Search

Amaryllidaceae alkaloids (AAs) are plant‐derived natural compounds with diverse bioactivities. To biosynthesize AAs, 4′‐O‐methylnorbelladine (4′‐MB) is a key precursor that is first formed by C–N coupling between tyramine and 3,4‐dihydroxybenzaldehyde catalyzed by a NADPH‐dependent reductase. However, 3,4‐dihydroxybenzaldehyde is oxygen sensitive and not stable due to its catechol moiety when constructing an in vitro enzymatic system for 4′‐MB synthesis. To address this issue, we design an artificial biosynthetic route to synthesize 4′‐MB. First, we choose isovanillin instead of 3,4‐dihydroxybenzaldehyde as an alternative substrate. Then, a short‐chain dehydrogenase/reductase (SDR) from Zephyranthes treatiae is utilized to couple tyramine and isovanillin. After demonstrating the synthesis of 4′‐MB, we optimize the whole biocatalytic system with enhanced performance. The final enzymatic system can be reused for multiple cycles with the help of a crystalline inclusion protein (CipB)‐mediated enzyme immobilization. Additionally, we scale up the reaction system from 50 µL to 10 mL, generating approximately 800 µM of 4′‐MB. We envision that our work will provide an efficient and sustainable approach to produce 4′‐MB, which could support the large‐scale production of Amaryllidaceae plant‐originated natural products. [ABSTRACT FROM AUTHOR]

Adult females of the primitively eusocial wasp Polistes jokahamae can change caste in response to photoperiod length. Short-day photoperiod females store more lipids but have less developed ovaries for hibernation (becoming gynes), whereas long-day photoperiod females have fewer lipid stores but more developed ovaries under queenless conditions (becoming egg-laying workers). To explore the physiological mechanisms underlying photoperiod-related caste determination, analyses of gene expression levels in the brains of short- or long-day females were performed. Results suggest that short-day females may exhibit higher expression of genes involved in tryptophan metabolism, insulin signaling, and nutrition, including the digestion of sugars and lipids, and production of royal jelly proteins. Oral administration of tryptophan resulted in a positive correlation between tryptophan levels in the brain and lipid stores in the abdomen, suggesting that tryptophan promotes lipid storage in gynes. Long-day females showed enhanced expression of genes involved in tyramine/dopamine syntheses, epidermal growth factor receptor, insulin degradation, and oogenesis. In these females, tyramine administration increased the brain levels of tyramine and dopamine, and activated initial ovarian development under queenless conditions. Together, these results indicate that photoperiod-related caste determination in P. jokahamae may involve gene expression pathways similar to those involved in caste determination during the preimaginal stage in other Polistes species. [ABSTRACT FROM AUTHOR]

Purpose of Reviews: Headaches represent a prevalent and burdensome health condition, affecting individuals of all ages worldwide. While dietary factors have been implicated in headache pathophysiology, the association between dairy consumption and headaches remains controversial and inadequately understood. This comprehensive review systematically examines the existing literature to elucidate the relationship between dairy intake and headaches, addressing methodological challenges, potential biases, and gaps in the current knowledge. Recent Findings: A thorough search of electronic databases identified relevant observational studies, clinical trials, and mechanistic investigations exploring the impact of dairy consumption on headache incidence, frequency, severity, and duration. Methodological considerations, including study design, measurement of exposure and outcome variables, confounding factors, and sources of bias, were critically evaluated to assess the strength of evidence and validity of findings. Despite heterogeneity across studies, emerging evidence suggests a complex and multifaceted relationship between dairy intake and headaches, influenced by individual characteristics, dietary patterns, headache subtype, and study context. While some studies report a positive association between dairy consumption and headaches, others indicate no significant effect or potential therapeutic benefits of dairy restriction. Mechanistic insights suggest plausible biological mechanisms, including neuroinflammatory pathways, neurotransmitter modulation, vascular effects, and gut-brain interactions, which may mediate the observed associations. Summary: Future research directions encompass longitudinal studies, mechanistic investigations, stratified analyses, randomized controlled trials, and exploration of the gut microbiota to further elucidate the underlying mechanisms and inform evidence-based dietary recommendations for headache management. This integrative review underscores the importance of interdisciplinary collaboration and personalized approaches to address the complex interplay between diet, headaches, and overall health. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department 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.)

