Biogenic amines in cheeses, wines, beers and sauerkraut

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F09%3A00010871" target="_blank" >RIV/60076658:12220/09:00010871 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Biogenic amines in cheeses, wines, beers and sauerkraut

Popis výsledku v původním jazyce

Fermented products belong to food items with a high level of biogenic amines, posing a health risk for consumers. Tyramine and histamine are amines with the highest health importance, followed by cadaverine and putrescine. These diamines mainly deplete apart of human capacity needed for detoxification of tyramine and histamine. Contents of tyramine may reach hundreds mg/kg in ripening cheeses and spontaneously fermented sauerkraut. In wines and beers, the levels are substantially lower, however, high intake within a short time can be of a risk. Levels of other amines, namely of phenylethylamine, tryptamine and agmatine, are usually low. Polyamines spermidine and spermine originate from raw materials and their contents are low. Biogenic amines are produced from free amino acids by the decarboxylating activity of some strains of lactic acid bacteria and Enterobacteriaceae. Lactic acid fermentation, including malolactic fermentation of wines, produces preferably tyramine. It is virtually

Název v anglickém jazyce

Biogenic amines in cheeses, wines, beers and sauerkraut

Popis výsledku anglicky

Fermented products belong to food items with a high level of biogenic amines, posing a health risk for consumers. Tyramine and histamine are amines with the highest health importance, followed by cadaverine and putrescine. These diamines mainly deplete apart of human capacity needed for detoxification of tyramine and histamine. Contents of tyramine may reach hundreds mg/kg in ripening cheeses and spontaneously fermented sauerkraut. In wines and beers, the levels are substantially lower, however, high intake within a short time can be of a risk. Levels of other amines, namely of phenylethylamine, tryptamine and agmatine, are usually low. Polyamines spermidine and spermine originate from raw materials and their contents are low. Biogenic amines are produced from free amino acids by the decarboxylating activity of some strains of lactic acid bacteria and Enterobacteriaceae. Lactic acid fermentation, including malolactic fermentation of wines, produces preferably tyramine. It is virtually

Druh

C - Kapitola v odborné knize

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2009

Kód důvěrnosti údajů

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

Název knihy nebo sborníku

Biological Aspects of Biogenic Amines, Polyamines and Conjugates

ISBN

978-81-7895-249-9

Počet stran výsledku

43

Strana od-do

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Počet stran knihy

439

Název nakladatele

Transworld Research Network

Místo vydání

Trivandrum, India

Kód UT WoS kapitoly

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