Review
BibTex RIS Cite

Peynirde Biyojen Amin Varlığı ve Tespit Edilme Yöntemleri

Year 2017, Volume: 21 Issue: 1, 126 - 132, 25.03.2017
https://doi.org/10.29050/harranziraat.303223

Abstract

Biyojen aminler (BA); mikrobiyal, hayvansal ve bitkisel
metabolizmalar tarafından sentezlenen toksik bileşiklerdir. Genel olarak aminoasitlerin
dekarboksilasyonu yoluyla veya aldehit ve ketonların aminasyon ve
transaminasyonu ile oluşmaktadır. Balık, şarap, peynir gibi proteince zengin ve
fermente edilmiş gıda maddelerinin üretimi, işlenmesi ve depolanması sırasında
oluşan, hem gıdaların bozulmasından hem de gıda zehirlenmesine neden
olmaktadır. Özellikle
peynir; uygun
kofaktör varlığı yanı sıra onların büyümelerine izin veren çevre koşulları ve
dekarboksilaz (+) mikroorganizmaların olası varlığı, proteoliz seviyesinin bir
sonucu olarak serbest aminoasitlerin üretimini kapsayan amin üretimi için ideal
bir substrattır. BA'nın oluşumu gıda bozulmasının bir göstergesi olduğu için bu
bileşiklerin tespiti önemlidir.
BA’nın tespitinde uygulanan
kromatografik yöntemler en uygun yöntemlerdir. Bunlar içinde en çok kullanılanı
HPLC (yüksek performans sıvı kromatografisi)’dir.
Ayrıca BA; dekarboksilaz pozitif mikroorganizmaların uygun koşullar
altında gerçekleştirdikleri enzim aktivitesi ile de üretilebilmektedir. Bu
yüzden
gıda içeriğindeki BA’nın riskinin
tahmin edilmesi açısından dekarboksilaz aktiviteli bakterilerin tespiti
önemlidir.

Bu yüzden BA tespitinde kullanılan
moleküler teknikler de gittikçe önem kazanmaktadır.
Bu çalışmada
peynirde biyojen amin varlığı ve tespit edilme yöntemleri anlatılmıştır. 

References

  • Buňková, L., Adamcová, G., Hudcová, K., Velichová, H., Pachlová, V., Lorencová, E., Buňka, F., 2013. Monitoring of biogenic amines in cheeses manufactured at small-scale farms and in fermented dairy products in the Czech Republic. Food Chemistry, 141 (1): 548-551.
  • Burdychova, R., Komprada, T., 2007. Biogenic amine-forming microbial communities in cheese. FEMS Microbiol. Lett, 276: 149–155.
  • Cortacero-Ramírez, S., Arráez-Román, D. Segura-Carretero, A., Fernández-Gutiérrez, A., 2005. Determination of biogenic amines in beers and brewing-process samples by capillary electrophoresis coupled to laser-induced fluorescence detection. Food Chemistry, 100:383–389.
  • Durlu-Özkaya, F., Alichanidis, E., Tunail, N., 1999. Determination of biogenic amine content of beyaz cheese and biogenic amine production ability of some lactic acid bacteria. Milchwissenschaft, 54 (12): 680-682.
  • Erim, F.B., 2013. Recent analytical approaches to the analysis of biogenic amines in food samples. Trends in Analytical Chemistry 52: 239-247.
  • Gezginc, Y., Akyol, İ., Kuley, E., Özogul, F., 2013. Biogenic amines formation in Streptococcus thermophilus isolated from home-made natural yogurt. Food Chemistry, 138 (1): 655-662.
  • Jia, S., Kang, Y.P., Park, J.H., Lee, J., Kwon, S.W., 2011. Simultaneous determination of 23 aminoacids and 7 biogenic amines in fermented food samples by liquid chromatography/quadrupole time-of-flight mass spectrometry. Journal of Chromatography A, 1218 (51): 9174-9182.