The quantification of tyramine (Tyr) and spermidine (Spd) is essential to protect and ensure quality and safety for food and beverage consumers. In this work, an electrochemical study was carried out, and a new, rapid, sensitive, reliable, and selective square‐wave voltammetric method for simultaneously determining Tyr and Spd in wines was developed. A Chemically Modified Carbon Paste electrode with Zinc PhthaloCyanine (CMCPE‐ZnPC) was used as a sensor in the electrochemical study, and a standard addition procedure (SAP) was employed to solve the matrix effect in the quantification of Tyr and Spd in wines. These analytes were electroactive on the stable, sensitive, and selective CMCPE‐ZnPC sensor under study using SWV technique, displaying peak anodic potentials at around 400 mV for Tyr and 860 mV for Spd. Wine samples were analyzed using the proposed and reference methods. No statistically significant differences were observed among the results obtained for Tyr and Spd determinations, applying the paired t‐test at a confidence level of 95 %. The proposed method yielded low limits of detection (6.8 nmol L−1 for Tyr and 10.8 nmol L−1 for Spd), good recovery rates (from 86.1 to 107.5 %), and reproducibility (overall RSD of 2.6 %). The proposed method contributes to green analytical chemistry since it uses no chemical pretreatment of the wine samples. [ABSTRACT FROM AUTHOR]

Background: Four sphingosine-1-phosphate receptor (S1PR) modulators are currently available in the USA for treating relapsing forms of multiple sclerosis (MS). These S1PR modulators have similar efficacy. Clinicians may therefore consider other factors, such as clinical management considerations, when distinguishing among treatments. This study estimated which S1PR modulator clinicians would choose on the basis of a treatment's clinical management and quantified how individual aspects of clinical management might drive this choice. Methods: A multi-criteria decision analysis (MCDA) was conducted on the basis of clinical management preferences elicited in a discrete choice experiment (DCE) and real-world clinical management profiles of the S1PR modulators currently available to treat relapsing forms of MS (fingolimod, ozanimod, ponesimod, siponimod). The DCE was completed by neurologists in the USA experienced in treating MS and included eight clinical management attributes: first-dose observations, genotyping, liver function tests, eye exams, drug–drug interactions, interactions with antidepressants, interactions with foods high in tyramine, and immune system recovery time. Attribute levels were selected on the basis of S1PR modulator product labels. In the MCDA, partial MCDA scores were created for each attribute and summed to produce an overall MCDA score for each S1PR modulator. Results: The DCE was completed by 200 neurologists. The overall MCDA score was highest for ponesimod (4.78 points), followed by siponimod (4.10 points), fingolimod (3.61 points), and ozanimod (2.38 points). Having fewer drug–drug interactions contributed most to the overall scores (up to 1.56 points), followed by having no first-dose observations (0.95 points), the shortest immune system recovery time (0.94 points), and not interacting with foods high in tyramine (0.86 points). Conclusion: When considering clinical management convenience, the average US-based neurologist treating MS is likely to choose ponesimod over siponimod, fingolimod, or ozanimod. The strongest driver of preferences was the number of drug–drug interactions. This information can help inform recommendations for the treatment of MS and facilitate shared decision-making between clinicians and patients. [ABSTRACT FROM AUTHOR]

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.

Tyramine has attracted considerable interest due to recent findings that it is an excellent starting material for the production of high-performance thermoplastics and hydrogels. Furthermore, tyramine is a precursor of a diversity of pharmaceutically relevant compounds, contributing to its growing importance. Given the limitations of chemical synthesis, including lack of selectivity and laborious processes with harsh conditions, the biosynthesis of tyramine by decarboxylation of l-tyrosine represents a promising sustainable alternative. In this study, the de novo production of tyramine from simple nitrogen and sustainable carbon sources was successfully established by metabolic engineering of the l-tyrosine overproducing Corynebacterium glutamicum strain AROM3. A phylogenetic analysis of aromatic-l-amino acid decarboxylases (AADCs) revealed potential candidate enzymes for the decarboxylation of tyramine. The heterologous overexpression of the respective AADC genes resulted in successful tyramine production, with the highest tyramine titer of 1.9 g L−1 obtained for AROM3 overexpressing the tyrosine decarboxylase gene of Levilactobacillus brevis. Further metabolic engineering of this tyramine-producing strain enabled tyramine production from the alternative carbon sources ribose and xylose. Additionally, up-scaling of tyramine production from xylose to a 1.5 L bioreactor batch fermentation was demonstrated to be stable, highlighting the potential for sustainable tyramine production. Key points: • Phylogenetic analysis revealed candidate l-tyrosine decarboxylases • C. glutamicum was engineered for de novo production of tyramine • Tyramine production from alternative carbon substrates was enabled [ABSTRACT FROM AUTHOR]

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.)

