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The aim of the present work was to assess the probiotic potential of lactic acid bacteria (LAB) isolated from huauzontle (Chenopodium berlandieri spp. Nuttalliae) inflorescences; additionally, multifunctional bioactivities of the intracellular content and cell wall fractions of the selected strains were also determined. Eight strains identified as Lactiplantibacillus plantarum, one as Lactobacillus pentosus and one as Pediococcus pentosaceus, were pre-selected according to their survival rate to acid (range 78.67 to 97.11%) and bile salt (range 49.62 to 55.23%) exposure, and their potential probiotic properties were evaluated. Overall, all strains were able to survive to several technological conditions and production of exopolysaccharides and β-galactosidase activity, auto-aggregation (> 40%), hydrophobicity (31.27–53.56%), coaggregation (41–63%), and mucosa adhesion capacity (> 70%). Besides, no biogenic amine production, mucin degradation, and γ-hemolysis activity was observed. Strains with the best probiotic properties were selected and showed to be resistant to four different antibiotics, but conjugation frequency was not found for filter mating. A survival higher than 75% was registered after bacterial exposure to simulated gastrointestinal conditions. Furthermore, whole cells, intracellular contents, and cell wall fractions of these selected strains exhibited antioxidant and anti-inflammatory activities and promoted splenocyte cell proliferation. Our results indicated that epiphytic bacteria from huauzontle not only met basic criteria for probiotics, but also represent a source of bioactive metabolites with potential therapeutic or preventive activity against stress- and inflammatory-mediated disorders; however additional experiments are still required. [ABSTRACT FROM AUTHOR]

In this study, molecular identification of Lactiplantibacillus pentosus v390 was performed using 16S rRNA gene analysis with FYM27 and R1492 primers. The viability of the strain was assessed under acidic conditions at pH 2.5, 3.5 and 4.5, and resistance to bile at concentrations of 0%, 0.3%, 0.5%, and 0.7% was investigated. Antioxidant activity, cholesterol absorption, hydrophobicity, potential for DNase enzyme production, biogenic amines, hemolytic activity, and resistance to common therapeutic antibiotics were evaluated. The antimicrobial effect of the strain against pathogenic bacteria (Shigella dysenteriae, Salmonella enterica serovar Typhimurium, Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and Bacillus subtilis) was examined using the well and disk diffusion method. The results showed that the L. pentosus v390 strain had the ability to survive at different pH levels, but after three hours of storage at pH 2.5, the bacterial count decreased. The strain demonstrated growth capability at various bile salt concentrations. L. pentosus v390 was intermediate to the antibiotic Nitrofurazone, resistant to Nalidixic and Imipenem antibiotics, and sensitive to Vancocin, Gentamicin, Chloramphenicol, Penicillin, and Ciprofloxacin antibiotics. The hydrophobicity, antioxidant activity (DPPH and ABTS), and cholesterol absorption of the strain were 46.50 ± 0.38%, 37.20 ± 0.40%, 39.90 ± 0.45%, and 36.50 ± 0.47%, respectively. No DNase enzyme production, biogenic amines, or hemolytic activity were observed from the strain. L. pentosus v390 exhibited stronger antimicrobial effects against Gram -positive bacteria. The results indicated that L. pentosus v390 has desirable probiotic properties that require further research to confirm its application potential in food product development. [ABSTRACT FROM AUTHOR]

Aim Materials and Methods Results Conclusions The aim was to investigate the causal relationship between puberty timing and plasma metabolites, accounting for birth weight, childhood and adulthood adiposity.The meta‐analysis of genome‐wide association studies (GWAS) for puberty timing was extracted from the ReproGen Consortium, involving 329 345 women of European ancestry. Summary data for 174 plasma metabolites were retrieved from a recently conducted cross‐platform GWAS that involved a meta‐analysis of three cohort studies (i.e. the Fenland, European Prospective Investigation into Cancer‐Norfolk and INTERVAL studies) and three publicly available studies and included up to 86 507 participants. We conducted a two‐sample Mendelian randomization (MR) analysis to infer the causal relationship of puberty timing on 174 plasma metabolites, complemented by a two‐step and multivariable Mendelian randomization (MVMR) analysis to assess direct and indirect effects. Additionally, summary‐level data from the UK Biobank were used for our replication analysis.The results of the two‐sample MR provide moderate evidence supporting a causal relationship between puberty timing and 23 of 174 plasma metabolites (i.e. 7 acylcarnitines, 8 amino acids, 2 biogenic amines and 6 lysophosphatidylcholines). Even after single‐nucleotide polymorphisms associated with birth weight and childhood adiposity were excluded, causal effects persisted for 16 metabolites (i.e. 8 acylcarnitines, 4 amino acids, 2 biogenic amines and 2 lysophosphatidylcholines). The two‐step MR analysis provided evidence that the relationship between puberty timing and plasma metabolites was mediated by adulthood adiposity. Additionally, moderate evidence emerged for an independent causal effect of puberty timing on 10 metabolites through an MVMR analysis (i.e. 5 acylcarnitines, 2 amino acids, 1 biogenic amine, 1 lysophosphatidylcholine and 1 phosphatidylcholine). Furthermore, the replication analysis suggested the robustness of our results.In summary, our study provides compelling evidence that puberty timing has a causal influence on certain plasma metabolites, although this influence is largely mediated by adulthood adiposity. [ABSTRACT FROM AUTHOR]

Fermentation is an effective method for ameliorating the gelation properties of freshwater fish surimi, but the formation of biogenic amines (BAs) during fermentation should also be controlled. In this study, the BAs in fermented tilapia surimi were inhibited by the collaborative fermentation of Latilactobacillus sakei and Pediococcus acidilactici, followed by the revelation of the BA inhibition mechanism. Most of the BAs, and the total BA, as well as their precusor free amino acids (FAAs), were significantly reduced, while the umami FAAs, including glutamic acid and aspartic acid, were significantly enhanced after cooperative fermentation with starters. The high-throughput sequencing found that the spoilage microorganisms such as Acinetobacter, Micrococcus, and Streptococcus as well as Pediococcus were significantly inhibited, while Latilactobacillus rapidly became the dominant genus after cooperative fermentation, suggesting the better environment adaptability of L. sakei than P. acidilactici. The group-dimension correlation analysis suggested that Lactiplantibacillus had the greatest influence on the decrease in BAss. The quick acidification of starters, especially L. sakei, could inhibit the growth and metabolism of spoilage microorganisms to reduce BAs. L. sakei and P. acidilactici can be developed as the special starters to control the BA production in the fermented tilapia surimi through collaborative fermentation. [ABSTRACT FROM AUTHOR]

Mood disorders, including major depressive disorder and bipolar disorder, have a profound impact on more than 300 million people worldwide. It has been demonstrated mood disorders were closely associated with deviations in biogenic amine metabolites, which are involved in numerous critical physiological processes. The peripheral and central alteration of biogenic amine metabolites in patients may be one of the potential pathogeneses of mood disorders. This review provides a concise overview of the latest research on biogenic amine metabolites in mood disorders, such as histamine, kynurenine, and creatine. Further studies need larger sample sizes and multicenter collaboration. Investigating the changes of biogenic amine metabolites in mood disorders can provide biological foundation for diagnosis, offer guidance for more potent treatments, and aid in elucidating the biological mechanisms underlying mood disorders. [ABSTRACT FROM AUTHOR]

