Quantification Of Biogenic Amines Research Articles

Detection and quantification of biogenic amines in cephalopod using dansyl chloride pre-column derivatization-HPLC and their production.

The accurate detection of biogenic amines (BAs) is an important means of ensuring the quality and safety of cephalopod seafood products. In this study, the pre-column derivatization of high-performance liquid chromatography (HPLC) was optimized using dansyl chloride (Dns-Cl) to detect BAs in octopus, cuttlefish, and squid. The reasons for the formation of BAs were investigated by assessing their decarboxylase activity and the rates of decomposition. The findings demonstrated that using Dns-Cl to optimize pre-column derivatization enabled the separation of nine different BAs. The detection limits ranged from 0.07 to 0.25mg/L, and the results exhibited a high level of linearity (R2≥0.997). The decarboxylase activity and biodegradation rate positively correlated with the formation of BAs at temperatures below 0°C. Notably, the decarboxylase activity of octopus, cuttlefish, and squid exhibited a significant increase with prolonged storage time, and formyltransferase and carbamate kinase may be the key decarboxylase in cephalopod products. These findings serve as a valuable reference for further investigations into the mechanisms behind BAs production and the development of control technologies for BAs in cephalopod products. This study has successfully demonstrated the effectiveness of the Dns-Cl pre-column derivatization-HPLC method in accurately and efficiently detecting BAs in octopus, cuttlefish, and squid. Moreover, it highlights the influence of decarboxylase content and biodegradation rate on the formation of BAs. Importantly, this method can serve as a reference for detecting BAs in various seafood products.

Excitation dependent emissive multi stimuli responsive ESIPT organic luminogen for monitoring sea food freshness.

Excited state intramolecular proton transfer (ESIPT) organic luminophores with excitation wavelength-dependent color tunability have drawn significant attention due to their exceptional photoluminescent properties in solution and solid state. A novel salicylaldehyde-based Schiff's base molecule, (E)-N'-(3,5-dibromo-2-hydroxybenzylidene)benzohydrazide (BHN) exhibited stimuli (excitation wavelength and pH) induced changes in fluorescence properties which was utilised for applications like trace level water sensing in organic solvents (THF, acetone and DMF), detection and quantification of biogenic amines and anticounterfeiting. In the solution state, BHN rendered a ratiometric detection and quantification of ammonia, diethylamine and trimethylamine, which is further supported by DFT studies. The photoluminescent response of BHN towards various biogenic amines was later utilised to monitor shrimp freshness. The investigation carried out highlights the potential versatility of ESIPT hydrazones, which renders multi stimuli responsive behaviour that can be utilised for water sensing, anticounterfeiting and the detection and quantification of biogenic amines.

Determination of biogenic amines in dry fish samples (Scomber scombrus)

The research focuses on the comprehensive analysis and quantification of biogenic amines in dry fish samples, an essential aspect of food safety and quality. To achieve accurate and reliable results, a robust analytical method was adopted using high-performance liquid chromatography (HPLC) equipped with DAD UV/ Vis detector. The extraction of biogenic amines from dry fish samples was optimized to ensure maximum recovery, and suitable derivatization techniques were employed to enhance the detectability of these compounds. Nine (9) biogenic amines; Histamine (HIS), Cadaverine (CAD), Tyramine (TYM), Ethylamine (ETH), Methylamine (MET), Putrescine (PUT), Typtamine (TYP), Agmatine (AGM) and Isoamlamine (ISO) were analyzed in the fish samples. The correctness and repeatability of the method were assessed by performing replicate analyses (n = 3) for two samples of dried fish from Mile 2 and Choba sites respectively. The detection levels of biogenic amines in the dried fish samples ranged from 1.mg/kg to 1.70 mg/kg for agmatine; from 0.03 mg/kg to 0.04 mg/kg for cadaverine; from 5.52 mg/kg to 5.60 mg/kg for Ethylamine; from 0.42 to 0.48mg/kg for histamine; from 7.15 mg/kg to 7.16 mg/kg for Methylamine; from 5.13 mg/kg to 5.29 mg/kg for Isoamalamine; from 0.84 mg/kg to 0.90 mg/kg for Putrescine; from 2.70 mg/kg to 2.90 mg/kg for tryptamine and from 4.26 mg/kg to 4.44 mg/kg for tyramine across all sample locations respectively. The maximum histamine, Cadaverine and Agmatine detection levels were significantly less than other bioamines detected. Nine biogenic amines were detected where Cadaverine tends to be the lowest and high Methylamine concentration was recorded in both samples, though less than those of the regulation and recommendation set by the EU regulations and national standards for fish products.

