scholarly journals Histidine Decarboxylases and Their Role in Accumulation of Histamine in Tuna and Dried Saury

2007 ◽  
Vol 73 (5) ◽  
pp. 1467-1473 ◽  
Author(s):  
Masashi Kanki ◽  
Tomoko Yoda ◽  
Teizo Tsukamoto ◽  
Eiichiroh Baba
Keyword(s):  
Causative Agent ◽  
Histidine Decarboxylase ◽  
Specific Activity ◽  
Frozen Storage ◽  
Photobacterium Phosphoreum ◽  
Morganella Morganii ◽  
Fish Poisoning ◽  
Fish Samples ◽  
Photobacterium Damselae ◽  
The Stability

ABSTRACT Histamine-producing bacteria (HPB) such as Photobacterium phosphoreum and Raoultella planticola possess histidine decarboxylase (HDC), which converts histidine into histamine. Histamine fish poisoning (HFP) is attributable to the ingestion of fish containing high levels of histamine produced by HPB. Because freezing greatly decreases the histamine-producing ability of HPB, especially of P. phosphoreum, it has been speculated that HFP is caused by HDC itself from HPB cells autolyzing during frozen storage, even when HPB survive frozen storage. Here we constructed recombinant HDCs of P. phosphoreum, Photobacterium damselae, R. planticola, and Morganella morganii and investigated the ability of HDCs to produce sufficient histamine to cause HFP. To elucidate the character of these HDCs, we examined the specific activity of each recombinant HDC at various temperatures, pH levels, and NaCl concentrations. Further, we also investigated the stability of each HDC under different conditions (in reaction buffer, tuna, and dried saury) at various temperatures. P. damselae HDC readily produced sufficient histamine to cause HFP in fish samples. We consider that if HDC is implicated as an independent cause of HFP in frozen-thawed fish, the most likely causative agent is HDC of P. damselae.

Viability and Histidine Decarboxylase Activity of Halophilic Histamine-Forming Bacteria During Frozen Storage

1994 ◽  
Vol 57 (7) ◽  
pp. 611-613 ◽  
Author(s):  
TATEO FUJII ◽  
KINYA KURIHARA ◽  
MASAYO OKUZUMI
Keyword(s):  
Histidine Decarboxylase ◽  
Specific Activity ◽  
Frozen Storage ◽  
Viable Count ◽  
Photobacterium Phosphoreum ◽  
Decarboxylase Activity ◽  
Initial Value ◽  
Viable Cells ◽  
Fish Poisoning ◽  
Histidine Decarboxylase Activity

The specific activity of histidine-decarboxylase of halophilic histamine-forming bacteria, Photobacterium phosphoreum and Photobacterium histaminum sp. nov., remained 27~53% of the initial value after seven days storage at −20°C, while the viable cells decreased by more than 6 log cycles of the initial counts. This finding suggests the possibility that outbreaks of scombroid fish poisoning are caused by the ingestion of frozen-thawed fish and its products, even when the viable count of histamine-forming bacteria is low.

scholarly journals Effect of Non-thermal Atmospheric Plasma on Viability and Histamine-Producing Activity of Psychotrophic Bacteria in Mackerel Fillets

2021 ◽  
Vol 12 ◽  
Author(s):  
Marcello Trevisani ◽  
Chiara Cevoli ◽  
Luigi Ragni ◽  
Matilde Cecchini ◽  
Annachiara Berardinelli
Keyword(s):  
Histidine Decarboxylase ◽  
Challenge Test ◽  
Storage Period ◽  
Atmospheric Plasma ◽  
Photobacterium Phosphoreum ◽  
Life Extension ◽  
Quality Properties ◽  
Fish Samples ◽  
Meat Samples ◽  
And Control

