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Occurrence of biogenic amines in fresh fish and fishery products constitute a significant safety concern. Ingestion of histamine is identified as the causative agent of several food poisoning incidences on an annual basis. In addition, cadaverine, putrescine and tyramine have been recognized as potentiators of histamine poisoning. Accumulation of biogenic amines in fresh fish and fishery products has been mainly attributed to growth of bacteria possessing amino acid decarboxylase activity, which is facilitated by lack of hygienic conditions and strict temperature control during their storage. To this end, the effectiveness of traditional and modern approaches to control biogenic amine accumulation has been in the epicenter of intensive study. The aim of the present review article is to update and integrate current knowledge regarding the biogenic amine content of fresh fish and fishery products as well as the capacity of traditional and emerging control strategies.

Jatropha curcas received a lot of attention as a biodiesel feedstock in several countries around the world. The leaf area (LA) estimation is important for biological research due to its close relationship to soil fertility, plant physiological parameters, and photosynthetic efficiency. Allometric models for reliable and accurate models for estimating the leaf area of Jatropha curcas plants based on non-destructive measurements of leaf length (L), width (W), and/ or leaf margins length (P) were developed. Jatropha plant leaves were randomly selected for model construction to estimate the leaf area using L, W, and P leaf values. Simple and accurate equations were obtained, based on leaf width (AL = W1.795), R2 = 0.987, rib length (AL = L32.081), R2 = 0.989, width and rib length (AL = LW0.320), R2 = 0.997, rib length and leaf periphery segment (AL = LP1P120.274), R2 = 0.995, and half rib and width length (AL = LW/0.50.467), R2 = 0.994. The equations were accurate for estimating leaf area of small, medium, and large size of Jatropha leaves.

Major depressive disorder (MDD) is a descriptive, syndromic diagnosis which will likely be discovered to be more than a single disorder when understood from a pathobiological or pathoetiological perspective. To date, attempts to divide this disorder into more homogenous phenotypes on the basis of signs and symptoms have not yielded more information on the pathobiological or pathoetiological factors that can cause a major depressive episode. This column proposes a new way of dividing MDD into 3 subtypes based on responsiveness to pharmacological treatments that are pharmacologically quite different from each other: type 1, which is responsive to treatment with biogenic amine antidepressants; type 2, which is not responsive to treatment with biogenic amine antidepressants but is responsive to antidepressants that work on the glutamine neurotransmitter system via the N-methyl-D-aspartate receptor; and type 3, which is not responsive to either of these 2 types of antidepressants. The goal of this formulation is to develop biologically meaningful subtypes that can be further studied to understand the pathobiology underlying these 3 types of MDD with the goal of developing newer treatments and earlier ways of diagnosing these conditions.

In this paper, the application of biological methods to reduce biogenic amine content in foods was introduced. Biogenic amine oxidase, a special protein that can degrade biogenic amine into acetaldehyde, hydrogen peroxide and ammonia, has been introduced in this paper, and two major amine oxidases and their degradation effects on different biogenic amines were briefly reviewed. In addition, various microorganisms that could produce amine oxidase were summarized in this paper, and their application in the fermentation was shown. This short review summarizes the important biological methods currently used to degrade biogenic amines and provides new theoretical guidance for removing or reducing the biogenic amines in foods.

Craft beer because of its fresh flavor, unique taste, and rich nutrition is becoming more popular to consumers. Compared with industry beer, craft beer is often nonfiltered and nonpasteurized, for this reason, it has a short shelf life and is more susceptible to microbial spoilage, which may cause the quality deterioration of craft beer and the formation of biogenic amine as a harmful factor for consumer's health. In this study, the 23 beer-spoilage bacteria were isolated from craft beer, which were identified as 15 Lactobacillus (L.) brevis, 3 L. plantarum, 1 L. parabuchneri, 2 L. paracasei, and 2 Pediococcus damnosus. Among 23 beer-spoilage isolates, 20 representatives were able to form tyramine, histamine, putrescine, cadaverine, and/or tryptamine in MRS broth. The nine Lactobacillus strains were incubated in beer and produced tyramine, histamine, putrescine, cadaverine, and/or tryptamine during beer storage process. Logistic and Gompertz model could be adopted to respectively describe the kinetics of microorganism growth and biogenic amine formation. The relationship between the biogenic amines and biomass was simulated by Luedeking-Piret model very well, and showed that the formation of biogenic amine was mainly bacteria growth-associated in beer. These findings may be helpful for finding the preventive measures to control biogenic amine formation and for enhancing the safety of craft beer. PRACTICAL APPLICATION: The selection of the biogenic amine-producing spoilage bacteria from craft beer and the investigation their kinetics of the growth and biogenic amines production under beer environmental conditions was very helpful for finding preventive measures to eliminate or reduce biogenic amine formation and for appropriate increase in food safety.

Soybean paste was a traditional fermented product in Northeast China, mainly fermented by molds, yeast, Bacillus, and lactic acid bacteria. This study investigated the dynamic changes of the microbial community and biogenic amine content during the fermentation of the traditional soybean paste. The microbial diversity of soybean paste in different regions was analyzed by MiSeq sequencing technology. The results showed that Penicillium and Tetragenococcus were the dominant microorganisms responsible for the fermentation of soybean paste. Biogenic amine was found in the traditional soybean paste at different fermentation stages, putrescine, and tyramine were the mainly biogenic amines and their content increased with the extension of fermentation time. Serratia in the soybean paste was positively correlated with the formation of spermine, cadaverine (p

