Flow injection determination of histamine with a histamine dehydrogenase-based electrode

Enzyme immobilization on α-1,3-glucan: development of flow reactor with fusion protein of α-1,3-glucan binding domains and histamine dehydrogenase

α-1,3-Glucanase Agl-KA from Bacillus circulans KA-304 consists of a discoidin domain (DS1), a carbohydrate binding module family 6 (CBM6), a threonine-proline-rich-linker (TP linker), a discoidin domain (DS2), an uncharacterized domain, and a catalytic domain. The binding of DS1, CBM6, and DS2 to α-1,3-glucan can be improved in the presence of two of these three domains. In this study, DS1, CBM6, and TP linker were genetically fused to histamine dehydrogenase (HmDH) from Nocardioides simplex NBRC 12069. The fusion enzyme, AGBDs-HmDH, was expressed in Escherichia coli Rosetta 2 (DE3) and purified from the cell-free extract. AGBDs-HmDH bound to 1% micro-particle of α-1,3-glucan (diameter: less than 1 μm) and 7.5% coarse-particle of α-1,3-glucan (less than 200 μm) at about 97 % and 70% of the initial amounts of the enzyme, respectively. A reactor for flow injection analysis filled with AGBDs-HmDH immobilized on the coarse-particle of α-1,3-glucan was successfully applied to determine histamine. A linear calibration curve was observed in the range for about 0.1 to 3.0 mM histamine. These findings suggest that the combination of α-1,3-glucan and α-1,3-glucan binding domains is a candidate for novel enzyme immobilization.

Portable colorimetric enzymatic disposable biosensor for histamine and simultaneous histamine/tyramine determination using a smartphone

Tyramine oxidase (TAO), peroxidase (HRP), and Amplex Red (AR) have been immobilized on cellulose to obtain disposable biosensors for the determination of histamine. During the enzymatic reaction, AR is oxidized and a pink spot is obtained. Using a smartphone and measuring the G (green) color coordinate, histamine can be determined in the presence of other biogenic amines (putrescine and cadaverine) in concentrations ranging from 2·10^-5 M to 5·10^-4 M with a 7.5·10^-6 M limit of detection (LoD). Despite tyramine interference, experimental conditions are provided which allow rapid and simple histamine and simultaneous histamine/tyramine (semi)quantitative determination in mixtures. Finally, tyramine and histamine were determined in a tuna extract with good results (compared to the reference HPLC-MS method). The methodology can also be applied in solution allowing histamine (and simultaneous histamine/tyramine) determination with a lower LoD (1.8·10^-7 M) and a similar selectivity.

A review on chemical and electrochemical methodologies for the sensing of biogenic amines

Biogenic amines (BA) are biomolecules of low molecular weight with organic basic functionalities (amine group) that are formed by the microbial decarboxylation of amino acids of fermented food/beverages. Hence BAs are an important indicator in estimating the freshness and quality of meat, seafood, and industrial food products with high protein content. The reaction of BAs with nitrites available in certain meat products forms nitrosoamine, a carcinogenic compound. Hence BAs are in general considered to be a food hazard and monitoring the level of BAs in food samples becomes crucial as their high concentrations may lead to health problems. This review offers an overview of the available chemical and electrochemical methods that are typically used for the sensing of BAs in food samples. Certain compounds are known to selectively interact with BAs via chemical or non-covalent interactions and these interactions are often accompanied by fluorescence or visible color changes (sometimes visual detection) that could be monitored/assessed using a fluorescence spectrophotometer or UV-vis spectrophotometer (colorimetric methods). The colorimetric methods are limited by sensitivity and selectivity as they are based on straight-forward chemical reactions. In the case of electrochemical sensing of BAs, mediators are often used which undergo oxidation/reduction to produce intermediates that could interact with BAs accompanied by changes in their electrochemical potential. Overall, this review summarizes the available chemical and electrochemical strategies towards the sensing of BAs with a discussion on further prospects.

