cadaverine


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Related to cadaverine: putrescine

ca·dav·er·ine

 (kə-dăv′ə-rēn′)
n.
A syrupy, colorless, foul-smelling polyamine, C5H14N2, produced in decaying animal tissue by the decarboxylation of lysine.

cadaverine

(kəˈdævəˌriːn)
n
(Biochemistry) a toxic diamine with an unpleasant smell, produced by protein hydrolysis during putrefaction of animal tissue. Formula: NH2(CH2)5NH2

ca•dav•er•ine

(kəˈdæv əˌrin)

n.
a colorless, viscous, toxic ptomaine, C5H14N2, having an offensive odor, formed by the action of bacilli on meat, fish, and other protein.
[1885–90]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.cadaverine - a colorless toxic ptomaine with an unpleasant odor formed during the putrefaction of animal tissue
ptomain, ptomaine - any of various amines (such as putrescine or cadaverine) formed by the action of putrefactive bacteria
Translations
References in periodicals archive ?
Cadaverine production by Azospirillum brasilense and its possible role in plant growth promotion and osmotic stress mitigation.
Eight biogenic amines were investigated on wines, according to standards of putrescine (PUT) dihydrochloride, spermidine (SPD) trihydrochloride, spermine (SPM) tetrahydrochloride, agmatine (AGM) sulfate, cadaverine (CAD) dihydrochloride, serotonine (SRT) hydrochloride, histamine (HIM) dihydrochloride, tyramine (TYM), tryptamine (TRM) and 2-phenylethylamine (PHM) dihydrochloride purchased from Sigma Chemical Co.
Biogenic amines, such as histamine (His), cadaverine, putrescine, spermine, and spermidine, are breakdown products that are produced during decarboxylation of amino acid catabolism.
Microbial growth and metabolism is a major cause of fish spoilage which produce amines, biogenic amines such as putrescine, histamine and cadaverine, organic acids, sulphides, alcohols, aldehydes and ketones with unpleasant and unacceptable off-flavors [30].
Such a molecule would be able to bind to compounds produced by rotting meat with such evocative names as cadaverine and putrescine, and increase its electrical resistance as a result.
The most common biogenic amines found in foods are histamine, tyramine, cadaverine, 2-phenylethylamine, spermine, sperm idi ne, putrescine, tryptamine, and agmatine.
His visits have acclimatized him to the smell of cadaverine, which is intensified by the midday heat.
When bacteria feeds on protein-rich diseased gum tissue, this process produces chemicals cadaverine and putrescine, which smell of rotten flesh.
Although their amounts in wine are quite low when compared with those in other fermented food products, the presence of other compounds in wine composition, such as ethanol, acetaldehyde and other biogenic amines (putrescine and cadaverine, for instance) could enhance their side effects (ANCINAZPILICUETA et al.
When she fails to reach home before dark, a putrefying, cadaverine force puts her in peril.
Specifically, the amounts of biogenic amines (putrescine, cadaverine, histamine and thyramine) are informative because their presence reveals severe deviations in production technology and indicates product spoiling.
Cadaverine as a putative component of oral malodor.