  • Karahan, A.G., 2003. Gıdalarda biyojen aminler. Orlab On-Line Mikrobiyoloji Dergisi, 1 (5): 21-32.
  • Kvasnicka, F., Voldrich, M., 2006, Determination of biogenic amines by capillary zone electrophoresis with conductometric detection. Journal of Chromatography A, 1103:145–149.
  • Landete, J. M., Ferrer, S., Pardo, I., 2007. Biogenic amine production by lactic acid bacteria, acetic acid bacteria and yeast isolated from wine. Food Control, 18 (12):1569-1574.
  • Loizzo, M.R., Menichini, F., Picci, N., Puoci, F., Sipizzirri, U.G., Restuccia, D., 2013. Technological aspects and analytical determination of biogenic amines in cheese. Trends in Food Science & Technology, 30 (1): 38-55.
  • Mayer, H.K., Fiechter, G., Fischer, E., 2010. A new ultra-pressure liquid chromatography method for the determination of biogenic amines in cheese. Journal of Chromatography A, 1217 (19): 3251-3257.
  • Marcobal, A., De Las Rivas, B., Moreno-Arribas, M.V., Munoz, R, 2004. Identification of the ornithine decarboxylase gene in the putrescine producer Oenococcus oeni BIFI-83. FEMS Microbiol. Lett., 239: 213-220.
  • Martuscelli, M., Gardini, F., Torriani, S., Mastrocola, D., Serio, A., Chaves-Lopez, C., Schirone, M., Suzzi, G., 2005. Production of biogenic amines during the ripening of pecorino abruzzese cheese. International Dairy Journal, 15: 571-578.
  • Mazzucco, E., Gosetti, F., Bobba, M., Marengo, E., Robotti, E., Gennaro, M. C., 2010. High-performance liquid chromatography–ultraviolet detection method for the simultaneous determination of typical biogenic amines and precursor amino acids applications in food chemistry. Journal of Agricultural and Food Chemistry, 58 (1): 127–134.
  • Önal, A., 2007. Current analytical methods for the determination of biogenic amines in foods. Food Chemistry, 103: 1475-1486.
  • Özdestan, Ö., Üren, A., 2006. Biyojen amin analiz yöntemleri. Akademik Gıda, 4 (20): 19-24.
  • Schirone, M., Tofalo, R., Mazzone, G., Corsetti, A., Suzzi, G., 2011. Biogenic amine content and microbiological profile of pecorino di farindola cheese. Food Microbiology, 28 (1): 128-136.
  • Shakila, R.J., Vasundhara, T.S., Kumudavally, K.V., 2001. A comparision of the TLC- densitometry and HPLC method for the determination of biogenic amines in fish and fishery products. Food Chemistry, 75: 255-259.
  • Sipizzirri, U.G., Restuccia, D., Curcio, M., I. Parisi, O., Lemma, F., Picci, N., 2013. Determination of biogenic amines in different cheese samples by LC with evaporative light scattering detector. Journal of Food Composition and Analysis, 29 (1): 43-51.
  • Schirone, M., Tofalo, R., Fasoli, G., Perpetuini, G., Corsetti, A., Manetta, A.C., Ciarrocchi, A., Suzzi, G., 2013. High content of biogenic amines in pecorino cheeses. Food Microbiology, 34 (1):137-144.
  • Türk Gıda Kodeksi, Mikrobiyolojik Kriterler Yönetmeliği, Resmi Gazete, 29 Aralık 2011. Sayı: 28157 (3. Mükerrer)
  • Vatansever, L., 2004. Et ve et ürünlerinde biyojenik amin ürünler. Kafkas Üniversitesi, Veterinerlik Fakültesi Dergisi, 10 (2): 203-208.
  • Yerlikaya, P., Gökoğlu, N., 2002. Gıdalarda biyojen aminler ve önemi. Gıda Mühendisliği Dergisi, 6 (12): 24-30.

