Biogenic Amines
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Biogenic Amines In Food
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Author : Bahruddin Saad
language : en
Publisher: Royal Society of Chemistry
Release Date : 2019-11-12
Biogenic Amines In Food written by Bahruddin Saad and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-11-12 with Science categories.
A precise analysis of biogenic amines is important as an indicator of food freshness or spoilage that can cause serious toxicity. This book provides comprehensive background information on biogenic amines and their occurrence in various foods and drinks such as fermented and non-fermented sausages and fish products, cheeses, vegetables and beverages, e.g. beer, cider and wine. It gives a detailed description of both the established analytical methods and the emerging technologies for the analysis of them. As the first book on the detection of biogenic amines in all types of food, it provides help to get a better understanding of the risks associated with biogenic amines and how to avoid them. It serves as an excellent and up-to-date reference for food scientists, food chemists and food safety professionals.
Biogenic Amines And Food Safety
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Author : Maria Martuscelli
language : en
Publisher: MDPI
Release Date : 2021-08-31
Biogenic Amines And Food Safety written by Maria Martuscelli and has been published by MDPI this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-08-31 with Medical categories.
Biogenic amines are bioactive compounds distributed in foods of all origins. Apart from their fundamental role in many bodily functions, there has recently been great interest in their toxicological potential, much research is being carried out to understand their occurrence related to both desired and undesired fermentative phenomena, chemical spoilage, low hygienic conditions, wrong handling, and criticism about technological factors of process and storage conditions. All these causes can contribute to a higher content of biogenic amines in food, particularly of those hazardous to human health. This book aims to collect scientific studies looking for new tools to limit the over-production of biogenic amines in food, search for new food sources of biogenic amines, and to spotlight the concept of safe food and bioactive amines content.
Biogenic Amines
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Author : Charalampos Proestos
language : en
Publisher: BoD – Books on Demand
Release Date : 2019-03-20
Biogenic Amines written by Charalampos Proestos and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-03-20 with Science categories.
Biogenic amines (BAs) are low-molecular-mass organic bases that occur in plant- and animal-derived products. BAs in food can occur by free amino acid enzymatic decarboxylation and other metabolic processes. Usually, in the human body, amines contained in foods are quickly detoxified by enzymes such as amine oxidases or by conjugation; however, in allergic individuals or if monoamine oxidase inhibitors are applied, the detoxification process is disturbed and BAs accumulate in the body. Knowing the concentration of BAs is essential because they can affect human health and also because they can be used as freshness indicators to estimate the degree of food spoilage.
Biogenic Amines On Food Safety
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Author : Claudia Ruiz-Capillas
language : en
Publisher: MDPI
Release Date : 2019-07-16
Biogenic Amines On Food Safety written by Claudia Ruiz-Capillas and has been published by MDPI this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-07-16 with Science categories.
Biogenic amines have been known for some time. These compounds are found in varying concentrations in a wide range of foods (fish, cheese, meat, wine, beer, vegetables, etc.) and their formations are influenced by different factors associated to those foods (composition, additives, ingredients, storage, microorganism, packaging, handing, conservation, etc.). The intake of foods containing high concentrations of biogenic amines can present a health hazard. Additionally, they have been used to establish indexes in various foods in order to signal the degree of freshness and/or deterioration of food. Nowadays, there has been an increase in the number of food poisoning episodes in consumers associated with the presence of these biogenic amines, mainly associated with histamines. Food safety is one of the main concerns of the consumer and safety agencies of different countries (EFSA, FDA, FSCJ, etc.), which have, as one of their main objectives, to control these biogenic amines, principally histamine, to assure a high level of food safety. Therefore, it is necessary to deepen our understanding of the formation, monitoring and reduction of biogenic amines during the development, processing and storage of food, even the effect of biogenic amines in consumers after digestion of foods with different levels of these compounds. With this aim, we are preparing a Special Issue on the topic of "Biogenic Amines in Food Safety", and we invite researchers to contribute original and unpublished research articles and reviews articles that involve studies of biogenic amines in food, which can provide an update to our knowledge of these compounds and their impacts on food quality and food safety.
Biogenic Amines In Fermented Foods
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Author : Giovanna Suzzi
language : en
Publisher: Frontiers Media SA
Release Date : 2015-07-27
Biogenic Amines In Fermented Foods written by Giovanna Suzzi and has been published by Frontiers Media SA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-07-27 with Biogenic amines categories.
Biogenic amines (BA) are sources of nitrogen and precursors for synthesis of hormones, alkaloids, nucleic acids and proteins, occurring in all organisms. Under normal condition in humans the consumption of food or beverages containing these compounds have not toxic effects because they are rapidly detoxified by the activity of the amine oxidizing enzymes, monoamine (MAO) and diamine oxidases (DAO). However in presence of high BA content, in allergic individuals or if MAO inhibitors are applied the detoxification system is not capable of metabolizing dietary intake of BA. This fact can induce toxicological risks and health troubles, but the European Union established regulation for just only histamine levels in fish and fishery products. The presence of BA in foods is due to the enzymatic decarboxylation of free amino acids by microorganisms that possess this activity. Many foods such as meat products, cheeses, fishes, fermented products and beverages could contain high levels of these compounds. Determination of BA rates in food are important as indicators of the degree of freshness or spoilage other then from the point of view of their toxicology. The content of the E-Book deals the presence of BA in some fermented and non fermented foods and the measures to control their content.
