• The Korean Journal of Ecology
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• 제19권5호
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• pp.385-392
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• 1996

Changes in polyamine titers and enzyme activities during radicle growth of Glycine max were studied in order to investigate the effect of ferulic acid in regulation of polyamine biosynthesis. Among eight compounds used, gallic acid stimulated the radicle growth and ferulic acid inhibited it significantly. During the radicle growth of Glycine max, the content of putrescine was shown the highest level at the second day, while at the fourth day spermidine was the highest and spermine followed. Ornithine decarboxylass (ODC, EC 4.1.1.17) seems to be responsible for biosynthesis of putrescine. As the concentration of ferulic acid (0.001, 0.01, 0.1 mM) treated increased, the content of spermine was gradually enhanced and putrescine was increased at 0.001~0.01 mM, decreased after 0.1 mM concentration but spermidine was not affected. Ferulic acid elevated ODC and S-adenosylmethionine decarboxylass (SAMDC, EC 4.1.1.50) activity. ODC activity was increased more than 120% and SAMDC activity was increased about 50% more than that of the control. Diamine oxidase (DAO EC, 1.4.3.6) activity was enhanced about 20% at low concentration, decreased after then.

• 한국환경보건학회지
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• 제46권3호
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• pp.324-334
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• 2020

Objectives: This study was conducted to estimate the related health risk by investigating the content of biogenic amines (BAs) in commercial fermented alcoholic beverages. Methods: Ninety-seven samples, including takjus (34), fruit wines (26), distilled liquors (20) and beers (17) were purchased in Gangwon-do (Province) in 2019. The eight BAs (putrescine, cadaverine, spermine, spermidine, tyramine, β-phenylethylamine, histamine, and tryptamine) were analyzed by high performance liquid chromatograph (HPLC) after extraction (0.4 M HClO₄), pigment removal (carbon cartridge) and derivatization (1% dansylchloride). The health risk of exposure to BAs due to ingestion of commercial fermented alcoholic beverages was estimated as the margin of exposure (MOE). Results: Various BAs were detected in takju, fruit wine, distilled liquor and beer. Putrescine (not detected (ND)-12.60 mg/L), cadaverine (ND-5.45 mg/L), tyramine (ND-8.34 mg/L), β-phenylethylamine (ND-13.73 mg/L), histamine (ND-7.96 mg/L), and tryptamine (ND-19.00 mg/L) were found in takju. Putrescine (ND-15.34 mg/L), cadaverine (ND-7.90 mg/L), β-phenylethylamine (ND-3.06 mg/L), histamine (ND-9.68 mg/L), and tryptamine (ND-14.06 mg/L) were identified in fruit wine. Putrescine (less than limit of detection (

• 수산해양교육연구
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• 제20권1호
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• pp.127-134
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• 2008

The purpose of this study was to determine content of biogenic amines (Histamine, Cadaverine, Putrescine) in the salted mackerel, canned mackerel, mackerel pike, and freeze dried mackerel pike (Guamegi) collectively, all were purchased in the market. Salted mackerel was purchased at five markets (A, B, C, D, and F market) and stored for 10 days at $4{^{\circ}C}$. At the time of purchase, salted mackerel purchased at markets A, B and C was tested for biogenic amine, yet nothing was detected. However, salt mackerel purchased at market D was tested and the histamine concentration was 0.5 mg/100g. Mackerel from market F, exhibited content levels of 0.5 mg/100g histamine and 1.6 mg/100g cadaverine. Those make certain safety during self-life but that purchased F market gradually increased biogenic amine during storage. Prepared salted mackerel of varying levels of freshness and processing methods were analyzed for biogenic amines. Salting process was performed using functional brine salt. VBN (volatile basic nitrogen) was used to establish freshness levels of salted mackerel. Analyses of mackerel muscle determined the values of freshness to be 9.2 mg/100g (good freshness), 18.2 mg/100g (bad freshness), respectively. After 40 days of storage, the content of histamine, cadaverine, putrescine in the freshness of salted mackerel was 2.0 mg/kg, 2.4 mg/kg and 0 mg/kg, respectively. The content of histamine, cadaverine, putrescine in salted mackerel of poor freshness was 71.3 mg/kg, 22.9 mg/kg and 17.8 mg/kg, respectively. It was concluded the presence of biogenic amines during the salting process of salted mackerel significantly effected freshness of materials. The presence of biogenic amines were detected in mackerel that underwent the salting process after 1 month of storage at $4{^{\circ}C}$. The levels of biogenic amines in the brine salted mackerel were higher than those found in dry, salted mackerel; however, the freshness of fish had an insignificant effect on biogenic amines. The presence of histamine was detected in small quantities in canned mackerel and mackerel pike from three companies. Alternatively, cadaverine and putrescine were not detected. Guamegi, vacuumed packed or sealed with a rope was purchased from three markets (A, B, C seafood company). Guamegi was stored and observed for 180 days at $-20{^{\circ}C}$. Histamine was detected in small quantities in all products stored at $-20{^{\circ}C}$. Levels of histamine was dependent on the types of packaging, rope packaging yielded the highest level. However, other amines were not detected.

