EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

cadaverine
1,5-pentanediamine

Supplier Sponsors

CAS Number: 462-94-2Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:207-329-0
FDA UNII:L90BEN6OLL
Nikkaji Web:J5.771A
Beilstein Number:1697256
MDL:MFCD00008239
XlogP3-AA:-0.60 (est)
Molecular Weight:102.18058000
Formula:C5 H14 N2
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome or firefox)
Category:natural substances and extractives
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
 
Physical Properties:
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.87000 to 0.87500 @ 20.00 °C.
Pounds per Gallon - (est).: 7.248 to 7.289
Refractive Index:1.45700 to 1.46000 @ 20.00 °C.
Melting Point: 9.00 °C. @ 760.00 mm Hg
Boiling Point: 179.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.961000 mmHg @ 25.00 °C. (est)
Flash Point: 145.00 °F. TCC ( 62.78 °C. )
logP (o/w): -0.490 (est)
Soluble in:
 water, 1e+006 mg/L @ 25 °C (est)
 
Organoleptic Properties:
Odor and/or flavor descriptions from others (if found).
Pell Wall Perfumes
Cadaverine 1%
Odor Description:Sperm, dead-animal, animalic
From the name you might expect Cadaverine to smell like a rotting corpse and while there is certainly an element of that, most people are immediately struck by the overwhelming note of human sperm at this dilution way, way stronger smelling than real ejaculate which of course makes it ideal for those seeking to create perfumes with pheromones, sexuality and lust in mind.
 
Cosmetic Information:
None found
 
Suppliers:
Pell Wall Perfumes
Cadaverine 1%
Odor: Sperm, dead-animal, animalic
Use: From the name you might expect Cadaverine to smell like a rotting corpse and while there is certainly an element of that, most people are immediately struck by the overwhelming note of human sperm at this dilution way, way stronger smelling than real ejaculate which of course makes it ideal for those seeking to create perfumes with pheromones, sexuality and lust in mind.
Penta International
CADAVERINE
Santa Cruz Biotechnology
For experimental / research use only.
Cadaverine ≥97%
Sigma-Aldrich: Aldrich
For experimental / research use only.
Cadaverine 95%
TCI AMERICA
For experimental / research use only.
1,5-Diaminopentane >98.0%(T)
 
Safety Information:
Preferred SDS: View
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-mouse LDLo 1600 mg/kg
Archives of Environmental Contamination and Toxicology. Vol. 14, Pg. 111, 1985.

intravenous-rabbit LDLo 100 mg/kg
Comptes Rendus des Seances de la Societe de Biologie et de Ses Filiales. Vol. 83, Pg. 481, 1920.

Dermal Toxicity:
subcutaneous-rat LDLo 1250 mg/kg
Zeitschrift fuer Experimentelle Pathologie und Therapie. Vol. 17, Pg. 59, 1915.

Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: natural substances and extractives
 
Recommendation for cadaverine flavor usage levels up to:
 not for flavor use.
 
Safety References:
EPI System: View
NLM Hazardous Substances Data Bank:Search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
Env. Mutagen Info. Center:Search
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :273
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
pentane-1,5-diamine
Chemidplus:0000462942
RTECS:SA0200000 for cas# 462-94-2
 
References:
 pentane-1,5-diamine
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):273
Pubchem (sid):134973495
Pherobase:View
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2009
(IUPAC):Atomic Weights of the Elements 2009 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
CHEBI:View
CHEMBL:View
Golm Metabolome Database:Search
Metabolomics Database:Search
KEGG (GenomeNet):C01672
HMDB (The Human Metabolome Database):HMDB02322
FooDB:FDB001493
YMDB (Yeast Metabolome Database):YMDB02303
Export Tariff Code:2921.29.0055
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
RSC Learn Chemistry:View
 
Potential Blenders and core components note
None Found
 
Potential Uses:
None Found
 
Occurrence (nature, food, other):note
 corn plant
Search Trop Picture
 dragonwort
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 pea leaf
Search Trop Picture
 pea white pea
Search Trop Picture
 potato plant
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 soybean seed
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Synonyms:
 cadaverin
 cadaverine 1%
1,5-diaminopentane
 pentamethylene diamine
1,5-pentamethylenediamine
 pentan-1,5-diamin
1,5-pentandiamin
 pentane-1,5-diamine
1,5-pentanediamine
 

Articles:

