生物胺与食品安全

生物胺是一类含氮的脂肪族或杂环类低分子化合物 ,对动植物和微生物活性细胞有重要的生理作用。适量的生物胺有助于人体正常的生理功能 ,过量则会引起不良的生理反应。生物胺往往是在食品腐烂或发酵过程中产生。食品中毒的发作和某些毒理学特性与组胺和酪胺有密切联系。因此 ,对生物胺进行研究和认识可以提高和改善食品的质量及安全性。     

啤酒中的生物胺和多胺

从毒理和技术的角度来看，食物和酒精饮料中存在的生物胺和多胺是很重要的，这些物质过量摄入能引起健康问题。在酿造过程中，胺的类型取决于原料，酿造方法，以及酿造或储存过程中发生的微生物污染。在欧洲，巴西，加拿大和古巴，一些研究人员已经对各种啤酒中生物胺和多胺的水平进行了研究。这篇文章回顾了以前的研究工作，概括了各研究小组的成果。胺的分析方法包括HPLC，HPTLC和酶的免疫分析。     

干酪中的生物胺

介绍了生物胺的定义、干酪中生物胺的生物合成机制、不同干酪中的生物胺种类以及影响干酪中生物胺形成的因素，如微生物种类、游离氨基酸、温度、pH值、盐等；干酪中生物胺形成的控制措施和生物胺的分析方法也作了简单介绍。     

有机酸对泡菜亚硝酸盐和生物胺的抑制作用

从理化、微生物、亚硝酸盐、生物胺及感官等方面探究了有机酸对泡菜品质的影响。结果表明:与对照组相比,添加1%柠檬酸、1%苹果酸和1%乳酸快速降低了泡菜的pH值,显著增加了总酸含量,显著降低了泡菜的亚硝酸盐和生物胺含量。添加有机酸组氨基酸态氮的平均含量为0.13g/kg,与对照组差异不显著。感官分析表明,1%柠檬酸处理泡菜的整体可接受性评分最高。     

食品中生物胺含量及生物胺氧化酶的研究进展

生物胺是一类具有潜在毒性的生物活性物质,在食品中广泛存在。生物胺氧化酶是广泛存在于动植物、微生物体内的,能够将已生成的生物胺分解成相应的醛、氨气和过氧化氢的一类酶,该类酶在降解食品中生物胺方面具有良好的应用前景。本文将从食品中生物胺含量以及生物胺氧化酶的分类、影响因素、产生菌株、降解特性等方面进行综述。     

蓝莓酒渣对泡菜亚硝酸盐和生物胺的抑制作用

为减少泡菜中亚硝酸盐和生物胺的含量,提高泡菜品质,将蓝莓酒渣应用于泡菜制作中,探究蓝莓酒渣添加量(0(对照)、3%、6%、9%)(以白菜质量计)对泡菜发酵过程中亚硝酸盐和生物胺形成的抑制作用,以及对泡菜理化指标、微生物指标和感官品质的影响。通过单因素试验和正交试验确定了泡菜液的最佳配比和发酵条件;泡菜经过破碎、匀浆得到泡菜匀浆,并测定其亚硝酸盐、生物胺含量及总还原力和1,1-二苯基-2-三硝基苯肼自由基清除率。结果表明,蓝莓酒渣的添加使泡菜发酵速度减慢,在保持泡菜酸味无显著降低(P>0.05)的基础上对泡菜中菌落总数、亚硝酸盐和生物胺含量达到了显著的抑制效应(P<0.05),且抑制效果随添加量的增加而增强。当蓝莓酒渣添加量为9%时,发酵结束后,泡菜中亚硝酸盐残留量比对照组低62.20%,总生物胺含量比对照组低29.19%。另外,添加蓝莓酒渣显著增强了泡菜及发酵液的抗氧化性能(P<0.05)。综上,将蓝莓酒渣作为辅料加入泡菜中进行发酵,能有效减少泡菜中亚硝酸盐和生物胺含量,提升泡菜制品的营养价值,改变泡菜的色泽。     

