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Hou J, Li XX, Sun Y, Li Y, Yang XY, Sun YP, Cui HL. Novel Archaeal Histamine Oxidase from Natronobeatus ordinarius: Insights into Histamine Degradation for Enhancing Food Safety. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:6519-6525. [PMID: 38497614 DOI: 10.1021/acs.jafc.4c00695] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/19/2024]
Abstract
Histamine, found abundantly in salt-fermented foods, poses a risk of food poisoning. Natronobeatus ordinarius, a halophilic archaeon isolated from a salt lake, displayed a strong histamine degradation ability. Its histamine oxidase (HOD) gene was identified (hodNbs). This is the first report of an archaeal HOD. The HODNbs protein was determined to be a tetramer with a molecular weight of 307 kDa. HODNbs displayed optimum activity at 60-65 °C, 1.5-2.0 M NaCl, and pH 6.5. Notably, within the broad NaCl range between 0.5 and 2.5 M, HODNbs retained above 50% of its maximum activity. HODNbs exhibited good thermal stability, pH stability, and salinity tolerance. HODNbs was able to degrade various biogenic amines. The Vmax of HODNbs for histamine was 0.29 μmol/min/mg, and the Km was 0.56 mM. HODNbs exhibited high efficiency in histamine removal from fish sauce, namely, 100 μg of HODNbs degraded 5.63 mg of histamine (37.9%) in 10 g of fish sauce within 24 h at 50 °C. This study showed that HODNbs with excellent enzymatic properties has promising application potentials to degrade histamine in high-salt foods.
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Affiliation(s)
- Jing Hou
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang 212013, Jiangsu, People's Republic of China
| | - Xin-Xin Li
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang 212013, Jiangsu, People's Republic of China
| | - Yu Sun
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang 212013, Jiangsu, People's Republic of China
| | - Yang Li
- School of Oceanography, Zhejiang University, 1 Zheda Road, Dinghai District, Zhoushan 316021, Zhejiang, People's Republic of China
| | - Xiao-Yan Yang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang 212013, Jiangsu, People's Republic of China
| | - Ya-Ping Sun
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang 212013, Jiangsu, People's Republic of China
| | - Heng-Lin Cui
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang 212013, Jiangsu, People's Republic of China
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Bernacchi A, Semenzato G, di Mascolo M, Amata S, Bechini A, Berti F, Calonico C, Catania V, Emiliani G, Esposito A, Greco C, Mocali S, Mucci N, Padula A, Piccionello AP, Nasanbat B, Davaakhuu G, Bazarragchaa M, Riga F, Augugliaro C, Puglia AM, Zaccaroni M, Renato F. Antibacterial activity of Arthrobacter strains isolated from Great Gobi A Strictly Protected Area, Mongolia. AIMS Microbiol 2024; 10:161-186. [PMID: 38525036 PMCID: PMC10955175 DOI: 10.3934/microbiol.2024009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2023] [Revised: 02/01/2024] [Accepted: 02/22/2024] [Indexed: 03/26/2024] Open
Abstract
Desert soil hosts many microorganisms, whose activities are essential from an ecological viewpoint. Moreover, they are of great anthropic interest. The knowledge of extreme environments microbiomes may be beneficial for agriculture, technology, and human health. In this study, 11 Arthrobacter strains from topsoil samples collected from the Great Gobi A Strictly Protected Area in the Gobi Desert, were characterized by a combination of different techniques. The phylogenetic analysis, performed using their 16S rDNA sequences and the most similar Arthrobacter sequences found in databases, revealed that most of them were close to A. crystallopoietes, while others joined a sister group to the clade formed by A. humicola, A. pascens, and A. oryzae. The resistance of each strain to different antibiotics, heavy-metals, and NaCl was also tested as well as the inhibitory potential against human pathogens (i.e., Burkholderia ssp., Klebsiella pneumoniae, Pseudomonas aeruginosa, and Staphylococcus ssp.) via cross-streaking, to check the production of metabolites with antimicrobial activity. Data obtained revealed that all strains were resistant to heavy metals and were able to strongly interfere with the growth of many of the human pathogens tested. The volatile organic compounds (VOCs) profile of the 11 Arthrobacter strains was also analyzed. A total of 16 different metabolites were found, some of which were already known for having an inhibitory action against different Gram-positive and Gram-negative bacteria. Isolate MS-3A13, producing the highest quantity of VOCs, is the most efficient against Burkholderia cepacia complex (Bcc), K. pneumoniae, and coagulase-negative Staphylococci (CoNS) strains. This work highlights the importance of understanding microbial populations' phenotypical characteristics and dynamics in extreme environments to uncover the antimicrobial potential of new species and strains.
