Tyramine production in Dutch-type semi-hard cheese from two different producers

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

doi:10.1016/j.fm.2007.11.006

Cited by 74 publications

(72 citation statements)

References 20 publications

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“…enterococcus spp. isolates with tyramine production were detected also in dutch type semihard cheese, especially by e. durans, e. faecalis and e. casseliflavus (Komprda et al 2008).…”

Section: Resultsmentioning

confidence: 91%

“…They also tested another pair of primers for tdc gene (TDC-F and TDC-R) and obtained results were the same. Simultaneous detection of genes that encode different amino acid decarboxylases was previously described by many authors (Coton & Coton 2005;Burdychova & Komprda 2007;Komprda et al 2008;Landete et al 2007) and was usually designed as multiplex PCR with different kind of primers. TLC methods constitute a simple solution to the reports describing false-positive or negative reactions in routine screening procedures generally involving the use of a differential medium containing a pH indicator.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Production of biogenic amines by Enterococci

Kučerová¹,

Svobodová²,

Tůma³

et al. 2009

Czech J. Food Sci.

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Abstract:Enterococci were presented in all tested samples of raw cow milk (six samples) at the level 10 3 -10 5 CFU/ml, fresh cheeses (five samples) at the level 10 2 -10 6 CFU/g and semi-hard cheeses (five samples) at the level 10 3 -10 5 CFU/g.All 33 isolated enterococcus strains were screened for decarboxylase activity by usage differential growth medium and 20 of them possessed tyrosine decarboxylase activity. A collection of eight strains with the strongest decarboxylase activity were identified by species specific PCR as e. faecium (Z3, Z4, Br4 and 6/4D strains) and e. faecalis (Ž4, 3/3C and 4/1A strains). enterococcus spp. Z1 strain was not identified at the species level by used methods, but the genus was confirmed by PCR method. Their tyrosin decarboxylase activity was confirmed by TLC and detection of tdc gene. Z1, Z3 and Z4 strains showed also histidine decarboxylase activity on the differential growth medium with histidine, but this activity was evaluated by TLC as a false positive reaction of medium.

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“…enterococcus spp. isolates with tyramine production were detected also in dutch type semihard cheese, especially by e. durans, e. faecalis and e. casseliflavus (Komprda et al 2008).…”

Section: Resultsmentioning

confidence: 91%

Section: Resultsmentioning

confidence: 99%

Production of biogenic amines by Enterococci

Kučerová¹,

Svobodová²,

Tůma³

et al. 2009

Czech J. Food Sci.

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“…Tyramine is one of the toxicologically important biogenic amines and is formed in foods by the enzymatic action of tyrosine decarboxylase (TDC) produced by food-related bacteria that are often present in fermented meat products (10,26). Since it is a potent vasoconstrictor, tyramine can induce hypertension, migraines, brain hemorrhage, and heart failure when high concentrations are present in an organism (17,26).…”

mentioning

confidence: 99%

Dual Role for the Tyrosine Decarboxylation Pathway inEnterococcus faeciumE17: Response to an Acid Challenge and Generation of a Proton Motive Force

Pereira

Matos

Romão

et al. 2009

Appl Environ Microbiol

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In this work we investigated the role of the tyrosine decarboxylation pathway in the response of Enterococcus faecium E17 cells to an acid challenge. It was found that 91% of the cells were able to remain viable in the presence of tyrosine when they were incubated for 3 h in a complex medium at pH 2.5. This effect was shown to be related to the tyrosine decarboxylation pathway. Therefore, the role of tyrosine decarboxylation in pH homeostasis was studied. The membrane potential and pH gradient, the parameters that compose the proton motive force (PMF), were measured at different pHs (pH 4.5 to 7). We obtained evidence showing that the tyrosine decarboxylation pathway generates a PMF composed of a pH gradient formed due to proton consumption in the decarboxylation reaction and by a membrane potential which results from electrogenic transport of tyrosine in exchange for the corresponding biogenic amine tyramine. The properties of the tyrosine transporter were also studied in this work by using whole cells and right-side-out vesicles. The results showed that the transporter catalyzes homologous tyrosine/tyrosine antiport, as well as electrogenic heterologous tyrosine-tyramine exchange. The tyrosine transporter had properties of a typical precursor-product exchanger operating in a proton motive decarboxylation pathway. Therefore, the tyrosine decarboxylation pathway contributes to an acid response mechanism in E. faecium E17. This decarboxylation pathway gives the strain a competitive advantage in nutrient-depleted conditions, as well as in harsh acidic environments, and a better chance of survival, which contributes to higher cell counts in food fermentation products.

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“…TYR was present in 100% of Mish and Ras cheeses and in 60% of Blue cheese. Mish (53%) and Ras cheese (18%) contained TYR at levels capable of causing hypertensive crisis (Komprda et al, 2008). Overall, T was detected sporadically, at lower amounts as compared to HIS.…”

Section: Amino Acids and Basmentioning

confidence: 99%

Biogenic amines and microbiological profile of egyptian cheeses

El-Zahar¹

2014

Afr. J. Food Sci.

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Cheeses are among those high-protein-containing foodstuffs in which enzymatic and microbial activities cause the formation of biogenic amines (BAs) from amino acids decarboxylation. Most of the methods for amine determination in these products involve acid extraction followed by a liquid-liquid purification step to selectively separate amines and amino acids. This study aimed to describe the development of biogenic amines in Egyptian cheeses during ripening and storage regimes. Biogenic amines content in Mish, Ras and Blue cheeses were 270-1300, 340-980 and 210-700 mg/kg, respectively. The dominant biogenic amines were different. This work confirms that the main biological feature influencing amines formation is the extent of growth of microorganisms, like Enterococci, characterized by decarboxylase activity. It is important to note that the presence of biogenic amines due to the activities of these microorganisms is maintained within safe levels. In Egypt, reports dealing with the Egyptian cheeses (Mish, Ras and Blue) are scanty. So, the present work was carried out to fill the gap in our knowledge on its microbiological and biochemical features, focusing on hygiene and consumer health aspects.

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Tyramine production in Dutch-type semi-hard cheese from two different producers

Cited by 74 publications

References 20 publications

Production of biogenic amines by Enterococci

Production of biogenic amines by Enterococci

Dual Role for the Tyrosine Decarboxylation Pathway inEnterococcus faeciumE17: Response to an Acid Challenge and Generation of a Proton Motive Force

Biogenic amines and microbiological profile of egyptian cheeses

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