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Histamine Production (histamine + production)
Selected AbstractsGENERATION OF BIOLUMINESCENT MORGANELLA MORGANII AND ITS POTENTIAL USAGE IN DETERMINATION OF GROWTH LIMITS AND HISTAMINE PRODUCTIONJOURNAL OF FOOD SAFETY, Issue 2 2009MEHDI ZAREI ABSTRACT A mini-Tn5 promoter probe carrying the intact lux operon of Photorhabdus luminescens (pUT mini-Tn5 luxCDABE) which allowed measurement of light output without the addition of exogenous substrate was constructed. It was used to create a pool of chromosomally lux -marked strains of Morganella morganii. Also plasmid-mediated expression of bioluminescence in M. morganii was assessed using plasmid pT7-3 luxCDABE. No significant differences in growth and histamine formation characteristics of the lux -marked strains and wild type M. morganii strain were observed. Luminescent strain of M. morganii was used in experiments in which the correlation between light output, viable cell count and histamine formation was assessed. During the exponential growth phase, a positive linear correlation was observed between these three parameters in trypticase soy broth-histidine medium at 37C. It was demonstrated that expression of bioluminescence had not had a significant effect upon both growth rate and histamine production. Thus, the measurement of bioluminescence was found to be a simple, fast and reliable method for determination of viable cell count and histamine content. PRACTICAL APPLICATIONS Constructing predictive models in microbiology requires a large number of data on desired factors. Commonly used traditional methods of counting viable cells and measuring histamine, e.g., to model the growth limits of M. morganii as a function of different intrinsic and extrinsic factors, are time consuming and laborious, and require a lot of laboratory space and materials. According to the results of this research, measurement of bioluminescence is a simple, fast and reliable method for the determination of viable cell count and histamine content during the exponential growth phase. Thus, it can be used as a labor- and material-saving selective data capture method for constructing predictive models in many different areas. [source] GROWTH AND CHARACTERIZATION OF THE HISTAMINE-FORMING BACTERIA OF JACK MACKEREL (TRACHURUS SYMMETRICUS)JOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 6 2003ALINA BERMEJO ABSTRACT Consumption of fish with high histamine poses health hazards. The isolation, identification and viable counts of the histamine-forming bacteria from jack mackerel in batch cultures in trypticase soy broth with 2 % histidine at 25, 15 and 5C were performed. Proteus vulgaris, Aeromonas hydrophila and Photobacterium damsela were the most histamine producing population. The community had a maximal specific growth rate (,max) of 0.304, 0.217 and 0.048 h,1 at 25, 15 and 5C, respectively. Mulchandani's model, with an exponential value of 5.21, predicted bacterial growth. Histamine production was proportional to growth rate; proportionality coefficients were 1.987, 0.436 and 1.439 and the community's maximal spefic rates for histamine production were 0.604, 0.095 and 0.068 [g histamine (g dry cells h),1] af 25, 15 and SC, respectively. Lesser histamine production at 15C needs further investigation in whole fish, as it is a relevant result forfish handling. [source] Salted and fermented fish processes evaluationINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 11 2009Cecília Riscado Pombo Summary Fish curing by salting and fermentation is the result of the action of certain enzymes over fresh fish. This study aimed to evaluate and compare three technological processing methods (A, B, C). Coliforms, Escherichia coli, Enterococcus spp., coagulase-positive Staphylococcus, Salmonella spp., total volatile base (TVB), pH, water activity (Wa), sodium chloride and biogenic amines were evaluated. A significant difference in histamine production (P < 0.05) was observed. Escherichia spp., Klebsiella spp, Proteus spp., Shigella spp., Citrobacter spp. and Pseudomonas spp. were isolated. Sodium chloride content varied between 15.65 and 18.87% and no significant difference was observed (P > 0.05). Wa and pH showed significant differences (P < 0.05), with values between 0.71 and 0.75, and 5.54 and 5.93. TVB values varied between 15.1 and 62.1 mg N 100 g,1, showing significant