Formation of cadaverine, histamine, putrescine and tyramine by bacteria isolated from meat, fermented sausages and cheeses

Pircher, Anita; Bauer, Friedrich; Paulsen, Peter

doi:10.1007/s00217-006-0530-7

Cited by 121 publications

(105 citation statements)

References 34 publications

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“…In the present work, HP treatments influenced the first two prerequisites, while the environmental conditions (pH value and dry matter content) were not substantially affected. pH values for control and pressurized cheeses appeared to be favorable for tyramine formation by LAB, while they might slightly hinder its formation by Enterobacteriaceae, according to results reported previously for the decarboxylase activity of various bacterial sources at different pH values (23).…”

Section: Discussionsupporting

confidence: 86%

“…In spite of these correlations, the possible contribution of microorganisms from other genera to the formation of tyramine and histamine in the present work cannot be excluded. Strains of Lactobacillus, Lactococcus, Leuconostoc, Carnobacterium, and Enterobacteriaceae have been found to produce tyramine (23,29), and strains of Enterococcus, Lactococcus, Oenococcus, Pediococcus, Streptococcus, and Enterobacteriaceae have been found to form histamine (30)(31)(32). On the other hand, bacterial strains belonging to genera frequently found in cheese, such as Lactobacillus, Micrococcus, and Pediococcus, have been reported to degrade tyramine and histamine, generally by means of monoamine oxidases and preferably under aerobic conditions (33).…”

Section: Discussionmentioning

confidence: 99%

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Reducing Biogenic-Amine-Producing Bacteria, Decarboxylase Activity, and Biogenic Amines in Raw Milk Cheese by High-Pressure Treatments

Calzada

Olmo

Picón

et al. 2013

Appl Environ Microbiol

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Biogenic amines may reach concentrations of public health concern in some cheeses. To minimize biogenic amine buildup in raw milk cheese, high-pressure treatments of 400 or 600 MPa for 5 min were applied on days 21 and 35 of ripening. On day 60, counts of lactic acid bacteria, enterococci, and lactobacilli were 1 to 2 log units lower in cheeses treated at 400 MPa and 4 to 6 log units lower in cheeses treated at 600 MPa than in control cheese. At that time, aminopeptidase activity was 16 to 75% lower in cheeses treated at 400 MPa and 56 to 81% lower in cheeses treated at 600 MPa than in control cheese, while the total free amino acid concentration was 35 to 53% higher in cheeses treated at 400 MPa and 3 to 15% higher in cheeses treated at 600 MPa, and decarboxylase activity was 86 to 96% lower in cheeses treated at 400 MPa and 93 to 100% lower in cheeses treated at 600 MPa. Tyramine, putrescine, and cadaverine were the most abundant amines in control cheese. The total biogenic amine concentration on day 60, which reached a maximum of 1.089 mg/g dry matter in control cheese, was 27 to 33% lower in cheeses treated at 400 MPa and 40 to 65% lower in cheeses treated at 600 MPa. On day 240, total biogenic amines attained a concentration of 3.690 mg/g dry matter in control cheese and contents 11 to 45% lower in cheeses treated at 400 MPa and 73 to 76% lower in cheeses treated at 600 MPa. Over 80% of the histidine and 95% of the tyrosine had been converted into histamine and tyramine in control cheese by day 60. Substrate depletion played an important role in the rate of biogenic amine buildup, becoming a limiting factor in the case of some amino acids.

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Section: Discussionsupporting

confidence: 86%

Section: Discussionmentioning

confidence: 99%

Reducing Biogenic-Amine-Producing Bacteria, Decarboxylase Activity, and Biogenic Amines in Raw Milk Cheese by High-Pressure Treatments

Calzada

Olmo

Picón

et al. 2013

Appl Environ Microbiol

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“…Putrescine and cadaverine were secreted primarily by Gram-negative bacteria, as previously reported by other research groups [29,30]. The production of cadaverine by two strains of E. faecalis is, however, more surprising, since previous reports did not detect cadaverine production by this species [31].…”

Section: Discussionsupporting

confidence: 67%

A wide diversity of bacteria from the human gut produces and degrades biogenic amines

Pugin

Barcik

Westermann

et al. 2017

Microbial Ecology in Health and Disease

126

118

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Background: Biogenic amines (BAs) are metabolites produced by the decarboxylation of amino acids with significant physiological functions in eukaryotic and prokaryotic cells. BAs can be produced by bacteria in fermented foods, but little is known concerning the potential for microbes within the human gut microbiota to produce or degrade BAs.Objective: To isolate and identify BA-producing and BA-degrading microbes from the human gastrointestinal tract.Design: Fecal samples from human volunteers were screened on multiple growth media, under multiple growth conditions. Bacterial species were identified using 16S rRNA sequencing and BA production or degradation was assessed using ultra-performance liquid chromatography.Results: In total, 74 BA-producing or BA-degrading strains were isolated from the human gut. These isolates belong to the genera Bifidobacterium, Clostridium, Enterococcus, Lactobacillus, Pediococcus, Streptococcus, Enterobacter, Escherichia, Klebsiella, Morganella and Proteus. While differences in production or degradation of specific BAs were observed at the strain level, our results suggest that these metabolic activities are widely spread across different taxa present within the human gut microbiota.Conclusions: The isolation and identification of microbes from the human gut with BA-producing and BA-degrading metabolic activity is an important first step in developing a better understanding of how these metabolites influence health and disease.

