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Rungraeng N, Ohtaguchi K, Chysirichote T. Removal of Histamine from Fish Sauce by Staphylococcus debuckii sp. Isolated from Fermented Fish. Food Technol Biotechnol 2023; 61:294-301. [PMID: 38022886 PMCID: PMC10666945 DOI: 10.17113/ftb.61.03.23.7984] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2022] [Accepted: 07/05/2023] [Indexed: 12/01/2023] Open
Abstract
Research background One of the issues in the production of fish sauce is the legal constraints on the concentration of histamine produced by bacteria during fermentation because it causes allergic reactions in humans. The goal of this study is therefore to eliminate histamine from the final product after fermentation to enhance the quality of fish sauce for consumer safety, manufacturer exportability and domestic sales. Experimental approach The bacteria that grow in the histamine medium were isolated from the salted fish. Their ability to degrade histamine in the media with high NaCl content was tested. The bacterium with the highest histamine-degrading ability was identified and the histamine-degrading conditions were optimized, including the incubation temperature and the amount of NaCl in the medium. The regression equation was generated and tested using the local fish sauce in which different concentrations of histamine were added. Results and conclusions Among the five bacteria isolated from the salted fish, the isolate with the greatest ability to degrade histamine was identified as Staphylococcus debuckii sp. The study of the capacity of the isolated bacteria to degrade histamine using the synthetic histamine broth (pH=7.0, t=25 °C and NaCl 25 % (m/V)) indicated that they were able to degrade up to 56 % of histamine. The optimization analysis showed that increasing the pH of the medium to 7.5 and lowering the incubation temperature to 20 °C could improve the histamine removal from 56 to 73 %. The generated regression model, validated by the experimental results of histamine removal from fish sauce, showed an acceptable error (not more than 10 %). S. debuckii, the isolated histamine-degrading bacteria, could be used as an inoculum to reduce histamine accumulated in fish products. Novelty and scientific contribution The microbiological technique developed here can decrease the histamine concentration in the final product, fish sauce, to improve its quality in terms of food safety and satisfy the histamine regulation requirement. The findings of this study can also be used to treat other liquid foods that contain high concentrations of histamine.
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Affiliation(s)
- Natthakan Rungraeng
- Unit of Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, Muang, 57100 Chiang Rai, Thailand
| | - Kazuhisa Ohtaguchi
- Department of Chemical Engineering, Tokyo Institute of Technology, 2-12-1 Ookayama, Meguro-ku, 152-8550 Tokyo, Japan
| | - Teerin Chysirichote
- Department of Food Engineering, School of Engineering, King Mongkut’s Institute of Technology Ladkrabang, Ladkrabang, 10520 Bangkok, Thailand
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Romdhoni AC, Rejeki PS, Guo HR, Milla C, Melbiarta RR, Visuddho V, Nugraha D. Risk Factors Associated with Nasopharyngeal Cancer Incidences in Indonesia: A Systematic Review and Meta-Analysis. Asian Pac J Cancer Prev 2023; 24:1105-1111. [PMID: 37116129 DOI: 10.31557/apjcp.2023.24.4.1105] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Indexed: 04/30/2023] Open
Abstract
OBJECTIVE To determine the risk factors associated the incidence of NPC, particularly in Indonesia. METHODS This systematic review and meta-analysis was conducted according to PRISMA statement. Database including PubMed, Scopus, Science Direct, Web of Science, and GARUDA were retrieved. Newcastle-Ottawa scale was used to assess the quality of published study and analyse the risk of bias of included study. Random-effect model and reported pooled Odds Ratio (OR) with 95%CI was carried out in our meta-analysis. RESULTS A pooled of 7 studies were included in our study which included 764 participants. We found that female gender was not associated with the incidences of NPC (OR 1.45, 95% CI: 0.61-3.45, p=0.40), and smoking was highly increased the incidence of NPC (OR 4.39 95% CI (0.79-24.40), but not statistically significant (p=0.09). Furthermore, salted fish consumption and some HLA alleles were associated with increased risk. CONCLUSION The incidence of NPC is not associated with female gender nor smoking habits. However, the risk of NPC is higher for those who consume salted fish and have some susceptible HLA alleles. Further investigations in larger studies are needed to confirm these findings.
