Risk assessment related to biogenic amines occurrence in ready-to-eat baby foods

Czajkowska-Mysłek, Anna; Leszczyńska, Joanna

doi:10.1016/j.fct.2017.03.061

Cited by 22 publications

(9 citation statements)

References 23 publications

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“…The particular amines were quantified as being in the range of 704–53416 ng g − 1 for PUT, 2–1263 ng g − 1 for CAD, 2–2375 ng g − 1 for HIS, 2–1668 ng g − 1 for TYR, 408–46680 ng g − 1 for SPD and 34–5619 ng g − 1 for SPM [ 23 ]. The application of highly-sensitive HPLC–APCI–MS method in amine analysis of baby foods allowed identification of food ingredients which may be necessary to remove (tuna, possibly spinach), reduce the amount added (spinach, green peas), either reduce its using by infants under 12 months of age (beef), or control the consumption (fruit baby products with banana) [ 23 ]. The obtained results enabled, for the first time, the assessment of a potential acute reference dose (ARfD), and the BAI (biogenic amine index) for baby foods [ 23 ].…”

Section: Resultsmentioning

confidence: 99%

Liquid Chromatography–Single-Quadrupole Mass Spectrometry as a Responsive Tool for Determination of Biogenic Amines in Ready-to-Eat Baby Foods

Czajkowska-Mysłek

Leszczyńska

2018

Chromatographia

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Baby food has never been the object of biogenic amine profiling. The aim of this study was to develop a highly sensitive method for analysis of biogenic amines in ready-to-eat baby foods. The principle of the developed method involves high-performance liquid chromatography coupled to single-quadrupole mass spectrometry (HPLC–APCI–MS) of dansyl derivatives, presented also in comparison with common diode array and fluorescence detection systems. The confirmation of correct identification of derivatives was performed by in-source fragmentation of the product ion at 170 m/z, performed only in one MS analyzer. The method was used to identify the amine profile and quantify the putrescine, cadaverine, histamine, tyramine, spermidine, and spermine content in 68 ready-to-eat baby foods. The limits of detection and quantification were in the range of 0.07–1.67 and 0.2–5.0 ng mL− 1. The method enabled quantification of amines at ng/g level in almost all analyzed samples, without any preconcentration step. Amine recoveries of 86.0–105.2% were obtained with RSD ≤ 9.7%. The developed method could be used for quantification of the most frequently occurring BAs in foods including vegetables, fish, meat, or fruit at previously undetectable concentration levels, making the method multimatrix applicable and highly-sensitive.Electronic supplementary materialThe online version of this article (10.1007/s10337-018-3527-z) contains supplementary material, which is available to authorized users.

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Section: Resultsmentioning

confidence: 99%

Liquid Chromatography–Single-Quadrupole Mass Spectrometry as a Responsive Tool for Determination of Biogenic Amines in Ready-to-Eat Baby Foods

Czajkowska-Mysłek

Leszczyńska

2018

Chromatographia

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“…Recently, published works proposed new applications for postbiotics, that is, degradation of food chemical contaminants, for example, BAs, pesticides, and mycotoxins. In this sense, several works focused on BAs, which are a group of low‐molecular‐weight compounds, responsible for potential adverse reactions after food consumption (Czajkowska‐Mysłek & Leszczyńska, 2017). The BAs accumulated in fermented foods are mainly produced by microbial decarboxylation of amino acids (Mah, Park, Jin, Lee, & Hwang, 2019).…”

Section: Food Applications Of Postbioticsmentioning

confidence: 99%

Postbiotics produced by lactic acid bacteria: The next frontier in food safety

Moradi

Kousheh

Almasi

et al. 2020

Comp Rev Food Sci Food Safe

176

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There are many critical challenges in the use of primary and secondary cultures and their biological compounds in food commodities. An alternative is the application of postbiotics from the starter and protective lactic acid bacteria (LAB). The concept of postbiotics is relatively new and there is still not a recognized definition for this term. The word "postbiotics" is currently used to refer to bioactive compounds, which did not fit to the traditional definitions of probiotics, prebiotics, and paraprobiotics. Therefore, the postbiotics may be presently defined as bioactive soluble factors (products or metabolic byproducts), produced by some food-grade microorganisms during the growth and fermentation in complex microbiological culture (in this case named cell-free supernatant), food, or gut, which exert some benefits to the food or the consumer. Many LAB are considered probiotic and their postbiotic compounds present similar or additional health benefits to the consumer; however, this review aimed to address the most recent applications of the postbiotics with food safety purposes. The potential applications of postbiotics in food biopreservation, food packaging, and biofilm control were reviewed. The current uses of postbiotics in the reduction and biodegradation of some food safety-related chemical contaminants (e.g., biogenic amines) were considered. We also discussed the safety aspects, the obstacles, and future perspectives of using postbiotics in the food industry. This work will open up new insights for food applications of postbiotics prepared from LAB.

