Review
Biochemical Research Methods
Hossein Ahangari, Milad Tavassoli, Arezou Khezerlou, Narges Kiani Salmi, Ali Ehsani, Mohammad Reza Afshar Mogaddam
Summary: Biogenic amines (BAs) are food contaminants that can cause poisoning or allergic reactions. Common BAs found in food include histamine, tyramine, and putrescine. The number of poisoning cases related to BAs in food has increased, emphasizing the need for BAs detection to ensure food safety. Various analytical techniques and sample treatment methods are used for BAs detection.
COMBINATORIAL CHEMISTRY & HIGH THROUGHPUT SCREENING
(2023)
Review
Chemistry, Applied
Beatriz del Rio, Maria Fernandez, Begona Redruello, Victor Ladero, Miguel A. Alvarez
Summary: Biogenic amines (BA) are molecules with biological functions that can accumulate at toxic concentrations in foods. Some microorganisms have been identified as responsible for their accumulation. Histamine, tyramine, and putrescine are the most commonly found BA at highest concentrations. Ingesting food with high BA concentrations can lead to intoxication. Additionally, there is synergy between different BA, emphasizing the need for regulation to protect consumer health.
Article
Food Science & Technology
D. Sylvain Dabade, Liesbeth Jacxsens, Lisa Miclotte, Emmanuel Abatih, Frank Devlieghere, Bruno De Meulenaer
Summary: This study quantitatively determined multiple biogenic amines in various food products sold in the Belgian market, and found significant positive correlations between BA concentrations and corresponding precursor FAAs, with stronger correlations in meat-based products. The study provides a basis for assessing the potential public health impact of BAs, which is currently limited to histamine in scombroid fish species and their derived products.
Review
Nutrition & Dietetics
Wolfgang J. Schnedl, Dietmar Enko
Summary: Histamine intolerance is primarily caused by a deficiency of the enzyme diamine oxidase in the gastrointestinal tract, leading to improper breakdown and absorption of histamine. Symptoms are non-specific and can affect the GI tract and other organs. Diagnosis is challenging but relies on detailed patient history and potentially low serum DAO values. Dietary intervention and supplementation with DAO capsules can help alleviate HIT symptoms.
Article
Spectroscopy
Muhammad Ameerullah Sahudin, Mohd Sukor Su'ait, Ling Ling Tan, Nurul Huda Abd Karim
Summary: A rapid and simple analytical tool has been developed to detect histamine in food, with the sensor showing good detection performance, selectivity, reproducibility, and successful application in salmon fillet analysis. This strategy has promising potential in food quality assurance and ensuring healthy consumption for consumers.
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
(2021)
Article
Chemistry, Applied
Yuqing Qin, Weikang Ke, Aroosha Faheem, Yueyun Ye, Yonggang Hu
Summary: In this study, a Bacillus subtilis spore-based biosensor was developed for rapid, highly sensitive, visual detection of biogenic amines. The biosensor is fabricated through biogenic amines-induced pH increase which inhibits the electron transfer between Cu ion sites within CotA-laccase on the spore surface. The integrated system with smartphone analysis enables on-site monitoring of histamine with a wide detection range and low detection limit.
Article
Food Science & Technology
Agustina Sarquis, Diellza Bajrami, Boris Mizaikoff, Victor Ladero, Miguel A. Alvarez, Maria Fernandez
Summary: The aim of this study was to investigate the biofilm-producing capacity of Lentilactobacillus parabuchneri strains. The results showed that the biofilm matrices of these strains were mainly composed of proteins and they easily adhered to beech wood. This study provides important insights into the biofilm-forming capacity of histamine-producing L. parabuchneri strains and how to prevent their formation for improving food safety.
Article
Chemistry, Analytical
Zeynep Kalaycioglu
Summary: This study aimed to characterise the interactions of histamine with bovine serum albumin. Capillary electrophoresis was used to assess histamine-bovine serum albumin affinity. In-silico molecular docking revealed the binding site of histamine near Lysine-131 in subdomain IIA of bovine serum albumin.
JOURNAL OF SEPARATION SCIENCE
(2023)
Article
Food Science & Technology
Zuzana Miskova, Eva Lorencova, Richardos Nikolaos Salek, Tereza Kolackova, Ludmila Travnikova, Anita Rejdlova, Leona Bunkova, Frantisek Bunka
Summary: The aim of this study was to monitor and evaluate the content of eight biogenic amines (BAs) in 232 samples of wines produced in the Central European region (Zone B). PUT, HIS, TYM, and PEA were the most frequently detected BAs in all tested wine samples. The BA content in red wines was generally higher than in rose and white wines, with 9% of the red wine samples having histamine concentrations above the recommended limit of 10 mg/L.
Article
Food Science & Technology
Yinghong Qu, Jingyu Wang, Zhidong Liu, Xichang Wang, Huimin Zhou
Summary: This study investigated the content of nine biogenic amines in five different canned seafood species at different storage temperatures. The results showed that storage temperature and time can affect the content of biogenic amines in canned seafood, with high temperature storage potentially posing health risks.
