Amounts Of Biogenic Amines Research Articles

The Determination of Some Microbiological and Chemical Features in Herby Cheese.

The objective of this study is to measure the amounts of biogenic amines, microbial counts, values of pH, titratable acidity, dry matter, and salt (%) in herby cheese, a very popular staple in the Turkish diet, and to evaluate the concentration of biogenic amines in terms of public health risks. A high-performance liquid chromatography (HPLC) method was used for the determination of eight biogenic amines in 100 herby cheeses sold in the local markets of Van. The bacterial load of the herby cheeses ranged between 4.0 and 8.90 log CFU/g for viable total aerobic mesophilic bacteria (TAMB), <1 and 7.0 log CFU/g for lactic bacteria (LAB), <1 and 6.08 log CFU/g for coliform bacteria, <1 and 5.81 log CFU/g for Enterobacteriaceae, <1 and 2.60 log CFU/g for Staphylococcus aureus, and 3.70 and 8.05 log CFU/g for yeasts and molds. The results obtained suggested significant changes in the pH, titratable acidity, dry matter, and salt contents of the examined herby cheese samples. The detection levels of biogenic amines in the samples ranged from <0.025 to 33.36 mg/kg for tryptamine, from <0.038 to 404.57 mg/kg for β-phenylethylamine, from 0.03 to 426.35 mg/kg for putrescine, from <0.039 to 1438.22 mg/kg for cadaverine, from <0.033 to 469 mg/kg for histamine, from <0.309 to 725.21 mg/kg for tyramine, from <0.114 to 1.70 mg/kg for spermidine, and from <0.109 to 1.88 mg/kg for spermine. As a result, these cheeses are fit for consumption in terms of the amounts of biogenic amines they contain.

Effect of orange juice and tryptamine on the behavior and c-fos expression of Wistar rats.

Recent reports have shown that commercial orange juice is rich in biogenic amines. Consumption of foods containing large amounts of biogenic amines increase hypertensive crisis and high levels of histamine and tyramine, which have been implicated as causative agents in a number of food poisoning episodes. In addition, accumulation of tryptamine in plasma may be associated with mood disorders. The aim of this study was to determine whether chronic administration of orange juice extract and tryptamine affects the behavior and c-fos expression in the rat. For this purpose, Wistar male rats were injected with saline solution, tryptamine or orange juice extract. Sucrose preference test and elevated plus maze were evaluated to determine hedonic and anxiety behavior, respectively. Rats treated with orange juice extract showed increased anxiety behavior and sucrose consumption, similar to those treated with tryptamine. In addition, dorsal raphe nucleus, accumbens nucleus, and hippocampus showed an increase of c-fos positive cells in rats treated with orange juice extract. In conclusion, the chronic and lengthy consumption of orange juice or their derivatives in the diet could be a factor responsible to induce mood disorders and may promote excess caloric consumption.

Public Health Risks Of Biogenic Amines From Curd Dairy Products

Biogenic amine content of cheese can be extremely variable and depends on the type of cheese, the ripening time and the manufacturing process. The amount of biogenic amines in cheese may act as a useful indicator of the hygienic quality of the product. One hundred and forty samples of different varieties of cheese represented as (Kareish, Damietta, Ras, Mish, Cheddar, Edam and Roquefort) 25 of each were collected from groceries, and supermarkets from different localities in Alexandria city for determination of Five biogenic amines including histamine, tyramine, cadaverine and putrescine and tryptamine by high performance liquid chromatography. The highest histamine mg/100 g levels were detected in the examined mish cheese followed by Ras cheese while, histamine failed to be detected in the examined Roquefort cheese. Tyramine level was detected in all examined cheese samples except Roquefort cheese and the percent of positive samples that exceeded the permissible limit of ES (2007) and FDA (2001) were 40 and 55%, respectively. All positive samples of Cheddar, Edam and Roquefort cheeses for cadaverine were within the ES (2007) permissible limit While, all positive samples of examined cheese samples were above the FDA (2001) permissible limit except Roquefort cheese. While, only one sample from of positive putrescine examined samples of Damietta, Cheddar and Edam cheese were above the permissible limit. All examined cheese samples were within the permissible limit of tryptamine level according to ES (2007) and FDA (2001) Public health hazards of biogenic amines in different cheeses and suggestion to produce high quality cheese was discussed to come in accordance with the safe permissible limit to ensure human safety.

