Biogenic amines degradation by microorganisms isolated from cheese

Butor, Irena; Pištěková, Hana; Purevdorj, Khatantuul; Jančová, Petra; Buňka, František; Buňková, Leona

dc.title	Biogenic amines degradation by microorganisms isolated from cheese	en
dc.contributor.author	Butor, Irena
dc.contributor.author	Pištěková, Hana
dc.contributor.author	Purevdorj, Khatantuul
dc.contributor.author	Jančová, Petra
dc.contributor.author	Buňka, František
dc.contributor.author	Buňková, Leona
dc.relation.ispartof	Potravinarstvo Slovak Journal of Food Sciences
dc.identifier.issn	1338-0230 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued	2017
utb.relation.volume	11
utb.relation.issue	1
dc.citation.spage	302
dc.citation.epage	308
dc.type	article
dc.language.iso	en
dc.publisher	HACCP Consulting
dc.identifier.doi	10.5219/736
dc.relation.uri	http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/736
dc.relation.uri	https://www.cabdirect.org/cabdirect/abstract/20173305395
dc.subject	Bacillus	en
dc.subject	Biogenic amines	en
dc.subject	Cheese	en
dc.subject	Degradation	en
dc.description.abstract	The aim of this study was the isolation and characterization of microorganisms able to degrade biogenic amines and their identification. Individual microorganisms were obtained by isolation from commercially available foodstuffs and food produced in the technological laboratories of Faculty of Technology, Tomas Bata University in Zlín and subsequently identified by MALDI-TOF MS. The results of MALDI-TOF MS identification were verified by 16S rRNA sequenation. In this work was studied the ability of 5 bacterial strains positive to biogenic amines degradation isolated from dairy products to decrease biogenic amines content in vitro and quantified reduction in the concentration of biogenic amines tryptamine, ß-phenylethylamine, putrescine, cadaverine, histamine and tyramine. The level of degradation (decrease of biogenic amines) was determined on the base of the ability to grow in media with biogenic amines as the sole source carbon and nitrogen. The isolated strains with the ability of degradation of one or more biogenic amines were cultured in medium supplemented with relevant biogenic amines, the media derivatized with dansyl chloride and these amines separated by HPLC at a wavelength of 254 nm. From five tested strains identified as Bacillus subtilis, Bacillus pumilus, Enterobacter cloacae, Rhizobium radiobacter and Acinetobacter pitii, isolated from gouda type cheese, the greatest ability of degradation was observed in Bacillus subtilis, which was capable to degrade almost all amount of histamine, cadaverine and putrescine. Other four strains showed a lower rate of degradation than Bacillus subtilis, but the ability to degrade biogenic amines with these microorganisms was still significant. © 2017 Potravinarstvo Slovak Journal of Food Sciences, License.	en
utb.faculty	Faculty of Technology
dc.identifier.uri	http://hdl.handle.net/10563/1007830
utb.identifier.obdid	43878928
utb.identifier.scopus	2-s2.0-85044342286
utb.source	j-scopus
dc.date.accessioned	2018-04-23T15:01:47Z
dc.date.available	2018-04-23T15:01:47Z
dc.rights	Attribution 3.0 International
dc.rights.uri	https://creativecommons.org/licenses/by/3.0/
dc.rights.access	openAccess
utb.contributor.internalauthor	Butor, Irena
utb.contributor.internalauthor	Pištěková, Hana
utb.contributor.internalauthor	Purevdorj, Khatantuul
utb.contributor.internalauthor	Jančová, Petra
utb.contributor.internalauthor	Buňka, František
