Biogenic amines formation and their importance in fermented foods

Abstract

Biogenic amines (BAs) are low molecular weight organic bases with an aliphatic, aromatic, or heterocyclic structure which have been found in many foods. biogenic amines have been related with several outbreaks of food-borne intoxication and are very important in public health concern because of their potential toxic effects. The accumulation of biogenic amines in foods is mainly due to the presence of bacteria able to decarboxylate certain amino acids. Biogenic amines are formed when the alpha carboxvl group breaks away from free amino acid precursors. They are colled after the amino acid they originated from. The main biogenic amines producers in foods are Gram positive bacteria and cheese is among the most commonly implicated foods associated with biogenic amines poisoning. The consumption of foods containing high concentrations of biogenic amines has been associated with health hazards and they are used as a quality indicator that shows the degree of spoilage, use of non-hygienic raw material and poor manufacturing practice. Biogenic amines may also be considered as carcinogens because they are able to react with nitrites to form potentially carcinogenic nitrosamines. Generally, biogenic amines in foods can be controlled by strict use of good hygiene in both raw material and manufacturing environments with corresponding inhibition of spoiling microorganisms. The aim of this review was to give some information about biogenic amines in foods.

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

“…), as well as the hygienic conditions of manufacturing practices, can play a significant role in BA formation. The highest production by microorganisms occurs at temperatures ranging from 20 to 37 • C, so that the cold chain maintenance after harvesting of fish may prevent BA accumulation by reducing both bacterial growth and enzyme activity [37]. However, some decarboxylases continue their functions even if the microbial cells are not active.…”

“…Besides temperature, pH and redox potential of the medium can influence amino acid decarboxylase activity. At low pH, microorganisms are more induced to generate decarboxylases as a protective mechanism from acidity, whereas conditions bring about a diminished redox potential, enhancing histamine formation [37]. Photobacterium spp., enterobacteria, and pseudomonads produce low quantities of BAs when NaCl concentrations correspond to 4-5%, even if the decarboxylation reactions are still operating [39].…”

Biogenic amines: formation, action and toxicity – a review

“…1 and Table 1, detailing the names of amines, abbreviated chemical formulae, division and names of their precursors 9,23 . BAs can be divided by (i) the number of amine groups: monoamines (tyramine, octopamine, dopamine, norepinephrine, histamine, tryptamine, serotonin), diamines (putrescine, cadaverine) and polyamines (agmatine, spermine, spermidine) and (ii) chemical structure: aliphatic (putrescine, cadaverine, agmatine, spermine, spermidine), aromatic (tryptamine, β‐phenylethylamine, octopamine, dopamine, norepinephrine) and heterocyclic ones (serotonin, histamine and tryptamine) 3,4,9,20,24 …”

“…); and microbiological contamination (the presence of strains showing decarboxylase activity). Sanitary conditions are of great importance for the development of amine‐positive microorganisms strains 24,28,29,31 . These are strains from the genera: Listeria , Salmonella , Klebsiella , Enterococcus , Escherichia , Bacillus , Morganella , Enterobacter , Photobacterium , Shewanella , Vibrio and Staphylococcus , as well as some strains of lactic acid bacteria : Lactobacillus fuchuensis , Lactococcus piscium , Leuconostoc gelidum and Carnobacterium alterfunditum 26,32–35 …”

“…Among factors related to raw material, as well as storage and processing conditions, the high availability of protein, including free amino acids, and an increase in temperature and high pH promote the development of microorganisms and thus increase the BA content of the product 24 …”