Background: This study investigates the safety evaluation of enterocin-producing 11 E. mundtii and two E. faecium strains previously isolated from small livestock colostrums. Enterococcus species do not possess Generally Recognized as Safe (GRAS) status. Hence, it is critical to scrutinize enterococci's antibiotic resistance, virulence characteristics, and biogenic amine production capabilities in order to assess their safety before using them as starter or adjunct cultures. Results: Enterococcus strains showed susceptibility to medically significant antibiotics. Multiple-drug resistance (MDR) was found in only E. faecium HC121.4, and its multiple antibiotic resistance (MAR) index was detected to be 0.22. The tetL and aph(3')-IIIa were the most commonly found antibiotic resistance genes in the strains. However, E. mundtii strains HC56.3, HC73.1, HC147.1, and E. faecium strain HC121.4 were detected to lack any of the antibiotic resistance genes examined in this study. Only E. mundtii HC166.3 showed hemolytic activity, while none of the strains engage in gelatinase activity. The strains were identified to have virulence factor genes with a low rate. None of the virulence factor genes could be detected in E. mundtii HC26.1, HC56.3, HC73.1, HC165.3, HC166.8, and E. faecium HC121.4. The E. mundtii HC73.2 strain displayed the highest presence of virulence factor genes, namely gelE, efaAfs, cpd, and ccf. Similarly, the E. mundtii HC112.1 strain showed a significant presence of genes efaAfm, ccf, and acm. There was no decarboxylation of histidine, ornithine, or lysine seen in any of the strains. Nevertheless, E. faecium HC121.4 and HC161.1 strains could decarboxylate tyrosine, but E. mundtii HC26.1, HC56.3, HC73.1, HC73.2, HC112.1, HC147.1, HC155.2, HC165.3, HC166.3, HC166.5, and HC166.8 strains only showed a limited capacity for tyrosine decarboxylation. None of the strains possessed the hdc, odc, or ldc genes, but all of them had the tdc gene. Conclusion: The E. mundtii HC56.3 and HC73.1 strains were deemed appropriate for utilization in food production. Using the remaining 11 strains as live cultures in food production activities could pose a possible risk to consumer health. [ABSTRACT FROM AUTHOR]

Salt-fermented fish, a typical food in many regions of the world, was classified into three types depending on the processing method. It was divided into a process of fermenting by adding fish and salt only, a method of filtering it to form a fish sauce, and a method of lactic acid fermenting by adding additional carbohydrates. The free amino acids produced in large quantities through fermentation make salt-fermented fish a valuable protein source in regions where rice is the staple food. Furthermore, they also have significant amounts of omega-3 fatty acids (EPA and DHA), making them nutritionally excellent and functional, with antioxidant, antihypertensive, and fibrinolytic activities that benefit cardiovascular health. Some lactic acid bacteria (LAB) isolated from fermented fish products have beneficial effects on humans, including bacteriocin and probiotic effects. Looking to the future, the potential benefits of reducing naturally occurring biogenic amines and adjusting the salt content for storage stability could further enhance the health and taste benefits of salt-fermented fish, providing hope and optimism for the future of food preservation and nutrition. [ABSTRACT FROM AUTHOR]

Background: Probiotics, which are live microorganisms that, when given in sufficient quantities, promote the host's health, have drawn a lot of interest for their ability to enhance gut health. Enterococcus faecalis, a member of the human gut microbiota, has shown promise as a probiotic candidate due to its functional attributes. However, safety concerns associated with certain strains warrant comprehensive evaluation before therapeutic application. Materials and Methods: In this study, E. faecalis EF-2001, originally isolated from fecal samples of a healthy human infant, was subjected to a multi-faceted assessment for its safety and probiotic potential. In silico analysis, CAZyme, biosynthetic, and stress-responsive proteins were identified. Results: The genome lacked biogenic amine genes but contained some essential amino acid and vitamin synthetic genes, and carbohydrate-related enzymes essential for probiotic properties. The negligible difference of 0.03% between the 1st and 25th generations indicates that the genetic information of the E. faecalis EF-2001 genome remained stable. The live E. faecalis EF-2001 (E. faecalis EF-2001L) demonstrated low or no virulence potential, minimal D-Lactate production, and susceptibility to most antibiotics except some aminoglycosides. No bile salt deconjugation or biogenic amine production was observed in an in vitro assay. Hemolytic activity assessment showed a β-hemolytic pattern, indicating no red blood cell lysis. Furthermore, the EF-2001L did not produce gelatinase and tolerated simulated gastric and intestinal fluids in an in vitro study. Similarly, heat-killed E. faecalis EF-2001 (E. faecalis EF-2001HK) exhibits tolerance in both acid and base conditions in vitro. Further, no cytotoxicity of postbiotic EF-2001HK was observed in human colorectal adenocarcinoma HT-29 cells. Conclusions: These potential properties suggest that probiotic and postbiotic E. faecalis EF-2001 could be considered safe and retain metabolic activity suitable for human consumption. [ABSTRACT FROM AUTHOR]

Helicoverpa armigera exhibits extensive variability in feeding habits and food selection. Neuronal regulation of H. armigera feeding behavior is primarily influenced by biogenic amines such as Tyramine (TA) and Octopamine (OA). The molecular responses of H. armigera to dietary challenges in the presence of TA or OA have yet to be studied. This investigation dissects the impact of OA and TA on H. armigera feeding choices and behaviors under non-host nutritional stress. It has been observed that feeding behavior remains unaltered during the exogenous administration of OA and TA through an artificial diet (AD). Ingestion of higher OA or TA concentrations leads to increased mortality. OA and TA treatment in combination with host and non-host diets results in the induction of feeding and higher locomotion toward food, particularly in the case of TA treatment. Increased expression of markers, prominin-like, and tachykinin-related peptide receptor-like transcripts further assessed increased locomotion activity. Insects subjected to a non-host diet with TA treatment exhibited increased feeding and overexpression of the feeding indicator, the Neuropeptide F receptor, and the feeding regulator, Sulfakinin, compared with other conditions. Expression of sensation and biogenic amine synthesis genesis elevated in insects fed a non-host diet in combination with OA or TA. Metabolomics analysis revealed a decreased concentration of the feeding behavior elicitor, dopamine, in insects fed a non-host diet containing TA. This work highlights the complex interplay between biogenic amine functions during dietary stress and suggests the role of tyramine in feeding promotion under stressed conditions. [ABSTRACT FROM AUTHOR]

Practical Application In the present study, we investigated the preservative effects of chitosan (CS) coatings, with and without thyme essential oil (TEO), combined with vacuum impregnation (VI) on maintaining the quality of snakehead fillets during chilled storage. The results showed that the VI treatment significantly inhibited drip loss, discoloration, microbial proliferation, and the accumulation of biogenic amines (BAs) in the sneakhead fillets. Compared to the control, the fillets treated with VI of 1% (w/w) CS and 1.5% (w/w) TEO (i.e., CSTEO) showed significant reductions in both psychrophiles and mesophiles, with a 2.66 log CFU/g decrease in total viable count (TVC) on day 3 and a 1.89 log CFU/g decline in TVC on day 9, respectively. In addition, the content of histamine and putrescine in the CSTEO groups was maintained at ∼1.14 and 3.23 mg/kg during the 12‐day chilled storage, respectively. A total of 100 chemical compounds were tentatively identified using untargeted metabolomics approaches. The multivariate analysis further revealed that the combination of VI and CSTEO maintained fish quality mainly through preventing lipid oxidation and protein degradation. Overall, the VI‐CSTEO treatment effectively maintained the fish quality during storage at 4°C, with minimum microbial proliferation and accumulation of BAs.The preservative effect of chitosan coatings containing thyme essential oil combined with vacuum impregnation on snakehead quality during the 12‐day chilled storage was verified, and the underlying mechanisms were deciphered through integrated metabolomics approaches. Our study could provide a promising strategy for the preservation of aquatic products. [ABSTRACT FROM AUTHOR]

Summary: Fish can justify a healthy human diet. Spoilage is caused due to microbial degradation and oxidative rancidity. Herbs and spices (H&S) are common ingredients in fish marination to improve quality and appeal to consumers globally. The given review delves into the potential of H&S to extend the freshness of fish while also addressing challenges in maximising their effectiveness for preservation and proposing innovative solutions. H&S with antimicrobial (AM) and antioxidative (AO) effects reduce biogenic amine (BA) formation by inhibiting the decarboxylation of free amino acids through microbial reduction and retarding lipid oxidation of free fatty acids by countering free radicals. Combining organoleptically standardised H&S with diverse microbial hurdle techniques supports extensive domestic utilisation, extending the shelf life of fish significantly compared to using them alone. The present findings recommend that H&S can maintain fish quality for 6–20 days, depending on the fish species, packaging, and AO/AM potential in refrigeration conditions. Thyme, garlic, ginger, stevia, turmeric, laurel, sage, cinnamon, cumin, mint, and rosemary are found to be the most potent preservatives that could be utilised commercially to increase fish's shelf life. Variations in H&S extracts and fish muscle composition pose challenges in optimising the effectiveness of bioactive compounds in fish preservation. Innovative approaches for utilising H&S essential oils (EOs) and advanced delivery techniques offer solutions to these challenges, leading to improved fish quality and limited shelf life. [ABSTRACT FROM AUTHOR]

