Foods
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2021
·Vol. 10
·期 11
·2572
·
IF 4.35
Xinxiu Ma,Jingran Bi,Xinyu Li,Gongliang Zhang,Hongshun Hao,Hongman Hou
In this study, high-throughput sequencing and culture-dependent and HPLC methods were used to investigate the contribution and regulation of biogenic amines (BAs) by dominant microorganisms during fish sauce fermentation. The results showed that the microbial composition constantly changed with the fermentation of fish sauce.Tetragenococcus(40.65%),Lentibacillus(9.23%),Vagococcus(2.20%),Psychrobacter(1.80%),Pseudomonas(0.98%),Halomonas(0.94%) andStaphylococcus(0.16%) were the dominant microflora in fish sauce. The content of BAs gradually increased as the fermentation progressed. After 12 months of fermentation, the histamine content (55.59 mg/kg) exceeded the toxic dose recommended by the Food and Drug Administration (FDA). Correlation analysis showed that dominant microorganisms have a great contribution to the accumulation of BAs. By analyzing the BA production capacity of dominant isolates, the accumulation of BAs in fish sauce might be promoted byTetragenococcusandHalomonas. Moreover, four strains with high BA reduction ability were screened out of 44 low BA-producing dominant strains, and their influence on BA accumulation in fermented foods was determined. Results demonstrated thatStaphylococcus nepalensis5-5 andStaphylococcus xylosusJCM 2418 might be the potential starters for BA control. The present study provided a new idea for the control of BAs in fermented foods.Keywords:fish sauce;biogenic amines;microbial community dynamics;starter;correlation analysis
研究领域:
食品科学
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微生物学
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发酵技术
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产品关联
DOI
PubMed
高影响因子
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
·
2023
·
IF 4.4
Jin Zhang,Junjie Zhou,Tianhao Zhang,Yonghe Tang,Lintao Zeng
The freshness of fish and shrimp is closely associated with food safety, hence it is a wide concern to develop a facile and effective method for fast, non-destructive and visual screening the freshness of fish and shrimp. Herein, we developed a chromogenic and fluorogenic sensor (RFCC) based on resorufin for sensing of biogenic amines including cadaverine and putrescine. RFCC underwent aminolysis with cadaverine or putrescine, displaying a remarkable fluorescence turn on response at 593 nm along with obvious color change from colorless to pink. RFCC was fabricated into test strips to sense cadaverine vapor, and the RGB value of test strips showed a good linear relationship with the concentration of cadaverine (0.5 – 8.2 × 10 3 ppm). The RFCC tag was used to in situ screen the freshness of fish and shrimp according to obvious fluorescence change, and satisfactory results were achieved. Furthermore, this test strip was validated by total volatile base nitrogen (TVBN), providing a simple, low cost and portable tool to screen the freshness of fish and shrimp for consumers and suppliers without expensive instrumentation.
研究领域:
食品科学
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化学传感
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食品安全
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DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
·
2019
·Vol. 84
·期 5
·1138-1144
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IF 2.081
Jingbo Zhang,Jing Hu,Shuai Wang,Xinping Lin,Huipeng Liang,Shengjie Li,Chenxu Yu,Xiuping Dong,Chaofan Ji
To effectively extract biogenic amines (BAs) from complex food matrices is an important issue. In this study, a stop-and-go-extraction tip (StageTip)-based method for simultaneous enrichment of six BAs including histamine, tyramine, putrescine, cadaverine, tryptamine, and β-phenylethylamine in fish samples was developed and optimized. This StageTip-based BAs extraction method required short extraction time, small sample size, and minimal consumption of organic solvents. In addition, an ultrahigh-performance liquid chromatography coupled with triple quadrupole mass spectrometer was used to identify and quantify BAs without derivatization. Target recovery efficiencies of BAs from spiked fish samples ranged from 84% to 110%. Linear regression models were established to determine BAs in the range of 0.4 to 3.0 mg/L ( R 2 > 0.995). Good repeatability was obtained with relative standard deviation of peak areas (1.17 to 5.61%) and retention time (0.09 to 0.20%). High sensitivity was achieved for the detection of six BAs (0.064 to 1.00 ng/L for the limit of detection, 0.10 to 5 ng/L for the limit of quantification). The proposed method had an obvious advantage in the analysis of BAs in complex food matrices such as fish tissues since it could reflect the subtle distribution of BAs from one fish fillet. Practical Application A StageTip-based BAs enrichment combined with UPLC-MS analysis method was developed and optimized, which was low - cost , environmentally friendly, and with good analytical performances. As such, it has the potential to become a powerful tool for the analysis of BAs in different complex food matrices.