Quantification of biogenic amines and adaptation of an index as a quality indicator of rendered pig meals

The objective of this study was to quantify biogenic amines and to adapt equations for the calculation of the biogenic amine index (BAI) in rendered pig carcass meals (RPCM). Samples of RPCM from three different origins were evaluated: Group 1—experimentally produced meal; Group 2—meal produced in a plant dedicated to rendering pigs dead on the farm due to non-infectious causes; and Group 3—meal produced in commercial rendering plants. Group 1 meals were produced from sow carcasses that were stored either under environmental temperature (ET = 25 °C) or refrigeration temperature (RT = −6 °C), and their biogenic amine contents were analyzed at 0, 24, 48, and 72 h of storage. The levels of the biogenic amines phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine, and spermine of all meals were determined by high-performance liquid chromatography, and their BAIs were calculated. Group 1 meals stored at ET presented higher phenylethylamine, putrescine, cadaverine, and tyramine contents compared with those stored at RT after 24 h storage, whereas spermidine and spermine contents decreased after 24 h of storage at ET. The adapted BAI can be used as a quality indicator of RPCM.

Simultaneous detection and quantification of different biogenic amines

Biogenic amines are a group of low molecular weight nitrogenous organic compounds that have an important physiological role in cell proliferation, differentiation, and signal transduction. Also, certain biogenic amines act as an important biomarker for the detection of neuroendocrine and cardiovascular disorders in humans. Besides this, the abundance of biogenic amines in food is recognized as a toxin and anti-nutritional element that have several health implications. This visual experiment demonstrates all the critical steps required for the extraction of biogenic amines followed by derivatization and high performance liquid chromatography analysis for the successive detection and quantification of biogenic amines such as histamine, cadaverine, tryptamine, agmatine, putrescine, 2-phenylethylamine, spermine, tyramine, and spermidine.

Biogenic Amines (BAs) in Meat Products, Regulatory Policies, and Detection Methods

Background: Biogenic amines (BAs) can be defined as low molecular weight organic nitrogen compounds formed by amino acid decarboxylation or by amination and transamination of aldehydes and ketones. Histamine, tryptamine, tyramine, putrescine, phenylethylamine, and cadaverines are some of the BAs reported in fermented foods which are synthesized by decarboxylation of histidine, tryptophan, tyrosine, ornithine, phenylalanine, and lysine, respectively. In meat and meat products, they are associated with spoilage. Excessive oral intake of these compounds can result in several toxic effects on human health such as hypertension, cardiac palpitations, headache, nausea, diarrhea, and flushing. Objective: Therefore, BAs must be controlled within the safety level to ensure the safety of fermented meat products. The ratio and quantity of biogenic amines present can be used as an indicator of the hygienic state of raw material as well as manufacturing practices. Conclusion: The detection and quantification of biogenic amines are commonly performed by chromatographic approaches such as gas chromatography (GC), high-performance liquid chromatography (HPLC), and capillary electrophoresis (CE). It can also be done by non-chromatographic approaches like optical biosensors, disposable screen-printed electrode biosensors with enzymes, transmission electron microscopy (TEM), and FTIR. There is enormous scope for making these analytical techniques more rapid and simple. Thus, the purpose of this review is to deliver concise information about the BAs, their significance, regulatory aspects, and the methods available to quantify the BAs in meat and meat products.

A novel thermostable alkaline histamine oxidase from Glutamicibacter sp. N1A3101, induced by histamine and its analogue betahistine

Biogenic amines (BAs) are low molecular weight organic bases formed by natural amino acids decarboxylation and trigger an array of toxicological effects in humans and animals. Bacterial amine oxidases enzymes are determined as practical tools to implement the rapid quantification of BAs in foods. Our study set out to obtain a new efficient, amine oxidase enzyme for developing new enzyme-based quantification of histamine. The soils from different sources were screened using histamine as sole carbon and nitrogen sources, and histamine oxidase producing bacteria were selected and identified using specific primers for histamine oxidase (HOD) gene. The HOD gene of six strains, out of 26 isolated histamine-utilizing bacteria, were amplified using our designed primers. The HOD enzyme from Glutamicibacter sp. N1A3101, isolated from nettle soil, was found to be thermostable and showed the highest substrate specificity toward the histamine and with no detected activity in the presence of putrescine, cadaverine, spermine, and spermidine. Its oxidation activity toward tyramine was lower than other HOD reported so far. The isolated enzyme was stable at 60 °C for 30 min and showed pH stability ranging from 6 to 9. Furthermore, we indicated the induction of identified HOD activity in the presence of betahistine as well, with nearly equal efficiency and without the consumption of the substrate.

