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Projects. Life and Earth Sciences

The detection and elimination of biogenic amines in foods: the design of new biosensors and new amino oxidase catalysts

Lead Researcher:
Gloria Fernández Lorente

Research Centre:
Instituto de Investigación en Ciencias de la Alimentación (CIAL). CSIC-UAM.

Abstract: 

Gloria Fernández LorenteBiogenic amines (BA) are low molecular weight organic bases; they are often produced in fermented foods and drinks (such as cheese and wine, etc.) due to the enzymatic activity of certain strains and species of lactic bacteria able to decarboxylate precursor amino acids. In high concentrations and for sensitive individuals they may cause health problems such as headache, difficulty in breathing, heart palpitations, hypertension, etc. Different BA have been identified in wines, the commonest being putrescine and histamine, the most dangerous. The main aims of this project are:

New catalysts to eliminate biogenic amines

In this project, co-immobilised derivates of amino oxidases and catalases are prepared on the same support, to swiftly eliminate all of the hydrogen peroxide freed by oxidation of the biogenic amines. The enzymes are immobilised by covalent multi-point attachment to increase their stability in wine (acid pH and the presence of moderate concentrations of ethanol).

Imagen

New biosensors to automatically detect traces of biogenic amines

Imagen

Using oxidised graphene we will attempt to design an ideal biosensor such as the one shown in the figure.

Imagen

The amine oxidase is directly immobilised on the oxidised graphene electrode with an orientation that permits the transfer of electrons between the active centre of the enzyme and the electrode. The enzyme will stabilise by multipoint covalent attachment.

As amino oxidases we use the enzymes of Penicilium citrinum, pig liver, Hansenula polimorfa and Aspergillus niger. We will evaluate Bordetella pertussis and bovine liver enzymes as catalases.



Gloria Fernández Lorente

  • Graduate in Chemistry, the Universidad Complutense, Madrid.
  • Doctor in Chemistry, the Universidad Complutense de Madrid.
  • Ramón y Cajal program investigator in the Instituto de Investigación en Ciencias de la Alimentación (CSIC-UAM).
  • Post-doctoral visit to the Pharmaceutical Chemistry Faculty of the University of Pavía (Milan).
  • Professor of the Doctorate course "New Tendencies in Food Biotechnology" of the Doctorate Food Science and Technology program of the UAM.
  • Professor of the postgraduate course "Sustainable chemical processes using enzymes as catalysts" of the Postgraduate and Specialisation program of the CSIC.
  • Main lines of research: enzymatic food biotechnology. Obtaining and characterising enzymes to improve food quality.
  • 9 research contracts with companies, 4 as Head researcher.
  • 12 competitive financed research projects, 1 as Head researcher.
  • 96 scientific papers in national and international journals.
  • 11 chapters in books.
  • 20 papers and conferences as guest speaker in national and international meetings.
  • 8 registered patents, 3 not registered.
  • Direction of one Doctoral thesis, 2 Master's degree final projects and 1 Advanced Studies Diploma.


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