研究领域:
食品科学
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分析化学
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DOI
高影响因子
RSC Advances
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2021
·Vol. 11
·期 32
·19541-19550
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IF 3.361
Fangfang Zhu,Honglong Liu,Wenqing Zhang,Chuanyuan Du,Hao Zhu,Xiaodi Du,Xiaosong Hu,Yawei Lin
Biogenic amines (BAs) are organic nitrogenous compounds that are responsible for several biological events. If their concentration reaches the threshold level, it can cause mild to serious health problems in human. A novel bis-styrylphenyl Meldrum's acid derivative (BSMAD) was synthesized and served as a fluorescent turn-on pre-column derivatizing reagent for the quantitative analysis of BAs. A method for the determination of BA by high-performance liquid chromatography (HPLC) was established, which has a low detection limit (0.4 nmol L−1), excellent linearity (R2 ≥ 0.9946) and repeatability (RSD ≤ 3.7% intra-day, RSD ≤ 5.8% inter-day). The proposed method was successfully applied for the determination of BAs in several alcoholic beverages, including yellow wine, red wine, cooking wine, and beer. Satisfactory recoveries were obtained in the range of 94.6–100.5%. Compared with other methods, this pre-column derivatization method using BSMAD is simple, reliable, highly sensitive, and of low interference, providing an effective method for future studies of BAs in different matrices.
研究领域:
分析化学
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食品科学
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产品关联
DOI
PubMed
高影响因子
Frontiers in Physiology
·
2020
·
IF 3.367
Li Fan,Li Ke,Wu Li-Juan,Fan Yong-Liang,Liu Tong-Xian
Oviposition is an important reproductive behavior that is triggered by mating in insects, and biogenic amines might be involved in its regulation. The effects of biogenic amines on oviposition have only been studied in a few insect species, and the findings to date have not been conclusive. In addition, there are few studies on the effects of biogenic amines on oviposition of the diamondback moth, Plutella xylostella L. Here, we tested how mating and biogenic amines regulate oviposition of P. xylostella by injecting amines and amine receptor antagonists into virgin and mated females and counting the number of eggs laid afterward. Biogenic amines of octopamine and tyramine could induce virgin adults of P. xylostella to lay eggs, while dopamine and serotonin had no such effect on oviposition. Furthermore, the octopamine antagonists mianserin, epinastine, and phentolamine inhibited oviposition by mated females. The tyramine antagonist yohimbine, dopamine antagonist SCH23390, and serotonin antagonist ketanserin did not block oviposition by mated females, and octopamine and tyramine-inducing oviposition by virgin females could be inhibited by the octopamine antagonists mianserin and epinastine instead of the tyramine antagonist yohimbine. We conclude that octopamine and its receptors are involved in mating-triggered oviposition in P. xylostella, while tyramine acts as a subsidiary. Further, the inducing effect of tyramine on oviposition is achieved via octopamine receptors instead of tyramine receptors. This experiment is helpful to further understand the role of biogenic amines in mating regulation and to provide a new strategy for controlling P. xylostella.
研究领域:
昆虫学
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神经生物学
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DOI
PubMed
高影响因子
CyTA-Journal of Food
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2021
·
IF 2.255
Feng Lv,Chenhui Zhong,Shuiqing Wu,Linghua Wang,Haiyan Wu,Jiang Sun
We assessed the changes in nutritional and putrescent components during enzymolysis of Acetes chinensis. Oligopeptide and astaxanthin both reached a maximum of 46.78 ± 1.03% and 14.71 ± 0.32 mg/kg at 6 h, respectively. The total free amino acid changed from 6.37 ± 0.08 g/100 g to 14.21 ± 0.17 g/100 g at 8 h. However, the volatile base nitrogen reached 143.50 ± 6.21 mg/100 g at 10 h. The total biogenic amine was first decreased and then increased to 6,324.00 ± 10.56 mg/kg. Moreover, the acid and peroxide values reached 4.93 ± 0.17 mg/g and 5.56 ± 0.23 mg/kg at 10 h, respectively. Therefore, although Acetes chinensis hydrolysate was rich in nutrients, the putrescent components, including volatile base nitrogen, biogenic amine, acid and peroxide values, were increased during enzymolysis. Collectively, the enzymatic hydrolysis process of Acetes chinensis should be appropriately regulated to reduce the contents of putrescent components.
