Presence Of Biogenic Amines Research Articles

Nutritional Quality and Overall Acceptability Optimization of Ultra-Fast Air-Superchilled Golden Rainbow Trout (Oncorhynchus mykiss, Stevanovski) Using the Response Surface Methodology

Temperatures below the cryoscopic point help to partially freeze most of the water in the fish muscle tissue. This reduces water activity and makes the remaining free water hardly accessible to microorganisms. The objective of this study was to determine the best process regime of ultra-fast air-superchilling, giving us the optimal quality of golden rainbow trout. Two hundred and thirty-four live golden rainbow trout (Oncorchynchus mykiss, Stevanovski) (18 groups of 13 fish in a group) were caught and immediately stunned by an electric current (P = 42 W). The stunned fish was placed in styrofoam cans and covered with flaked ice. The sensory analysis, total nitrogen volatile bases (TVB-N), total number of microorganisms (TVC), and presence of biogenic amines were determined. According to the optimized values for TVB-N, TVC, and sensory scores, giving us a better quality of ultra-fast air-superchilled golden rainbow, the process regime has been found at the following parameters: air temperature T = −11.3 °C; airflow velocity υ = 6.5 m s−1; and packaging layer thickness D = 79.2 μ. The superchilled golden rainbow trout processed by this regime has the lowest degree of proteolytic degradation, delayed development of the microflora, and retains the best possible sensory properties and freshness.

Increased Stability of Silver Nanoparticles in Saline and Oxidizing Media in the Presence of Biogenic Amines

The research has been carried out to increase the stability of silver nanoparticles stabilized by maleic acid copolymers in saline and oxidizing media. It is shown that the stability of silver nanoparticles in NaCl and H2O2 solutions increases upon complexation with biocompatible amines, namely, histamine, Lys-OEt, and acetylcholine. The additional steric and electrochemical stabilization allows for maintaining significantly the stability of nanocomplexes in solutions of salts and oxidizing agents at 40 °C. The destruction of the nanocomplexes was studied by UV-vis spectroscopy, transmission electron microscopy, and gel permeation chromatography.

EVALUATION OF BIOGENIC AMINES IN GOAT AND SHEEP CHEESES OF SLOVAK ORIGIN

Goat cheese and sheep cheese can offer a range of unique flavors and potential health benefits, making them popular choices among cheese lovers. Both types of cheese contain biogenic amines, which are naturally present in many types of food. The purpose of this study was to assess the levels of the seven most commonly occurring biogenic amines in semi-hard and hard goat and sheep cheeses intended for the Slovak market. The HPLC-DAD method with pre-column derivatization using dansylchloride was employed for the analysis of the hard and semi-hard cheese samples. The presence of biogenic amines was confirmed in all cheese samples, with total levels ranging from 14.4 mg.kg-1 to 1322 mg.kg-1. The most abundant compounds found in the samples were tyramine and tryptamine, followed by 2-phenylethylamine and spermine. Histamine was present in 54.5% of the samples, but its concentration did not exceed 68.7 mg.kg-1. Statistically significant differences in the levels of individual biogenic amines were observed between goat and sheep cheeses, except for spermidine and spermine.

A dual-donor FRET based aptamer sensor for simultaneous determination of histamine and tyramine in fishes

The presence of biogenic amines (BAs) in food is not only important from a toxicological view, but can also be used as an indicator of food spoilage. However, the design of biosensors for the detection of BAs is very limited. Hence, in this work, a dual-donor fluorescence resonance energy transfer (FRET) aptasensor was established for simultaneous determination of histamine (HIS) and tyramine (TYR) using dual-color quantum dots (QDs) as energy donors and two-dimensional molybdenum sulfide nanosheets (MoS2 NSs) as energy acceptor. Specific aptamer for HIS (Apt 1) and TYR (Apt 2) were labeled with two fluorescence emission QDs (QD530 and QD625), respectively. On the basis of the excellent adsorption ability of MoS2 NSs toward aptamer, the fluorescence quenching can be observed between MoS2 NSs and QD530-Apt1 and QD625-Apt2. Upon the addition of HIS and TYR, the aptamer conformation switches induced by the target binding mitigate the interaction force of MoS2 NSs and QD530-Apt1 and QD625-Apt2, resulting in the fluorescence recovery. The method displays good sensitivity with limit of detection (LOD) of 0.1 ng/mL for HIS and 0.25 ng/mL for TYR, respectively. It can also be applied to the HIS and TYR detection in spiked fish samples with recovery of 95.2%∼106.6%, demonstrating its prospect in the sensitive detection of BAs in animal-derived foodstuff.

