Biosensors for Biogenic Amines: A Review

Overview

Journal Biosensors (Basel)

Specialty Biotechnology

Date 2021 Apr 3

PMID 33805834

Citations 12

Authors

Helena Vasconcelos

Luis C C Coelho

Ana Matias

Cristina Saraiva

Pedro A S Jorge

Jose M M M De Almeida

Affiliations

Soon will be listed here.

Abstract

Biogenic amines (BAs) are well-known biomolecules, mostly for their toxic and carcinogenic effects. Commonly, they are used as an indicator of quality preservation in food and beverages since their presence in higher concentrations is associated with poor quality. With respect to BA's metabolic pathways, time plays a crucial factor in their formation. They are mainly formed by microbial decarboxylation of amino acids, which is closely related to food deterioration, therefore, making them unfit for human consumption. Pathogenic microorganisms grow in food without any noticeable change in odor, appearance, or taste, thus, they can reach toxic concentrations. The present review provides an overview of the most recent literature on BAs with special emphasis on food matrixes, including a description of the typical BA assay formats, along with its general structure, according to the biorecognition elements used (enzymes, nucleic acids, whole cells, and antibodies). The extensive and significant amount of research that has been done to the investigation of biorecognition elements, transducers, and their integration in biosensors, over the years has been reviewed.

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