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Background: The bacteriocins, particularly derived from lactic acid bacteria, currently exhibit potential as a promising food preservative owing to their low toxicity and potent antimicrobial activity. This study aimed to evaluate the efficacy of lactocin 63, produced by Lactobacillus coryniformis, in inhibiting the deterioration of Lateolabrax japonicas during chilled storage, while also investigating its underlying inhibitory mechanism. The measurement of total viable count, biogenic amines, and volatile organic compounds were conducted, along with high-throughput sequencing and sensory evaluation., Results: The findings demonstrated that treatment with lactocin 63 resulted in a notable retardation of bacterial growth in L. japonicas fish fillet during refrigerated storage compared with the water-treated and nisin-treated groups. Moreover, lactocin 63 effectively maintained the microbial flora balance in the fish fillet and inhibited the proliferation and metabolic activity of specific spoilage microorganisms, particularly Shewanella, Pseudomonas, and Acinetobacter. Furthermore, the production of unacceptable volatile organic compounds (e.g. 1-octen-3-ol, hexanal, nonanal), as well as the biogenic amines derived from the bacterial metabolism, could be hindered, thus preventing the degradation in the quality of fish fillets and sustaining relatively high sensory quality., Conclusion: The results of this study provide valuable theoretical support for the development and application of lactocin 63, or other bacteriocins derived from lactic acid bacteria, as potential bio-preservatives in aquatic food. © 2024 Society of Chemical Industry., (© 2024 Society of Chemical Industry.)

The commercialization of processed fish products is rising in restaurants and small to medium enterprises. However, there is a lack of data related to the microbiological safety of such products. In this study total aerobic colony count and Enterobacteriaceae, as proxy of process hygiene criteria, and detection of Listeria monocytogenes and concentration of histamine, as food safety criteria, were investigated in Salmo salar (salmon), Xiphias gladius (swordfish) and Thunnus albacares (yellowfin tuna), before, during, and at the end of a dry-curing process, performed in a dedicated cabinet, at controlled temperature, relative humidity and ventilation, up to 240 h. The microbiological parameters were investigated in the tested fish products by culture methods and shotgun metagenomic, while the presence of histamine, and other biogenic amines, was quantified by High Performance Liquid Chromatography. In the raw material, and up to the end of the dry curing process, the concentration of Enterobacteriaceae was always lower than 10 CFU/g, while total aerobic colony counts ranged between 3.9 and 5.4 Log CFU/g in salmon; 5.5 and 5.9 Log CFU/g in swordfish; 4.4 and 4.8 Log CFU/g in tuna. The pH values were significantly different between fish species, in the raw materials and during processing except for T4, occurring 70 h after the start of the process for salmon and after 114 h for swordfish and tuna. Water activity was different at specific sampling points and at the end of processing. Overall, 79 % of the sequences identified in the tested fish samples were assigned to y bacteria. The most abundant phyla were Pseudomonadota, Bacillota and Mycoplasmatota. The microbial populations identified by shotgun metagenomic in the tested fish species clustered well separated one from the other. Moreover, the microbial richness was significantly higher in salmon and tuna in comparison to swordfish. Listeria monocytogenes was not detected in the raw material by using the reference cultural method and very few reads (relative abundance <0.007) were detected in swordfish and tuna by shotgun metagenomic. Histamine producing bacteria, belonging to the genera Vibrio, Morganella, Photobacterium and Klebsiella, were identified primarily in swordfish. However, histamine and other biogenic amines were not detected in any sample. To the best of our knowledge this is the first paper reporting time point determinations of microbiological quality and safety parameters in salmon, swordfish and tuna, before, during and at the end of a dry-curing process. The data collected in this paper can help to predict the risk profile of ready to eat dry-cured fish products during storage before consumption., Competing Interests: Declaration of competing interest None of the authors declare to have financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Authors. Published by Elsevier B.V. All rights reserved.)

This study aimed to screen autochthonous strains with broad-spectrum biogenic amine (BA) degradation ability from traditional dry sausages and to evaluate their BA-degrading ability in dry sausages. A total of 120 strains were isolated from dry sausages collected from various regions in Northeast China, and 35 of 120 isolates were identified as non-BA producing strains by the in vitro agar method. The random amplified polymorphic DNA polymerase chain reaction technique genotyped these 35 isolates into 18 biotypes. Moreover, high performance liquid chromatography (HPLC) quantification showed that six strains (Latilactobacillus sakei MDJ6; Lactiplantibacillus plantarum SH7; Weissella hellenica DQ9; Staphylococcus saprophyticus JX18 and SYS8; and Macrococcus caseolyticus SYS11) of the 18 biotypes exhibited broad-spectrum BA-degrading ability, all of which had various levels of amine oxidase activity with monoamine oxidase and diamine oxidase activities ranged of 6.60-619.04 and 26.32-352.81 U/mg protein, respectively. These six strains were subsequently inoculated into dry sausages and the results showed that they exhibited varying degrees of BA-degrading ability, of which strain Lat. sakei MDJ6 allowed to have less BA production on dry sausage with a final concentration of 61.33 mg/kg., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Background: Biogenic amines (BAs) in high concentrations are toxic and may cause a series of health symptoms. A sensitive measurement of BA levels is essential for human health. Capillary electrophoresis (CE) has emerged for the separation of eight BAs due to simple sample preparation and highly efficient separation. However, an important drawback for CE is low sensitivity. Magnetic solid-phase extraction (MSPE) has become a technique of interest owing to its brief operation and low solvent consumption. Hence, MSPE as a pretreatment has great potential to improve CE sensitivity for the analysis of BAs in complex food., Results: Results showed that the Pt-Co-MWCNTs-COOH possessed strong magnetism, good reusability, and high adsorptive ability toward eight biogenic amines based on the hydrogen bonding between the -COOH of Pt-Co-MWCNTs-COOH and -NH 2 groups of BAs. Using it as an adsorbent, a magnetic solid-phase extraction coupled with capillary electrophoresis (MSPE-CE) method was developed to effectively extract and sensitively analyze eight BAs. Under optimal conditions, the MSPE-CE method has wide linearities (10.0-1000.0 μg L -1 ) and low limits of detection (1.0-6.1 μg L -1 ). The accuracy of the developed method yielded recovery values from 82.07% to 102.58%. Meanwhile, the BAs contents in two samples were analyzed using the MSPE-CE method, with the results consistent with those detected by a high-performance liquid chromatography method., Conclusion: Given those advantages, the established MSPE-CE method promises the practical guidance of monitoring a variety of BAs and provides a foundation for the detection of other food hazards. © 2023 Society of Chemical Industry., (© 2023 Society of Chemical Industry.)

Biogenic amines are compounds whose occurrence in meat is linked to the presence of undesirable microorganisms. They can be utilised as a means to assess the quality and purity of the raw material. Therefore, the methods used to determine their levels are crucial in ensuring meat safety. We propose 2-chloro-3-nitropyridine as a new reagent for microwave-assisted synthesis of biogenic amine derivatives. The obtained products were synthesised with high purity and yield and characterised using 1 H and 13 C NMR as well as high-resolution mass spectrometry. The proposed derivatisation procedure, coupled with the HPLC method, was applied to determine the levels of biogenic amines in sirloin, ham, and chicken breast samples. Furthermore, differences in the content of the aforementioned compounds in the meat samples were analysed after storage for 24 and 72 h. The results suggest that cadaverine can be considered the primary indicator of meat changes, regardless of its type., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 The Author(s). Published by Elsevier Ltd.. All rights reserved.)