Guided by the idea that the presence of a heterocyclic aromatic core and tyramine moiety, under the umbrella of a single molecular scaffold could bring interesting biological properties, herein we present synthesis, characterization, with two crystal structures reported, and biological evaluation of some tyramine derivates. Cytotoxic and antimigratory potential was addressed by using a colorectal cancer cell line as a model system. Although possessing no cytotoxic effects, two compounds have shown strong antimigratory potential in low doses, with no effect on healthy MRC‐5 cells. Evaluation of their antimicrobial activities suggested prominent antimicrobial activity, where Compound 4 outperformed streptomycin against Escherichia coli and Proteus mirabilis. Hormone‐dependent types of cancer, such as prostate, ovary, and breast, are highly dependent on human sex hormone–binding globulin (SHBG) blood levels. A molecular docking study has shown that 1 has high affinity to bind and therefore compete with natural steroids for the SHBG steroid‐binding site. DNA‐binding study have shown that 4 interacts with CT‐DNA in a groove‐binding mode. In silico ADME/T study revealed that all compounds have suitable physicochemical properties for oral bioavailability and druglikeness, while toxicity tests for 1, 4, and 6 suggested potential for mutagenicity (4, 6), hepatotoxicity (6), and skin sensation (1). [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]

European foulbrood is one of the primary diseases in bee larvae (Apis mellifera). Its causal agent, Melissococcus plutonius, has been classified into three clonal complexes (CC12, CC3, and CC13), showing phenotypic variations among their virulence. The pathogenic mechanisms of the clonal complexes used to kill larvae are not fully understood. Tyramine, a monoamine used by some bacteria to adapt to stress conditions, could be a potential virulence factor of M. plutonius. Therefore, the ability of M. plutonius to produce tyramine was evaluated in this study using biochemical and genetic tools, in addition to the quantification of tyramine by HPLC in each clonal complex. CC12 showed high tyramine production and better adaptability to acidic environments than CC3 and CC13. Additionally, the toxicity of tyramine in bee larvae was evaluated by determining an LD50 of 0.172 mg/mL. These results show the influence that tyramine may have in the first steps of the pathogenicity process of M. plutonius, allowing it to better survive in acidic environments. [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]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry 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.)

The inclusion complexes of the neurotransmitters, namely (±) epinephrine hydrochloride, dopamine hydrochloride, and tyramine hydrochloride in an aqueous medium, were studied physicochemically and spectroscopically. These rendered systems of drug delivery with the potential to ensure delivery to desired targets. The stoichiometry of the 1:1 ratio of host-guest binding was established using Job plots. Conductimetric studies gained an understanding of inclusion as a process. Furthermore, 1H NMR was used to characterize the inclusions, and the Benesi Hildebrand equation was applied to obtain the association constants. Thermodynamics, which are important in predicting the feasibility of any process, were in favor of inclusion as obtained by the evaluation of various thermodynamic parameters from Van't Hoff's equation. [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]

Bioactive amines in foods are associated with beneficial health effects, but some can also cause food poisoning and intolerance. This study aimed to investigate the occurrence and levels of nine bioactive amines in ten conventional and non-conventional fruits and vegetables (seriguela, marolo, custard apple, acerola, jabuticaba, starfruit, kale, ora-pro-nobis, almeirão-roxo, and serralha) using HPLC-FL. Putrescine was the prevalent amine in custard apple, acerola, and ora-pro-nobis; whereas spermidine was predominant in jabuticaba, starfruit, and kale; and tyramine in seriguela and marolo. Tryptamine was not detected in any sample. Histamine was only detected in ora-pro-nobis, and serotonin only in starfruit. Total amine contents ranged from 3.24 to 58.83 mg/kg, with the lowest levels in serralha and the highest in seriguela. The median contents of spermidine varied from 1.32 to 13.42 mg/kg, with the lowest levels in serralha and the highest in seriguela. The highest agmatine levels were found in acerola, starfruit and serralha. Based on the levels of amines, seriguela, marolo, custard apple, acerola, jabuticaba, and kale could be dietary sources of the polyamine spermidine; and starfruit a source of serotonin. However, individuals using monoamine-oxidase inhibitor drugs should limit the consumption of seriguela and marolo, due to the high tyramine levels, to avoid adverse effects. In a similar way, individuals with histamine intolerance should avoid the consumption of ora-pro-nobis. [ABSTRACT FROM AUTHOR]