“Naked” gold nanoparticles as colorimetric reporters for biogenic amine detection

Biogenic amines (BA) are present in fermented foods and beverages. As their high intake may produce adverse reactions in humans, the control of BA concentration is advisable. Simple, rapid, point-of-use analytical platforms are needed because traditional methods for the detection and quantification of BAs are expensive and time-consuming.In this work a colorimetric assay based on “naked” gold nanoparticles (AuNPs) which is sensitive to BAs is developed. The detection is based on the AuNPs aggregation upon binding of the analytes. Aggregation induced a change in color of the solution from burgundy to grey/blue. Concomitantly, UV–vis absorption spectra of AuNPs showed that the characteristic absorption peak at 520 nm decreased and a new absorption peak was generated at 650 nm. So, analyte detection can be achieved by eye and quantification can be simply obtained by using a spectrometer. The response characteristics of the assay have been determined using histamine (His) as BA model molecule. The assay has a limit of detection of 0.2 μM. The BA content in wine was determined by the assay.Finally, as AuNPs have been prepared by LAL in absence of any capping agent, a mechanism of aggregation based on the direct interaction between the amine groups of His with gold is proposed.

Quantification of biogenic amines in fabrication steps of Gorgonzola-type cheese

During the Gorgonzola-type cheese preparation there are proteolysis and lipolysis which may be influenced by the type of starter culture chosen. Six manufacturing steps were selected to identify which of them is most suitable for biogenic amines (BA) formation (1- milk, 2- lactic acid bacterial culture and fungus addition, 3- curd, 4- dry salting, 5- maturation at 30 days and maturation at 60 days); perform research on enterobacteria; accomplish the research of BA-producing bacteria (BAPB); detect and quantify the most abundant BA (putrescine, cadaverine, tyramine, histamine, spermidine and spermine) in the six steps of Gorgonzola cheese production and in bacterial isolates using high performance liquid chromatography and UV-Vis SPD/10AV detector and define if the presence of enterobacteria and BAPB would be correlated with BA production in this cheese. The bacterial culture used increased its log population by 7 log cycles and reached its highest level in batch 2 during cheese maturation. There was a decrease in the enterobacterial population in 2 log cycles after 60 days of maturation in batch 1. Tyramine was the BA with the highest concentration 306.32 mg.Kg -1 quantified in step 6 (60 days maturation) in batch 1. Criterion is requiered in bacterial starter culture selection because it is a quality determinant factor in relation to BA production and more rigor in raw material selection.

Occurence of Ochratoxin A and Biogenic Amines in Croatian Commercial Red Wines.

Food safety is one of the main concerns in the world and in wine it depends mostly on metabolites of microbial origin. The aim of this study was to investigate the occurrence of natural contaminants, ochratoxin A and biogenic amines (cadaverine, histamine, putrescine and tyramine), in Croatian commercial red wines originating from different Croatian wine-making regions. Ochratoxin A was detected in 92.8% of samples, however its concentrations in all samples were more than 10-fold lower than the limit set by the European Union (2 µg/kg), marking these wines as safe for consumption. The frequency of occurrence and measured concentrations of ochratoxin A were higher in wines produced in southern regions with highest values obtained in wines from southern Dalmatian islands. All samples were contaminated with cadaverine and putrescine, while 88.2% and 82.7% were contaminated with histamine and tyramine, respectively. Histamine concentrations ranged from below the limit of detection to 8.5 mg/L. Higher histamine concentrations were measured in wines with higher pH values which coincided with southern geographic origin. These results reinforce the need for routine detection and quantification of biogenic amines in Croatian wines to achieve better control of vinification and minimize their formation.

Recent Trends in the Quantification of Biogenic Amines in Biofluids as Biomarkers of Various Disorders: A Review.

