No full-text available
To read the full-text of this research,
you can request a copy directly from the author.
Effects of specific lactic acid bacteria species on biogenic amine production by foodborne pathogen
International Journal of Food Science & Technology
Abstract
The influences of lactic acid bacteria (LAB) on biogenic amines formation by foodborne pathogens (FBP) were investigated. Biogenic amines production by single and mix cultures was tested in histidine decarboxylase broth. All of the mix cultures (LAB with FBP) inhibited significantly (P < 0.05) the ammonia accumulation except for Escherichia coli with Lactococcus lactic subsp. lactic and Lactobacillus plantarum. Although LAB with most of the pathogen showed considerably stimulation effects on putrescine, cadaverine, spermine, 2-phenylethylamine, histamine (HIS), tyramine, trimethylamine, dopamine and agmatine (AGM), some of the LAB with pathogens showed poor inhibition effect on different amines formation. HIS production by Klebiella pneumonia was 0.16 mg L−1, whereas HIS value in presence of Lb. plantarum increased to 30.92 mg L−1. Consequently, LAB inhibition of the ammonium production by FBP is favourable, while the stimulation effects of LAB on biogenic amines formation by FBPs are not desirable for food industry.
... Tebipenem pivoxil hydrobromide is an orally bioavailable prodrug with tebipenem being active form. It was non-inferior to intravenous ertapenem in the treatment of complicated urinary tract infection and acute pyelonephritis and had a similar safety profile 29 . Tebipenem pivoxil is the first orally available carbapenem antibiotic 30 , thus far it is not of crucial importance for critically ill patients. ...
... Their suffering is triggered by a cascade of events that includes the action of potential toxins, the influence of susceptibility genes on the body's response to them, oxidative stress caused by mitochondrial dysfunction, dysfunction of the ubiquitin proteasomal system that leads to the accumulation of incorrectly "packaged" proteins, the exhaustion of the endoplasmic reticulum system and the activation of mycroglia that accompanies the inflammatory process. These changes may lead to programmed cell death of dopaminergic neurons with consequent dopamine deficiency and development of PD 28,29 . ...
... The most common interventions include exclusion diets, low-residue diets, dietary interventions for coexistent irritable bowel syndrome symptoms and management of lactose intolerance. Deficient micronutrients should be substituted as soon as possible and aggressively 29 . ...
The incidence of diabetes in childhood is rising, and Serbia is the country with a high incidence of diabetes. Establishing the diagnosis early, in the presymptomatic phase, provides the opportunity to educate the family and prevent diabetic ketoacidosis, but also enables the administration of the innovative treatment for potential delay of the development of the established diabetes. Treatment of diabetes in children and adolescents consists of the basal-bolus regime or the sensoraugmented insulin pumps.
... In recent study, it was reported that lactic acid bacteria and foodborne pathogens should not be presented together in the food product since higher biogenic amine accumulation can occur (Kuley and Ozogul 2011). Ozogul (2011) also found that some of the lactic acid bacteria with pathogens showed poor inhibition effect on different biogenic amines production in histidine decarboxylase broth, although lactic acid bacteria with most of the pathogen showed considerably stimulation effects on putrescine, cadaverine, spermidine, phenylethylamine, histamine, and tyramine. There are no data regarding to effects of specific lactic acid bacteria on biogenic amine production by common foodborne pathogens in lysine decarboxylase broth. ...
... Similarly, the inhibitory effect of lactic acid bacteria species (S. xylosus nr 0538) on biogenic formation in real system was reported in a salted and fermented anchovy ). In the present study, the role of lactic acid bacteria on biogenic amine production by Enterobacteriaceae varied depending on strains and specific amine, which are in agreement with those previously reported by Ozogul (2011) and Kuley andÖzogul (2011). Roig-Sagues and Eerola (1997) also found that the effect of the Lactobacillus sake starter cultures on the formation of biogenic amines in the minced meat model were different for each biogenic amine. ...
... lactic acid bacteria strains used resulted in significant increases on putrescine accumulation. Cadaverine accumulation by Enterobacteriaceae was increased in the presence of lactic acid bacteria strains except for St. thermophilus, which induced 2-fold lower cadaverine production by S. Paratyphi A. Ozogul (2011) Lc. lactis subsp. cremoris significantly suppressed spermidine production of S. Paratyphi A and E. coli but no for K. pneumoniae. ...
The effect of Lactobacillus plantarum (FI8595), Lactococcus lactis subsp. cremoris MG 1363), Lactococcus lactis subsp. lactis (IL 1403), and Streptococcus thermophilus on cadaverine and other biogenic amine production by foodborne pathogens was investigated lysine decarboxylase broth. Both of lactic acid bacteria and foodborne pathogens used (especially Staphylococcus aureus, E. coli, Lc. lactis subsp. lactis and Lb. plantarum) had an ability to convert aminoacids into biogenic amine. The conversion of lysine into cadaverine was the highest (167.11 mg/L) by Lactobacillus spp. Gram-positive bacteria generally had a greater ability to produce cadaverine with corresponding value of 46.26, 53.76, and 154.54 mg/L for Enterococcus faecalis, S. aureus, and Listeria monocytogenes, respectively. Significant variations on biogenic amine production were observed in the presence of lactic acid bacteria strains (P < 0.05). The role of lactic acid bacteria on biogenic amine production by foodborne pathogens varied depending on strains and specific amine. Cadaverine accumulation by Enterobactericeae was increased in the presence of lactic acid bacteria strains except for St. thermophilus, which induced 2-fold lower cadaverine production by S. Paratyphi A. Lc. lactis subsp. lactis and Lc. lactis subsp. cremoris induced 10-fold higher increases in histamine for E. coli and K. pneumoniae, respectively. Lactic acid bacteria resulted in strong increases in cadaverine production by P. aeruginosa, although remarkable decreases were observed for histamine, spermidine, dopamine, agmatine, and TMA in the presence of lactic acid bacteria in lysine decarboxylase broth. The result of the study showed that amine positive lactic acid bacteria strains in fermented food led to significant amine accumulation by contaminant bacteria and their accumulation in food product may be controlled by the use of proper starters with amine-negative activity.
... So far, various results have indicated that microbiota are essential for maintaining sufficient levels of serotonin and dopamine [79,80]. It is known that certain bacterial species are capable of producing 5-hydroxytryptamine (a serotonin precursor) and dopamine [81,82]. Serotonin and dopamine are the most plausible neuroactive substances that are produced and influenced by microbiota and have been implicated in appetite-regulatory pathways [79,83]. ...
... It has been established that indigenous spore-forming gut bacteria are able to modulate local and peripheral host serotonin production [96]. Multiple intestinal microbiota are capable of producing appetite-regulating neurotransmitter serotonin, including several Escherichia and Enterococcus species [81,82] as well as the species Lactococcus lactis, Lactobacillus plantarum, and Streptococcus thermophiles [82]. Plasma serotonin levels have been found to be up to threefold higher in mice with commensal microbiota compared to germ-free mice [80], whereas antibiotic-treated mice show substantial reductions in peripheral serotonin levels [96]. ...
... It has been established that indigenous spore-forming gut bacteria are able to modulate local and peripheral host serotonin production [96]. Multiple intestinal microbiota are capable of producing appetite-regulating neurotransmitter serotonin, including several Escherichia and Enterococcus species [81,82] as well as the species Lactococcus lactis, Lactobacillus plantarum, and Streptococcus thermophiles [82]. Plasma serotonin levels have been found to be up to threefold higher in mice with commensal microbiota compared to germ-free mice [80], whereas antibiotic-treated mice show substantial reductions in peripheral serotonin levels [96]. ...
Introduction
The role of the intestinal microbiota in host cardiometabolic health and disease has gained significant attention over recent decades. Previous studies have shown effects on metabolic health through gut microbiota modulation; this suggests diverse interaction pathways that constitute the communication between gut microbiota and host central nervous system, the so-called gut-brain axis.
Areas covered
This article provides an overview of the various mechanisms that may mediate the gut-brain axis. It places an emphasis on cardiometabolic health, including effects of short-chain fatty acids (SCFA), alterations in neurotransmitters and gut peptides and microbial effects on chronic inflammation and immune function. Moreover, this paper sheds light on whether these mechanisms afford therapeutic targets to promote metabolic health. To this end, a PubMed search with the terms ‘gut microbiota,’ ‘obesity’ and ‘insulin sensitivity’ was performed.
Expert opinion
Many properties of the human gut microbiome are associated with the central regulation of appetite and metabolic status. Some of these relationships are causal and there are positive effects from certain intervention methods. Microbial manipulation may offer a means to prevent or treat obesity and associated co-morbidities. However, to establish direct causal relations between altered gut microbiota and metabolic disease, clinical intervention studies are necessary.
... Starost i stres takođe značajno utiču na odnos ili osovinu između mikrobioma, creva i mozga [22][23][24][25][26] . Intestinalna mikrobiota oslobađa mnoge neuroaktivne supstance kao što su norepinefrin, dopamin, gama aminobuterna kiselina i 5-hidroksitriptofan, koje prenose impulse do centralnog nervnog sistema [27][28][29] . ...
... Aging and stress also can significantly influence the microbiota-gut-brain axis at all stages of life [22][23][24][25][26] . The gut microbiota releases many neuroactive substances such as norepinephrine, dopamine, γ-aminobutyric acid, 5-HT, that spread impulses through CNS [27][28][29] . ...
The relation between the intestinal microbiota and the brain is an important field of research in the pathophysiology of functional gastrointestinal disorders (FGIDs). This group of diseases includes more than 40% of the population and is one of the most common reasons for the need of consulting a gastroenterologist. The interaction between the gut microbiota and the brain is a new terminology for defining functional gastrointestinal disorders, based on certain diagnostic criteria. The ROMA IV classification of diagnostic criteria divides functional gastrointestinal diseases into five anatomical regions including the esophagus, gastroduodenal tract, intestine, biliary tract, and anorectal region. Symptoms are usually based on gastrointestinal dysfunction such as gastroesophageal reflux disease (GERD), functional dysphagia, functional dyspepsia, gastroparesis, irritable bowel syndrome (IBS), functional constipation, diarrhea, and fecal incontinence. In this study, we observe at the mechanisms of interaction between gut microbes and brain function. Enteric microbiota (nonpathological microorganisms) has numerous synergistic actions with the human body. The microbiota can change and is different in each individual, as each individual has their own specific microbiome. From digesting food to protecting against pathogens, the intestinal microbiota plays an important role in maintaining immunity and homeostasis. Recently, studies have shown that one of the main impeler of the interaction between the gut and the brain is precisely the microbiome, and so the new term was created "axis of intestinal microbiota-brain". In the future, the general approach to the treatment of functional gastrointestinal disorders tends to be personalized, not only based on symptoms, but also on the underlying pathophysiology and psychology. Various mechanisms, including metabolic pathways, immune system, neural pathways, are involved in the relationship between the gut microbiota axis and the brain. We also discuss some future challenges in modifying the intestinal microbiota with probiotics, prebiotics and nutrition, precisely through this new relationship. Awareness of the relationship between intestinal bacteria and their hosts is crucial in the development of modern therapeutic strategies based on good microorganisms (pre/probiotics) for functional gastrointestinal disorders.
... Alterations in these interactions and their associated behavioral changes have not only been implicated in the pathophysiology of the classic disorders of brain-gut communication, such as irritable bowel syndrome (IBS) to cross the intestinal barrier and BBB, directly influencing the CNS, it is likely that the majority of their influence is through interactions involving ECCs, EECs, and the mucosal immune system (58,143,186). Alternatively, the microbiota can synthesize or assist in the synthesis of neurotransmitters, including serotonin (5-HT) (121,149), dopamine (4,121,149), norepinephrine (4,149), and even gamma-aminobutyric acid (GABA) (10,112). It remains poorly understood if and how these microbiota-derived neuroactive molecules achieve sufficient blood levels to elicit meaningful host responses. ...
... Alterations in these interactions and their associated behavioral changes have not only been implicated in the pathophysiology of the classic disorders of brain-gut communication, such as irritable bowel syndrome (IBS) to cross the intestinal barrier and BBB, directly influencing the CNS, it is likely that the majority of their influence is through interactions involving ECCs, EECs, and the mucosal immune system (58,143,186). Alternatively, the microbiota can synthesize or assist in the synthesis of neurotransmitters, including serotonin (5-HT) (121,149), dopamine (4,121,149), norepinephrine (4,149), and even gamma-aminobutyric acid (GABA) (10,112). It remains poorly understood if and how these microbiota-derived neuroactive molecules achieve sufficient blood levels to elicit meaningful host responses. ...
Preclinical evidence strongly suggests a role for the gut microbiome in modulating the host central nervous system function and behavior. Several communication channels have been identified that enable microbial signals to reach the brain and that enable the brain to influence gut microbial composition and function. In rodent models, endocrine, neural, and inflammatory signals generated by gut microbes can alter brain structure and function, while autonomic nervous system activity can affect the microbiome by modulating the intestinal environment and by directly regulating microbial behavior. The amount of information that reaches the brain is dynamically regulated by the blood-brain barrier and the intestinal barrier. In humans, associations between gut microbial composition and function and several brain disorders have been reported, and fecal microbial transplants from patient populations into gnotobiotic mice have resulted in the reproduction of homologous features in the recipient mice. However, in contrast to preclinical findings, there is little information about a causal role of the gut microbiome in modulating human central nervous system function and behavior. Longitudinal studies in large patient populations with therapeutic interventions are required to demonstrate such causality, which will provide the basis for future clinical trials. © 2020 American Physiological Society. Compr Physiol 10:57-72, 2020.
... This implicates the importance of the gut microbiota in the development and function of the CNS, and in the pathophysiology of chronic brain diseases [80]. Microbiome species and their secretory products are extremely powerful pro-inflammatory and innate-immune activators in the host [23,[82][83][84][85][86][87][88][89][90]. ...
... [23,[86][87][88][89][90]97,99,[112][113][114]. ...
The bidirectional communication between the central nervous system (CNS) and the gut microbiota plays a pivotal role in human health. Increasing numbers of studies suggest that the gut microbiota can influence the brain and behavior of patients. Various metabolites secreted by the gut microbiota can affect the cognitive ability of patients diagnosed with neurodegenerative diseases. Nearly one in every ten Korean senior citizens suffers from Alzheimer’s disease (AD), the most common form of dementia. This review highlights the impact of metabolites from the gut microbiota on communication pathways between the brain and gut, as well as the neuroinflammatory roles they may have in AD patients. The objectives of this review are as follows: (1) to examine the role of the intestinal microbiota in homeostatic communication between the gut microbiota and the brain, termed the microbiota–gut–brain (MGB) axis; (2) to determine the underlying mechanisms of signal dysfunction; and (3) to assess the impact of signal dysfunction induced by the microbiota on AD. This review will aid in understanding the microbiota of elderly people and the neuroinflammatory roles they may have in AD.