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Affiliation(s)
- Achmad Chusnu Romdhoni
- Department of Otorhinolaryngology-Head and Neck Surgery, Faculty of Medicine, Universitas Airlangga, Indonesia
| | - Purwo Sri Rejeki
- Department of Physiology and Medical Biochemistry, Faculty of Medicine, Universitas Airlangga, Surabaya, Indonesia
| | - How Ran Guo
- Department of Environmental and Occipational Health, College of Medicine, National Cheng Kung University, Taiwan
| | - Clonia Milla
- Medical Program, Faculty of Medicine, Universitas Airlangga, Surabaya, East Java, Indonesia
| | - Rezy Ramawan Melbiarta
- Medical Program, Faculty of Medicine, Universitas Airlangga, Surabaya, East Java, Indonesia
| | - Visuddho Visuddho
- Medical Program, Faculty of Medicine, Universitas Airlangga, Surabaya, East Java, Indonesia
| | - David Nugraha
- Medical Program, Faculty of Medicine, Universitas Airlangga, Surabaya, East Java, Indonesia
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Det-Udom R, Settachaimongkon S, Chancharoonpong C, Suphamityotin P, Suriya A, Prakitchaiwattana C. Factors affecting bacterial community dynamics and volatile metabolite profiles of Thai traditional salt fermented fish. FOOD SCI TECHNOL INT 2023; 29:266-274. [PMID: 35060788 DOI: 10.1177/10820132221075435] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Bacterial diversity of the Thai traditional salt fermented fish with roasted rice bran (Pla-ra) was investigated using classical and molecular approaches. Bacterial population of Pla-ra ranged from 102-106 in solid-state (SSF) and 106-109 CFU/g in submerged (SMF) fermentation types. Halanaerobium spp. and Lentibacillus spp. were the main genera particularly detected when rRNA analysis was applied. Tetragenococcus halophillus were dominant during the final stage in sea salt-recipe samples while Bacillus spp. were found in those rock salt recipes. In contrast, cultural plating demonstrated that Bacillus spp., generally B. amyloliquefaciens, were the dominant genera. In addition, B. pumilus, B. autrophaeus, B.subtilis and B. velezensis shown some relations with rock salt-recipe samples. The main volatile metabolites in all samples were butanoic acid and its derivatives. Key factors affected bacterial profiles and volatile compounds of salt fermented fish were type of salt, addition of roasted rice bran, and fermenting conditions.
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Affiliation(s)
- Rachatida Det-Udom
- Department of Food Technology, Faculty of Science, 133942Chulalongkorn University, Patumwan, Bangkok 10330, Thailand
| | - Sarn Settachaimongkon
- Department of Food Technology, Faculty of Science, 133942Chulalongkorn University, Patumwan, Bangkok 10330, Thailand
| | - Chuenjit Chancharoonpong
- Department of Food Technology and Nutrition, Faculty of Natural Resources and Agro-Industry, 54775Kasetsart University, Chalermphrakiat Sakon Nakhon Province Campus, Sakon Nakhon, 47000, Thailand
| | - Porrarath Suphamityotin
- Department of Food Science and Technology, Faculty of Science and Technology, 65140Nakhon Ratchasima Rajabhat University, Nakhon Ratchasima 30000, Thailand
| | - Atchariya Suriya
- Department of Food and Services, 364550Faculty of Technology, Udon Thani Rajabhat University, Udon Thani 41000, Thailand
| | - Cheunjit Prakitchaiwattana
- Department of Food Technology, Faculty of Science, 133942Chulalongkorn University, Patumwan, Bangkok 10330, Thailand.,The Development of Foods and Food Additive from Innovative Microbial Fermentation Research Group, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