Background: Diffuse gliomas are among the most common brain tumors in adults and are associated with a dismal prognosis, especially in patients with glioblastoma. To date, tumor tissue acquisition is mandatory for conclusive diagnosis and therapeutic decision-making. In this study, we aimed to identify possible diagnostic and prognostic biomarkers in cerebrospinal fluid (CSF) and blood. Methods: During glioma surgery at our institution, CSF and blood samples were collected from patients. Subsequently, targeted metabolomics analysis was used to detect and quantify circulating metabolites. The metabolome profiles of glioma patients were compared with those of patients in a control group who had undergone neurosurgery for other entities, such as nonglial tumors or hydrocephalus, and were correlated with established glioma diagnostic molecular markers. Results: In this study, a total of 30 glioma patients were included, along with a control group of 21 patients without glioma. Serum metabolomic analysis did not detect any significant differences between the groups, whereas CSF-metabolome analysis revealed increased levels of six metabolites in glioma patients. Among these, the most pronounced differences were found for the biogenic amine putrescine (p = 0.00005). p-Cresol sulfate was identified as a potential CSF marker for determining isocitrate dehydrogenase (IDH) status in glioma patients (p = 0.0037). Conclusion: CSF-metabolome profiling, unlike blood profiling, shows promise as a diagnostic tool for glioma patients with the potential to assign molecular subtypes. The next step will involve a larger multicenter study to validate these findings, with the ultimate objective of integrating CSF metabolomics analysis into clinical practice. [ABSTRACT FROM AUTHOR]

We conducted a comparative study on chemical composition of organic aerosols (OA) collected in urban and marine atmosphere, respectively, using three mass spectrometers, Filter Inlet for Gases and Aerosol-Iodide-Chemical Ionization Mass Spectrometry (FIGAERO-I-CIMS), Electrospray Ionization-Fourier Transform Ion Cyclotron Resonance Mass Spectrometry (ESI-FT-ICR MS), and Two-dimensional Gas Chromatograph-Electron Ionization-Mass Spectrometry (GC × GC-EI-ToF-MS). The FIGAERO-I-CIMS, ESI(–)-FT-ICR MS, and ESI(+)-FT-ICR MS showed preferred sensitivity to CHO, CHOS/CHONS, and CHON compounds, respectively. The compounds detected by the FIGAERO-I-CIMS were more oxidized and saturated than those detected by the ESI-FT-ICR MS. The GC × GC-EI-ToF-MS offered the advantage of detecting organonitrates, carbonyls, alkanes, oxy-PAHs, and amides in OA. Despite different MS technologies, some distinct features of organic compound distribution were observed between urban and marine OA. CHON compounds were more abundant in urban aerosols than marine aerosols. Organonitrates dominated over reduced-nitrogen organic compounds in all samples, and the relative importance of aromatic and aliphatic nitrates depended on MS technologies and sample type. The contribution of CHOS/CHONS compounds was high (25.1%–66.2%) in urban aerosols or marine aerosols being heavily influenced by continental sources. The most important CHOS/CHONS type in these samples were organosulfates of biogenic origin (49.4%–62.9%). Aromatics-like organosulfates contributed the least (9.1%–21.2%) to total intensity of CHOS/CHONS compounds. Considering high proportion (34.4%–62.8%) of aromatics-like compounds in OA, our result indicated that aromatic compounds were less prone to form organosulfates than aliphatic compounds. More Chlorine-containing compounds were found in clean urban atmosphere than polluted urban atmosphere. Most of Chlorine-containing compounds in urban aerosols were aliphatic, while those in marine aerosols were mostly aromatic. This study demonstrated the necessity of employing multiple MS technologies for a better characterization of chemical composition of complex organic aerosols. Copyright © 2024 American Association for Aerosol Research [ABSTRACT FROM AUTHOR]

The use of starter cultures in the meat industry is common, even if the number of available commercial cultures is limited, inducing product standardisation and microbial diversity reduction. On the other hand, some artisanal products relying on spontaneous fermentation can represent a source of isolation of new interesting strains. In this work, four LAB strains derived from Mediterranean spontaneously fermented sausages were tested as new starter cultures for the industrial production of fermented sausages, in comparison to a commercial starter culture. The products obtained were analysed for physico-chemical parameters, microbiota, biogenic amines and aroma profile. A consumer test was also performed to evaluate product acceptability. The strains induced different acidification kinetics. LAB counts showed high persistence when Latilactobacillus curvatus HNS55 was used as the starter culture, while the addition of Companilactobacillus alimentarius CB22 resulted in a high concentration of enterococci (6 log CFU/g), 2 log higher than in other samples. Tyramine was detected at concentrations of 150–200 mg/kg, except for in the sample produced with Lactiplantibacillus plantarum BPF2 (60 mg/kg). Differences were observed in the aroma profile, with a high amount of 2-butanone found in the samples obtained with Comp. alimentarius CB22. These latter sausages also showed the lowest score in terms of acceptability. This study allowed us to select new LAB strains for fermented sausage starter cultures, increasing the product diversification. [ABSTRACT FROM AUTHOR]

This study investigated the impact of Pediococcus pentosaceus strains not only on biogenic amine (BA) content, but also on antioxidant indices, including 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity and total phenolic content, in kisra, an African sourdough flatbread. Among forty-six lactic acid bacteria (LAB) strains isolated from naturally fermented kisra sourdough, two strains (K-B21, K-B01) identified as P. pentosaceus, were selected due to their low BA-producing and high BA-degrading ability for kisra fermentation. Inoculation with P. pentosaceus K-B21 or P. pentosaceus K-B01 completely prevented the formation of tyramine and cadaverine during kisra fermentation. The levels of putrescine, histamine, spermine, and spermidine in kisra were reduced by about 90%, >31%, 55–61%, and 9–25%, respectively, by the two strains, compared to the control (natural fermentation). Additionally, DPPH scavenging activity was 83–84% in the control and inoculated groups of kisra. The total phenolic content was 1977.60 μg/g in the control and insignificantly lower in the inoculated groups (1850–1880 μg/g) than the control. These results suggest that P. pentosaceus K-B21 and K-B01 are promising candidates for use as sourdough starter cultures to produce kisra bread of higher quality, including both its safety and health functionality. [ABSTRACT FROM AUTHOR]

The ability of lactic acid bacteria (LAB) to produce biogenic amines (BAs) from amino acids using amino acid decarboxylase enzymes is an important food safety criterion due to their use as starter or bio-protective cultures. In this study, various LAB isolates, including Lactococcus (three isolates), Lactobacillus (five isolates), Enterococcus (13 isolates), and Leuconostoc (seven isolates), were isolated from ready-to-eat fish products like sauced, marinated, smoked anchovies, and smoked mackerel. These isolates were then tested for their ability to produce BAs (histamine, putrescine, cadaverine, spermidine, tryptamine, 2-phenylethylamine, spermine, serotonin, tyramine, 3-methylamine, and dopamine) and ammonia in histidine decarboxylase broth. The post-biotic solutions (cell-free supernatant) of Lb. paracasei NZ.Lbp.111, Lb. brevis NZ.Lbb.085, and E. casseliflavus NZ.Ec.074 exhibited the highest ammonia levels. Histamine accumulation was generally low in post-biotic solutions from four LAB isolates, ranging from 2.00 to 7.78 ppm. However, the post-biotic solution of Leu. mesenteroides NZLeu 009 displayed a significantly higher histamine concentration (83.23 ppm). Lactobacillus post-biotic solutions had the highest concentrations of ammonia (1220.28 ppm), 2-phenylethylamine (82.96 ppm), serotonin (278.70 ppm), tyramine (267.48 ppm), and cadaverine (19.72 ppm). Also, the average BAs concentration for Lactobacillus post-biotic solutions was the highest at 31.98 ppm. The results revealed the analysis of BAs concentrations in different LAB isolates from fish products, providing interesting insights into their metabolic capabilities and potential implications for food safety and quality. [ABSTRACT FROM AUTHOR]

