Levels of biogenic amines in cheeses and their impact on biochemical and histological parameters in rats

Abstract

Composition of amino acids and biogenic amines (BA) in different cheeses (Ras, Blue and Mish) were estimated. The amino acids content of Ras cheese after 6 and 24 months of ripening were 33.1 and 26.6 mg/g, respectively. In Blue cheese, after 6 and 12 months ripening, the levels ranged from 29.2 to 25.5 mg/g, whereas in Mish cheese the levels were 33.9 and 30.0 mg/g, respectively. The concentrations of cadaverine and tryptamine were similar in the Mish and Ras cheeses. Level of phenylethylamine accumulation was relatively similar in Ras and Blue cheeses, whereas levels of histamine and tryptamine were high in Ras cheese, reaching 260 and 200 mg/kg, respectively. The toxicological effects of specific BA on liver and kidney functions, as well as biochemical parameters in rats were assayed. The type and the concentration of BA accumulation in cheeses affected the functions of liver and kidney in rats treated with BA. Rats treated with 1 mg amines showed difference in total proteins and albumin during the experimental period except after 6 days, wherein no difference in albumin was noted. In addition, treatment with 2 mg amines showed significant decreased in total proteins and albumin during the testing period, except after 2, 4, and 6 days, wherein no changes in total proteins and albumin levels were detected. The highest concentration of amines (3 mg/ kg/daily) showed decrease in total proteins and albumin after 2, 8, and 10 days. Histological examination revealed that organs were moderately affected by direct injection of BA as compared with organs from control groups. Liver marked vascular congestion with abnormal double central vein occurances leading to fibrosis, whereas in the kidney, thickened vascular spaces were observed.