Distribution of Biogenic Amines and Polyamines in Cheese

Novella-Rodríguez, Sonia; Veciana‐Nogués, M. Teresa; Izquierdo-Pulido, Marı́a; Vidal‐Carou, M. Carmen

doi:10.1111/j.1365-2621.2003.tb08236.x

Cited by 131 publications

(129 citation statements)

References 23 publications

(10 reference statements)

Supporting

Mentioning

103

Contrasting

Unclassified

Order By: Relevance

“…In food, cadaverine occurs in amounts ranging from a few hundred micrograms to more than one gram per kilogram (or liter). This compound was detected in wine (10,11), cheese (12), cider (13), sausage (14), and fishery products (15). In spite of the wide occurrence in different food matrices, the detection of cadaverine-producing strains is limited almost exclusively to ham and sausage.…”

mentioning

confidence: 99%

Three-Component Lysine/Ornithine Decarboxylation System in Lactobacillus saerimneri 30a

Romano¹,

Trip²,

Lolkema³

et al. 2013

Journal of Bacteriology

View full text Add to dashboard Cite

cLactic acid bacteria play a pivotal role in many food fermentations and sometimes represent a health threat due to the ability of some strains to produce biogenic amines that accumulate in foods and cause trouble following ingestion. These strains carry specific enzymatic systems catalyzing the uptake of amino acid precursors (e.g., ornithine and lysine), the decarboxylation inside the cell, and the release of the resulting biogenic amines (e.g., putrescine and cadaverine). This study aimed to identify the system involved in production of cadaverine from lysine, which has not been described to date for lactic acid bacteria. Strain Lactobacillus saerimneri 30a (formerly called Lactobacillus sp. 30a) produces both putrescine and cadaverine. The sequencing of its genome showed that the previously described ornithine decarboxylase gene was not associated with the gene encoding an ornithine/putrescine exchanger as in other bacteria. A new hypothetical decarboxylation system was detected in the proximity of the ornithine decarboxylase gene. It consisted of two genes encoding a putative decarboxylase sharing sequence similarities with ornithine decarboxylases and a putative amino acid transporter resembling the ornithine/putrescine exchangers. The two decarboxylases were produced in Escherichia coli, purified, and characterized in vitro, whereas the transporter was heterologously expressed in Lactococcus lactis and functionally characterized in vivo. The overall data led to the conclusion that the two decarboxylases and the transporter form a three-component decarboxylation system, with the new decarboxylase being a specific lysine decarboxylase and the transporter catalyzing both lysine/cadaverine and ornithine/putrescine exchange. To our knowledge, this is an unprecedented observation of a bacterial three-component decarboxylation system. L actic acid bacteria (LAB) are considered to be the most important human-related bacterial group, due to their ability to colonize mucosal tissues and their involvement in a wide variety of fermented foods. Amino acid decarboxylation systems represent one of the keys to LAB adaptability. Decarboxylation systems consist of a decarboxylase and a precursor/product transmembrane exchanger (1, 2). Their combined action results in amino acid intake, decarboxylation, and release of the corresponding biogenic amine. The pathway results in alkalinization of the cytosol and generation of a proton motive force, which can be exploited for acid stress resistance and/or the production of metabolic energy in the form of ATP. Decarboxylase and transporter genes are generally organized in clusters located on the bacterial chromosome or on plasmids. A decarboxylase with a given amino acid specificity is adjacent to an exchanger with an equally strict amino acid/biogenic amine specificity, as was observed for histidine/histamine (3), tyrosine/tyramine (4), aspartate/alanine (5), ornithine/putrescine (6), and glutamate/␥-aminobutyrate (7) decarboxylation systems.Among biogenic amines, histamine, tyra...

show abstract

mentioning

confidence: 99%

Three-Component Lysine/Ornithine Decarboxylation System in Lactobacillus saerimneri 30a

