School of Agrarian and Veterinary Sciences, University of Trás-os-Montes and Alto Douro, 5001-801 Vila Real, Portugal.
INESC TEC-Institute for Systems and Computer Engineering, Technology and Science and Faculty of Sciences, University of Porto, 4169-007 Porto, Portugal.
Biosensors (Basel). 2021 Mar 13;11(3):82. doi: 10.3390/bios11030082.
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.
生物胺（BAs）是众所周知的生物分子，主要因其毒性和致癌作用而闻名。通常，它们被用作食品和饮料质量保存的指标，因为其浓度较高与质量较差有关。就 BA 的代谢途径而言，时间是其形成的关键因素。它们主要通过微生物对氨基酸的脱羧作用形成，这与食品变质密切相关，因此，它们不适合人类食用。病原体微生物在食物中生长，没有任何气味、外观或味道的明显变化，因此它们可以达到有毒的浓度。本综述提供了关于 BAs 的最新文献概述，特别强调了食品基质，包括根据所用生物识别元件（酶、核酸、全细胞和抗体）描述典型的 BA 分析方法格式及其一般结构。综述了多年来对生物识别元件、传感器及其在生物传感器中的集成的广泛而重要的研究。
