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Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Sida szechuensis is a traditional medicine used by Dai people to treat various diseases such as furuncle, pruritus, bruise and wounds, in Xishuangbanna, Southwest, China. The chemical constituents from the aerial parts of S. szechuensis and their anti-inflammatory activities in vitro was investigated in this study. Multiple techniques, such as column chromatography on silica gel, Sephadex LH-20, semi-preparative HPLC, were used to isolate and purify compounds. Their structures were identified by physicochemical properties and NMR spectral data. All isolated compounds were evaluated for their nitric oxide(NO) inhibitory effects in lipopolysaccharide(LPS)-induced RAW 264.7 cells. The results were as follows: A total of 16 compounds were isolated from the ethanol extract and identified as kaempferol-3-O-β-D-glucopyranoside(1), kaempferol-3-O-rutinoside(2), quercetin(3), 20-hydroxyecdysone(4), α-ecdysone(5), 22-deoxyecdysterone(6), abutasterone(7), pterosterone(8), icariside E5 (9), icariside E3 (10),(+)-syringaresinol(11), pinringaresinol(12), balanophonin B(13), N-trans-feruloyl tyramine(14),(-)-loliolide(15), and palmitic acid(16). Compounds 1-3, 9-13, and 16 were isolated from this plant for the first time. The anti-inflammatory results showed that except for compounds 1, 4 and 5, all other tested compounds had NO inhibitory activities at the concentration of 50 μmol·L-1. Especially, compounds 2, 3, 11-14 demonstrated significant anti-inflammatory activities, with fifty percent NO inhibition concentration(IC50) at 18.63, 40.76, 21.46, 14.32, 16.82, 42.31 μmol·L-1, respectively. The results enrich the chemical constituents of S. szechuensis, clary the material basis of its anti-inflammatory effect, verify the scientificity of its traditional usage, and provide new insight and scientific evidence for its further development and utilization in medicine industry. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

A survey of biogenic amine content of traditional Chinese fermented foods (douchi, sufu, fermented sausage, yulu, and shrimp paste) was carried out. Eight major biogenic amines including putrescine, cadaverine, histamine, phenylethylamine, tyramine, spermine, spermidine and tryptamine were separated by reversed-phase HPLC-DAD on Inertsil ODS-SP column after pre-column derivatisation with dansyl chloride. The results showed that spermine (1.65–3.96 mg 100 g−1), putrescine (0.20–10.89 mg 100 g−1), cadaverine (3.60–12.14 mg 100 g−1), and histamine (0.57–20.24 mg 100 g−1) were the most represented amines. All amines were detected in yulu, while sufu showed a much higher content of most amines. Shrimp paste showed the lowest level of total biogenic amines. Moreover, the composition and content of eight biogenic amines in the selected samples varied among different food types, origins and batches. Although the average content for each amine is within the range that may elicit direct adverse reactions, consumers should be aware of the potential synergistic effect among different amines and limit their consumption at each meal. [ABSTRACT FROM PUBLISHER]

Abstract: Eight biogenic amines (histamine, tryptamine, putrescine, 2-phenylethylamine, cadaverine, tyramine, spermidine and spermine) were determined in 13 species of fish and 49 fish products commonly consumed in southern China. The biogenic amines were analyzed by reverse phase HPLC with a fluorescence detector following pre-column derivation with dansyl chloride. In the fish samples, the total level of biogenic amine (BA) ranged from 5.03mg/kg to 156.17mg/kg, with a mean value of 44.17mg/kg. Histamine levels were less than 21.85mg/kg. The BA levels detected were not high enough to indicate fish decomposition. Low BA levels were also found in most fish product samples. However, several samples of fermented fish products and packaged fish products showed higher levels (484.42mg/kg of BA in lightly cured horse mackerel and 166.45mg/kg of BA in packaged eel). Specifically, lightly cured horse mackerel, which is a traditional fish product in southern China, exhibited relatively high levels of 2-phenylethylamine (57.61mg/kg), cadaverine (244.41mg/kg) and tyramine (62.85mg/kg). Such samples with relatively high BA content require careful monitoring to ensure their safety for human consumption. [Copyright &y& Elsevier]

Harmful levels of biogenic amines (BAs) are frequently identified in sufu. The microorganisms and mechanisms responsible for BA production in sufu, however, are not well documented. In this study, sufu samples were randomly obtained from various regions of China. Putrescine, tyramine, and histamine were quantitated as the most abundant BAs. According to the metagenome sequencing, the abundances and diversities of genes encoding the critical enzymes in BA production were acquired. The results showed that genes encoding arginine-, ornithine-, tryptophan-, and histidine decarboxylases were the predominant amino acid decarboxylase genes. Furthermore, 34 metagenome-assembled genomes (MAGs) were generated, of which 23 encoded at least one gene involved in BA production. Genetic analysis of MAGs indicated genera affiliated with Enterococcus , Lactobacillus -related, and Lactococcus were the major histamine-synthesizing bacteria, and tyrosine may be utilized by Bacillus , Chryseobacterium , Kurthia , Lysinibacillus , Macrococcus , and Streptococcus to product tyramine. The critical species involved in two putrescine-producing pathways were also explored. In the ornithine decarboxylase pathway, Lactobacillus -related and Veillonella were predicted to be the main performers, whereas Sphingobacterium and unclassified Flavobacteriaceae were the dominant executors in the agmatine deiminase pathway. The present study not only explained the BAs formation mechanism in sufu but also identified specific bacteria used to control BAs in fermented soybean products. • Putrescine, tyramine, and histamine were the most abundant BAs in sufu. • AdcA , odcA , tdcA , and hdcA were the predominant amino acid decarboxylase genes. • Thirty-four high-quality metagenome-assembled genomes were recruited. • Critical species involved in BA-production were explored. [ABSTRACT FROM AUTHOR]