Contents of some biologically active amines in a Czech blue-vein cheese

Abstract

Komprda T., Dohnal V., Závodníková R. (2008): Contents of some biologically active amines in a Czech blue-vein cheese. Czech J. Food Sci., 26: 428-440.Biogenic amines (histamine, tyramine, tryptamine, phenylethylamine, cadaverine) including biologically active polyamines (putrescine, spermidine and spermine) were determined by HPLC method after 7, 21, 35, and 49 days of ripening in the core (C) and edge (E) samples of a blue-veined cheese, popular in the Czech Republic under the trade mark Niva, produced in the three consecutive months (October, November, December) from pasteurised cow milk using penicillium roqueforti spores; two vats were produced in each month. The cheese vat, including the production period, accounted for (p < 0.05) one third and two thirds of the explained variability of the sum of biogenic amines and the sum of polyamines, respectively. The ripening time was significant (p < 0.05) from this viewpoint only in the case of the sum of biogenic amines (nearly half of the explained variability). Putrescine and spermidine contents in cheese did not change (p > 0.05), spermine content even decreased (p < 0.05) with increasing time of ripening. Tyramine content (Y, mg/kg) in the core samples increased linearly with increasing time of ripening (X, days), Y = 6.3 + 11.69X, r 2 = 0.26, p < 0.001, contrary to the edge part where tyramine content did not change (p > 0.05). At the end of ripening (49 days), tyramine was quantitatively the most abundant amine (the mean and median 380 mg/kg and 289 mg/kg, respectively), its content in different cheeses (vats) varying from 10 mg/kg to 875 mg/kg. Cadaverine concentration varied between 3 mg/kg and 491 mg/kg (the mean 114, median 56 mg/kg). The levels of other biogenic amines and polyamines (with the exception of putrescine in the edge part of one of the December vats: 117 mg/kg) were very low even at the end of ripening. Tyramine contents at the end of ripening in the core-samples were higher (p < 0.01) in comparison with those in the edge-samples, contrary to histamine, cadaverine, putrescine, and spermine contents.Keywords: tyramine; cadaverine; polyamines; blue-vein cheese; penicillium roquefortiNiva is a typical Czech variant of the internalmould cheeses, produced under the use of specific strains of the penicillium roqueforti. As a highprotein-containing ripening foodstuff, it belongs to the products where the degradation of proteins during ripening leads to the accumulation of free amino acids, which can be converted (due to the activity of bacterial decarboxylases) into biogenic amines (Innocente & D'Agostin 2002). Ripening cheeses are the next (after fish) most commonly implicated food item associated with biogenic amine poisoning (Stratton et al. 1991).Quantitatively and toxicologically the most important biogenic amines (histamine, tyramine, tryptamine, phenylethylamine, cadaverine) in ripening cheeses are tyramine and histamine. Tyramine is a potent vasoconstrictor; its higher levels in an organism can lead to hypertension 429Czech J. Food...

Biogenic Amines in Dairy Products: Origin, Incidence, and Control Means

“…Yeasts are another potential source for these polyamines in dairy products when used as part of the technological microbiota and/or allowed to reach high counts. Similarly, molds may contribute to the accumulation of spermine and spermidine in mold‐ripened cheeses as was suggested earlier for P. roqueforti in view of the significantly higher content of these polyamines in blue cheeses compared with unripened and semi‐hard and hard cheeses (Eliassen and others ; Novella‐Rodríguez and others ; Komprda and others ). However, this assumption remains to be substantiated with a causal link between the increase in polyamine content in cheese and specific mold species/strains.…”

Effect of some external factors on the content of biogenic amines and polyamines in a smear-ripened cheese

“…For a comparison, tyramine content increased more rapidly in curd cheeses evaluated in the present study than in the Dutch-type cheese (0.7 mg.kg −1 .day −1 ; Komprda et al 2008a), brined Feta cheese (2 mg.kg −1 .day −1 ; Valsamaki et al 2000) or a semihard, salty, and herb-added Turkish cheese Otlu (0.8 mg.kg −1 .day −1 ; Ekici et al 2010). On the other hand, the increase in the rate of tyramine accumulation in the smear-ripened curd cheeses is comparable to a bluevein cheese (12 mg.kg −1 .day −1 ; Komprda et al 2008b).…”