葡萄球菌对发酵肉制品中生物胺降解机制研究进展

近年来,发酵肉制品因具有营养、美味等优点而深受消费者追捧,但发酵肉中常会存在生物胺,引发人们对其安全性的关注。生物胺是一类具有生物活性的低分子含氮有机化合物,适量剂量范围的生物胺有助于人体生长、增强代谢,过量则可能导致产生过敏、腹泻、致畸甚至死亡等不良反应。本文综述葡萄球菌降低发酵肉中生物胺含量的3 种机制：生物胺氧化酶氧化、菌株产生葡萄球菌素以及与其他菌株协同作用来控制发酵肉制品中生物胺含量。通过利用葡萄球菌降胺作用,为食品中生物胺的防控与消除提供思路。     

甜瓣子中生物胺产生菌株和降解菌株的筛选

甜瓣子发酵是豆瓣酱生产的重要阶段,低盐发酵甜瓣子中生物胺含量极易超标。采用生物胺显色培养基,以生物胺为唯一氮源的培养基(BAs)进行筛选,采用高效液相色谱法定量分析和荧光检测定性分析方法测定生物胺含量,并通过16S rDNA、18S rDNA和ITS测序鉴定菌株。结果表明,甜瓣子中产胺菌株多为芽孢杆菌属、肠杆菌属、短杆菌属,少数小孢根霉等也产生物胺,其中枯草芽孢杆菌B11在9%和12%盐度下发酵16 d,分别产苯乙胺233.9,546.5 mg/kg。降胺菌株以美极梅奇酵母属、片球菌属、乳杆菌属为主,其中香肠乳杆菌F003在6%盐度发酵的甜瓣子中发酵16 d,可完全降解100 mg/L的苯乙胺,对100 mg/L的组胺、酪胺和精胺的降解率分别达57.61%,25.52%和45.99%。F003回接至6%的甜瓣子,发酵得到的甜瓣子酯香味浓,无刺激性气味,甜瓣子品质好。在发酵甜瓣子体系中,枯草芽孢杆菌是产生物胺的主要菌种。本研究筛选到1株高效降解生物胺的香肠乳杆菌F003,可为甜瓣子发酵体系中生物胺的控制提供菌株支持。     

发酵食品中生物胺的研究现状

发酵食品因具有多种多样的促进健康功能、特殊风味和便于储藏等优点而受到人们的喜爱。然而,在发酵食品制作过程中,会产生和蓄积大量的有害物质生物胺(biogenicamines,BA),过量食用后会严重危害消费者的身体健康。BA是一类非挥发性低分子量的含氮有机物,由氨基酸脱羧形成。在食品发酵过程中,由于微生物、化学和物理条件的影响,BA的产生很难被控制,因而使得发酵食品面临着严峻的安全问题。目前对于BA以及产BA微生物的检测已经有较成熟的方法,但是对于如何清除发酵食品中的BA仍然缺乏有效的措施。较为可行的一种措施是BA酶降解法,通过向发酵食品中添加能够降解BA的微生物来降低BA的含量,但是此方法规模化的应用仍然有诸多问题需要探索。本文在现有文献的基础上,对当前发酵食品中BA引发的问题、检测、预防以及微生物降解BA的研究进行论述,旨在让人们了解发酵食品中BA的危害,同时让发酵食品行业对于微生物降解BA这一新方向有较全面的认识。     

猪肉自然发酵香肠中细菌和乳酸菌对生物胺积累的作用

在猪肉香肠的自然发酵时，检测了选择的污染菌对形成的生物胺的性质和产量的作用。本文主要研究的是在肉腐败过程中胺的变化和微生物生长的变化，而且重点研究的是加入产酪胺的短乳杆菌（L．brevis）和产尸胺的阴沟肠杆菌（E．cloacae）的猪肉发酵香肠在发酵时生物胺的积累。在腐败和香肠发酵时相关微生物和胺的量较多。尸胺的高度积累和大量的不理想肠细菌有关，在香肠发酵时，酪胺的产生并不完全是乳酸菌的作用。另一方面，也涉及到必要的生产香肠的自然发酵菌，污染菌对于腐胺和其它生物胺的作用，现在还不清楚。     

Quality and safety of irradiated food regarding biogenic amines: Ras cheese

Food safety and quality became very important, especially with the challenge to ensure safe and healthy foods in regard to chemical hazards. So, this study was conducted to evaluate the quality and safety of irradiated Ras cheese during the storage period, with respect to biogenic amines (BAs). Ras cheese was manufactured, ripened and irradiated by γ‐irradiation at 0, 5, 10 and 15 kGy. The samples were stored in refrigerator at 5 ± 1 °C from where samples were withdrawn at 0, 2, 4 and 6 months for analysis. The results revealed that most sensory scores and chemical properties showed insignificant differences (P ≤ 0.05). The microbial counts were reduced with different degrees according to both storage period and irradiation dose. Also, irradiation was effective in reducing the content of BAs without harming the chemical properties of Ras cheese. The total content of BAs reflects the safety of irradiated Ras cheese and also indicates a high‐quality product in comparison with nonirradiated samples.     

