Results 31 to 40 of about 17,331 (225)

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

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

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

Biogenic amine content of beers consumed in Turkey and influence of storage conditions on biogenic amine formation [PDF]

, 2006
The biogenic amine content of beers available in Turkey, both domestic production and imported products, was investigated. A total of 17 domestic and 13 imported beers were evaluated in terms of 8 different biogenic amines (histamine, tyramine, spermine,
Mert, Behiç, Vural, Nilufer, Anli, R. Ertan, Demiray, Sirnge   +3 more
core   +1 more source

Comparison of biogenic-amine levels in brain and SOG. [PDF]

, 2016
Comparison of biogenic-amine levels in brain and SOG.
Hitoshi Aonuma (50438), Ken Sasaki (397130), Yuki Ishikawa (50437), Toru Miura (50439)   +3 more
core   +1 more source

Charactering the spoilage mechanism of “three sticks” of Jinhua ham

Food Science and Human Wellness, 2022
To investigate the spoilage characteristics of Jinhua ham, sensory scores, volatile compounds, biogenic amine, physicochemical parameters and microbial counts were evaluated between normal and spoiled hams.
Changyu Zhou, Guang Zhan, Daodong Pan, Guanghong Zhou, Ying Wang, Jun He, Jinxuan Cao   +6 more
doaj   +1 more source

Microbiological and Chemical Quality Assessment of Tulum, Kashar, and Golot Cheeses and Determination of Biogenic Amines by HPLC

Journal of Pure and Applied Microbiology
This study was conducted to determine the microbiological and chemical properties, as well as the biogenic amine contents, of tulum (Erzincan), kashar, and golot cheeses.
Furkan Balci, Gulsah Adiguzel, Bilal Yilmaz   +2 more
doaj   +1 more source