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Affiliation(s)
- Alberto Bernacchi
- Department of Biology, University of Florence, Via Madonna del Piano 6, Sesto Fiorentino, 50019 Florence, Italy
| | - Giulia Semenzato
- Department of Biology, University of Florence, Via Madonna del Piano 6, Sesto Fiorentino, 50019 Florence, Italy
| | - Manuel di Mascolo
- Department of Biology, University of Florence, Via Madonna del Piano 6, Sesto Fiorentino, 50019 Florence, Italy
| | - Sara Amata
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies-STEBICEF, University of Palermo, Viale delle Scienze Ed.17, 90128, Palermo, Italy
| | - Angela Bechini
- Department of Health Sciences, University of Florence, viale G.B. Morgagni, 48, 50134 Firenze, Italy
| | - Fabiola Berti
- Department of Health Sciences, University of Florence, viale G.B. Morgagni, 48, 50134 Firenze, Italy
| | - Carmela Calonico
- Department of Health Sciences, University of Florence, viale G.B. Morgagni, 48, 50134 Firenze, Italy
| | - Valentina Catania
- Department of Earth and Sea Science (DiSTeM), University of Palermo, Viale delle Scienze Blg. 16, Palermo, 90128, Italy
| | - Giovanni Emiliani
- Institute for Sustainable Plant Protection (IPSP)—National Research Council (CNR), Via Madonna del Piano 10, Sesto Fiorentino 50019 Florence, Italy
| | - Antonia Esposito
- Council for Agricultural and Economics Research (CREA) – Agriculture and Environment, Via di Lanciola 12/A, Cascine del Riccio, 50125, Florence, Italy
| | - Claudia Greco
- Unit for Conservation Genetics (BIO-CGE), Institute for Environmental Protection and Research, via Ca' Fornacetta, 9, 40064 Ozzano dell'Emilia Bologna, Italy
| | - Stefano Mocali
- Council for Agricultural and Economics Research (CREA) – Agriculture and Environment, Via di Lanciola 12/A, Cascine del Riccio, 50125, Florence, Italy
| | - Nadia Mucci
- Unit for Conservation Genetics (BIO-CGE), Institute for Environmental Protection and Research, via Ca' Fornacetta, 9, 40064 Ozzano dell'Emilia Bologna, Italy
| | - Anna Padula
- Unit for Conservation Genetics (BIO-CGE), Institute for Environmental Protection and Research, via Ca' Fornacetta, 9, 40064 Ozzano dell'Emilia Bologna, Italy
| | - Antonio Palumbo Piccionello
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies-STEBICEF, University of Palermo, Viale delle Scienze Ed.17, 90128, Palermo, Italy
| | - Battogtokh Nasanbat
- Institute of Biology, Mongolian Academy of Sciences, Peace Avenue-54B, Bayanzurkh District, Ulaanbaatar-13330, Mongolia
| | - Gantulga Davaakhuu
- Institute of Biology, Mongolian Academy of Sciences, Peace Avenue-54B, Bayanzurkh District, Ulaanbaatar-13330, Mongolia
| | | | - Francesco Riga
- Italian Institute for Envioronmental Protection and Research, via Vitalino Brancati, 48, 00144, Roma, Italy
| | - Claudio Augugliaro
- Wildlife Initiative, Bayangol, 6th Khoroo, Micro District 10, Ulaanbaatar, 210349, Mongolia
| | | | - Marco Zaccaroni
- Department of Biology, University of Florence, Via Madonna del Piano 6, Sesto Fiorentino, 50019 Florence, Italy
| | - Fani Renato
- Department of Biology, University of Florence, Via Madonna del Piano 6, Sesto Fiorentino, 50019 Florence, Italy
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Klementová L, Purevdorj K, Butor I, Jančová P, Bábková D, Buňka F, Buňková L. Reduction of histamine, putrescine and cadaverine by the bacteria Lacticaseibacillus casei depending on selected factors in the real condition of the dairy product. Food Microbiol 2024; 117:104391. [PMID: 37919013 DOI: 10.1016/j.fm.2023.104391] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Revised: 09/15/2023] [Accepted: 09/22/2023] [Indexed: 11/04/2023]
Abstract
One way to effectively reduce the number of biogenic amines (BAs) in food is through enzymatic reduction using bacteria, such as lactic acid bacteria. This study focuses on the ability of the bacterial strain Lacticaseibacillus casei CCDM 198 to reduce the number of three important BAs (histamine, putrescine and cadaverine) over time, depending on different conditions (temperature and pH) in vitro and for the real dairy product - skimmed milk. The obtained results show that the studied strain significantly (P < 0.05) affects the number of individual amines, and the content of all amines has a decreasing character compared to the initial relative content of BAs at time zero. Furthermore, a statistical dependence (P < 0.05) of the rate of amine degradation on the combination of investigated factors was demonstrated. The presence and the activity of multicopper oxidase enzyme was also detected in this bacterial strain. This is the first known publication demonstrating multicopper oxidase activity in Lacticaseibacillus casei CCDM 198. Moreover, the studied strain is able to reduce the tested BAs in skimmed milk and would be a good candidate for degrading these toxic compounds in other dairy products, such as cheese. These findings could significantly enhance the food safety of dairy products.
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Affiliation(s)
- Lucie Klementová
- Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, Nad Ovčírnou 3685, 760 01, Zlín, Czech Republic
| | - Khatantuul Purevdorj
- Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, Nad Ovčírnou 3685, 760 01, Zlín, Czech Republic.
| | - Irena Butor
- Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, Nad Ovčírnou 3685, 760 01, Zlín, Czech Republic
| | - Petra Jančová
- Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, Nad Ovčírnou 3685, 760 01, Zlín, Czech Republic
| | - Dagmar Bábková
- Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, Nad Ovčírnou 3685, 760 01, Zlín, Czech Republic
| | - František Buňka
- Food Quality and Safety Research Laboratory, Department of Logistics, Faculty of Military Leadership, University of Defence, Kounicova 65, 662 10, Brno, Czech Republic
| | - Leona Buňková
- Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, Nad Ovčírnou 3685, 760 01, Zlín, Czech Republic
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Tran TTH, Nguyen TPA, Pham TD, Nguyen TH, Nguyen TLD, Nguyen TTT, Tran TLH, Giang TK, Bui TTH, Do BC, Nguyen TT, Haltrich D, Nguyen HA. Histamine-degrading halophilic bacteria from traditional fish sauce: Characterization of Virgibacillus campisalis TT8.5 for histamine reduction. J Biotechnol 2023; 366:46-53. [PMID: 36933867 DOI: 10.1016/j.jbiotec.2023.03.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 02/24/2023] [Accepted: 03/10/2023] [Indexed: 03/18/2023]
Abstract
Traditionally produced fish sauce can contain significant amounts of histamine. In some instances, the histamine concentration may be well above the limit recommended by the Codex Alimentarius Commission. The aim of this study was to discover new bacterial strains capable of growing under the stressful environmental conditions of fish sauce fermentation and metabolizing histamine. In this study, 28 bacterial strains were isolated from Vietnamese fish sauce products based on their ability to grow at high salt concentrations (23% NaCl) and tested for their ability to degrade histamine. Strain TT8.5 showed the highest histamine-degradation (45.1 ± 0.2% of initially 5 mM histamine within 7 days) and was identified as Virgibacillus campisalis TT8.5. Its histamine-degrading activity was shown to be localized intracellularly and the enzyme is a putative histamine dehydrogenase. The strain exhibited optimal growth and histamine-degrading activity at 37°C, pH 7%, and 5% NaCl in halophilic archaea (HA) histamine broth. It also showed pronounced histamine-degrading activity in HA histamine broth when cultivated at temperatures of up to 40 °C as well as in the presence of up to 23% NaCl. After treatment with immobilized cells, 17.6-26.9% of the initial histamine in various fish sauce products were reduced within 24 h of incubation, while no significant changes in other parameters of fish sauce quality were observed after this treatment. Our results indicate that V. campisalis TT8.5 is of potential interest to be applied in histamine degradation of traditional fish sauce.