Determination of biogenic amines in selected Malaysian food

The biogenic amines tryptamine (TRP), putrescine (PUT), histamine (HIS), tyramine (TYR) and spermidine (SPD) were determined in 62 selected food items commonly consumed in Malaysia. This include the local appetisers “budu” and “cincalok”, canned fish, salt-cured fish, meat products, fruit juice, canned vegetables/fruits and soy bean products. After the aqueous extraction, the samples were derivatised with dansyl chloride before analysing using reversed phase HPLC with UV detection. Mean levels of TRP, PUT, HIS, TYR and SPD in eight budu samples were 82.7, 38.1, 187.7, 174.7 and 5.1 mg kg⁻¹, respectively. The main biogenic amines found in cincalok were PUT, HIS and TYR where the mean values were 330.7, 126.1 and 448.8 mg kg⁻¹, respectively. With the exception of “pekasam” and “belacan”, significantly lower levels of biogenic amines were found in canned fish and salt-cured fish samples. Non detectable or low levels of biogenic amines were found in meat, fruit juice and canned vegetables/fruit samples.     

Estimation of biogenic amines in foods

Biogenic amines in foods have been proposed as initiators of dietary-induced migraine. Studies of levels of 2-phenylethylamine, p-tyramine and the diamines histamine, putrescine and cadaverine in a number of Australian and other foods were made by ion exchange and high pressure liquid chromatographic methods. In the latter method the amines were chromatographed as their fluorescamine derivatives. The use of such derivatives also enabled confirmation of the identity of the amine by field desorption-mass spectrometry. Extraction procedures were devised to give satisfactory recoveries of amines in foods and to overcome problems associated with the binding of amines to other food constituents.     

Potential of wine-associated lactic acid bacteria to degrade biogenic amines

Some lactic acid bacteria (LAB) isolated from fermented foods have been proven to degrade biogenic amines through the production of amine oxidase enzymes. Since little is known about this in relation to wine micro-organisms, this work examined the ability of LAB strains (n = 85) isolated from wines and other related enological sources, as well as commercial malolactic starter cultures (n = 3) and type strains (n = 2), to degrade histamine, tyramine and putrescine. The biogenic amine-degrading ability of the strains was evaluated by RP-HPLC in culture media and wine malolactic fermentation laboratory experiments. Although at different extent, 25% of the LAB isolates were able to degrade histamine, 18% tyramine and 18% putrescine, whereas none of the commercial malolactic starter cultures or type strains were able to degrade any of the tested amines. The greatest biogenic amine-degrading ability was exhibited by 9 strains belonging to the Lactobacillus and Pediococcus groups, and most of them were able to simultaneously degrade at least two of the three studied biogenic amines. Further experiments with one of the strains that showed high biogenic amine-degrading ability (L. casei IFI-CA 52) revealed that cell-free extracts maintained this ability in comparison to the cell suspensions at pH 4.6, indicating that amine-degrading enzymes were effectively extracted from the cells and their action was optimal in the degradation of biogenic amines. In addition, it was confirmed that wine components such as ethanol (12%) and polyphenols (75 mg/L), and wine additives such as SO₂ (30 mg/L), reduced the histamine-degrading ability of L. casei IFI-CA 52 at pH 4.6 by 80%, 85% and 11%, respectively, in cell suspensions, whereas the reduction was 91%, 67% and 50%, respectively, in cell-free extracts. In spite of this adverse influence of the wine matrix, our results proved the potential of wine-associated LAB as a promising strategy to reduce biogenic amines in wine.     

High content of biogenic amines in Pecorino cheeses

Pecorino refers to Italian cheeses made exclusively from raw or pasteurized ewes' milk, characterized by a high content of fat matter and it is mainly produced in the Middle and South of Italy by traditional procedures. The autochthonous microbiota plays an important role in the organoleptic traits of Pecorino cheese and it can influence biogenic amines (BA) content.     

