An Overview of Histamine and Other Biogenic Amines in Fish and Fish Products

Visciano, Pierina; Schirone, Maria; Paparella, Antonello

doi:10.3390/foods9121795

Cited by 125 publications

(89 citation statements)

References 92 publications

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“…Apart from the fact that bacteria sense histamine, there is evidence that bacterialderived histamine has multiple consequences, for example, on host health [78] and food safety [87]. In fact, histamine levels are monitored in a number of different foods as a measure of food freshness [88,89].…”

Section: Histamine Release By Bacteria and Its Consequencesmentioning

confidence: 99%

Histamine: A Bacterial Signal Molecule

Krell

Gavira

Velando

et al. 2021

IJMS

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Bacteria have evolved sophisticated signaling mechanisms to coordinate interactions with organisms of other domains, such as plants, animals and human hosts. Several important signal molecules have been identified that are synthesized by members of different domains and that play important roles in inter-domain communication. In this article, we review recent data supporting that histamine is a signal molecule that may play an important role in inter-domain and inter-species communication. Histamine is a key signal molecule in humans, with multiple functions, such as being a neurotransmitter or modulator of immune responses. More recent studies have shown that bacteria have evolved different mechanisms to sense histamine or histamine metabolites. Histamine sensing in the human pathogen Pseudomonas aeruginosa was found to trigger chemoattraction to histamine and to regulate the expression of many virulence-related genes. Further studies have shown that many bacteria are able to synthesize and secrete histamine. The release of histamine by bacteria in the human gut was found to modulate the host immune responses and, at higher doses, to result in host pathologies. The elucidation of the role of histamine as an inter-domain signaling molecule is an emerging field of research and future investigation is required to assess its potential general nature.

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Section: Histamine Release By Bacteria and Its Consequencesmentioning

confidence: 99%

Histamine: A Bacterial Signal Molecule

Krell

Gavira

Velando

et al. 2021

IJMS

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“…A low concentration of BAs produced from various types of food is essential to take action on gastric acid output and thermoregulation of the body; on the other hand, a high concentration of BAs is toxic to the body, which causes food poisoning or converts them to strong carcinogens [ 10 ]. Especially, Cad and Put become highly toxic as they easily form nitrosamines by reacting with the nitrous acid, whereas Trm and Him will affect the blood vessels and nervous system, which ultimately causes hypertension and headaches [ 11 , 12 ]. Therefore, continuous monitoring of BAs detection is required, especially in high-protein products such as meat products, which can easily be exposed to BAs.…”

Section: Introductionmentioning

confidence: 99%

Fabrication of Carbon Disulfide Added Colloidal Gold Colorimetric Sensor for the Rapid and On-Site Detection of Biogenic Amines

Choi

Park

Lee

et al. 2021

Sensors

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Meat is often wasted due to the perceived concerns of its shelf life and preservation. Specifically, in meat formation, biogenic amines (BAs) are the major agents to spoil them. Herein, we have developed a carbon disulfide (CS2) added colloidal gold nanoparticles-based colorimetric sensor for the rapid and on-site detection of biogenic amines. Transmission electron microscopy is used to observe the morphological changes in colloidal gold nanoparticles and aggregation behavior of CS2 added to the colloidal gold nanoparticles’ solution. Raman spectroscopic analysis is further used to characterize the peaks of CS2, Cad and CS2-Cad molecules. Absorption spectroscopy is used to estimate the colorimetric differences and diffuse reflectance spectra of the samples. The sensing analysis is performed systematically in the presence and absence of CS2. CS2 added colloidal gold nanoparticles colorimetric sensor detected the BAs with a limit of detection (LOD) value of 50.00 µM. Furthermore, the developed sensor has shown an LOD of 50.00 µM for the detection of multiple BAs at a single time. The observed differences in the colorimetric and absorption signals indicate that the structure of BAs is converted to the dithiocarbamate (DTC)-BA molecule, due to the chemical reactions between the amine groups of BAs and CS2. Significantly, the developed colorimetric sensor offers distinct features such as facile fabrication approach, on-site sensing strategy, rapid analysis, visual detection, cost-effective, possibility of mass production, availability to detect multiple BAs at a single time and appreciable sensitivity. The developed sensor can be effectively used as a promising and alternative on-site tool for the estimation of BAs.

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“…In common with other fishery products, tuna is particularly prone to fast deterioration and chemical and microbiological contaminations [ 2 , 3 ], which together increase the likelihood of health risks associated with its consumption. Poisoning deriving from the consumption of spoiled or bacterially contaminated fish with high amount of histamine is the most common foodborne illness associated with fish consumption in the world and it is of particular concern due to the severe toxic effects generally occurring at histamine levels of more than 200 mg kg −1 [ 4 , 5 ]. For this reason, histamine is the only biogenic amine for which regulatory levels have been established at the international level [ 6 , 7 ].…”

Section: Introductionmentioning

confidence: 99%

Histamine Control in Raw and Processed Tuna: A Rapid Tool Based on NIR Spectroscopy

Ghidini

Chiesa

Panseri

et al. 2021

Foods

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The present study was designed to investigate whether near infrared (NIR) spectroscopy with minimal sample processing could be a suitable technique to rapidly measure histamine levels in raw and processed tuna fish. Calibration models based on orthogonal partial least square regression (OPLSR) were built to predict histamine in the range 10–1000 mg kg−1 using the 1000–2500 nm NIR spectra of artificially-contaminated fish. The two models were then validated using a new set of naturally contaminated samples in which histamine content was determined by conventional high-performance liquid chromatography (HPLC) analysis. As for calibration results, coefficient of determination (r2) > 0.98, root mean square of estimation (RMSEE) ≤ 5 mg kg−1 and root mean square of cross-validation (RMSECV) ≤ 6 mg kg−1 were achieved. Both models were optimal also in the validation stage, showing r2 values > 0.97, root mean square errors of prediction (RMSEP) ≤ 10 mg kg−1 and relative range error (RER) ≥ 25, with better results showed by the model for processed fish. The promising results achieved suggest NIR spectroscopy as an implemental analytical solution in fish industries and markets to effectively determine histamine amounts.

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An Overview of Histamine and Other Biogenic Amines in Fish and Fish Products

Cited by 125 publications

References 92 publications

Histamine: A Bacterial Signal Molecule

Histamine: A Bacterial Signal Molecule

Fabrication of Carbon Disulfide Added Colloidal Gold Colorimetric Sensor for the Rapid and On-Site Detection of Biogenic Amines

Histamine Control in Raw and Processed Tuna: A Rapid Tool Based on NIR Spectroscopy

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