1
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Wu G, Ding Z, Dou X, Chen Z, Xie J. Recognition and detection of histamine in foods using aptamer modified fluorescence polymer dots sensors. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2024; 317:124452. [PMID: 38761559 DOI: 10.1016/j.saa.2024.124452] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/07/2024] [Revised: 04/20/2024] [Accepted: 05/10/2024] [Indexed: 05/20/2024]
Abstract
Histamine has been known as a momentous cause of biogenic amine poisoning. Therefore, the content of histamine in foods is strictly required to be controlled within a certain range. Here, an aptamer fluorescent sensor was developed for detection of histamine. Poly [(9, 9-di-n-octylfluorenyl-2, 7-diyl)-alt-(benzo [2,1,3] thiadia-zol-4, 8-diyl)] (PF8BT) and the styrene maleic anhydride copolymer (PSMA) were used for the preparation of PF8BT-Polymer dots (PF8BT-Pdots). PF8BT-Pdots and the cyanine3-phosphoramidite (Cy3) were linked through aptamer to achieve the ratiometric detection for histamine. PF8BT-Pdots were partly quenched by Cy3 due to the fluorescence resonance energy transfer (FRET), when the histamine molecule was recognized by aptamer on the surface of PF8BT-Pdots. A linear range (3-21 μmol/L) was obtained for histamine detection with a low limit of detection (LOD = 0.38 μmol/L). PF8BT aptamer Pdots (PF8BT-A) were used to detect histamine in simply treated aquaculture water and tuna. The cell imaging of HeLa cells presented a good biosecurity and outstanding fluorescent imaging capability of PF8BT-A. The aptamer fluorescent sensors provided a new platform for rapid and accurate detection of histamine in aquatic products and had great potential for the application in food safety and quality control.
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Affiliation(s)
- Gan Wu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Zhaoyang Ding
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China; Key Laboratory of Aquatic Products High-quality Utilization, Storage and Transportation (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China; Marine Biomedical Science and Technology Innovation Platform of Lin-gang Special Area, Shanghai 201306, China.
| | - Xilin Dou
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Ze Chen
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China; Key Laboratory of Aquatic Products High-quality Utilization, Storage and Transportation (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China.
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2
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He Y, Hua MZ, Feng S, Lu X. Development of a smartphone-integrated microfluidic paper-based optosensing platform coupled with molecular imprinting technique for in-situ determination of histamine in canned tuna. Food Chem 2024; 451:139446. [PMID: 38685180 DOI: 10.1016/j.foodchem.2024.139446] [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: 02/15/2024] [Revised: 04/08/2024] [Accepted: 04/20/2024] [Indexed: 05/02/2024]
Abstract
We reported the development of a smartphone-integrated microfluidic paper-based optosensing platform for in-situ detection and quantification of histamine in canned tuna. Molecularly imprinted polymers were synthesized via precipitation polymerization and utilized as dispersive solid phase extraction sorbent to selectively extract histamine from canned tuna. Carbon quantum dots functioning as a fluorescent probe were synthesized and introduced onto the microzones of the microfluidic paper device. This facilitated a noticeable fluorescence color change from dark red to vivid blue upon the addition of histamine. The change in fluorescence on the paper device was converted into specific RGB values using a portable UV light box combined with a smartphone. This assay achieved the limit of detection of 14.04 mg/kg with the linear range from 20 to 100 mg/kg of histamine in canned tuna. The entire molecular imprinting-microfluidic optosensing test could be completed in 45 min including sample preparation.
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Affiliation(s)
- Yihan He
- Department of Food Science and Agricultural Chemistry, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, QC H9X 3V9, Canada
| | - Marti Z Hua
- Department of Food Science and Agricultural Chemistry, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, QC H9X 3V9, Canada
| | - Shaolong Feng
- Department of Food Science and Agricultural Chemistry, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, QC H9X 3V9, Canada
| | - Xiaonan Lu
- Department of Food Science and Agricultural Chemistry, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, QC H9X 3V9, Canada.
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3
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Lioupi A, Papaioannou A, Iakovakis A, Kaidatzis I, Theodoridis G, Virgiliou C. Development and validation of a rapid and simple HILIC-MS/MS method for the determination of biogenic amines in tuna fish. J Chromatogr B Analyt Technol Biomed Life Sci 2024; 1243:124204. [PMID: 38964136 DOI: 10.1016/j.jchromb.2024.124204] [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: 03/01/2024] [Revised: 06/05/2024] [Accepted: 06/10/2024] [Indexed: 07/06/2024]
Abstract
The production of biogenic amines (BAs), which are markers of both quality and safety in fish and fishery products, is influenced by the harvesting technique, handling, and other operations including those carried out on board the vessel. Scombroid dark-meat fish (e.g. tuna) are the fish species most frequently linked to histamine poisoning. The most commonly found BAs in fish are histamine, tyramine, putrescine, and cadaverine, which are produced when microbes decarboxylate the corresponding free amino acids. In this study, a rapid and cost-effective HILIC-MS/MS method was developed and validated for the determination of putrescine, cadaverine, histamine and tyramine in tuna samples. A simple sample preparation procedure was followed using the solvent mixture MeOH/H2O (50/50, v/v), 0.1 % acetic acid for protein precipitation and analyte extraction. Intra- and inter-day accuracy, expressed as %Recovery (%R), ranged from 88.0 % (Cad) to 102.7 % (Tyr) and from 85.0 % (Cad) to 99.8 % (Tyr), respectively. Intra- and inter-day precision, expressed as %Relative Standard Deviation (%RSD), ranged from 0.4 % (Tyr, Put) to 3.3 % (His) and from 0.7 % (Tyr) to 5.0 % (Cad), respectively. Limits of detection (LOD) and quantification (LOQ) varied from 0.0009 to 0.0940 mg/kg and from 0.0030 mg/kg to 0.3100 mg/kg, respectively, depending on the analyte. Regarding the potential toxic effects linked to biogenic amines in foods, samples examined in this study showed no risk. The proposed method is an important analytical tool for routine analysis of BAs in fish products.