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Affiliation(s)
- Thi Thu Hang Tran
- Faculty of Food Science and Technology, Vietnam National University of Agriculture, Hanoi, Viet Nam
| | - Thi Phuong Anh Nguyen
- Faculty of Food Science and Technology, Vietnam National University of Agriculture, Hanoi, Viet Nam
| | - Thi Diu Pham
- Faculty of Food Science and Technology, Vietnam National University of Agriculture, Hanoi, Viet Nam
| | - Thi Hong Nguyen
- Faculty of Food Science and Technology, Vietnam National University of Agriculture, Hanoi, Viet Nam
| | - Thi Lam Doan Nguyen
- Faculty of Food Science and Technology, Vietnam National University of Agriculture, Hanoi, Viet Nam
| | - Thi Thanh Thuy Nguyen
- Faculty of Food Science and Technology, Vietnam National University of Agriculture, Hanoi, Viet Nam
| | - Thi Lan Huong Tran
- Faculty of Food Science and Technology, Vietnam National University of Agriculture, Hanoi, Viet Nam
| | - Trung Khoa Giang
- Faculty of Food Science and Technology, Vietnam National University of Agriculture, Hanoi, Viet Nam
| | - Thi Thu Hien Bui
- Research Institute for Marine Fisheries, Ministry of Agriculture and Rural Development, Hanoi, Viet Nam
| | - Bien-Cuong Do
- School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi, Viet Nam
| | - Tien-Thanh Nguyen
- School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi, Viet Nam
| | - Dietmar Haltrich
- Food Biotechnology Laboratory, Department of Food Science and Technology, University of Natural Resources and Life Sciences Vienna, Austria.
| | - Hoang Anh Nguyen
- Faculty of Food Science and Technology, Vietnam National University of Agriculture, Hanoi, Viet Nam.
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Liu S, Yao H, Sun M, Zhou Z, Mao J. Heterologous expression and characterization of amine oxidases from Saccharopolyspora to reduce biogenic amines in huangjiu. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113963] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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Recent advances in the application of microbial diamine oxidases and other histamine-oxidizing enzymes. World J Microbiol Biotechnol 2022; 38:232. [PMID: 36208352 PMCID: PMC9547800 DOI: 10.1007/s11274-022-03421-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Accepted: 09/23/2022] [Indexed: 11/25/2022]
Abstract
The consumption of foods fraught with histamine can lead to various allergy-like symptoms if the histamine is not sufficiently degraded in the human body. The degradation occurs primarily in the small intestine, naturally catalyzed by the human diamine oxidase (DAO). An inherent or acquired deficiency in human DAO function causes the accumulation of histamine and subsequent intrusion of histamine into the bloodstream. The histamine exerts its effects acting on different histamine receptors all over the body but also directly in the intestinal lumen. The inability to degrade sufficient amounts of dietary histamine is known as the ‘histamine intolerance’. It would be preferable to solve this problem initially by the production of histamine-free or -reduced foods and by the oral supplementation of exogenous DAO supporting the human DAO in the small intestine. For the latter, DAOs from mammalian, herbal and microbial sources may be applicable. Microbial DAOs seem to be the most promising choice due to their possibility of an efficient biotechnological production in suitable microbial hosts. However, their biochemical properties, such as activity and stability under process conditions and substrate selectivity, play important roles for their successful application. This review deals with the advances and challenges of DAOs and other histamine-oxidizing enzymes for their potential application as processing aids for the production of histamine-reduced foods or as orally administered adjuvants to humans who have been eating food fraught with histamine.
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Detection and relative quantification of amine oxidase gene ( yobN) in Bacillus subtilis: application of real-time quantitative PCR. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:909-916. [PMID: 35185199 PMCID: PMC8814243 DOI: 10.1007/s13197-021-05090-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/28/2021] [Accepted: 04/01/2021] [Indexed: 10/21/2022]
Abstract
Degradation of undesirable biogenic amines (BAs) in foodstuffs by microorganisms is considered one of the most effective ways of eliminating their toxicity. In this study, we design two sets of primers for the detection and quantification of the amine oxidase gene (yobN) and endogenous (housekeeping) gene (gyrB) in Bacillus subtilis. Moreover, these sets can be used for relative quantification of yobN by real-time PCR (qPCR). We also tested the degradation of BAs by three bacterial strains (B. subtilis strains: IB1a, CCM 2216, CCM 2267) in a mineral medium over a two-day period. Their degradation abilities were verified by high performance liquid chromatography with UV detection (HPLC/UV). According to the results, two strains significantly (P < 0.05) reduced histamine, tyramine, putrescine, and cadaverine. Moreover, our results indicate that the degradation ability of B. subtilis strains could be limited by sporulation because the gene encoding amine oxidase (yobN) is no longer expressed in the spores.
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Pashangeh S, Shekarforoush SS, Aminlari M, Hosseinzadeh S, Nizet V, Dahesh S, Rahmdel S. Inhibition of histamine accumulation by novel histamine-degrading species of Staphylococcus sp. isolated from goats and sheep milk. Food Sci Nutr 2022; 10:354-362. [PMID: 35154673 PMCID: PMC8825735 DOI: 10.1002/fsn3.2723] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 07/09/2021] [Accepted: 07/11/2021] [Indexed: 12/13/2022] Open
Abstract
Histamine is an active amine compound that occurs in various fermented foods that may cause adverse effects on the human health. Certain microorganisms are able to degrade histamine by an oxidative deamination reaction. Therefore, the present study aimed to quantify histamine-forming and/or -degrading activity of the isolates derived from milk of goat and sheep herds, in Iran, by the capillary zone electrophoresis (CZE) method; and we evaluated the molecular characteristics of staphylococcal isolates. Among 243 staphylococcal isolates, 29 histamine-degrading bacteria were identified. One of these isolates, identified as Staph. epidermidis, No. 605, exhibited the highest activity compared to others, degrading available histamine to 58.33% within 24 h. By polymerase chain reaction (PCR) analysis, the isolate, No. 605 that exhibited remarkable histamine-degrading activity lacked the genes encoding coagulase and DNase, nor did it harbor any of the five classical enterotoxin genes. This is the first report to show that seven Staphylococcus species, including Staph. chromogenes, Staph. aureus, Staph. haemolyticus, Staph. epidermidis, Staph. pseudintermedius, Staph. agnetis, and Staph. hyicus, were able to degrade histamine, which were hitherto not known to have this capacity. Therefore, histamine-degrading activity is a definite criterion to introduce fermenting organisms able to decrease histamine content in different food products.