Non-thermal atmospheric plasma (NTAP) has gained attention as a decontamination and shelf-life extension technology. In this study its effect on psychrotrophic histamine-producing bacteria (HPB) and histamine formation in fish stored at 0–5°C was evaluated. Mackerel filets were artificially inoculated with Morganella psychrotolerans and Photobacterium phosphoreum and exposed to NTAP to evaluate its effect on their viability and the histidine decarboxylase (HDC) activity in broth cultures and the accumulation of histamine in fish samples, stored on melting ice or at fridge temperature (5°C). NTAP treatment was made under wet conditions for 30 min, using a dielectric barrier discharge (DBD) reactor. The voltage output was characterized by a peak-to-peak value of 13.8 kV (fundamental frequency around 12.7 KHz). This treatment resulted in a significant reduction of the number of M. psychrotolerans and P. phosphoreum (≈3 log cfu/cm2) on skin samples that have been prewashed with surfactant (SDS) or SDS and lactic acid. A marked reduction of their histamine-producing potential was also observed in HDC broth incubated at either 20 or 5°C. Lower accumulation of histamine was observed in NTAP-treated mackerel filets that have been inoculated with M. psychrotolerans or P. phosphoreum and pre-washed with either normal saline or SDS solution (0.05% w/v) and stored at 5°C for 10 days. Mean histamine level in treated and control groups for the samples inoculated with either M. psychrotolerans or P. phosphoreum (≈5 log cfu/g) varied from 7 to 32 and from 49 to 66 μg/g, respectively. No synergistic effect of SDS was observed in the challenge test on meat samples. Any detectable amount of histamine was produced in the meat samples held at melting ice temperature (0–2°C) for 7 days. The effects of NTAP on the quality properties of mackerel’s filets were negligible, whereas its effect on the psychrotrophic HPB might be useful when time and environmental conditions are challenging for the cool-keeping capacity throughout the transport/storage period.

The Natural Radioactivity in Food: A Comparison Between Different Feeding Regimes

2019 ◽  
Vol 15 (5) ◽  
pp. 493-499 ◽  
Author(s):  
Francesco Caridi ◽  
Santina Marguccio ◽  
Alberto Belvedere ◽  
Maurizio D`Agostino ◽  
Giovanna Belmusto
Keyword(s):  
Vegetable Oils ◽  
Natural Radioactivity ◽  
Specific Activity ◽  
Mean Value ◽  
Vegetable Food ◽  
Fish Samples ◽  
Feeding Regimes ◽  
Italian Origin ◽  
Dose Levels

Background: In this article a comprehensive study was carried out for the determination of natural radioactivity in animal and vegetable food (meat, fish, milk and derivates, legumes, cereals and derivates, fruit, hortalizas, vegetables, vegetable oils) typical of different feeding regimes, for the age category higher than 17 years. Methods: A total of eighty-five samples of Italian origin, coming from large retailers during the years 2014, 2015 and 2016, were analyzed through HPGe gamma spectrometry. Results: The specific activity of 40K was investigated and its mean value was found to be: (106.3 ± 6.9) Bq/kg for bovine, swine and sheep meat; (116.5 ± 9.7) Bq/kg for fish; (52.9 ± 3.1) Bq/kg for milk and derivates; (271.9 ± 16.7) Bq/kg for legumes; (67.2 ± 4.7) Bq/kg for cereals and derivates; (52.7 ± 4.4) Bq/kg for fruit; (72.9 ± 5.6) Bq/kg for hortalizas; (83.9 ± 6.5) Bq/kg for vegetables; lower than the minimum detectable activity for vegetable oils. For animal food the highest mean 40K activity concentration was found in fish samples; for vegetable food the highest one was detected in legumes. Conclusion: The evaluation of dose levels due to the food ingestion typical of Mediterranean, Vegetarian and Vegan diets was performed. The annual effective dose was found to be 0.16 mSv/y, 0.41 mSv/y and 0.54 mSv/y, respectively.

scholarly journals 16S rRNA Gene Sequence Analysis ofPhotobacterium damselae and Nested PCR Method for Rapid Detection of the Causative Agent of Fish Pasteurellosis

1999 ◽  
Vol 65 (7) ◽  
pp. 2942-2946 ◽  
Author(s):  
Carlos R. Osorio ◽  
Matthew D. Collins ◽  
Alicia E. Toranzo ◽  
Juan L. Barja ◽  
Jesús L. Romalde
Keyword(s):  
16S Rrna ◽  
16S Rrna Gene ◽  
Causative Agent ◽  
Nested Pcr ◽  
Gene Sequence ◽  
16S Rrna Gene Sequence ◽  
Rrna Genes ◽  
Rrna Gene ◽  
Rrna Gene Sequence ◽  
Photobacterium Damselae

