Occurrence and formation of biologically active amines in foods

Brink, Bart ten; Damink, C.; Joosten, Han; Veld, J.H.J. Huis in ‘t

doi:10.1016/0168-1605(90)90040-c

Cited by 828 publications

(607 citation statements)

References 8 publications

Supporting

Mentioning

545

Contrasting

Unclassified

Order By: Relevance

“…Although the hazard levels of biogenic amines are dependent on the efficiency of individual detoxification mechanisms, legal upper limits in food for tyramine (100-800 mg kg −1 ), histamine (100 mg kg −1 ) and phenylethylamine (30 mg kg −1 ) have been reported (ten Brink et al 1990 ;Stratton et al 1991). According to these limits, the tyramine producing strains detected in the present study could provoke toxi- Table 3 Evolution of tyramine production (mg l −1 ) in pasteurized reconstituted skim milk supplemented with different concentrations of tyrosine (0·1, 0·25 and 0·5%, w/v) ----------------------------------------------------------------------------------------------------------------- ------------------------------------------------------------------------------------------Incubation period ------------------------------------------------------------------------------------------------ ---------------------------------------------------------------------------------------------------------------- -IPLA 625 ND ND ND 36·4 37·0 43·7 36·9 51·4 75·3 41·4 68·83 84·36 IPLA 1114 ND ND ND 74·3 101 107 82·27 143 168 85·6 184 188 IPLA 1086 ND ND ND 56·6 74·73 105·4 71·79 110 120 75·7 157 183 IPLA 1040 ND ND ND 70·67 105 125 72 110 111 86 180 169 ---------------------------------------------------------------------------------------------------------------- cological reactions in consumers if they were included in starter cultures for cheese manufacture.…”

Section: ------------------------------------------------------------mentioning

confidence: 99%

Biogenic amine production by wild lactococcal and leuconostoc strains

Llano

Cuesta

Rodríguez

1998

Letters in Applied Microbiology

View full text Add to dashboard Cite

D. GONZÁ LEZ DE LLANO, P. CUESTA AND A. RODRÍGU EZ . 1998. Two qualitative and one quantitative HPLC methods were evaluated for the detection of biogenic amine producers among wild dairy lactococcal and leuconostoc strains. High tyramine producers ranging from 370 to 807 mg l −1 were detected by qualitative methods and confirmed by HPLC analysis. Tyramine levels detected throughout the incubation time depended on the concentration of the amino acid precursor available and no tyramine production was observed when strains were grown in milk. However, increasing amounts of tyramine were detected in cultures grown in milk supplemented with different concentrations of tyrosine. Qualitative methods failed to detect weak producers so that tryptamine production (³7 mg l −1 ) could only be determined by HPLC. None of the tested strains was able to produce histamine. Simultaneous production of different amines was observed by HPLC although no colour change was observed in the specific decarboxylase media. Thus, it was concluded that the amine forming ability should be taken into account when selecting starters for milk fermentations. Qualitative methods could be used as a first screening step to eliminate the highest amine producers while the quantitative methods would detect any producing strain.

show abstract

Section: ------------------------------------------------------------mentioning

confidence: 99%

Biogenic amine production by wild lactococcal and leuconostoc strains

Llano

Cuesta

Rodríguez

1998

Letters in Applied Microbiology

View full text Add to dashboard Cite

show abstract

“…In fact, excretion of the amine is an essential step in the pathways (see below). LAB carrying amino acid catabolic pathways are an important source of biogenic amines in foods (Ten Brink et al, 1990;Stratton et al, 1991;Silla Santos, 1996). There is interest in avoiding the proliferation of these bacteria because ingestion of foods containing large quantities of biogenic amines may cause human health issues such as headache, palpitations, flushing or vomiting (Silla Santos, 1996).…”

mentioning

confidence: 99%

Agmatine deiminase pathway genes in Lactobacillus brevis are linked to the tyrosine decarboxylation operon in a putative acid resistance locus