Histamine is a biogenic amine and a food safety hazard, and it is the only biogenic amine regulated by statute or HACCP Guidance. This paper reviews the regulations for histamine levels in fish in countries around the world, including maximum limits or levels and sampling procedures in different fish preparations. The maximum histamine levels, sampling plans, and fish products are listed. The country-by-country regulations for maximum histamine acceptance levels in some food products vary by a factor of 8, from 50 ppm in some countries to a maximum of 400 ppm in other countries. For similar food products, the maximum histamine levels vary by a factor of 4 (from 50 ppm to 200 ppm) in, for example, fresh tuna. The country-by-country sampling plans vary widely as well and these, too, are covered in detail. Molecules of histamine are formed from L-histidine molecules, an amino acid, by a decarboxylation reaction caused by a bacterial enzyme, histidine decarboxylase. Histamine can form in many different species of saltwater fish that have elevated levels of free L-histidine. Histamine formation is completely preventable, and these methods are described as well. Although there are multiple maximum histamine acceptance levels, rapidly chilling the fish immediately after harvest by any means available is the only method to stop the formation of histamine. Fishermen should rapidly chill the fish using ice, chilled seawater, dense cold brine, or air blast freezers as quickly as possible.

During meat and meat product spoilage metabolites are formed which can be detected by indicator systems to evaluate products’ deterioration, suitable to provide the consumer information about the f...

Using the immunocytochemical method and confocal scanning laser microscopy, we obtained pioneering data on the muscle system organization and presence and localization of biogenic amine serotonin and FMRFamide-related peptides in the nervous system of the trematode Prodistomum alaskense (Ward and Fillingham, 1934) Bray and Merrett 1998 (family Lepocreadiidae). This flatworm is an intestinal parasite of endemic representatives of the marine fauna of the northwestern Pacific Ocean — the prowfish (Zaprora silenus Jordan, 1896) and the lumpfish (Aptocyclus ventricosus (Pallas, 1769)). We provide data of scanning electron microscopy on the tegumental topography of P. alaskense. The body wall musculature of P. alaskense has three layers of muscle fibres — the outer circular, intermediate longitudinal, and inner diagonal. The muscle system elements are well developed in the attachment organs, digestive and reproductive systems, and in the excretory sphincter. Serotonin– and FMRFamide–immunopositive neurons and neurites are found in the head ganglia, circular commissure, longitudinal nerve cords, and in the transversal connective commissures. The innervation of the oral and ventral suckers, pharynx, and the reproductive system compartments by the serotonergic and FMRFamide–immunopositive neurites is revealed. The results discus connection with the published data on the presence and functional roles of the serotonin and FMRFamide-related peptides in Platyhelminthes.

Beef jerky is a traditional fermented meat product from Inner Mongolia, handcrafted by artisans. We investigated the bacteria of the microbial community, volatile flavor components, and biogenic amines of Inner Mongolia beef jerky via high-throughput sequencing, solid-phase microextraction with gas chromatography–mass spectrometry, and high-performance liquid chromatography, respectively. Thirty-three bacteria were identified, predominantly from the genera Pseudomonas (45.4%), Ralstonia (13.4%), and Acinetobacter (7.3%). Fifty-nine volatile flavor compounds and eight biogenic amines were detected. Based on Spearman’s correlation coefficient, 20 bacterial genera were significantly associated with the dominant volatile compounds in the beef jerky samples (p < 0.05). The results demonstrated that beef jerky may be toxic due to cadaverine, putrescine, and histamine; moreover, the amounts of putrescine and cadaverine were positively correlated with the abundance of unclassified_f_Enterobacteriaceae (p < 0.05). These findings shed light on the formation of the microbial community, flavor components, and biogenic amines of beef jerky, thereby providing a basis for improving its quality.

Biogenic amines in dairy products such as pasteurized milk, gluten-free and lactose-free milk, lactose-free milk, milk cream, yoghurt, kefir, cottage cheese, kasar cheese, tulum cheese and kuflu cheese were evaluated by using liquid chromatography (HPLC) technique and compared in detail with literature. The HPLC method used for the separation of biogenic amines has been validated in terms of suitability, linearity, accuracy and sensitivity. For the used reversed-phase high-performance liquid chromatography method, the linearity were investigated in the concentration ranges of 0.01–10 mg/L (R2 = 0.996–0.999) for all biogenic amines. Mean recoveries for all biogenic amines ranged from 95 to 100.7%. The limits of detection and quantification were 6.13 × 10−4–3.22 × 10−3 mg/L and 2.04 × 10−3–1.07 × 10−2 mg/L, respectively. Tyramine, putrescine and spermine were detected in all products while other types were not determined in some products. The total amount of biogenic amines in pasteurized milk (12.48–19.82 mg/kg) were higher than both gluten-free and lactose-free milk (11.64 mg/kg) and lactose-free milk (8.65–10.33 mg/kg). It has been observed that the amount of tyramine and sermine in kefir and yoghurt products were similar. While cottage, kasar and tulum cheese products contained higher amount of tyramine compared to other biogenic amines, kuflu cheese was possessed of cadaverine. Although the types and amounts of biogenic amines in dairy products in Turkey were examined in many previous studies, it was evaluated in detail and combined in this study. In addition, gluten-free and lactose-free milk, lactose-free milk, milk cream and kuflu cheese were evaluated for the first time.

Fermented food products, particularly traditional Chinese fermented food, such as douchi (fermented black bean), doujiang (soybean paste), Jinhua ham (dried-cured ham) and yulu (fermented fish sauce), have been reported to have high levels of biogenic amines. Biogenic amines are precursors of carcinogenic N-nitroso compounds. These molecules can be formed by the microbiological degradation of high-protein food during the fermentation process. Because of the adverse health impact of these substances, such as derivation into carcinogens, there is a growing interest among researchers to determine the content of biogenic amines in foods. This article aims to review the health impact of biogenic amines, the mechanisms of the formation of biogenic amines, the biogenic amine levels in certain traditional Chinese fermented food and the analytical methods used to determine the contents of biogenic amines in food. Given the harmful effects of fermented food and the capacity of analytical methods, further research is warranted for the development of novel food technology for producing traditional Chinese fermented food with reduced levels of biogenic amines.

