Reduction of Cadaverine and Tyramine Formation by Proteolytic Enzymes in Model System

REFERENCES

• Moret, S.; Smela, D.; Populin, T.; Conte, L.S. A Survey on Free Biogenic Amine Content of Fresh and Preserved Vegetables. Food Chemistry 2005, 89, 355–361.
   Web of Science ®Google Scholar
• Stadnik, J.; Dolatowski, Z.J. Biogenic Amines in Meat and Fermented Meat Products. ACTA Scientiarum Polonorum Technologia Alimentaria 2010, 9, 251–263.
   Google Scholar
• Ruiz-Capillas, C.; Moral, A. Production of Biogenic Amines and Their Potential Use As Quality Control Indices for Hake (Merluccius Merluccius, L.) Stored in Ice. Journal of Food Science 2001, 66, 1030–1032.
   Web of Science ®Google Scholar
• Anlı, R.E.; Bayram, M. Biogenic Amines in Wines. Food Reviews International 2009, 25, 86–102.
   Web of Science ®Google Scholar
• Şahin-Ercan, S.; Bozkurt, H.; Soysal, Ç. Significance of Biogenic Amines in Foods and Their Reduction Methods. Journal of Food Science and Engineering 2013, 3, 395–410.
   Google Scholar
• Özdestan, Ö.; Alpözen, E.; Güven, G.; Üren, A. Monitoring of Biogenic Amines in Kumru: A Traditional Fermented Cereal Food. International Journal of Food Properties 2012, 15, 972–981.
   Web of Science ®Google Scholar
• Özdestan, Ö.; Üren, A. Biogenic Amine Content of Tarhana: A Traditional Fermented Food. International Journal of Food Properties 2013, 16, 416–428.
   Web of Science ®Google Scholar
• Simon-Sarkadi, L.; Pasztor-Huszar, K.; Dalmadi, I.; Kisko, G. Effect of High Hydrostatic Pressure Processing on Biogenic Amine Content of Sausage During Storage. Food Research and International 2012, 47, 380–384.
   Web of Science ®Google Scholar
• Bover-Cid, S.; Izquierdo-Pulido, M.; Vidal-Carou, M.C. Effect of the Interaction Between a Low Tyramine Producing Lactobacillus and Proteolytic Staphylococci on Biogenic Amine Production During Ripening and Storage of Dry Sausage. International Journal of Food Microbiology 2001, 65, 113–125.
   PubMed Web of Science ®Google Scholar
• Suzzi, G.; Gardini, F. Biogenic Amines in Dry Fermented Sausages: A Review. International Journal of Food Microbiology 2003, 88, 41–54.
   PubMed Web of Science ®Google Scholar
• Ruiz-Capillas, C.; Colmenero-Jimenez, F. Biogenic Amines in Meat and Meat Products. Critical Reviews in Food Science and Nutrition 2004, 44, 489–499.
   PubMed Web of Science ®Google Scholar
• Du, W.X.; Lin, C.M.; Phu, A.T.; Cornell, J.A.; Marshall, M.R.; Wei, C.I. Development of Biogenic Amines in Yellowfin Tona (Thunnus Albacares): Effect of Storage and Correlation with Decarboxylase Positive Bacterial Flora. Journal of Food Science 2002, 67, 292–301.
   Web of Science ®Google Scholar
• Maijala, R.; Nurmi, E.; Fischer, A. Influence of Processing Temperature on the Formation of Biogenic Amines in Dry Sausages. Meat Science 1995, 39, 9–22.
   PubMed Web of Science ®Google Scholar
• Komprda, T.; Neznalova, J.; Standara, S.; Bover-Cid, S. Effect of Starter Culture and Storage Temperature on the Content of Biogenic Amines in Dry Fermented Sausage Polian. Meat Science 2001, 59, 267–276.
   PubMed Web of Science ®Google Scholar
• Dapkevicius, M.L.N.E.; Nout, M.J.R.; Rombouts, F.M.; Houben, J.H.; Wymenga, W.; Biogenic Amine Formation and Degradation by Potential Fish Silage Starter Microorganisms. International Journal of Food Microbiology 2000, 57, 7–14.