Jiuqu (starter) makes an important contribution to the formation of the flavor characteristics of Hongqu rice wine (HQW). Gutian Qu (GTQ) and Wuyi Qu (WYQ) are two kinds of Jiuqu commonly used in HQW brewing, but the comparison of the two kinds of HQW is still insufficient at present. The objective of this study was to compare the dynamic changes of amino acids (AAs), higher alcohols (HAs), bioamines (BAs), volatile flavor compounds (VFCs), and microbial communities in HQW fermentation, with GTQ and WYQ as starter. This study used an automatic amino acid analyzer, GC, HPLC, and GC-MS to detect AAs, HAs, Bas, and VFCs during fermentation; metagenomic sequencing technology was used to elucidate the microbial community and its functional characteristics. The results showed that the contents of AAs and HAs in HQW brewed with WYQ (WYW) were significantly higher than those in HQW brewed with GTQ (GTW). On the contrary, the majority of BAs in GTW were significantly higher than those in WYW. The composition of VFCs in WYW and GTW were obviously different, as most of the VFCs were notably enriched in WYW, while ethyl caproate, isoamyl acetate, ethyl heptanoate, ethyl nonanoate, 1-decanol, citronellol, phenethyl acetate, and hexanoic acid were more abundant in GTW. Burkholderia gladioli, Pantoea dispersa, Weissella cibaria, Monascus purpureus, and Saccharomyces cerevisiae were the predominant microbial populations in GTW brewing at the species level, while Sphingomonas sp., Kosakonia cowanii, Enterobacter asburiae, Leuconostoc lactis, Aspergillus niger, and Saccharomyces cerevisiae were the dominant microbial species in WYW brewing. The abundance of functional genes involved in BAs biosynthesis were much higher in GTW brewing, while the abundance of functional genes related to the metabolism of characteristic VFCs were much higher in WYW brewing. Collectively, these findings provided evidence for elucidating the effects of Jiuqu and microbial communities on HQW flavor quality, and laid a solid foundation for the improvement of HQW flavor quality. [ABSTRACT FROM AUTHOR]

Responses occurring during intervals of operant tasks have been subdivided as interim, facultative, and terminal, depending on the time between response onset and reward. Although interval responses, also known as adjunctive responses, have been described in pigeons, rats, mice, monkeys, and humans, most experiments have been conducted in rats. We review the neurochemical basis of interval responses and examine the hypothesis that these responses modulate operant performance. Preliminary experiments indicate the involvement of biogenic amines, acetylcholine, and GABA during interval responding associated with operant tasks. In particular, catecholaminergic deafferentation of the basal ganglia modulated interval responses as did the peripheral injection of catecholamine reuptake blockers. Under the influence of amphetamine, interval responding may either increase or decrease, so that a wide range of responses must be selected to gauge drug effects. In non-drugged pigeons and rats, the expression of interval responses facilitates operant training. [ABSTRACT FROM AUTHOR]

The current review provides a thorough examination of the intricate interplay between viticultural and winemaking factors and their influence on the levels of amino acids and biogenic amines in grapes and wine. The study encompasses a comprehensive analysis of diverse viticultural practices, including the influence of grape variety, ripeness, climate, and terroir among others. Furthermore, the review scrutinizes the impact of various winemaking factors on the accumulation of amino acids and biogenic amines. These factors encompass a range of variables, including maceration techniques and must conditions as well as sulfur dioxide application, and aging and storage conditions. By considering these factors, the review aims to provide a holistic understanding of the complex dynamics governing the formation and concentration of amino acids and biogenic amines throughout the grape – growing and winemaking processes. The findings underscore the importance of viticultural and winemaking decisions in shaping the aromatic and sensory profile and safety of wines, emphasizing the need for a nuanced approach to grape cultivation and wine production. Additionally, the review explores potential future research directions and implications for oenology practices, paving the way for advancements in optimizing grape and wine quality while maintaining a focus on safety – related aspects associated with biogenic amines. [ABSTRACT FROM AUTHOR]

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We have developed and validated a novel LC-MS/MS method for simultaneously analyzing amino acids, biogenic amines, and their acetylated and methylated derivatives in plants. This method involves a one-step extraction of 2–5 mg of lyophilized plant material followed by fractionation of different biogenic amine forms, and exploits an efficient combination of hydrophilic interaction liquid chromatography (HILIC), reversed phase (RP) chromatography with pre-column derivatization, and tandem mass spectrometry (MS). This approach enables high-throughput processing of plant samples, significantly reducing the time needed for analysis and its cost. We also present a new synthetic route for deuterium-labeled polyamines. The LC-MS/MS method was rigorously validated by quantifying levels of nitrogen-related metabolites in seedlings of seven plant species, including Arabidopsis, maize, and barley, all of which are commonly used model organisms in plant science research. Our results revealed substantial variations in the abundance of these metabolites between species, developmental stages, and growth conditions, particularly for the acetylated and methylated derivatives and the various polyamine fractions. However, the biological relevance of these plant metabolites is currently unclear. Overall, this work contributes significantly to plant science by providing a powerful analytical tool and setting the stage for future investigations into the functions of these nitrogen-related metabolites in plants. [ABSTRACT FROM AUTHOR]

The thriving of high‐performance artificial synaptic neuromorphic platforms poses a significant challenge for creating bionic sensors that can integrate multi‐sensory information. For the purpose of realizing this objective, promising bionic visual‐olfactory co‐sensory artificial synaptic devices are developed based on a hydrogen‐bonded organic framework (Eu@HOF‐12). This probe is capable of dual‐emissive‐responsive to biogenic amines (BAs), which are essential indicators for the evaluation of food freshness. Importantly, it demonstrates outstanding advantages, including high sensitivity, ultrafast responses (<6 s), and practicability of recyclability, which can be combined with smartphones for on‐site BAs detection via the colorimetric and ratiometric hydrogel sensor. Besides, a bionic visual‐olfactory co‐sensory based on the human‐computer interaction platform is constructed, which can realize the identification of five types of BAs with high precision through the specific odor fingerprint. Meanwhile, a logic device is utilized for the rapid identification of food freshness considering the hydrogel sensor's dual‐mode responses to BAs. Overall, this research develops an odor visualization strategy that enables on‐site, real‐time, and sensitive monitoring of food quality assessment. In addition, a quantitative assessment system is designed for fast, damage‐free, and accurate assessment of food freshness, ultimately reducing food waste and generating significant economic value. [ABSTRACT FROM AUTHOR]

Kombucha, a fermented tea prepared with a symbiotic culture of bacteria and yeast (SCOBY), offers a unique and unpredictable home-brewed fermentation process. Therefore, the need for a controlled kombucha fermentation process has become evident, which requiring a thorough understanding of the microbial composition and its relationship with the metabolites produced. In this study, we investigated the dynamics of microbial communities and metabolites over a 12-day fermentation period of a conventional kombucha-making process. Our findings revealed similarities between the microbial communities in the early (0--2 days) and late (10--12 days) fermentation periods, supporting the principle of back-slopping fermentation. Untargeted metabolite analysis unveiled the presence of harmful biogenic amines in the produced kombucha, with concentrations increasing progressively throughout fermentation, albeit showing relatively lower abundance on days 8 and 12. Additionally, a contrasting trend between ethanol and caffeine content was observed. Canonical correspondence analysis highlighted strong positive correlations between specific bacterial/yeast strains and identified metabolites. In conclusion, our study sheds light on the microbial and metabolite dynamics of kombucha fermentation, emphasizing the importance of microbial control and quality assurance measures in the production process. [ABSTRACT FROM AUTHOR]