Using capillary isotachophoresis for the determination of biogenic amines and D‐isocitric acid in food products

This paper presents results achieved in the determination of biogenic amines in various food products and quality evaluation of some commercial orange juices by capillary isotachophoresis. The highest amount of histamine was determined in frankfurters (146.75 mg·kg^–1); the content of tyramine was either under detection limit of method or it was present in very low concentrations. The highest amount of cadaverine was determined in Kari?ka cheese (666.36 mg·kg^–1). The limit of determination was 1.59 mg·kg^–1 for histamine and 1.25 mg·kg^–1 for tyramine. The recovery of method ranged from 95.4 to 104.9%. Surprisingly it was found that many organge juice samples did not reach required values according to the Code of Practice. The lowest ratio of citric to D ‐isocitric acids was found in Happy day juice (44.1). Limit of determination was 1.62 mg·dm^–3 for citric acid and 2.00 mg·dm^–3 for D ‐isocitric acid. The recovery of the method ranged from 89 to 96.5%.     

Microdroplet-based multiplex PCR on chip to detect foodborne bacteria producing biogenic amines

The development of fast, reliable and culture-independent molecular tools to detect bacteria producing biogenic amines deserves the attention of research and ultimately of the food industry in order to protect consumers' health. Here we present the application of a simple, low-cost, fast and sensitive method to perform microdroplet-based multiplex PCR, directly on a food matrix, for the simultaneous detection of bacterial genes involved in biogenic amine biosynthesis. After inoculating wine with Lactobacillus brevis IOEB 9809, cell lysis and DNA amplification are performed in one single step, without preliminary nucleic acid extraction or purification treatments. The assay is performed in about 30 min, requiring 150 nL of starting sample and it enables the detection of down to 15 bacterial cells. With respect to traditional culture techniques, the speed, the simplicity and the cheapness of this procedure allow an effective monitoring of microbial cells during food-making and processing.     

葡萄酒中生物胺的产生与工艺控制

生物胺存在于多种发酵食品中，人体吸收过量的生物胺后会引起不良的生理反应。在葡萄酒苹果酸—乳酸发酵(MLF)过程中，有些乳酸菌能够对氨基波脱投产生生物胺。利用PCR与DNA探针技术能够快速检测葡萄酒中的组胺产生菌。工艺上采用接种法进行MLF，并在MLF完成后对乳酸菌进行有效清除、可以显著降低葡萄酒中生物胺的含量。     

Occurrence of biogenic amines in wine: The role of grapes

The evolution of biogenic amines from must to wine has been studied in seven different grape cultivars before and after malolactic fermentation. Alcoholic and malolactic fermentations have been carried out using selected yeasts and bacteria that, in a previous study, were unable to produce biogenic amines. The study has been performed under aseptic conditions to exclude possible interferences due to uncontrolled contaminating microorganisms present in grapes and/or in the environment. The goal of this work was to investigate the influence of grape on biogenic amines content of the wine. The results obtained showed that grape variety is related to the presence of some biogenic amines in wines and that, climatic conditions also affect the accumulation of these compounds in grapes.     

Levels of biogenic amines in retail market fermented meat products

The qualitative and quantitative profile of biogenic amines (BA) in 50 samples of dry fermented sausages sold in Greek retail markets were determined by HPLC. Putrescine, cadaverine, tryptamine, β-phenylethylamine spermidine, spermine were analysed by UV detection after pre-column derivatization with benzoyl chloride, whereas tyramine and histamine were analysed by fluorescence detection after post-column derivatization with o-phthaldialdehyde (OPA). With the exception of spermidine and spermine a wide variation of BA levels was observed among the samples. Of the BA examined, tyramine, putrescine, histamine and cadaverine showed high concentrations ranging from: 0 to 510 mg/kg (median: 197.7 mg/kg), 0 to 505 mg/kg (median: 96.5 mg/kg), 0 to 515 mg/kg (median: 7.0 mg/kg) and 0 to 690 mg/kg (median: 3.6 mg/kg), respectively. The histamine content of 28% of the samples exceeded the toxicity limit of 100 mg/kg set for histamine in some fish species. Levels of tryptamine and β-phenyl-ethylamine never exceeded 50 and 29 mg/kg, respectively. Results of the present study suggest that the amounts of BA in dry fermented sausages, sold in Greek retail markets, may pose a potential health risk for sensitive individuals or for those undergoing classical monoamine oxidase inhibiting (MAOI) drug therapy.