scholarly journals Contents of Polyamines and Biogenic Amines in Canned Pet (Dogs and Cats) Food on the Austrian Market

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2365
Author(s):  
Peter Paulsen ◽  
Susanne Bauer ◽  
Friedrich Bauer ◽  
Zuzana Dicakova
Keyword(s):  
Relative Risk ◽  
Confidence Interval ◽  
Biogenic Amines ◽  
Biogenic Amine ◽  
Food Production ◽  
High Performance ◽  
Limit Of Detection ◽  
Significant Risk ◽  
Pet Food ◽  
Wet Weight

Biogenic amines accumulate in proteinaceous raw materials used for pet food production. In canned, sterilized food, amine levels of the ingredients are preserved and may both be indicative of hygiene deficiencies in the ingredients as well as for potential adverse effects to the animals feeding on it. We determined the contents of biogenic amines and polyamines (dansyl derivatives, high performance liquid chromatography) in a variety of canned food for dogs (n = 72) and cats (n = 114) on the Austrian market and compared the results with common quality indices. Contents of putrescine, cadaverine, and tyramine were below the limit of detection in >70% of samples (maximum values: 21.5, 98.4 and 32.5 mg/kg wet weight, respectively). Median contents of histamine, spermidine, and spermine were 14.5, 12.7, and 29.4 mg/kg, and maximum values were 61.6, 28.2, and 53.6 mg/kg wet weight, respectively. The sum of (putrescine + cadaverine + histamine + tyramine) was >50 mg/kg in 22.6% of samples. The biogenic amine index exceeded “1” in 26.7% of samples. Whilst cat food contained significantly higher amounts of tyramine, dog food contained significantly higher amounts of histamine and spermine. In canned cat food, the ingredient “fish” was identified as a statistically significant risk factor for a biogenic amine index > 1 (relative risk = 3.0 (95% confidence interval: 1.8–5.5)) and for (putrescine + cadaverine + histamine + tyramine) exceeding 50 mg/kg (relative risk = 2.4 (95% confidence interval: 1.2–4.6)), due to higher contents of cadaverine in food samples containing fish. While all samples met the limits suggested in pet food production, we could demonstrate that the inclusion of fish in the formulation bears a significant risk for higher cadaverine contents.

Detection and Quantification of Biogenic Amines in Fermented Food Products Sold in Botswana

2010 ◽  
Vol 73 (9) ◽  
pp. 1703-1708 ◽  
Author(s):  
CLEMENT MAGWAMBA ◽  
MAITSHWARELO IGNATIUS MATSHEKA ◽  
SISAI MPUCHANE ◽  
BERHANU ABEGAZ GASHE
Keyword(s):  
Biogenic Amines ◽  
Biogenic Amine ◽  
High Performance ◽  
Fermented Food ◽  
Allowable Limit ◽  
Fermented Beverages ◽  
Sour Milk ◽  
Mean Concentration ◽  
The U.S ◽  
Detection And Quantification

The incidence and concentrations associated with four important biogenic amines in leading commercial fermented beverages consumed in Botswana were determined using high-performance liquid chromatography. In 87 sorghum brew and 84 sour milk (madila, amasi) samples tested, putrescine was the most prevalent biogenic amine (63 and 61%, respectively), while histamine was the least prevalent (24 and 8%, respectively). Cadaverine was the most frequently detected biogenic amine in 79 of the commercial sour maize beverage (mageu/mahewu) samples tested (found in 70% of the samples), while tyramine was the least detected (occurring in 3% of the samples). In sorghum brew and sour milk, tyramine was found to be the most concentrated (mean concentration of 2.08 mg/100 ml and 3.2 mg/100 ml, respectively), and histamine was found to be the least concentrated (mean concentration of 0.94 mg/100 ml and 0.31 mg/100 ml, respectively). Overall, the biogenic amine concentrations of all three fermented products were within acceptable limits. However, one sorghum brew sample had a histamine content of 5.8 mg/100 ml, which was above the 5.0 mg/100 g allowable limit suggested by the U.S. Food and Drug Administration.

scholarly journals Effects of Soaking and Fermentation Time on Biogenic Amines Content of Maesil (Prunus Mume) Extract

Foods ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 592
Author(s):  
Yoon ◽  
Koh ◽  
Choi ◽  
Moon
Keyword(s):  
Biogenic Amines ◽  
Biogenic Amine ◽  
High Performance ◽  
Amino Acid Content ◽  
Total Amino Acid ◽  
Prunus Mume ◽  
Brown Sugar ◽  
Fermentation Time ◽  
Amine Content ◽  
Total Amino Acid Content

