ArticleEuropean journal of clinical nutrition2010
Biogenic amines in fermented foods.
Article in European journal of clinical nutrition, 2010. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 135 papers, 2 of them syntheses that pooled it.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
135 citing papers in PubMed, 2 syntheses or guidelines pooled it, 421 citations in OpenAlex.
- Efficacy of fermented foods in irritable bowel syndrome: a systematic review and meta-analysis of randomized controlled trials.Frontiers in nutrition · 2024Pooled it
- Pooled it
- Fermented food microbiome: influence on oral and gut microbiota, and human health.Nature reviews. Microbiology · 2026Review
- A 3,4-Ethylenedioxythiophene-Derived Fluorescent Probe for Highly Selective Cadaverine Detection and Food Freshness Monitoring.Journal of fluorescence · 2026Article
- Impacts of Food Adulteration and Contamination: Health, Socio-Economic, and Legislative Aspects.Foods (Basel, Switzerland) · 2026Review
- Isolation and functional evaluation of Lacticaseibacillus casei HUMB07381 isolated from traditional khiki cheese as a potential probiotic candidate.Scientific reports · 2026Article
- Food Biotechnology Potential of Grape-DerivedFoods (Basel, Switzerland) · 2026Article
- Assessment of the Safety and Potential Probiotic Properties ofMicroorganisms · 2026Article
- From Probiotics to Postbiotics-An Update on Their Biotherapeutic Potential and the Emerging Strategies in Human Health.International journal of molecular sciences · 2026Review
- The Diet-Microbiota-Polyamine Axis in Intestinal Aging: Microbial Pathways, Functional Foods, and Physiological Implications.Nutrients · 2026Review
- Polymer-Coated Iron Oxide Nanoparticles as an Effective Tool for Histamine Extraction: Synthesis, Characterization, and Application.ACS omega · 2025Article
- Article
- An Ultrasound-AssistedFood science & nutrition · 2025Article
- Isolation and Characterizations of Histamine- and Tyramine-Producing Strains Isolated from Fermented Soybean Food: Soy Sauce and Soybean Paste.Foods (Basel, Switzerland) · 2025Article
- Bioprospecting IndigenousFoods (Basel, Switzerland) · 2025Article
- Bacteriocin and Antioxidant Production, a Beneficial Properties of Lactic Acid Bacteria Isolated from Fermented Vegetables of Northwest Bulgaria.Probiotics and antimicrobial proteins · 2025Article
- Evaluation of Four Multispecies Probiotic Cocktails in a Human Colonic Fermentation Model.Probiotics and antimicrobial proteins · 2024Article
- Understanding How Chemical Pollutants Arise and Evolve in the Brewing Supply Chain: A Scoping Review.Foods (Basel, Switzerland) · 2024Article
- Article
- Bacteriocins: potentials and prospects in health and agrifood systems.Archives of microbiology · 2024Review
75 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
21 authors at 8 institutions in 7 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Food-fermenting lactic acid bacteria (LAB) are generally considered to be non-toxic and non-pathogenic. Some species of LAB, however, can produce biogenic amines (BAs). BAs are organic, basic, nitrogenous compounds, mainly formed through decarboxylation of amino acids. BAs are present in a wide range of foods, including dairy products, and can occasionally accumulate in high concentrations. The consumption of food containing large amounts of these amines can have toxicological consequences. Although there is no specific legislation regarding BA content in many fermented products, it is generally assumed that they should not be allowed to accumulate. The ability of microorganisms to decarboxylate amino acids is highly variable, often being strain specific, and therefore the detection of bacteria possessing amino acid decarboxylase activity is important to estimate the likelihood that foods contain BA and to prevent their accumulation in food products. Moreover, improved knowledge of the factors involved in the synthesis and accumulation of BA should lead to a reduction in their incidence in foods.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.