et al. 2007

View full text Add to dashboard Cite

Agmatine deiminase pathway genes in Lactobacillus brevis are linked to the tyrosine decarboxylation operon in a putative acid resistance locus In lactic acid bacteria (LAB), amino acids and their derivatives may be converted into aminecontaining compounds designated biogenic amines, in pathways providing metabolic energy and/ or acid resistance to the bacteria. In a previous study, a pathway converting tyrosine to tyramine was detected in Lactobacillus brevis and a fragment of a gene possibly involved in the production of another biogenic amine, putrescine, from agmatine, was detected in the same locus. The present study was carried out to determine if Lb. brevis actually harbours two biogenic amineproducing pathways in the same locus and to investigate the occurrence of the two gene clusters in other bacteria. Sequencing of the DNA locus in Lb. brevis revealed a cluster of six genes that are related to previously reported genes of agmatine deiminase pathways but with marked differences such as two genes encoding putative agmatine deiminases rather than one. Heterologous expression of encoded enzymes confirmed the presence of at least one active agmatine deiminase and one amino acid transporter that efficiently exchanged agmatine and putrescine. It was concluded that the Lb. brevis gene cluster encodes a functional and highly specific agmatine deiminase pathway. Screening of a collection of 197 LAB disclosed the same genes in 36 strains from six different species, and almost all the positive bacteria also contained the tyrosine catabolic pathway genes in the same locus. These results support the hypothesis that the agmatine deiminase and tyrosine catabolic pathways belong to a genomic region that provides acid resistance and that is exchanged horizontally as a whole between LAB. INTRODUCTIONLactic acid bacteria (LAB) can produce metabolic energy or increase their acid resistance by using catabolic pathways that convert amino acids or their derivatives into aminecontaining compounds designated biogenic amines (Molenaar et al., 1993; Fernández & Zú ñiga, 2006). In bacteria, biogenic amines may serve physiological functions such as cell proliferation control, but they are more generally released into the medium as the end products of the catabolic pathways (Tabor & Tabor, 1985;Griswold et al., 2006). In fact, excretion of the amine is an essential step in the pathways (see below). LAB carrying amino acid catabolic pathways are an important source of biogenic amines in foods (Ten Brink et al., 1990;Stratton et al., 1991;Silla Santos, 1996). There is interest in avoiding the proliferation of these bacteria because ingestion of foods containing large quantities of biogenic amines may cause human health issues such as headache, palpitations, flushing or vomiting (Silla Santos, 1996). Recently the genes of diverse pathways producing biogenic amines were identified in LAB (for a review, see Fernández & Zú ñiga, 2006). Interestingly, the pathways are strain specific rather than species specific, suggesting that horizonta...

show abstract

“…fish, cheese, wine, sausages, cider) (Chang et al, 1985;ten Brink et al, 1990;Lonvaud-Funel, 2001;Suzzi & Gardini, 2003;Garai et al, 2006) due to the presence of BAforming micro-organisms during elaboration processes or storage. The consumption of foods containing high concentrations of BA may be associated with health effects in sensitive consumers (Ladero et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Characterization of the tyramine-producing pathway in Sporolactobacillus sp. P3J

Coton¹,

Fernández

Trip

et al. 2011

Microbiology

View full text Add to dashboard Cite

A sporulated lactic acid bacterium (LAB) isolated from cider must was shown to harbour the tdc gene encoding tyrosine decarboxylase. The isolate belonged to the Sporolactobacillus genus and may correspond to a novel species. The ability of the tdc-positive strain, Sporolactobacillus sp. strain P3J, to produce tyramine in vitro was demonstrated by using HPLC. A 7535 bp nucleotide sequence harbouring the putative tdc gene was determined. Analysis of the obtained sequence showed that four tyramine production-associated genes [tyrosyl-tRNA synthetase (tyrS), tyrosine decarboxylase (tdc), tyrosine permease (tyrP) and Na + /H + antiporter (nhaC)] were present and were organized as already described in other tyramine-producing LAB. This operon was surrounded by genes showing the highest identities with mobile elements: a putative phage terminase and a putative transposase (downstream and upstream, respectively), suggesting that the tyramine-forming trait was acquired through horizontal gene transfer. Transcription analyses of the tdc gene cluster suggested that tyrS and nhaC are expressed as monocistronic genes while tdc would be part of a polycistronic mRNA together with tyrP. The presence of tyrosine in the culture medium induced the expression of all genes except for tyrS. A clear correlation was observed between initial tyrosine concentration and tyramine production combined with an increase in the final pH reached by the culture. Finally, cloning and expression of the tyrP gene in Lactococcus lactis demonstrated that its product catalyses the exchange of tyrosine and tyramine.

show abstract

Occurrence and formation of biologically active amines in foods

Cited by 828 publications

References 8 publications

Biogenic amine production by wild lactococcal and leuconostoc strains

Biogenic amine production by wild lactococcal and leuconostoc strains

Agmatine deiminase pathway genes in Lactobacillus brevis are linked to the tyrosine decarboxylation operon in a putative acid resistance locus

Characterization of the tyramine-producing pathway in Sporolactobacillus sp. P3J

Contact Info

Product

Resources

About