2-Phenylethylamine formation by enterococci in vitro

Beutling, D.; Walter, Daniela

doi:10.1007/s00217-002-0525-y

Cited by 8 publications

(8 citation statements)

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“…The tyrosine decarboxylase of LAB is often able to decarboxylate also phenylalanine (producing 2-phenylethylamine) even if with a minor efficiency compared to tyrosine ( Marcobal et al, 2006a ). This ability was confirmed by several authors which also underlined that phenylalanine was used as substrate by the enzyme only when tyrosine was not available ( Beutling and Walter, 2002 ; Pessione et al, 2009 ; Bargossi et al, 2015b ).…”

Section: Biogenic Amine Toxicity and Decarboxylating Microorganisms Imentioning

confidence: 56%

Technological Factors Affecting Biogenic Amine Content in Foods: A Review

Gardini¹,

et al. 2016

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Biogenic amines (BAs) are molecules, which can be present in foods and, due to their toxicity, can cause adverse effects on the consumers. BAs are generally produced by microbial decarboxylation of amino acids in food products. The most significant BAs occurring in foods are histamine, tyramine, putrescine, cadaverine, tryptamine, 2-phenylethylamine, spermine, spermidine, and agmatine. The importance of preventing the excessive accumulation of BAs in foods is related to their impact on human health and food quality. Quality criteria in connection with the presence of BAs in food and food products are necessary from a toxicological point of view. This is particularly important in fermented foods in which the massive microbial proliferation required for obtaining specific products is often relater with BAs accumulation. In this review, up-to-date information and recent discoveries about technological factors affecting BA content in foods are reviewed. Specifically, BA forming-microorganism and decarboxylation activity, genetic and metabolic organization of decarboxylases, risk associated to BAs (histamine, tyramine toxicity, and other BAs), environmental factors influencing BA formation (temperature, salt concentration, and pH). In addition, the technological factors for controlling BA production (use of starter culture, technological additives, effects of packaging, other non-thermal treatments, metabolizing BA by microorganisms, effects of pressure treatments on BA formation and antimicrobial substances) are addressed.

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Section: Biogenic Amine Toxicity and Decarboxylating Microorganisms Imentioning

confidence: 56%

Technological Factors Affecting Biogenic Amine Content in Foods: A Review

Gardini¹,

et al. 2016

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“…As Ent. faecium strains had also been reported to produce b-phenylethylamine (Bover-Cid et al, 2001;Beutling & Walter, 2002), we examined our tyramine-producing Ent. faecium strains for b-phenylethylamine production.…”

Section: Resultsmentioning

confidence: 99%

“…faecalis and Ent. faecium (Bover-Cid et al, 2001;Gardini et al, 2001;Moreno-Arribas & Lonvaud-Funel, 2001;Beutling & Walter, 2002). Purified tyrosine decarboxylase from Lact.…”

Section: Introductionmentioning

confidence: 99%

First genetic characterization of a bacterial Î²-phenylethylamine biosynthetic enzyme in Enterococcus faecium RM58

Marcobal

Rivas

Múñoz

2006

FEMS Microbiology Letters

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Enterococcus faecium RM58 produces beta-phenylethylamine and tyramine. A gene from Ent. faecium RM58 coding for a 625 amino-acid residues protein that shows 85% identity to Enterococcus faecalis tyrosine decarboxylase has been expressed in Escherichia coli, resulting in L-phenylalanine and L-tyrosine decarboxylase activities. Both activities were lost when a truncated protein lacking 84 amino acids at its C-terminus was expressed in E. coli. This study constitutes the first genetic characterization of a bacterial protein having L-phenylalanine decarboxylase activity and solves a long-standing question regarding the specificity of tyrosine decarboxylases in enterococci.

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“…Many authors reported the widespread ability of enterococci to produce both tyramine and 2-phenylethylamine ( Beutling and Walter, 2002 ; Aymerich et al, 2006 ; Bonetta et al, 2008 ). This characteristic was found also in some lactobacilli ( Landete et al, 2007 ), even if in other case a highly tyrosine selective tyrDC was described ( Moreno-Arribas and Lonvaud-Funel, 2001 ).…”

Section: Discussionmentioning

confidence: 99%

Tyrosine decarboxylase activity of enterococci grown in media with different nutritional potential: tyramine and 2-phenylethylamine accumulation and tyrDC gene expression

et al. 2015

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The ability to accumulate tyramine and 2-phenylethylamine by two strains of Enterococcus faecalis and two strains Enterococcus faecium was evaluated in two cultural media added or not with tyrosine. All the enterococcal strains possessed a tyrosine decarboxylase (tyrDC) which determined tyramine accumulation in all the conditions tested, independently on the addition of high concentration of free tyrosine. Enterococci differed in rate and level of biogenic amines accumulation. E. faecalis EF37 and E. faecium FC12 produced tyramine in high amount since the exponential growth phase, while 2-phenylethylamine was accumulated when tyrosine was depleted. E. faecium FC12 and E. faecalis ATCC 29212 showed a slower tyraminogenic activity which took place mainly in the stationary phase up to 72 h of incubation. Moreover, E. faecalis ATCC 29212 produced 2-phenylethylamine only in the media without tyrosine added. In BHI added or not with tyrosine the tyrDC gene expression level differed considerably depending on the strains and the growth phase. In particular, the tyrDC gene expression was high during the exponential phase in rich medium for all the strains and subsequently decreased except for E. faecium FC12. Even if tyrDC presence is common among enterococci, this study underlines the extremely variable decarboxylating potential of strains belonging to the same species, suggesting strain-dependent implications in food safety.

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2-Phenylethylamine formation by enterococci in vitro

Cited by 8 publications

References 0 publications

Technological Factors Affecting Biogenic Amine Content in Foods: A Review

Technological Factors Affecting Biogenic Amine Content in Foods: A Review

First genetic characterization of a bacterial Î²-phenylethylamine biosynthetic enzyme in Enterococcus faecium RM58

Tyrosine decarboxylase activity of enterococci grown in media with different nutritional potential: tyramine and 2-phenylethylamine accumulation and tyrDC gene expression

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