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“…Fermented foods, particularly cheese, are of special concern in this respect (40)(41)(42). Putrescine is one of the BAs most commonly detected in dairy products (2,3,43,44). Prompted by the increasing awareness of the risks associated with the dietary intake of high BA loads and the importance of L. lactis as a primary starter in the dairy industry, the aim of this work was to decipher the genetic The transcriptional studies performed detected an mRNA spanning the intergenic regions of aguB, aguD, aguA, and aguC, thereby confirming that these genes are cotranscribed from the P aguB promoter as a single aguBDAC polycistronic mRNA.…”

Section: Discussionmentioning

confidence: 99%

AguR, a Transmembrane Transcription Activator of the Putrescine Biosynthesis Operon in Lactococcus lactis, Acts in Response to the Agmatine Concentration

Linares

Río

Redruello

et al. 2015

Appl Environ Microbiol

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bDairy industry fermentative processes mostly use Lactococcus lactis as a starter. However, some dairy L. lactis strains produce putrescine, a biogenic amine that raises food safety and spoilage concerns, via the agmatine deiminase (AGDI) pathway. The enzymatic activities responsible for putrescine biosynthesis in this bacterium are encoded by the AGDI gene cluster. The role of the catabolic genes aguB, aguD, aguA, and aguC has been studied, but knowledge regarding the role of aguR (the first gene in the cluster) remains limited. In the present work, aguR was found to be a very low level constitutively expressed gene that is essential for putrescine biosynthesis and is transcribed independently of the polycistronic mRNA encoding the catabolic genes (aguBDAC). In response to agmatine, AguR acts as a transcriptional activator of the aguB promoter (P aguB ), which drives the transcription of the aguBDAC operon. Inverted sequences required for P aguB activity were identified by deletion analysis. Further work indicated that AguR is a transmembrane protein which might function as a one-component signal transduction system that senses the agmatine concentration of the medium and, accordingly, regulates the transcription of the aguBDAC operon through a C-terminal cytoplasmic DNA-binding domain typically found in LuxR-like proteins. Lactococcus lactis is the lactic acid bacterium (LAB) most widely used as a primary starter in the dairy industry, especially in cheese manufacturing. Despite its qualified presumption of safety (QPS) status (awarded by the European Food and Safety Authority [EFSA]) and its generally regarded as safe (GRAS) status (awarded by the Food and Drug Administration [FDA]), some L. lactis strains possess enzymatic activities that produce undesirable flavors associated with food spoilage (1). Some even produce toxic compounds, such as the biogenic amine (BA) putrescine (2). Putrescine, together with histamine and tyramine, is one of the BAs in fermented dairy products most frequently encountered at potentially unsafe levels (3-5). It has a synergistic effect on the toxicity of other BAs and can also react with nitrite to form carcinogenic nitrosamines (4, 6). In addition, the metabolism of putrescine and of its derivatives (the polyamines spermine and spermidine) plays an important role in the promotion of colorectal tumorigenesis via effects on cell proliferation and migration (7-10).A number of putrescine-producing L. lactis strains of the subspecies L. lactis subsp. lactis and L. lactis subsp. cremoris isolated from artisanal cheeses have been shown to have a functional agmatine deiminase (AGDI) pathway. This catabolizes agmatine (a decarboxylated derivative of arginine) (11) into putrescine, yielding one molecule of ATP, one molecule of CO 2 , and two ammonium ions (2). The AGDI pathway increases the growth of L. lactis and causes the alkalinization of the culture medium, although it does not seem to be an acid stress resistance mechanism (12). The AGDI cluster of L. lactis is composed of five ge...

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Formation of cadaverine, histamine, putrescine and tyramine by bacteria isolated from meat, fermented sausages and cheeses

Cited by 121 publications

References 34 publications

Reducing Biogenic-Amine-Producing Bacteria, Decarboxylase Activity, and Biogenic Amines in Raw Milk Cheese by High-Pressure Treatments

Reducing Biogenic-Amine-Producing Bacteria, Decarboxylase Activity, and Biogenic Amines in Raw Milk Cheese by High-Pressure Treatments

A wide diversity of bacteria from the human gut produces and degrades biogenic amines

AguR, a Transmembrane Transcription Activator of the Putrescine Biosynthesis Operon in Lactococcus lactis, Acts in Response to the Agmatine Concentration

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