☆ 4.7 Article

Characterization and Mechanism of Tea Polyphenols Inhibiting Biogenic Amine Accumulation in Marinated Spanish Mackerel

FOODS (2023)

相关参考文献

注意：仅列出部分参考文献，下载原文获取全部文献信息。

Article Chemistry, Applied

Physicochemical properties and adaptability of amine-producing Enterobacteriaceae isolated from traditional Chinese fermented fish (Suan yu)

Ju Meng et al.

Summary: The study identified the potential danger of biogenic amine formation in traditional fermented fish (Suan yu) due to Enterobacteriaceae, analyzing their amine production abilities and genotypic diversity. It determined strains with the highest amine production and evaluated the effects of physicochemical factors on BA production, finding pH to be a crucial factor. The results provide a theoretical basis for controlling BAs in fermented fish products.

FOOD CHEMISTRY (2022)

添加到收藏夹

Article Food Science & Technology

Impacts of salt-tolerant Staphylococcus nepalensis 5-5 on bacterial composition and biogenic amines accumulation in fish sauce fermentation

Xinxiu Ma et al.

Summary: This study investigated how Staphylococcus nepalensis 5-5 reduced biogenic amine (BA) accumulation in fish sauce. The results showed that S. nepalensis 5-5 could effectively decrease the content of BAs in fish sauce, while also improving its flavor and safety. The study provided insights into the mechanisms by which BAs were reduced and offered a potential approach to controlling BA production during the fermentation of fish sauce.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2022)

添加到收藏夹

Article Food Science & Technology

Update on Biogenic Amines in Fermented and Non-Fermented Beverages

Pierina Visciano et al.

Summary: The formation of biogenic amines in food and beverages is mainly due to the presence of proteins and/or free amino acids that act as substrates for microbial or natural enzymes. Fermentation, present in alcoholic beverages, coffee, and tea, significantly affects their production. Some biogenic amines can also be naturally found in fruit juices or fruit-based drinks. To prevent adverse effects, it is important to select lactic acid bacteria with low decarboxylating activity or implement good manufacturing practices to hinder biogenic amine production.

FOODS (2022)

添加到收藏夹

Review Food Science & Technology

Formation of biogenic amines in the cheese production chain: Favouring and hindering factors

Maria Schirone et al.

Summary: The presence of biogenic amines in cheeses is primarily caused by microbial enzymes that exhibit decarboxylation or amination activity. These compounds are generally found in low concentrations in raw milk, but higher concentrations can be found in fermented or ripened cheeses and dairy products. This review focuses on key factors related to the raw materials and various technological processes that influence biogenic amine formation in these foods. It also highlights innovative strategies as important preventive measures for operators in the dairy sector.

INTERNATIONAL DAIRY JOURNAL (2022)

添加到收藏夹

Article Chemistry, Applied

Antibacterial and antioxidant potential of the phenolic extract and its fractions isolated from Allium ascalonicum (onion) peel

Lubna Mobin et al.

Summary: The aqueous methanolic extract of the outer peel of onions was fractionated into anthocyanin, acidic phenols, flavanols, and flavonols, with the HLB fractions showing higher total phenols and bio functional activity. All fractions exhibited antimicrobial activity, with phenolic acids being the most active and flavanols the least. Flavonols showed the highest antioxidant potential and LOX inhibition. HPLC analysis revealed the presence of specific compounds in different phenolic fractions.

NATURAL PRODUCT RESEARCH (2022)

添加到收藏夹

Review Food Science & Technology

Biogenic Amines in Meat and Meat Products: A Review of the Science and Future Perspectives

Maria Schirone et al.

Summary: This review analyzes the presence and role of biogenic amines in meat and meat products, as well as the effect of technological conditions. The provided data can be useful in developing solutions for controlling biogenic amines formation and protecting perishable products.

FOODS (2022)

添加到收藏夹

Review Chemistry, Multidisciplinary

Determination of Biogenic Amines in Food and Beverage Samples

Ivana Gerhardtova et al.

Summary: Biogenic amines are low-molecular-weight nitrogen compounds formed primarily by microbial enzymes through the decarboxylation of amino acids. They are mainly found in various types of food or beverages. While essential for many physiological functions at certain concentrations, they can be toxic if consumed in large quantities. Therefore, the development and optimization of sensitive methods for determining these substances is crucial.

CHEMICKE LISTY (2022)

添加到收藏夹

Article Biotechnology & Applied Microbiology

Ornithine Decarboxylation System of Shewanella baltica Regulates Putrescine Production and Acid Resistance

Xingyue Bao et al.

Summary: This study reveals the mechanism of putrescine synthesis by Shewanella baltica under acidic conditions, as well as the regulation of related enzymes in the ornithine decarboxylation pathway. Additionally, the exogenous addition of ornithine and putrescine in a weak acidic environment enhances putrescine production and extracellular secretion, and contributes to alkalization of the cytoplasm.