Histamine and Tyramine in Chihuahua Cheeses during Shelf Life: Association with the Presence of tdc and hdc Genes.

Cheese is a product of animal origin with a high nutritional value, and it is one of the most consumed dairy foods in Mexico. In addition, Chihuahua cheese is the most consumed matured cheese in Mexico. In the production process of Chihuahua cheese, maturation is carried out by adding acid lactic microorganisms, mainly of the Lactococcus genus and, in some cases, also the Streptococcus and Lactobacillus genus. As part of the metabolism of fermenting microorganisms, biogenic amines can develop in matured foods, which result from the activity of amino decarboxylase enzymes. In cheeses, histamine and tyramine are the main amines that are formed, and the consumption of these represents a great risk to the health of consumers. In this work, the presence of biogenic amines (histamine and tyramine) was determined by HPLC at different times of the shelf life of Chihuahua cheeses. In addition, the presence of genes hdc and tdc that code for the enzymes responsible for the synthesis of these compounds (histidine and tyrosine decarboxylase, or HDC and TDC) was determined by molecular techniques. A significant correlation was observed between the presence of both histamine and tyramine at the end of shelf life with the presence of genes that code for the enzymes responsible for their synthesis.

Physico-chemical and Microbiological Characterisation of Pheasant and Salted Fish (Lanhouin) Produced and Sold in Lomé

Aim: To assess the quality of Lanhouin produced and sold in Lomé, physico-chemical and microbiological characterisations were carried out on this commodity. Materials and Methods: 45 samples of pheasant and salted fish obtained from the species Pseudotolithus senegalensis, Balistes capriscus, Scomberomus tritor, Decacttylus galéides, Cheilopognon nigricans were collected at Katanga and at the Kodomé market. The standardised routine methods described by the Association Française de Normalisation were used to search for the suspected germs. Physico-chemical analyses were carried out on 10 of the 45 samples taken and concerned water content, fat and protein levels obtained by the AOAC methods. Results: The results showed that samples have water contents ranging from 51% to 65.85% and fat contents from 1.24% to 2.53%. Protein content varied from 33.41% to 53.69%. Microbiological analyses revealed the absence of salmonella. Hygienic quality of the samples analysed was unsatisfactory at 24.44% in relation to total mesophilic flora, at 88.89% in relation to total coliforms, at 33.33% in relation to Escherichia coli, at 62.22% and 8.89% respectively in relation to Sulphite Reducing Anaerobes and Staphylococcus aureus. Yeasts and moulds were found in all the samples collected, which indicates a potential risk of altering the hygienic and marketable qualities of the products. The presence of lactic acid bacteria found in the Lanhouin could result in the possible presence of biogenic amines. Conclusion: These results imply the need to rigorously apply good manufacturing and hygienic practices in order to improve the sanitary quality of pheasant and salted fish for the well-being of its consumers

Increasing amino acids and biogenic amines content of white and rosé wines during ageing on lees

The presence of biogenic amines in wine is more and more important both to consumers and producers alike, due to the potential threats of toxicity of humans and consequent trade implications. Biogenic amines are formed from amino acids by decarboxylation carried out by various enzymes located in yeasts and bacteria. During ageing of wines on lees, the release of different compounds, especially proteins, peptides, amino acids, breakdown products of yeasts, can impact on the quality of wine. The aim of this study is to describe the evolution of twenty-two amino acids, precursors of seven biogenic amines during ageing on lees for 12 months, respectively 18 months, using 12 commercial maturation products. The number of experimental samples is 26 (V1SB-V13SB, V1BB-V13BB), produced in Iasi vineyard, vintage 2020, from Sauvignon Blanc and Busuioaca de Bohotin grapes variety. Data indicated a major impact of the variables (commercial maturation products, autolysis process and grape variety) on wine’s characteristics. Considerable amounts of some essential amino acids, such as L-alanine, L-leucine, L-lysine, L-valine and L-glutamic acid were found in samples treated with commercial products, which contained significant amounts of mannoproteins, amino acids and vitamins (samples V6SB, V4SB, V5SB, V5BB, V4BB and V6BB). Vitamins and nitrogenous compounds released by autolysis are used as a support in the decarboxylation process, thus forming biogenic amines.

