Biogenic amines in fermented foods

Editorial: Biogenic amines in foods

Biogenic amines (BA) are nitrogenous compounds of low molecular weight and are essential at low concentrations for natural metabolic and physiological functions in animals, plants, and microorganisms. Histamine, putrescine, cadaverine, tyramine, tryptamine, 2-phenylethylamine, spermine and spermidine are the most important BA in foods in which they are mainly produced by microbial decarboxylati...

Biogenic amines in dry fermented sausages: a review.

Biogenic amines are compounds commonly present in living organisms in which they are responsible for many essential functions. They can be naturally present in many foods such as fruits and vegetables, meat, fish, chocolate and milk, but they can also be produced in high amounts by microorganisms through the activity of amino acid decarboxylases. Excessive consumption of these amines can be of ...

Biogenic amines in sea products

Sea food products are being processed through various techniques, i.e. chilling and freezing, heating, irradiating, and curing; regard to the condition of processing, formation of biogenic amines are probable, as raw materials are usually rich in respective precursors. Fermented fish products are among the most vulnerable items to this challenge, these products due to their nutritious value are...

Biogenic Amines

Examples of G-protein-coupled receptors that can be biochemically detected in homoor heteromeric complexes are emerging at an accelerated rate. Biophysical approaches have confirmed the existence of several such complexes in living cells and there is strong evidence to support the idea that dimerization is important in different aspects of receptor biogenesis and function. While the existence o...

Determination of Biogenic Amines in Fermented and Non-Fermented Foods Using Ion Chromatography with Suppressed Conductivity and Integrated Pulsed Amperometric Detections