Studies on Some Sri Lankan Foods in Relation to Dietary Fibre, Digestible Carbohydrate and Histamine Reducing Capacity

Abstract

4.3.2 Selection of a solvent system for better separation between histidine and histamine. 4.3.3 Histidine decarboxylase reaction in synthetic medium. 4.3.3.1 Activity of histidine decarboxylase of Lactobacillus origin. 4.3.3.2 Effect of ingredients reputed to lower the levels of histamine, on histidine decarboxylase. 4.3.3.3 Effect of pH on histidine decarboxylase reaction. 4.3.4 Effect of goraka (Garcinia cambogia) , tamarind (Tamarindus indica) and bilin (Avverhoae biliinbi) on the reduction of pH in fish processing. 4.3.5 Histidine decarboxylase reaction in fish medium. 4.3.5.1 Extent of histamine formation with time in skipjack 4.3.5.2 Effect of goraka (Garcinia cambogia) , tamarind (Tainarindus indica) and bilin (Avverhoac hi1imbi) on histidine decarboxylase activity in skipjack. 4.3.5.3 Source of histamine formation in skipjack. 4.3.6 Histamine formation in seer fish. 4.3.7 Histidine content of some common fish varieties. 4.3.8 Decarboxylations of amino acids other than histidine by micro-flora of fish. 4.3.9 Effect of goraka (Garcinia cambogia) on the inhibition of other decarboxylations. 5.DISCUSSION 5.1 Determination of digestible carbohydrate. 5.2 Dietaiy fibre. 5.3 Factors affecting reduction of histamine and formation of histamine. 192 CONCLUSIONS.

Nutritional and Chemical Composition of Five Species of Tuna Recorded From Pitipana, Negombo Landing Site, Sri Lanka

“…Numerous bacteria have been reported to activate the histidine decarboxylalation, but only Kiebsiella pneumoniae, Morgan ella morganhi, Proteus morganhii and Hafnia alvel have been identified as causative organisms in the formation of toxicologically significant levels of histamine in fish (Gouygou et a/, 1987;Jay, J.M., 1996, Deshpande, S.S., 2000, Thadhani, V. M., 2001. Gunaratne and Samarajeewa (1994) were able to isolate histamine producing bacteria from fresh Indian mackerel, Tuna, Skipjack…”