Histamine Content Research Articles

Effectiveness of natural biomaterials in the protection and healing of experimentally induced gastric mucosa Ulcer in rats

BackgroundA gastric ulcer is a painful lesion of the gastric mucosa that can be debilitating or even fatal. The effectiveness of several plant extracts in the therapy of this illness has been demonstrated in traditional pharmacopoeias. Aim: this study was aimed to see if propolis, ginseng in normal or nano form, and amygdalin might help in preventing the ulcerative effects of absolute ethanol.MethodsGastroprotective properties of pretreatments before ethanol gavage in rats were compared to omeprazole. The ulcer and stomach parameters (ulcerated regions) were measured (mm2), ulcer inhibition percentage, the stomachs were assessed macroscopically with gastric biopsy histological examinations.ResultsAmygdalin, normal and nano ginseng, nano propolis followed by propolis all showed great efficacy in protecting the cyto-architecture and function of the gastric mucosa. The number of ulcerated sites was greatly reduced, and the percentage of stomach protection was increased. Histopathological examination had confirmed great protective effects of the nanoformulations followed by amygdalin. The protection and healing rate was completed to about 100% in all tested materials while ulcer areas were still partially unhealed in normal propolis and omeprazole. Quantitative assay of the m-RNA levels Enothelin 1(ET-1), leukotriene4 (LT-4), and caspase 3(Cas-3) genes and Histamine were done and revealed significant up-regulations in ethanol group and the maximum protective effect was reported with ginseng nano, moreover the histamine content was significantly decreased with nano- formulated extracts.ConclusionAmygdalin and the nanoformulated ginseng and propolis had exhibited a marked protective effect against the ulcerative toxic effects of ethanol.

Assessment of biogenic amines in commercial tuna fish: Influence of species, capture method, and processing on quality and safety

This study investigated the influence of species, capture method, chilling, and freezing on the quality and variations in biogenic amines of Thunnus tonggol and Thunnus albacares. Samples were collected from different sources, including fisheries ports, cold rooms, and canning factories. The results indicated that canned fish had significantly higher levels of biogenic amines, especially histamine, compared to raw fish from ports and cold rooms. However, all canned samples complied with the FDA regulation of 50 mg/kg for histamine content. Canning led to a substantial increase in total amines, with histamine being the predominant amine in most groups. Putrescine was present in all samples, with the highest levels found in canned tuna made from frozen yellow-fin tuna captured using drift gillnetting. Canned samples also exhibited higher cadaverine levels compared to raw tuna. Storage conditions, capture method, and tuna species were found to significantly affect tuna quality and biogenic amines formation.

Intrinsic self-calibration electrostatic-controlled ratiometric fluorescence assay of histamine in human serum and canned tuna fish samples

Bimetallic nanoclusters protected by proteins have gained significant attention in the sensing field due to their aggregation-induced emission (AIE) property. However, their applications may be restricted by the effects of temperature, pH, ethanol, and metal ions. Therefore, the development of self-assembling technology could increase the potential applications of these materials. In this study, positively charged silicon nanoparticles (SiNPs) were mixed with negatively charged bovine serum albumin-protected silver doped gold nanoclusters (BSA@AgAuNCs) through an electrostatic interaction. The resulting system exhibited dual emissions at 610 nm ((BSA@AgAuNCs) and 460 nm (SiNPs) when excited at 370 nm. The mixing of SiNPs led to an increase in the fluorescence emission of BSA@AgAuNCs due to an aggregation-induced emission (AIE) enhancement. However, the addition of histamine, which is positively charged at pH 5.5, caused the SiNPs to be triggered and adsorbed onto the surface of BSA@AgAuNCs, resulting in their disaggregation and a decrease in their fluorescence emission. Simultaneously, the blue fluorescence emission of SiNPs at 460 nm was not affected and remained unchanged. Under optimized conditions, the fluorescence response (F460/F610) showed a linear increase with the concentration of histamine in the range of 0.01–80 µM, with a detection limit (S/N = 3) of 3.0 nM. The probe demonstrated excellent sensitivity, selectivity, and reliability in quantifying histamine in complex matrices. The recoveries % values are in the range of 97–102% and 97.7–104.4% with RSD % in the range of 2.67–3.98% and 2.78–4.00% for human blood serum and canned tuna fish samples, respectively. This work presents new opportunities for the development of sensors based on self-assembling and dual emissive properties for (bio) sensing applications.