Evaluation of six commercial koji on the formation of biogenic amines and higher alcohols in rice wine

Commercial koji are increasingly used as the microbial inoculum in the production of rice wine. This study reports on the use of six commercial koji on rice wine brewing and shows that the microbial composition varied significantly among the different koji. Of the koji, AQ (An Qi) and YB (Yi Bin) contained fewer microflora but exhibited higher starch degradation and wine production efficiency. The Two-way Orthogonal PLS model and Pearson correlation analysis suggests that the presence of biogenic amines in rice wine was related to contaminating microorganisms in the koji including Lactobacillus, Kosakonia, Pantoea, Ralstonia, Kosakonia and Pantoea. The formation of higher alcohols is related to Saccharomyces species. Screening of beneficial yeasts with low production of higher alcohols and avoiding contamination by unwanted bacteria are suggested for improving the quality of rice wine. © 2022 The Institute of Brewing & Distilling.

Providing Multicolor Plasmonic Patterns with Au@Ag Core-Shell Nanostructures for Visual Discrimination of Biogenic Amines.

Biogenic amines (BAs) are known as substantial indicators of the quality and safety of food. Developing rapid and visual detection methods capable of simultaneously monitoring BAs is highly desired due to their harmful effects on human health. In the present study, we have designed a multicolor sensor array consisting of two types of gold nanostructures (i.e., gold nanorods (AuNRs) and gold nanospheres (AuNSs)) for the discrimination and determination of critical BAs (i.e., spermine (SM), tryptamine (TT), ethylenediamine (EA), tyramine (TR), spermidine (SD), and histamine (HT)). The design principle of the probe was based on the metallization of silver ions on the surface of AuNRs and AuNSs in the presence of BAs, forming Au@Ag core-shell nanoparticles. Changes in the surface composition, size, and aspect ratio of AuNSs and AuNRs induced a blue shift in the plasmonic band, which was accompanied by sharp and rainbowlike color variations in the solution. The collected data were visually assessed and statistically analyzed by various data visualization and pattern recognition methods. Namely, linear discriminant analysis (LDA) and partial least squares (PLS) regression were employed for the qualitative and quantitative determination of BAs. The responses were linearly correlated to the concentrations of BAs in a wide range of 10-800, 20-800, 40-800, 40-800, 60-800, and 80-800 μmol L-1 with the limit of detections of 2.46, 4.79, 8.58, 14.26, 10.03, and 27.29 μmol L-1 for SD, SM, TT, HT, EA, and TR, respectively. Finally, the practical applicability of the sensor array was investigated by the determination of BAs in meat and fish samples by which the potential of the probe for on-site determination of food freshness/spoilage was successfully verified.

Comparative Neurobiology of Biogenic Amines in Animal Models in Deuterostomes

In this study, we review the current knowledge on the presence of biogenic amines and their potential role as neurotransmitters in the nervous system of three groups of invertebrate deuterostomes: tunicates, cephalochordates and echinoderms. In addition to a general overview of biogenic amines in each subphylum we point most of our attention on a few species, as the sea squirts Ciona intestinalis, Ciona robusta, Phallusia mammillata and Ciona savignyi (tunicates), the lancelet amphioxus Branchiostoma lanceolatum and Branchiostoma floridae (cephalochordates), and the sea urchin Strongylocentrotus purpuratus (echinoderms). The choice of these species lies in the fact that they are currently the most studied invertebrate deuterostomes in the research field of Evolutionary Developmental biology (EvoDevo). Providing a comparative picture of the expression and role of neurotransmitters in deuterostomes will contribute to understand the evolution of these neural signalling systems. Such an approach represents a new frontier of comparative neuroanatomy and neurobiology, and a prerequisite to uncover the homology of neuronal structures and circuits in deuterostomes with such a different body plan organization and complexity.

Determination of histamine in canned tuna fish available in Tehran market by ELISA method

Histamine is one of the well-known biogenic amines and responsible for causing allergic reactions. The presence of biogenic amines in the foodstuff is harmful, if it enters in a large amount to blood. In sea-food products, due to lack of proper storage at appropriate temperatures (freezing), histamine may be formed and will remain in the product, since it is already dry and heat resistance. Hazard of histamine consumption and average amount of canned fish consumed worldwide makes histamine measurement in canned fish very important. In this study 56 samples from 22 different brands were assessed and Enzyme-Linked Immunosorbent Assay (ELISA) was used by spectrophotometry for histamine detection. Our study showed that histamine levels in canned fish available in Tehran market, though it is high (5.75±5.98 mg/100 g tuna), but is not in a hazardous state (p<0.01). Our research showed that lowest and highest histamine concentration were 2.14 ±0.17 and 21.69±0.11 mg/100 g of fish respectively. It also indicates that medium does not affect the histamine content. There were no significant differences in the samples of fish and tuna fish for histamine. The amount of histamine in the tuna was below the standard limit (<50 mg histamine/100 g). Further studies should be carried out to investigate the presence of histamine in various fish and other sea-food.

