The Importance of Derivatizing Reagent in Chromatography Applications for Biogenic Amine Detection in Food and Beverages

Biogenic amines (BA) are chemical compounds formed in foods that contain protein, allowing the foods to undergo a bacterial degradation process. Biogenic amines are labeled as toxic food because its consumption exceeding the FDA regulation (50 mg/kg) can be harmful to humans. Some countries also have regulations that prohibit the consumption of biogenic amines in high concentrations, especially histamine. The chromatography methods generally applied by researchers are liquid chromatography (LC) and gas chromatography (GC), where the use of a derivatization reagent is necessary to increase their sensitivity. This review is based on past and present studies about biogenic amine detection related to food samples. The rationale of this study is also to provide data on the comparison of the analytical approaches between LC and GC methods. Furthermore, the various approaches of biogenic amine determination and the most applied analytical methods have been reviewed.

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Detection of Biogenic Amine Producer Bacteria in a Typical Italian Goat Cheese

Journal of Food Protection ◽

10.4315/0362-028x-71.1.205 ◽

2008 ◽

Vol 71 (1) ◽

pp. 205-209 ◽

Cited By ~ 36

Author(s):

SILVIA BONETTA ◽

SARA BONETTA ◽

ELISABETTA CARRARO ◽

JEAN DANIEL COÏSSON ◽

FABIANO TRAVAGLIA ◽

...

Keyword(s):

Biogenic Amines ◽

Enterococcus Faecalis ◽

Biogenic Amine ◽

Pediococcus Acidilactici ◽

Bacterial Strains ◽

Goat Cheese ◽

Low Concentrations ◽

Amine Content ◽

High Concentrations ◽

Almost All

The aim of this study was to research decarboxylating bacterial strains and biogenic amine content in a typical Italian goat cheese (Robiola di Roccaverano). The study was performed on fresh and ripened samples of goat cheese manufactured from industrial and artisanal producers. Sixty-seven bacterial strains isolated showed decarboxylating activity, and Enterococcus faecalis was the most widespread decarboxylating species in all artisanal and industrial products. Pediococcus acidilactici and Enterococcus malodoratus were also identified as biogenic amine producers in Robiola di Roccaverano cheese. All the E. faecalis strains isolated in this study were able to decarboxylate tyrosine. Tyramine was the most abundant biogenic amine in cheese samples, while histamine was the most widespread. High amounts of these two biogenic amines were found in ripened samples (up to 2,067 mg/kg for tyramine and 1,786 mg/kg for histamine), whereas 2-phenylethylamine and tryptamine were present in almost all ripened cheeses at low concentrations. The detection of strains producing biogenic amines and the high concentrations of tyramine and histamine found in ripened Robiola di Roccaverano could represent a potential risk to the consumer.

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Recent analytical approaches to the analysis of biogenic amines in food samples

TrAC Trends in Analytical Chemistry ◽

10.1016/j.trac.2013.05.018 ◽

2013 ◽

Vol 52 ◽

pp. 239-247 ◽

Cited By ~ 120

Author(s):

F. Bedia Erim

Keyword(s):

Biogenic Amines ◽

Food Samples ◽

Analytical Approaches

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A novel, colorimetric method for biogenic amine detection based on arylalkylamine N-acetyltransferase

Chemical Communications ◽

10.1039/c5cc02370j ◽

2015 ◽

Vol 51 (41) ◽

pp. 8712-8714 ◽

Cited By ~ 30

Author(s):

Pei-Qiang Leng ◽

Feng-Lan Zhao ◽

Bin-Cheng Yin ◽

Bang-Ce Ye

Keyword(s):

Biogenic Amines ◽

Biogenic Amine ◽

Rapid Detection ◽

Colorimetric Method ◽

Amine Detection

We developed a novel colorimetric method for rapid detection of biogenic amines based on arylalkylamine N-acetyltransferase (aaNAT).

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Occurrence and Reduction of Biogenic Amines in Kimchi and Korean Fermented Seafood Products

Foods ◽

10.3390/foods8110547 ◽

2019 ◽

Vol 8 (11) ◽

pp. 547 ◽

Cited By ~ 2

Author(s):

Young Kyoung Park ◽

Jae Hoan Lee ◽

Jae-Hyung Mah

Keyword(s):

Biogenic Amines ◽

Metabolic Activity ◽

Biogenic Amine ◽

Fish Sauce ◽

Active Monitoring ◽

Fermented Fish ◽

Vegetable Products ◽

Amine Content ◽

Seafood Products ◽

High Concentrations

Biogenic amines produced during fermentation may be harmful when ingested in high concentrations. As current regulations remain insufficient to ensure the safety of fermented vegetable products, the current study determined the risks associated with the consumption of kimchi by evaluating the biogenic amine concentrations reported by various studies. Upon evaluation, some kimchi products were found to contain histamine and tyramine at potentially hazardous concentrations exceeding the recommended limit of 100 mg/kg for both histamine and tyramine. The biogenic amines may have originated primarily from metabolic activity by microorganisms during fermentation, as well as from Jeotgal (Korean fermented seafood) and Aekjeot (Korean fermented fish sauce) products commonly used as ingredients for kimchi production. Many studies have suggested that Jeotgal and Aekjeot may contribute to the histamine and tyramine content in kimchi. Microorganisms isolated from kimchi and Jeotgal have been reported to produce both histamine and tyramine. Despite the potential toxicological risks, limited research has been conducted on reducing the biogenic amine content of kimchi and Jeotgal products. The regulation and active monitoring of biogenic amine content during kimchi production appear to be necessary to ensure the safety of the fermented vegetable products.