ABSTRACT The causative agent of fish pasteurellosis, the organism formerly known as Pasteurella piscicida, has been reclassified asPhotobacterium damselae subsp. piscicida on the basis of 16S rRNA gene sequence comparisons and chromosomal DNA-DNA hybridization data; thus, this organism belongs to the same species asPhotobacterium damselae subsp. damselae(formerly Vibrio damselae). Since reassignment of P. damselae subsp. piscicida was based on only two strains, one objective of the present work was to confirm the taxonomic position of this fish pathogen by sequencing the 16S rRNA genes of 26 strains having different geographic and host origins. In addition, a nested PCR protocol for detection of P. damselae based on 16S rRNA was developed. This PCR protocol was validated by testing 35 target and 24 nontarget pure cultures, and the detection limits obtained ranged from 1 pg to 10 fg of DNA (200 to 20 cells). A similar level of sensitivity was observed when the PCR protocol was applied to fish tissues spiked with bacteria. The PCR approach described in this paper allows detection of the pathogen in mixed plate cultures obtained from asymptomatic fish suspected to be carriers of P. damselae subsp. piscicida, in which growth of this bacterium cannot be visualized. Our results indicate that the selective primers which we designed represent a powerful tool for sensitive and specific detection of fish pasteurellosis.

Purification to homogeneity and characterization of nonproteolyzed potato (Solanum tuberosum) tuber hexokinase 1

Botany ◽  
2011 ◽  
Vol 89 (5) ◽  
pp. 289-299 ◽  
Author(s):  
Marie-Claude Moisan ◽  
Jean Rivoal
Keyword(s):  
Solanum Tuberosum ◽  
Specific Activity ◽  
Solanum Tuberosum L ◽  
Extraction Procedure ◽  
Hydrophobic Interaction Chromatography ◽  
Solanum Chacoense ◽  
Kinetic Properties ◽  
Chromatographic Separations ◽  
The Stability ◽  
Fast Flow

We have developed an extraction procedure that improves the stability of potato ( Solanum tuberosum L.) tuber hexokinase (HK) after extraction. Using this protocol, we showed that at least four HK isoforms are present in this tissue, and they can be separated by hydrophobic-interaction chromatography on a butyl-Sepharose™ 4 Fast Flow column. One of the main HK isoforms was purified to homogeneity using further chromatographic separations on red dye, DEAE Fractogel, hydroxyapatite, cibacron blue, and MonoQ matrices. HK-specific activity of this fraction (10.2 U·mg protein–1) corresponds to an enrichment of more than 5500-fold, with a yield of 0.9%. This is the highest reported HK-specific activity from a plant source. The purified enzyme consisted of a monomer with a subunit apparent Mr of 51 kDa when analyzed by SDS–PAGE. This polypeptide was recognized by affinity-purified anti- Solanum chacoense Bitt. recombinant HK IgGs. The protein was digested with trypsin and its digestion products were subjected to MS – MS sequencing after HPLC separation. The sequences of these tryptic peptides matched the predicted coding sequence of the S. tuberosum HK1 gene with a coverage of 57%. Examination of the kinetic properties of the purified protein HK1 indicates that it may be regulated by the internal O2 concentration of the tuber because of its sensitivity to acidic pHs and inhibition by ADP.

scholarly journals Effects of frozen storage on the proximate composition and formaldehyde content in some selected fish from three different sources of southern Bangladesh

2021 ◽  
Vol 32 (2) ◽  
pp. 303-312
Author(s):  
MD. BOKTHIER RAHMAN ◽  
MD. SAZEDUL HOQUE ◽  
SUPRAKASH CHAKMA ◽  
SHAIDA AKTER ◽  
S.M. OASIQUL AZAD ◽  
...  
Keyword(s):  
Marine Fish ◽  
Lipid Content ◽  
Proximate Composition ◽  
Frozen Storage ◽  
Ash Content ◽  
Health Concern ◽  
Formaldehyde Content ◽  
Fish Samples ◽  
Fresh Frozen ◽  
Different Sources