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Affiliation(s)
- Safoora Pashangeh
- Department of Food Hygiene and Public HealthSchool of Veterinary MedicineShiraz UniversityShirazIran
| | | | - Mahmoud Aminlari
- Department of BiochemistrySchool of Veterinary MedicineShiraz UniversityShirazIran
| | - Saeid Hosseinzadeh
- Department of Food Hygiene and Public HealthSchool of Veterinary MedicineShiraz UniversityShirazIran
| | - Victor Nizet
- Department of PediatricsSkaggs School of Pharmacy and Pharmaceutical SciencesUniversity of California, San DiegoLa JollaCaliforniaUSA
| | - Samira Dahesh
- Department of PediatricsSkaggs School of Pharmacy and Pharmaceutical SciencesUniversity of California, San DiegoLa JollaCaliforniaUSA
| | - Samane Rahmdel
- Department of Food Hygiene and Public HealthSchool of Veterinary MedicineShiraz UniversityShirazIran
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Kettner L, Braun C, Seitl I, Pross E, Fischer L. Production and characterization of a new diamine oxidase from Yarrowia lipolytica. J Biotechnol 2021; 340:39-46. [PMID: 34474093 DOI: 10.1016/j.jbiotec.2021.08.015] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 08/26/2021] [Accepted: 08/28/2021] [Indexed: 10/20/2022]
Abstract
A putative diamine oxidase (DAO) from Yarrowia lipolytica PO1f (DAO-1) was homologously recombinantly integrated into the genome of Y. lipolytica PO1f using the CRISPR-Cas9 system for the subsequent DAO production in a bioreactor. Thereby, it was proven that the DAO-1 produced was indeed a functional DAO. The cultivation yielded 2343 ± 98 nkat/Lculture with a specific DAO activity of 1301 ± 54.2 nkat/gprotein, which was a 93-fold increase of specific DAO activity compared to the native Y. lipolytica PO1f DAO-1 production. The DAO-1 showed a broad substrate selectivity with tyramine, histamine, putrescine and cadaverine being the most favored substrates. It was most active at 40 °C, pH 7.2 in Tris-HCl buffer (50 mM) (with histamine as substrate), which is comparable to human and porcine DAOs. The affinity of DAO-1 towards histamine was lower compared to mammalian DAOs (Km = 2.3 ± 0.2 mM). Nevertheless, DAO-1 degraded around 75% of the histamine used in a bioconversion experiment with a food-relevant concentration of 150 mg/L. With its broad selectivity for the most relevant biogenic amines in foods, DAO-1 from Y. lipolytica PO1f is an interesting enzyme for application in the food industry for the degradation of biogenic amines.
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Affiliation(s)
- Lucas Kettner
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Biotechnology and Enzyme Science, Garbenstr. 25, 70599 Stuttgart, Germany
| | - Carina Braun
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Biotechnology and Enzyme Science, Garbenstr. 25, 70599 Stuttgart, Germany
| | - Ines Seitl
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Biotechnology and Enzyme Science, Garbenstr. 25, 70599 Stuttgart, Germany
| | - Eva Pross
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Biotechnology and Enzyme Science, Garbenstr. 25, 70599 Stuttgart, Germany
| | - Lutz Fischer
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Biotechnology and Enzyme Science, Garbenstr. 25, 70599 Stuttgart, Germany.
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Li B, Lu S. The Importance of Amine-degrading Enzymes on the Biogenic Amine Degradation in Fermented Foods: A review. Process Biochem 2020. [DOI: 10.1016/j.procbio.2020.09.012] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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11
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Sadeghi H, Arjmand S, Ranaei Siadat SO, Fooladi J, Ebrahimipour G. A novel thermostable alkaline histamine oxidase from Glutamicibacter sp. N1A3101, induced by histamine and its analogue betahistine. AMB Express 2020; 10:176. [PMID: 33006684 PMCID: PMC7532241 DOI: 10.1186/s13568-020-01115-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Accepted: 09/24/2020] [Indexed: 11/10/2022] Open
Abstract
Biogenic amines (BAs) are low molecular weight organic bases formed by natural amino acids decarboxylation and trigger an array of toxicological effects in humans and animals. Bacterial amine oxidases enzymes are determined as practical tools to implement the rapid quantification of BAs in foods. Our study set out to obtain a new efficient, amine oxidase enzyme for developing new enzyme-based quantification of histamine. The soils from different sources were screened using histamine as sole carbon and nitrogen sources, and histamine oxidase producing bacteria were selected and identified using specific primers for histamine oxidase (HOD) gene. The HOD gene of six strains, out of 26 isolated histamine-utilizing bacteria, were amplified using our designed primers. The HOD enzyme from Glutamicibacter sp. N1A3101, isolated from nettle soil, was found to be thermostable and showed the highest substrate specificity toward the histamine and with no detected activity in the presence of putrescine, cadaverine, spermine, and spermidine. Its oxidation activity toward tyramine was lower than other HOD reported so far. The isolated enzyme was stable at 60 °C for 30 min and showed pH stability ranging from 6 to 9. Furthermore, we indicated the induction of identified HOD activity in the presence of betahistine as well, with nearly equal efficiency and without the consumption of the substrate.
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12
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Pištěková H, Jančová P, Berčíková L, Buňka F, Sokolová I, Šopík T, Maršálková K, Amaral OMRPD, Buňková L. Application of qPCR for multicopper oxidase gene (MCO) in biogenic amines degradation by Lactobacillus casei. Food Microbiol 2020; 91:103550. [PMID: 32539976 DOI: 10.1016/j.fm.2020.103550] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2019] [Revised: 02/12/2020] [Accepted: 05/20/2020] [Indexed: 11/19/2022]
Abstract
Degradation of undesirable biogenic amines (BAs) in foodstuffs by microorganisms is considered one of the most effective ways of eliminating their toxicity. In this study, we designed two sets of primers for the detection and quantification of the multicopper oxidase gene (MCO), which encodes an enzyme involved in BAs degradation, and endogenous (glyceraldehyde-3-phosphate dehydrogenase) gene (GAPDH) in Lactobacillus casei group by real-time PCR (qPCR). We tested 15 Lactobacillus strains in the screening assays (thus, MCO gene possessing assay (PCR) and monitoring of BAs degradation by HPLC-UV), in which Lactobacillus casei CCDM 198 exhibited the best degradation abilities. For this strain, we monitored the expression of the target gene (MCO) in time (qPCR), the effect of redox treatments (cysteine, ascorbic acid) on the expression of the gene, and the ability to degrade BAs not only in a modified MRS medium (MRS/2) but also in a real food sample (milk). Moreover, decarboxylase activity (ability to form BAs) of this strain was excluded. According to the results, CCDM 198 significantly (P < 0.05) reduced BAs (putrescine, histamine, tyramine, cadaverine), up to 25% decline in 48 h. The highest level of relative expression of MCO (5.21 ± 0.14) was achieved in MRS/2 media with cysteine.
