Free amino acids, acrylamide and biogenic amines in gamma-aminobutyric acid enriched sourdough and commercial breads

2014 ◽  
Vol 60 (3) ◽  
pp. 639-644 ◽  
Author(s):  
Marina Diana ◽  
Magdalena Rafecas ◽  
Joan Quílez
Keyword(s):  
Amino Acids ◽  
Biogenic Amines ◽  
Free Amino Acids ◽  
Free Amino ◽  
Aminobutyric Acid ◽  
Gamma Aminobutyric Acid

Influence of cold stress on contents of soluble sugars, vitamin C and free amino acids including gamma-aminobutyric acid (GABA) in spinach (Spinacia oleracea)

2017 ◽  
Vol 215 ◽  
pp. 185-192 ◽  
Author(s):  
Young-Eun Yoon ◽  
Saranya Kuppusamy ◽  
Kye Man Cho ◽  
Pil Joo Kim ◽  
Yong-Bum Kwack ◽  
...  
Keyword(s):  
Amino Acids ◽  
Vitamin C ◽  
Cold Stress ◽  
Free Amino Acids ◽  
Free Amino ◽  
Spinacia Oleracea ◽  
Soluble Sugars ◽  
Aminobutyric Acid ◽  
Gamma Aminobutyric Acid

Free Amino Acids in Cytosol of Rat Brain after Intraventricular Administration of 5,6-Dihydroxytryptamine and 6-Hydroxydopamine

1987 ◽  
Vol 42 (5) ◽  
pp. 637-640
Author(s):  
Janusz Konecki ◽  
Janusz Gabrys ◽  
Ryszard Brus ◽  
Ryszard Szkilnik ◽  
Jashovam Shani
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Brain Structures ◽  
Aminobutyric Acid ◽  
Intraventricular Administration ◽  
Gamma Aminobutyric Acid ◽  
Male Wistar Rats ◽  
6 Hydroxydopamine ◽  
The Brain

Abstract Levels of 24 free amino acids were estimated in the brain after administration of 5,6-dihydroxy-tryptamine and 6-hydroxydopamine into the lateral brain ventricles of male Wistar rats. These neurotransmitters caused serotoninectomy and sympathectomy in the diencephalon, striatum, brain stem and medulla, thalamus and hypothalamus, cerebral cortex and cerebellum. The most abundant amino acids in these brain structures were: glutamic acid, serine, aspartic acid, cystine, gamma-aminobutyric acid, glycine, tryptophan and alanine. We detected and quantified changes in the levels of these and other amino acids in the investigated regions of the rat central nervous system, under the influence of these two neurotransmitters.

Survey of multiple biogenic amines and correlation to microbiological quality and free amino acids in foods

Food Control ◽  
2021 ◽  
Vol 120 ◽  
pp. 107497 ◽  
Author(s):  
D. Sylvain Dabadé ◽  
Liesbeth Jacxsens ◽  
Lisa Miclotte ◽  
Emmanuel Abatih ◽  
Frank Devlieghere ◽  
...  
Keyword(s):  
Amino Acids ◽  
Biogenic Amines ◽  
Free Amino Acids ◽  
Free Amino ◽  
Microbiological Quality

scholarly journals Effect of Different Edaphic Crop Conditions on the Free Amino Acid Profile of PH-16 Dry Cacao Beans

Agronomy ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 1637
Author(s):  
Quintino Reis de Araujo ◽  
Guilherme Amorim Homem de Abreu Loureiro ◽  
Cid Edson Mendonça Póvoas ◽  
Douglas Steinmacher ◽  
Stephane Sacramento de Almeida ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Glutamic Acid ◽  
Free Amino Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Principal Component ◽  
Amino Acid Profile ◽  
Gamma Aminobutyric Acid ◽  
Significant Difference

Free amino acids in cacao beans are important precursors to the aroma and flavor of chocolate. In this research, we used inferential and explanatory statistical techniques to verify the effect of different edaphic crop conditions on the free amino acid profile of PH-16 dry cacao beans. The decreasing order of free amino acids in PH-16 dry cacao beans is leucine, phenylalanine, glutamic acid, alanine, asparagine, tyrosine, gamma-aminobutyric acid, valine, isoleucine, glutamine, lysine, aspartic acid, serine, tryptophan, threonine, glycine. With the exception of lysine, no other free amino acid showed a significant difference between means of different edaphic conditions under the ANOVA F-test. The hydrophobic free amino acids provided the largest contribution to the explained variance with 58.01% of the first dimension of the principal component analysis. Glutamic acid stands out in the second dimension with 13.09%. Due to the stability of the biochemical profile of free amino acids in this clonal variety, it is recommended that cacao producers consider the genotype as the primary source of variation in the quality of cacao beans and ultimately the chocolate to be produced.

scholarly journals Impact of Nisin-Producing Strains of Lactococcus lactis on the Contents of Bioactive Dipeptides, Free Amino Acids, and Biogenic Amines in Dutch-Type Cheese Models

Materials ◽  
2020 ◽  
Vol 13 (8) ◽  
pp. 1835 ◽  
Author(s):  
Monika Garbowska ◽  
Antoni Pluta ◽  
Anna Berthold-Pluta
Keyword(s):  
Amino Acids ◽  
Biogenic Amines ◽  
Lactococcus Lactis ◽  
Free Amino Acids ◽  
Free Amino ◽  
Total Content ◽  
Microbial Activities ◽  
Ripening Period ◽  
Cheese Model

The goal of this study was to determine changes in contents of free amino acids, biogenic amines, and bioactive dipeptides (anserine and L-carnosine) in cheese models produced with the addition of nisin-producing strains of Lactococcus lactis over their ripening period. After 5 weeks of ripening, contents of total biogenic amines in the cheese models with the addition of L. lactis strains were lower than in the control cheese model. The cheese models examined differed significantly in contents of free amino acids through the ripening period. Individual free amino acids, such as ornithine, were found in some of the cheese models, which is indicative of their specific microbial activities. Both anserine and L-carnosine were detected in all variants of the cheese models. After 5-week ripening, the highest total content of bioactive dipeptides was determined in the cheese models produced with the nisin-producing culture of L. lactis 11454 (142.15 mg∙kg−1).

Generation of Free Amino Acids and γ-Aminobutyric Acid in Water-Soaked Soybean by High-Hydrostatic Pressure Processing

2010 ◽  
Vol 58 (2) ◽  
pp. 1208-1213 ◽  
Author(s):  
Shigeaki Ueno ◽  
Toru Shigematsu ◽  
Takae Watanabe ◽  
Kanako Nakajima ◽  
Mina Murakami ◽  
...  
Keyword(s):  
Amino Acids ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Free Amino Acids ◽  
Free Amino ◽  
Aminobutyric Acid ◽  
High Hydrostatic Pressure Processing
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