Biogenic amines in wine

Effects of Processing Biogenic Amines in Fresh Meats Biogenic Amines in Wine and Beer Biogenic Amines in Other Foods References... 

Biogenic amines in wine and fermented foods are formed primarily via the microbial decarboxylation of amino acids. Examples, such as histamine, tyramine, and phenylethylamine are toxic, especially in alcoholic beverages. Ethanol can inhibit the monoamino oxidase responsible for amine detoxification (Maynard and Schenker, 1996). Histamine can induce allergenic reactions in humans, such as rashes, edema, headaches, hypotension. Tyramine and phenylethylamine can cause hypertension and other symptoms related to the release of noradrenaline. 

Numerous research studies have been published dealing with the level and formation of biogenic amines in wine (see Moreno-Arribas and Polo, 2009), but only a few relate to Boby hs-affected grapes or wines (Eder et al., 2002a Hajos et al., 2000 Kallay, 2003 Kiss et al., 2006 Sass-Kiss and Hajos, 2005 Sass-Kiss et al., 2008). 

Moreno-Arribas, M. V. and Polo, M. C. (2009). Amino acids and biogenic amines. In "Wine Chemistry and Biochemistry", (M. V. Moreno-Arribas and M. C. Polo, Eds), pp. 163-189. Springer, New York. 

Lonvaud-Funel, A. (2001). Biogenic amines in wines Role of lactic acid bacteria. FEMS... 

Landete J. M., Ferrer S., Polo L., and Pardo I. 2005. Biogenic amines in wines from three Spanish regions. JAgric Food Chem 53 1119-1124. 

The central composite design was often selected because of the limited number of experiments needed to sample the response surfaces. In the separation of As and Se species in tap water, the analysis of isoresponse curves allowed the determination of optimum chromatographic conditions and the robustness of the method [77]. The same design was also used to study the influence of an organic modifier and IPR concentration on retention of biogenic amines in wines. To obtain a compromise between resolution and chromatographic time, optimization through a multi-criteria approach was followed [78]. 

Hlabangana, L., Hemandez-Cassou, S., and Saurina J. Determination of biogenic amines in wines by ion-pair liquid chromatography and post-column derivatization with... 

Gradient elution also proved beneficial for positional isomer resolution [58]. A chemometrical approach was useful to optimize the elution gradient program of perfusion IPC for the characterization of biogenic amines in wines [26] and maize products [27]. 

A.3.1 Presence of Biogenic Amines in Wines Toxicological Aspects. 168... 

A.3.4 Analytical Tools to Control the Presence of Biogenic Amines in Wine.. 179... 

In recent years there has been a growing interest in the use of electrospray ionization-mass spectrometry (ESI-MS) either as a stand-alone technique, or following an analytical separation step like CE, to study and measure a wide variety of compounds in complex samples such us foods (Simo et al. 2005). ESI provides an effective means for ionising from large (e.g., proteins, peptides, carbohydrates) to small (e.g., amino acids, amines) analytes directly from solution prior to their MS analysis without a previous derivatization step. Santos et al. (2004) proposed the use of CE-ESI-MS for the separation and quantification of nine biogenic amines in white and red wines. More recently, the possibilities of two different CE-MS set-ups, namely, capillary electrophoresis-electrospray-ion trap mass spectrometry (CE-IT-MS) and capillary electrophoresis-electrospray-time of flight mass spectrometry (CE-TOE-MS) to analyze directly biogenic amines in wine samples without any previous treatment has been studied (Simo et al. 2008). 

Herbert, R, Cabrita, M.J., Ratola, N., Laureano, O. Alves, A. (2005). Eree amino adds and biogenic amines in wines and musts from the Alentejo region. Evolution of amines during alcoholic fermentation and relationship with variety, sub-region and vintage. J. Food. Eng., 66, 315-322. 

Hernandez-Borges, J., D Orazio, G., Aturki, Z. Eanah, S. (2007). Nano-Uquid chromatography analysis of dansylated biogenic amines in wine. J. Chromatogr. A, 1147, 192-199. 

Landete, J.M., Polo, L., Ferrer, S. Pardo, I. (2005). Biogenic amines in wines from three Spanish Regions. J. Agric. Food Chem., 53, 1119-1124. 

Marques, A.P., Leitao, M.C. San Romao, M.V. (2008). Biogenic amines in wines Influence of oenological factors. Food Chem., 107, 853-860. 

Mdlan, S., Sanpedro, M.C., Unceta, N., Goicolea, M.A. Barrio, R.J. (2007). Simple and rapid determination of biogenic amines in wine by liquid chromatography-electronspray ionization ion trap mass spectrometry. Anal. Chim. Acta, 584, 145-152. 

Santos, B. Simonet, B.M., Rios, A. Valcarcel, M. (2004). Direct automatic determination of biogenic amines in wine by flow injection-capillary electrophoresis-mass spectrometry. Electrophoresis, 25, 3427. 

Simo, C., Moreno-Arribas, M.V. Cifuentes, A. (2008). Ion-trap vs. Time-of-flight mass spectrometry coupled to capillary electrophoresis to analyze biogenic amines in wine. J. Chromatogr. A, 1195, 150-156. 

Busto, O., Guasch, J. and Borrull, F. (1995) Improvement of a solid-phase extraction method for determining biogenic amines in wines,/. Chromatogr. A, 718, 309-317. 

Radler, F. and Fath, K.-P. (1991) Histamine and other biogenic amines in wines, in J. Rantz (Ed.) Proceedings of International Symposium on Nitrogen in Grapes and Wine, American Society for Enology and Viticulture, Davis (CA). 

Romero, R., Gazquez, D., Bagur, M.G. and Sanchez-Vinas, M. (2000) Optimization of chromatographic parameters for the determination of biogenic amines in wines by reversed-phase high-performance liquid chromatography, J. Chromatogr. A, 871 (1-2), 75-83. 

The presence of biogenic amines in wines is currently not regulated worldwide (Olga et al., 1996). However, because of their potential health implications, wines with high concentrations may be rejected from some markets. This concern has led to the production of malolactic starter cultures that do not contain amino acid decarboxylase (Lonvaud-Funel, 2001). 

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