The effect of local passive heating on skeletal muscle histamine concentration: Implications for exercise-induced histamine release

Aerobic exercise induces mast cell degranulation and increases histamine formation by histidine decarboxylase, resulting in an ~150% increase in intramuscular histamine. The purpose of this study was to determine if the increase in skeletal muscle temperature associated with exercise is sufficient to explain this histamine response. Specifically, we hypothesized that local passive heating that mimics the magnitude and time-course of changes in skeletal muscle temperature observed during exercise would result in increased intramuscular histamine concentrations comparable to exercising values. Seven subjects participated in the main study in which pulsed short-wave diathermy was used to passively raise the temperature of the vastus lateralis over 60 min. Heating increased intramuscular temperature from 32.6 (95% CI 32.0 to 33.2) to 38.9 (38.7 to 39.2) oC (P < 0.05) and increased intramuscular histamine concentration from 2.14 (1.92 to 2.36) to 2.97 (2.57 to 3.36) ng/ml (P < 0.05), an increase of 41%. In a follow-up in vitro experiment utilizing human-derived cultured mast cells, heating to comparable temperatures did not activate mast cell degranulation. Therefore, it appears that exercise-associated changes in skeletal muscle temperature are sufficient to generate elevations in intramuscular histamine concentration. However, this thermal effect is most likely due to changes in de novo histamine formation via histidine decarboxylase and not due to degranulation of mast cells. In conclusion, physiologically relevant increases in skeletal muscle temperature explain part, but not all, of the histamine response to aerobic exercise. This thermal effect may be important in generating the positive adaptations to exercise training.

Histamine contents in raw long-ripening meat products commercially available in Poland

Introduction Many consumers seek long-ripening meat products. The availability of these highly distinctive cured pork varieties is continuously expanding and their safety should be subject to monitoring. One of potentially harmful substances in these products is histamine. The presence of this toxic amine is reported in many countries, even in high concentrations. However, the EU has not regulated the permissible histamine content in meat, in a situation at odds with that of regulated fish and fish products. This study established the usefulness of biogenic amine testing in long-ripening pork and furnished indicative concentrations potential useful as a background for future research in preparation for EU regulative intervention. Material and Methods A total of 97 samples of long-ripening meat products untreated by heat were bought from various shops in the Puławy and Lublin regions of Poland and tested for the presence of histamine using high-performance liquid chromatography with diode array. Results The histamine concentration ranged from below limit of detection to 346.64 mg/kg, where 3.47 mg/kg was the lowest in a positive sample. Histamine was detected in 48 samples (49.5%). The maximum amount of histamine was identified in dry ham and the minimum in traditional salami. Conclusion The results of this study suggest that testing meat products for biogenic amines should be a very good indicator of the food safety of long-ripening meats. In half of the tested products, levels of biogenic amines potentially toxic to consumers were determined.

Rapid determination of histamine levels in canned tuna by a novel spectrophotometric method

Histamine is the most common biogenic amine and is responsible for Scombroid fish poisoning. The presence of histamine at high concentrations in foodstuff indicates a public health issue Therefore, to the assurance of safety and quality, the monitoring of histamine concentration in fish and fishery products is urgent. To this aim, histamine content in 30 samples of canned tuna was measured by the UV-Vis spectrophotometry method. Linear regression was gained (R2 = 0.9905). The range of histamine levels was calculated between 85.04-125.08 mg kg-1 with an overall mean of 98.104 ± 5.18 mg kg-1. 40% of the samples were contained more than 100 mg kg-1, the allowable limit declared by Iranian National Standard (INS). However, The histamine amount of all samples were below the limit set by Codex Alimentarius (200 mg kg-1). There was no significant difference between the mean values of histamine in various brands of canned tuna. This spectrophotometric method used in this study can be introduced as a simple, applicable method for rapid monitoring of fish products, which is based on histamine reaction with copper and Alizarin Red S.