The salted fermented fish (Mugil cephlus) Feseekh is not only popular as an appetizer; but also it's popular in some festivities in Egypt as a main dish. Biogenic amines (BA) are known as toxic in food. This study was conducted to investigate biogenic amines (BAs), physicochemical properties, and some microorganisms in salted fermented fish (Feseekh). Fifteen samples of Feseekh samples were obtained from different Egyptian local markets in four governorates (Sharkia, Ismailia, Beheira, and Dakahlia). The total biogenic amine content in Feseekh varied between 104.6 and 166.8 mg/kg. Six BAs Histamine (HIS), Tyramine (TYR), Putrescine (PUT), Cadaverine (CAD), Spermine (SPE), and Spermidine (SPD) were found in all fish samples under investigation. Histamine was quantitatively the most common biogenic amine in all samples, the histamine content ranged from 51.80 to 93.3 mg/kg, which was above the 50 mg/kg limits set by the Food and Drug Administration (FDA). Fermented fish (Feseekh) contains 14 amino acids. The essential amino acids accounted for 30.7-36.9% of the total concentration of amino acids. Fish flesh of mullet had the highest fatty acids that are saturated fatty was less than monounsaturated and polyunsaturated fatty acids. The total volatile basic-nitrogen (TVBN) content was ranged from 23.00 to 48.00 mgN/100g, Thiobarbituric acid (TBA) content was from 1.36 to 2.94 mg malonaldehyde/kg sample and Trimethylamine (TMA) was from 3.20 to 23.10 mgN/100g. Meanwhile, The total bacteria count(TBC) was from (6.48 to 7.27 log CFU/g) was significantly higher than that of total mesophilic bacteria count (TMC) ranged from 6.04 to 7 log CFU/g. It could be inferred that the safety of Feseekh should be improved by hygienic manufacturing process.

By the reaction of thiophen-2-carbaldehyde with rhodanine derivatives, 5-thiophen-2-ylmethylene-2-thioxothiazolidin-4-ones have been synthesized. The resulting (4-oxo-5-thiophen-2-ylmethylen-2-thioxothiazolidin-3-yl)alkane carboxylic acids have been used to acylate the biogenic amine tryptamine and its derivatives. As a result, a number of novel N-[2-(5-[R-1H-indol-3-yl)-ethyl]-2-(4-oxo-5-thiophen-2-ylmethylen-2-thioxothiazolidin-3-yl)carbamides have been synthesized. The antimicrobial and antitumor properties of the resulting compounds have been tested. Compounds with a high antimicrobial activity against Staphylococcus aureus and Cryptococcus neoformans have been identified.

Fibrinolytic enzymes are effective and highly safe in treating cardiovascular and cerebrovascular diseases. Therefore, screening fibrinolytic enzyme-producing microbial strains with excellent fermentation performance is of great value to industrial applications. The fibrin plate method was used in screening strains with high yields of fibrinolytic enzymes from different fermented food products, and the screened strains were preliminarily identified using molecular biology. Then, the strains were used for solid-state fermentation of soybeans. Moreover, the fermentation product douchi was subjected to fibrinolytic activity measurement, sensory evaluation, and biogenic amine content determination. The fermentation performance of each strain was comprehensively evaluated through principal component analysis. Finally, the target strain was identified based on strain morphology, physiological and biochemical characteristics, 16S rDNA sequence, and phylogenetic analysis results. A total of 15 Bacillus species with high fibrinolysin activity were selected. Their fibrinolytic enzyme-producing activity levels were higher than 5,500 IU/g. Through molecular biology analysis, we found 4 strains of Bacillus subtilis, 10 strains of Bacillus amyloliquefaciens, and 1 strain of Bacillus velezensis. The principal component analysis results showed that SN-14 had the best fermentation performance and reduced the accumulation of histamine and total amine, the fibrinolytic activity of fermented douchi reached 5,920.5 ± 107.7 IU/g, and the sensory score was 4.6 ± 0.3 (out of 5 points). Finally, the combined results of physiological and biochemical analyses showed SN-14 was Bacillus velezensis. The high-yield fibrinolytic and excellent fermentation performance strain Bacillus velezensis SN-14 has potential industrial application. HIGHLIGHTS

Eight new 4-substituted 1-amino-9,10-anthraquinones containing a primary amino group were syn­the­sized by nucleophilic substitution of bromine in 1-amino-4-bromo-9,10-anthraquinones. 1-Amino-4-[2-(hy­droxy­ethyl)amino]-9,10-dioxo-9,10-dihydroanthracene-2-sulfonic acid containing a biogenic amine fragment (2-aminoethanol) was converted into the corresponding 1-triazenyl derivatives. The structure of the synthesized compounds was determined on the basis of the LC/MS and 13C and 1H NMR data, and their drug likeness was estimated in silico. Compounds with a good drug likeness score were analyzed by DIGEP-Pred, their possible interactions with proteins were simulated using STRING, and their biological activity was interpreted using the Kyoto Encyclopedia of Genes and Genomes.

