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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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Zare D, Muhammad K, Ghazali HM. The manner of urocanic acid accumulation in fish by tracking histidine ammonia lyase activity during storage of vacuum‐packed, eviscerated, and whole fish. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Davood Zare
- Department of Food Science Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Malaysia
- Department of Biotechnology Iranian Research Organization for Science and Technology Tehran Iran
| | - Kharidah Muhammad
- Department of Food Science Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Malaysia
| | - Hasanah Mohd Ghazali
- Department of Food Science Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Malaysia
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Zhong JJ, Liao N, He M, Pu Y, Liu D. Development of an analytical method for urocanic acid isomers in fish based on reactive extraction cleanup and chaotropic chromatography techniques. J Chromatogr A 2018; 1548:44-50. [DOI: 10.1016/j.chroma.2018.03.023] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2017] [Revised: 02/25/2018] [Accepted: 03/13/2018] [Indexed: 10/17/2022]
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Zare D, Muhammad K, Bejo MH, Ghazali H. Determination oftrans- andcis-Urocanic Acid in Relation to Histamine, Putrescine, and Cadaverine Contents in Tuna (Auxis Thazard) at Different Storage Temperatures. J Food Sci 2015; 80:T479-83. [DOI: 10.1111/1750-3841.12752] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2014] [Accepted: 11/23/2014] [Indexed: 10/24/2022]
Affiliation(s)
- Davood Zare
- Dept. of Food Science, Faculty of Food Science and Technology; Univ. Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
- Biotechnology Dept; Iranian Research Organization for Science and Technology; Tehran Iran
| | - Kharidah Muhammad
- Dept. of Food Science, Faculty of Food Science and Technology; Univ. Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
| | - Mohd Hair Bejo
- Faculty of Veterinary Medicine; Univ. Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
| | - H.M. Ghazali
- Dept. of Food Science, Faculty of Food Science and Technology; Univ. Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
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Ezzat MA, Zare D, Karim R, Ghazali HM. Trans- and cis-urocanic acid, biogenic amine and amino acid contents in ikan pekasam (fermented fish) produced from Javanese carp (Puntius gonionotus) and black tilapia (Oreochromis mossambicus). Food Chem 2014; 172:893-9. [PMID: 25442635 DOI: 10.1016/j.foodchem.2014.09.158] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2014] [Revised: 09/09/2014] [Accepted: 09/28/2014] [Indexed: 11/28/2022]
Abstract
Ikan pekasam is a fermented fish product produced in Malaysia and is usually made from freshwater fish with ground roasted uncooked rice as the main source of carbohydrate. In this study, the amino acid, biogenic amine, and trans- and cis-urocanic acid (UCA) contents of fifteen commercial samples of Ikan pekasam made from Javanese carp and black tilapia, that had undergone either natural or acid-assisted fermentation, were quantified. The latter includes either tamarind (Tamarindus indica) pulp or dried slices of Garcinia atroviridis fruit in the fermentation process. Results showed that there are no significant differences in most of the biogenic amines including histamine, while there are significant differences in total UCA content, and trans- and cis-UCA contents between the two samples. Differences in the amino acid contents were largely fish-dependent.
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Affiliation(s)
- M A Ezzat
- Faculty Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - D Zare
- Faculty Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - R Karim
- Faculty Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - H M Ghazali
- Faculty Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
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Zare D, Muhammad K, Bejo MH, Ghazali HM. Changes in urocanic acid, histamine, putrescine and cadaverine levels in Indian mackerel (Rastrelliger kanagurta) during storage at different temperatures. Food Chem 2012; 139:320-5. [PMID: 23561112 DOI: 10.1016/j.foodchem.2012.12.040] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2012] [Revised: 12/07/2012] [Accepted: 12/21/2012] [Indexed: 11/24/2022]
Abstract
Histamine, putrescine cadaverine and cis-urocanic acid (UCA) have all been implicated or suggested in scombroid fish poisoning. However, there is little information on UCA especially during storage. Changes in their contents during storage of whole Indian mackerel at 0, 3±1, 10±1 for up to 15 days and 23±2°C for up to 2 days were monitored. Fresh muscles contained 14.83 mg/kg trans-UCA, 2.23 mg/kg cis-UCA and 1.86 mg/kg cadaverine. Histamine and putrescine were not detected. After 15 days at 0 and 3°C, trans-UCA content increased to 52.83 and 189.51 mg/kg, respectively, and decreased to <2 mg/kg at the other two temperatures. Storage at 10°C also resulted in an increase in trans-UCA after 3 days, only to decrease after 6 days. The concentration of cis-UCA increased nearly 13-fold after 15 days at 0 and 3°C, decreased at 10°C and remained unchanged at 23°C. Histamine, putrescine and cadaverine levels increased significantly (P value<0.05) at all temperatures especially at 23°C.
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Affiliation(s)
- Davood Zare
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
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