14 results about "Biogenic amine formation" patented technology

This invention discloses a method for preparing a highly antioxidant, color-changing, intelligent active food preservation film containing bilberry anthocyanins, belonging to the field of food preservation technology. An ACNs-CHC / CMC-WPI nanocomposite is constructed through the encapsulation of chitosan hydrochloride (CHC), carboxymethyl chitosan (CMC), and whey protein isolate (WPI). Using corn starch, chitosan, and 30 wt% glycerol as a base material, the anthocyanin-loaded nanocomposite is introduced as a functional component and formed on the surface of an acrylic sheet via solution casting. This food preservation film exhibits excellent mechanical properties and effectively inhibits spoilage and the proliferation of pathogenic bacteria in high-protein aquatic foods (such as white shrimp), reduces the formation rate of biogenic amines, and significantly slows down the deterioration process of food quality. Furthermore, the surface color of the film changes with the pH value of the target meat, providing a visual monitoring method for food freshness and can also be used for rapid detection of food freshness.

This invention discloses a strain of Maggi-Megaki yeast with amine-reducing and flavor-enhancing capabilities and its applications, belonging to the field of microbial fermentation technology. This invention screened a strain of Maggi-Megaki yeast Y21 from fermented soybean paste, which has the ability to degrade biogenic amines. This strain can completely degrade tryptamine, phenylethylamine, putrescine, cadaverine, spermidine, and spermine; simultaneously, it also has a strong degradation effect on histamine and tyramine, with degradation rates reaching 69.58% and 65.32%, respectively. Using the Maggi-Megaki yeast Y21 described in this invention for inoculation and fermentation can significantly reduce the content of various biogenic amines in fermented soybean paste under low-to-medium salt conditions, especially showing outstanding removal effects on histamine, tyramine, phenylethylamine, and polyamine biogenic amines, increasing the total amount of volatile flavor compounds, and is suitable for the safe production of low-salt fermented foods.

This invention relates to the field of microbial directed fermentation processing technology for yak milk fat products, and discloses a compound microbial agent for yak butter fermentation and its application. The compound microbial agent includes *Lactococcus gasseri* (…). Lactococcus garvieae CGMCC No. 32756, Enterococcus faecium ( Enterococcus faecium CGMCC NO.36378 and Kluyveromyces martensii ( Kluyveromyces Marxian (CGMCC NO.39019) All three strains exist in live form. This invention also discloses a method for preparing the composite microbial agent, a method for fermenting yak ghee using the composite microbial agent, and the resulting fermented yak ghee. The three strains possess environmental tolerance and single-strain growth characteristics suitable for optimizing the synergistic fermentation process of yak ghee; the interaction of the three strains can enhance the growth performance of the strains. Inoculating the composite microbial agent into yak milk fat substrate for fermentation can improve the flavor of yak ghee, reduce acid value, peroxide value, and biogenic amine accumulation, and improve the controllability of the yak ghee fermentation process and the stability of product quality.

The application discloses a compound Cl-BODIPY used as a fluorescent probe for rapid nondestructive detection of food freshness, and also establishes a corresponding preparation method and detection method. The probe produces a color and fluorescent dual optical signal change through specific interaction of a recognition group with volatile biogenic amines, and provides a simple and convenient detection method for rapid detection of volatile biogenic amines. The fluorescent probe is simple to prepare, low in cost, and has the characteristics of high sensitivity, high selectivity and rapid response, can in-situ rapidly detect volatile biogenic amines produced by fish and meat food spoilage, and judges the freshness (biogenic amine content) of fish and meat through colorimetric and fluorescent dual visual signal changes, thereby providing an effective means for rapid nondestructive detection of food freshness, having great application prospect and great popularization significance.

Disease modification of specific neurodevelopmental disorders is demonstrated for preschool children through modulation of specific biogenic amine neurotransmitters and y-aminobutyric acid (GABA) / glutamine. In specific, cumulative reductions in maladaptive behaviors that interfere with activities of daily living for preschool populations are achieved through staged, long term, treatment. Additionally, a prophylaxis for certain neurodegenerative disorders is presented. Provided herein are compositions comprising digestive enzyme preparations and methods of using same for treating an Autism Spectrum Disorder (ASD).

Embodiments of the present invention relates to a sensor (1) for sensing volatile biogenic amines comprising a substrate (2); an interdigitated electrodes layer (3) on one side of the substrate (2); a copolymer layer (4) comprising maleic anhydride on the interdigitated electrodes layer (3).

Embodiments of the present invention relates to a sensor (1) for sensing volatile biogenic amines comprising a substrate (2); an interdigitated electrodes layer (3) on one side of the substrate (2); a copolymer layer (4) comprising maleic anhydride on the interdigitated electrodes layer (3).