Competitive fluorescent pseudo-immunoassay exploiting molecularly imprinted polymers for the detection of biogenic amines in fish matrix

We developed a competitive fluorescent molecularly imprinted polymer (MIP) assay to detect biogenic amines in fish samples. MIPs synthesized by precipitation polymerization using histamine as template were used in a batch binding assay analogous to competitive fluoroimmunoassays. Introducing a complex sample matrix, such as fish extract, into the assay changes the environment and the binding conditions, therefore the importance of the sample preparation is extensively discussed. Several extraction and purification methods for fish were comprehensively studied, and an optimal clean-up procedure for fish samples using liquid-liquid extraction was developed. The feasibility of the competitive MIP assay was shown in the purified fish extract over a broad histamine range (1 − 430µM). The MIP had the highest affinity towards histamine, but recognized also the structurally similar biogenic amines tyramine and tryptamine, as well as spermine and spermidine, providing simultaneous analysis and assessment of the total amount of biogenic amines.

The determination of some biogenic amines in Turkish fermented sausages consumed in Van.

Biogenic amines, has been implicated as the causative agent in several outbreaks of food poisoning. Fermented food such as Turkish style fermented sausages can also contain biogenic amines, microorganisms possessing the enzymes decarboxylase, which converts amino acids to biogenic amines, are responsible for the formation of biogenic amines in fermented sausages. The purpose of this study was to determine the amount of biogenic amines in Turkish fermented sausage consumed in Van in Turkey, and to evaluate their concentrations in term of public health risks. High performance liquid chromatography method was used to the determination of 8 biogenic amines in 120 sausage samples collected from 10 different brands sold in the local markets of Van. The detection levels of biogenic amines in the samples was ranged from 0 to 129.375 mg/kg for tryptamine, from 0 to 65.625 mg/kg for 2-phenylethylamine, from 0 to 255.625 mg/kg for putrescine, from 0 to 1148.75 mg/kg for cadaverine, from 0 to 469.375 mg/kg for histamine, from 0 to 438.125 mg/kg for tyramine, from 0 to 554.375 mg/kg for spermidine, and from 0 to 614.375 mg/kg for spermine.

Biogenic amines in foods.

Biogenic amines are produced by bacterial decarboxylation of corresponding amino acids in foods. Concentration of biogenic amines in fermented food products is affected by several factors in the manufacturing process, including hygienic of raw materials, microbial composition, fermentation condition, and the duration of fermentation. Intake of low amount of biogenic amines normally does not have harmful effect on human health. However, when their amount in food is too high and detoxification ability is inhibited or disturbed, biogenic amines could cause problem. To control concentration of BAs in food, decarboxylase activity for amino acids can be regulated. Levels of BAs can be reduced by several methods such as packaging, additives, hydrostatic pressure, irradiation, pasteurization, smoking, starter culture, oxidizing formed biogenic amine, and temperature. The objective of this review paper was to collect, summarize, and discuss necessary information or useful data based on previous studies in terms of BAs in various foods.