Formation of Histamine, phenylethylamine and γ-Aminobutyric acid during sprouting and fermenting of selected wholegrains

Sprouting and fermentation are known to cause hydrolysis of proteins into amino acids in grains, which in turn can be converted into some neuroactive compounds by some specific enzymes.One of these compounds is γ-aminobutyric acid, which is directly related to stress management. This study invesitgatesthe effects of sprouting and fermentation processes performed under different conditions on the formation of γ-aminobutyric acid.. Concomitant phenylethylamine and histamine formations were also investigated from the food safety point of view. The combined application of sprouting and fermentation increased the concentrations of histamine and phenylethylamine to a maximum of 44 ± 5 ​​ and 3.9 ± 0.002 mg/kg, respectively. Nevertheless, these values ​​did not reach the level that would cause undesirable effects. γ-Aminobutyric acid concentrations were found to reach levels comparable to γ-Aminobutyric acid -rich foods (maximum 674 ± 31 mg/kg) both with separate and combined application of sprouting and fermentation.

Effects of feed additives on rumen function and bacterial and archaeal communities during a starch and fructose challenge

The objective of this study was to improve understandings of the rumen microbial ecosystem during ruminal acidosis and responses to feed additives to improve prudent use strategies for ruminal acidosis control. Rumen bacterial and archaeal community composition (BCC) and its associations with rumen fermentation measures were examined in Holstein heifers fed feed additives and challenged with starch and fructose. Heifers (n = 40) were randomly allocated to 5 treatment groups: (1) control (no additives); (2) virginiamycin (VM; 200 mg/d); (3) monensin (MT; 200 mg/d) + tylosin (110 mg/d); (4) monensin (MLY; 220 mg/d) + live yeast (5.0 × 1012 cfu/d); (5) sodium bicarbonate (BUF; 200 g/d) + magnesium oxide (30 g/d). Heifers were fed twice daily a 62% forage:38% concentrate total mixed ration at 1.25% of body weight (BW) dry matter (DM)/d for a 20-d adaptation period with their additive(s). Fructose (0.1% of BW/d) was added to the ration for the last 10 d of adaptation. On d 21 heifers were challenged once with a ration consisting of 1.0% of BW DM wheat and 0.2% of BW fructose plus their additive(s). A rumen sample was collected from each heifer via stomach tube weekly (d 0, 7, 14) and 5 times over a 3.6 h period at 5, 65, 115, 165, and 215 min after consumption of the challenge ration (d 21) and analyzed for pH, and ammonia, d- and l-lactate, volatile fatty acids (VFA), and histamine concentrations and total bacteria and archaea. The 16S rRNA gene spanning the V4 region was PCR amplified and sequenced. Alpha and β diversity and associations of relative abundances of taxa with rumen fermentation measures were evaluated. Rumen BCC shifted among treatment groups in the adaptation period and across the challenge sampling period, indicating the feed additives had different modes of action. The monensin-containing treatment groups, MT and MLY often had similar relative abundances of rumen bacterial phyla and families. The MLY treatment group was characterized in the challenge period by increased relative abundances of the lactate utilizing genera Anaerovibrio and Megasphaera. The MLY treatment group also had increased diversity of ruminal bacteria which may provide resilience to changes in substrates. The control and BUF treatment groups were most similar in BCC. A redundancy analysis showed the MLY treatment group differed from all other treatment groups and concentrations of histamine and valerate in the rumen were associated with the most variation in the microbiota, 5.3% and 4.8%, respectively. It was evident from the taxa common to all treatment groups that cattle have a core microbiota. Functional redundancy of rumen bacteria which was reflected in the greater sensitivity for the rumen BCC than rumen fermentation measures likely provide resilience to changes in substrate. This functional redundancy of microbes in cattle suggests that there is no single optimal ruminal microbial population and no universally superior feed additive(s). In summary, differences in modes of action suggest the potential for more targeted and improved prudent use of feed additives with no single feed additive(s) providing an optimal BCC in all heifers.