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Affiliation(s)
- Artemis Lioupi
- Laboratory of Analytical Chemistry, School of Chemistry, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece; Biomic AUTh, Center for Interdisciplinary Research and Innovation (CIRI-AUTH), Thessaloniki, 57001, Greece; FoodOmicsGR Research Infrastructure, AUTh Node, Center for Interdisciplinary Research and Innovation (CIRI-AUTH), Thessaloniki, 57001, Greece
| | - Aristea Papaioannou
- School of Chemical Engineering, Aristotle University of Thessaloniki, 54636, Thessaloniki, Greece
| | - Achilleas Iakovakis
- Veltia Labs for Life, Food Contaminants Laboratory, Thessaloniki, 57022, Greece
| | - Ioannis Kaidatzis
- Veltia Labs for Life, Food Contaminants Laboratory, Thessaloniki, 57022, Greece
| | - Georgios Theodoridis
- Laboratory of Analytical Chemistry, School of Chemistry, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece; Biomic AUTh, Center for Interdisciplinary Research and Innovation (CIRI-AUTH), Thessaloniki, 57001, Greece; FoodOmicsGR Research Infrastructure, AUTh Node, Center for Interdisciplinary Research and Innovation (CIRI-AUTH), Thessaloniki, 57001, Greece
| | - Christina Virgiliou
- Biomic AUTh, Center for Interdisciplinary Research and Innovation (CIRI-AUTH), Thessaloniki, 57001, Greece; FoodOmicsGR Research Infrastructure, AUTh Node, Center for Interdisciplinary Research and Innovation (CIRI-AUTH), Thessaloniki, 57001, Greece; School of Chemical Engineering, Aristotle University of Thessaloniki, 54636, Thessaloniki, Greece.
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4
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Wang T, Wang Y, Zeng Y, Tian X, Xu X. A molecular imprinted ratiometric fluorescence sensor based on blue/orange MXene quantum dots for visual detection of histamine. Food Chem 2024; 460:140519. [PMID: 39067390 DOI: 10.1016/j.foodchem.2024.140519] [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: 05/27/2024] [Revised: 07/11/2024] [Accepted: 07/17/2024] [Indexed: 07/30/2024]
Abstract
Histamine is a highly toxic biogenic amine in food, making its sensitive and rapid detection methods vital for the assurance of edible safety and human health. Here, we explored for the first time a smartphone-enabled ratiometric imprinted fluorescence sensor based on blue/orange MXene quantum dots (MQDs) for fluorescence and visual detection of histamine. A linear relationship between the concentration of histamine and the fluorescence response of the sensor was found in the range of 1-60 μM with a limit of detection (LOD) of 21.9 nM for fluorescence detection and 92.2 nM for visual detection. In addition, the method was validated for the detection of real samples with excellent recoveries from 96.52% to 105.32%. Therefore, this work greatly expands the application of MQDs in the fluorescence sensing field, as well as provides a visual strategy for in-situ detection of histamine in food.
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Affiliation(s)
- Tianyao Wang
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Yu Wang
- Guangzhou Institute for Food Inspection, Guangzhou 510410, China
| | - You Zeng
- Guangzhou Institute for Food Inspection, Guangzhou 510410, China
| | - Xingguo Tian
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China.
| | - Xiaoyan Xu
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China.
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5
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Buczkowska M, Szczyrba A, Szajnoga D, Górski M, Malinowska-Borowska J, Domagalska J, Rozentryt P. The Factors Influencing the Concentration of Histamine in Jarred Baby Foods Containing Fish, Considering Evaluation of Daily Histamine Intake. J Food Prot 2024; 87:100328. [PMID: 39009284 DOI: 10.1016/j.jfp.2024.100328] [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: 02/29/2024] [Revised: 07/08/2024] [Accepted: 07/09/2024] [Indexed: 07/17/2024]
Abstract
Histamine is one of the biogenic amines produced naturally in the human body, but also in foods, especially those rich in protein. Exogenous and endogenous histamine is subject to degradation in vivo, but in the case of sensitive groups, including children, these degradation processes may be less intense, resulting in adverse health effects from histamine excess. The aim of the study was to determine the histamine content in jarred baby foods containing fish, taking into account the selected product characteristics and storage conditions. The study included 140 meals with added fish, intended for infants and young children, from 5 leading manufacturers available in Poland. The infant meals were analyzed on the day of opening, after 24 h and 48 h of storage in the refrigerator and at room temperature. Histamine concentration was determined by ELISA. The THQ was calculated from the EDI values for histamine. Histamine was present in all analyzed baby foods. On the day of opening, the products had a lower content of this monoamine (Me = 2.59 mg/kg), which increased systematically during storage. Samples taken at 2 °C after 48 h showed an average histamine content of 4.4 mg/kg, while products stored at 22 °C at the same time showed a 1.8-fold higher concentration of this monoamine (Me = 7.9 mg/kg). Dishes containing tuna and sea fish had higher histamine levels on average than those containing pollock. The storage conditions of the children's food had a significant effect on histamine concentration. The level of histamine in baby foods was related to the amount and type of fish in certain products. The results indicate the need for increased awareness of the risks associated with histamine, especially in a group of people with increased sensitivity to this amine, which may include infants and young children.
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Affiliation(s)
- Marta Buczkowska
- Department of Chronic Diseases and Civilization-related Hazards, Faculty of Public Health in Bytom, Medical University of Silesia in Katowice, 18 Piekarska Street, 41-902 Bytom, Poland.