PubMed:Characterization of the production of biogenic amines and gamma-aminobutyric acid in the soybean pastes fermented by Aspergillus oryzae and Lactobacillus brevis.
PubMed:New enzymatic methods for selective assay of l-lysine using an l-lysine specific decarboxylase/oxidase from Burkholderia sp. AIU 395.
PubMed:Selection of potential probiotic Enterococcus faecium isolated from Portuguese fermented food.
PubMed:Suppression Of The Formation Of Biogenic Amines In Mackerel Mince By Microbial Transglutaminase.
PubMed:Microbial succession of grass carp (Ctenopharyngodon idellus) filets during storage at 4°C and its contribution to biogenic amines' formation.
PubMed:The optimisation of traditional fermentation process of white cabbage (in relation to biogenic amines and polyamines content and microbiological profile).
PubMed:Vortex-assisted surfactant-enhanced-emulsification liquid-liquid microextraction of biogenic amines in fermented foods before their simultaneous analysis by high-performance liquid chromatography.
PubMed:Effect of autochthonous starter cultures on the biogenic amine content of ewe's milk cheese throughout ripening.
PubMed:The impact of enterocin AS-48 on the shelf-life and safety of sardines (Sardina pilchardus) under different storage conditions.
PubMed:Effects of different concentrations of salt and sugar on biogenic amines and quality changes of carp (Cyprinus carpio) during chilled storage.
PubMed:Effects of ultraviolet light on biogenic amines and other quality indicators of chicken meat during refrigerated storage.
PubMed:A new room temperature gas sensor based on pigment-sensitized TiO2 thin film for amines determination.
PubMed:Are Enterococcus populations present during malolactic fermentation of red wine safe?
PubMed:Microbiological quality and biogenic amines in ready-to-eat grilled chicken fillets under vacuum packing, freezing, and high-dose irradiation.
PubMed:Biogenic amines, amino acids and microflora changes in Indian mackerel (Rastrellinger kanagurta) stored at ambient (25-29 °C) and ice temperature (0 °C).
PubMed:Ultra-performance convergence chromatography (UPC²) method for the analysis of biogenic amines in fermented foods.
PubMed:Characterization of a pyridoxal-5'-phosphate-dependent l-lysine decarboxylase/oxidase from Burkholderia sp. AIU 395.
PubMed:Determination of biogenic amines in traditional Chinese fermented foods by reversed-phase high-performance liquid chromatography (RP-HPLC).
PubMed:Effects of salt concentration on biogenic amine formation and quality changes in grass carp (Ctenopharyngodon idellus) fillets stored at 4 and 20 °C.
PubMed:Biogenic amines in commercially produced Yulu, a Chinese fermented fish sauce.
PubMed:Sensitive quantitation of polyamines in plant foods by ultrasound-assisted benzoylation and dispersive liquid-liquid microextraction with the aid of experimental designs.
PubMed:Biogenic amine and quality changes in lightly salt- and sugar-salted black carp (Mylopharyngodon piceus) fillets stored at 4°C.
PubMed:Bioactive amines and microbiological quality in pasteurized and refrigerated liquid whole egg.
PubMed:Probiotic attributes of autochthonous Lactobacillus rhamnosus strains of human origin.
PubMed:Quality changes of anchovy (Stolephorus heterolobus) under refrigerated storage of different practical industrial methods in Thailand.
PubMed:Biogenic amine accumulation in silver carp sausage inoculated with Lactobacillus plantarum plus Saccharomyces cerevisiae.
PubMed:High-salt preadaptation of Vibrio parahaemolyticus enhances survival in response to lethal environmental stresses.
PubMed:Effect of irradiation and storage on biogenic amine contents in ripened Egyptian smoked cooked sausage.
PubMed:Biogenic amines formation in high-pressure processed pike flesh (Esox lucius) during storage.
PubMed:Modification of cadaverine content by NO in salt-stressed maize.
PubMed:Effect of delayed icing on biogenic amines formation and bacterial contribution of iced common carp (Cyprinus carpio).
PubMed:Simultaneous determination of selected biogenic amines in alcoholic beverage samples by isotachophoretic and chromatographic methods.
PubMed:Biogenic amines formation, nucleotide degradation and TVB-N accumulation of vacuum-packed minced sturgeon (Acipenser schrencki) stored at 4 °C and their relation to microbiological attributes.
PubMed:Formation of biogenic amines and growth of spoilage-related microorganisms in pork stored under different packaging conditions applying PCA.
PubMed:The occurrence of N-nitrosamines, residual nitrite and biogenic amines in commercial dry fermented sausages and evaluation of their occasional relation.
PubMed:Effect of salt-tolerant yeast of Candida versatilis and Zygosaccharomyces rouxii on the production of biogenic amines during soy sauce fermentation.
PubMed:Determination of pork spoilage by colorimetric gas sensor array based on natural pigments.
PubMed:Biodiversity and safety aspects of yeast strains characterized from vineyards and spontaneous fermentations in the Apulia Region, Italy.
PubMed:Evolution of histamine oxidase activity for biotechnological applications.
PubMed:Evolution of amino acids and biogenic amines throughout storage in sausages made of horse, beef and turkey meats.
PubMed:The effect of treating method of pithed pheasant on the content of biogenic amines in the meat during the course of storage.
PubMed:Quality properties, fatty acids, and biogenic amines profile of fresh tilapia stored in ice.
