Biogenic amines in fermented foods

Abstract

Food-fermenting lactic acid bacteria (LAB) are generally considered to be non-toxic and non-pathogenic. Some species of LAB, however, can produce biogenic amines (BAs). BAs are organic, basic, nitrogenous compounds, mainly formed through decarboxylation of amino acids. BAs are present in a wide range of foods, including dairy products, and can occasionally accumulate in high concentrations. The consumption of food containing large amounts of these amines can have toxicological consequences. Although there is no specific legislation regarding BA content in many fermented products, it is generally assumed that they should not be allowed to accumulate. The ability of microorganisms to decarboxylate amino acids is highly variable, often being strain specific, and therefore the detection of bacteria possessing amino acid decarboxylase activity is important to estimate the likelihood that foods contain BA and to prevent their accumulation in food products. Moreover, improved knowledge of the factors involved in the synthesis and accumulation of BA should lead to a reduction in their incidence in foods.

A wide diversity of bacteria from the human gut produces and degrades biogenic amines

“…In this study, we focused on identifying the human gut-derived bacteria that produce biogenic amines (BAs), including histamine, tyramine, cadaverine, spermine, spermidine and putrescine. BAs are metabolites produced by the decarboxylation of amino acids (AAs), with significant physiological functions in eukaryotic cells as they are precursors for the synthesis of hormones, alkaloids, nucleic acids and proteins [6]. BAs such as histamine are immune mediators and neurotransmitters, whereas others, such as putrescine, spermidine and spermine, are needed for optimal cell growth and differentiation, stabilization of the DNA negative charge, RNA transcription, protein synthesis, apoptosis and regulation of the immune response [7–12].…”

Microbial Resources and Innovation in the Wine Production Sector

“…Commercial starter cultures of S. cerevisiae are routinely used to i) accomplish the AF, ii) produce desirable metabolites and iii) avoid the possible negative effects associated with the development of indigenous microorganisms and/or with spontaneous fermentations (Belda et al, 2017;Spano et al, 2010;Capozzi & Spano, 2011;Tristezza et al, 2013). Nevertheless, in some cases there are advantageous oenological traits associated with spontaneous fermentations, such as the development of a specific sensory character.…”

Ultra-Performance Liquid Chromatography-Triple Quadruple Mass Spectrometry (UPLC-TQ/MS) for Evaluation of Biogenic Amines in Wine

“…Among all biogenic amines, histamine was the most abundant in all wines, ranging from 14.9 to 67.4 μg/L in white wines and from 42.5 to 5131 μg/L in red wines. Four wines (R6 Merlot & Vranec, R7 Vranec, R9 Cabernet Sauvingnon, and R17 Vranec & Merlot & Cabernet Sauvignon) contained histamine in a higher concentration (4.1, 5.1, 2.7, and 4.5 g/L, respectively) than the recommended values of 2 mg/L (Maintz and Novak 2007;Spano et al 2010). The other biogenic amines (tyramine, 2-phenyethylamine, and tryptamine) in white wines were in the range of 12.0-22.4 μg/L for tyramine, 16.9-138 μg/L for 2-phenyethylamine, and 3.69-5.68 μg/L for tryptamine, while in red wines, they ranged from 183 to 6538 μg/L for tyramine, 59.4-1001 μg/L for 2-phenyethylamine, and 2.27- Table 3 Inter-and intra-day accuracy and precision and standard addition method for checking the accuracy on real samples STD standard addition, <x> average value, SD standard deviation, RSD relative standard deviation, LOQ limit of quantification 15.9 μg/L for tryptamine.…”

“…Actually, for the wine industry, there are no regulation limits of BAs established, only a recommended upper limit for histamine in red and white wine, 2 mg/L (Maintz and Novak 2007;Spano et al 2010). The only country that has established an official maximum limit for the presence of histamine in wines (10 mg/L) was Switzerland, but this country has removed it in imported wines (Martuscelli et al 2013).…”