The affinity of histamine to serum albumin: Capillary electrophoresis-frontal analysis and in-silico molecular docking approaches.

Histamine is a biogenic amine found in various body tissues and responsible for many critical vital activities. It is also responsible for allergic reactions in the body. Ingestion of foods containing high amounts of histamine can cause fatal allergic reactions. Albumin in plasma controls drugs and free concentrations of bioactive constituents taken to the body with food. Hence, this study aimed to characterise the interactions of histamine with bovine serum albumin. Capillary electrophoresis in the frontal analysis mode was employed in this study as a practical approach for assessing histamine-bovine serum albumin affinity. The plateau-shaped free histamine peak was well separated from the bovine serum albumin (BSA)-histamine complex peak. The free histamine concentration was obtained by following the height of the free histamine peak. Whereas the bound histamine concentrations were obtained by calculating the difference between the height of total and free histamine peaks. Histamine bound to BSA at one independent site with a Kb value of 2.50 × 103 L/mol. Moreover, an in-silico molecular docking method was performed, and it was revealed that the binding site of histamine was located closer to Lysine-131 in subdomain IIA of bovine serum albumin.

The involvement of transient receptor potential channels in mast cell activation by microbubbles.

This study was to explore the activation of mast cells by microbubbles, with the focus on transient receptor potential (TRP) channels mediated degranulation and calcium influx. Bone marrow-derived mast cells (BMMCs) were primarily obtained from femurs in mice and induced differentiation for 4 weeks. After the purity identification, BMMCs were contacted by homogeneous microbubbles with the diameter of 1 mm for 1 h. β-hexosaminidase and histamine levels in supernatants were assessed by enzyme-linked immunosorbent assay (ELISA) and the CD63 expression was tested by flow cytometry. The intracellular calcium binding with Fluo-4 AM dyes in BMMCs was observed under the fluorescence microscope and the mean fluorescence intensity was quantitatively measured by flow cytometry. β-hexosaminidase release, histamine concentration, CD63 expression and calcium influx were significantly increased in BMMCs group upon microbubble stimulation compared to the control groups. After preconditioning with the available inhibitors and microbubble contact, only transient receptor potential vanilloid 1 (TRPV1) and TRPV4 inhibitors robustly suppressed the microbubble-induced degranulation. Likewise, the elevated fluorescence intensity of cytosolic calcium level was also significantly weaken. The results demonstrated microbubble stimulus effectively promoted BMMCs degranulation, which could be substantially restrained by inhibitors targeted for blocking TRPV1 or TRPV4 channel. The alternation of intracellular calcium level in BMMCs was consistent with the changes of degranulation capacity. It's suggested that the activation of BMMCs by microbubbles may involve specific TRP calcium dependent channels.

Physicochemical and microbiological attributes of dried anchovies (Stolephorus commersonnii) in the formation of histamine along the supply chain.

Food safety along the supply chain must be safeguarded to protect the public's health from any foodborne disease. Despite the consumption of fish products, scombroid poisoning is not a wellknown occurrence. This study was formulated to evaluate at which stage of the supply chain the increase in the histamine content of dried anchovies (Stolephorus commersonnii) occurs. The study showed that histamine substances and Staphylococcus aureus were detected at all stages of the supply chain. It was also found that the concentration of histamine generally increased from the fisherman to the processors and retailers. Post-hoc analysis using the Fisher test showed no significant difference in the histamine content of dried anchovies from the processing centers (𝑥̅ =5 4.07 mg/kg) and retailers (𝑥̅ = 67.63 mg/kg), but it was significantly higher than in the raw anchovies (𝑥̅ = 8.29 mg/kg). S. aureus remains low at <10 colony-forming units (CFU/g). The aerobic plate count supports this conclusion with a 90.29% increase from the processing centers to the retailers. However, it is still significant as a source of histamine formation influenced by water activity and salt content. A correlation between salt content and water activity with histamine content was identified with a Pearson correlation coefficient of 0.8357. It is recommended to review the processing method to control the salt content and the handling and storage at the retailers, as they showed the highest potential for histamine-forming bacteria growth, leading to an increase in histamine levels in dried anchovies.