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Affiliation(s)
- Hana Pištěková
- Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 275, 76001, Zlín, Czech Republic
| | - Petra Jančová
- Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 275, 76001, Zlín, Czech Republic.
| | - Lucie Berčíková
- Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 275, 76001, Zlín, Czech Republic
| | - František Buňka
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 275, 76001, Zlín, Czech Republic
| | - Iveta Sokolová
- Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 275, 76001, Zlín, Czech Republic
| | - Tomáš Šopík
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 275, 76001, Zlín, Czech Republic
| | - Kristýna Maršálková
- Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 275, 76001, Zlín, Czech Republic
| | - Olga Maria Reis Pacheco de Amaral
- Department of Technologies and Applied Sciences, Escola Superior Agária, Instituto Politécnico de Beja, Rua Pedro Soares S/N, Apartado 6155, 7800-295, Beja, Portugal
| | - Leona Buňková
- Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 275, 76001, Zlín, Czech Republic
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13
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Xiang H, Sun-Waterhouse D, Waterhouse GI, Cui C, Ruan Z. Fermentation-enabled wellness foods: A fresh perspective. FOOD SCIENCE AND HUMAN WELLNESS 2019. [DOI: 10.1016/j.fshw.2019.08.003] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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14
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Niu T, Li X, Guo Y, Ma Y. Identification of a Lactic Acid Bacteria to Degrade Biogenic Amines in Chinese Rice Wine and Its Enzymatic Mechanism. Foods 2019; 8:E312. [PMID: 31382407 PMCID: PMC6724028 DOI: 10.3390/foods8080312] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Revised: 07/26/2019] [Accepted: 07/31/2019] [Indexed: 11/17/2022] Open
Abstract
A L. plantarum, CAU 3823, which can degrade 40% of biogenic amines (BAs) content in Chinese rice wine (CRW) at the end of post-fermentation, was selected and characterized in this work. It would be an optimal choice to add 106 cfu/mL of selected strain into the fermentation broth to decrease the BAs while keeping the character and quality of CRW. Nine amine oxidases were identified from the strain and separated using Sephadex column followed by LC-MS/MS analysis. The purified amine oxidase mixture showed a high monoamine oxidase activity of 19.8 U/mg, and more than 40% of BAs could be degraded. The biochemical characters of the amine oxidases were also studied. This work seeks to provide a better solution to degrade BAs in CRW prior to keeping the character and quality of CRW and a better understanding of the degradability of the strain to the BAs.
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Affiliation(s)
- Tianjiao Niu
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150090, China
- Mengniu Hi-tech Dairy (Beijing) Co., Ltd., Beijing 101107, China
| | - Xing Li
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150090, China
| | - Yongjie Guo
- Mengniu Hi-tech Dairy (Beijing) Co., Ltd., Beijing 101107, China
| | - Ying Ma
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150090, China.
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15
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Asaduzzaman A, Haq M, Chun BS. Reduction of histamine and heavy metals in mackerel hydrolyzates produced by catalysts associated-subcritical water hydrolysis. J IND ENG CHEM 2018. [DOI: 10.1016/j.jiec.2018.08.001] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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16
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Razali NN, Hashim NH, Leow ATC, Salleh AB. Conformational Design and Characterisation of a Truncated Diamine Oxidase from Arthrobacter globiformis. High Throughput 2018; 7:ht7030021. [PMID: 30149644 PMCID: PMC6163217 DOI: 10.3390/ht7030021] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2018] [Revised: 08/22/2018] [Accepted: 08/23/2018] [Indexed: 11/16/2022] Open
Abstract
A functional mini protein can be developed by miniaturising its size. The minimisation technique provides an excellent model system for studying native enzymes, especially in creating an alternative novel biocatalyst. Miniaturised proteins may have enhanced stability, a crucial characteristic for large-scale production and industrial applications. In this study, a huge enzyme molecule, known as diamine oxidase (DAO, comprising 700 amino acids), was selected to undergo the process. By retaining the arrangement of the original functional sites of DAO in the fourth domain, a mini DAO can be designed via homology modelling. After several downsizing processes, a final configuration of 220 amino acids displayed high binding affinity towards histamine, a short-chain substrate that was catalysed by the parental DAO. The configuration also showed enhanced affinity towards a long-chain substrate known as spermidine. The gene for the designed protein was cloned and expressed in pET102/TOPO vector and overexpressed in E. coli BL21 (DE3). The new mini DAO had similar temperature tolerance and versatile substrates specificity characteristics as its parental protein. An active mini-protein with these characteristics is potentially useful for several applications such as detecting biogenic amines in the biological fluids and the environment that may give rise to health issues.
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Affiliation(s)
- Nur Nadia Razali
- Laboratory of Molecular Biomedicine, Institute of Bioscience, Universiti Putra Malaysia, Serdang 43400, Malaysia.
- Enzyme and Microbial Technology Research Center, Faculty of Biotechnology and Biomolecular Science, Universiti Putra Malaysia, Serdang 43400, Malaysia.
| | - Nur Hafizah Hashim
- Enzyme and Microbial Technology Research Center, Faculty of Biotechnology and Biomolecular Science, Universiti Putra Malaysia, Serdang 43400, Malaysia.
- Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang 43400, Malaysia.
| | - Adam Thean Chor Leow
- Laboratory of Molecular Biomedicine, Institute of Bioscience, Universiti Putra Malaysia, Serdang 43400, Malaysia.
- Enzyme and Microbial Technology Research Center, Faculty of Biotechnology and Biomolecular Science, Universiti Putra Malaysia, Serdang 43400, Malaysia.
- Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang 43400, Malaysia.
| | - Abu Bakar Salleh
- Laboratory of Molecular Biomedicine, Institute of Bioscience, Universiti Putra Malaysia, Serdang 43400, Malaysia.
- Enzyme and Microbial Technology Research Center, Faculty of Biotechnology and Biomolecular Science, Universiti Putra Malaysia, Serdang 43400, Malaysia.
