1
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Fernández-Lodeiro C, González-Cabaleiro L, Vázquez-Iglesias L, Serrano-Pertierra E, Bodelón G, Carrera M, Blanco-López MC, Pérez-Juste J, Pastoriza-Santos I. Au@Ag Core-Shell Nanoparticles for Colorimetric and Surface-Enhanced Raman-Scattering-Based Multiplex Competitive Lateral Flow Immunoassay for the Simultaneous Detection of Histamine and Parvalbumin in Fish. ACS APPLIED NANO MATERIALS 2024; 7:498-508. [PMID: 38229662 PMCID: PMC10788866 DOI: 10.1021/acsanm.3c04696] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/03/2023] [Revised: 11/30/2023] [Accepted: 12/01/2023] [Indexed: 01/18/2024]
Abstract
Foodborne allergies and illnesses represent a major global health concern. In particular, fish can trigger life-threatening food allergic reactions and poisoning effects, mainly caused by the ingestion of parvalbumin toxin. Additionally, preformed histamine in less-than-fresh fish serves as a toxicological alert. Consequently, the analytical assessment of parvalbumin and histamine levels in fish becomes a critical public health safety measure. The multiplex detection of both analytes has emerged as an important issue. The analytical detection of parvalbumin and histamine requires different assays; while the determination of parvalbumin is commonly carried out by enzyme-linked immunosorbent assay, histamine is analyzed by high-performance liquid chromatography. In this study, we present an approach for multiplexing detection and quantification of trace amounts of parvalbumin and histamine in canned fish. This is achieved through a colorimetric and surface-enhanced Raman-scattering-based competitive lateral flow assay (SERS-LFIA) employing plasmonic nanoparticles. Two distinct SERS nanotags tailored for histamine or β-parvalbumin detection were synthesized. Initially, spherical 50 nm Au@Ag core-shell nanoparticles (Au@Ag NPs) were encoded with either rhodamine B isothiocyanate (RBITC) or malachite green isothiocyanate (MGITC). Subsequently, these nanoparticles were bioconjugated with anti-β-parvalbumin and antihistamine, forming the basis for our detection and quantification methodology. Additionally, our approach demonstrates the use of SERS-LFIA for the sensitive and multiplexed detection of parvalbumin and histamine on a single test line, paving the way for on-site detection employing portable Raman instruments.
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Affiliation(s)
- Carlos Fernández-Lodeiro
- CINBIO,
Universidade de Vigo, Campus Universitario As Lagoas, Marcosende, 36310 Vigo, Spain
- Department
of Physical Chemistry, Universidade de Vigo, Campus Universitario As Lagoas,
Marcosende, 36310 Vigo, Spain
- Galicia
Sur Health Research Institute (IIS Galicia Sur), 36310 Vigo, Spain
| | - Lara González-Cabaleiro
- CINBIO,
Universidade de Vigo, Campus Universitario As Lagoas, Marcosende, 36310 Vigo, Spain
- Department
of Physical Chemistry, Universidade de Vigo, Campus Universitario As Lagoas,
Marcosende, 36310 Vigo, Spain
- Galicia
Sur Health Research Institute (IIS Galicia Sur), 36310 Vigo, Spain
| | - Lorena Vázquez-Iglesias
- CINBIO,
Universidade de Vigo, Campus Universitario As Lagoas, Marcosende, 36310 Vigo, Spain
- Department
of Physical Chemistry, Universidade de Vigo, Campus Universitario As Lagoas,
Marcosende, 36310 Vigo, Spain
- Galicia
Sur Health Research Institute (IIS Galicia Sur), 36310 Vigo, Spain
| | - Esther Serrano-Pertierra
- Department
of Biochemistry and Molecular Biology and Institute of Biotechnology
of Asturias, University of Oviedo, 33006 Oviedo, Spain
| | - Gustavo Bodelón
- CINBIO,
Universidade de Vigo, Campus Universitario As Lagoas, Marcosende, 36310 Vigo, Spain
- Department
of Functional Biology and Health Sciences, Universidade de Vigo, 36310 Vigo, Spain
| | - Mónica Carrera
- Department
of Food Technology, Spanish National Research Council, Marine Research Institute, 36208 Vigo, Spain
| | - María Carmen Blanco-López
- Department
of Physical and Analytical Chemistry and Institute of Biotechnology
of Asturias, University of Oviedo, c/Julián Clavería
8, 33006 Oviedo, Spain
| | - Jorge Pérez-Juste
- CINBIO,
Universidade de Vigo, Campus Universitario As Lagoas, Marcosende, 36310 Vigo, Spain
- Department
of Physical Chemistry, Universidade de Vigo, Campus Universitario As Lagoas,
Marcosende, 36310 Vigo, Spain
- Galicia
Sur Health Research Institute (IIS Galicia Sur), 36310 Vigo, Spain
| | - Isabel Pastoriza-Santos
- CINBIO,
Universidade de Vigo, Campus Universitario As Lagoas, Marcosende, 36310 Vigo, Spain
- Department
of Physical Chemistry, Universidade de Vigo, Campus Universitario As Lagoas,
Marcosende, 36310 Vigo, Spain
- Galicia
Sur Health Research Institute (IIS Galicia Sur), 36310 Vigo, Spain
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2
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Ma J, Nie Y, Zhang L, Xu Y. Ratio of Histamine-Producing/Non-Histamine-Producing Subgroups of Tetragenococcus halophilus Determines the Histamine Accumulation during Spontaneous Fermentation of Soy Sauce. Appl Environ Microbiol 2023; 89:e0188422. [PMID: 36802225 PMCID: PMC10056960 DOI: 10.1128/aem.01884-22] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Accepted: 01/17/2023] [Indexed: 02/23/2023] Open
Abstract
