High-performance liquid chromatographic determination of biogenic amines in fish implicated in food poisoning

Hwang, Deng‐Fwu; Chang, Sheng-Hsiung; Shiua, C. Y. an; Chai, Tuu-Jyi

doi:10.1016/s0378-4347(97)00067-4

Cited by 154 publications

(94 citation statements)

References 14 publications

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“…Biogenic amines in the samples were determined using HPLC according to the method proposed by Hwang et al (1997) and modified by Ozogul et al (2002). Briefly, the fish sauce samples were transferred to 50 ml centrifuge tubes and homogenised with 20 ml of 6% trichloroacetic acid (Merck, Darmstadt, Germany) for 3 minutes.…”

Section: Methodsmentioning

confidence: 99%

Occurrence of biogenic amines and amines degrading bacteria in fish sauce

Zaman¹,

Bakar²,

Selamat³

et al. 2010

Czech J. Food Sci.

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Zaman M.Z., Bakar F.A., Selamat J., Bakar J.. (2010): Occurrence of biogenic amines and amines degrading bacteria in fish sauce. Czech J. Food Sci., 28: 440-449.The contents of biogenic amines histamine, putrescine, and cadaverine in fish sauce were determined and the bacteria isolated from the samples were evaluated for their amines degradation activity. Five fish sauce samples contained 62.5-393.3 ppm of histamine, 5.6-242.8 ppm of putrescine, and 187.1-704.7 ppm of cadaverine. Thirty three bacterial isolates produced all three amines, seven isolates produced one or two amines, and one isolate did not produce any amine in differential agar media. Since the strains that produced amines were not supposed to degrade them, only eight isolates were further identified and evaluated for their amines degrading capability. Bacillus amyloliquefaciens FS-05 and Staphylococcus carnosus FS-19 degraded histamine up to 59.9% and 29.1% from its initial concentration, respectively. Staphylococcus intermedius FS-20 and Bacillus subtilis FS-12 degraded putrescine and cadaverine up to 30.4% and 28.9%, respectively. Most isolates tolerated the salt concentration of up to 15% and temperature of up to 45°C. The current study provided new information on biogenic amines degrading bacteria, isolated from high-salt-content food products. The amines degradation activity of the bacteria is considered as strain rather than species specific.

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Section: Methodsmentioning

confidence: 99%

Occurrence of biogenic amines and amines degrading bacteria in fish sauce

Zaman¹,

Bakar²,

Selamat³

et al. 2010

Czech J. Food Sci.

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“…The concentration of working standard solution of 1.0 mg ml −1 for each amine was prepared according to Hwang et al (1997). Putrescine dihydrochloride (45.75 mg), cadaverine dihydrochloride (42.85 mg), spermidine trihydrochloride (43.85 mg), spermine tetrahydrochloride (43.0 mg), histamine dihydrochloride (41.4 mg) and tyramine hydrochloride (31.7 mg) were dissolved in 25 ml RO water as a working solution.…”

Section: Preparation Of Standard Amines Solutionmentioning

confidence: 99%

“…The filtrate was transferred into a volumetric flask and made up to 50 ml. The extract was then derivatized with benzoyl chloride following the procedure proposed by Hwang et al (1997). One milliliter of extract or mixed amines solution was added with 1 ml of sodium hydroxide (2 M) and 10 μl of benzoyl chloride.…”

Section: Preparation Of Standard Amines Solutionmentioning

confidence: 99%

“…Biogenic amines were determined according to the method developed by Hwang et al (1997) with modification (Ozogul et al 2002). The separation of amines was performed using Agilent technologies 1200 series chromatographic system (Waldron, Germany) comprising of vacuum degasser, auto sampler, quaternary pump and diode array detector.…”