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]

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]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department 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.)

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology 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.)

The Maillard reaction, a chemical reaction between amino acids and sugars, is exploited to produce flavorful food ubiquitously, from the baking industry to our everyday lives. However, the Maillard reaction also occurs in all cells, from prokaryotes to eukaryotes, forming advanced glycation end-products (AGEs). AGEs are a heterogeneous group of compounds resulting from the irreversible reaction between biomolecules and α-dicarbonyls (α-DCs), including methylglyoxal (MGO), an unavoidable byproduct of anaerobic glycolysis and lipid peroxidation. We previously demonstrated that Caenorhabditis elegans mutants lacking the glod-4 glyoxalase enzyme displayed enhanced accumulation of α-DCs, reduced lifespan, increased neuronal damage, and touch hypersensitivity. Here, we demonstrate that glod-4 mutation increased food intake and identify that MGO-derived hydroimidazolone, MG-H1, is a mediator of the observed increase in food intake. RNAseq analysis in glod-4 knockdown worms identified upregulation of several neurotransmitters and feeding genes. Suppressor screening of the overfeeding phenotype identified the tdc-1-tyramine-tyra-2/ser-2 signaling as an essential pathway mediating AGE (MG-H1)-induced feeding in glod-4 mutants. We also identified the elt-3 GATA transcription factor as an essential upstream regulator for increased feeding upon accumulation of AGEs by partially controlling the expression of tdc-1 gene. Furthermore, the lack of either tdc-1 or tyra-2/ser-2 receptors suppresses the reduced lifespan and rescues neuronal damage observed in glod-4 mutants. Thus, in C. elegans, we identified an elt-3 regulated tyramine-dependent pathway mediating the toxic effects of MG-H1 AGE. Understanding this signaling pathway may help understand hedonistic overfeeding behavior observed due to modern AGE-rich diets.

ABSTRACTGut microbiota plays an essential role in nonalcoholic fatty liver disease (NAFLD). However, the contribution of individual bacterial strains and their metabolites to childhood NAFLD pathogenesis remains poorly understood. Herein, the critical bacteria in children with obesity accompanied by NAFLD were identified by microbiome analysis. Bacteria abundant in the NAFLD group were systematically assessed for their lipogenic effects. The underlying mechanisms and microbial-derived metabolites in NAFLD pathogenesis were investigated using multi-omics and LC-MS/MS analysis. The roles of the crucial metabolite in NAFLD were validated in vitro and in vivo as well as in an additional cohort. The results showed that Enterococcus spp. was enriched in children with obesity and NAFLD. The patient-derived Enterococcus faecium B6 (E. faecium B6) significantly contributed to NAFLD symptoms in mice. E. faecium B6 produced a crucial bioactive metabolite, tyramine, which probably activated PPAR-γ, leading to lipid accumulation, inflammation, and fibrosis in the liver. Moreover, these findings were successfully validated in an additional cohort. This pioneering study elucidated the important functions of cultivated E. faecium B6 and its bioactive metabolite (tyramine) in exacerbating NAFLD. These findings advance the comprehensive understanding of NAFLD pathogenesis and provide new insights for the development of microbe/metabolite-based therapeutic strategies.

