Extraction of bioactive amines from grated Parmesan cheese using acid, alkaline and organic solvents

Custódio, Flávia Beatriz; Tavares, Érico; Glória, Maria Beatriz Abreu

doi:10.1016/j.jfca.2006.06.009

Cited by 35 publications

(24 citation statements)

References 20 publications

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“…This situation is illustrated in Table showing that TYM is encountered in most dairy products at generally high concentrations, yet this BA is absent or detected at too low concentrations to raise safety concerns in other cheese varieties and fermented milks. BAs such as putrescine, HIM, and CAD are also commonly detected in cheeses, and sometimes in amounts exceeding those of TYM (Novella‐Rodríguez and others ; Martuscelli and others ; ; Custódio and others ; Bunkova and others ). Conversely, the same table shows that agmatine, tryptamine, PEA, and spermine are infrequently found in dairy products, and their concentrations in positive samples are too low to raise serious health concerns.…”

Section: Biosynthesis Pathways Of Basmentioning

confidence: 99%

Biogenic Amines in Dairy Products: Origin, Incidence, and Control Means

Benkerroum

2016

Comp Rev Food Sci Food Safe

202

175

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Biogenic amines (BAs) are toxic compounds produced by a number of microorganisms (bacteria, yeasts, and molds) as a result of the metabolism of some amino acid, usually decarboxylation reactions. BA-producing microorganisms are not necessarily pathogenic, such as lactic acid bacteria, which are, on the contrary, among the most beneficial microbiota to human beings and some of which even have probiotic properties. However, the incidence of BAs in dairy products and their possible implication in serious dairy-borne intoxications has long been overlooked. Consequently, the implementation of control measures to limit such an incidence has not been considered among the priorities of the food safety authorities. Nonetheless, there is a growing concern with regard to the presence of BAs in dairy products, because their toxicological status as toxins that may have serious acute and/or chronic adverse health effects is becoming increasingly evident and well-documented. The main BAs associated with dairy products are reviewed herein from the perspective of their incidence in these food products, and to draw the attention of readers to the shortage in data to perform pertinent risk assessment, which is considered to be a key action to provide efficient control means and to help decision makers issue appropriate legislative and regulatory measures.

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Section: Biosynthesis Pathways Of Basmentioning

confidence: 99%

Biogenic Amines in Dairy Products: Origin, Incidence, and Control Means

Benkerroum

2016

Comp Rev Food Sci Food Safe

202

175

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“…For the extraction of amines from raw milk and whey, 1.5% sulfosalicylic acid was used (Rigueira, Rodrigues, & Gloria, 2011;Santos et al, 2003), whereas a modification of the method described by Custódio, Tavares, and Gloria (2007) was used for cheese: a 10 g sample was weighted into a 50 mL centrifuge tube, mixed thoroughly with 15 mL of 1 mol/L HCl and shaken in an orbital shaker (TE-140 Tecnal, SP, Brazil) at 250 rpm for 10 min. The slurry was centrifuged (11,180Âg at 4°C for 21 min, Jouan SA MR23i, Saint Herblain, France) and the supernatant was filtered through qualitative filter paper.…”

Section: Determination Of Bioactive Aminesmentioning

confidence: 99%

Bioactive amines in Mozzarella cheese from milk with varying somatic cell counts

et al. 2015

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The influence of somatic cells counts (SCC) in milk on bioactive amines in Mozzarella cheese was investigated. High SCC milk had lower lactose and higher pH compared to low and medium SCC. Low spermine levels were found in milk irrespective of SCC. The cheeses had similar characteristics, but the extension and depth of proteolysis increased with SCC. Cheese from all SCC categories contained spermine; whereas tyramine and tryptamine were only detected in cheese from high SCC milk. During 60-days refrigerated storage, significant positive effects were observed between SCC and proteolysis, storage time and pH and storage time and proteolysis. There was a significant positive effect of storage time on spermine and serotonin levels. Only cheese from high SCC milk showed significantly higher serotonin levels. Tyramine and tryptamine were found in cheese from high SCC milk.

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“…Methanol, in combination with chloroform, has been used in the extraction of hydrophobic peptides and lipids (Schul et al, 1998;McSweeney and Fox, 1999). Several studies have used methanol extraction in the detection of bioactive chemicals such as amines and antibiotics from cheeses and other foods (Walters, 1984;AOAC, 1995;Clark et al, 2005;Custodio et al, 2007).…”

Section: Preparation Of Cheese Extractsmentioning

confidence: 99%

Effect of highly lipolyzed goat cheese on HL-60 human leukemia cells: Antiproliferative activity and induction of apoptotic DNA damage

Yasuda

Ohkura

Suzuki

et al. 2012

Journal of Dairy Science

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To establish cheese as a dairy product with health benefits, we embarked on examining the multifunctional role of cheeses, especially in the field of cancer prevention. The current study was designed to investigate whether different types of commercial goat cheeses may possess antiproliferative activity, using an HL-60 human promyelocytic leukemia cell line as a cancer cell model. Among 11 cheese extracts tested at 500μg/mL, 6 (Crottin de Chavignol, Pouligny Saint-Pierre, Chabichou du Poitou, Valencay, Kavli, and Sainte-Maure de Touraine) resulted in a significant decrease of cell viability, which is consistent with a decrease in viable cell number. Compared with the half-maximal inhibitory concentration (IC(50)) value of individual cheeses in cellular proliferation assays, the Pouligny Saint-Pierre extract showed strong inhibition. Incubation of cells in the presence of Pouligny Saint-Pierre extract resulted in induction of cellular morphological changes and apoptotic DNA fragmentation as well as expression of the active form of caspase-3 protein. Based on the quantification of the ratio of free fatty acids to triglycerides in different cheese samples, a significant correlation was detected between lipolytic ripeness and IC(50) values for antiproliferative capacity tested in HL-60 cells. Collectively, these results support a potential role of highly lipolyzed goat cheeses in the prevention of leukemic cell proliferation.

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Extraction of bioactive amines from grated Parmesan cheese using acid, alkaline and organic solvents

Cited by 35 publications

References 20 publications

Biogenic Amines in Dairy Products: Origin, Incidence, and Control Means

Biogenic Amines in Dairy Products: Origin, Incidence, and Control Means

Bioactive amines in Mozzarella cheese from milk with varying somatic cell counts

Effect of highly lipolyzed goat cheese on HL-60 human leukemia cells: Antiproliferative activity and induction of apoptotic DNA damage

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