JOURNAL OF FOOD PROTECTION (2021)

添加到收藏夹

Article Chemistry, Applied

Determination of six underivatized biogenic amines by LC-MS/MS and study of biogenic amine production during trout (Salmo trutta) storage in ice

Ioanna Kosma et al.

Summary: In this study, a method using LC-MS/MS was employed to determine six biogenic amines in trout samples stored in ice for 15 days, resulting in the detection of elevated levels of certain biogenic amines on day 15. Microbiological data indicated that the samples became unacceptable on day 12.

FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2021)

添加到收藏夹

Review Food Science & Technology

Histamine accumulation in dairy products: Microbial causes, techniques for the detection of histamine-producing microbiota, and potential solutions

Marta Moniente et al.

Summary: Histamine poisoning is a significant public health and safety concern, ingestion of food containing high histamine levels can lead to mild or severe symptoms. While histamine levels in dairy products, particularly ripened cheeses, are not regulated, important outbreaks and severe health effects have been reported. Understanding the microbiological causes of histamine presence in fermented milk products and implementing control measures to prevent its formation are crucial steps in ensuring the production of histamine-free dairy products.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2021)

添加到收藏夹

Article Food Science & Technology

Recent advances in bio-preservatives impacts of lactic acid bacteria and their metabolites on aquatic food products

Nikheel Bhojraj Rathod et al.

Summary: Lactic acid bacteria are important microorganisms that produce metabolites with bio-preservative abilities, commonly used in the preservation of aquatic food products. When combined with other techniques, LAB can effectively reduce spoilage and deterioration of aquatic food products.

FOOD BIOSCIENCE (2021)

添加到收藏夹

Review Biotechnology & Applied Microbiology

Presence of Biogenic Amines in Food and Their Public Health Implications: A Review

Abdullah Khalid Omer et al.

Summary: Biogenic amines (BAs) are essential components in daily diet, but excessive intake can lead to health disorders, including neurological, cardiovascular, and gastrointestinal issues. Management of bacterial load in food and improved hygiene practices are key methods to reduce BA concentrations and enhance food safety.

JOURNAL OF FOOD PROTECTION (2021)

添加到收藏夹

Review Food Science & Technology

Safety, Quality and Analytical Authentication of halal Meat Products, with Particular Emphasis on Salami: A Review

Maria Martuscelli et al.

FOODS (2020)

添加到收藏夹

Article Food Science & Technology

Reduction of biogenic amines formation during soybean paste fermentation by using Staphylococcus carnosus M43 and Pediococcus acidilactici M28 as starter culture

Jiadi Zhao et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

添加到收藏夹

Article Biotechnology & Applied Microbiology

Application of qPCR for multicopper oxidase gene (MCO) in biogenic amines degradation by Lactobacillus casei

Hana Pistekova et al.

FOOD MICROBIOLOGY (2020)

添加到收藏夹

Review Food Science & Technology

An Overview of Histamine and Other Biogenic Amines in Fish and Fish Products

Pierina Visciano et al.

FOODS (2020)

添加到收藏夹

Review Food Science & Technology

Occurrence and Reduction of Biogenic Amines in Kimchi and Korean Fermented Seafood Products

Young Kyoung Park et al.

FOODS (2019)

添加到收藏夹

Review Nutrition & Dietetics

Polyamines in Food

Nelly C. Munoz-Esparza et al.

FRONTIERS IN NUTRITION (2019)

添加到收藏夹

Article Infectious Diseases

Microbial Growth and Biogenic Amine Production in a Balkan-Style Fresh Sausage during Refrigerated Storage under a CO2-Containing Anaerobic Atmosphere: Effect of the Addition of Zataria multiflora Essential Oil and Hops Extract

Diego E. Carballo et al.

ANTIBIOTICS-BASEL (2019)

添加到收藏夹

Article Biochemistry & Molecular Biology

Identification of natural product compounds as quorum sensing inhibitors in Pseudomonas fluorescens P07 through virtual screening

Ting Ding et al.

BIOORGANIC & MEDICINAL CHEMISTRY (2018)

添加到收藏夹

Article Food Science & Technology

Systematic study on active compounds as antibacterial and antibiofilm agent in aging onions

Kavita Sharma et al.

JOURNAL OF FOOD AND DRUG ANALYSIS (2018)

添加到收藏夹

Article Food Science & Technology

Biogenic amine formation and bacterial contribution in Cheonggukjang, a Korean traditional fermented soybean food

Ah Ran Jeon et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2018)

添加到收藏夹

Article Biochemistry & Molecular Biology

CDD/SPARCLE: functional classification of proteins via subfamily domain architectures

Aron Marchler-Bauer et al.