Strain specificity (within-species variation) of microorganisms occurs widely in nature. It might affect microbiome construction and function in a complex microbial environment. Tetragenococcus halophilus, a halophilic bacterium that generally is used in high salt food fermentation, consists of two histamine-producing and non-histamine-producing subgroups. It is unclear whether and how the strain specificity of histamine-producing capacity influences the microbial community function during food fermentation. Here, based on systematic bioinformatic analysis, histamine production dynamic analysis, clone library construction analysis, and cultivation-based identification, we identified that T. halophilus is the focal histamine-producing microorganism during soy sauce fermentation. Furthermore, we discovered that a larger number and ratio of histamine-producing subgroups of T. halophilus significantly contributed more histamine production. We were able to artificially decrease the ratio of histamine-producing to non-histamine-producing subgroups of T. halophilus in complex soy sauce microbiota and realized the reduction of histamine by 34%. This study emphasizes the significance of strain specificity in regulating microbiome function. This study investigated how strain specificity influenced microbial community function and developed an efficient technique for histamine control. IMPORTANCE Inhibiting the production of microbiological hazards under the assumption of stable and high-quality fermentation is a critical and time-consuming task for the food fermentation industry. For spontaneously fermented food, it can be realized theoretically by finding and controlling the focal hazard-producing microorganism in complex microbiota. This work used histamine control in soy sauce as a model and developed a system-level approach to identify and regulate the focal hazard-producing microorganism. We discovered that the strain specificity of focal hazard-producing microorganisms had an important impact on hazard accumulation. Microorganisms frequently exhibit strain specificity. Strain specificity is receiving increasing interest since it determines not only microbial robustness but also microbial community assembly and microbiome function. This study creatively explored how the strain specificity of microorganisms influenced microbiome function. In addition, we believe that this work provides an excellent model for microbiological hazard control which can promote future work in other systems.
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Affiliation(s)
- Jinjin Ma
- Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education and School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
| | - Yao Nie
- Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education and School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
| | - Lijie Zhang
- Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education and School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
| | - Yan Xu
- Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education and School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
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3
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Investigation of Histamine Removal by Electrodialysis from the Fermented Fish Sauce and Its Effects on the Flavor. Foods 2023; 12:foods12061325. [PMID: 36981250 PMCID: PMC10048693 DOI: 10.3390/foods12061325] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2023] [Revised: 03/13/2023] [Accepted: 03/17/2023] [Indexed: 03/22/2023] Open
Abstract
Histamine is one of the most concerned safety indicators in fish sauce. Considering its charge property, electrodialysis (ED) was used to control the histamine in fish sauce, and studies were focused on three operating parameters: input current, pH, and flow velocity. A Box–Behnken design and response surface methodology was adopted to derive a statistical model, which indicated that 5.1 A input current, pH 3.8, and 40 L∙h−1 flow velocity were optimal operation conditions. Under this condition, the histamine removal rate reached 53.41% and the histamine content met the allowable histamine limit of below 400 mg·kg−1 in fish sauce, while the amino nitrogen (ANN) loss rate was only 15.46%. In addition, amino acids and volatile compounds changed differently during ED. As a result, with decreased histamine, the fish sauce after ED was also less salty and less fishy. The study first explored utilizing ED to remove histamine from fish sauce, which has positive implications for promoting the safety of aquatic products.
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4
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Moniente M, Botello-Morte L, García-Gonzalo D, Virto R, Pagán R, Ferreira V, Ontañón I. Combination of SPE and fluorescent detection of AQC-derivatives for the determination at sub-mg/L levels of biogenic amines in dairy products. Food Res Int 2023; 165:112448. [PMID: 36869470 DOI: 10.1016/j.foodres.2022.112448] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2022] [Revised: 12/29/2022] [Accepted: 12/31/2022] [Indexed: 01/05/2023]
Abstract
Biogenic amines (BAs) are compounds generated by decarboxylation of their amino acid precursors. Their intake, even at low concentrations, can lead to several types of health problems in sensitive individuals. As they can be easily formed in fermented dairy products, their quantitative determination is very relevant. In the present paper, a method for the quantitative determination of four biogenic amines in different dairy products has been developed, validated and applied to 37 samples of milk, 23 of yogurt, and 14 of kefir. Amines were selectively extracted using solid phase extraction, subsequently derivatizatized with 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate and further determined by High Performance Liquid Chromatography with fluorescence detection. The method's sensitivity was highly satisfactory, with limits of detection lower than 0.2 mg/L. Optimal linearity and repeatability were also achieved. BAs were not detected in most of the milk samples, but they were found frequently at high levels in yogurt and kefir samples, reaching values of up to 79 mg/kg total BAs in kefir samples. Levels measured should not be a cause for concern for the population at large, but should be known by BAs-sensitive individuals.
