Degradation of histamine by lactobacillus plantarum isolated from MISO products

Journal of Food Protection

Volumn 80, Issue 10, 2017, Pages 1682-1688

  Kung, Hsien Feng ^a   Lee, Yi Chen ^b   Huang, Ya Ling ^b   Huang, Yu Ru ^c   Su, Yi Cheng ^d   Tsai, Yung Hsiang ^b  

^a TAJEN UNIVERSITY   (Taiwan)

^b NATIONAL KAOHSIUNG UNIVERSITY OF APPLIED SCIENCES   (Taiwan)

^c NATIONAL PENGHU UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Taiwan)

^d OREGON STATE UNIVERSITY   (United States)

Author keywords

Histamine; Histamine oxidase; Histamine degrading bacteria; Lactobacillus plantarum; Miso products

Indexed keywords

HISTAMINE;

FERMENTATION; ISOLATION AND PURIFICATION; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; METABOLISM; MICROBIOLOGY; SOY FOOD;

FERMENTATION; HISTAMINE; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; SOY FOODS;

EID: 85030108627     PISSN: 0362028X     EISSN: 19449097     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-17-135     Document Type: Article

References (31)

1. Bakke, M., T. Sato, K. Ichikawa, and I. Nishimura. 2005. Histamine dehydrogenase from Rhizobium sp.: gene cloning, expression in Escherichia coli, characterization and application to histamine determination. J. Biotechnol. 19:260-271.
2. Capozzi, V., P. Russo, V. Ladero, M. Femandez, D. Fiocco, M. A. Alvarez, F. Grieco, and G. Spano. 2012. Biogenic amines degradation by Lactobacillus plantarum: toward a potential application in wine. Front. Microbiol. 3:122.
3. Chen, H. C., Y. R. Huang, H. H. Hsu, C. S. Lin, W. C. Chen, C. M. Lin, and Y. H. Tsai. 2010. Determination of histamine and biogenic amines in fish cubes (Tetrapturus angustirostris) implicated in a foodborne poisoning. Food Control 21:13-18.
4. Chiou, R. Y. Y., and S. L. Cheng. 2001. Isoflavone transformation during soybean koji preparation and subsequent miso fermentation supplemented with ethanol and NaCl. J. Agric. Food Chem. 49:3656-3660.
5. Fukushima, D. 1981. Soy proteins for foods centering around soy sauce and tofu. J. Am. Oil Chem. Soc. 58:346-354.
6. Garcia-Ruiz, A., E. M. Gonzalez-Rompinelli, B. Bartolome, and M. V. Moreno-Arribas. 2011. Potential of wine-associated lactic acid bacteria to degrade biogenic amines. Int. J. Food Microbiol. 148:115-120.
7. Kim, J. H., H. J. Ahn, C. Jo, H. J. Park, Y. J. Chung, and M. W. Byun. 2004. Radiolysis of biogenic amines in model system by gamma irradiation. Food Control 15:405-408.
8. Kim, J. H., D. H. Kim, H. J. Ahn, H. J. Park, and M. W. Byun. 2005. Reduction of the biogenic amine contents in low salt-fermented soybean paste by gamma irradiation. Food Control 16:43-49.
9. Kondo, T., E. Kondo, H. Maki, K. Yasumoto, K. Takagi, and K. Kano. 2004. Purification and characterization of aromatic amine dehydrogenase from Alcaligenes xylosoxidans. Biosci. Biotechnol. Biochem. 68:1921-1928.
10. Kuhnert, P., S. Capaul, J. Nicolet, and J. Frey. 1996. Phylogenetic positions of Clostridium chauvoei and Clostridium septicum based on 16S rRNA gene sequences. Int. J. Syst. Bacteriol. 46:1174-1176.
11. Kuhnert, P., B. Heyberger-Meyer, J. Nicolet, and J. Frey. 2000. Characterization of PaxA and its operon: a cohemolytic RTX toxin determinant from pathogenic Pasteurella aerogenes. Infect. Immun. 68:6-12.
12. Kung, H. F., Y. C. Lee, Y. L. Tseng, Y. L. Huang, T. Y. Chen, and Y. H. Tsai. 2016. Degradation of histamine in salted fish products by halotolerant Bacillus polymyxa. J. Food Saf. 36:325-331.