Making natural sparkling wines with non-Saccharomyces yeasts

The usage of alternative non-Saccharomyces yeasts might provide desirable characteristics to white and red sparkling wines. In this study, second fermentation in the bottle was carried out by Saccharomyces cerevisiae as control and two non-Saccharomyces species: Saccharomycodes ludwigii and Schizosaccharomyces pombe. The second fermentations of white base wine made from Vitis Vinifera cv. Airen grapes and red base wine made from Vitis Vinifera cv. Tempranillo grapes, in the bottle were followed by aging on lees during 4 months at 12 °C. Finally, physicochemical properties were analyzed and a sensory evaluation was held. Significant differences were detected among sparkling wines produced with the studied yeasts in acidity parameters and non-volatile compounds. The pyranoanthocyanin content and color intensity was higher with the use of Schizosaccharomyces pombe in red sparkling wines. The total amount of volatile compounds was similar among treatments, but in certain compounds, individual variations in concentration were seen. Total amount of biogenic amines decreased in all the samples after the treatment. Differences were also detected in sensory evaluation; the sparkling wines produced with Saccharomyces cerevisiae showed different aromatic profile in comparison to sparkling wines produced with Schizosaccharomyces pombe, considering the parameters of limpidity, aroma intensity, aroma quality, flowery, fruity, buttery and reduction aromas in white samples; color intensity, limpidity, aroma intensity, herbal, buttery, yeasty, and oxidation aromas in red samples. Usage of non-Saccharomyces yeasts for sparkling wine production with traditional method can be furtherly studied to change specific characteristics of sparkling wines without decreasing their overall quality and obtain differentiation.

Various biogenic amines in Doenjang and changes in concentration depending on boiling and roasting

Biogenic amines are formed by microorganisms during fermentation. Major biogenic amines found in food are histamine, tryptamine, 2-phenylethylamine, putrescine, cadaverine, tyramine, spermidine, and spermine. Doenjang is a traditional fermented food made of soybean and is widely used for cooking of various foods in Korea. During fermentation, harmful substances such as biogenic amines could be produced in Doenjang. In this study, we examined the types and quantities of biogenic amines in commercial Doenjang and analyzed the destructive effects of cooking on biogenic amines in Doenjang. Biogenic amines were identified by high-performance liquid chromatography with a fluorescence detector (HPLC-FLD). The concentrations of biogenic amines in commercial Doenjang depended on the manufacturer and ranged from none detected to 415.08 mg/kg. Putrescine and tryptamine were the most abundant biogenic amines in Doenjang samples, whereas cadaverine was not detected in any commercial samples. For all cooking conditions, tryptamine, 2-phenylethylamine, putrescine, and tyramine were detected in Doenjang, and their concentrations decreased significantly after 10 min of roasting. The total concentration of biogenic amines in Doenjang soup was not changed significantly by boiling. Therefore, roasting, unlike boiling, can be considered more effective at reducing the amount of biogenic amines in Doenjang.

The effect of smoking on the formation of biogenic amines in Circassian cheese

In this study, the effect of smoking on the amount of biogenic amines (BA) in Circassian cheese was evaluated. The chemical and microbiological changes related to BA formation in smoked and non-smoked Circassian cheeses were evaluated after 0, 15, 30, 45, 60, and 90 days of storage. At each ending of storage time, tyramine (TYR) and histamine (HIS) could not be detected in any of the samples. Furthermore, tryptamine (TRYP) decreased significantly during storage. Also, cadaverine (CAD) in non-smoked cheese samples increased while CAD levels did not change significantly in smoked cheeses. A significant (p < 0.05) increase was observed in 2-phenylethylamine for both smoked and non-smoked Circassian cheeses while putrescine levels remained fairly the same. In conclusion, lower levels of total BA were detected in smoked samples, and smoking process improved the quality of Circassian cheeses.

Biogenic amines present in cheese – occurrence and threats

The review presents the general characteristics of biogenic amines present in cheese: the formation, the influence on the human body, the threats that ensue from the intake of them with food, the current limits of their amount in food and their ingestion, and also the methods of reducing the content of biogenic amines in food. Particular attention has been drawn to the presence of biogenic amines in cheese and the factors that determine the amount of these substances in cheese. The effect of microorganisms on the level of the amines in cheese, time and temperature of ripening and storing of cheese, as well as other factors like pH of cheese, salt concentration, pasteurization and homogenization of milk, accessibility of oxygen, redox potential, part of cheese and starter culture addition were discussed. The presented data indicate that biogenic amines are present in cheese in varying amounts, sometimes reaching levels toxic to humans. The main factors that increase the content of biogenic amines in cheese are microorganisms, in particular those not from the starter, long time and high temperature of ripening and storing. The decrease of biogenic amines content in cheese is favoured by pasteurization and homogenization of milk and by employment of high pressure on cheese (400 – 600 MPa). Other factors, such as pH, salt concentration, addition of starter cultures and herbs, accessibility of oxygen, redox potential also have an influence on the amount of biogenic amines in cheese; these, however, vary.