| | - Anna Szczyrba
- Doctoral School of the Medical University of Silesia in Katowice, Faculty of Public Health in Bytom Medical University of Silesia, Poland, Poland
| | - Dominika Szajnoga
- Second Scientific Association of Department of Chronic Diseases and Civilization-related Hazards, Faculty of Public Health in Bytom, Medical University of Silesia, 18 Piekarska Street, 41-902 Bytom, Poland
| | - Michał Górski
- Department of Chronic Diseases and Civilization-related Hazards, Faculty of Public Health in Bytom, Medical University of Silesia in Katowice, 18 Piekarska Street, 41-902 Bytom, Poland
| | - Jolanta Malinowska-Borowska
- Department of Chronic Diseases and Civilization-related Hazards, Faculty of Public Health in Bytom, Medical University of Silesia in Katowice, 18 Piekarska Street, 41-902 Bytom, Poland
| | - Joanna Domagalska
- Department of Environmental Health, Faculty of Public Health in Bytom, Medical University of Silesia in Katowice, 18 Piekarska Street, 41-902 Bytom, Poland
| | - Piotr Rozentryt
- Department of Chronic Diseases and Civilization-related Hazards, Faculty of Public Health in Bytom, Medical University of Silesia in Katowice, 18 Piekarska Street, 41-902 Bytom, Poland
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6
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In JJ, Shim KB, Lee JB, Bae YJ, Kwon GY, Lee HR, Park S, Sohn SK. Effect of activated carbon-based two-stage adsorption on biogenic amine reduction and quality of anchovy fish sauce at industrial scale. Food Chem 2024; 458:140169. [PMID: 38968713 DOI: 10.1016/j.foodchem.2024.140169] [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: 04/25/2024] [Revised: 06/09/2024] [Accepted: 06/19/2024] [Indexed: 07/07/2024]
Abstract
This study was aimed to investigate the effectiveness of activated carbon on reduction in biogenic amines (BAs) via two-stage adsorption process at industrial scale, and the consequent effect was evaluated by the taste and aroma of anchovy fish sauce. Through reaction surface methodology, the optimal working paratmeters were determined to adsorbent composition of 2% activated carbon and 0.9% diatomite under temperature of 27 °C for 97 min. Upon optimized settings at industrial scale, there were effective reductions in tryptamine (by 100%), cadaverine (by 10%), histamine (by 61%), and tyramine (by 96%), while the changes in taste-related amino nitrogen, total nitrogen, free amino acids, and color were minimum. In addition, off-flavor-causing compounds, such as alcohols and acids, were removed by the developed method. From the obtained results, the activated carbon-based two-stage adsorption approach can provide the framework for control of BAs contents in fish-based sauces or stocks at commercial and industrial scales.
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Affiliation(s)
- Jung-Jin In
- Department of Food Science and Technology, Pukyong National University, Busan 48513, Republic of Korea
| | - Kil Bo Shim
- Department of Food Science and Technology, Pukyong National University, Busan 48513, Republic of Korea.
| | - Jong Bong Lee
- Department of Food Science and Technology, Pukyong National University, Busan 48513, Republic of Korea
| | - Yeon Joo Bae
- Department of Food Science and Technology, Pukyong National University, Busan 48513, Republic of Korea
| | - Ga Yeon Kwon
- Department of Food Science and Technology, Pukyong National University, Busan 48513, Republic of Korea
| | - Hyo Rim Lee
- Department of Food Science and Technology, Pukyong National University, Busan 48513, Republic of Korea
| | - Sunhyun Park
- Food Standard Research Center, Korea Food Research Institute, Jeollabuk-do 55365, Republic of Korea
| | - Suk Kyung Sohn
- Department of Food Science and Technology, Pukyong National University, Busan 48513, Republic of Korea
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7
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Omping J, Unabia R, Reazo RL, Lapening M, Lumod R, Ruda A, Rivera RB, Sayson NL, Latayada F, Capangpangan R, Dumancas G, Malaluan R, Lubguban A, Petalcorin G, Alguno A. Facile Synthesis of PEGylated Gold Nanoparticles for Enhanced Colorimetric Detection of Histamine. ACS OMEGA 2024; 9:14269-14278. [PMID: 38559990 PMCID: PMC10975633 DOI: 10.1021/acsomega.3c10050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/15/2023] [Revised: 02/25/2024] [Accepted: 02/28/2024] [Indexed: 04/04/2024]
Abstract
Histamine is among the biogenic amines that are formed during the microbial decarboxylation of amino acids in various food products, posing a significant threat to both food safety and human health. Herein, we present a one-step synthesis of PEGylated gold nanoparticles (PEG-AuNPs) for rapid, simple, and cost-effective colorimetric histamine detection. PEG-AuNPs' surface plasmon resonance (SPR) range at 520-530 nm with a hydrodynamic size distribution of 20-40 nm. Fourier transform infrared (FT-IR) spectra confirmed the reduction of AuNPs at 1645 cm-1 along with the other observed peaks at 2870, 1350, and 1100 cm-1 as a strong evidence for the presence of PEG. Upon the addition of histamine to the PEG-AuNP solution, transmission electron microscopy (TEM) highlighted the aggregation of nanoparticles. In addition, red shifting and a decrease in the absorbance of the SPR peak along with the appearance of an additional peak at ∼690 nm was observed in the PEG-AuNP absorption spectra in the presence of histamine. Increasing the PEG concentration in the gold colloids leads to the formation of a protective barrier around the surface of nanoparticles, which influences the colloidal stability by impeding the aggregation of PEG-AuNPs upon histamine addition. The minimum colorimetric response of PEG-AuNPs to histamine concentration is 30 ppm, as assessed by the naked eye. The absorption ratio (A690/A526) showed a linear dynamic range from 20 to 100 ppm with a limit of detection of 9.357 μM. Additionally, the assay demonstrates a commendable selectivity toward histamine analyte.