Focus on histamine production during cheese manufacture and processing: A review.

Histamine (HIS) intoxication is a poisoning caused by histamine in food. Cheese is one of the most common dairy products associated with histamine levels which vary depending on the processing methods. The final content of histamine in cheese is influenced by intrinsic and extrinsic factors, their interactions, and contamination stemming from food processing. The application of control measures may be useful to inhibit/reduce production during cheese manufacture and processing but have a limited effect. To reduce histamine intoxication outbreaks from cheese consumption the introduction of quality control programs and appropriate risk mitigation options should be applied along the dairy chain from an overall perspective of food safety based on individual susceptibility and consumer sensitivity. As key food safety, this topic should be considered in future regulations in dairy products because the lack of a clear law on HIS limits in cheese may result in a significant potential deviation from the EU food safety strategy.

5-Hydroxymethylfurfural Ameliorates Allergic Inflammation in HMC-1 Cells by Inactivating NF-κB and MAPK Signaling Pathways.

Allergic inflammation is the foundation of multiple allergic disorders, such as allergic rhinitis and asthma. Mast cells are effector cells that initiate inflammatory response. 5-hydroxymethylfurfural (5-HMF), a furfural compound, is the heat-processed product of various fruit, foods, drinks, as well as some Chinese herbal medicines. 5-HMF was previously reported to inhibit mast cell activation. Our study aimed to explore the functions of 5-HMF in both phorbol 12-mystate 13-acetate (PMA) plus calcium ionophore (A23187)-induced allergic inflammation in human mast cell line HMC-1 and ovalbumin (OVA)-induced asthma mouse models. HMC-1 cells were pretreated with 5-HMF and then stimulated by PMA+A23187. The cytotoxicity of 5-HMF on HMC-1 cells was evaluated by MTT assay. Histamine content in cell supernatants was measured by the o-phthaldialdehyde spectrofluorometric procedure. Intracellular calcium was determined using the fluorescent dye Fura-2AM. The production and expression of pro-inflammatory cytokines were detected by ELISA and RT-qPCR. Caspase-1 colorimetric assay was employed to examine the enzymatic activity of caspase-1. Asthma mouse models were induced by OVA sensitization. The bronchoalveolar lavage fluid (BALF) and blood samples were collected for the detection of total and differential cell count as well as aspartate aminotransferase (AST), alanine aminotransferase (ALT), OVA-immunoglobulin E (OVA-IgE), OVA-immunoglobulin G1 (OVA-IgG1), and pro-inflammatory cytokine levels. The left lung of mouse was dissected for histopathological examination by hematoxylin and eosin (H&E) staining. The protein expression of pro-caspase-1 and the phosphorylation of NF-κB and MAPK pathway-associated molecules were assessed by Western blotting. Our findings revealed that 5-HMF efficiently suppressed the PMA+A23187-induced enhancement in histamine production and intracellular calcium in HMC-1 cells. Pro-inflammatory cytokine production and expression in HMC-1 cells were elevated after PMA plus A23187 stimulation, which, however, were inhibited by pretreatment of 5-HMF. Additionally, 5-HMF suppressed the activity of caspase-1 and the phosphorylation of NF-κB and MAPK-associatedmolecules including p65 NF-κB, p38 MAPK, ERK, and JNK in HMC-1 cells. In vivo experiments demonstrated that 5-HMF treatment reduced the lung/body weight index and total and differential (macrophages, neutrophils, lymphocytes, and eosinophils) cell counts in BALF of asthmatic mice, but exerted no influence on serum AST and ALT levels. Besides, 5-HMF reduced serum OVA-IgE and OVA-IgG1 levels, mitigated lung inflammation, and inhibited the NF-κB and MAPK signaling pathways in asthma mouse models. 5-HMF mitigates allergic inflammation in asthma by inactivating caspase-1 and NF-κB and MAPK signaling pathways.

