Development of a detection system for histidine decarboxylating lactic acid bacteria based on DNA probes, PCR and activity test

Abstract

On the basis of the comparison of the nucleotide sequences of the histidine decarboxylase genes (hdcA) of Lactobacillus 30A and Clostridium perfringens and the amino acid sequences of these histidine decarboxylases and those of Lactobacillus buchneri and Micrococcus, oligonucleotides unique to the hdcA genes were synthesized and used in PCR. All histidine-decarboxylating lactic acid bacteria gave a signal with primer set JV16HC/JV17HC in PCR. In addition to this primer set, CL1/CL2 and CL1/JV17HC were also useful for the detection of histamine-forming Leuconostoc aenos strains in PCR. The 150 base pair amplification product of the decarboxylating Leuc. aenos strain generated with primer set CL1/CL2 was sequenced. Alignment studies showed a high degree of relatedness among the hdcA gene products of Gram-positive bacteria. The amplification products of the hdcA genes from Lac. buchneri and Leuct. aenos were used to serve as a DNA probe in hybridization studies. All histidine-decarboxylating lactic acid bacteria gave a hybridization signal with the DNA probes. In hybridization only one false-positive signal with a Lactobacillus lindneri strain was observed, which was anticipated to contain a truncated hdcA gene. In addition to these DNA probe tests, a simple and reliable activity test is presented, which can be used during starter selection to test strains for histidine decarboxylase activity.

Biogenic Amines in Wine: Understanding the Headache

“…This HDC enzyme is a single polypeptide of 315 amino acids, comprised of α and β subunits. The gene sequence aided researchers to develop rapid and specific detection systems based on polymerase chain reaction (PCR) to detect potential histamine-producing bacteria from wine (Le Jeune et al, 1995;Coton et al, 1998a).…”

“…Le Jeune et al (1995) developed degenerate primers to detect HDC positive lactic acid bacteria. These primers were based on nucleotide and amino acid sequences of Lactobacillus 30a and C. perfringens and the amino acid sequences of L. buchneri and Micrococcus sp.…”

“…Some authors reported the presence of histamine decarboxylase activity amongst a high proportion of wine lactic acid bacteria, even if the levels of histamine produced in wine are generally low (Lonvaud-Funel & Joyeux, 1994;Le Jeune et al, 1995;Coton et al, 1998a;Guerrini et al, 2002;Landete et al, 2005aLandete et al, , 2007b. Other authors found the frequency of histamine producers in wine to be very low (Moreno-Arribas et al, 2003).…”

Detection of hdc Gene from Histamine Producing Bacillus subtillis and Serratia marcescens

“…Le Jeune et al 1995 is reported that JV16HC/JV17HC primer set was successfully used to detect all histamine-producing lactobacillus 30a and Clostridiun perfringers strains and was shown to be suitable for the detection of histamineproducing lactic acid bacteria (Le Jeune et al, 1995). Then the PCR products were made to run on a 1.5% agarose gel, and visualized with a UV transilluminator.…”

Effect of Histamine-producing Bacteria on Fermented Fishery Products

“…Histamine accumulation occasionally occurs in food, Scombroid fish (EFSA, 2011;FAO/WHO, 2012), fermented fish products (Harada et al, 2008;Hernandez-Herrero et al, 1999;Mongkolthanaruk et al, 2012;Nakazato et al, 2002;Sato et al, 1995;Satomi et al, 1997Satomi et al, , 2008Satomi et al, , 2011Satomi et al, , 2012Stute et al, 2002;Echigo, 1991, 1993), wine (Coton et al, 1998(Coton et al, , 2005(Coton et al, , 2010Landete, et al, 2005;Lonvaud-Funel and Joyeux, 1994;Lonvaud-Funel, 2001;Lucas et al, 2005Lucas et al, , 2008, cheese (Burdychova et al, 2007;Chang and Snell, 1968;Chang et al, 1985;Joosten and Northlt, 1989), meat products (Landeta et al, 2007;Silla Santos, 1998;Suzzi and Gardini, 2003), and others (Calles-Enríquez et al, 2010;Hamaya et al, 2014;Ibe et al, 2003;Le Jeune et al, 1995;Tsai et al, 2007), and is caused by certain histamine-producing bacteria. Furthermore, a number of helpful reviews have discussed histamine in food (Halasz et al, 1994;Silla-Santos, 1996;Spano et al, 2010).…”