Analysis Of Biogenic Amines And Their Related Enzymes
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Author : David Glick
language : en
Publisher: John Wiley & Sons
Release Date : 2009-09-25
Analysis Of Biogenic Amines And Their Related Enzymes written by David Glick and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-09-25 with Science categories.
Biochemical analysis is a rapidly expanding field and is a key component of modern drug discovery and research. Methods of Biochemical Analysis provides a periodic and authoritative review of the latest achievements in biochemical analysis. Founded in 1954 by Professor David Glick, Methods of Biochemical Analysis provides a timely review of the latest developments in the field.
Biogenic Amines Ba
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Author : Joanna Stadnik
language : en
Publisher:
Release Date : 2018
Biogenic Amines Ba written by Joanna Stadnik and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018 with Biogenic amines categories.
Biogenic amines are nitrogenous organic bases of low molecular weight with biological functions in animals, plants, microorganisms and humans. Their formation in food is either the result of endogenous amino acids decarboxylase activity in raw food material or the breakdown of free amino acids due to the action of microbial decarboxylase enzymes. Consumption of food containing excessive amounts of these amines can have toxicological implications due to their psychoactive and/or vasoactive properties. Therefore, the control of biogenic amines accumulation in foods during processing and storage is a challenge for the food industry. This book reviews origins, biological importance and human health implications of biogenic amines. Chapter One focus on the occurrence of BAs in different foodstuffs and in the correspondent challenges of their analysis. In Chapter Two, the authors provide an overview and a critical discussion of sample preparation techniques to determine BAs in biological specimens, with special emphasis on microextraction techniques. The advantages and some limitations, as well as how they compare to previously used extraction techniques, are also addressed herein. Chapter Three focuses on the relation of dietary biogenic amines occurrence and associated adverse health effects following consumption of implicated food. In Chapter Four, the authors focus on some food products and the relationship between the presence of BA according to their origin, inducing factors and distinctive characteristics of the technological processes that could control BA production in animal foods, plant foods and beverages. Chapter Five tackles the most important aspects of BA formation during the manufacturing of alcoholic beverages. The significance of BAs is also described from the perspective of microbiological and technological factors. The authors of Chapter Six critically review the latest knowledge, described in studies carried out throughout the world about the occurrence and the food safety issues of BAs in two selected animal originating food sources; that is, fish and dairy products. Moreover, different technological strategies adopted for the prevention of BA accumulation in the abovementioned food products for safety purposes are evaluated. Chapter Seven briefly summarises current knowledge on biogenic amines content in dry-cured and fermented meats and collects data on the factors affecting their formation. The methods for aminogenesis control in dry-cured meats are also described. The aim of Chapter Eight is to identify the origin, biological importance, and human health implications of the serotonin (5-HydroxyTryptamine [5-HT]) in pain. Finally, effects of tyramine (TA) and octopamine (OA) on behaviors and physiology in social insects have been introduced in Chapter Nine.
Mechanisms Of Release Of Biogenic Amines
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Author : U. S. Von Euler
language : en
Publisher: Elsevier
Release Date : 2014-05-16
Mechanisms Of Release Of Biogenic Amines written by U. S. Von Euler and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-05-16 with Science categories.
Wenner-Gren Center International Symposium Series, Volume 5: Mechanisms of Release of Biogenic Amines provides information pertinent to the fundamental aspects of the release of biogenic amines. This book discusses the physiology, biochemistry, and pharmacology of the biogenic amines. Organized into 39 chapters, this volume begins with an overview of the release of amines, which is implicated in functional disturbances characteristic of different diseases. This text then examines the concepts of cell structure that are significant to the release of neurohumoral agents. Other chapters consider the fluorescence reaction, which made it possible to work out a practical histochemical procedure. This book describes as well a few examples in which the monoaminergic transmitter is not revealed as a diffuse cytoplasmic fluorescence. The final chapter deals with acetylcholine as the only brain amine investigated, which could be influenced by the tremorgenic agents during the period of tremor. This book is a valuable resource for biochemists, morphologists, pharmacologists, and physiologists.
Biogenic Amines Ba
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Author : Joanna Stadnik
language : en
Publisher:
Release Date : 2017
Biogenic Amines Ba written by Joanna Stadnik and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017 with SCIENCE categories.
Biochemistry Of Biogenic Amines
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Author : Leslie Iversen
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-11-11
Biochemistry Of Biogenic Amines written by Leslie Iversen and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-11-11 with Psychology categories.