Determination of biogenic amines in selected Malaysian food

Saaid, Mardiana; Saad, Bahruddin; Hashim, Noor Hasani; Ali, Abdussalam Salhin Mohamed; Saleh, Muhammad Idiris

doi:10.1016/j.foodchem.2008.08.070

Cited by 122 publications

(82 citation statements)

References 33 publications

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“…Despite its nutritional value, several authors reported the presence in fish sauce of high levels of biogenic amines predominated by histamine, putrescine, cadaverine, and tyramine (Mah et al 2002;Stute et al 2002;Cho et al 2006;Tsai et al 2006). Tyramine was present at lower levels and was occasionally found in considerable amounts in some samples (Stute et al 2002;Cho et al 2006;Saaid et al 2009). Other amines such as phenylethylamine, spermine, spermidine, and agmatine are considered as trace amines in fish sauce (Mah et al 2002;Stute et al 2002;Tsai et al 2006).…”

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confidence: 99%

Occurrence of biogenic amines and amines degrading bacteria in fish sauce

Zaman¹,

Bakar²,

Selamat³

et al. 2010

Czech J. Food Sci.

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Zaman M.Z., Bakar F.A., Selamat J., Bakar J.. (2010): Occurrence of biogenic amines and amines degrading bacteria in fish sauce. Czech J. Food Sci., 28: 440-449.The contents of biogenic amines histamine, putrescine, and cadaverine in fish sauce were determined and the bacteria isolated from the samples were evaluated for their amines degradation activity. Five fish sauce samples contained 62.5-393.3 ppm of histamine, 5.6-242.8 ppm of putrescine, and 187.1-704.7 ppm of cadaverine. Thirty three bacterial isolates produced all three amines, seven isolates produced one or two amines, and one isolate did not produce any amine in differential agar media. Since the strains that produced amines were not supposed to degrade them, only eight isolates were further identified and evaluated for their amines degrading capability. Bacillus amyloliquefaciens FS-05 and Staphylococcus carnosus FS-19 degraded histamine up to 59.9% and 29.1% from its initial concentration, respectively. Staphylococcus intermedius FS-20 and Bacillus subtilis FS-12 degraded putrescine and cadaverine up to 30.4% and 28.9%, respectively. Most isolates tolerated the salt concentration of up to 15% and temperature of up to 45°C. The current study provided new information on biogenic amines degrading bacteria, isolated from high-salt-content food products. The amines degradation activity of the bacteria is considered as strain rather than species specific.

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confidence: 99%

Occurrence of biogenic amines and amines degrading bacteria in fish sauce

Zaman¹,

Bakar²,

Selamat³

et al. 2010

Czech J. Food Sci.

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“…They are usually formed through bacterial decarboxylation of specific precursor free amino acids (1). Among amines, histamine and tyramine can initiate various pharmacological reactions including rash, urticaria, nausea, vomiting, diarrhoea, tingling, itching of the skin, and tachycardia (2). Polyamines and tyramine can enhance the toxic effect of histamine by interfering with histaminedetoxifying enzymes (2,3).…”

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confidence: 99%

“…Among amines, histamine and tyramine can initiate various pharmacological reactions including rash, urticaria, nausea, vomiting, diarrhoea, tingling, itching of the skin, and tachycardia (2). Polyamines and tyramine can enhance the toxic effect of histamine by interfering with histaminedetoxifying enzymes (2,3). These biogenic amines may be implicated in the formation of carcinogenic nitrosamine (2).…”

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confidence: 99%

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Determination of Biogenic Amines and Endotoxin in Squid, Musky Octopus, Norway Lobster, and Mussel Stored at Room Temperature

Prester

Orct

Macan

et al. 2010

Archives of Industrial Hygiene and Toxicology

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Little research has been published on the indicators of spoilage in Mediterranean molluscan shellfi sh and crustaceans. Thus is why we studied changes in the concentrations of endotoxin and four biogenic amines (histamine, putrescine, tyramine and cadaverine) in European common squid (Loligo subulata, Lamarck, 1798), musky octopus (Eledone moschata, Lamarck, 1798), Norway lobster (Nephrops norvegicus, Linnaeus, 1758), and mussel (Mytilus galloprovincialis, Lamarck, 1819) from the Adriatic Sea stored at room temperature for 24 h. Endotoxin load in fresh squid, Norway lobster, and mussel (<1 EU mg -1 ) indicated good microbiological quality of raw samples. Biogenic amine index (as the sum of histamine, putrescine, tyramine, and cadaverine) correlated well with endotoxin load in squid (r=0.978, p<0.001) and musky octopus (r=0.874, p<0.01). A good correlation was also found between endotoxin and putrescine in Norway lobster (r=0.777, p<0.05). The highest endotoxin load was found in decomposed mussels and was associated with histamine alone. In conclusion, increase in biogenic amine levels is species-specifi c. Endotoxin analysis could be used for rapid assessment of microbiological quality of cephalopods and shellfi sh.

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“…Previously other researchers also reported a similar method for the determination of biogenic amines in Miso and Natto products Tsai et al, 2007). Saaid et al (2009) determined biogenic amines in some Malaysian soybean products such as soybean sauce, tempe, salty soy sauce, taucu and soybean milk. These samples were extracted with 0.1 M HCl and then derivatized with dansyl chloride and finally analyzed by using HPLC.…”

Section: Analytical Methods For the Detection Of Biogenic Amines In Foodmentioning

confidence: 93%