Abstract
The effect of two levels of clinoptilolite (1 and 5%) on the production of biogenic amines (BA) and ammonia (AMN) by Gram positive (Staphylococcus aureus, Enterococcus faecalis, and Listeria monocytogenes) and Gram negative bacteria (Aeromonas hydrophila, Klebsiella pneumoniae, Escherichia coli, Pseudomonas aeruginosa, and Salmonella Parathypi A), in tyrosine decarboxylase broth (TDB) was studied. A. hydrophila and E. coli produced the highest amounts of amines which were 1223.06 and 2627.90 mg/l, respectively. All strains were able to decarboxylate tyrosine to tyramine (TYR) with E. coli being the highest (1657.19 mg/l). A. hydrophila formed >50 mg/l histamine (HIS) while the other strains produced none or very low concentrations (<4 mg/l). Among Gram-positive pathogens, E. faecalis was characterized as the main amine producer (478.23 mg/l). Although dependent on bacterial strain and level used, the natural zeolite clinoptilolite can be used to decrease BA and AMN production by bacterial strains that are of health concern.Practical Applications: Uses of natural prodcuts for biogenic amines inhibition. Clinoptilolite was used to reduce the amounts of amines such as spermine, putrescine, and dopamine produced by pathogenic and spoilage bacteria.
Highlights
A. hydrophila and E. coli produced the highest amounts of amines which were 1223.06 and 2627.90 mg/l, respectively
Non-volatile organic nitrogenous compounds such as biogenic amines (BA) are found in a wide variety of foods, where they are formed by microbial decarboxylation of the precursor amino acids and their accumulation is related to bacterial spoilage they are considered undesirable compounds in food (Veciana-Nogués et al, 1997)
The consumption of food containing high concentrations of BA has been associated with toxic effects and constitutes a potential health hazard and a food safety issue
Summary
Non-volatile organic nitrogenous compounds such as biogenic amines (BA) are found in a wide variety of foods, where they are formed by microbial decarboxylation of the precursor amino acids and their accumulation is related to bacterial spoilage they are considered undesirable compounds in food (Veciana-Nogués et al, 1997). The consumption of food containing high concentrations of BA has been associated with toxic effects and constitutes a potential health hazard and a food safety issue. The compounds mainly implicated in the direct toxic effect or interactions with some medical treatments are histamine (HIS) and tyramine (TYR). The ability of bacteria to decarboxylate amino acids is highly variable as markedly different profiles of BA have been reported. This depends on various factors: the bacterial species, which are strain-dependent, the availability of substrate amino acids, the presence of the intrinsic and extrinsic parameters of food that allow bacterial growth, the decarboxylase synthesis and decarboxylase activity (Özogul, 2011; Gokdogan et al, 2012).
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