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Registros recuperados: 9
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Altered dopamine levels induced by the parasite Profilicollis antarcticus on its intermediate host, the crab Hemigrapsus crenulatus Biol. Res.
ROJAS,JOSÉ MIGUEL; OJEDA,F. PATRICIO.
A serotonergic pathway is apparently involved in parasite-host interactions. Previous studies conducted in our laboratory showed increased rates in oxygen consumption and alterations in body posture in the crab Hemigrapsus crenulatus parasitized by the acanthocephalan, Profilicollis antarcticus. Such changes may be related to the functions described for biogenic amines in crustaceans. During the infective stage the acanthocephalans live freely in the hemocelomic cavity, suggesting that the possible alteration induced by biogenic amines may be related to their neurohormonal function in crustaceans. To test whether the presence of P. antarcticus produced neurohormonal changes in its intermediate host, H. crenulatus, we analyzed serotonin and dopamine levels...
Tipo: Journal article Palavras-chave: Acanthocephalans; Biogenic amines; HPLC; Parasite-host interaction; Parasite transmission.
Ano: 2005 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602005000200015
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Bacteria isolated from Korean black raspberry vinegar with low biogenic amine production in wine BJM
Song,Nho-Eul; Cho,Hyoun-Suk; Baik,Sang-Ho.
Abstract A high concentration of histamine, one of the biogenic amines (BAs) usually found in fermented foods, can cause undesirable physiological side effects in sensitive humans. The objective of this study is to isolate indigenous Acetobacter strains from naturally fermented Bokbunja vinegar in Korea with reduced histamine production during starter fermentation. Further, we examined its physiological and biochemical properties, including BA synthesis. The obtained strain MBA-77, identified as Acetobacter aceti by 16S rDNA homology and biochemical analysis and named A. aceti MBA-77. A. aceti MBA-77 showed optimal acidity % production at pH 5; the optimal temperature was 25 °C. When we prepared and examined the BAs synthesis spectrum during the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Biogenic amines; Histamine; Acetic acid bacteria; Vinegar; Wine.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822016000200452
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Biogenic amines and mycotoxins concentrations in baled silage from organic and conventional farms Arq. Bras. Med. Vet. Zootec.
Jovaišienė,J.; Bakutis,B.; Baliukonienė,V.; Matusevičius,P.; Lipiński,K.; Antoszkiewicz,Z.; Fijałkowska,M..
ABSTRACT The aim of the current study was to investigate biogenic amines and mycotoxins concentrations in baled silage (mainly Poaceae family grasses) prepared in organic and conventional farms and to relate these parameters to fermentative parameters. The mean dry matter (DM) content was 364.10±93.31 and 424.70±95.93g/kg in the silage from organic and conventional farms respectively. The silage samples from organic farms had 17.00% higher (P≤ 0.05) tyramine (TY) than the silage from conventional farms. Conventional farm samples were characterized by 46.00% higher histamine (HIS) (P≤ 0.05), 9.80% higher putrescine (PUT) (P≤ 0.05), 17.30% higher cadaverine (CAD) (P≤ 0.05). Aflatoxins (AFL) (total) and zearalenone (ZEN), T-2/HT-2 concentrations were higher...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Biogenic amines; Mycotoxins; Volatile fatty acids; Organic farm; Conventional farm.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352017000200269
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Biogenic amines in wine and juice from new cultivars of vitis labrusca. Repositório Alice
GOMEZ, H.; MINATEL, I.; LIMA, G.; MARQUES. M.; RITSCHEL, P. S.; BORGES, C.; MONTEIRO, G..
The biogenic amines (BAs) obtained from foods and/or produced in the human body represents a set of molecules with important biological effects. The types and amount of BAs are essential for innumerous physiological processes. Putrescine (Put), spermidine (Spd) and spermine (Spm), promotes cell division and may be useful in the healing process. However, when consumed in high concentrations, can induce headache, respiratory problems, hyper- and hypotension and various allergic disorders. Thus, the quantification of BAs in foods and beverages are relevant markers of nutritional quality, and industrial processing. During the malolactic fermentation of wine, histamine (His), tyramine (Tym), and Put, are generated; the former and cadaverine (Cad) when produced...
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Aminas biogênicas (BAs); Uva; Vitis labrusca; Suco; Biogenic amines; Biological effects.
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1063562
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Chemical characteristics of grape juices from different cultivar and rootstock combinations. Repositório Alice
NASSUR, R. de C. M. R.; PEREIRA, G. E.; ALVES, J. A.; LIMA, L. C. de O..