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Yoo JY, Cho HJ, Moon S, Choi J, Lee S, Ahn C, Yoo KY, Kim I, Ko KP, Lee JE, Park SK. Pickled Vegetable and Salted Fish Intake and the Risk of Gastric Cancer: Two Prospective Cohort Studies and a Meta-Analysis. Cancers (Basel) 2020; 12:cancers12040996. [PMID: 32316595 PMCID: PMC7225928 DOI: 10.3390/cancers12040996] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 04/08/2020] [Accepted: 04/14/2020] [Indexed: 12/13/2022] Open
Abstract
An increased risk of gastric cancer for pickled vegetable and salted fish intake has been suggested, yet the lack of a dose-response association warrants a quantitative analysis. We conducted a meta-analysis, combining results from our analysis of two large Korean cohort studies and those from previous prospective cohort studies. We investigated the association of pickled vegetable and salted fish intake with gastric cancer in the Korean Genome Epidemiology Study and the Korean Multi-center Cancer Cohort Study using Cox proportional hazard models. We then searched for observational studies published until November 2019 and conducted both dose-response and categorical meta-analyses. The pooled relative risk (RR) of gastric cancer incidence was 1.15 (95% Confidence Interval (CI), 1.07–1.23) for 40 g/day increment in pickled vegetable intake in a dose-response manner (P for nonlinearity = 0.11). As for salted fish intake, the pooled risk of gastric cancer incidence was 1.17 (95% CI, 0.99–1.38) times higher, comparing the highest to the lowest intake. Our findings supported the evidence that high intake of pickled vegetable and salted fish is associated with elevated risk of gastric cancer incidence.
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Affiliation(s)
- Jin Young Yoo
- Department of Food and Nutrition, Seoul National University, Seoul 08826, Korea; (J.Y.Y.); (H.J.C.)
| | - Hyun Jeong Cho
- Department of Food and Nutrition, Seoul National University, Seoul 08826, Korea; (J.Y.Y.); (H.J.C.)
| | - Sungji Moon
- Department of Preventive Medicine, Seoul National University College of Medicine, Seoul 03080, Korea; (S.M.); (J.C.); (S.L.); (C.A.); (K.-Y.Y.); (S.K.P.)
- Cancer Research Institute, Seoul National University, Seoul 03080, Korea
- Interdisciplinary Program in Cancer Biology Major, Seoul National University College of Medicine, Seoul 03080, Korea
| | - Jeoungbin Choi
- Department of Preventive Medicine, Seoul National University College of Medicine, Seoul 03080, Korea; (S.M.); (J.C.); (S.L.); (C.A.); (K.-Y.Y.); (S.K.P.)
- Department of Biomedical Science, Seoul National University Graduate School, Seoul 03080, Korea
| | - Sangjun Lee
- Department of Preventive Medicine, Seoul National University College of Medicine, Seoul 03080, Korea; (S.M.); (J.C.); (S.L.); (C.A.); (K.-Y.Y.); (S.K.P.)
- Cancer Research Institute, Seoul National University, Seoul 03080, Korea
- Department of Biomedical Science, Seoul National University Graduate School, Seoul 03080, Korea
| | - Choonghyun Ahn
- Department of Preventive Medicine, Seoul National University College of Medicine, Seoul 03080, Korea; (S.M.); (J.C.); (S.L.); (C.A.); (K.-Y.Y.); (S.K.P.)
- Cancer Research Institute, Seoul National University, Seoul 03080, Korea
- Department of Biomedical Science, Seoul National University Graduate School, Seoul 03080, Korea
| | - Keun-Young Yoo
- Department of Preventive Medicine, Seoul National University College of Medicine, Seoul 03080, Korea; (S.M.); (J.C.); (S.L.); (C.A.); (K.-Y.Y.); (S.K.P.)
| | - Inah Kim
- Department of Occupational and Environmental Medicine, Hanyang University College of Medicine, Seoul 04763, Korea;
| | - Kwang-Pil Ko
- Department of Preventive Medicine, Gachon University College of Medicine, Incheon 21565, Korea;
| | - Jung Eun Lee
- Department of Food and Nutrition, Seoul National University, Seoul 08826, Korea; (J.Y.Y.); (H.J.C.)