A smartphone-integrated multi-model thermal immunochromatographic assay for sensitive detection of histamine in real samples

A smartphone-integrated multi-model thermal immunochromatographic assay has been constructed for the detection of histamine by using anti-histamine antibody coupled Cu2−xSe nanoparticles (Cu2−xSe@antibody) as photothermal nanoprobes. Base on a competitive format, the coated histamine antigen on T-line and histamine simultaneously competed for binding the lateral flow photothermal signal probes. With the increase of histamine concentration, the temperature of Cu2−xSe@antibody on T-line was decreased under the 808 nm laser irradiation, which can be monitored via the smartphone-thermal imager combination device. In addition, the color on T-line from nanoprobes gradually disappeared, and the inhibition rate calculated from the obtained temperature on T-line was increased. The smartphone-integrated multi-model thermal immunochromatographic assay enables detection of histamine in the range of 0.1–10.0 μg/L with limit of detection as low as 0.09 μg/L. The histamine concentrations in crab, tuna, saury, mackerel, shrimp were 5.67 mg/kg, 83.73 mg/kg, 14.03 mg/kg, 21.30 mg/kg, 3.22 mg/kg detected by the developed thermal immunochromatographic assay, respectively. The developed multi-model strategy provided good sensitivity, simple operation, effectiveness and practicability for histamine in real samples compared to ultra-performance liquid chromatography-tandem mass spectrometry UPLC-MS/MS and ELISA.

Metagenomic Insights into the Regulatory Effects of Microbial Community on the Formation of Biogenic Amines and Volatile Flavor Components during the Brewing of Hongqu Rice Wine.

As one of the typical representatives of Chinese rice wine (Huangjiu), Hongqu rice wine is produced with glutinous rice as the main raw material and Hongqu as the fermentation starter. The complex microbial flora in the brewing process may have a great influence on the formation of the flavor quality and drinking safety of Hongqu rice wine. Previous studies have shown that high biogenic amine (BA) content in rice wine has potential physiological toxicity and has become a bottleneck problem restricting the development of the rice wine industry. This study aimed to evaluate the regulatory effects of the microbial community on the formation of BAs and volatile flavor components during the brewing of Hongqu rice wine. The results demonstrated that histamine, putrescine, cadaverine, tyramine, tryptamine, spermine, and spermidine were the main BAs in Hongqu rice wine. The contents of putrescine, cadaverine, histamine, tyramine, and spermidine in Hongqu rice wine of HBAs (with higher BAs content) were significantly higher than those in LBAs (with lower BAs content). GC-MS testing results showed that there were significant differences in the composition of volatile organic compounds (VOCs) between HBAs and LBAs. Among them, VOCs such as 2-methoxy-4-vinylphenol, ethyl caprate, phenethyl acetate, ethyl lactate, ethyl myristate, ethyl palmitate, ethyl n-octadecanoate, ethyl oleate, and ethyl linoleate were identified as the characteristic volatile components with significant differences between HBAs and LBAs. Microbiome analysis based on metagenomic sequencing revealed that unclassified_g_Pantoea, Klebsiella pneumoniae, Panobacter disperse, unclassified_f_Enterobacteriaceae, Leuconostoc mesenteroides, and Saccharomyces cerevisiae were the dominant microbial species in the HBA brewing process, while Weissella confuse, Pediococcus acidilactici, Saccharomyces cerevisiae, and Aspergillus niger were the dominant microbial species in the LBA brewing process. Furthermore, correlation heatmap analysis demonstrated that BAs were positively related to Lactobacillus curvatus, Lactococcus lactis, and Leuconostoc mesenteroides. Bioinformatical analysis based on the KEGG database revealed that the microbial genes encoding enzymes involved in BAs' synthesis were more abundant in HBAs, and the abundances of microbial genes encoding enzymes related to BAs' degradation and the metabolism of characteristic volatile components were higher in LBAs. Overall, this work provides important scientific data for enhancing the flavor quality of Hongqu rice wine and lays a solid foundation for the healthy development of the Hongqu rice wine industry.