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Affiliation(s)
- Jahor Omping
- Research
Center for Energy Efficient Materials (RCEEM), Premier Research Institute
of Science and Mathematics (PRISM), Mindanao
State University-Iligan Institute of Technology, 9200 Iligan City, Philippines
| | - Romnick Unabia
- Research
Center for Energy Efficient Materials (RCEEM), Premier Research Institute
of Science and Mathematics (PRISM), Mindanao
State University-Iligan Institute of Technology, 9200 Iligan City, Philippines
| | - Renzo Luis Reazo
- Research
Center for Energy Efficient Materials (RCEEM), Premier Research Institute
of Science and Mathematics (PRISM), Mindanao
State University-Iligan Institute of Technology, 9200 Iligan City, Philippines
| | - Melbagrace Lapening
- Research
Center for Energy Efficient Materials (RCEEM), Premier Research Institute
of Science and Mathematics (PRISM), Mindanao
State University-Iligan Institute of Technology, 9200 Iligan City, Philippines
| | - Ryan Lumod
- Research
Center for Energy Efficient Materials (RCEEM), Premier Research Institute
of Science and Mathematics (PRISM), Mindanao
State University-Iligan Institute of Technology, 9200 Iligan City, Philippines
- Department
of Physics, Mindanao State University-Iligan
Institute of Technology, 9200 Iligan City, Philippines
| | - Archie Ruda
- Research
Center for Energy Efficient Materials (RCEEM), Premier Research Institute
of Science and Mathematics (PRISM), Mindanao
State University-Iligan Institute of Technology, 9200 Iligan City, Philippines
| | - Rolen Brian Rivera
- Research
Center for Energy Efficient Materials (RCEEM), Premier Research Institute
of Science and Mathematics (PRISM), Mindanao
State University-Iligan Institute of Technology, 9200 Iligan City, Philippines
- Department
of Physics, Mindanao State University-Iligan
Institute of Technology, 9200 Iligan City, Philippines
| | - Noel Lito Sayson
- Research
Center for Energy Efficient Materials (RCEEM), Premier Research Institute
of Science and Mathematics (PRISM), Mindanao
State University-Iligan Institute of Technology, 9200 Iligan City, Philippines
- Department
of Physics, Mindanao State University-Iligan
Institute of Technology, 9200 Iligan City, Philippines
| | - Felmer Latayada
- Department
of Chemistry, Caraga State University, Butuan City 8600, Philippines
| | - Rey Capangpangan
- Department
of Physical Sciences and Mathematics, College of Marine and Allied
Sciences, Mindanao State University at Naawan, Naawan 9023, Misamis Oriental, Philippines
| | - Gerard Dumancas
- Department
of Chemistry, Loyola Science Center, The
University of Scranton, Scranton, Pennsylvania 18510, United States
| | - Roberto Malaluan
- Research
Center for Energy Efficient Materials (RCEEM), Premier Research Institute
of Science and Mathematics (PRISM), Mindanao
State University-Iligan Institute of Technology, 9200 Iligan City, Philippines
- Center for
Sustainable Polymers, MSU-Iligan Institute
of Technology, Iligan City 9200, Philippines
| | - Arnold Lubguban
- Research
Center for Energy Efficient Materials (RCEEM), Premier Research Institute
of Science and Mathematics (PRISM), Mindanao
State University-Iligan Institute of Technology, 9200 Iligan City, Philippines
- Center for
Sustainable Polymers, MSU-Iligan Institute
of Technology, Iligan City 9200, Philippines
| | - Gaudencio Petalcorin
- Department
of Mathematics and Statistics, Mindanao
State University-Iligan Institute of Technology, 9200 Iligan City, Philippines
| | - Arnold Alguno
- Research
Center for Energy Efficient Materials (RCEEM), Premier Research Institute
of Science and Mathematics (PRISM), Mindanao
State University-Iligan Institute of Technology, 9200 Iligan City, Philippines
- Department
of Physics, Mindanao State University-Iligan
Institute of Technology, 9200 Iligan City, Philippines
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8
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Geraldo V, Ampofo-Asiama J, Adinortey CA, Okyere I, Tulashie SK, Kwasi Nuer AT, Nkansah SB, Omega S, Seidu-Larry S, Kizzie-Hayford N. Implementation of good manufacturing practices (GMP) to improve the quality of smoked fish ( Scombercolias). Heliyon 2024; 10:e27401. [PMID: 38463799 PMCID: PMC10923714 DOI: 10.1016/j.heliyon.2024.e27401] [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: 08/28/2023] [Revised: 02/21/2024] [Accepted: 02/28/2024] [Indexed: 03/12/2024] Open
Abstract
For several years, fish smoking has been the widely adopted processing method among artisanal fish smokers located along the coastal zones in many parts of West Africa including Ghana. However, several issues pertaining to biochemical and microbiological contaminants still remain, mainly because of the suboptimal, unhygienic fish handling during the processing. To help curtail the problem, we developed and implemented a simple good manufacturing practice (GMP) system for experimentation at two local fish smoking facilities (Facility A, FA; Facility B, FB) to assess the effectiveness for improving the quality of smoked fish. The implementation of GMP did not affect the physical properties of the smoked fish but improved the peroxide value, total volatile base nitrogen, polyaromantic hydrocarbons and histamine levels. The total aerobic counts decreased from 3.96 ± 0.12 cfu/g to 1.52 ± 0.28 cfu/g (FA) or from 4.10 ± 0.2 cfu/g to 1.85 ± 0.85 cfu/g, (FB). The coliforms and Escherichia coli decreased respectively from 1.69 ± 0.12 cfu/g and 1.15 ± 0.21 cfu/g (FA) and from 1.74 ± 0.37 cfu/g and 1.24 ± 0.37 cfu/g, (FB) to below detection (no observed colony) after introducing the single use of potable water, use of smoking oven and fish core temperature of 108.1 ± 7.5 °C and 82.5 ± 3.9 °C, respectively for 2 h, wearing of safety apparels, drying and cooling of smoked fish under nets, and the use of waste disposal bins. The results show that sensitization and training of fish smokers in GMP may be relevant for improving the microbial and overall quality of smoked fish.
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Affiliation(s)
- Vivianne Geraldo
- Department of Biochemistry, University of Cape Coast, Ghana
- Department of Molecular Biology and Biotechnology, University of Cape Coast, Ghana
| | | | - Cynthia A Adinortey
- Department of Molecular Biology and Biotechnology, University of Cape Coast, Ghana
| | - Isaac Okyere
- Centre for Coastal Management (Africa Centre of Excellence in Coastal Resilience), University of Cape Coast, Ghana
| | | | | | - Samuel Bridge Nkansah
- Centre for Coastal Management (Africa Centre of Excellence in Coastal Resilience), University of Cape Coast, Ghana
| | - Selorm Omega
- Department of Agricultural Economics and Extension, Ghana
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9
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Bita S, Sharifian S. Assessment of biogenic amines in commercial tuna fish: Influence of species, capture method, and processing on quality and safety. Food Chem 2024; 435:137576. [PMID: 37774619 DOI: 10.1016/j.foodchem.2023.137576] [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: 06/01/2023] [Revised: 09/19/2023] [Accepted: 09/21/2023] [Indexed: 10/01/2023]
Abstract
This study investigated the influence of species, capture method, chilling, and freezing on the quality and variations in biogenic amines of Thunnus tonggol and Thunnus albacares. Samples were collected from different sources, including fisheries ports, cold rooms, and canning factories. The results indicated that canned fish had significantly higher levels of biogenic amines, especially histamine, compared to raw fish from ports and cold rooms. However, all canned samples complied with the FDA regulation of 50 mg/kg for histamine content. Canning led to a substantial increase in total amines, with histamine being the predominant amine in most groups. Putrescine was present in all samples, with the highest levels found in canned tuna made from frozen yellow-fin tuna captured using drift gillnetting. Canned samples also exhibited higher cadaverine levels compared to raw tuna. Storage conditions, capture method, and tuna species were found to significantly affect tuna quality and biogenic amines formation.
