Determination and distribution of biogenic amines in bee pollen

Abstract

The natural decomposition of proteins yields peptides and amino acids, which are susceptible to further decay, resulting in formation of biogenic amines (BAs) in proteinaceous foods such as bee pollen (BP). However, excessive consumption of BAs will bring side effects, so it is vital to study the presence of BAs in BP. In this study, a sensitive and reliable ultra-high-performance liquid chromatography-tandem mass spectrometric method was used for the determination of 12 BAs in BP. Large variations in the distribution and levels of BAs were observed with its total concentrations ranging from 6837.4 to 25444.2 lg kg À1. In addition, the changes in the levels of BAs during storage and fermentation were preliminarily investigated. The results showed that fermentation significantly altered the quantities of BAs in rape BP, while changes during storage were modest. The results of this study could be applied for quality evaluation and risk assessment of BP in near future.

Effect of enzymatic hydrolysis on structural characteristics and bioactive composition of bee‐pollen

“…Even though the specificities of Neutrase and Protamex are not clearly defined (Dryáková, Pihlanto, Marnila, Čurda, & Korhonen, ), it is known that they are endoproteases characterized by their ability to hydrolyze internal peptides bonds (Liu et al, ), which preferentially release hydrophobic amino acids: phenylalanine, isoleucine, leucine, methionine, and valine (Dijk, Folkertsma, & Dekker, ). Although both fermentation and enzymatic hydrolysis are biotechnological processes recently employed for achieving a structural modification of bee‐pollen, Zhao et al () mention that microorganisms could lead to a decarboxylation of amino acids and a production of biogenic amines, organic nitrogenous compounds of low molecular weight formed during normal bacteria metabolism, which in excessive intake can be toxic for humans; their study showed an increase of up to five times in putrescine in fermented bee‐pollen compared to unfermented samples. Therefore, an enzymatic process may be more suitable for a technological transformation of bee‐pollen, but this needs to be thoroughly investigated in the future research.…”

Phenanthridine‐Based Donor/Acceptor Fluorescent Dyes: Synthesis, Photophysical Properties and Fluorometric Sensing of Biogenic Primary Amines

“…The development of analytical methods for the detection of amines such as biogenic amines (BAs) has attracted considerable attention due to their critical analytes present in pharmaceutical, agricultural and food processing effluents [1–21] . BAs are biologically active monoamines or polyamines which are naturally produced in the human cells by the removal of the alpha carboxylic functional group present in the amino acid during an enzymatic reaction.…”

Effects of phenolic acids on the biogenic amine formation ofEnterobacter aerogenes

“…Biogenic amines are basic nitrogenous compounds that can be detected from various food, such as meat (Curiel et al, ), fish (Hwang et al, ; Kim, Mah, & Hwang, ), been pollen (Zhao et al, ), wine (Ouyang et al, ), and cheese (Pircher, Bauer, & Paulsen, ; Shalaby, Anwar, Sallam, & Emam, ). The common biogenic amines present in food are tyramine, histamine, cadaverine, putrescine, spermine, spermidine, tryptamine, and phenylethylamine (Curiel et al, ; Kim et al, ; Ouyang et al, ; Zhao et al, ). Excessive oral intake of these amines can induce vasoactive or psychoactive effect.…”

“…For example, histamine can cause vomiting, fever, and hypertension. Hence, the presence of biogenic amine has a significant effect on food safety and human health (Shalaby et al, ; Zhao et al, ). Biogenic amine forms during food processing and storage due to microorganism growth (Shalaby et al, ).…”