Effects of Diets Based on Hydrolyzed Chicken Liver and Different Protein Concentrations on the Formation and Deamination of Biogenic Amines and Total Antioxidant Capacity of Dogs.

Biogenic amines are synthesized through the bacterial decarboxylation of amino acids, commonly found in high levels in animal by-product meals due to spoilage. Furthermore, biogenic amines and other metabolites can be produced by the fermentation of proteins in the hindgut according to the protein source and concentration of crude protein (CP) in the diet. Thus, this study aimed to evaluate two protein sources (poultry by-product meal (PBPM) and hydrolyzed chicken liver powder (HCLP)) and three CP concentrations (24, 32, and 40%) and their effects on the consumption and fecal excretion of biogenic amines, plasma monoamine oxidase (MAO) and diamine oxidase (DAO) activities, and total antioxidant capacity (TAC) of healthy adult dogs after 30 days of feeding the experimental diets. Twelve dogs were randomly distributed into six treatments (n = 6/treatment): PBPM24 (PBPM with 24% CP); PBPM32 (PBPM with 32% CP); PBPM40 (PBPM with 40% CP); HCLP24 (HCLP with 24% CP); HCLP32 (HCLP with 32% CP); HCLP40 (HCLP with 40% CP). The PBPM and PBPM-based diets had higher concentrations of putrescine, cadaverine, tyramine, histamine, agmatine, and total biogenic amines. In contrast, HCLP and HCLP-based diets contained higher concentrations of spermidine, phenylethylamine, and spermine. The PBPM and PBPM-diets had higher biogenic amine index (BAI) indicating lower quality due to the high content of putrescine, cadaverine and tyramine. Dogs fed diets with PBPM and higher protein concentrations consumed more putrescine, cadaverine, tyramine, agmatine, and total amines (p < 0.0001), while dogs fed with HCLP consumed more spermidine, phenylethylamine, and spermine (p < 0.0001). Fecal excretion of phenylethylamine was greater in dogs fed HCLP32 and HCLP40 diets (p = 0.045). Dogs fed with HCLP tended to excrete more spermidine and tryptamine via feces, while higher protein concentrations tended to increase fecal excretion of cadaverine (p < 0.10). Plasma MAO activity was higher in dogs fed HCLP24 and PBPM32 diets (p = 0.024). The plasma activities of DAO and TAC were not different between diets (p > 0.05). Although we did not evaluate the intestinal activities of MAO and DAO, our results suggest that healthy adult dogs have an efficient deamination process on the gut epithelium.

Digestibility and Palatability of the Diet and Intestinal Functionality of Dogs Fed a Blend of Yeast Cell Wall and Oregano Essential Oil.

Feed additives, such as prebiotics and essential oils, are used in pet foods and can affect digestibility, palatability, and intestinal functionality of dogs. The combined effects of yeast cell wall and oregano essential oil on apparent total tract digestibility (ATTD) and palatability of diet, intestinal fermentation products, and fecal microbiota in dogs were analyzed. Eighteen adult dogs were fed for 20 days with three dry extruded diets for adult dogs: control (without the additive), a diet containing 1.5 kg/ton of yeast cell wall and oregano essential oil (1.5YCO), and a diet containing 3.0 kg/ton of yeast cell wall and oregano essential oil (3.0YCO). The inclusion of both levels of YCO reduced the intake ratio. The addition of 3.0YCO reduced the ATTD of dry matter, compared to the control group (p < 0.05). There were greater putrescine and cadaverine concentrations and lower histamine and ammonia (p < 0.05) in the feces of dogs fed 3.0YCO. In addition, fecal odor of dogs fed YCO was less fetid than the control group (p < 0.05). There was greater fecal bacterial diversity in dogs fed with both dietary concentrations of YCO evaluated (p < 0.05). Dogs fed 1.5YCO and 3.0YCO showed higher relative abundance of Blautia and Faecalibacterium and lower abundance of Streptococcus (p < 0.05) in the feces, in comparison to the control group. Given the modulation of microorganisms considered beneficial and the lower fecal concentrations of histamine, phenols, and ammonia, the YCO blend resulted in indicators of improvement of intestinal functionality in dogs.

