Putrescine biosensor based on putrescine oxidase from Kocuria rosea

Bóka, Beáta; Adányi, Nóra; Szamos, J.; Virág, Diána; Kiss, Attila

doi:10.1016/j.enzmictec.2012.07.006

Cited by 38 publications

(17 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The detection limits of different biosensors for BAs varying between 0.05 μg/kg and 10 mg/kg (Kivirand and Rinken ; Erim ). Recently, putrescine alone or simultaneously with another BA was detected by biosensors, for example, during meat‐spoilage process (Bóka and others ), in alcoholoic beverages (Di Fusco and others ; Bóka and others ); fish samples (Alonso‐Lomillo and others ; Henao‐Escobar and others ), seafoods (Inaba and others ; Henao‐Escobar and others ), or fermented soybean paste (Lee and others ).…”

Section: Methods For the Determination Of Putrescine And Agmatinementioning

confidence: 99%

Formation, Degradation, and Detoxification of Putrescine by Foodborne Bacteria: A Review

Wunderlichová

Buňková

Koutný

et al. 2014

Comp Rev Food Sci Food Safe

134

118

View full text Add to dashboard Cite

Biogenic amines (BAs) represent a considerable toxicological risk in some food products. Putrescine is one of the most common BAs in food. Its increased occurrence in food may lead to alimentary poisoning, due to enhancement of the toxic effects of other BAs, and also to lower quality of food, this amine is potentially carcinogenic. Increased occurrence of putrescine in food is mainly due to the bacterial metabolism of the Gram-negative as well as Gram-positive bacteria present. The bacterial metabolism of putrescine is very specific due to its complexity (in comparison with the metabolism of other BAs). There are 3 distinct known pathways leading toward the formation of putrescine, in some splices involving up to 6 different enzymes. The existence of more metabolic pathways and the possibility of their simultaneous use by different bacteria complicate the specification of the best conditions for food production and storage, which could lead to a lower content of putrescine. This review provides a summary of the existing knowledge about putrescine production and detection (mainly detection of specific genes for different enzymes using polymerase chain reaction) in both starter and contaminating microorganisms. Thus, this comprehensive review gives a useful overview for further research.

show abstract

Section: Methods For the Determination Of Putrescine And Agmatinementioning

confidence: 99%

Formation, Degradation, and Detoxification of Putrescine by Foodborne Bacteria: A Review

Wunderlichová

Buňková

Koutný

et al. 2014

Comp Rev Food Sci Food Safe

134

118

View full text Add to dashboard Cite

show abstract

“…The main problem of the described biosensors come from the poor enzyme selectivity towards the different BAs and/or the high working potentials needed for operation, leading to an increase in interferences [20]. In order to improve the selectivity of biosensors more specific enzymatic systems have been used in the construction of these electrochemical biosensors [21][22][23][24][25]. However, these systems present a higher cost associated with their manufacture, and limit the analysis to only one amine.…”

Section: Introductionmentioning

confidence: 98%

Resolution of quaternary mixtures of cadaverine, histamine, putrescine and tyramine by the square wave voltammetry and partial least squares method

Henao-Escobar

Domínguez‐Renedo

Alonso‐Lomillo

et al. 2015

Talanta

View full text Add to dashboard Cite

“…PuO also shares all the characteristic features of MAO‐type oxidases such as an aromatic sandwich, a conserved pattern of interactions with the cofactor and a distorted nonplanar flavin . Because biogenic amines are derived from free amino acids, PuO and other amine oxidases can be used for the detection of spoiled food and cancer markers in blood .…”

Section: Introductionmentioning

confidence: 99%

Kinetic mechanism of putrescine oxidase from Rhodococcus erythropolis

2014

View full text Add to dashboard Cite

Putrescine oxidase from Rhodococcus erythropolis (PuO) is a flavincontaining amine oxidase from the monoamine oxidase family that performs oxidative deamination of aliphatic diamines. In this study we report pre-steady-state kinetic analyses of the enzyme with the use of single-and double-mixing stopped-flow spectroscopy and putrescine as a substrate. During the fast and irreversible reductive half-reaction no radical intermediates were observed, suggesting a direct hydride transfer from the substrate to the FAD. The rate constant of flavin reoxidation depends on the ligand binding; when the imine product was bound to the enzyme the rate constant was higher than with free enzyme species. Similar results were obtained with product-mimicking ligands and this indicates that a ternary complex is formed during catalysis. The obtained kinetic data were used together with steady-state rate equations derived for ping-pong, ordered sequential and bifurcated mechanisms to explore which mechanism is operative. The integrated analysis revealed that PuO employs a bifurcated mechanism due to comparable rate constants of product release from the reduced enzyme and reoxidation of the reduced enzyme-product complex.

show abstract

Putrescine biosensor based on putrescine oxidase from Kocuria rosea

Cited by 38 publications

References 35 publications

Formation, Degradation, and Detoxification of Putrescine by Foodborne Bacteria: A Review

Formation, Degradation, and Detoxification of Putrescine by Foodborne Bacteria: A Review

Resolution of quaternary mixtures of cadaverine, histamine, putrescine and tyramine by the square wave voltammetry and partial least squares method

Kinetic mechanism of putrescine oxidase from Rhodococcus erythropolis

Contact Info

Product

Resources

About