A new ultra-pressure liquid chromatography method for the determination of biogenic amines in cheese

Mayer, Hans; Fiechter, Gregor; Fischer, E

doi:10.1016/j.chroma.2009.09.027

Cited by 143 publications

(99 citation statements)

References 39 publications

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“…On day 60, the concentration of total FAA in control cheese was 4.82 mg/g DM versus 1.09 mg/g DM of total BA, while on day 240, the respective concentrations were 23.31 and 3.69 mg/g DM. These concentrations of FAA and BA exceed considerably the respective levels previously reported for other cheese varieties (13,24,25). On day 60, total FAA attained higher concentrations in cheeses treated at 400 MPa than in control cheese, a result in apparent contradiction with the lower aminopeptidase activity recorded for the former cheeses.…”

Section: Discussioncontrasting

confidence: 41%

Reducing Biogenic-Amine-Producing Bacteria, Decarboxylase Activity, and Biogenic Amines in Raw Milk Cheese by High-Pressure Treatments

Calzada

Olmo

Picón

et al. 2013

Appl Environ Microbiol

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Biogenic amines may reach concentrations of public health concern in some cheeses. To minimize biogenic amine buildup in raw milk cheese, high-pressure treatments of 400 or 600 MPa for 5 min were applied on days 21 and 35 of ripening. On day 60, counts of lactic acid bacteria, enterococci, and lactobacilli were 1 to 2 log units lower in cheeses treated at 400 MPa and 4 to 6 log units lower in cheeses treated at 600 MPa than in control cheese. At that time, aminopeptidase activity was 16 to 75% lower in cheeses treated at 400 MPa and 56 to 81% lower in cheeses treated at 600 MPa than in control cheese, while the total free amino acid concentration was 35 to 53% higher in cheeses treated at 400 MPa and 3 to 15% higher in cheeses treated at 600 MPa, and decarboxylase activity was 86 to 96% lower in cheeses treated at 400 MPa and 93 to 100% lower in cheeses treated at 600 MPa. Tyramine, putrescine, and cadaverine were the most abundant amines in control cheese. The total biogenic amine concentration on day 60, which reached a maximum of 1.089 mg/g dry matter in control cheese, was 27 to 33% lower in cheeses treated at 400 MPa and 40 to 65% lower in cheeses treated at 600 MPa. On day 240, total biogenic amines attained a concentration of 3.690 mg/g dry matter in control cheese and contents 11 to 45% lower in cheeses treated at 400 MPa and 73 to 76% lower in cheeses treated at 600 MPa. Over 80% of the histidine and 95% of the tyrosine had been converted into histamine and tyramine in control cheese by day 60. Substrate depletion played an important role in the rate of biogenic amine buildup, becoming a limiting factor in the case of some amino acids.

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Section: Discussioncontrasting

confidence: 41%

Reducing Biogenic-Amine-Producing Bacteria, Decarboxylase Activity, and Biogenic Amines in Raw Milk Cheese by High-Pressure Treatments

Calzada

Olmo

Picón

et al. 2013

Appl Environ Microbiol

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“…For methylxanthines, diode array detector (DAD) (Baranowska and Zydroń 2002;Baranowska et al 2006;Hicks et al 1996;Matissek 1997;Zydroń et al 2004) is widely used. Interest in application of ultra high-performance liquid chromatography has increased in the last few years (Tzanavarasa et al 2010;Dadáková et al 2009;Mayer et al 2010;Latorre-Moratalla et al 2009). Such method allows one to significantly shorten time of chromatographic analysis.…”

Section: Introductionmentioning

confidence: 99%

Simultaneous Determination of Biogenic Amines and Methylxanthines in Foodstuff—Sample Preparation with HPLC-DAD-FL Analysis

Baranowska

Płonka

2014

Food Anal. Methods

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Chromatographic system for simultaneous determination of levodopa, biogenic amines, and methylxanthines in food has been developed. Chromatographic column and precolumn with octadecylsilane phase and simultaneously fluorescence and DAD detectors have been used. Gradient elution with acetate buffer (pH=4.66) with acetonitrile has been applied. Examination included levodopa, norepinephrine, dopamine, normetanephrine, tyramine, and serotonin as well as caffeine, theophylline, and theobromine. Limit of detection (LOD) and limit of quantitation (LOQ) have been determined for all compounds with signal to noise ratio (S/N) equal to 3 and 10, respectively. LOD of 10 ng/mL and LOQ of 30 ng/mL for levodopa and biogenic amines as well as LOD of 70 (60) ng/mL and LOQ of 210 (180)ng/mL for methylxanthines have been determined. Authors have also developed method for simultaneous separation of all analytes from food matrix. Developed chromatographic system with sample preparation method has been applied for determination of examined compounds in cocoa products, vegetables, and fruits.

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“…Overall, the amount of BAs increases as the time of ripening increases (Bunkova et al, 2010;Novella-Rodrìguez, Veciana-Nogues, Trujillo-Mesa, & Vidal-Carou, 2002;Ordoñez, Ibanez, Torre, & Barcina, 1997;Schneller, Good, & Jenny, 1997;Spizzirri et al, 2013). Previous studies (Mayer, Fiechter, & Fischer, 2010;Novella-Rodrìguez, Veciana-Nogues, IzquierdoPulido, & Vidal-Carou, 2003) showed that cheeses having similar time of ripening markedly differed from each other in terms of BA concentration, and this was attributed mostly to the extent of ripening. Accordingly, in this study, some cheeses (Ragusano PDO, Fior di Capra, Vaccino) showed low BA concentration, although they were ripened for 90e120 d. Further, time of ripening was highly and positively correlated with concentration of lysine, which may indicate a high extent of proteolysis during ripening.…”

Section: Discussionmentioning

confidence: 99%

A survey of the main technology, biochemical and microbiological features influencing the concentration of biogenic amines of twenty Apulian and Sicilian (Southern Italy) cheeses

Guarcello

Diviccaro

Barbera

et al. 2015

International Dairy Journal

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a b s t r a c tTwenty Apulian and Sicilian cheeses were analysed for their concentrations of eight biogenic amines (BAs), free amino acids, pH, water activity, and subjected to microbiological characterisation. In addition, lactic acid bacteria isolated from cheeses were assayed for their capacity to generate BAs. Principal component analysis was performed to find the effect of different parameters on the distribution of the cheeses. Although short-ripened ( 30 d) cheeses did not show significant BA concentrations, the only BA showing high positive correlation with time of ripening was histamine. Concentration of histidine and, especially, percentage of histidine-decarboxylase bacteria presumably affected histamine concentration. High pH values were negatively correlated to the concentration of tyramine, putrescine, and cadaverine. Fifty percent of the cheeses contained at least one BA at potentially toxic concentrations. Unambiguous and ever-valid relations among parameters and BAs are difficult to determine, because BAs are the result of combined and varied factors.

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A new ultra-pressure liquid chromatography method for the determination of biogenic amines in cheese

Cited by 143 publications

References 39 publications

Reducing Biogenic-Amine-Producing Bacteria, Decarboxylase Activity, and Biogenic Amines in Raw Milk Cheese by High-Pressure Treatments

Reducing Biogenic-Amine-Producing Bacteria, Decarboxylase Activity, and Biogenic Amines in Raw Milk Cheese by High-Pressure Treatments

Simultaneous Determination of Biogenic Amines and Methylxanthines in Foodstuff—Sample Preparation with HPLC-DAD-FL Analysis

A survey of the main technology, biochemical and microbiological features influencing the concentration of biogenic amines of twenty Apulian and Sicilian (Southern Italy) cheeses

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