Biogenic Amines in Cheeses: Types and Typical Amounts

Barone, Caterina; Barbera, Marcella; Barone, M.; Parisi, Salvatore; Zaccheo, Aleardo

doi:10.1007/978-3-319-65739-4_1

Cited by 5 publications

(6 citation statements)

References 67 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Putrescine and cadaverine are also important BAs, since they can potentiate the toxic effect of other BAs due to the inhibition of detoxifying amine oxidases and are related to the production of carcinogenic nitrosamines [ 24 , 26 , 27 ]. Within fermented foods, cheese is classified as a potential source of BAs due to the high microbial activity associated [ 23 , 28 ]. Nevertheless, so far, no legal limits have been established [ 29 , 30 ].…”

Section: Introductionmentioning

confidence: 99%

Relationship between the Dynamics of Gross Composition, Free Fatty Acids and Biogenic Amines, and Microbial Shifts during the Ripening of Raw Ewe Milk-Derived Idiazabal Cheese

Santamarina-García

Amores

Armentia

et al. 2022

Animals

View full text Add to dashboard Cite

This study reports for the first time the relationship between bacterial succession, characterized by high-throughput sequencing (sequencing of V3–V4 16S rRNA regions), and the evolution of gross composition, free fatty acids (FFAs) and biogenic amines (BAs) during cheese ripening. Specifically, Idiazabal PDO cheese, a raw ewe milk-derived semi-hard o hard cheese, was analysed. Altogether, 8 gross parameters were monitored (pH, dry matter, protein, fat, Ca, Mg, P and NaCl) and 21 FFAs and 8 BAs were detected. The ripening time influenced the concentration of most physico-chemical parameters, whereas the producer mainly affected the gross composition and FFAs. Through an O2PLS approach, the non-starter lactic acid bacteria Lactobacillus, Enterococcus and Streptococcus were reported as positively related to the evolution of gross composition and FFAs release, while only Lactobacillus was positively related to BAs production. Several environmental or non-desirable bacteria showed negative correlations, which could indicate the negative impact of gross composition on their growth, the antimicrobial effect of FFAs and/or the metabolic use of FFAs by these genera, and their ability to degrade BAs. Nonetheless, Obesumbacterium and Chromohalobacter were positively associated with the synthesis of FFAs and BAs, respectively. This research work provides novel information that may contribute to the understanding of possible functional relationships between bacterial communities and the evolution of several cheese quality and safety parameters.

show abstract

Section: Introductionmentioning

confidence: 99%

Relationship between the Dynamics of Gross Composition, Free Fatty Acids and Biogenic Amines, and Microbial Shifts during the Ripening of Raw Ewe Milk-Derived Idiazabal Cheese

Santamarina-García

Amores

Armentia

et al. 2022

Animals

View full text Add to dashboard Cite

show abstract

“…As a matter of fact, HIS and other BAs are considered the most important cause for wine intolerance [19,20]. Besides, alcohol is known to reduce DAO activity [13,21,22]. In susceptible individuals, HIS intolerance was triggered by the intake of 4 mg HIS due to the consumption of 0.20 L of sparkling wine containing 20 mg/L of HIS [23].…”

Section: Introductionmentioning

confidence: 99%

Level of Biogenic Amines in Red and White Wines, Dietary Exposure, and Histamine-Mediated Symptoms upon Wine Ingestion

et al. 2019

View full text Add to dashboard Cite

Biogenic amines (BAs) are involved in physiological processes. Foods where typically high levels of BAs occur are fermented food and beverage. This work set out to evaluate the occurrence of BAs in red and white wines, and to also ascertain the dietary exposure to BAs among consumers. Besides, a case report of a probable histamine intoxication upon ingestion of contaminated wine was described. The samples were analyzed through derivatization with dansyl chloride and HPLC-UV detection. Red wines showed higher levels of BAs, especially putrescine (PUT) and histamine (HIS), than white wines (median concentrations of 7.30 and 2.45 mg/L, respectively). However, results of our investigation showed that the dietary exposure to BAs through the consumption of wine (red and white) were lower than the recommended maximum levels for the acute exposure to HIS and tyramine (TYR). In contrast, the levels of BAs in wine on tap were much higher than in bottled wine and close to recommended values. The levels of HIS, TYR, and PUT in tap wine of 9.97, 8.23, and 13.01 mg/L, respectively, were associated with histamine-mediated symptoms in six young individuals after consumption of about three glasses of wine. The overall results and multivariate analysis confirm that red wine shows a higher concentration of BAs than white wine, especially putrescine and histamine. This finding is attributable to the malolactic fermentation that is common for most red wine production. It is also evident that incorrect preservation processes can lead to an increase in BA levels, probably due to the action of bacteria with high decarboxylase activity. The exposure values, although below the toxicity thresholds, could lead to histamine-mediated symptoms in susceptible individuals, also according to the case report discussed in this study.