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Affiliation(s)
- Seraj Bita
- Fisheries Department, Faculty of Marine Sciences, Chabahar Maritime University, Chabahar, Iran
| | - Salim Sharifian
- Fisheries Department, Faculty of Marine Sciences, Chabahar Maritime University, Chabahar, Iran.
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10
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Del Rio B, Fernandez M, Redruello B, Ladero V, Alvarez MA. New insights into the toxicological effects of dietary biogenic amines. Food Chem 2024; 435:137558. [PMID: 37783126 DOI: 10.1016/j.foodchem.2023.137558] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Revised: 09/07/2023] [Accepted: 09/19/2023] [Indexed: 10/04/2023]
Abstract
Biogenic amines (BA) are molecules with biological functions, which can accumulate at toxic concentrations in foods. Several microorganisms have been identified as responsible for their accumulation at elevated concentrations. Histamine, tyramine and putrescine are the BA most commonly found at highest concentrations. The ingestion of food containing high BA concentrations leads to intoxication with symptoms depending on the BA and the amount consumed. Moreover, there is evidence of synergy between different BA, something of toxicological importance given that some foods accumulate different BA. This work reviews the BA toxic effects and examines recent discoveries regarding their synergy, cytotoxicity and genotoxicity. These advances in the toxicological consequences of ingesting BA contaminated foods support the need to regulate their presence in foods to preserve the consumer's health. However, more research efforts -focused on the establishment of risk assessments- are needed to reach a consensus in their limits in different food matrices.
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Affiliation(s)
- Beatriz Del Rio
- Department of Dairy Product Technology and Biotechnology, Dairy Research Institute, IPLA, CSIC, Villaviciosa, Spain; Health Research Institute in the Principality of Asturias (ISPA), Oviedo, Spain
| | - María Fernandez
- Department of Dairy Product Technology and Biotechnology, Dairy Research Institute, IPLA, CSIC, Villaviciosa, Spain; Health Research Institute in the Principality of Asturias (ISPA), Oviedo, Spain
| | - Begoña Redruello
- Department of Dairy Product Technology and Biotechnology, Dairy Research Institute, IPLA, CSIC, Villaviciosa, Spain; Health Research Institute in the Principality of Asturias (ISPA), Oviedo, Spain
| | - Victor Ladero
- Department of Dairy Product Technology and Biotechnology, Dairy Research Institute, IPLA, CSIC, Villaviciosa, Spain; Health Research Institute in the Principality of Asturias (ISPA), Oviedo, Spain.
| | - Miguel A Alvarez
- Department of Dairy Product Technology and Biotechnology, Dairy Research Institute, IPLA, CSIC, Villaviciosa, Spain; Health Research Institute in the Principality of Asturias (ISPA), Oviedo, Spain
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11
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Wang J, Tang Y, Zheng J, Xie Z, Zhou J, Wu Y. DNAzyme-based and smartphone-assisted colorimetric biosensor for ultrasensitive and highly selective detection of histamine in meats. Food Chem 2024; 435:137526. [PMID: 37742463 DOI: 10.1016/j.foodchem.2023.137526] [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: 04/18/2023] [Revised: 08/27/2023] [Accepted: 09/16/2023] [Indexed: 09/26/2023]
Abstract
Herein, a colorimetric biosensor for histamine detection in meat is first established based on the enhancement of DNAzyme with peroxidase-mimic activity. Histamine can boost the generation of G-quadruplex sequences, and make them more easily bond with hemin to produce many DNAzyme molecules. In addition, histamine increases the affinity of DNAzyme to the substrate 3,3',5,5'-tetramethylbenzidine (TMB). Therefore, the obtained DNAzyme can catalyze H2O2 and dissolved oxygen to produce many reactive oxygen species (ROS), which cause the TMB molecule to lose two electrons and generate yellow products, exhibiting a clear absorption peak at 450 nm. The colorimetric biosensor has excellent sensitivity, and the detection limit is as low as 38 μg·L-1 for histamine. Moreover, the biosensor has high selectivity and anti-interference ability, and exhibits a good recovery rate in actual meats. The above results show that the strategy has potential for application in the detection of trace histamine in meats.
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Affiliation(s)
- Junjun Wang
- Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Yue Tang
- College of Life Sciences, Guizhou University, Guiyang 550025, China
| | - Jia Zheng
- Wuliangye Yibin Co., Ltd, Yibin 644000, Sichuan Province, China
| | - Zhengmin Xie
- Wuliangye Yibin Co., Ltd, Yibin 644000, Sichuan Province, China
| | - Jianli Zhou
- Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Yuangen Wu
- Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; College of Life Sciences, Guizhou University, Guiyang 550025, China.