• 한국식품과학회지
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• 제46권4호
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• pp.438-445
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• 2014

본 연구는 시판되고 있는 막걸리의 저장 온도에 따른 BA 생성의 차이를 비교하고, 시판 막걸리의 우점종을 찾아내어, 이 균을 멸균 막걸리에 접종함으로써 BA 생성여부를 확인하고자 하였다. 시판 막걸리 11종을 구입해 $4^{\circ}C$와 $20^{\circ}C$에서 각각 10일 동안 저장한 뒤 BA 함량을 확인한 결과, 생막걸리는 $4^{\circ}C$에 비해 $20^{\circ}C$에서 10일간 저장함에 따라 BA 양이 급격히 증가하였고, 살균막걸리는 온도에 따른 BA 변화가 없었다. 시판 막걸리에서 가장 많이 검출된 BA는 histamine과 putrescine이었다. $4^{\circ}C$에서 저장한 막걸리에 비해 $20^{\circ}C$에서 저장한 막걸리에서 미생물의 변성된 DNA band가 다양하게 나타났다. $4^{\circ}C$에서 저장한 시판 막걸리의 주된 bacteria는 Staphylococcus succinus와 Staphylococcus gallinarum, Lactobacillus (L). brevis, L. plantarum, L. fermentum였고, $20^{\circ}C$ 막걸리에서 공통적으로 증식한 균은 L. perolens, L. harbinensis, LBARR16SI L. brevis, L. plantarum, L. satsumensis이었다. 막걸리에서 분리한 18종의 colony 중 3종의 L. plantarum strains을 $4^{\circ}C$에서 3일간 보관한 신선한 막걸리를 멸균한 후 접종하고 BA 생성능을 비교한 결과, PLP나 아미노산을 첨가하지 않은 경우는 접종 후 15일까지 BA가 검출되지 않았다. 멸균막걸리에 PLP를 추가해준 경우 3종의 colony를 접종해준 모든 막걸리에서 15일까지 미량의 tyramine만 검출되었으며 PLP와 아미노산을 둘다 추가해준 경우 3종의 colony 모두 10일째와 15일째에 tyramine과 histamine이 검출되었다. $20^{\circ}C$에서 21일간 저장한 막걸리는 멸균 후 PLP만 추가해주어도 3종의 colony 모두 5일, 10일, 15일에 과량의 tyramine, histamine, putrescine, cadaverine이 검출되었다. 이런 결과로 볼 때, 막걸리를 저온 저장하지 않을 경우 막걸리 성분의 분해로 인하여 BA 양이 증가하며, 막걸리 저장 온도는 막걸리 미생물 양상에 매우 큰 영향을 미칠 수 있음을 알 수 있었다. 또한 막걸리 유산균의 우점종인 L. plantarum은 막걸리에서 histamine, tyramine, putrescine과 cadaverine을 생성할 수 있음을 밝혀, 이것이 막걸리 BA 생성의 주요 원인균 중 하나임을 알 수 있었다. 이후 막걸리의 BA를 낮추기 위한 조건을 탐색하는 연구가 계속 진행될 필요가 있다.

