Biogenic amines: their importance in foods

https://www.cell.com/immunity/pdf/S1074-7613(00)80081-3.pdf

Human gamma delta T cells recognize alkylamines derived from microbes, edible plants, and tea: implications for innate immunity.

Stevia rebaudiana is a member of the Compositae, native to Paraguay. It produces a number of high-potency low-calorie sweeteners in its leaf tissue. The sweeteners are diterpene glycosides and range between 30 and 320 times sweeter than sugar. Increasing consumer interest in natural food ingredients means that products like stevia sweeteners will be subject to increasing demand. Such demand will need to be supported by a modern mechanised production system. The purpose of this review is to summarize the existing agricultural, chemical and biochemical literature to provide a baseline for new research. Key words: Stevia, diterpene, steviol glycoside, sweeteners

/pdf/stevia-rebaudiana-its-agricultural-biological-and-chemical-41topou8di.pdf

Stevia rebaudiana: its agricultural, biological, and chemical properties

Simultaneous determination of water-soluble and fat-soluble synthetic colorants in foodstuff by high-performance liquid chromatography-diode array detection-electrospray mass spectrometry.

The biogenic amines are low molecular weight organic bases present normally in the body with biological activity influencing important physiological functions. The physiological functions of these molecules are achieved by very low concentrations in the tissues. However, significantly high amounts of biogenic amines are produced during processing and storage of seafood as a result of microbial contamination and inadequate storage conditions. Microorganisms having decarboxylase enzyme activity convert amino acids to their respective biogenic amines. Biogenic amines in seafood have been implicated as a major causative agent of food borne illness, where intoxication results from the ingestion of foods containing higher amount of biogenic amines. Hence its identification, quantitation and awareness of this food borne toxin are important in relation to food safety and spoilage. The aim of this paper is to review the basic concepts of seafood quality and safety in relation to biogenic amines along with its control measures and future areas for research.

/pdf/biogenic-amines-in-seafood-a-review-46wlnep7vp.pdf

Biogenic amines in seafood: a review

A liquid chromatographic (LC) procedure is described for the determination by dansylation of the following 16 kinds of biogenic amines found in wine: monomethylamine (MM), ethylamine (EM), iso- and n-propylamine (Pr), iso- and n-butylamine (Bu), iso- and n-amylamine (Am), pyrrolidine (PY), 2-phenethylamine (PH), tryptamine (TR), putrescine (PU), cadaverine (CA), histamine (HI), tyramine (TY), and spermidine (SP). The amines in white and red wine were applied to a column of Amberlite CG-50 type I resin (Na-form) after the column had been washed with water and eluted with 1N hydrochloric acid. This eluate was evaporated to dryness under reduced pressure and derivatized with dansyl chloride (DNS). LC separations were performed on Finepak SIL C18S and LiChrosorb RP-8 columns with an acetonitrile-water elution gradient. In the survey of commercial wines by this method, most of the samples were found to contain 12 amines, including iso-Am, CA, PU, TY, and others. The highest levels of these amines were 4.84 micrograms PU/mL in red wine, and 5.11 micrograms iso-Am/mL in white wine. The total levels of amines in red wine were comparatively higher than in white wine.

Quantitative Determination of Amines in Wine by Liquid Chromatography

A method was developed for the simultaneous determination of caffeine (CF), theobromine (TB) and theophylline (TP) in various kinds of foods by HPLC.Solid foods except chewing gum were dialyzed for 1 hour against hot water, then for 5 hours against water at room temperature. CF, TB and TP in chewing gum were extracted with a blender into hot water. Liquid samples were diluted with 1% phosphoric acid.The test solutions described above were each passed through a BAKERBOND spe (SO3H) cartridge. The cartridge was washed with water and CF, TB and TP were eluted with a mixture of 2% ammonium solution-15% aqueous sodium chloride solution-MeOH (1:1:2). The three compounds were separated on a Cosmosil 5C18-AR column with a mobile phase of MeCN-0.01M phosphate buffer (pH 3.5) (1:9).Detection was done at 275nm.The recoveries of CF, TB and TP added to various kinds of foods were 90-98%, 98-104%, 90-103%, respectively. The determination limits of CF, TB and TP were 10μg/g.

Simultaneous Determination of Caffeine, Theobromine and Theophylline in Foods by HPLC

Production of Aflatoxins and Aflatoxicols by Aspergillus flavus and Aspergillus parasiticus and Metabolism of Aflatoxin B1 by Aflatoxin-non-producing Aspergillus flavus

A method of analysis of 21 coal tar dyes in foods by HPLC was developed. After adjustment of the pH to 3.5-4.0 with acetic acid, the dye solution was applied to a Sep-pak Vac C18 cartridge, and the cartridge was washed with water. The cartridge was eluted with 50% methanol (fraction A), and then with methanol (fraction B). The dyes in each eluate were determined by high performance liquid chromatograph with a UV-VIS detector. The HPLC separation was carried out on a COSMOSIL 5C18-AR column using 0.025M ammonium acetate (containing 0.01M tetrabutylammonium bromide (TBA))-acetonitrile-methanol (62:28:10) as a mobile phase for fraction A, and 0.025M ammonium acetate (containing 0.01M TBA)-acetonitrile-methanol (50:40:10) as a mobile phase for fraction B. Recoveries of dyes added to a soft drink, a jelly and a candy at 10μg/g were 85-103%, 76-99%, and 73-103%, respectively. Recovery of dyes added to pickles was 64-99%, except for Black PN. The detection limits of dyes were 0.1-0.5μ/ml.

https://www.jstage.jst.go.jp/article/shokueishi1960/37/5/37_5_281/_pdf

Analytical Method of 21 Coal Tar Dyes in Foods by HPLC

The formation of aflatoxicols (AFL) by 9 strains of Aspergillus flavus isolated from moldy corn, which was naturally contaminated with both aflatoxins (AF) and AFL, and by 2 strains of A. parasiticus from buckwheat flour was investigated.All of the AF-producing A. flavus and A. parasiticus strains showed activity to form both AF and AFL. The accumulation of AF and AFL in three substrata (corn grits, polished rice and peanuts) by an AF-producing strain of A. flavus was investigated. In each substratum, the largest amount of AF was detected at 6 to 10 days' incubation, and the amounts of both AFL A and B rapidly increased thereafter.

Kenji Fujinuma

Papers

Quantitative Determination of Amines in Wine by Liquid Chromatography

Simultaneous Determination of Caffeine, Theobromine and Theophylline in Foods by HPLC

Production of Aflatoxins and Aflatoxicols by Aspergillus flavus and Aspergillus parasiticus and Metabolism of Aflatoxin B1 by Aflatoxin-non-producing Aspergillus flavus

Analytical Method of 21 Coal Tar Dyes in Foods by HPLC

Aflatoxicol Formation by Aspergillus flavus and A. parasiticus