Impact of Biogenic Amines on Food Quality and Safety

Today, food safety and quality are some of the main concerns of consumer and health agencies around the world. Our current lifestyle and market globalization have led to an increase in the number of people affected by food poisoning. Foodborne illness and food poisoning have different origins (bacteria, virus, parasites, mold, contaminants, etc.), and some cases of food poisoning can be traced back to chemical and natural toxins. One of the toxins targeted by the Food and Drug Administration (FDA) and European Food Safety Authority (EFSA) is the biogenic amine histamine. Biogenic amines (BAs) in food constitute a potential public health concern due to their physiological and toxicological effects. The consumption of foods containing high concentrations of biogenic amines has been associated with health hazards. In recent years there has been an increase in the number of food poisoning cases associated with BAs in food, mainly in relation to histamines in fish. We need to gain a better understanding of the origin of foodborne disease and how to control it if we expect to keep people from getting ill. Biogenic amines are found in varying concentrations in a wide range of foods (fish, cheese, meat, wine, beer, vegetables, etc.), and BA formation is influenced by different factors associated with the raw material making up food products, microorganisms, processing, and conservation conditions. Moreover, BAs are thermostable. Biogenic amines also play an important role as indicators of food quality and/or acceptability. Hence, BAs need to be controlled in order to ensure high levels of food quality and safety. All of these aspects will be addressed in this review.

Stopped flow kinetic studies on reductive half-reaction of histamine dehydrogenase from Nocardioides simplex with histamine

Histamine dehydrogenase from Nocardioides simplex (HmDH) which catalyzes the oxidative deamination of histamine is an iron-sulphur-containing flavoprotein. For our further understanding on the intramolecular electron transfer process, the reductive half reaction of HmDH with histamine has been studied by stopped flow spectrophotometry at pH 7.5 and 10. The reaction at pH 7.5 is found to be analysed on a kinetic model composed of three sequential first-order reactions. The first fast phase, of which the rate constant shows a hyperbolic dependence on the histamine concentration, is assigned to a direct two-electron reduction of the oxidized flavin (CFMN(O)) by histamine with no involvement of the semiquinone form of the flavin (CFMN(S)). The second moderate process is the substrate-independent intramolecular single-electron transfer from the reduced flavin to the oxidized iron-sulphur cluster. The third slow process is considered to reflect the second binding of histamine to CFMN(S), which is responsible for the substrate inhibition. At pH 10, the reaction is analysed with one pseudo-first-order reaction phase which is substrate-dependent two-electron reduction of CFMN(O) coupled with the subsequent fast intersubunit single-electron transfer. The UV-vis spectroscopy of HmDH suggests the deprotonation of Tyr residues, which seems to cause the switching of the electron transfer property.

Scombroid poisoning: a review

Scombroid poisoning, also called histamine fish poisoning, is an allergy-like form of food poisoning that continues to be a major problem in seafood safety. The exact role of histamine in scombroid poisoning is not straightforward. Deviations from the expected dose-response have led to the advancement of various possible mechanisms of toxicity, none of them proven. Histamine action levels are used in regulation until more is known about the mechanism of scombroid poisoning. Scombroid poisoning and histamine are correlated but complicated. Victims of scombroid poisoning respond well to antihistamines, and chemical analyses of fish implicated in scombroid poisoning generally reveal elevated levels of histamine. Scombroid poisoning is unique among the seafood toxins since it results from product mishandling rather than contamination from other trophic levels. Inadequate cooling following harvest promotes bacterial histamine production, and can result in outbreaks of scombroid poisoning. Fish with high levels of free histidine, the enzyme substrate converted to histamine by bacterial histidine decarboxylase, are those most often implicated in scombroid poisoning. Laboratory methods and screening methods for detecting histamine are available in abundance, but need to be compared and validated to harmonize testing. Successful field testing, including dockside or on-board testing needed to augment HACCP efforts will have to integrate rapid and simplified detection methods with simplified and rapid sampling and extraction. Otherwise, time-consuming sample preparation reduces the impact of gains in detection speed on the overall analysis time.