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Affiliation(s)
- Marta Moniente
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), C/ Miguel, Servet 177, 50013 Zaragoza, Spain
| | - Laura Botello-Morte
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), C/ Miguel, Servet 177, 50013 Zaragoza, Spain; Campus Universitario Villanueva de Gállego, Universidad San Jorge, Autovía, A-23, Zaragoza-Huesca Km, 299, 50830 Villanueva de Gallego, Spain
| | - Diego García-Gonzalo
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), C/ Miguel, Servet 177, 50013 Zaragoza, Spain
| | - Raquel Virto
- CNTA, Centro Nacional de Tecnología y Seguridad Alimentaria, Crta-Na134, km 53, San Adrián, 31570 San Adrián, Spain
| | - Rafael Pagán
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), C/ Miguel, Servet 177, 50013 Zaragoza, Spain
| | - Vicente Ferreira
- Laboratorio de Análisis del Aroma y Enología (LAAE), Química Analítica, Facultad de Ciencias, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), C/ Pedro Cerbuna, 12, 50009 Zaragoza, Spain
| | - Ignacio Ontañón
- Laboratorio de Análisis del Aroma y Enología (LAAE), Química Analítica, Facultad de Ciencias, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), C/ Pedro Cerbuna, 12, 50009 Zaragoza, Spain.
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5
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Zhernov YV, Simanduyev MY, Zaostrovtseva OK, Semeniako EE, Kolykhalova KI, Fadeeva IA, Kashutina MI, Vysochanskaya SO, Belova EV, Shcherbakov DV, Sukhov VA, Sidorova EA, Mitrokhin OV. Molecular Mechanisms of Scombroid Food Poisoning. Int J Mol Sci 2023; 24:ijms24010809. [PMID: 36614252 PMCID: PMC9821622 DOI: 10.3390/ijms24010809] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2022] [Revised: 12/01/2022] [Accepted: 12/22/2022] [Indexed: 01/05/2023] Open
Abstract
Scombroid food poisoning (SFP) is a foodborne disease that develops after consumption of fresh fish and, rarely, seafood that has fine organoleptic characteristics but contains a large amount of exogenous histamine. SFP, like other food pseudo-allergic reactions (FPA), is a disorder that is clinically identical to allergic reactions type I, but there are many differences in their pathogenesis. To date, SFP has been widespread throughout the world and is an urgent problem, although exact epidemiological data on incidence varies greatly. The need to distinguish SFP from true IgE-associated allergy to fish and seafood is one of the most difficult examples of the differential diagnosis of allergic conditions. The most important difference is the absence of an IgE response in SFP. The pathogenesis of SFP includes a complex system of interactions between the body and chemical triggers such as exogenous histamine, other biogenic amines, cis-urocanic acid, salicylates, and other histamine liberators. Because of the wide range of molecular pathways involved in this process, it is critical to understand their differences. This may help predict and prevent poor outcomes in patients and contribute to the development of adequate hygienic rules and regulations for seafood product safety. Despite the vast and lengthy history of research on SFP mechanisms, there are still many blank spots in our understanding of this condition. The goals of this review are to differentiate various molecular mechanisms of SFP and describe methods of hygienic regulation of some biogenic amines that influence the concentration of histamine in the human body and play an important role in the mechanism of SFP.
