All Relations between lab and histamine

Publication Sentence Publish Date Extraction Date Species
Mohammed Aladhadh, Dalal Nasser Binjawhar, Hafsa Nour El-Din Abd El-Kader Ebrahim, Khadija S Radhi, Manal Almatrafi, Eman Fayad, Mahmoud A Al-Saman, Rafaat M Elsanhot. Investigation of Biogenic Amine Levels and Microbiological Activity as Quality Markers in Some Dairy and Fish Products in Food Markets in the Kingdom of Saudi Arabia. ACS omega. vol 9. issue 17. 2024-05-06. PMID:38708229. a total of thirty-five dairy and fish products were collected and analyzed for bas, including putrescine (put), cadaverine (cad), spermidine (spe), histamine (his), spermine (spr), and tyramine (tyr), as well as for total colony count (tcc), lactic acid bacteria (lab), enterobacteriaceae, yeast and mold (y and m), coliforms, and aerobic sporulation count (asf). 2024-05-06 2024-05-08 human
Luis Alberto Villarreal, Victor Ladero, Agustina Sarquis, Beatriz Martinez, Beatriz Del Rio, Miguel A Alvare. Bacteriocins against biogenic amine-accumulating lactic acid bacteria in cheese: nisin A shows the broadest antimicrobial spectrum and prevents the formation of biofilms. Journal of dairy science. 2024-02-23. PMID:38395395. this work examines the antimicrobial potential of 7 bacteriocin-containing, cell-free supernatants (cfs: coagulin a-cfs, enterocin a-cfs, enterocin p-cfs, lacticin 481-cfs, nisin a-cfs, nisin z-cfs and plantaricin a-cfs) produced by lab against 48 strains of the lab species largely responsible for the accumulation of the most important ba in cheese, i.e., histamine, tyramine and putrescine. 2024-02-23 2024-02-26 Not clear
b' Ivana Regecov\\xc3\\xa1, Boris Semjon, Pavlina Jevinov\\xc3\\xa1, Peter O\\xc4\\x8den\\xc3\\xa1\\xc5\\xa1, Jana V\\xc3\\xbdrostkov\\xc3\\xa1, Lucia \\xc5\\xa0u\\xc4\\xbe\\xc3\\xa1kov\\xc3\\xa1, Erika Noskov\\xc3\\xa1, Slavom\\xc3\\xadr Marcin\\xc4\\x8d\\xc3\\xa1k, Martin Bartkovsk\\xc3\\xb. Detection of Microbiota during the Fermentation Process of Wine in Relation to the Biogenic Amine Content. Foods (Basel, Switzerland). vol 11. issue 19. 2022-10-14. PMID:36230137.' at the same time, the number of lab (from ˂3.0 to 4.4 log cfu/g or ml) was determined, which was the highest on day 4 of the must fermentation process and was related to the detected of the highest concentration of biogenic amines (histamine and tyramine) on day 6 in the investigated must samples using the uhplc system. 2022-10-14 2023-08-14 Not clear
Kera J Mansfield, Rosanne Wallach, Edward J Catapane, Craig Hinkley, Margaret A Carrol. Genomic Study of Histamine Receptor Ligand Binding Sites of the Bivalve Mollusc Crassostrea virginica. FASEB journal : official publication of the Federation of American Societies for Experimental Biology. vol 36 Suppl 1. 2022-05-13. PMID:35554251. previous physiology work of our lab found that histamine activates the sensory system of crassostraea virginica, eliciting a motor response in the gill. 2022-05-13 2023-08-13 mouse
Hideki Kinoshita, Moe Hariu, Yuki Nakashima, Kohei Watanabe, Shin Yasuda, Keiji Igosh. Lactic acid bacterial exopolysaccharides strongly bind histamine and can potentially be used to remove histamine contamination in food. Microbiology (Reading, England). vol 167. issue 1. 2021-08-24. PMID:33264088. histamine biosorption capacity was determined for 16 lab strains. 2021-08-24 2023-08-13 Not clear
