Results 21 to 30 of about 239,697 (246)

Biogenic amine levels in commercial douchi products.

, 2020
Biogenic amine levels in commercial douchi products.
Kin Hei Ho (8626500), Hani El-Nezami (1761223), Mui Yee Poon (8626506), Fiona Long Yan Fong (5676077), Chun San Lau (8626497), Yeuk Hei Kan (8626503), Ka Yam Lam (8626494), Eric Tung Po Sze (5676086)   +7 more
core   +1 more source

Shotgun Proteomics Analysis, Functional Networks, and Peptide Biomarkers for Seafood-Originating Biogenic-Amine-Producing Bacteria. [PDF]

Int J Mol Sci, 2023
Biogenic amine-producing bacteria are responsible for the production of basic nitrogenous compounds (histamine, cadaverine, tyramine, and putrescine) following the spoilage of food due to microorganisms.
Abril AG, Calo-Mata P, Böhme K, Villa TG, Barros-Velázquez J, Pazos M, Carrera M.   +6 more
europepmc   +2 more sources

Effects of Soaking and Fermentation Time on Biogenic Amines Content of Maesil (Prunus Mume) Extract

Foods, 2019
Maesil extract, a fruit-juice concentrate derived from Prunus mume prepared by fermenting with sugar, is widely used with increasing popularity in Korea. Biogenic amines in maesil extract were extracted with 0.4 M perchloric acid, derivatized with dansyl
So Hee Yoon, Eunmi Koh, Bogyoung Choi, BoKyung Moon   +3 more
doaj   +1 more source

Changes of biogenic amine concentrations in hard cheese made from refrigerated yak's milk during ripening

Shipin yu jixie, 2023
Objective: The research aimed to reveal the changes of biogenic amines in cheese made from different refrigerated milk during ripening and evaluate its quality safety.
SONG Xue-mei, QIU Ting, LIU Yu-ying, ZYANG Yan, ZHANG Wei-bing   +4 more
doaj   +1 more source

Biogenic Amines in Natural Ciders

Journal of Food Protection, 2006
Biogenic amines play an important physiological role in mammals, and high amounts of some exogenous amines in human diet may contribute to a wide variety of toxic effects. These amines are commonly found in many foodstuffs, particularly in fermented products such as cheese, meat products, beer, wine, and ciders.
Garai Ibabe, Gaizka, Dueñas, Mª Teresa, Irastorza, Ana, Martín-Álvarez, Pedro J., Moreno-Arribas, M. Victoria   +4 more
openaire   +3 more sources

Free Amino Acids and Biogenic Amines in Canned European Eels: Influence of Processing Step, Filling Medium and Storage Time

Foods, 2020
This study evaluated the effects of the canning process and different filling media on the free amino acid and biogenic amine contents of eels. The main free amino acids were histidine, taurine and arginine, which constituted 72% of the free amino acids ...
Lucía Gómez-Limia, Roxana Cutillas, Javier Carballo, Inmaculada Franco, Sidonia Martínez   +4 more
doaj   +1 more source

Changes in biogenic amines during fermentation of Chinese rice wine (Huangjiu) and the underlying mechanisms

International Journal of Food Properties
Chinese rice wine (Huangjiu) is a traditional fermented wine in China. The biogenic amines are the important index during its fermentation. This study investigated the changes in biogenic amine content and its formation during fermentation of Chinese ...
Jianchang Jin, Guangfa Xie, Linna Tong, Nan Wang   +3 more
doaj   +1 more source

Insights to ligand binding to the monoamine transporters – from homology modeling to LeuBAT and dDAT

Frontiers in Pharmacology, 2015
Understanding of drug binding to the human biogenic amine transporters is essential to explain the mechanism of action of these pharmaceuticals but more importantly to be able to develop new and improved compounds to be used in the treatment of ...
Heidi eKoldsø, Julie eGrouleff, Birgit eSchiøtt   +2 more
doaj   +1 more source

Novel Insight into Metabolism Mechanism of Biogenic Amines During Fermentation of Chinese Traditional Fermented Mandarin Fish (Chouguiyu) Based on Metabolism Pathway and Correlation Network

Foods
A complex microbial community gives the possibility to produce biogenic amines in traditional fermented foods. In this study, the metabolism mechanisms of biogenic amines during fermentation of fermented mandarin fish Chouguiyu were revealed based on the
Jun Li, Daqiao Yang, Yongqiang Zhao, Di Wang, Hui Huang, Chunsheng Li   +5 more
doaj   +1 more source

Tyrosine-containing peptides are precursors of tyramine produced by Lactobacillus plantarum strain IR BL0076 isolated from wine

BMC Microbiology, 2012
Background Biogenic amines are molecules with allergenic properties. They are found in fermented products and are synthesized by lactic acid bacteria through the decarboxylation of amino acids present in the food matrix.
Bonnin-Jusserand Maryse, Grandvalet Cosette, Rieu Aurélie, Weidmann Stéphanie, Alexandre Hervé   +4 more
doaj   +1 more source