   Web of Science ®Google Scholar
• Emborg, J.; Dalgard, P. Growth, Inactivation, and Histamine Formation of Morganella Psychrotolerans and Morganella Morganii—Development and Evaluation of Predictive Models. International Journal of Food Microbiology 2008, 128, 234–243.
   PubMed Web of Science ®Google Scholar
• Emborg, J.; Dalgaard, P. Modelling the Effect of Temperature, Carbon Dioxide, Water Activity, and pH on Growth and Histamine Formation by Morganella Psychrotolerans. International Journal of Food Microbiology 2008, 128, 226–233.
   PubMed Web of Science ®Google Scholar
• Mohan, C.O.; Ravishankar, C.N.; Gopal, T.K.S.; Kumar, K.A.; Lalitha, K.V. Biogenic Amines Formation in Seer Fish (Scomberomorus Commerson) Steaks Packed with O2 Scavenger During Chilled Storage. Food Research International 2009, 42, 411–416.
   Web of Science ®Google Scholar
• Novella-Rodriguez, S.; Veciana-Nogues, M.T.; Saldo, J.; Vidal-Carou, M.C. Effects of High Hydrostatic Pressure Treatments on Biogenic Amine Contents in Goat Cheeses During Ripening. Journal of Agriculture and Food Chemistry, 2002, 50, 7288–7292.
   PubMed Web of Science ®Google Scholar
• Kim, J.H.; Ahn, H.J.; Kim, D.H.; Jo, C.; Yook, H.S.; Park, H.J.; Byun, M.W. Irradiation Effects on Biogenic Amines in Korean Fermented Soybean Paste During Fermentation. Journal of Food Science 2003, 68, 80–84.
   Web of Science ®Google Scholar
• Mah, J.H.; Hwang, H.J. Effects of Food Additives on Biogenic Amine Formation in Myeolchijeot, a Salted and Fermented Anchovy (Engraulis Japonicus). Food Chemistry 2009, 114, 168–173.
   Web of Science ®Google Scholar
• Naila, A.; Flint, S.; Fletcher, G.; Bremer, P.; Meerdink, G. Control of Biogenic Amines in Food—Existing and Emerging Approaches. Journal of Food Science 2010, 75, 139–150.
   PubMed Web of Science ®Google Scholar
• Emborg, J.; Laursen, B.G.; Dalgaard, P. Significant Histamine Formation in Tuna (Thunnus Albacares) at 2°C Effect of Vacuum and Modified Atmosphere Packaging on Psychrotolerant Bacteria. International Journal of Food Microbiology 2005, 101, 263–279.
   PubMed Web of Science ®Google Scholar
• Emborg, J.; Dalgaard, P. Formation of Histamine and Biogenic Amines in Cold-Smoked Tuna: An Investigation of Psychrotolerant Bacteria from Samples Implicated in Cases of Histamine Fish Poisoning. Journal of Food Protection 2006, 69, 897–906.
   PubMed Web of Science ®Google Scholar
• Yamada, M.; Watanabe, T.; Harino, S.; Fukui, H.; Wada, H. The Effects of Protease Inhibitors on Histidine Decarboxylase Activities and Assay if Enzyme in Various Rat Tissues. Biochimica et Biophysica Acta (BBA)–Enzyme 1980, 615, 458–463.
   PubMed Web of Science ®Google Scholar
• Eerola, S.; Hinkkanen, R.; Lindfors, E.; Hirvi, T. Liquid Chromatographic Determination of Biogenic Amines in Dry Sausage. Journal of AOAC International 1993, 76, 575–577.
   PubMed Web of Science ®Google Scholar
• Andiç, S.;Tunçtürk, Y.; Gençcelep, H. The Effect of Different Packaging Methods on the Formation of Biogenic Amines and Organic Acids in Kashar Cheese. Journal of Dairy Science 2011, 94, 1668–1678.
   PubMed Web of Science ®Google Scholar
• Ruiz-Capillas, C.; Colmenero, F.J.; Carrascosa, A.V.; Munoz, R. Biogenic Amine Production in Spanish Dry-Cured “Chorizo” Sausage Treated with High-Pressure and Kept in Chilled Storage. Meat Science 2007, 77, 365–371.
