Profiling wines in China for the biogenic amines: A nationwide survey and pharmacokinetic fate modelling
| Autor: | Ruiyang Xiao, Recep Kaya Göktaş, Christian Bogdal, Zongsu Wei, Runhui Ke |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
Tryptamine Biogenic Amines China Physiologically based pharmacokinetic modelling Food Safety education Tyramine Wine Analytical Chemistry 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Cadaverine Surveys and Questionnaires Phenethylamines Putrescine Humans Food science Winemaking 030109 nutrition & dietetics business.industry 04 agricultural and veterinary sciences General Medicine Food safety 040401 food science Tryptamines Kinetics chemistry Consumer Product Safety Environmental science business Risk assessment Histamine Food Science |
| Zdroj: | Food Chemistry. 250:268-275 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2018.01.040 |
| Popis: | Biogenic amines (BAs), a class of nitrogenous compounds that are frequently detected in wine, pose adverse effects to humans. However, with the largest red wine consumption in the world, little is known about national profiles correlating BAs in wines to toxicological/health risks in China. In this study, we conducted a nationwide survey of commercially available wines for the occurrence of BAs. Our sampling campaign covered >90% of wine brands (n = 456) in China in a three year span (2014–2016). The target BAs included tryptamine, phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine and spermine. In order to quantitatively characterize the potential risk and/or support regulatory decision-making, chronic and acute BA exposure scenarios were developed and simulated with a physiologically based pharmacokinetic model. The model described the fate and transport of BAs within human body using physical descriptions of relevant processes. These results provided baseline data that are needed for the risk assessment of dietary uptake of BAs and evaluating winemaking processes by food safety authorities. |
| Databáze: | OpenAIRE |
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