... The method outlined by Özogul [18] was followed in order to prepare a standard amine-mixed aqueous solution containing ammonium chloride, trimethylamine hydrochloride and twelve amine. Derivatization of a 100 microliter standard amine solution containing 10 mg of each amine per microliter was accomplished by adding 40 mL of 2% (v/v) benzoyl chloride in acetonitrile and 1 mL of aqueous 2M NaOH solution. ...
The impacts of spice (sumac, cumin, black pepper, and red pepper) extract on Gram-positive (S. aureus and E. faecalis) and Gram-negative (K. pneumonia, P. aureginosa, C. jejuni, A. hydrophila, S. Paratyphi A, and Y. enterocolitica) food-borne pathogen bacterial strains (FBP) for their antibacterial activity and accumulation of ammonia (AMN), trimethylamine (TMA), and biogenic amines (BAs) in tyrosine decarboxylase broth (TDB) were investigated. Sumac extract exhibited the highest an-tibacterial potential against all FBP followed by cumin and peppers. Ammonia (AMN) production (844.24-543 mg/L) was strongly inhibited by sumac extract (55.10 mg/L), whilst suppression of trimethylamine (TMA) production (53.66-3.21 mg/L) was observed by sumac (1.28 mg/L), followed by red pepper (0.91 mg/L) extract. Cumin extracts stimulated the production of cadaverine, spermidine, tryptamine, and 2-phenylethylamine. Furthermore, sumac extracts inhibited hista-mine and tyramine production in the majority of FBP. This research suggests the application of sumac extracts as natural preservatives for inhibiting the growth of FBP and inhibiting the pro-duction of AMN, TMA, and BAs.
... The method outlined by Özogul [18] was followed in order to prepare a standard amine-mixed aqueous solution containing ammonium chloride, trimethylamine hydrochloride, and twelve amines. Derivatization of a 100 µL standard amine solution containing 10 mg of each amine per microliter was accomplished by adding 40 mL of 2% (v/v) benzoyl chloride in acetonitrile and 1 mL of aqueous 2 M NaOH solution. ...
Food-borne pathogens and their toxins cause significant health problems in humans. Formation of biogenic amines (BAs) produced by microbial decarboxylation of amino acids in food is undesirable because it can induce toxic effects in consumers. Therefore, it is crucial to investigate the effects of natural additives with high bioactivity like spice extracts to inhibit the growth of these bacteria and the formation of BAs in food. In the present study, the antibacterial effects of diethyl ether spice (sumac, cumin, black pepper, and red pepper) extracts at doses of 1% (w/v) on Gram-positive (Staphylococcus aureus and Enterococcus faecalis) and Gram-negative (Klebsiella pneumoniae, Pseudomonas aeruginosa, Campylobacter jejuni, Aeromonas hydrophila, Salmonella Paratyphi A, and Yersinia enterocolitica) food-borne pathogen bacterial strains (FBP) were established. In addition, the accumulation of ammonia (AMN), trimethylamine (TMA), and biogenic amines (BAs) in tyrosine decarboxylase broth (TDB) was investigated by using high performance liquid chromatography (HPLC). Sumac extract exhibited the highest antibacterial potential against all FBPs, followed by cumin and peppers. AMN (570.71 mg/L) and TMA (53.66 mg/L) production were strongly inhibited by sumac extract in the levels of 55.10 mg/L for Y. enterocolitica and 2.76 mg/L for A. hydrophila, respectively. With the exception of S. aureus, black pepper dramatically reduced the synthesis of putrescine, serotonin, dopamine, and agmatine by FBP especially for Gram-negative ones. Furthermore, sumac extracts inhibited histamine and tyramine production by the majority of FBP. This research suggests the application of sumac extracts as natural preservatives for inhibiting the growth of FBPs and limiting the production of AMN, TMA, and BAs.
... Tüm biyojen amin standartları Sigma-Aldrich (Munich, Germany) firmasından temin edilmiştir. Amin analiz için kullanılan mobil faz asetonitril ve HPLC saflıkta su kullanılarak gerçekleştirilmiştir. (Ordonez ve ark., 1999;Özogul, 2011;Kuley ve ark., 2011;, Gokdogan ve ark., 2012 (Özogul, 2011). Tavuk derisinden izole edilen 7 farklı Aeromonas üyesinin putresin (<3.7 mg/L) ve 5 üyesinin kadaverin ürettiği (73.8 mg/L) gözlenmiştir (Bunkova ve ark. ...
Biberiye esansiyel yağı ve bunun nanoemülsiyonunun balıkta bozulma etmeni bakteriler (Pseudomonas luteola, Photobacterium damselae, Vibrio vulnificus, Enterococcus faecalis, Serratia liquefaciens ve Proteus mirabilis) ve gıda kaynaklı patojenik bakterilerin (Salmonella Paratyphi A, Staphyllococcus aureus, Klebsiella pneumoniae ve Enterococcus faecalis) gelişimi ve biyojenik amin üretimleri üzerine etkileri histidin dekarboksilaz sıvısında (HDB) HPLC yöntemi kullanılarak incelenmiştir. Ekstrakte edilmiş biberiye esansiyel yağının uçucu bileşenleri GC-MS kullanılarak belirlenmiştir ve elde edilen nanomulsiyonların fiziksel özellikleri (viskozite, termodinamik kararlılık, damlacık boyutu ve yüzey gerilimi) analiz edilmiştir. Gruplar arasında amonyak (AMN) ve biyojenik amin (BA) üretiminde istatistiksel farklılıklar gözlenmiştir (p<0.05). En yüksek histamin (HIS) üretimi, bozucu E. feacalis (188.55 mg/L) suşunda ve en düşük S. Paratyphi A (0.23 mg/L) suşunda gözlenmiştir. Putresin (PUT), kadaverin (CAD), spermidin (SPD) ve 2-feniletilamin (PHEN) gibi hemen hemen tüm diğer BA'ler patojenler ve bozulma grupları tarafından üretilmiştir. P. damselae, HDB'deki en yüksek tiramin (TYR) üreten (22.77-145.58 mg/L) suş olmuştur. P. luteola tarafından HIS üretimi, biberiye nanoemülsiyonu varlığında önemli ölçüde baskılanmıştır (p<0.05). Muamele gruplarının (Tween 80, biberiye esansiyel yağı ve nanoemülsiyonu) etkisi bakteri suşuna ve spesifik amine bağlı olarak değişse de, tüm muamele grupları genel olarak bakteriler tarafından AMN ve BA üretimini azaltmıştır. Sonuç olarak, mevcut çalışma test edilen tüm bakterilerin birden fazla amino asidi dekarboksile etme yeteneğine sahip olduğunu, biberiye esansiyel yağının nanoemülsiyona dönüştürülmüş formunun biyojen amin üretimlerini baskıladığını ve bunun işlenmiş veya paketlenmiş balık veya gıda ürünlerinde alternatif bir antimikrobiyal ajan olarak kullanılabileceğini göstermiştir.
... Several in vivo studies have revealed that supplementation with Lactobacillus probiotics promotes estrogen levels and alleviates diseases resulting from reduced estrogen levels (Itoh et al., 2011;Britton et al., 2014;Guo et al., 2016). In a clinical trial on postmenopausal osteopenic women, probiotic and isoflavone aglycone supplementation significantly enhanced the ratio of urinary 2-hydroxyestrone (2-OH) to 16a-hydroxyestrone (16a- (Yokoyama et al., 2002;Yong et al., 2019;Sharafi and Nateghi, 2020) Dopamine Glutamate Norepinephrine Lactobacillus L. helveticus Dopamine (Oleskin et al., 2014) GABA Glutamate Norepinephrine Serotonin Lactobacillus L. paracasei GABA (Komatsuzaki et al., 2008) Glutamate Lactobacillus L. plantarum Acetylcholine (Stanaszek et al., 1977;Özogul, 2011;Özogȗl et al., 2012;Yong et al., 2019) Dopamine GABA Glutamate Histamine Serotonin Lactobacillus L. reuteri GABA (Pokusaeva et al., 2017) Lactobacillus L. rhamnosus GABA (Siragusa et al., 2007) Noradrenaline Song et al. 10.3389/fcimb.2022.932309 OH), favoring estrogen metabolite profile (Lambert et al., 2017). ...
Perinatal depression is a mood disorder that is reported in women during pregnancy (prenatal) and after childbirth (postnatal). The onset of perinatal depression is associated with changes in reproductive hormones, stress hormones and neurosteroids. These chemical compounds can be modulated by the gut microbiota, which may affect maternal mental health during the perinatal period via the gut-brain-axis. Recent studies suggest that nutritional and dietary interventions (vitamin D, ω-3 fatty acids, iron, and fiber) effectively prevent or mitigate maternal depression and anxiety, but their efficacy is confounded by various factors, including the gut microbiota. Probiotics are efficacious in maintaining microbiota homeostasis, and thus, have the potential to modulate the development of perinatal mood disorders, despite no evidence in human. Therefore, clinical trials are warranted to investigate the role of probiotic supplementation in perinatal depression and behavioral changes. This article reviews the interplay between nutrition, gut microbiota and mood and cognition, and the evidence suggesting that probiotics affect the onset and development of perinatal depression.
... Preparation of a standard amine mixed aqueous solution-composed of histamine dihydrochloride, tyramine hydrochloride, tryptamine hydrochloride, putrescine dihydrochloride, 2-phenylethylamine hydrochloride, cadaverine dihydrochloride, spermidine trihydrochloride, spermine tetrahydrochloride, 5-hydroxytryptamine (serotonin), 3-hydroxytyramine hydrochloride (dopamine), agmatine sulfate, trimethylamine hydrochloride and ammonium chloride-and derivatisation of BAs was carried out according to the method described in detail by Özogul [22]. One hundred microliters of standard amine solution containing 10 mg/ mL of each amine was derivatized by the addition of 1 mL of aqueous 2M NaOH, followed by 40 µL of 2% (v/v) benzoyl chloride in acetonitrile. ...
The effects of sumac, cumin, black pepper and red pepper diethyl ether extracts on the growth of eight foodborne pathogens (FBP) and their biogenic amine (BA) production were investigated in histidine decarboxylase broth. The antimicrobial effect was determined by the minimum inhibitory (MIC) and minimum bactericidal (MBC) concentrations. Sumac extract showed the highest antimicrobial activity against FBP. Enterococcus faecalis and Aeromonas hydrophila were the most susceptible strains to sumac extract. The MBC of spice extracts on the FBP was generally above 50 mg/mL. Cumin extract was the most effective in decreasing bacterial loads, inhibiting significantly the microbial growth of Staphylococcus aureus, Pseudomonas aeruginosa, Campylobacter jejuni and A. hydrophila. Histamine production ranged from 0.14 (Yersinia enterocolitica) to 39.29 mg/L (S. aureus). Cumin extract significantly inhibited the histamine formation by S. aureus and Salmonella paraty-phi A. Black and red pepper extracts promoted the histamine formation by most of FBP under scrutiny. Red pepper extract generally increased formation of BA, while sumac and cumin extracts proved to be the most effective antimicrobials and BA formation inhibitors. This research study allowed to conclude that sumac and cumin extracts can be used as natural preservatives in the agro-food industry.
... Numerous studies have shown that bacteria normally present in the gut (eg, Streptococcus, Escherichia, Lactococcus, and Lactobacillus) are able to directly synthesize neurotransmitters (eg, serotonin [77][78][79][80][81] ) and produce metabolites that stimulate neurotransmitter production by host cells. 82 Studies have also shown that gut microorganisms can activate the vagal nerve 83,84 to influence autonomic nerve system function and behavior. ...
Uncontrolled chemotherapy-induced nausea and vomiting can reduce patients' quality of life and may result in premature discontinuation of chemotherapy. Although nausea and vomiting are commonly grouped together, research has shown that antiemetics are clinically effective against chemotherapy-induced vomiting (CIV) but less so against chemotherapy-induced nausea (CIN). Nausea remains a problem for up to 68% of patients who are prescribed guideline-consistent antiemetics. Despite the high prevalence of CIN, relatively little is known regarding its etiology independent of CIV. This review summarizes a metagenomics approach to the study and treatment of CIN with the goal of encouraging future research. Metagenomics focuses on genetic risk factors and encompasses both human (ie, host) and gut microbial genetic variation. Little work to date has focused on metagenomics as a putative biological mechanism of CIN. Metagenomics has the potential to be a powerful tool in advancing scientific understanding of CIN by identifying new biological pathways and intervention targets. The investigation of metagenomics in the context of well-established demographic, clinical, and patient-reported risk factors may help to identify patients at risk and facilitate the prevention and management of CIN.
... The previous scientific studies have described that bacteria are able to synthesize and/or induce serotonin production by the host. Some authors have investigated the ability of gut microbes in producing serotonin and its impact on health in germfree mice, suggesting that the increased plasma serotonin levels observed in conventional mice compared with germ-free mice could indirectly result from a possible host-microbe interaction [62][63][64]. ...
Background:
The gut-brain axis refers to the network of connections that involve multiple biologic systems, allowing bidirectional communication between the gut and the brain. This communication is mainly mediated by gut microbiota, thanks to its ability to modulate several processes like the production of neurotransmitters. As such, keeping a balanced gut microbiota through probiotic intake could be a valid solution in supporting the right gut-brain communications.
Methods:
A two-step in vitro screening of five different probiotic strains was carried out to select the best performers in the modulation of stress markers. A first selection on SK-N-DZ neuronal cell lines was performed to evaluate the inhibition of the epigenetic enzyme LSD1, promotion of GABA, and expression of serotonin. Three out of five strains were tested for their ability to promote serotonin synthesis in the Caco2 cell line. As a result, Limosilactobacillus reuteri PBS072 and Bifidobacterium breve BB077 were selected as the best performing strains. To confirm their effects in humans, a proof-of-concept trial was carried out to evaluate stress-related parameters for 28 days of product intake in a group of 30 stressed students.
Results:
A significant improvement of cognitive functions, in terms of short-term memory, attention, and executive performance, as well as of psychophysiological markers, such as salivary cortisol level, skin conductance, sleep quality, and anxiety, were observed.
Conclusions:
According to the results, L. reuteri PBS072 and B. breve BB077 are potential probiotic candidates for improving stress resilience, cognitive functions, and sleep quality.
... Microbiota structural molecules and metabolites can translocate through the gut barrier and reach the central nervous system by crossing the blood-brain barrier (BBB) [289], interacting with FXR, TGR5, GPR41 expressed in different location of central nervous system [290][291][292]. Gut microbiota can also produce itself neuroactive molecules like gamma aminobutyric acid, 5HT, norepinephrine and dopamine, and stimulate sensitive targets [293][294][295][296]. ...