The antimicrobial effects of high hydrostatic pressure (HHP) treatments on chill‐stored seafood are well‐documented, while their impact on the metabolic profile of seafood, especially the metabolome of fish flesh, and remains underexplored. Addressing this gap, this study investigates the effects of HHP on the metabolome of chill‐stored rose shrimp by conducting multivariate data analysis based on untargeted proton nuclear magnetic resonance observations. Vacuum‐packed rose shrimp samples were subjected to HHP at 0, 400, 500, and 600 MPa for 10 min and then stored at 2–4°C. The microorganism analysis and metabolic analysis were carried out on days 1 and 14. HHP treatment effectively deactivated Lactobacillus spp., Escherichia coli, Pseudomonas spp., total Coliforms, and sulfite‐reducing anaerobic bacteria. Consequently, HHP treatment significantly reduced the formation rate of decay‐related metabolites, such as hypoxanthine, trimethylamine, and biogenic amines, which exhibited significant accumulation in untreated samples. Multivariate unsupervised analyses provided insights into the overall changes in the metabolite profile induced by HHP. Metabolic pathway analysis revealed several pathways underlying spoilage, including pyruvate metabolism, valine, leucine, and isoleucine biosynthesis, purine metabolism, methane metabolism, glycine, serine, and threonine metabolism, citrate cycle (TCA cycle), glycolysis/gluconeogenesis, alanine, aspartate, and glutamate metabolism, sulfur metabolism, pantothenate and CoA biosynthesis, glutathione metabolism, and glyoxylate and dicarboxylate metabolism. Importantly, these pathways underwent alterations due to the application of HHP, particularly at high‐pressure levels. In summary, the results unveil the potential mechanisms of HHP effects on chill‐stored rose shrimps. [ABSTRACT FROM AUTHOR]

Background: Dolutegravir (DTG), an integrase strand inhibitor, is currently used as the first-line treatment for HIV. Despite relatively poor tissue penetration, the risk of adverse effects in metabolic and excretory systems should be considered. The trace aminergic system and trace amines are emerging as relevant role players in many chronic diseases that are commonly diagnosed but poorly understood. Trace amines are biogenic amines that are endogenously produced and can also be ingested by the intake of trace amine-rich food. Trace amines are known to differentially regulate inflammatory and neurological outcome. Objective: This study investigated the effects of DTG on the trace amine profile in a wistar rat model. Methods: A total of 24 healthy wistar rats were randomly divided into four experimental groups: male and female controls and male and female DTG-treated. Blood and tissue samples were collected following a 12-week DTG administration study. Liquid chromatography-tandem mass spectroscopy (LC-MS/MS) was used to determine trace amine concentrations in urine, plasma, brain, and gastrointestinal tissue. Results: Current data illustrate that polyamines differ significantly (p < 0.05) between males and females in various matrices. DTG significantly (p < 0.05) reduced jejunal tyramine and urinary synephrine levels. Conclusion: Data do not raise major concerns about DTG in the context of the trace amine profile. However, given the importance of the dysregulated trace amine profile in various diseased states, including HIV, current data warrant clinical investigation to further evaluate the significance of DTG-associated effects on the trace amine profile. [ABSTRACT FROM AUTHOR]

Diphenylalanine(FF)-Zn self-assembly (FS) confined in covalent organic polymers (FS@COPs) with efficient fluorescence was synthesized for fluorescence sensing of biogenic amines, which was one of the most important indicators for monitoring food freshness. FS@COPs combined excellent biodegradability of self-assembled dipeptide with chemical stability, porosity and targeted site recognition of COPs. With an optimal excitation wavelength of 360 nm and an optimal emission wavelength of 450 nm, FS@COPs could be used as fluorescence probes to rapidly visualize and highly sensitive determination of tryptamine (Try) within 15 min, and the linear range was from 40 to 900 μg L−1 with a detection limit of 63.08 μg kg−1. Importantly, the FS@COPs showed a high fluorescence quantum yield of 11.28%, and good stability, solubility, and selectivity, which could successfully achieve the rapid, accurate and highly sensitive identification of Try. Furthermore, we revealed the mechanism of FS@COPs for fluorescence sensing of targets. The FS@COPs system was applied to the fluorescence sensing of Try in real samples and showed satisfactory accuracy of 93.02%-105.25%. [ABSTRACT FROM AUTHOR]

Biomass diesel is one of the sustainable and renewable sources of energy envisaged to hold a prominent position in the world energy infrastructure. In this study, biodiesel was produced from baobab seed oil by transesterification using biogenic heterogeneous catalyst, derived from mixed wastes of white chicken eggshells and banana fruit peels. The production process was statistically analyzed using Box-Behnken Design-Response Surface Methodology (BBD-RSM). The influential transesterification reaction parameters investigated with their ranges include reaction time (40–80 min), molar ratio of oil to methanol (1:9–1:15) and catalyst weight (3–5 wt%). The nano-catalyst (CaO-BFP-850 NPs) was prepared by calcination at high temperature of 850 °C for 4 h, and its properties were found to contain majorly the basic elements of Ca and K when investigated with analytical instruments such as SEM, EDS, DSC-TGA, FT-IR, and XRD. The regeneration test of the CaO-BFP-850 NPs conducted showed it could be reused for more than four cycles with less catalytic efficiency reduction. The ideal conditions instituted by BBD-RSM was 75 min of reaction time, 12.8:1 molar ratio of oil to methanol, and 4.08 wt% CaO-BFP-850 at 65 °C and 650 rpm constant temperature and agitation speed respectively, with the validated biodiesel yield of 96.70 wt%. The assessment of the quality of the biodiesel produced showed compliance with the standard specifications of ASTM D6751, EN 14241, and SANS 833. [ABSTRACT FROM AUTHOR]

Biorefining is seen as a potential method to produce protein‐rich feed for monogastric farm animals from grassland, which does not compete with human nutrition. Therefore, a new biorefinery facility was constructed and tested in this experiment by using silages from grass clover mixture and red clover. After biorefining, press juice was stored for further use while press cake was re‐ensiled. Samples from silage, press juice, fresh press cake and re‐ensiled press cake were analysed for nutrient composition, fermentation parameters, amino acids (AA) and biogenic amines (BA) concentrations. Furthermore, digestibility of silage and re‐ensiled press cake was tested in wethers. We found that press juice contained about 205 g crude protein (CP), more than 180 g crude ash and more than 130 g volatile organic compounds (VOC, all values per kg dry matter [DM]). Furthermore, press juice had an unfavourable AA ratio for use as a monogastric feed (methionine and cysteine were reduced). Forage type hardly affected nutritive value of press juice. Re‐ensiling of press cake was successful as a sufficient decrease of pH and VOC concentration was observed. Press cake had 26–36 g/kg DM lower CP content and 0.77–1.12 MJ/kg DM lower metabolisable energy content than silage with greater differences in red clover than in grass clover mixture. Press juice can be used as feed in monogastric animals, but its use is limited due to its low CP content and unfavourable AA profile. Press cake could be an appropriate feed for ruminants, especially dry cows or heifers. [ABSTRACT FROM AUTHOR]

BACKGROUND: The excessive salt intake associated with Douchi has become a topic of controversy. Addressing this concern and enhancing its market competitiveness necessitates the application of salt reduction fermentation in Douchi. Therefore, to promote the application of salt reduction fermentation in Douchi, a comprehensive study was undertaken aiming to investigate the differences in biogenic amines, volatile compounds and non‐volatile compounds in Douchi with varying salt content. RESULTS: The findings unequivocally demonstrate that salt hampers the formation of metabolites in Douchi. As the salt content increased, there was a significant decrease (P < 0.05) in the levels of total acid, amino‐type nitrogen and free amino acids in Douchi. Notably, when the salt content exceeded 80 g kg−1, there was a substantial reduction (P < 0.05) in putrescine, lactic acid and malic acid levels. Similarly, when the salt content surpassed 40 g kg−1, β‐phenethylamine and oxalic acid levels exhibited a significant decline (P < 0.05). Furthermore, the results of E‐nose and principal component analysis based on headspace solid phase microextraction gas chromatography–mass spectrometry revealed notable discrepancies in the volatile compound content between Douchi samples with relatively low salt content (40 and 80 g kg−1) and those with relatively high salt content (120, 160 and 200 g kg−1) (P < 0.05). By employing partial least squares discriminant analysis, eight distinct volatile compounds, including o‐xylene, benzaldehyde and 1‐octen‐one, were identified. These compounds exhibited higher concentrations in Douchi samples with relatively low salt content (40 and 80 g kg−1). The sensory results showed that Douchi samples with lower salt content exhibited higher scores in the soy sauce‐like and Douchi aroma attributes. CONCLUSION: In conclusion, this study significantly enhances our understanding of the impact of salt on metabolites in Douchi and provides invaluable insights for the development of salt reduction fermentation in this context. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study represents a visual detection for total biogenic monoamines with naked eye as a simple and rapid semi-quantitative method for biogenic amine monitoring. The equivalent reaction of H2O2 with ascorbic acid resulted in color development by an amine oxidase–peroxidase coupling reaction in the samples containing the biogenic monoamines higher than the subjected ascorbic acid by 10 μM. Upon employing the commercial doenjang extracts as a model food, an additional heating step was requested, and the expected ranges for the biogenic monoamines from 360 to 480 μM covered the real contents of the samples (360.2–407.3 μM). Therefore, this visual detection method makes it possible to decide with naked eye whether the sample contains the biogenic monoamines higher than the ascorbic acid supplemented as much as a control level on manufacturing sites without instrumental analysis. [ABSTRACT FROM AUTHOR]

