Histamine formation in the blood and bone marrow of the guinea pig

1965 ◽  
Vol 208 (1) ◽  
pp. 186-189 ◽  
Author(s):  
Dorothea Aures ◽  
Gösta Winqvist ◽  
Eskil Hansson
Keyword(s):  
Bone Marrow ◽  
Guinea Pigs ◽  
Histidine Decarboxylase ◽  
Fold Increase ◽  
Histamine Content ◽  
Foreign Protein ◽  
Decarboxylase Activity ◽  
Histamine Concentration ◽  
Histamine Formation ◽  
Histidine Decarboxylase Activity

The histamine content and the histidine decarboxylase activity of bone marrow have been studied in guinea pigs treated with foreign protein. In some experiments the effect of 6-methylprednisolone also was observed. Treatment of guinea pigs with foreign protein resulted in a 10-fold increase of both histamine concentration and histidine decarboxylating activity in the blood and bone marrow. Histamine levels and histidine decarboxylating activity were related to the number of basophils. A fairly constant relationship was found between the histamine content and the enzyme activity per basophil. The findings suggest that histamine is formed and to a certain extent also stored in the basophilic leukocytes.

Mast cells and histamine concentration in muscle and liver of dystrophic mice

1964 ◽  
Vol 206 (2) ◽  
pp. 338-340 ◽  
Author(s):  
Pierre Bois
Keyword(s):  
Mast Cells ◽  
Histidine Decarboxylase ◽  
Binding Capacity ◽  
The Other ◽  
Decarboxylase Activity ◽  
Histamine Concentration ◽  
Other Hand ◽  
Histamine Binding ◽  
Dystrophic Mice ◽  
Histidine Decarboxylase Activity

The distribution of mast cells in muscle and liver of dystrophic mice was studied; histamine and histidine decarboxylase activity was also measured in the same tissues. Mast cells were significantly more numerous in dystrophic muscles. On the other hand, very few cells could be counted in the liver of either control or dystrophic animals. Histamine concentration was higher in muscle and liver of dystrophic mice; no visible increase in histidine decarboxylase activity could be measured by the methods used. It is concluded that histamine-binding capacity is increased in some tissues of dystrophic mice.

Histidine Decarboxylase Activity of Enterobacter cloacae S15/19 during the Production of Ripened Sausages and Its Influence on the Formation of Cadaverine

1997 ◽  
Vol 60 (4) ◽  
pp. 430-432 ◽  
Author(s):  
ARTUR X. ROIG-SAGUÉS ◽  
MANUELA HERNÁNDEZ-HERRERO ◽  
JOSE J. RODRÍGUEZ-JEREZ ◽  
EMILIO I. LÓPEZ-SABATER ◽  
MARIA T. MORA-VENTURA
Keyword(s):  
Production Process ◽  
Fecal Coliform ◽  
Histidine Decarboxylase ◽  
Raw Materials ◽  
Enterobacter Cloacae ◽  
Fecal Coliforms ◽  
Decarboxylase Activity ◽  
Histamine Concentration ◽  
And Control ◽  
Histidine Decarboxylase Activity

The histidine decarboxylase activity of Enterobacter cloacae S15/19 was studied during the production process of salchichón, a Spanish ripened sausage. Counts of fecal coliform and histidine decarboxylase bacteria decreased during the production process, showing a good correlation in both inoculated and control samples. In the samples inoculated with Enterobacter cloacae S15/19, fecal coliforms were undetectable the last day of the survey, while the population of histidine decarboxylase bacteria was over 2 log MPN/g. Despite the fact that inoculation with Enterobacter cloacae S15/19 increased histidine decarboxylase bacteria counts, no differences were observed in the histamine concentration reached, which was undetectable in most of the control and inoculated samples. In contrast, cadaverine concentration increased significantly (P < 0.01) in the inoculated samples, suggesting that cadaverine could be used as a hygienic-quality indicator of the raw materials employed in sausage processing.

Growth and Histamine Formation of Morganella morganii in Determining the Safety and Quality of Inoculated and Uninoculated Bluefish (Pomatomus saltatrix)

2001 ◽  
Vol 64 (12) ◽  
pp. 2015-2019 ◽  
Author(s):  
TATIANA A. LORCA ◽  
TODD M. GINGERICH ◽  
MERLE D. PIERSON ◽  
GEORGE J. FLICK ◽  
CAMERON R. HACKNEY ◽  
...  
Keyword(s):  
High Performance ◽  
Histidine Decarboxylase ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Decarboxylase Activity ◽  
Pomatomus Saltatrix ◽  
Morganella Morganii ◽  
Histamine Concentration ◽  
Bacterial Counts ◽  
Histamine Formation

The objective of this study was to determine the effect of normal microflora and Morganella morganii on histamine formation and olfactory acceptability in raw bluefish under controlled storage conditions. Fillets inoculated with and without M. morganii were stored at 5, 10, and 15°C for 7 days. Microbial isolates from surface swabs were identified and screened for histidine decarboxylase activity. Olfactory acceptance was performed by an informal sensory panel. Histamine levels were quantified using high-performance liquid chromatography and fluorescence detection. While olfactory acceptance decreased, histamine concentration and bacterial counts increased. Storage temperature had a significant effect on histamine levels, bacterial counts, and olfactory acceptance of the bluefish. Inoculation with M. morganii had a positive significant effect on histamine formation for bluefish held at 10 and 15°C (P < 0.0001). The results of the study will serve in supporting U.S. Food and Drug Administration (FDA) regulations regarding guidance and hazard levels of histamine in fresh bluefish.

Production of Histidine Decarboxylase and Histamine by Proteus morganii

1981 ◽  
Vol 44 (11) ◽  
pp. 815-820 ◽  
Author(s):  
R. R. EITENMILLER ◽  
J. W. WALLIS ◽  
J. H. ORR ◽  
R. D. PHILLIPS
Keyword(s):  
Ambient Temperature ◽  
Histidine Decarboxylase ◽  
Maximal Activity ◽  
Reaction Rates ◽  
Decarboxylase Activity ◽  
Acid Ph ◽  
Histamine Formation ◽  
Uninoculated Control ◽  
Histidine Decarboxylase Activity

Examination of 22 Proteus morganii strains revealed that each possessed histidine decarboxylase activity. Strain GRMO 6 produced maximal activity (nanomoles of CO2 released/mg cells/h) when grown at ambient temperature (24 C) and at acid pH levels that tended to inhibit growth. Minimal activity was present when the culture was grown at pH 8.5. Histidine decarboxylase activity decreased as the age of the culture increased. Maximal reaction rates occurred at 37 C and pH 6.5. Rapid enzyme and histamine formation occurred in tuna fillets inoculated with P. morganii and stored at 24 and 30 C. Histamine levels reached 520 mg/100 g and 608 mg/100 g at 24 and 30 C, respectively. Little enzyme was produced in the inoculated fillets stored at 15 C and in the uninoculated control fillets.

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