The biogenic amine and mineral contents of different milling fractions of bread and durum wheat (Triticum L.) cultivars

Karayiğit, Belgizar; Çolak, Nesrin; Özoğul, Fatih; Gündoğdu, Ali; İnceer, Hüseyin; Bilgiçli, Nermin; Ayaz, Faik Ahmet

doi:10.1016/j.fbio.2020.100676

Cited by 11 publications

(12 citation statements)

References 25 publications

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“…In our study, only PHE, CAD, and SPRMD were found in non-fermented and fermented WCW. Polyamines such as SPRMD may have positive effect on regulation of normal growth and maturation of the intestinal tract, however, higher levels have been associated with food allergies ( Karayigit et al, 2020 ). The amino acid lysine can be converted into CAD, which is accumulated by LAB and spoilage microorganisms, especially enterobacteria and Pseudomonas ( Barbieri et al, 2019 ).…”

Section: Resultsmentioning

confidence: 99%

Changes in the physicochemical parameters and microbial community of a new cultivar blue wheat cereal wholemeal during sourdough production

et al. 2022

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Changes in the characteristics of a new cultivar (DS8472-5) of blue wheat during wholemeal fermentation with Pediococcus acidilactici (LUHS29), Liquorilactobacillus uvarum (LUHS245), and Lactiplantibacillus plantarum (LUHS122), including acidity, microbiological and chromaticity parameters, free amino acid (FAA), gamma-aminobutyric acid (GABA), and biogenic amine (BA) contents, macro- and micro-element concentrations and fatty acid (FA) and volatile compounds (VC), were evaluated. In addition, a metagenomic analysis was performed. The lactic acid bacteria (LAB) strains used for fermentation was a significant factor in wholemeal fermentation sample pH, redness (a*) and LAB counts (p ≤ 0.05). In most of the samples, fermentation increased the FAA content in wheat wholemeal, and the highest concentration of GABA was found in DS8472-5 LUHS122 samples. Phenylethylamine (PHE) was found in all wheat wholemeal samples; however, spermidine was only detected in fermented samples and cadaverine only in DS8472-5 LUHS122. Fermented samples showed higher omega-3 and omega-6 contents and a higher number and variety of VC. Analysis of the microbial profile showed that LAB as part of the natural microbiota present in cereal grains also actively participates in fermentation processes induced by industrial bacterial cultures. Finally, all the tested LAB were suitable for DS8472-5 wheat wholemeal fermentation, and the DS8472-5 LUHS122 samples showed the lowest pH and the highest LAB viable counts (3.94, 5.80°N, and 8.92 log10 CFU/g, respectively).

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Section: Resultsmentioning

confidence: 99%

Changes in the physicochemical parameters and microbial community of a new cultivar blue wheat cereal wholemeal during sourdough production

et al. 2022

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“…It has been reported that whole-grain wheat contains greater amounts of polyamines in comparison with bread [82]. Confirmed results on the BA content in different fractions of cereal grains are limited, however, it is known that histamine, putrescine, cadaverine, tyramine, spermidine and spermine are responsible for toxicological effects of foods [81]. As low molecular weight compounds, after ingestion, they rapidly appear in the blood and various organs and are can inducing several digestive, circulatory and respiratory symptoms [74].…”

Section: Wheat By-mentioning

confidence: 99%

“…It should be pointed out that the consumption of foods high BA concentrations may be deleterious to human health; for this reason, it is very important to estimate concentrations of BA in foods [74,77,80]. Bas are stable compounds [74], however, it has been published that the milling process influences BA distribution in different cereal fractions [81]. It has been reported that whole-grain wheat contains greater amounts of polyamines in comparison with bread [82].…”

Section: Wheat By-mentioning

confidence: 99%

Antimicrobial, Antioxidant, Sensory Properties, and Emotions Induced for the Consumers of Nutraceutical Beverages Developed from Technological Functionalised Food Industry By-Products