Biogenic amines (BA) are molecules with biological functions, which can accumulate at toxic concentrations in foods. Several microorganisms have been identified as responsible for their accumulation at elevated concentrations. Histamine, tyramine and putrescine are the BA most commonly found at highest concentrations. The ingestion of food containing high BA concentrations leads to intoxication with symptoms depending on the BA and the amount consumed. Moreover, there is evidence of synergy between different BA, something of toxicological importance given that some foods accumulate different BA. This work reviews the BA toxic effects and examines recent discoveries regarding their synergy, cytotoxicity and genotoxicity. These advances in the toxicological consequences of ingesting BA contaminated foods support the need to regulate their presence in foods to preserve the consumer's health. However, more research efforts -focused on the establishment of risk assessments- are needed to reach a consensus in their limits in different food matrices., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 The Author(s). Published by Elsevier Ltd.. All rights reserved.)

Biogenic amines (BAs) produced by microbial decarboxylation of amino acids are crucial toxic nitrogenous compounds in fish. An optimized ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) method with simple pretreatment was established to detect 14 BAs in both raw (control check, CK) and deep-fried (DF) hairtails. This method exhibited a good linear relationship with average recoveries of 73.3-120.0 % and relative standard deviations of 2.5-10.0 %, respectively. The total BAs in CK and DF hairtails decreased sharply to 338.2 and 25.3 mg/kg on the 9th day, respectively. Four BAs, including cadaverine (CAD), histamine (HIS), tyramine (TYR), and putrescine (PUT) accounted for 92.5-99.9 % of total BAs were selected as the dominant BAs. Bacterial analysis showed that the abundance of DF was relatively low. Further correlation analysis proved that Vibrio had a significant (p < 0.05) positive correlation with total BAs and could be the main BA-producing bacterium in DF hairtail. This work provides new evidence of the accumulation of BAs in refrigerated hairtail., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

This study involved an investigation into the electrochemical characteristic of a few biogenic amines (BAs) occurring at the polarized interface between two immiscible electrolyte solutions (ITIES) with ion transfer voltammetry (ITV). The main focus of this research was the comprehensive electroanalytical and physicochemical analysis of phenylethylamine (PEA), allowing the determined of the formal Galvani potential of the ion transfer reaction (Δ org aq Φ ' ), diffusion coefficients (D), formal free Gibbs energy of the ion transfer reaction (ΔG 'aq→org ) and water-1,2-dichloroethane partition coefficient (logP water/DCE PEA ). Furthermore, the collected data were employed to calculate analytical parameters, including voltametric detection sensitivity, limits of detection and the target analyte quantification. Moreover, the influence of the presence of 7 other BAs (histamine, spermine, spermidine, putrescine, cadaverine, tyramine and tryptamine) on the recorded signals originating from the PEA ion transfer was checked. The feasibility of the developed method was corroborated through experimentation with milk samples. Additionally, utilizing the devised methodology, an electrochemical assessment of the spoilage progression in milk samples was undertaken., Competing Interests: Declaration of Competing Interest The authors declare the following financial interests/personal relationships which may be considered as potential competing interests: Konrad Rudnicki reports financial support was provided by National Science Centre Poland., (Copyright © 2024 The Author(s). Published by Elsevier Ltd.. All rights reserved.)

One way to effectively reduce the number of biogenic amines (BAs) in food is through enzymatic reduction using bacteria, such as lactic acid bacteria. This study focuses on the ability of the bacterial strain Lacticaseibacillus casei CCDM 198 to reduce the number of three important BAs (histamine, putrescine and cadaverine) over time, depending on different conditions (temperature and pH) in vitro and for the real dairy product - skimmed milk. The obtained results show that the studied strain significantly (P < 0.05) affects the number of individual amines, and the content of all amines has a decreasing character compared to the initial relative content of BAs at time zero. Furthermore, a statistical dependence (P < 0.05) of the rate of amine degradation on the combination of investigated factors was demonstrated. The presence and the activity of multicopper oxidase enzyme was also detected in this bacterial strain. This is the first known publication demonstrating multicopper oxidase activity in Lacticaseibacillus casei CCDM 198. Moreover, the studied strain is able to reduce the tested BAs in skimmed milk and would be a good candidate for degrading these toxic compounds in other dairy products, such as cheese. These findings could significantly enhance the food safety of dairy products., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

Biogenic amines (BAs), as important indicators for evaluating food spoilage caused by fermentation processes or microbial activities, present significant risks of food safety. Consequently, the development of a simple, sensitive, and selective detection method for amines is of great importance. In this study, we proposed a three-in-one sensor 3,6-bis(dimethylamino)-9-(ethylthio)xanthylium (PSE) for high sensitivity and selectivity detecting BAs with multimodal responses, including olfactory, colorimetric, and fluorescent signals, thus facilitating convenient real-time detection of BAs. Mechanism study indicated that the nucleophilic substitution of PSE with BAs induced such rapid multi-responses with a low detection limit (LOD = 0.03 μM). We further fabricated PSE loaded paper for portable detection of BAs vapors. And the accurate determination of BAs levels is achieved through analyzing the RGB color mode. Finally, we successfully applied these test strips for non-destructive assessing meat beef freshness with the assistance of a smartphone in on-site scenarios., Competing Interests: Declaration of competing interest The authors declared that they have no conflicts of interest to this work., (Copyright © 2023 Elsevier B.V. All rights reserved.)

This research paper focuses on the application of the "Design-Build-Test-Learn" framework to design and evaluate a synthetic microbial community aimed at studying the impact of Lactic Acid Bacteria (LAB) interactions and fitness on the formation of biogenic amines (BAs) in Chinese rice wine (CRW). The study reveals a close correlation between the assembly model of LAB and the accumulation of BAs in CRW, and multiple interactions were observed between amine-producing and non-amine-producing LAB, including commensalism, amensalism, and competition. The commensalism among amine-producing LAB was found to promote BAs accumulation through metabolic cross-feeding of amino acids. Moreover, the higher-order interaction community was designed to regulate the BAs formation effectively. For instance, the interference of Lactiplantibacillus plantarum (ACBC271) resulted in the elimination of amine-producing LAB viability, resulting in a 22% decrease (not exceeding 43.54 mg/L) in the total amount of BAs. Simulation of community dynamics models further suggests that LAB with quantitative social interactions can effectively control LAB accumulation in CRW by forecasting fluctuation in BAs generation through fitness competition and metabolic interference. Overall, this study provides valuable insights into the complex interaction networks within microbial communities in traditional fermentation ecosystems. It also proposes a novel approach for quality control of nitrogen food safety factors in fermented foods., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023. Published by Elsevier Ltd.)