研究领域:
食品科学
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生物化学
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DOI
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
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2025
·Vol. 2025
·期 1
·6298724
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IF 2.5
Niuniu Bai,Jianlin He,Bihong Hong,Zelong Wu,Liping Wang,Zongze Shao
Background: Traditional fish sauce is made from fish that have been coated in 30%–40% sea salt and fermented for up to 2 years. The preparation requires a long time, and the fish source contains considerable biogenic amines. In this report, by measuring the growth curve and identifying the intracellular enzyme and the activity of protease, B. zhangzhouensis with the highest activity of protease production was selected from eight strains, which were applied to the fermentation process of fish sauce. Results: Optimized by response surface methodology, the content of amino nitrogen was taken as the response value, and the best fermentation conditions were 4.15% inocula, pH 9.13, and 36.3°C. Under the optimized conditions, fish sauce samples were obtained by fermentation with B. zhangzhouensis for 15 h, 3 days, 7 days, 15 days, and 30 days, respectively. The contents of amino nitrogen, total nitrogen, biogenic amine, and various flavor substances were determined and compared with the traditional 2-year-fermented fish sauce. As a result, the 7-day-fermented fish sauce using B. zhangzhouensis had a similar composition of flavor substances to traditional fish sauce, but a much lower level of biogenic amines. Conclusion: The new method of preparing fish sauce with a fermentation condition of 4.15% B. zhangzhouensis , pH 9.13, and 36.3°C can improve the production efficiency of fish sauce, and the flavor is similar to that of traditional fish sauce.
研究领域:
食品科学
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微生物学
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产品关联
DOI
高影响因子
Journal of Materials Chemistry C
·
2020
·Vol. 8
·期 33
·11563-11571
·
IF 7.059
Xiaoqin Zhang,Chongyuan Chen,Dongping Peng,Yizi Zhou,Jianle Zhuang,Xuejie Zhang,Bingfu Lei,Yingliang Liu,Chaofan Hu
Biogenic amines (BAs) from rotten food cause serious harm to sensitive people. Therefore, the development of a smart label that can intuitively monitor the degree of food decay in real-time is of great significance in food safety. Herein, we report the synthesis of pH-responsive carbon dots with red emission (R-CDs) by the solvothermal treatment of citric acid and urea. The fluorescence intensity of R-CDs gradually increased as the pH of the solution increased from 1 to 12. We studied the mechanisms of pH response and found that H-aggregation occurred when R-CDs were in acidic solution and caused quenching; when they were distributed in alkaline solution, the Fermi level shift caused reduced self-absorption and enhanced red fluorescence emission. The intense red emission of R-CDs is beneficial for the visual detection of alkaline organic amines and BAs derived from rotten shrimp to achieve food safety detection. Moreover, the R-CDs can be used as a promising pH-sensitive fluorescent ink, which has broad prospects and significance in anticounterfeiting and information encryption.
研究领域:
食品科学
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化学
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材料科学
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产品关联
DOI
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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2024
·
IF 4
Han Xia,Hongyan Zhang,Zhehui Zhu,Kai xuan Tong,Qiaoying Chang,Hongyi Zhang,Chunlin Fan,Hui Chen
A method for the determination of eight biogenic amines (BAs) in air-dried yak meat was established using ultra-performance liquid chromatography–mass spectrometry (UPLC–MS/MS) without derivatization. The conditions of UPLC–MS/MS, pH, hydration volume, extraction solvent, extraction salt, and clean-up sorbent were optimized according to the characteristics of the BAs and the sample matrix. The samples were extracted with acetonitrile, the extract was purified using primary secondary amine (PSA) and C 18 . The BAs were determined using multiple reaction monitoring (MRM) within 5 min. The eight BAs exhibited good linearity, and the determination coefficient ( R 2 ) was greater than 0.997. The limits of detection (LODs) and the limits of quantification (LOQs) ranged from 0.40 to 2.50 μg/kg and from 1.25 to 7.50 μg/kg, respectively. The accuracy was between 80.3 % and 109.6 %, with relative standard deviations (RSDs) between 0.4–7.1 %. The method was applied in the detection of representative commercial samples of different processing techniques. In this method, the sample was pretreated free of derivatization and was simple, rapid, with minimum personal error, and high sensitivity. The method was assessed via GAPI and BAGI, verifying its environmental friendliness and applicability. It provides reliable methodological support for the determination of BAs in meat products.