Hideki Kinoshita, Moe Hariu, Yuki Nakashima, Kohei Watanabe, Shin Yasuda, Keiji Igosh. Lactic acid bacterial exopolysaccharides strongly bind histamine and can potentially be used to remove histamine contamination in food. Microbiology (Reading, England). vol 167. issue 1. 2021-08-24. PMID:33264088. in this study, we investigated the histamine-binding capacity of lactic acid bacteria (lab) strains as potential preventive agents against histamine poisoning. 2021-08-24 2023-08-13 Not clear
Eric Banan-Mwine Daliri, Yeju Kim, Yujeong Do, Ramachandran Chelliah, Deog-Hwan O. In Vitro and In Vivo Cholesterol Reducing Ability and Safety of Probiotic Candidates Isolated from Korean Fermented Soya Beans. Probiotics and antimicrobial proteins. 2021-05-14. PMID:33987818. the concentrations of phenylethylamine, putrescine, cadaverine, histamine, and tyramine produced by the lab were below the toxic limits of biogenic amines set by the european food safety authority. 2021-05-14 2023-08-13 caenorhabditis_elegans
Maria Diaz, Beatriz Del Rio, Victor Ladero, Begoña Redruello, María Fernández, Maria Cruz Martin, Miguel A Alvare. Histamine production in Lactobacillus vaginalis improves cell survival at low pH by counteracting the acidification of the cytosol. International journal of food microbiology. vol 321. 2020-06-22. PMID:32050139. cheese has some of the highest histamine concentrations, the result of the histidine-decarboxylase activity of certain lactic acid bacteria (lab). 2020-06-22 2023-08-13 Not clear
Jian Zhang, Xiaojuan Zhu, Ruitao Xu, Qiang Gao, Depei Wang, Ying Zhan. Isolation and identification of histamine-producing Enterobacteriaceae from Qu fermentation starter for Chinese rice wine brewing. International journal of food microbiology. vol 281. 2019-05-16. PMID:29800825. histamine (his) producers in fermented wines are generally believed to be lactic acid bacteria (lab), and other microorganisms have received little or no attention. 2019-05-16 2023-08-13 Not clear
James L Weaver, Michael Boyne, Eric Pang, Krishna Chimalakonda, Kristina E Howar. Nonclinical evaluation of the potential for mast cell activation by an erythropoietin analog. Toxicology and applied pharmacology. vol 287. issue 3. 2015-11-16. PMID:26079829. the purified active drug was not able to cause histamine release whereas the vehicle filtrate and lab created drug vehicle were equally potent at causing histamine release. 2015-11-16 2023-08-13 human
Manuela V da Silva, Paul Gibb. Significance of Biogenic Amines in Cold-Smoked Fish and Their Relation to Microbiological Characteristics of Products Available in Portuguese Retail Markets. Journal of toxicology and environmental health. Part A. vol 78. issue 13-14. 2015-09-24. PMID:26167759. lactic acid bacteria (lab) and enterobacteriaceae were predominant in commercial products, a significant percentage of which were tyramine and less histamine producers. 2015-09-24 2023-08-13 Not clear
S Callejón, R Sendra, S Ferrer, I Pard. Identification of a novel enzymatic activity from lactic acid bacteria able to degrade biogenic amines in wine. Applied microbiology and biotechnology. vol 98. issue 1. 2014-08-22. PMID:23515835. fifty-three percent of the 76 lab cell extracts showed activity against a mixture of histamine, tyramine, and putrescine when analyzed in-gel. 2014-08-22 2023-08-12 Not clear
Enrica Pession. Lactic acid bacteria contribution to gut microbiota complexity: lights and shadows. Frontiers in cellular and infection microbiology. vol 2. 2013-12-11. PMID:22919677. histamine and tyramine are lab bioactive catabolites that act on the cns, causing hypertension and allergies. 2013-12-11 2023-08-12 human
