Control of tyramine and histamine accumulation by lactic acid bacteria using bacteriocin forming lactococci

Tabanelli, Giulia; Montanari, Chiara; Bargossi, Eleonora; Lanciotti, Rosalba; Gatto, Veronica; Felis, Giovanna E.; Torriani, Sandra; Gardini, Fausto

doi:10.1016/j.ijfoodmicro.2014.08.023

Cited by 32 publications

(14 citation statements)

References 60 publications

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“…However, L. lactis subsp. lactis EG46-produced lacticin 481 did not show a lethal action against PRI60 strain, but were able to reduce its growth extent and histamine accumulation (Tabanelli et al, 2014). Furthermore, the bacteriocin produced by L. casei was able to inhibit the activity of the histamine-forming bacteria such as Pseudomonas sp., Proteus morganii, and Micrococcus sp.…”

Section: Resultsmentioning

confidence: 98%

“…Tabanelli et al (2014) reported that bacteriocin forming lactococci strains were able to reduce the growth extent and histamine accumulation of Streptococcus thermophilus PRI60. The studies reported previously indicate that the applications of bacteriocins in food industries can extend shelf life of foods, inhibit growth of foodborne pathogens during the manufacture of food, prevent formation of toxic substances by harmful bacteria, ameliorate the economic losses due to food spoilage, and reduce the application of chemical preservatives (Gálvez et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

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Inhibitory effect of bacteriocin-producing lactic acid bacteria against histamine-forming bacteria isolated from Myeolchi-jeot

Lim

2016

Fish Aquatic Sci

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The objectives of this study were to identify the histamine-forming bacteria and bacteriocin-producing lactic acid bacteria (LAB) isolated from Myeolchi-jeot according to sequence analysis of the 16S rRNA gene, to evaluate the inhibitory effects of the bacteriocin on the growth and histamine accumulation of histamine-forming bacteria, and to assess the physico-chemical properties of the bacteriocin. Based on 16S rRNA gene sequences, histamine-forming bacteria were identified as Bacillus licheniformis MCH01, Serratia marcescens MCH02, Staphylococcus xylosus MCH03, Aeromonas hydrophila MCH04, and Morganella morganii MCH05. The five LAB strains identified as Pediococcus acidilactici MCL11, Leuconostoc mesenteroides MCL12, Enterococcus faecium MCL13, Lactobacillus sakei MCL14, and Lactobacillus acidophilus MCL15 were found to produce an antibacterial compound with inhibitory activity against the tested histamine-producing bacteria. The inhibitory activity of these bacteriocins obtained from the five LAB remained stable after incubation at pH 4.0-8.0 and heating for 10 min at 80°C; however, the bacteriocin activity was destroyed after treatment with papain, pepsin, proteinase K, α-chymotrypsin, or trypsin. Meanwhile, these bacteriocins produced by the tested LAB strains also exhibited histamine-degradation ability. Therefore, these antimicrobial substances may play a role in inhibiting histamine formation in the fermented fish products and preventing seafood-related food-borne disease caused by bacterially generated histamine.

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Section: Resultsmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

Inhibitory effect of bacteriocin-producing lactic acid bacteria against histamine-forming bacteria isolated from Myeolchi-jeot

Lim

2016

Fish Aquatic Sci

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“…The possibility of some microorganisms to metabolize BA will be specifically discussed in Section “Microorganisms Able to Metabolize Biogenic Amine.” The use of LAB cultures producing bacteriocins can have an important potential in limiting BA accumulation, even if further researches are needed to clarify this potential. Recently it has been demonstrated that using bacteriocinogenic strains of L. lactis it is possible to limit BA production by S. thermophilus and E. faecalis ( Tabanelli et al, 2014 ).…”

