Bioactive amines changes during the ripening and thermal processes of bananas and plantains.

Bioactive amines are found in food and can be relevant for the assessment of fruits shelf life and nutritional quality. The pulp and peel of 20 banana and plantain were analyzed and the bioactive amine content varied according to the genotype, ripening stage, fruit tissue and thermal processing. In most of the analyzed genotypes, tyramine, histamine, dopamine, serotonin, spermidine, and spermine were decreased during the ripening process in the pulps. By contrast, there was an increase in putrescine level. In many genotypes of plantains, the serotonin and dopamine contents in pulp decreased until stage 5 and increased at stage 7. Peels contain higher levels of serotonin, dopamine, histamine and tyramine than pulps. Additionally, thermal processing affects the content of amines present in fruit. Boiling with the peel should be preferred in domestic preparations, regardless of the genotype used.

Short communication: Biogenic amine formation during fermentation in functional sheep milk yogurts.

The present study evaluated biogenic amine (BA) content during the fermentation period in functional sheep milk yogurts. Four treatments were prepared and assessed: natural (NSY), prebiotic (PreSY), probiotic (ProSY), and synbiotic (SynSY). Biogenic amines (putrescine, cadaverine, spermidine, spermine, and tyramine), proteolysis activity, and pH were measured during each hour of fermentation. Grumixama pulp was added to all formulations as a technological strategy and potential substrate for bacteria during fermentation. The yogurt and probiotic bacteria were viable (≥7 log cfu·mL-1) on d 0. The pH levels of the functional sheep milk yogurts had a more pronounced decrease than did the control of NSY. However, all yogurt samples underwent gradual decreases in pH until final fermentation. Proteolytic activity remained constant in all treatments during fermentation. The NSY, PreSY, ProSY, and SynSY presented the same behavior for all BA, with differences in concentration. Putrescine, cadaverine, and spermidine contents decreased, whereas spermine remained constant and tyramine increased. We conclude that fermentation of functional sheep milk yogurts can produce tyramine.

Influence of spontaneous fermentation of manipueira on bioactive amine and carotenoid profiles during tucupi production.

Tucupi is a kind of broth that is common to the Amazonian region of Brazil, which is produced after the spontaneous fermentation and boiling of manipueira, a liquid by-product extracted from cassava roots during cassava flour production. The bioactive amines formation and their alterations during tucupi processing were investigated for the first time. In addition, the physicochemical changes, instrumental color parameters and carotenoid profile were monitored during tucupi production. Regarding the changes on the profile of carotenoids, all-trans-ß-carotene was the major carotenoid, followed by its 9- and 13-cis isomers, and this profile was not altered throughout the process. Spermidine (polyamine), putrescine, tyramine and histamine (biogenic amines) were the bioactive amines identified during the tucupi production process, but at low levels (0.76-7.24 mg/L). Principal Component Analysis suggested three distinct stages during tucupi production: the first stage was characterized by the manipueira up to 12 h of fermentation with the highest values of pH, total and reducing sugars, and total starch; the second stage refers to the end of the fermentation process (16 to 24 h), in which biogenic amines (histamine and tyramine) were produced; and the third stage was characterized by the final product (tucupi), with the highest values of total acidity, soluble solids, polyamines and tyramine. Therefore, the results suggest the need of an accurate control of the fermentation of the manipueira to avoid or minimize the formation of biogenic amines.

Potential biogenic amine-producing bacteria in ripened cheeses / Bactérias potencialmente produtoras de aminas biogênicas em queijos maturados

This study aimed to determine which of the eight cheese varieties (Prato, Standard Minas, Gorgonzola-, Moleson-, Raclette-, Gruyère-, Sbrinz- and Reblochon-types) prepared at a dairy processing plant in the state of Rio de Janeiro had higher concentration of biogenic amines (BA) (putrescine, cadaverine, tyramine, histamine, spermidine and spermine), to detect which BA were produced at higher concentrations and to determine if the presence of Enterobacteriaceae, biogenic amine producing bacteria (BAPB) or physical-chemical parameters (pH, titratable acidity, fat, moisture, total solids, protein, ash and chloride) would be correlated with BA production in the eight matured cheese varieties. Moleson-type cheese (72.50 mg.Kg-¹) followed by Standard Minas (107.00 mg.Kg-¹) showed the lowest levels of biogenic amines. Prato (699.29 mg.Kg-¹) and Gorgonzola-type (936.37 mg.Kg-¹) cheeses contained larger amounts of BA. Concentrations of tyramine exceeded the maximum permissible limit in all varieties of cheese. Although the presence of potentially BA-producing bacteria was confirmed in all samples of cheese, there was no correlation with BA content produced in cheeses. Gorgonzola-type cheese showed a positive correlation with the amount of BA in the isolates. Gorgonzola-type, Sbrinz-type and Prato cheeses seem to require greater care in monitoring the presence of biogenic amines, particularly because tyramine reached the highest levels in these varieties. Regardless of the analysed cheese, physical and chemical parameters did not affect the amount of BA produced. An assessment of the capacity to produce biogenic amines should be included as a selection criterion for starter cultures for ripened cheeses.(AU)

