Histamine (1H-imidazole-4-ethanamine, Him) is well known as a putrefactive amine, which causes an allergy-like food poisoning (Him poisoning).
1Though Him is not present in fresh fish, it is formed when the fish was contaminated with the microorganisms which has a strong histidine decarboxylase [EC 4.1.1.22.] activity; the histamine is formed by decarboxylation from L-histidine. Therefore, Him in fish meat extracts is a marker of fish freshness. Since Japanese usually eat raw fish, merchants are required to give particular care to freshness and quality of fish. The determination of Him in fish meat is important for the evaluation of the degree of the freshness and the prevention of food poisoning incidents. Fluorometry 2 and high performance liquid chromatography (HPLC) 3-6 have been mainly used for the Him determination, but those methods are deficient in the rapidity and simplicity. The HPLC methods are reliable, but they produce an excessive amount of information that is not required for the purpose and result in high cost per analysis. Enzymatic methods with histamine oxidase (EC 1.4.3.6) have been proposed for a more selective determination of Him.7-10 The oxidase catalyzes the oxidative deamination of Him to imidazol acetaldehyde with the simultaneous production of ammonia and hydrogen peroxide; Him + H2O + O2 → imidazole acetaldehyde + NH3 + H2O2. The formed hydrogen peroxide has been measured electrochemically, 7,8 colorimetrically 9 and chemiluminometrically. 10 The enzyme had low stability.Recently, we found a new histamine oxidase (EC 1.4.3.-, HOD) having high stability in cells of Arthrobacter crystallopoietes KAIT-B-007 isolated from soil.
12This paper describes a single line flow-injection system for the chemiluminometric determination of Him using a flowthrough sensor which was packed with coimmobilized the HOD and peroxidase (POD). HOD and POD were coimmobilized covalently to tresylated hydrophilic vinyl polymer beads and packed in a transparent PTFE [poly(tetrafluoro)ethylene] tubing. The PTFE tubing was used as a flow cell. Enzymatic reactions were performed in a 500 µM luminol in CHES buffer (pH 10.0) in the flow cell; POD catalyzes the chemiluminescence reaction of luminol with hydrogen peroxide, 2H2O2 + luminol + OH -→ 3-aminophthalate + N2 + 3H2O + hν. By coupling the enzyme reactions in the flow cell, the second reaction acts as a trapping agent and the equilibrium for the first reaction is displaced in favor of the production. 11 In this case, POD reaction is the trapping agent. The method was applied to the determination of Him in mackerel meat extracts.
Experimental
Materials and reagentsHOD (histamine: oxygen oxidoreductase, 0.2 U/ml) was produced in our laboratory by fermentation of A. crystallopoietes KAIT-B-007. The enzyme was purified from cell-free extracts of KAIT-B-007. Purification of the enzyme Chemistry and Biotechnology, Faculty of Engineering, Yamanashi University, Japan A flow sensor with immobilized oxidases is proposed for the determination of histamine in fish m...