In the past few decades, obesity has reached pandemic proportions. Obesity is among the main risk factors for cardiovascular diseases, since chronic fat accumulation leads to dysfunction in vascular endothelium and to a precocious arterial stiffness. So far, not all the mechanisms linking adipose tissue and vascular reactivity have been explained. Recently, novel findings reported interesting pathological link between endothelial dysfunction with gut hormones and gut microbiota and energy homeostasis. These findings suggest an active role of gut secretome in regulating the mediators of vascular function, such as nitric oxide (NO) and endothelin-1 (ET-1) that need to be further investigated. Moreover, a central role of brain has been suggested as a main player in the regulation of the different factors and hormones beyond these complex mechanisms. The aim of the present review is to discuss the state of the art in this field, by focusing on the processes leading to endothelial dysfunction mediated by obesity and metabolic diseases, such as insulin resistance. The role of perivascular adipose tissue (PVAT), gut hormones, gut microbiota dysbiosis, and the CNS function in controlling satiety have been considered. Further understanding the crosstalk between these complex mechanisms will allow us to better design novel strategies for the prevention of obesity and its complications.
... Sanitary conditions are of great importance for the development of aminepositive microorganisms strains.24,28,29,31 These are strains from the genera: Listeria, Salmonella, Klebsiella, Enterococcus, Escherichia, Bacillus, Morganella, Enterobacter, Photobacterium, Shewanella, Vibrio and Staphylococcus, as well as some strains of lactic acid bacteria: Lactobacillus fuchuensis, Lactococcus piscium, Leuconostoc gelidum and Carnobacterium alterfunditum.26,[32][33][34][35] In a study by Buňková et al., 1 the activity of decarboxylases was demonstrated in 88 strains of bacteria isolated from the surface of the poultry skin. ...
Biogenic amines are organic compounds commonly found in food, plants, animals, as well as microorganisms that are attributed with the production of biogenic amines. They are formed as an effect of a chemical process called decarboxylation of amino acids. Factors determining the formation of biogenic amines include the availability of free amino acids and the presence of microorganisms that show activity to carry out the decarboxylation process. On the one hand, biogenic amines are compounds that are crucial for maintaining cell viability, the proper course of the organism's metabolic processes such as protein synthesis, hormone synthesis and DNA replication. On the other hand, despite their positive effects on the functioning of the organism, excessive content of biogenic amines proves to be toxic (diarrheas, food poisonings, vomiting, sweating or tachycardia). Moreover, they can accelerate carcinogenesis. Amines are a natural component of plant and animal raw materials. Due to the proven negative effects of amines on living organisms, the reduction of these compounds should be the subject of scientific research. It is the intent of this review to synthesize and summarize the information currently available on biogenic amines, as well as to discuss the interpretation of the results.
This article is protected by copyright. All rights reserved.
... Contamination of peanut butter with Salmonella and E. coli 0157: H7, posing health risks to consumers. Many bacterial genera, including some foodborne pathogens, can decarboxylate amino acids and produce biogenic amine (Özogul, 2011 andGrasso et al., 2015). ...
... Escherichia coli (K-12), Klebsiella pneumoniae (Özogul, 2004;Shishov et al., 2009) Regulates gastric secretion and motility (Misiewicz et al., 1966) Mood regulation by decreasing anxiety and stress (Williams et al., 2006) GABA 2 Glutamine 3 Lactobacillus brevis and Bifidobacterium dentium (Barrett et al., 2012) Regulates gastric emptying, secretion, and motility (Hyland and Cryan, 2010) Process sensory information and regulates memory and anxiety (Kalueff and Nutt, 1996) Dopamine Phenylalanine Escherichia, and lactic acid-producing bacteria such as Lactococcus and Lactobacilli spp. (Shishov et al., 2009;Özogul, 2011) Regulates motility (Li, 2006) Voluntary movement, induces feeling of pleasure (Juárez Olguín et al., 2016) Norepinephrine Phenylalanine Escherichia, Bacillus, and Saccharomyces spp. (Shishov et al., 2009;Lyte, 2011) Regulates blood flow (Schwarz et al., 2001) Motor control, emotion and endocrine modulation (Kobayashi, 2001) Histamine Histidine Lactobacillus and Pediococcus spp. ...
Emerging evidence suggests that alterations in the development of the gastrointestinal (GI) tract during the early postnatal period can influence brain development and vice-versa. It is increasingly recognized that communication between the GI tract and brain is mainly driven by neural, endocrine, immune, and metabolic mediators, collectively called the gut-brain axis (GBA). Changes in the GBA mediators occur in response to the developmental changes in the body during this period. This review provides an overview of major developmental events in the GI tract and brain in the early postnatal period and their parallel developmental trajectories under physiological conditions. Current knowledge of GBA mediators in context to brain function and behavioral outcomes and their synthesis and metabolism (site, timing, etc.) is discussed. This review also presents hypotheses on the role of the GBA mediators in response to the parallel development of the GI tract and brain in infants.
... The gut, on the other hand, communicates directly with the brain through the vagus nerve and the bacteria are able to stimulate the afferent neurons of the ENS itself [22]. Notably, it has been also documented that some bacteria are able to produce different neurotransmitters such as GABA [23-28], serotonin [29][30][31], noradrenaline [29], acetylcholine [32,33], histamine [30,[34][35][36][37][38] and dopamine [29,39,40]. Despite, it is not clear the role exerted by the different neurotransmitters with respect to the vital cycle of the given bacterium, and which is their cellular localization or if they are released in the extracellular medium. ...
There is increasing interest in the role of the gut microbiota in health and disease. In particular, gut microbiota influences the Central Nervous System (CNS) development and homeostasis through neural pathways or routes involving the immune and circulatory systems. The CNS, in turn, shapes the intestinal flora through endocrine or stress-mediated responses. These overall bidirectional interactions, known as gut microbiota-brain axis, profoundly affect some brain functions, such as neurogenesis and the production of neurotransmitters, up to influence behavioral aspects of healthy subjects. Consequently, a dysfunction within this axis, as observed in case of dysbiosis, can have an impact on the behavior of a given individual (e.g. anxiety and depression) or on the development of pathologies affecting the CNS, such as autism spectrum disorders and neurodegenerative diseases (e.g. Alzheimer's disease and Parkinson's disease). It should be considered that the whole microbiota has a significant role not only on aspects concerning human physiology, such as harvesting of nutrients and energy from the ingested food or production of a wide range of bioactive compounds, but also has positive effects on the gastrointestinal barrier function and actively contributes to the pharmacokinetics of several compounds including neuropsychiatric drugs. Indeed, the microbiota is able to affect drug absorption and metabolism up to have an impact on drug activity and/or toxicity. On the other hand, drugs are able to shape the human gut microbiota itself, where these changes may contribute to their pharmacologic profile. Therefore, the emerging picture on the complex drug-microbiota bidirectional interplay will have considerable implications in the future not only in terms of clinical practice but also, upstream, on drug development.
... Gut dysbacteriosis and increased lactate producing bacteria populations have been shown to increase in hypertensive rats [22]. Neurotransmitters like dopamine [23] histamine [24] and serotonin [25] which may potentially be involved in blood pressure regulation are also produced by these gut bacteria and so when there is dysbiosis which is usually associated with elevated zonulin during pregnancy, hypertensive disorders of pregnancy may occur. ...
Background:
Zonulin has been implicated in many metabolic disorders including hypertension and obesity. However, there is insufficient information about the involvement of zonulin in pregnancy induced hypertension (PIH) which comprises preeclampsia (PE) and gestational hypertension (GH). This study was therefore aimed at finding the level of this biochemical marker of regulation of tight junctions among women with PIH.
Methods:
A total of 88 women with PIH and 60 age and body mass index (BMI) matched healthy pregnant women controls were enrolled. Blood pressure at 11-13 weeks and after 20 weeks of gestation, body mass index (BMI) in addition to serum Zonulin levels and lipid profile were compared between the groups. Student's t-test was used for comparisons of the mean between the two groups. Correlation analyses were performed using Pearson's correlation and binary logistic regression was used to evaluate the factors associated with PIH.
Results:
Zonulin level was significantly higher in the participants with PIH as compared to the normal pregnant controls 56.81 ± 7.72 ng/ml vs 40.4 ± 8.60 ng/ml p < 0.0001 and had strong positive correlation with PIH (OR = 1.805; CI1.139-1.275; p < 0.0001). However, the association between first trimester lipids and PIH was weak.
Conclusion:
The results showed a strong positive correlation between zonulin and PIH, thus changes in intestinal permeability occur in early stages of pregnancy and may be involved in the pathogenesis of PIH.
... Studies have been shown that B. infantis can increase the availability of tryptophan and thus the concentration of serotonin in the brain (Desbonnet, Garrett, Clarke, Bienenstock, & Dinan, 2008;Desbonnet et al., 2010). Streptococcus, Escherichia, and Enterococcus also produce serotonin, whereas the bacteria Escherichia, Bacillus, and Saccharomyces produce norepinephrine, and Bacillus and Serratia have the potential to produce dopamine (Holzer & Farzi, 2014;Özogul, 2011). ...
Major depressive disorder (MDD) is a psychiatric condition that affects a large number of people in the world and the treatment existents do not work for all individuals affected. Thus, it is believed that other systems or pathways which regulate brain networks involved in mood regulation and cognition are associated with MDD pathogenesis. Studies in humans and animal models have been shown that in MDD there are increased levels of inflammatory mediators, including cytokines and chemokines in both periphery and central nervous system (CNS). In addition, microglial activation appears to be a key event that triggers changes in signaling cascades and gene expression that would be determinant for the onset of depressive symptoms. Recent researches also points out that changes in the gut microbiota would lead to a systemic inflammation that in different ways would reach the CNS modulating inflammatory pathways and especially the microglia, which could influence responses to treatments. Moreover, pre- and probiotics have shown antidepressant responses and anti-inflammatory effects. This review will focus on studies that show the relationship of inflammation with the gut-microbiota brain axis and its relation with MDD.
... The brain controls gut motility and gastric acid secretion, both of which contribute to regulation of the microbiota environment (Furness, 2016). The gut microbiota regulate the levels of the neurotransmitter serotonin by engaging in tryptophan metabolism , and are even able to synthesize many neuroactive molecules de novo, such as γaminobutyric acid (GABA), histamine, norepinephrine, and dopamine (Asano et al., 2012;Barrett et al., 2012;Özogul, 2011;Shishov et al., 2009;Valles-Colomer et al., 2019a). While a direct role of microbiotaproduced neuroactive molecules on CNS activity is still unclear, it is possible that they act directly on neurons of the ENS, on visceral afferent fibers, or even as immunomodulators (Basu and Dasgupta, 2000;Brierley and Costa, 2016;Furness, 2006;Herr et al., 2017;Jin et al., 2013). ...
Depression affects at least 322 million people globally, or approximately 4.4% of the world's population. While the earnestness of researchers and clinicians to understand and treat depression is not waning, the number of individuals suffering from depression continues to increase over and above the rate of global population growth. There is a sincere need for a paradigm shift. Research in the past decade is beginning to take a more holistic approach to understanding depression etiology and treatment, integrating multiple body systems into whole-body conceptualizations of this mental health affliction. Evidence supports the hypothesis that the gut microbiome, or the collective trillions of microbes inhabiting the gastrointestinal tract, is an important factor determining both the risk of development of depression and persistence of depressive symptoms. This review discusses recent advances in both rodent and human research that explore bidirectional communication between the gut microbiome and the immune, endocrine, and central nervous systems implicated in the etiology and pathophysiology of depression. Through interactions with circulating inflammatory markers and hormones, afferent and efferent neural systems, and other, more niche, pathways, the gut microbiome can affect behavior to facilitate the development of depression, exacerbate current symptoms, or contribute to treatment and resilience. While the challenge of depression may be the direst mental health crisis of our age, new discoveries in the gut microbiome, when integrated into a holistic perspective, hold great promise for the future of positive mental health.
... (80,81) Little work has been done on the biogenic amine formation by mixtures of food borne pathogen and lactic acid bacteria. (82) Red-flesh fishes, including mackerel and sardine, contain high amount of histidine compared with one of the white-flesh fishes, such as codfish. (83) Raw fish products were frequently found to contain high amount of histamine. ...
Fish sauce is an amber-colored salty liquid in Southeast Asian cuisine used as an important condiment for improving the taste of foods. It is produced by fermenting the fish with salt in the ratios of 1:1 or 3:1 (fish:salt, wet wt) in underground concrete tanks or earthenware for 6–12 months at ambient conditions. Proteins of the raw materials are hydrolyzed into peptides and amino acids by microbial proteolytic enzymes during fermentation. This paper reviews fish sauce diversity and its bacteriological, biochemical, and biofunctional properties. Additionally, efforts to accelerate fish sauce production by employing halotolerant bacterial cultures and proteinases to reduce the fermentation period and also to improve the acceptability of the product are also reviewed. Further, the review provides an overview of bacterial proteinases that have been employed to enhance the sensory and microbiological quality of fish sauce. The review also outlines the effect of fermented fish sauces on health, especially in reference to several bioactive peptides and bacterial metabolites apart from discussing desalination technique to recover the metabolites from fish sauce.
... The ability of bacteria to decarboxylate amino acids is highly variable as markedly different profiles of BA have been reported. This depends on various factors: the bacterial species, which are also strain-dependent, the availability of substrate amino acids, the presence of the intrinsic and extrinsic parameters of food that allow bacterial growth, the decarboxylase synthesis and decarboxylase activity (Özogul, 2011;Gokdogan et al., 2012). Species of some genera such as Staphylococcus, Enterococcus, Bacillus, Clostridium, Klebsiella, Escherihia, Proteus, Pseudomonas, Shigella, Photobacterium, Citrobacter and the lactic acid bacteria have the capability to decarboxylate one or more amino acids producing high levels of BA in foods and different media (Özogul and Özogul, 2007;Gokdogan et al., 2012). ...
The effect of two levels of clinoptilolite (1 and 5%) on the production of biogenic amines (BA) and ammonia (AMN) by Gram positive (Staphylococcus aureus, Enterococcus faecalis, and Listeria monocytogenes) and Gram negative bacteria (Aeromonas hydrophila, Klebsiella pneumoniae, Escherichia coli, Pseudomonas aeruginosa, and Salmonella Parathypi A), in tyrosine decarboxylase broth (TDB) was studied. A. hydrophila and E. coli produced the highest amounts of amines which were 1223.06 and 2627.90 mg/l, respectively. All strains were able to decarboxylate tyrosine to tyramine (TYR) with E. coli being the highest (1657.19 mg/l). A. hydrophila formed >50 mg/l histamine (HIS) while the other strains produced none or very low concentrations (<4 mg/l). Among Gram-positive pathogens, E. faecalis was characterized as the main amine producer (478.23 mg/l). Although dependent on bacterial strain and level used, the natural zeolite clinoptilolite can be used to decrease BA and AMN production by bacterial strains that are of health concern.