Chelating Langmuir-Blodgett film: a new versatile chemiluminescent sensing layer for biosensor applications

The present study reports the achievement of a new chemiluminescent sensing layer able to simultaneously (i) play an active role on ligand immobilization and (ii) serve as a catalyst in detection processes for label-free biosensor applications. This new type of active Langmuir-Blodgett (LB) monolayer has been designed by using a chelating lipid (Ni-NTA-DOGS). Thanks to the chelated metallic cation, this peculiar lipid exhibits luminol chemiluminescence catalysis properties in the presence of hydrogen peroxide. Upon biomolecule interaction through imidazole ring chelation (mediated by the metallic cation bound to the lipid headgroup), the chemiluminescent signal can be modulated. The first chemiluminescent signal acquisition experiments have shown a strong and homogeneous signal of the chelating layer. Upon histamine interactions, a histidine derivative used as a marker of fresh food quality, we succeeded in obtaining as a proof of concept a chemiluminescent signal variation without any derivatization of the target molecule. This signal variation was shown to be directly correlated to the histamine concentration with a limit of detection of 2 microg/mL.

Surface desorption atmospheric pressure chemical ionization mass spectrometry for direct ambient sample analysis without toxic chemical contamination

Ambient mass spectrometry, pioneered with desorption electrospray ionization (DESI) technique, is of increasing interest in recent years. In this study, a corona discharge ionization source is adapted for direct surface desorption chemical ionization of compounds on various surfaces at atmospheric pressure. Ambient air, with about 60% relative humidity, is used as a reagent to generate primary ions such as H(3)O(+), which is then directed to impact the sample surface for desorption and ionization. Under experimental conditions, protonated or deprotonated molecules of analytes present on various samples are observed using positive or negative corona discharge. Fast detection of trace amounts of analytes present in pharmaceutical preparations, viz foods, skins and clothes has been demonstrated without any sample pretreatment. Taking the advantage of the gasless setup, powder samples such as amino acids and mixtures of pharmaceutical preparations are rapidly analyzed. Impurities such as sudan dyes in tomato sauce are detected semiquantitatively. Molecular markers (e.g. putrescine) for meat spoilage are successfully identified from an artificially spoiled fish sample. Chemical warfare agent stimulants, explosives and herbicides are directly detected from the skin samples and clothing exposed to these compounds. This provides a detection limit of sub-pg (S/N > or = 3) range in MS2. Metabolites and consumed chemicals such as glucose are detected successfully from human skins. Conclusively, surface desorption atmospheric pressure chemical ionization (DAPCI) mass spectrometry, without toxic chemical contamination, detects various compounds in complex matrices, showing promising applications for analyses of human related samples.

Production of completely flavinylated histamine dehydrogenase, unique covalently bound flavin, and iron-sulfur cluster-containing enzyme of nocardioides simplex in Escherichia coli, and its properties

The hmd gene of histamine dehydrogenase from Nocardioides simplex was overexpressed in Escherichia coli, and the resulting enzyme was purified to homogeneity. The purified recombinant enzyme is almost identical with the native enzyme in view of molecular weight and specific activity, and is stoichiometrically assembled with the three cofactors 6-S-cysteinyl FMN, 4Fe-4S cluster, and ADP.

Histamine dehydrogenase from Rhizobium sp.: gene cloning, expression in Escherichia coli, characterization and application to histamine determination

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.

Simple and rapid determination of histamine in food using a new histamine dehydrogenase from Rhizobium sp

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.

Recent advances in analytical chemistry--a material approach

Advancements of materials research have profound direct impacts on developments in analytical chemistry and may hold the key to improvement of existing or new techniques at present times and near future. Applications of materials in analytical chemistry are reviewed, with focus on sensors, separations and extraction techniques. This review aims to survey examples of interesting works carried out in the last five years over a broad spectrum of materials classified as hybrids, nanomaterials and biomolecular materials.