Suanyu fermentation strains screening, process optimization and the effect of thermal processing methods on its flavor

Suanyu is a famous traditional fermented aquatic food in south China. However, the quality of Suanyu is unstable due to natural fermentation based on the environment. This work screened suitable microbial fermenters (Enterococcus rivorum and Enterococcus lactis) from traditional fermented fish and optimized a suitable fermentation process. Effects of different fermentation (natural and mixed starters fermentation) and thermal treatments (microwave, frying and roasting) on the flavor of Suanyu were investigated. Compared to the natural fermentation group, the TVB-N content (31.5 mg/100 g) was lower, the total acidity (5.12 g/kg) and flavor compounds content were richer in the mixed starters fermentation group (P < 0.05). But there was no significant difference in histamine content (P > 0.05). The roasting treatment group contained higher contents of free amino acids, organic acids, nucleotides and richer key aroma components. The electronic nose was able to distinguish between the differently treated samples. The sensory evaluation result showed that roasted and fried samples had a more acceptable flavor and color. This work will provide a theoretical reference for the standardized production of Suanyu and the development of pre-cooked products.

Effects of a Novel Starter Culture on Quality Improvement and Putrescine, Cadaverine, and Histamine Inhibition of Fermented Shrimp Paste.

Fermented shrimp paste is a popular food in Asian countries. However, biogenic amines (BAs) are a typically associated hazard commonly found during the fermentation of shrimp paste and pose a food-safety danger. In this work, an autochthonic salt-tolerant Tetragenococcus muriaticus TS (T. muriaticus TS) strain was used as a starter culture for grasshopper sub shrimp paste fermentation. It was found that with the starter culture, putrescine, cadaverine, and histamine concentrations were significantly lower (p < 0.05) with a maximal reduction of 19.20%, 14.01%, and 28.62%, respectively. According to high-throughput sequencing data, T. muriaticus TS could change the interactions between species and reduce the abundance of bacterial genera positively associated with BAs, therefore inhibiting the BA accumulation during shrimp paste fermentation. Moreover, the volatile compounds during the fermentation process were also assessed by HS-SPME-GC-MS. With the starter added, the content of pyrazines increased, while the off-odor amines decreased. The odor of the shrimp paste was successfully improved. These results indicate that T. muriaticus TS can be used as an appropriate starter culture for improving the safety and quality of grasshopper sub shrimp paste.

A do-it-yourself electrochemical cell based on pencil leads and transparency sheets: Application to the enzymatic determination of histamine

The availability of more efficient analytical methods that answer the world's demands is a challenge and their development continues to be a difficult task. In this work the construction of an electrochemical cell, based on low-cost and accessible materials, that can be easily constructed and used for electroanalytical purposes, is described. Pencil leads were used as electrodes and a transparency sheet as the base. This cell was used as transducer for developing an amperometric biosensor for the quantification of histamine, which is the only biogenic amine regulated by law. The analysis was based on the use of diamine oxidase as biorecognition element, hexacyanoferrate(III) as electron-transfer mediator, and chronoamperometry, at +0.5 V during 100 s, to record the analytical signal. A linear relationship between histamine concentration and the analytical signal was established between 5.0 and 35 mg L−1 and a low limit of detection (1.0 mg L−1) was achieved. The analysis of different fish species (sardine and tuna) was performed, obtaining recovery values between 102% and 110%. The stability of the sensor is noteworthy: it maintained 95% of the initial analytical signal after 15 days.