Biogenic amines in rennet ripening cheeses as a health risk to consumers

Biogenic amines are nitrogen compounds which are products of the decarboxylation of free amino acids. They are produced with the participation of bacterial microflora producing enzymes, and they may be introduced together with food into the human body. The highest amounts of biogenic amines are found in meat, fish and cheeses. Consumption of products containing biogenic amines can cause food poisoning and allergies in consumers. The most common amines in cheeses are tyramine, histamine, putrescine, cadaverine and 2-phenylethylamine. The formation of amines depends on the technology of food production, storage conditions (temperature, time, pH, moisture), the quality of the raw materials (the content of free amino acids, proteins, salts, sugars) and the presence of microorganisms producing decarboxylases. This article describes different types of biogenic amines, their formation, detection methods and health risks to consumers. Information on the harmfulness of biogenic amines and on factors conducive to their production may help prevent poisoning with these compounds.

EFFECT OF LACTIC ACID AND BIOACTIVE COMPONENT MIXTURES ON THE QUALITY OF MINCED PORK MEAT

The objective of this study was to investigate the effects of mixtures of lactic acid (LA), thymol (TH), linalool (LN) and dihydroquercetin (DHQ) on the quality of minced pork meat during 7 days of storage at +4 °C temperature. DHQ+LA+LN, DHQ+LA and LA exhibited the greatest antibacterial effect on the agar well diffusion assay and resulted in the best sensory evaluation. Samples treated with DHQ+LA had a statistically significant effect on the total bacterial count and showed the best antibacterial effect on the E. coli count. However, the reducing effect on the total amount of biogenic amines was not significant in all cases of treatment.

Chemometrics Approaches to Monitoring of Biogenic Amines Changes in Three Fish Species

ABSTRACTThe biogenic amine contents in fillets of three freshwater fish of kutum (Rutilus frisii), common carp (Cyprinus carpio), and Caspian salmon (Salmon caspius) were monitored during storage at 4°C for 20 days. The amounts of biogenic amines were determined at regular intervals using high performance liquid chromatography after derivatization with benzoyl chloride. Significant differences in the levels of selected biogenic amines among the fish samples were found (p < 0.05) during storage times. While the amount of putrescine, cadaverine, histamine, and tyramine in the fish fillets increased during the storage time, the changes in spermine and spermidine contents of the fish species were minor and both showed low and inverse correlations with storage time. For each of the three fish species, the sensory acceptability limit was found to be 4–8 days. The quality and biogenic amine indices of fish samples showed high correlation with storage time (r > 0.9). The principal component analysis of the results indicated that the formation of biogenic amines displays a certain behavioral pattern in all fish samples.

Effect of Gluconic Acid Submerged Fermentation of Strawberry Purée on Amino Acids and Biogenic Amines Profile

Gluconic fermentation of fruit substrates is an innovative strategy to elaborate nonalcoholic beverages which has not been studied so far. Futhermore, it prevents food waste of perishable products like strawberries. Amino acids, biogenic amines and ammonium ion were evaluated after the fermentation of strawberry purée using Gluconobacter japonicus in submerged culture. The process was monitored with the determination of pH, total acidity, glucose, fructose and gluconic acid concentrations. The determination of nitrogen compounds was accomplished using a HPLC–UV method involving diethyl ethoxymethylenemalonate (DEEMM) as the derivatization agent. Most amino acids did not present significant changes, except for lysine and histidine, which increased their concentration in the final product. However, the principal component analysis was able to group the initial and final samples in different sets using the amino acids concentration as variables. Biogenic amines were not detected in the final samples, thus ensuring the safety of this product for human consumption. Practical Applications Because of the high level of competitiveness, the success of a new product requires the use of a raw material different from the traditionally used ones, and the application of innovative techniques of production. Strawberry is a fruit prized for its aroma and flavor. In addition, Spain is the fifth strawberry producer in the world, and consequently there are surpluses of second quality strawberries. This second quality fruit is generally discarded, involving large economic losses. These facts make strawberry a good candidate to be used as raw material for the production of fruit derived products. Hence, gluconic acid fermentation is an innovative way of transforming surplus strawberries into beverages which do not present glucose, as it is transformed into gluconic acid whilst keeping fructose as sweetener. Hence, the final product could be the principal substract to elaborate a new beverage which could be consumed by diabetics. Gluconic acid submerged fermentations of strawberry purée were carried out with Gluconobacter japonicus. Additionally, the amount of biogenic amines was assessed for food safety purposes.

