The Experts below are selected from a list of 300 Experts worldwide ranked by ideXlab platform
Rosario Muñoz - One of the best experts on this subject based on the ideXlab platform.
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Tyramine and Phenylethylamine Biosynthesis by Food Bacteria
Critical Reviews in Food Science and Nutrition, 2012Co-Authors: Angela Marcobal, Laura Tabera, Blanca De Las Rivas, José María Landete, Rosario MuñozAbstract:Tyramine poisoning is caused by the ingestion of food containing high levels of tyramine, a biogenic amine. Any foods containing free tyrosine are subject to tyramine formation if poor sanitation and low quality foods are used or if the food is subject to temperature abuse or extended storage time. Tyramine is generated by decarboxylation of the tyrosine through tyrosine decarboxylase (TDC) enzymes derived from the bacteria present in the food. Bacterial TDC have been only unequivocally identified and characterized in Gram-positive bacteria, especially in lactic acid bacteria. Pyridoxal phosphate (PLP)-dependent TDC encoding genes (tyrDC) appeared flanked by a similar genetic organization in several species of lactic acid bacteria, suggesting a common origin by a single mobile genetic element. Bacterial TDC are also able to decarboxylate phenylalanine to produce Phenylethylamine (PEA), another biogenic amine. The molecular knowledge of the genes involved in tyramine production has led to the development of molecular methods for the detection of bacteria able to produce tyramine and PEA. These rapid and simple methods could be used for the analysis of the ability to form tyramine by bacteria in order to evaluate the potential risk of tyramine biosynthesis in food products. © 2012 Copyright Taylor and Francis Group, LLC.
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biogenic amine production by gram positive bacteria isolated from spanish dry cured chorizo sausage treated with high pressure and kept in chilled storage
Meat Science, 2008Co-Authors: B De Las Rivas, Alfonso V. Carrascosa, Jose Antonio Curiel, Francisco Jimenezcolmenero, C Ruizcapillas, Rosario MuñozAbstract:Abstract We studied the production of biogenic amines by 200 strains of lactic acid bacteria and staphylococci isolated during chilled storage from samples of Spanish dry-cured “chorizo” sausage treated with high-pressure. The presence of biogenic amines in a decarboxylase synthetic broth was confirmed by ion-exchange chromatography. β-Phenylethylamine was the biogenic amine more frequently produced (22.5%), followed by tyramine (7.5%). In tyramine producer-strains the presence of a tyrosine decarboxylase gene was confirmed by PCR. Among lactic acid bacteria, the production of tyramine was mainly related to the species Lactobacillus curvatus . Most of the L. curvatus strains were also β-Phenylethylamine-producers. In relation to staphylococci , tyramine-production was mainly associated to Staphylococcus carnosus strains. The S. carnosus strains analysed in this study produced β-Phenylethylamine or β-Phenylethylamine and tyramine simultaneously. RAPD-PCR results indicated that the biogenic amine-producer S. carnosus population changes along storage independently of the high-pressure treatment.
Angela Marcobal - One of the best experts on this subject based on the ideXlab platform.
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Tyramine and Phenylethylamine Biosynthesis by Food Bacteria
Critical Reviews in Food Science and Nutrition, 2012Co-Authors: Angela Marcobal, Laura Tabera, Blanca De Las Rivas, José María Landete, Rosario MuñozAbstract:Tyramine poisoning is caused by the ingestion of food containing high levels of tyramine, a biogenic amine. Any foods containing free tyrosine are subject to tyramine formation if poor sanitation and low quality foods are used or if the food is subject to temperature abuse or extended storage time. Tyramine is generated by decarboxylation of the tyrosine through tyrosine decarboxylase (TDC) enzymes derived from the bacteria present in the food. Bacterial TDC have been only unequivocally identified and characterized in Gram-positive bacteria, especially in lactic acid bacteria. Pyridoxal phosphate (PLP)-dependent TDC encoding genes (tyrDC) appeared flanked by a similar genetic organization in several species of lactic acid bacteria, suggesting a common origin by a single mobile genetic element. Bacterial TDC are also able to decarboxylate phenylalanine to produce Phenylethylamine (PEA), another biogenic amine. The molecular knowledge of the genes involved in tyramine production has led to the development of molecular methods for the detection of bacteria able to produce tyramine and PEA. These rapid and simple methods could be used for the analysis of the ability to form tyramine by bacteria in order to evaluate the potential risk of tyramine biosynthesis in food products. © 2012 Copyright Taylor and Francis Group, LLC.
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biogenic amine content of red spanish wines comparison of a direct elisa and an hplc method for the determination of histamine in wines
Food Research International, 2005Co-Authors: Angela Marcobal, M C Polo, P J Martinalvarez, M V MorenoarribasAbstract:Biogenic amines were determined in 61 commercial red Spanish wines from various winemaking areas and elaborated with different vinification/ageing procedures. Biogenic amines (histamine, methylamine, ethylamine, tyramine, Phenylethylamine, putrescine and cadaverine) analysis was carried out by RP-HPLC with o-phthaldialdehyde precolumn derivatization and fluorescence detection. Overall, histamine and putrescine were the most prevalent amines, being present in 75% and 71%, respectively, of the wines, followed by tyramine (56% of the wines). There were no significant differences between biogenic amine levels and ageing characteristics of the wines tested. Moreover, it was found that amines suspected to cause toxicological effects (histamine, tyramine and Phenylethylamine) are no cause for concern in these Spanish wines as they are present in amounts well below the limit considered as physiological. A commercial competitive direct ELISA immunoassay method specific for the detection of histamine has also tested on these wines and the results were compared with the RP-HPLC method. Both methods showed a good agreement for histamine analysis of wines.