Este estudo objetivou determinar qual das oito variedades de queijo (Prato, Minas Padrão, Gorgonzola-, Moleson-, Raclette-, Gruyère-, Sbrinz- e Reblochon-tipos), preparadas em uma fábrica de processamento de laticínios no estado do Rio de Janeiro teve maior concentração de aminas biogênicas (AB) (putrescina, cadaverina, tiramina, histamina, espermidina e espermina), detectar quais AB foram produzidas em concentrações mais elevadas e determinar se a presença de Enterobacteriaceae, bactérias produtoras de aminas biogênicas (BPAB) ou parâmetros físico-químicos (pH, acidez titulável, gordura, umidade, sólidos totais, proteína, cinzas e cloretos) estariam correlacionados com a produção de AB nas oito variedades de queijo maturados. O queijo tipo Moleson (72,50 mg.Kg-¹) seguido por Minas Padrão (107,00 mg.Kg-¹) apresentaram os menores níveis de aminas biogênicas. Os queijos Prato (699,29 mg.Kg-¹) e tipo Gorgonzola (936,37 mg.Kg-¹) continham grandes quantidades de AB. Concentrações de tiramina excederam o limite máximo permitido em todas as variedades de queijo. Embora a presença de bactérias potencialmente produtoras de AB tenha sido confirmada em todas as variedades de queijo, não houve correlação entre essa informação e o teor de AB. Entretanto, o queijo tipo Gorgonzola mostrou uma correlação positiva com a quantidade de AB nos isolados. Queijos tipo Gorgonzola, tipo Sbrinz e Prato parecem exigir um maior cuidado na monitorização da presença de aminas biogênicas, particularmente porque a tiramina atingiu os níveis mais elevados nestas variedades. Independentemente do queijo analisado,parâmetros físico-químicos não afetaram a quantidade de AB produzida. A avaliação da capacidade de produção de aminas biogênicas deve ser incluída como critério de seleção para as culturas iniciadoras para queijos maturados.(AU)

Changes in biogenic amine levels during storage of Mexican-style soft and Spanish-style dry-ripened sausages with different a(w) values under modified atmosphere.

Two raw sausages were prepared: a soft and a dry-ripened one, both by local traditional and industrial manufacturing practices. Sausages were packaged under a CO2/N2 atmosphere at different targeted activity water (aw) values: 0.96 and 0.92 (soft sausages) and 0.88 and 0.82 (dry-ripened sausages). Sausages were then stored at 5 °C for 42 days or at 12 °C for 240 days (soft and a dry-ripened sausages, respectively). The time-related changes in dominant microbiota, pH and biogenic amine contents during storage were determined. Tyramine was the most abundant biogenic amine in all the sausages. Biogenic amine levels were higher in dry-ripened sausages than in soft sausages at packaging. However, during refrigerated storage soft sausages were fermented and the levels of biogenic amines increased (P<0.05). At the end of storage, traditional soft sausages with 0.96 aw presented comparable levels of biogenic amines to traditional dry-ripened sausages.

Chemometric analysis for the detection of biogenic amines in Chilean Cabernet Sauvignon wines: a comparative study between organic and nonorganic production.

UNLABELLED: In this work, the presence of biogenic amines (BAs) was correlated with the type of wine grape culture (traditional or organic) and their concentration in the different stages of winemaking (must, alcoholic fermentation [AF] and malolactic fermentation [MLF]). The formation of BA occurred mainly during MLF in which the percentages for putrescine, cadaverine, phenylethylamine, histamine, and tyramine were 100%, 70%, 13%, 61%, and 44% for the wines produced with traditional grapes and 100%, 94%, 25%, 88%, and 13% for the wines produced with organic grapes, respectively. In general, these latter wines exhibited a lower concentration of total amines. The principal component analysis and partial least-square discriminate analysis indicated that the generation of BA has a certain behavioral pattern in the wines analyzed, which is associated with the different stages of wine production and with the type of culture (traditional or organic) used in the wine grapes. PRACTICAL APPLICATION: Chemometrics tools can be useful as a method of characterization and classification in a global overview of the process variables involved in the development of toxic chemicals in foods, such as the production of BA in wine.

Tyramine content of some Cuban cheeses.

The tyramine content of 8 types of cheeses made in Cuba were determined. Values obtained ranged from 0-425 micrograms/g. Highest results were found in Camembert-type cheese and lowest ones in Salami (processed type) cheese. It may be concluded that patients taking monoamine-oxidase inhibiting drugs should better not eat cheese, except processed or short-maturing types.

Cactus alkaloids XXXIII: beta-phenethylamines from the Guatemalan cactus Pilosocereus maxonii.

TLC analysis of extracts of Pilosocereus maxonii (Rose) Byles and Rowley detected six identifiable alkaloids. Preparative TLC aided in the crystallization of the hydrochlorides of N-methyl-3,4-dimethoxyphenethylamine, N-methyl-3-methoxytyramine, and N,N-dimethyl-3-methoxytyramine. Traces of 3,4-dimethoxyphenethylamine (TLC and mass spectrometry), tyramine (TLC), and N-methyltyramine (TLC) were identified. While all of these compounds were isolated and/or detected previously in other cactus species, this study is the first reported crystallization of N-methyl- and N,N-dimethyl-3-methoxytyramine from a natural source.