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A Dual Sensor for Biogenic Amines and Oxygen Based on Genipin Immobilized in Edible Calcium Alginate Gel Beads

10.26434/chemrxiv.12252323 ◽

2020 ◽

Author(s):

Ian Mallov ◽

Fiona Jeeva ◽

Chris Caputo

Keyword(s):

Biogenic Amines ◽

Calcium Alginate ◽

Alginate Beads ◽

Colorimetric Sensing ◽

Naturally Occurring ◽

Gel Beads ◽

Dual Sensor ◽

Calcium Alginate Gel ◽

Toxic Food

Food is often wasted due to real or perceived concerns about preservation and shelf life. Thus, precise, accurate and consumer-friendly methods of indicating whether food is safe for consumers are drawing great interest. The colorimetric sensing of biogenic amines released as food degrades is a potential way of determining the quality of the food. Herein, we report the use of genipin, a naturally occurring iridoid, as a dual colorimetric sensor for both oxygen and biogenic amines. Immobilization of genipin in edible calcium alginate beads demonstrates that it is a capable sensor for amine vapors and can be immobilized in a non-toxic, food-friendly matrix.

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Biogenic Amines in Plant-Origin Foods: Are They Frequently Underestimated in Low-Histamine Diets?

Foods ◽

10.3390/foods7120205 ◽

2018 ◽

Vol 7 (12) ◽

pp. 205 ◽

Cited By ~ 18

Author(s):

Sònia Sánchez-Pérez ◽

Oriol Comas-Basté ◽

Judit Rabell-González ◽

M. Veciana-Nogués ◽

M. Latorre-Moratalla ◽

...

Keyword(s):

Biogenic Amines ◽

Biogenic Amine ◽

Plasma Levels ◽

Diamine Oxidase ◽

Great Variability ◽

Plant Origin ◽

Lower Affinity ◽

Origin And Evolution ◽

Histamine Intolerance ◽

Existing Data

Low-histamine diets are currently used to reduce symptoms of histamine intolerance, a disorder in histamine homeostasis that increases plasma levels, mainly due to reduced diamine-oxidase (DAO) activity. These diets exclude foods, many of them of plant origin, which patients associate with the onset of the symptomatology. This study aimed to review the existing data on histamine and other biogenic amine contents in nonfermented plant-origin foods, as well as on their origin and evolution during the storage or culinary process. The only plant-origin products with significant levels of histamine were eggplant, spinach, tomato, and avocado, each showing a great variability in content. Putrescine has been found in practically all plant-origin foods, probably due to its physiological origin. The high contents of putrescine in certain products could also be related to the triggering of the symptomatology by enzymatic competition with histamine. Additionally, high spermidine contents found in some foods should also be taken into account in these diets, because it can also be metabolized by DAO, albeit with a lower affinity. It is recommended to consume plant-origin foods that are boiled or are of maximum freshness to reduce biogenic amine intake.

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Biogenic Amine Index for Freshness Evaluation in Iced Mediterranean Hake (Merluccius merluccius)

Journal of Food Protection ◽

10.4315/0362-028x-68.11.2433 ◽

2005 ◽

Vol 68 (11) ◽

pp. 2433-2438 ◽

Cited By ~ 31

Author(s):

S. BAIXAS-NOGUERAS ◽

S. BOVER-CID ◽

M. T. VECIANA-NOGUÉS ◽

A. MARINÉ-FONT ◽

M. C. VIDAL-CAROU

Keyword(s):

Biogenic Amines ◽

Biogenic Amine ◽

Sensory Analysis ◽

Pelagic Fish ◽

Point Of View ◽

Ice Storage ◽

Complementary Information ◽

Merluccius Merluccius ◽

Sensory Data ◽

Chilling Temperatures

Biogenic amine accumulation was studied during the ice storage of Mediterranean hake. Sensory analysis and counts of Shewanella, Pseudomonas, enterobacteria, psychrotrophic, and mesophilic bacteria provided complementary information on hake spoilage. Putrescine and cadaverine were the main amines accumulated, whereas histamine and tyramine were minor amines but had qualitative interest from the hygienic point of view. Although all biogenic amines were less abundant than in pelagic fish, they may also be used as indicators of freshness and/or spoilage in hake. Cadaverine was the amine best correlated with Shewanella, which was the specific spoilage organism. Therefore, cadaverine may be regarded as the specific spoilage biogenic amine for hake stored at chilling temperatures. However, the biogenic amine index, which considers cadaverine, putrescine, histamine, and tyramine, has several advantages as an indicator of hake quality. Taking into account sensory data, an acceptability limit of the biogenic amine index could be established in 15 to 20 μg/g.

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

Journal of Food Protection ◽

10.4315/0362-028x-73.9.1703 ◽

2010 ◽

Vol 73 (9) ◽

pp. 1703-1708 ◽

Cited By ~ 12

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.

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