Amino acids have proved to play a key role in the development of volatile compounds present in wine with determining repercussions on the final wine bouquets. Biogenic amines originate from the chemical transformations of amino acids found in various foods, a phenomenon that has given rise to several health-related concerns among consumers. In the present research, the evaluation of two of the most influential factors: variety (genetic) and year (climatic conditions) on these compounds in grapes has been performed. Eight Vitis vinifera varieties have been collected during three years and the content of nineteen amino acids, two biogenic amines, and the ammonium ion has been quantified using the HPLC-PDA technique. The genetic factor has proved to be an influential variable (p-value < 0.05) with mean values of amino acids ranging from 896.89 to 1713.79 mg/L and of biogenic amines ranging from 10.61 to 22.28 mg/L. The climatic conditions have shown to be an influential factor as well (p-value < 0.05), being the low temperatures and rainfall and the high solar radiation favour the development of the amino acid and avoid biogenic amines accumulation in grapes., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

The availability of more efficient analytical methods that answer the world's demands is a challenge and their development continues to be a difficult task. In this work the construction of an electrochemical cell, based on low-cost and accessible materials, that can be easily constructed and used for electroanalytical purposes, is described. Pencil leads were used as electrodes and a transparency sheet as the base. This cell was used as transducer for developing an amperometric biosensor for the quantification of histamine, which is the only biogenic amine regulated by law. The analysis was based on the use of diamine oxidase as biorecognition element, hexacyanoferrate(III) as electron-transfer mediator, and chronoamperometry, at +0.5 V during 100 s, to record the analytical signal. A linear relationship between histamine concentration and the analytical signal was established between 5.0 and 35 mg L -1 and a low limit of detection (1.0 mg L -1 ) was achieved. The analysis of different fish species (sardine and tuna) was performed, obtaining recovery values between 102% and 110%. The stability of the sensor is noteworthy: it maintained 95% of the initial analytical signal after 15 days., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 The Authors. Published by Elsevier B.V. All rights reserved.)

To combat food freshness fraud, it is urgent to develop a method which could realize the detection of biogenic amines (BAs) present in food. In our study, we developed a colorimetric and ratiometric fluorescence dual-mode sensor which integrated with silver metallization-based response system of AIE liposome + OPD + RSM + Ag + toward BAs in foods for fighting freshness fraud. With the hydrolysis from the alkaline of BAs to resorcinol monoacetate (RSM), the production resorcinol (RS) could metallize silver ion (Ag + ) to silver atoms (Ag 0 ) which could lead to a BAs concentration-dependent decrease of the oxidation product 2,3-diaminophenothiazine (DAP) of Ag + to o-phenylenediamine (OPD). As a result, the dual-mode sensor has a low detection limit and wide linear range in the spiked detection of soy products, pork and milk samples for BAs. Thus, providing a reliable method for food safety and forestalling food freshness fraud., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

Biogenic amines (BAs), which naturally occur as chemicals in seafood, are indicators of food freshness and quality. High concentrations of BAs can cause an undesirable inflammatory response. However, traditional detection methods cannot meet the needs of rapid analysis nowadays. It is essential to explore a simple and valid method to monitor the food quality. Herein, we design and prepare a nanoclay-based turn on fluorescent material with BAs response, which could be used for the real-time and visual detection of raw fish freshness. As the concentration of BAs increase, the sensor of the fluorescence signal is significantly enhanced. The sensor demonstrated wonderful response and sensitivity which showed a detection limit of 0.935 mg/L for typical BAs histamine within a linear range of 2-14 mg/L in an aqueous solution. More importantly, we developed a responsive BAs device by doping the sensor into polyvinyl alcohol (PVA), which is well applied as a rapid-responsive fluorescent marker for visual monitoring the freshness of raw fish., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023. Published by Elsevier B.V.)

In this study we hypothesized that the relations between the bovine colostrum (BC) microbiota, biogenic amine (BA) as well as volatile compound (VC) profiles can lead to new deeper insights concerning the BC changes during the biological preservation. To implement such an aim, BC samples were collected from 5 farms located in Lithuania and fermented with Lactiplantibacillus plantarum and Lacticaseibacillus paracasei strains. Nonfermented and fermented BC were subjected to microbiological [lactic acid bacteria (LAB), Escherichia coli, and total bacteria (TBC), total Enterobacteriaceae (TEC) and total mold and yeast (M-Y) viable counts] and physicochemical (pH, color coordinates, BA content and VC profile) parameters evaluation, and the relationship between the tested parameters were also further analyzed. In comparison pH and dry matter (DM) of nonfermented samples, significant differences were not found, and pH of BC was, on average, 6.30, and DM, on average, 27.5%. The pH of fermented samples decreased, on average, until 4.40 in Lp. plantarum fermented group, and, on average, until 4.37 in Lc. paracasei fermented group. Comparing color characteristics among nonfermented BC groups, significant differences between lightness (L*) and yellowness (b*) were not detected, however, the origin (i.e., agricultural company), LAB strain used for fermentation and the interaction between these factors were statistically significant on BC redness (a*) coordinate. The microbial contamination among all the tested BC groups was similar. However, different LAB strains used for BC fermentation showed different effects toward the microbial contamination reduction, and specifically Lc. paracasei was more effective than Lp. plantarum strain. Predominant BA in BC were putrescine and cadaverine. The main VC in nonfermented and fermented BC were decane, 2-ethyl-1-hexanol, dodecane, 1,3-di-tert-butylbenzene, 3,6-dimethyldecane and tetradecane. Moreover, this study showed worrying trends with respect to the frozen colostrum storage, because most of the dominant VC in BC were contaminants from the packaging material. Additionally, significant correlations between separate VC and microbial contamination were obtained. Finally, these experimental results showed that the separate VC in BC can be an important marker for biological as well as chemical contamination of BC. Also, it should be pointed out that despite the fermentation with LAB is usually described as a safe and natural process with many advantages, control of BA in the end product is necessary., (© 2023, The Authors. Published by Elsevier Inc. and Fass Inc. on behalf of the American Dairy Science Association®. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).)

The storage quality and microbiome analysis of pickled swimming crabs ( Portunus trituberculatus ) stored at 20 and 4 °C were investigated. It showed that samples stored at 4 °C had a longer shelf life, lower total viable count (TVC), pH, and total volatile base nitrogen (TVB-N) contents than those stored at 20 °C. The biogenic amine (BA) results demonstrated that tyramine (tyr), putrescine (put), and cadaverine (cad) were the dominant amines in all samples, and samples stored at 4 °C had lower BA contents. A microbiome analysis indicated that a salt-alcohol water mixture significantly inhibited the growth of Tenericutes . Firmicutes , Proteobacteria , Bacteroidetes , Acidobacteria , Actinobacteria , and Cyanobacteria were the dominant bacteria of stored pickled crabs, and storage at 4 °C significantly inhibited the growth of dominant bacteria, more than that of 20 °C. In conclusion, 4 °C storage guaranteed the quality of samples by inhibiting changes in biochemical properties and the growth of dominant bacteria, thereby prolonging its shelf life.

Herein, the ability of highly porous colorimetric indicators to sense volatile and biogenic amine vapors in real time is presented. Curcumin-loaded polycaprolactone porous fiber mats are exposed to various concentrations of off-flavor compounds such as the volatile amine trimethylamine, and the biogenic amines cadaverine, putrescine, spermidine, and histamine, in order to investigate their colorimetric response. CIELAB color space analysis demonstrates that the porous fiber mats can detect the amine vapors, showing a distinct color change in the presence of down to 2.1 ppm of trimethylamine and ca. 11.0 ppm of biogenic amines, surpassing the limit of visual perception in just a few seconds. Moreover, the color changes are reversible either spontaneously, in the case of the volatile amines, or in an assisted way, through interactions with an acidic environment, in the case of the biogenic amines, enabling the use of the same indicator several times. Finally, yet importantly, the strong antioxidant activity of the curcumin-loaded fibers is successfully demonstrated through DPPH ● and ABTS ● radical scavenging assays. Through such a detailed study, we prove that the developed porous mats can be successfully established as a reusable smart system in applications where the rapid detection of alkaline vapors and/or the antioxidant activity are essential, such as food packaging, biomedicine, and environmental protection.

