Biogenic amines in wines: Influence of oenological factors

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

doi:10.1016/j.foodchem.2007.09.004

Cited by 88 publications

(70 citation statements)

References 18 publications

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“…The role of the tyrosine decarboxylation pathway in the acid response of E. faecium E17 seems to be different and independent of F o F 1 ATPase activity. Our results showed that TDC was more active at acidic pHs, confirming previous reports for other LAB that amino acid decarboxylases are induced at low pHs (16). Tyrosine decarboxylation increases the ⌬pH, a component of the PMF.…”

Section: Discussionsupporting

confidence: 92%

Dual Role for the Tyrosine Decarboxylation Pathway inEnterococcus faeciumE17: Response to an Acid Challenge and Generation of a Proton Motive Force

Pereira

Matos

Romão

et al. 2009

Appl Environ Microbiol

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In this work we investigated the role of the tyrosine decarboxylation pathway in the response of Enterococcus faecium E17 cells to an acid challenge. It was found that 91% of the cells were able to remain viable in the presence of tyrosine when they were incubated for 3 h in a complex medium at pH 2.5. This effect was shown to be related to the tyrosine decarboxylation pathway. Therefore, the role of tyrosine decarboxylation in pH homeostasis was studied. The membrane potential and pH gradient, the parameters that compose the proton motive force (PMF), were measured at different pHs (pH 4.5 to 7). We obtained evidence showing that the tyrosine decarboxylation pathway generates a PMF composed of a pH gradient formed due to proton consumption in the decarboxylation reaction and by a membrane potential which results from electrogenic transport of tyrosine in exchange for the corresponding biogenic amine tyramine. The properties of the tyrosine transporter were also studied in this work by using whole cells and right-side-out vesicles. The results showed that the transporter catalyzes homologous tyrosine/tyrosine antiport, as well as electrogenic heterologous tyrosine-tyramine exchange. The tyrosine transporter had properties of a typical precursor-product exchanger operating in a proton motive decarboxylation pathway. Therefore, the tyrosine decarboxylation pathway contributes to an acid response mechanism in E. faecium E17. This decarboxylation pathway gives the strain a competitive advantage in nutrient-depleted conditions, as well as in harsh acidic environments, and a better chance of survival, which contributes to higher cell counts in food fermentation products.

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Section: Discussionsupporting

confidence: 92%

Dual Role for the Tyrosine Decarboxylation Pathway inEnterococcus faeciumE17: Response to an Acid Challenge and Generation of a Proton Motive Force

Pereira

Matos

Romão

et al. 2009

Appl Environ Microbiol

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“…In general, it is agreed that BAS formation by yeast during alcoholic fermentation is much less significant than that the contribution of LAB during MLF [59]. Del Prete et al [19] [60]. At the end of alcoholic fermentation, a lower content of ISA and TYR in comparison with must was found.…”

Section: Bas and Alcoholic Fermentationmentioning

confidence: 88%

“…Many studies comparing spontaneous and controlled MLF using existing and potential commercial starter cultures, showed a reduced BAs concentration (HIS, PUT and TYR in particular) when applying selected bacteria during winemaking [46,56,60,71,75,79,[88][89][90].…”

Section: Bas and Malolactic Fermentationmentioning

confidence: 99%

Accumulation of Biogenic Amines in Wine: Role of Alcoholic and Malolactic Fermentation

2018

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Biogenic amines (BAs) are detrimental to health and originate in foods mainly from decarboxylation of the corresponding amino acid by the activity of exogenous enzymes released by various microorganisms. BAs can be generated at different stages of the wine production. Some of them are formed in the vineyard and are normal constituents of grapes with amounts varying with variety, soil type and composition, fertilization and climatic conditions during growth and degree of maturation. BAs can be also formed by the yeasts during the alcoholic fermentation (AF), as well as by the action of bacteria involved in the malolactic fermentation (MLF). As aminogenesis is a complex and multifactorial phenomenon, the studies carried out to identify the main vinification stage of BAs production yielded contradictory results. In particular, there is not a general consensus yet on which fermentation supports mostly the accumulation of BAs in wine. In this context, the aim of the present paper deals with the most recent results related with the influence of alcoholic and malolactic fermentation parameters on BAs-producer microorganism in wine.

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“…[21][22][23][24] Also, the contents of amines in wines are influenced by the producing environment and the vinification process, including the climate, soil, grape variety, microorganism strains, treat of grape, and storage method. 2,[25][26][27][28][29] Figures 4A and 4B show chromatograms of wine samples. As shown in this figure, red wine (A) contains putrescine (6.92 μg/ mL), histamine (9.00 μg/mL), spermidine (2.34 μg/mL), and tyramine (4.96 μg/mL), but noble rot wine (B) contains only putrescine (2.24 μg/mL).…”

Section: Applications To Amine Analysis In Winesmentioning

confidence: 99%

Optimization of an Online Post-Column Derivatization System for Ultra High-Performance Liquid Chromatography (UHPLC) and Its Applications to Analysis of Biogenic Amines

et al. 2013

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Recently, it was reported that polyamines, such as spermidine and spermine, play an important role in the inhibition of Leukocyte Function Antigen-1 (LFA-1) related to the induction of inflammation, immune function, and the arteriosclerosis process. 8,9 Since polyamines orally taken are directly absorbed, more attention has been given to food rich in polyamines for the possibility of controlling arteriosclerosis.Both pre-column and post-column derivatization methods for amine analyses have been extensively used in HPLC to improve the sensitivity and selectivity.10-17 A post-column derivatization method is the much preferred method for amines, because it offers easy operation, less sample manipulation, and high 2013 © The Japan Society for Analytical Chemistry † To whom correspondence should be addressed. We investigated the efficacy and utility of a post-column derivatization method for the detection of amines with o-phthalaldehyde (OPA) in ultra high-performance liquid chromatography (UHPLC). Since it was anticipated that a derivatization reaction system placed downstream of the column would give considerable band broadening to narrow peaks generated by a UHPLC column, we examined the contributions of the dimensions of the reaction tube, the fluorescence (FL) detector flow cell, and the column to the extra-column peak broadening, and optimized the post-column derivatization system in UHPLC. We successfully separated amines within 6 min with gradient elution by using the post-column derivatization system connected to a UHPLC system. The analysis time was reduced by a factor of 7 compared with that by conventional HPLC. The detection limits were 18.0 -105.7 fmol, depending on the compounds; the reproducibilities were 0.11 -0.82% RSD for the retention times and 0.78 -1.66% RSD for the peak areas (n = 10), respectively. The linear dynamic ranges were up to 12, 20, and 40 pmol/μL, depending on the compounds, respectively.

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Biogenic amines in wines: Influence of oenological factors

Cited by 88 publications

References 18 publications

Dual Role for the Tyrosine Decarboxylation Pathway inEnterococcus faeciumE17: Response to an Acid Challenge and Generation of a Proton Motive Force

Dual Role for the Tyrosine Decarboxylation Pathway inEnterococcus faeciumE17: Response to an Acid Challenge and Generation of a Proton Motive Force

Accumulation of Biogenic Amines in Wine: Role of Alcoholic and Malolactic Fermentation

Optimization of an Online Post-Column Derivatization System for Ultra High-Performance Liquid Chromatography (UHPLC) and Its Applications to Analysis of Biogenic Amines

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