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Affiliation(s)
- Yury V. Zhernov
- Department of General Hygiene, F. Erismann Institute of Public Health, I.M. Sechenov First Moscow State Medical University (Sechenov University), 119435 Moscow, Russia
- Department of Chemistry, Lomonosov Moscow State University, 119991 Moscow, Russia
- Center of Life Sciences, Skolkovo Institute of Science and Technology, 121205 Moscow, Russia
- Center for Medical Anthropology, N.N. Miklukho-Maclay Institute of Ethnology and Anthropology, Russian Academy of Sciences, 119017 Moscow, Russia
- Department of Medical and Biological Disciplines, Reaviz Medical University, 107564 Moscow, Russia
- Correspondence: ; Tel.: +7-(915)-1552000
| | - Mark Y. Simanduyev
- The Baku Branch, I.M. Sechenov First Moscow State Medical University (Sechenov University), Baku AZ1141, Azerbaijan
| | - Olga K. Zaostrovtseva
- Department of General Hygiene, F. Erismann Institute of Public Health, I.M. Sechenov First Moscow State Medical University (Sechenov University), 119435 Moscow, Russia
| | - Ekaterina E. Semeniako
- Department of General Hygiene, F. Erismann Institute of Public Health, I.M. Sechenov First Moscow State Medical University (Sechenov University), 119435 Moscow, Russia
| | - Kseniia I. Kolykhalova
- Department of General Hygiene, F. Erismann Institute of Public Health, I.M. Sechenov First Moscow State Medical University (Sechenov University), 119435 Moscow, Russia
| | - Inna A. Fadeeva
- Department of Foreign Language, Faculty of World Economy, Diplomatic Academy of the Russian Foreign Ministry, 119034 Moscow, Russia
- Department of Public Administration in Foreign Policy, Diplomatic Academy of the Russian Foreign Ministry, 119034 Moscow, Russia
| | - Maria I. Kashutina
- Loginov Moscow Clinical Scientific and Practical Center, 111123 Moscow, Russia
- Department of Public Health Promotion, National Research Centre for Therapy and Preventive Medicine, 101990 Moscow, Russia
- Department of Therapy, Clinical Pharmacology and Emergency Medicine, A.I. Yevdokimov Moscow State University of Medicine and Dentistry, 127473 Moscow, Russia
| | - Sonya O. Vysochanskaya
- Department of General Hygiene, F. Erismann Institute of Public Health, I.M. Sechenov First Moscow State Medical University (Sechenov University), 119435 Moscow, Russia
| | - Elena V. Belova
- Department of General Hygiene, F. Erismann Institute of Public Health, I.M. Sechenov First Moscow State Medical University (Sechenov University), 119435 Moscow, Russia
| | - Denis V. Shcherbakov
- Department of General Hygiene, F. Erismann Institute of Public Health, I.M. Sechenov First Moscow State Medical University (Sechenov University), 119435 Moscow, Russia
| | - Vitaly A. Sukhov
- Department of General Hygiene, F. Erismann Institute of Public Health, I.M. Sechenov First Moscow State Medical University (Sechenov University), 119435 Moscow, Russia
| | - Ekaterina A. Sidorova
- Department of General Hygiene, F. Erismann Institute of Public Health, I.M. Sechenov First Moscow State Medical University (Sechenov University), 119435 Moscow, Russia
| | - Oleg V. Mitrokhin
- Department of General Hygiene, F. Erismann Institute of Public Health, I.M. Sechenov First Moscow State Medical University (Sechenov University), 119435 Moscow, Russia
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6
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Chemical Safety and Quality Attributes of Dried Sausage Snacks Stored in Modified Atmosphere. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:6173613. [PMID: 36569453 PMCID: PMC9771647 DOI: 10.1155/2022/6173613] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 11/16/2022] [Accepted: 11/17/2022] [Indexed: 12/15/2022]
Abstract
A sausage snack was produced by air blast drying of cottage sausage, and its safety and quality were investigated during 10-week storage period in a modified atmosphere (20% CO2/80% N2) at 4 ± 1°C and 20 ± 1°C. The results of a sensory and instrumental evaluation of colour and texture showed that significantly greater changes in these parameters were caused by drying the sausage rather than during subsequent storage of the produced snacks. Although total viable count increased and reached a maximum value of 6.5 log CFU g-1 after 70 days of storage at 20 ± 1°C, Enterobacteriaceae were not detected. The histamine level was approx. 18 mg kg-1, while the average content of the other biogenic amines after 70 days of storage ranged from 4.4 mg kg-1 (cadaverine) to 32.1 mg kg-1 (tyramine). The biogenic amine index was small and varied from 34.5 mg kg-1 (in the sausage before drying) to 73.4 mg kg-1 (at the end of the snack storage at 20 ± 1°C). The lipid hydrolysis and oxidation proceeded slowly and did not pose a threat to the product quality. The combination of drying and modified atmosphere packaging maintains good quality and safety of sausage snack during 70 days at refrigerated storage and/or 4 weeks at room temperature.
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7
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An allergist's approach to food poisoning. Ann Allergy Asthma Immunol 2022; 130:444-451. [PMID: 36334721 DOI: 10.1016/j.anai.2022.10.021] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Revised: 10/26/2022] [Accepted: 10/26/2022] [Indexed: 11/09/2022]
Abstract
Foodborne illnesses represent a significant global health concern. These preventable diseases lead to substantial mortality and morbidity worldwide. Substantial overlap with food allergy exists with similar clinical presentations and symptom onset. Knowledge of the typically implicated microorganisms and toxins can help properly identify these diseases. A thorough history is essential to differentiate between these 2 disorders. The types of food implicated may be similar including milk, egg, fish, and shellfish. The timing of symptom onset may overlap and lead to misdiagnosis of disorders such as food protein-induced enterocolitis syndrome. Classically, histamine-related food poisoning is also typically confused with true food allergy and may be seen as related to fish and cheese. Knowledge of epidemiology, patterns, and etiology of allergic conditions and foodborne illness may help the allergist differentiate among these common diseases.