The freshness of raw fish has become one of the industry's and consumers' main concerns regarding quality, safety, and shelf-life estimation. To determine the freshness of the king weakfish (Macrodom ancylodom), the quality index method (QIM) was employed for sensory analyses, along with the assessment of proximate composition, pH, total volatile bases (TVB-N), thiobarbituric acid reactive substances (TBARS), biogenic amines, fatty acids, texture, and microbiological parameters. The results show that the QIM obtained over the storage period exhibited a linear increase, ranging from 2 to 21 demerit points, with a high correlation (R2 = 0.9868) among the data. The microbiological results indicated an increase in the counts of psychrotrophic and mesophilic bacteria throughout the storage period. TVB-N values ranged from 11 to 28 mg/100 g, and TBARS values ranged from 0.235 to 0.298 mg MDA/kg when stored in ice. The presence of putrescine, cadaverine, spermidine, and toxic volatile compounds was a potential indicator of fish freshness. Based on the correlation between the methods considered indicators of freshness and quality, it can be concluded that the king weakfish maintains its commercial stability for up to 11 days when stored in ice. [ABSTRACT FROM AUTHOR]

Foodstuffs, particularly perishable ones such as meat, are frequently discarded once the best-before date has been reached, despite the possibility of their continued suitability for human consumption. The implementation of intelligent packaging has the potential to contribute to a reduction in food wastage by enabling the monitoring of meat freshness during storage time independently of the best-before date. The process of meat spoilage is associated with the formation of specific degradation products, some of which can be potentially utilized as spoilage indicators in intelligent packaging. The aim of the review is to identify degradation products whose concentration correlates with meat shelf life and to evaluate their potential use as spoilage indicators in intelligent packaging. To this end, a comprehensive literature research was conducted to identify the factors influencing meat spoilage and the eight key degradation products (carboxylic acids, biogenic amines, total volatile basic nitrogen, aldehydes, alcohols, ketones, sulfur compounds, and esters) associated with this process. These degradation products were analyzed for their correlation with meat shelf life at different temperatures, atmospheres, and meat types and for their applicability in intelligent packaging. The review provides an overview of these degradation products, comparing their potential to indicate spoilage across different meat types and storage conditions. The findings suggest that while no single degradation product universally indicates spoilage across all meat types and conditions, compounds like carboxylic acids, biogenic amines, and volatile basic nitrogen warrant further investigation. The review elucidates the intricacies inherent in identifying a singular spoilage indicator but underscores the potential of combining specific degradation products to expand the scope of applications in intelligent packaging. Further research (e.g., storage tests in which the concentrations of these substances are specifically examined or research on which indicator substance responds to these degradation products) is recommended to explore these combinations with a view to broadening their applicability. [ABSTRACT FROM AUTHOR]

Abstract Background This study investigates the safety evaluation of enterocin-producing 11 E. mundtii and two E. faecium strains previously isolated from small livestock colostrums. Enterococcus species do not possess Generally Recognized as Safe (GRAS) status. Hence, it is critical to scrutinize enterococci’s antibiotic resistance, virulence characteristics, and biogenic amine production capabilities in order to assess their safety before using them as starter or adjunct cultures. Results Enterococcus strains showed susceptibility to medically significant antibiotics. Multiple-drug resistance (MDR) was found in only E. faecium HC121.4, and its multiple antibiotic resistance (MAR) index was detected to be 0.22. The tetL and aph(3')-IIIa were the most commonly found antibiotic resistance genes in the strains. However, E. mundtii strains HC56.3, HC73.1, HC147.1, and E. faecium strain HC121.4 were detected to lack any of the antibiotic resistance genes examined in this study. Only E. mundtii HC166.3 showed hemolytic activity, while none of the strains engage in gelatinase activity. The strains were identified to have virulence factor genes with a low rate. None of the virulence factor genes could be detected in E. mundtii HC26.1, HC56.3, HC73.1, HC165.3, HC166.8, and E. faecium HC121.4. The E. mundtii HC73.2 strain displayed the highest presence of virulence factor genes, namely gelE, efaA fs , cpd, and ccf. Similarly, the E. mundtii HC112.1 strain showed a significant presence of genes efaA fm , ccf, and acm. There was no decarboxylation of histidine, ornithine, or lysine seen in any of the strains. Nevertheless, E. faecium HC121.4 and HC161.1 strains could decarboxylate tyrosine, but E. mundtii HC26.1, HC56.3, HC73.1, HC73.2, HC112.1, HC147.1, HC155.2, HC165.3, HC166.3, HC166.5, and HC166.8 strains only showed a limited capacity for tyrosine decarboxylation. None of the strains possessed the hdc, odc, or ldc genes, but all of them had the tdc gene. Conclusion The E. mundtii HC56.3 and HC73.1 strains were deemed appropriate for utilization in food production. Using the remaining 11 strains as live cultures in food production activities could pose a possible risk to consumer health.

Chinese rice wine (Huangjiu) is a traditional fermented wine in China. The biogenic amines are the important index during its fermentation. This study investigated the changes in biogenic amine content and its formation during fermentation of Chinese rice wine, and analyzed the correlation between the physicochemical and biological factors of Chinese rice wine and the production of biogenic amines. Results showed that, during the pre-fermentation stage (stage I), the content of biogenic amine was significantly negatively correlated with sugar level and acidity, and was significantly positively correlated with amino acid concentration. The maximum biogenic amine concentration in Chinese rice wine was 36.79 mg/L. During the post-fermentation stage (stage II), a significant increase in the content of lactic acid bacteria was positively correlated with biogenic amine content. The maximum biogenic amine concentration in Chinese rice wine was 22.50 mg/L. The high amino acid concentration and lactic acid bacteria concentration in the fermentation process enhance the biogenic amine formation. These results have provided a theoretical support for control of biogenic amine content in fermentation of Chinese rice wine.

Fermented foods are rich in protein and free amino acids, which are decarboxylated by microbial amino acid decarboxylase to produce biogenic amines. Excessive ingestion of biogenic amines poses a threat to human health. Tyramine, a biogenic amine having high toxicity, is present in fermented foods in large quantities, so developing safe and effective methods to control tyramine is of practical significance for improving the safety of fermented foods. In this article, the physiological functions, harms and limit standard of tyramine in fermented foods are described with an emphasis on the formation mechanism and control methods of tyramine, so as to provide theoretical references for further improving the safety of fermented foods.

