Determination of levels of biogenic amines and their metabolites and both forms of monoamine oxidase in prefrontal cortex of aged rats

1990 ◽  
Vol 56 (3) ◽  
pp. 253-263 ◽  
Author(s):  
J.L. Venero ◽  
A. Machado ◽  
J. Cano
Keyword(s):  
Prefrontal Cortex ◽  
Monoamine Oxidase ◽  
Biogenic Amines ◽  
Aged Rats

scholarly journals Combined Cross-Linked Enzyme Aggregates of Monoamine Oxidase and Putrescine Oxidase as a Bifunctional Biocatalyst for Determination of Biogenic Amines in Foods

Catalysts ◽  
2019 ◽  
Vol 9 (7) ◽  
pp. 579 ◽  
Author(s):  
Tianxiang Yang ◽  
Young-Jong Kim ◽  
Jetendra Kumar Roy ◽  
Young-Wan Kim
Keyword(s):  
Monoamine Oxidase ◽  
Biogenic Amines ◽  
Biochemical Characterization ◽  
Formation Condition ◽  
Fermented Foods ◽  
Preparative Scale ◽  
Enzymatic Determination ◽  
Improved Stability ◽  
Putrescine Oxidase

In order to determine total biogenic amines in fermented foods, the combined cross-linked enzyme aggregates of a monoamine oxidase and a putrescine oxidase (combi-CLEAs) and the cross-linked enzyme aggregates (CLEAs) of the fused enzyme of two amine oxidases (MonoAmine Putrescien Oxidase, MAPO) were prepared. The effects of various parameters were examined to optimize the CLEAs formation. Biochemical characterization and stability of free and the CLEAs enzymes were performed. Through optimization of the CLEAs formation condition, the combi-CLEAs and the CLEAs-MAPO were prepared with 82% and 78% of residual activities relative to the activities of the subjected enzymes were in a preparative scale. The optimal pH for tyramine-activities of the CLEAs enzymes were shifted to relatively basic pH, leading to synchronization of the optimal performances of combi-CLEAs over pH for tyramine and putrescine. In addition, thermostability of the CLEAs enzymes were improved with almost double half-lives at 65 °C in comparison to the free enzymes. The catalytic efficiencies of combi-CLEAs for tyramine, histamine and putrescine were reduced by 41%, 56%, and 31%, respectively, and the inhibition potency by the substrate was reduced by two-fold in comparison of the mixed free enzymes. In conclusion, combi-CLEAs are a promising catalyst with the improved stability and the same optimum pH for dual activities in enzymatic determination of biogenic amines in foods.

Determination of biogenic amines in tomato by ion-pair chromatography coupled to an amine-selective potentiometric detector

2021 ◽  
pp. 138134
Author(s):  
Renato L. Gil ◽  
Célia G. Amorim ◽  
Maria C.B.S.M. Montenegro ◽  
Alberto N. Araújo
Keyword(s):  
Biogenic Amines ◽  
Ion Pair ◽  
Ion Pair Chromatography

Immobilized bi-enzymatic system for the determination of biogenic amines in solution

2021 ◽  
Vol 169 ◽  
pp. 107960
Author(s):  
Luca Lavagna ◽  
Maria Laura Tummino ◽  
Giuliana Magnacca ◽  
Ingrid Corazzari ◽  
Enzo Laurenti
Keyword(s):  
Biogenic Amines ◽  
Enzymatic System

Salting‐out assisted liquid–liquid extraction with dansyl chloride for the determination of biogenic amines in food

2019 ◽  
Vol 55 (1) ◽  
pp. 248-258 ◽  
Author(s):  
Karen C. A. Francisco ◽  
Pedro F. Brandão ◽  
Rui Miguel Ramos ◽  
Luís Moreira Gonçalves ◽  
Arnaldo A. Cardoso ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Liquid Extraction ◽  
Dansyl Chloride ◽  
Salting Out ◽  
Liquid Liquid Extraction

Determination of biogenic amines in different cheese samples by LC with evaporative light scattering detector

2013 ◽  
Vol 29 (1) ◽  
pp. 43-51 ◽  
Author(s):  
U. Gianfranco Spizzirri ◽  
Donatella Restuccia ◽  
Manuela Curcio ◽  
Ortensia I. Parisi ◽  
Francesca Iemma ◽  
...  
Keyword(s):  
Light Scattering ◽  
Biogenic Amines ◽  
Evaporative Light Scattering Detector ◽  
Evaporative Light Scattering
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