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12
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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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13
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Bajrami D, Sarquis A, Ladero VM, Fernández M, Mizaikoff B. Rapid discrimination of Lentilactobacillus parabuchneri biofilms via in situ infrared spectroscopy. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2024; 304:123391. [PMID: 37714102 DOI: 10.1016/j.saa.2023.123391] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/23/2023] [Revised: 09/01/2023] [Accepted: 09/08/2023] [Indexed: 09/17/2023]
Abstract
Microbial contamination in food industry is a source of foodborne illnesses and biofilm-related diseases. In particular, biogenic amines (BAs) accumulated in fermented foods via lactic acid bacterial activity exert toxic effects on human health. Among these, biofilms of histamine-producer Lentilactobacillus parabuchneri strains adherent at food processing equipment surfaces can cause food spoilage and poisoning. Understanding the chain of contamination is closely related to elucidating molecular mechanisms of biofilm formation. In the present study, an innovative approach using integrated chemical sensing technologies is demonstrated to fundamentally understand the temporal behavior of biofilms at the molecular level by combining mid-infrared (MIR) spectroscopy and fluorescence sensing strategies. Using these concepts, the biofilm forming capacity of six cheese-isolated L. parabuchneri strains (IPLA 11151, 11150, 11129, 11125, 11122 and 11117) was examined. The cut-off values for the biofilm production ability of each strain were quantified using crystal violet (CV) assays. Real-time infrared attenuated total reflection spectroscopy (IR-ATR) combined with fluorescence quenching oxygen sensing provides insight into distinct molecular mechanisms for each strain. IR spectra showed significant changes in characteristic bands of amides, lactate, nucleic acids, and extracellular polymeric substances (i.e., lipopolysaccharides, phospholipids, phosphodiester, peptidoglycan, etc.), which are major contributors to biofilm maturation involved in the initial adhesion processes. Chemometric methods including principal component analysis and partial least square-discriminant analysis facilitated the rapid determination and classification of cheese isolated L. parabuchneri strains unambiguously differentiating the IR signatures based on their ability to produce biofilm. All biofilms were morphologically characterized by confocal laser scanning microscopy on relevant industrial equipment surfaces. In summary, this innovative approach combining MIR spectroscopy with luminescence sensing enables real-time insight into the molecular composition and formation of L. parabuchneri biofilms.
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Affiliation(s)
- Diellza Bajrami
- Institute of Analytical and Bioanalytical Chemistry, Ulm University, Albert-Einstein-Allee 11, 89081 Ulm, Germany
| | - Agustina Sarquis
- Dairy Research Institute (IPLA-CSIC), Paseo Rio Linares s/n, 33300 Villaviciosa, Spain
| | - Victor M Ladero
- Dairy Research Institute (IPLA-CSIC), Paseo Rio Linares s/n, 33300 Villaviciosa, Spain; Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), 33011 Oviedo, Spain
| | - María Fernández
- Dairy Research Institute (IPLA-CSIC), Paseo Rio Linares s/n, 33300 Villaviciosa, Spain; Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), 33011 Oviedo, Spain.
| | - Boris Mizaikoff
- Institute of Analytical and Bioanalytical Chemistry, Ulm University, Albert-Einstein-Allee 11, 89081 Ulm, Germany; Hahn-Schickard, Sedanstrasse 14, 89077 Ulm, Germany.
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14
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Iordache SM, Iordache AM, Zubarev A, Caramizoiu S, Grigorescu CEA, Marinescu S, Giuglea C. Spectro-Electrochemical Properties of A New Non-Enzymatic Modified Working Electrode Used for Histamine Assessment in the Diagnosis of Food Poisoning. Foods 2023; 12:2908. [PMID: 37569178 PMCID: PMC10417452 DOI: 10.3390/foods12152908] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2023] [Revised: 07/24/2023] [Accepted: 07/29/2023] [Indexed: 08/13/2023] Open
Abstract
We successfully prepared a non-enzymatic sensor based on a graphene-thiophene composite for histamine detection. The self-assembling properties of the thiophene onto Au support and the high electrical conductivity of graphene encouraged the choice of this type of composite. The composite was deposited via electrochemical polymerization onto the Au layer of a screen-printed microelectrode. The electropolymerization and electrochemical detection of histamine were both achieved by cyclic voltammetry. Two types of electrolytes were used for the electrochemical detection: (a) phosphate buffer solution (PBS), which showed low-intensity redox peaks for histamine; and (b) trichloroacetic acid (TCA) 0.01 M, which showed improved results over PBS and did not damage the microelectrode. For the concentration range of 100-200 mg/kg, the sensor shows a linear regression pattern for the oxidation peak fitted on the equation Ipa = 123.412 + 0.49933 ×x, with R2 = 0.94178. The lowest limit of detection was calculated to be 13.8 mg/kg and the limit of quantification was calculated at 46 mg/kg. These results are important since by monitoring the amount of histamine in a food product, early onset of spoilage can be easily detected, thus reducing foodborne poisoning and food waste (by recycling products that are still edible).
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Affiliation(s)
- Stefan-Marian Iordache
- Optospintronics Department, National Institute for Research and Development for Optoelectronics—INOE 2000, Atomistilor 409, 077125 Magurele, Romania; (S.-M.I.); (C.E.A.G.)
| | - Ana-Maria Iordache
- Optospintronics Department, National Institute for Research and Development for Optoelectronics—INOE 2000, Atomistilor 409, 077125 Magurele, Romania; (S.-M.I.); (C.E.A.G.)
| | - Alexei Zubarev
- National Institute for Laser, Plasma and Radiation Physics, 077125 Magurele, Romania
| | - Stefan Caramizoiu
- National Institute for R&D in Microtechnologies IMT-Bucharest, 126A Erou Iancu Nicolae Str., 077190 Voluntari, Romania;
| | - Cristiana Eugenia Ana Grigorescu
- Optospintronics Department, National Institute for Research and Development for Optoelectronics—INOE 2000, Atomistilor 409, 077125 Magurele, Romania; (S.-M.I.); (C.E.A.G.)
| | - Silviu Marinescu
- Department of Plastic Surgery, University of Medicine and Pharmacy “Carol Davila”, Eroii Sanitari Bvd., No. 8, Sector 5, 050471 Bucharest, Romania (C.G.)
| | - Carmen Giuglea
- Department of Plastic Surgery, University of Medicine and Pharmacy “Carol Davila”, Eroii Sanitari Bvd., No. 8, Sector 5, 050471 Bucharest, Romania (C.G.)