PubMed:Biogenic amines as freshness index of meat wrapped in a new active packaging system formulated with essential oils of Rosmarinus officinalis.
PubMed:Decarboxylase gene expression and cadaverine and putrescine production by Serratia proteamaculans in vitro and in beef.
PubMed:Monitoring of biogenic amines in cheeses manufactured at small-scale farms and in fermented dairy products in the Czech Republic.
PubMed:Changes in urocanic acid, histamine, putrescine and cadaverine levels in Indian mackerel (Rastrelliger kanagurta) during storage at different temperatures.
PubMed:Melatonin is formed during winemaking at safe levels of biogenic amines.
PubMed:Systems metabolic engineering of xylose-utilizing Corynebacterium glutamicum for production of 1,5-diaminopentane.
PubMed:Pollination induces autophagy in petunia petals via ethylene.
PubMed:Three-component lysine/ornithine decarboxylation system in Lactobacillus saerimneri 30a.
PubMed:Identification of the Enterobacteriaceae in Montasio cheese and assessment of their amino acid decarboxylase activity.
PubMed:Application of UHPLC for the simultaneous analysis of free amino acids and biogenic amines in ripened acid-curd cheeses.
PubMed:Behavior of Escherichia coli O26:H11 in the presence of Hafnia alvei in a model cheese ecosystem.
PubMed:A review of the liquid chromatographic methods for the determination of biogenic amines in foods.
PubMed:Reducing biogenic-amine-producing bacteria, decarboxylase activity, and biogenic amines in raw milk cheese by high-pressure treatments.
PubMed:[Histamine intolerance syndrome (HIS): plethora of physiological, pathophysiological and toxic mechanisms and their differentiation].
PubMed:Effect of high-pressure treatment on biogenic amines formation in vacuum-packed trout flesh (Oncorhynchus mykiss).
PubMed:Influence of various cooking methods on the concentrations of volatile N-nitrosamines and biogenic amines in dry-cured sausages.
PubMed:Technological and safety characteristics of Staphylococcaceae isolated from Spanish traditional dry-cured sausages.
PubMed:Microbiological properties and biogenic amines of whole pike-perch (Sander lucioperca, linnaeus 1758): a perspective on fish safety during postharvest handling practices and frozen storage.
PubMed:Effect of chitosan treatments on quality parameters of fresh refrigerated swordfish (Xiphias gladius) steaks stored in air and under vacuum conditions.
PubMed:A multiresidual method based on ion-exchange chromatography with conductivity detection for the determination of biogenic amines in food and beverages.
PubMed:Levels of biogenic amines in retail market fermented meat products.
PubMed:Concentrations of biogenic amines in fish, squid and octopus and their changes during storage.
PubMed:Free amino acids and biogenic amines in Alicante Monastrell wines.
PubMed:Determination of biogenic amines in wine by thin-layer chromatography/densitometry.
PubMed:Evolution of a novel lysine decarboxylase in siderophore biosynthesis.
PubMed:Safety of a probiotic cheese containing Lactobacillus plantarum Tensia according to a variety of health indices in different age groups.
PubMed:Stimulation of cadaverine production by foodborne pathogens in the presence of Lactobacillus, Lactococcus, and Streptococcus spp.
PubMed:Chemometric analysis for the detection of biogenic amines in Chilean Cabernet Sauvignon wines: a comparative study between organic and nonorganic production.
PubMed:The determination and characterisation of 2-naphthyloxycarbonyl chloride derivatised biogenic amines in pet foods.
PubMed:Changes in biogenic amines of silver carp (Hypophthalmichthys molitrix) fillets stored at different temperatures and their relation to total volatile base nitrogen, microbiological and sensory score.
PubMed:Evaluation of biogenic amines content in chilean reserve varietal wines.
PubMed:Biogenic amine formation in turkey meat under modified atmosphere packaging with extended shelf life: Index of freshness.
PubMed:Simultaneous determination of four biogenic and three volatile amines in anchovy by ultra-high-performance liquid chromatography coupled to tandem mass spectrometry.
PubMed:Dry fermented sausages of Southern Italy: a comparison of free amino acids and biogenic amines between industrial and homemade products.
PubMed:Biogenic amine profile in unripe Arabica coffee beans processed according to dry and wet methods.
PubMed:Biogenic amines content during extended ageing of dry-cured pork loins inoculated with probiotics.
PubMed:GC-MS based metabolomics for rapid simultaneous detection of Escherichia coli O157:H7, Salmonella Typhimurium, Salmonella Muenchen, and Salmonella Hartford in ground beef and chicken.
PubMed:Biogenic amines and ethyl carbamate in primitivo wine: survey of their concentrations in commercial products and relationship with the use of malolactic starter.
PubMed:Impact of Gram-negative bacteria in interaction with a complex microbial consortium on biogenic amine content and sensory characteristics of an uncooked pressed cheese.
PubMed:Biogenic amine formation in Nham, a Thai fermented sausage, and the reduction by commercial starter culture, Lactobacillus plantarum BCC 9546.
PubMed:Assessment of the genetic polymorphism and biogenic amine production of indigenous Oenococcus oeni strains isolated from Greek red wines.
PubMed:Diversity and assessment of potential risk factors of Gram-negative isolates associated with French cheeses.
PubMed:Influence of technological conditions of sausage fermentation on the aminogenic activity of L. curvatus CTC273.
