Biogenic amines in fermented foods / / edited by Giovanna Suzzi and Sandra Torriani.
The biogenic amines histamine, putrescine, cadaverine, tyramine, tryptamine, 2-phenylethylamine, spermine and spermidine are the most important in food. Regardless of the food type, high amounts of biogenic amines have been reported for products resulting from the fermentation process and/or ripenin...
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Superior document: | Frontiers Research Topics |
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Place / Publishing House: | [Lausanne, Switzerland] : : Frontiers Media SA,, 2015 ©2015 |
Year of Publication: | 2015 |
Language: | English |
Series: | Frontiers research topics.
Frontiers in microbiology. |
Physical Description: | 1 online resource (75 pages) :; illustrations; digital, PDF file(s). |
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Sandra Torriani auth Biogenic amines in fermented foods / edited by Giovanna Suzzi and Sandra Torriani. Frontiers Media SA 2015 [Lausanne, Switzerland] : Frontiers Media SA, 2015 ©2015 1 online resource (75 pages) : illustrations; digital, PDF file(s). text txt rdacontent computer c rdamedia online resource cr rdacarrier text file PDF rda Frontiers Research Topics Frontiers in Microbiology Includes bibliographical references. Open access Unrestricted online access star The biogenic amines histamine, putrescine, cadaverine, tyramine, tryptamine, 2-phenylethylamine, spermine and spermidine are the most important in food. Regardless of the food type, high amounts of biogenic amines have been reported for products resulting from the fermentation process and/or ripening, and can be found as a consequence of microbial activity in foods such as wine, fermented meat and fish products, cheese and fermented vegetables. Biogenic amines in food are generated by decarboxylation of the corresponding amino acids through substrate-specific decarboxylase enzymes derived from microorganisms, even if this activity is highly variable.Excessive consumption of these amines can be of health concern because an assumption of biogenic amines that cannot be degraded by amine oxidase enzymes can generate different degrees of diseases in the human organism, which can be determined by their action on the nervous, gastric and intestinal systems as well as on blood pressure. An increasing attention is given to biogenic amines, especially in relation to the higher number of consumers with enhanced sensitivity to them, determined by the inhibition of amino oxidases, the enzymes involved in the detoxification of these substances. For example, tyramine is one of the most biologically active biogenic amines, and it is the most abundant of those found in cheese. In fact, the term ‘‘cheese reaction” has been coined to refer to the symptoms that this biogenic amine can provoke; these include migraines and hypertension, especially in sensitive. To provide data on biogenic amine formation and concentrations in fermented foods, and to discuss the most important factors influencing their accumulation will give an important support for resolving this problem. These include process and implicit factors as well as the role of starter and nonstarter microbiota growing in the different steps of food fermentation and ripening. Moreover, new technologies that could help to control or reduce the accumulation of biogenic amines have to be considered, such as rapid and easy methods to detect them. PCR and DNA hybridization have become important methods and offer the advantages of speed, simplicity and specific detection of the target genes. In fact, early detection of BA producing bacteria is important in the food industry because it could be a cause of food poisoning. Description based on e-publication, viewed on June 12, 2019. English Biogenic amines. Fermented foods. Microbiology. Tyramine Histamine Sausage fish Biogenic Amines Cheese WIN Suzzi, Giovanna, editor, contributor. Torriani, Sandra, editor. Frontiers Research Foundation, issuing body. 2-88919-593-7 Frontiers research topics. Frontiers in microbiology. |
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English |
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author |
Sandra Torriani |
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Sandra Torriani Biogenic amines in fermented foods / Frontiers Research Topics Frontiers in Microbiology |
author_facet |
Sandra Torriani Suzzi, Giovanna, Torriani, Sandra, Frontiers Research Foundation, |
author_variant |
s t st |
author2 |
Suzzi, Giovanna, Torriani, Sandra, Frontiers Research Foundation, |
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TeilnehmendeR TeilnehmendeR TeilnehmendeR |
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Sandra Torriani |
title |
Biogenic amines in fermented foods / |
title_full |
Biogenic amines in fermented foods / edited by Giovanna Suzzi and Sandra Torriani. |
title_fullStr |
Biogenic amines in fermented foods / edited by Giovanna Suzzi and Sandra Torriani. |
title_full_unstemmed |
Biogenic amines in fermented foods / edited by Giovanna Suzzi and Sandra Torriani. |
title_auth |
Biogenic amines in fermented foods / |
title_new |
Biogenic amines in fermented foods / |
title_sort |
biogenic amines in fermented foods / |
series |
Frontiers Research Topics Frontiers in Microbiology |
series2 |
Frontiers Research Topics Frontiers in Microbiology |
publisher |
Frontiers Media SA Frontiers Media SA, |
publishDate |
2015 |
physical |
1 online resource (75 pages) : illustrations; digital, PDF file(s). |
isbn |
2-88919-593-7 |
illustrated |
Illustrated |
work_keys_str_mv |
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Frontiers Research Topics Frontiers in Microbiology |
is_hierarchy_title |
Biogenic amines in fermented foods / |
container_title |
Frontiers Research Topics |
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An increasing attention is given to biogenic amines, especially in relation to the higher number of consumers with enhanced sensitivity to them, determined by the inhibition of amino oxidases, the enzymes involved in the detoxification of these substances. For example, tyramine is one of the most biologically active biogenic amines, and it is the most abundant of those found in cheese. In fact, the term ‘‘cheese reaction” has been coined to refer to the symptoms that this biogenic amine can provoke; these include migraines and hypertension, especially in sensitive. To provide data on biogenic amine formation and concentrations in fermented foods, and to discuss the most important factors influencing their accumulation will give an important support for resolving this problem. These include process and implicit factors as well as the role of starter and nonstarter microbiota growing in the different steps of food fermentation and ripening. 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