The application discloses a kind of simultaneously derived and extracted biological amine analytical detection methods, it includes the following steps: sample solution, derivatization reagent, extraction material are mixed vortex reaction in the same centrifugal tube, complete derivatization extraction in this process, finally using suitable desorption solvent, and the derivative is desorbed from adsorption material, and the desorption solution containing derivative can be directly used for analysis and detection, compared with the pretreatment process in traditional method, avoid the problem that extraction column is easily blocked in solid-phase extraction, effectively simplify sample pretreatment process, shorten sample pretreatment time, operation step is more simple, fast and efficient.

This invention discloses a strain of *Lactobacillus sarcodactylis* with stable biogenic amine degradation ability and its applications, belonging to the field of microbial fermentation technology. This invention screened a strain of *Lactobacillus sarcodactylis* L18 from fermented soybean paste, capable of degrading biogenic amines. This strain can simultaneously degrade eight common biogenic amines: tryptamine, phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine, and spermine. The *Lactobacillus sarcodactylis* L18 screened in this invention exhibits rapid growth, strong environmental adaptability, and stable amine-reducing performance. It can continuously exert its biogenic amine degradation effect under low to medium-high salt, acidic to weakly alkaline conditions, and common fermentation temperature conditions, making it particularly suitable for the effective control of biogenic amines such as tyramine in fermented foods.

This invention discloses a *Lactobacillus bruneri* LW2 strain that degrades nitrite content and its applications, belonging to the field of food biotechnology. This invention provides a highly efficient *Lactobacillus bruneri* LW2 strain for degrading nitrite, with accession number GDMCC No. 64938. The *Lactobacillus bruneri* LW2 strain exhibits rapid growth, the ability to degrade nitrite and reduce biogenic amines, excellent fermentation performance and probiotic properties, and is a safe strain suitable for application in the food industry. As a starter culture, this strain can be used to degrade nitrite and improve flavor and quality in fermented foods, with significant effects, ease of use, and low production costs. It can be widely applied to fermented vegetables, kimchi, and other fermented foods.

Disease modification of specific neurodevelopmental disorders is demonstrated for preschool children through modulation of specific biogenic amine neurotransmitters and γ-aminobutyric acid (GABA) / glutamine. In specific, cumulative reductions in maladaptive behaviors that interfere with activities of daily living for preschool populations are achieved through staged, long term, treatment. Additionally, a prophylaxis for certain neurodegenerative disorders is presented. Provided herein are compositions comprising digestive enzyme preparations and methods of using same for treating neurological disease such as an Autism Spectrum Disorder (ASD).

The application discloses a soil staphylococcus with high-temperature resistance and smoking resistance, and application thereof, and belongs to the technical field of microbial application and fermented meat products. The soil staphylococcus has a preservation number of CGMCC No. 34994, is named XUCSB 058, has nitrate reductase, catalase, proteolytic enzyme and lipolytic enzyme, can produce acid by utilizing glucose, and has the characteristics of acid resistance, salt resistance, nitrite resistance, low-temperature resistance, non-hemolysis, non-stick production, non-gas production, non-biogenic amine production, non-NH3 production, non-H2S production and the like. The soil staphylococcus has the characteristics of high-temperature resistance and smoking resistance, can promote the persistent formation of color and flavor of smoking fermented meat (such as bacon, sausage, smoked ham and the like), and has the potential of being safely used in the production of various smoking fermented meat (such as bacon, sausage, smoked ham and the like).

This invention belongs to the field of wine quality management technology and relates to a method for evaluating and grading the drinking comfort of wine. This method classifies wine into three categories: harmful metabolites, chemical contaminants, and exogenous additives, including methanol, ethyl carbamate, biogenic amines, heavy metals, pesticide residues, and sulfur dioxide. Based on the limits for each substance, the drinking comfort of wine is divided into three levels from high to low: DC I, DC II, and DC III. Different specific indicators are set for different types of wine, such as red and white wine, and different types of wine, such as dry and sweet. This invention establishes an objective and data-driven grading system by quantifying safety and comfort indicators directly related to post-drinking physical reactions. It fills the gap in existing wine evaluation systems regarding drinking comfort, provides consumers with a scientific basis for purchasing, and helps producers with product quality positioning and market segmentation.

This invention discloses a visual detection method and application of biogenic amines based on a carbon dot / quantum dot ratio fluorescent probe, belonging to the field of food safety detection technology. Addressing the problems of existing biogenic amine detection methods, such as complex operation, difficulty in rapid on-site screening, and susceptibility to interference from single fluorescent signals, this invention prepares a ratio fluorescent probe based on graphene carbon dots (G-CDs) and near-infrared quantum dots (QD700). This probe requires no chemical modification and achieves a synergistic response of G-CDs fluorescence enhancement and QD700 fluorescence quenching through the Spe-induced aggregation effect, achieving a detection limit of 0.0097 μM and a response time faster than 2 seconds. Combined with the DEIM intelligent model, it can accurately distinguish spermine, putrescine, cadaverine, histamine, and tyramine. Integrated into a paper-based smartphone platform, it enables visual identification of shrimp freshness (red for fresh, green for spoiled), showing a high correlation with the TVB-N standard method (R²=0.95), suitable for rapid on-site monitoring.