Hongqu rice wine, a famous traditional fermented alcoholic beverage, is brewed with traditional Hongqu (mainly including Gutian Qu and Wuyi Qu). This study aimed to compare the microbial communities and metabolic profiles in the traditional brewing of Hongqu rice wines fermented with Gutian Qu and Wuyi Qu. Compared with Hongqu rice wine fermented with Wuyi Qu (WY), Hongqu rice wine fermented with Gutian Qu (GT) exhibited higher levels of biogenic amines. The composition of volatile flavor components of Hongqu rice wine brewed by different fermentation starters (Gutian Qu and Wuyi Qu) was obviously different. Among them, ethyl acetate, isobutanol, 3-methylbutan-1-ol, ethyl decanoate, ethyl palmitate, ethyl oleate, nonanoic acid, 4-ethylguaiacol, 5-pentyldihydro-2(3H)-furanone, ethyl acetate, n-decanoic acid etc. were identified as the characteristic aroma-active compounds between GT and WY. Microbiome analysis based on high-throughput sequencing of full-length 16S rDNA/ITS-5.8S rDNA amplicons revealed that Lactococcus, Leuconostoc, Pseudomonas, Serratia, Enterobacter, Weissella, Saccharomyces, Monascus and Candida were the predominant microbial genera during the traditional production of GT, while Lactococcus, Lactobacillus, Leuconostoc, Enterobacter, Kozakia, Weissella, Klebsiella, Cronobacter, Saccharomyces, Millerozyma, Monascus, Talaromyces and Meyerozyma were the predominant microbial genera in the traditional fermentation of WY. Correlation analysis revealed that Lactobacillus showed significant positive correlations with most of the characteristic volatile flavor components and biogenic amines. Furthermore, bioinformatical analysis based on PICRUSt revealed that microbial enzymes related to biogenic amines synthesis were more abundant in GT than those in WY, and the enzymes responsible for the degradation of biogenic amines were less abundant in GT than those in WY. Collectively, this study provides important scientific data for enhancing the flavor quality of Hongqu rice wine, and lays a solid foundation for the healthy and sustainable development of Hongqu rice wine industry., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

This study investigates the effect of sodium alginate-gallic acid (ALG-GAL) coating on mackerel's flavor compounds and quality properties during cold storage at 4 °C for 12 days. To this end, freshness quality indicators, including biogenic amines (BAs), volatile organic compounds (VOCs), ATP-related compounds, K value, total viable counts (TVC), thiobarbituric acid (TBA), and sensory assessment, were measured. During storage, eight BAs, i.e., histamine (HIS), tyramine (TYR), putrescine (PUT), cadaverine (CAD), 2-phenylethylamine (2-PHE), agimation, spermine (SPM), and spermidine (SPD) were identified in control and treated samples. The biogenic amine index (BAI) for control samples was 56.25 at the time of sensory rejection (day 6). BAI for samples coated with ALG-GAL did not exceed 20 mg/100 g at the time of sensory rejection (day 12). The fillets treated with the ALG alone or incorporated with GAL possessed a different trend in the retardation of VOCs, including aldehydes, ketones, alcohols, and hydrocarbons. Seven key flavors VOCs, including 3-methylbutanal, phenylacetaldehyde, E-2-hexanal, 1-hexanol, 1-octen-3-ol, 2,3 pentanedione, and hydroxyl-2-butanone, were identified in control and coated samples. Samples coated with ALG and GAL were of significantly higher quality (p < 0.05) throughout storage, which could result in lower Inosine (HxR) concentrations and K values. The results of TVC showed that use ALG-GAL had lower bacterial counts compared to control (p < 0.05). The ALG-GAL-coated samples retarded the increase in the contents of TBA during storage. In addition, significant differences in sensory scores between ALG and ALG-GAL were observed (p < 0.05). In this study, aldehydes and hypoxanthine (Hx) were the main compounds in the formation of off-flavor. These results revealed that ALG coating combined with GAL improved the quality of refrigerated mackerel fillets by decreasing off-flavor compounds and TVC population., Competing Interests: Declaration of competing interest The authors declared that they have no conflicts of interest to this work., (Copyright © 2023 Elsevier B.V. All rights reserved.)

Herein, we demonstrated that bentonites can be incisively used to reduce wine BAs content, especially putrescine molecules. Pioneering kinetic and thermodynamic studies of putrescine adsorption onto two commercially available bentonites (optimal concentration of 0.40 g dm -3 ) were performed resulting in ca. 60% removal by physisorption mechanism. Both bentonites showed also promising results in more complex systems, resulting in a lower putrescine adsorption due to the competition with other molecules (as proteins, polyphenols), typically present in wines. Nonetheless, we managed to reduce the putrescine content below 10 ppm both in red and white wines., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

A novel type of PEG-modified halloysite was prepared and used as a hydrophilic interaction and cation exchange mixed-mode sorbent for solid-phase extraction of biogenic amines in fish samples. The eluates were analyzed by high-performance liquid chromatography-ultraviolet detection after the derivatization with benzoyl chloride. The developed sorbent was characterized by scanning electron microscopy, infrared spectroscopy, X-ray diffraction, zeta potential analyzer, and thermo-gravimetric analysis. After the optimization of various parameters influencing the extraction efficiency, the PEG-modified halloysite-based SPE method was evaluated. The adsorption capacities of putrescine, spermine, phenethylamine, and histamine were as high as 9.3, 8.5, 5.7, and 5.6 mg g -1 , respectively. Satisfactory reproducibility of sorbent preparation was obtained with within-batch and batch-to-batch relative standard deviations (RSDs) lower than 3.9% and 8.6%, respectively. The biogenic amine spiking recoveries in fish samples ranged from 84.3 to 105.5% with good RSDs lower than 7.8%. Intra-day and inter-day precision, expressed as RSDs, were better than 8.8%. The limits of detection of histamine, putrescine, phenethylamine, and spermine were 9.4, 1.9, 0.5, and 0.9 μg L -1 , respectively. This work provides a new hydrophilic interaction and cation exchange mixed-mode sorbent and is successfully applied to the extraction of trace biogenic amines from fish samples., (© 2022. Springer-Verlag GmbH Germany, part of Springer Nature.)

This study aimed to compare biogenic amines (BAs), volatile N- nitrosamines (VNAs) and chemical properties of Chinese smoked-cured bacon (Larou) from industrial and artisanal sources. The results indicated that nitrite residues were low in artisanal Larou, whereas the salt content was relatively high in all samples. The family-made Larou accumulated high levels of BAs and probably present a health risk. Additionally, phenylethylamine exceeded 30 mg/kg in 4 out of 5 industrial Larou samples, whereas, 9 VNAs concentrations were low and unlikely to induce adverse health effects on consumers. Principal component analysis revealed that the industrial Larou products had similar safety properties in terms of BAs and VNAs content when compared to the family-made samples. Correlation analysis indicated that BAs and VNAs were significantly correlated with free amino acids, a w , pH and NaCl, respectively. This study suggests that the quality of Larou needs to be further improved by reducing salt and BAs content.

Odorants are detected as smell in the nasal epithelium of mammals by two G-protein-coupled receptor families, the odorant receptors and the trace amine-associated receptors 1,2 (TAARs). TAARs emerged following the divergence of jawed and jawless fish, and comprise a large monophyletic family of receptors that recognize volatile amine odorants to elicit both intraspecific and interspecific innate behaviours such as attraction and aversion 3-5 . Here we report cryo-electron microscopy structures of mouse TAAR9 (mTAAR9) and mTAAR9-G s or mTAAR9-G olf trimers in complex with β-phenylethylamine, N,N-dimethylcyclohexylamine or spermidine. The mTAAR9 structures contain a deep and tight ligand-binding pocket decorated with a conserved D 3.32 W 6.48 Y 7.43 motif, which is essential for amine odorant recognition. In the mTAAR9 structure, a unique disulfide bond connecting the N terminus to ECL2 is required for agonist-induced receptor activation. We identify key structural motifs of TAAR family members for detecting monoamines and polyamines and the shared sequence of different TAAR members that are responsible for recognition of the same odour chemical. We elucidate the molecular basis of mTAAR9 coupling to G s and G olf by structural characterization and mutational analysis. Collectively, our results provide a structural basis for odorant detection, receptor activation and G olf coupling of an amine olfactory receptor., (© 2023. The Author(s), under exclusive licence to Springer Nature Limited.)