utb.contributor.internalauthor	Buňková, Leona
utb.fulltext.affiliation	Irena Butor, Hana Pištěková, Khatantuul Purevdorj, Petra Jančová, František Buňka, Leona Buňková Contact address: Irena Butor, Tomas Bata University in Zlín, Faculty of Technology, Department of Enviromental Protection Engineering, Vavrečkova 275, 760 01, Zlín, Czech Republic, E-mail: butor@ft.utb.cz Hana Pištěková, Tomas Bata University in Zlín, Faculty of Technology, Department of Enviromental Protection Engineering, Vavrečkova 275, 760 01, Zlín, Czech Republic, -mail: h.pistekova@gmail.com Khatantuul Purevdorj, Tomas Bata University in Zlín, Faculty of Technology, Department of Enviromental Protection Engineering, Vavrečkova 275, 760 01, Zlín, Czech Republic, E-mail: purevdorj@ft.utb.cz Petra Jančová, Tomas Bata University in Zlín, Faculty of Technology, Department of Enviromental Protection Engineering, Vavrečkova 275, 760 01, Zlín, Czech Republic, E-mail: jancova@ft.utb.cz František Buňka, Tomas Bata University in Zlín, Faculty of Technology, Department of Food Technology, Vavrečkova 275, 760 01, Zlín, Czech Republic, E-mail: bunka@ft.utb.cz Leona Buňková, Tomas Bata University in Zlín, Faculty of Technology, Department of Enviromental Protection Engineering, Vavrečkova 275, 760 01, Zlín, Czech Republic, E-mail: bunkova@ft.utb.cz
utb.fulltext.dates	Received: 10 February 2017 Accepted: 24 April 2017 Available online: 23 May 2017
utb.fulltext.references	Alvarez, M. A., Moreno-Arribas, M. V. 2014. The problem of biogenic amines in fermented foods and the use of potential biogenic amine-degrading microorganisms as a solution. Trends in Food Science and Technology, vol. 39, no. 2, p. 146-155. https://doi.org/10.1016/j.tifs.2014.07.007 Askar, A., Treptow, H. 1986. Biogene amine in Lebensmitteln – Vorkommen, Bedeutung und Bestimmung. Molecular Nutrition Food Reasearch, vol. 32, no. 4, p. 420. Arnold, S. H., Brown, W. D. 1978. Histamine toxicity from fish products. Advances in Food Research, vol. 34, p. 113-154. https://doi.org/10.1016/S0065-2628(08)60157-3 Bardócz, S., Grant, G., Brow, D. S., Ralph, A. and Pusztai, A. 1993. Polyamines in food - implications for growth and health. The Journal of Nutritional Biochemistry, vol. 4, no. 2, p. 66-71. https://doi.org/10.1016/0955-2863(93)90001-D Bodmer, S., Imark, C., Kneubühl, M. 1999. Biogenic amines in foods: histamine and food processing. Inflammatory Research, vol. 48, no. 6, p. 296-300. https://doi.org/10.1007/s000110050463 Buňková, L., Buňka, F., Hlobilová, M., Vaňátková, Z., Nováková, D., Dráb, V. 2009. Tyramine production of technological important strains of Lactobacillus, Lactococcus and Streptococcus. European Food Research and Technology, vol. 229, p. 533-538. https://doi.org/10.1007/s00217-009-1075-3 Buňková, L., Adamcová, G., Hudcová, K., Velichová, H., Pachlová, V., Lorencová, E., Buňka, F. 2013. Monitoring of biogenic amines in cheeses manufactured at small-scale farms and in fermented dairy products in the Czech Republic. Food Chemistry, vol. 141, no. 1, p. 548-551. https://doi.org/10.1016/j.foodchem.2013.03.036 Dadáková, E., Křížek, M., Pelikánová, T. 2009. Determination of biogenic amines in foods using ultra-performance liquid chromatography (UPLC). Food Chemistry, vol. 116, no. 1, p. 365-370. https://doi.org/10.1016/j.foodchem.2009.02.018 Degheidi, M. A., Effat, B. A., Shalaby, A. R. 1992. Development of some biogenic amines during Ras cheese ripening with special reference to different