scholarly journals Biogenic amines – Precursors of carcinogens in traditional Chinese fermented food

NFS Journal ◽  
2021 ◽  
Author(s):  
Fiona Long Yan Fong ◽  
Hani El-Nezami ◽  
Eric Tung Po Sze
Keyword(s):  
Biogenic Amines ◽  
Fermented Food

Detection and Quantification of Biogenic Amines in Fermented Food Products Sold in Botswana

2010 ◽  
Vol 73 (9) ◽  
pp. 1703-1708 ◽  
Author(s):  
CLEMENT MAGWAMBA ◽  
MAITSHWARELO IGNATIUS MATSHEKA ◽  
SISAI MPUCHANE ◽  
BERHANU ABEGAZ GASHE
Keyword(s):  
Biogenic Amines ◽  
Biogenic Amine ◽  
High Performance ◽  
Fermented Food ◽  
Allowable Limit ◽  
Fermented Beverages ◽  
Sour Milk ◽  
Mean Concentration ◽  
The U.S ◽  
Detection And Quantification

The incidence and concentrations associated with four important biogenic amines in leading commercial fermented beverages consumed in Botswana were determined using high-performance liquid chromatography. In 87 sorghum brew and 84 sour milk (madila, amasi) samples tested, putrescine was the most prevalent biogenic amine (63 and 61%, respectively), while histamine was the least prevalent (24 and 8%, respectively). Cadaverine was the most frequently detected biogenic amine in 79 of the commercial sour maize beverage (mageu/mahewu) samples tested (found in 70% of the samples), while tyramine was the least detected (occurring in 3% of the samples). In sorghum brew and sour milk, tyramine was found to be the most concentrated (mean concentration of 2.08 mg/100 ml and 3.2 mg/100 ml, respectively), and histamine was found to be the least concentrated (mean concentration of 0.94 mg/100 ml and 0.31 mg/100 ml, respectively). Overall, the biogenic amine concentrations of all three fermented products were within acceptable limits. However, one sorghum brew sample had a histamine content of 5.8 mg/100 ml, which was above the 5.0 mg/100 g allowable limit suggested by the U.S. Food and Drug Administration.

scholarly journals Decarboxylase activity test of the genus Enterococcus isolated from goat milk and cheese

2012 ◽  
Vol 81 (2) ◽  
pp. 145-151 ◽  
Author(s):  
Libor Kalhotka ◽  
Ivan Manga ◽  
Jitka Přichystalová ◽  
Michaela Hůlová ◽  
Marcela Vyletělová ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Screening Method ◽  
Goat Milk ◽  
Fermented Food ◽  
Decarboxylase Activity ◽  
Significant Activity ◽  
Biological Impact ◽  
Sheep Milk ◽  
Activity Test ◽  
Colour Changes

Biogenic amines are aliphatic, aromatic or heterocyclic alkalic substances with a biological impact on live organisms. They may cause serious problems to sensitive persons in combination with some medicaments or in case of higher intake. They are present in non-fermented food, usually coming from contaminating microflora, and especially in fermented food where biogenic amines might be produced by microbiota used for procedure. The genus Enterococcus spp. can occur in cheese because their resistance to pasteurizing temperatures is much higher compared to other mesophilic microorganisms. Previous studies have targeted the occurrence and problems of enterococci isolated from cow and sheep milk. The aim of this study was to detect decarboxylase activity of enterococci isolated from goat milk and cheese and to see how the particular temperatures involve decarboxylase activity using a rapid and inexpensive screening method. In this study, bacteria Enterococcus faecium, E. mundtii, E. durans were isolated from 9 samples of goat milk and cheeses. Colonies of bacteria were inoculated on diagnostic medium fortified with amino acids (lysine, arginine, phenylalanine, histidine, tyrosine and tryptophan) and acidity indicator. Changes in colour detected decarboxylase activity of enterococci. The only positive reactions were determined in samples containing arginine and tyrosine. Cultivation of bacteria was confirmed by PCR. All of the tested microorganisms showed significant activity of tyrosindecarboxylase and arginindecarboxylase which was regulated by temperature and influenced by duration of cultivation. The test of decarboxylase activity using colour changes is suitable for a relatively rapid and inexpensive detection of microorganisms that are able to produce biogenic amines.

scholarly journals Biogenic amines analysis and microbial contribution in traditional fermented food of Douchi

2018 ◽  
Vol 8 (1) ◽  
Author(s):  
Lu Li ◽  
Liying Ruan ◽  
Anying Ji ◽  
Zhiyou Wen ◽  
Shouwen Chen ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Fermented Food ◽  
Traditional Fermented Food

scholarly journals Screening of probiotic cultures intended for processing of fermented foods for their ability to produce biogenic amines

2008 ◽  
Vol 56 (1) ◽  
pp. 25-30 ◽  
Author(s):  
Radka Burdychová ◽  
V. Dohnal
Keyword(s):  
Biogenic Amines ◽  
Human Health ◽  
Food Processing ◽  
Food Production ◽  
Fermented Food ◽  
Starter Cultures ◽  
Screening Methods ◽  
Fermented Foods ◽  
Site Of Action ◽  
Positive Effect

