Histamine reduction by Maillard reaction with glucose

Jiang, Wei; He, Xin; Yang, Haitao; Xiang, Xingwei; Hu, Shiwei; Li, Shijie; Liu, Yu

doi:10.1016/j.foodcont.2017.06.035

Cited by 17 publications

(12 citation statements)

References 36 publications

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“…Similarly, Shakila et al (2005) found that histamine level in fishes was reduced after the cooking process; this decrease was greater in tuna followed by seerfish and sardines. However, these results were in contradiction with other studies cited who reported that higher heat treatments did not affect levels of histamine (Etkind et al , 1987; Santos, 1996; Jiang et al , 2017). The latter author Jiang et al (2017) showed that histamine was thermal stable when heated alone, but could be reduced in the glucose/histamine Maillard reaction model.…”

Section: Resultscontrasting

confidence: 99%

“…However, these results were in contradiction with other studies cited who reported that higher heat treatments did not affect levels of histamine (Etkind et al , 1987; Santos, 1996; Jiang et al , 2017). The latter author Jiang et al (2017) showed that histamine was thermal stable when heated alone, but could be reduced in the glucose/histamine Maillard reaction model. On the other hand, the increase in the level of histamine observed in some fish samples under heating or pepsin hydrolysis can be explained by the release of histamine from the protein-associated histamine during treatment.…”

Section: Resultscontrasting

confidence: 99%

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Determination of histamine levels in commonly consumed fish in the region of Fez

Mejrhit

Azdad

et al. 2018

BFJ

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Purpose The purpose of this paper is, first, to evaluate the quality of commonly consumed fish species in Fez region (Morocco) by quantifying the levels of histamine in fresh fish samples using competitive enzyme-linked immune sorbent assay (ELISA), and then to study the effect of heating and enzymatic digestion on the level of fish-histamine. Design/methodology/approach Histamine content was tested on 80 fresh fish samples of 11 species collected from various local stores in Fez region, from February to March 2016. The analyses were performed using a competitive ELISA assay to measure histamine in fish samples. Findings ELISA results showed that 80 percent of 80 fish samples analyzed was found to contain much lower levels of histamine (<1 mg/kg) and can be considered to be safe for human consumption. However, 20 percent of the samples (16/80) had histamine level higher than the tolerance limit of 200 mg/kg established by Moroccan and International regulations, which the maximum level reached up to 7,331 mg/kg in horse mackerel. Concerning the effect of heating and enzymatic treatments on fish-histamine levels, results have shown a low reduction in histamine contents in the majority of fish samples under these treatments. Originality/value In conclusion, good quality of the fish product, demonstrated by histamine levels, was found in the most of fish samples analyzed, while 20 percent of the samples are non-compliant and exceed the tolerance limit established by the national and international regulatory limit.

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Section: Resultscontrasting

confidence: 99%

Section: Resultscontrasting

confidence: 99%

Determination of histamine levels in commonly consumed fish in the region of Fez

Mejrhit

Azdad

et al. 2018

BFJ

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“…In the current study, the polyamine reduction in meat products was much lower and only observed in beef and pork. It has been hypothesized that the high temperatures reached during grilling (180 • C) may favor the so-called Maillard reaction by the interaction of the primary amino groups of polyamines with reducing sugars or, in the case of foods of an animal origin, with carbonyl compounds produced in the lipid oxidation pathway [18,51,52].…”

Section: Effect Of Different Cooking Processes On Food Polyamine Contentmentioning

confidence: 99%

Occurrence of Polyamines in Foods and the Influence of Cooking Processes

Muñoz-Esparza

Costa-Catala

Comas-Basté

et al. 2021

Foods

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Dietary polyamines are involved in different aspects of human health and play an important role in the prevention of certain chronic conditions such as cardiovascular diseases and diabetes. Different polyamines can be found in all foods in variable amounts. Moreover, several culinary practices have been reported to modify the content and profile of these bioactive compounds in food although experimental data are still scarce and even contradictory. Therefore, the aim of this study was to evaluate the occurrence of polyamines in a large range of foods and to assess the effect of different cooking processes on the polyamine content of a few of them. The highest level of polyamines was found in wheat germ (440.6 mg/kg). Among foods of a plant origin, high levels of total polyamines over 90 mg/kg were determined in mushrooms, green peppers, peas, citrus fruit, broad beans and tempeh with spermidine being predominant (ranging from 54 to 109 mg/kg). In foods of an animal origin, the highest levels of polyamines, above all putrescine (42–130 mg/kg), were found in raw milk, hard and blue cheeses and in dry-fermented sausages. Regarding the influence of different domestic cooking processes, polyamine levels in food were reduced by up to 64% by boiling and grilling but remained practically unmodified by microwave and sous-vide cooking.

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“…Among the biogenic amines, histamine is considered as the most important with a noteworthy role in physiological and pathological conditions 40 . In food, histamine is considered as a serious toxicant leading to histamine poisoning (scombroid) with a symptom of illness, dizziness, headache, oral burning and sweating 41 . We observed the least value of histamine in the HGD-1 (6.34 mg/100 g) (Table 6).…”

Section: Resultsmentioning

confidence: 99%

Garlic augments the functional and nutritional behavior of Doenjang, a traditional Korean fermented soybean paste

Bahuguna

Shukla̽

Lee

et al. 2019

Sci Rep

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Three different forms of garlic, namely, fresh garlic (2%, 6%, 10%), heat-dried (1%, 2%, 3%) and freeze-dried (1%, 2%, 3%), were supplemented in soybean paste to prepare Doenjang and further evaluated for functional, nutritional and safety aspects. Results showed a considerable antioxidant and anti-proliferative activity of garlic-supplemented Doenjang . As a measure of nutritive value, a high amount of total free amino acids, 4,290.73 mg/100 g–5,492.94 mg/100 g, was observed in prepared Doenjang . Among all preparations, 3% freeze-dried garlic-supplemented Doenjang proved the most effective against gastric adenocarcinoma and lung adenocarcinoma with 50% inhibition concentration of 7.66 ± 0.53 mg/mL and 7.82 ± 0.34 mg/mL, respectively. However 10% fresh-garlicsupplemented Doenjang (GGD-10) showed better activity against colorectal adenocarcinoma (HT29) cell line. Furthermore, GGD-10 effectively reduced colony formation and altered mitochondrial membrane potential of HT29 cells. Absence of pathogenic bacteria ( Staphylococcus aureus, Salmonella species and Bacillus cereus ) and aflatoxin was observed in Doenjang samples. In addition, nontoxic amount of anti-nutritional biogenic amines was observed in all the samples. The results collectively suggest that the addition of garlic in Doenjang can improve its nutritional and functional value, resulting in the protection of consumers from protein deficiencies and various stress conditions.

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Histamine reduction by Maillard reaction with glucose

Cited by 17 publications

References 36 publications

Determination of histamine levels in commonly consumed fish in the region of Fez

Determination of histamine levels in commonly consumed fish in the region of Fez

Occurrence of Polyamines in Foods and the Influence of Cooking Processes

Garlic augments the functional and nutritional behavior of Doenjang, a traditional Korean fermented soybean paste

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