Biogenic amines in seafood: a review.

The biogenic amines are low molecular weight organic bases present normally in the body with biological activity influencing important physiological functions. The physiological functions of these molecules are achieved by very low concentrations in the tissues. However, significantly high amounts of biogenic amines are produced during processing and storage of seafood as a result of microbial contamination and inadequate storage conditions. Microorganisms having decarboxylase enzyme activity convert amino acids to their respective biogenic amines. Biogenic amines in seafood have been implicated as a major causative agent of food borne illness, where intoxication results from the ingestion of foods containing higher amount of biogenic amines. Hence its identification, quantitation and awareness of this food borne toxin are important in relation to food safety and spoilage. The aim of this paper is to review the basic concepts of seafood quality and safety in relation to biogenic amines along with its control measures and future areas for research.

Optimization and validation of a derivatization method for analysis of biogenic amines in wines using RP-HPLC-DAD

An analytical method for determination of the biogenic amines: tryptamine, putrescine histamine, phenylethylamine, tyramine, cadaverine, spermidine and spermine in red and white wines using pre-column derivatization with dansyl chloride (DnsCl) and reversed phase-high performance liquid chromatography with diode array detector (RP-HPLC-DAD) was developed and optimized. Concentration of DnsCl, pH, time of reaction and evaporation under nitrogen were tested and optimized. Best recoveries, ranging from 72 to 102 % were obtained for all analyzed amines applying derivatization with 10 mg/mL of DnsCl for 1 h at 60 oC and pH 9. The developed method showed excellent linearity with R2&gt;0.99 for all tested amines. The accuracy was checked with the standard addition method showing satisfactory recovery, good repeatability and reproducibility. The optimized and validated method was applied for analysis of white and red wines from Macedonian origin, observing higher total amounts of biogenic amines in red wines.

The Fluorescence Methods to Study Neurotransmitters (Biomediators) in Plant Cells.

Fluorescence as a parameter for analysis of intracellular binding and localization of neurotransmitters also named biomediators (acetylcholine and biogenic amines such as catecholamines, serotonin, histamine) as well as their receptors in plant cells has been estimated basing on several world publications and own experiments of the author. The subjects of the consideration were 1. application of reagents forming fluorescent products (for catecholamines - glyoxylic acid, for histamine - formaldehyde or ortho-phthalic aldehyde) to show the presence and binding of the compounds in cells, 2. binding of their fluorescent agonists and antagonists with cell, 3. effects of the compounds, their agonists and antagonists on autofluorescence, 4. action of external factors on the accumulation of the compounds in cells. How neurotransmitters can bind to certain cellular compartments has been shown on intact individual cells (vegetative microspores, pollens, secretory cells) and isolated organelles. The staining with reagents on biogenic amines leads to the appearance blue or blue-green emission on the surface and excretions of intact cells as well in some DNA-containing organelles within cells. The difference between autofluorescence and histochemically induced fluorescence may reflect the occurrence and amount of biogenic amines in the cells studied. Ozone and salinity as external factors can regulate the emission of intact cells related to biogenic amines. After the treatment of isolated cellular organelles with glyoxylic acid blue emission with maximum 460-475nm was seen in nuclei and chloroplasts (in control variants in this spectral region the noticeable emission was absent) and very expressive fluorescence (more than twenty times as compared to control) in the vacuoles. After exposure to ortho-phthalic aldehyde blue emission was more noticeable in nuclei and chloroplasts. Fluorescent agonists (muscarine, 6,7-diOHATN, BODIPY-dopamine or BODIPY-5HT) or antagonists (d-tubocurarine for acetylcholine, yohimbine for dopamine and norepinephrine, inmecarb for serotonin) of neurotransmitters that bound with animal receptors fluorescent in blue (460-480nm) or blue-green (490-530nm) and usually are bound with the plasmatic membrane of intact cells or with membrane of the isolated organelles studied. In some model cells autofluorescence (belonging to chlorophyll or not, for example secondary metabolites) may be stimulated by exogenous biogenic amines or their agonists and, on the contrary, be inhibited by certain antagonists. The fluorescence data may be applied for the testing in ecological monitoring, medicine and pharmacology.