• 한국동물학회:학술대회논문집
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• 한국동물학회 1994년도 한국생물과학협회 학술발표대회
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• pp.189.2-189
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• 1994

No Abstract, See Full Text

• Journal of Plant Biology
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• 제36권4호
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• pp.307-312
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• 1993

In germinating pea, contents of enodgenous polyamine in the leaf and stem were determined, and protein content, peroxidase activity and pattern of isozymes were examined in the leaf treated with polyamines. During growth of the pea for 14 days in light condition, the polyamines in leaf and stem showed the highest level at the 5th day, and were decreased rapidly at the 7th day, kept almost constant level since then. The putrescine level was relatively higher than those of spermidine and spermine, and cadaverine was also detected. On the other hand, in the leaf treated with spermine (0.01 mM) protein content increased about 250% than that of the control, the peroxidase activity increased ore than 100% in spermine of 0.01 mM and 0.1 mM. In treating with putrescine of 0.1 mM the pattern of peroxidase isozyme appeared 4 new cathodic bands (pI 4.8, 5.6, 5.9 and 6.8) compared with the control, the clear cathodic bands (pI 5.6, 5.9, 6.4 and 6.6) were also observed in spermine of 0.1 mM. These results suggest that polyamines were important factor in the differentiation of pea at the early stage of germination.

• BMB Reports
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• 제32권2호
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• pp.173-180
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• 1999

The effects of agmatine on the enzymes responsible for the biosynthesis of polyamines, the resultant levels of polyamines, and their effect on the growth of DU145 human prostate tumor cells were investigated. When agmatine was added to the medium, ornithine decarboxylase (ODC, EC 4.1.1.17) activity was substantially reduced, but S-adenosylmethionine decarboxylase (SAMDC, EC 4.1.1.50) activity increased markedly. These changes in ODC and SAMDC activities were the result of an induction of ODC-antizyme and a decreased turnover rate of SAMDC in the presence of agmatine. Accordingly, there was a decrease in the intracellular levels of putrescine and spermidine but an increase in the intracellular level of spermine. Cell growth was markedly inhibited by agmatine treatment and this inhibition was not recovered by the addition of putrescine or spermidine. Our results suggest that agmatine alters the intracellular amounts of polyamine in the cells, closely related to the inhibition of cell growth.

• Journal of Plant Biology
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• 제32권4호
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• pp.331-341
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• 1989

DNA methyltransferase was purified 282.6-fold from Chlamydomonas reinhardtii 21gr (mt+) gametic cell to examine the effect of polyamine on the enzyme acctivity. Polyacrylamide gel electrophoresis(PAGE) revealed at least three bands(1 major band, 2 minor bands). Among these, the major band represents DNA methyltransferase. Polyacrylamide gel electrophoresis in the presence of 0.1% sodium dodecylsulfate(SDS-PAGE) revealed a major band with M.W. 60,000. DNA methyltransferase activity was inhibited more effectively by spermine than by spermidine, and the inhibition by putrescine was smaller than spermine and spermidine. DNA methyltransferase activity was inhibited by 40% and 53% at 5mM and 20mM spermine, respectively. In the case of spermidine, the inhibition was 35% at 10mM and 44% at 20mM. However, the inhibition by putrescine appeared only above 5mM and reached about 25% at 20mM.

• Journal of Plant Biology
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• 제31권4호
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• pp.267-275
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• 1988

Effects of polyamines on ethylene biosynthesis were studied in synchronized suspension cultured cells from leaf segments of Nicotiana tabacum L. Putrescine, spermidine and spermine inhibited the endogenous production of both ACC and ethylene. Those production was more remarkably inhibited by spermidine and spermine than putrescine. These results were the same tendency with those obtained from exogenous application of SAM and ACC. Polyamines had more inhibitory effect on hte conversion of ACC to ethylene than that of SAM to ACC, but ACC was not accumulated. The inhibition rate of exogenously applied ACC conversion to ethylene was well coincident with that of exogenously applied SAM conversion to ethyene via ACC by polyamines. However, polyamines inhibited more the activity of ACC synthase than that of EFE. From these results we can suggest that polyamines inhibit both steps of SAM to ACC and ACC to ethylene, and more effectively the latter than the former.

• Journal of Plant Biology
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• 제28권3호
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• pp.243-251
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• 1985

The activity of Daucus carota L. root $\beta$-glucan synthetase II was observed to increase in the presence of polyamines such as putrescine, spermidine and spermine in vitro, whereas the activity of Daucus carota L. root $\beta$-glucan synthetase I was not affected by the polyamine. The activity $\beta$-glucan synthetase II from Daucus carota L. root protoplasts cultured on medium containing 10-6 M polyamines such as putrescine, spermidine and spermine was observed to be higher than that of the control. Daucus carota L. root protoplasts were observed to have the activities of arginine and ornithine decarboxylases and it was noted that they could produce polyamines, which might have an effect on $\beta$-glucan synthetase II activity.