The study was conducted in aims to investigate the effects of frozen storage and cooking conditionson proximate compositions and formaldehyde content (FA) in some selected fish from three different sourcesin Bangladesh. Proximate composition in fresh and final frozen samples was determined by standard AOACmethod and FA content in fresh, frozen stored, and cooked samples was determined by spectrophotometricmethod. Among the studied fishes, marine fish contained higher protein (except Rita), lipid, and ash followedby estuarine and culture fish samples. Protein, moisture and ash content decreased and lipid content increasedsignificantly (p<0.05) during frozen storage for all samples and sources. The FA was lower in cultured fishsamples compared to that of the river and marine fish samples, both at fresh and end of frozen storage. Atfresh condition, FA content in all samples ranged from 0.41 to 0.71µg/g, 0.51 to 0.89µg/g, and 0.73 to1.69µg/g which increased to 0.95 to 2.11µg/g, 1.74 to 1.95µg/g, and 3.22 to 5.20µg/g at end of the storageperiod, respectively (p<0.05). Further, FA content significantly decreased after cooking in all the fishsamples (p<0.05). However, irrespective of fish species and sources, the FA content was higher than WHOrecommended value (0.2 µg/g). The study findings revealed that longer frozen storage of fish could be apublic health concern to the consumers.

scholarly journals EFFECT OF THE CHEMICAL COMPOSITION ON THE QUALITY OF FROZEN BREAD DOUGH

1970 ◽  
Vol 62 ◽  
Author(s):  
Adriana Paula David
Keyword(s):  
Survival Rate ◽  
Chemical Composition ◽  
Beneficial Effect ◽  
Specific Volume ◽  
Frozen Storage ◽  
Type B ◽  
Bread Dough ◽  
Cell Survival Rate ◽  
The Stability

. The main objective of this work was to determine the influence of formulation on the stability of bread dough during frozen storage. Bread doughs containing gluten and trehalose were submitted to mechanical freezing at -30° C and stored frozen for 45 days. Two types of instant yeast were tested: (A) for sweet doughs and (B) for savoury doughs. Specific volume was significantly affected by the yeast type, type A showing better effect than type B. Frozen storage of the doughs negatively affected the specific volume, crumb hardness and technological score of the bread. The addition of 5% trehalose had a beneficial effect on the cell survival rate for both the yeasts.

scholarly journals EFFECT OF USING L-ASPARAGINASE IN REDUCING ACRYLAMIDE PERCENTAGE IN BISICUT

2016 ◽  
Vol 47 (4) ◽  
Author(s):  
Jebur & et al.
Keyword(s):  
High Performance Liquid Chromatography ◽  
Enzyme Activity ◽  
Liquid Chromatography ◽  
High Performance ◽  
Specific Activity ◽  
Control Sample ◽  
The Other ◽  
Enzyme Efficiency ◽  
Negative Effect ◽  
The Stability

This study was aimed to know the efficiency of partially purified L- asparaginase produced from local isolate from Erwinia spp. to reduce the percentage of acrylamide formed in Biscuit. Four types of biscuit from wheat flour were prepared (T1, T2, T3, T4),and T1 as control. High performance liquid chromatography technique was used to estimate acrylamide ratio in biscuit , Effect of enzyme addition  on flour chemical and rheological properties was studied, also dough behavior ,gluten percentage, water absorption and amylase enzyme activity was estimated. The results revealed  that  the  addition of  experimental asparaginase ( specific activity 20.5 unite mg-1 ) with 1% of flour weight lead to reduce in acrylamide formation in Biscuit  to 89 %  compared  to  control sample ( in absence of enzyme ) . Moreover, the addition of Asparagine to flour at 0.1 % of its weight, where L- asparaginase was available caused a negative effect on enzyme efficiency in reducing the acrylamide in biscuit. So the level of acrylamide was reduced to 57.7 %. In the other hand , the percentage of acryl amide in biscuit was increased to   233 % when the asparagine was added to mixture in absence of L- asparaginase .Addition of  the enzyme to flour have no effect on the percentage value of gluten but improved the  stability of dough .The  enzyme  addition also led to increase amylases activities.  Addition of experimental enzyme had no effect on quality and sensory evaluation of biscuit.

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