PubMed:Cryptococcus thermophilus sp. nov., isolated from cassava sourdough.
PubMed:Impact of quality parameters on the recovery of putrescine and cadaverine in fish using methanol-hydrochloric acid solvent extraction.
PubMed:Biogenic amines and potential histamine - Forming bacteria in Rihaakuru (a cooked fish paste).
PubMed:Biogenic amines in fish, fish products and shellfish: a review.
PubMed:Molecular cloning, heterologous expression, and characterization of Ornithine decarboxylase from Oenococcus oeni.
PubMed:Effect of ethanolic extract of clove on the keeping quality of fresh mutton during storage at ambient temperature (25 ± 2 °C).
PubMed:Determination of biogenic amines in infusions of tea (Camellia sinensis) by HPLC after derivatization with 9-fluorenylmethoxycarbonyl chloride (Fmoc-Cl).
PubMed:Metabolomics of fecal extracts detects altered metabolic activity of gut microbiota in ulcerative colitis and irritable bowel syndrome.
PubMed:Gas chromatography-mass spectrometry assessment of amines in Port wine and grape juice after fast chloroformate extraction/derivatization.
PubMed:Quality traits of wild boar mould-ripened salami manufactured with different selections of meat and fat tissue, and with and without bacterial starter cultures.
PubMed:Influence of putrescine, cadaverine, spermidine or spermine on the formation of N-nitrosamine in heated cured pork meat.
PubMed:Aqueous sulfuric acid as the mobile phase in cation ion chromatography for determination of histamine, putrescine, and cadaverine in fish samples.
PubMed:Control of biogenic amines in food--existing and emerging approaches.
PubMed:Dimethylamine, trimethylamine, and biogenic amine formation in high-pressure processed semidried squid (Todarodes pacificius) during refrigerated storage.
PubMed:Simultaneous quantification of eight biogenic amine compounds in tuna by matrix solid-phase dispersion followed by HPLC-orbitrap mass spectrometry.
PubMed:Biogenic amine contents in selected Egyptian fermented foods as determined by ion-exchange chromatography.
PubMed:The effect of different packaging methods on the formation of biogenic amines and organic acids in Kashar cheese.
PubMed:In vitro synthesis of biogenic amines by Brochothrix thermosphacta isolates from meat and meat products and the influence of other microorganisms.
PubMed:Post-mortem changes in farmed spotted Babylon snail (Babylonia areolata) during iced storage.
PubMed:Levels of histamine and other biogenic amines in high-quality red wines.
PubMed:Production of biogenic amines by lactic acid bacteria and enterobacteria isolated from fresh pork sausages packaged in different atmospheres and kept under refrigeration.
PubMed:Metabolic engineering of Corynebacterium glutamicum for production of 1,5-diaminopentane from hemicellulose.
PubMed:Determination of biogenic amines and endotoxin in squid, musky octopus, Norway lobster, and mussel stored at room temperature.
PubMed:Novel starter cultures to inhibit biogenic amines accumulation during fish sauce fermentation.
PubMed:Occurrence of biogenic amine-forming lactic acid bacteria in wine and cider.
PubMed:Detection and quantification of biogenic amines in fermented food products sold in Botswana.
PubMed:A 4-hydroxy-N'-[(E)-(2-hydroxyphenyl)methylidene]benzohydrazide-based sorbent material for the extraction-HPLC determination of biogenic amines in food samples.
PubMed:Biogenic amine formation in Turkish dry fermented sausage (sucuk) as affected by nisin and nitrite.
PubMed:Characterization of biogenic amines and factors influencing their formation in traditional Chinese sausages.
PubMed:The effect of ripening and storage conditions on the distribution of tyramine, putrescine and cadaverine in Edam-cheese.
PubMed:Rhodotorula taiwanensis sp. nov., a novel yeast species from a plant in Taiwan.
PubMed:[Determination of nonvolatile amines in foods by liquid chromatography following excimer-forming fluorescence derivatization and solid-phase extraction].
PubMed:Production of vasoactive amines during the ripening of Pecorino Carmasciano cheese.
PubMed:Formation of Pent-4-en-1-amine, the counterpart of acrylamide from lysine and its conversion into piperidine in lysine/glucose reaction mixtures.
PubMed:Distribution of aminogenic activity among potential autochthonous starter cultures for dry fermented sausages.
PubMed:Biogenic amines determination in some Romanian meat products.
PubMed:The effect of storage temperatures and packaging methods on properties of Motal cheese.
PubMed:Determination of biogenic amines in Korean traditional fermented soybean paste (Doenjang).
PubMed:Histamine, cadaverine, and putrescine produced in vitro by enterobacteriaceae and pseudomonadaceae isolated from spinach.
PubMed:Biogenic amine content of shalgam (salgam): a traditional lactic acid fermented Turkish beverage.
PubMed:Development of biogenic amines during the ripening of Italian dry sausages.
PubMed:Differential effects of cold, osmotic stress and abscisic acid on polyamine accumulation in wheat.
PubMed:The use of selected ion flow tube mass spectrometry to detect and quantify polyamines in headspace gas and oral air.
PubMed:Arginine and lysine decarboxylases and the acid tolerance response of Salmonella Typhimurium.
PubMed:A new ultra-pressure liquid chromatography method for the determination of biogenic amines in cheese.
PubMed:Detection of gram-negative histamine-producing bacteria in fish: a comparative study.
PubMed:Validation of an ultra high pressure liquid chromatographic method for the determination of biologically active amines in food.