Background: Biogenic amines are harmful to human health at a certain extent. As a kind of biogenic amine oxidase, multicopper oxidase can be used to degrade them. Currently, the literature about enzyme from Enterococcus spp. are limited, and recombinant multicopper oxidase might be an effective way to degrade biogenic amines. Objective: (i) Select and identify strains that can degrade biogenic amines, (ii) overexpress enzyme from Enterococcus spp., (iii) measure gene expression and probe amine-degradation differences among strains (native, E. coli DH5α, and L. delbruckii), and (iv) examine the biochemical properties of recombinant multicopper oxidase, (v) apply the recombinant enzyme into smoked horsemeat sausage. Methods: Reverse transcription PCR and high-performance liquid chromatography were performed to examine gene expression and amine degradation rate. Results: The results demonstrated that target enzymes were successfully overexpressed, accompanied by increased amine-degrading activity (P Conclusion: In this work, gene expression levels were higher in recombinant M5B than recombinant M2B, regardless of host. E. coli is more stable to express multicopper oxidase. Besides, the amine-degrading ability was markedly increased in the two recombinant strains. After prolonged incubation, the recombinant enzyme could degrade three amines, and it displayed high alkali resistance and thermostability.

To our knowledge, there is a lack of information on the nutrient composition of Busha cattle milk with special regard to its amino acid and biogenic amine contents. The Busha cattle breed is known to be highly resistant to various diseases and well-adapted to the extensive breeding conditions of the Balkan Peninsula. Busha cow milk contains an average of 13.47% dry matter, 4.34% fat, 3.72 % protein, and 4.32% lactose. Significant differences were detected (P < 0.05) in the amino acid compositions of the milk of different Busha cattle strains of Kosovo. Glutamic acid, proline, leucine, aspartic acid, lysine, and valine represented 68% of the total amino acid content. Essential amino acids, branched-chain and sulphur-containing amino acids were found in substantial amounts in the milk samples. Among the biogenic amines, however, spermine (0.16 mg kg−1) and cadaverine (0.09 mg kg−1) were present in low concentrations. Due to these excellent qualities of the Busha cow milk, preservation of this cattle breed is of great importance. Developing sustainable and secured breeding and feeding programs for this endangered cattle breed of the Balkan Peninsula should also be a high priority.

Reliable and nondestructive monitoring of food quality is of great importance in sustaining life and promoting good health. Herein, we developed sensitive, fast, reversible, and nanometer-thick flu...

Biogenic amines (BAs) are natural components of food produced mainly during metabolism in animals and plants. The determination of BAs is important because of their potential toxicity and their pot...

Biogenic amine neurotransmitters such as serotonin and dopamine are essential for signaling in both central and peripheral nervous system. Their metabolism is a multistep pathway and any defect in this results in alteration in metabolites of serotonin 5-Hydroxyindole acetic acid (5HIAA) and dopamine homovanillic acid (HVA) and 3-O-Methyl Dopa (3-OMD). Estimation of these metabolites in cerebrospinal fluid (CSF) assists in diagnosis of neurotransmitter defects. Their estimation is technically demanding and is currently available only in referral centers. We aimed to optimize a method for analysis of 5HIAA, HVA and 3-OMD. A high performance liquid chromatography (HPLC) method with electro chemical detector (ECD) was standardized for estimation. Analysis for method validation, reference range verification and clinical correlation was performed. Linearity obtained for 5-HIAA, HVA and 3-OMD was 65.35–2615.0 nmoles/l, 68.62–2745.0 nmoles/l and 236.5–4730.0 nmoles/l respectively. The coefficient of variation for internal quality controls ranged from 5 to 14% and the external proficiency testing samples (n = 16) were within peer group range. CSF metabolite levels of samples for reference range analysis overlapped with age matched ranges reported in literature. Among the 40 suspected patients analyzed for clinical testing four were found to have a neurotransmitter defect. These patients were then confirmed with molecular testing and clinical correlation. The method is validated and can be adapted in a clinical laboratory with analytical competence in HPLC.

Biogenic amine (BA) is mostly produced through the decarboxylation of amino acids, the formation of BA (histamine, putrescine, cadaverine, and tyramine) was closely associated with microorganism. This study investigated the effects of tea polyphenol (TP), anise essential oil (AEO), cinnamon essential oil (CEO), and ginger essential oil (GEO) on the accumulation of four BAs and bacterial community in fermented (pork) sausage. Meanwhile, the pH and the residual nitrite content (added as preservative) were evaluated. The results revealed that the accumulation of nitrite and BA were significantly inhibited by TP and plant essential oils (PEO). Pediococcus and Staphylococcus were the dominant bacteria in all fermented sausage. The H2S-producing bacteria, Lactobacillus, Pseudomonas, Serratia, and Clostridium sensu stricto 1 was suppressed by TP and PEO. These results indicated that TP and PEO could improve the safety of fermented sausage by inhibiting spoilage bacterial growth and BA formation, and AEO showed the optimal inhibitory effect.

A great number of biologically active compounds contain at least one amine function. Appropriate selectivity can only be accomplished in a few cases upon the substitution of these groups, thus functionalization of amines generally results in a mixture of them. The separation of these derivatives with very similar characteristics can only be performed on a preparative scale or by applying pre-optimized HPLC methods. A tris(pyridino)-crown ether was designed and synthetized for overcoming these limitations at a molecular level. It is demonstrated, that this selector molecule is able to distinguish protonated primary, secondary and tertiary amines by the formation of reversible complexes with different stabilities. This degree of substitution-specific molecular recognition of amines opens the door to develop separation processes primarily focusing on the purification of biologically active compounds in a nanomolar scale.