Practical Applications: Uses of natural prodcuts for biogenic amines inhibition. Clinoptilolite was used to reduce the amounts of amines such as spermine, putrescine, and dopamine produced by pathogenic and spoilage bacteria.
... The primary trait of the gut microbiota is the ability of its bacteria to produce metabolites with potential neuromodulatory activity [5,10]. This primarily refers to the neurotransmitters and their precursors: gammaaminobutyric acid (GABA), serotonin, noradrenaline, dopamine, acetylcholine, and histamine [11][12][13][14][15]. It is important to note that the ability of commensal bacteria to produce the majority of the studied neuromodulators in culture of bacterial cells and even in the conditions of the gastrointestinal tract was experimentally demonstrated [16]. ...
Abstract⎯A great amount of attention has been paid to the study of the microbiota–gut–brain axis in recent
years. Gut microbiota can affect development and functioning of the brain through synthesis of various neu-
roactive metabolites, such as neurotransmitters, hormones, and other compounds. In the present study, the
presence and distribution are analyzed for the genes controlling the synthesis of enzymes involved in produc-
tion of neuroactive compounds in 147 gut metagenomes of healthy people from Human Microbiome Project
database and synthetic metagenome artificially assembled from 508 bacterial genomes. The analysis is con-
ducted using the collected catalog of orthologs for 17 key enzymes and an algorithm developed for their
search. As a result of analyses of genomic and metagenomic data of healthy people, seven bacterial genera
containing the greatest number of enzyme genes and 8 enzymes out of 17 that are observed the most fre-
quently are chosen. It is assumed that the selected “core” genera and enzymes form a metagenomic signature
reflecting the neurometabolic potential of the human intestinal microbiota in the norm.
... Важнейшим свойством кишечной микробиоты является способность бактерий, ее составляющих, продуцировать метаболиты с потенциальной нейромодулирующей активностью [5,10]. В первую очередь это относится к нейротрансмиттерам и их предшественникам: гаммааминомасляной кислоте (ГАМК), серотонину, норадреналину, дофамину, ацетилхолину, гистамину [11][12][13][14][15]. Важно отметить, что для большинства рассматриваемых нейромодуляторов экспериментально показана способность бактерийкомменсалов продуцировать их в культуре бактериальных клеток и даже в условиях желудочно-кишечного тракта [16]. ...
В последние годы особое внимание уделяется изучению оси микробиота–кишечник–мозг. Микро-биота кишечника посредством синтеза различных нейроактивных метаболитов, таких как нейро-трансмиттеры, гормоны и другие соединения, способна оказывать влияние на развитие и функци-онирование мозга. В настоящей работе проанализировано наличие и распределение генов, которыеконтролируют синтез ферментов, участвующих в продукции нейроактивных соединений, в 147 ме-тагеномах кишечника здоровых людей из базы данных Human Microbiome Project и искусственнособранном из 508 бактериальных геномов синтетическом метагеноме. Анализ был проведен с ис-пользованием сформированного каталога ортологов 17 основных ферментов и разработанного ал-горитма их поиска. По результатам анализа геномных и метагеномных данных от здоровых людейбыло отобрано семь родов бактерий, содержащих наибольшее число исследуемых генов ферментов,и восемь наиболее часто встречаемых ферментов из 17 проанализированных. Предполагается, чтоотобранные “коровые” рода и ферменты формируют метагеномную сигнатуру, отражающую ней-рометаболический потенциал микробиоты кишечника человека в норме.
... For instance, it has been found that some species of the genus Lactobacillus, even at nanomolar concentrations, trigger serotonin production in the central nervous system 42 . Similar results have been observed with some species of Lactobacillus in relation to dopamine production in the central nervous system 43 . Neuroanatomical evidence supports the role of the cortico-striatal-thalamic-cortical axis in impulsivity 44,45 , which has been particularly linked to alterations in serotonin and dopamine [44][45][46][47] . ...
It has recently been found that microbes in the gut may regulate brain processes through the gut microbiota-brain axis, which modulates affection, motivation and higher cognitive functions. According to this finding, the use of probiotics may be a potential treatment to improve physical, psychological and cognitive status in clinical populations with altered microbiota balance such as those with fibromyalgia (FMS). Thus, the aim of the present pilot study with a double-blind, placebo-controlled, randomised design was to test whether a multispecies probiotic may improve cognition, emotional symptoms and functional state in a sample of patients diagnosed with FMS. Pain, impact of FMS, quality of life, anxiety and depressive symptoms were measured during the pre- and post-intervention phases; participants also completed two computerised cognitive tasks to assess impulsive choice and decision-making. Finally, urinary cortisol concentration was determined. To our knowledge, this is the first study that explore the effect of a multispecies probiotic in FMS patients. Our results indicated that probiotics improved impulsivity and decision-making in these patients. However, more research is needed to further explore the potential effects of probiotics on other cognitive functions affected in FMS as well as in other clinical populations.
... showed a decrease of more than 10-fold in PD patients compared to that in the control. This finding drew our attention to Lactococcus known to play an important role in the metabolism of neurotransmitters, including dopamine, whose deficiency is a key pathological factor in the development of PD (Fig. 6) [38][39][40][41] . ...
Recent studies suggest that alterations in the gut phagobiota may contribute to pathophysiological processes in mammals; however, the association of bacteriophage community structure with Parkinson's disease (PD) has not been yet characterized. Towards this end, we used a published dataset to analyse bacteriophage composition and determine the phage/bacteria ratio in faecal samples from drug-naive PD patients and healthy participants. Our analyses revealed significant alterations in the representation of certain bacteriophages in the phagobiota of PD patients. We identified shifts of the phage/bacteria ratio in lactic acid bacteria known to produce dopamine and regulate intestinal permeability, which are major factors implicated in PD pathogenesis. Furthermore, we observed the depletion of Lactococcus spp. in the PD group, which was most likely due to the increase of lytic c2-like and 936-like lactococcal phages frequently present in dairy products. Our findings add bacteriophages to the list of possible factors associated with the development of PD, suggesting that gut phagobiota composition may serve as a diagnostic tool as well as a target for therapeutic intervention, which should be confirmed in further studies. Our results open a discussion on the role of environmental phages and phagobiota composition in health and disease.
... 68,70,71 It remains poorly understood if these molecules reach brain sites directly or only induce central responses via long-distance neural signaling by vagal and/or spinal afferents. 16,72 In addition to generating these metabolites that activate endogenous CNS signaling mechanisms, the microbiota can independently produce or contribute to the production of a number of neuroactive molecules including but not limited to g-aminobutyric acid, 73,74 5-HT, 75,76 norepinephrine, 76,77 and dopamine, [75][76][77] although it is unknown if they reach relevant receptors or achieve sufficient levels to elicit a host response. ...
Preclinical and clinical studies have shown bidirectional interactions amid the brain-gut-microbiome axis. Gut microbes communicate to the central nervous system through at least 3 parallel and interacting channels involving nervous, endocrine, and immune signaling mechanisms. The brain can affect the community structure and function of the gut microbiota through the autonomic nervous system, by modulating regional gut motility, intestinal transit and secretion, and gut permeability, and potentially through the luminal secretion of hormones that directly modulate microbial gene expression. A systems biological model is proposed that posits circular communication loops amid the brain, gut, and gut microbiome, and in which perturbation at any level can propagate dysregulation throughout the circuit. A series of largely preclinical observations implicates alterations in brain-gut-microbiome communication in the pathogenesis and pathophysiology of irritable bowel syndrome, obesity, and several psychiatric and neurologic disorders. Continued research holds the promise of identifying novel therapeutic targets and developing treatment strategies to address some of the most debilitating, costly, and poorly understood diseases.
Increasing evidence links the gut microbiome and the nervous system in health and disease. This narrative review discusses current views on the interaction between the gut microbiota, the intestinal epithelium, and the brain, and provides an overview of the communication routes and signals of the bidirectional interactions between gut microbiota and the brain, including circulatory, immunological, neuroanatomical, and neuroendocrine pathways. Similarities and differences in healthy gut microbiota in humans and mice exist that are relevant for the translational gap between non-human model systems and patients. There is an increasing spectrum of metabolites and neurotransmitters that are released and/or modulated by the gut microbiota in both homeostatic and pathological conditions. Dysbiotic disruptions occur as consequences of critical illnesses such as cancer, cardiovascular and chronic kidney disease but also neurological, mental, and pain disorders, as well as ischemic and traumatic brain injury. Changes in the gut microbiota (dysbiosis) and a concomitant imbalance in the release of mediators may be cause or consequence of diseases of the central nervous system and are increasingly emerging as critical links to the disruption of healthy physiological function, alterations in nutrition intake, exposure to hypoxic conditions and others, observed in brain disorders. Despite the generally accepted importance of the gut microbiome, the bidirectional communication routes between brain and gut are not fully understood. Elucidating these routes and signaling pathways in more detail offers novel mechanistic insight into the pathophysiology and multifaceted aspects of brain disorders.
Attention deficit hyperactivity disorder (ADHD) is a neurodevelopmental disorder diagnosed with hyperactivity, impulsivity, and a lack of attention inconsistent with the patient’s development level. The fact that people with ADHD frequently experience gastrointestinal (GI) dysfunction highlights the possibility that the gut microbiome may play a role in this condition. The proposed research aims to determine a biomarker for ADHD by reconstructing a model of the gut-microbial community. Genome-scale metabolic models (GEM) considering the relationship between gene-protein-reaction associations are used to simulate metabolic activities in organisms of gut. The production rates of dopamine and serotonin precursors and the key short chain fatty acids which affect the health status are determined under three diets (Western, Atkins, Vegan) and compared with those of healthy people. Elasticities are calculated to understand the sensitivity of exchange fluxes to changes in diet and bacterial abundance at the species level. The presence of Bacillota (genus Coprococcus and Subdoligranulum), Actinobacteria (genus Collinsella), Bacteroidetes (genus Bacteroides), Bacillota (genus Coprococcus and Subdoligranulum), and Bacteroidota (genus Alistipes) may be possible gut microbiota indicators of ADHD. This type of modeling approach taking microbial genome-environment interactions into account helps us understand the gastrointestinal mechanisms behind ADHD, and establish a path to improve the quality of life of ADHD patients.
Chinese have learned to regulate salinity for broad bean paste-meju preparation over hundreds of years, yet the mechanisms of salinity in regulating the aroma and safety have not been identified. Here, we explored the effects of salt concentration (6%, 9%, 12%, and 15%, w/w) on the broad bean paste-meju fermentation. Results showed that low salt meju fermented rapidly, flavors such as OAs and FFAs were produced more quickly, and monosaccharides were consumed much more quickly by microorganisms. There was abundant linoleic acid, oleic acid, palmitic acid in fermented meju. Salt concentration resulted in an entirely different flavor of meju. Some acids and phenols compounds were prominent in the low salt group. Whereas the compounds that contributed to sauce aromas such as ethanol, hexadecanoic acid ethyl ester, and 4-ethyl-guaiacol were mainly detected in the high salt group. On the other hand, the low salt condition is beneficial for BAs production, contents of BAs in the 6% salt content broad bean paste-meju was much higher than in other groups (reached 2599.18 ± 725.75 mg/kg). In brief, salt plays an important role in broad bean paste-meju fermentation. Through this study, we would recommend 9%-12%, especially 12% as appropriate salt content for broad bean paste-meju fermentation.
The gut covers a large surface area of the body and faces various external factors. The brain works in concert with commensal microbes in the gut to efficiently process the enormous amount of chemical signals that enter the gut every day. This review discusses: 1) evidence that gut bacteria can alter brain development and behavior, 2) mechanisms by which gut bacteria communicate with the brain, 3) preclinical and clinical studies demonstrating the impact of gut microbiota on autism spectrum disorder, and 4) variables worth consideration by future research on gut bacteria.
Postbiotics is a novel term proposed to describe as a set of bioactive compounds obtained from beneficial microorganisms. In this work, postbiotics from four lactic acid bacteria (LAB) including Leuconostoc mesenteroides subsp. cremoris, Pediococcus acidilactici, Lactococcus lactis subsp. lactis and Streptococcus thermophilus were prepared in MRS broth. The antimicrobial properties and organic acids content of postbiotics were also investigated. Postbiotics were used to tentatively reduce the production of biogenic amines by foodborne pathogens (i.e., Salmonella paratyphi A and Esche-richia coli) on lysine decarboxylase broth (LDB). Experimental data showed that acetic, propionic, and butyric acids were in the range of 387.51 to 709.21 mg/L, 0.00 to 1.28 mg/L, and 0.00 to 20.98 mg/L, respectively. The inhibition zone of postbiotics on E. coli and S. paratyphi A were 11.67, and 12.33 mm, respectively. Two different levels of postbiotics (25, and 50%) were used in LDB to measure the diamines (cadaverine and putrescine), polyamines (agmatine, spermidine, and spermine, ammonia), and other biogenic amine formation by pathogens. E. coli produced cadaverine and putrescine with concentrations of 1072.21 and 1114.18 mg/L, respectively. The postbiotics reduced cadaverine formation by 67% in E. coli, and cadaverine production was mostly suppressed by postbiotics from P. acidilactici in E. coli (97%) and L. lactis subsp. lactis in S. paratyphi A (90%). Putrescine production by E. coli was reduced by 94% with postbiotics of P. acidilactici at a concentration of 25%, whereas putrescine production by S. paratyphi A has been decreased by 61% in the presence of postbiotics from L. lactis subsp. Lactis with a 25% concentration. The results revealed that an increase in postbiotics concentration (from 25 to 50%) in LDB may lead to synergistic effects, resulting from the production of biogenic amines by microbial pathogens. It was importantly concluded that postbiotics of LAB may degrade biogenic amines or prevent their formation by foodborne pathogens.
In 1921, Otto Loewi published his report that ushered in the era of chemical transmission of biological signals. January 2021 marked the 90th anniversary of the birth of Professor Gennady A. Buznikov, who was the first to study the functions of transmitters in embryogenesis. A year earlier it was 60 years since his first publication in this field. These data are a venerable occasion for a review of current knowledge on the mechanisms related to classical transmitters such as 5-hydroxytryptamine, acetylcholine, catecholamines, etc., in animals lacking neural elements and prenervous invertebrate embryos.
