in osmotic adaption and modulation of shrimp when salinity varies.

The Reaction of Tanshinones with Amines

The reaction of cryptotanshinone and tanshinone IIA with several biogenic amine metabolites involved in the pathogenic pathways of HE were investigated and eight 1,2,3,4- tetrahydrophenanthrene derivatives, 2-6 and 8-10, were obtained. The probable mechanism on reaction was discussed.

Biogenic amines detection in meat and meat products:the mechanisms,applications,and future trends

Biogenic amine is one of the main categories of hazardous compounds in meat and meat products,making its detection methods vital for the assurance of edible safety.In this sense,many biogenic amine detection techniques such as chromatographic,electrophoretic,and electrochemical methods have been developed,which play an irreplaceable role in ensuring the safety of meat and meat products.Due to the increasing demand for fast and on-site detection techniques,visual detection methods have been gradually developed compared with non-visual methods such as chromatography and electrophoresis.Herein,we comprehensively review the mechanism and the latest progress of these biogenic amine detection methods;besides,we put forward the prospects for the future development of biogenic amine detection techniques,with a view to providing support for the establishment of more accurate and efficient detection,prevention and control strategies of biogenic amines.

Regulation of the nitrite,biogenic amine and flavor quality of Cantonese pickle by selected lactic acid bacteria

Nitrite and biogenic amines(BAs)are widely found in fermented vegetables,while there is no research about the nitrite and BAs of Cantonese pickle.Therefore,the nitrite and BAs contents of 20 commercial Cantonese pickles were analyzed.Among these Cantonese pickles,the nitrite levels of samples 9(23.95),11(58.68)and 19(46.64 mg/kg)exceeded the limit standard,and the total BAs concentration of sample 12(1143.29 mg/kg)above the recommended safety limit.Then three lactic acid bacteria(LAB)with the higher abilities of degrading nitrite and BAs were selected from the pickle samples with low nitrite and BAs concentration,which were identified as Lactiplantibacillus plantarum S1,L.plantarum S14 and Limosilactobacillus fermentum G9,respectively.Furthermore,in order to evaluate the application potential of screened LAB in the control BAs and nitrite in Cantonese pickle,the influences of these three LAB on nitrite,BAs,organic acids,and volatile compounds of Cantonese pickles were investigated.Compared to natural fermentation group,the nitrite-peak of inoculation fermentation groups were smaller(<16 mg/kg),and their BAs contents were always at lower levels(<51 mg/kg).Moreover,these selected LAB could enrich the concentration and type of organic acids and volatile substances in Cantonese pickle.Therefore,it could be concluded that these three LAB were potential for controlling nitrite and BAs in Cantonese pickle.

肉类贮藏过程中FAA和BAs变化规律及腐败标识物确定

目的:确定肉类腐败过程蛋白降解产物作为肉类腐败变质标识物的可能性。方法:通过模拟肉类物流运输贮藏过程,利用滴定法、茚三酮柱后衍生法和高效液相色谱法,对贮藏期间肉类挥发性盐基氮,游离氨基酸和生物胺含量进行测定。结果:随着放置时间的增加,某些游离氨基酸(赖氨酸、酪氨酸、精氨酸)含量会发生不同程度的降解,而样品挥发性盐基氮和腐胺,尸胺和酪胺含量会呈不同程度的上升。以挥发性盐基氮为腐败程度参考,进一步对以上各指标进行皮尔逊相关性分析得到各指标与挥发性盐基氮的相关系数。结论:在常温物流条件下,腐胺和酪胺可作为肉类腐败标识物;在冷链物流条件下,酪胺和腐胺可作为猪后腿肌肉腐败标识物,酪胺和尸胺为牛颈部肌肉腐败标识物。