Production of Tyrosine and Histidine Decarboxylase by Dairy-Related Bacteria

1977 ◽  
Vol 40 (4) ◽  
pp. 241-245 ◽  
Author(s):  
M. N. VOIGT ◽  
R. R. EITENMILLER
Keyword(s):  
Histidine Decarboxylase ◽  
Micrococcus Luteus ◽  
Coli Strain ◽  
Starter Cultures ◽  
Decarboxylase Activity ◽  
Tyrosine Decarboxylase ◽  
Streptococcus Lactis ◽  
Low Levels ◽  
Co2 Release ◽  
Manometric Technique

Manometric and radiometric procedures were used to determine the ability of 38 dairy-related bacteria and four commercial starter preparations to produce tyrosine and histidine decarboxylase. All of the cultures had slight ability to cause release of 14CO2 from carboxyl 14C-tyrosine and most released 14CO2 from labeled histidine; however, because of inherent errors of the assay in detecting low levels of specific decarboxylase activity, the CO2 release was not considered positive for specific decarboxylase activity unless the results were verified by the manometric technique. One strain of Streptococcus lactis, a Micrococcus luteus strain, and two Leuconostoc cremoris strains had active tyrosine decarboxylase systems. Only Clostridium perfringens and an Escherichia coli strain were found to produce histidine decarboxylase. None of the commercial starter cultures produced the enzymes. It was not determined whether tyramine or histamine was produced by the nonspecific decarboxylase activity.

Tyrosine and Histidine Decarboxylase Activities of Pediococcus cerevisiae and Lactobacillus Species and the Production of Tyramine in Fermented Sausages

1976 ◽  
Vol 39 (3) ◽  
pp. 166-169 ◽  
Author(s):  
S. L. RICE ◽  
P. E. KOEHLER
Keyword(s):  
Lactobacillus Plantarum ◽  
Histidine Decarboxylase ◽  
Starter Culture ◽  
Model System ◽  
Starter Cultures ◽  
Lactobacillus Species ◽  
Decarboxylase Activity ◽  
Fermented Sausages ◽  
Assay Conditions ◽  
Histidine Decarboxylase Activity

In investigating formation of tyramine and histamine in a model system, it was found that four commercial sausage starter cultures did not exhibit appreciable tyrosine or histidine decarboxylase activity. In addition, other species of Pediococcus cerevisiae and Lactobacillus did not display appreciable decarboxylase activity. Mixtures of P. cerevisiae and Lactobacillus plantarum were also unable to produce significant levels of these amines. One species of Streptococcus tested was able to produce 34.5 μg of tyramine/hour under the assay conditions. When P. cerevisiae and L. plantarum were used as starter cultures to prepare sausages, it was found that this treatment resulted in lower tyramine levels (approximately 200 μ/g) than when the Streptococcus sp. was used as a starter culture (approximately 300 μ/g). However, the use of P. cerevisiae and L. plantarum did not result in a significantly lower tyramine level than when no starter culture was used.

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.

Regulation of rat stomach histidine decarboxylase activity by the serum gastrin concentration

1973 ◽  
Vol 3 (3) ◽  
pp. 178-179 ◽  
Author(s):  
R. Håkanson ◽  
G. Liedberg ◽  
J. Oscarson ◽  
J. F. Rehfeld ◽  
F. Stadil
Keyword(s):  
Histidine Decarboxylase ◽  
Serum Gastrin ◽  
Decarboxylase Activity ◽  
Rat Stomach ◽  
Serum Gastrin Concentration ◽  
Histidine Decarboxylase Activity

Elevation of histidine decarboxylase activity in skeletal muscles and stomach in mice by stress and exercise

2000 ◽  
Vol 279 (6) ◽  
pp. R2042-R2047 ◽  
Author(s):  
Kentaro Ayada ◽  
Makoto Watanabe ◽  
Yasuo Endo
Keyword(s):  
Muscle Activity ◽  
Skeletal Muscles ◽  
Histidine Decarboxylase ◽  
Muscle Tension ◽  
The Other ◽  
Decarboxylase Activity ◽  
Gastric Hemorrhage ◽  
Different Types ◽  
Cold Restraint ◽  
Histidine Decarboxylase Activity

The effects of different types of stress (water bathing, cold, restraint, and prolonged walking) on histidine decarboxylase (HDC) activity in masseter, quadriceps femoris, and pectoralis superficial muscles, and in the stomach were examined in mice. All of these stresses elevated gastric HDC activity. Although water bathing, in which muscle activity was slight, was sufficiently stressful to produce gastric hemorrhage and to increase gastric HDC activity, it produced no detectable elevation of HDC activity in any of the muscles examined. The other stresses all elevated HDC activity in all three muscles. We devised two methods of restraint, one accompanied by mastication and the other not. The former elevated HDC activity in the masseter muscle, but the latter did not. These results suggest that 1) HDC activity in the stomach is an index of responses to stress, 2) the elevation of HDC activity in skeletal muscles during stress is induced partly or wholly by muscle activity and/or muscle tension, and 3) stress itself does not always induce an elevation of HDC activity in skeletal muscles.

scholarly journals Histamine in Foods: Its Safety and Human Health Implications

2014 ◽  
Vol 8 ◽  
pp. 1-11 ◽  
Author(s):  
Krishna Prasad Rai ◽  
Hare Ram Pradhan ◽  
Bal Kumari Sharma ◽  
Som Kant Rijal
Keyword(s):  
Biogenic Amine ◽  
High Performance ◽  
Histidine Decarboxylase ◽  
Meat Products ◽  
Alcoholic Beverages ◽  
Decarboxylase Activity ◽  
Technological Advancement ◽  
Elisa Technique ◽  
Surveillance Mechanism ◽  
Protein Rich

This article reviews the overall aspects of histamine, one of the most potent biogenic amine, which is formed by decarboxylation of histidine protein rich foods in fish and fish products, dairy products, meat and meat products, fermented vegetables and soy products, and alcoholic beverages such as wine and beer. Normally, three basic conditions i.e. high content of free histidine, bacterial histidine decarboxylase activity and high temperature storage environment elevates the level of histamine in foods. Several chromatographic methods utilizing thin layer chromatography (TLC), high performance liquid chromatography (HPLC), gas chromatography (GC) and colorimetry, fluorimetry and ELISA technique have been developed for the analysis of biogenic amine including histamine. Histamine usually exceeding 1000 mg/kg has been implicated with scombrotoxicosis. Several government authorities including Codex Alimentarious Commission has also set the level of histamine in different food products varying from 5 to 40 mg/100g. Proper technical regulations and surveillance mechanism as well as hygienic and bio-technological advancement in food manufacturing establishment could be the good preventive measures of low histamine foods in future.  DOI: http://dx.doi.org/10.3126/jfstn.v8i0.11720 J. Food Sci. Technol. Nepal, Vol. 8 (1-11), 2013

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