Existence of Biogenic Amines in Cheese and Detection Methods

Year 2017, Volume: 21 Issue: 1, 126 - 132, 25.03.2017
https://doi.org/10.29050/harranziraat.303223

Abstract

Biogenic amines (BA) are toxic compounds which are
synthesized by microbial, animal and herbal metabolisms. They are formed by
several methods such as amino acid decarboxylation, aldehyde and ketone
amination – transamination, deformation of fish, cheese, red meat which are
rich in protein. Cheese, especially, is an ideal substrat for aminoacid
production in existence of proper cofactor, decarboxylase (+) microorganisms
and level of proteolysis. It is a crucial food quality control to detect such
toxic compounds due to formation of BA is a sign of food decomposition. The
best detection method is HPLC (high performance liquid chromatography). Biogenic
amines are not only produced by decarboxylase activity but also released by
enzymes of decarboxylase (+) microorganisms. Therefore, it is important to
detect decarboxylase bacterias. For the same purpose, modern molecular
techniques become popular and crucial. In this study, presence of biogenic
amines in cheese and detection methods are explained.

References

  • Buňková, L., Adamcová, G., Hudcová, K., Velichová, H., Pachlová, V., Lorencová, E., Buňka, F., 2013. Monitoring of biogenic amines in cheeses manufactured at small-scale farms and in fermented dairy products in the Czech Republic. Food Chemistry, 141 (1): 548-551.
  • Burdychova, R., Komprada, T., 2007. Biogenic amine-forming microbial communities in cheese. FEMS Microbiol. Lett, 276: 149–155.
  • Cortacero-Ramírez, S., Arráez-Román, D. Segura-Carretero, A., Fernández-Gutiérrez, A., 2005. Determination of biogenic amines in beers and brewing-process samples by capillary electrophoresis coupled to laser-induced fluorescence detection. Food Chemistry, 100:383–389.
  • Durlu-Özkaya, F., Alichanidis, E., Tunail, N., 1999. Determination of biogenic amine content of beyaz cheese and biogenic amine production ability of some lactic acid bacteria. Milchwissenschaft, 54 (12): 680-682.
  • Erim, F.B., 2013. Recent analytical approaches to the analysis of biogenic amines in food samples. Trends in Analytical Chemistry 52: 239-247.
  • Gezginc, Y., Akyol, İ., Kuley, E., Özogul, F., 2013. Biogenic amines formation in Streptococcus thermophilus isolated from home-made natural yogurt. Food Chemistry, 138 (1): 655-662.
  • Jia, S., Kang, Y.P., Park, J.H., Lee, J., Kwon, S.W., 2011. Simultaneous determination of 23 aminoacids and 7 biogenic amines in fermented food samples by liquid chromatography/quadrupole time-of-flight mass spectrometry. Journal of Chromatography A, 1218 (51): 9174-9182.
  • Karahan, A.G., 2003. Gıdalarda biyojen aminler. Orlab On-Line Mikrobiyoloji Dergisi, 1 (5): 21-32.
  • Kvasnicka, F., Voldrich, M., 2006, Determination of biogenic amines by capillary zone electrophoresis with conductometric detection. Journal of Chromatography A, 1103:145–149.
  • Landete, J. M., Ferrer, S., Pardo, I., 2007. Biogenic amine production by lactic acid bacteria, acetic acid bacteria and yeast isolated from wine. Food Control, 18 (12):1569-1574.
  • Loizzo, M.R., Menichini, F., Picci, N., Puoci, F., Sipizzirri, U.G., Restuccia, D., 2013. Technological aspects and analytical determination of biogenic amines in cheese. Trends in Food Science & Technology, 30 (1): 38-55.
  • Mayer, H.K., Fiechter, G., Fischer, E., 2010. A new ultra-pressure liquid chromatography method for the determination of biogenic amines in cheese. Journal of Chromatography A, 1217 (19): 3251-3257.
  • Marcobal, A., De Las Rivas, B., Moreno-Arribas, M.V., Munoz, R, 2004. Identification of the ornithine decarboxylase gene in the putrescine producer Oenococcus oeni BIFI-83. FEMS Microbiol. Lett., 239: 213-220.
  • Martuscelli, M., Gardini, F., Torriani, S., Mastrocola, D., Serio, A., Chaves-Lopez, C., Schirone, M., Suzzi, G., 2005. Production of biogenic amines during the ripening of pecorino abruzzese cheese. International Dairy Journal, 15: 571-578.
  • Mazzucco, E., Gosetti, F., Bobba, M., Marengo, E., Robotti, E., Gennaro, M. C., 2010. High-performance liquid chromatography–ultraviolet detection method for the simultaneous determination of typical biogenic amines and precursor amino acids applications in food chemistry. Journal of Agricultural and Food Chemistry, 58 (1): 127–134.
  • Önal, A., 2007. Current analytical methods for the determination of biogenic amines in foods. Food Chemistry, 103: 1475-1486.
  • Özdestan, Ö., Üren, A., 2006. Biyojen amin analiz yöntemleri. Akademik Gıda, 4 (20): 19-24.
  • Schirone, M., Tofalo, R., Mazzone, G., Corsetti, A., Suzzi, G., 2011. Biogenic amine content and microbiological profile of pecorino di farindola cheese. Food Microbiology, 28 (1): 128-136.
  • Shakila, R.J., Vasundhara, T.S., Kumudavally, K.V., 2001. A comparision of the TLC- densitometry and HPLC method for the determination of biogenic amines in fish and fishery products. Food Chemistry, 75: 255-259.
  • Sipizzirri, U.G., Restuccia, D., Curcio, M., I. Parisi, O., Lemma, F., Picci, N., 2013. Determination of biogenic amines in different cheese samples by LC with evaporative light scattering detector. Journal of Food Composition and Analysis, 29 (1): 43-51.
  • Schirone, M., Tofalo, R., Fasoli, G., Perpetuini, G., Corsetti, A., Manetta, A.C., Ciarrocchi, A., Suzzi, G., 2013. High content of biogenic amines in pecorino cheeses. Food Microbiology, 34 (1):137-144.
  • Türk Gıda Kodeksi, Mikrobiyolojik Kriterler Yönetmeliği, Resmi Gazete, 29 Aralık 2011. Sayı: 28157 (3. Mükerrer)
  • Vatansever, L., 2004. Et ve et ürünlerinde biyojenik amin ürünler. Kafkas Üniversitesi, Veterinerlik Fakültesi Dergisi, 10 (2): 203-208.
  • Yerlikaya, P., Gökoğlu, N., 2002. Gıdalarda biyojen aminler ve önemi. Gıda Mühendisliği Dergisi, 6 (12): 24-30.
There are 24 citations in total.

Details

Subjects Agricultural Engineering
Journal Section Derleme Makaleleri
Authors

Büşra Göncü This is me

Musa Serdar Akın This is me

Mutlu Buket Akın This is me

Publication Date March 25, 2017
Submission Date March 31, 2017
Published in Issue Year 2017 Volume: 21 Issue: 1

Cite

APA Göncü, B., Akın, M. S., & Akın, M. B. (2017). Peynirde Biyojen Amin Varlığı ve Tespit Edilme Yöntemleri. Harran Tarım Ve Gıda Bilimleri Dergisi, 21(1), 126-132. https://doi.org/10.29050/harranziraat.303223

Indexing and Abstracting 

13435  19617 13436 13440 13441 13442 13443

13445 13447 13449 13464 13466


10749  Harran Journal of Agricultural and Food Science is licensed under Creative Commons 4.0 International License.