The detection of biogenic amines released from degraded meats is an effective method for evaluating meat freshness. However, existing traditional methods like titration are deemed tedious, while the use of sophisticated analytical instruments is not amenable to field testing. Herein, a cyanostilbene-based fluorescent array was rapidly fabricated using macroarray synthesis on a cellulose paper surface to detect amines liberated from spoiled beef, fish, and chicken. The fluorescence changes of immobilized molecules from the interaction with gaseous amines were used to monitor changes in freshness levels. Thanks to the high-throughput nature of macroarray synthesis, a set of highly responsive molecules such as pyridinium and dicyanovinyl moieties were quickly revealed. Importantly, this method offers flexibility in sensing applications including (1) sensing by individual sensor molecules, where the fluorescence response correlated well with established titration methods, and (2) collective sensing whereby chemometric analysis was used to provide a cutoff of freshness with 73-100% accuracy depending on meat types. Overall, this study paves the way for a robust and cost-effective tool for monitoring meat freshness., (© 2023. The Author(s), under exclusive licence to Springer-Verlag GmbH Austria, part of Springer Nature.)

Biogenic amines (BAs) have drawn great attention as important markers for monitoring food quality. However, the BAs content in protein degradation profiles during pork storage was inadequately investigated. In this work, the Longissimus lumborum and Breast and flank of pork were collected, and their peptides contents, free amino acids (FAAs) contents, BAs contents, and several characteristic physicochemical indexes were monitored during storage at 4 °C. As a result, the differences of nutritional components in the Longissimus lumborum and Breast and flank could not affect the shelf life of refrigerated pork. There are 161 small peptides in the Longissimus lumborum of pork identified by LC-MS. As verified, arginine, glutamic acid, valine, and alanine could serve as four indicative amino acids during protein degradation in pork, and the arginine degradation pathway is more complex. Redundancy analysis confirmed that putrescine and cadaverine were significantly related to the precursor FAAs content, and their sum value could be used as a novel quality indicator instead of the biogenic amine index (BAI). Finally, the above prediction was also verified by the other species (beef, mutton and chicken) to improve the index system of meat quality evaluation in cold chain logistics., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

This study aimed to investigate the effects of tea polyphenol (TP), epigallocatechin gallate (EGCG), and their palmitic acid-modified derivatives palmitoyl-TP (pTP) and palmitoyl-EGCG (pEGCG) on the accumulation of N-nitrosamine and biogenic amines (BAs), residual nitrites, and lipid oxidation in Chinese sausages. The microorganisms, color, and texture properties of sausages were evaluated. TP, EGCG, pTP, or pEGCG significantly inhibited the accumulation of N-nitrosodimethylamine (NDMA) and BAs, residual nitrites, and lipid oxidation, but enhanced the redness, hardness, and chewiness of sausages. The concentration of NDMA in sausages was reduced by 58.11%, 63.51%, 36.49%, and 44.59%, respectively, after treatment with TP, EGCG, pTP, and pEGCG. Both EGCG and pEGCG exhibited excellent inhibitory effects on the predominant BAs, including putrescine, tyramine, cadaverine, histamine, and 2-phenylethylamine. Palmitoyl-EGCG was found to be the strongest inhibitor of lipid oxidation. Besides, the four antioxidants weakly affected the population of total aerobic bacteria and lactic acid bacteria but totally suppressed the growth of undesirable Enterobacteriaceae. The principal component and correlation analyses proved that BAs, nitrites, lipid oxidation, and microbiota were responsible for the formation of NDMA. The results indicated that palmitic acid-modified TPs and similar derivatives might serve as potential preservatives to improve the safety and quality of fermented meat products., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 The Author(s). Published by Elsevier Inc. All rights reserved.)

Histamine is a biogenic amine found in fish-derived and fermented food products with physiological relevance since its concentration is proportional to food spoilage and health risk for sensitive consumers. There are various analytical methods for histamine quantification from food samples; however, a simple and quick enzymatic detection and quantification method is highly desirable. Histamine dehydrogenase (HDH) is a candidate for enzymatic histamine detection; however, other biogenic amines can change its activity or produce false positive results with an observed substrate inhibition at higher concentrations. In this work, we studied the effect of site saturation mutagenesis in Rhizobium sp. Histamine Dehydrogenase (Rsp HDH) in nine amino acid positions selected through structural alignment analysis, substrate docking, and proximity to the proposed histamine-binding site. The resulting libraries were screened for histamine and agmatine activity. Variants from two libraries (positions 72 and 110) showed improved histamine/agmatine activity ratio, decreased substrate inhibition, and maintained thermal resistance. In addition, activity characterization of the identified Phe72Thr and Asn110Val HDH variants showed a clear substrate inhibition curve for histamine and modified kinetic parameters. The observed maximum velocity ( V max ) increased for variant Phe72Thr at the cost of an increased value for the Michaelis-Menten constant ( K m ) for histamine. The increased K m value, decreased substrate inhibition, and biogenic amine interference observed for variant Phe72Thr support a tradeoff between substrate affinity and substrate inhibition in the catalytic mechanism of HDHs. Considering this tradeoff for future enzyme engineering of HDH could lead to breakthroughs in performance increases and understanding of this enzyme class., Competing Interests: The authors declare no conflicts of interest. Funding agencies had no role in the study&rsquo;s design; in the collection, analysis, or interpretation of data; in the writing of the manuscript; or in the decision to publish the results.

Adjuevan is an Ivorian traditional fermented fish used as a condiment. However, the fermentation process and storage conditions may lead to the production of biogenic amines (BA) which can induce severe human toxicological effects. Thus, this study aimed to reveal the bacterial community diversity and the BA contents during the storage. Samples of adjuevan from the fish species Chloroscombrus chrysurus, Galeoides decadactylus, and Thunnus thynnus were collected from local producers, stored at ambient temperature (28-30 °C) and in a refrigerator (4 °C) over a period of 8 weeks. At 2-week intervals, BA were determined by HPLC and the bacterial communities analyzed using high-throughput sequencing (NGS) of the V3-V4 region of the 16S rRNA gene. Results showed that histamine, cadaverine, putrescine, and tyramine were the major compounds. In adjuevan from T. thynnus, the level of histamine was over the maximum level of 200 mg/kg determined by Codex Alimentarius. For the other amines, no safety concerns are related. In total, 21 bacterial genera with a relative abundance ≥ 1% and belonging to 14 families and 5 phyla were detected. The Bacillaceae family was the most found at ambient temperature while Staphylococcaceae and Enterococcaceae were the most abundant in a refrigerator. The analysis of correlation showed that the increase of Lentibacillus leads to a decrease of the major BA at ambient temperature. On the contrary, the increase of Staphylococcus, Lactobacillus, Psychrobacter, Peptostreptococcus, and Fusobacterium leads to an increase of these biogenic compounds. Thus, Lentibacillus acted as BA-oxidizing bacteria while the others were found as BA-producing bacteria during adjuevan storage., (© 2022. Institute of Microbiology, Academy of Sciences of the Czech Republic, v.v.i.)

