scholarly journals Identification of a Lactic Acid Bacteria to Degrade Biogenic Amines in Chinese Rice Wine and Its Enzymatic Mechanism

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 312 ◽  
Author(s):  
Tianjiao Niu ◽  
Xing Li ◽  
Yongjie Guo ◽  
Ying Ma
Keyword(s):  
Biogenic Amines ◽  
Amine Oxidase ◽  
Fermentation Broth ◽  
Optimal Choice ◽  
Rice Wine ◽  
Amine Oxidases ◽  
Chinese Rice Wine ◽  
Sephadex Column ◽  
Enzymatic Mechanism

A L. plantarum, CAU 3823, which can degrade 40% of biogenic amines (BAs) content in Chinese rice wine (CRW) at the end of post-fermentation, was selected and characterized in this work. It would be an optimal choice to add 106 cfu/mL of selected strain into the fermentation broth to decrease the BAs while keeping the character and quality of CRW. Nine amine oxidases were identified from the strain and separated using Sephadex column followed by LC-MS/MS analysis. The purified amine oxidase mixture showed a high monoamine oxidase activity of 19.8 U/mg, and more than 40% of BAs could be degraded. The biochemical characters of the amine oxidases were also studied. This work seeks to provide a better solution to degrade BAs in CRW prior to keeping the character and quality of CRW and a better understanding of the degradability of the strain to the BAs.

scholarly journals Study on relationship between bacterial diversity and quality of Huangjiu (Chinese Rice Wine) fermentation

2021 ◽  
Author(s):  
Guangfa Xie ◽  
Huajun Zheng ◽  
Zheling Qiu ◽  
Zichen Lin ◽  
Qi Peng ◽  
...  
Keyword(s):  
Bacterial Diversity ◽  
Wine Fermentation ◽  
Rice Wine ◽  
Chinese Rice Wine

scholarly journals Unique protonation states of aspartate and topaquinone in the active site of copper amine oxidase

RSC Advances ◽  
2020 ◽  
Vol 10 (63) ◽  
pp. 38631-38639
Author(s):  
Mitsuo Shoji ◽  
Takeshi Murakawa ◽  
Mauro Boero ◽  
Yasuteru Shigeta ◽  
Hideyuki Hayashi ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Active Site ◽  
Amine Oxidase ◽  
First Principle ◽  
Amine Oxidases ◽  
Oxidative Deamination ◽  
Copper Amine Oxidase ◽  
First Principle Calculations ◽  
Copper Amine Oxidases ◽  
Copper Amine

Copper amine oxidases catalyze the oxidative deamination of biogenic amines. We investigated the unique protonation states in the active site using first-principle calculations.

Reduction of biogenic amines production by eliminating the PEP4 gene in Saccharomyces cerevisiae during fermentation of Chinese rice wine

2015 ◽  
Vol 178 ◽  
pp. 208-211 ◽  
Author(s):  
Xuewu Guo ◽  
Xiangyu Guan ◽  
Yazhou Wang ◽  
Lina Li ◽  
Deguang Wu ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Biogenic Amines ◽  
Rice Wine ◽  
Chinese Rice Wine ◽  
Pep4 Gene

scholarly journals Effect of Chinese rice wine on proteolytic characterization originating from endogenous proteases in topmouth culter ( Culter alburnus)

2018 ◽  
Author(s):  
Xiaoli Liu ◽  
Zhaohui Wei ◽  
Linlin Fan ◽  
Da'e Ge ◽  
Fan Wang ◽  
...  
Keyword(s):  
Total Phenolics ◽  
Rice Wine ◽  
Chinese Rice Wine ◽  
Texture Profile ◽  
Total Antioxidant ◽  
Culter Alburnus ◽  
Phenolics Content ◽  
Endogenous Proteases

In this study we investigated the influence of rice wine (Jinbiao, Yinbiao, Wunianchen, Nv’erhong) on the activity of endogenous proteases, myofibrillar degradation and quality characteristics in topmouth culter muscle. Rice wines had pH of about 4.3, and micromolar level of calcium ions. Nv’erhong (NEH) had the highest total phenolics content, while Wunianchen (WNC) showed the strongest total antioxidant capacity. WNC showed the considerable inhibitory action on the endogenous proteases, and delayed the degradation of myosin heavy chain and α-actinin, which occurred more quickly in other groups, especially in blank and alcohol controls. Total volatile base nitrogen production and texture profile for the fish fillets confirmed the improvement role of rice wine on the quality. In general, rice wine can inhibit the endogenous proteases and reduce the extent of myofibrillar degradation on the combined role of acidic pH and antioxidative components, resulting in the maintaining of good quality of the fish.

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 Dynamic changes of the content of biogenic amines in Chinese rice wine during the brewing process

2013 ◽  
Vol 119 (4) ◽  
pp. 294-302 ◽  
Author(s):  
Fengjie Zhang ◽  
Jie Xue ◽  
Deliang Wang ◽  
Yijing Wang ◽  
Huijun Zou ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Rice Wine ◽  
Dynamic Changes ◽  
Chinese Rice Wine ◽  
Brewing Process

scholarly journals Review on biological degradation of biogenic amines in food

2021 ◽  
pp. 331-334
Author(s):  
Zeng Jihao ◽  
Wu Jinhong ◽  
Chen Huiyun ◽  
Ni Sui
Keyword(s):  
Hydrogen Peroxide ◽  
Biogenic Amines ◽  
Biogenic Amine ◽  
Amine Oxidase ◽  
Short Review ◽  
Biological Degradation ◽  
Amine Oxidases ◽  
Amine Content ◽  
Biological Methods

In this paper, the application of biological methods to reduce biogenic amine content in foods was introduced. Biogenic amine oxidase, a special protein that can degrade biogenic amine into acetaldehyde, hydrogen peroxide and ammonia, has been introduced in this paper, and two major amine oxidases and their degradation effects on different biogenic amines were briefly reviewed. In addition, various microorganisms that could produce amine oxidase were summarized in this paper, and their application in the fermentation was shown. This short review summarizes the important biological methods currently used to degrade biogenic amines and provides new theoretical guidance for removing or reducing the biogenic amines in foods.

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