Biogenic amine neurotransmitters metabolism is a multistep pathway with pterin and pyridoxal phosphate (vitamin B6) as cofactors. A defect in biogenic amine and cofactor metabolism and vesicular transporters result in a primary neurotransmitter disorders. These are a well-recognized groups of inherited disorders and often present with features overlapping with other neurological conditions. Their diagnosis is made by analysis of biogenic amine metabolites in cerebrospinal fluid (CSF) and other body fluids and respective enzyme assays. Many of these disorders are treatable and deficits can be reverted by timely intervention. CSF biogenic amine or cofactor metabolite analysis is one of the primary indicators of a neurotransmitter disorder. In this paper, 3 cases are reported—2 of cofactor deficiency and 1 with enzyme deficiency wherein biogenic amine estimation has assisted in diagnosis.

본 연구의 목적은 발효 기간 동안 멸치 액젓과 새우젓으로 담근 배추 김치로부터 분리 동정된 바이오제닉 아민(biogenic amines, BA) 생성 유산균 단독 스타터 혹은 BA 분해 유산균과의 혼합 스타터로 제조한 김치의 품질 특성을 조사하고자 하였다. 발효가 진행될수록 새우젓 보다 멸치 액젓을 첨가하여 제조한 김치에서 유산균수, 산도 및 BA 함량이 높게 나타났다. 유산균이 생산하는 BA의 종류 및 생성량은 균종 보다는 균주에 의존적이었다. 분리 균주 중에서 가장 많은 양의 카다베린, 히스타민, 푸트레신 및 티라민은 각각 Leuconostoc mesenteroides MBK32, Lactobacillus brevis MBK34, Lactobacillus curvatus MBK31 및 Enterococcus faecalis SBK31로부터 생산되었다. BA 생성능과 분해능이 있는 스타터는 김치 내 유산균의 증식속도와 산 생성능에 중요한 역할을 하였다. BA 생성균 단독 스타터에 의해 증가된 김치의 BA 함량은 BA 분해균과의 혼합스타터에 의해 효과적으로 감소되었다.

The aim of the present study was to assess the occurrence of seven biogenic amines (cadaverine, histamine, putrescine, tryptamine, tyramine, spermidine, and spermine) in 13 fresh fish, three crusta...

Biogenic amines (BAs) are a threat to the safety of broad bean paste, and biosynthetic mechanism of BA and its regulation are unknown. This study aimed to assess microbial BA synthesis in Chinese traditional broad bean paste and determine favorable fermentation conditions for BA regulation. The BAs content in 27 pastes was within the safe range. 64 strains with potential decarboxylation were screened in Luria–Bertani Glycerol medium and identified as Bacillus spp. Although Bacillus amyloliquefaciens produced highest levels of BAs (70.14 ± 2.69 mg/L) in LBAA, Bacillus subtilis produced 6% more BAs than B. amyloliquefaciens. Meanwhile, temperature was the most remarkable factor affecting BAs production by B. amyloliquefaciens 1–13. Furthermore, the fermented broad bean paste model revealed that BA content increased by 61.2 mg/kg every 10 days at 45 °C, which was approximately threefold of that at 25 °C. An ARIMA prediction model of BAs content was constructed, and the total BAs content of 40 mg/100 g was set as the critical value. This study not only contributed to understanding the BAs formation mechanism, but also provided potential measures to control the BAs in fermented soybean products. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (10.1007/s13197-020-04781-z) contains supplementary material, which is available to authorized users.

Objectives Accumulation of nitrite and biogenic amines (BAs) in fermented meat products is a matter of public health concern. The study aimed to screen nitrite-degrading and BA-degrading strains from sour porridges and sausages and bacon products in China. Materials and Methods After screening out 12 strains, the degradation of nitrite, the degradation of BAs, the activities of nitrite-reducing enzymes, and the detection of genes involved in the BAs were assessed by spectrophotometry method with hydrochloric acid naphthalene ethylenediamine, high-performance liquid chromatography, GENMED kit, and polymerase chain reaction, respectively. Results Pediococcus pentosaceus labelled M SZ1 2 and M GC 2, Lactobacillus plantarum labelled M SZ2 2, and Staphylococcus xylosus labelled Y CC 3 were selected. The activity of nitrite-reducing enzyme in M SZ2 2 was 2.663 units/mg. The degradation rate of total BAs of M SZ2 2 was 93.24%. The degradation rates of nitrite and BAs of M SZ1 2 were 86.49% and 37.87%, respectively. The activity of nitrite-reducing enzyme in M SZ1 2 was up to 1.962 units/mg. M GC 2 showed higher degradation rates of nitrite (89.19%) and Y CC 3 showed higher degradation rates of BAs (36.16%). The genes encoding the multicopper oxidases (suf I/D2EK17) were detected in the four strains, which also did not contain BAs (histidine decarboxylase (hdc), tyrosine decarboxylase (tdc), ornithine decarboxylase (odc), lysine decarboxylase (ldc)) formation encoding genes. Conclusion These four strains (M SZ1 2, M GC 2, M SZ2 2, and Y CC 3) are promising candidates to use as starter cultures for nitrite and BAs in fermented sausages.

The aim of this study was to evaluate biogenic amines (BA)-forming and -degrading abilities of lactic acid bacteria (LAB) and yeasts isolated from over-ripened kimchi and to investigate probiotic characteristics of the BA-degrading and -degrading microorganism. There were significantly more BA-forming LAB and yeasts in over-ripened kimchi prepared with fish sauce or salted fish than sun-dried salt. The BA-forming ability of the microorganisms was highly strain-dependent. Among the isolated microorganisms, the BA degradation ability was found in LAB including Leuconostoc mesenteroides subsp. mesenteroides CML01, Enterococcus faecium KML12, Lactobacillus fermentum MML21, Lactobacillus sakei MML23, Enterococcus faecalis MML26, and Pediococcus pentosaceus SML34. However, all yeast tested did not show the BA degradtion ability. In addition, L. sakei MML23 and P. pentosaceus SML34 exhibited probiotic characteristics including tolerance to gastric acid and bile salt, adhesion capacity to intestinal epithelial cells, and antibiotic susceptibility. Furthermore, the bacteriocin produced by L. sakei MML23 and P. pentosaceus SML34 showed antibacterial activity against E. faecium KML15, Saccharomyces cerevisiae MMY28, and Lactobacillus brevis MML24. Consequently, the bacteriocin produced by probiotic L. sakei MML23 and P. pentosaceus SML34 seemed to be effective in reducing the risk of BA toxicity by inhibiting the growth of histamine, cadaverine, and putrescine-forming bacteria.

