Transglutaminase‐catalyzed amination of pea protein peptides using the biogenic amines histamine and tyramine

Lu, Xiaoyun; Hrynets, Yuliya; Betti, Mirko

doi:10.1002/jsfa.8057

Cited by 6 publications

(1 citation statement)

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“…Amino acids are cross-linked to the proteins in the presence of transglutaminase and improve the nutritional value (Chanarat et al 2012;Yerlikaya et al 2015). The influence of transglutaminase on the reduction of BAs was observed in some studies (Yerlikaya et al 2015;Lu et al 2017).…”

Section: Detection Of Biogenic Amine Contentmentioning

confidence: 99%

Detection and relative quantification of amine oxidase gene (yobN) in Bacillus subtilis: application of real-time quantitative PCR

et al. 2021

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Degradation of undesirable biogenic amines (BAs) in foodstuffs by microorganisms is considered one of the most effective ways of eliminating their toxicity. In this study, we design two sets of primers for the detection and quantification of the amine oxidase gene (yobN) and endogenous (housekeeping) gene (gyrB) in Bacillus subtilis. Moreover, these sets can be used for relative quantification of yobN by real-time PCR (qPCR). We also tested the degradation of BAs by three bacterial strains (B. subtilis strains: IB1a, CCM 2216, CCM 2267) in a mineral medium over a two-day period. Their degradation abilities were verified by high performance liquid chromatography with UV detection (HPLC/UV). According to the results, two strains significantly (P \ 0.05) reduced histamine, tyramine, putrescine, and cadaverine. Moreover, our results indicate that the degradation ability of B. subtilis strains could be limited by sporulation because the gene encoding amine oxidase (yobN) is no longer expressed in the spores.

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