This study evaluated the levels of eight biogenic amines in 59 craft beers of five styles and monitored the changes during beer fermentation, showing that putrescine and tryptamine were the most abundant at maximum values of 46.14 mg/L and 89.97 mg/L, respectively. This research indicated for the first time that dark beer, such as Stout/Porter, displayed the highest total biogenic amine content due to considerable tryptamine accumulation, with a maximum value of 116.95 mg/L. The total biogenic amine level increased gradually during the segmental saccharification and main fermentation stages, representing the two critical control points for their formation during beer fermentation. This study provides a theoretical basis and technical guidance for the safe and standardized production of craft beer and the formulation of biogenic amines limit standards, which is highly significant for protecting the health of consumers., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2022 Elsevier Ltd. All rights reserved.)

Cheese is a product of animal origin with a high nutritional value, and it is one of the most consumed dairy foods in Mexico. In addition, Chihuahua cheese is the most consumed matured cheese in Mexico. In the production process of Chihuahua cheese, maturation is carried out by adding acid lactic microorganisms, mainly of the Lactococcus genus and, in some cases, also the Streptococcus and Lactobacillus genus. As part of the metabolism of fermenting microorganisms, biogenic amines can develop in matured foods, which result from the activity of amino decarboxylase enzymes. In cheeses, histamine and tyramine are the main amines that are formed, and the consumption of these represents a great risk to the health of consumers. In this work, the presence of biogenic amines (histamine and tyramine) was determined by HPLC at different times of the shelf life of Chihuahua cheeses. In addition, the presence of genes hdc and tdc that code for the enzymes responsible for the synthesis of these compounds (histidine and tyrosine decarboxylase, or HDC and TDC) was determined by molecular techniques. A significant correlation was observed between the presence of both histamine and tyramine at the end of shelf life with the presence of genes that code for the enzymes responsible for their synthesis.

A simple, fast, and green smartphone-based procedure for total biogenic amines content determination in wine was developed and validated. Sample preparation and analysis were simplified to make the method suitable for routine analyses even in resource-scarce settings. The commercially available S0378 dye and smartphone-based detection were used for this purpose. The developed method has satisfactory figures of merit for putrescine equivalent determination with R 2 of 0.9981. The method's greenness was also assessed using the Analytical Greenness Calculator. Samples of Polish wine were analysed to demonstrate the applicability of the developed method. Finally, results obtained with the developed procedure were compared with those previously obtained with GC-MS in order to evaluate the equivalence of the methods.

Due to growing food safety issues, developing economic, rapid, and sensitive strategies for food spoilage monitoring has attracted significant attention. Here, a Bacillus subtilis spore-based biosensor is presented for rapid, highly sensitive, visual biogenic amines detection. The biosensor is fabricated through biogenic amines-induced pH increase which inhibits the electron transfer between Cu ion sites within CotA-laccase on the spore surface, leading to decrease in catalytic oxidation activity towards the chromogenic substrates. The developed system integrated with smartphone analysis realized the on-site monitoring of histamine with a detection range of 0.17-120 mg L -1 , and a detection limit of 0.17 mg L -1 (3σ). Moreover, the color change induced by histamine is observable by the naked eye. The smart biosensor was successfully applied for food freshness evaluation in raw meat samples, showing several advantages, including eco-friendliness, low cost, and high stability, meeting the demands of on-site monitoring in the food safety field., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2022 Elsevier Ltd. All rights reserved.)

Compared with other techniques for wastewater treatment, adsorption offers an effective, economical and ecofriendly way to reduce the content of biogenic amines. Herein, the poly(ether-block-amide) (PEBA 2533) membranes were employed as the adsorbent to remove histamine, putrescine, cadaverine and tyramine in the synthetic and real wastewater from a local yellow rice wine factory. Electrospun PEBA membranes consisting of fine nanofibers were successfully obtained without the addition of surfactant for the first time. Characteristics of the prepared membranes were evaluated by their morphology, wetting behaviors and mechanical properties. Adsorption performance of the nanofibrous membrane was investigated in comparison to the dense membrane prepared by conventional casting. The fibrous membrane exhibited much higher adsorption rate over 10 times to the dense membrane along with 1.5 times more adsorption capacity towards the amines. In addition, the as-prepared membrane showed a promising reusability in the real wastewater treatment. The good balance of its chemical stability, adsorption capacity, selectivity, removal efficiency and reusability endows the electrospun membrane with an outstanding potential to be applied in the acidic wastewater treatment for the yellow rice wine industry., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2022 Elsevier B.V. All rights reserved.)

Quinones are frequently used as derivatization reagents in HPLC analysis to improve detection sensitivity. In the present study, a simple, sensitive, and selective chemiluminescence (CL) derivatization strategy for biogenic amines, prior to their HPLC-CL analysis, was developed. The novel CL derivatization strategy was established based on using anthraquinone-2-carbonyl chloride as derivatizing agent for amines and then using the unique property of the quinones' moiety to generate reactive oxygen species (ROS) in response to UV irradiation. Typical amines such as tryptamine and phenethylamine were derivatized with anthraquinone-2-carbonyl chloride and then injected into an HPLC system equipped with an online photoreactor. The anthraquinone-tagged amines are separated and then UV-irradiated when they pass through a photoreactor to generate ROS from the quinone moiety of the derivative. Tryptamine and phenethylamine can be determined by measuring the chemiluminescence intensity produced by the reaction of the generated ROS with luminol. The chemiluminescence disappears when the photoreactor is turned off, suggesting that ROS are no longer generated from the quinone moiety in the absence of UV irradiation. This result indicates that the generation of ROS could be controlled by turning the photoreactor on and off. Under the optimized conditions, the limits of detection for tryptamine and phenethylamine were 124 and 84 nM, respectively. The developed method is successfully applied to determine the concentrations of tryptamine and phenethylamine in wine samples.

A simple, green and equitable procedure for total biogenic amines (BAs) content determination was developed. The scientific novelty lies in the use of commercially available S0378 dye, the reaction of which with BAs results in a colour change of the solution. Sample preparation and analysis were simplified to make the method suitable for routine analyses even in resource-scarce settings. The optimization of the method was carried out using a Box-Behnken response surface design. The developed method has satisfactory figures of merit for putrescine equivalent determination with R 2 in the range of 0.9906-0.9933 and recovery between 99.7 and 101.2%. The method's greenness was assessed using AGREEprep. Finally, wine samples were analysed to demonstrate the applicability of the developed method., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2022 The Authors. Published by Elsevier Ltd.. All rights reserved.)

In this study, an improved dansyl-chloride derivatization technique using a microwave synthesizer was used for the qualitative and quantitative analyses of biogenic amine in the fresh meat samples. The derivatization technique was optimized in terms of temperature, reaction time, and spinning speed. The derivatization method together with a validated reversed-phase HPLC-DAD method was used for the determination of biogenic amines in chicken, beef, and mutton sold in the wet market. The results of the analyses showed that tryptamine, putrescine, and histamine were generally detected in all the three types of meat. Higher levels of histamine were found in chicken and beef. However, low levels of histamine were observed in mutton. Tyramine was either detected low or moderate in all the three types of meat. The biogenic amines of the fresh meat sold in the wet market is generally higher than the reported values. The mechanisms of biogenic amines-dansyl-chloride formation were investigated and proposed. PRACTICAL APPLICATION: The biogenic amine derivatization method was improved. The improved derivatization method can be potentially used for various food products beside meats for routine biogenic amine analyses due to its fast analysis time and simplicity. High levels of biogenic amines were generally found in the meat sold in the wet markets. However, proper handling of the raw meat can reduce the risk of infection., (© 2023 Institute of Food Technologists.)