Impact of Thyme Microcapsules on Histamine Production by Proteus bacillus in Xinjiang Smoked Horsemeat Sausage

Here, we explored the influences of thyme microcapsules on the growth, gene expression, and histamine accumulation by Proteus bacillus isolated from smoked horsemeat sausage. RT-qPCR was employed to evaluate the gene expression level of histidine decarboxylase (HDC) cascade-associated genes. We used HPLC to monitor histamine concentration both in pure culture as well as in the processing of smoked horsemeat sausage. Results showed that histamine accumulation was suppressed by thyme microcapsule inhibitory effect on the histamine-producing bacteria and the reduction in the transcription of hdcA and hdcP genes. Besides, compared with thyme essential oil (EO), thyme microcapsules exhibited higher antibacterial activity and had a higher score for overall acceptance. Therefore, the addition of thyme microcapsules in Xinjiang smoked horsemeat sausage inhibits histamine accumulation.

Polyurethane modified screen – printed electrode for the electrochemical detection of histamine in fish

Histamine needs to be determined because of its toxicity. Histamine is commonly determined using chromatography, where not only that the instrument is expensive, the process is very tedious and require an expert. A sensor was developed using palm-based polyurethane as an electro-sensor substrate. Palm-based polyurethane (PU) was produced via condensation polymerization between palm kernel oil-based monoester polyol (PKOp) and 4,4’- diphenylmethane diisocyanate (MDI). PU offers high porosity and capability to attach onto screen–printed electrode (SPE) sturdily without being disintegrated. PU–SPE adsorbed histamine onto its pores, before being oxidized. The oxidation process was detected using cyclic voltammetry (CV) and differential pulse voltammetry (DPV). Histamine was oxidized electrochemically at +0.31 V (vs. Ag/AgCl, 1 mol·L-1, pH 7.5). Differential pulse voltemmetric approach were used in order to get a satisfactory response, thus the histamine concentration was made in the range from 1 × 10-4 to 1 mmol·L-1. A good sensitivity of 0.1 mmol·L-1 was attained with 3.07 % during intraday and 9.55 % during interday. The detection and quantification limits of histamine acquired at 0.17 mmol·L-1 and 0.53 mmol·L-1, respectively. A wide variety of interfering compounds were also examined in order to establish their effect, if any, on the determination of histamine at the PU modified electrode. The sensor showed an excellent anti – interference property towards the other amines. The developed chemical sensor using PU – SPE has a good potential to determine histamine level in mackerel (Rastrelliger Brachysoma) owing to its simplicity and reproducibility.

Histamine Level in Freshwater and Marine Fish Sold in Bulgarian Markets

Background: Histamine is an essential biogenic amine produced as a result of microbial decomposition of histidine during seafood processing and storage. The objective of this study was to evaluate histamine concentration in freshwater and marine fish marketed in Stara Zagora region, Bulgaria. Methods: Forty fish samples were purchased from local fish farms and retail stores in Stara Zagora, Bulgaria. Enzyme-Linked Immunosorbent Assay was used to determine histamine levels. The data were processed using GraphPad Software InStat 3. Results: Histamine was detected in 26 out of 40 (65%) samples, and none of them exceeded the regulatory limit of 200 mg/kg. The average histamine content in marine fish (6.965±3.187 mg/kg) was insignificantly (p>0.05) higher than that in freshwater fish (4.503±1.133 mg/kg). Conclusion: The results reveal low levels of histamine in freshwater and marine fish indicating their good quality. However, its presence in seafoods remains a major food safety problem that requires permanent regulation of histamine concentration in fish.

A 5-Years (2015–2019) Control Activity of an EU Laboratory: Contamination of Histamine in Fish Products and Exposure Assessment

Histamine contamination was evaluated on 474 batches (3130 determinations) of fish products collected in Puglia and Basilicata (southern part of Italy) during the years 2015–2019, using a high-throughput two-tier approach involving a screening (ELISA test) and confirmatory method (HPLC/FLD with o-phthalaldehyde derivatization). Histamine concentration >2.5 mg kg−1 was detected in 51% of total batches with the 2.5% of non-compliance. Except for two samples of fresh anchovies, all non-compliant samples were frozen, defrosted and canned tuna. Among 111 fresh tuna batches, 9 had a content of histamine between 393 and 5542 mg kg−1, and scombroid poisoning cases were observed after their consumption. Good quality canned tuna and ripened anchovies sold in Italy was observed. Furthermore, the analysis of the processing technology and storage practice critical points were reported in this study, with useful considerations to minimize the histamine risk for consumers. Finally, based on these results, several considerations about risk exposure were reported.

