Polyamines in cow's and sow's milk

Motyl, T.; Płoszaj, Tomasz; Wojtasik, A.; Kukulska, Wanda; Podgurniak, M.

doi:10.1016/0305-0491(95)00010-6

Cited by 46 publications

(21 citation statements)

References 19 publications

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“…The possible explanation for the same concentrations of the sum of polyamines in cheeses produced from milk originating in different months (Figure 2) may be the relatively constant rate of polyamine synthesis in a dairy cow. However, this explanation does not correspond with the data of Motyl et al (1995), who found considerable variability in polyamine (spermidine and spermine) content in cow's milk due to the individual dairy cow, phase of lactation, milk yield, and age.On the other hand, biogenic amine producers are mainly amino acid-decarboxylase positive strains within contaminant bacterial genera and species (Schneller et al 1997;Öner et al 2004). It can be suggested, based on the data of Figure 2, that the extent of secondary contamination by adventitious bacteria of the cheese milk or/and of the produced cheese differed substantially in various months in the present experiment.…”

contrasting

confidence: 42%

contrasting

confidence: 42%

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Contents of some biologically active amines in a Czech blue-vein cheese

Komprda¹,

Dohnal²,

Závodníková³

2008

Czech J. Food Sci.

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Komprda T., Dohnal V., Závodníková R. (2008): Contents of some biologically active amines in a Czech blue-vein cheese. Czech J. Food Sci., 26: 428-440.Biogenic amines (histamine, tyramine, tryptamine, phenylethylamine, cadaverine) including biologically active polyamines (putrescine, spermidine and spermine) were determined by HPLC method after 7, 21, 35, and 49 days of ripening in the core (C) and edge (E) samples of a blue-veined cheese, popular in the Czech Republic under the trade mark Niva, produced in the three consecutive months (October, November, December) from pasteurised cow milk using penicillium roqueforti spores; two vats were produced in each month. The cheese vat, including the production period, accounted for (p < 0.05) one third and two thirds of the explained variability of the sum of biogenic amines and the sum of polyamines, respectively. The ripening time was significant (p < 0.05) from this viewpoint only in the case of the sum of biogenic amines (nearly half of the explained variability). Putrescine and spermidine contents in cheese did not change (p > 0.05), spermine content even decreased (p < 0.05) with increasing time of ripening. Tyramine content (Y, mg/kg) in the core samples increased linearly with increasing time of ripening (X, days), Y = 6.3 + 11.69X, r 2 = 0.26, p < 0.001, contrary to the edge part where tyramine content did not change (p > 0.05). At the end of ripening (49 days), tyramine was quantitatively the most abundant amine (the mean and median 380 mg/kg and 289 mg/kg, respectively), its content in different cheeses (vats) varying from 10 mg/kg to 875 mg/kg. Cadaverine concentration varied between 3 mg/kg and 491 mg/kg (the mean 114, median 56 mg/kg). The levels of other biogenic amines and polyamines (with the exception of putrescine in the edge part of one of the December vats: 117 mg/kg) were very low even at the end of ripening. Tyramine contents at the end of ripening in the core-samples were higher (p < 0.01) in comparison with those in the edge-samples, contrary to histamine, cadaverine, putrescine, and spermine contents.Keywords: tyramine; cadaverine; polyamines; blue-vein cheese; penicillium roquefortiNiva is a typical Czech variant of the internalmould cheeses, produced under the use of specific strains of the penicillium roqueforti. As a highprotein-containing ripening foodstuff, it belongs to the products where the degradation of proteins during ripening leads to the accumulation of free amino acids, which can be converted (due to the activity of bacterial decarboxylases) into biogenic amines (Innocente & D'Agostin 2002). Ripening cheeses are the next (after fish) most commonly implicated food item associated with biogenic amine poisoning (Stratton et al. 1991).Quantitatively and toxicologically the most important biogenic amines (histamine, tyramine, tryptamine, phenylethylamine, cadaverine) in ripening cheeses are tyramine and histamine. Tyramine is a potent vasoconstrictor; its higher levels in an organism can lead to hypertension 429Czech J. Food...

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confidence: 42%

contrasting

confidence: 42%

Contents of some biologically active amines in a Czech blue-vein cheese

Komprda¹,

Dohnal²,

Závodníková³

2008

Czech J. Food Sci.