Article
Nutrition & Dietetics
Sonia Sanchez-Perez, Oriol Comas-Baste, M. Teresa Veciana-Nogues, M. Luz Latorre-Moratalla, M. Carmen Vidal-Carou
Summary: A low-histamine diet is currently the most advised strategy for preventing the symptoms of histamine intolerance. However, there is great heterogeneity in the type of excluded foods among different studies, with fermented foods being the only unanimous exclusion. Approximately 32% of excluded foods have high histamine content as a likely explanation.
Article
Biochemistry & Molecular Biology
Nima Ghadiri Alamdari, Samira Forghani, Sorour Salmasi, Hadi Almasi, Mehran Moradi, Rahim Molaei
Summary: In this study, a new intelligent pH-sensitive colorimetric label was developed by immobilizing Ixiolirion tataricum anthocyanins into biocellulose film. This label was used to monitor the freshness and spoilage of shrimp during storage at 4 degrees C. The label showed a distinct color change over a pH range of 4-12 and correlated with the changes in pH, TVB-N, TPC, and biogenic amines levels in the shrimp samples. This research suggests that the ITA-based pH-sensitive label has great potential for intelligent packaging of seafood.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Nutrition & Dietetics
Lucas Kettner, Ines Seitl, Lutz Fischer
Summary: A new diamine oxidase (DAO-1) was discovered in yeast, which has the potential to treat histamine intolerance by oral supplementation under simulated intestinal conditions.
Article
Food Science & Technology
Alberto Altafini, Paola Roncada, Alessandro Guerrini, Gaetan Minkoumba Sonfack, Damiano Accurso, Elisabetta Caprai
Summary: This study evaluated histamine formation in tuna by reproducing several storage conditions. The results showed that histamine was mainly formed in contaminated tuna samples and its formation rate was slower at lower temperatures. It was also found that using histamine-contaminated equipment for food handling could result in histamine formation in food.
Review
Pharmacology & Pharmacy
James M. Hungerford
Summary: Histamine intoxications occur when the histamine-metabolizing enzymes in the human body are compromised, leading to symptoms similar to those of endogenous histamine release caused by allergies or infections. While exogenous histamine is responsible for scombrotoxin fish poisoning, it is essential for immune responses, gastric acid regulation, and neurotransmission within the physiological range. Proper handling and monitoring of fish products are crucial to prevent high histamine levels, which can be detected through various screening methods including HPLC and commercial test kits.
Review
Food Science & Technology
Chiara Rossi, Clemencia Chaves-Lopez, Annalisa Serio, Manila Casaccia, Francesca Maggio, Antonello Paparella
Summary: Microbial biofilms pose a constant contamination threat in the food industry and a risk to human health. Essential oils (EOs), with their unique compound mixtures, have shown promise as natural alternatives for preventing biofilm formation on food-contact surfaces. This review highlights the anti-biofilm properties of EOs in inhibiting, removing, and preventing the dispersion of bacterial biofilms on these surfaces. The review also discusses the relationship between the effectiveness of EOs and their composition, concentration, the bacteria involved, and the surfaces they are applied to. The findings indicate that EOs have a high capability to control biofilms by regulating genes and proteins associated with motility, Quorum Sensing, and exopolysaccharides (EPS) matrix. Incorporating EOs into nanosized delivery systems, formulating blends, and combining EOs with other strategies can enhance their anti-biofilm activity.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Biotechnology & Applied Microbiology
Chiara Rossi, Francesca Maggio, Manila Casaccia, Clemencia Chaves-Lopez, Luca Valbonetti, Annalisa Serio, Antonello Paparella
Summary: This study compared the effectiveness of sodium hypochlorite, sodium bicarbonate, and Cinnamomum zeylanicum essential oil as sanitizers on lettuce. The results showed that both sodium hypochlorite and Cinnamomum zeylanicum essential oil were effective in reducing microbial contamination on lettuce, while sodium bicarbonate was not effective. Additionally, the residual sanitizers on lettuce after washing played a role in reducing Salmonella adhesion.
JOURNAL OF FOOD SAFETY
(2022)
Article
Food Science & Technology
Pierina Visciano, Maria Schirone
Summary: The formation of biogenic amines in food and beverages is mainly due to the presence of proteins and/or free amino acids that act as substrates for microbial or natural enzymes. Fermentation, present in alcoholic beverages, coffee, and tea, significantly affects their production. Some biogenic amines can also be naturally found in fruit juices or fruit-based drinks. To prevent adverse effects, it is important to select lactic acid bacteria with low decarboxylating activity or implement good manufacturing practices to hinder biogenic amine production.