Beatriz Del Rio - One of the best experts on this subject based on the ideXlab platform.
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the biogenic amine tryptamine unlike β Phenylethylamine shows in vitro cytotoxicity at concentrations that have been found in foods
Food Chemistry, 2020Co-Authors: Beatriz Del Rio, Begona Redruello, Maria Fernandez, Cruz M Martin, Victor Ladero, Miguel A AlvarezAbstract:β-Phenylethylamine and tryptamine are biogenic amines (BA) often found in foods. In general, BA are assumed to be toxic and their accumulation in food is not recommended. However, present knowledge regarding the toxicity of β-Phenylethylamine and tryptamine is limited; more information is needed if qualitative and quantitative risk assessments of foods are to be successfully conducted. This study describes a real-time analysis of β-Phenylethylamine and tryptamine toxicity on a human intestinal epithelial cell line. Both BA caused cell necrosis and apoptosis, although the former was the main mode of action of β-Phenylethylamine, and the latter the main mode of action of tryptamine. Only tryptamine was cytotoxic at concentrations found in BA-rich foods. The results presented in this work may contribute to establish legal limits for β-Phenylethylamine and tryptamine in food.
Miguel A Alvarez - One of the best experts on this subject based on the ideXlab platform.
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the biogenic amine tryptamine unlike β Phenylethylamine shows in vitro cytotoxicity at concentrations that have been found in foods
Food Chemistry, 2020Co-Authors: Beatriz Del Rio, Begona Redruello, Maria Fernandez, Cruz M Martin, Victor Ladero, Miguel A AlvarezAbstract:β-Phenylethylamine and tryptamine are biogenic amines (BA) often found in foods. In general, BA are assumed to be toxic and their accumulation in food is not recommended. However, present knowledge regarding the toxicity of β-Phenylethylamine and tryptamine is limited; more information is needed if qualitative and quantitative risk assessments of foods are to be successfully conducted. This study describes a real-time analysis of β-Phenylethylamine and tryptamine toxicity on a human intestinal epithelial cell line. Both BA caused cell necrosis and apoptosis, although the former was the main mode of action of β-Phenylethylamine, and the latter the main mode of action of tryptamine. Only tryptamine was cytotoxic at concentrations found in BA-rich foods. The results presented in this work may contribute to establish legal limits for β-Phenylethylamine and tryptamine in food.
José María Landete - One of the best experts on this subject based on the ideXlab platform.
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Tyramine and Phenylethylamine Biosynthesis by Food Bacteria
Critical Reviews in Food Science and Nutrition, 2012Co-Authors: Angela Marcobal, Laura Tabera, Blanca De Las Rivas, José María Landete, Rosario MuñozAbstract:Tyramine poisoning is caused by the ingestion of food containing high levels of tyramine, a biogenic amine. Any foods containing free tyrosine are subject to tyramine formation if poor sanitation and low quality foods are used or if the food is subject to temperature abuse or extended storage time. Tyramine is generated by decarboxylation of the tyrosine through tyrosine decarboxylase (TDC) enzymes derived from the bacteria present in the food. Bacterial TDC have been only unequivocally identified and characterized in Gram-positive bacteria, especially in lactic acid bacteria. Pyridoxal phosphate (PLP)-dependent TDC encoding genes (tyrDC) appeared flanked by a similar genetic organization in several species of lactic acid bacteria, suggesting a common origin by a single mobile genetic element. Bacterial TDC are also able to decarboxylate phenylalanine to produce Phenylethylamine (PEA), another biogenic amine. The molecular knowledge of the genes involved in tyramine production has led to the development of molecular methods for the detection of bacteria able to produce tyramine and PEA. These rapid and simple methods could be used for the analysis of the ability to form tyramine by bacteria in order to evaluate the potential risk of tyramine biosynthesis in food products. © 2012 Copyright Taylor and Francis Group, LLC.
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biogenic amine production by lactic acid bacteria acetic bacteria and yeast isolated from wine
Food Control, 2007Co-Authors: José María Landete, Sergi Ferrer, Isabel PardoAbstract:Abstract Biogenic amines are undesirable in all foods and beverages because if consumed at too high concentration, they may induce food-borne intoxications. The biogenic amine production by 155 strains of lactic acid bacteria, 40 strains of acetic bacteria and 36 strains of yeast isolated from wine were analysed in wine, grape must and synthetic media by HPLC. We did not observe biogenic amine production by acetic bacteria and yeast; however, we found production of histamine, tyramine, Phenylethylamine and putrescine by LAB. A correlation of 100% was observed between biogenic amine production in synthetic medium and wine and between activity and presence of gene. With the results expose in this paper, we can consider than the lactic acid bacteria are the microorganisms responsible of histamine, tyramine and Phenylethylamine production in wine. However, we cannot consider the microorganisms analysed in this work to be those responsible for tryptamine, cadaverine and putrescine levels in wine. These results could lead to future applications for preventing excessive amounts of histamine, tyramine and Phenylethylamine forming during vinification and storage.
