Effect of stress factors on the production of biogenic amines by lactic acid bacteria isolated from fermented Mexican foods (cheese and beer)

Ovalle-Marmolejo, Xóchitl Yamilet; Redondo-Solano, Mauricio; Granados-Chinchilla, Fabio; Miranda-Castilleja, Dalia E.; Arvizu-Medrano, Sofía M.

doi:10.1016/j.foodcont.2022.109553

Cited by 8 publications

(4 citation statements)

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“…Biogenic amines can also be found in sausages, fermented vegetables, fishery products, cheese and wine [ 32 ]. Published studies of sixty monitored points inside the craft brewery revealed that Lactobacillus , Pediococcus and Leuconostoc genera , are responsible for biogenic amines production, especially two isolates of Lactobacillus brevis that are able to be cultured into acidic conditions, with more hop and alcohol, these isolates had presented horA, horC and hitA genes, and the highest production of biogenic amines [ 90 ]. Corn beer has potential sources of probiotic lactic acid bacteria with cholesterol lowering activity, the strains identified by sequencing the 16S rRNA gene were Levilactobacillus brevis and Enterococcus faeccium , NCBI genbank accension numbers ON454506 and ON908682; isolates that effectively lowered LDL-c and increased HDL-c in rat sera, which are the main risk factors for cardiovascular diseases [ 84 ].…”

Section: Beer and Its Principal Interactions With The Microbiotamentioning

confidence: 99%

Beer and Microbiota: Pathways for a Positive and Healthy Interaction

et al. 2023

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Beer is one of the most consumed drinks worldwide. It contains numerous categories of antioxidants, phenolic products, traces of group B vitamins, minerals (selenium, silicon, potassium), soluble fibers and microorganisms. Low or moderate beer consumption, with or without alcohol, showed positive effects on health by stimulating the development of a healthy microbiota. In the present review we focused on four components responsible with interaction with gut microbiota: microorganisms, polyphenols, fiber and melanoidins, their presence in usual beers and on perspectives of development of fortified beers with enhanced effects on gut microbiota. Though microorganisms rarely escape pasteurization of beer, there are new unpasteurized types that might bring strains with probiotic effects. The polyphenols from beer are active on the gut microbiota stimulating its development, with consequent local anti-inflammatory and antioxidant effects. Their degradation products have prebiotic action and may combat intestinal dysbiosis. Beer contains dietary fiber such as non-starchy, non-digestible carbohydrates (β-glucans, arabinoxylans, mannose, fructose polymers, etc.) that relate with gut microbiota through fermentation, serving as a nutrient substrate. Another type of substances that are often considered close to fiber because they have an extremely low digestibility, melanoidins (melanosaccharides), give beer antioxidant and antibacterial properties. Though there are not many research studies in this area, the conclusion of this review is that beer seems a good candidate for a future functional food and that there are many pathways by which its ingredients can influence in a positive manner the human gut microbiota. Of course, there are many technological hinderances to overcome. However, designing functional beers fortified with fiber, antioxidants and probiotics, with a very low or no alcoholic content, will counteract the negative perception of beer consumption, will nullify the negative effects of alcohol, while simultaneously exerting a positive action on the gut microbiota.

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Section: Beer and Its Principal Interactions With The Microbiotamentioning

confidence: 99%

Beer and Microbiota: Pathways for a Positive and Healthy Interaction

et al. 2023

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“…Thus, due to their toxigenic potential, the presence and concentration of biogenic amines and polyamines in food require strict control [2]. These amines can be found in foods that have undergone biological processing, being present in fermented beverages such as wine and beer, dairy products (cheese, yogurt, or fermented milk), fresh fish and fishery products, or meat and meat products [3][4][5][6][7]. Moreover, the food occurrence of these compounds can be related to improper handling and storage [8].…”

Section: Introductionmentioning

confidence: 99%

Specific Gene Expression in Pseudomonas Putida U Shows New Alternatives for Cadaverine and Putrescine Catabolism

Getino,

Chamizo-Ampudia,

Martín

et al. 2023

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Pseudomonas putida strain U can be grown using, as sole carbon sources, the biogenic amines putrescine or cadaverine, as well as their catabolic intermediates, ɣ-aminobutyrate or δ-aminovalerate, respectively. Several paralogs for the genes that encode some of the activities involved in the catabolism of these compounds, such as a putrescine-pyruvate aminotransferase (spuC1 and spuC2 genes) and a ɣ-aminobutyrate aminotransferase (gabT1 and gabT2 genes) have been identified in this bacterium. When the expression pattern of these genes is analyzed by qPCR, it is drastically conditioned by supplying the carbon sources. Thus, spuC1 is upregulated by putrescine, whereas spuC2 seems to be exclusively induced by cadaverine. However, gabT1 increases its expression in response to different polyamines or aminated catabolic derivatives from them (i.e., ɣ-aminobutyrate or δ-aminovalerate), although gabT2 does not change its expression level concerning no-amine unrelated carbon sources (citrate). These results reveal differences between the mechanisms proposed for polyamine catabolism in P. aeruginosa and Escherichia coli concerning P. putida strain U, as well as allow a deeper understanding of the enzymatic systems used by this last strain during polyamine metabolism.

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“…However, this approach is time-consuming and does not allow for quick detection. Other proposed analytical methods include thin-layer chromatography, gas chromatography, and capillary electrophoresis [8,9].…”

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confidence: 99%

“…Even in this regard, we are at the forefront of exploration. Furthermore, innovative methods for evaluating BAs in food processing [4,[12][13][14][15][16][17] or for novel ingredient employment should be highlighted [18]. Thus, future developments should involve a deeper study of the dietary effects on humans concerning BAs exposure and, ultimately, urging competent authorities to consider BAs levels in products other than fish and its derivatives, as outlined in Commission Regulation (EC) No.…”

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confidence: 99%