scholarly journals Accumulation and Transformation of Biogenic Amines and Gamma-Aminobutyric Acid (GABA) in Chickpea Sourdough

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2840
Author(s):  
Tomaž Polak ◽  
Rok Mejaš ◽  
Polona Jamnik ◽  
Irena Kralj Cigić ◽  
Nataša Poklar Ulrih ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Starter Cultures ◽  
Aminobutyric Acid ◽  
Enzymatic Oxidation ◽  
Bakery Products ◽  
Gamma Aminobutyric Acid ◽  
Amine Oxidases ◽  
High Accumulation ◽  
Spontaneous Fermentation ◽  
Toxicological Effects

In general, sourdough fermentation leads to an improvement in the technological, nutritional, and sensory properties of bakery products. The use of non-conventional flours with a specific autochthonous microbiota may lead to the formation of secondary metabolites, which may even have undesirable physiological and toxicological effects. Chickpea flours from different suppliers have been used to produce sourdoughs by spontaneous and inoculated fermentations. The content of nutritionally undesirable biogenic amines (BA) and beneficial gamma-aminobutyric acid (GABA) was determined by chromatography. Fenugreek sprouts, which are a rich source of amine oxidases, were used to reduce the BA content in the sourdoughs. Spontaneous fermentation resulted in a high accumulation of cadaverine, putrescine, and tyramine for certain flours. The use of commercial starter cultures was not effective in reducing the accumulation of BA in all sourdoughs. The addition of fenugreek sprouts to the suspension of sourdough with pH raised to 6.5 resulted in a significant reduction in BA contents. Enzymatic oxidation was less efficient during kneading. Baking resulted in only a partial degradation of BA and GABA in the crust and not in the crumb. Therefore, it could be suggested to give more importance to the control of sourdough fermentation with regard to the formation of nutritionally undesirable BA and to exploit the possibilities of their degradation.

scholarly journals Accumulation γ-Aminobutyric Acid and Biogenic Amines in a Traditional Raw Milk Ewe’s Cheese

Foods ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 401 ◽  
Author(s):  
Rosanna Tofalo ◽  
Giorgia Perpetuini ◽  
Noemi Battistelli ◽  
Alessia Pepe ◽  
Andrea Ianni ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Raw Milk ◽  
Starter Cultures ◽  
Aminobutyric Acid ◽  
Microbial Composition ◽  
Qrt Pcr ◽  
A Value ◽  
Gaba Content ◽  
Gaba Accumulation ◽  
Polymerase Chain

The influence of calf (R1), kid (R2) and pig (R3) rennets on microbiota, biogenic amines (BAs) and γ-aminobutyric acid (GABA) accumulation in raw milk ewe’s cheeses was evaluated. Cheeses were investigated at different ripening times for their microbial composition, free amino acids (FAAs), BAs and GABA content. Moreover, the expression of tyrosine (tdc) and histidine (hdc) decarboxylases genes was evaluated by quantitative Real Time–Polymerase Chain Reaction (qRT-PCR). Microbial counts showed similar values in all samples. Pig rennet were cheeses were characterized by higher proteolysis and the highest values of BAs. The BAs detected were putrescine, cadaverine and tyramine, while histamine was absent. qRT-PCR confirmed this data, in fact hdc gene was not upregulated, while tdc gene expression increased over time in agreement with the increasing content of tyramine and the highest fold changes were detected in R3 cheeses. GABA showed the highest concentration in R2 cheeses reaching a value of 672 mg/kg. These results showed that the accumulation of BAs and GABA in Pecorino di Farindola is influenced by ripening time and type of coagulant. Further studies are required to develop starter cultures to reduce BAs content and improve health characteristics of raw milk ewe’s cheeses.

scholarly journals Novel starter cultures Virgibacillus spp. selected from grasshopper sub shrimp paste to inhibit biogenic amines accumulation

2021 ◽  
Author(s):  
Yirui Zhao ◽  
Xue Sang ◽  
Hongshun Hao ◽  
Jingran Bi ◽  
Gongliang Zhang ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Hemolytic Activity ◽  
Antibiotic Susceptibility ◽  
Food Industry ◽  
Starter Cultures ◽  
Amine Oxidases ◽  
Aquatic Products ◽  
Application Potential ◽  
Safety Assessments

Abstract Controlling the content of biogenic amines (BAs) is critical to guarantee the safety of fermented aquatic products. The degradation characteristics and application potential of amine-negative starter cultures (Virgibacillus halodenitrificans CGMCC 1.18601: G25, Virgibacillus pantothenticus CGMCC 1.18602: G38) screened from grasshopper sub shrimp paste (Gssp) were studied. The enzymes of the two strains G25 and G38 that degrade BAs were amine oxidases (AOs) located on their respective cell membranes. The conditions that promoted the AO activity of Virgibacillus spp. were NaCl concentrations 5–10%, temperature 37°C, pH 7.0 and ethanol concentrations 0–2%. Safety assessments (antibiotic susceptibility, biofilm activity and hemolytic activity) indicated that Virgibacillus spp. do not present a risk to human health, and this isolate can be confidently recommended as safe starter cultures for the food industry. Then, the two strains were cultured separately as starters and applied to the Gssp to analyze their influence on the flavor and quality of the product. As far as the bad flavors in Gssp such as sulfur-organic and sulf-chlor were concerned, the response values in the starter groups by G25 and G38 were significantly reduced by 39% and 65%, respectively. For the ability of strains to degrade BAs in Gssp, G25 degraded 11.1% of histamine, 11.3% of tyramine, 15.5% of putrescine and 4.1% of cadaverine; G38 significantly degraded 10.1% of histamine, 21.8% of tyramine, 18.1% of putrescine and 5.0% of cadaverine. These results indicated that the selected species could be used as starter cultures for the control of BA accumulation and degradation in Gssp.