starters. In Proceedings 5th Egyptian Conference for Dairy Science and Technology. Cairo, Egypt, p. 205-217. El-Sayed, M. M. 1997. Biogenic amines in processed cheese available in Egypt. International Journal of Dairy Science, vol. 6, no. 11-12, p. 1079-1086. https://doi.org/10.1016/S0958-6946(96)00031-3 Eom, J. S., Seo, B. Y., Choi, H. S. 2015. Biogenic Amine Degradation by Bacillus Species Isolated from Traditional Fermented Soybean Food and Detection of Decarboxylase- Related Genes. Journal of Microbiology and Biotechnology, vol. 25, no. 9, p. 1519-1527. https://doi.org/10.4014/jmb.1506.06006 European Food Safety Authority (EFSA), 2011. Scientific opinion on risk based control of biogenic amine formation in fermented foods. EFSA Journal, vol. 9, no. 10, p. 1-93. https://doi.org/10.2903/j.efsa.2011.2393 Fadda, S., Vignolo, G., Oliver, G. 2001. Tyramine degradation and tyramine/histamine production by lactic acid bacteria and Kocuria strains. Biotechnology Letters, vol. 23, no. 24, p. 2015-2019. https://doi.org/10.1023/A:1013783030276 Fernández, M., Linares, D. M., Rodríguez, A., Alvarez. M. A. 2007. Factors affecting tyramine production in Enterococcus durans IPLA655. Apllied Microbiology and Biotechnology, vol. 73, no. 6, p. 1400-1406. Foster, J. W., Hall, H. K. 1991. Inducible pH homeostasis, and the acid tolerance response to Salmonella typhimurium. Journal of Bacteriology, vol. 173, no. 16, p. 5129-5135. https://doi.org/10.1128/jb.173.16.5129-5135.1991 Gregová, G., Kmetová, M., Kmet, V., Venglovský, J., Feher, A. 2012. Antibiotic resistance of Escherichia coli isolated from a poultry slaughterhouse. Annals of Agricultural and Environental Medicine, vol. 19, no. 1, p. 75-77. PMid:22462449 Gücüglu, A, Küpülü, Ö. 2010. The effect of different starter cultures and ripening temperatures on formation of biogenic amine in Turkish fermented sausages. European Food Research and Technology, vol. 230, p. 875-884. https://doi.org/10.1007/s00217-010-1220-z Halász, A., Baráth, A., Simon-Sarkadi, L., Holzapfel, W. 1994. Biogenic amines and their production by micro-organisms in food-review. Trends in Food Science and Technology, vol. 5, no. 2, p. 49. https://doi.org/10.1016/0924-2244(94)90070-1 Hernandez-Jover, T., Izquierdo-Pulido, M., Veciana-Nogues, M. T., Marine-Font, A., Vidal-Carou, M. C. 1997. Biogenic amine and polyamine contents in meat and meat products. Journal of Agricultural and Food Chemistry, vol. 45, no. 6, p. 2098-102. https://doi.org/10.1021/jf960790p Herrero-Fresno, A., Martínez, N., Sánchez-Llana, E., Díaz, M., Fernández, M., Martin, M. C., Ladero, V., Alvarez, M. A. 2012. Lactobacillus casei strains isolated from cheese reduce biogenic amine accumulation in an experimental model. International Journal of Food Microbiology, vol. 157, no. 2, p. 297-304. https://doi.org/10.1016/j.ijfoodmicro.2012.06.002 Christensen, H., Bisgaard, M. 2010. Molecular classification and its impact on diagnostics and understanding the phylogeny and epidemiology of selected member of Pasteurellaceae of veterinary importance. Berliner und Münchener Tierärztliche Wochenschrift, vol. 123, no. 1-2, p. 20-30. Joosten, H. M. L. G., Olieman, C. 1986. Determination of biogenic amines in cheese and some other food products by high-performance liquid chromatography in wmbination with thermo-sensitized reaction detection. Journal of Chromatography, vol. 356, no. 2, p. 311-319. https://doi.org/10.1016/S0021-9673(00)91491-2 Joosten, H. M. L. G., Stadhouders, J. 1987. Conditions allowing the formation of biogenic amines in cheese. 