Validation Study of BioSystems® Y15 Histamine Dehydrogenase Kit for the Detection of Histamine in Fish and Fishery Products: AOAC Performance Tested MethodSM 072001

Background BioSystems has developed a histamine kit for automated procedure, through the use of a Y15 analyzer, for quantification of histamine in fish and fishery products. Objective Validate the method under the specific guidelines of the AOAC Research Institute Performance Tested MethodSM (PTM) program. Method Samples are extracted with boiling water. The enzymatic method is based on histamine dehydrogenase that catalyzes the oxidation of histamine in the presence of an electron mediator that reduces a dye that is measured at 420 nm. The increase of absorbance is proportional to the histamine concentration. Dispensing of reagents and sample, absorbance readings, calibration, and calculation of results are performed automatically in the analyzer BioSystems Y15. Results The linearity ranges from 0 to 200 mg/kg (r2 &gt; 0.99). The LOQ is 10 mg/kg in all the matrixes. Recoveries range from 75 to 107% at concentrations from 5 to 200 mg/kg, with repeatability precision values between 0.8 and 5.5%. Comparisons with the HPLC reference method shows a good correlation. Cross-reactivity of the assay is negligible for all biogenic amines tested except for agmatine (6.3%). Product consistency was verified by validating lot-to-lot variations and variations within the same lot. Shelf life was verified by real-time stability testing during 40 months at 2–8°C. No differences in histamine detection were observed in robustness testing, in which minor changes are introduced to the assay protocol. Conclusions The automated, simple, and rapid BioSystems Y15 Histamine Dehydrogenase Kit has been successfully validated. Highlights The method is qualified for PTM certification No. 072001.

Determination of histamine in canned tuna fish available in Tehran market by ELISA method

Histamine is one of the well-known biogenic amines and responsible for causing allergic reactions. The presence of biogenic amines in the foodstuff is harmful, if it enters in a large amount to blood. In sea-food products, due to lack of proper storage at appropriate temperatures (freezing), histamine may be formed and will remain in the product, since it is already dry and heat resistance. Hazard of histamine consumption and average amount of canned fish consumed worldwide makes histamine measurement in canned fish very important. In this study 56 samples from 22 different brands were assessed and Enzyme-Linked Immunosorbent Assay (ELISA) was used by spectrophotometry for histamine detection. Our study showed that histamine levels in canned fish available in Tehran market, though it is high (5.75±5.98 mg/100 g tuna), but is not in a hazardous state (p<0.01). Our research showed that lowest and highest histamine concentration were 2.14 ±0.17 and 21.69±0.11 mg/100 g of fish respectively. It also indicates that medium does not affect the histamine content. There were no significant differences in the samples of fish and tuna fish for histamine. The amount of histamine in the tuna was below the standard limit (<50 mg histamine/100 g). Further studies should be carried out to investigate the presence of histamine in various fish and other sea-food.

Facile Histamine Detection by Surface-Enhanced Raman Scattering Using SiO2@Au@Ag Alloy Nanoparticles

Histamine intoxication associated with seafood consumption represents a global health problem. The consumption of high concentrations of histamine can cause illnesses ranging from light symptoms, such as a prickling sensation, to death. In this study, gold–silver alloy-embedded silica (SiO2@Au@Ag) nanoparticles were created to detect histamine using surface-enhanced Raman scattering (SERS). The optimal histamine SERS signal was measured following incubation with 125 μg/mL of SiO2@Au@Ag for 2 h, with a material-to-histamine solution volume ratio of 1:5 and a phosphate-buffered saline-Tween 20 (PBS-T) solvent at pH 7. The SERS intensity of the histamine increased proportionally with the increase in histamine concentration in the range 0.1–0.8 mM, with a limit of detection of 3.698 ppm. Our findings demonstrate the applicability of SERS using nanomaterials for histamine detection. In addition, this study demonstrates that nanoalloys could have a broad application in the future.