Maesil extract, a fruit-juice concentrate derived from Prunus mume prepared by fermenting with sugar, is widely used with increasing popularity in Korea. Biogenic amines in maesil extract were extracted with 0.4 M perchloric acid, derivatized with dansyl chloride, and detected using high-performance liquid chromatography. Among 18 home-made maesil extracts collected from different regions, total biogenic amine content varied from 2.53 to 241.73 mg/L. To elucidate the effects of soaking and fermentation time on biogenic amine content in maesil extract, maesil was soaked in brown sugar for 90 days and the liquid obtained was further fermented for 180 days at 15 and 25 °C, respectively. The main biogenic amines extracted were putrescine and spermidine and the total biogenic amine content was higher at 25 °C than at 15 °C. Soaking at 15 and 25 °C increased the total biogenic amines content from 14.14 to 34.98 mg/L and 37.33 to 69.05 mg/L, respectively, whereas a 180 day fermentation decreased the content from 31.66 to 13.59 mg/L and 116.82 to 57.05 mg/L, respectively. Biogenic amine content was correlated with total amino acid content (particularly, arginine content). Based on these results, we have considered that biogenic amine synthesis can be reduced during maesil extract production by controlling temperature and fermentation time.

scholarly journals Relevance of Matrix Effect in Determination of Biogenic Amines in Plaice (Pleuronectes platessa) and Whiting (Merlangus merlangus)

1999 ◽  
Vol 82 (5) ◽  
pp. 1097-1101 ◽  
Author(s):  
Guillaume Duflos ◽  
Catherine Dervin ◽  
Pierre Malle ◽  
Stephane Bouquelet
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Biogenic Amines ◽  
Muscle Tissue ◽  
Biogenic Amine ◽  
Matrix Effect ◽  
High Performance ◽  
Internal Standard ◽  
Tissue Matrix

Abstract Spoilage can be evaluated by separating and determining biogenic amines by various techniques, notably high-performance liquid chromatography. Previous studies have not taken into account how the muscle tissue matrix affects the assay. We demonstrate a matrix effect in plaice and whiting and show that it changes during spoilage. This effect should be taken into account when plotting regression lines relating the quantity of amine to the biogenic amine/internal standard ratio.

Biogenic Amines in Vacuum-Packaged and Carbon Dioxide-Controlled Atmosphere-Packaged Fresh Pork Stored at −1.5°C

2001 ◽  
Vol 64 (2) ◽  
pp. 220-227 ◽  
Author(s):  
C. A. NADON ◽  
M. A. H. ISMOND ◽  
R. HOLLEY
Keyword(s):  
Carbon Dioxide ◽  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Low Temperature ◽  
Biogenic Amines ◽  
Biogenic Amine ◽  
High Performance ◽  
Vacuum Packaging ◽  
Low Temperature Storage ◽  
Temperature Storage

Biogenic amines are formed in foods as a result of amino acid decarboxylation catalyzed by bacterial enzymes. When consumed in sufficient quantities, these compounds will cause headache, hypertension, fever, and heart failure. Technologies such as vacuum packaging and carbon dioxide–modified atmosphere packaging (CO2-MAP), when combined with low-temperature storage (−1.5°C), allow fresh pork to have a storage life long enough for export to overseas markets. During low-temperature storage of pork in these packaging systems, the lactic acid bacteria (LAB), which possess the enzymes for biogenic amine formation, dominate the microflora. The objectives of this study were to determine the quantities of biogenic amines in packaged fresh pork, to monitor LAB growth, and to determine the storage life by sensory evaluation. Vacuum-packaged and CO2-MAP pork were stored at −1.5 ± 0.5°C for 9 and 13 weeks, respectively. Phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine, and spermine concentrations were determined weekly by high-performance liquid chromatography and capillary gel electrophoresis. LAB and carnobacteria were enumerated weekly. Samples were evaluated for odor and appearance. The CO2-MAP was successful in delaying bacterial growth and the development of unacceptable off-odors compared with the vacuum packaging. The storage lives of the vacuum-packaged and CO2-MAP pork were 5 and 13 weeks, respectively. High-performance liquid chromatography was the superior method for biogenic amine quantification. Tyramine and phenylethylamine in pork of both packaging treatments approached levels considered to be potentially toxic. Given Canada's increasing role in the export of fresh meat to foreign markets, it is recommended that the formation of biogenic amines in vacuum-packaged and CO2-MAP pork be further investigated.

scholarly journals Formation of Biogenic Amines in Pa (Green Onion) Kimchi and Gat (Mustard Leaf) Kimchi

