Simple and sensitive analysis of histamine and tyramine in Japanese soy sauces and their intermediates using the stable isotope dilution HILIC-MS/MS method

Influence of the Gold Nanoparticle Size on the Colorimetric Detection of Histamine

Histamine is a well-known biogenic amine (BA) that is often associated with allergic reactions and is a significant cause of foodborne illnesses resulting from the consumption of spoiled food. Detecting histamine is essential for maintaining food safety standards and preserving the quality. In this work, we developed a simple, low-cost, and rapid colorimetric method for detecting histamine. Gold nanoparticles (AuNPs) of different sizes (16, 25, and 40 nm) were synthesized by using the citrate reduction method. The particle size was controlled by adjusting the precursor molar ratio (MR), with smaller ratios leading to larger particles and a red-shift in the surface plasmon resonance (SPR) peak (520, 524, and 528 nm). The nanoparticles were allowed to interact with increasing concentrations of histamine (ranging from 1 to 100 ppm), and the changes in the absorbance spectra and color of the solution were monitored. AuNP aggregation was induced by interaction with histamine through amino and imidazole groups that will coordinate with the AuNP's surface via electrostatic and hydrogen-bonding interactions, causing the solution to turn blue from red. The size variations of AuNPs significantly affected the colorimetric response to histamine. Among the varied sizes, 25 nm AuNPs exhibited the lowest detection limit of 0.72 μM and a linear detection range of 1-10 ppm. Notably, this sensor offered rapid detection (under 1 min) and a remarkable selectivity toward histamine analyte, highlighting its potential for practical applications.

Quantitative tyramine analysis method for Apis mellifera larvae infected with Melissococcus plutonius, the causative agent of European foulbrood

Tyramine, a trace monoamine produced from tyrosine by decarboxylation and found naturally in foods, plants, and animals, is a suspected virulence factor of Melissococcus plutonius that causes European foulbrood in honey bee brood. In the present study, we developed a method for quantitative analysis of tyramine in culture medium and honey bee larvae with a limit of quantitation of 3 ng/mL and a recovery rate of >97% using Liquid Chromatography-Mass Spectrometry/Mass Spectrometry and deuterium-labeled tyramine, demonstrating for the first time that a highly virulent M. plutonius strain actually produces tyramine in infected larvae. This method will be an indispensable tool to elucidate the role of tyramine in European foulbrood pathogenesis in combination with exposure bioassays using artificially reared bee larvae.

Fragmentation of Protonated Histamine and Histidine by Electrospray Ionization In-Source Collision-Induced Dissociation

Electrospray ionization (ESI) generally produces intact gas-phase ions without extensive fragmentation; however, for histamine and histidine, ESI provides fragment ions through in-source collision-induced dissociation (CID). In this study, we investigated the fragmentation of these compounds both experimentally and using density functional theory calculations. We found that histamine undergoes protonation with subsequent NH₃ loss by ESI in-source CID. The corresponding fragmentation mainly produces bicyclo and spiro compounds. In contrast, the ESI in-source CID of protonated histidine preferentially results in H₂O loss rather than NH₃ loss. However, the corresponding fragment ion is not observed in the ESI mass spectrum of histidine, because it undergoes further CO loss within 100 ps. Consequently, protonated histidine produces a fragment ion arising from a 46 Da loss, which corresponds to the masses of H₂O and CO, by ESI in-source CID. The fragment ion yields of histamine and histidine produced by ESI in-source CID are then estimated from the dissociation rate constant and internal energy of the analyte ion, respectively. The dissociation rate constant and internal energy of the analyte ion were determined by double-hybrid density functional theory calculations and the survival yield method using benzylpyridinium thermometer ions, respectively. Because intense fragment ion signals are present in the ESI mass spectrum, the analysis of the fragment ions produced by ESI in-source CID facilitates the identification of metabolites originating from aromatic amino acids, such as histamine.

Simultaneous derivatization and liquid-solid phase transition microextraction of six biogenic amines in foods followed by narrowbore liquid chromatography-ultraviolet detection

