Occurrence and formation of biologically active amines in foods

doi:10.1016/0168-1605(90)90040-C

International Journal of Food Microbiology

Volume 11, Issue 1, August 1990, Pages 73-84

https://doi.org/10.1016/0168-1605(90)90040-C Get rights and content

Abstract

Attention is given to the toxicology of biogenic amines and their occurrence and formation in foods, with special emphasis on fermented foods. The role of the associated flora, the starter cultures used and their interaction is discussed.

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Tyrosine and histidine decarboxylase activities of Pediococcus cerevisiae and Lactobacillus species and the production of tyramine in fermented sausages
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Arginine catabolism in microorganisms
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Conditions allowing the formation of biogenic amines in cheese. 3. Factors influencing the amounts formed
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Conditions allowing the formation of biogenic amines in cheese. 2. Decarboxylative properties of some non-starter bacteria
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There are more references available in the full text version of this article.

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Fluorometric “AND” logic gate for detection of tyramine and tyrosinase based on in-situ formation of silicon-containing nanoparticles
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In this work, encouraged by tyrosinase-triggered specific oxidation of tyramine to dopamine and the unique fluorescent reaction between dopamine and amino silane, we have developed a one-step synthetic strategy of silicon containing nanoparticles (Si CNPs) for “turn-on” detection of tyramine and tyrosinase. The Si CNPs formed with thoroughly studied mechanism exhibit uniform structure and robust yellow-green fluorescence. The low detection limits for tyramine (1.87 μM) and tyrosinase (0.0029 U/mL) demonstrate admirable sensitivity outstripping most methods. The proposed assay achieves satisfactory results in the determination of tyramine and tyrosinase activity in real samples. Furthermore, we leverage this new fluorescent assay to enable the fabrication of an “AND” Boolean logic gate.
The entire process can be completed at easily available temperature and pressure with rapid response, convenient operation and visual observation. This fluorescent assay featured with excellent sensitivity, selectivity and stability has considerable prospects in the application of biosensors and disease diagnosis.
Advances in processing, reaction pathways, stabilisation and food applications of natural seafood flavourings
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The ever-growing consumer demand for natural food ingredients has stimulated the flavour industries to look for sources of natural flavourings. Seafood is rich in precursors of umami peptides, amino acids, and flavour 5′-nucleotides, which can serve as worthy ingredients for the production of natural flavourings. This review provides an overview of conventional and innovative techniques used for the production of natural seafood flavourings. It was also an insight into the formation mechanisms of flavour compounds underlying the sensory characteristics of seafood flavourings. Also, an overview of food applications of natural seafood flavourings was discussed. The research outcomes showed that microbial, enzymatic, and thermal processes and their combination are major conventional processes for the bio-generation of natural seafood flavourings. Ultrasound, microwave, pressurised carbon dioxide, hot-compressed water and, subcritical water processes are key innovative techniques used for the production of natural seafood flavourings. The key compounds underlying the sensory quality of seafood flavouring are synthesised from nucleotides, amino acids, fatty acids metabolisms as well as Maillard reaction. Seafood flavourings are used to improve the sensory characteristics of various food preparations.
Screening and evaluating microorganisms with broad-spectrum biogenic amine-degrading ability from naturally fermented dry sausage collected from Northeast China
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This study aimed to screen autochthonous strains with broad-spectrum biogenic amine (BA) degradation ability from traditional dry sausages and to evaluate their BA-degrading ability in dry sausages. A total of 120 strains were isolated from dry sausages collected from various regions in Northeast China, and 35 of 120 isolates were identified as non-BA producing strains by the in vitro agar method. The random amplified polymorphic DNA polymerase chain reaction technique genotyped these 35 isolates into 18 biotypes. Moreover, high performance liquid chromatography (HPLC) quantification showed that six strains (Latilactobacillus sakei MDJ6; Lactiplantibacillus plantarum SH7; Weissella hellenica DQ9; Staphylococcus saprophyticus JX18 and SYS8; and Macrococcus caseolyticus SYS11) of the 18 biotypes exhibited broad-spectrum BA-degrading ability, all of which had various levels of amine oxidase activity with monoamine oxidase and diamine oxidase activities ranged of 6.60–619.04 and 26.32–352.81 U/mg protein, respectively. These six strains were subsequently inoculated into dry sausages and the results showed that they exhibited varying degrees of BA-degrading ability, of which strain Lat. sakei MDJ6 allowed to have less BA production on dry sausage with a final concentration of 61.33 mg/kg.
Effects of probiotics on biogenic amines content in fermented milk during fermentation and storage
2024, Journal of Food Composition and Analysis
This study aimed to investigate the formation of biogenic amines (BAs) during fermentation and storage in fermented milk. The traditional culture was used as a control, and three different probiotics were added to the above culture as different experimental groups. Results revealed that the degree of protein hydrolysis in fermented milk increased during fermentation but decreased during storage, reaching a maximum value (14.8–17.3%) at the end of fermentation. The trends of total amino acid content and total BAs content were similar to those of the degree of hydrolysis. The total amino acid content reached a maximum value (2.83–3.22 mg/mL) after 24 h of post-ripening. Fermented milk had the highest tyramine content, but it was always below 10 mg/L. The total BAs content in fermented milk during fermentation and storage ranged from 9.04 to 15.2 mg/L and 6.37 to 14.0 mg/L, respectively. These levels consistently remained below the threshold considered harmful to humans. The pH reduction rate, the total bacterial cell number, the degree of hydrolysis, and the total amino acid content in fermented milk all affected the formation and content of BAs. This study provides a foundation for assessing the potential public health impact of BAs in fermented milk.
Development and evaluation of a gas chromatography-mass spectrometry method for biogenic amines to assess decomposition in seafood
2024, Journal of Food Composition and Analysis
Biogenic amines (BAs) are low molecular mass compounds formed by the microbial-induced decarboxylation of specific amino acids. These molecules are markers of quality index and can indicate potential spoilage of a product. Currently, the FDA relies on sensory analysis as well as indole and histamine levels to evaluate the degree of seafood decomposition. However, there is a need for alternative analytical methods to corroborate those analyses. An optimized dispersive liquid-liquid microextraction (DLLME) method was developed for the extraction of four BAs (putrescine, cadaverine, histamine and tyramine) from various decomposition stages of nine seafood species previously tested by the FDA Seafood Sensory Experts. The BAs depicted very different concentration patterns between species and were able to distinguish within-species decomposition stages classified by the organoleptic analysis as “borderline increments”. The results suggest that all four analyzed BAs can be potentially used as biomarkers of seafood decomposition, but the choice of biomarker is species dependent. Some of the prominent associations were putrescine in shrimp, cadaverine in weakfish, histamine in canned tuna, and tyramine in scallops. The differentiation between “borderline” stages of decomposition also demonstrates the suitability of the method to support the FDA sensory analyses of seafood, ultimately leading to improved consumer protection.
Biogenic amine reduction by food additives in Cheonggukjang, a Korean fermented soybean paste, fermented with tyramine-producing heterogeneous bacterial species
2024, Heliyon
This study was conducted to mitigate the food safety risks related to biogenic amine (BA) by reducing the BA content in Cheonggukjang using applicable food additives. In in-vitro experiments, of the additives tested, tartaric acid (TA), potassium sorbate (PS), and sodium benzoate (SB) considerably inhibited tyramine production of strains of Bacillus spp. and Enterococcus faecium while less affecting their growth. In addition to these three additives, two additives, glycine (GL) and nicotinic acid (NA), reported to have significant inhibitory effects in previous studies, were applied to the Cheonggukjang fermentation with prolific tyramine-producing strains of B. subtilis and E. faecium. The content of tyramine in the Cheonggukjang samples treated with TA, PS, SB, GL, and NA was significantly reduced by 27.5%, 50.7%, 51.4%, 76.1%, and 100.0%, respectively, compared to the control sample. Additionally, the content of polyamines (putrescine, cadaverine, spermidine, and spermine) in the GL-treated sample was reduced by 42.6%–62.4%. The mode of action could be attributed to inhibiting the bacterial decarboxylase activity and/or growth. Consequently, excluding NA that interfered with Cheonggukjang fermentation, GL was the most outstanding additive with an inhibitory effect on tyramine formation in food, followed by SB and PS, all of which showed a more than 50% reduction. Therefore, the use of appropriate additives could be one of the promising strategies to avoid the food safety issues implicated in BAs in Cheonggukjang.