Biogenic amines (BAs) are bioactive endogenous compounds which play a significant physiological role in many cell processes like cell proliferation and differentiation, signal transduction and membrane stability. Likewise, they are important in the regulation of body temperature, the increase/decrease of blood pressure or intake of nutrition, as well as in the synthesis of nucleic acids and proteins, hormones and alkaloids. Additionally, it was confirmed that these compounds can be considered as useful biomarkers for the diagnosis, therapy and prognosis of several neuroendocrine and cardiovascular disorders, including neuroendocrine tumours (NET), schizophrenia and Parkinson’s Disease. Due to the fact that BAs are chemically unstable, light-sensitive and possess a high tendency for spontaneous oxidation and decomposition at high pH values, their determination is a real challenge. Moreover, their concentrations in biological matrices are extremely low. These issues make the measurement of BA levels in biological matrices problematic and the application of reliable bioanalytical methods for the extraction and determination of these molecules is needed. This article presents an overview of the most recent trends in the quantification of BAs in human samples with a special focus on liquid chromatography (LC), gas chromatography (GC) and capillary electrophoresis (CE) techniques. Thus, new approaches and technical possibilities applied in these methodologies for the assessment of BA profiles in human samples and the priorities for future research are reported and critically discussed. Moreover, the most important applications of LC, GC and CE in pharmacology, psychology, oncology and clinical endocrinology in the area of the analysis of BAs for the diagnosis, follow-up and monitoring of the therapy of various health disorders are presented and critically evaluated.

Quantification of Biogenic Amines from Individual GFP-Labeled Drosophila Cells by MALDI-TOF Mass Spectrometry.

Cell-cell communication plays a crucial role in orchestrating and modulating neural circuits. To understand such interactions, it is vital to determine and quantify the involved messenger molecules such as neuropeptides and biogenic amines on the level of single cells. In this study, we used single-cell mass spectrometry (SCMS) to qualify and quantify octopamine (OA) and tyramine (TA) from isolated single cells from intact brains of the fruit fly Drosophila melanogaster. Our workflow involved targeted GFP-guided single-cell microdissection, on-plate chemical derivatization with 4-hydroxy-3-methoxycinnamaldehyde (CA) or 2,5-dimethyl-1 H-pyrrole-3,4-dicarbaldehyde (DPD) for increasing ion stability and ion signal intensity, and isotopically marked internal standards for quantification by MALDI-TOF MS. We were able to determine a limit of detection for OA of 1 fmol/μL, for TA of 2.5 fmol/μL and a lower limit of quantification (LLOQ) of 10 fmol/μL for both substances. SCMS of GFP-labeled somata from ventral midline neurons of the labial neuromere (VMlb) of the gnathal ganglion revealed an OA titer of 17.38 fmol/μL and a TA titer (∼2.5 fmol/μL) lower than the LLOQ, independent of sex. However, using a genetically altered driver line devoid of OA, TßhnM18/Tdc2 > GFP, we confirmed TA in these cells. Furthermore, cold-anesthetization of flies caused a significant increase in OA content in VMlb somata. We compared OA titers of somata from two different OA/TA cell clusters to demonstrate the usefulness of targeted SCMS in advancing our understanding of OA/TA signaling in behavior and physiology. An influence on the detection of neuropeptides by our derivatized SCMS method could be excluded.

Method development for the determination of biogenic amines in insect hemolymph by HPLC with electrochemical detection.

An HPLC method was developed for the quantification of biogenic amines in insect hemolymph. The major challenge in the analysis is that a typical sample only contains a few hundred pictograms of the amine. A C18 column and electrochemical detection was used. The eluent was an aqueous 0.06 M phosphate buffer (pH- 6.7) mixed with 10-15% methanol and an ion-pairing reagent. With this method, the amines can be detected at picogram levels. However, there are hundreds of compounds in a typical biological fluid and, in some cases, another electro-active species can co-elute with the compounds of interest. To address this problem we have developed methods to selectively remove some potentially interfering compounds by pretreating the sample by solid phase extraction (SPE). Previously, we had used weak cation SPE columns to simplify the mixture but found that the method was too time consuming. We have now developed a method that uses weak anion SPE columns. The samples were collected in a syringe preloaded with an anticoagulant, either trichloroacetic acid or formic acid. The proteins were removed by centrifuging with a 10K Da filter. The solid phase extraction followed. This pretreatment was found to be effective for selective removal many interfering peaks. DHBA (3,4-Dihydroxybenzylamine hydrobromide) was used as an internal standard.

