Biogenic amines in foods
TLDR
The objective of this review paper was to collect, summarize, and discuss necessary information or useful data based on previous studies in terms of BAs in various foods.Abstract:
Biogenic amines are produced by bacterial decarboxylation of corresponding amino acids in foods. Concentration of biogenic amines in fermented food products is affected by several factors in the manufacturing process, including hygienic of raw materials, microbial composition, fermentation condition, and the duration of fermentation. Intake of low amount of biogenic amines normally does not have harmful effect on human health. However, when their amount in food is too high and detoxification ability is inhibited or disturbed, biogenic amines could cause problem. To control concentration of BAs in food, decarboxylase activity for amino acids can be regulated. Levels of BAs can be reduced by several methods such as packaging, additives, hydrostatic pressure, irradiation, pasteurization, smoking, starter culture, oxidizing formed biogenic amine, and temperature. The objective of this review paper was to collect, summarize, and discuss necessary information or useful data based on previous studies in terms of BAs in various foods.read more
Citations
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Journal ArticleDOI
Technological Factors Affecting Biogenic Amine Content in Foods: A Review
TL;DR: In this review, up-to-date information and recent discoveries about technological factors affecting BA content in foods are reviewed and the technological factors for controlling BA production are addressed.
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Neuroactive compounds in foods: Occurrence, mechanism and potential health effects.
TL;DR: This comprehensive review is to investigate the neuroactive compounds found naturally in foods or formed during fermentation, their formation pathways in humans, plants and microorganisms, potential health effects, effects of diet on the formation of microbial metabolites including neuro active compounds in the gut are discussed.
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Portable Food-Freshness Prediction Platform Based on Colorimetric Barcode Combinatorics and Deep Convolutional Neural Networks
Lingling Guo,Ting Wang,Zhonghua Wu,Jianwu Wang,Ming Wang,Zequn Cui,Shaobo Ji,Jianfei Cai,Chuanlai Xu,Xiaodong Chen +9 more
TL;DR: Cross‐reactive colorimetric barcode combinatorics and deep convolutional neural networks (DCNNs) are combined to form a system for monitoring meat freshness that concurrently provides scent fingerprint and fingerprint recognition.
Journal ArticleDOI
Histamine Intolerance: The Current State of the Art.
Oriol Comas-Basté,Oriol Comas-Basté,Sònia Sánchez-Pérez,Sònia Sánchez-Pérez,M.T. Veciana-Nogués,M.T. Veciana-Nogués,M.L. Latorre-Moratalla,M.L. Latorre-Moratalla,M.C. Vidal-Carou,M.C. Vidal-Carou +9 more
TL;DR: An updated review on histamine intolerance is provided, mainly focusing on its etiology and the existing diagnostic and treatment strategies, as well as the analysis of some uncertainties historically associated to histamine intoxication outbreaks that may be better explained by the existence of interindividual susceptibility to ingested histamine.
Journal ArticleDOI
Laser Scribed Graphene Biosensor for Detection of Biogenic Amines in Food Samples Using Locally Sourced Materials
D. C. Vanegas,Laksmi Patiño,Connie Mendez,Daniela A. Oliveira,Alba Marina Torres,Carmen L. Gomes,Eric S. McLamore +6 more
TL;DR: The development of laser scribed graphene electrodes, with locally sourced materials, for reagent-free food safety biosensing, which is a promising tool for biogenic amine estimation in food samples, particularly in situations where standard laboratory techniques are unavailable, or are cost prohibitive.
References
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Journal ArticleDOI
Biogenic amines: their importance in foods
TL;DR: A better knowledge of the factors controlling the formation of amines is necessary in order to improve the quality and safety of food as discussed by the authors, which can be found in both raw and processed foods.
Journal ArticleDOI
Significance of biogenic amines to food safety and human health
TL;DR: The toxicity of biogenic amines to chicks in terms of loss of weight and mortality was also reported as mentioned in this paper, and the toxicity of histamine appeared to be enhanced by the presence of other amines such as cadaverine, putrescine, and tyramine.
Journal ArticleDOI
Biogenic amines and their production by microorganisms in food
TL;DR: The authors presented an overview of the origin and importance of biogenic amines found in foods, with special reference to amines resulting from the metabolic activities of food-associated microorganisms.
Journal ArticleDOI
Occurrence and formation of biologically active amines in foods.
TL;DR: Attention is given to the toxicology of biogenic amines and their occurrence and formation in foods, with special emphasis on fermented foods.
Journal ArticleDOI
Histamine and histamine intolerance
Laura Maintz,Natalija Novak +1 more
TL;DR: The ingestion of histamine-rich food or of alcohol or drugs that release histamine or block DAO may provoke diarrhea, headache, rhinoconjunctival symptoms, asthma, hypotension, arrhythmia, urticaria, pruritus, flushing, and other conditions in patients with histamine intolerance.
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