The objective of this work was to evaluate the influence of different combinations of grape cultivars and rootstocks on chemical characteristics of grape juices. Six treatments were evaluated, consisting of combinations between the Isabel Precoce and BRS Cora grape cultivars and the 'IAC 766', 'IAC 313', and 'IAC 572' rootstocks. Approximately 10 L of juice were obtained per treatment. Analyses of color, total soluble solids content, pH, anthocyanins, total phenolics, total sugars, and quantification and identification of biogenic amines by HPLC were performed. Biogenic amines, such as putrescine, cadaverine, spermidine, and spermine, were found in all evaluated cultivars. By principal component analysis (PCA), treatments can be divided into two groups,...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Suco de uva; Antocianinas; Aminas biogênicas; Fenólicos; Características químicas; Uva; Vitis Labrusca; Grapes; Anthocyanins; Biogenic amines; Principal component analysis.
Ano: 2014 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/995023
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Chemical characteristics of grape juices from different cultivar and rootstock combinations PAB
Nassur,Rita de Cássia Mirela Resende; Pereira,Giuliano Elias; Alves,Juliana Alvarenga; Lima,Luiz Carlos de Oliveira.
The objective of this work was to evaluate the influence of different combinations of grape cultivars and rootstocks on chemical characteristics of grape juices. Six treatments were evaluated, consisting of combinations between the Isabel Precoce and BRS Cora grape cultivars and the 'IAC 766', 'IAC 313', and 'IAC 572' rootstocks. Approximately 10 L of juice were obtained per treatment. Analyses of color, total soluble solids content, pH, anthocyanins, total phenolics, total sugars, and quantification and identification of biogenic amines by HPLC were performed. Biogenic amines, such as putrescine, cadaverine, spermidine, and spermine, were found in all evaluated cultivars. By principal component analysis (PCA), treatments can be divided into two groups,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Vitis labrusca; Anthocyanins; Biogenic amines; Phenolics; Principal component analysis.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2014000700540
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Dinâmica da formação de aminas biogênicas em carcaças de aves mortas, armazenadas em temperatura ambiente. Repositório Alice
ALVES, D. A.; KRABBE, E. L.; CONTREIRA, C. L.; BEDENDO, G. C.; FONSECA, F. M. da.; XAVIER, E. G.; AVILA, V. S. de.
2016
Tipo: Artigo em anais de congresso (ALICE) Palavras-chave: Carcaça de ave morta; Poultry; Chicken carcasses; Biogenic amines; Dead animals.
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1064294
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Sensory and physicochemical evolution of tropical cooked peeled shrimp inoculated by Brochothrix thermosphacta and Lactococcus piscium CNCM I-4031 during storage at 8 degrees C ArchiMer
Fall, Papa-abdoulaye; Pilet, Marie-france; Leduc, Francois; Cardinal, Mireille; Duflos, Guillaume; Guerin, Camille; Joffraud, Jean-jacques; Leroi, Francoise.
This study investigated the sensory quality and physicochemical evolution (pH, glucose, l-lactic acid, biogenic amine, free amino-acids and volatile compounds) during storage at 8 °C of cooked peeled shrimp inoculated with the specific spoilage bacteria Brochothrix thermosphacta alone or mixed with the protective strain Lactococcus piscium CNCM I-4031. Growth of both bacteria was monitored at regular intervals during storage by microbial counts and the thermal temperature gradient gel electrophoresis (TTGE) technique. Bacterial counts showed that L. piscium and B. thermosphacta inoculated at 7 log CFU/g and 3 log CFU/g were well adapted to shrimp, reaching a maximum level of 9 log CFU/g after 4 days and 10 days respectively. In mixed culture, the growth of...
Tipo: Text Palavras-chave: Biopreservation; Sensory quality; Volatile compounds; Biogenic amines; Amino-acid; TTGE.
Ano: 2012 URL: http://archimer.ifremer.fr/doc/00042/15348/15630.pdf
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The influences of fish infusion broth on the biogenic amines formation by lactic acid bacteria BJM
Küley,Esmeray; Özogul,Fatih; Balikçi,Esra; Durmus,Mustafa; Ayas,Deniz.
The influences of fish infusion decarboxylase broth (IDB) on biogenic amines (BA) formation by lactic acid bacteria (LAB) were investigated. BA productions by single LAB strains were tested in five different fish (anchovy, mackerel, white shark, sardine and gilthead seabream) IDB. The result of the study showed that significant differences in ammonia (AMN) and BA production were observed among the LAB strains in fish IDB (p < 0.05). The highest AMN and TMA production by LAB strains were observed for white shark IDB. The all tested bacteria had decarboxylation activity in fish IDB. The uppermost accumulated amines by LAB strains were tyramine (TYM), dopamine, serotonin and spermidine. The maximum histamine production was observed in sardine (101.69 mg/L)...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Biogenic amines; Lactic acid bacteria; Starter cultures; Fish infusion broth.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822013000200010
Registros recuperados: 9
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