Background: Meat products are widely recognized as substantial sources of protein derived from animals. Biogenic amines (BAs), naturally occurring toxins, are generated via the metabolism of specific amino acids by a vast array of microorganisms, including pathogenic and nonpathogenic strains. Aim: The aim of this study was to ascertain the quantity of BAs produced in five meat products that are commercially available in Egypt. Additionally, the estimated daily BA intakes of the Egyptian populace as a result of consuming these animal products were computed. Additionally, a study was undertaken to investigate the relationship between total biogenic amines (TBAs) and microbial counts, specifically total bacterial counts (TBC), total psychrophilic counts (TPsC), total Staphylococcus aureus (TSC), and total Enterobacteriaceae count (TEC) as they pertained to the meat products under investigation. Methods: One hundred samples of meat products (n = 20 for each) were selected at random from Egyptian markets. The collected samples included minced meat, luncheon, sausage, pasterma, and canned meat. The microbiological status and biogenic amine content of these samples were evaluated. Results: Total biogenic amines were calculated for the examined samples an beef mince had the highest TBA content at 918.22 ± 21.3 mg/Kg followed by sausage at 575.1 ± 12.8 mg/Kg, luncheon at 567.1 ± 17.8 mg/Kg, pasterma at 417.0 ± 31.8 mg/Kg, and canned meat at 242.8 ± 21.8 mg/Kg. The calculated EDI values for TBA ranged between 21.24 in canned meat to 80.34 in beef mince. It was determined that beef mince had the highest microbial contamination rates as indicated by the high TBC, TPsC, TSC, and TEC at 5.69 ± 0.4, 4.2 ± 0.5, 2.4 ± 0.2 and 4.69 ± 0.1 log 10 cfu/g. Such counts were 3.6 ± 0.2, 2.4 ± 0.2, 1.2 ± 0.1, and 4.3± 0.2 log 10 cfu/g in sausage, 3.4 ± 0.3, 2.2 ± 0.1, 1.1 ± 0.1, and 4.0 ± 0.1 log 10 cfu/g in luncheon, 2.5 ± 0.1, 1.0 ± 0.1, 1.4 ± 0.08 and 2.69 ± 0.2 log 10 cfu/g in pasterma; while none of the examined canned meat harbored microbial contamination Conclusion: This study indicated the presence of several BAs in meat products sold in Egypt. According to the EDI values of the examined BAs, the consumption of meat products by the Egyptian populace did not pose a risk. However, it is imperative that the handling, storage, distribution, and promotion of meat products conform to sanitary protocols. [Open Vet J 2024; 14(6.000): 1394-1402]

The application of biosensors in complex real­-world samples is often complicated due to the combined effects and interferences of various compounds on the biosensor signal. However, thorough modelling and chemometric methods allow us to evaluate the impact of different analytes and calibrate these biosensors for the multiplexed analyses of the targeted compounds. A typical multianalyte mixture includes biogenic amines, produced during the putrefaction of proteins. Meanwhile, the detection of particular biogenic amines is a valuable tool for assessing the freshness and quality of a wide variety of protein­-containing foods. In the current study, we analysed the signal of biosensors for the simultaneous detection of four major biogenic amines (cadaverine, putrescine, histamine, and spermidine) and proposed two different approaches for their multivariate calibration. The evaluation of the proposed models and the calculation of their characteristic coefficients were based on experimental data from over three hundred different mixtures with randomly varying substrate concentrations.

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Simple Summary: Stylo silage is widely used as a protein source for ruminants in tropical and subtropical regions. High levels of biogenic amines in stylo silage are harmful to the health of ruminant animals. The purpose of this work was to evaluate the effect of formic acid and sugar on biogenic amines and amino acids concentrations and bacterial composition and fermentation profile of stylo silage. The results showed that putrescine, cadaverine, and tyramine became predominant in the control silage, and applying formic acid and sugar significantly decreased putrescine, cadaverine, tyramine, and total biogenic amine concentrations. Clostridium pabulibutyricum, Weissella cibaria and W. paramesenteroides were the predominant bacteria in the control silage, and the application of both additives remarkably lowered their relative abundance. Correlation analysis showed that C. pabulibutyricum, W. cibaria and W. paramesenteroides were positively related to putrescine, cadaverine, and tyramine formation. The application of formic acid or sugar significantly reduced the undesirable bacterial population and improved the fermentation and hygienic quality of the stylo silage. Substantial proteolysis occurs and free amino acids can be degraded to biogenic amines by decarboxylation during stylo (Stylosanthes guianensis) ensiling. High biogenic amine concentrations in silage are harmful to the health of ruminant animals. The purposes of this work were to (1) analyze the biogenic amines and amino acids concentrations, bacterial composition, and fermentation profile of spontaneously fermented stylo silage, (2) explore the effect of formic acid or sugar additive on these silage parameters, and (3) further reveal the correlations between silage amines and fermentation parameters, amino acids, and bacteria. Freshly chopped stylo was treated with distilled water (control), formic acid (4 mL/kg), and sugar (20 g/kg) and fermented for 28 days. The results indicated that putrescine (321 mg/kg dry matter), cadaverine (384 mg/kg dry matter), and tyramine (127 mg/kg dry matter) rapidly increased in concentration and become predominant in the control silage after 28 days of fermentation. Applying formic acid and sugar at ensiling, especially the acidifier, significantly decreased putrescine, cadaverine, tyramine, and total biogenic amine concentrations compared with the control treatment (p < 0.0001). Clostridium pabulibutyricum, Weissella cibaria and W. paramesenteroides were the predominant bacteria in the control silage, and the application of both additives remarkably lowered their relative abundance in comparison with the control treatment (p < 0.001). Correlation analysis showed that putrescine, cadaverine, and tyramine were positively related to pH, butyric acid, non-protein nitrogen, and ammonia nitrogen (p < 0.01). These amines also had significant correlations with C. pabulibutyricum, W. cibaria and W. paramesenteroides (p < 0.001). Putrescine, cadaverine, and tyramine were the main biogenic amines and C. pabulibutyricum was the predominant undesirable bacterium in naturally fermented stylo silage. C. pabulibutyricum, W. cibaria and W. paramesenteroides were positively related to putrescine, cadaverine, and tyramine formation. The application of formic acid or sugar significantly reduced the undesirable bacterial population and improved the fermentation and hygienic quality of the stylo silage. These findings lay the foundation for further elucidating the microbial mechanism underlying the main biogenic amine formation during fermentation of stylo silage. [ABSTRACT FROM AUTHOR]

Most of the biogenic amines are naturally found in fermented foods as a consequence of amino acid decarboxylation. Their formation is ascribable to microorganisms (starters, contaminants and autochthonous) present in the food matrix. The concentration of these molecules is important for food security reasons, as they are involved in food poisoning illnesses. The most frequent amines found in foods are histamine, putrescine, cadaverine, tyramine, tryptamine, phenylethylamine, spermine and spermidine. One of the most risk-prone foods are cheeses, mostly ripened ones, which could easily accumulate amines due to their peculiar manufacturing process and ripening. Cheeses represent a pivotal food in our diet, providing for nutrients such as amino acids, calcium, vitamins and others; thus, since they are widely consumed, it is important to evaluate the presence of toxic molecules to avoid consumers' poisoning. This review aimed to gather general information on the role of biogenic amines, their formation, the health issues and the microorganisms and processes that produce/reduce them, with a focus on their content in different types of cheese (from soft to hard cheeses) and the biotic and abiotic factors that influence their formation or reduction and concentration. Finally, a multivariate analysis was performed on the biogenic amine content, derived from data available in the literature, to obtain more information about the factors influencing their presence in cheeses. [ABSTRACT FROM AUTHOR]

Process‐related carbon dioxide emissions in lime production and in the thermal utilization of fossil and biogenic residues are unavoidable. The application as carbon‐based feedstock by hydrogenation as a building block for basic chemicals such as methanol can contribute to the defossilization of the industry and the reduction of climate‐impacting emissions. Applying the example of two plants from the lime industry and thermal waste utilization in combination with utility and performance numbers derived from the process owners, a techno‐economic and life cycle analysis is employed to demonstrate the boundary conditions under which this can be implemented in an ecologically and economically profitable manner in industrial practice. [ABSTRACT FROM AUTHOR]

Accurate assessment of food freshness is critical to maintaining human health. However, the complex environment of food usually leads to false‐positive measurements result. Therefore, the development of sensing platforms with self‐calibration for accurate detection of food freshness in complex environments is essential. Here, using the green fluorescence‐emitting FITC‐ene and the red fluorescence‐emitting DBA‐ene‐Eu3+ as fluorescent units, fluorescent polymeric materials P1‐P4 with excitation wavelength‐dependent (254 and 365 nm, matched with standard UV lamp) emission are prepared. P1‐P4 responded rapidly to biogenic amines (BAs). Among them, P3 exhibits the widest linear range, and the most noticeable fluorescence color change (from orange‐red to yellow‐green) under 254 nm excitation and enhanced green fluorescence under 365 nm excitation. The changes of P3‐prepared labels at different excitation wavelengths can be utilized to rapidly evaluate the food's freshness. Furthermore, by using a smartphone to read the Red/Green/Blue values of the labels, the total volatile basic nitrogen (TVBN) values can be output to quantitatively evaluate the food freshness, and the output TVBN values at different excitation wavelengths are utilized for mutual calibration to improve the accuracy of the estimation results. This self‐calibrating sensing platform is fast and nondestructive, which provides an effective method for the accurate evaluation of food freshness. [ABSTRACT FROM AUTHOR]