The contemporary trend is using probiotic cultures in fermented food production. They can be used as starter cultures and for their positive effect on human health. Probiotics are defined as living microorganisms present in food which consumed in adequate amounts affects positively the intestinal microflora’s composition and balance and thus human health itself. Cultures of these bacteria have to be of human origin and be able to survive the passage through the gastrointestinal tract. They also have to be able to multiply on the site of action (in intestine) and must not be toxic or pathogenic. Unfortunately, even some probiotic cultures can be counted among potential producers of biogenic amines, so their testing for the presence of biogenic amines is necessary (BURDYCHOVÁ, 2007).The aim of this study was screening of 26 types of bacterial cultures (SACCO, Italy) as probiotic cultures for their ability to produce biogenic amines tyramine and histamine. Cultivation in decarboxy­lating medium (BOVER-CID and HOLZAPFEL, 1999), HPLC descibed by BURDYCHOVÁ and DOHNAL (2007), and PCR detection of genes coding enzymes tyrosindecarboxylase and histidindecarboxylase, participating in formation of biogenic amines (COTON et al., 2004), were used as the screening methods. 19 strains of Lactobacillus spp., 3 strains of Bifidobacterium spp., 2 strains of Pediococcus spp. and 2 strains of Enterococcus spp. were examined by the methods mentioned above. The tyramine production was detected at 8 strains of Lactobacillus spp., 3 strains of Bifidobacterium spp. and 2 strains of Enterococcus spp., whereas no tested cultures were found to be able to produce histamine.The strains at which production of biogenic amines tyramine and histamine wasn’t detected are suitable for fermented food processing. When the strains at which production of tyramine was demonstrated were used in food processing, a control of concentration of this biogenic amine in final product is highly recommended.

scholarly journals Extensive Chemometric Investigations of Distinctive Patterns and Levels of Biogenic Amines in Fermented Foods: Human Health Implications

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1807
Author(s):  
Martin Grootveld ◽  
Benita C. Percival ◽  
Jie Zhang
Keyword(s):  
Biogenic Amines ◽  
Food Quality ◽  
Total Lipid Content ◽  
Titratable Acidity ◽  
Thiobarbituric Acid ◽  
Fermented Food ◽  
Fermented Foods ◽  
Toxicological Effects ◽  
Tbars Values ◽  
Almost All

Although biogenic amines (BAs) present in fermented foods exert important health-promoting and physiological function support roles, their excessive ingestion can give rise to deleterious toxicological effects. Therefore, here we have screened the BA contents and supporting food quality indices of a series of fermented food products using a multianalyte-chemometrics strategy. A liquid chromatographic triple quadrupole mass spectrometric (LC-MS/MS) technique was utilized for the simultaneous multicomponent analysis of 8 different BAs, and titratable acidity, pH, total lipid content, and thiobarbituric acid-reactive substances (TBARS) values were also determined. Rigorous univariate and multivariate (MV) chemometric data analysis strategies were employed to evaluate results acquired. Almost all foods analyzed had individual and total BA contents that were within recommended limits. The chemometrics methods applied were useful for recognizing characteristic patterns of BA analytes and food quality measures between some fermented food classes, and for assessing their inter-relationships and potential metabolic sources. MV analysis of constant sum-normalized BA profile data demonstrated characteristic signatures for cheese (cadaverine only), fermented cod liver oil (2-phenylethylamine, tyramine, and tryptamine), and wine/vinegar products (putrescine, spermidine, and spermine). In conclusion, this LC-MS/MS-linked chemometrics approach was valuable for (1) contrasting and distinguishing BA catabolite signatures between differing fermented foods, and (2) exploring and evaluating the health benefits and/or possible adverse public health risks of such products.

scholarly journals Level of Biogenic Amines in Red and White Wines, Dietary Exposure, and Histamine-Mediated Symptoms upon Wine Ingestion

Molecules ◽  
2019 ◽  
Vol 24 (19) ◽  
pp. 3629 ◽  
Author(s):  
Esposito ◽  
Montuori ◽  
Schettino ◽  
Velotto ◽  
Stasi ◽  
...  
Keyword(s):  
Case Report ◽  
Biogenic Amines ◽  
Red Wine ◽  
Dietary Exposure ◽  
White Wine ◽  
Fermented Food ◽  
Decarboxylase Activity ◽  
Wine Production ◽  
White Wines ◽  
Food And Beverage

Biogenic amines (BAs) are involved in physiological processes. Foods where typically high levels of BAs occur are fermented food and beverage. This work set out to evaluate the occurrence of BAs in red and white wines, and to also ascertain the dietary exposure to BAs among consumers. Besides, a case report of a probable histamine intoxication upon ingestion of contaminated wine was described. The samples were analyzed through derivatization with dansyl chloride and HPLC-UV detection. Red wines showed higher levels of BAs, especially putrescine (PUT) and histamine (HIS), than white wines (median concentrations of 7.30 and 2.45 mg/L, respectively). However, results of our investigation showed that the dietary exposure to BAs through the consumption of wine (red and white) were lower than the recommended maximum levels for the acute exposure to HIS and tyramine (TYR). In contrast, the levels of BAs in wine on tap were much higher than in bottled wine and close to recommended values. The levels of HIS, TYR, and PUT in tap wine of 9.97, 8.23, and 13.01 mg/L, respectively, were associated with histamine-mediated symptoms in six young individuals after consumption of about three glasses of wine. The overall results and multivariate analysis confirm that red wine shows a higher concentration of BAs than white wine, especially putrescine and histamine. This finding is attributable to the malolactic fermentation that is common for most red wine production. It is also evident that incorrect preservation processes can lead to an increase in BA levels, probably due to the action of bacteria with high decarboxylase activity. The exposure values, although below the toxicity thresholds, could lead to histamine-mediated symptoms in susceptible individuals, also according to the case report discussed in this study.

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