Romano¹,

Trip²,

Lolkema³

et al. 2013

Journal of Bacteriology

View full text Add to dashboard Cite

show abstract

“…Similarly, the sum of all biogenic amines in the tested samples in the present experiment, including P1 (Figure 1), was well under the safety limit of 900 mg/kg for the sum of tyramine + histamine + putrescine + cadaverine according to VALSAMAKI et al (2000). One-hundred gram portion of the P1 cheese would be considered safe even in patients receiving nonselective MAO inhibitors, where the toxic dose was suggested to be 6 mg of tyramine (NOVELLA-RODRÍGUES et al 2003).…”

Section: Discussionmentioning

confidence: 97%

“…Spermidine and spermine are not formed by the microbial action in the cheese but pass from the milk to the product (NOVELLA-RODRÍGUES et al 2003).…”

Section: Discussionmentioning

confidence: 99%

Biogenic amine content in sterilised and pasteurised long-term stored processed cheese

Komprda¹,

Novická²,

Kalhotka³

et al. 2005

Czech J. Food Sci.

View full text Add to dashboard Cite

The contents of eight biogenic amines (tryptamine, phenylethylamine, histamine, tyramine, putrescine, cadaverine, spermidine and spermine) were determined in samples of processed cheese, either pasteurised (P) or sterilised (S), and consequently stored for either 22 or 57 weeks at the temperatures of 8°C and 22°C, respectively. Tyramine was quantitatively the most important biogenic amine (1.3–29.3 mg/kg); the highest level (P < 0.05) was found in P cheese stored for 22 weeks after processing at 8°C (P1). Regardless of tyramine, and with the exception of putrescine in S cheese stored for 57 weeks (2.2 mg/kg), the content of no biogenic amine exceeded 2 mg/kgin any tested sample. Significantly higher (by five to six orders of magnitude; P < 0.05) counts of total aerobic and facultative anaerobic microorganisms in P1 sample in comparison with all other samples were indicative of the cover leakage. No lactic acid bacteria were detected in any sample, the counts of coliforms and total anaerobes, respectively, were negligible and did not differ (P> 0.05) between samples. No sample of the tested long-term stored processed cheese was considered unsafe from the toxicological viewpoint.    

show abstract

“…Novella- Rodríguez et al (2003) found in Spanish blue cheeses more than 2100 mg/kg of cadaverine and 1585 mg/kg of tyramine. Despite the fact that the toxicological limits for individual BAs are difficult to establish, the value of 100 mg/kg of food suggested for tyramine (Silla-Santos 1996) is the most commonly used upper limit.…”

Section: Resultsmentioning

confidence: 99%

Effect of Some Factors on the Biogenic Amines and Polyamines Content in Blue-Veined Cheese Niva

Standarová

Borkovcová²,

Dušková³

et al. 2009

Czech J. Food Sci.

View full text Add to dashboard Cite

Abstract:We evaluated the effect of some factors (batch, producer, storage and amine distribution in cheese) on the biogenic amines and polyamines contents and microbial counts (Enterobacteriaceae, enterococci, lactic acid bacteria) in blue-veined cheese Niva. The tyramine content was increasing (P < 0.01) with storage time; at storage day 29, it reached 298 mg/kg and exceeded the toxicological limit. Cadaverine and the sum of biogenic amines also increased significantly (P < 0.01) and the latter reached up to 900 mg/kg, i.e. the established toxicological limit. The contents of the quantitatively most important biogenic amines (tyramine and cadaverine) and sum of biogenic amines varied according to batch and producer in the ranges of 3.0-337 mg/kg, 3.0-705 mg/kg, and 33-920 mg/kg, respectively. Considerably higher (P < 0.01) contents of tyramine, cadaverine and sum of biogenic amines and higher counts of enterococci and Enterobacteriaceae were found in the edge samples in comparison with the cheese core. The microorganisms were identified as E. faecalis and E. faecium.

show abstract

Distribution of Biogenic Amines and Polyamines in Cheese

Cited by 131 publications

References 23 publications

Three-Component Lysine/Ornithine Decarboxylation System in Lactobacillus saerimneri 30a

Three-Component Lysine/Ornithine Decarboxylation System in Lactobacillus saerimneri 30a

Biogenic amine content in sterilised and pasteurised long-term stored processed cheese

Effect of Some Factors on the Biogenic Amines and Polyamines Content in Blue-Veined Cheese Niva

Contact Info

Product

Resources

About