Three Serbian traditional dry-fermented sausages, Sremski kulen (S), Lemeški kulen (L) and Petrovačka kobasica (P), were compared for physicochemical, biochemical and microbiological properties, in order to provide complex overview of their quality and safety. The sausages were produced and analyzed within two production seasons in traditional practice. Water activity, color, texture and proximate composition varied significantly (P

The content of biogenic amines has been studied due to the toxicity of these compounds in humans when are consumed exogenously, and is used as an indicator of quality in the food industry. The manly method for its determination is high performance liquid chromatography. However, it requires a long time for analysis. An alternative method is the use of biosensors, porous silicon with gold nanoparticles were obtained by electrochemical attack assisted with metal salt. These substrates were used for the construction of a biosensor capable of detecting BA using diamine oxidase enzyme as an element of biological recognition and is binding using the self-assembled monolayers method. The correlation between scanning electron microscopy, X-ray dispersive energy spectroscopy, and Fourier Transform infrared spectroscopy analysis, demonstrated the correct construction of the biosensor and the detection of biogenic amines by interaction with the enzyme. Finally, with the built biosensor it was possible to detect three important biogenic amines found in food.

Neoadjuvant treatment (NAT) can downstage breast cancer and can be utilized for different clinical applications. However, the response to NAT varies among individuals. Having effective biomarkers is important to optimize the treatment of breast cancer. Concentrations of biogenic amines have been found to show an association with cancer cell proliferation, but their clinical utility remains unclear. This study developed a postcolumn-infused internal standard (PCI-IS)-assisted liquid chromatography combined with tandem mass spectrometry (LC-MS/MS) method for profiling biogenic amines in human urine. Putrescine-d8 was selected as the PCI-IS to calibrate the errors caused by matrix effects in the urine sample. The optimized method was applied to investigate the association between changes in 14 amines and the therapeutic response to NAT in breast cancer patients. Urine samples were collected before initiation of chemotherapy (n = 60). Our results indicated that the levels of N1-acetylspermine, spermidine, norepinephrine, and dopamine were significantly higher in the responder group than the nonresponder group. These metabolites were incorporated with clinical factors to identify NAT responders, and the prediction model showed an area under the curve value of 0.949. These observations provide remarkable insights for future studies in elucidating the roles of biogenic amines in breast cancer. Additionally, the PCI-IS-assisted amine profiling method can facilitate these studies.

Three spotted crab (Portunus sanguinolentus) is a preferred variety of crab among seafood consumers. Biochemical, microbial and sensory characters along with formation of biogenic amines of whole crabs stored under iced and refrigerated condition was evaluated. Cadaverine, putrescine and spermidine were the major amines formed during spoilage and a strong correlation between cadaverine and psychrotrophs was observed in refrigerated (0.92) and iced storage (0.86) respectively. Histamine was at lower level and not likely to cause any toxicological problems to consumers. Although TVB-N and TMA-N increased significantly (p

Fungal spoilage and toxic biogenic amine production is a major risk in fermented products. Therefore, the selection of nontoxic biogenic amines producing probiotic bacteria plays a vital role in the fermentation process. In the present study, a total of 18 bacterial isolates were isolated from eight different homemade pickle samples and 15 lactic acid bacteria (LAB) were identified based on biochemical tests. Out of which only seven isolates (GP1, GP2, GP3, GP4, GP5, GP9, and GP11) exhibited antifungal activity against pickle contaminant Aspergillus sp and Penicillium sp. Among the potential LAB isolates, GP11 showed the highest antifungal activity against Aspergillus sp and Penicillium sp with a zone of inhibition 28.33 ± 0.57and 19.66 ± 0.57 mm respectively. The potent LAB isolates were tested for amino acid decarboxylase activity, in which GP2, GP3, GP4, and GP5 exhibited to produce tyramine, cadaverine, and phenylethylamine while GP1 and GP5 have produced tyramine and phenylethylamine respectively. However, highly potent antifungal active isolate GP11 did not produce biogenic amine. Further, GP1, GP9, and GP11 were subjected to confirmation of biogenic amines production using HRESI-MS. HRESI-MS analysis of the GP1 and GP9 sample confirmed the presence of phenylethylamine and tyramine respectively. Interestingly, GP11 isolate did not show any biogenic amines production and GP11 was further subjected to 16S rRNA typing and identified as Lactobacillus plantarum. On in situ pickle sensory evaluation, GP11 lactopickle was graded as very good quality when compared to traditional one. Therefore L. plantarum GP11 could be developed as an ideal starter culture for the fermented production of a pickle.

Samples of salted anchovies (Engraulis encrasicholus) were taken at different stages during industrial ripening. The changes of bacterial counts and biogenic amines (histamine, tyramine, agmatine, putrescine, and cadaverine) contents were studied throughout the process. Bacterial growth was generally inhibited during ripening, with the occurrence of Enterobacteriaceae spp., probably related to hygienic failures. The changes in biogenic amines showed a decrease concentration trend, except with putrescine. The salt-ripened anchovy fillets exhibited low bacterial load (0.01-1.85 log CFU/g) and moderate biogenic amine contents (1.05-33.5 mg/kg). Relevant amine quality indicators such as histamine and tyramine showed levels, respectively, lower than those of the regulation and recommendation. This study indicated also that samples of salt-ripened anchovy fillets can be considered as safe.

