UNDERSTANDING THE ACCUMULATION OF BIOGEN AMINES IN CHEESES: FROM ITS TOXICOLOGY TO ITS ELIMINATION (Q3178185): Difference between revisions
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(Created claim: summary (P836): BIOGEN AMINES (ABS) ARE LOW MOLECULAR WEIGHT NITROGEN ORGANIC COMPOUNDS WITH BIOLOGICAL ACTIVITY AND ARE FORMED MAINLY BY DECARBOXYLATION OF SOME AMINO ACIDS. ABS ARE NATURAL CONSTITUENTS OF OUR ORGANISM, WHERE THEY PARTICIPATE IN BIOLOGICAL FUNCTIONS AS IMPORTANT AS THE TRANSMISSION OF THE NERVE IMPULSE, THE CONTROL OF BLOOD PRESSURE, THE ALLERGIC RESPONSE AND CELL GROWTH. HOWEVER, DUE TO MICROBIAL ACTION, ABS CAN ACCUMULATE AT HIGH CONCENTRATI...) |
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UNDERSTANDING THE ACCUMULATION OF BIOGEN AMINES IN CHEESES: FROM ITS TOXICOLOGY TO ITS ELIMINATION | |||
Revision as of 18:55, 12 October 2021
Project Q3178185 in Spain
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | UNDERSTANDING THE ACCUMULATION OF BIOGEN AMINES IN CHEESES: FROM ITS TOXICOLOGY TO ITS ELIMINATION |
Project Q3178185 in Spain |
Statements
164,560.0 Euro
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205,700.0 Euro
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80.0 percent
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1 January 2014
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30 September 2017
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AGENCIA CONSEJO SUPERIOR DE INVESTIGACIONES CIENTIFICAS
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43°28'52.79"N, 5°26'0.46"W
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33076
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LAS AMINAS BIOGENAS (AB) SON COMPUESTOS ORGANICOS NITROGENADOS DE BAJO PESO MOLECULAR CON ACTIVIDAD BIOLOGICA Y QUE SE FORMAN PRINCIPALMENTE POR DESCARBOXILACION DE ALGUNOS AMINOACIDOS. LAS AB SON CONSTITUYENTES NATURALES DE NUESTRO ORGANISMO, DONDE PARTICIPAN EN FUNCIONES BIOLOGICAS TAN IMPORTANTES COMO LA TRANSMISION DEL IMPULSO NERVIOSO, EL CONTROL DE LA PRESION SANGUINEA, LA RESPUESTA ALERGICA Y EL CRECIMIENTO CELULAR. SIN EMBARGO, DEBIDO A LA ACCION MICROBIANA, LAS AB SE PUEDEN ACUMULAR EN ALTAS CONCENTRACIONES EN LOS ALIMENTOS. LA INGESTA DE ESTOS ALIMENTOS CONTAMINADOS PUEDE PROVOCAR SERIOS PROBLEMAS EN LA SALUD DEL CONSUMIDOR. LAS AB MAS IMPORTANTES Y FRECUENTES EN LOS ALIMENTOS SON: TIRAMINA, HISTAMINA, PUTRESCINA Y CADAVERINA QUE SE SINTETIZAN POR DESCARBOXILACION DE TIROSINA, HISTIDINA, ORNITINA Y LISINA RESPECTIVAMENTE. LA PUTRESCINA SE PUEDE FORMAR TAMBIEN POR LA DESAMINACION DE AGMATINA. UNO DE LOS ALIMENTOS DONDE SE ACUMULAN LAS MAYORES CONCENTRACIONES DE AB ES EL QUESO, SIENDO DETERMINADAS BACTERIAS DEL ACIDO LACTICO LAS PRINCIPALES PRODUCTORAS. _x000D_ DADO QUE EL CONSUMO DE ALIMENTOS CON ALTAS CONCENTRACIONES DE AB SUPONE UN RIESGO PARA LA SALUD Y QUE LA SOCIEDAD EXIGE CADA VEZ CON MAS FIRMEZA QUE LOS ALIMENTOS QUE SE CONSUMEN SEAN TOTALMENTE SEGUROS, ES NECESARIO PROFUNDIZAR EN EL ESTUDIO DE TODOS LOS FACTORES IMPLICADOS, CON EL FIN DE EVITAR LA PRESENCIA DE AB EN LOS ALIMENTOS. _x000D_ EN ESTE CONTEXTO LOS OBJETIVOS DE ESTE PROYECTO SON:_x000D_ - EVALUAR EL RIESGO TOXICOLOGICO DE LAS AB Y SUS POSIBLES EFECTOS SINERGICOS. ESTA ES SIN DUDA, UNA DE LAS ASIGNATURAS AUN PENDIENTES Y QUE NOS PROPORCIONARA LOS DATOS QUE PERMITAN ESTABLECER LOS LIMITES MAXIMOS PERMITIDOS DE AB EN LOS ALIMENTOS Y BEBIDAS FERMENTADOS, BASADOS EN LA CUANTIFICACION EXPERIMENTAL DE SUS EFECTOS TOXICOS._x000D_ - IDENTIFICAR Y TIPIFICAR LAS BACTERIAS RESPONSABLES DE LA ACUMULACION DE AB EN QUESOS (Y LOS GENES IMPLICADOS) Y SU EVOLUCION DURANTE EL PROCESO DE ELABORACION DE ESTOS ALIMENTOS FERMENTADOS._x000D_ - DETERMINAR TODOS LOS POSIBLES FACTORES QUE PUEDAN INTERVIENIR EN LA ACUMULACION DE AB Y ESTUDIAR SU IMPLICACION EN LA REGULACION GENETICA DE LA BIOSINTESIS DE AB._x000D_ - INVESTIGAR