Biogenic amines in fermented foods
Biogenic amines (BA) are sources of nitrogen and precursors for synthesis of hormones, alkaloids, nucleic acids and proteins, occurring in all organisms. Under normal condition in humans the consumption of food or beverages containing these compounds have not toxic effects because they are rapidly d...
I tiakina i:
| Ngā kaituhi matua: | , |
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| Hōputu: | Online |
| Reo: | Ingarihi |
| I whakaputaina: |
Frontiers Media SA
2021
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| Ngā marau: | |
| Urunga tuihono: | 18703 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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| _version_ | 1869530829169885184 |
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| author | Sandra Torriani Giovanna Suzzi |
| author_browse | Giovanna Suzzi Sandra Torriani |
| author_facet | Sandra Torriani Giovanna Suzzi |
| author_sort | Sandra Torriani |
| collection | Directory of Open Access Books |
| description | Biogenic amines (BA) are sources of nitrogen and precursors for synthesis of hormones, alkaloids, nucleic acids and proteins, occurring in all organisms. Under normal condition in humans the consumption of food or beverages containing these compounds have not toxic effects because they are rapidly detoxified by the activity of the amine oxidizing enzymes, monoamine (MAO) and diamine oxidases (DAO). However in presence of high BA content, in allergic individuals or if MAO inhibitors are applied the detoxification system is not capable of metabolizing dietary intake of BA. This fact can induce toxicological risks and health troubles, but the European Union established regulation for just only histamine levels in fish and fishery products. The presence of BA in foods is due to the enzymatic decarboxylation of free amino acids by microorganisms that possess this activity. Many foods such as meat products, cheeses, fishes, fermented products and beverages could contain high levels of these compounds. Determination of BA rates in food are important as indicators of the degree of freshness or spoilage other then from the point of view of their toxicology. The content of the E-Book deals the presence of BA in some fermented and non fermented foods and the measures to control their content. |
| format | Online |
| id | doab-20.500.12854ir-42201 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | Frontiers Media SA |
| publisherStr | Frontiers Media SA |
| record_format | ojs |
| spelling | doab-20.500.12854ir-422012024-04-05T17:31:06Z Biogenic amines in fermented foods Sandra Torriani Giovanna Suzzi QR1-502 Q1-390 Tyramine Histamine Sausage fish Biogenic Amines Cheese WIN thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSG Microbiology (non-medical) Biogenic amines (BA) are sources of nitrogen and precursors for synthesis of hormones, alkaloids, nucleic acids and proteins, occurring in all organisms. Under normal condition in humans the consumption of food or beverages containing these compounds have not toxic effects because they are rapidly detoxified by the activity of the amine oxidizing enzymes, monoamine (MAO) and diamine oxidases (DAO). However in presence of high BA content, in allergic individuals or if MAO inhibitors are applied the detoxification system is not capable of metabolizing dietary intake of BA. This fact can induce toxicological risks and health troubles, but the European Union established regulation for just only histamine levels in fish and fishery products. The presence of BA in foods is due to the enzymatic decarboxylation of free amino acids by microorganisms that possess this activity. Many foods such as meat products, cheeses, fishes, fermented products and beverages could contain high levels of these compounds. Determination of BA rates in food are important as indicators of the degree of freshness or spoilage other then from the point of view of their toxicology. The content of the E-Book deals the presence of BA in some fermented and non fermented foods and the measures to control their content. 2021-02-11T09:08:20Z 2021-02-11T09:08:20Z 2016-03-10 08:14:32 2015 book 18703 16648714 9782889195930 https://directory.doabooks.org/handle/20.500.12854/42201 eng Frontiers Research Topics image/jpeg Attribution 4.0 International http://www.frontiersin.org/books/Biogenic_Amines_in_Fermented_Foods/654 http://journal.frontiersin.org/researchtopic/512/biogenic-amines-in-fermented-foods Frontiers Media SA 10.3389/978-2-88919-593-0 10.3389/978-2-88919-593-0 bf5ce210-e72e-4860-ba9b-c305640ff3ae 9782889195930 75 open access |
| spellingShingle | QR1-502 Q1-390 Tyramine Histamine Sausage fish Biogenic Amines Cheese WIN thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSG Microbiology (non-medical) Sandra Torriani Giovanna Suzzi Biogenic amines in fermented foods |
| title | Biogenic amines in fermented foods |
| title_full | Biogenic amines in fermented foods |
| title_fullStr | Biogenic amines in fermented foods |
| title_full_unstemmed | Biogenic amines in fermented foods |
| title_short | Biogenic amines in fermented foods |
| title_sort | biogenic amines in fermented foods |
| topic | QR1-502 Q1-390 Tyramine Histamine Sausage fish Biogenic Amines Cheese WIN thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSG Microbiology (non-medical) |
| topic_facet | QR1-502 Q1-390 Tyramine Histamine Sausage fish Biogenic Amines Cheese WIN thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSG Microbiology (non-medical) |
| url | 18703 |
| work_keys_str_mv | AT sandratorriani biogenicaminesinfermentedfoods AT giovannasuzzi biogenicaminesinfermentedfoods |