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8
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De Palma G, Shimbori C, Reed DE, Yu Y, Rabbia V, Lu J, Jimenez-Vargas N, Sessenwein J, Lopez-Lopez C, Pigrau M, Jaramillo-Polanco J, Zhang Y, Baerg L, Manzar A, Pujo J, Bai X, Pinto-Sanchez MI, Caminero A, Madsen K, Surette MG, Beyak M, Lomax AE, Verdu EF, Collins SM, Vanner SJ, Bercik P. Histamine production by the gut microbiota induces visceral hyperalgesia through histamine 4 receptor signaling in mice. Sci Transl Med 2022; 14:eabj1895. [PMID: 35895832 DOI: 10.1126/scitranslmed.abj1895] [Citation(s) in RCA: 45] [Impact Index Per Article: 22.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
The gut microbiota has been implicated in chronic pain disorders, including irritable bowel syndrome (IBS), yet specific pathophysiological mechanisms remain unclear. We showed that decreasing intake of fermentable carbohydrates improved abdominal pain in patients with IBS, and this was accompanied by changes in the gut microbiota and decreased urinary histamine concentrations. Here, we used germ-free mice colonized with fecal microbiota from patients with IBS to investigate the role of gut bacteria and the neuroactive mediator histamine in visceral hypersensitivity. Germ-free mice colonized with the fecal microbiota of patients with IBS who had high but not low urinary histamine developed visceral hyperalgesia and mast cell activation. When these mice were fed a diet with reduced fermentable carbohydrates, the animals showed a decrease in visceral hypersensitivity and mast cell accumulation in the colon. We observed that the fecal microbiota from patients with IBS with high but not low urinary histamine produced large amounts of histamine in vitro. We identified Klebsiella aerogenes, carrying a histidine decarboxylase gene variant, as a major producer of this histamine. This bacterial strain was highly abundant in the fecal microbiota of three independent cohorts of patients with IBS compared with healthy individuals. Pharmacological blockade of the histamine 4 receptor in vivo inhibited visceral hypersensitivity and decreased mast cell accumulation in the colon of germ-free mice colonized with the high histamine-producing IBS fecal microbiota. These results suggest that therapeutic strategies directed against bacterial histamine could help treat visceral hyperalgesia in a subset of patients with IBS with chronic abdominal pain.
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Affiliation(s)
- Giada De Palma
- Farncombe Family Digestive Health Research Institute, McMaster University, Hamilton, Canada
| | - Chiko Shimbori
- Farncombe Family Digestive Health Research Institute, McMaster University, Hamilton, Canada
| | - David E Reed
- Gastrointestinal Diseases Research Unit, Queens University, Kingston, Canada
| | - Yang Yu
- Gastrointestinal Diseases Research Unit, Queens University, Kingston, Canada
| | - Virginia Rabbia
- Farncombe Family Digestive Health Research Institute, McMaster University, Hamilton, Canada
| | - Jun Lu
- Farncombe Family Digestive Health Research Institute, McMaster University, Hamilton, Canada
| | | | - Jessica Sessenwein
- Gastrointestinal Diseases Research Unit, Queens University, Kingston, Canada
| | - Cintya Lopez-Lopez
- Gastrointestinal Diseases Research Unit, Queens University, Kingston, Canada
| | - Marc Pigrau
- Farncombe Family Digestive Health Research Institute, McMaster University, Hamilton, Canada
| | | | - Yong Zhang
- Gastrointestinal Diseases Research Unit, Queens University, Kingston, Canada
| | - Lauren Baerg
- Farncombe Family Digestive Health Research Institute, McMaster University, Hamilton, Canada
| | - Ahmad Manzar
- Farncombe Family Digestive Health Research Institute, McMaster University, Hamilton, Canada
| | - Julien Pujo
- Farncombe Family Digestive Health Research Institute, McMaster University, Hamilton, Canada
| | - Xiaopeng Bai
- Farncombe Family Digestive Health Research Institute, McMaster University, Hamilton, Canada
| | | | | | | | - Michael G Surette
- Farncombe Family Digestive Health Research Institute, McMaster University, Hamilton, Canada
| | - Michael Beyak
- Gastrointestinal Diseases Research Unit, Queens University, Kingston, Canada
| | - Alan E Lomax
- Gastrointestinal Diseases Research Unit, Queens University, Kingston, Canada
| | - Elena F Verdu
- Farncombe Family Digestive Health Research Institute, McMaster University, Hamilton, Canada
| | - Stephen M Collins
- Farncombe Family Digestive Health Research Institute, McMaster University, Hamilton, Canada
| | - Stephen J Vanner
- Gastrointestinal Diseases Research Unit, Queens University, Kingston, Canada
| | - Premysl Bercik
- Farncombe Family Digestive Health Research Institute, McMaster University, Hamilton, Canada
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9
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Annunziata L, Schirone M, Campana G, De Massis MR, Scortichini G, Visciano P. Histamine in fish and fish products: An 8-year survey. Follow up and official control activities in the Abruzzo region (Central Italy). Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108651] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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10
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Chen CH, Lee YL, Wu MH, Chen PJ, Wei TS, Tseng CI, Chen WJ. Prenatal antioxidant-enriched and pro-oxidant-contained food, IL4 and IL13 pathway genes, and cord blood IgE. Sci Rep 2022; 12:2884. [PMID: 35190607 PMCID: PMC8861038 DOI: 10.1038/s41598-022-06951-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Accepted: 02/02/2022] [Indexed: 11/24/2022] Open
Abstract