- Research Institute of Human Ecology, Seoul National University, Seoul 08826, Korea
- Correspondence: ; Tel.: +82-2-880-6834
| | - Sue K. Park
- Department of Preventive Medicine, Seoul National University College of Medicine, Seoul 03080, Korea; (S.M.); (J.C.); (S.L.); (C.A.); (K.-Y.Y.); (S.K.P.)
- Cancer Research Institute, Seoul National University, Seoul 03080, Korea
- Department of Biomedical Science, Seoul National University Graduate School, Seoul 03080, Korea
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Barrett D, Ploner A, Chang ET, Liu Z, Zhang CX, Liu Q, Cai Y, Zhang Z, Chen G, Huang QH, Xie SH, Cao SM, Shao JY, Jia WH, Zheng Y, Liao J, Chen Y, Lin L, Ernberg I, Adami HO, Huang G, Zeng Y, Zeng YX, Ye W. Past and Recent Salted Fish and Preserved Food Intakes Are Weakly Associated with Nasopharyngeal Carcinoma Risk in Adults in Southern China. J Nutr 2019; 149:1596-1605. [PMID: 31127847 PMCID: PMC6736189 DOI: 10.1093/jn/nxz095] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2018] [Revised: 09/14/2018] [Accepted: 04/12/2019] [Indexed: 11/13/2022] Open
Abstract
BACKGROUND Chinese-style salted fish intake in early life is considered an established risk factor for nasopharyngeal carcinoma (NPC). However, results for adult intakes of salted fish and preserved foods are inconsistent. OBJECTIVE The aim of this study was to ascertain the relations of Chinese-style hard and soft salted fish and preserved food intakes with NPC risk. METHODS We conducted a population-based case-control study in southern China with 2554 NPC cases identified through a rapid case ascertainment system and 2648 healthy controls, frequency-matched on age, sex, and area. Subjects (aged 20-74 y) were interviewed via a food-frequency questionnaire, including information on portion size. Data were also collected on alcohol consumption and potential confounders. Food intake was grouped into 3-5 energy-adjusted intake levels during adulthood (10 y prior) and adolescence (16-18 y). For childhood (at age 10 y), intake frequency of selected food items was collected. Multivariate-adjusted ORs with 95% CIs were estimated via logistic regression. RESULTS We found no association between NPC and intake of hard Chinese-style salted fish during adulthood, and an increased risk at the highest level of intake during adolescence (OR: 1.19; 95% CI: 1.03, 1.39). In contrast, we found a decreased risk for the middle intake level of soft salted fish during adulthood (OR: 0.68; 95% CI: 0.57, 0.81) and adolescence (OR: 0.71; 95% CI: 0.59, 0.85). Preserved foods showed contrasting risk profiles, e.g., the highest adult intake level of salted egg (OR: 1.51; 95% CI: 1.22, 1.87) and fermented black beans (OR: 0.67; 95% CI: 0.56, 0.80). Associations with NPC were weaker than previously reported, e.g., for weekly childhood intake of salted fish (OR: 1.56; 95% CI: 1.24, 1.97). CONCLUSIONS Hard and soft salted fish have different risk profiles. Salted fish and other preserved foods were at most weak risk factors for NPC in all periods and may play a smaller role in NPC occurrence than previously thought.
