Inhibition of histamine accumulation by novel histamine‐degrading species of Staphylococcus sp. isolated from goats and sheep milk

Abstract

Histamine is an active amine compound that occurs in various fermented foods that may cause adverse effects on the human health. Certain microorganisms are able to degrade histamine by an oxidative deamination reaction. Therefore, the present study aimed to quantify histamine‐forming and/or ‐degrading activity of the isolates derived from milk of goat and sheep herds, in Iran, by the capillary zone electrophoresis (CZE) method; and we evaluated the molecular characteristics of staphylococcal isolates. Among 243 staphylococcal isolates, 29 histamine‐degrading bacteria were identified. One of these isolates, identified as Staph. epidermidis, No. 605, exhibited the highest activity compared to others, degrading available histamine to 58.33% within 24 h. By polymerase chain reaction (PCR) analysis, the isolate, No. 605 that exhibited remarkable histamine‐degrading activity lacked the genes encoding coagulase and DNase, nor did it harbor any of the five classical enterotoxin genes. This is the first report to show that seven Staphylococcus species, including Staph. chromogenes, Staph. aureus, Staph. haemolyticus, Staph. epidermidis, Staph. pseudintermedius, Staph. agnetis, and Staph. hyicus, were able to degrade histamine, which were hitherto not known to have this capacity. Therefore, histamine‐degrading activity is a definite criterion to introduce fermenting organisms able to decrease histamine content in different food products.

Effect of eliminating hdcA gene of Staphylococcus epidermidis TYH1 on Histamine production

“…In the present study, HdcA deletion mutant was more successful than the inhibition of histamine-producing bacteria and degradation activities of microorganisms for controlling the production of histamine. Therefore, controlling histamine-related enzymes activity, inhibition the enzyme activity or elimination of the gene can be introduced as more practical approaches than others ( 8 , 17 ). However, the lack of information about histamine producing genes in staphylococci is considerable.…”

“…The main reason for these reductions was the low concentration of free amino acids. In the study conducted by Pashangeh et al ( 8 ) histamine degrading activity of staphylococcal isolates was investigated. The highest histamine degrading activity was 58.33% related to isolate No.…”

“…Recent culture was incubated for 24 h at 30°C. Following, after sedimentation (10000 × g for 5 min at 4°C) the collected supernatant was filtered through a 0.45 μm sterile filter membrane ( 8 , 10 ).…”

“…The oxidative deamination of histamine by histamine oxidase has the potential to degrade it. This method could be applied by the addition of microorganisms or enzymes that decompose histamine ( 6 – 8 ). Since controlling the bacterial decarboxylase activity is more promising than the inhibition of histamine-producing bacteria and the oxidative activities of microbial enzymes and chemical compounds are insufficient for decreasing histamine to acceptable levels, we explored eliminating the histidine decarboxylase gene that governs the formation of histamine from histidine in preliminary trials.…”

Determination of Biogenic Amines in Food and Beverage Samples

“…Kapilárna elektroforéza je menej často využívaná technika na kvantifikáciu BA pre jej nízku senzitivitu na tieto analyty 38 . Za posledné 3 roky je dostupných iba málo publikácií zaoberajúcich sa stanovením BA vo vzorkách potravín či nápojov 39,40 . Mantoanelli a spol.…”