Are there profiles of cheeses with a high GABA and safe histamine content?

Abstract

Some bacteria decarboxylate amino acids as a means of resisting acid stress. It is a mechanism commonly used by bacteria in fermented dairy products. The decarboxylation of histidine to histamine occurs frequently in some types of cheese, but high concentrations of histamine can be harmful to consumers. Not all amino acid decarboxylation products are, however, undesirable. GABA, the decarboxylation product of glutamate, has positive effects on human health. Although histamine and GABA accumulate in large quantities in many types of cheese, there is little information regarding their relationship, and that which is available is restricted to a few cheese varieties. The present work examines whether cheeses exist with high concentrations of GABA but safe concentrations of histamine. The GABA and histamine contents of 250 cheeses representing 143 European varieties were examined, and the technological, environmental and metabolic (TEM) traits governing their accumulation identified. Two TEM profiles were associated with high GABA contents and safe histamine concentrations. These findings could help the dairy industry select the best technological conditions for making GABA-rich, histamine-safe cheeses. • GABA and histamine were determined in 250 cheeses of 143 different varieties. • GABA (healthy) and histamine (toxic) can accumulate at high concentrations. • A positive correlation exists between GABA and histamine concentration. • Cheeses with high GABA and low histamine contents were identified. • The technological/environmental/metabolic profiles of these cheeses were recorded.