Selected factors influencing the ability of Bifidobacterium to form biogenic amines

Abstract

Summary The ability of typical probiotic culture of Bifidobacterium to produce biogenic amines could be considered a contrastive feature to the beneficial dietary effect on human health. The aim of this pilot study was to evaluate the decarboxylase activity of Bifidobacterium animalis subsp. lactis CCDM 239 influenced by selected factors (pH 4.5 and 5.0; the contents of NaCl 0–20.0 g L−1, glucose and lactose 0–10.0 g L−1) at in vitro conditions. The kinetics of the biogenic amine production under the above‐mentioned conditions was also monitored. The biogenic amine content detection was carried out in the supernatants of inoculated broth [MRS enriched with amino acids: arginine, ornithine, lysine, tyrosine; 3 g L−1 after the cultivation (48 h, 37 ± 1 °C)]. RP‐HPLC after the precolumn derivatisation with dansyl chloride was used. In most cases, the low concentrations of tyramine were monitored (<15 mg L−1). Simultaneously, it was found out that the addition of certain fermentable saccharide concentrations and NaCl in their mutual combination seemed to have supporting effect on the decarboxylase activity of the tested Bifidobacterium.

Formation, Degradation, and Detoxification of Putrescine by Foodborne Bacteria: A Review

“…Dadáková and others () used the UPLC method for BAs detection, including putrescine, in chicken meat and fish. This method was succesfully used for the in vitro putrescine production in some foodborne bacteria, for example, decarboxylase activity of staphylococci and enterococci isolated from rabbit meat and fish intestines (Pleva and others ), or LAB and bifidobacteria isolated from dairy products and beer (Lorencová and others , ).…”

Pilot‐scale Protamex™‐catalysed production of round scad protein hydrolysates:effects of agitation alone and combined with aeration

“…Biogenic amines are nonvolatile and low molecular weight aliphatic, alicyclic and heterocyclic organic‐based toxic substances that are formed through enzymatic decarboxylation of specific amino acids in foods during fermentation and storage as a result of the metabolism of Enterobacteriaceae , Pseudomonas , lactic acid bacteria and Micrococcaceae (Bover‐Cid et al ., ; Chong et al ., ; Lorencová et al ., ). Enzymatic hydrolysis has been one of the important approaches to utilise low‐value fish protein.…”

“…There are associations between BA and VBN values although the kinds of BAs predicted from the VBN content could vary with flesh types and origin (Min et al ., ). Decarboxylases or enzymes with high decarboxylase activity such as those generated by micro‐organisms such as Enterobacteriaceae and Pseudomonas particularly favour the production of some BAs (Chong et al ., ; Lorencová et al ., ).…”

Beneficial effectiveness of probiotic-low-fat ice cream containing Krueo Ma Noy (Cissampelos pareira L.) gum on colon microbiome under a dynamic gut model

“…Although the level of BA formation by bifidobacteria is relatively low, it is contrastive to preexisting beneficial dietary effects (Buňková et al, 2011). BA threatens the wellbeing of consumers by contributing to increased toxicity potential of dairy products (Lorencová et al, 2014). Chronic putrefaction from long -term protein fermentation in the colon increases the risks of colon cancer through secretions of ammonia and biogenic amines, which encourage neoplastic growth of colon epithelium and stimulate the production of cocarcinogenic phenols (Ouwehand et al, 2005).…”