A survey of biogenic amines in commercial Portuguese wines

Leitão, Maria C.; Marques, Ana Paula; Romão, M. V. San

doi:10.1016/j.foodcont.2004.01.012

Cited by 76 publications

(61 citation statements)

References 10 publications

(5 reference statements)

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“…The presence of LAB carrying amino acid decarboxylation systems may lead to the accumulation of the decarboxylation products, commonly known as biogenic amines. These compounds are occasionally regarded as beneficial, as is the case for ␥-amino-butyric acid (42), but more often their presence in food is undesired and results in severe health problems following ingestion (13,23,43).Along with histamine and tyramine, putrescine (1,4-diaminobutane) is one of the most abundant biogenic amines in several fermented foods, including wine (16,26,29), cheese (30), cider (15, 24), sausage (44), and fish and meat products (20). Putrescine itself does not seem to possess a directly harmful biologic activity; instead, it enhances the toxic effects of histamine and tyramine (9, 18).…”

mentioning

confidence: 99%

“…Along with histamine and tyramine, putrescine (1,4-diaminobutane) is one of the most abundant biogenic amines in several fermented foods, including wine (16,26,29), cheese (30), cider (15,24), sausage (44), and fish and meat products (20). Putrescine itself does not seem to possess a directly harmful biologic activity; instead, it enhances the toxic effects of histamine and tyramine (9,18).…”

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confidence: 99%

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Evidence of Two Functionally Distinct Ornithine Decarboxylation Systems in Lactic Acid Bacteria

Romano

Trip

Mulder

et al. 2012

Appl Environ Microbiol

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bBiogenic amines are low-molecular-weight organic bases whose presence in food can result in health problems. The biosynthesis of biogenic amines in fermented foods mostly proceeds through amino acid decarboxylation carried out by lactic acid bacteria (LAB), but not all systems leading to biogenic amine production by LAB have been thoroughly characterized. Here, putative ornithine decarboxylation pathways consisting of a putative ornithine decarboxylase and an amino acid transporter were identified in LAB by strain collection screening and database searches. The decarboxylases were produced in heterologous hosts and purified and characterized in vitro, whereas transporters were heterologously expressed in Lactococcus lactis and functionally characterized in vivo. Amino acid decarboxylation by whole cells of the original hosts was determined as well. We concluded that two distinct types of ornithine decarboxylation systems exist in LAB. One is composed of an ornithine decarboxylase coupled to an ornithine/putrescine transmembrane exchanger. Their combined activities results in the extracellular release of putrescine. This typical amino acid decarboxylation system is present in only a few LAB strains and may contribute to metabolic energy production and/or pH homeostasis. The second system is widespread among LAB. It is composed of a decarboxylase active on ornithine and L-2,4-diaminobutyric acid (DABA) and a transporter that mediates unidirectional transport of ornithine into the cytoplasm. Diamines that result from this second system are retained within the cytosol.A mino acid decarboxylation systems contribute to the adaptation of lactic acid bacteria (LAB) to various environments, such as fruits, vegetables, and animals, where LAB occur in the oral and genital cavities and in the digestive tract. LAB are also present in thousands of traditional fermented foods, where they contribute to the transformation of raw vegetables, milk, or meat into elaborated foods. The presence of LAB carrying amino acid decarboxylation systems may lead to the accumulation of the decarboxylation products, commonly known as biogenic amines. These compounds are occasionally regarded as beneficial, as is the case for ␥-amino-butyric acid (42), but more often their presence in food is undesired and results in severe health problems following ingestion (13,23,43).Along with histamine and tyramine, putrescine (1,4-diaminobutane) is one of the most abundant biogenic amines in several fermented foods, including wine (16,26,29), cheese (30), cider (15, 24), sausage (44), and fish and meat products (20). Putrescine itself does not seem to possess a directly harmful biologic activity; instead, it enhances the toxic effects of histamine and tyramine (9, 18).The biosynthesis of putrescine occurs through the agmatine deiminase (AgDI) or the ornithine decarboxylase (ODC) pathways. Quite interestingly, the prevalence of either pathway in food-borne LAB strains depends upon the environment. Among cider and cheese LAB strains, AgDI has a major role (...

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confidence: 99%

mentioning

confidence: 99%

Evidence of Two Functionally Distinct Ornithine Decarboxylation Systems in Lactic Acid Bacteria

Romano

Trip

Mulder

et al. 2012

Appl Environ Microbiol

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“…Contamination may occur due to poor sanitary conditions of both grapes and processing equipment (Zee et al, 1983;ten Brink et al, 1990;Shalaby, 1996;Leitão et al, 2005). Most biogenic amine contamination of wine is believed to take place during malolactic fermentation.…”