As Sweden takes its first steps towards a hydrogen-based economy, a strategic approach to infrastructure development for both storage and delivery becomes necessary. Although compressed hydrogen is currently the state-of-the-art, its low volumetric density and associated high capital costs pose challenges to widespread societal deployment of hydrogen. In order to avoid technological lock-in, alternatives storage technologies including chemical hydrides, e.g. methanol, ammonia, methane and LOHC, must also be explored. These alternatives offer higher hydrogen densities, safer handling, and compatibility with existing infrastructure. However, each hydride has unique chemical and physical properties, requires distinct feedstock and conversion processes, and interacts with the energy system in different ways, all of which influences their suitability for various applications. Therefore, a comprehensive evaluation of these alternative hydrogen storage technologies, as carried out in this article, is vital to allow for informed investment decisions and pave the way towards a successful and sustainable hydrogen economy. • Chemical hydrides have emerged as promising hydrogen storage alternatives. • Chemical hydrides facilitate cheaper global hydrogen trade. • Sweden's biogenic CO 2 emissions promote storage in methanol and methane. • Optimal storage choice depends on specific applications and their energy systems. • Chemical hydrides have high technological maturity. [ABSTRACT FROM AUTHOR]

One of the main issues in modern medicine is the decrease in the efficacy of antibiotic therapy against resistant microorganisms. The advent of antimicrobial resistance has added significantly to the impact of infectious diseases, in number of infections, as well as added healthcare costs. The development of antibiotic tolerance and resistance is influenced by a variety of environmental variables, and it is important to identify these environmental factors as part of any strategy for combating antibiotic resistance. The review aims to emphasize that biogenic polyamines are one of such environmental cues that impacts the antibiotic resistance in bacteria. The biogenic polyamines can help bacteria acquire resistance to antibiotics either by regulating the level of number of porin channels in the outer membrane, by modifying the outer membrane liposaccharides or by protecting macromolecule from antibiotic stress. Thus, understanding the way polyamines function in bacteria can thus be beneficial while designing the drugs to combat diseases. [ABSTRACT FROM AUTHOR]

Plant-based diets have gained attention for their potential benefits on both human health and environmental sustainability. The objective of this study was to investigate the association of plant-based dietary patterns with the endogenous metabolites of healthy individuals and identify metabolites that may act as mediators of the associations between dietary intake and modifiable disease risk factors. Adherence to plant-based dietary patterns was assessed for 170 healthy adults using plant-based diet indexes (PDI). Individuals with higher healthful PDI had lower BMI and fasting glucose and higher HDL-C, while those with higher unhealthful PDI had higher BMI, triacylglycerol and fasting glucose and lower HDL-C. Unhealthful PDI was associated with higher levels of several amino acids and biogenic amines previously associated with cardiometabolic diseases and an opposite pattern was observed for healthful PDI. Furthermore, healthful PDI was associated with higher levels of glycerophosphocholines containing very long-chain fatty acids. Glutamate, isoleucine, proline, tyrosine, α-aminoadipate and kynurenine had a statistically significant mediation effect on the associations between PDI scores and LDL-C, HDL-C and fasting glucose. These findings contribute to the growing evidence supporting the role of plant-based diets in promoting metabolic health and shed light on the potential mechanisms explaining their beneficial health effects. [ABSTRACT FROM AUTHOR]

The neurochemical anatomy underlying Cushing's syndrome is examined for regional brain metabolism as well as neurotransmitter levels and receptor binding of biogenic amines and amino acids. Preliminary studies generally indicate that glucose uptake, blood flow, and activation on fMRI scans decreased in neocortical areas and increased in subcortical areas of patients with Cushing's syndrome or disease. Glucocorticoid-mediated increases in hippocampal metabolism occurred despite in vitro evidence of glucocorticoid-induced decreases in glucose uptake or consumption, indicating that in vivo increases are the result of indirect, compensatory, or preliminary responses. In animal studies, glucocorticoid administration decreased 5HT levels and 5HT1A receptor binding in several brain regions while adrenalectomy increased such binding. Region-specific effects were also obtained in regard to the dopaminergic system, with predominant actions of glucocorticoid-induced potentiation of reuptake blockers and releasing agents. More in-depth neuroanatomical analyses are warranted of these and amino acid-related neurotransmission. [ABSTRACT FROM AUTHOR]

The effect of using camel milk on the physiochemical, microbiological and sensory properties, and free amino acid and biogenic amine contents of processed Domiati cheese was investigated during pickling (90 days) at 4°C. The results revealed a decrease in biogenic amines and an increase in free amino acids in cheese made from camel milk compared to cheese made from buffalo milk. Histamine and tryptamine were the most predominant amines in all the treatments (13 and 12 mg/kg), respectively. All samples had lower than the allowable level of biogenic amines, according to the Food and Drug Administration (10 mg/100 g). [ABSTRACT FROM AUTHOR]

Summary: Impacts of aqueous and ethanolic extracts of garlic were investigated in suppressing bacterial growth and biogenic amine (BA) formation by selected foodborne pathogens (Candida albicans, Salmonella paratyphi A, Escherichia coli and Staphylococcus aureus) and fish spoilage bacteria (Enterococcus faecalis, Photobacterium damselae and Pseudomonas luteola). The spread‐plate method was used to monitor bacterial growth in histidine decarboxylase broth (HDB), whereas the rapid high‐performance liquid chromatographic (HPLC) method was used for BA analysis. Bacterial growth and their ammonia and BA production were monitored using HDB. The results showed that bacterial growth on HDB was in the range from 9.13, for P. luteola, to 9.54 log CFU (colony‐forming units) mL−1, for S. aureus and C. albicans. The presence of garlic extracts in HDB resulted considerably in lowering bacterial growth and BA formation (P < 0.05). The highest inhibitory activities of ethanolic and water garlic extracts were obtained for Gram‐positive S. aureus with 1.4 and 1.5 logarithmic reduction on bacterial growth, followed by Gram‐negative Salmonella Paratyphi A and E. coli. Application of garlic extracts, mainly ethanolic ones, showed a significant inhibitory effect on bacterial ammonia production, with 4‐100‐fold lower ammonia accumulation (P < 0.05). Bacteria produced all tested BAs, mainly dopamine, agmatine and tryptamine. The highest levels of histamine and tyramine (61.99 and 36.45 mg L−1) were produced by S. aureus. In the presence of aqueous or ethanolic garlic extracts, putrescine production by E. faecalis was around 110‐fold lower than that of the control group. Results revealed that both garlic extracts are potent antimicrobials that can control the growth of foodborne pathogens and their harmful BA formation. [ABSTRACT FROM AUTHOR]

The presence of biogenic amines (BAs) in seafood can pose a health risk to consumers, as they have been linked to adverse reactions such as histamine poisoning. Although the only biogenic amine for which maximum limits have been set is histamine, it is also important to regulate the presence of other amines associated with certain adverse effects. In this study, the official method for determining histamine was slightly modified and adapted for a UHPLC-PDA system and applied to analyze raw and preserved mackerel fillet samples. The evolution of biogenic amines during the storage period under refrigerated conditions revealed that, within two days, the limit for the content of histidine of 100 mg/kg was exceeded in raw fillets, while the histidine content in preserved mackerel (in oil and marinated) remained more stable. The thawing phase, whether in the fridge or at room temperature, did not significantly affect the BA content. Additionally, three different cooking methods (steaming, oven-baking, and boiling) significantly decrease the levels of BAs in highly contaminated raw mackerel fillets. [ABSTRACT FROM AUTHOR]