A novel thermostable alkaline histamine oxidase from Glutamicibacter sp. N1A3101, induced by histamine and its analogue betahistine

Abstract

Biogenic amines (BAs) are low molecular weight organic bases formed by natural amino acids decarboxylation and trigger an array of toxicological effects in humans and animals. Bacterial amine oxidases enzymes are determined as practical tools to implement the rapid quantification of BAs in foods. Our study set out to obtain a new efficient, amine oxidase enzyme for developing new enzyme-based quantification of histamine. The soils from different sources were screened using histamine as sole carbon and nitrogen sources, and histamine oxidase producing bacteria were selected and identified using specific primers for histamine oxidase (HOD) gene. The HOD gene of six strains, out of 26 isolated histamine-utilizing bacteria, were amplified using our designed primers. The HOD enzyme from Glutamicibacter sp. N1A3101, isolated from nettle soil, was found to be thermostable and showed the highest substrate specificity toward the histamine and with no detected activity in the presence of putrescine, cadaverine, spermine, and spermidine. Its oxidation activity toward tyramine was lower than other HOD reported so far. The isolated enzyme was stable at 60 °C for 30 min and showed pH stability ranging from 6 to 9. Furthermore, we indicated the induction of identified HOD activity in the presence of betahistine as well, with nearly equal efficiency and without the consumption of the substrate.

Effect of Mixed Starters on Proteolysis and Formation of Biogenic Amines in Dry Fermented Mutton Sausages

“…This also shows that there are more lactic acid bacteria in the meat. It has been reported that contaminated lactic acid bacteria may promote the formation of biological amines [ 22 , 23 ]. However, lactic acid bacteria, screened under certain conditions, could improve the flavor, texture, and hygiene properties of fermented sausages and inhibited pathogenic and spoilage microorganisms by acidification and production of antimicrobials [ 34 , 35 ].…”

“…Given the high BAs during processing of fermented food, the following measures are considered: (1) reducing the level of the BA precursors [19], (2) inhibiting the reproduction of amino acid decarboxylase-positive strains such as Enterobacteriaceae by adding antibacterial substances or antagonistic bacteria [11], and (3) using probiotics negative for amino acid decarboxylase as starter cultures [20,21]. Many scholars have studied the inhibition of BAs in products by inoculating starter cultures, which indicates the important role of BA oxidase [22,23]. Amine oxidase was synthesized by bioamine-degrading strains, which could decompose BAs into corresponding aldehydes, ammonia gas, and hydrogen peroxide [24,25].…”

Recent advances in the application of microbial diamine oxidases and other histamine-oxidizing enzymes

“…‘Weakly accepted substrate’ (yellow) refers to an enzyme activity of less than 8% compared to the most favored substrate or if the activity/selectivity was described as “weak” in the respective literature. 1 (Sekiguchi et al 2004 ), 2 (Lee and Kim 2013a ), 3 (Choi et al 1995 ), 4 (Shimizu et al 1997 ), 5 (Sugawara et al 2014 ), 6 (Sugawara et al 2015 ), 7 (Schilling and Lerch 1995 ), 8 (Frébort et al 1996 ), 9 (Sadeghi et al 2020 ), 10 (Yamashita et al 1993 ), 11 (Corpillo et al 2003 ), 12 (Lee et al 2008 ), 13 (Kettner et al 2021 ), 14 (Šebela et al 1998 ), 15 (Schwelberger and Bodner 1997 ), 16 (Hill et al 1970 ) …”

“…5 Microbial, pig and pea HOX, their trivial names as denoted in the respective literature, their optimum pH and the substrate used for the HOX activity determination. 1 (Sekiguchi et al 2004 ), 2 (Lee and Kim 2013a ), 3 (Shimizu et al 1997 ), 4 (Sugawara et al 2014 ), 5 (Sugawara et al 2015 ), 6 (Frébort et al 1996 ), 7 (Sadeghi et al 2020 ), 8 (Yamashita et al 1993 ), 9 (Corpillo et al 2003 ), 10 (Lee et al 2008 ), 11 (Kettner et al 2021 ), 12 (Mondovì et al 1964 ), 13 (Šebela et al 1998 ) …”

“…The pH profiles were investigated with histamine as the substrate only for a ‘histamine oxidase’ from Arthrobacter crystallopoietes KAIT-B-007 and Glutamicibacter sp. N1A3101, and a DAO from Yarrowia lipolytica PO1f (Sekiguchi et al 2004 ; Sadeghi et al 2020 ; Kettner et al 2021 ). The two ‘histamine oxidases’ and an ‘amine oxidase’ from Aspergillus carbonarius AIU205 showed maximal activity under basic conditions of pH 9, 8 and 8.5, respectively (Sekiguchi et al 2004 ; Sugawara et al 2015 ; Sadeghi et al 2020 ).…”