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15
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Sarquis A, Bajrami D, Mizaikoff B, Ladero V, Alvarez MA, Fernandez M. Characterization of the Biofilms Formed by Histamine-Producing Lentilactobacillus parabuchneri Strains in the Dairy Environment. Foods 2023; 12:foods12071503. [PMID: 37048324 PMCID: PMC10093819 DOI: 10.3390/foods12071503] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2023] [Revised: 03/29/2023] [Accepted: 03/29/2023] [Indexed: 04/05/2023] Open
Abstract
Lentilactobacillus parabuchneri, a lactic acid bacterium, is largely responsible for the production and accumulation of histamine, a toxic biogenic amine, in cheese. L. parabuchneri strains can form biofilms on the surface of industry equipment. Since they are resistant to cleaning and disinfection, they may act as reservoirs of histamine-producing contaminants in cheese. The aim of this study was to investigate the biofilm-producing capacity of L. parabuchneri strains. Using the crystal violet technique, the strains were first categorized as weak, moderate or strong biofilm producers. Analysis of their biofilm matrices revealed them to be mainly composed of proteins. Two strains of each category were then selected to analyze the influence on the biofilm-forming capacity of temperature, pH, carbon source, NaCl concentration and surface material (i.e., focusing on those used in the dairy industry). In general, low temperature (8 °C), high NaCl concentrations (2–3% w/v) and neutral pH (pH 6) prevented biofilm formation. All strains were found to adhere easily to beech wood. These findings increase knowledge of the biofilm-forming capacity of histamine-producing L. parabuchneri strains and how their formation may be prevented for improving food safety.
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Affiliation(s)
- Agustina Sarquis
- Departmento de Tecnología y Biotecnología de Productos Lácteos, Instituto de Productos Lácteos de Asturias, IPLA, CSIC, 33300 Villaviciosa, Spain
- Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), 33011 Oviedo, Spain
| | - Diellza Bajrami
- Institute of Analytical and Bioanalytical Chemistry, Ulm University, Albert Einstein-Allee 11, 89081 Ulm, Germany
| | - Boris Mizaikoff
- Institute of Analytical and Bioanalytical Chemistry, Ulm University, Albert Einstein-Allee 11, 89081 Ulm, Germany
- Hahn-Schickard, Institute for Microanalysis Systems, Sedanstrasse 14, 89077 Ulm, Germany
| | - Victor Ladero
- Departmento de Tecnología y Biotecnología de Productos Lácteos, Instituto de Productos Lácteos de Asturias, IPLA, CSIC, 33300 Villaviciosa, Spain
- Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), 33011 Oviedo, Spain
| | - Miguel A. Alvarez
- Departmento de Tecnología y Biotecnología de Productos Lácteos, Instituto de Productos Lácteos de Asturias, IPLA, CSIC, 33300 Villaviciosa, Spain
- Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), 33011 Oviedo, Spain
| | - Maria Fernandez
- Departmento de Tecnología y Biotecnología de Productos Lácteos, Instituto de Productos Lácteos de Asturias, IPLA, CSIC, 33300 Villaviciosa, Spain
- Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), 33011 Oviedo, Spain
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16
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Zhou Q, Mo M, Wang A, Tang B, He Q. Changes in N-nitrosamines, residual nitrites, lipid oxidation, biogenic amines, and microbiota in Chinese sausages following treatment with tea polyphenols and their palmitic acid–modified derivatives. J Food Prot 2023; 86:100072. [PMID: 37001484 DOI: 10.1016/j.jfp.2023.100072] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 02/28/2023] [Accepted: 03/09/2023] [Indexed: 03/17/2023]
Abstract
This study aimed to investigate the effects of tea polyphenol (TP), epigallocatechin gallate (EGCG), and their palmitic acid-modified derivatives palmitoyl-TP (pTP) and palmitoyl-EGCG (pEGCG) on the accumulation of N-nitrosamine and biogenic amines (BAs), residual nitrites, and lipid oxidation in Chinese sausages. The microorganisms, color, and texture properties of sausages were evaluated. TP, EGCG, pTP, or pEGCG significantly inhibited the accumulation of N-nitrosodimethylamine (NDMA) and BAs, residual nitrites, and lipid oxidation, but enhanced the redness, hardness, and chewiness of sausages. The concentration of NDMA in sausages was reduced by 58.11%, 63.51%, 36.49%, and 44.59%, respectively, after treatment with TP, EGCG, pTP, and pEGCG. Both EGCG and pEGCG exhibited excellent inhibitory effects on the predominant BAs, including putrescine, tyramine, cadaverine, histamine, and 2-phenylethylamine. Palmitoyl-EGCG was found to be the strongest inhibitor of lipid oxidation. Besides, the four antioxidants weakly affected the population of total aerobic bacteria and lactic acid bacteria but totally suppressed the growth of undesirable Enterobacteriaceae. The principal component and correlation analyses proved that BAs, nitrites, lipid oxidation, and microbiota were responsible for the formation of NDMA. The results indicated that palmitic acid-modified TPs and similar derivatives might serve as potential preservatives to improve the safety and quality of fermented meat products.