Section: Technological Factors For Controlling Biogenic Amine Accumulmentioning

confidence: 99%

Technological Factors Affecting Biogenic Amine Content in Foods: A Review

Gardini¹,

et al. 2016

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Biogenic amines (BAs) are molecules, which can be present in foods and, due to their toxicity, can cause adverse effects on the consumers. BAs are generally produced by microbial decarboxylation of amino acids in food products. The most significant BAs occurring in foods are histamine, tyramine, putrescine, cadaverine, tryptamine, 2-phenylethylamine, spermine, spermidine, and agmatine. The importance of preventing the excessive accumulation of BAs in foods is related to their impact on human health and food quality. Quality criteria in connection with the presence of BAs in food and food products are necessary from a toxicological point of view. This is particularly important in fermented foods in which the massive microbial proliferation required for obtaining specific products is often relater with BAs accumulation. In this review, up-to-date information and recent discoveries about technological factors affecting BA content in foods are reviewed. Specifically, BA forming-microorganism and decarboxylation activity, genetic and metabolic organization of decarboxylases, risk associated to BAs (histamine, tyramine toxicity, and other BAs), environmental factors influencing BA formation (temperature, salt concentration, and pH). In addition, the technological factors for controlling BA production (use of starter culture, technological additives, effects of packaging, other non-thermal treatments, metabolizing BA by microorganisms, effects of pressure treatments on BA formation and antimicrobial substances) are addressed.

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“…Lactic acid bacteria (LAB) are candidate probiotic bacteria [ 4 ] that are widely distributed in nature and can be used in the food industry [ 5 ]. LAB are a group of microaerophilic or anaerobic Gram-positive bacteria that are unable to form spores or produce catalase and are characterized by the absence of the cytochrome system [ 6 , 7 ] and the ability to produce antimicrobials for biopreservation [ 8 , 9 ]. Certain foods, including dairy products, for example, yogurt, are considered good sources of probiotics [ 10 ].…”

Section: Introductionmentioning

confidence: 99%

Isolation, Molecular Characterization and Probiotic Potential of Lactic Acid Bacteria in Saudi Raw and Fermented Milk

Masalam

Bahieldin

Alharbi

et al. 2018

Evidence-Based Complementary and Alternative Medicine

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Probiotic bacteria can confer health benefits to the human gastrointestinal tract. Lactic acid bacteria (LAB) are candidate probiotic bacteria that are widely distributed in nature and can be used in the food industry. The objective of this study is to isolate and characterize LAB present in raw and fermented milk in Saudi Arabia. Ninety-three suspected LAB were isolated from thirteen different types of raw and fermented milk from indigenous animals in Saudi Arabia. The identification of forty-six selected LAB strains and their genetic relatedness was performed based on 16S rDNA gene sequence comparisons. None of the strains exhibited resistance to clinically relevant antibiotics or had any undesirable hemolytic activity, but they differed in their other probiotic characteristics, that is, tolerance to acidic pH, resistance to bile, and antibacterial activity. In conclusion, the isolates Lactobacillus casei MSJ1, Lactobacillus casei Dwan5, Lactobacillus plantarum EyLan2, and Enterococcus faecium Gail-BawZir8 are most likely the best with probiotic potentials. We speculate that studying the synergistic effects of bacterial combinations might result in a more effective probiotic potential. We suspect that raw and fermented milk products from animals in Saudi Arabia, especially Laban made from camel milk, are rich in LAB and have promising probiotic potential.

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Control of tyramine and histamine accumulation by lactic acid bacteria using bacteriocin forming lactococci

Cited by 32 publications

References 60 publications

Inhibitory effect of bacteriocin-producing lactic acid bacteria against histamine-forming bacteria isolated from Myeolchi-jeot

Inhibitory effect of bacteriocin-producing lactic acid bacteria against histamine-forming bacteria isolated from Myeolchi-jeot

Technological Factors Affecting Biogenic Amine Content in Foods: A Review

Isolation, Molecular Characterization and Probiotic Potential of Lactic Acid Bacteria in Saudi Raw and Fermented Milk

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