Article
Food Science & Technology
Loredana Annunziata, Maria Schirone, Guido Campana, Maria Rosaria De Massis, Giampiero Scortichini, Pierina Visciano
Summary: This study focused on official control activities for histamine in fish over an 8-year period, finding that 19.5% of samples were below maximum limits set by regulations, and 5.9% were non-compliant. Attention should be given to raw material quality, storage temperature, and hygiene practices for handling and processing fish products to ensure compliance with standards.
Article
Biotechnology & Applied Microbiology
Johannes Delgado-Ospina, Junior Bernardo Molina-Hernandez, Eduardo Viteritti, Francesca Maggio, Fabian Felipe Fernandez-Daza, Pietro Sciarra, Annalisa Serio, Chiara Rossi, Antonello Paparella, Clemencia Chaves-Lopez
Summary: The study determined the level of filamentous fungi contamination in cocoa fermented seeds and their potential to produce enzymes affecting cocoa quality. Differences in enzymes production, particularly cellulases and pectinolytic activity, were observed among the studied strains. The presence of B. spectabilis in cocoa fermented beans was reported for the first time. Additionally, some strains of Aspergillus section Nigri were found to produce OTA in a cacao model system, with CPMS stimulating OTA production.
Review
Food Science & Technology
Maria Schirone, Luigi Esposito, Federica D'Onofrio, Pierina Visciano, Maria Martuscelli, Dino Mastrocola, Antonello Paparella
Summary: This review analyzes the presence and role of biogenic amines in meat and meat products, as well as the effect of technological conditions. The provided data can be useful in developing solutions for controlling biogenic amines formation and protecting perishable products.
Article
Food Science & Technology
Junior Bernardo Molina-Hernandez, Silvia Tappi, Matteo Gherardi, Riccardo de Flaviis, Jessica Laika, Yeimmy Yolima Peralta-Ruiz, Antonello Paparella, Clemencia Chaves-Lopez
Summary: This study found that the use of Cold Atmospheric Plasma (CAP) technology can effectively reduce fungal contamination in sun-dried tomatoes. Different fungal species showed different resistance to the treatment, with Aspergillus niger and Aspergillus flavus showing higher resistance. The reparameterized Weibull function provided useful information about the germination kinetics of spores during CAP-NOx treatment. The study also found that the treatment significantly reduced natural fungal contamination, likely through cell membrane rupture and cell death caused by plasma radicals.
Article
Microbiology
Fabrizia Guidi, Gabriella Centorotola, Alexandra Chiaverini, Luigi Iannetti, Maria Schirone, Pierina Visciano, Alessandra Cornacchia, Silvia Scattolini, Francesco Pomilio, Nicola D'Alterio, Marina Torresi
Summary: In Europe, there is a lack of studies regarding the diversity of Listeria monocytogenes clonal complexes and sequence types in poultry, as well as the use of whole genome sequencing for typing isolates. This study used whole genome sequencing to type L. monocytogenes strains isolated from chicken neck skin samples in Italy. The strains were classified into five clonal complexes, and some long-term persistent clusters were found. These findings highlight the risk of contamination with hypervirulent L. monocytogenes strains in poultry products and raise concern for consumer health.
Article
Food Science & Technology
Federica D'Onofrio, Maria Schirone, Antonello Paparella, Ivanka Krasteva, Manuela Tittarelli, Francesco Pomilio, Luigi Iannetti, Nicola D'Alterio, Mirella Luciani
Summary: This study evaluated proteome profiling of Listeria monocytogenes strains grown in stress conditions using one-dimensional electrophoresis, 2D-PAGE, and tandem mass spectrometry. Proteins related to pathogenesis and stress response pathways were analyzed, and certain proteins were found only under specific stress conditions. Understanding how L. monocytogenes adapts to stress can help control its growth in food and reduce consumer risk.
Article
Biochemical Research Methods
Loredana Annunziata, Rosaria Aloia, Giampiero Scortichini, Pierina Visciano
Summary: In this study, 334 samples of Mytilus galloprovincialis mussels harvested from the Central Adriatic Sea between 2020 and 2021 were analyzed for the presence of lipophilic marine biotoxins using the European Harmonized Standard Operating Procedure. The results showed that 22% of the samples tested positive for okadaic acid, while 25% tested positive for yessotoxin groups. Only 3.3% of the samples exceeded the maximum limits established by Regulation (EC) 853/2004. The method used in this study effectively detected and quantified the concentrations of lipophilic marine biotoxins, ensuring the safety of mollusc consumption.
JOURNAL OF MASS SPECTROMETRY
(2023)
Editorial Material
Food Science & Technology
Antonello Paparella, Francesca Maggio
Article
Microbiology
Pierina Visciano, Maria Schirone
Summary: An investigation was conducted on ten dairy farms to determine their compliance with the safety criteria of Regulation (EC) 853/2004, including plate count at 30 degrees C and somatic cell count. The results showed a significant variability due to different management systems, and in some farms, somatic cell counts were positively correlated with the quality components of raw milk.
MICROBIOLOGY RESEARCH
(2022)