PubMed:Effect of gutting on microbial loads, sensory properties, and volatile and biogenic amine contents of European hake (Merluccius merluccius var. mediterraneus) stored in ice.
PubMed:Endotoxin and biogenic amine levels in Atlantic mackerel (Scomber scombrus), sardine (Sardina pilchardus) and Mediterranean hake (Merluccius merluccius) stored at 22 degrees C.
PubMed:In situ derivatization hollow fibre liquid-phase microextraction for the determination of biogenic amines in food samples.
PubMed:Biogenic amine production by Oenococcus oeni isolates from malolactic fermentation of Tempranillo wine.
PubMed:A method for benzoyl chloride derivatization of biogenic amines for high performance liquid chromatography.
PubMed:Irradiated Chinese Rugao ham: Changes in volatile N-nitrosamine, biogenic amine and residual nitrite during ripening and post-ripening.
PubMed:Relationships between microbial population dynamics and putrescine and cadaverine accumulation during dry fermented sausage ripening.
PubMed:Biogenic amines in fish: roles in intoxication, spoilage, and nitrosamine formation--a review.
PubMed:Impact of cadaverine in volatile N-nitrosamine formation during the heating of a lean meat model.
PubMed:Bacteriological and biochemical assessment of marinating cephalopods, crustaceans and gastropoda during 24 weeks of storage.
PubMed:Response of Anastrepha suspensa (Diptera: Tephritidae) to terminal diamines in a food-based synthetic attractant.
PubMed:Combined use of starter cultures and preservatives to control production of biogenic amines and improve sensorial profile in low-acid salami.
PubMed:Enzymatic determination of biogenic amines with transglutaminase.
PubMed:Determination of biogenic amines in food samples using derivatization followed by liquid chromatography/mass spectrometry.
PubMed:Effect of matrix on recovery of biogenic amines in fish.
PubMed:Occurrence of lactic acid bacteria and biogenic amines in biologically aged wines.
PubMed:Paenibacillus tyraminigenes sp. nov. isolated from Myeolchi-jeotgal, a traditional Korean salted and fermented anchovy.
PubMed:Determination of primary biogenic amines in various food products using isocratic HPLC with 3-(4-chlorobenzoyl)-quinoline-2-carboxaldehyde as a new precolumn fluorogenic reagent.
PubMed:Post-column derivatization capillary electrochromatography for detection of biogenic amines in tuna-meat.
PubMed:Physiological and oenological traits of different Dekkera/Brettanomyces bruxellensis strains under wine-model conditions.
PubMed:Formation of biogenic amines and relation to microbial flora and sensory changes in smoked turkey breast fillets stored under various packaging conditions at 4 degrees C.
PubMed:Optimising cell temperature and dispersion field strength for the screening for putrescine and cadaverine with thermal desorption-gas chromatography-differential mobility spectrometry.
PubMed:Food safety evaluation of broccoli and radish sprouts.
PubMed:A new hydrophilic interaction liquid chromatography tandem mass spectrometry method for the simultaneous determination of seven biogenic amines in cheese.
PubMed:The impact of commercial human infant formula on fecal attributes in a weanling pig model.
PubMed:Amino acid decarboxylation by Lactobacillus curvatus CTC273 affected by the pH and glucose availability.
PubMed:Lysine decarboxylase of Vibrio parahaemolyticus: kinetics of transcription and role in acid resistance.
PubMed:Effects of starter cultures and nitrite levels on formation of biogenic amines in sucuk.
PubMed:Isolation and characterization of Escherichia coli mutants exhibiting altered response to thymol.
PubMed:Effect of dietary protein content on ileal amino acid digestibility, growth performance, and formation of microbial metabolites in ileal and cecal digesta of early-weaned pigs.
PubMed:Biogenic amine production in grass, maize and total mixed ration silages inoculated with Lactobacillus casei or Lactobacillus buchneri.
PubMed:Determination of biogenic amines in squid and white prawn by high-performance liquid chromatography with postcolumn derivatization.
PubMed:Aminogenesis control in fermented sausages manufactured with pressurized meat batter and starter culture.
PubMed:Determination of biogenic amines in alcoholic beverages by ion chromatography with suppressed conductivity detection and integrated pulsed amperometric detection.
PubMed:Rapid determination and confirmation of biogenic amines in tuna loin by gas chromatography/mass spectrometry using ethylchloroformate derivative.
PubMed:Selective analysis of histamine in food by means of solid-phase extraction cleanup and chromatographic separation.
PubMed:PCR detection of foodborne bacteria producing the biogenic amines histamine, tyramine, putrescine, and cadaverine.
PubMed:Influence of lupin (Lupinus luteus L. cv. 4492 and Lupinus angustifolius L. var. zapaton) and fenugreek (Trigonella foenum-graecum L.) germination on microbial population and biogenic amines.
PubMed:Relation of biogenic amines' formation with microbiological and sensory attributes in Lactobacillus-inoculated vacuum-packed rainbow trout (Oncorhynchus mykiss) fillets.
PubMed:Effect of low-dose radiation on microbiological, chemical, and sensory characteristics of chicken meat stored aerobically at 4 degrees C.
PubMed:Correlation between microbial flora, sensory changes and biogenic amines formation in fresh chicken meat stored aerobically or under modified atmosphere packaging at 4 degrees C: possible role of biogenic amines as spoilage indicators.