Keishi Kadooka, Asuka Imahayashi, Ayaka Koiso, Makiko Yamashita, Kiichiro Teruya, Takashi Matsumoto, Takanori Hasegawa, Fumiki Morimatsu, Yoshinori Katakur. Establishment of a novel method of screening anti-allergic lactic acid bacteria. Bioscience, biotechnology, and biochemistry. vol 75. issue 5. 2011-09-26. PMID:21597165. functional analysis of these lab strains indicated that two lab strains inhibited histamine release from ku812f cells, indicating that this assay system can be used to screen for anti-allergic lab in a high-throughput manner. 2011-09-26 2023-08-12 human
Almudena García-Ruiz, Eva M González-Rompinelli, Begoña Bartolomé, M Victoria Moreno-Arriba. Potential of wine-associated lactic acid bacteria to degrade biogenic amines. International journal of food microbiology. vol 148. issue 2. 2011-09-21. PMID:21641669. since little is known about this in relation to wine micro-organisms, this work examined the ability of lab strains (n=85) isolated from wines and other related enological sources, as well as commercial malolactic starter cultures (n=3) and type strains (n=2), to degrade histamine, tyramine and putrescine. 2011-09-21 2023-08-12 Not clear
Almudena García-Ruiz, Eva M González-Rompinelli, Begoña Bartolomé, M Victoria Moreno-Arriba. Potential of wine-associated lactic acid bacteria to degrade biogenic amines. International journal of food microbiology. vol 148. issue 2. 2011-09-21. PMID:21641669. although at different extent, 25% of the lab isolates were able to degrade histamine, 18% tyramine and 18% putrescine, whereas none of the commercial malolactic starter cultures or type strains were able to degrade any of the tested amines. 2011-09-21 2023-08-12 Not clear
J M Landete, S Ferrer, I Pard. Which lactic acid bacteria are responsible for histamine production in wine? Journal of applied microbiology. vol 99. issue 3. 2006-02-07. PMID:16108800. to quantify the ability of 136 lactic acid bacteria (lab), isolated from wine, to produce histamine and to identify the bacteria responsible for histamine production in wine. 2006-02-07 2023-08-12 Not clear
Angela Marcobal, Blanca de las Rivas, M Victoria Moreno-Arribas, Rosario Muño. Multiplex PCR method for the simultaneous detection of histamine-, tyramine-, and putrescine-producing lactic acid bacteria in foods. Journal of food protection. vol 68. issue 4. 2005-05-19. PMID:15830688. in a screening of primers, we have selected three pairs of primers for a multiplex pcr assay for the simultaneous detection of lactic acid bacteria (lab) strains, which potentially produce histamine, tyramine, and putrescine on fermented foods. 2005-05-19 2023-08-12 Not clear
M Victoria Moreno-Arribas, M Carmen Polo, Felisa Jorganes, Rosario Muño. Screening of biogenic amine production by lactic acid bacteria isolated from grape must and wine. International journal of food microbiology. vol 84. issue 1. 2003-09-26. PMID:12781962. the potential to produce the biogenic amines tyramine, histamine and putrescine, was investigated for lactic acid bacteria (lab) of various origin, including commercial malolactic starter cultures, type strains and 78 strains isolated from spanish grape must and wine. 2003-09-26 2023-08-12 Not clear
S Bover-Cid, W H Holzapfe. Improved screening procedure for biogenic amine production by lactic acid bacteria. International journal of food microbiology. vol 53. issue 1. 2000-01-04. PMID:10598112. the potential to produce the biogenic amines (ba) tyramine, histamine, putrescine, and cadaverine, was investigated in a wide number of lactic acid bacteria (lab) of different origin, including starter cultures, protective cultures, type strains and strains isolated from different food products. 2000-01-04 2023-08-12 Not clear