Section: Yeast Speciesmentioning

confidence: 99%

“…The higher values are attributed to the presence of lactic acid bacteria and malolactic fermentation (Landete et al, 2005b); since in the case where white and rosé wines did undergo malolactic fermentation in this study, the amine values were close to those observed in red wines after malolactic fermentation. White wines, in general, also contain fewer amino acid precursors and have lower pH due to the absence of skin contact during fermentation and the absence of malolactic fermentation, and may consequently have lower biogenic amine concentrations than red wines (Zee et al, 1983;Cilliers & Van Wyk, 1985;Vazquez-Lasa et al, 1998;Leitão et al, 2005). Buteau et al (1984) attributed the higher levels found in red wines due to the lack of bentonite treatments (which adsorbs amines) and the release of cellular amines by autolysing yeast cells in lees during malolactic fermentation.…”

Section: Wine Style and Typementioning

confidence: 99%

Biogenic Amines in Wine: Understanding the Headache

Smit

Toit

2016

SAJEV

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The presence of biogenic amines in wine is becoming increasingly important to consumers and producers alike, due to the potential threats of toxicity to humans and consequent trade implications. In the scientific field, biogenic amines have the potential to be applied as indicators of food spoilage and/or authenticity. Biogenic amines can be formed from their respective amino acid precursors by various microorganisms present in the wine, at any stage of production, ageing or storage. To understand the large number of factors that could influence the formation of biogenic amines, the chemical, biochemical, enzymatic and genetic properties relating to these compounds have to be considered. Analytical and molecular methods to detect biogenic amines in wine, as well as possibilities that could enable better control over their production levels in wine will also be explored in this review.

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“…In food, cadaverine occurs in amounts ranging from a few hundred micrograms to more than one gram per kilogram (or liter). This compound was detected in wine (10,11), cheese (12), cider (13), sausage (14), and fishery products (15). In spite of the wide occurrence in different food matrices, the detection of cadaverine-producing strains is limited almost exclusively to ham and sausage.…”

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confidence: 99%

Three-Component Lysine/Ornithine Decarboxylation System in Lactobacillus saerimneri 30a

Romano¹,

Trip²,

Lolkema³

et al. 2013

Journal of Bacteriology

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cLactic acid bacteria play a pivotal role in many food fermentations and sometimes represent a health threat due to the ability of some strains to produce biogenic amines that accumulate in foods and cause trouble following ingestion. These strains carry specific enzymatic systems catalyzing the uptake of amino acid precursors (e.g., ornithine and lysine), the decarboxylation inside the cell, and the release of the resulting biogenic amines (e.g., putrescine and cadaverine). This study aimed to identify the system involved in production of cadaverine from lysine, which has not been described to date for lactic acid bacteria. Strain Lactobacillus saerimneri 30a (formerly called Lactobacillus sp. 30a) produces both putrescine and cadaverine. The sequencing of its genome showed that the previously described ornithine decarboxylase gene was not associated with the gene encoding an ornithine/putrescine exchanger as in other bacteria. A new hypothetical decarboxylation system was detected in the proximity of the ornithine decarboxylase gene. It consisted of two genes encoding a putative decarboxylase sharing sequence similarities with ornithine decarboxylases and a putative amino acid transporter resembling the ornithine/putrescine exchangers. The two decarboxylases were produced in Escherichia coli, purified, and characterized in vitro, whereas the transporter was heterologously expressed in Lactococcus lactis and functionally characterized in vivo. The overall data led to the conclusion that the two decarboxylases and the transporter form a three-component decarboxylation system, with the new decarboxylase being a specific lysine decarboxylase and the transporter catalyzing both lysine/cadaverine and ornithine/putrescine exchange. To our knowledge, this is an unprecedented observation of a bacterial three-component decarboxylation system. L actic acid bacteria (LAB) are considered to be the most important human-related bacterial group, due to their ability to colonize mucosal tissues and their involvement in a wide variety of fermented foods. Amino acid decarboxylation systems represent one of the keys to LAB adaptability. Decarboxylation systems consist of a decarboxylase and a precursor/product transmembrane exchanger (1, 2). Their combined action results in amino acid intake, decarboxylation, and release of the corresponding biogenic amine. The pathway results in alkalinization of the cytosol and generation of a proton motive force, which can be exploited for acid stress resistance and/or the production of metabolic energy in the form of ATP. Decarboxylase and transporter genes are generally organized in clusters located on the bacterial chromosome or on plasmids. A decarboxylase with a given amino acid specificity is adjacent to an exchanger with an equally strict amino acid/biogenic amine specificity, as was observed for histidine/histamine (3), tyrosine/tyramine (4), aspartate/alanine (5), ornithine/putrescine (6), and glutamate/␥-aminobutyrate (7) decarboxylation systems.Among biogenic amines, histamine, tyra...

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A survey of biogenic amines in commercial Portuguese wines

Cited by 76 publications

References 10 publications

Evidence of Two Functionally Distinct Ornithine Decarboxylation Systems in Lactic Acid Bacteria

Evidence of Two Functionally Distinct Ornithine Decarboxylation Systems in Lactic Acid Bacteria

Biogenic Amines in Wine: Understanding the Headache

Three-Component Lysine/Ornithine Decarboxylation System in Lactobacillus saerimneri 30a

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