The identification and quantification of biogenic amines in Korean turbid rice wine, Makgeolli by HPLC with mass spectrometry detection

A rapid and reliable method for the simultaneous determination of 9 biogenic amines (BAs; agmatine, phenylethylamine, tyramine, putrescine, cadaverine, histamine, tryptamine, spermidine, and spermine) in Korean turbid rice wine, Makgeolli, was optimized and validated using ultra-high-pressure liquid chromatography-electrospray tandem mass spectrometry (UHPLC-ESI-MS/MS). This method involves pre-treatment with Makgeolli to remove proteins and a pre-column dansylation of the BAs. The BAs were separated on a C18 column under an LC gradient and were detected by MS/MS using the multiple reaction monitoring (MRM) mode. The calibration curve of the proposed method was linear in the range of 0.5–500 ng/mL with a correlation value (r2) greater than 0.9683. The limits of detection (LODs) for the BAs were 0.1–4.6 ng/mL. Intra-day and inter-day relative standard deviations (RSDs) were <14.9% and <14.5%, respectively. This proposed method has been applied to the quantitative determination of all of the analytes, with recoveries of 83.0–108.7% for the Makgeolli samples. The established method was sufficient to determine the 9 BAs in Makgeolli samples. As a result, this method was successfully applied to the sensitive determination of tyramine, phenylethylamine, putrescine, cadaverine, histamine, tryptamine, spermidine, and spermine in Makgeolli samples.

Effect of Mobile Phase pH on the Function of Other Optimization Parameters in an HPLC–ECD Assay of Biogenic Amines and Their Metabolites

We evaluated the effect of pH on other optimization factors for quantification of biogenic amines and metabolites by ion-pair reverse phase HPLC–ECD. Sequential changes were made in mobile phase pH, concentration of ion pairing agent and organic modifier to assess the primary function and secondary interaction of these parameters. The data show that pH adjustments within the range commonly reported alter the effects of other optimization factors on the retention of acid metabolites, but not neutral metabolites or the biogenic amines. The biogenic amine assay often requires fine adjustments to optimize retention of the target compounds. An understanding of the multiple effects of changes in mobile phase pH will facilitate optimization of this complex assay.

Quality of Semi-Prepared Products from Rainbow Trout Waste (&amp;lt;i&amp;gt;Onchorynchus mykiss&amp;lt;/i&amp;gt;) by Using Different Technological Strategics

The consumption of freshwater fish and fish products has gradually grown worldwide over the last decades, generating a proportional waste increase. The objective of the present study was to assess the chemical and bacteriological quality of restructured fish product, meatball-type, pre- pared with rainbow trout (Onchorynchus mykiss) waste added of 1% transglutaminase (MTG), 4% textured soy protein (TSP) and replacing part of the sodium chloride with potassium chloride (75%/25%) as described below: T1—starch addition (control); T2—MTG addition (1%); T3—soy protein addition (4%); T4—soy protein addition (4%) and MTG addition (1%); T5—soy protein addition (4%), MTG addition (1%) and partial replacement of salt (75% NaCl/25% KCl). Total aerobic mesophilic bacteria (TAMB), 2-thiobarbituric acid reactive substances (TBARS), pH de- termination and quantification of biogenic amines were performed on the day after manufactur- ing (P0) and after 60 days of storage (P1) at −25˚C ± 2˚C. The results showed that there was no sig- nificant difference (p < 0.05) of microbiological quality, TBARS and pH after storage. T4 presented the lowest total biogenic amine content (256.84 mg/kg) whereas T3 and T5 had the highest value (791.36 and 707.19 mg/kg, respectively) in this parameter. Putrescine was the biogenic amine that presented the highest concentration (504.00 mg/kg) in T3 and cadaverine that presented the smallest concentration (0.36 mg/kg) in T4. The use of technological strategies for developing new products with non-commercial fillets kept the most standards, having changes only in some bio- genic amines. * Corresponding author.