Prenatal oxidative balance might influence cord blood IgE (cIgE) levels. We aimed to explore if certain prenatal dietary sources of antioxidants and pro-oxidants are associated with cIgE elevation and if they interact with IL4 and IL13 pathway genes. A structured questionnaire was completed during the third trimester of pregnancy for 1107 full-term newborns. Surveyed antioxidant-enriched food included fish, shellfish, and fruit, whereas surveyed pro-oxidant-contained food included fried fish sticks and canned fish. Cord blood was collected for measuring cIgE levels and genotyping IL13 rs1800925, rs20541, rs848, IL4 rs2243250, and STAT6 rs324011. Fairly lean fish consumption showed protection against cIgE elevation (odds ratio [OR] 0.66; 95% CI 0.49–0.90) in the whole sample, while daily fruit (OR 0.46; 95% CI 0.27–0.79) and ≥ monthly canned fish (OR 2.81; 95% CI 1.24–6.36) exhibited associations only in genetically susceptible babies. A prenatal food protective index, comprising any fairly lean fish, daily fruit, and the absence of any canned fish, exerted dose–response protection against cIgE elevation in babies carrying the IL13 rs20541 GA or AA genotype (P for trend < 0.0001; P for interaction = 0.004). We concluded that prenatal antioxidant-enriched and pro-oxidant-contained food consumption may influence cIgE, especially in genetically susceptible babies.
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Affiliation(s)
- Chien-Han Chen
- Department of Pediatrics, Fu Jen Catholic University Hospital, Fu Jen Catholic University, New Taipei City, Taiwan.,School of Medicine, Fu Jen Catholic University, New Taipei City, Taiwan.,Department of Pediatrics, Min-Sheng General Hospital, Taoyüan City, Taiwan
| | - Yungling Leo Lee
- Institute of Biomedical Sciences, Academia Sinica, Taipei, Taiwan
| | - Ming-Hsun Wu
- Department of Laboratory Medicine, Min-Sheng General Hospital, Taoyüan City, Taiwan
| | - Pao-Jen Chen
- Department of Obstetrics and Gynecology, Min-Sheng General Hospital, Taoyüan City, Taiwan
| | - Tien-Shan Wei
- Department of Obstetrics and Gynecology, Min-Sheng General Hospital, Taoyüan City, Taiwan
| | - Ching-Ing Tseng
- Centers of Genomic and Precision Medicine, National Taiwan University, Taipei, Taiwan
| | - Wei J Chen
- Centers of Genomic and Precision Medicine, National Taiwan University, Taipei, Taiwan. .,Institute of Epidemiology and Preventive Medicine, College of Public Health, National Taiwan University, Taipei, Taiwan. .,Center for Neuropsychiatric Research, National Health Research Institutes, Zhunan, Miaoli County, Taiwan.
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11
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Ryser LT, Arias-Roth E, Berthoud H, Delbès-Paus C, Chassard C, Bruggmann R, Irmler S. Cadaverine, putrescine, and histamine formation of Morganella morganii in raclette-type cheese. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105362] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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12
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Donnarumma D, La Tella R, Vento F, Salerno TMG, Micalizzi G, Rigano F, Mondello L. Evaluation of the Level of Toxic Contaminants and Essential Molecules in the Context of the Re-Use of Tuna Fishery Industry by-Products. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02045-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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13
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Marui J, Phouphasouk S, Giavang Y, Yialee Y, Boulom S. Relationship between Salinity and Histamine Accumulation in Padaek, a Salt-Fermented Freshwater Fish Paste from Laos. J Food Prot 2021; 84:434-441. [PMID: 33108461 DOI: 10.4315/jfp-20-272] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Accepted: 10/21/2020] [Indexed: 11/11/2022]
Abstract
ABSTRACT Padaek is a salt-fermented freshwater fish product popularly used in Laos as a shelf-stable all-purpose seasoning. For padaek production, the fish is fermented with salt and rice bran at ambient temperature. Although it is considered edible after 2 to 3 months of fermentation, 6 to 12 months is required to enhance its palatability. Its long shelf life and abundance of free amino acids, such as glutamate and lysine, are distinctive features of the product. Although commercial products are currently available, the tradition of making and consuming padaek at home continues, particularly in rural areas, to make use of indigenous freshwater fish, which provides a continuous supply of food and nutrition. Histamine can cause foodborne intoxication. Occasionally, its excessive accumulation occurs in amino acid-containing food, such as fermented fish products, because of the growth of microorganisms with histidine decarboxylase activity. We found a negative correlation between salinity and histamine content in homemade padaek products collected from rural households. Experimental padaek fermentation with initial salinity conditions of 10 and 6.5% exhibited significant histamine accumulation after 2 weeks of incubation at 30°C and exceeded 1,000 ppm within 6 months, but no histamine was detected in fermentation with an initial salinity of 18% over the same period. This indicated that salinity was a critical factor for controlling the risk of histamine accumulation during padaek fermentation. We, therefore, created and used a simplified calculation chart to help local households adjust the initial salinity to a sufficient level to reduce histamine accumulation during padaek fermentation. This producer-friendly approach for reducing the risk of histamine accumulation in this popular fermented food in Laos should be widely implemented to enhance food safety management in the country. HIGHLIGHTS
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Affiliation(s)
- Junichiro Marui
- Japan International Research Center for Agricultural Sciences, 1-1 Ohwashi, Tsukuba, Ibaraki 305-8686, Japan (ORCID: https://orcid.org/0000-0002-7084-6461 [J.M.])
