Biogenic amines in wine and juice from new cultivars of vitis labrusca.
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , , , , |
Idioma: | eng |
Título da fonte: | Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
Texto Completo: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1063562 |
Resumo: | The biogenic amines (BAs) obtained from foods and/or produced in the human body represents a set of molecules with important biological effects. The types and amount of BAs are essential for innumerous physiological processes. Putrescine (Put), spermidine (Spd) and spermine (Spm), promotes cell division and may be useful in the healing process. However, when consumed in high concentrations, can induce headache, respiratory problems, hyper- and hypotension and various allergic disorders. Thus, the quantification of BAs in foods and beverages are relevant markers of nutritional quality, and industrial processing. During the malolactic fermentation of wine, histamine (His), tyramine (Tym), and Put, are generated; the former and cadaverine (Cad) when produced in high concentrations are suggested as indicators of bacterial contamination. |
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Biogenic amines in wine and juice from new cultivars of vitis labrusca.Aminas biogênicas (BAs)Biological effectsUvaVitis labruscaSucoBiogenic aminesThe biogenic amines (BAs) obtained from foods and/or produced in the human body represents a set of molecules with important biological effects. The types and amount of BAs are essential for innumerous physiological processes. Putrescine (Put), spermidine (Spd) and spermine (Spm), promotes cell division and may be useful in the healing process. However, when consumed in high concentrations, can induce headache, respiratory problems, hyper- and hypotension and various allergic disorders. Thus, the quantification of BAs in foods and beverages are relevant markers of nutritional quality, and industrial processing. During the malolactic fermentation of wine, histamine (His), tyramine (Tym), and Put, are generated; the former and cadaverine (Cad) when produced in high concentrations are suggested as indicators of bacterial contamination.Hector Gomez; Igor Minatel; Giuseppina Lima; Marcia Marques; PATRICIA SILVA RITSCHEL, CNPUV; Cristine Borges; Gean Monteiro.GOMEZ, H.MINATEL, I.LIMA, G.MARQUES. M.RITSCHEL, P. S.BORGES, C.MONTEIRO, G.2017-02-10T11:11:11Z2017-02-10T11:11:11Z2017-02-1020162017-02-23T11:11:11ZResumo em anais e proceedingsinfo:eu-repo/semantics/publishedVersionIn: WORLD VINE AND WINE CONGRESS, 39.; GENERAL ASSEMBLY OF THE OIV, 14., 2016, Bento Gonçalves. Vitiviniculture: technological advances to market challenges: abstracts. Bento Gonçalves: International Organisation of Vine and Wine, Poster 2016-2069, 2016.http://www.alice.cnptia.embrapa.br/alice/handle/doc/1063562enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2017-08-16T04:09:59Zoai:www.alice.cnptia.embrapa.br:doc/1063562Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542017-08-16T04:09:59Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false |
dc.title.none.fl_str_mv |
Biogenic amines in wine and juice from new cultivars of vitis labrusca. |
title |
Biogenic amines in wine and juice from new cultivars of vitis labrusca. |
spellingShingle |
Biogenic amines in wine and juice from new cultivars of vitis labrusca. GOMEZ, H. Aminas biogênicas (BAs) Biological effects Uva Vitis labrusca Suco Biogenic amines |
title_short |
Biogenic amines in wine and juice from new cultivars of vitis labrusca. |
title_full |
Biogenic amines in wine and juice from new cultivars of vitis labrusca. |
title_fullStr |
Biogenic amines in wine and juice from new cultivars of vitis labrusca. |
title_full_unstemmed |
Biogenic amines in wine and juice from new cultivars of vitis labrusca. |
title_sort |
Biogenic amines in wine and juice from new cultivars of vitis labrusca. |
author |
GOMEZ, H. |
author_facet |
GOMEZ, H. MINATEL, I. LIMA, G. MARQUES. M. RITSCHEL, P. S. BORGES, C. MONTEIRO, G. |
author_role |
author |
author2 |
MINATEL, I. LIMA, G. MARQUES. M. RITSCHEL, P. S. BORGES, C. MONTEIRO, G. |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
Hector Gomez; Igor Minatel; Giuseppina Lima; Marcia Marques; PATRICIA SILVA RITSCHEL, CNPUV; Cristine Borges; Gean Monteiro. |
dc.contributor.author.fl_str_mv |
GOMEZ, H. MINATEL, I. LIMA, G. MARQUES. M. RITSCHEL, P. S. BORGES, C. MONTEIRO, G. |
dc.subject.por.fl_str_mv |
Aminas biogênicas (BAs) Biological effects Uva Vitis labrusca Suco Biogenic amines |
topic |
Aminas biogênicas (BAs) Biological effects Uva Vitis labrusca Suco Biogenic amines |
description |
The biogenic amines (BAs) obtained from foods and/or produced in the human body represents a set of molecules with important biological effects. The types and amount of BAs are essential for innumerous physiological processes. Putrescine (Put), spermidine (Spd) and spermine (Spm), promotes cell division and may be useful in the healing process. However, when consumed in high concentrations, can induce headache, respiratory problems, hyper- and hypotension and various allergic disorders. Thus, the quantification of BAs in foods and beverages are relevant markers of nutritional quality, and industrial processing. During the malolactic fermentation of wine, histamine (His), tyramine (Tym), and Put, are generated; the former and cadaverine (Cad) when produced in high concentrations are suggested as indicators of bacterial contamination. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016 2017-02-10T11:11:11Z 2017-02-10T11:11:11Z 2017-02-10 2017-02-23T11:11:11Z |
dc.type.driver.fl_str_mv |
Resumo em anais e proceedings |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
In: WORLD VINE AND WINE CONGRESS, 39.; GENERAL ASSEMBLY OF THE OIV, 14., 2016, Bento Gonçalves. Vitiviniculture: technological advances to market challenges: abstracts. Bento Gonçalves: International Organisation of Vine and Wine, Poster 2016-2069, 2016. http://www.alice.cnptia.embrapa.br/alice/handle/doc/1063562 |
identifier_str_mv |
In: WORLD VINE AND WINE CONGRESS, 39.; GENERAL ASSEMBLY OF THE OIV, 14., 2016, Bento Gonçalves. Vitiviniculture: technological advances to market challenges: abstracts. Bento Gonçalves: International Organisation of Vine and Wine, Poster 2016-2069, 2016. |
url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1063562 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA |
instname_str |
Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
instacron_str |
EMBRAPA |
institution |
EMBRAPA |
reponame_str |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
collection |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
repository.name.fl_str_mv |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
repository.mail.fl_str_mv |
cg-riaa@embrapa.br |
_version_ |
1817695460095164416 |