Biogenic Amines (BA): Origins, Biological Importance and Human Health Implications

Joanna Stadnik (Editor)
Department of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland

Series: Food Science and Technology
BISAC: TEC012000

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$195.00

Volume 10

Issue 1

Volume 2

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Special issue: Resilience in breaking the cycle of children’s environmental health disparities
Edited by I Leslie Rubin, Robert J Geller, Abby Mutic, Benjamin A Gitterman, Nathan Mutic, Wayne Garfinkel, Claire D Coles, Kurt Martinuzzi, and Joav Merrick

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Biogenic amines are nitrogenous organic bases of low molecular weight with biological functions in animals, plants, microorganisms and humans. Their formation in food is either the result of endogenous amino acids’ decarboxylase activity in raw food material or the breakdown of free amino acids due to the action of microbial decarboxylase enzymes. Consumption of food containing excessive amounts of these amines can have toxicological implications due to their psychoactive and/or vasoactive properties. Therefore, the control of biogenic amines accumulation in foods during processing and storage is a challenge for the food industry. This book reviews origins, biological importance and human health implications of biogenic amines.
Chapter One focus on the occurrence of BAs in different foodstuffs and in the correspondent challenges of their analysis. In Chapter Two, the authors provide an overview and a critical discussion of sample preparation techniques to determine BAs in biological specimens, with special emphasis on microextraction techniques. The advantages and some limitations, as well as how they compare to previously used extraction techniques, are also addressed herein. Chapter Three focuses on the relation of dietary biogenic amines occurrence and associated adverse health effects following consumption of implicated food. In Chapter Four, the authors focus on some food products and the relationship between the presence of BA according to their origin, inducing factors and distinctive characteristics of the technological processes that could control BA production in animal foods, plant foods and beverages. Chapter Five tackles the most important aspects of BA formation during the manufacturing of alcoholic beverages. The significance of BAs is also described from the perspective of microbiological and technological factors. The authors of Chapter Six critically review the latest knowledge, described in studies carried out throughout the world about the occurrence and the food safety issues of BAs in two selected animal originating food sources; that is, fish and dairy products. Moreover, different technological strategies adopted for the prevention of BA accumulation in the abovementioned food products for safety purposes are evaluated. Chapter Seven briefly summarizes current knowledge on biogenic amines content in dry-cured and fermented meats and collects data on the factors affecting their formation. The methods for aminogenesis control in dry-cured meats are also described. The aim of Chapter Eight is to identify the origin, biological importance, and human health implications of the serotonin (5-HydroxyTryptamine [5-HT]) in pain. Finally, effects of tyramine (TA) and octopamine (OA) on behaviors and physiology in social insects have been introduced in Chapter Nine. (Imprint: Nova)

Preface

Chapter 1. Biogenic Amines in Food: Occurrence and Analytical Challenges for Their Analysis
Jorge A. M. Pereira, Priscila Porto-Figueira, Beatriz Andrade, Patrícia Gonçalves, Joanna Pataca, and José S. Câmara (CQM - Centro de Química da Madeira, Analytical Chemistry and Enology Lab (ACE Lab), Universidade da Madeira, and others)

Chapter 2. The Role of Miniaturized Techniques in the Determination of Biogenic Amines in Biological Specimens
T. Rosado, T. Castro, M. Barroso, and E. Gallardo (Centro de Investigação em Ciências da Saúde, Faculdade de Ciências da Saúde da Universidade da Beira Interior (CICS-UBI), Covilhã, Portugal, and others)

Chapter 3. Occurrence and Health Implications of Dietary Biogenic Amines
Renata G. K. Leuschner (European Food Safety Authority (EFSA), Parma, Italy)

Chapter 4. Biogenic Amines in Food: Presence and Control Measures
Miguel Elias, Maria João Fraqueza, and Marta Laranjo (ICAAM-Instituto de Ciências Agrárias e Ambientais Mediterrânicas, Universidade de Évora, Pólo da Mitra, Évora, Portugal, and others)

Chapter 5. Biogenic Amines in Alcoholic Beverages
Klaudia Gustaw and Adam Waśko (Department of Biotechnology, Human Nutrition and Science of Food Commodities, University of Life Sciences in Lublin, Lublin, Poland)

Chapter 6. The Occurrence of Biogenic Amines in Food Originating from Animals: Current Knowledge and Future Perspectives
F. Gai, D. Pattono, and M. Brasca (Institute of Sciences of Food Production, Italian National Research Council, Grugliasco, Italy, and others)

Chapter 7. Biogenic Amines in Dry-Cured and Fermented Meats
Joanna Stadnik (Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, Lublin, Poland)

Chapter 8. Serotonin (5-HT): Origins, Biological Importance, and Human Health Implications in Pain
Alfonso Alfaro-Rodríguez, PhD, José Luis Cortes-Altamirano, PhD, Samuel Reyes-Long, MD, Adriana Olmos-Hernández, PhD, Rebeca Uribe-Escamilla, PhD, Angélica González-Maciel, PhD, and Cindy Bandala, PhD (Department of Neuroscience, National Institute of Rehabilitation, Mexico City. Mexico, and others)

Chapter 9. Social Behaviors Modulated by Tyramine and Octopamine in Insects
Ken Sasaki, PhD (Graduate School of Agriculture, Tamagawa University, Machida, Tokyo, Japan)

Index

Audience: Food scientists, Food technologists, Food toxicologists, Food chemists

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