Bacteria amine degradation

Bae H-S, ImW-T, Suwa Y, Lee JM, Lee S-T, Chang Y-K (2009) Characterization of diverse heterocyclic amine-degrading denitrifying bacteria from various environments. Arch Microbiol 191 329-340... 

Garcla-Ruiz, A., Gonzalez-Rompinelli, E. M., Bartolome, B., Moreno-Arribas, M. V. (2011). Potential of wine-associated lactic acid bacteria to degrade biogenic amines. International Journal of Food Microbiology, 148, 115-120. http //dx.doi.org/... 

Commercial 0. oeni strains are selected for their oenological parameters, including the absence of amino acid decarboxylases. According to the in vitro studies done by Moreno-Arribas et al. (2003), none of the four commercial malolactic starter cultures tested could produce histamine, tyramine or putrescine. Martln-Alvarez et al. (2006) also compared inoculation with spontaneous malolactic fermentation in 224 samples of Spanish red wine. They found that inoculation with a commercial starter culture of lactic acid bacteria could reduce the incidence of biogenic amines compared to spontaneous malolactic fermentation in wines. Starter cultures could eliminate indigenous bacteria, or could possibly degrade the biogenic amines produced by the undesirable strains. 

Vitamins are vital (= vita) and mainly nitrogenous (= amines) substances of low-molecular weight. As a rule, they must be present in the diet as essential components. Only a few vitamins (e.g. A, K, Bi, B5, B12, folic acid, biotin) are formed in the intestine by bacteria. Plants constitute the main source of exogenous vitamin supply. In a biochemical context, the principal bio-catalytic effect of vitamins consists in substituting cofactors of enzymes which have undergone metabolic degradation. 

Choline, supplied as dietary PC or as free choline, is required in the diet by rats. Although it has not been established that choline is required by humans, it is probably an essential nutrient and may, in the future, be classified as an essential amine or vitamin, Its possible requirement is a concern to clinicians feeding patients by total parenteral nutrition (TpN), In this type of feeding, which may be used for a year or longer, the patient is sustained intravenously with an artificial, chemically defined diet. The choline in foods occurs mainly as PC rather than as free choline. PC is a more desirable dietary component because, when free choline is consumed in large amounts, it is degraded by the gut bacteria to produce trimethylamine, an odoriferous compound (Magil et ai, 1981). 

Certain benzidine-derived (direct azo) dyes afford, by reduction, generally metabolic degradation in the gut or fiver, the free aryl amine. The azo cleavage may be brought about by gut bacteria and mammalian fiver azo reductases. In 1978, the US National Institute of Occupational Safety and Health (NIOSH) and the Occupational Safety and Health Administration (OSHA) reported that the benzidine-colorants Cl Direct Black 38, Cl Direct Blue 6 and Cl Direct Brown 95 were all reduced to 10a by rat liver in vivo, though trypan blue (35), Congo red (36) and Chicago sky blue were not. However, all six... 

It has been established that aromatic amines may be degraded by bacteria (McClure and Venables 1986 Fuchs et al. 1991) and it has already been noted that amines may be formed by reduction of the corresponding nitro and azo compounds (Sections 6.8.2 and 6.8.3). On the other hand, fungi may oxidize aromatic amines. For example, Fusarium oxysporum oxidizes 4-chloroaniline to 4-chlorophenylhydroxylamine, 4-chloronitrosobenzene, and 4-chloroni-trobenzene. Condensation of suitable pairs of these intermediates would... 

In acid soils dithiocarbamates are degraded into amine and carbon disulfide. Carbon disulfide is volatile and rapidly leaves the soil. Amines generally serve as a nitrogen source for certain bacteria (Aerobacter aerogenes. Pseudomonas aminovorans). 

These results suggest that the primary step in bacterial degradation of Sevin and baygon is the hydrolyzing of the carbamic acid ester group, yielding 1-naphthol or o-isopropoxyphenol, respectively, as well as methyl-amine. The hydrolysis products are further oxidized by bacteria to yield... 

In contrast to this result, the degradation of several nitrosoamines in bacteria gave the parent secondary amine and nitrite ion (Rowland and Grasso, 1975). 

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