show abstract

“…Cheese acts as an ideal substrate for production of BAs and mainly the proteolytic process during ripening accumulate free amino acids, among which some are precursors of BA. Several other factors such as the quality of raw milk, existence of microorganisms able to produce decarboxylase enzymes, duration of ripening and storage, temperature, manufacturing process, and the adopted sanitation procedures also affect the BA production in cheese [ 3 , 6 , 10 ]. In this study, the content of nine BAs in the domestic and imported cheese samples purchased from the farms and retail markets in the ROK was determined using HPLC-DAD analysis.…”

Section: Resultsmentioning

confidence: 99%

“…Cheeses are the most common and highly concerned dairy products relating to the incidence of BAs. Besides food poisoning under higher BA levels, several cases of histamine/tyramine intoxication have been reported in the United States, France, and Netherlands upon subsequent cheese consumption [ 10 , 11 ]. Occasionally, even cheeses with lower BA levels can bring forth adverse health effects in adults administering monoamine oxidase inhibitors (MAOI) and with histamine intolerance [ 2 , 12 ].…”

Section: Introductionmentioning

confidence: 99%

“…In cheese production process, ripening acts as an essential step in the enhancement of flavor and texture characteristics for any cheese variety. Depending upon the degree of proteolytic activity, the microbiota involved in cheese ripening accumulates free amino acids that might be precursors in the production of BAs [ 3 , 10 , 15 ]. Both starter and non-starter LAB involved in the manufacturing process, and/or contaminating microflora in the production, and ripening environments reported widely to produce BAs.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Quantitative Analysis of Biogenic Amines in Different Cheese Varieties Obtained from the Korean Domestic and Retail Markets

et al. 2021

View full text Add to dashboard Cite

To evaluate the safety and risk assessment of cheese consumption in the Republic of Korea, sixty cheese samples purchased from the farmstead and retails markets (imported) were analyzed for their biogenic amine (BA) contents. The BA profiles and quantities of eight amines (tryptamine, 2-phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine, and spermine) were determined using high-performance liquid chromatography (HPLC). Spermine was the only amine detectable in all the samples. The BAs of fresh cheeses from both farmstead and retail markets were mostly undetectable, and comparatively at lower levels (<125 mg/kg) than ripened samples. Putrescine was undetectable in all the domestic ripened cheeses. The sum of BA levels in the imported ripened cheeses of Pecorino Romano (1889.75 mg/kg) and Grana Padano (1237.80 mg/kg) exceeds >1000 mg/kg, of which histamine accounts nearly 86 and 77% of the total levels, respectively. The tolerable limits of the potential toxic amines, histamine and tyramine surpassed in four and three imported ripened samples, respectively. Furthermore, the presence of potentiators (putrescine and cadaverine) together in samples even with a lower level of toxic amines alarms the risk in consumption. Therefore, adoption of strict hygienic practices during the entire chain of cheese production, along with obligatory monitoring and regulation of BA in cheeses seems to be mandatory to ensure the safety of the consumers.

show abstract

Biogenic Amines in Cheeses: Types and Typical Amounts

Cited by 5 publications

References 67 publications

Relationship between the Dynamics of Gross Composition, Free Fatty Acids and Biogenic Amines, and Microbial Shifts during the Ripening of Raw Ewe Milk-Derived Idiazabal Cheese

Relationship between the Dynamics of Gross Composition, Free Fatty Acids and Biogenic Amines, and Microbial Shifts during the Ripening of Raw Ewe Milk-Derived Idiazabal Cheese

Level of Biogenic Amines in Red and White Wines, Dietary Exposure, and Histamine-Mediated Symptoms upon Wine Ingestion

Quantitative Analysis of Biogenic Amines in Different Cheese Varieties Obtained from the Korean Domestic and Retail Markets

Contact Info

Product

Resources

About