Can biogenic amines cause ailments following the intake of edible mushroom meals?

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F22%3A43905673" target="_blank" >RIV/60076658:12220/22:43905673 - isvavai.cz</a>

Result on the web

<a href="https://cjfs.agriculturejournals.cz/artkey/cjf-202206-0001_can-biogenic-amines-cause-ailments-following-the-intake-of-edible-mushroom-meals.php" target="_blank" >https://cjfs.agriculturejournals.cz/artkey/cjf-202206-0001_can-biogenic-amines-cause-ailments-following-the-intake-of-edible-mushroom-meals.php</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.17221/96/2021-CJES" target="_blank" >10.17221/96/2021-CJES</a>

Result language

angličtina

Original language name

Can biogenic amines cause ailments following the intake of edible mushroom meals?

Original language description

Several toxicological centres have reported ailments, mainly digestive inconveniences, following the intake of provably edible mushroom species. The causes of such complaints have not been explained yet. We, therefore, tested levels of biogenic amines (BAs). Fruit bodies of widely consumed wild-growing species, Imleria badia and Suillus variegatus were stewed, then preserved by freezing or canning and stored for up to 12 months. Contents of six amines were determined in the fresh matter, in each step of preservation and during storage. Histamine (HIM) and cadaverine (CAD) were not detected at all. Putrescine (PUT) occurred in fresh fruit bodies at levels of 700-1 500 mg kg-1 dry matter (DM), however, its contents considerably decreased, particularly during stewing. Undesirable phenylethylamine (PEA) and tyramine (TYM) occurred at lower levels. Stewing, the technological step necessary in both the tested preservation treatments, reduced the contents of all the amines alike as sterilisation, whereas following storage showed a limited effect. PUT seems to be the only amine that could participate in the reported ailments.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

10406 - Analytical chemistry

Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2022

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

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Volume of the periodical

40

Issue of the periodical within the volume

6

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

7

Pages from-to

nestrankovano

UT code for WoS article

000885517100001

EID of the result in the Scopus database

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