| | - Souphachay Phouphasouk
- Faculty of Agriculture, National University of Laos, Ban Paksap Mai, Xaythany District, Vientiane Capital, Laos
| | - Yethao Giavang
- Faculty of Agriculture, National University of Laos, Ban Paksap Mai, Xaythany District, Vientiane Capital, Laos
| | - Yanglao Yialee
- Faculty of Agriculture, National University of Laos, Ban Paksap Mai, Xaythany District, Vientiane Capital, Laos
| | - Sayvisene Boulom
- Faculty of Agriculture, National University of Laos, Ban Paksap Mai, Xaythany District, Vientiane Capital, Laos
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14
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Bioshell Calcium Oxide-Containing Liquids as a Sanitizer for the Reduction of Histamine Production in Raw Japanese Pilchard, Japanese Horse Mackerel, and Chub Mackerel. Foods 2020; 9:foods9070964. [PMID: 32708249 PMCID: PMC7404465 DOI: 10.3390/foods9070964] [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: 06/04/2020] [Revised: 07/14/2020] [Accepted: 07/17/2020] [Indexed: 11/16/2022] Open
Abstract
Recently, there has been an increase in the number of food poisoning cases associated with histamine in food, mainly in relation to histamine in fish. Here, we investigated methods to decrease histamine levels in Japanese pilchard, Japanese horse mackerel, and chub Mackerel, stored at 10 °C using various concentrations of heated scallop bioshell calcium oxide (BiSCaO) suspension, dispersion (BiSCaO + Na2HPO4), colloidal dispersion (BiSCaO + NapolyPO4), scallop shell powder (SSP) Ca(OH)2 in pure water (PW) or saline, and BiSCaO water. BiSCaO in a high alkaline pH solution chemically decomposes histamine poorly, but the partial flocculation/precipitation of histamine was observed with 1 and 0.2 wt.% BiSCaO dispersion and BiSCaO colloidal dispersion, respectively. Cleaning fish samples with BiSCaO suspension, dispersion, colloidal dispersion, or BiSCaO water remarkably reduced histamine levels and normal bacterial flora (coliform bacteria (CF) and total viable bacterial cells (TC)) after storage for four days at 10 °C, while much higher histamine levels were observed after cleaning with saline. These results suggest that cleaning fish with BiSCaO dispersion, colloidal dispersion, or BiSCaO water can significantly reduce histamine levels through their bactericidal activity against histamine-producing bacteria.
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15
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Abstract
Biogenic amines are ubiquitous bioactive compounds that are synthesized by living organisms and perform essential functions for their metabolism. In the human diet, their excessive intake can cause food poisoning. In food, especially in alcohol-free beverages, biogenic amines can be synthesized by enzymes, naturally present in raw materials, or by microorganisms, which may be naturally present in the matrix or be added during beverage transformation processes. For this reason, in alcohol-free beverages, biogenic amine amount can be considered, above a certain level, as undesired microorganism activity. Therefore, it is important to evaluate the biogenic amine profile of non-alcoholic beverages in order to monitor food quality and safety. Moreover, biogenic amines can be taken into account by industries in order to monitor production processes and products. This review article provides an overview on the biogenic amine profile of alcohol-free beverages (plant milk, nervine drinks, soft drinks, and fruit juices). Furthermore, the clinical and toxicological effects, the biogenic amines legislation, and biogenic amine synthesis have been evaluated in non-alcoholic beverages.
