Abstract
Twenty-six yeasts from different genera were investigated for their ability to metabolize biogenic amines. About half of the yeast strains produced one or more different biogenic amines, but some strains of Debaryomyces hansenii and Yarrowia lipolytica were also able to degrade such compounds. The most effective strain D. hanseniii H525 metabolized a broad spectrum of biogenic amines by growing and resting cells. Degradation of biogenic amines by this yeast isolate could be attributed to a peroxisomal amine oxidase activity. Strain H525 may be useful as a starter culture to reduce biogenic amines in fermented food.
Highlights
Biogenic amines (BA) are low molecular organic bases ubiquitously present in both pro- and eukaryotes.They are derivatives of ammonia bound to aliphatic, aromatic, or heterocyclic groups (Figure 1).According to the number of amino groups present in the structure, biogenic amines constitute threeMicroorganisms 2015, 3 classes: monoamines, diamines, and polyamines.BAs have important physiological regulatory functions in humans, especially as hormones and neurotransmitters
In this study we demonstrate that the yeast Debaryomyces hansenii H525 efficiently degrades a broad spectrum of BAs
The rough cell extract and S3 were tested for amino oxidase activity by incubation of 100 μL extract with the same volume of 1 mM solutions of different biogenic amines for 24 h at 30 °C
Summary
Biogenic amines (BA) are low molecular organic bases ubiquitously present in both pro- and eukaryotes. High concentrations can cause adverse health symptoms such as headaches, blood pressure crises, stomach cramps, and diarrhea [1] These effects become enhanced by simultaneous consumption of alcohol, which inhibits the activities of detoxifying amine oxidases. BAs in food are generally formed by microbial decarboxylation of amino acids, reductive amination of aldehydes and ketones, transamination or hydrolytic degradation of nitrogen compounds (Figure 2). The most common mechanism of formation is the microbial decarboxylation of amino acids, such as histidine to histamine. This type of reaction is catalyzed by amino acid decarboxylases. In addition to microbial cells, the application of amine oxidases have been suggested to degrade.
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