PubMed:Formation of biogenic amines throughout the industrial manufacture of red wine.
PubMed:An outbreak of histamine poisoning after ingestion of the ground saury paste in eight patients taking isoniazid in tuberculous ward.
PubMed:[Method of determination of biogenic amines in wines by high-performance liquid chromatography with fluorescence detector and ultraviolet detector].
PubMed:Determination of biogenic amines by capillary zone electrophoresis with conductometric detection.
PubMed:Biogenic amine index for freshness evaluation in iced Mediterranean hake (Merluccius merluccius).
PubMed:Molecular, technological and safety characterization of Gram-positive catalase-positive cocci from slightly fermented sausages.
PubMed:Determination of putrescine and cadaverine in seafood (finfish and shellfish) by liquid chromatography using pyrene excimer fluorescence.
PubMed:Simple and rapid determination of histamine in food using a new histamine dehydrogenase from Rhizobium sp.
PubMed:Influence of cultivar and germination on bioactive amines in soybeans (Glycine max L. Merril).
PubMed:Lactobacillus oligofermentans sp. nov., associated with spoilage of modified-atmosphere-packaged poultry products.
PubMed:Volatile and biogenic amines, microbiological counts, and bacterial amino acid decarboxylase activity throughout the salt-ripening process of anchovies (Engraulis encrasicholus).
PubMed:[Survey of histamine content in seafood on the market].
PubMed:Characterization of a transglutaminase from scallop hemocyte and identification of its intracellular substrates.
PubMed:Interrelationships among microbiological, physicochemical, and biochemical properties of Terrincho cheese, with emphasis on biogenic amines.
PubMed:Development of agmatine sensor using the combination of putrescine oxidase and agmatinase for squid freshness.
PubMed:Chemical analysis and sensory evaluation of mahi-mahi (Cryphaena hippurus) during chilled storage.
PubMed:Free and conjugated biogenic amines in green and roasted coffee beans.
PubMed:New solvent systems for thin-layer chromatographic determination of nine biogenic amines in fish and squid.
PubMed:The effects of lactic acid bacteria inoculants and formic acid on the formation of biogenic amines in grass silages.
PubMed:Evaluation of biogenic amines and microbial counts throughout the ripening of goat cheeses from pasteurized and raw milk.
PubMed:Differences between biogenic amine detection by HPLC methods using OPA and dansyl derivates.
PubMed:Relation of biogenic amines with microbial and sensory changes of whole and filleted freshwater rainbow trout (Onchorynchus mykiss) stored on ice.
PubMed:Tyramine functions as a toxin in honey bee larvae during Varroa-transmitted infection by Melissococcus pluton.
PubMed:Determination of biogenic amines in fish tissues by ion-exchange chromatography with conductivity detection.
PubMed:Biogenic amines in restructured beef steaks as affected by added walnuts and cold storage.
PubMed:On-line solid-phase extraction with surfactant accelerated on-column derivatization and micellar liquid chromatographic separation as a tool for the determination of biogenic amines in various food substrates.
PubMed:Gas chromatographic method for putrescine and cadaverine in shrimp.
PubMed:Effects of on-board and dockside handling on the formation of biogenic amines in mahimahi (Coryphaena hippurus), skipjack tuna (Katsuwonus pelamis), and yellowfin tuna (Thunnus albacares).
PubMed:Putrescine, cadaverine, and indole production by bacteria isolated from wild and aquacultured penaeid shrimp stored at 0, 12, 24, and 36 degrees C.
PubMed:Biogenic amine formation and "zapatera" spoilage of fermented green olives: effect of storage temperature and debittering process.
PubMed:Comparison of biogenic amine profile in cheeses manufactured from fresh and stored (4 degrees C, 48 hours) raw goat's milk.
PubMed:The effects of using lactic acid bacteria inoculants in maize silage on the formation of biogenic amines.
PubMed:Biogenic amines in dry fermented sausages: a review.
PubMed:Determination of biogenic amines as their benzoyl derivatives after cloud point extraction with micellar liquid chromatographic separation.
PubMed:Changes in amine concentrations during aging of red wine in oak barrels.
PubMed:A salivary incubation test for evaluation of oral malodor: a pilot study.
PubMed:Using capillary isotachophoresis for the determination of biogenic amines and D-isocitric acid in food products.
PubMed:Effects of exogenous polyamines on growth, toxicity, and toxin profile of dinoflagellate Alexandrium minutum.
PubMed:The influence of the brewing process on the formation of biogenic amines in beers.
PubMed:Monitoring volatile and nonvolatile amines in dried and salted roes of tuna (Thunnus thynnus L.) during manufacture and storage.
PubMed:Comparison of a capillary electrophoresis method with high-performance liquid chromatography for the determination of biogenic amines in various food samples.
PubMed:Formation of biogenic amines in a typical semihard Italian cheese.
PubMed:High-performance liquid chromatographic determination of biogenic amines in poultry carcasses.
PubMed:Gas chromatographic analysis of histamine in mahi-mahi (Coryphaena hippurus).
PubMed:Characterization of selected Spanish table wine samples according to their biogenic amine content from liquid chromatographic determination.
PubMed:Biogenic amines in chicken meat products in relation to bacterial load, pH value and sodium chloride content.
PubMed:Chromatographic analysis of cadaverine to detect incipient spoilage in mutton.