Animal studies increasingly indicate that the gut microbiota composition and function can be involved in the pathophysiology and progression of Alzheimer’s disease (AD) at multiple levels. However, few studies have investigated this putative gut-brain axis in human beings, and none of them considered diet as a determinant of intestinal microbiota composition. Epidemiological studies highlight that a high intake of fruit and vegetables, such as that typical of the Mediterranean diet, can modulate AD progression. Thus, nutritional interventions are being increasingly studied as a possible non-pharmacological strategy to slow down the progression of AD. In particular, polyphenols and fibers represent the nutritional compounds with the higher potential of counterbalancing the pathophysiological mechanisms of dementia due to their antioxidant, anti-inflammatory, and anti-apoptotic properties. These actions are mediated by the gut microbiota, that can transform polyphenols and fibers into biologically active compounds including, among others, phenyl-γ-valerolactones, urolithins, butyrate, and other short-chain fatty acids. In this review, the complex mechanisms linking nutrition, gut microbiota composition, and pathophysiology of cognitive decline in AD are discussed, with a particular focus on the role of polyphenols and fibers. The gaps between pre-clinical and clinical studies are particularly emphasized, as well as the urgent need for studies comprehensively evaluating the link between nutrition, microbiome, and clinical aspects of AD.
Psychobiotics include a novel class of probiotic microorganisms that convey benefit upon the host's mental health via the dynamic microbiota-gut-brain crosstalk. Research is bolstering the concept that gut bacteria are involved in the transmission of information between the gut and the brain, engaging neural, immune, and endocrine pathways. Factors such as diet, stress and aging can shape the microbiota composition in a process that may also influence the onset and development of mental diseases. This review aims to provide an outline of the link between the microbiota and brain function focusing on preclinical and clinical evidence of the potential application of psychobiotics in the context of the cognitive process and performance. The occurrence of metabolic precursors of neurotransmitters in foods that can be converted by the gut microbiota and play a role in the gut-brain axis are discussed. The understanding of the molecular mechanisms by which communication occurs is still at its infancy; however clinical studies have shown that dietary interventions based on psychobiotics might be a novel nutritional approach targeting gut microbiota for managing cognitive performance and preventing memory decline across lifespan.
Probiotics are live microorganisms, which when administered in adequate amounts present a health benefit for the host. While the beneficial effects of probiotics on gastrointestinal function are generally well recognized, new animal research and clinical studies have found that alterations in gut microbial communities can have a broad range of effects throughout the body. Non-intestinal sites impacted include the immune, endocrine, cardiovascular and the central nervous system (CNS). In particular, there has been a growing interest and appreciation about the role that gut microbiota may play in affecting CNS-related function through the ‘microbiota-gut-brain axis’. Emerging evidence suggests potential therapeutic benefits of probiotics in several CNS conditions, such as anxiety, depression, autism spectrum disorders and Parkinson’s disease. There may also be some gender-specific variances in terms of probiotic mediated effects, with the gut microbiota shaping and being concurrently molded by the hormonal environment governing differences between the sexes. Probiotics may influence the ability of the gut microbiome to affect a variety of biological processes in the host, including neurotransmitter activity, vagal neurotransmission, generation of neuroactive metabolites and inflammatory response mediators. Some of these may engage in cross talk with host sex hormones, such as estrogens, which could be of relevance in relation to their effects on stress response and cognitive health. This raises the possibility of gender-specific variation with regards to the biological action of probiotics, including that on the endocrine and central nervous systems. In this review we aim to describe the current understanding in relation to the role and use of probiotics in microbiota-gut-brain axis-related dysfunction. Furthermore, we will address the conceptualization and classification of probiotics in the context of gender and lifespan as well as how restoring gut microbiota composition by clinical or dietary intervention can help in supporting health outcomes other than those related to the gastrointestinal tract. We also evaluate how these new learnings may impact industrial effort in probiotic research and the discovery and development of novel and more personalized, condition-specific, beneficial probiotic therapeutic agents.
Tyramine is one of the most toxic biogenic amines and it is produced commonly by lactic acid bacteria in fermented food products. In present study, we investigated the influence of selected nisin-producing Lactococcus lactis subsp. lactis strains and their cell-free supernatants (CFSs) on tyramine production by four Lactobacillus and two Lactiplantibacillus strains isolated from cheese and beer. Firstly, we examined the antimicrobial effect of the CFSs from twelve Lactococcus strains against tested tyramine producers by agar-well diffusion assay. Six Lactococcus strains whose CFSs showed the highest antimicrobial effect on tyramine producers were further studied. Secondly, we investigated the influence of the selected six Lactococcus strains and their respective CFSs on tyramine production by tested Lactobacillus and Lactiplantibacillus strains in MRS broth supplemented with 2 g.L⁻¹ of l-tyrosine. Tyramine production was monitored by HPLC-UV. The tyramine formation of all tested Lactobacillus and Lactiplantibacillus strains was not detected in the presence of Lc. lactis subsp. lactis CCDM 71 and CCDM 702, and their CFSs. Moreover, the remainder of the investigated Lactococcus strains (CCDM 670, CCDM 686, CCDM 689 and CCDM 731) and their CFSs decreased tyramine production significantly (P < 0.05) – even suppressing it completely in some cases – in four of the six tested tyramine producing strains.
Autism spectrum disorders (ASDs) are complex neurodevelopmental disorders characterized by impairments in social and cognitive functions. Although the exact etiology of ASDs remains unclear, it is thought to be caused by a combination of genetic predisposition and environmental factors. ASD patients often show comorbid medical conditions, including gastrointestinal (GI) symptoms. An increasing number of evidences point to the importance of the “gut-brain axis” in the pathogenesis of ASDs, and interestingly GI disorders have a strong correlation with the severity of brain. Neuroinflammation has been described as a consequence of an increased GI permeability caused by intestinal inflammation. The gut microbiota is a diverse community of microorganisms living in the GI tract. Several studies have reported compositional differences in the gut microbiota (dysbiosis) and microbial metabolites in patients with ASDs and GI disorders. The gut microbiota and its metabolic products may influence several aspects of brain function and behavior through a variety of neuroendocrine, immune, and metabolic mechanisms. Metabolomics profiles are widely used for quantitative assessments of metabolites of biosynthetic and catabolic pathways, neuroactive molecules, as well as biomarkers closed linked to the microbiota. Therefore, metabolomics is a useful tool for the detection of biochemical mechanisms influenced by gut microbiota that provides a unique insight to characterize individual phenotypes in ASD patients.
Lactic acid bacteria (LAB) have been isolated from fermented foodstuff and pre‐identified using API 50 CHL and confirmed by polymerase chain reaction method to investigate the protective properties against important foodborne pathogens of their cell‐free supernatants (CFS) and neutralized cell‐free supernatants (NCFS). The antimicrobial activity of CFS and NCFS was determined using agar well diffusion assay. Biogenic amine production of LAB strains were also monitored in tyrosine decarboxylase broth (TDB). The highest and lowest histamine production were obtained by Pediococcus pentosaceus (155.66 mg/L) and Lactobacillus plantarum (5.96 mg/L), respectively. CFS obtained from LAB isolates showed better antimicrobial effects against pathogens than NCFS. The CFS and NCFS obtained from L. plantarum showed a high antimicrobial effect against S. Paratyphi A with inhibition zone diameter 22.5 and 16.5 mm, respectively. The CFS and NCFS of L. raffinolactis showed strong antibacterial activities against Listeria monocytogenes, with zone diameter 23.5 and 24.5 mm.
Lactic acid bacteria (LAB) have been isolated from fermented foodstuff and pre‐identified using API 50 CHL and confirmed by polymerase chain reaction method to investigate the protective properties against important foodborne pathogens of their cell‐free supernatants (CFS) and neutralized cell‐free supernatants (NCFS). The antimicrobial activity of CFS and NCFS was determined using agar well diffusion assay. Biogenic amine production of LAB strains were also monitored in tyrosine decarboxylase broth (TDB). The highest and lowest histamine production were obtained by Pediococcus pentosaceus (155.66 mg/L) and Lactobacillus plantarum (5.96 mg/L), respectively. CFS obtained from LAB isolates showed better antimicrobial effects against pathogens than NCFS. The CFS and NCFS obtained from L. plantarum showed a high antimicrobial effect against S. Paratyphi A with inhibition zone diameter 22.5 and 16.5 mm, respectively. The CFS and NCFS of L. raffinolactis showed strong antibacterial activities against Listeria monocytogenes, with zone diameter 23.5 and 24.5 mm.
The purpose of the current study was to investigate the biogenic amine production of lactic acid bacteria (LAB) strains (Lactobacillus pentosus, Lactobacillus plantarum, Pediococcus acidilactici, Lactobacillus paraplantarum, Lactobacillus fermentum, Lactococcus raffinolactis, Pediococcus pentosaceus and Leuconostoc mesenteroides) which in fermented foodstuff. Biogenic amine production of LAB strains was monitored in histidine decarboxylase broth using HPLC method. Significant differences were observed on ammonia (AMN) and biogenic amines accumulation among LAB strains (p<0.05). Although P. acidilactici produced lesser AMN than other LAB, it was observed that all LAB strains produced high amount of AMN. LAB strains produced all amines in amounts between 1.48 and 1187.50 mg/L. Histamine production by LAB was in range from 17.20 mg/L by P. acidilactici to 126.26 mg/L by Lb. fermentum. The lowest tyramine concentration was observed by P. acidilactici with value of 14.66 mg/L whilst the highest tyramine production was found by L. raffinolactis with value of 64.43 mg/L.
The accumulating knowledge of the host-microbiota interplay gives rise to the microbiota-gut-brain (MGB) axis. The MGB axis depicts the interkingdom communication between the gut microbiota and the brain. This communication process involves the endocrine, immune and neurotransmitters systems. Dysfunction of these systems, along with the presence of gut dysbiosis, have been detected among clinically depressed patients. This implicates the involvement of a maladaptive MGB axis in the pathophysiology of depression. Depression refers to symptoms that characterize major depressive disorder (MDD), a mood disorder with a disease burden that rivals that of heart diseases. The use of probiotics to treat depression has gained attention in recent years, as evidenced by increasing numbers of animal and human studies that have supported the antidepressive efficacy of probiotics. Physiological changes observed in these studies allow for the elucidation of probiotics antidepressive mechanisms, which ultimately aim to restore proper functioning of the MGB axis. However, the understanding of mechanisms does not yet complete the endeavor in applying probiotics to treat MDD. Other challenges remain which include the heterogeneous nature of both the gut microbiota composition and depressive symptoms in the clinical setting. Nevertheless, probiotics offer some advantages over standard pharmaceutical antidepressants, in terms of residual symptoms, side effects and stigma involved. This review outlines antidepressive mechanisms of probiotics based on the currently available literature and discusses therapeutic potentials of probiotics for depression.
Neuro communication brain ‘the gut-brain’ provides the neural network with the ‘axis of the bowel-brain’ (Gut-Brain Axis, GBA). Promising are the studies of neural networks ‘microbiota-brain’ at the neuroendocrine and neurophysiological level. Microbiota - an organ that plays an important role in ensuring human health and in the development of various diseases, including age-associated. The treatment regimens for age-related pathology include traditional methods of treatment (recovery of melatonin and circadian rhythms, physical exercise, proper, balanced, functional nutrition, principles of a healthy lifestyle, etc.), but taking into account the available scientific data, it is necessary to include in the list of therapeutic and rehabilitation measures methods of managing the composition and/or diversity of intestinal microbiota. Visceral and cognitive brain regulating melatonin levels alter intestinal flora and improve antimicrobial actions. Functional and a balanced diet ensure the functioning of the circadian neuro axis ‘brain-gut’ while eating ‘brain’ and ‘microbiota’...
Increasing evidence shows changes in gut microbiota composition in association with psychiatric disorders, including anxiety and depression. Moreover, it has been reported that perturbations in gut microbe diversity and richness influence serotonergic, GABAergic, noradrenergic, and dopaminergic neurotransmission. Among these, dopamine is regarded as a main regulator of cognitive functions such as decision making, attention, memory, motivation, and reward. In this work, we will highlight findings that link alterations in intestinal microbiota and dopaminergic neurotransmission, with a particular emphasis on the mesocorticolimbic circuit, which is involved in reward to natural reinforcers, as well as abuse substances. For this, we reviewed evidence from studies carried out on germ-free animals, or in rodents subjected to intestinal dysbiosis using antibiotics, and also through the use of probiotics. All this evidence strongly supports that the microbiota-gut-brain axis is key to the physiopathology of several neuropsychiatric disorders involving those where dopaminergic neurotransmission is compromised. In addition, the gut microbiota appears as a key player when it comes to proposing novel strategies to the treatment of these psychiatric conditions.
Naturally fermented douchi always yields large amounts of biogenic amines (BAs). To improve the safety and quality of douchi and shorten its fermentation cycle, investigations were carried out using six selected microbial strains, including Aspergillus oryzae 2339 (Shanghai brewing 3.042), A. oryzae 41380, A. oryzae 40188, Mucor racemosus, Actinomucor elegans, and M. wutungqiao for douchi rapid fermentation. Results showed that the water content, pH, free amino-type nitrogen, and titratable acidity of all samples were at normal levels for mature douchi products. All six types of douchi obtained ornithine decarboxylase and tyrosine decarboxylase. Only putrescine and spermidine were detected in the final douchi products. The contents of total BAs were at low and safe levels, ranging from 22.47 mg/kg to 40.95 mg/kg. These findings demonstrated that the selected strains were suitable for producing douchi products with good quality and low levels of BAs through rapid fermentation.
Purpose of Review
Highly palatable foods (HPF) have rewarding effects, and their consumption induces gut dysbiosis. Because intestinal microbes communicate bidirectionally with the brain, we reviewed the literature in order to link the effects of HPF on the brain reward system and on gut microbiota. Additionally, we propose these alterations contribute to the pathophysiology of obesity.
Recent Findings
Non-homeostatic consumption of HPF programs the brain to seek these foods from early-life. Fatty food induces gut dysbiosis, which might alter communications to the brain. Additionally, prebiotic fibre and short-chain fatty acids affect the neurochemistry of the rodent mesocorticolimbic circuit.
Summary
Consumption of HPF might start a vicious cycle by (1) activating the mesocorticolimbic circuit, leading to (2) non-homeostatic feeding, affecting the host’s metabolism and (3) altering gut microbes. The latter might impact the brain’s reward system, which becomes reinforced by signals from gut symbionts, thus contributing to the pathophysiology of obesity.
The intricate “orchestered molecular conversation” between the host and gut microbiome is one of the most dynamic research areas in recent years. The rhythmic chemical cross talk in the form of bioactive metabolites and signalling molecules synthesized by gut microbiome plays a significant role for the modulation of human health in diversified ways. They are recognized as low molecular weight (LMW) molecules having versatile chemical attributes. They possess magnificent capability of interacting with surrounding environment and controlling the genes for various genetic, biochemical and physiological functions for maintaining the homeostasis that is now-a-days termed as “small molecules microbes originated (SMOM) homeostasis” in the host. These metabolic signatures have close structural and functional resemblance with small molecules synthesized by host eukaryotic cells and dietary components. Therefore, they may be considered as universalized metabolites contributing to the remarkable phenomenon of epigenetic regulation, cell to cell communication and stability of genome manifesting the overall growth and development of the host and known as “metabiotics”. The wide panorama of utilization of probiotics is continuously expanding and conferring the major health benefits through metabiotic components are gaining tremendous momentum therefore recognized as “hidden soldiers” of the body. Therefore firstly, we outline the need and types of metabiotic molecules and depicting their role in human health. Then, we summarize their preventive and therapeutic avenues in various diseases and finally, we propose the current technological interventions, bottlenecks and future perspectives in this field that are implied for accelerating their comprehensive understanding and utilization at industrial scale.
