Formation of biogenic amines by Gram-negative bacteria isolated from poultry skin

Buňková, Leona; Buňka, František; Klčovská, Pavlína; Mrkvička, Vladimír; Doležalová, Magda; Kráčmar, Stanislav

doi:10.1016/j.foodchem.2009.12.012

Cited by 61 publications

(46 citation statements)

References 24 publications

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“…Putrescine and cadaverine were secreted primarily by Gram-negative bacteria, as previously reported by other research groups [29,30]. The production of cadaverine by two strains of E. faecalis is, however, more surprising, since previous reports did not detect cadaverine production by this species [31].…”

Section: Discussionsupporting

confidence: 67%

A wide diversity of bacteria from the human gut produces and degrades biogenic amines

Pugin

Barcik

Westermann

et al. 2017

Microbial Ecology in Health and Disease

131

118

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Background: Biogenic amines (BAs) are metabolites produced by the decarboxylation of amino acids with significant physiological functions in eukaryotic and prokaryotic cells. BAs can be produced by bacteria in fermented foods, but little is known concerning the potential for microbes within the human gut microbiota to produce or degrade BAs.Objective: To isolate and identify BA-producing and BA-degrading microbes from the human gastrointestinal tract.Design: Fecal samples from human volunteers were screened on multiple growth media, under multiple growth conditions. Bacterial species were identified using 16S rRNA sequencing and BA production or degradation was assessed using ultra-performance liquid chromatography.Results: In total, 74 BA-producing or BA-degrading strains were isolated from the human gut. These isolates belong to the genera Bifidobacterium, Clostridium, Enterococcus, Lactobacillus, Pediococcus, Streptococcus, Enterobacter, Escherichia, Klebsiella, Morganella and Proteus. While differences in production or degradation of specific BAs were observed at the strain level, our results suggest that these metabolic activities are widely spread across different taxa present within the human gut microbiota.Conclusions: The isolation and identification of microbes from the human gut with BA-producing and BA-degrading metabolic activity is an important first step in developing a better understanding of how these metabolites influence health and disease.

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Section: Discussionsupporting

confidence: 67%

A wide diversity of bacteria from the human gut produces and degrades biogenic amines

Pugin

Barcik

Westermann

et al. 2017

Microbial Ecology in Health and Disease

131

118

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“…Usually these amines do not represent a hazard to health, unless they are ingested in large quantities or the natural mechanism for the catabolism of one or more amines is inhibited (Halász et al, 1994). In this case, poisonings occur, and therefore, it is relevant to determine the profile and content of amines in food (Bover-Cid et al, 2003;Bunková et al, 2010;Rodrigues et al, 2013) and specifically in chicken meat (Bunková et al, 2010;Lazaro de la Torre et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Microbiological quality and biogenic amines in ready-to-eat grilled chicken fillets under vacuum packing, freezing, and high-dose irradiation

et al. 2014

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The combined effects of cooking, vacuum packing, freezing, and high-dose gamma irradiation in the microbiological conservation and in biogenic amine (BA) contents of ready-to-eat grilled breast chicken fillets are investigated in this work. After seasoning, cooking, and vacuum packing, one-third of the samples were stored at -25°C (T1). The remaining two-thirds were treated with 48 kGy, one-third being stored at -25°C (T2) and the other one-third kept at room temperature (T3). All samples were periodically analyzed to determine growth of heterotrophic aerobic mesophilic bacteria (HAMB) and levels of BA (tyramine, TYM; putrescine, PUT; cadaverine, CAD; spermidine, SPD; histamine, HYM; and spermine, SPM). Variance analysis was performed to determine significant changes in the measured data. Grilling caused HAMB counts in seasoned samples to drop from 5.3 log cfu/g to zero. In addition, no viable HAMB cells were detected in the samples throughout the 12-mo storage time. Regarding the BA analyses, the highest mean levels were measured for SPM and CAD with significantly higher levels (P < 0.05) being determined in nonirradiated samples (T1). Furthermore, significantly lower mean levels for the total content of BA were observed in the irradiated samples. Relative to T1 (7.5 ± 1.5 mg/kg), the figures were 47 ± 23% for T2 and 60 ± 25% for T3, mostly due to loss of CAD by radiolysis. Therefore, it can be concluded that the combination of grilling, vacuum packing, freezing, and high-dose gamma irradiation efficiently eliminated HAMB, while sustaining acceptable levels of BA in ready-to-eat chicken breast fillets throughout the 12 mo of storage at room temperature.

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“…High-performance liquid chromatography (HPLC) methods have been used by many authors for the analysis of bioactive amines in chicken meat (Baston et al, 2010;Buňkova et al, 2010). However, the used methodologies in the above mentioned articles were not validated.…”

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confidence: 99%

Validation of an HPLC-UV method for the identification and quantification of bioactive amines in chicken meat

Assis

Menezes²,

Lima

et al. 2016

Arq. Bras. Med. Vet. Zootec.

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A high-performance liquid chromatography with ultraviolet detection (HPLC-UV) method was validated for the study of bioactive amines in chicken meat. A gradient elution system with an ultraviolet detector was used after extraction with trichloroacetic acid and pre-column derivatization with dansyl chloride. Putrescine, cadaverine, histamine, tyramine, spermidine, and spermine standards were used for the evaluation of the following performance parameters: selectivity, linearity, precision, recovery, limits of detection, limits of quantification and ruggedness. The results indicated excellent selectivity, separation of all amines, a coefficient of determination greater than 0.99 and recovery from 92.25 to 102.25% at the concentration of 47.2mg.kg -1, with a limit of detection at 0.3mg.kg -1 and a limit of quantification at 0.9mg.kg -1 for all amines, with the exception of histamine, which exhibited the limit of quantification, of 1mg.kg -1 . In conclusion, the performance parameters demonstrated adequacy of the method for the detection and quantification of bioactive amines in chicken meat. Keywords: validation, chicken meat, bioactive amines, HPLC-UV RESUMO Um método de cromatografia líquida de alta eficiência (CLAE) para pesquisa de aminas bioativas em

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Formation of biogenic amines by Gram-negative bacteria isolated from poultry skin

Cited by 61 publications

References 24 publications

A wide diversity of bacteria from the human gut produces and degrades biogenic amines

A wide diversity of bacteria from the human gut produces and degrades biogenic amines

Microbiological quality and biogenic amines in ready-to-eat grilled chicken fillets under vacuum packing, freezing, and high-dose irradiation

Validation of an HPLC-UV method for the identification and quantification of bioactive amines in chicken meat

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