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Affiliation(s)
- Donal Barrett
- Department of Medical Epidemiology and Biostatistics and
| | | | - Ellen T Chang
- Center for Health Sciences, Exponent, Inc., Menlo Park, CA
- Stanford Cancer Institute, Stanford, CA
| | - Zhiwei Liu
- Department of Medical Epidemiology and Biostatistics and
| | - Cai-Xia Zhang
- Department of Medical Statistics and Epidemiology, School of Public Health, Sun Yat-sen University, Guangzhou, China
| | - Qing Liu
- Department of Cancer Prevention Center and
- State Key Laboratory of Oncology in South China, Collaborative Innovation Center for Cancer Medicine, Sun Yat-sen University Cancer Center, Guangzhou, China
| | - Yonglin Cai
- Department of Clinical Laboratory, Wuzhou Red Cross Hospital, Wuzhou, China
- Wuzhou Health System Key Laboratory for Nasopharyngeal Carcinoma Etiology and Molecular Mechanism, Wuzhou, China
| | - Zhe Zhang
- Department of Otolaryngology-Head & Neck Surgery, First Affiliated Hospital of Guangxi Medical University, Nanning, China
- Key Laboratory of High-Incidence-Tumor Prevention & Treatment (Guangxi Medical University), Ministry of Education, Nanning, China
| | - Guomin Chen
- State Key Laboratory for Infectious Diseases Prevention and Control, Institute for Viral Disease Control and Prevention, Chinese Center for Disease Control and Prevention, Beijing, China
| | | | - Shang-Hang Xie
- Department of Cancer Prevention Center and
- State Key Laboratory of Oncology in South China, Collaborative Innovation Center for Cancer Medicine, Sun Yat-sen University Cancer Center, Guangzhou, China
| | - Su-Mei Cao
- Department of Cancer Prevention Center and
- State Key Laboratory of Oncology in South China, Collaborative Innovation Center for Cancer Medicine, Sun Yat-sen University Cancer Center, Guangzhou, China
| | - Jian-Yong Shao
- State Key Laboratory of Oncology in South China, Collaborative Innovation Center for Cancer Medicine, Sun Yat-sen University Cancer Center, Guangzhou, China
| | - Wei-Hua Jia
- State Key Laboratory of Oncology in South China, Collaborative Innovation Center for Cancer Medicine, Sun Yat-sen University Cancer Center, Guangzhou, China
| | - Yuming Zheng
- Department of Clinical Laboratory, Wuzhou Red Cross Hospital, Wuzhou, China
- Wuzhou Health System Key Laboratory for Nasopharyngeal Carcinoma Etiology and Molecular Mechanism, Wuzhou, China
| | - Jian Liao
- Cangwu Institute for Nasopharyngeal Carcinoma Control and Prevention, Wuzhou, China
| | - Yufeng Chen
- Department of Medical Epidemiology and Biostatistics and
| | - Longde Lin
- Key Laboratory of High-Incidence-Tumor Prevention & Treatment (Guangxi Medical University), Ministry of Education, Nanning, China
| | - Ingemar Ernberg
- Department of Microbiology, Tumor and Cell Biology, Karolinska Institutet, Stockholm, Sweden
| | - Hans-Olov Adami
- Department of Medical Epidemiology and Biostatistics and
- Department of Epidemiology, Harvard TH Chan School of Public Health, Boston, MA
| | - Guangwu Huang
- Department of Otolaryngology-Head & Neck Surgery, First Affiliated Hospital of Guangxi Medical University, Nanning, China
- Key Laboratory of High-Incidence-Tumor Prevention & Treatment (Guangxi Medical University), Ministry of Education, Nanning, China
| | - Yi Zeng
- State Key Laboratory for Infectious Diseases Prevention and Control, Institute for Viral Disease Control and Prevention, Chinese Center for Disease Control and Prevention, Beijing, China
| | - Yi-Xin Zeng
- State Key Laboratory of Oncology in South China, Collaborative Innovation Center for Cancer Medicine, Sun Yat-sen University Cancer Center, Guangzhou, China
- Beijing Hospital, Beijing, China
| | - Weimin Ye
- Department of Medical Epidemiology and Biostatistics and
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