Levels of biogenic amines in cheese: correlation to microbial status, dietary intakes, and their health risk assessment

Ma, Jin; Raslan, Amal; Elbadry, Seham; El‐Ghareeb, Waleed Rizk; Mulla, Zohair S.; Bin-Jumah, May; Abdel-Daim, Mohamed M.; Darwish, Wageh Sobhy

doi:10.1007/s11356-020-10401-2

Cited by 20 publications

(20 citation statements)

References 34 publications

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“…Interestingly, significant positive correlations were observed between TBAs and TPC in the different fish species, particularly in the Tilapia, Herrings, and Sardine (Table 3). Similarly, Positive correlations between microbial counts and the formation of BAs were reported in the fish ( Visciano et al., 2012 ) , camel meat ( Tang et al., 2020 ) , and cheese ( Ma et al., 2020 ) . These results highly suggest that the initial microbial counts, storage conditions, and the kind of the fish determine the extent of the formation of BAs in the raw fish.…”

Section: Resultsmentioning

confidence: 74%

“…3) Polyamines such as spermine (SPM) and spermidine (SPD) are produced by various pathways that include the hydrolysis of arginine into ornithine and agmatine ( Shah & Swiatlo, 2008 ) . Biogenic amines at their physiological concentrations play essential roles in several processes in the cell, including gene expression, cell growth, and tissue repair ( Benkerroum, 2016; Galgano et al., 2012; Ma et al., 2020 ) . Unlikely, ingestion of high levels of such BAs may lead to severe symptoms such as anaphylaxis, hypertensive symptoms, nervous manifestation, and death ( Medina et al., 2003 ) .…”

Section: Introductionmentioning

confidence: 99%

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Formation of biogenic amines in fish: Dietary intakes and health risk assessment

El‐Ghareeb

Elhelaly

Abdallah

et al. 2021

Food Science & Nutrition

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Biogenic amines (BAs) are toxicants that are produced during the proteolytic activities of some microorganisms, or naturally during the metabolism of their precursor amino acids. The objective of this study was to estimate the formed BAs in six types of fish retailed in Egypt including tilapia, mullet, mackerel, sardine, herring, and tuna. In addition, total mesophilic (TMC) and total psychrophilic (TPsC) bacterial counts were investigated. Furthermore, the estimated daily intakes (EDI) of BAs via the ingestion of various types of fish in Egypt were calculated, and their potential health risks were discussed. The achieved results indicated the formation of histamine (HIS), tyramine (TYR), cadaverine (CAD), putrescine, spermine, and spermidine at different concentrations. Tilapia had the lowest concentration levels for the different BAs. In contrast, mackerel and tuna had the highest concentrations of BAs. Total biogenic amines (TBAs) showed significant positive correlations with TMC in the examined fish species. The recorded EDI values of the different BAs in the current study would not have adverse effects, except for mackerel and tuna. Excessive consumption of fish contaminated with BA might have serious health hazards such as symptoms of histamine poisoning, including rashes, flushing, palpitations, and asthma. Therefore, the adoption of strict hygienic measures during the processing, storage, and distribution of fish is highly recommended to reduce the formation of BAs in fish.

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Section: Resultsmentioning

confidence: 74%

Section: Introductionmentioning

confidence: 99%

Formation of biogenic amines in fish: Dietary intakes and health risk assessment

El‐Ghareeb

Elhelaly

Abdallah

et al. 2021

Food Science & Nutrition

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“…The sum of BA levels in all the farmstead fresh cheeses were <100 mg/kg, revealing they are safe for consumption. The mandatory use of pasteurized milk for the cheese production in dairy farms and non-ripening conditions can be the reason for their lower BA content, which can be detoxified by the enzyme monoamino oxidase in the human gut [ 23 ].…”

Section: Resultsmentioning

confidence: 99%

Quantitative Analysis of Biogenic Amines in Different Cheese Varieties Obtained from the Korean Domestic and Retail Markets

et al. 2021

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To evaluate the safety and risk assessment of cheese consumption in the Republic of Korea, sixty cheese samples purchased from the farmstead and retails markets (imported) were analyzed for their biogenic amine (BA) contents. The BA profiles and quantities of eight amines (tryptamine, 2-phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine, and spermine) were determined using high-performance liquid chromatography (HPLC). Spermine was the only amine detectable in all the samples. The BAs of fresh cheeses from both farmstead and retail markets were mostly undetectable, and comparatively at lower levels (<125 mg/kg) than ripened samples. Putrescine was undetectable in all the domestic ripened cheeses. The sum of BA levels in the imported ripened cheeses of Pecorino Romano (1889.75 mg/kg) and Grana Padano (1237.80 mg/kg) exceeds >1000 mg/kg, of which histamine accounts nearly 86 and 77% of the total levels, respectively. The tolerable limits of the potential toxic amines, histamine and tyramine surpassed in four and three imported ripened samples, respectively. Furthermore, the presence of potentiators (putrescine and cadaverine) together in samples even with a lower level of toxic amines alarms the risk in consumption. Therefore, adoption of strict hygienic practices during the entire chain of cheese production, along with obligatory monitoring and regulation of BA in cheeses seems to be mandatory to ensure the safety of the consumers.

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“…Biogenic amines are low-molecular-weight organic bases formed by microorganisms, such as S. aureus and Enterococci, with high proteolytic potential for the decarboxylation of histidine, tryptophan, phenylalanine, tyrosine, and lysine amino acids. High level of toxic biogenic amines of milk, such as Histamine and Tyramine, entails hypotension, headache, gastrointestinal complications, flushing, and allergic responses (Ma et al, 2020). Thus, it is necessary to monitor the biogenic amines in raw and processed milk due to their toxicity and usefulness as milk spoilage index.…”

Section: Discussionmentioning

confidence: 99%

The effect of Lactococcus lactis and Bifidobacterium bifidum probiotics cell free supernatants on the expression of HDC and TDC genes in Staphylococcus strains isolated from milk

et al. 2022

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The most important microorganisms contaminating milk, such as staphylococci, exert their influence by producing toxins and biogenic amines (BA). The purpose of this study was to evaluate the influence of cell-free supernatants (CFS) related to the probiotic strains of Lactococcus lactis and Bifidobacterium bifidum on the expression of BA-producing genes, histamine decarboxylase, and tyramine decarboxylase in staphylococci isolated from milk. Staphylococci isolates of cow raw milk were identified and isolated using standard methods. Samples containing these strains were analyzed by HPLC for BA production. Bacteria with target genes were treated with L. lactis and B. bifidum CFS, and the expression of target genes was measured by Real time PCR. Generally, 60 strains of Staphylococcus were isolated, and 90% of strains had HDC and TDC genes in genome. The levels of BAs were significantly higher on the second and third days after sampling compared with the first day (p <0.02). The analysis RT-PCR indicated that the under expression of target genes was statistically significant (P<0.05). This study showed that the use of probiotic bacteria can reduce the production of these amines and increase the quality of milk through reducing the expression of tyramine and histamine producing genes.

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Levels of biogenic amines in cheese: correlation to microbial status, dietary intakes, and their health risk assessment

Cited by 20 publications

References 34 publications

Formation of biogenic amines in fish: Dietary intakes and health risk assessment

Formation of biogenic amines in fish: Dietary intakes and health risk assessment

Quantitative Analysis of Biogenic Amines in Different Cheese Varieties Obtained from the Korean Domestic and Retail Markets

The effect of Lactococcus lactis and Bifidobacterium bifidum probiotics cell free supernatants on the expression of HDC and TDC genes in Staphylococcus strains isolated from milk

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