ABSTRACT: Cheese is a food in which toxic concentrations of biogenic amines (BA) may be reached, mainly as a consequence of the decarboxylation of determined amino acids by certain lactic acid bacteria (LAB). To maintain the food safety of cheese, environmentally friendly strategies are needed that specifically prevent the growth of BA-producing LAB and the accumulation of BA. The bacteriocins produced by LAB are natural compounds with great potential as food biopreservatives. This work examines the antimicrobial potential of 7 bacteriocin-containing, cell-free supernatants (CFS: coagulin A-CFS, enterocin A-CFS, enterocin P-CFS, lacticin 481-CFS, nisin A-CFS, nisin Z-CFS and plantaricin A-CFS) produced by LAB against 48 strains of the LAB species largely responsible for the accumulation of the most important BA in cheese, that is, histamine, tyramine, and putrescine. Susceptibility to the different CFS was strain-dependent. The histamine-producing species with the broadest sensitivity spectrum were Lentilactobacillus parabuchneri (the species mainly responsible for the accumulation of histamine in cheese) and Pediococcus parvulus. The tyramine-producing species with the broadest sensitivity spectrum was Enterococcus faecium, and Enterococcus faecalis and Enterococcus hirae were among the most sensitive putrescine producers. Nisin A-CFS was active against 31 of the 48 BA-producing strains (the broadest antimicrobial spectrum recorded). Moreover, commercial nisin A prevented biofilm formation by 67% of the BA-producing, biofilm-forming LAB strains. These findings underscore the potential of bacteriocins in the control of BA-producing LAB and support the use of nisin A as a food-grade biopreservative for keeping BA-producing LAB in check and reducing BA accumulation in cheese.

Tyramine (TRM) is a biogenic catecholamine neurotransmitter, which can trigger migraines and hypertension. TRM accumulated in foods is reduced and detected using additive cyclodextrins (CDs) while their association characteristics remain unclear. Here, single-crystal X-ray diffraction and density functional theory (DFT) calculation have been performed, demonstrating the elusive pseudopolymorphs in β-CD inclusion complexes with TRM base/HCl, β-CD·0.5TRM·7.6H2O (1) and β-CD·TRM HCl·4H2O (2) and the rare α-CD·0.5(TRM HCl)·10H2O (3) exclusion complex. Both 1 and 2 share the common inclusion mode with similar TRM structures in the round and elliptical β-CD cavities, belong to the monoclinic space group P21, and have similar herringbone packing structures. Furthermore, 3 differs from 2, as the smaller twofold symmetry-related, round α-CD prefers an exclusion complex with the twofold disordered TRM–H+ sites. In the orthorhombic P21212 lattice, α-CDs are packed in a channel-type structure, where the column-like cavity is occupied by disordered water sites. DFT results indicate that β-CD remains elliptical to suitably accommodate TRM, yielding an energetically favorable inclusion complex, which is significantly contributed by the β-CD deformation, and the inclusion complex of α-CD with the TRM aminoethyl side chain is also energetically favorable compared to the exclusion mode. This study suggests the CD implications for food safety and drug/bioactive formulation and delivery. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department 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 analyzed biogenic amine (BA) content in three varieties (types) of kimchi (Baechu kimchi, Baek kimchi, and Yeolmu kimchi), identified the causative bacteria, and evaluated the gene expression associated with the BA formation during kimchi fermentation at 4 °C. Histamine content exceeding the toxicity limit was detected in a single Baechu kimchi product. Tyramine content in most Baechu kimchi products was approximately half of the toxicity limit. Other varieties had relatively lower BA content. Most BA producers isolated from all kimchi varieties were identified as Levilactobacillus brevis, which prominently produced tyramine. To clarify the role of L. brevis in tyramine formation in Baechu kimchi, fermentation experiments were performed using L. brevis BC1M20. The results showed that tyramine content and tyrosine decarboxylase gene (tdc) expression were higher in the inoculated kimchi than in the control. In addition, in the inoculated kimchi, the content decreased while the expression level was almost constant. [ABSTRACT FROM AUTHOR]

A fluorescence probe based on molecularly imprinted polymers on red emissive biomass-derived carbon dots (r-BCDs@MIPs) was developed to detect tyramine in fermented meat products. The red emissive biomass-derived carbon dots (r-BCDs) were synthesized by the one-step solvothermal method using discarded passion fruit shells as raw materials. The fluorescence emission peak of r-BCDs was at 670 nm, and the relative quantum yield (QY) was about 2.44%. Molecularly imprinted sensing materials were prepared with r-BCDs as fluorescent centers for the detection of trace tyramine, which showed a good linear response in the concentration range of tyramine from 1 to 40 µg L−1. The linear correlation coefficient was 0.9837, and the limit of detection was 0.77 µg L−1. The method was successfully applied to the determination of tyramine in fermented meat products, and the recovery was 87.17–106.02%. The reliability of the results was verified through high-performance liquid chromatography (HPLC). Furthermore, we combined the r-BCDs@MIPs with smartphone-assisted signal readout to achieve real-time detection of tyramine in real samples. Considering its simplicity and convenience, the method could be used as a rapid and low-cost promising platform with broad application prospects for on-site detection of trace tyramine with smartphone-assisted signal readout. [ABSTRACT FROM AUTHOR]

