• Korean Journal of Food Science and Technology
• /
• v.44 no.2
• /
• pp.141-147
• /
• 2012

Biogenic amines have been used as chemical indicators to estimate bacterial spoilage of foods, particularly fish and fish products, cheese, and fermented foods. So far many chromatography methods have been developed to detect biogenic amines in foods. Although these instrumental analyses exhibit good sensitivity, they cannot be used as rapid detection methods due to the chemical treatment of the samples and the time-consuming process involved. For the rapid and simple detection of biogenic amines, enzyme linked immunosorbent assay kits are commercially available. In addition, analytical systems with enzyme-based amperometric biosensor detection have been increasingly developed. The biosensors used to detect the biogenic amines are based on the action of either amine oxidases or amine dehydrogenases that catalyzes the oxidative deamination of biogenic amines to the corresponding aldehydes and ammonia. This review mainly focused on the principle, development, and applications of the detection methods for rapid detection of biogenic amines in foods.

• Korean Journal of Food Science and Technology
• /
• v.35 no.2
• /
• pp.325-328
• /
• 2003

Nine commercial soy sauces $(A{\sim}I)$ were investigated for their biogenic amine (BAs) levels. Detected biogenic amines were putrescine (PUT), cadaverine (CAD), trytamine (TRP), ${\beta}-phenylethylamine$ (PHE), spermine (SPM), histamne (HIS), and tyramine (TYR). All products tested had biogenic amines as detected level. PUT was the major biogenic amines detected in six products, and difference between the highest and the lowest among products was more than 16 mg/kg. Six products had all seven biogenic amines tested, while one product had only five. Results indicate that soy sauces commercially available in Korea contain biogenic amines at various levels. Studies related to biogenic amines including survey of contents must be performed continuously.

• Bulletin of the Korean Chemical Society
• /
• v.21 no.9
• /
• pp.843-844
• /
• 2000

• Journal of Microbiology and Biotechnology
• /
• v.25 no.9
• /
• pp.1519-1527
• /
• 2015

Biogenic amines in some food products present considerable toxicological risks as potential human carcinogens when consumed in excess concentrations. In this study, we investigated the degradation of the biogenic amines histamine and tyramine and the presence of genes encoding histidine and tyrosine decarboxylases and amine oxidase in Bacillus species isolated from fermented soybean food. No expression of histidine and tyrosine decarboxylase genes (hdc and tydc) were detected in the Bacillus species isolated (B. subtilis HJ0-6, B. subtilis D'J53-4, and B. idriensis RD13-10), although substantial levels of amine oxidase gene (yobN) expression were observed. We also found that the three selected strains, as non-biogenic amineproducing bacteria, were significantly able to degrade the biogenic amines histamine and tyramine. These results indicated that the selected Bacillus species could be used as a starter culture for the control of biogenic amine accumulation and degradation in food. Our study findings also provided the basis for the development of potential biological control agents against these biogenic amines for use in the food preservation and food safety sectors.

• Bulletin of the Korean Chemical Society
• /
• v.35 no.7
• /
• pp.2130-2134
• /
• 2014

A kinetic study is reported on nucleophilic substitution reactions of 4-nitrophenyl isonicotinate (7) with a series of cyclic secondary amines in MeCN. The plots of $k_{obsd}$ vs. [amine] curve upward for the reactions with weakly basic amines (e.g., morpholine, 1-(2-hydroxyethyl)piperazine, and piperazine) but are linear for those with strongly basic amines (e.g., piperidine and 3-methylpiperidine). The curved plots for the reactions with the weakly basic amines are typical for reactions reported previously to proceed through uncatalyzed and catalyzed routes with two intermediates (e.g., a zwitterionic tetrahedral intermediate $T^{\pm}$ and its deprotonated form $T^-$). In contrast, the linear plots for the reactions with the strongly basic amines indicate that the catalytic route (i.e., the deprotonation process to yield $T^-$ from $T^{\pm}$ by a second amine molecule) is absent. The Br${\o}$nsted-type plots for $Kk_2$ and $Kk_3$ (i.e., the rate constants for the uncatalyzed and catalyzed routes, respectively) exhibit excellent linear correlations with ${\beta}_{nuc}$ = 0.99 and 0.69, respectively. The effect of amine basicity on the reaction mechanism is discussed in detail.