   PubMed Web of Science ®Google Scholar
• Kim, J.H.; Ahn, H.J.; Lee, J.W.; Park, H.J.; Ryu, G.H.; Kang, I.J.; Byun, M.W. Effects of Gamma İrradiation on the Biogenic Amines in Pepperoni with Different Packaging Conditions. Food Chemistry 2005, 89, 199–205.
   Web of Science ®Google Scholar
• Shakila, R.J.; Vasundhara, T.S.; Rao, D.V. Effect of Spices on the Biogenic Amine Formation and Other Quality Characteristics of Indian Mackerel During Refrigerated Storage. Asian Fisheries Science 2005, 9, 191–199.
   Google Scholar
• Min, J.S.; Lee, S.; Jang, A.; Jo, C.; Lee, M. Irradiation and Organic Acid Treatment for Microbial Control and the Production of Biogenic Amines in Beef and Pork. Food Chemistry 2007, 104, 791–799.
   Web of Science ®Google Scholar
• Mbarki, R.; Miloud, N.B.; Semli, S.; Dhib, S.; Sadok, S. Effect of Vacuum Packaging and Low-Dose Irradiation on the Microbial, Chemical, and Sensory Characteristics of Chub Mackerel (Scomber japonicus). Food Microbiology 2009, 26, 821–826.
   PubMed Web of Science ®Google Scholar
• Kim, J.H.; Ahn, H.J.; Jo, C.; Park, H.J.; Chung, Y.J.; Byun, M.W. Radiolysis of Biogenic Amines in Model System by Gamma Irradiation. Food Control 2004, 15, 405–408.
   Web of Science ®Google Scholar
• Min, J.S.; Lee, S.; Jang, A.; Jo, C.; Lee, M. Control of Microorganisms and Reduction of Biogenic Amines in Chicken Breast and Thigh by Irradiation and Organic Acids. Poultry Science 2007, 86, 2034–2041.
   PubMed Web of Science ®Google Scholar
• Joosten, H.M.L.J.; Van Boekel, M.A.J.S.; Conditions Allowing the Formation of Biogenic Amines in Cheese. A Study of the Kinetics of Histamine Formation in An Infected Gouda Cheese. Netherlands Milk and Dairy Journal 1988, 42, 329–357.
   Google Scholar
• Latorre-Moratalla, M.L.; Bover-Cid, S.; Aymerich, T.; Marcos, B.; Vidal-Carou, M.C.; Garriga, M. Aminogenesis Control in Fermented Sausages Manufactured with Pressurized Meat Batter and Starter Culture. Meat Science 2007, 75, 460–469.
   PubMed Web of Science ®Google Scholar
• Shalaby, A.R. Significance of Biogenic Amines to Food Safety and Human Health. Food Research International 1996, 29, 675–690.
   Web of Science ®Google Scholar
• Mah, J.H.; Kim, Y.J.; Hwang, H.J. Inhibitory Effects of Garlic and Other Spices on Biogenic Amine Production in Myeolchi-Jeot, Korean Salted and Fermented Anchovy Product. Food Control 2009, 20, 449–454.
   Web of Science ®Google Scholar
• Komprda, T.; Smela, D.; Pechova, P.; Kalhotka, L.; Stencl, J.; Klejdus, B. Effect of Starter Culture, Spice Mix, and Storage Time and Temperature on Biogenic Amine Content of Dry Fermented Sausages. Meat Science 2004, 67, 607–616.
   PubMed Web of Science ®Google Scholar
• Bhutani, M.K.; Bishnoi, M.; Kulkarni, S.K. Anti-Depressant Like Effect of Curcumin and İts Combination with Piperine in Unpredictable Chronic Stress-Induced Behavioral, Biochemical, and Neurochemical Changes. Pharmacology Biochemistry and Behavior 2009, 92, 39–43.
   PubMed Web of Science ®Google Scholar
• Mah, J.H.; Hwang, H.J. Inhibition of Biogenic Amine Formation in a Salted and Fermented Anchovy by Staphylococcus xylosus As a Protective Culture. Food Control 2009, 20, 796–801.
   Web of Science ®Google Scholar