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16
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Mansouri M, Sharifi F, Varmaghani M, Yaghubi H, Shokri A, Moghadas-Tabrizi Y, Keshtkar A, Sadeghi O. Dairy consumption in relation to primary headaches among a large population of university students: The MEPHASOUS study. Complement Ther Med 2020; 48:102269. [DOI: 10.1016/j.ctim.2019.102269] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2019] [Revised: 09/20/2019] [Accepted: 11/26/2019] [Indexed: 01/09/2023] Open
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17
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Velut G, Delon F, Mérigaud JP, Tong C, Duflos G, Boissan F, Watier-Grillot S, Boni M, Derkenne C, Dia A, Texier G, Vest P, Meynard JB, Fournier PE, Chesnay A, Pommier de Santi V. Histamine food poisoning: a sudden, large outbreak linked to fresh yellowfin tuna from Reunion Island, France, April 2017. Euro Surveill 2019; 24:1800405. [PMID: 31164189 PMCID: PMC6549462 DOI: 10.2807/1560-7917.es.2019.24.22.1800405] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2018] [Accepted: 01/30/2019] [Indexed: 11/20/2022] Open
Abstract
On 20 April 2017, an outbreak of histamine food poisoning occurred in a French military unit located near Paris. A total of 40 cases were identified (attack rate: 16.6%). We conducted a case-control study on 31 cases and 63 controls. Multivariate analysis pointed to cooked yellowfin tuna fillet as the very likely source of food poisoning (odds ratio = 156.8; 95% confidence interval: 18.4-1,338.4). The fresh yellowfin tuna was from Reunion Island and was supplied vacuum-sealed and packed with ice at the principal food market of Paris. No cold chain issues could be established in the upstream and downstream supply chains. Histamine concentration was found to be 1,720 mg/kg in leftover raw tuna, and 3,720 mg/kg in control cooked tuna, well above the threshold limit values defined by European regulations (200 mg/kg). The presence of Klebsiella variicola and Pantoea agglomerans, microorganisms of the Enterobacterales order that have been reported to produce histamine, was confirmed in the leftover raw tuna. This type of food poisoning is rarely recognised and confirmed. We describe the outbreak to highlight the specific key points of this type of investigation.
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Affiliation(s)
- Guillaume Velut
- French Military Health Service, French Armed Forces Centre for Epidemiology and Public Health (CESPA), Marseille, France
| | - François Delon
- French Military Health Service, French Armed Forces Centre for Epidemiology and Public Health (CESPA), Marseille, France
| | | | - Christelle Tong
- French Military Health Service, French Armed Forces Centre for Epidemiology and Public Health (CESPA), Marseille, France
| | - Guillaume Duflos
- Laboratory for Food Safety, Department of Seafood and Aquaculture, ANSES (French Agency for Food, Environmental and Occupational Health & Safety), Boulogne Sur Mer, France
| | - François Boissan
- French Military Health Service, 2nd Armed Forces Medical Centre, Versailles, France
| | - Stéphanie Watier-Grillot
- French Military Health Service, French Armed Forces Centre for Epidemiology and Public Health (CESPA), Marseille, France
| | - Mickaël Boni
- French Ministry of Defense's Joint Logistics and Supply Agency (Économat des armées), Pantin, France
| | | | - Aissata Dia
- French Military Health Service, French Armed Forces Centre for Epidemiology and Public Health (CESPA), Marseille, France
| | - Gaëtan Texier
- French Military Health Service, French Armed Forces Centre for Epidemiology and Public Health (CESPA), Marseille, France
- UMR VITROME, Aix-Marseille University, IRD, SSA, AP-HM, IHU-Méditerranée Infection, Marseille, France
| | - Philippe Vest
- French Military Health Service, Biomedical Laboratory, Percy Military Teaching Hospital, Clamart, France
| | - Jean Baptiste Meynard
- French Military Health Service, French Armed Forces Centre for Epidemiology and Public Health (CESPA), Marseille, France
| | - Pierre Edouard Fournier
- UMR VITROME, Aix-Marseille University, IRD, SSA, AP-HM, IHU-Méditerranée Infection, Marseille, France
| | - Aurélie Chesnay
- Laboratory of the French Armed Forces Commissariat, Angers, France
| | - Vincent Pommier de Santi
- French Military Health Service, French Armed Forces Centre for Epidemiology and Public Health (CESPA), Marseille, France
- UMR VITROME, Aix-Marseille University, IRD, SSA, AP-HM, IHU-Méditerranée Infection, Marseille, France
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18
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Zhao L, Xue L, Li B, Wang Q, Li B, Lu S, Fan Q. Ferulic acid reduced histamine levels in the smoked horsemeat sausage. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13814] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Lili Zhao
- College of Food; Shihezi University; Shihezi 832000 China
| | - Linlin Xue
- College of Food; Shihezi University; Shihezi 832000 China
| | - Binbin Li
- College of Food; Shihezi University; Shihezi 832000 China
| | - Qingling Wang
- College of Food; Shihezi University; Shihezi 832000 China
| | - Baokun Li
- College of Food; Shihezi University; Shihezi 832000 China
| | - Shiling Lu
- College of Food; Shihezi University; Shihezi 832000 China
| | - Qinglu Fan
- Xinjiang Academy of Agricultural and Reclamation Science; Shihezi China
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