Section: Separation Of Biogenic Amines By Hplcmentioning

confidence: 99%

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Biogenic amines, amino acids and microflora changes in Indian mackerel (Rastrellinger kanagurta) stored at ambient (25–29 °C) and ice temperature (0 °C)

et al. 2012

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Biogenic amines formation in Indian mackerel of tropical region was investigated during storage at ambient (25-29°C) and ice temperature (0°C) in relation with changes of amino acids content and amines forming bacteria. All amines increased significantly during storage at two temperatures except for spermidine and spermine. Histamine concentration of 363.5 ppm was detected after 16 h stored at ambient temperature. Aerobic plate count of fish stored at ambient temperature reached 6.98 log CFU g −1 after 16 h, close to the upper limit (7 log CFU g −1 ) suggested by International Commission on the Microbiological Specifications for Foods (ICMSF). However, proper icing procedure retarded the formation of histamine effectively, resulting only 8.31 ppm after 16 days of ice storage. Aerobic plate count of 5.99 and 7.72 log CFU g −1 were recorded for fish stored in ice after 16 days and ambient temperature after 20 h, respectively. Histamine exhibited high correlation with histidine (r 2 0 −0.963, P<0.01) as well as cadaverine with lysine (r 2 0 −0.750, P<0.05). However, tyramine-tyrosine demonstrated a weaker relationship (r 2 0 −0.138, P>0.05). As storage time progressed, the amines forming bacteria grew significantly except for that stored in ice.

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“…The dried extracts were each solubilized in 0.1 ml methanol and filtered through a 0.45 mm pore-size filter, and 20 ml of the filtrate was applied onto a 200 mm64.6 mm C 18 column (Agilent series 1100 Hypersil ODS, particle size 5 mm). The polyamines were eluted as described by Hwang et al (1997) using 50 % (v/v) methanol in water for 0.5 min, followed by a linear gradient from 50 % (v/v) to 85 % (v/v) methanol in water for 6.5 min at a flow rate of 0.8 ml min 21 (Hwang et al, 1997). This was followed by an isocratic profile at 85 % (v/v) for 5 min, and then a decrease over 2 min to 50 % (v/v) methanol in water at 0.8 ml min 21 .…”

Section: Methodsmentioning

confidence: 99%

Growth-related changes in intracellular spermidine and its effect on efflux pump expression and quorum sensing in Burkholderia pseudomallei

Chan

Chua

2010

Microbiology

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The Burkholderia pseudomallei BpeAB-OprB resistance-nodulation-division (RND) family pump effluxes aminoglycoside and macrolide antibiotics as well as acylhomoserine lactones (AHLs) involved in quorum sensing. Expression of bpeA-lacZ was cell density-dependent and was inducible in the presence of these compounds. Intracellular levels of spermidine and N-acetylspermidine increased with cell density in wild-type B. pseudomallei KHW, but were always lower in the bpeAB pump mutant at all growth phases. The significance of changes in intracellular spermidine on efflux pump expression was demonstrated by the disruption of the binding of the BpeR repressor protein to the bpeABoprB regulatory region in vitro in the presence of increasing spermidine concentrations. This was supported by dose-dependent activation of bpeA-lacZ transcription in vivo in the presence of exogenous spermidine and N-acetylspermidine, thus implicating the involvement of the BpeAB-OprB pump in spermidine homeostasis in B. pseudomallei. Consequently, inhibition of intracellular spermidine synthesis reduced the efflux of AHLs by BpeAB-OprB. Other potential therapeutic applications of spermidine synthase inhibitors include the reduction of swimming motility and biofilm formation by B. pseudomallei.

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High-performance liquid chromatographic determination of biogenic amines in fish implicated in food poisoning

Cited by 154 publications

References 14 publications

Occurrence of biogenic amines and amines degrading bacteria in fish sauce

Occurrence of biogenic amines and amines degrading bacteria in fish sauce

Biogenic amines, amino acids and microflora changes in Indian mackerel (Rastrellinger kanagurta) stored at ambient (25–29 °C) and ice temperature (0 °C)

Growth-related changes in intracellular spermidine and its effect on efflux pump expression and quorum sensing in Burkholderia pseudomallei

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