Production of biogenic amines by lactic acid bacteria and bifidobacteria isolated from dairy products and beer

Abstract

The aim was to monitor production of eight biogenic amines (BAs) (histamine, tyramine (TYR), tryptamine, putrescine, cadaverine (CAD), phenylethylamine, spermine and spermidine) by selected 81 lactic acid bacteria (LAB) strains: Lactobacillus, Lactococcus, Leuconostoc, Enterococcus, Pediococcus, Tetragenococcus and Bifidobacterium. The tested LAB and bifidobacteria were isolated from dairy products and beer. The decarboxylase activity of the micro-organisms was studied in growth medium after cultivation. The activity was monitored by HPLC after the pre-column derivatisation with dansylchloride. Fifty LAB showed decarboxylase activity. Thirty-one strains produced low concentrations of CAD (£10 mg L )1 ). Almost 70% of beer isolates generated higher amounts of TYR (£3000 mg L )1 ). Most of the tested LAB demonstrated decarboxylase activity. The above micro-organisms can contribute to the increase of content of BAs in dairy products or beer and thereby threaten food safety and health of consumers. Production of BAs even by the representatives of some probiotic strains (Bifidobacterium and Lactobacillus rhamnosus) was detected in this research. This study has also proved that contaminating LAB can act as sources of higher amounts of CAD and TYR in beer.

Evaluating the Safety of Potential Probiotic Enterococcus durans KLDS6.0930 Using Whole Genome Sequencing and Oral Toxicity Study

“…Pretreatment and dansyl chloride derivatization of samples were performed as previously reported (Dadáková et al, 2009; Lorencová et al, 2012). HPLC measurements were performed on Waters Alliance HPLC system (Waters e2695, USA) equipped with a binary pump and a UV/Vis detector (λ = 245 nm).…”

Nutrition for ADHD and Autism

“…However, when the bowel environment has an acidic pH, some gut organisms, particularly lactic acid bacteria such as Bifidobacteria, overgrow and cleave proteins to produce large amount of amines, resulting in a much higher ratio of amines to amino acids than under neutral pH conditions. 15,16 In addition, the acidic gut conditions inhibit the growth of Escherichia coli, which is a major producer of the monoamine neurotransmitter precursors tryptophan, phenylalanine and tyrosine. 16 This reduces the amino acids available for neurotransmitter synthesis, whereas the amines key into amine receptors and scramble neurotransmission.…”

Biogenic amines and microbiological profile of egyptian cheeses

“…The presence of Enterococci sp. in high numbers could be due to their tolerance to a wide range of environmental conditions such as low temperature, high salt content and acidity (Lorencová et al, 2012;Buňková et al, 2010). Because of these properties, although all microorganisms were effected from salt significantly (P≤0:05), Enterococcus sp.…”

“…Therefore, this survey was undertaken to determine the presence of BAs in commercially available cheeses during ripening and storage, also to make an assessment of the health hazard arising from the consumption of these products especially by susceptible individuals. Other studies such as Lorencová et al (2012) and Buňková et al (2010) deal with selection and study of microorganism (such as lactic acid bacteria), which are major producer of biogenic amine. However, these works explore the particular biogenic amine production in growth medium, where the concentration of biogenic amine could be biased optimal environment for the bacteria metabolisms.…”