• Journal of Oral Medicine and Pain
• /
• v.9 no.1
• /
• pp.65-75
• /
• 1984

The present studies, the investigations were undertaken for an attemp to analyze time course change of biogemic amines in respons to bite injury in rats and guinea pigs, and obtained the following results that might be applicable to the forensic medicine and Forensic Odontology. The histamine concentrations measured at rat abdominal skins were decreased during the first 8 hours and recovered to control levels after 12 hours. However the serotonin concentrations were decreased during the first hours and increased during 4-8 hours, and then returned to control levels thereafter. In contrast with these results, both histamine and serotonin concentrations were tended to increase in guinea pig skins, but the concetration of histamine showed maximum rate of increase immediately after injury and those of sertonin showed maximum rate of increase at 30 minutes. The differencd in the response of histamine and serotonine after injury between rats and ginea pigs revealed that there is specials deffrence in the response of biogenic amines with regard to external stimuli. These results suggest that the determinition of biogenic amines in skin lesion of bite marks could be applied to the estimation of the elapsed time after antemortem injury.

• Korean Journal of Food Science and Technology
• /
• v.30 no.5
• /
• pp.993-999
• /
• 1998

Aquatic raw materials easily undergo deteriorative changes, and thus it is very important to keep fish meats fresh during transport and processing. The $K_i$ value, biogenic amines, trimethylamine (TMA) and volatile basic nitrogen (VBN), which are reported fish freshness indices, were measured for 20 samples. The $K_i$ values were normally in the range of $7.8{\sim}43.6%$, except those for some fish including squid. The contents of biogenic amines were negligible, and a correlation (r=0.894) was found between the contents of TMA and VBN.

• Advances in environmental research
• /
• v.3 no.4
• /
• pp.293-306
• /
• 2014

The present study primarily focuses on the evaluation of the comparative effect of chemical coagulation and ultrasonication for elimination of aromatic amines (AAs) present in anaerobically pretreated textile wastewater containing different types of dyes including azo dyes. Color and COD reduction was also monitored at the optimized conditions. The production of AAs was measured spectrophotometrically in the form of total aromatic amines (TAAs) and also verified with high performance liquid chromatography (HPLC) selectively. A composite coagulant, magnesium chloride (MC) aided with aluminium chlorohydrate (ACH) in an equal ratio (MC + ACH) was utilized during the coagulation process, which yielded 31% of TAAs removal along with 85% of color and 52% of COD reduction. At optimized power (200 W) and sonication time (5 h), an appreciable TAAs degradation efficiency (85%) was observed along with 51% color reduction and 62% COD removal using ultrasonication. The chromatographic data indicate that sulphanilic acid and benzidine types of aromatic amines were produced after the reductive cleavage of utilized textile dyes, which were effectively mineralized after ultrasonication. The degradation followed the first order kinetics with a correlation coefficient ($R^2$) of 0.89 and a first-order kinetic constant (k) of $0.0073min^{-1}$.

• Korean Journal of Food Science and Technology
• /
• v.34 no.6
• /
• pp.1127-1129
• /
• 2002

Fourteen commercial beers (eight domestic and six imported) were investigated for their biogenic amine contents. In all products, six biogenic amines, putrescine, cadaverine, tryptamine, ${\beta}-phenylethylamine$, spermine, and tyramine, were detected at different contents among the products, with the spermine content being the highest. Contents of cadaverine and ${\beta}-phenylethylamine$ in domestic beers, and ${\beta}-phenylethylamine$ and tyramine in imported ones were not significantly different. Results indicate that continuous monitoring of biogenic amine levels in commercial beers is needed to maintain chemical safety and qualities.

• Journal of the Korean Chemical Society
• /
• v.47 no.4
• /
• pp.412-416
• /
• 2003