Determination of Eight Different Biogenic Amines in Pu'er Tea by HPLC

Determination of the biogenic amines in Pu’er tea is very important for its production and quality control. An analytical method for the quantification of biogenic amines in Pu’er tea using high performance liquid chromatography (HPLC) has been developed. Eight biogenic amines (Methylamine, Ethylamine, Cadaverine, Putrescine, Tryptamine, Histamine, Tyramine, Spermidine) in 106 Pu’er ripe tea, 60 raw tea and 41 sun dried green tea and their corresponding boiled tea liquor were analyzed by this method. The tea sample solutions were pretreated with homogenization, liquid-liquid extraction and centrifugal ultrafiltration. Dansyl chloride (DnsIC) was employed as the pre-column derivatization reagent, and subsequent separation of eight biogenic amines was conducted on a Waters-Atlantisd C18 (PR-18e ID 5 μm) column with a mixture of acetonitrile and water (65:35, V/V) as the mobile phase. The analytes were monitored using a fluorescence detector with absorbance detection between 230 nm and 280 nm. The method was consistent (RSD 0.99). The recoveries from all kinds of Pu’er tea satisfactorily ranged from 94% to 102% and the lowest quantification limit was estimated to be 0.55-1.03μg /L. Our results showed that among 207 kinds of tea tested, Pu’er ripe tea contains the most kinds of and the highest content of the biogenic amines, followed by Pu’er sun dried tea, and Pu’er raw tea contains the least. The method should be helpful for the quantification of biogenic amines in the tea product and the tea quality control.

Validation of an HPLC Methodology for the Identification and Quantification of Biogenic Amines in Chicken Meat

This study validated a high performance liquid chromatography (HPLC) method to determine biogenic amines in chicken meat. For the identification of biogenic amines, an isocratic elution system coupled with a UV detector (254 nm) was used after a perchloric acid (5 %) extraction and benzoyl chloride derivatization of the samples. The standards of tyramine, putrescine, cadaverine, spermidine, and spermine were used for the following validation parameters: selectivity, linearity, accuracy, recovery, limit of detection and quantification, and robustness. Finally, chicken meat commercialized in two types of packaging was evaluated. The results showed an excellent selectivity and separation of all amines, r 2 > 0.99, relative standard deviation <5 %, recovery between 64 and 112 %, limits of detection and quantification between 0.03–1.25 and 0.15–5.00 μg L−1, respectively, and appropriate robustness for the proposed methodology. Moreover, both chicken meat commercial packages had similar values for all amines; only tyramine was significantly different (P ≤ 0.05). The proposed method was suitable to detection and quantification of simultaneous five biogenic amines in chicken meat.

Evaluation of biogenic amines in fish sauce by derivatization with 3,5-dinitrobenzoyl chloride and micellar liquid chromatography

A simple, selective and sensitive method to quantify the biogenic amines cadaverine, 2-phenylethylamine, histamine and spermidine has been developed. The analytes were derivatized with 3,5-dinitrobenzoyl chloride and separated by micellar liquid chromatography. This is a practical technique for the selective determination and quantification of biogenic amines in fish sauce. Optimization of chromatographic conditions was made by an interpretative model, and the separation conditions were: C18 column (125mm×4.6mm, 5μm particle size), UV detection set at 260nm, and a mobile phase of 0.15molL−1 sodium dodecyl sulfate (SDS), pH 7. Validation was performed following the United States Food and Drug Administration (FDA) guidelines using spiked samples. Under these conditions, validation parameters were: linearity (0.5–500μgmL−1, r2>0.9990), limits of detection (in the 158–375ngmL−1 range); intra and inter-day precision (relative standard deviation<3.2% and 4.2%) and accuracy (in the range of 88.6–103.7% and 94.2–101.5%), respectively, and variations were lower than 4%. The proposed method was successfully applied to the monitorization of biogenic amines formation in unsalted and salted fish sauce samples. The suggested methodology was found useful in routine analysis of biogenic amines in fish sauce.

Lactobacillus casei strains isolated from cheese reduce biogenic amine accumulation in an experimental model

Tyramine and histamine are the biogenic amines (BAs) most commonly found in cheese, in which they appear as a result of the microbial enzymatic decarboxylation of tyrosine and histidine respectively. Given their toxic effects, their presence in high concentrations in foods should be avoided. In this work, samples of three cheeses (Zamorano, Cabrales and Emmental) with long ripening periods, and that often have high BA concentrations, were screened for the presence of BA-degrading lactic acid bacteria (LAB). Seventeen isolates were found that were able to degrade tyramine and histamine in broth culture. All 17 isolates were identified by 16S rRNA sequencing as belonging to Lactobacillus casei. They were typed by plasmid S1-PFGE and genomic macrorestriction-PFGE analysis. Two strains (L. casei 4a and 5b) associated with high degradation rates for both BAs were selected to test how this ability might affect histamine and tyramine accumulation in a Cabrales-like mini-cheese manufacturing model. The quantification of BAs and the monitoring of the strains' growth over ripening were undertaken by RP-HPLC and qPCR respectively. Both strains were found to reduce histamine and tyramine accumulation. These two strains might be suitable for use as adjunct cultures for reducing the presence of BAs in cheese.