Degradation of Phenylethylamine and Tyramine by Gamma Radiation Process and Docking Studies of its Radiolytes

Cardozo, Monique; Souza, Stefânia Priscila de; Lima, Keila dos Santos Cople; Oliveira, Azauri Albano de; Rezende, Cláudia M.; França, Tanos C. C.; Lima, Alexandre A. B.

doi:10.5935/0103-5053.20140100

Cited by 4 publications

(5 citation statements)

References 1 publication

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“…The calculations considered the current activity of the source and the density and geometry of the sample, among other factors. Equation (1) calculates the activity (A) of the source, in kCi·h −1 , related to the year of the irradiation (t) [45].…”

Section: Methodsmentioning

confidence: 99%

A New Method for Extraction and Analysis of Ricin Samples through MALDI-TOF-MS/MS

Sousa¹,

Lima²,

Santos³

et al. 2019

Toxins

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We report for the first time the efficient use of accelerated solvent extraction (ASE) for extraction of ricin to analytical purposes, followed by the combined use of sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS), and MALDI-TOF MS/MS method. That has provided a fast and unambiguous method of ricin identification for in real cases of forensic investigation of suspected samples. Additionally, MALDI-TOF MS was applied to characterize the presence and the toxic activity of ricin in irradiated samples. Samples containing ricin were subjected to ASE, irradiated with different dosages of gamma radiation, and analyzed by MALDI-TOF MS/MS for verification of the intact protein signal. For identification purposes, samples were previously subjected to SDS-PAGE, for purification and separation of the chains, followed by digestion with trypsin, and analysis by MALDI-TOF MS/MS. The results were confirmed by verification of the amino acid sequences of some selected peptides by MALDI-TOF MS/MS. The samples residual toxic activity was evaluated through incubation with a DNA substrate, to simulate the attack by ricin, followed by MALDI-TOF MS/MS analyses.

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Section: Methodsmentioning

confidence: 99%

A New Method for Extraction and Analysis of Ricin Samples through MALDI-TOF-MS/MS

Sousa¹,

Lima²,

Santos³

et al. 2019

Toxins

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show abstract

“…Thus, attention has focused on other possibilities. One of them is irradiation, which can effectively degrade histamine molecules, but there is a potential risk of generating free radicals (Cardozo et al 2014). Another possibility could be the addition of essential oils.…”

Section: Introductionmentioning

confidence: 99%

Detection and relative quantification of amine oxidase gene (yobN) in Bacillus subtilis: application of real-time quantitative PCR

et al. 2021

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Degradation of undesirable biogenic amines (BAs) in foodstuffs by microorganisms is considered one of the most effective ways of eliminating their toxicity. In this study, we design two sets of primers for the detection and quantification of the amine oxidase gene (yobN) and endogenous (housekeeping) gene (gyrB) in Bacillus subtilis. Moreover, these sets can be used for relative quantification of yobN by real-time PCR (qPCR). We also tested the degradation of BAs by three bacterial strains (B. subtilis strains: IB1a, CCM 2216, CCM 2267) in a mineral medium over a two-day period. Their degradation abilities were verified by high performance liquid chromatography with UV detection (HPLC/UV). According to the results, two strains significantly (P \ 0.05) reduced histamine, tyramine, putrescine, and cadaverine. Moreover, our results indicate that the degradation ability of B. subtilis strains could be limited by sporulation because the gene encoding amine oxidase (yobN) is no longer expressed in the spores.

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“…Generally, the strategies for precise regulation of the above‐mentioned harmful substances in fermented fish include physical, chemical, and biological control strategies. Physical control strategies often involve modified atmosphere preservation, irradiation, ultra‐high pressure, and γ‐ray treatment (Alak et al., 2011; Cardozo et al., 2014; Mbarki et al., 2009). Chemical control refers to the use of various food additives (e.g., citric acid and succinic acid) or natural active substances (e.g., chitosan and catechol) to inhibit microbial growth and reduce decarboxylase activity (Lang et al., 2022).…”

Section: Regulation Of Microbiota To Modulate the Generation Of Flavo...mentioning

confidence: 99%

Transforming the fermented fish landscape: Microbiota enable novel, safe, flavorful, and healthy products for modern consumers

Wang

Chen

et al. 2023

Comp Rev Food Sci Food Safe

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Regular consumption of fish promotes sustainable health while reducing negative environmental impacts. Fermentation has long been used for preserving perishable foods, including fish. Fermented fish products are popular consumer foods of historical and cultural significance owing to their abundant essential nutrients and distinct flavor. This review discusses the recent scientific progress on fermented fish, especially the involved flavor formation processes, microbial metabolic activities, and interconnected biochemical pathways (e.g., enzymatic/non‐enzymatic reactions associated with lipids, proteins, and their interactions). The multiple roles of fermentation in preservation of fish, development of desirable flavors, and production of health‐promoting nutrients and bioactive substances are also discussed. Finally, prospects for further studies on fermented fish are proposed, including the need of monitoring microorganisms, along with the precise control of a fermentation process to transform the traditional fermented fish to novel, flavorful, healthy, and affordable products for modern consumers. Microbial‐enabled innovative fermented fish products that consider both flavor and health benefits are expected to become a significant segment in global food markets. The integration of multi‐omics technologies, biotechnology‐based approaches (including synthetic biology and metabolic engineering) and sensory and consumer sciences, is crucial for technological innovations related to fermented fish. The findings of this review will provide guidance on future development of new or improved fermented fish products through regulating microbial metabolic processes and enzymatic activities.

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Degradation of Phenylethylamine and Tyramine by Gamma Radiation Process and Docking Studies of its Radiolytes

Cited by 4 publications

References 1 publication

A New Method for Extraction and Analysis of Ricin Samples through MALDI-TOF-MS/MS

A New Method for Extraction and Analysis of Ricin Samples through MALDI-TOF-MS/MS

Detection and relative quantification of amine oxidase gene (yobN) in Bacillus subtilis: application of real-time quantitative PCR

Transforming the fermented fish landscape: Microbiota enable novel, safe, flavorful, and healthy products for modern consumers

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