Histamine-producing bacteria were isolated from fresh and temperature-abused albacore using two different isolation procedures. Typically, the bacterial isolates on Niven's or modified Niven's medium produced negligible or low levels of histamine ( 1,000 ppm histamine in culture broth were isolated when PI and EMB agars were used for prescreening. Among the selective media tested, EMB agar was most effective in selecting high histamine producers, as demonstrated by the highest rate of true positives based on histamine analysis. Histamine-producing isolates were mostly enteric bacteria, including Morganella morganii, H. alvei, Klebsiella spp., Citrobacter freundii, Enterobacter spp., and Serratia spp. M. morganii isolated on PI agar from temperature-abused albacore muscle was found to be the highest histamine former. This species was not isolated from fresh albacore, while other enteric bacteria were frequently detected on the gills. However, only a few species isolated from both fresh and temperature-abused muscles were identified as high histamine formers. Les bacteries productrices d'histamine qui contaminent le poisson frais ou mal entrepose (25° pendant 14 jours) ont ete isolees par 2 methodes: l'une utilise le milieu de Niven, l'autre utilise un milieu selectif specifique avant l'etalement sur un milieu contenant l'histidine decarboxylase. Le milieu selectif le plus efficace est l'eosine- bleu de methylene-agar, pour les enterobacteries. Les bacteries isolees sont principalement des enterobacteries: Morganella morganii, Hafnia alvei, Klebsiella spp., Citrobacter freundii, Enterobacter sp. et Serratia spp.C'est M.morganii qui est la plus grande productrice d'histamine dans le thon mal conserve.Cette espece n'est pas isolee du poisson frais.
Presence of biologically active amines in foods has been recognized for about 20 years. Past research on amines such as tyramine and histamine has not investigated factors which account for the variable concentrations often found in food products. This research was designed to investigate the roles of tyrosine and histidine decarboxylase activities and mono- and diamine oxidases (MAO and DAO) in amine formation and catabolism in cheese. The data indicate that the presence of decarboxylases is probably not the limiting factor for amine build-up. Most cheeses contained decarboxylase activities for both tyrosine and histidine; however, tyramine and histamine were present in some cheeses which did not contain detectable levels of the corresponding decarboxylases at the time of sampling. Few cheeses possessed MAO or DAO activities. When the oxidases were present, the amine contents were usually lower. A Colby cheese containing tyramine and histamine with high MAO activity also possessed high tyrosine decarboxylase activity. It appears that a major limiting factor in formation of biologically active amines in cheese is the availability of free amino acids for decarboxylation. Dairy-related bacteria generally lacked the amine oxidases. However, five of six dairy-related cultures with highly active decarboxylases showed MAO or DAO activities. The culture showing the highest DAO activity, Microbacterium lacticum , possessed low tyrosine and histidine decarboxylase activities.
We have studied the histidine decarboxylase activity in 118 strains of bacteria isolated from commercial samples of Spanish semi-preserved anchovies. The lysine and ornithine qualitative decarboxylase activity was also studied. The microorganism that presented the highest histamine activity was Morganella morganii, with 2123.26 ± 414.00 ppm of histamine after 24 h of incubation at 37°C. Two strains of Bacillus spp. and a strain of Staphylococcus xylosus were isolated with the capacity to form 10.54 and 110.00 ppm of histamine, respectively. However, the histidine decarboxylase activity of Bacillus spp. is not likely to be significant to human health. The microbic species with capacity to form histamine and those with capacity to form other biogenic amines were similar. Therefore, the prevention of the proliferation of microorganisms able to form histamine would also mean avoiding amine accumulation that leads to histamine food poisoning. The Niven medium was an efficient test to valutate the histamine production of isolated strains after an incubation of 24 h at 37°C and using a backwards technique for quantification and detecting the false positives. This incubation time should be longer (48 h) when Bacillus is detected, with the finality to eliminate false negatives on the initial screening. The application of the enzymic technique for histamine quantification was excellent. In our research, we have observed that the number of microorganisms is an important factor in the accumulation of histamine, but other factors exist which also influence such accumulation, probably depending on the kind of enzyme decarboxylase.
The amino acid decarboxylating activity and production of biogenic amines, trimethylamine and ammonia by Morganella morganii (two strains), Klebsiella pneumoniae (three strains), Hafnia alvei (two strains), Enterococcus faecalis, Photobacterium phosphoreum, Micrococcus sp., Psychrobacter immobilis, Corynebacterium sp., Vibrio fischeri, Vibrio harveyi and Pseudomonas putida were investigated using a rapid HPLC method. In a laboratory medium containing amino acid (histidine, ornithine, lysine,
tyrosine and arginine), not all bacterial strains produced the biogenic amines but most of them produced histamine, putrescine,
cadaverine and ammonia. Cadaverine production by Klebsiella pneumoniae (8152), Klebsiella pneumoniae (673), Klebsiella pneumoniae (2122), Hafnia alvei (6578), Hafnia alvei (11999), Vibrio fischeri (25) Vibrio harveyi (42) and Pseudomonas putida (10936) was 531, 422, 532, 485, 472, 343, 547 and 343mg/l, respectively in lysine decarboxylase broth. Tyramine was produced
in highest concentration (526mg/l) by Enterococcus faecalis (775). Agmatine was not produced apart from Psychrobacter immobilis (100) in an arginine decarboxylase broth.
The histidine decarboxylating activity and production of biogenic amines by Morganella morganii (NCIMB, 10466), Klebsiella pneumoniae (NCIMB, 673) and Hafnia alvei (NCIMB, 11999) were investigated using a rapid HPLC method. Derivatisation of the bacterial samples was carried out using benzoyl chloride. A gradient elution system was used for analysis with a mixture of acetonitrile and HPLC grade water. Bacterial strains not only produce histamine in histidine-enriched broth but also the other biogenic amines. The chromatographic results show that bacterial strains are also capable of producing spermine and spermidine in histidine-enriched broth. Bacterial ammonia production by all three strains was clearly detected since ammonia is generated during the degradation of histidine. The study demonstrates that the highest histamine production was obtained by Morganella morganii, followed by Klebsiella pneumoniae, and the lowest with the Hafnia alvei. Therefore, Morganella morganii and Klebsiella pneumoniae have strong histidine decarboxylase activity since they are prolific histamine-forming bacteria
Bacterial strains (120) were isolated from fresh, spoiled, VP-packed and MAP-packed herring. Identified bacterial strains
were investigated for their abilities to produce biogenic amines in histidine, lysine and ornithine decarboxylase broth by
a rapid high-performance liquid chromatography (HPLC) method. The microflora of fresh herring was dominantly Pseudomonas (30%), Enterobacteriaceae (23.2%), Vibrio (13.3%) and Moraxella (13.3%) but, the microflora of herring stored in VP and MAP was dominated by species belonging to Vibrio (23.3%) and Moraxella (20%), which indicates that these packaging systems prevented the growth of Pseudomonas and Enterobacteriaceae. In a laboratory medium containing amino acid (histidine, ornithine and lysine), most of bacterial strains produced histamine,
putrescine and cadaverine. The highest histidine decarboxylase activities were observed in Klebsiella oxytoca, Hafnia alvei and Proteus vulgaris which produced 396, 232 and 54mg histamine/L, respectively in histidine-enriched broth. The accumulation of cadaverine by
Klebsiella oxytoca and Hafnia alvei was 325 and 208mg/l, respectively. All strains isolated produced putrescine in an ornithine-enriched broth, ranging from
3 to 249mg/l. The production of putrescine by Klebsiella oxytoca and Hafnia alvei was 249 and 195mg/l, respectively. Moraxella spp and Acinetobacter spp did not produce histamine which indicates they did not have histidine decarboxylase activity.
The aim of this paper was to study the biogenic amines (histamine, tyramine, putrescine, cadaverine, agmatine, spermine and
spermidine) production of selected technological important lactic acid bacteria (strains of the genera Lactococcus, Lactobacillus and Streptococcus). Three methods (ion-exchange chromatography (IEC), PCR and cultivation method with pH indicator) were used. Within the 39
strains of lactic acid bacteria tested, the production of tyramine (formed by tyrosine decarboxylase) was detected in eight
strains (3 strains of Lactococcus lactis subsp. lactis, three strains of Lactococcus lactis subsp. cremoris, 1 strain of Streptococcus thermophilus and 1 strain of Lactobacillus delbrueckii subsp. bulgaricus). The other tested biogenic amines were not detected. Cultivation in decarboxylation broth seems to be the least accurate
method for the detection of biogenic amines due to enhanced risk of false-positive reactions. Therefore, in order to detect
bacteria producing biogenic amines, the combination of PCR and chromatographic methods (e.g. IEC) can be recommended.
Lactobacillus sakei 2a is a bacteriocin producer strain and, in this work, it's effects as a starter culture in the fermentation process of sardine (Sardinella brasiliensis) fillets were observed at different concentrations of NaCl (2, 4 and 6%) and glucose (2 and 4%), to determine it's ability to produce organic acids and consequent pH reduction. Experiments were carried out independently, with only one parameter (NaCl or glucose) varying at a time. After 21 days of fermentation the deteriorative bacteria concentration reached 9.7 Log10 CFU. g-1 corresponding to 6% NaCl and 4% glucose. Little differences were observed in lactic acid production when 2 and 4% glucose were added, since total acidity was 1.32 and 1.34% respectively, the experiments with 6% NaCl presented the best results. Initial pH of sardine fillets was 6 and after 21 days pH values were 3.8, 3.9 and 4 for the experiments with 2, 4 and 6% NaCl. This may have been due to the inhibitory properties of NaCl over the deteriorative bacteria. After 21 days of the fermentation process lactic acid bacteria concentrations were 14.5 Log10 CFU.g-1. The ratio protein nitrogen and total soluble nitrogen was typical of a cured fish.
A total of 221 strains of Lactobacillus isolated from meat and meat products were screened for antagonistic activities under conditions that eliminated the effects of organic acids and hydrogen peroxide. Nineteen strains of Lactobacillus sake, three strains of Lactobacillus plantarum, and one strain of Lactobacillus curvatus were shown to inhibit the growth of some other lactobacilli in an agar spot test; and cell-free supernatants from 6 of the 19 strains of L. sake exhibited inhibitory activity against indicator organisms. Comparison of the antimicrobial spectra of the supernatants suggested that the inhibitory compounds were not identical. One of the six strains, L. sake Lb 706, was chosen for further study. The compound excreted by L. sake Lb 706 was active against various lactic acid bacteria and Listeria monocytogenes. Its proteinaceous nature, narrow inhibitory spectrum, and bactericidal mode of action indicated that this substance is a bacteriocin, which we designated sakacin A. Curing experiments with two bacteriocin-producing strains of L. sake resulted in mutants that lacked both bacteriocin activity and immunity to the bacteriocin. Plasmid profile analysis of L. sake Lb 706 and two bacteriocin-negative variants of this strain indicated that a plasmid of about 18 megadaltons may be involved in the formation of bacteriocin and immunity to this antibacterial compound. In mixed culture, the bacteriocin-sensitive organisms were killed after the bacteriocin-producing strain reached maximal cell density, whereas there was no decrease in cell number in the presence of the bacteriocin-negative variant.
Histamine production from histidine in fermented food products by lactic acid bacteria results in food spoilage and is harmful
to consumers. We have isolated a histamine-producing lactic acid bacterium, Lactobacillus hilgardii strain IOEB 0006, which could retain or lose the ability to produce histamine depending on culture conditions. The hdcA gene, coding for the histidine decarboxylase of L. hilgardii IOEB 0006, was located on an 80-kb plasmid that proved to be unstable. Sequencing of the hdcA locus disclosed a four-gene cluster encoding the histidine decarboxylase, a protein of unknown function, a histidyl-tRNA
synthetase, and a protein, which we named HdcP, showing similarities to integral membrane transporters driving substrate/product
exchange. The gene coding for HdcP was cloned downstream of a sequence specifying a histidine tag and expressed in Lactococcus lactis. The recombinant HdcP could drive the uptake of histidine into the cell and the exchange of histidine and histamine. The
combination of HdcP and the histidine decarboxylase forms a typical bacterial decarboxylation pathway that may generate metabolic
energy or be involved in the acid stress response. Analyses of sequences present in databases suggest that the other two proteins
have dispensable functions. These results describe for the first time the genes encoding a histamine-producing pathway and
provide clues to the parsimonious distribution and the instability of histamine-producing lactic acid bacteria.
Biogenic amines are toxic substances that appear in foods and beverages as a result of AA decarboxylation. The enzyme histidine decarboxylase catalyzes the decarboxylation of histidine to histamine, the biogenic amine most frequently involved in food poisoning. The aim of the present work was to develop a real-time quantitative PCR assay for the direct detection and quantification of histamine-producing strains in milk and cheese. A set of primers was designed, based on the histidine decarboxylase gene sequence of different gram-positive bacteria. The results show the proposed procedure to be a rapid (total processing time < 2 h), specific and highly sensitive technique for detecting potential histamine-producing strains. Chromatographic methods (HPLC) verified the capacity of real-time quantitative PCR to correctly quantify histamine accumulation.
The present work was carried out to investigate the role of luminous bacteria, particularly Photobacterium spp, in relation to histamine formation in different parts of the body when mac-kerel are stored at low temperatures. In the viscera of mackerel, Photobacterium phosphoreum increased but Photobacterium leiognathi decreased during subsequent storage in ice and at 10°C. In the skin, only P. phosphoreum was isolated during storage at 10°C, and comprised 33.2% of the flora. In the inner muscle, luminous bacteria were not detected and total viable counts (TVC) were extremely low. Increase of histamine during storage at 10°C was high in the outer muscle and viscera of fish but low in the inner muscle of fish separated from the viscera. The relationship between TVC with luminous bacteria were not detected and histamine content never correlated in every body part. It is, however, apparent that P. phosphoreum plays a part in histamine formation in stored fish. Moreover, strains of P. phosphoreum isolated from mackerel form large amounts of histamine during incubation in pure culture in ice. It is considered that histamine found in the inner muscle of scombroid fish may be formed principally by diffusion from the viscera and body surface of mackerel.
