Some factors influencing biogenic amines and polyamines content in Dutch-type semi-hard cheese

Komprda, T.; Burdychová, Radka; Dohnal, Vlastimil; Cwiková, Olga; Sládková, Pavla

doi:10.1007/s00217-007-0688-7

Cited by 29 publications

(33 citation statements)

References 18 publications

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“…A higher BA content (P < 0.01) reflects a higher tyramine (A) (P < 0.01) or cadaverine content (B) (P < 0.01). Consistent results have been reported by Komprda et al (2008) in Edam cheese. The NaCl concentration, pH and a w values did not markedly differ between the cheese core and edge samples in this experiment.…”

Section: Resultssupporting

confidence: 92%

“…BAs have been implicated in food poisoning, usually associated with eating fermented foods that contain large amounts of these substances. Cheese provides an ideal environment for the production of BAs but the amine concentration differs widely and depends on several factors such as time of ripening, storage temperature, starter culture, part of cheese and microflora (Komprda et al 2008).…”

Section: Introductionmentioning

confidence: 99%

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Effect of Some Factors on the Biogenic Amines and Polyamines Content in Blue-Veined Cheese Niva

Standarová

Borkovcová²,

Dušková³

et al. 2009

Czech J. Food Sci.

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Abstract:We evaluated the effect of some factors (batch, producer, storage and amine distribution in cheese) on the biogenic amines and polyamines contents and microbial counts (Enterobacteriaceae, enterococci, lactic acid bacteria) in blue-veined cheese Niva. The tyramine content was increasing (P < 0.01) with storage time; at storage day 29, it reached 298 mg/kg and exceeded the toxicological limit. Cadaverine and the sum of biogenic amines also increased significantly (P < 0.01) and the latter reached up to 900 mg/kg, i.e. the established toxicological limit. The contents of the quantitatively most important biogenic amines (tyramine and cadaverine) and sum of biogenic amines varied according to batch and producer in the ranges of 3.0-337 mg/kg, 3.0-705 mg/kg, and 33-920 mg/kg, respectively. Considerably higher (P < 0.01) contents of tyramine, cadaverine and sum of biogenic amines and higher counts of enterococci and Enterobacteriaceae were found in the edge samples in comparison with the cheese core. The microorganisms were identified as E. faecalis and E. faecium.

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Section: Resultssupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Effect of Some Factors on the Biogenic Amines and Polyamines Content in Blue-Veined Cheese Niva

Standarová

Borkovcová²,

Dušková³

et al. 2009

Czech J. Food Sci.

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“…Spermine content (Y, mg/kg) even decreased (p < 0.05) with increasing time of ripening (X, days) according to the equation Y = 7.7 -0.11X (r 2 = 0.06). Even putrescine, polyamine that (apart from the pathway from ornithine functioning in mammalian cells) can be alternatively synthesised from arginine in some bacteria (potentially contaminating cheese milk; Ohnuma et al 2005) did not change during ripening of blue-vein cheese in the present experiment, contrary to the Dutch-type semi-hard cheese used in our previous experiment (Komprda et al 2008a), where putrescine significantly (p < 0.01), though slowly, increased with increasing time of ripening.The content of tryptamine (which belongs to biogenic amines) also tended (p > 0.05) to decrease during ripening in the present experiment. On the other hand, the contents of all other biogenic amines tended to increase with increasing time of ripening; significant (p < 0.01) relationships are shown in Figure 1.…”

contrasting

confidence: 77%

“…The likely reason is the known fact that the content of biogenic amines increases during cheese ripening (Komprda et al 2007(Komprda et al , 2008a, which was confirmed also in the present experiment, see below); the content of polyamines usually changes less conspicuously with increasing time of ripening (Komprda et al 2008a). However, the percentages of the explained variability due to the time of ripening found in blue-vein cheese in the present experiment differ from the corresponding data of our previous experiment with a Dutch-type semi-hard cheese (Komprda et al 2008a), where the time of ripening accounted for 73% of the explained variability both of the sum of biogenic amines and the sum of polyamines.Moreover, despite the above clear trends concerning the sums of biogenic amines and polyamines, respectively, great differences existed between the individual amines regarding the percentages of the explained variability, and, as also apparent from Table 1, a greater part the of total variability remained unexplained by the factors tested in the present experiment.As already mentioned above, the difference between biogenic amines and polyamines regarding the changes during ripening can be expected (Komprda et al 2008a). In the present experiment (when the relationships for a given amine using all values irrespective of the vat or production period were calculated), the content of no polyamine, with the only exception of spermine, Vol.…”

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confidence: 99%

Contents of some biologically active amines in a Czech blue-vein cheese

Komprda¹,

Dohnal²,

Závodníková³

2008

Czech J. Food Sci.