A new cause of spoilage in goose sausages

The aim of this work was to determine the microorganisms present and to investigate their metabolites that cause spoilage of many goose sausages produced in Friuli, a northeast region of Italy. The defect was observed by sensorial analysis using the “needle probing” technique; the spoiled sausages were unsafe and not marketable. Despite the addition of starter, the microorganisms, particularly enterococci and Enterobacteriaceae, grew during ripening and produced a large amount of biogenic amines; therefore, these sausages represented a risk to consumers. The production of those compounds was confirmed in vitro. Furthermore, a second cause of spoilage was attributed to moulds that grew during ripening; the fungi grew between the meat and casing, producing a large amount of total volatile nitrogen, and consequently an ammonia smell was present either in the ripening area or in the sausages. This is the first description of this type of defect in goose sausages.

Use of γ-aminobutyric acid producing lactic acid bacteria as starters to reduce biogenic amines and cholesterol in Thai fermented pork sausage (Nham) and their distribution during fermentation

The objectives of this study were to reduce the amounts of biogenic amines (BAs) and cholesterol in Thai fermented pork sausage (Nham) using the γ-aminobutyric acid (GABA) producers, Pediococcus pentosaceus HN8 and Lactobacillus namurensis NH2, as a mixed starter (6 log CFU/g for each strain). The distribution of lactic acid bacteria (LAB) was also monitored to follow the prevalence of the mixed starter during fermentations. The starter cultures in the inoculated Nham sets (TSM, starter + 5 g/kg monosodium glutamate, MSG; and TSN, starter + no MSG) reduced the amounts of 7 BAs to meet the safety regulation requirements in the order of β-phenylethylamine > histamine > tyramine > putrescine > spermine > spermidine > cadaverine. In contrast, with the control fermentations (TNN, no starter + no MSG and TNM, no starter + MSG, 5 g/kg) only histamine was higher than the recommended level. Cholesterol content was also reduced by 35% in the GABA Nham set (TSM, GABA 3962 mg/kg) when compared with the TNN; and this was significantly lower than the popular commercial Nham brands (114–125 mg cholesterol/100 g). Determination of the LAB succession confirmed that the starter cultures played the biggest roles in reducing both the BAs and cholesterol levels.

Discrimination of some European vinegars with protected denomination of origin as a function of their amino acid and biogenic amine content.

Twenty-three amino acids and 11 amines were quantified in 37 premium quality European vinegars (traditional balsamic vinegar of Modena, balsamic vinegars of Modena and vinegars of Jerez) by an HPLC-DAD method after derivatisation with diethyl ethoxymethylenmalonate. Data were assessed in the light of the differences in technology and raw materials. The total amount of amino acids ranged from 136 mg kg(-1) to 1450 mg kg(-1) in traditional balsamic vinegar of Modena and balsamic vinegar of Modena, respectively. Jerez vinegars had a mean content from 351 mg kg(-1) to 921 mg kg(-1) . Proline, glycine and γ-aminobutyric acid were the main amino acids while isoleucine was only found in balsamic vinegar of Modena at a concentration of <1 mg kg(-1) . Traditional balsamic vinegar of Modena had the lowest amount of biogenic amines. However, for all the vinegars, their concentration did not raise health issues. Based on the entire dataset, samples were successfully segregated and classified by means of principal component and cluster analysis. The amino acid and amine content in vinegars is influenced by the production process and raw materials. They may potentially contribute in characterising the European premium quality vinegars also for authentication or anti-fraud purposes. © 2015 Society of Chemical Industry.