Biogenic amines (BAs) are organic nitrogenous compounds, formed mostly by decarboxylation of corresponding amino acids. BAs are responsible for several biological events. However, if the concentration of BAs reached the threshold level, it causes mild to serious health problems in human. The objective of this manuscript was to summarize the prevalence and prevention of Bas formation, detection methods and factors affecting the BAs formation in fermented fish and meat products. Meat sausages are the fermented meat product that contains high BAs. Fish sauces are reported to have high BAs compared to other fish products. Several chemosensors and chromatography methods are available to screen and detect BAs in foods. The prevention measures are vital to avoid toxic outbreaks. The use of starter culture, application of physical factors, control of environmental factors, and use of polyphenols could prevent or diminish the formation of BAs in fermented foods. The literature survey warrants that the development of potent starter with desirable characters, maintenance of hygienic food production and regular monitoring of commercial products are necessary to ensure the quality and safety of fermented fish and meat product.

The purpose of this study was to determine the microbial contamination and the content of biogenic amines (BA) in over-ripened kimchi prepared with different kinds of salted and fermented seafoods during fermentation. The number of bacterial cells in the overall kimchi samples reached a maximum after 3–6 months of fermentation and then gradually decreased thereafter. Yeasts were detected from the overall kimchi samples after 3 months of fermentation, however the amounts of yeast cells were significantly lower than lactic acid bacteria (LAB) cells throughout the fermentation periods. As the fermentation progresses, pH levels and salinity of all kimchi samples gradually decreased, whereas titratable acidity values and amino-type nitrogen and volatile base nitrogen contents sharply increased. There were significant differences (p

Histamine (HA) is a biogenic amine associated with allergies and food poisoning. It is an important indicator of food freshness and quality. In recent years, a series of medical negligence cases have been reported to be related to the intravenous injection of antibiotics produced via fermentation with fish peptone due to HA contamination. To detect HA efficiently, mouse monoclonal antibody was developed. An enzyme-linked immunosorbent assay (ELISA) and a chemiluminescence enzyme immunoassay (CLEIA) were developed and compared with conventional HPLC analysis. Both immunoassays showed low cross-reactivity, low 50% inhibitive concentration (IC50; 1.2 μg/mL and 1.1 μg/mL), low limits of detection (LODs, IC10; 89.0 ng/mL and 73.4 ng/mL), and appreciable recoveries in spiked foods and drugs (from 73.4 to 131.0% and from 77.0 to 119.0%, espectively), demonstrating that the developed methods are sensitive, specific, fast, and reliable for HA detection in complicated real samples.

Background: Serotonin is an important biogenic amine and is implicated in wideranging physiological and physiopathological processes. Pharmacological manipulation of the serotoninergic system is believed to have a great therapeutic potential. Objectives: In order to identify selective ligands for 5-HT1A, 5-HT2A and 5-HT2C receptors two series of 4-substituted piperazine derivatives, bearing indolic or methyl indolic nuclei, were synthesized. Methods: All the compounds, synthesized by standard solution methods, were evaluated for 5- HT1A, 5-HT2A and 5-HT2C receptors. The highest affine and selective compounds have been evaluated also on dopaminergic (D1 and D2) and adrenergic (α1A and α2A) receptors. Results: Several of the newly synthesized molecules showed affinity in the nanomolar range for 5- HT1A, 5-HT2A and 5-HT2C receptors and moderate to no affinity for other relevant receptors (D1, D2, α1A and α2A). Conclusion: Compounds 7f and 10a showed a nanomolar affinity towards 5-HT1A with an in vitro pharmacologic profile compatible with antipsychotic drugs.

Different kinds of secondary metabolites present in the medicinal plants play an important role to alleviate different human ailments including neurodegenerative disorders such as Parkinson's, Alzheimer's, epilepsy and schizophrenia etc. Recently we have isolated and characterized a novel bioactive compound viz. 3-(3,4-dimethoxy phenyl)-1-4(methoxy phenyl)prop-2-en-1-one from the methanolic extract of Celastrus paniculatus (CP) which has been widely used for the treatment of neurodegenerative diseases. The present investigation is mainly aimed to evaluate the neuroprotective potential of the above bioactive compound against ketamine-induced schizophrenia with particular reference to catecholaminergic metabolism using in vivo and in silico methods. Ketamine-induced schizophrenia caused significant elevation in biogenic amines (epinephrine, nor epinephrine, dopamine and 5-HT) and monoamine oxidase activity levels which were restored to normal during the treatment with the bioactive compound akin to the reference compound, clozapine. In addition, the compound has shown highest binding score against all the biogenic amine receptors viz. D1, D2, D3, D4 and serotonin receptor, 5-HT2A with lowest inhibition constant values than the reference compound, clozapine. The present findings suggest that modulation of CNS monoamine neurotransmitter system might partly contribute to the impairments associated with schizophrenia and the plant compound alleviates the monoaminergic abnormalities associated with the neurological dysfunction.Communicated by Ramaswamy H. Sarma.