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17
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Lee YC, Kung HF, Huang YL, Wu CH, Huang YR, Tsai YH. Reduction of Biogenic Amines during Miso Fermentation by Lactobacillus plantarum as a Starter Culture. J Food Prot 2016; 79:1556-1561. [PMID: 28221938 DOI: 10.4315/0362-028x.jfp-16-060] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Lactobacillus plantarum D-103 isolated from a miso product that possesses amine-degrading activity was used as a starter culture in miso fermentation (25°C for 120 days) in this study. The salt content in control samples (without starter culture) and inoculated samples (inoculated with L. plantarum D-103) remained constant at 10.4% of the original salt concentration throughout fermentation, whereas the pH value decreased from 6.2 to 4.6 during fermentation. The inoculated samples had significantly lower (P < 0.05) levels of total volatile basic nitrogen than control samples after 40 days of fermentation. After 120 days of fermentation, the histamine and overall biogenic amine contents in inoculated samples were reduced by 58 and 27%, respectively, compared with control samples. To our knowledge, this is the first report to demonstrate that application of a starter culture with amine-degrading activity in miso products was effective in reducing the accumulation of biogenic amines.
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Affiliation(s)
- Yi-Chen Lee
- Department of Seafood Science, National Kaohsiung Marine University, Kaohsiung 811, Taiwan, Republic of China
| | - Hsien-Feng Kung
- Department of Biotechnology, Tajen University, Pingtung, Taiwan, Republic of China
| | - Ya-Ling Huang
- Department of Seafood Science, National Kaohsiung Marine University, Kaohsiung 811, Taiwan, Republic of China
| | - Chien-Hui Wu
- Department of Seafood Science, National Kaohsiung Marine University, Kaohsiung 811, Taiwan, Republic of China
| | - Yu-Ru Huang
- Department of Food Science, National Penghu University of Science and Technology, Penghu, Taiwan, Republic of China
| | - Yung-Hsiang Tsai
- Department of Seafood Science, National Kaohsiung Marine University, Kaohsiung 811, Taiwan, Republic of China
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18
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Reduction of histamine and biogenic amines during salted fish fermentation by Bacillus polymyxa as a starter culture. J Food Drug Anal 2016; 24:157-163. [PMID: 28911399 PMCID: PMC9345427 DOI: 10.1016/j.jfda.2015.02.002] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2014] [Revised: 02/02/2015] [Accepted: 02/25/2015] [Indexed: 11/20/2022] Open
Abstract
Bacillus polymyxa D05-1, isolated from salted fish product and possessing amine degrading activity, was used as a starter culture in salted fish fermentation in this study. Fermentation was held at 35°C for 120 days. The water activity in control samples (without starter culture) and inoculated samples (inoculated with B. polymyxa D05-1) remained constant throughout fermentation, whereas the pH value rose slightly during fermentation. Salt contents in both samples were constant in the range of 17.5–17.8% during the first 60 days of fermentation and thereafter increased slowly. The inoculated samples had considerably lower levels of total volatile basic nitrogen (p < 0.05) than control samples at each sampling time during 120 days of fermentation. Aerobic bacterial counts in inoculated samples were retarded during the first 60 days of fermentation and thereafter increased slowly, whereas those of control samples increased rapidly with increased fermentation time. However, the aerobic bacterial counts of control samples were significantly higher (p < 0.05) than those of inoculated samples after 40 days of fermentation. In general, overall biogenic amine contents (including histamine, putrescine, cadaverine, and tyramine) in the control samples were markedly higher (p < 0.05) than those of the inoculated samples throughout fermentation. After 120 days of fermentation, the histamine and overall biogenic amine contents in the inoculated samples were reduced by 34.0% and 30.0%, respectively, compared to control samples. These results emphasize that the application of starter culture with amines degrading activity in salted fish products was effective in reducing biogenic amine accumulation.
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19
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Kung HF, Lee YC, Tseng YL, Huang YL, Chen TY, Tsai YH. Degradation of Histamine in Salted Fish Product by Halotolerant Bacillus Polymyxa. J Food Saf 2015. [DOI: 10.1111/jfs.12247] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Hsien-Feng Kung
- Department of Biotechnology; Tajen University; Pingtung Taiwan R.O.C
| | - Yi-Chen Lee
- Department of Seafood Science; National Kaohsiung Marine University; Kaohsiung 811 Taiwan R.O.C
| | - Ya-Leng Tseng
- Department of Seafood Science; National Kaohsiung Marine University; Kaohsiung 811 Taiwan R.O.C
| | - Ya-Ling Huang
- Department of Seafood Science; National Kaohsiung Marine University; Kaohsiung 811 Taiwan R.O.C
| | - Tai-Yuan Chen
- Department of Food Science; National Taiwan Ocean University; Keelung Taiwan R.O.C
| | - Yung-Hsiang Tsai
- Department of Seafood Science; National Kaohsiung Marine University; Kaohsiung 811 Taiwan R.O.C
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20
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Affiliation(s)
- Yan-Yun Guo
- School of Chemical Engineering and Technology; Tianjin University; Tianjin 300072 China
| | - Yan-Ping Yang
- School of Chemical Engineering and Technology; Tianjin University; Tianjin 300072 China
| | - Qian Peng
- School of Chemical Engineering and Technology; Tianjin University; Tianjin 300072 China
| | - Ye Han
- School of Chemical Engineering and Technology; Tianjin University; Tianjin 300072 China
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21
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Lee YC, Lin CS, Liu FL, Huang TC, Tsai YH. Degradation of histamine by Bacillus polymyxa isolated from salted fish products. J Food Drug Anal 2015; 23:836-844. [PMID: 28911502 PMCID: PMC9345454 DOI: 10.1016/j.jfda.2015.02.003] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2014] [Revised: 01/31/2015] [Accepted: 02/25/2015] [Indexed: 11/20/2022] Open
Abstract
Histamine is the causative agent of scombroid poisoning, a foodborne chemical hazard. Histamine is degraded by the oxidative deamination activity of certain microorganisms. In this study, eight histamine-degrading bacteria isolated from salted fish products were identified as Rummeliibacillus stabekisii (1 isolate), Agrobacterium tumefaciens (1 isolate), Bacillus cereus (2 isolates), Bacillus polymyxa (1 isolate), Bacillus licheniformis (1 isolate), Bacillus amyloliquefaciens (1 isolate), and Bacillus subtilis (1 isolate). Among them, B. polymyxa exhibited the highest activity in degrading histamine than the other isolates. The ranges of temperature, pH, and salt concentration for growth and histamine degradation of B. polymyxa were 25–37°C, pH 5–9, and 0.5–5% NaCl, respectively. B. polymyxa exhibited optimal growth and histamine-degrading activity at 30°C, pH 7, and 0.5% NaCl in histamine broth for 24 hours of incubation. The histamine-degrading isolate, B. polymyxa, might be used as a starter culture in inhibiting histamine accumulation during salted fish product fermentation.