Biogenic amines are quality control criteria for foods that are potentially toxic to humans. In this study, amidation derivatization for biogenic amines and liquid-solid phase transition microextraction were carried out simultaneously for food sample pretreatment. The derivatization reaction was executed in one pot with coumarin-3-carboxylic acid as the derivatizing reagent and (1-cyano-2-ethoxy-2-oxoethylidenaminooxy)dimethylamino-morpholino-carbenium hexafluorophosphate as the coupling agent. Liquid-solid phase transition microextraction was achieved by the salting-out effect, using a phase change salt (1 M disodium hydrogen phosphate) solution. The combined derivatization and microextraction process was completed within 3 min at 30 °C, and the liquid top phase was easily obtained by placing the tube in an ice bath. Finally, a narrowbore liquid chromatograph coupled with a UV detector was used to determine the levels of six biogenic amines. The coupling agent-assisted derivatization and liquid-solid phase transition microextraction parameters were also investigated. The quantitative linear ranges were 3-400 μM for histamine, putrescine, spermidine, cadaverine, and tyramine and 5-400 μM for spermine, and the detection limit was 1 μM. The relative standard deviations of the intra- and inter-batches were <5.3% and 8.4%, respectively, while the relative error was <4.5% for both. We successfully applied this simultaneous derivatization-microextraction method to determine the biogenic amines in fermented foods.

Based on Multi-Activity Integrated Strategy to Screening, Characterization and Quantification of Bioactive Compounds from Red Wine

According to French Paradox, red wine was famous for the potential effects on coronary heart disease (CHD), but the specific compounds against CHD were unclear. Therefore, screening and characterization of bioactive compounds from red wine was extremely necessary. In this paper, the multi-activity integrated strategy was developed and validated to screen, identify and quantify active compounds from red wine by using ultra high performance liquid chromatography-fraction collector (UHPLC-FC), ultra fast liquid chromatography-quadrupole-time-of-flight/mass spectrometry (UFLC-Q-TOF/MS) and bioactive analysis. UHPLC-FC was employed to separate and collect the components from red wine, which was further identified by UFLC-Q-TOF/MS to acquire their structural information. Furthermore, the active fractions were tested for antioxidant activity, inhibitory activity against thrombin and lipase activities in vitro by the activity screening kit. As the results, there were 37 fractions had antioxidant activity, 22 fractions had thrombin inhibitory activity and 28 fractions had lipase inhibitory activity. Finally, 77 active components from red wine were screened and 12 ingredients out of them were selected for quantification based on the integration of multi-activity. Collectively, the multi-activity integrated strategy was helpful for the rapid and effective discovery of bioactive components, which provided reference for exploring the health care function of food.

Selective post-column derivatization coupled to cation exchange chromatography for the determination of histamine and its precursor histidine in fish and Oriental sauce samples

Histamine is a biogenic amine that is formed from histidine by action of the enzyme histidine decarboxylase and can be toxic at high intakes. Thus, the quantification of these analytes in foods constitutes a significant axis of food safety. In this study we present the development, validation and application of a new method for the determination of histamine and its precursor histidine in fish products and oriental sauces. The analytes were separated rapidly through a cation exchange column using an acidic mobile phase (7 mmol L^-1 nitric acid) and reacted downstream with o-phthalaldehyde in post-column mode in the absence of nucleophilic reagents. The derivatives were detected spectrofluorimetrically at λ_ex/λ_em. = 360/440 nm. Following investigation of the chromatographic and post-column conditions, the method was validated as for its intended applications. The limits of detection were 0.16 and 0.17 μmol L^-1 for histidine and histamine respectively (ca. 0.1 mg kg^-1) and the precision was better than 5%. Various food samples were successfully analyzed without matrix interferences following minimal pretreatment. The percent recoveries ranged between 91.3 and 117.9%.

Mesoporous carbon-containing voltammetric biosensor for determination of tyramine in food products

A voltammetric biosensor based on tyrosinase (TYR) was developed for determination of tyramine. Carbon material (multi-walled carbon nanotubes or mesoporous carbon CMK-3-type), polycationic polymer-i.e., poly(diallyldimethylammonium chloride) (PDDA), and Nafion were incorporated into titania dioxide sol (TiO2) to create an immobilization matrix. The features of the formed matrix were studied by scanning electron microscopy (SEM) and cyclic voltammetry (CV). The analytical performance of the developed biosensor was evaluated with respect to linear range, sensitivity, limit of detection, long-term stability, repeatability, and reproducibility. The biosensor exhibited electrocatalytic activity toward tyramine oxidation within a linear range from 6 to 130 μM, high sensitivity of 486 μA mM(-1) cm(-2), and limit of detection of 1.5 μM. The apparent Michaelis-Menten constant was calculated to be 66.0 μM indicating a high biological affinity of the developed biosensor for tyramine. Furthermore, its usefulness in determination of tyramine in food product samples was also verified. Graphical abstract Different food samples were analyzed to determine tyramine using biosensor based on tyrosinase.

A Biginelli-based organic nanoprobe for simultaneous estimation of tyramine and 1,2-diaminopropane: application in real samples

An Ag(i) complex of organic nanoparticles has been developed for the detection of biogenic amines in milk and wine samples.