1. Decarboxylative properties of starter bacteria. Netherlands Milk Dairy Journal, vol. 41, p. 247-259. Joosten, H. M. L. G. 1988. Conditions allowing the formation of biogenic amines in cheese. 3. Factors influencing the amounts formed. Netherlands Milk Dairy Journal, vol. 41, p. 329-357. Ladero, V., Calles-Enríquez, M., Fernández, M., Alvarez, M. A. 2010. Toxicological effects of dietary biogenic amines. Current Nutrition and Food Science, vol. 6, p. 145-156. https://doi.org/10.2174/157340110791233256 Latorre-Moratalla, M. L., Bover-Cid, S., Aymerich, T., Marcos, B., Vidal-Carou, M. C., Garriga, M. 2007. Aminogenesis control in fermented sausages manufactured with pressurized meat batter and starter culture. Meat Science, vol. 75, no. 3, p. 460-469. https://doi.org/10.1016/j.meatsci.2006.07.020 Latorre-Moratalla, M., Bover-Cid, S., Talon, R., Garriga, M., Zanardi, E., Ianieri, A., Fraqueza, M., Elias, M., Drosinos, E., Vidal-Carou, M. 2010. Strategies to reduce biogenic amine accumulation in traditional sausage manufacturing. Food Science and Technology, vol. 43, no. 1, p. 20-25. https://doi.org/10.1016/j.lwt.2009.06.018 Lee, Y. C., Lin, C. S., Liu, F. L., Huang, T. Z. 2015. Degradation of histamine by Bacillus polymyxa isolated from salted fish products. Journal of Food and Drug Analysis, vol. 23, no. 4, p. 836-844. https://doi.org/10.1016/j.jfda.2015.02.003 Linares, D. M., del Río, B., Ladero, V., Martínez, N., Fernández, M., Cruz Martín, M., Álvarez, M. A. 2011. Factors influencing biogenic amines accumulation in dairy products. Frontiers in Microbiology, vol. 3, p. 180. https://doi.org/10.3389/fmicb.2012.00180 Lovenberg, W. 1973. Some vaso- and psychoactive substances in food: amines stimulates depressants and hallucinogens. In Toxicants Occurring Naturally in Foods, Washington, DC : National Academy of Science. Maijala, R. L. 1993. Formation of histamine and tyramine by some lactic acid bacteria in MRS-broth and modified decarboxylation agar. Letters in Applied Microbiology, vol. 17, no. 1, p. 40-43. https://doi.org/10.1111/j.1472-765X.1993.tb01431.x Mariné-Font, A., Vidal-Carou, M. C., Izquierdo-Pulido, M., Veciana-Nogués, M. T., Hernández-Jover T. 1995. Les amines biogènes dans les aliments: leur signification, leur analyse. Annales des Falsifications et de l'Expertise Chimique et Toxicologique, vol. 88, p. 119-140. Martinez, N., Cruz Martin, M., Herrero, A., Fernandez, M., Alvarez, M., Ladero, V. 2011. qPCR as a powerful tool for microbial food spoilage quantification: significante for food quality. Trends in Food Science and Technology, vol. 22, no. 7, p. 367-376. https://doi.org/10.1016/j.tifs.2011.04.004 Postollec, F., Falentin, H., Pavan, S., Combrisson, J., Sohier, D. 2011. Recent advances in quantitative PCR (qPCR) applications in food microbiology. Food Microbiology, vol. 28, no. 5, p. 848-861. https://doi.org/10.1016/j.fm.2011.02.008 Shalaby, A. R. 1996. Significance of biogenic amines in food safety and human health. Food Research International, vol. 29, no. 7, p. 675-690. https://doi.org/10.1016/S0963-9969(96)00066-X Silla Santos, H. M. 1996. Biogenic amines: their importance in foods. International Journal of Food Microbiology, vol. 29, no. 2-3, p. 213-231. https://doi.org/10.1016/0168-1605(95)00032-1 Simmon, K. E., Croft, A. C., Petti, C. A. 2006. Application of SmartGene IDNS Software to partial 16S rRNA gene sequences for a diverse group of