First genetic characterization of a bacterial Î²-phenylethylamine biosynthetic enzyme in Enterococcus faecium RM58

Marcobal, Ángela; Rivas, Blanca de las; Múñoz, Rosario

doi:10.1111/j.1574-6968.2006.00206.x

Cited by 70 publications

(71 citation statements)

References 32 publications

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“…Marcobal et al (22) demonstrated that E. faecium and E. faecalis possess a gene coding for an enzyme able to perform L-phenylalanine and L-tyrosine decarboxylation. In our study, this ability was revealed in sausages in the latter period of ripening (30 days), in which 2-phenylethylamine accumulated in detectable amounts (from 2.6 to 19.3 mg/kg DM) in seven runs of the experimental design.…”

Section: Resultsmentioning

confidence: 99%

“…In particular, enterococci are considered among the most active tyrosine decarboxylating bacteria and have also been demonstrated to decarboxylate phenylalanine (6,22,28).…”

Section: Discussionmentioning

confidence: 99%

“…Moreover, food-borne enterococci are known to harbor resistances to different antibiotics (25), and they are recognized as powerful tyrosine-decarboxylating microorganisms (6,20,21). The tyrosine decarboxylase enzyme of enterococci has recently been demonstrated to also decarboxylate phenylalanine, although to a lower extent than tyrosine (22).…”

mentioning

confidence: 99%

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Modeling the Aminogenic Potential of Enterococcus faecalis EF37 in Dry Fermented Sausages through Chemical and Molecular Approaches

Gardini

Bover‐Cid

Tofalo

et al. 2008

Appl Environ Microbiol

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Amino acid decarboxylase activity of the Enterococcus faecalis strain EF37 was monitored during fermentation and ripening of a traditional dry fermented sausage from Northern Italy (Salame Veronese) by means of microbiological, chemical, and molecular approaches in relation to three technological factors: fermentation temperature, sodium chloride concentration, and amount of glucose added to the meat mixture. Besides the analytical determination of tyramine and phenylethylamine accumulation and the counts of enterococci, the presence and quantification of the tyrosine decarboxylase gene (tdc) and its mRNA transcript were also investigated by using real-time PCR. According to the mathematical models obtained, all of the three factors studied were statistically significant and microbiologically relevant for the early development of enterococci, although the fermentation temperature had a more relevant influence on the enterococcal viable cells of the ripened product. Sodium chloride concentration was the most determinant factor of the final tyramine and 2-phenylethylamine accumulation and also of the levels of tdc present in the final product. In contrast, an effect of glucose concentration on tdc expression was observed in the last period of ripening. Moreover, increasing amounts of sodium chloride and decreasing fermentation temperature resulted in a reduced tdc expression. This is the first time that bacterial tyrosine decarboxylase potential is directly examined through a molecular approach in a fermented meat. The quantification of tdc and its transcript can help to elucidate the critical steps and factors during food manufacturing at which bacterial aminogenesis is possible, thus allowing researchers to propose technological measures to control decarboxylase activities.

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Section: Resultsmentioning

confidence: 99%

“…In particular, enterococci are considered among the most active tyrosine decarboxylating bacteria and have also been demonstrated to decarboxylate phenylalanine (6,22,28).…”

Section: Discussionmentioning

confidence: 99%

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Modeling the Aminogenic Potential of Enterococcus faecalis EF37 in Dry Fermented Sausages through Chemical and Molecular Approaches

Gardini

Bover‐Cid

Tofalo

et al. 2008

Appl Environ Microbiol

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“…Prokaryotes contain a large array of decarboxylase enzymes, many of which include L-amino acids in their substrate profile (Zheng et al, 2011;Nelson et al, 2015). Indeed, the production of PEA, TYR, and TRP by commensal prokaryotes has been established (Marcobal et al, 2006;Irsfeld et al, 2013;Williams et al, 2014;Yang et al, 2015a), and bacterial production of these compounds was the original basis of Nencki's studies on putrefaction and fermentation (see Grandy, 2007). With TAARs established to be present throughout the body, it is expected that the role of trace amines and their receptors in mediating host-microbiota interactions will become a growing area of interest.…”

Section: Vertebrate Trace Aminesmentioning

confidence: 99%

Trace Amines and Their Receptors

Gainetdinov¹,

Hoener²,

Berry³

2018

Pharmacol Rev

286

287

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“…It has been demonstrated that enterococcal tyrosine decarboxylase is also able to decarboxylate phenylalanine, an amino acid structurally related to tyrosine, originating the biogenic amine phenylethylamine (Marcobal et al 2006a). Some authors have demonstrated the simultaneous production of tyramine and phenylethylamine in lactic acid bacteria isolated from wine (Landete et al 2007b).…”

Section: Biogenic Amine Producing Bacteria On Winementioning

confidence: 98%

PCR methods for the detection of biogenic amine-producing bacteria on wine

et al. 2010

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Biogenic amines are low molecular weight organic bases frequently found in wine. Several toxicological problems resulting from the ingestion of wine containing biogenic amines have been described. In wine, histamine, tyramine, and putrescine are mainly produced by the decarboxylation of the amino acid histidine, tyrosine, and ornithine, respectively, by lactic acid bacteria action. The bacterial ability to decarboxylate amino acids is highly variable, and therefore the detection of bacteria possessing amino acid decarboxylase activity is important to prevent biogenic amine accumulation in wine. Molecular methods for the early and rapid detection of these producer bacteria are becoming an alternative to traditional culture methods. Moreover, quantitative PCR methods are useful to enumerate biogenic amine-producer bacteria on wine. Molecular methods detect potential biogenic amine risk formation in wine before the amine is produced. This review will cover the molecular methods proposed in the literature for the detection of biogenic amine-producing bacteria in wine. These methods could improve winemaking control in order to avoid biogenic amine production.

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First genetic characterization of a bacterial Î²-phenylethylamine biosynthetic enzyme in Enterococcus faecium RM58

Cited by 70 publications

References 32 publications

Modeling the Aminogenic Potential of Enterococcus faecalis EF37 in Dry Fermented Sausages through Chemical and Molecular Approaches

Modeling the Aminogenic Potential of Enterococcus faecalis EF37 in Dry Fermented Sausages through Chemical and Molecular Approaches

Trace Amines and Their Receptors

PCR methods for the detection of biogenic amine-producing bacteria on wine

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