This study investigated the safety and functionality of traditional African sourdough flatbread (kisra), based on the content of biogenic amines (BAs) and antioxidant compounds and their improvement using lactic acid bacteria (LAB) species. The primary BAs detected in naturally fermented kisra were tyramine, histamine, putrescine, and cadaverine, with putrescine being the most abundant after baking. In vitro BA production of microorganisms isolated from kisra sourdough revealed that the Enterococcus genus contributed to tyramine accumulation, whereas presumptive yeasts may contribute to putrescine and cadaverine accumulation. The use of LAB species, including Lactiplantibacillus plantarum, Limosilactobacillus fermentum, Levilactobacillus brevis, and Weissella cibaria, significantly reduced putrescine content to less than about 23% of that of naturally fermented kisra, and eliminated tyramine, histamine, and cadaverine formation. Meanwhile, DPPH scavenging activity, total polyphenolic content, and tannin content in naturally fermented kisra were 85.16%, 1386.50 µg/g, and 33.16 µg/g, respectively. The use of LAB species did not affect the DPPH scavenging activity or tannin content but significantly increased the total phenolic content by up to 20% compared to naturally fermented kisra. Therefore, fermentation with LAB starter cultures might be a promising approach to improve the safety related to BAs as well as the functionality of kisra bread. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department 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.)

Biogenic amines are undesirable compounds formed through the decarboxylation of free amino acids by pathogenic microbes, They pose serious risks to public health and food safety. These amines serve as critical biomarkers for evaluating food quality and safety. Their physiological implications for human health necessitate vigilant monitoring, particularly in fish, where elevated concentrations can cause histamine poisoning and toxicity. This study employed liquid chromatography–electrospray ionization–tandem mass spectrometry (LC-ESI-MS/MS) to quantify spermidine and tyramine levels in Mackerel fish. Twenty random samples, comprising 10 frozen and 10 grilled, were collected from various markets and restaurants in the New Valley Governorate, Egypt. The analysis revealed that mean values of spermidine concentrations (mg/100g) were 233.2 ± 25.5 in raw frozen fish and 186.80 ±10.7 in grilled fish. The average concentrations of tyramine were 1.22 ± 0.09 in raw frozen fish and 3.54 ± 0.3 in grilled fish. Based on the established permissible limits recommended by EOS, all samples of frozen mackerel fish 100% and 90% of grilled fish were exceed the permissible spermidine limits. However, all frozen and grilled fish samples were within acceptable tyramine levels. [ABSTRACT FROM AUTHOR]

Fermented meat products is the meat products with special flavor, color, texture and longer shelf life formed by a series of changes under natural or artificially controlled conditions by the action of microorganisms or enzymes. Fermented meat products is popular with consumers, but they are rich in protein and have a great potential for high levels of biogenic amines. Among them, histamine and tyramine are the most toxic. Consumption of tyramine-rich foods might cause headache, hypertension and other adverse reactions. Therefore, it is extremely necessary to control the tyramine content in fermented meat products. In this paper, the formation pathways, control methods and effects of tyramine in fermented meat products are reviewed. Among them, the main formation pathway is the decarboxylation of tyrosine by the action of decarboxylase, in addition to the existence of chemical pathways related to lipid oxidation products, while the more effective control methods are the addition of auxiliaries and the inoculation of fermentation agents. This paper aims to provid a theoretical support for reducing the tyramine content in fermented meat products and improving the safety of fermented meat products.

