Adjuevan is an Ivorian traditional fermented fish used as a condiment. However, the fermentation process and storage conditions may lead to the production of biogenic amines (BA) which can induce severe human toxicological effects. Thus, this study aimed to reveal the bacterial community diversity and the BA contents during the storage. Samples of adjuevan from the fish species Chloroscombrus chrysurus, Galeoides decadactylus, and Thunnus thynnus were collected from local producers, stored at ambient temperature (28-30 °C) and in a refrigerator (4 °C) over a period of 8 weeks. At 2-week intervals, BA were determined by HPLC and the bacterial communities analyzed using high-throughput sequencing (NGS) of the V3-V4 region of the 16S rRNA gene. Results showed that histamine, cadaverine, putrescine, and tyramine were the major compounds. In adjuevan from T. thynnus, the level of histamine was over the maximum level of 200 mg/kg determined by Codex Alimentarius. For the other amines, no safety concerns are related. In total, 21 bacterial genera with a relative abundance ≥ 1% and belonging to 14 families and 5 phyla were detected. The Bacillaceae family was the most found at ambient temperature while Staphylococcaceae and Enterococcaceae were the most abundant in a refrigerator. The analysis of correlation showed that the increase of Lentibacillus leads to a decrease of the major BA at ambient temperature. On the contrary, the increase of Staphylococcus, Lactobacillus, Psychrobacter, Peptostreptococcus, and Fusobacterium leads to an increase of these biogenic compounds. Thus, Lentibacillus acted as BA-oxidizing bacteria while the others were found as BA-producing bacteria during adjuevan storage.
- MeSH
- Bacteria genetika MeSH
- biogenní aminy * analýza MeSH
- fermentace MeSH
- histamin * analýza MeSH
- lidé MeSH
- RNA ribozomální 16S genetika MeSH
- ryby genetika MeSH
- zvířata MeSH
- Check Tag
- lidé MeSH
- zvířata MeSH
- Publikační typ
- časopisecké články MeSH
- Geografické názvy
- Pobřeží slonoviny MeSH
To ensure food safety and to prevent unnecessary foodborne complications this study reports fast, fully automated process for histamine determination. This method is based on magnetic separation of histamine with magnetic particles and quantification by the fluorescence intensity change of MSA modified CdSe Quantum dots. Formation of Fe2O3 particles was followed by adsorption of TiO2 on their surface. Magnetism of developed probe enabled rapid histamine isolation prior to its fluorescence detection. Quantum dots (QDs) of approx. 3 nm were prepared via facile UV irradiation. The fluorescence intensity of CdSe QDs was enhanced upon mixing with magnetically separated histamine, in concentration-dependent manner, with a detection limit of 1.6 μM. The linear calibration curve ranged between 0.07 and 4.5 mM histamine with a low LOD and LOQ of 1.6 μM and 6 μM. The detection efficiency of the method was confirmed by ion exchange chromatography. Moreover, the specificity of the sensor was evaluated and no cross-reactivity from nontarget analytes was observed. This method was successfully applied for the direct analysis of histamine in white wine providing detection limit much lower than the histamine maximum levels established by EU regulation in food samples. The recovery rate was excellent, ranging from 84 to 100% with an RSD of less than 4.0%. The main advantage of the proposed method is full automation of the analytical procedure that reduces the time and cost of the analysis, solvent consumption and sample manipulation, enabling routine analysis of large numbers of samples for histamine and highly accurate and precise results.
- MeSH
- fluorescence MeSH
- fluorescenční barviva chemie MeSH
- fluorescenční spektrometrie metody MeSH
- histamin analýza MeSH
- kontaminace potravin analýza MeSH
- kovové nanočástice chemie MeSH
- kvantové tečky chemie MeSH
- limita detekce MeSH
- magnetické jevy MeSH
- silany chemie MeSH
- sloučeniny kadmia chemie MeSH
- telur chemie MeSH
- titan chemie MeSH
- víno analýza MeSH
- železité sloučeniny chemie MeSH
- Publikační typ
- časopisecké články MeSH
Histamine is a heterocyclic amine formed by decarboxylation of the amino acid l-histidine. It is involved in the local regulation of physiological processes but also can occur exogenously in the food supply. Histamine is toxic at high intakes; therefore, determination of the histamine level in food is an important aspect of food safety. This article will review the current understanding of physiological functions of endogenous and ingested histamine with a particular focus placed on existing and emerging technologies for histamine quantification in food. Methods reported in this article are sequentially arranged and provide a brief overview of analytical methods reported, including those based on nanotechnologies.
The presence of biogenic amines is a hallmark of degraded food and its products. Herein, we focused on the utilization of magnetic nanoparticles off-line coupled with ion exchange chromatography with post-column ninhydrin derivatization and Vis detection for histamine (Him) separation and detection. Primarily, we described the synthesis of magnetic nanoparticles with nanomaghemite core (γ-Fe₂O₃) functionalized with titanium dioxide and, then, applied these particles to specific isolation of Him. To obtain further insight into interactions between paramagnetic particles' (PMP) surface and Him, a scanning electron microscope was employed. It was shown that binding of histamine causes an increase of relative current response of deprotonated PMPs, which confirmed formation of Him-PMPs clusters. The recovery of the isolation showed that titanium dioxide-based particles were able to bind and preconcentrate Him with recovery exceeding 90%. Finally, we successfully carried out the analyses of real samples obtained from silage. We can conclude that our modified particles are suitable for Him isolation, and thus may serve as the first isolation step of Him from biological samples, as it is demonstrated on alfalfa seed variety Tereza silage.
Biogenní amin histamin vzniká dekarboxylací z aminokyseliny histidin. Vzhledem k možnému nebezpečí vzniku zdravotních potíží vyvolaných nadměrným obsahem histaminu bylo v roce 2010 provedeno sledování zdravotní nezávadnosti pokrmů a výrobků z rybího masa a mořských plodů v zařízeních poskytujících stravovací služby. Cílem šetření bylo posoudit účinnost preventivních postupů provozovatelů směřujících k zajištění bezpečnosti potravin a k zabránění vzniku nadměrného množství histaminu. Kontrolován byl původ suroviny, dodržování teplotního řetězce při skladování a úpravě ryb, zabránění kontaminaci v průběhu výroby, správné postupy rozmrazování rybího masa, dostatečnost tepelného opracování.
- Klíčová slova
- skladování, úprava ryb, teplotní řetězec, HACCP (Hazard analysis and critical control points),
- MeSH
- analýza potravin MeSH
- bezpečnost potravin MeSH
- biogenní aminy metabolismus otrava MeSH
- histamin * analýza metabolismus otrava MeSH
- konzervace potravin normy MeSH
- lidé MeSH
- losos MeSH
- mražené potraviny otrava MeSH
- průmysl zpracování potravin MeSH
- restaurace MeSH
- rybí výrobky * analýza otrava MeSH
- skladování potravin * MeSH
- Check Tag
- lidé MeSH