scholarly journals Search for Structural Basis of Interactions of Biogenic Amines with Human TAAR1 and TAAR6 Receptors

2021 ◽  
Vol 23 (1) ◽  
pp. 209
Author(s):  
Anna V. Glyakina ◽  
Constantine D. Pavlov ◽  
Julia V. Sopova ◽  
Raul R. Gainetdinov ◽  
Elena I. Leonova ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Binding Sites ◽  
Aminobutyric Acid ◽  
Structural Basis ◽  
Gamma Aminobutyric Acid ◽  
Class A ◽  
Trace Amine ◽  
First Time ◽  
Identification And Characterization

The identification and characterization of ligand-receptor binding sites are important for drug development. Trace amine-associated receptors (TAARs, members of the class A GPCR family) can interact with different biogenic amines and their metabolites, but the structural basis for their recognition by the TAARs is not well understood. In this work, we have revealed for the first time a group of conserved motifs (fingerprints) characterizing TAARs and studied the docking of aromatic (β-phenylethylamine, tyramine) and aliphatic (putrescine and cadaverine) ligands, including gamma-aminobutyric acid, with human TAAR1 and TAAR6 receptors. We have identified orthosteric binding sites for TAAR1 (Asp68, Asp102, Asp284) and TAAR6 (Asp78, Asp112, Asp202). By analyzing the binding results of 7500 structures, we determined that putrescine and cadaverine bind to TAAR1 at one site, Asp68 + Asp102, and to TAAR6 at two sites, Asp78 + Asp112 and Asp112 + Asp202. Tyramine binds to TAAR6 at the same two sites as putrescine and cadaverine and does not bind to TAAR1 at the selected Asp residues. β-Phenylethylamine and gamma-aminobutyric acid do not bind to the TAAR1 and TAAR6 receptors at the selected Asp residues. The search for ligands targeting allosteric and orthosteric sites of TAARs has excellent pharmaceutical potential.

The actions of some putative neurotransmitters on the cockroach salivary gland

1976 ◽  
Vol 64 (3) ◽  
pp. 665-676
Author(s):  
F. Bowser-Riley ◽  
C. R. House
Keyword(s):  
Salivary Gland ◽  
Biogenic Amines ◽  
Acinar Cells ◽  
Aminobutyric Acid ◽  
Resting Potential ◽  
Gamma Aminobutyric Acid ◽  
Secretory Potential

1. Certain putative transmitters were applied to the innervated cockroach salivary gland and their effects on the resting potential and the neurally evoked secretory potential of the acinar cells were observed. 2. gamma-Aminobutyric acid, glutamate, glycine, aspartate and alanine had no significant effect on the resting potential. However, gamma-aminobutyric acid and glutamate reduced the neurally evoked secretory potential but only at concentrations above 10(−3) M3. Acetylcholine and carbachol appeared to act by modifying transmitter output from the salivary nerves. These substances failed to have any effect on the resting potential. 4. The biogenic amines, adrenaline, dopamine, noradrenaline, 5-hydroxy-tryptamine and octopamine, produced hyperpolarizing responses, graded according to concentration. 5. It is suggested that dopamine, the most potent of the biogenic amines tested, is the transmitter at this junction.

scholarly journals Novel starter cultures Virgibacillus spp. selected from grasshopper sub shrimp paste to inhibit biogenic amines accumulation

AMB Express ◽  
2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Yirui Zhao ◽  
Xue Sang ◽  
Hongshun Hao ◽  
Jingran Bi ◽  
Gongliang Zhang ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Hemolytic Activity ◽  
Antibiotic Susceptibility ◽  
Food Industry ◽  
Starter Cultures ◽  
Amine Oxidases ◽  
Aquatic Products ◽  
Application Potential ◽  
Safety Assessments

AbstractControlling the content of biogenic amines (BAs) is critical to guarantee the safety of fermented aquatic products. The degradation characteristics and application potential of amine-negative starter cultures (Virgibacillus halodenitrificans CGMCC 1.18601: G25, Virgibacillus pantothenticus CGMCC 1.18602: G38) screened from grasshopper sub shrimp paste (Gssp) were studied. The enzymes of the two strains G25 and G38 that degrade BAs were amine oxidases (AOs) located on their respective cell membranes. The conditions that promoted the AO activity of Virgibacillus spp. were NaCl concentrations 5–10%, temperature 37 °C, pH 7.0 and ethanol concentrations 0–2%. Safety assessments (antibiotic susceptibility, biofilm activity and hemolytic activity) indicated that Virgibacillus spp. do not present a risk to human health, and this isolate can be confidently recommended as safe starter cultures for the food industry. Then, the two strains were cultured separately as starters and applied to the Gssp to analyze their influence on the flavor and quality of the product. As far as the bad flavors in Gssp such as sulfur-organic and sulf-chlor were concerned, the response values in the starter groups by G25 and G38 were significantly reduced by 39% and 65%, respectively. For the ability of strains to degrade BAs in Gssp, G25 degraded 11.1% of histamine, 11.3% of tyramine, 15.5% of putrescine and 4.1% of cadaverine; G38 significantly degraded 10.1% of histamine, 21.8% of tyramine, 18.1% of putrescine and 5.0% of cadaverine. These results indicated that the selected species could be used as starter cultures for the control of BA accumulation and degradation in Gssp.

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