13. Kung, H. F., Y. H. Lee, D. F. Teng, P. C. Hsieh, C. I. Wei, and Y. H. Tsai. 2006. Histamine formation by histamine-forming bacteria and yeast in mustard pickle products in Taiwan. Food Chem. 99:579-585.
14. Kung, H. F., Y. H. Tsai, and C. I. Wei. 2007. Histamine and other biogenic amines and histamine-forming bacteria in miso products. Food Chem. 101:351-356.
15. Lee, Y. C., H. F. Kung, C. Y. Huang, T. C. Huang, and Y. H. Tsai. 2016. Reduction of histamine and biogenic amines during salted fish fermentation by Bacillus polymyxa as a starter culture. J. Food Drug Anal. 24:157-163.
16. Lee, Y. C., C. S. Lin, F. L. Liu, T. C. Huang, and Y. H. Tsai. 2015. Degradation of histamine by Bacillus polymyxa isolated from salted fish products. J. Food Drug Anal. 23:836-844.
17. Leuschner, R. G., M. Heidel, and W. P. Hammes. 1998. Histamine and tyramine degradation by food fermenting microorganisms. Int. J. Food Microbiol. 39:1-10.
18. Lin, C. S., F. L. Liu, Y. C. Lee, C. C. Hwang, and Y. H. Tsai. 2012. Histamine contents of salted seafood products in Taiwan and isolation of halotolerant histamine-forming bacteria. Food Chem. 131:574-579.
19. Mah, J. H., and H. J. Hwang. 2009. Inhibition of biogenic amine formation in a salted and fermented anchovy by Staphylococcus xylosus as a protective culture. Food Control 20:796-801.
20. Naila, A., S. Flint, G. Fletcher, P. Bremer, and G. Meerdink. 2010. Control of biogenic amines in food-existing and emerging approaches. J. Food Sci. 75:R139-150.
21. Sato, T., T. Horiuchi, and I. Nishimura. 2005. Simple and rapid determination of histamine in food using a new histamine dehydrogenase from Rhizobium sp. Anal. Biochem. 346:320-326.
22. Sekiguchi, Y., H. Makita, A. Yamamura, and K. Matsumoto. 2004. A thermostable histamine oxidase from Arthrobacter crystallopoietes KAIT-B-007. J. Biosci. Bioeng. 97:104-110.
23. Siddiqui, J. A., S. M. Shoeb, S. Takayama, E. Shimizu, and J. Yorifuji. 2000. Purification and characterization of histamine dehydrogenase from Nocardioides simplex IFO 12069. FEMS Microbiol. Lett. 15:183-187.
24. Sinsuwan, S., A. Montriwong, S. Rodtong, and J. Yongsawatdigul. 2010. Biogenic amines degradation by moderate halophile, Brevibacillus sp. SK35. J. Biotechnol. 150(Suppl.):316.
25. Tapingkae, W., K. L. Parkin, S. Tanasupawat, J. Kruenate, S. Benjakul, and W. Visessanguan. 2010. Whole cell immobilisation of Natrinema gari BCC 24369 for histamine degradation. Food Chem. 120:842-849.
26. Tapingkae, W., S. Tanasupawat, K. L. Parkin, S. Benjakul, and W. Visessanguan. 2010. Degradation of histamine by extremely halophilic archaea isolated from high salt-fermented fishery products. Enzyme Microb. Technol. 46:92-99.
27. Taylor, S. L. 1986. Histamine food poisoning: toxicology and clinical aspects. Crit. Rev. Toxicol. 17:91-117.
28. Wang, H. L., and C. W. Hesseltine. 1979. Mold-modified foods, p. 95-129. In H. J. Peppler and D. Perlman (ed.), Microbial technology, vol. 2. Academic Press, New York.
29. Zaman, M. Z., F. A. Bakar, S. Jinap, and J. Bakar. 2011. Novel starter cultures to inhibit biogenic amines accumulation during fish sauce fermentation. Int. J. Food Microbiol. 145:84-91.
30. Zaman, M. Z., F. A. Bakar, J. Selamat, and J. Bakar. 2010. Occurrence of biogenic amines and amines degrading bacteria in fish sauce. Czech J. Food Sci. 28:440-449.
31. Zaman, M. Z., F. A. Bakar, J. Selamat, J. Bakar, S. S. Ang, and C. Y. Chong. 2014. Degradation of histamine by the halotolerant Staphylococcus carnosus FS19 isolate obtained from fish sauce. Food Control 40:58-63.