SI LAS BACTERIAS RESPONSABLES DE LA ACUMULACION DE AB EN QUESOS SON CAPACES DE FORMAR BIOFILMS, CON EL FIN DE CONOCER SI ESTOS SON LOS RESERVORIOS DE LAS BACTERIAS AMINOGENICAS EN LAS INSTALACIONES DE LA INDUSTRIA LACTEA Y CONSECUENTEMENTE ADOPTAR LAS MEDIDAS NECESARIAS PARA SU ERRADICACION._x000D_ - ESTUDIAR LOS BACTERIOFAGOS QUE INFECTAN LAS BACTERIAS PRODUCTORAS DE AB CON EL FIN DE UTILIZARLOS COMO UNA HERRAMIENTA PARA CONTROLAR SU POBLACION Y EVITAR LA ACUMULACION DE AB EN LOS ALIMENTOS FERMENTADOS SIN AFECTAR SUS CARCATERISTICAS ORGANOLEPTICAS._x000D_ _x000D_ SOLO DESDE EL CONOCIMIENTO DE TODOS LOS FACTORES BIOTICOS Y ABIOTICOS IMPLICADOS EN LA BIOSINTESIS Y LA ACUMULACION DE AB, SERA POSIBLE PROPONER LAS MEDIDAS ADECUADAS PARA REDUCIR LA PRESENCIA DE ESTOS COMPUESTOS TOXICOS EN LOS ALIMENTOS. (Spanish)
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BIOGEN AMINES (ABS) ARE LOW MOLECULAR WEIGHT NITROGEN ORGANIC COMPOUNDS WITH BIOLOGICAL ACTIVITY AND ARE FORMED MAINLY BY DECARBOXYLATION OF SOME AMINO ACIDS. ABS ARE NATURAL CONSTITUENTS OF OUR ORGANISM, WHERE THEY PARTICIPATE IN BIOLOGICAL FUNCTIONS AS IMPORTANT AS THE TRANSMISSION OF THE NERVE IMPULSE, THE CONTROL OF BLOOD PRESSURE, THE ALLERGIC RESPONSE AND CELL GROWTH. HOWEVER, DUE TO MICROBIAL ACTION, ABS CAN ACCUMULATE AT HIGH CONCENTRATIONS IN FOOD. EATING THESE CONTAMINATED FOODS CAN CAUSE SERIOUS HEALTH PROBLEMS FOR THE CONSUMER. THE MOST IMPORTANT AND FREQUENT ABS IN FOOD ARE: THIRAMINE, HISTAMINE, PUTRESCIN AND CADAVERINE WHICH ARE SYNTHESISED BY DECARBOXYLATION OF TYROSINE, HISTIDINE, ORNITHINE AND LYSINE RESPECTIVELY. PUTRESCIN CAN ALSO BE FORMED BY AGMATIN DESAMINATION. ONE OF THE FOODS WHERE THE HIGHEST CONCENTRATIONS OF AB ACCUMULATES IS CHEESE, WITH CERTAIN BACTERIA OF LACTIC ACID BEING THE MAIN PRODUCERS. _x000D_ given that the consummation of feeds with high levels of concessions of AB puts a risk for health and that the société requires EVERYTHING WITH MORE FIRMECES that the feeds that are considered to be completely safe, it is necessary to promote in the state of all the companies involved, with the end of evading the presumption of food. _x000D_ in THIS CONTEXT THE OBJECTIVES OF THIS PROJECT ARE:_x000D_ — EVALUATE the toxicological risk of AB and its potential synergical effects. This IS WITHOUT DUDA, A OF THE ASIGNATURES ANY PENDENT AND WHICH THE DATA THAT PERMITED TO STATE MAXIMUM LIMITS PERMITED AB IN FERMENTED FOOD AND DABIES, BASED ON THE EXPERIMENTAL quantification of their toxic effects._x000D_ — IDENTIFY AND typify BACTERIAS liability for the accumulation of AB in which (and the IMPLICED GENES) and their EVOLUCTION DURING THE PROCESS OF THE ELABORATION OF THIS FERMENTED FOODS._x000D_ — Determining all the Possible FACTORS that may interfere in the accumulation of AB and to determine their IMPLICATION in the GENETIC REGULATION of the BIOSINTESIS OF AB._x000D_ — Investigating Whether RESPONSIBLE BACTERIAS OF AB AMINOGENIC BACTERIAS IN Which They Are Capacities to Form Biofilms, with the end of knowing whether these are the reservations of the AMINOGENIC BACTERIAS IN THE LACTIVE INDUSTRY INSTALLATIONS AND CONSECUntly ADOPT NECESARIAL MEASURES FOR YOUR ERRADICATION._x000D_ — STUDY THE BACTERIOFAGES INfecting AB PRODUCTOR BACTERIAS WITH the end of using them as a tool to control their population and avoid the accumulation of AB in the FERMENTED FOODS WITHOUT YOUR CHACTERISTICS ORGANOLEPTICAS._x000D_ _x000D_ ONLY FROM THE KNOWING OF ALL biotic and abiotic FACTORS IMPLICED IN BIOSINTESIS AND BIOSINTESY Aggregation OF AB, it is possible to produce the measures adopted to reduce the presence of these toxic compounds in food. (English)
12 October 2021
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Villaviciosa
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Identifiers
AGL2013-45431-R
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