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“…The indirect toxicity is correlated to enhance others Biogenic Amines activity, such as inhibiting metabolizing enzymes and promoting the malignant transformation of cells [22]. Their presence had previously been assessed even in ready-to-eat baby foods, being responsible for potential adverse reactions: restlessness and pseudo-allergic reactions, which can be due to sympathetic tone stimulation in infants and children [18]. BA analysis in baby foods has often evidenced high tyramine levels (1667 ng/g in fruit samples with banana) and very high polyamine levels (1263-53,416 ng/g) in samples containing green peas and beef [18] (Table 2).…”

Section: Role Of Other Bamentioning

confidence: 99%

“…Their presence had previously been assessed even in ready-to-eat baby foods, being responsible for potential adverse reactions: restlessness and pseudo-allergic reactions, which can be due to sympathetic tone stimulation in infants and children [18]. BA analysis in baby foods has often evidenced high tyramine levels (1667 ng/g in fruit samples with banana) and very high polyamine levels (1263-53,416 ng/g) in samples containing green peas and beef [18] (Table 2). Putrescine [22], Cadaverine, Spermine, Spermidine [43,44] Foods in advanced stages of decomposition (meat and fish)…”

Section: Role Of Other Bamentioning

confidence: 99%

“…The Food and Drug Administration in the USA considers histamine level higher than 500 mg kg −1 to be a danger to health [16], with a dose [12] of 50 mg/meal/person histamine NOAEL (no-observed-adverse-effect-level). Considering amine-related risks, many risk assessments about BA occurrence in food, not only in fishery products and fermented cheeses [17], but also in ready-to-eat baby food [18], were performed. The results of amine analysis in baby foods indicated the presence of food ingredients whose amount should possibly be reduced (tuna, beef, spinach, green peas, banana), because of their higher tyramine and putrescine levels which may determine symptoms in children too [18].…”

Section: Introductionmentioning

confidence: 99%

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Food-Related Atrial Fibrillation? The Potential Role of Biogenic Amines in “Nutri-Arrhythmias” Genesis

Gammone

Vicentini

Riccioni

et al. 2018

Reports

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Atrial fibrillation (AF) is the most common type of arrhythmia: a disorganized electrical atrial activity leading to irregular ventricular beats. Its most common risk factors include high blood pressure, congenital and valvular heart diseases, aging, heart failure and coronary heart diseases. Other risk factors include excessive alcohol intake, tobacco smoking, diabetes mellitus and thyrotoxicosis. However, many cases are not associated with any of these risk factors: probably, in these patients, immunological, functional and even dietary mechanisms may be responsible to induce cardiac arrhythmias. Several studies have focused on immunological and neurohumoral mechanisms; however, little information is available about the potential relationship between dietary patterns and atrial fibrillation episodes. This case report describes a potential correlation between biogenic amines in ingested food and recurrent atrial fibrillation onset in a 61-years old man in absence of a remarkable clinical history and of the most common risk factors. The nutritional team instituted a food protocol: a low calories diet and eliminating biogenic amines-rich foods. During the follow-up (16 months), there was a noticeable weight loss and no arrhythmic episodes happened again. This clinical case provides evidence for a possible new relationship between some kinds of food and heart conduction (defining the very novel field of arrhythmogenic foods and of “nutri-arrhythmias”), recognizing biogenic amines-rich foods abuse as the potential trigger and substrate for atrial fibrillation. Therefore, we suggested that clinical history in patients with new onset AF should also include questions concerning the ingestion of histamine-rich foodstuffs (or other amines-rich food) and alcohol consumption: their effects may result to be synergistic in the alteration of cardiac rhythm and may explain the recurrence of an unexplained atrial fibrillation.

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Risk assessment related to biogenic amines occurrence in ready-to-eat baby foods

Cited by 22 publications

References 23 publications

Liquid Chromatography–Single-Quadrupole Mass Spectrometry as a Responsive Tool for Determination of Biogenic Amines in Ready-to-Eat Baby Foods

Liquid Chromatography–Single-Quadrupole Mass Spectrometry as a Responsive Tool for Determination of Biogenic Amines in Ready-to-Eat Baby Foods

Postbiotics produced by lactic acid bacteria: The next frontier in food safety

Food-Related Atrial Fibrillation? The Potential Role of Biogenic Amines in “Nutri-Arrhythmias” Genesis

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