Foods ◽  
2019 ◽  
Vol 8 (3) ◽  
pp. 109 ◽  
Author(s):  
Jun-Hee Lee ◽  
Young Jin ◽  
Young Park ◽  
Se Yun ◽  
Jae-Hyung Mah
Keyword(s):  
Biogenic Amines ◽  
Biogenic Amine ◽  
High Performance ◽  
Lactobacillus Brevis ◽  
Starter Cultures ◽  
Dependent Manner ◽  
16S Rrna Sequence ◽  
Amine Content ◽  
Seafood Products ◽  
16S Rrna Sequence Analysis

In this study, biogenic amine content in Pa (green onion) kimchi and Gat (mustard leaf) kimchi, Korean specialty kimchi types, was determined by high-performance liquid chromatography (HPLC). Many kimchi samples contained low levels of biogenic amines, but some samples had histamine and tyramine content over the safe levels. Based on the comparative analysis between the ingredient information on food labels and biogenic amine content of kimchi samples, Myeolchi-aekjeot appeared to be an important source of biogenic amines in both kimchi. Besides, through the 16s rRNA sequence analysis, Lactobacillus brevis appeared to be responsible for the formation of biogenic amines (tyramine, β-phenylethylamine, putrescine, and cadaverine) in both kimchi, in a strain-dependent manner. During fermentation, a higher accumulation of tyramine, β-phenylethylamine, and putrescine was observed in both or one (for putrescine) of kimchi types when L. brevis strains served as inocula. The addition of Myeolchi-aekjeot affected the initial concentrations of most biogenic amines (except for spermidine in Gat kimchi) in both kimchi. Therefore, this study suggests that using appropriately salted and fermented seafood products for kimchi preparation and using biogenic amine-negative and/or biogenic amine-degrading starter cultures would be effective in reducing biogenic amine content in Pa kimchi and Gat kimchi.

scholarly journals The Occurrence of Biogenic Amines and Determination of Biogenic Amine-Producing Lactic Acid Bacteria in Kkakdugi and Chonggak Kimchi

Foods ◽  
2019 ◽  
Vol 8 (2) ◽  
pp. 73 ◽  
Author(s):  
Young Hun Jin ◽  
Jae Hoan Lee ◽  
Young Kyung Park ◽  
Jun-Hee Lee ◽  
Jae-Hyung Mah
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biogenic Amines ◽  
Biogenic Amine ◽  
High Performance ◽  
Lactobacillus Brevis ◽  
Starter Cultures ◽  
Sequencing Analysis ◽  
Amine Content

In this study, biogenic amine content in two types of fermented radish kimchi (Kkakdugi and Chonggak kimchi) was determined by high performance liquid chromatography (HPLC). While most samples had low levels of biogenic amines, some samples contained histamine content over the toxicity limit. Additionally, significant amounts of total biogenic amines were detected in certain samples due to high levels of putrefactive amines. As one of the significant factors influencing biogenic amine content in both radish kimchi, Myeolchi-aekjoet appeared to be important source of histamine. Besides, tyramine-producing strains of lactic acid bacteria existed in both radish kimchi. Through 16s rRNA sequencing analysis, the dominant species of tyramine-producing strains was identified as Lactobacillus brevis, which suggests that the species is responsible for tyramine formation in both radish kimchi. During fermentation, a higher tyramine accumulation was observed in both radish kimchi when L. brevis strains were used as inocula. The addition of Myeolchi-aekjeot affected the initial concentrations of histamine and cadaverine in both radish kimchi. Therefore, this study suggests that reducing the ratio of Myeolchi-aekjeot to other ingredients (and/or using Myeolchi-aekjeot with low biogenic amine content) and using starter cultures with ability to degrade and/or inability to produce biogenic amines would be effective in reducing biogenic amine content in Kkakdugi and Chonggak kimchi.

scholarly journals Histamine contents in raw long-ripening meat products commercially available in Poland

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Mirosław Michalski ◽  
Marzena Pawul-Gruba ◽  
Anna Madejska
Keyword(s):  
Biogenic Amines ◽  
High Performance ◽  
Limit Of Detection ◽  
Meat Products ◽  
Positive Sample ◽  
Future Research ◽  
Histamine Concentration ◽  
Fish Products ◽  
High Concentrations ◽  
The Eu

