Concentration of biologically active polyamines in meat and liver of sheep and lambs after slaughter and their changes in mutton during storage and cooking

Meat Science

Volumn 87, Issue 2, 2011, Pages 119-124

  Dadáková, Eva ^a   Pelikánová, Tamara ^a   Kalač, Pavel ^a  

^a UNIVERSITY OF SOUTH BOHEMIA   (Czech Republic)

Author keywords

Biogenic amines; Cooking; Dietary polyamines; Lamb; Liver; Mutton; Putrescine; Spermidine; Spermine; Storage

Indexed keywords

BIOGENIC AMINES; DIETARY POLYAMINES; LAMB; MUTTON; PUTRESCINE; SPERMIDINE; SPERMINE; STORAGE;

AMINES; CALCINATION; CONCENTRATION (PROCESS); LIVER; MODIFIED ATMOSPHERE PACKAGING; WOOL;

THERMAL PROCESSING (FOODS);

POLYAMINE;

ANIMAL; ARTICLE; CHEMISTRY; COOKING; FOOD HANDLING; LIVER; MEAT; METHODOLOGY; SHEEP;

ANIMALS; COOKING; FOOD HANDLING; LIVER; MEAT; POLYAMINES; SHEEP;

OVIS ARIES;

EID: 78649513689     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.09.009     Document Type: Article

References (30)

1. Agostinelli E., Marques M.P.M., Calheiros R., Gil F.P.S.C., Tempera G., Viceconte N., et al. Polyamines: Fundamental characters in chemistry and biology. Amino Acids 2010, 38:393-403.
2. Bardócz S. Polyamines in food and their consequences for food quality and human health. Trends in Food Science and Technology 1995, 6:341-346.
3. Cipolla B., Guille F., Moulinoux J.P. Polyamine-reduced diet in metastatic hormone-refractory prostate cancer (HRPC) patients. Biochemical Society Transactions 2003, 31:384-387.
4. Cipolla B.G., Havouis R., Moulinoux J.P. Polyamine contents in current foods: a basis for polyamine reduced diet and a study of its long term observance and tolerance in prostate carcinoma patients. Amino Acids 2007, 33:203-212.
5. Cipolla B.G., Havouis R., Moulinoux J.P. Polyamine reduced diet (PRD) nutrition therapy in hormone refractory prostate cancer patients. Biomedicine & Pharmacotherapy 2010, 64:363-368.
6. Dadáková E., Křížek M., Pelikánová T. Determination of biogenic amines in foods using ultra-performance liquid chromatography (UPLC). Food Chemistry 2009, 116:365-370.
7. Biological aspects of biogenic amines, polyamines and conjugates 2009, Transworld Research Network, Trivandrum, India, [438pp]. G. Dandrifosse (Ed.).
8. Igarashi K., Kashiwagi K. Modulation of cellular function by polyamines. The International Journal of Biochemistry & Cell Biology 2010, 42:39-51.
9. Kalač P. Biologically active polyamines in beef, pork and meat products: A review. Meat Science 2006, 77:1-11.
10. Kalač P., Krausová P. A review of dietary polyamines: Formation, implications for growth and health and occurrence in foods. Food Chemistry 2005, 90:219-230.
11. Kozová M., Kalač P., Pelikánová T. Changes in the content of biologically active polyamines during beef loin storage and cooking. Meat Science 2009, 81:607-611.
12. Kozová M., Kalač P., Pelikánová T. Contents of biologically active polyamines in chicken meat, liver, heart and skin after slaughter and their changes during meat storage and cooking. Food Chemistry 2009, 116:419-425.
13. Krausová P., Kalač P., Křížek M., Pelikánová T. Content of biologically active polyamines in livers of cattle, pigs and chickens after animal slaughter. Meat Science 2006, 73:640-644.
14. Krausová P., Kalač P., Křížek M., Pelikánová T. Content of polyamines in beef and pork after animal slaughtering. European Food Research and Technology 2006, 223:321-324.
15. Krausová P., Kalač P., Křížek M., Pelikánová T. Changes in the content of biologically active polyamines during pork loin storage and culinary treatments. European Food Research and Technology 2008, 226:1007-1012.
16. Kumudavally K.V., Tabassum A., Radhakrishna K., Bawa A.S. Effect of glucose on the stability of fresh mutton during storage at ambient temperature (25±2°C). Food Chemistry 2010, 122:131-136.
17. Kusano T., Berberich T., Tateda C., Takahashi Y. Polyamines: Essential factors for growth and survival. Planta 2008, 228:367-381.
18. Larqué E., Sabater-Molina M., Zamora S. Biological significance of dietary polyamines. Nutrition 2007, 23:87-95.
19. Méndez J.D., Leal L.I. Inhibition of in vitro pyrraline formation by L-arginine and polyamines. Biomedicine & Pharmacotherapy 2004, 58:598-604.
20. Moinard C., Cynober L., de Bandt J.-P. Polyamines: Metabolism and implications in human diseases. Clinical Nutrition 2005, 24:184-197.
21. Nishibori N., Fujihara S., Akatuki T. Amounts of polyamines in foods in Japan and intake by Japanese. Food Chemistry 2007, 100:491-497.
22. Nishimura K., Shiina R., Kashiwagi K., Igarashi K. Decrease in polyamines with aging and their ingestion from food and drink. Journal of Biochemistry 2006, 139:81-90.
23. Paulsen P., Bauer F. Spermine and spermidine concentrations in pork loin as affected by storage, curing and thermal processing. European Food Research and Technology 2007, 225:921-924.
24. Paulsen P., Dicakova Z., Bauer F. Biogenic amines and polyamines in liver, kidney and spleen of roe deer and European brown hare. European Food Research and Technology 2008, 227:209-213.
25. Ralph A., Englyst K., Bardócz S. Polyamine content of the human diet. Polyamines in health and nutrition 1999, 123-137. Kluwer Acad. Publ, London. S. Bardócz, A. White (Eds.).
26. Seiler N. Catabolism of polyamines. Amino Acids 2004, 26:217-233.
27. Silva C.M.G., Glória M.B.A. Bioactive amines in chicken breast and thigh after slaughter and during storage at 4±1°C and in chicken-based meat products. Food Chemistry 2002, 78:241-248.
28. Soda K., Dobashi Y., Kano Y., Tsujinaka S., Konishi F. Polyamine-rich food decreases age-associated pathology and mortality in aged mice. Experimental Gerontology 2009, 44:727-732.
29. Uda K., Tsujikawa T., Fujiyama Y., Bamba T. Rapid absorption of luminal polyamines in a rat small intestine ex vivo model. Journal of Gastroenterology and Hepatology 2003, 18:554-559.
30. Zoumas-Morse C., Rock C.L., Quintana E.L., Neuhouser M.L., Gerner E.W., Meyskens F.L. Development of a polyamine database for assessing dietary intake. Journal of the American Dietetic Association 2007, 107:1024-1027.