PMID-sentid	Pub_year	Sent_text		comp_official_name	comp_offsetprotein_name	organism	prot_offset
35154043-0	2021	Inhibition of Biogenic Amines Formation in Fermented Foods by the Addition of Cava Lees.	Amines	23-29	carbonic anhydrase 5A	Homo sapiens	78-82	
35154043-3	2021	The aim of the current work was to investigate whether the use of cava lees can help to control biogenic amine formation in bread and fermented sausages.	Amines	105-110	carbonic anhydrase 5A	Homo sapiens	66-70	
35154043-8	2021	Cava lees and their phenolic extract were shown to be an effective strategy to control the undesirable accumulation of high levels of biogenic amines during the production of fermented products.	Amines	143-149	carbonic anhydrase 5A	Homo sapiens	0-4	
28936885-3	2017	Of the 11 investigated human (h) isoforms, the widespread hCA I and II, the secreted hCA VI, as well as the cytosolic hCA XIII, and membrane-bound hCA IX and XIV were poorly activated by these amines, whereas the extracellular hCA IV, the mitochondrial enzymes hCA VA/VB, the cytosolic hCA VII, and the transmembrane isoform hCA XII were potently activated.	Amines	193-199	carbonic anhydrase 5A	Homo sapiens	261-270