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Lėlė

Starkutė

et al. 2020

Foods

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This study aims to develop nutraceutical beverages containing food processing by-products in their formulation, and determine the opinion of consumers. This is done by testing whether they know that the main ingredients of the product are by-products, performing an overall acceptability test of the developed beverages, and evaluating the emotions induced by the newly developed beverages for consumers. The main ingredients used for the preparation of added-value beverages were fermented milk permeate (containing galactooligosaccharides), extruded and fermented wheat bran (WB) (containing ≥6.0 log10 CFU g−1 viable antimicrobial properties showing lactic acid bacteria (LAB) strains), and different fruit/berry by-products (FBB) (as a source of compounds showing antioxidant properties). The definition of the quantities of bioactive ingredients was based on the overall acceptability of the prepared beverages, as well as on emotions induced in consumers by the tested beverages. Functional properties of the developed beverages were proofed by the evaluation of their antimicrobial and antioxidant properties, as well as viable LAB count during storage. Desirable changes in extruded and fermented WB were obtained: Fermentation reduced sugar concentration and pH in samples with predominant lactic acid isomer L(+). In addition, the viable LAB count in the substrate was higher than 6.0 log10 CFU g−1, and no enterobacteria remained. By comparing the overall acceptability of the beverages enriched with WB, the highest overall acceptability was shown for the samples prepared with 10 g of the extruded and fermented WB (7.9 points). FBB showed desirable antimicrobial activity: Shepherd inhibited—2, sea buckthorn—3, blueberries—5, and raspberries—7 pathogens from the 10 tested. Comparing different beverage groups prepared with different types of FBB, in most cases (except sea buckthorn), by increasing FBB content the beverages overall acceptability was increased, and the highest score (on average, 9.5 points) was obtained for the samples prepared with 5.0 and 7.5 g of blueberries FBB. Moreover, a very strong positive correlation (r = 0.8525) was found between overall acceptability and emotion “happy” induced in consumers by the prepared beverages enriched with extruded and fermented WB and FBB. By comparing the samples prepared with the addition of WB with samples prepared with WB and FBB, it was observed that most FBB increased total phenolic compounds (TPC) content (on average, by 9.0%), except in the case of samples prepared with sea buckthorn. A very high positive correlation (r = 0.9919) was established between TPC and antioxidant activity. Finally, it can be stated that the newly developed nutraceutical beverages were acceptable for consumers, induced positive emotions, and possessed desirable antimicrobial and antioxidant properties, while being prepared in a sustainable and environmentally friendly manner.

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“…and Leuconostoc spp., whose acidifying and proteolytic properties influence the aromatic quality and rheology of bread. Despite this considerable microbial activity, the sourdough was found to contain only low levels of putrescine and spermidine, both naturally present in flour and therefore coming from this ingredient (Karayigit et al, 2020).…”

Section: Effect Of Cava Lees On the Biogenic Amine Content In Bread And Fermented Sausagesmentioning

confidence: 99%

Inhibition of Biogenic Amines Formation in Fermented Foods by the Addition of Cava Lees

et al. 2022

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Food safety can be compromised by some bioactive compounds such as biogenic amines that can be specially found in fermented foods due to the bacterial decarboxylation of some amino acids by fermentative or spoilage bacteria. Cava lees are a winery by-product rich in fiber and phenolic compounds and previous works have raised their revalorization from a food safety point of view. The aim of the current work was to investigate whether the use of cava lees can help to control biogenic amine formation in bread and fermented sausages. In bread, only very low levels of biogenic amines (putrescine, cadaverine, and/or spermidine) were found, whose content did not vary with the addition of different amounts of lees. However, the addition of lees in fermented sausages significantly reduced the formation of tyramine and cadaverine. In sausages spontaneously fermented and inoculated with Salmonella spp., the presence of cadaverine and putrescine diminished by 62 and 78%, respectively, due to the addition of cava lees. The addition of cava lees phenolic extract also showed an anti-aminogenic effect (21% for cadaverine and 40% for putrescine), although in a lesser extent than cava lees. Cava lees and their phenolic extract were shown to be an effective strategy to control the undesirable accumulation of high levels of biogenic amines during the production of fermented products.

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The biogenic amine and mineral contents of different milling fractions of bread and durum wheat (Triticum L.) cultivars

Cited by 11 publications

References 25 publications

Changes in the physicochemical parameters and microbial community of a new cultivar blue wheat cereal wholemeal during sourdough production

Changes in the physicochemical parameters and microbial community of a new cultivar blue wheat cereal wholemeal during sourdough production

Antimicrobial, Antioxidant, Sensory Properties, and Emotions Induced for the Consumers of Nutraceutical Beverages Developed from Technological Functionalised Food Industry By-Products

Inhibition of Biogenic Amines Formation in Fermented Foods by the Addition of Cava Lees

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