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Komprda T., Dohnal V., Závodníková R. (2008): Contents of some biologically active amines in a Czech blue-vein cheese. Czech J. Food Sci., 26: 428-440.Biogenic amines (histamine, tyramine, tryptamine, phenylethylamine, cadaverine) including biologically active polyamines (putrescine, spermidine and spermine) were determined by HPLC method after 7, 21, 35, and 49 days of ripening in the core (C) and edge (E) samples of a blue-veined cheese, popular in the Czech Republic under the trade mark Niva, produced in the three consecutive months (October, November, December) from pasteurised cow milk using penicillium roqueforti spores; two vats were produced in each month. The cheese vat, including the production period, accounted for (p < 0.05) one third and two thirds of the explained variability of the sum of biogenic amines and the sum of polyamines, respectively. The ripening time was significant (p < 0.05) from this viewpoint only in the case of the sum of biogenic amines (nearly half of the explained variability). Putrescine and spermidine contents in cheese did not change (p > 0.05), spermine content even decreased (p < 0.05) with increasing time of ripening. Tyramine content (Y, mg/kg) in the core samples increased linearly with increasing time of ripening (X, days), Y = 6.3 + 11.69X, r 2 = 0.26, p < 0.001, contrary to the edge part where tyramine content did not change (p > 0.05). At the end of ripening (49 days), tyramine was quantitatively the most abundant amine (the mean and median 380 mg/kg and 289 mg/kg, respectively), its content in different cheeses (vats) varying from 10 mg/kg to 875 mg/kg. Cadaverine concentration varied between 3 mg/kg and 491 mg/kg (the mean 114, median 56 mg/kg). The levels of other biogenic amines and polyamines (with the exception of putrescine in the edge part of one of the December vats: 117 mg/kg) were very low even at the end of ripening. Tyramine contents at the end of ripening in the core-samples were higher (p < 0.01) in comparison with those in the edge-samples, contrary to histamine, cadaverine, putrescine, and spermine contents.Keywords: tyramine; cadaverine; polyamines; blue-vein cheese; penicillium roquefortiNiva is a typical Czech variant of the internalmould cheeses, produced under the use of specific strains of the penicillium roqueforti. As a highprotein-containing ripening foodstuff, it belongs to the products where the degradation of proteins during ripening leads to the accumulation of free amino acids, which can be converted (due to the activity of bacterial decarboxylases) into biogenic amines (Innocente & D'Agostin 2002). Ripening cheeses are the next (after fish) most commonly implicated food item associated with biogenic amine poisoning (Stratton et al. 1991).Quantitatively and toxicologically the most important biogenic amines (histamine, tyramine, tryptamine, phenylethylamine, cadaverine) in ripening cheeses are tyramine and histamine. Tyramine is a potent vasoconstrictor; its higher levels in an organism can lead to hypertension 429Czech J. Food...

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“…Bacterial decarboxylases are responsible for the conversion of precursor amino acids into monoamines and diamines (8), while polyamines can also be formed by "deureation," an alternative metabolic pathway (9). Tyramine, phenylethylamine, histamine, tryptamine, cadaverine, and putrescine are formed through the decarboxylation of tyrosine, phenylalanine, histidine, tryptophan, lysine, and ornithine or arginine (via agmatine), respectively.…”

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confidence: 99%

Reducing Biogenic-Amine-Producing Bacteria, Decarboxylase Activity, and Biogenic Amines in Raw Milk Cheese by High-Pressure Treatments

Calzada

Olmo

Picón

et al. 2013

Appl Environ Microbiol

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Biogenic amines may reach concentrations of public health concern in some cheeses. To minimize biogenic amine buildup in raw milk cheese, high-pressure treatments of 400 or 600 MPa for 5 min were applied on days 21 and 35 of ripening. On day 60, counts of lactic acid bacteria, enterococci, and lactobacilli were 1 to 2 log units lower in cheeses treated at 400 MPa and 4 to 6 log units lower in cheeses treated at 600 MPa than in control cheese. At that time, aminopeptidase activity was 16 to 75% lower in cheeses treated at 400 MPa and 56 to 81% lower in cheeses treated at 600 MPa than in control cheese, while the total free amino acid concentration was 35 to 53% higher in cheeses treated at 400 MPa and 3 to 15% higher in cheeses treated at 600 MPa, and decarboxylase activity was 86 to 96% lower in cheeses treated at 400 MPa and 93 to 100% lower in cheeses treated at 600 MPa. Tyramine, putrescine, and cadaverine were the most abundant amines in control cheese. The total biogenic amine concentration on day 60, which reached a maximum of 1.089 mg/g dry matter in control cheese, was 27 to 33% lower in cheeses treated at 400 MPa and 40 to 65% lower in cheeses treated at 600 MPa. On day 240, total biogenic amines attained a concentration of 3.690 mg/g dry matter in control cheese and contents 11 to 45% lower in cheeses treated at 400 MPa and 73 to 76% lower in cheeses treated at 600 MPa. Over 80% of the histidine and 95% of the tyrosine had been converted into histamine and tyramine in control cheese by day 60. Substrate depletion played an important role in the rate of biogenic amine buildup, becoming a limiting factor in the case of some amino acids.

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Some factors influencing biogenic amines and polyamines content in Dutch-type semi-hard cheese

Cited by 29 publications

References 18 publications

Effect of Some Factors on the Biogenic Amines and Polyamines Content in Blue-Veined Cheese Niva

Effect of Some Factors on the Biogenic Amines and Polyamines Content in Blue-Veined Cheese Niva

Contents of some biologically active amines in a Czech blue-vein cheese

Reducing Biogenic-Amine-Producing Bacteria, Decarboxylase Activity, and Biogenic Amines in Raw Milk Cheese by High-Pressure Treatments

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