PubMed:Biogenic amine accumulation in ripened sausages affected by the addition of sodium sulphite.
PubMed:[The content of biogenic amines in canned fish from the Turkish market].
PubMed:Formation of biogenic amines in bulk-stored chilled hake (Merluccius merluccius L.) packed under atmospheres.
PubMed:Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages.
PubMed:Evolution of microbial populations and biogenic amine production in dry sausages produced in Southern Italy.
PubMed:Biogenic amines produced by Enterobacteriaceae isolated from meat products.
PubMed:Effect of the interaction between a low tyramine-producing Lactobacillus and proteolytic staphylococci on biogenic amine production during ripening and storage of dry sausages.
PubMed:Chemical, microbiological, and AromaScan evaluation of mahi-mahi fillets under various storage conditions.
PubMed:Growth and metabolic activity of Shewanella putrefaciens maintained under different CO2 and O2 concentrations.
PubMed:Biogenic amines in vacuum-packaged and carbon dioxide-controlled atmosphere-packaged fresh pork stored at -1.50 degrees C.
PubMed:Effectiveness of a Lactobacillus sakei starter culture in the reduction of biogenic amine accumulation as a function of the raw material quality.
PubMed:Protein-glutaminase from Chryseobacterium proteolyticum, an enzyme that deamidates glutaminyl residues in proteins. Purification, characterization and gene cloning.
PubMed:Comparison of substrate specificities of transglutaminases using synthetic peptides as acyl donors.
PubMed:Changes in biogenic amine and polyamine contents in slightly fermented sausages manufactured with and without sugar.
PubMed:Properties of deamidated gluten films enzymatically cross-linked.
PubMed:Biogenic amines and polyamines in milks and cheeses by ion-pair high performance liquid chromatography.
PubMed:Mixed starter cultures to control biogenic amine production in dry fermented sausages.
PubMed:Influence of hygienic quality of raw materials on biogenic amine production during ripening and storage of dry fermented sausages.
PubMed:The capacity of Enterobacteriaceae species to produce biogenic amines in cheese.
PubMed:Liquid chromatographic determination of biogenic amines in fermented foods after derivatization with 3,5-dinitrobenzoyl chloride.
PubMed:Multiple compound quality index for cold-smoked salmon (Salmo salar) developed by multivariate regression of biogenic amines and pH.
PubMed:High-performance liquid chromatographic method for determination of biogenic amines in feedstuffs, complete feeds, and animal tissues.
PubMed:Redox hydrogel-based amperometric bienzyme electrodes for fish freshness monitoring
PubMed:Effect of proteolytic starter cultures of Staphylococcus spp. on biogenic amine formation during the ripening of dry fermented sausages.
PubMed:Changes in biogenic amines in mature and germinating legume seeds and their behavior during cooking.
PubMed:Histamine and biogenic amine production by Morganella morganii isolated from temperature-abused albacore.
PubMed:Reduction of biogenic amine formation using a negative amino acid-decarboxylase starter culture for fermentation of Fuet sausages.
PubMed:Content of biogenic amines in table olives.
PubMed:Formation of biogenic amine in mayonnaise, herring and tuna fish salad by lactobacilli.
PubMed:HPLC method for analysis of free amino acids in fish using o-phthaldialdehyde precolumn derivatization.
PubMed:Improved screening procedure for biogenic amine production by lactic acid bacteria.
PubMed:Free and conjugated polyamines and phenols in raw and alkaline-clarified sugarcane juices.
PubMed:Comparison of ELISA and HPLC for the determination of histamine in cheese.
PubMed:Changes in polyamines and ethylene during the development and ripening of eggplant fruits (Solanum melongena).
PubMed:A test strip for diamines in tuna.
PubMed:Biogenic amine survey and organoleptic changes in fresh, stored, and temperature-abused bluefish (Pomatomus saltatrix).
PubMed:Histamine and cadaverine production by bacteria isolated from fresh and frozen albacore (Thunnus alalunga).
PubMed:Biogenic amines and sensory changes associated with the microbial flora of Mediterranean gilt-head sea bream (Sparus aurata) stored aerobically at 0, 8, and 15 degrees C.
PubMed:Condensation nucleation light scattering detection for biogenic amines separated by ion-exchange chromatography.
PubMed:Determination of biogenic amines by capillary electrophoresis.
PubMed:Changes in biogenic amines and microbiological analysis in albacore (Thunnus alalunga) muscle during frozen storage.
PubMed:Improved ion chromatography-integrated pulsed amperometric detection method for the evaluation of biogenic amines in food of vegetable or animal origin and in fermented foods.
PubMed:Effects of biogenic amines in broiler chickens.
PubMed:Effect of lectins on uptake of polyamines.
PubMed:Determination of biogenic amines in cheese.
PubMed:Breath odor: etiopathogenesis, assessment and management.
PubMed:Gas chromatographic method for putrescine and cadaverine in canned tuna and mahimahi and fluorometric method for histamine (minor modification of AOAC Official Method 977.13): collaborative study.
PubMed:Acute and subacute toxicity of tyramine, spermidine, spermine, putrescine and cadaverine in rats.
PubMed:Fasting and postprandial polyamine concentrations in the human digestive lumen.
PubMed:Scombrotoxicosis-like illness following the ingestion of smoked salmon that demonstrated low histamine levels and high toxicity on mouse bioassay.
