Redruello B - Search Results

1

Tryptamine accumulates in cheese mainly via the decarboxylation of tryptophan by lactic acid bacteria.

Arranz D, Fernández E, Szekeres B, Carvalho A, Rio BD, Redruello B, Alvarez MA. Arranz D, et al. Among authors: redruello b. Food Res Int. 2025 Jan;199:115380. doi: 10.1016/j.foodres.2024.115380. Epub 2024 Nov 16. Food Res Int. 2025. PMID: 39658186 Free article.

2

Identification of technological/metabolic/environmental profiles associated with cheeses accumulating the neuroactive compound tryptamine.

Redruello B, Arranz D, Szekeres B, Del Rio B, Alvarez MA. Redruello B, et al. Food Chem. 2024 Dec 1;460(Pt 2):140622. doi: 10.1016/j.foodchem.2024.140622. Epub 2024 Jul 24. Food Chem. 2024. PMID: 39089014 Free article.

3

Lactose-mediated carbon catabolite repression of putrescine production in dairy Lactococcus lactis is strain dependent.

del Rio B, Ladero V, Redruello B, Linares DM, Fernández M, Martín MC, Alvarez MA. del Rio B, et al. Among authors: redruello b. Food Microbiol. 2015 Jun;48:163-70. doi: 10.1016/j.fm.2014.11.018. Epub 2014 Dec 24. Food Microbiol. 2015. PMID: 25791004 Free article.

4

Isolation and typification of histamine-producing Lactobacillus vaginalis strains from cheese.

Diaz M, del Rio B, Ladero V, Redruello B, Fernández M, Martin MC, Alvarez MA. Diaz M, et al. Among authors: redruello b. Int J Food Microbiol. 2015 Dec 23;215:117-23. doi: 10.1016/j.ijfoodmicro.2015.08.026. Epub 2015 Sep 4. Int J Food Microbiol. 2015. PMID: 26394683

5

Putrescine production by Lactococcus lactis subsp. cremoris CECT 8666 is reduced by NaCl via a decrease in bacterial growth and the repression of the genes involved in putrescine production.

Del Rio B, Redruello B, Ladero V, Fernandez M, Martin MC, Alvarez MA. Del Rio B, et al. Among authors: redruello b. Int J Food Microbiol. 2016 Sep 2;232:1-6. doi: 10.1016/j.ijfoodmicro.2016.05.010. Epub 2016 May 10. Int J Food Microbiol. 2016. PMID: 27218410

6

Histamine-producing Lactobacillus parabuchneri strains isolated from grated cheese can form biofilms on stainless steel.

Diaz M, Del Rio B, Sanchez-Llana E, Ladero V, Redruello B, Fernández M, Martin MC, Alvarez MA. Diaz M, et al. Among authors: redruello b. Food Microbiol. 2016 Oct;59:85-91. doi: 10.1016/j.fm.2016.05.012. Epub 2016 May 18. Food Microbiol. 2016. PMID: 27375247

7

Histamine production in Lactobacillus vaginalis improves cell survival at low pH by counteracting the acidification of the cytosol.

Diaz M, Del Rio B, Ladero V, Redruello B, Fernández M, Martin MC, Alvarez MA. Diaz M, et al. Among authors: redruello b. Int J Food Microbiol. 2020 May 16;321:108548. doi: 10.1016/j.ijfoodmicro.2020.108548. Epub 2020 Feb 3. Int J Food Microbiol. 2020. PMID: 32050139

8

The biogenic amine tryptamine, unlike β-phenylethylamine, shows in vitro cytotoxicity at concentrations that have been found in foods.

Del Rio B, Redruello B, Fernandez M, Martin MC, Ladero V, Alvarez MA. Del Rio B, et al. Among authors: redruello b. Food Chem. 2020 Nov 30;331:127303. doi: 10.1016/j.foodchem.2020.127303. Epub 2020 Jun 11. Food Chem. 2020. PMID: 32562979

9

Investigating the biotechnological potential of lactic acid bacteria strains isolated from different Algerian dairy and farm sources.

Belarbi AY, de Almeida OGG, Gatto V, Torriani S, Del Rio B, Ladero V, Redruello B, Bensalah F, Alvarez MA. Belarbi AY, et al. Among authors: redruello b. Arch Microbiol. 2022 Mar 25;204(4):220. doi: 10.1007/s00203-022-02828-7. Arch Microbiol. 2022. PMID: 35333989

10

New insights into the toxicological effects of dietary biogenic amines.

Del Rio B, Fernandez M, Redruello B, Ladero V, Alvarez MA. Del Rio B, et al. Among authors: redruello b. Food Chem. 2024 Mar 1;435:137558. doi: 10.1016/j.foodchem.2023.137558. Epub 2023 Sep 23. Food Chem. 2024. PMID: 37783126 Free article. Review.

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