Removal of Histamine from Fish Sauce by Staphylococcus debuckii sp. Isolated from Fermented Fish.

One of the issues in the production of fish sauce is the legal constraints on the concentration of histamine produced by bacteria during fermentation because it causes allergic reactions in humans. The goal of this study is therefore to eliminate histamine from the final product after fermentation to enhance the quality of fish sauce for consumer safety, manufacturer exportability and domestic sales. The bacteria that grow in the histamine medium were isolated from the salted fish. Their ability to degrade histamine in the media with high NaCl content was tested. The bacterium with the highest histamine-degrading ability was identified and the histamine-degrading conditions were optimized, including the incubation temperature and the amount of NaCl in the medium. The regression equation was generated and tested using the local fish sauce in which different concentrations of histamine were added. Among the five bacteria isolated from the salted fish, the isolate with the greatest ability to degrade histamine was identified as Staphylococcus debuckii sp. The study of the capacity of the isolated bacteria to degrade histamine using the synthetic histamine broth (pH=7.0, t=25 °C and NaCl 25 % (m/V)) indicated that they were able to degrade up to 56 % of histamine. The optimization analysis showed that increasing the pH of the medium to 7.5 and lowering the incubation temperature to 20 °C could improve the histamine removal from 56 to 73 %. The generated regression model, validated by the experimental results of histamine removal from fish sauce, showed an acceptable error (not more than 10 %). S. debuckii, the isolated histamine-degrading bacteria, could be used as an inoculum to reduce histamine accumulated in fish products. The microbiological technique developed here can decrease the histamine concentration in the final product, fish sauce, to improve its quality in terms of food safety and satisfy the histamine regulation requirement. The findings of this study can also be used to treat other liquid foods that contain high concentrations of histamine.

Evaluating the inhibition effect of a novel bio-packaging on histamine content in mackerel (Scomber scombrus): a new strategy with environment respect

This is the first study in which the impact of a new bio-packaging on histamine formation in mackerel was investigated. To monitor the preservation of fresh fish samples a treatment with innovative polymeric film and a soaking procedure in liquid new biomaterial was adopted. Ultra HPLC diode array detection (UHPLC-DAD) analyses for histamine monitoring were performed on fresh, packaged, and soaked mackerel samples at different time. The histamine content threshold value was up to 7 days, and after this period the results showed that histamine levels were affected by application of biomaterial. Significant increase was detected in sample that was not treated with biofilm. The new biofilm extended the shelf-life and reveals a promising packaging system to prevent histamine biosynthesis.

Negative modulation of the GABAAρ1 receptor function by histamine

Besides its function as a local mediator of the immune response, histamine can play a role as a neurotransmitter and neuromodulator. Histamine actions are classically mediated through four different G protein-coupled receptor subtypes but non-classical actions were also described, including effects on many ligand-gated ion channels. Previous evidence indicated that histamine acts as a positive modulator on diverse GABAA receptor subtypes, such as GABAAα1β2γ2, GABAAα2β3γ2, GABAAα3β3γ2, GABAAα4β3γ2 and GABAAα5β3γ2. Meanwhile, its effects on GABAAρ1 receptors, known to stand for tonic currents in retinal neurons, had not been examined before. The effects of histamine on the function of human homomeric GABAAρ1 receptors were studied here, using heterologous expression in Xenopus laevis oocytes followed by the electrophysiological recording of GABA-evoked Cl− currents. Histamine inhibited GABAAρ1 receptor-mediated responses. Effects were reversible, independent of the membrane potential, and strongly dependent on both histamine and GABA concentration. A rightward parallel shift in the concentration-response curve for GABA was observed in the presence of histamine, without substantial change in the maximal response or the Hill coefficient. Results were compatible with a competitive antagonism of histamine on the GABAAρ1 receptors. This is the first report of inhibitory actions exerted by histamine on an ionotropic GABA receptor.