A method for detecting histamine-producing bacteria is described. The method is based on automated conductance measurements in a histidine-containing medium (HDB) incubated at 25°C, with a large and distinct increase in the conductance being indicative of the presence of histamine-producing bacteria. An initial low pH (5.5) is optimal for measuring the histidine decarboxylating activity of Morganella morganii, but clear results are obtained at higher pH values (6.0–7.0) as well. It is shown that the histidine decarboxylating activity of M. morganii is unaffected by the presence of non-histamine producing bacteria. Using this new method in the examination of mackerel spoiled at high temperatures, the results obtained indicated the presence of large amounts of histamine-producing organisms. These were subsequently isolated and identified as belonging to the family Enterobacteriaceae.
Identification and amine-forming ability of bacterial isolates from decomposed mahimahi (Coryphaena hippurus) were studied in order to identify spoilage microflora and determine the potential for a chemical index of spoilage based on the metabolites produced. Mesophilic bacteria isolated from a fish incubated at 32°C for 24 h were essentially all Gram-negative rods; 89% of these were Vibrio alginolyticus. Strong histamine-forming (> 100 mg/100 ml) mesophiles consisted of eight cultures of Morganella morganii and one of Proteus mirabilis. Weak histamine-forming (< 10 mg/100 ml) mesophiles were all V. alginolyticus, and these comprised 15% of the isolates assigned to that species. Decarboxylation of ornithine and lysine occurred in 38 and 92%, respectively, of the mesophilic isolates. Psychrotrophic isolates obtained from a fish incubated 14 days at 0°C were predominantly Gram-negative genera. Of these, 9% were histamine-forming cultures of Alteromonas putrefaciens, a weak histamine former that produced < 1 mg/100 ml at 5 and 20°C. Decarboxylation of ornithine and lysine occurred in 13 and 15%, respectively, of the psychrotrophic isolates.
A modified decarboxylase assay medium (DCA medium) was used for studying the production of biogenic amines by Leuconostoc oenos DSM 20252 and two strains of Lactobacillus buchneri (Lb14 and St2A). The DCA medium contained histidine, lysine, ornithine and tyrosine as precursors of the respective biogenic amines. Under the experimental conditions both strains of Lact. buchneri produced > 90% of the maximum amount of histamine within 24 h. Only tyramine was produced by Leuc. oenos DSM 20252. accountine for 88% of the maximum theoretical amount within 24 h.
European catfish fillets in ice were evaluated by measuring nucleotide components and biogenic amine contents and these then compared with sensory and microbiological assessment during the 21 days of iced storage. Analyses were carried out using two different rapid HPLC methods for nucleotid degradation products and biogenic amine contents in European catfish fillets. Sensory evaluation showed that storage life of European catfish found to be 14–18 days. Initial inosine monophosphate (IMP) level was 12.6 μmol g1 and then decreased during the rest of storage period. Inosine (INO) level increased rapidly until 7 days of storage. Hypoxanthine (Hx) level increased almost linearly with storage time. The most accumulated biogenic amines were putrescine, cadaverine, spermidine, spermine, and serotonin in all the European catfish fillets during the storage, although the formation of biogenic amines levels was fluctuated. Histamine was only detectable at 4 and 7 days of storage as low as 1 mg 100 g1 fish. Total viable count in European catfish increased rapidly with storage time and reached ≤109 cfu g1 when the fillets were not acceptable for consumption.
Microbial content was characterized and levels of three amines (histamine, cadaverine, and putrescine) were determined in Spanish mackerel (Scomberomorus maculatus) decomposed at PC, WC, and 30°C for varying lengths of time. Correlations were shown (1) between the levels of the histamine, cadaverine, and putrescine and the time and temperature of decomposition, (2) between the ratios of cadaverine/histamine and putrescine/histamine levels and the temperature of decomposition, and (3) between increasing total microbial counts and rising amine levels. A total of 14 bacterial species with histidine decarboxylase activity were isolated from decomposing fish, including three species (Acinetobacter lwoffi, Pseudomonas putrefaciens, and Aeromonas hydrophila) not previously reported to have the potential to produce histamine.
In this study the effect of refrigeration, abusive and optimum growth temperatures (5, 20, and 37C) on the dynamic of bacterial populations in pure and co‐cultures was investigated. The antagonistic activity of two lactic acid bacteria (LAB) strains, with auto‐ and co‐inducible bacteriocin‐like inhibitory substance production, against Escherichia coli and Listeria monocytogenes was described and quantified through the comparison of the growth curves and the estimated kinetic parameters of pure and mixed cultures. The growth pattern of the bacterial binary systems studied showed that the mechanism of inhibition was complex and not attributable to one antagonist factor. Temperature had an effect on the spectrum of action and the level of inhibition of the growth of the pathogens by LAB. Low and suboptimal temperatures significantly reduced the antagonistic activity of the two LAB strains against the pathogenic bacteria. At refrigeration temperature only the growth of L. monocytogenes was inhibited by Lactobacillus plantarum WS4174. The results obtained show the importance of validating functionality of biological antimicrobial systems when used for biopreservation purposes under different application conditions.
PRACTICAL APPLICATIONS
Consumers demand the use of natural systems to provide safety foods with extended shelf life. Lactic acid bacteria (LAB) have demonstrated through thousands years their potential to control spoilage and pathogenic microorganisms and therefore suitable for biopreservation purposes. The antagonistic properties of LAB rely on the production of organic acids and antimicrobial peptides (bacteriocins) among other bioactive metabolites. However, there is need for more research in order to understand the mechanism of inhibition and to assess the effectiveness of LAB and/or of their growth‐limiting metabolites under different conditions. LAB and their antimicrobial compounds, such as bacteriocins, are not necessarily functional in all food systems and environmental conditions. The present study shows how the fluctuation in bacteriocin‐like inhibitory substances production and/or activity caused by temperature changes is reflected on the inhibition potential against Listeria monocytogenes and Escherichia coli . Effectiveness of biological control is essential for its safe and successful application on foods.
A fast and simple enzymic method has been adapted to measure histidine decarboxylase activity in bacteria isolated from fish. It was possible to quantify the presence of histamine at levels higher than 1.03 times 10-2μmol (3 ppm) per ml of culture medium. There was a good correlation (γ=0.99) between the histamine content and the increase of absorbance in the concentration range of 3 and 30 ppm. The method can be used for quantitation of the amount of histamine produced by a selected strain, and has the advantages of being low in cost, reliable, easy to use and fast to perform. Plesiomonas shigelloides, a bacterium frequently isolated from fish and aquatic environments, has been identified as a new histamine-former in fish.
The incidence of histamine- or tyramine-producing lactic acid bacteria was examined in several products of vacuum-packed sugar-salted fish (salmon, halibut, mackerel). No histamine-producing isolates were observed, whereas the majority of tyramine-producing isolates were identified as Carnobacterium spp. These organisms were shown to be important members of the microbial flora during storage of vacuum-packed sugar-salted salmon at 5°C. The amount of tyramine produced was reduced by lowering the temperature from 9°C to 4°C for all of five strains of carnobacteria or lactobacilli. The majority of tyramine was produced during the exponential growth phase for Carnobacterium piscicola N 5 and Lactobacillus viridescens N 69. The ability of these bacteria to produce tyramine may be used as an index of microbial quality/acceptability of stored vacuum-packed sugar-salted fish.
Biogenic amines have undesirable physiological effects when absorbed at too high a concentration. Several kinds of food and beverages contain biogenic amines. Lactic acid bacteria can decarboxylate amino acids. Since winemaking involves the growth of lactic acid bacteria for malolactic fermentation, biogenic amines may occur. However, not all bacterial strains carry these activities. In the same wine-producing area, some wines may contain very low amounts of biogenic amines while others may have relatively large quantities. It is now possible to detect the presence of undesirable histamine-producing strains by PCR test or DNA probe based on the presence of the gene encoding histidine decarboxylase. Other strains have the ornithine and/or tyrosine decarboxylase. When biogenic amine-producing strains are present, the winemaker is encouraged to inoculate selected malolactic starters to replace the indigenous microflora.
An incident of food borne poisoning causing illness in 43 victims due to ingestion of swordfish fillets occurred in December, 2004, in Taichung Prefecture, central Taiwan. Eight frozen raw swordfish fillets were collected from the suspected restaurant and analyzed for bacterial content and histamine-related quality. The levels of aerobic plate count, total coliform, and total volatile basic nitrogen in all samples ranged from 5.39 to 6.71 log CFU/g, <3–1360 most probable number (MPN)/g, and 6.44–14.56 mg/100 g, respectively. None of these samples contained Escherichia coli. The suspected swordfish fillets contained 85.9–293.7 mg/100 g of histamine greater than the hazard action level of 50 mg/100 g set by the US. Food and Drug Administration (FDA) for tuna fish. Given the allergy-like symptoms of the victims and the high histamine content in the suspected swordfish fillets, this food borne poisoning was strongly suspected to be due to histamine intoxication. In addition, although ten histamine-producing bacteria strains, capable of producing 12.7–33.0 ppm of histamine in trypticase soy broth supplemented with 1.0% l-histidine, were identified as Staphylococcus sp. (one strain), S. aureus (two strains) and S. aureus subsp. aureus (seven strains), by 16S rDNA sequencing with PCR amplification, they were not determined to be the main contributors to histamine accumulation in suspected swordfish fillets.
Lactic acid bacteria suitable for fish fermentation were selected and their capacity as starter cultures in fish raw material was evaluated. Of 23 strains of lactic acid bacteria which were isolated from lightly preserved herring products and identified by the Biolog system mainly as Lactobacillus and Leuconostoc spp., three strains, which grew well at 5–10°C in the presence of food preservatives, were chosen for evaluation. Qualitative changes in minced fish, inoculated with lactic acid bacteria, and stored at 10°C for 7 weeks, were examined by organoleptic, bacteriological and chemical methods, and were found to be strongly strain specific. Inhibition of the competitive flora was more significant in the samples inoculated with Lactobacillus plantarum and Lactobacillus mesenteroides than in others. The best organoleptic and chemical results were obtained with Leuconostoc mesenteroides; this strain looks promising as a starter culture for fish fermentation and for the development of new fish products, which organoleptically resemble meat products.
The effects of three group mixed starter cultures (group one: Lactobacillus plantarum-15, Staphylococcus xylosus-12 and Pediococcus pentosaceus-ATCC33316, group two: L. plantarum-15, S. xylosus-12 and Lactobacillus casei subsp. casei-1.001, and group three: S. xylosus-12, L. casei subsp. casei-1.001 and P. pentosaceus-ATCC33316) and a batch without starter as control, on biogenic amine formation during the manufacture of silver carp sausage were investigated. Determination of seven different biogenic amines was carried out by reverse-phase high performance liquid chromatography (RP-HPLC) with fluorometric detection. Quality parameters of silver carp sausage, namely pH, water activity, microbial counts, α-amino nitrogen and total volatile base nitrogen, were determined. In addition to these, amino acid contents were analyzed to note changes of amino acids in silver carp sausages. Mixed starter cultures decreased the pH quickly, inhibited the growth of contaminant microorganisms present in the raw materials, and suppressed the accumulation of histamine, cadaverine, putrescine, tryptamine and tyramine. In order to prevent biogenic amine formation, mixed starter cultures with negative-decarboxylate activity should be inoculated into the manufactured food products.
This study was carried out to reduce biogenic amine contents in Myeolchi-jeot, a salted and fermented anchovy (Engraulis japonicus). The effects of potential starter cultures on the degradation of histamine and tyramine were determined by HPLC analysis. Out of seven potential starter cultures tested, Staphylococcus xylosus No. 0538 possessed not only the greatest capability to degrade histamine, but a detectable ability to degrade tyramine as well. In a phosphate buffer containing 0.5 mM histamine and 0.5 mM tyramine, 38.0% of the histamine and 4.4% of the tyramine were degraded by resting cells of the S. xylosus No. 0538 within 24 h. The other cultures tested had less or no effect in degrading histamine and tyramine. The S. xylosus No. 0538 was also found to produce bacteriocin-like inhibitory substance(s) and have the highest antimicrobial activity against Bacillus licheniformis strains defined as amine producers. Finally, the S. xylosus No. 0538 was used as starter culture and applied to the ripening of Myeolchi-jeot, and then overall production of biogenic amines was reduced by 16.0%, compared to control. Consequently, the findings of this study are expected to enhance the safety of not only Myeolchi-jeot but other salted and/or fermented anchovy products.
Various fermented and seasoned foods such as cheese, sauerkraut, wine, beer and meat products may contain biogenic amines. The aim of this paper was to describe the presence of some biogenic amines (histamine, tyramine, tryptamine, 2-phenylethylamine) in "Salamini italiani alla cacciatora PDO", a typical fermented-ripened dry sausage widely consumed in Italy. Total level of biogenic amines in commercial samples ranged from 71 to 586 mg kg(-1). The amine recovered in higher concentrations was tyramine (372 mg kg(-1)) followed by histamine (165 mg kg(-1)). The second aim of this work was the quality control of the production in order to determine the parameters influencing the presence of biogenic amines in ripened salami. Sausages sampled for analysis during production, manipulation and ripening showed the presence of tyramine (64.4 mg kg(-1)) only after 15 days of fermentation. All investigated biogenic amines were detected in "Salamini" after 21 days of fermentation. We suggest the control of biogenic as important tool to establish the better condition of preservation of "Salamini italiani alla cacciatore PDO" during their shelf-life.
In this study, inhibitory psychrotrophic lactic acid bacteria were isolated and investigated for future use in biopreservation of seafood products. Screening of 5575 colonies isolated from various seafood products resulted in the selection of 132 colonies presenting inhibitory properties. Among them, 52 isolates had characteristics of LAB and showed growth at 15 degrees C but not at 30 degrees C. The inhibition spectrum of these 52 isolates against 14 target strains (Gram-positive and -negative) showed inhibition of typical seafood spoiling and pathogenic bacteria and enabled the formation of seven interesting clusters. Sequencing of the 16S rRNA gene of a representative isolate from each cluster identified three Leuconostoc gelidum, two Lactococcus piscium, one Lactobacillus fuchuensis and one Carnobacterium alterfunditum. Theses strains did not produce histamine nor tyramine, and showed no particular antibiotic resistance profile. Growth rate as a function of temperature was tested for one L. piscium and one L. gelidum isolate and confirmed their psychrotrophic behavior. One out of seven isolates showed bacteriocin-like activity. The inhibition mechanisms of the other isolates are still unknown but may be due to competition for substrate. Absence of a bacteriocin-like component could be a positive point to gain rapid authorization for food application in France. This collection of LAB is now ready for testing on products.