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17
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Comparison of Reduced-Salt Fish Sauces Produced Under Pressurized Carbon Dioxide Treatment From Sardinops melanostictus, Trachurus japonicus, Konosirus punctatus, Odontamblyopus lacepedii, and Their Mixture. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02920-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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18
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Ratiometric fluorescent nanosystem based on upconversion nanoparticles for histamine determination in seafood. Food Chem 2022; 390:133194. [DOI: 10.1016/j.foodchem.2022.133194] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Revised: 04/23/2022] [Accepted: 05/08/2022] [Indexed: 11/18/2022]
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19
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Yan S, Yu D, Tang C, Shen J, Xu Y, Xia W, Jiang Q, Yang F. Physicochemical and microbiological changes in postmortem crayfish (
Procambarus clarkii
) stored at 4 °C and 25 °C. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15620] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Sunjie Yan
- State Key Laboratory of Food Science and Technology 1800 Lihu Ave Wuxi, Jiangsu 214122 China
- School of Food Science and Technology Jiangnan University 1800, Lihu Ave Wuxi, Jiangsu 214122 China
| | - Dawei Yu
- State Key Laboratory of Food Science and Technology 1800 Lihu Ave Wuxi, Jiangsu 214122 China
- School of Food Science and Technology Jiangnan University 1800, Lihu Ave Wuxi, Jiangsu 214122 China
| | - Chuhan Tang
- State Key Laboratory of Food Science and Technology 1800 Lihu Ave Wuxi, Jiangsu 214122 China
- School of Food Science and Technology Jiangnan University 1800, Lihu Ave Wuxi, Jiangsu 214122 China
| | - Jiandong Shen
- State Key Laboratory of Food Science and Technology 1800 Lihu Ave Wuxi, Jiangsu 214122 China
- School of Food Science and Technology Jiangnan University 1800, Lihu Ave Wuxi, Jiangsu 214122 China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology 1800 Lihu Ave Wuxi, Jiangsu 214122 China
- School of Food Science and Technology Jiangnan University 1800, Lihu Ave Wuxi, Jiangsu 214122 China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology 1800 Lihu Ave Wuxi, Jiangsu 214122 China
- School of Food Science and Technology Jiangnan University 1800, Lihu Ave Wuxi, Jiangsu 214122 China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology 1800 Lihu Ave Wuxi, Jiangsu 214122 China
- School of Food Science and Technology Jiangnan University 1800, Lihu Ave Wuxi, Jiangsu 214122 China
| | - Fang Yang
- State Key Laboratory of Food Science and Technology 1800 Lihu Ave Wuxi, Jiangsu 214122 China
- School of Food Science and Technology Jiangnan University 1800, Lihu Ave Wuxi, Jiangsu 214122 China
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20
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Blickem ER, Bell JW, Baumgartel DM, DeBEER J. Review and Analysis of Tuna Recalls in the United States, 2002 through 2020. J Food Prot 2022; 85:60-72. [PMID: 34591090 DOI: 10.4315/jfp-21-254] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT This review covers 18 years of voluntary recalls of tuna sold commercially in the United States. Recall information is a valuable indicator of failure to implement procedures for food safety. The voluntary recalls involve tuna that was fresh, frozen, processed, hermetically sealed, retorted in a shelf-stable pack (i.e., canned), and formulated into other tuna products. U.S. Food and Drug Administration regulations address the capture, processing, transportation, and sale of raw and processed seafood. These regulations include current good manufacturing practices, the Food Modernization Act, emergency permit controls, and guidelines for low-acid canned foods, seafood hazard analysis and critical control points, food labeling, and sanitary food transportation. Traceability and the food safety culture are important for successfully preventing or implementing recalls. The recalls themselves were separated into product treatment groups: uncooked products, canned shelf-stable products, and products in which tuna was used as an ingredient. The recalls were further categorized and summarized by reason or cause, such as biological and chemical contamination, undeclared ingredients, underprocessing, and foreign materials. The primary causes of recalls of the reviewed tuna products were (in order) Listeria monocytogenes, undeclared allergens, elevated histamine concentrations, and underprocessing of retorted tuna products. The recalls for elevated histamine concentrations primarily affected uncooked (raw) tuna. Recalls for Listeria contamination and the presence of undeclared allergens were primarily class I recalls, and recalls for elevated histamine concentrations and underprocessing were almost always assigned to the less serious recall class II. HIGHLIGHTS
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Affiliation(s)
| | - Jon W Bell
- NOAA Fisheries, National Seafood Laboratory, Pascagoula, Mississippi 39567
| | | | - John DeBEER
- Retired from Chicken of the Sea International, El Segundo, California 90245, USA
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21
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Kočar D, Köse S, Koral S, Tufan B, Ščavničar A, Pompe M. Analysis of Biogenic Amines Using Immunoassays, HPLC, and a Newly Developed IC-MS/MS Technique in Fish Products-A Comparative Study. Molecules 2021; 26:molecules26206156. [PMID: 34684737 PMCID: PMC8540485 DOI: 10.3390/molecules26206156] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2021] [Revised: 10/05/2021] [Accepted: 10/08/2021] [Indexed: 12/03/2022] Open
Abstract
In this study, comparative analyses were carried out with ion chromatography mass-spectrometry (IC-MS/MS) which has no derivatization step, high-performance liquid chromatography (HPLC) technique, as well as two quantitative and two semi-quantitative immunoassays. The results demonstrated that HPLC and quantitative immunoassay methods were well-correlated with IC-MS/MS in determining histamine in various types of fish products. The best correlation was observed with the HistaSure ELISA Fast Track kit (R2 = 0.9903). More than half of the values (68%) obtained by two methods were also statistically similar. The results of semi-quantitative test kits also supported histamine values estimated by quantitative methods, with some exceptions. The best results were found for HistaSure Lateral Flow in supporting the quantitative techniques. Therefore, these methods are found suitable for monitoring histamine in fish products in terms of food safety. Good correlations were also observed HPLC and IC-MS/MS in determining cadaverine, putrescine, and tyramine with the highest value observed for tyramine as R2 = 0.9785. However, no correlation was observed for other biogenic amines, and the majority of the results were significantly different from each other for these amines (p < 0.05). The differences may be caused by the drawbacks reported previously for HPLC. However, further studies are required to confirm the possible effects. This study provides a comparative evaluation of several methods in terms of their suitability in determining biogenic amines in fish products for both monitoring and regulatory purposes.
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Affiliation(s)
- Drago Kočar
- Faculty of Chemistry and Chemical Technology, University of Ljubljana, Večna pot 113, 1000 Ljubljana, Slovenia; (A.Š.); (M.P.)
- Correspondence:
| | - Sevim Köse
- Faculty of Marine Sciences, Karadeniz Technical University, Çamburnu, 61530 Trabzon, Turkey; (S.K.); (B.T.)
| | - Serkan Koral
- Faculty of Fisheries, İzmir Katip Çelebi University, 35640 İzmir, Turkey;
| | - Bekir Tufan
- Faculty of Marine Sciences, Karadeniz Technical University, Çamburnu, 61530 Trabzon, Turkey; (S.K.); (B.T.)
| | - Andrej Ščavničar
- Faculty of Chemistry and Chemical Technology, University of Ljubljana, Večna pot 113, 1000 Ljubljana, Slovenia; (A.Š.); (M.P.)
| | - Matevž Pompe
- Faculty of Chemistry and Chemical Technology, University of Ljubljana, Večna pot 113, 1000 Ljubljana, Slovenia; (A.Š.); (M.P.)
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