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Affiliation(s)
- Yi-Chen Lee
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung, Taiwan
| | - Chung-Saint Lin
- Department of Food Science, Yuanpei University of Medical Technology, Hsin-Chu, Taiwan
| | - Fang-Ling Liu
- Department of Seafood Science, National Kaohsiung Marine University, Taiwan
| | - Tzou-Chi Huang
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung, Taiwan.
| | - Yung-Hsiang Tsai
- Department of Seafood Science, National Kaohsiung Marine University, Taiwan.
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22
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Alvarez MA, Moreno-Arribas MV. The problem of biogenic amines in fermented foods and the use of potential biogenic amine-degrading microorganisms as a solution. Trends Food Sci Technol 2014. [DOI: 10.1016/j.tifs.2014.07.007] [Citation(s) in RCA: 218] [Impact Index Per Article: 21.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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23
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Zaman MZ, Bakar FA, Selamat J, Bakar J, Ang SS, Chong CY. Degradation of histamine by the halotolerant Staphylococcus carnosus FS19 isolate obtained from fish sauce. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.11.031] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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24
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Rosini E, Tonin F, Vasylieva N, Marinesco S, Pollegioni L. Evolution of histamine oxidase activity for biotechnological applications. Appl Microbiol Biotechnol 2013; 98:739-48. [PMID: 23995223 DOI: 10.1007/s00253-013-5159-4] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2013] [Revised: 07/26/2013] [Accepted: 07/29/2013] [Indexed: 11/26/2022]
Abstract
Histamine is present to various degrees in many foods, and concentrations in fish samples are considered a good indicator of freshness and hygienic food quality. Seeking for innovative methods to quantify histamine in foods, we used a synthetic gene designed on the sequence of histamine oxidase from Arthrobacter crystallopoietes (HOD) as the starting point in this study to develop a biosensor. HOD was expressed in Escherichia coli cells with a yield of ∼7 mg protein/L of fermentation broth. Recombinant wild-type HOD oxidized histamine and tyramine whereas it was inactive toward putrescine and cadaverine (two amines present in fish samples). The putative residues involved in substrate binding were identified by an in silico docking procedure based on a model of the structure of HOD: site-saturation mutagenesis was performed on 8 positions. The most significant changes in kinetic properties were observed for the P143M HOD: this variant showed higher histamine affinity and lower substrate inhibition by tyramine than wild-type enzyme. Biosensor prototypes were produced using both the wild-type and the P143M variant HOD. These biosensors showed a good sensitivity and selectivity with respect to biogenic amines present in food specimens. Accordingly, the HOD-based biosensor was successfully used to assess histamine in fish samples, yielding values in good agreement with those obtained by HPLC analyses but in a few seconds and at a significantly lower cost per analysis.
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Affiliation(s)
- Elena Rosini
- Dipartimento di Biotecnologie e Scienze della Vita, Università degli studi dell'Insubria, via J.H. Dunant 3, 21100, Varese, Italy
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25
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Identification of a novel enzymatic activity from lactic acid bacteria able to degrade biogenic amines in wine. Appl Microbiol Biotechnol 2013; 98:185-98. [DOI: 10.1007/s00253-013-4829-6] [Citation(s) in RCA: 71] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2012] [Revised: 02/18/2013] [Accepted: 03/02/2013] [Indexed: 11/26/2022]
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26
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Naila A, Flint S, Fletcher GC, Bremer PJ, Meerdink G, Morton RH. Prediction of the amount and rate of histamine degradation by diamine oxidase (DAO). Food Chem 2012; 135:2650-60. [PMID: 22980854 DOI: 10.1016/j.foodchem.2012.07.022] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2012] [Revised: 06/29/2012] [Accepted: 07/05/2012] [Indexed: 11/19/2022]
Abstract
Histamine is a biogenic amine that forms in a variety of foods and can cause food poisoning at high concentrations (>500 ppm). In situations where the formation of histamine in food cannot be prevented through refrigeration, diamine oxidase (DAO) enzyme may be used to degrade histamine to safe levels. The aims of this work were to apply DAO in model (buffer) and real (cooked tuna soup used in the manufacture of a fish paste product, Rihaakuru) systems, in order to obtain predictions for the rates and amounts of histamine degradation. The two systems were set up with a constant concentration of histamine (500 mg/L) and the DAO enzyme (2534 units/L) at a temperature of 37°C, agitation at 100 rpm and an incubation time of 10h with variable pH (5-7) and salt concentrations (1-5%). A total of 15 experiments were designed for each system using central composite design (CCD). The data from these experiments were fitted into regression models; initially the data were used to generate an exponential decline model and then the data from this were fitted into a secondary response surface model (RSM) to predict the rate and amount of histamine degradation by DAO. The model system results indicated that DAO activity was not significantly affected by salt (p>0.05), and that activity reached a maximum within the pH range of 6-6.5 with an optimum at pH 6.3. However, the results obtained with the tuna soup model showed that the optimum oxidation of histamine using DAO occurred between pH 6-7 and salt 1-3%. This study defined the conditions for the use of DAO to degrade 500 mg/L of histamine in tuna soup used to manufacture Rihaakuru. The models generated could also be used to predict the rate and amount of histamine degradation in other foods that have similar characteristics to tuna soup.
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Affiliation(s)
- A Naila
- Institute of Food Nutrition and Human Health, Massey University, New Zealand.
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27
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Naila A, Flint S, Fletcher G, Bremer P, Meerdink G. Control of biogenic amines in food--existing and emerging approaches. J Food Sci 2010; 75:R139-50. [PMID: 21535566 PMCID: PMC2995314 DOI: 10.1111/j.1750-3841.2010.01774.x] [Citation(s) in RCA: 293] [Impact Index Per Article: 20.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2010] [Accepted: 06/29/2010] [Indexed: 11/26/2022]
Abstract
Biogenic amines have been reported in a variety of foods, such as fish, meat, cheese, vegetables, and wines. They are described as low molecular weight organic bases with aliphatic, aromatic, and heterocyclic structures. The most common biogenic amines found in foods are histamine, tyramine, cadaverine, 2-phenylethylamine, spermine, spermidine, putrescine, tryptamine, and agmatine. In addition octopamine and dopamine have been found in meat and meat products and fish. The formation of biogenic amines in food by the microbial decarboxylation of amino acids can result in consumers suffering allergic reactions, characterized by difficulty in breathing, itching, rash, vomiting, fever, and hypertension. Traditionally, biogenic amine formation in food has been prevented, primarily by limiting microbial growth through chilling and freezing. However, for many fishing based subsistence populations, such measures are not practical. Therefore, secondary control measures to prevent biogenic amine formation in foods or to reduce their levels once formed need to be considered as alternatives. Such approaches to limit microbial growth may include hydrostatic pressures, irradiation, controlled atmosphere packaging, or the use of food additives. Histamine may potentially be degraded by the use of bacterial amine oxidase or amine-negative bacteria. Only some will be cost-effective and practical for use in subsistence populations.
