biosensors Review Biosensors for Biogenic Amines: A Review Helena Vasconcelos 1,2, Luís C. C. Coelho 2 , Ana Matias 2, Cristina Saraiva 1 , Pedro A. S. Jorge 2,3 and José M. M. M. de Almeida 2,4,* 1 School of Agrarian and Veterinary Sciences, University of Trás-os-Montes and Alto Douro, 5001-801 Vila Real, Portugal;
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[email protected] (C.S.) 2 INESC TEC—Institute for Systems and Computer Engineering, Technology and Science and Faculty of Sciences, University of Porto, 4169-007 Porto, Portugal;
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[email protected] (P.A.S.J.) 3 Department. of Physics and Astronomy, Faculty of Sciences, University of Porto, 4169-007 Porto, Portugal 4 Department of Physics, School of Science and Technology, University of Trás-os-Montes and Alto Douro, 5001-801 Vila Real, Portugal * Correspondence:
[email protected] Abstract: 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).