Enzyme sensor array for the determination of biogenic amines in food samples

Abstract

An enzyme sensor array for the simultaneous determination of the three biogenic amines (histamine, tyramine and putrescine) by pattern recognition using an artificial neural network and its application to different food samples is described. A combination of a monoamine oxidase, a tyramine oxidase and a diamine oxidase (with specific activities sufficient for rapid detection) are immobilised each on a separate screen-printed thick-film electrode via transglutaminase and glutaraldehyde to compare these cross-linking reagents with regard to their suitability. To calculate the amount of a specific biogenic amine, the raw data from multichannel software were transferred to a neural network. The sensor array takes 20 min to complete (excluding statistical data analysis) with only one extraction and subsequent neutralisation step required prior to sensor measurement. The lower detection limits with the enzyme sensor were 10 mg/kg for histamine and tyramine, and 5 mg/kg for putrescine with a linear range up to 200 mg/kg for histamine and tyramine and 100 mg/kg for putrescine. The application area of the enzyme sensor array was tested from fish to meat products, sauerkraut, beer, dairy products, wine and further fermented foods and compared with the data of conventional LC analyses (mean correlation coefficient: 0.854).

Accumulation of Biogenic Amines in Wine: Role of Alcoholic and Malolactic Fermentation

“…Various methods of separation, identification and determination of BAs have been described during the last years [13] and many analytical methods have been developed to quantify these compounds in wines [25], including capillary electrophoresis [26], gas-chromatography [27] and enzymatic methods and immunoassays [28]. Nevertheless, the most employed technique for the determination of BAs in wine samples was the LC, coupled with different detector systems, such as fluorescence or ultraviolet [29,30].…”

The Function of Lactic Acid Bacteria on Biogenic Amines Production by Food-Borne Pathogens in Arginine Decarboxylase Broth

“…BAs, especially HIS, TRP, PHEN and TYR are biologically active amines and they have physiological effects in human especially either psychoactive or vasoactive (Lovenberg, 1973). Furthermore, BAs like TYR as well as diamines such as PUT and CAD have been described as precursors of carcinogenic nitrosamines (Lange and Wittmann, 2002). Maximum permissible limits of BAs for fish and fish products is limited to 200 mg/kg of the food in Germany, whilst it is only 100 mg/kg in Canada, Finland and Switzerland (Paleologos et al, 2003;Brink et al, 1990).…”

Ultra-Performance Liquid Chromatography-Triple Quadruple Mass Spectrometry (UPLC-TQ/MS) for Evaluation of Biogenic Amines in Wine

“…The most frequently reported technique for BA analysis in wine, as well as in other food samples, is liquid chromatography (LC) coupled to UV-Vis or fluorimetric detection (Sentellas et al 2016), with pre-or post-column chemical derivatization using different derivatization reagents: dansyl chloride (DnsC1) (Tašev et al 2016;Manetta et al 2016), ophthalaldeyde (OPA) (Arrieta and Prats-Moya 2012;Kelly et al 2010;Vidal-Carou et al 2003), dabsyl chloride (DabsCl) (Romero et al 2000), benzoyl chloride (Bnz-Cl) (Ozdestan and Üren 2009), fluorenylmethylchloroformate (FMOC) (Bauza et al 1995), 1,2-naphthoquinone-4-sulphonate (NQS) (Hlabangana et al 2006), and 6-aminoquinolyl-Nhydroxysuccinimidyl carbamate (AQC) (Hernández-Orte et al 2006). In addition, biogenic amines can be determined by capillary electrophoresis (CE) (Herrero et al 2014), gas chromatography (GC) (Fernandes and Ferreira 2000), and enzymatic methods (Lange and Wittmann 2002). Moreover, determination of biogenic amines in wine can be performed either with conventional HPLC or ultra-high-performance liquid chromatography (UHPLC) coupled with MS detector (Sagratini et al 2012;Daniel et al 2015), which is the most powerful analytical tool for organic compound analysis allowing direct injection of the wine sample without derivatization processes prior to analysis.…”