研究领域:
食品科学
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分析化学
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产品关联
DOI
高影响因子
RSC Advances
·
2022
·Vol. 12
·期 52
·33870-33875
·
IF 4.036
Sheng-Lin Pei,Jin Zhang,Wanyun Ge,Chao Liu,Ruilong Sheng,Lintao Zeng,Ling-Hui Pan
Biogenic amines (BAs) are a family of nitrogen-bearing natural organic molecules with at least one primary amine, which play an important role in living organisms. Elevated concentration of BAs may cause neuron disorder, Parkinson's disease and many other diseases. Therefore, it is essential to monitor BAs in living organisms. Herein, we reported a resorufin-based fluorescence probe for sensing of various BAs. Upon nucleophilic substitution reaction with BAs, the probe released resorufin, affording to strong fluorescence emission at 592 nm with rapid response (<8 min), good selectivity and a low detection limit (LOD = 0.47 μM). The probe has low cytotoxicity and good membrane permeability, and has been successfully used to visualize BAs in living cells and zebrafish with good performance.
研究领域:
生物化学
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分析化学
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细胞生物学
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2018
·
IF 4.946
Si-Jin Liu,Juan-Juan Xu,Chang-Lu Ma,Chun-Feng Guo
The six biogenic amines in sausage and cheese were analyzed by HPLC with UV detection after off-line derivatization with dansyl chloride, 9-fluorenylmethoxycarbonyl chloride, benzoyl chloride and dabsyl chloride, respectively. The results showed that both the off-line 9-fluorenylmethoxycarbonyl and dabsyl derivatization were not suitable for HPLC analysis of biogenic amines when batch injection was used because the derivatives were instable, whereas both the off-line dansyl and benzoyl derivatization were suitable for HPLC analysis of biogenic amines when batch injection was used, but the latter needed to maintain the derivatives at 4 °C to ensure that benzoylated tyramine was not degraded when waiting for the analysis. The off-line dansyl derivatization had an obvious advantage in the analysis of biogenic amines in sausage and cheese samples by HPLC combined with batch injection because the method has a wider linear range and higher sensitivity, accuracy, precision and stability of the derivatives.
研究领域:
食品科学
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分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
ACS Applied Materials & Interfaces
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2017
·
IF 7.504
Haoquan Zhong,Chunchen Liu,Wenjiao Ge,Runcang Sun,Fei Huang,Xiaohui Wang
A fluorescent “turn-on” sensor for fast measurement of aliphatic biogenic amines (BAs) was developed based on fluorescent carboxylated polyfluorene (PFTBTCOOH)/chitosan-graft-oleic acid (CS-graft-OA) micelles. In this system, biobased CS-graft-OA micelles, prepared by graft modification of CS with OA, serve as the vector of the hydrophobic fluorescent probe. Bright turn-on fluorescence was achieved by the intermolecular fluorescence resonance energy transfer of the encapsulated PFTBTCOOH, driven by the formation of an electrostatic complex with aliphatic BAs, which facilitate visual identification. The peak intensity ratio of the PFTBTCOOH/CS-graft-OA micelles toward an increasing amount of aliphatic BAs was calibrated, giving a linear relationship. The fluorescence response of PFTBTCOOH/CS-graft-OA micelles to aliphatic BAs in milk and yogurt matrixes reaches a detection concentration as low as 10 μM, showing that the PFTBTCOOH/CS-graft-OA micelle solution is a potential chemosensor for fast and selective detection of trace aliphatic BAs, which is of great significance to public health and food safety.
研究领域:
分析化学
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食品安全
·
材料科学
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）