Gas chromatography-mass spectrometry (GC-MS) is useful for the quantitative determination of the polyamines spermidine (SPD) and putrescine (PUT) and of the biogenic amine agmatine (AGM) in biological samples after derivatization. This GC-MS method involves a two-step extraction with n -butanol and hydrochloric acid, derivatization with pentafluoropropionic anhydride (PFPA) in ethyl acetate, and extraction of the pentafluoropropionic (PFP) derivatives by toluene of SPD, PUT, and AGM. We wanted to extend this GC-MS method for the biogenic amine histamine (HA), but we faced serious problems that did not allow reliable quantitative analysis of HA. In the present work, we addressed this issue and investigated the derivatization of HA and the effects of toluene and ethyl acetate, two commonly used water-insoluble organic solvents in GC-MS, and oven temperature program. Derivatization of unlabelled HA (d 0 -HA) and deuterium-labelled HA (d 4 -HA) with PFPA in ethyl acetate (PFPA-EA, 1:4, v / v ; 30 min, 65 °C) resulted in the formation of d 0 -HA-(PFP) 2 and d 4 -HA-(PFP) 2 derivatives. d 4 -HA and 13 C 4 -SPD were used as internal standards for the amines after standardization. Considerable quantitative effects of toluene and ethyl acetate were observed. The starting GC column temperature was also found to influence considerably the GC-MS analysis of HA. Our study shows the simultaneous quantitative analysis of HA as HA-(PFP) 2 , AGM as AGM-(PFP) 3 , PUT as PUT-(PFP) 2 , and SPD as SPD-(PFP) 3 derivatives requires the use of ethyl acetate for their extraction and injection into the GC-MS apparatus and a starting GC column temperature of 40 °C instead of 70 °C. The PFP derivatives of HA, AGM, PUT, and SPD were found to be stable in ethyl acetate for several hours at room temperature. Analytically satisfactory linearity, precision, and accuracy were observed for HA, AGM, PUT, and SPD in biologically relevant ranges (0 to 700 pmol). The limits of detection of AGM, PUT, and SPD were about two times lower in ethyl acetate compared to toluene (range, 1-22 fmol). The limits of detection were 1670 fmol for d 0 -HA and 557 fmol for d 4 -HA. Despite the improvements achieved in the study for HA, its analysis by GC-MS as a PFP derivative is challenging and less efficient than that of PUT, AGM, and SPD.

Biogenic amines (BAs), nitrogenous molecules usually present in different foods, can be considered an indicator of freshness and food quality since their amount increases during food spoilage. Their detection, possibly in real time via the use of smart packaging, is therefore of crucial importance to ensure food safety and to fulfill consumers' demand. To this end, colorimetric sensors are considered one of the most feasible solutions. Here, we report a user-friendly colorimetric sensing paper able to detect BAs via the naked eye. The sensing molecule is the aglycone genipin, a natural cross-linking agent extracted from gardenia fruit, able to bind BAs producing water-soluble blue pigments. The paper sensor was applied to chicken meat quality monitoring and a quantitative analysis was performed with image acquisition via a smartphone camera, achieving a limit of detection equivalent to 0.1 mM of putrescine. The suitability of the BA sensing paper was assessed by integrating the sensor into smart packaging and analyzing commercial chicken meat samples stored at different temperatures; the results of the sensor paralleled the "best before date" indicated on the label, confirming the potential applicability of the sensor as a smart label.

This article provides an overview on the broad topic of biogenic amines (BAs) that are a persistent concern in the context of food quality and safety. They emerge mainly from the decomposition of amino acids in protein-rich food due to enzymes excreted by pathogenic bacteria that infect food under inappropriate storage conditions. While there are food authority regulations on the maximum allowed amounts of, e.g., histamine in fish, sensitive individuals can still suffer from medical conditions triggered by biogenic amines, and mass outbreaks of scombroid poisoning are reported regularly. We review first the classical techniques used for selective BA detection and quantification in analytical laboratories and focus then on sensor-based solutions aiming at on-site BA detection throughout the food chain. There are receptor-free chemosensors for BA detection and a vastly growing range of bio- and biomimetic sensors that employ receptors to enable selective molecular recognition. Regarding the receptors, we address enzymes, antibodies, molecularly imprinted polymers (MIPs), and aptamers as the most recent class of BA receptors. Furthermore, we address the underlying transducer technologies, including optical, electrochemical, mass-sensitive, and thermal-based sensing principles. The review concludes with an assessment on the persistent limitations of BA sensors, a technological forecast, and thoughts on short-term solutions., Competing Interests: The authors declare no conflict of interest. The funders had no role in the design of the study; in the collection, analyses, or interpretation of the data; in the writing of the manuscript; or in the decision to publish the results.

Biogenic amines (BAs) are group of substances that are formed from amino acids by decarboxylation or amination and transamination of aldehydes and ketones. They may have either aliphatic, aromatic or heterocyclic structure. Their quantity determines their effects, optimum amounts are essential for physiological functions, but excess of BAs causes various toxic effects through out human body. BAs are presented in a wide variety of fermented foods such as fish, meat, milk products and some kinds of beverages like wine, beer and some fruit juices. In order to quantify their intake by food products are important, the methods that provide determination of BAs in food products are a matter of priority. Mostly, liquid chromatographic (LC) methods are preffered. Their amine groups are able to be derivatized by so many fluorogenic reagents. It is possible to combine LC systems with UV-vis. absorption spectrometric, fluorimetric and mass spectrometric detectors. Due to the fact that BAs are important markers for food quality and important for health, in this article LC methods for the determination of BAs in foods were reviewed from 2012 to present., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2022. Published by Elsevier Ltd.)

The present study evaluated the effect of Coreopsis tinctoria Nutt. essential oil (CEO) and its microcapsules (CEOM) on the accumulation of biogenic amines (BAs) and the quality of smoked horsemeat sausage during fermentation. The results showed that CEO could effectively inhibit Enterobacteriaceae growth and the formation of BAs (cadaverine, putrescine, tyrosine, histamine and tryptamine) in smoked horsemeat sausages, and the inhibition of CEO was enhanced after embedding (P < 0.05). Compared with other groups, thiobarbituric acid reactive substances, total volatile basic nitrogen and pH were lower in the microcapsule group. Furthermore, the sensory evaluation indicated that the addition of CEOM was a more effective way to maintain color and delay the deterioration of the sensory quality of sausages. Therefore, it is suggested that the CEOM can be used as a natural preservative in traditional fermented meat products to inhibit BAs accumulation and improve quality., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2022. Published by Elsevier Ltd.)

Reducing sodium salt content in traditional fermented vegetables and developing low-salt fermented products have attracted increasing attention.However, low-salt fermented vegetables are prone to accumulate toxic biogenic amines (BAs) caused by the undesirable metabolism of spoilage microorganisms. This study aimed to investigate the impact of a CO 2 -modified atmosphere (MA) approach to the fermentation of low-salt Zhacai and the accumulation of BAs. The results show CO 2 -MA effectively suppressed the production of excessive BAs in low-salt Zhacai, as evidenced by a decrease in the total BA content from 63.66 to 161.41 mg/ kg under natural air conditions to 1.88-24.76 mg/ kg under CO 2 -MA. Overall, the mechanism of hindering BA formation was closely related to the change in the microbial community and the downregulation of BA-producing enzymes. Lactic acid bacteria, including Lactiplantibacillus plantarum, Weissella spp., and Pediococcus spp., were enriched under CO 2 -MA, whereas amine-producing microorganisms (e.g., Halomonas spp., Psychrobacter spp., Corynebacterium spp., and Levilactobacillus brevis) were greatly inhibited. Moreover, metagenomic analysis revealed that genes encoding amino acid decarboxylase, amine deiminase, and amine synthase were downregulated, which could be the fundamental reason for BA reduction. This study provides an alternative method for reducing BA production in fermented food., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2022 Elsevier Ltd. All rights reserved.)