Abstract Tyramine is one of the most important biological amines in food, which leads to food poisoning if consumed in high amounts. In addition to food poisoning, tyramine leads to drug interactions. Foods high in tyramine can cause high blood pressure and migraines in people taking monoamine oxidase (MAO) inhibitors. Therefore, people taking MAO inhibitors should avoid foods high in tyramine. Cheese provides ideal conditions for the production of tyramine. Some cheeses contain high amounts of tyramine and lead to unwanted effects in people taking MAO inhibitors. These unwanted effects are called the cheese effect or tyramine interaction. Considering the importance of the subject, a systematic study was designed with the aim of determining the amount of tyramine in cheeses and the effect of effective factors on the amount of tyramine production. The search was done in three databases, including Scopus, PubMed, and Science Direct. The study was conducted in two phases. In the first stage, the amount of tyramine reported in cheeses, the analytical method, measurement, and characteristics of cheese were discussed. In the second phase, the influencing factors in its formation were investigated. Based on the extracted data, tyramine levels ranged from 3.23 to 1398 mg/kg. The most analytical method for measuring tyramine in the studies was the HPLC method. According to a detailed review of the literature, the influencing factors included bacterial species, animal species, the effect of storage conditions (time and temperature), pH, moisture, salt, and the number of somatic cells. Basically, by identifying the factors affecting the amount of tyramine in cheeses, it is possible to control the production of tyramine. Graphical Abstract

This document is a correction notice for an article titled "Challenges Associated with Byproducts Valorization—Comparison Study of Safety Parameters of Ultrasonicated and Fermented Plant-Based Byproducts." The correction addresses mistakes in Figures 2 and 3a of the original publication, stating that not all names of the samples were visible in Figure 2 and that mg/kg should be used instead of mg/g in Figure 3a. The corrected figures are provided, and the authors assure that the scientific conclusions remain unaffected. The original publication has been updated accordingly. [Extracted from the article]

This study has performed molecular modeling, vibrational dynamics, and thermodynamics of tyramine neurotransmitter and its monohydrate cluster in gas phase. All theoretical calculations for tyramine and its monohydrate cluster are performed at DFT/B3LYP/6‐31++G(d,p) level to optimize the electronic structures and calculation of vibrational frequencies. Most of the vibrational frequencies have been found in good agreement with the experimentally reported IR and Raman frequencies. However, some have been modified. The presence of water monomer decreased highest molecular orbital–lowest unoccupied molecular orbital (HOMO–LUMO) energy gap of tyramine by 0.07 eV. Themodynamics calculations reveal that thermal energy and specific heats in both the tyramine and its monohydrate clusters are predominantly contributed by vibrational motions while entropy shows only 28% and 26% vibrational contribution in tyramine and its monohydrate cluster, respectively. [ABSTRACT FROM AUTHOR]

This study aimed at investigating the quality attributes of Turkish fermented sausage (sucuk) incorporated with bay leaf extract obtained as a natural antioxidant and a source of phytochemicals. Five different bay leaf extracts were obtained with distilled water and 60%, 70%, 80%, and 90% ethanol. The total phenolic contents and antioxidant activity values indicated that ultrasound‐assisted 70% ethanol extract was the most suitable extract. Furthermore, five groups of sucuks were manufactured with the addition of bay leaf extract (1, 5, and 10 mL/kg), ascorbic acid (500 mg/kg), and control. The extracts were produced similar pH values when compared to control and ascorbic acid samples. The treatments had no significant effect on moisture contents of sucuks. Bay leaf extracts produced comparable color, texture profile analysis, and TBARS values to control and ascorbic acid samples. Biogenic amine contents (mg/kg dry weight) of sucuks including tryptamine (6.43–30.66), 2‐phenylethylamine (2.24–32.04), putrescine (2.19–7.98), cadaverine (3.28–12.21), histamine (7.01–11.38), tyramine (3.27–71.07), spermidine (4.44–8.01), and spermine (53.96–68.25) were mostly within the lower ranges typically associated with sucuk. However, the lowest cadaverine values observed at the end of storage in the bay leaf extract added samples indicated that bay leaf extract might be effective in decreasing cadaverine values during storage. The addition of bay leaf extract caused similar sensory attributes to the control and ascorbic acid samples. This study revealed that Turkish fermented sucuks could be effectively incorporated with bay leaf extracts without a negative effect on the quality attributes or consumer acceptability. [ABSTRACT FROM AUTHOR]

