Influence of Corona Discharge Against Histamine
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- Iduhara Miho
- Biostir Inc.
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- Hosojima Daiki
- School of Pharmaceutical Sciences, University of Shizuoka
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- Nakayama Yutaro
- School of Pharmaceutical Sciences, University of Shizuoka
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- Sugiyama Eiji
- School of Pharmaceutical Sciences, University of Shizuoka
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- Todoroki Kenichiro
- School of Pharmaceutical Sciences, University of Shizuoka
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- Mizuno Hajime
- School of Pharmaceutical Sciences, University of Shizuoka Faculty of Pharmacy, Meijo University
Bibliographic Information
- Other Title
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- ヒスタミン分子に対するコロナ放電の影響について
- ヒスタミン ブンシ ニ タイスル コロナ ホウデン ノ エイキョウ ニ ツイテ
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Abstract
<p>Corona discharge has recently been reported to be effective in preventing food poisoning caused by histamine-producing bacteria. In this study, the effects of corona discharge on histamine molecules were investigated. Corona discharge was applied to 1 nmol of histamine from a distance of 8.5 cm, and the remaining histamine was quantified by LC-MS/MS. Histamine levels decreased significantly 48 and 96 h after corona discharge, respectively. In addition, an ion peak at m/z 140 was newly detected from the corona-discharged samples. MS/MS fragmentation analysis of the m/z 140 ion annotated that it was the formylated form of histamine. It was suggested that corona discharge could prevent food poisoning by formylating and inactivating histamine.</p>
Journal
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- Japanese Journal of Food Microbiology
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Japanese Journal of Food Microbiology 41 (1), 37-41, 2024-03-31
Japanese Society of Food Microbiology
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Keywords
Details 詳細情報について
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- CRID
- 1390862643867605760
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- NII Book ID
- AN10552871
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- ISSN
- 18825982
- 13408267
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- NDL BIB ID
- 033437712
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- Crossref
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- Abstract License Flag
- Disallowed