Abstract Introduction Many consumers seek long-ripening meat products. The availability of these highly distinctive cured pork varieties is continuously expanding and their safety should be subject to monitoring. One of potentially harmful substances in these products is histamine. The presence of this toxic amine is reported in many countries, even in high concentrations. However, the EU has not regulated the permissible histamine content in meat, in a situation at odds with that of regulated fish and fish products. This study established the usefulness of biogenic amine testing in long-ripening pork and furnished indicative concentrations potential useful as a background for future research in preparation for EU regulative intervention. Material and Methods A total of 97 samples of long-ripening meat products untreated by heat were bought from various shops in the Puławy and Lublin regions of Poland and tested for the presence of histamine using high-performance liquid chromatography with diode array. Results The histamine concentration ranged from below limit of detection to 346.64 mg/kg, where 3.47 mg/kg was the lowest in a positive sample. Histamine was detected in 48 samples (49.5%). The maximum amount of histamine was identified in dry ham and the minimum in traditional salami. Conclusion The results of this study suggest that testing meat products for biogenic amines should be a very good indicator of the food safety of long-ripening meats. In half of the tested products, levels of biogenic amines potentially toxic to consumers were determined.

‘Flexible’ system makes pet food production easy

1984 ◽  
Vol 63 (8) ◽  
pp. 23
Author(s):  
Stephen Margolis
Keyword(s):  
Food Production ◽  
Pet Food ◽  
Flexible System

Development and Validation of A Reversed Phase-High Performance Liquid Chromatography Method for the Quantitative Estimation of Ramipril Drug Content from Formulated Dosage Form

2016 ◽  
Vol 6 (3) ◽  
Author(s):  
Raju Chandra ◽  
Manisha Pant ◽  
Harchan Singh ◽  
Deepak Kumar ◽  
Ashwani Sanghi
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Active Ingredient ◽  
High Performance ◽  
Limit Of Detection ◽  
Quantitative Estimation ◽  
Reversed Phase ◽  
Uv Detector ◽  
Chromatography Method ◽  
Drug Content

A reliable and reproducible reversed-phase high performance liquid chromatography (RP-HPLC) was developed for the quantitative determination of Remipril drug content from marketed bulk tablets. The active ingredient of Remipril separation achieved with C18 column using the methanol water mobile phase in the ratio of 40:60 (v/v). The active ingredient of the drug content quantify with UV detector at 215 nm. The retention time of Remipril is 5.63 min. A good linearity relation (R2=0.999) was obtained between drug concentration and average peak areas. The limit of detection and limit of quantification of the instrument were calculated 0.03 and 0.09 µg/mL, respectively. The accuracy of the method validation was determined 102.72% by recoveries method.

Validated Stability Indicating HPTLC Method for the Estimation of Amoxapine in Different Stress Conditions

2019 ◽  
Vol 15 (3) ◽  
pp. 273-279
Author(s):  
Shweta G. Rangari ◽  
Nishikant A. Raut ◽  
Pradip W. Dhore
Keyword(s):  
High Performance ◽  
Limit Of Detection ◽  
Degradation Products ◽  
Analysis Data ◽  
Peak Height ◽  
Good Resolution ◽  
Stability Indicating ◽  
Limit Of Quantitation ◽  
Wide Range ◽  
Hptlc Method

Background:The unstable and/or toxic degradation products may form due to degradation of drug which results into loss of therapeutic activity and lead to life threatening condition. Hence, it is important to establish the stability characteristics of drug in various conditions such as in temperature, light, oxidising agent and susceptibility across a wide range of pH values.Introduction:The aim of the proposed study was to develop simple, sensitive and economic stability indicating high performance thin layer chromatography (HPTLC) method for the quantification of Amoxapine in the presence of degradation products.Methods:Amoxapine and its degraded products were separated on precoated silica gel 60F254 TLC plates by using mobile phase comprising of methanol: toluene: ammonium acetate (6:3:1, v/v/v). The densitometric evaluation was carried out at 320 nm in reflectance/absorbance mode. The degradation products obtained as per ICH guidelines under acidic, basic and oxidative conditions have different Rf values 0.12, 0.26 and 0.6 indicating good resolution from each other and pure drug with Rf: 0.47. Amoxapine was found to be stable under neutral, thermal and photo conditions.Results:The method was validated as per ICH Q2 (R1) guidelines in terms of accuracy, precision, ruggedness, robustness and linearity. A good linear relationship between concentration and response (peak area and peak height) over the range of 80 ng/spot to 720 ng/spot was observed from regression analysis data showing correlation coefficient 0.991 and 0.994 for area and height, respectively. The limit of detection (LOD) and limit of quantitation (LOQ) for area were found to be 1.176 ng/mL and 3.565 ng/mL, whereas for height, 50.063 ng/mL and 151.707 ng/mL respectively.Conclusion:The statistical analysis confirmed the accuracy, precision and selectivity of the proposed method which can be effectively used for the analysis of amoxapine in the presence of degradation products.

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