Evaluation of biogenic amines and microbial composition in the Chinese traditional fermented food grasshopper sub shrimp paste

The presence of biogenic amines (BAs) in fermented foods represents a health risk for consumers. Therefore, understanding how BAs are accumulated would enable better control of their content in fermented foods. In this study, the BA profiles of grasshopper sub shrimp pastes produced in different typical regions (Panjin, Rongcheng, Shouguang, Dalian, Tangshan, Qinhuangdao and Yantai) around the Bohai Sea were evaluated. Among the microbial diversity found in the shrimp pastes, Tetragenococcus, Lactobacillus, Aspergillus and unclassified_k_Fungi were the predominant genera. The results of RDA correlations between physicochemical-microbial indexes and BAs suggested that the high BAs content in shrimp paste might be linked to the salinity of products and halophilic bacteria present in shrimp paste. A total of 442 strains of halophilic bacteria were identified and the five most abundant genera were Bacillus, Staphylococcus, Tetragenococcus, Virgibacillus and Oceanobacillus. Among these, 95.10% of species could produce BAs although their production appeared to vary greatly, with 30 strains considered as high producers, achieving a BA concentration of 787.54 ± 20.87 mg/kg. Thus, controlling these bacteria might be the key to controlling the BA content in the shrimp paste.

Effect of Rhizopus nigricans (Rhizopus stolonifera)-based novel starter culture on quality and safety attributes of doenjang, a traditional Korean soybean fermented food product

We aimed to develop a consortium of starter culture of effective microorganisms to prepare doenjang, a traditional Korean fermented food. Different ratios of Bacillus subtilis TKSP 24 (B), Aspergillus oryzae complex (A), Rhizopus nigricans (also named as Rhizopus stolonifera) (R), and Mucor racemosus 15 (M15) were selected as meju starter cultures to produce doenjang with improved quality. Microbial strain combinations (B: A: R and B: M15: R) were mixed separately at three different ratios [1:1:1 (w/w), 1:0.5:1.5 (w/w), and 1:1.5:0.5 (w/w)] to prepare BAR-1, BAR-2, BAR-3, BM15R-1, BM15R-2, and BM15R-3 doenjang samples. Quantitative analyses included free amino acids, free sugar, volatile and non-volatile organic acids, cellular antioxidant activity along with the presence of biogenic amines and aflatoxins, and microbial counts. Total free amino acids responsible for the sweet taste of doenjang were highest in BAR-2 (322.50 mg/100 g) and BM15R-3 (320.07 mg/100 g). Total volatile organic acid was highest in BAR-1 compared to other preparations. All doenjang samples had biogenic amines, especially histamine, below the toxicity level (500 mg/kg). Also, the aflatoxin and hazardous microbial count in the tested doenjang samples were below the level of toxicity. The findings suggest that use of multiple microbial strains in combination with R. nigricans as a starter culture could be a novel and effective approach to improve the nutrition and safety of fermented soybean food products of doenjang.

Biogenic amine and microbiological profile of Serbian dry fermented sausages of artisanal and industrial origin and associated health risk

ABSTRACTFrom the public health point of view, safety of dry fermented sausages is of concern due to possible presence of biogenic amines and some other food hazards. Taking into consideration that biogenic amines are chemical indicators of microbiological contamination, industrial and artisanal dry fermented sausages produced in Serbia were subjected to the microbiological and biogenic amine profiling. Microorganisms identified by MALDI-TOF MS included Cronobacter sakazakii and Listeria innocua, whereas the food pathogens were not detected. Biogenic amine content, determined by HPLC method in the range from 37.3 to 1186 mg/kg, was characterised as very low to low in 40% of the samples, moderate in 38%, high in 14% and very high in 8%. Risk assessment revealed that consumption of dry fermented sausages could cause histamine and tyramine intake up to 11.9% and 3.4% of threshold dose for healthy population, respectively. Adverse health effects would be rather unlikely for general population.

The monitoring of biogenic amines in the raw food

The aim of this work was to evaluate microbial quality and the presence of biogenic amines in raw bars. This study was focused on microbiological research in order to determine the presence of selected indicator groups of microorganisms depending on the composition of raw food. Identification of microorganisms was carried out by MALDI-TOF MS. In the second part of the experiment, biogenic amines and polyamines were analyzed using high performance liquid chromatography with UV/VIS detection. An increased incidence of mold has been reported in the samples, which is associated with a risk of mycotoxin production. After identifying microorganisms, it was found out that genera Micrococcus, Bacillus and Staphylococcus were the most represented. The highest concentration of biogenic amines (tyramine 42.2 ±4.8 mg.kg-1; putrescine 54.0 ±2.9 mg.kg-1) was found in a sample containing the vegetable component. The average concentration of biogenic amines in the tested raw bars was <30 mg.kg-1 and therefore they do not pose a serious health hazard to a consumer.