Serotonin is a biogenic amine synthesized from the essential amino acid tryptophan. Because serotonin cannot cross the blood-brain barrier, it functions differently in neuronal and non-neuronal tissues. In the CNS, serotonin regulates mood, behavior, appetite, and energy expenditure. Although most serotonin in the body is synthesized at the periphery, its biological roles have not been well elucidated. Older studies using chemical agonists and antagonists yielded conflicting results, because the complexity of serotonin receptors and the low selectivity of agonists and antagonists were not known. Several recent studies using specific knock-out of serotonin receptors have been performed to assess the role of peripheral serotonin in regulating energy metabolism. This review discusses (1) the tissue-specific roles of peripheral serotonin in regulating energy metabolism, (2) the mechanism by which dysfunctional peripheral serotonin signaling can progress to metabolic diseases, and (3) how peripheral serotonin signaling could be a therapeutic target for metabolic diseases.

This study aimed to establish a reliable method to determine the level of eight biogenic amines in wine using derivatization and modified liquid-liquid extraction with high performance liquid chromatography-fluorescence detector (HPLC-FLD). HPLC separation conditions were optimized to analyze the derivatized biogenic amines. The standard curve of each biogenic amine exhibited a good linearity confirmed by determination coefficient (0.9983–0.9999) under the concentration range of 0.1 to 50.0 mg/L. The intra- and inter-day precision of the mixed standard (15 mg/L) appeared to be 4.86 and 5.22%, respectively. The limit of detection and limit of quantification ranged of 0.001–0.050 mg/L and 0.005–0.167 mg/L, respectively. To achieve the optimal extraction, 1.0 mL of wine sample was derivatized with 1000 μL of dansyl chloride followed by derivatization termination using 100 μL of ammonium hydroxide. The derivatized amines were further extracted with 1.7 mL of acetonitrile and then centrifuged at 10,000 rpm for 5 min. The optimized extraction was further validated in two wine samples spiked with these biogenic amines under three concentration levels (1.0, 5.0, and 10.0 mg/L). The recoveries of these target amines were found to be 73.02 to 111.61%. A total of 57 wine samples were analyzed using this established method to determine their biogenic amines level. It was found that the red wine samples contained higher concentration than the white wines. The predominant biogenic amines found in these wines included putrescine, tyramine, and 2-phenylethylamine. This study could provide a reliable and accurate method on the determination of the concentration of biogenic amines in wine.

Colonies of the red harvester ant, Pogonomyrmex barbatus, regulate foraging activity based on food availability and local conditions. Colony variation in foraging behavior is thought to be linked to biogenic amine signaling and metabolism. Measurements of differences in neurotransmitters have not been made among ant colonies in a natural environment. Here, for the first time, we quantified tissue content of 4 biogenic amines (dopamine, serotonin, octopamine, and tyramine) in single forager brains from 9 red harvester ant colonies collected in the field. Capillary electrophoresis coupled with fast-scan cyclic voltammetry (CE-FSCV) was used to separate and detect the amines in individual ant brains. Low levels of biogenic amines were detected using field-amplified sample stacking by preparing a single brain tissue sample in acetonitrile and perchloric acid. The method provides low detection limits: 1 nM for dopamine, 2 nM for serotonin, 5 nM for octopamine, and 4 nM for tyramine. Overall, the content of dopamine (47 ± 9 pg/brain) was highest, followed by octopamine (36 ± 10 pg/brain), serotonin (20 ± 4 pg/brain), and tyramine (14 ± 3 pg/brain). Relative standard deviations were high, but there was less variation within a colony than among colonies, so the neurotransmitter content of each colony might change with environmental conditions. This study demonstrates that CE-FSCV is a useful method for investigating natural variation in neurotransmitter content in single ant brains and could be useful for future studies correlating tissue content with colony behavior such as foraging. Graphical abstract.

Biogenic amines (BA) are chemical compounds formed in foods that contain protein, allowing the foods to undergo a bacterial degradation process. Biogenic amines are labeled as toxic food because its consumption exceeding the FDA regulation (50 mg/kg) can be harmful to humans. Some countries also have regulations that prohibit the consumption of biogenic amines in high concentrations, especially histamine. The chromatography methods generally applied by researchers are liquid chromatography (LC) and gas chromatography (GC), where the use of a derivatization reagent is necessary to increase their sensitivity. This review is based on past and present studies about biogenic amine detection related to food samples. The rationale of this study is also to provide data on the comparison of the analytical approaches between LC and GC methods. Furthermore, the various approaches of biogenic amine determination and the most applied analytical methods have been reviewed.

Biogenic amines are cellular components produced by the decarboxylation of amino acids; however, excessive biogenic amine production causes adverse health problems. The relationship between hepatic damage and biogenic amine levels in nonalcoholic fatty liver disease (NAFLD) remains unclear. In this study, mice were fed a high-fat diet (HFD) for 10 weeks to induce obesity, presenting early-stage of NAFLD. We administered histamine (20 mg/kg) + tyramine (100 mg/kg) via oral gavage for 6 days to mice with HFD-induced early-stage NAFLD. The results showed that combined histamine and tyramine administration increased cleaved PARP-1 and IL-1β in the liver, as well as MAO-A, total MAO, CRP, and AST/ALT levels. In contrast, the survival rate decreased in HFD-induced NAFLD mice. Treatment with manufactured or traditional fermented soybean paste decreased biogenically elevated hepatic cleaved PARP-1 and IL-1β expression and blood plasma MAO-A, CRP, and AST/ALT levels in HFD-induced NAFLD mice. Additionally, the biogenic amine-induced reduction in survival rate was alleviated by fermented soybean paste in HFD-induced NAFLD mice. These results show that biogenic amine-induced liver damage can be exacerbated by obesity and may adversely affect life conservation. However, fermented soybean paste can reduce biogenic amine-induced liver damage in NAFLD mice. These results suggest a beneficial effect of fermented soybean paste on biogenic amine-induced liver damage and provide a new research perspective on the relationship between biogenic amines and obesity.