Formation, Degradation, and Detoxification of Putrescine by Foodborne Bacteria: A Review

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F14%3A43871820" target="_blank" >RIV/70883521:28110/14:43871820 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/70883521:28610/14:43871820

Výsledek na webu

<a href="http://onlinelibrary.wiley.com/doi/10.1111/1541-4337.12099/abstract;jsessionid=E2F64240B5EAC4EC0E2EB91AE0509931.f02t01" target="_blank" >http://onlinelibrary.wiley.com/doi/10.1111/1541-4337.12099/abstract;jsessionid=E2F64240B5EAC4EC0E2EB91AE0509931.f02t01</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1111/1541-4337.12099" target="_blank" >10.1111/1541-4337.12099</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Formation, Degradation, and Detoxification of Putrescine by Foodborne Bacteria: A Review

Popis výsledku v původním jazyce

Biogenic amines (BAs) represent a considerable toxicological risk in some food products. Putrescine is one of the most common BAs in food. Its increased occurrence in food may lead to alimentary poisoning, due to enhancement of the toxic effects of other BAs, and also to lower quality of food, this amine is potentially carcinogenic. Increased occurrence of putrescine in food is mainly due to the bacterial metabolism of the Gram-negative as well as Gram-positive bacteria present. The bacterial metabolism of putrescine is very specific due to its complexity (in comparison with the metabolism of other BAs). There are 3 distinct known pathways leading toward the formation of putrescine, in some splices involving up to 6 different enzymes. The existence of more metabolic pathways and the possibility of their simultaneous use by different bacteria complicate the specification of the best conditions for food production and storage, which could lead to a lower content of putrescine. This review provides a summary of the existing knowledge about putrescine production and detection (mainly detection of specific genes for different enzymes using polymerase chain reaction) in both starter and contaminating microorganisms. Thus, this comprehensive review gives a useful overview for further research.

Název v anglickém jazyce

Formation, Degradation, and Detoxification of Putrescine by Foodborne Bacteria: A Review

Popis výsledku anglicky

Biogenic amines (BAs) represent a considerable toxicological risk in some food products. Putrescine is one of the most common BAs in food. Its increased occurrence in food may lead to alimentary poisoning, due to enhancement of the toxic effects of other BAs, and also to lower quality of food, this amine is potentially carcinogenic. Increased occurrence of putrescine in food is mainly due to the bacterial metabolism of the Gram-negative as well as Gram-positive bacteria present. The bacterial metabolism of putrescine is very specific due to its complexity (in comparison with the metabolism of other BAs). There are 3 distinct known pathways leading toward the formation of putrescine, in some splices involving up to 6 different enzymes. The existence of more metabolic pathways and the possibility of their simultaneous use by different bacteria complicate the specification of the best conditions for food production and storage, which could lead to a lower content of putrescine. This review provides a summary of the existing knowledge about putrescine production and detection (mainly detection of specific genes for different enzymes using polymerase chain reaction) in both starter and contaminating microorganisms. Thus, this comprehensive review gives a useful overview for further research.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

<a href="/cs/project/GAP503%2F11%2F1417" target="_blank" >GAP503/11/1417: Produkce biogenních aminů u vybraných kmenů bakterií mléčného kvašení</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2014

Kód důvěrnosti údajů

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

Název periodika

Comprehensive Reviews in Food Science and Food Safety

ISSN

1541-4337

e-ISSN

—

Svazek periodika

13

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

19

Strana od-do

1012-1030

Kód UT WoS článku

000340530000013

EID výsledku v databázi Scopus

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