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International Journal of Food Microbiology

Abstract

References (17)

Tyrosine and histidine decarboxylase activities of Pediococcus cerevisiae and Lactobacillus species and the production of tyramine in fermented sausages

J. Milk Food Technol.

Biologically active amines in foods. A review

J. Milk Food Technol.

Arginine catabolism in microorganisms

Ann. Rev. Microbiol.

Biogene Amine in Lebensmitteln: Vorkommen, Bedeutung und Bestimmung

On the aetiology of scromboid poisoning: cadaverine potentiation of histamine toxicity in the guinea pig

Food Cosmet. Toxicol.

Investigations on food poisoning caused by ordinary putrefaction. IV. Synergism between histamine and several biogenic amines

J. Pharm. Soc. Jpn.

Conditions allowing the formation of biogenic amines in cheese. 3. Factors influencing the amounts formed

Neth. Milk Dairy J.

Conditions allowing the formation of biogenic amines in cheese. 2. Decarboxylative properties of some non-starter bacteria

Neth. Milk Dairy J.

Cited by (849)

Fluorometric “AND” logic gate for detection of tyramine and tyrosinase based on in-situ formation of silicon-containing nanoparticles

Advances in processing, reaction pathways, stabilisation and food applications of natural seafood flavourings

Screening and evaluating microorganisms with broad-spectrum biogenic amine-degrading ability from naturally fermented dry sausage collected from Northeast China

Effects of probiotics on biogenic amines content in fermented milk during fermentation and storage

Development and evaluation of a gas chromatography-mass spectrometry method for biogenic amines to assess decomposition in seafood

Biogenic amine reduction by food additives in Cheonggukjang, a Korean fermented soybean paste, fermented with tyramine-producing heterogeneous bacterial species