Meat fermentation ensures its preservation, improved safety and quality. This prominently used traditional process has survived for ages, creating physical, biochemical, and microbial changes, and to significantly affect the functionality, organoleptic property, and nutrition of the fermented products. In some process, the growth of various pathogenic and spoilage microorganisms is inhibited. The production of fermented meat relies on naturally occurring enzymes (in the muscle or the intestinal tract) as well as microbial metabolic activities. In this review, fermented meat types and their health benefits were firstly introduced. This was followed by a description of fermentation conditions vis-à-vis starters, bacterial, yeast and mold cultures, and their role in meat. The review focuses on how microorganisms affect texture change, flavor formation, and biogenic amines (BA) accumulation in fermented meat. In addition, the production conditions and the major biochemical changes in fermented meat products were also introduced to present the best factors influencing the quality of fermented meat. Microorganisms and microbial enzymes in fermented meats were discussed as they could affect organoleptic characteristics of fermented meats. Moreover, safety concerns and prospects for further research of fermented meat were also discussed with emphasis on novel probiotic and starter cultures development; bioinformatics, omics technologies and data modeling to maximize the benefit from fermentation process in meat production.

Biogenic amines (BAs) are compounds deemed to be foodstuff contaminants and are the cause of poisoning or allergy. The main BAs found in foods include histamine, tyramine, putrescine, cadaverine, spermine and spermidine. The number of poisoning cases related to BAs in food has increased, which is reinforcing the need for BAs detection to ensure food safety. BAs are found in varying quantities in different foods such as fish, fruits, meat, cheese, vegetables, beer, and wine. Currently, different analytical techniques are used for BAs detection, as well as sample treatment methods that allow greater sensitivity, higher analyzing speed and lower detection limits. Moreover, BAs can be precursors of nitrosamines, which have been associated with mutagenic and carcinogenic activity. This review aims to provide a general approach to the different detection techniques of the BAs in foods, their concentrations and treatment methods., (Copyright© Bentham Science Publishers; For any queries, please email at epub@benthamscience.net.)

The evaluation of the biogenic amines (BAs) profile of different types of craft beers is herein presented. A previously developed and validated analytical method based on ion-pair chromatography coupled with potentiometric detection was used to determine the presence of 10 BAs. Good analytical features were obtained for all amines regarding linearity (R 2 values from 0.9873 ± 0.0015 to 0.9973 ± 0.0015), intra- and inter-day precision (RSD lower than 6.9% and 9.7% for beer samples, respectively), and accuracy (recovery between 83.2-108.9%). Detection and quantification limits range from 9.3 to 60.5 and from 31.1 to 202.3 µg L -1 , respectively. The validated method was applied to the analysis of four ale beers and one lager craft beer. Ethylamine, spermidine, spermine, and tyramine were detected in all analyzed samples while methylamine and phenylethylamine were not detected. Overall, pale ale beers had a significantly higher total content of BAs than those found in wheat pale and dark samples. A general least square regression model showed a good correlation between the total content of BAs and the brewing process, especially for Plato degree, mashing, and fermentation temperatures. Knowledge about the type of ingredients and manufacturing processes that contribute to higher concentrations of these compounds is crucial to ensuring consumer safety.

Biogenic amines (BAs) are a group of substances that are formed from amino acids by decarboxylation or amination and transamination of aldehydes and ketones. They may have either an aliphatic, aromatic, or heterocyclic structure. Their quantity determines their effects and optimum amounts are essential for physiological functions, but excess BAs causes various toxic effects throughout the human body. In our study, to rapidly determine 14 BAs (histamine, tyramine, dopamine, tryptamine, serotonin, putrescine, spermine, spermidine, octopamine, benzylamine, 1-Phenylethanamine, cadaverine, 2-Phenethylamine, and agmatine) in real fish samples, an ultra-performance liquid chromatography-tandem mass spectrometry method was established. The fish sample was extracted by acetonitrile with 0.1% formic acid and stable biogenic amine derivatives could be obtained by benzoyl chloride derivatization with a shorter reaction time. The method showed good linearity with a linear range of 3-4 orders of magnitude and regression coefficients ranging from 0.9961 to 0.9999. The calculated LODs ranged from 0.1 to 20 nM and the LOQs ranged from 0.3 to 60 nM. Satisfactory recovery was obtained from 84.6% to 119.3%. The proposed method was employed to determine the concentration levels of biogenic amine derivatives in different fish. The results indicated that this method was suitable for the analysis of biogenic amines.

To elucidate how Shewanella putrefaciens survives and produces spoilage products in response to cold conditions, the metabolic and protease activity of S. putrefaciens DSM6067 cultured at three different temperatures (30 °C, 10 °C, and 4 °C) was studied by determining the bacterial growth, total volatile basic nitrogen (TVB-N), biogenic amines, extracellular protease activity, as well as the differential expressed proteins via Label-free quantitative proteomics analysis. The lag phase of the strain cultured at 10 °C and 4 °C was about 20 h and 120 h longer than at 30 °C, respectively. The TVB-N increased to 89.23 mg N/100 g within 28 h at 30 °C, and it needed at least 72 h and 224 h at 10 °C and 4 °C, respectively. Cold temperatures (10 °C and 4 °C) also inhibited the yield factors and the extracellular protease activity per cell at the lag phase. However, the protease activity per cell and the yield factors of the sample cultivated at 10 °C and 4 °C well recovered, especially at the mid and latter stages of the log phase. The further quantitative proteomic analysis displayed a complex biological network to tackle cold stress: cold stress responses, nutrient uptake, and energy conservation strategy. It was observed that the protease and peptidase were upregulated, so as to the degradation pathways of serine, arginine, and aspartate, which might lead to the accumulation of spoilage products. This study highlighted the spoilage potential of S. putrefaciens still should be concerned even at low temperatures., (© 2022. The Author(s), under exclusive licence to Springer Nature B.V.)

Biogenic amines (BAs) occur in a wide variety of foodstuffs, mainly from the decomposition of proteins by the action of microorganisms. They are involved in several cellular functions but may become toxic when ingested in high amounts through the diet. In the case of oenological products, BAs are already present in low concentrations in must, and their levels rise dramatically during the fermentation processes. This paper proposes a rapid method for the determination of BAs in wines and related samples based on precolumn derivatization with dansyl chloride and further detection by flow injection analysis with tandem mass spectrometry. Some remarkable analytes such as putrescine, ethanolamine, histamine, and tyramine have been quantified in the samples. Concentrations obtained have shown interesting patterns, pointing out the role of BAs as quality descriptors. Furthermore, it has been found that the BA content also depends on the vinification practices, with malolactic fermentation being a significant step in the formation of BAs. From the point of view of health, concentrations found in the samples are, in general, below 10 mg L -1 , so the consumption of these products does not represent any special concern. In conclusion, the proposed method results in a suitable approach for a fast screening of this family of bioactive compounds in wines to evaluate quality and health issues.