Fermented meat products is the meat products with special flavor, color, texture and longer shelf life formed by a series of changes under natural or artificially controlled conditions by the action of microorganisms or enzymes. Fermented meat products is popular with consumers, but they are rich in protein and have a great potential for high levels of biogenic amines. Among them, histamine and tyramine are the most toxic. Consumption of tyramine-rich foods might cause headache, hypertension and other adverse reactions. Therefore, it is extremely necessary to control the tyramine content in fermented meat products. In this paper, the formation pathways, control methods and effects of tyramine in fermented meat products are reviewed. Among them, the main formation pathway is the decarboxylation of tyrosine by the action of decarboxylase, in addition to the existence of chemical pathways related to lipid oxidation products, while the more effective control methods are the addition of auxiliaries and the inoculation of fermentation agents. This paper aims to provid a theoretical support for reducing the tyramine content in fermented meat products and improving the safety of fermented meat products. [ABSTRACT FROM AUTHOR]

Tyramine is one of the most important biological amines in food, which leads to food poisoning if consumed in high amounts. In addition to food poisoning, tyramine leads to drug interactions. Foods high in tyramine can cause high blood pressure and migraines in people taking monoamine oxidase (MAO) inhibitors. Therefore, people taking MAO inhibitors should avoid foods high in tyramine. Cheese provides ideal conditions for the production of tyramine. Some cheeses contain high amounts of tyramine and lead to unwanted effects in people taking MAO inhibitors. These unwanted effects are called the cheese effect or tyramine interaction. Considering the importance of the subject, a systematic study was designed with the aim of determining the amount of tyramine in cheeses and the effect of effective factors on the amount of tyramine production. The search was done in three databases, including Scopus, PubMed, and Science Direct. The study was conducted in two phases. In the first stage, the amount of tyramine reported in cheeses, the analytical method, measurement, and characteristics of cheese were discussed. In the second phase, the influencing factors in its formation were investigated. Based on the extracted data, tyramine levels ranged from 3.23 to 1398 mg/kg. The most analytical method for measuring tyramine in the studies was the HPLC method. According to a detailed review of the literature, the influencing factors included bacterial species, animal species, the effect of storage conditions (time and temperature), pH, moisture, salt, and the number of somatic cells. Basically, by identifying the factors affecting the amount of tyramine in cheeses, it is possible to control the production of tyramine. [ABSTRACT FROM AUTHOR]

The formation of biogenic amines (BAs) in artisan Galotyri PDO cheeses fermented with Sterptococcus thermophilus ST1 and the Greek indigenous nisin A-producing Lactococcus lactis spp. cremoris M78 (A1cheese), or with the A1 starter supplemented with either the enterocin A-B-P-producing Enterococcus faecium KE82 (A2cheese) or the multi-functional Lactiplantibacillus plantarum H25 (A4cheese) adjunct strains was evaluated. Three pilot-scale cheese trials, GL1, GL2, and GL3, made from boiled ewes' milk, were analyzed for their BA contents before and after cold ripening at 4 °C for 30 days. Total BAs of the fresh GL1 and GL3 cheeses (pH 4.3–4.5) were below 50 mg/kg, except for the A1/GL1 and A1/GL3 cheeses, which contained ca. 300 mg/kg (81.2% histamine) and 1250 mg/kg (45.6% putrescine) BAs, respectively. Whereas due to an outgrowth (>7 log cfu/g) of post-thermal Gram-negative bacteria contaminants during fermentation, most fresh GL2 cheeses (pH 4.7–5.0) accumulated more than 1500 mg/kg of total BAs, which exceeded 3800 mg/kg in all GL2 cold-ripened cheeses due to major increases in cadaverine and putrescine. Tyramine and histamine exceeded 500 mg/kg in the fresh A1/GL2cheeses. Conversely, total BAs remained or declined below 50 mg/kg in all cold-ripened GL3 cheeses. None of the starter or adjunct cultures could be correlated with a specific BA increase, despite E. faecium KE82, which increased at 7.6–9.2 log cfu/g in the A2 cheeses is a strong tyramine producer in culture BA broth with 1% tyrosine in vitro. The adoption of strict hygienic measures during artisan Galotyri PDO cheese production (trial GL3) enabled the best performance of all starter LAB strain combinations and reduced BA formation, whereas the high presence of Gram-negative decarboxylating bacteria contaminants compromised cheese (trial GL2) safety. [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.

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.