differences (P < 0.05) as well. Worrying levels of histamine were found. Processing method A was found to be the most appropriate for the production of this kind of fish. [source] GROWTH AND CHARACTERIZATION OF THE HISTAMINE-FORMING BACTERIA OF JACK MACKEREL (TRACHURUS SYMMETRICUS)JOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 6 2003ALINA BERMEJO ABSTRACT Consumption of fish with high histamine poses health hazards. The isolation, identification and viable counts of the histamine-forming bacteria from jack mackerel in batch cultures in trypticase soy broth with 2 % histidine at 25, 15 and 5C were performed. Proteus vulgaris, Aeromonas hydrophila and Photobacterium damsela were the most histamine producing population. The community had a maximal specific growth rate (,max) of 0.304, 0.217 and 0.048 h,1 at 25, 15 and 5C, respectively. Mulchandani's model, with an exponential value of 5.21, predicted bacterial growth. Histamine production was proportional to growth rate; proportionality coefficients were 1.987, 0.436 and 1.439 and the community's maximal spefic rates for histamine production were 0.604, 0.095 and 0.068 [g histamine (g dry cells h),1] af 25, 15 and SC, respectively. Lesser histamine production at 15C needs further investigation in whole fish, as it is a relevant result forfish handling. [source] DETERMINATION OF HISTAMINE AND BACTERIAL ISOLATION IN MARLIN FILLETS (MAKAIRA NIGRICANS) IMPLICATED IN A FOODBORNE POISONINGJOURNAL OF FOOD SAFETY, Issue 3 2010H.C. CHEN ABSTRACT An incident of foodborne poisoning causing illness in seven victims due to ingestion of marlin fillets occurred in August, 2008, in Kaohsiung City, southern Taiwan. The two suspected marlin samples contained 47.8 and 43.5 mg/100 g of histamine, which is greater than the 5.0 mg/100 g allowable limit suggested by the U.S. Food and Drug Administration. Given the allergy-like symptoms of the victims and the high histamine content in the suspected marlin samples, this foodborne poisoning was strongly suspected to be due to histamine intoxication. Two histamine-producing bacterial strains capable of producing 3.10 ppm and 4.20 ppm of histamine in trypticase soy broth (TSB) supplemented with 1.0% l -histidine (TSBH) were identified as Bacillus subtilis by 16S rDNA sequencing with polymerase chain reaction amplification. However, major histamine-forming bacteria might have been killed during the preparation of fillets before serving and these two B. subtilis isolates might not be the main contributors to histamine accumulation in suspected fillets. PRACTICAL APPLICATIONS Based on the finding that high contents of histamine (>40 mg/100 g) were detected in the suspected marlin samples, we speculate the temperature abuse of the fillets before cooking contributed to the presence of high histamine levels in marlin fillets and resulted in foodborne poisoning. Although two histamine-producing Bacillus subtilis strains were isolated from suspected fish samples, both might not to be the main contributors to histamine accumulation because of low histamine production. These results re-emphasize proper handling temperature for seafoods and offer an important awareness which Makaira nigricans fillets could become a hazardous food item in causing histamine poisoning even though no quality deficiency was observed on the fillets. [source] GENERATION OF BIOLUMINESCENT MORGANELLA MORGANII AND ITS POTENTIAL USAGE IN DETERMINATION OF GROWTH LIMITS AND HISTAMINE PRODUCTIONJOURNAL OF FOOD SAFETY, Issue 2 2009MEHDI ZAREI ABSTRACT A mini-Tn5 promoter probe carrying the intact lux operon of Photorhabdus luminescens (pUT mini-Tn5 luxCDABE) which allowed measurement of light output without the addition of exogenous substrate was constructed. It was used to create a pool of chromosomally lux -marked strains of Morganella morganii. Also plasmid-mediated expression of bioluminescence in M. morganii was assessed using plasmid pT7-3 luxCDABE. No significant differences in growth and histamine formation characteristics of the lux -marked strains and wild type M. morganii strain were observed. Luminescent strain of M. morganii was used in experiments in which the correlation between light output, viable cell count and histamine formation was assessed. During the exponential growth phase, a positive linear correlation was observed between these three parameters in trypticase soy broth-histidine medium