The eight studied amines were putrescine (PUT), cadaverine
(CAD), histamine (HIM), tyramine (TYM), serotonin (SRT), agmatine (AGM), spermidine (SPD) and phenylethylamine (PEM).
Acute and subacute toxicity of tyramine, spermidine, spermine, putrescine and cadaverine
The basic cadaverine
and putrescine, are aliphatic diamines and are causative of the odor of dead animals that originate from the amino acids, arginine and lysine by bacterial decarboxylation.
Anchovies are associated with scombroid-poisoning due to biogenic amine contents such as histamine, putrescine and cadaverine
has an inhibitory effect on enterotoxin activity by preventing full expression of the virulent phenotype, and it has been suggested that there is evolutionary pressure to mutate or delete the cadA gene (12).
The coupling of the free amine from cadaverine
monotrifluoroacetamide with an activated carboxylic group yielded a BODIPY containing a trifluoroacetamide function at the end of the five-carbon chain, which was linked to the BODIPY core via an amide linkage.
to use cadaverine
, "a nitrogenous material derived from human corpses.
And it is being marked in Newcastle with local author events organised by a group of independent publishers and writers including Comma Press, Iron Press, Flambard, Cadaverine
Histamine, putrescine and cadaverine
, are collectively considered likely causes of scombrotoxicosis, the syndrome resulting from the consumption of elevated levels of scombrotoxins .
It does not require an elaborate derivatization and allows the simultaneous determination of histamine, putrescine and cadaverine
Polyamines such as putrescine, spermidine, spermine, cadaverine
and agmatine are plant growth regulators involved in all growth and development process of plants (Kumar et al.
, putrescine and agmatine, were also detected in increasing concentrations after 7 d.
The obtained results form a good basis for the application of this enzyme, also as a crude extract, for a rapid amperometric detection of putrescine and cadaverine
, which are indicators of the freshness of fish and meat products.
25 ppm) and cadaverine
in the same cheese the lowest concentration (38.
20) Nonsulfur containing compounds such as cadaverine
, putrescine, indole, and skatole have also been implicated in oral malodor.