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.

The effect of pH on bacterial growth and histamine formation by Klebsiella pneumoniae CK02 and Raoultella ornithinolytica TN01

The present work describes the effect of pH on the growth rate and histamine formation by Klebsiella pneumoniae CK02 and Raoultella ornithinolytica TN01. Bacteria were inoculated on Tuna Fish Infusion Broth media with pH 5, 6, 7, 8 at 30°C for 6 hours. Sampling was conducted at 0, 3, and 6 hours to observe the bacteria number and calculate the histamine content formed in the medium. The number of bacteria was calculated using the Total Plate Count method, and the histamine content was analyzed using Thin Layer Chromatography with a combination of ImageJ software. Growth data and incubation time were plotted in the DMFit program to obtain growth rates. The effect of pH on growth rate and histamine formation was analyzed by ANOVA test and Duncan Multiple Range Test. The results revealed that pH affects the growth rate and histamine formation of K. pneumoniae CK02 and R. ornithinolytica TN01. The optimal growth rate of K. pneumoniae CK02 was in the range of 6-8 (0.304-0.380 log CFU/h), with the highest histamine formation ability at pH 7 (824 ppm). R. ornithinolytica TN01 had an optimal growth rate at pH 6-7 (0.480-0.508 log CFU/ml), with optimal ability to produce histamine at pH 6-8 (620-1,077.5 ppm). At pH 5, the growth rate and the ability of histamine formation by K. pneumoniae CK02 and R. ornithinolytica TN01 were inhibited.

Prevalence, determination, and control of histamine formation in food concerning food safety aspect

Histamine is a toxic metabolite produced in foods containing a high level of free histidine. This compound can be present in various food sources, especially seafood, dairy products, and fermented foods. Histamine poisoning is one of the most common health risks caused by consuming spoiled foods or improper processed and stored foods. This food poisoning usually causes mild symptoms with higher recovery rates, so people underestimate this hazard. Thus, understanding histamine formation food sources with a high risk for this poisonous agent is critical in improving the awareness of this hazard for food producers and consumers. To avoid histamine-associated food poisoning, the development of control solutions to minimize the formation of histamine and the sufficient detection methods to examine the content of this metabolite in food products are vital. In addition to quality control application and hazards management programs in food processing, the appropriate food regulations identifying the precise limit of histamine in foods are essential for preventing this poisoning from occurring in the food supply chain. This review discusses the prevalence, control strategies, detection techniques, and regulations related to histamine hazards in foods.

Efek Suhu dan Waktu Simpan terhadap Kualitas Bagian Tengah Yellowfin Tuna Segar (Thunnus albacares)

Decline quality of Tuna as a result of abuse temperature and long shelf life time. Histamine, microbial and sensory odours become one of the global problems that can cause health problems. Large number of bacteria dominated in viscera area rather than other fish parts. This study was conducted to determine the effect of storage temperature on histamine, microbial and sensory odours on middle of Yellowfin Tuna. This study used descriptive explorative method, sampel were periodically taken for analyses at intervals 48 hours (0ºC), 8 hours (10ºC) and 4 hours (25ºC). Yellowfin Tuna was rejected earlier by the sensory odours than TPC and histamine. During storage at 0ºC for 720 hours histamine levels still acceptable for consumption however TPC already exceeded the limit after 672 hours and rejected by sensory odours for 624 hours storage. During storage at temperature 10ºC did not reached the limit for 120 hours while TPC value already reached 2x106 cfu/g for 88 hours storage and rejected by sensory odours for 72 hours storage. During storage at temperature 25ºC histamine reached 67.3 ppm for 32 hours, ALT reached 5.5x105 cfu/g for 24 hours and rejected by sensory odour for 20 hours of storage. Histamine formation correlates with the growth of microbial counts and decrease of sensory odours value. Suhu yang tinggi dalam waktu simpan lama berpengaruh terhadap penurunan kualitas ikan tuna. Histamin, mikroba dan bau busuk menjadi salah satu permasalahan global yang dapat menyebabkan masalah kesehatan. Bagian tengah ikan menjadi sumber bakteri paling tinggi dibandingkan bagian lainnya. Penelitian ini bertujuan untuk mengkaji perkembangan histamin, ALT dan sensori bau pada bagian tengah Tuna sirip kuning dalam penyimpanan suhu yang berbeda. Penelitian ini menggunakan metode deskriptif eksploratif, sample di analisis secara berkala pada suhu 0ºC (48 jam), 10ºC (8 jam) dan 25ºC (4 jam). Tuna sirip kuning mengalami pembusukan lebih awal berdasarkan parameter sensori bau, kemudian disusul ALT dan Histamin. Kandungan histamine pada suhu 0ºC masih layak untuk dikonsumsi setelah 720 jam, namun nilai ALT melebihi batas aman setelah 672 jam penyimpanan dan nilai sensori bau setelah 624 jam penyimpanan. Penyimpanan suhu 10ºC tidak menyebabkan peningkatan histamin melebihi batas limit setelah penyimpanan selama 120 jam, sedangkan nilai ALT mencapai 2x106 cfu/g setelah 88 jam dan nilai sensori bau menyatakan ikan busuk setelah penyimpanan selama 72 jam. Penyimpanan suhu 25ºC histamin mencapai 67,3 ppm setelah penyimpanan 32 jam dan nilai ALT 5,5x105 cfu/g pada penyimpanan ke 24 jam serta ikan dinyatakan busuk berdasarkan sensori bau setelah 20 jam penyimpanan. Peningkatan histamin berkorelasi dengan pertumbuhan jumlah mikroba dan penurunan nilai sensori bau.