at 37C. It was demonstrated that expression of bioluminescence had not had a significant effect upon both growth rate and histamine production. Thus, the measurement of bioluminescence was found to be a simple, fast and reliable method for determination of viable cell count and histamine content. PRACTICAL APPLICATIONS Constructing predictive models in microbiology requires a large number of data on desired factors. Commonly used traditional methods of counting viable cells and measuring histamine, e.g., to model the growth limits of M. morganii as a function of different intrinsic and extrinsic factors, are time consuming and laborious, and require a lot of laboratory space and materials. According to the results of this research, measurement of bioluminescence is a simple, fast and reliable method for the determination of viable cell count and histamine content during the exponential growth phase. Thus, it can be used as a labor- and material-saving selective data capture method for constructing predictive models in many different areas. [source] Development of Biogenic Amines in Yellowfin Tuna (Thunnus albacares): Effect of Storage and Correlation with Decarboxylase-Positive Bacterial FloraJOURNAL OF FOOD SCIENCE, Issue 1 2002W.-X. Du ABSTRACT: The effects of storage at 0,4,10, and 22°C for 0,1,3,5, and 9 d on the quality of yellowfin tuna fillets as determined by microbiological assessment, development of some biogenic amines, and sensory analysis were studied. Tuna fillets stored at 22 °C for 3 d, 10 °C for 5 d, and 4 °C for 9 d were rated unacceptable for consumption. Those stored at 22 °C for 3 d had total aerobic bacterial count of > 8 log10 CFU/g, a histamine-producing bacterial population of 7 log10 CFU/g, and 832 ppm of histamine, 35.8 ppm of putrescine, and 147 ppm of cadaverine. A comparison of the capillary electrophoresis, AOAC fluorometric method, and gas chromatography showed a very good correlation (r2 > 0.99) among these 3 methods for histamine quantitation in tuna samples. Morganella morganii, Enterobacter agglomerans, Enterobacter intermedium, Pseudomonas fluorescens, Proteins vulgaris, and Serratia liquefaciens were the decarboxylase-positive bacterial species isolated by using the Niven's medium and identified during storage, which were responsible for histamine production in test tuna fillets. [source] Piperine inhibits eosinophil infiltration and airway hyperresponsiveness by suppressing T cell activity and Th2 cytokine production in the ovalbumin-induced asthma modelJOURNAL OF PHARMACY AND PHARMACOLOGY: AN INTERNATI ONAL JOURNAL OF PHARMACEUTICAL SCIENCE, Issue 3 2009Seung-Hyung Kim Abstract Objectives This study aimed to investigate the effect of piperine on airway hyper-responsiveness, pulmonary eosinophilic infiltration, various immune cell phenotypes, Th2 cytokine production, immunoglobulin E and histamine production in a murine model of asthma. Methods Asthma was induced in Balb/c mice by ovalbumin sensitization and inhalation. Piperine (4.5 and 2.25 mg/kg) was orally administered 5 times a week for 8 weeks. At 1 day after the last ovalbumin exposure, airway hyperresponsiveness was determined and samples of bronchoalveolar lavage fluid, lung cells and serum were collected for further analysis. Key findings Piperine-treated groups had suppressed eosinophil infiltration, allergic airway inflammation and airway hyperresponsiveness, and these occurred by suppression of the production of interleukin-4, interleukin-5, immunoglobulin E and histamine. Moreover, polymerase chain reaction products for thymus and activation regulated chemokine from lung cell RNA preparations were decreased in the piperine-treated group compared with control groups, although transforming growth factor-, products were increased in the piperine-treated group. Conclusions The results suggest that the therapeutic mechanism by which piperine effectively treats asthma is based on a reduction of Th2 cytokines (interleukin-4, interleukin-5), eosinophil infiltration, and by marked reduction of thymus and activation regulated chemokine, eotaxin-2 and interleukin-13 mRNA expression (especially transcription of nuclear factor-, dependent genes) in lung tissue, as well as reduced interleukin-4, interleukin-5 and eotaxin levels in bronchoalveolar lavage fluid, and histamine and ovalbumin-specific immunoglobulin E production in serum. [source] | ||||||||||