Biosensors for Biogenic Amines: A Review
Biogenic amines (BAs) are well-known biomolecules, mostly for their toxic and carcinogenic effects. Commonly, they are used as an indicator of quality preservation in food and beverages since their presence in higher concentrations is associated with poor quality. With respect to BA’s metabolic path...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-03-01
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| Series: | Biosensors |
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| Online Access: | https://www.mdpi.com/2079-6374/11/3/82 |
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| author | Helena Vasconcelos Luís C. C. Coelho Ana Matias Cristina Saraiva Pedro A. S. Jorge José M. M. M. de Almeida |
| author_facet | Helena Vasconcelos Luís C. C. Coelho Ana Matias Cristina Saraiva Pedro A. S. Jorge José M. M. M. de Almeida |
| author_sort | Helena Vasconcelos |
| collection | DOAJ |
| description | Biogenic amines (BAs) are well-known biomolecules, mostly for their toxic and carcinogenic effects. Commonly, they are used as an indicator of quality preservation in food and beverages since their presence in higher concentrations is associated with poor quality. With respect to BA’s metabolic pathways, time plays a crucial factor in their formation. They are mainly formed by microbial decarboxylation of amino acids, which is closely related to food deterioration, therefore, making them unfit for human consumption. Pathogenic microorganisms grow in food without any noticeable change in odor, appearance, or taste, thus, they can reach toxic concentrations. The present review provides an overview of the most recent literature on BAs with special emphasis on food matrixes, including a description of the typical BA assay formats, along with its general structure, according to the biorecognition elements used (enzymes, nucleic acids, whole cells, and antibodies). The extensive and significant amount of research that has been done to the investigation of biorecognition elements, transducers, and their integration in biosensors, over the years has been reviewed. |
| first_indexed | 2024-03-10T13:16:00Z |
| format | Article |
| id | doaj.art-f8ee33c9041b4e49a924e941313c2bb4 |
| institution | Directory Open Access Journal |
| issn | 2079-6374 |
| language | English |
| last_indexed | 2024-03-10T13:16:00Z |
| publishDate | 2021-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Biosensors |
| spelling | doaj.art-f8ee33c9041b4e49a924e941313c2bb42023-11-21T10:25:27ZengMDPI AGBiosensors2079-63742021-03-011138210.3390/bios11030082Biosensors for Biogenic Amines: A ReviewHelena Vasconcelos0Luís C. C. Coelho1Ana Matias2Cristina Saraiva3Pedro A. S. Jorge4José M. M. M. de Almeida5School of Agrarian and Veterinary Sciences, University of Trás-os-Montes and Alto Douro, 5001-801 Vila Real, PortugalINESC TEC—Institute for Systems and Computer Engineering, Technology and Science and Faculty of Sciences, University of Porto, 4169-007 Porto, PortugalINESC TEC—Institute for Systems and Computer Engineering, Technology and Science and Faculty of Sciences, University of Porto, 4169-007 Porto, PortugalSchool of Agrarian and Veterinary Sciences, University of Trás-os-Montes and Alto Douro, 5001-801 Vila Real, PortugalINESC TEC—Institute for Systems and Computer Engineering, Technology and Science and Faculty of Sciences, University of Porto, 4169-007 Porto, PortugalINESC TEC—Institute for Systems and Computer Engineering, Technology and Science and Faculty of Sciences, University of Porto, 4169-007 Porto, PortugalBiogenic amines (BAs) are well-known biomolecules, mostly for their toxic and carcinogenic effects. Commonly, they are used as an indicator of quality preservation in food and beverages since their presence in higher concentrations is associated with poor quality. With respect to BA’s metabolic pathways, time plays a crucial factor in their formation. They are mainly formed by microbial decarboxylation of amino acids, which is closely related to food deterioration, therefore, making them unfit for human consumption. Pathogenic microorganisms grow in food without any noticeable change in odor, appearance, or taste, thus, they can reach toxic concentrations. The present review provides an overview of the most recent literature on BAs with special emphasis on food matrixes, including a description of the typical BA assay formats, along with its general structure, according to the biorecognition elements used (enzymes, nucleic acids, whole cells, and antibodies). The extensive and significant amount of research that has been done to the investigation of biorecognition elements, transducers, and their integration in biosensors, over the years has been reviewed.https://www.mdpi.com/2079-6374/11/3/82biogenic aminesfood storagebiosensorsfood spoilageshelf-life |
| spellingShingle | Helena Vasconcelos Luís C. C. Coelho Ana Matias Cristina Saraiva Pedro A. S. Jorge José M. M. M. de Almeida Biosensors for Biogenic Amines: A Review Biosensors biogenic amines food storage biosensors food spoilage shelf-life |
| title | Biosensors for Biogenic Amines: A Review |
| title_full | Biosensors for Biogenic Amines: A Review |
| title_fullStr | Biosensors for Biogenic Amines: A Review |
| title_full_unstemmed | Biosensors for Biogenic Amines: A Review |
| title_short | Biosensors for Biogenic Amines: A Review |
| title_sort | biosensors for biogenic amines a review |
| topic | biogenic amines food storage biosensors food spoilage shelf-life |
| url | https://www.mdpi.com/2079-6374/11/3/82 |
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