bacteria in a clinical laboratory. Journal of Clinical Microbiology, vol. 44, no. 12, p. 4400-4406. https://doi.org/10.1128/JCM.01364-06 Smělá, D., Pechová, P., Komprda, T., Klejdus, B., Kubáň, V. 2004. Chromatografické stanovení biogenních aminů v trvanlivých salámech během fermentace a skladování (Chromatographic determination of biogenic amines in durable salami during fermentation and storage). Chemické listy, vol. 98, p. 432-437. Stratton, J. E., Hutkins, R. W., Taylor, S. L. 1991. Biogenic amines in cheese and other fermented foods: a review. Journal of Food Protection, vol. 54, p. 460-470. https://doi.org/10.4315/0362-028X-54.6.460 Tawfik, N. F., Shalaby, A. R., Effat, B. A. 1992. Biogenic amine contents of ras cheese and incidence of their bacterial producers. Egyptian Journal of Dairy Science, vol. 20, p. 219-225. ten Brink, B., Damink, C., Joosten, H. M., Huis in't Veld, J. H. 1990. Occurrence and formation of biologically active amines in foods. International Journal of Food Microbiology, vol. 11, no. 1, p. 73-84. https://doi.org/10.1016/0168-1605(90)90040-C Valsamaki, K., Michaelidou, A., Polychroniadou, A. 2000. Biogenic amine production in Feta cheese. Food chemistry, vol. 71, no. 2, p. 259-266. https://doi.org/10.1016/S0308-8146(00)00168-0 Vítková, L. 2016. Izolace mikroorganismů degradujících biogenní aminy (Isolation of microorganisms degrading biogenic amines) : Diploma theses. Zlin : UTB, p. 85. Voigt, M. N., Eitenmiller, R. R. 1978. Role of histidine and tyrosine decarboxylases and mono-diamine oxidases in amine on build-up in cheese. Journal of Food Protection, vol. 41, p. 182-186. https://doi.org/10.4315/0362-028X-41.3.182 Yongmei, L., Xiaohong, C., Mei, J., Xin, L., Rahman, N., Mingsheng, D., Yan, G. 2009. Biogenic amines in Chinese soy sauce. Food Control, vol. 20, no. 6, p. 593-597. https://doi.org/10.1016/j.foodcont.2008.08.020 Zaman, M. Z., Bakar, F. A., Selamat, J., Bakar, J. 2010. Occurrence of Biogenic Amines and Ami-nes Degrading Bacteria in Fish Sauce. Czech Journal of Food Sciences, vol. 28, p. 440-449. Zaman, M. Z., Bakar, F. A., Jinap, S., Bakar, J. 2011. Novel starter cultures to inhibit biogenic amines accumulation during fish sauce fermentation. International Journal of Food Microbiology, vol. 145, no. 1, p. 84-91. https://doi.org/10.1016/j.ijfoodmicro.2010.11.031 Zaman, M. Z., Bakar, F. A., Selamat, J., Bakar, J., Ang, S. S., Chong, C. Y. 2014. Degradation of histamine by the halotolerant Staphylococcus carnosus FS19 isolate obtained from fish sauce. Food Control, vol. 40, p. 58-63. https://doi.org/10.1016/j.foodcont.2013.11.031 Zhao, X., Yyng, L., Yu, Z., Peng, N., Xiao, L., Yin, D., Qin, B. 2008. Characterization of depth-related microbial communities in lake sediment by denaturing gradient gel electrophoresis of amplified 16S rRNA fragments. Journal of Environmental Sciences, vol. 20, no. 2, p. 224-230. https://doi.org/10.1016/S1001-0742(08)60035-2
utb.fulltext.sponsorship	This work was supported from the Internal Grant of Tomas Bata University in Zlín (No. IGA/FT/2017/003) and the Grant Agency of the Czech Republic (GAČR No. 17-09594S).
utb.scopus.affiliation	Tomas Bata University in Zlín, Faculty of Technology, Department of Enviromental Protection Engineering, Vavrečkova 275, Zlín, Czech Republic; Tomas Bata University in Zlín, Faculty of Technology, Department of Food Technology, Vavreckova 275, Zlín, Czech Republic
utb.fulltext.projects	IGA/FT/2017/003
utb.fulltext.projects	GAČR 17-09594S