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“…Although nitric oxide is quantitatively a minor product of arginine catabolism, it may play a crucial role in the regulation of mammary gland blood flow and thus the uptake of nutrients from blood by the lactating mammary gland (Kim and Wu 2009). Likewise, polyamines produced by mammary tissue regulate lactogenesis (Oka and Perry 1974) and greatly contribute to their abundance in sow’s milk (Motyl et al 1995). There is little arginase activity in the small intestine of neonates, and yet, polyamines are essential for cell proliferation and differentiation (Wu 1998).…”

Section: Proline Metabolismmentioning

confidence: 99%

Proline and hydroxyproline metabolism: implications for animal and human nutrition

et al. 2010

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Proline plays important roles in protein synthesis and structure, metabolism (particularly the synthesis of arginine, polyamines, and glutamate via pyrroline-5-carboxylate), and nutrition, as well as wound healing, antioxidative reactions, and immune responses. On a pergram basis, proline plus hydroxyproline are most abundant in collagen and milk proteins, and requirements of proline for whole-body protein synthesis are the greatest among all amino acids. Therefore, physiological needs for proline are particularly high during the life cycle. While most mammals (including humans and pigs) can synthesize proline from arginine and glutamine/glutamate, rates of endogenous synthesis are inadequate for neonates, birds, and fish. Thus, work with young pigs (a widely used animal model for studying infant nutrition) has shown that supplementing 0.0, 0.35, 0.7, 1.05, 1.4, and 2.1% proline to a proline-free chemically defined diet containing 0.48% arginine and 2% glutamate dose dependently improved daily growth rate and feed efficiency while reducing concentrations of urea in plasma. Additionally, maximal growth performance of chickens depended on at least 0.8% proline in the diet. Likewise, dietary supplementation with 0.07, 0.14, and 0.28% hydroxyproline (a metabolite of proline) to a plant protein-based diet enhanced weight gains of salmon. Based on its regulatory roles in cellular biochemistry, proline can be considered as a functional amino acid for mammalian, avian, and aquatic species. Further research is warranted to develop effective strategies of dietary supplementation with proline or hydroxyproline to benefit health, growth, and development of animals and humans.

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“…Polyamines. Expression of enzymes and transporters related to digestion and absorption may also be influenced by polyamines (199) , originating from microbial proteolysis (97) , or from dietary sources (200) , for example, from mother's milk (201) . In a study of Wild et al (199) , it has been shown that oral polyamine administration may modify the ontogeny of hexose transporter gene expression in the postnatal rat intestine.…”

Section: Bacterial Community and Metabolitesmentioning

confidence: 99%

Intestinal gene expression in pigs: effects of reduced feed intake during weaning and potential impact of dietary components

et al. 2011

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The weaning transition is characterised by morphological, histological and microbial changes, often leading to weaning-associated disorders. These intestinal changes can partly be ascribed to the lack of luminal nutrition arising from the reduced feed intake common in pigs after weaning. It is increasingly becoming clear that changes in the supply with enteral nutrients may have major impacts on intestinal gene expression. Furthermore, the major dietary constituents, i.e. carbohydrates, fatty acids and amino acids, participate in the regulation of intestinal gene expression. However, nutrients may also escape digestion by mammalian enzymes in the upper gastrointestinal tract. These nutrients can be used by the microflora, resulting in the production of bacterial metabolites, for example, SCFA, which may affect intestinal gene expression indirectly. The present review provides an insight on possible effects of reduced feed intake on intestinal gene expression, as it may occur post-weaning. Detailed knowledge on effects of reduced feed intake on intestinal gene expression may help to understand weaning-associated intestinal dysfunctions and diseases. Examples are given of intestinal genes which may be altered in their expression due to supply with specific nutrients. In that way, gene expression could be modulated by dietary means, thereby acting as a potential therapeutic tool. This could be achieved, for example, by influencing genes coding for digestive or absorptive proteins, thus optimising digestive function and metabolism, but also with regard to immune response, or by influencing proliferative processes, thereby enhancing mucosal repair. This would be of special interest when designing a diet to overcome weaning-associated problems.

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Polyamines in cow's and sow's milk

Cited by 46 publications

References 19 publications

Contents of some biologically active amines in a Czech blue-vein cheese

Contents of some biologically active amines in a Czech blue-vein cheese

Proline and hydroxyproline metabolism: implications for animal and human nutrition

Intestinal gene expression in pigs: effects of reduced feed intake during weaning and potential impact of dietary components

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