Histamine poisoning is caused by the ingestion of food containing high levels of histamine, a biogenic amine. Histamine could be expected in virtually all foods that contain proteins or free histidine and that are subject to conditions enabling microbial activity. In most histamine-containing foods the majority of the histamine is generated by decarboxylation of the histidine through histidine decarboxylase enzymes derived from the bacteria present in food. Bacterial histidine decarboxylases have been extensively studied and characterized in different organisms and two different enzymes groups have been distinguished, pyridoxal phosphate- and the pyruvoyl-dependent. Pyridoxal phosphate-dependent histidine decarboxylases are encountered in gram-negative bacteria belonging to various species. Pyruvoyl-dependent histidine decarboxylases are found in gram-positive bacteria and specially in lactic acid bacteria implicated in food fermentation or spoilage. The molecular organization of the genes involved in histamine production have been elucidated in several histamine-producer bacteria. This molecular knowledge has led to the development of molecular methods for the rapid detection of bacteria possessing the ability to produce histamine. The detection of histamine-producer bacteria is of great importance for its potential health hazard as well as from an economic point of view since products exceeding recommended limits can be refused in commercial transactions.
This article aims to study putrescine production in Lactobacillus hilgardii strain X(1)B, an agmatine degrader isolated from wine, and to compare it with three other different species, previously reported as putrescine producers from agmatine: Pseudomonas aeruginosa PAO1, Enterococcus faecalis ATCC11700 and Bacillus cereus CECT 148(T). The effect of different biogenic amines, organic acids, cofactors, amino acids and sugars on putrescine production was evaluated. In some cases, a similar effect was found in all the strains studied but the magnitude differed. Arginine, glucose and fructose showed an inhibitory effect, whereas the presence of agmatine induced the production of putrescine in all microorganisms. In other cases, the effect differed between P. aeruginosa PAO1 and the other microorganisms. Histamine and tyramine poorly influenced the utilization of agmatine, although a small increase in putrescine production was observed in P. aeruginosa PAO1. Succinate, spermidine and spermine also led to an increase in putrescine production in P. aeruginosa PAO1, whereas the succinate had no effect in the other microorganisms. Spermine and spermidine always produced a diminution in agmatine deamination. In this work, we have also demonstrated that pyridoxal 5-phosphate, Mg(2+) and Mn(2+) had no effect on putrescine production from agmatine. Results presented in this paper indicate differences in regulation mechanisms of agmatine deiminase pathway among P. aeruginosa PAO1 and L. hilgardii X(1)B, E. faecalis ATCC11700 and B. cereus CECT 148(T). These results are significant from two points of view, first food quality, and second the toxicological and microbiological aspects. It should be taken into account that putrescine, whose origin is still controversial, is quantitatively the main biogenic amine found in food.
The production of biogenic amines by 50 poultry-associated bacterial strains (25 Pseudomonas, 13 Salmonella and 12 Listeria) was investigated on amine agar plates containing lysine, histidine, ornithine, phenylalanine, tryptophan and tyrosine. Seventy-four per cent of all the strains produced cadaverine and putrescine, while phenylethylamine, histamine, tyramine and tryptamine were produced by 72, 56, 34 and 24% of strains, respectively. Different patterns of biogenic amine production amongst the three bacterial genera tested were apparent as well as amongst strains of the same genus. This study highlighted a high incidence of biogenic amine-producing bacterial strains associated with poultry.
The incidence of histamine- or tyramine-producing lactic acid bacteria was examined in several products of vacuum-packed sugar-salted fish (salmon, halibut, mackerel). No histamine-producing isolates were observed, whereas the majority of tyramine-producing isolates were identified as Carnobacterium spp. These organisms were shown to be important members of the microbial flora during storage of vacuum-packed sugar-salted salmon at 5 degrees C. The amount of tyramine produced was reduced by lowering the temperature from 9 degrees C to 4 degrees C for all of five strains of carnobacteria or lactobacilli. The majority of tyramine was produced during the exponential growth phase for Carnobacterium piscicola N 5 and Lactobacillus viridescens N 69. The ability of these bacteria to produce tyramine may be used as an index of microbial quality/acceptability of stored vacuum-packed sugar-salted fish.
The effect of enhanced proteolysis on amine formation by amino acid decarboxylase positive Lactobacillus sp. during Gouda cheese ripening was examined. A commercial proteolytic enzyme preparation was added to pasteurized milk prior to cheese preparation. The effect of this manipulation on the formation of putrescine, histamine and tyramine was investigated in the presence and absence of amino acid decarboxylase-positive strains during a 12-week ripening period. Four batches were supplemented with a proteolytic enzyme. Batch I contained the proteolytic enzyme only, whereas batches II-IV were additionally supplemented with Lactobacillus delbrueckii LTH 1260 (batch II), Lactobacillus buchneri LTH 1388 (batch III) or Lactobacillus brevis LTH 2560 (batch IV). In batch I putrescine was detected with 4 mg/kg, in batch II, 42 mg/kg putrescine, 238 mg/kg histamine and 636 mg/kg tyramine were found. Batch III contained 13 mg/kg putrescine and 418 mg/kg histamine, whereas in batch IV, 26 mg/kg putrescine and 776 mg/kg tyramine were present. Batch V was supplemented with all three lactobacilli but did not contain the proteolytic enzyme. In this experiment, 4 mg/kg putrescine, 179 mg/kg histamine and 337 mg/kg tyramine were detected. A control cheese batch (VI) without addition of amine forming lactobacilli or a proteolytic enzyme was produced and only 4 mg/kg putrescine were detected. An increase in amine concentration during cheese ripening under conditions of enhanced proteolysis in the presence of starter and spoilage lactobacilli was evident from the experiments.
Biogenic amines are important indicators of spoilage in vacuum-packed cold-smoked salmon. It is the aim of this study to identify bacteria responsible for biogenic amine production in cold-smoked salmon.
The present study identified spoilage microflora from cold-smoked salmon and determined biogenic amine production of single and co-cultures growing in cold-smoked salmon. Photobacterium phosphoreum was the only species that produced histamine when inoculated on sterile cold-smoked salmon. Production of putrescine was enhanced 10-15 times when cultures of Serratia liquefaciens or Hafnia alvei were grown with Carnobacterium divergens or Lactobacillus sakei subsp. carnosus. This phenomenon was explained by interspecies microbial metabolism of arginine, i.e., metabiosis.
The amounts of biogenic amines produced by single and co-cultures corresponded to those observed during spoilage of naturally-contaminated cold-smoked salmon. Photobacterium phosphoreum and Lact. curvatus were identified as the specific spoilage organisms in cold-smoked salmon.
Determination of the specific spoilage organism is needed before a model can be developed for shelf-life predictions of cold-smoked salmon.
Biogenic amines have undesirable physiological effects when absorbed at too high a concentration. Several kinds of food and beverages contain biogenic amines. Lactic acid bacteria can decarboxylate amino acids. Since winemaking involves the growth of lactic acid bacteria for malolactic fermentation, biogenic amines may occur. However, not all bacterial strains carry these activities. In the same wine-producing area, some wines may contain very low amounts of biogenic amines while others may have relatively large quantities. It is now possible to detect the presence of undesirable histamine-producing strains by PCR test or DNA probe based on the presence of the gene encoding histidine decarboxylase. Other strains have the ornithine and/or tyrosine decarboxylase. When biogenic amine-producing strains are present, the winemaker is encouraged to inoculate selected malolactic starters to replace the indigenous microflora.
Histamine-producing bacteria were isolated from fresh and temperature-abused albacore using two different isolation procedures. Typically, the bacterial isolates on Niven's or modified Niven's medium produced negligible or low levels of histamine (<300 ppm) in histamine enumeration broth. The most frequently found species using this approach was Hafnia alvei. By prescreening on selective media (eosin methylene blue [EMB] agar for enteric bacteria; deMan Rogosa Sharpe agar for lactic acid bacteria: KF streptococcus agar for streptococci; pseudomonas isolation [PI] agar for pseudomonads; and staphylococcus medium 110 agar for staphylococci) prior to plating on histidine decarboxylase differential media, detection rate of true histamine formers increased. Prolific histamine producers capable of forming >1,000 ppm histamine in culture broth were isolated when PI and EMB agars were used for prescreening. Among the selective media tested, EMB agar was most effective in selecting high histamine producers, as demonstrated by the highest rate of true positives based on histamine analysis. Histamine-producing isolates were mostly enteric bacteria, including Morganella morganii, H. alvei, Klebsiella spp., Citrobacter freundii, Enterobacter spp., and Serratia spp. M. morganii isolated on PI agar from temperature-abused albacore muscle was found to be the highest histamine former. This species was not isolated from fresh albacore. while other enteric bacteria were frequently detected on the gills. However, only a few species isolated from both fresh and temperature-abused muscles were identified as high histamine formers.
We report here the identification of an ornithine decarboxylase (ODC) gene in the putrescine-producer Oenococcus oeni BIFI-83 strain. The gene contains a 2,235-nucleotide open reading frame encoding a 745-amino acid residues protein with a deduced molecular mass of 81 kDa. The primary structure of the ODC deduced from the nucleotide sequence has a consensus sequence containing the pyridoxal-5-phosphate (PLP) binding domain, and the critical amino acids residues involved in enzymatic activity are also conserved. As determined by BLAST analysis, the deduced amino acid sequence of the odc gene shares a 67% identity with the ODC protein from Lactobacillus 30a. The odc gene appears to be rarely present in the genome of O. oeni, since in a screening for the presence of this gene in 42 oenococcal strains none of the strains possessed an odc gene copy.
To quantify the ability of 136 lactic acid bacteria (LAB), isolated from wine, to produce histamine and to identify the bacteria responsible for histamine production in wine.
A qualitative method based on pH changes in a plate assay was used to detect wine strains capable of producing high levels of histamine. Two quantitative, highly sensitive methods were used, an enzymatic method and HPLC, to quantify the histamine produced by LAB. Finally, an improved PCR test was carried out to detect the presence of histidine decarboxylase gene in these bacteria. The species exhibiting the highest frequency of histamine production is Oenococcus oeni. However, the concentration of histamine produced by this species is lower than that produced by strains belonging to species of Lactobacillus and Pediococcus. A correlation of 100% between presence of histidine decarboxylase gene and histamine production was observed. Wines containing histamine were analysed to isolate and characterize the LAB responsible for spoilage.
Oenococcus was able to synthesize low concentrations of histamine in wines, while Pediococcus parvulus and Lactobacillus hilgardii have been detected as spoilage, high histamine-producing bacteria in wines.
Information regarding histamine-producing LAB isolated from wines can contribute to prevent histamine formation during winemaking and storage.
This chapter discusses the use of lactic acid bacteria (LAB) in animal feeding to improve food safety. The protective effects of the LAB that can inhibit food‐borne pathogens in live animal before slaughter have been discovered. The chapter focuses on the use of LAB to inhibit pathogens in live animals. The biopreservation approach refers to the extended storage life and enhanced safety of food using their natural or controlled microflora and their antibacterial products. The LAB constitutes a group of Gram‐positive bacteria that share similar morphologic, metabolic, and physiologic characteristics. They are nonspore‐forming rods and cocci that ferment carbohydrates forming lactic acid as the major end‐product. Depending on the metabolic pathways they use to ferment carbohydrates and the resulting end‐products, LAB are divided into two major groups: homofermentative or heterofermentative. LAB is capable of producing inhibitory substances other than organic acids with inhibitory activity to different microorganisms. Not all LAB will give reductions of foodborne pathogens in farm animals, but carefully selected strains administered under appropriate conditions are effective in reducing E. coli O157 in cattle and Salmonella in poultry.
To study the occurrence of histidine, tyrosine and ornithine decarboxylase activity in lactic acid bacteria (LAB) isolated from natural ciders and to examine their potential to produce detrimental levels of biogenic amines.
The presence of biogenic amines in a decarboxylase synthetic broth and in cider was determined by reversed-phase high-performance liquid chromatography (RP-HPLC). Among the 54 LAB strains tested, six (five lactobacilli and one oenococci) were biogenic amine producers in both media. Histamine and tyramine were the amines formed by the LAB strains investigated. Lactobacillus diolivorans were the most intensive histamine producers. This species together with Lactobacillus collinoides and Oenococcus oeni also seemed to produce tyramine. No ability to form histamine, tyramine or putrescine by Pediococus parvulus was observed, although it is a known biogenic amine producer in wines and beers.
This study demonstrated that LAB microbiota growing in ciders had the ability to produce biogenic amines, particularly histamine and tyramine, and suggests that this capability might be strain-dependent rather than being related to a particular bacterial species.
Production of biogenic amines by food micro-organisms has continued to be the focus of intensive study because of their potential toxicity. The main goal was to identify the microbial species capable of producing these compounds in order to control their presence and metabolic activity in foods.
To investigate the presence of biogenic amines (BAs) in Montasio cheese produced by using different cheese manufacturing practices.
Three batches of Montasio cheese were made in the following way: batch A using raw milk and natural milk culture, batch B with thermized milk and natural milk culture and batch C with thermized milk and natural milk culture added of a commercial starter culture. During 120 days of ripening analyses were performed for microbial counts and BA content; indeed, the potential to produce BAs was screened in lactic acid bacteria and Enterobacteriaceae isolates. At the end of ripening, the total BA contents of cheeses from batches A, B and C were 166.3, 207.3 and 29.8 mg kg(-1), respectively. Amino acid decarboxylase activity was widespread among isolates.
The BA content of Montasio cheese from the three batches was below the threshold proposed as potentially toxic. The highest BA content was found in cheese produced using thermized milk and natural milk culture; therefore, the thermal treatment of milk was not enough by itself to reduce the counts of decarboxylase-positive bacteria in cheese. The use of selected starters guaranteed a low BA content in Montasio cheese.
The study of the effects of some technological processes on the incidence of decarboxylative microbiota in 'protected denomination of origin' cheeses could provide useful information on the hygienic risk related to their production.
Formation of biogenic amines by Gram-negative rods isolated from fresh, spoiled, VP-packed and MAP-packed herring (Clupea harengus) European Food Research Technology
- O Zogul
O ¨ zogul, F. & O ¨ zogul, Y. (2005). Formation of biogenic amines by Gram-negative rods isolated from fresh, spoiled, VP-packed and MAP-packed herring (Clupea harengus). European Food Research Technology, 221, 575–581.
Some Vaso-and Psychroactive Substances in Food: Amines Stimulates Depressants and Hallucinogens. Washing-ton
- W Lovenberg
Lovenberg, W. (1973). Some Vaso-and Psychroactive Substances in Food: Amines Stimulates Depressants and Hallucinogens. Washing-ton, DC: National Academy Science.
found low amounts of BA production by Aeromonas spp. and some Enterobacteri-aceae species isolated from cold-smoked salmon. Table S2 shows BAs and AMN production by P. aeruginosa and S. parathypi A mixed with LAB in HDB
- Jørgensen
Jørgensen et al. (2000) found low amounts of BA production by Aeromonas spp. and some Enterobacteri-aceae species isolated from cold-smoked salmon. Table S2 shows BAs and AMN production by P. aeruginosa and S. parathypi A mixed with LAB in HDB. Landete et al. (2008b) reported that P. aeruginosa had a greater ability to produce PUT than other microorganisms such as En. faecalis and Bacillus cereus.