Chromatographic determination of biogenic amines in four typical Italian cheeses: correlations with processing and nutritional characteristics through a chemometric approach

The presence of biogenic amines (BAs) fermented food is well known. They may affect food quality, posing health risks. In this work, four typical Italian cheeses, exported worldwide, were analyzed to determine the possible presence of BAs. The cheese samples were analyzed untreated and having been subjected to common or incorrect consumer handling (domestic grating, unrefrigerated storage). A chromatographic-amperometric method was developed and validated. Extraction of BAs was performed by the addition of eluent, determining matrix effect and recovery of biogenic amines directly within the cheeses. Biogenic amines were present in the range of 0.019-0.044 g kg-1 , well below the current EU limit. Home-manipulation confirmed recontamination of the cheese. The contents of BAs were correlated with the main processing parameters and with the nutritional properties of the four cheeses through the multivariate statistical analysis (principal component analysis). This is believed to be the first study that presents these correlations. This study highlights correlations among BAs and carbohydrates, and anticorrelations with pH and, to a lesser extent, with moisture. Interestingly, BAs are correlated with fat content. This correlation was confirmed by a new principal component analysis performed on our data set with additional data from the literature. © 2019 Society of Chemical Industry.

The presence of biogenic amines in food as a public health concern. An outline focus on histamine food poisoning.

The presence of biogenic amines in food as a public health concern. An outline focus on histamine food poisoning.

The impacts of Schizosaccharomyces on winemaking.

In the past century, yeasts from the genus Saccharomyces represented the only option in fermentation industries, such as winemaking, to produce wine, beer, and other fermented products. However, other genera are currently emerging to solve challenges in modern enology. Schizosaccharomyces pombe is showing promising results in solving specific challenges in northern, cool viticulture regions with highly acidic wines by deacidifying these wines through its malic acid metabolism. In addition, this microorganism is considered beneficial in warm growing regions with challenges such as the control of wine food safety problems such as the presence of biogenic amines, ochratoxin A, or ethyl carbamate. Indeed, the genus Schizosaccharomyces positively influences other important wine quality parameters, such as color and polysaccharide content. However, the main challenge of using this genus remains the selection of proper strains that alleviate problems such as the production of high acetate concentrations. Industries other than wine production such as ginger fermentation, apple wine, Kei-apple fermentation, plum wine, sparkling wine, and bilberry fermentation industries have also started to study Schizosaccharomyces species as an alternative tool for solving specific related problems. The review discusses the influence of Schizosaccharomyces on different fermentation quality parameters and its main applications in different industries.

Evaluation of biogenic amines and nitrate in raw and pickled jurubeba (Solanum paniculatum L.) fruit.

The presence of biogenic amines, such as histamine and tyramine, in pickled food can cause health problems, such as allergies. However, other bioactive amines may be present and can induce some diseases. Some biogenic amines can react with nitrate and form nitrosamines, compounds harmful to human health. In this research, we qualitatively and quantitatively evaluated some biogenic amines and nitrate content in jurubeba preserved in oil or vinegar. The fruits were obtained from cultivated plants, or wild plants, or they were purchased from market. Jurubeba fruit was analyzed raw and after cooking. After thermal processing, the fruits were preserved in soybean oil or vinegar and were evaluated after 1h and at 30, 60 and 90days of storage. Variations in the contents of biogenic amine were found depending on the place from which the fruits were obtained, as well as depending on the type of preservative and time of storage. The nitrate levels did not exceed the established limits, mainly when preserved in vinegar, which also showed the lowest levels of biogenic amines.

Biogenic amines content in the fermented asian food in the Czech Republic

The aim of this work was to study the typical fermented Asian food (miso paste, soy sauce, rice vinegar, kimchi and tempeh) to monitor their microbial quality and presence of biogenic amines in relation to time and temperature of storage. This study is focused on microbiological research in order to determinate presence of selected indicator groups of microorganisms during storage of individual products at three different temperatures, 8 °C, 23 °C, 30 °C. It was found that the highest increase of total viable counts was observed in products stored in 23 °C and 30 °C, especially in tempeh and miso paste. In soy sauce and rice vinegar were observed only very low amounts of microorganisms through the storage period. In the second part of the experiment, the biogenic amines were analyzed using high performance liquid chromatography. It was found that the levels of biogenic amines in tested products were low and does not affect human health.