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Affiliation(s)
- Aishath Naila
- Inst. of Food Nutrition and Human Health, Massey Univ., Private Bag 11-222 Palmerston North, NZ.
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28
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High-throughput phenotypic characterization of Pseudomonas aeruginosa membrane transport genes. PLoS Genet 2008; 4:e1000211. [PMID: 18833300 PMCID: PMC2542419 DOI: 10.1371/journal.pgen.1000211] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2008] [Accepted: 08/29/2008] [Indexed: 11/26/2022] Open
Abstract
The deluge of data generated by genome sequencing has led to an increasing reliance on bioinformatic predictions, since the traditional experimental approach of characterizing gene function one at a time cannot possibly keep pace with the sequence-based discovery of novel genes. We have utilized Biolog phenotype MicroArrays to identify phenotypes of gene knockout mutants in the opportunistic pathogen and versatile soil bacterium Pseudomonas aeruginosa in a relatively high-throughput fashion. Seventy-eight P. aeruginosa mutants defective in predicted sugar and amino acid membrane transporter genes were screened and clear phenotypes were identified for 27 of these. In all cases, these phenotypes were confirmed by independent growth assays on minimal media. Using qRT-PCR, we demonstrate that the expression levels of 11 of these transporter genes were induced from 4- to 90-fold by their substrates identified via phenotype analysis. Overall, the experimental data showed the bioinformatic predictions to be largely correct in 22 out of 27 cases, and led to the identification of novel transporter genes and a potentially new histamine catabolic pathway. Thus, rapid phenotype identification assays are an invaluable tool for confirming and extending bioinformatic predictions. Genome sequencing has led to the identification of literally millions of new genes, for which there is no experimental evidence concerning their function. This limits our knowledge of these genes to computational predictions; however, the accuracy of such bioinformatic predictions is essentially unknown. We have focused on investigating the accuracy of bioinformatic predictions for a specific class of genes—those encoding membrane transporters. Our approach used Biolog phenotype MicroArrays to screen transporter gene knockout mutants in the bacterium P. aeruginosa for the ability to metabolize hundreds of different compounds. We were able to identify functions for 27 out of 78 genes, all of which were confirmed through independent growth assays. For 80% of these genes, the computationally predicted and experimentally determined functions were either identical or generically similar. Additionally, this led to the discovery of entirely new types of transporters and a novel potential histamine metabolic pathway.
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29
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Bakke M, Sato T, Ichikawa K, Nishimura I. Histamine dehydrogenase from Rhizobium sp.: gene cloning, expression in Escherichia coli, characterization and application to histamine determination. J Biotechnol 2006; 119:260-71. [PMID: 15964650 DOI: 10.1016/j.jbiotec.2005.04.005] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2005] [Revised: 03/31/2005] [Accepted: 04/12/2005] [Indexed: 11/16/2022]
Abstract
The gene encoding histamine dehydrogenase in Rhizobium sp. 4--9 has been cloned and overexpressed in Escherichia coli. The coding region of the gene was 2,079 bp and encoded a protein of 693 amino acids with a calculated molecular mass of 76,732 Da. This histamine dehydrogenase was related to histamine dehydrogenase from Nocardioides simplex (54.5% identical), trimethylamine dehydrogenase from Methylophilus methylotrophus (39.3% identical) and dimethylamine dehydrogenase from Hyphomicrobium X (38.1% identical), which have a covalent 6-S-cysteinyl flavin mononucleotide and a [4Fe--4S] cluster as redox cofactors. Sequence alignment and a UV-visible absorption spectrum supported the presence of these cofactors in this histamine dehydrogenase. The investigation of the enzymatic properties suggested that this enzyme exhibited the most excellent substrate specificity toward histamine among all amine oxidases or dehydrogenases found to date. The recombinant enzyme was able to be used for the colorimetric determination of histamine, which gave a linear calibration curve and identical data with conventional methods.
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Affiliation(s)
- Mikio Bakke
- Research and Development Division, Kikkoman Corporation, 399 Noda, Noda City, Chiba 278-0037, Japan.
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30
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Sato T, Horiuchi T, Nishimura I. Simple and rapid determination of histamine in food using a new histamine dehydrogenase from Rhizobium sp. Anal Biochem 2005; 346:320-6. [PMID: 16236240 DOI: 10.1016/j.ab.2005.09.005] [Citation(s) in RCA: 50] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2005] [Revised: 09/09/2005] [Accepted: 09/09/2005] [Indexed: 11/30/2022]
Abstract
A colorimetric enzyme assay for the quantitative analysis of histamine in food has been developed using a new histamine dehydrogenase (HDH) from Rhizobium sp. The HDH specifically catalyzes the oxidation of histamine but not other biogenic amines such as putrescine and cadaverine. The principle of our photometric assay is as follows. The HDH catalyzes the oxidative deamination of histamine in the presence of 1-methoxy PMS (electron carrier), which converts WST-8 (tetrazolium salt) to a formazan. This product is measured in the visible range at 460 nm. The correlation between the histamine level and absorbance was acceptable, ranging from 0 to 96 microM with histamine standard solutions, corresponding to 0 to 30 microM of the reaction solution (r = 1.000, CV = 1.0% or less). Assays of canned tuna (in oil and soup) and raw tuna with 45-675 micromol/kg histamine added showed good recoveries of 96-113, 98-108, and 100-106%. The histamine contents of a commercial canned tuna and fish meal containing histamine at high concentrations were determined using the new method and other reference methods (HPLC method, Association of Official Analytical Chemists official method, and two commercial enzyme immunoassay test kits). This simple and rapid enzymatic method is as reliable as the conventional methods.
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Affiliation(s)
- Tsuneo Sato
- Research and Development Division, Kikkoman Corporation, Noda City, Chiba 278-0037, Japan.
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