NUCLEIC ACIDS RESEARCH (2017)

添加到收藏夹

Review Agriculture, Multidisciplinary

Recent Advances in the Determination of Biogenic Amines in Food Samples by (U)HPLC

Sonia Sentellas et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)

添加到收藏夹

Article Agriculture, Multidisciplinary

Insights into the Biogenic Amine Metabolic Landscape during Industrial Semidry Chinese Rice Wine Fermentation

Xiaole Xia et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)

添加到收藏夹

Article Food Science & Technology

Reduction of histamine and biogenic amines during salted fish fermentation by Bacillus polymyxa as a starter culture

Yi-Chen Lee et al.

JOURNAL OF FOOD AND DRUG ANALYSIS (2016)

添加到收藏夹

Article Food Science & Technology

Relationship between chemical characteristics and bacterial community of a Korean salted-fermented anchovy sauce, Myeolchi-Aekjeot

Hae-Won Lee et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2016)

添加到收藏夹

Review Microbiology

Technological Factors Affecting Biogenic Amine Content in Foods: A Review

Fausto Gardini et al.

FRONTIERS IN MICROBIOLOGY (2016)

添加到收藏夹

Article Chemistry, Organic

Unraveling the contributions of hydrogen-bonding interactions to the activity of native and non-native ligands in the quorum-sensing receptor LasR

Joseph P. Gerdt et al.

ORGANIC & BIOMOLECULAR CHEMISTRY (2015)

添加到收藏夹

Article Food Science & Technology

Degradation of histamine by the halotolerant Staphylococcus carnosus FS19 isolate obtained from fish sauce

Muhammad Zukhrufuz Zaman et al.

FOOD CONTROL (2014)

添加到收藏夹

Article Chemistry, Applied

Monitoring of biogenic amines in cheeses manufactured at small-scale farms and in fermented dairy products in the Czech Republic

Leona Bunkova et al.

FOOD CHEMISTRY (2013)

添加到收藏夹

Article Biochemistry & Molecular Biology

Chemically induced oxidative stress increases polyamine levels by activating the transcription of ornithine decarboxylase and spermidine/spermine-N1-acetyltransferase in human hepatoma HUH7 cells

Olga A. Smirnova et al.

BIOCHIMIE (2012)

添加到收藏夹

Article Behavioral Sciences

Chronic difluoromethylornithine treatment impairs spatial learning and memory in rats

Neeraj Gupta et al.

PHARMACOLOGY BIOCHEMISTRY AND BEHAVIOR (2012)

添加到收藏夹

Article Microbiology

Isolation, characterization and expression analysis of the ornithine decarboxylase gene (ODC1) of the entomopathogenic fungus, Metarhizium anisopliae

Jaime Madrigal Pulido et al.

MICROBIOLOGICAL RESEARCH (2011)

添加到收藏夹

Article Pharmacology & Pharmacy

Scombroid poisoning: A review

James M. Hungerford

TOXICON (2010)

添加到收藏夹

Article Chemistry, Applied

Changes in free amino acids and biogenic amines of Egyptian salted-fermented fish (Feseekh) during ripening and storage

Rabie Mohamed et al.

FOOD CHEMISTRY (2009)

添加到收藏夹

Article Chemistry, Applied

Biogenic amine formation and bacterial contribution in fish, squid and shellfish

Min-Ki Kim et al.

FOOD CHEMISTRY (2009)

添加到收藏夹

Article Food Science & Technology

Biogenic amines formation in seer fish (Scomberomorus commerson) steaks packed with O2 scavenger during chilled storage

C. O. Mohan et al.

FOOD RESEARCH INTERNATIONAL (2009)

添加到收藏夹

Article Food Science & Technology

Irradiated Chinese Rugao ham: Changes in volatile N-nitrosamine, biogenic amine and residual nitrite during ripening and post-ripening

Fashan Wei et al.

MEAT SCIENCE (2009)

添加到收藏夹

Article Food Science & Technology

Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze-thaw cycles

Xiufang Xia et al.

MEAT SCIENCE (2009)

添加到收藏夹

Article Chemistry, Applied

Biogenic amines in traditional fermented sausages produced in selected European countries

M. L. Latorre-Moratalla et al.

FOOD CHEMISTRY (2008)

添加到收藏夹

Review Nutrition & Dietetics

Histamine and histamine intolerance

Laura Maintz et al.

AMERICAN JOURNAL OF CLINICAL NUTRITION (2007)

添加到收藏夹

Article Chemistry, Applied

A review: Current analytical methods for the determination of biogenic amines in foods

Armagan Onal

FOOD CHEMISTRY (2007)

添加到收藏夹

© Peeref 2019-2024. All rights reserved.