PubMed:Inhibitory effect of spices on in vitro histamine production and histidine decarboxylase activity of Morganella morganii and on the biogenic amine formation in mackerel stored at 30 degrees C.
PubMed:Effect of colchicine-induced cell loss in the dentate gyrus and Ammon's horn on the olfactory control of feeding in rats.
PubMed:Assay of biogenic amines involved in fish decomposition.
PubMed:Biogenic amine formation by poultry-associated spoilage and pathogenic bacteria.
PubMed:[Automated pre-column derivatization with o-phthaldialdehyde (OPA)> A new RP-HPLC method for the determination of biogenic amines in food].
PubMed:Liquid chromatographic method for determination of biogenic amines in fish and fish products.
PubMed:The formation of biogenic amines by fermentation organisms.
PubMed:Biogenic amines and microbial quality of sprouts.
PubMed:Toluene and weasel (2-propylthietane) odors suppress feeding in the rat.
PubMed:Components of weasel and fox odors elicit fast wave bursts in the dentate gyrus of rats.
PubMed:Investigation of the presence of biogenic amines and ethyl carbamate in kenkey made with maize and maize-cowpea mixtures as influenced by process conditions.
PubMed:Determination of biogenic amines in leafy vegetables by amino acid analyser.
PubMed:Proteolysis and amino acid breakdown of heated and irradiated poultry byproducts and muscle tissue.
PubMed:Fermentation of raw poultry byproducts for animal nutrition.
PubMed:Liquid chromatographic determination of biogenic amines in dry sausages.
PubMed:Presence of N-acyl and acetoxy derivatives of putrescine and cadaverine in the human gut.
PubMed:Pathological changes in platelet histamine oxidases in atopic eczema.
PubMed:Biogenic amines in silage. 2. The dynamics of the formation of biogenic amines in silage.
PubMed:Biogenic amines in silage. 3. The occurrence of six biogenic amines in farm-scale grass and maize silages.
PubMed:Study of surface yeast flora of Roquefort cheese.
PubMed:Polyamines in human and rat milk and in infant formulas.
PubMed:Improvement of extraction procedure for biogenic amines in foods and their high-performance liquid chromatographic determination.
PubMed:Is there a role for amines other than histamines in the aetiology of scombrotoxicosis?
PubMed:Quantitative determination of amines in wine by liquid chromatography.
PubMed:[Biogenic amine contents in fish and fish preserves].
PubMed:[Determination of biogenic amines by RP-HPLC for monitoring the microbial spoilage of poultry].
PubMed:The effect of cadaverine on the formation of anabasine from lysine in hairy root cultures of Nicotiana hesperis.
PubMed:Bluefish-associated scombroid poisoning. An example of the expanding spectrum of food poisoning from seafood.
PubMed:Amines in fresh beef of normal pH and the role of bacteria in changes in concentration observed during storage in vacuum packs at chill temperatures.
PubMed:Studies of the free faecal amines of infants with gastroenteritis and of healthy infants.
PubMed:Bacterial sources of putrescine and cadaverine in chill stored vacuum-packaged beef.
PubMed:Formation of biogenic amines in herring and mackerel.
PubMed:Histamine food poisoning: toxicology and clinical aspects.
PubMed:Inhibition of in vivo histamine metabolism in rats by foodborne and pharmacologic inhibitors of diamine oxidase, histamine N-methyltransferase, and monoamine oxidase.
PubMed:Putrescine and cadaverine formation in vacuum packed beef.
PubMed:Determination of histamine in fish by liquid chromatography with post-column reaction and fluorometric detection.
PubMed:[Concentration profiles of putrescine and cadaverine in inoculated vacuum packed beef].
PubMed:High pressure liquid chromatographic determination of putrefactive amines in foods.
PubMed:Determination of mono-, di- and polyamines in foods using a single-column amino acid auto-analyzer.
PubMed:Gas chromatographic determination of cadaverine, putrescine, and histamine in foods.
PubMed:Effects of cadaverine on histamine transport and metabolism in isolated gut sections of the guinea-pig.
PubMed:On the aetiology of scombroid poisoning: cadaverine potentiation of histamine toxicity in the guinea-pig.
PubMed:Formation of heterocyclic N-nitrosamines from the reaciton of nitrite and selected primary diamines and amino acids.?l.
PubMed:Determination of amines in fresh and processed pork.
PubMed:Effects of processing on the amine content of pork bellies.
PubMed:Ornithine, putrescine and cadaverine in farm silage.
 
Notes:
a foul-smelling diamine formed by bacterial decarboxylation of lysine. Cadaverine is a foul-smelling diamine formed by bacterial decarboxylation of lysine that occurs during protein hydrolysis during putrefaction of animal tissue. However, this diamine is not purely associated with putrefaction. It is also produced in small quantities by mammals. In particular, it is partially responsible for the distinctive smell of urine and semen. Elevated levels of cadaverine have been found in the urine of some patients with defects in lysine metabolism. Cadaverine is toxic in large doses. In rats it had a low acute oral toxicity of more than 2000 mg/kg body weight (Wikipedia).; Cadaverine is a foul-smelling molecule produced by protein hydrolysis during putrefaction of animal tissue. Cadaverine is a toxic diamine with the formula NH2(CH2)5NH2, which is similar to putrescine. Cadaverine is also known by the names 1,5-pentanediamine and pentamethylenediamine.
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