Effect of copper exposure on histamine concentrations in the marbled crayfish (Procambarus fallax forma virginalis)

Abstract

Crustaceans can store excess copper in the hepatopancreas, an organ playing a role in digestive activity as well as in neurosecretory control. Here, we studied the effect of copper exposure on the level of histamine, an indicator of food spoilage in edible crustaceans. Histamine is also a neuromodulator in the intestinal nervous system of crustaceans, and a human allergen. Marbled crayfish {Procambarus fallax forma virginalis) were exposed to average measured values of 0.031 mg Cu/1 and 0.38 mg Cu/1, respectively, for 14 days and then transferred to copper-free water for another 14 days. Concentrations of copper and histamine in the hepatopancreas and muscle were evaluated at different time points. Histamine levels were significantly higher in hepatopancreas and muscle tissues at the highest exposure level, but only after transfer of the animals to copper-free water. The increased histamine concentration following copper exposure may be explained by a (delayed) stress response, and by up-regulated histidine synthesis induced by copper, followed by decarboxylation to histamine.

Interactions between accumulated copper, bacterial community structure and histamine levels in crayfish meat during storage

“…Copper concentrations were measured as described previously . All crayfish samples (weighing around 0.25 g fresh weight) were freeze‐dried for 48 h and digested in 2.0 mL of a 4:1 mixture of concentrated HNO 3 (Sigma‐Aldrich Chemie, Zwijndrecht, Netherlands) and HCl (Riedel‐de‐Haën, Seeize, Germany ), in a closed Teflon ‘bomb’ (VU University Amsterdam, Netherlands) at 140 °C for 7 h. The digests were then diluted with HNO 3 0.1 mol L −1 to 10 mL and the copper concentrations were determined using flame atomic absorption spectrophotometry (AAnalyst 100, PerkinElmer Inc., Waltham, MA, USA).…”

“…Ingestion of food containing histamine can cause histamine poisoning with allergic‐like symptoms such as nausea, vomiting, diarrhea, hives, itching, red rash and hypotension . In crustaceans, histamine may not only be produced by bacteria, but is also naturally present and acts as a neurotransmitter . The United States Food and Drug Administration (US FDA) has set the maximum level of histamine in seafood as 50 µg g −1 (wet weight)…”

“…10 In crustaceans, histamine may not only be produced by bacteria, but is also naturally present and acts as a neurotransmitter. 11,12 The United States Food and Drug Administration (US FDA) has set the maximum level of histamine in seafood as 50 µg g −1 (wet weight). 13 In aquacultural practices, the use of copper sulfate is often unavoidable to control the overgrowth of algae.…”