Hostname: page-component-7c8c6479df-p566r Total loading time: 0 Render date: 2024-03-28T11:46:47.147Z Has data issue: false hasContentIssue false

HPLC quantification of biogenic amines in cheeses: correlation with PCR-detection of tyramine-producing microorganisms

Published online by Cambridge University Press:  30 April 2007

María Fernández
Affiliation:
Instituto de Productos Lácteos de Asturias (IPLA-CSIC), Carretera de Infiesto s/n, 33300 Villaviciosa, Spain
Daniel M Linares
Affiliation:
Instituto de Productos Lácteos de Asturias (IPLA-CSIC), Carretera de Infiesto s/n, 33300 Villaviciosa, Spain
Beatriz del Río
Affiliation:
Instituto de Productos Lácteos de Asturias (IPLA-CSIC), Carretera de Infiesto s/n, 33300 Villaviciosa, Spain

Abstract

The consumption of food and beverages containing high amounts of biogenic amines (BA) can have toxicological effects. BA found in foods and beverages are synthesized by the microbial decarboxylation of certain amino acids. This paper reports the concentrations of BAs in a number of commercial cheeses, as determined by HPLC. The cheeses studied were made from raw and pasteurized milk of different origin, and were subjected to different ripening periods. BA concentrations were lower in short ripening period than in long ripening period cheeses, and higher in cheeses made from raw milk than in those made from pasteurized milk. The highest BA concentrations were recorded in blue cheeses made from raw milk. Tyramine was the most commonly recorded and abundant BA. The presence of tyramine-producing bacteria was determined by PCR, and a good correlation obtained between the results of this method and tyramine detection by HPLC. These methods could be used to complement one another in the detection and quantification of tyramine in cheese prevention of tyramine accumulation in cheese.

Type
Research Article
Copyright
Copyright © Proprietors of Journal of Dairy Research 2007

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Cinquina, AL, Longo, F, Cali, A, De Santis, L, Baccelliere, R & Cozzani, R 2004 Validation and comparison of analytical methods for the determination of histamine in tuna fish samples. Journal of Chromatography A 1032 7985CrossRefGoogle ScholarPubMed
Coton, M, Coton, E, Lucas, P & Lonvaud, A 2004 Identification of the gene encoding a putative tyrosine decarboxylase of Carnobacterium divergens 508. Development of molecular tools for the detection of tyramine-producing bacteria Food Microbiology 21 125130CrossRefGoogle Scholar
de Las Rivas, B, Marcobal, A & Muñoz, R 2005 Improved multiplex-PCR method for the simultaneous detection of food bacteria producing biogenic amines. FEMS Microbiology Letters 244 367372CrossRefGoogle ScholarPubMed
Fernández, M, Linares, DM & Alvarez, MA 2004 Sequencing of the tyrosine decarboxylase cluster of Lactococcus lactis IPLA 655 and the development of a PCR method for detecting tyrosine decarboxylating lactic acid bacteria. Journal of Food Protection 67 25212529CrossRefGoogle ScholarPubMed
Fernández, M, Flórez, AB, Linares, DM, Mayo, B & Alvarez, MA 2006 Early PCR detection of tyramine-producing bacteria during cheese production. Journal of Dairy Research 73 14CrossRefGoogle ScholarPubMed
Fernández-García, , Tomillo, EJ & Nuñez, M 2000 Formation of biogenic amines in raw milk Hispánico cheese manufactured with proteinases and different levels of starter culture. Journal of Food Protection 63 15511555CrossRefGoogle ScholarPubMed
Gennaro, M, Gianotti, C, Marengo, E, Pattono, D & Turi, RM 2003 A chemometric investigation of the effect of the cheese-making process on content of biogenic amines in a semi-hard Italian cheese (Toma). Food Chemistry 82 545551CrossRefGoogle Scholar
Halász, A, Baráth, A, Simon-Sarkadi, L & Holzapfel, WH 1994 Biogenic amines and their production by microorganisms in food. Trends in Food Science and Technology 5 4249Google Scholar
Innocente, N & D'Agostin, P 2002 Formation of biogenic amines in a typical semihard Italian cheese. Journal of Food Protection 65 14981501CrossRefGoogle Scholar
Joosten, HMLJ & Northolt, MD 1987 Conditions allowing the formation of biogenic amines in cheese. 1. Decarboxylative properties of some non-starter bacteria. Netherlands Milk and Dairy Journal 41 259280Google Scholar
Krause, I, Bockhardt, A, Neckermann, H, Henle, T & Klostermeyer, H 1995 Simultaneous determination of amino acids and biogenic amines by reversed-phase high performance liquid chromatography of the dabsyl derivatives. Journal of Chromatography A 715 6779CrossRefGoogle Scholar
Le Jeune, C, Lonvaud-Funel, A, Ten Brink, B, Hofstra, H & Van der Vossen, JMBM 1995 Development of a detection system for histamine decarboxylating lactic acid bacteria based on DNA probes, PCR and activities test. Journal of Applied Bacteriology 78 316326CrossRefGoogle ScholarPubMed
Lonvaud-Funel, A 2001 Biogenic amines in wines: role of lactic acid bacteria. FEMS Microbiology Letters 199 913CrossRefGoogle ScholarPubMed
Marino, M, Maifreni, M, Moret, S & Rondinimi, G 2000 The capacity of Enterobactericeae species to produce biogenic amines in cheese. Letters in Applied Microbiology 31 169173Google Scholar
Novella-Rodríguez, S, Veciana-Nogués, MT, Izquierdo-Pulido, M & Vidal-Carou, MC 2003a Distribution of biogenic amines and polyamines in cheese. Journal of Food Science 68 750755Google Scholar
Novella-Rodríguez, S, Veciana-Nogués, MT, Trujillo-Mesa, AJ & Vidal-Carou, MC 2003b Profile of biogenic amines in goat cheese made from pasteurized and pressurized milks. Journal of Food Science 67 29402944Google Scholar
Novella-Rodríguez, S, Veciana-Nogués, MT, Roig-Sagués, A, Trujillo-Mesa, A & Vidal-Carou, MC 2004 Evaluation of biogenic amines and microbial counts throughout the ripening of goat cheeses from pasteurized and raw milk. Journal of Dairy Research 71 245252CrossRefGoogle ScholarPubMed
Ogier, JC, Son, O, Gruss, A, Tailliez, P & Delacroix-Buchet, A 2002 Identification of the bacterial microflora in dairy products by temporal temperature gradient gel electrophoresis. Applied and Environmental Microbiology 68 36913701CrossRefGoogle ScholarPubMed
Ordoñez, AI, Ibañez, FC, Torre, P & Barcina, Y 1997 Formation of biogenic amines in Idiazabal ewe's-milk cheese: effect of ripening, pasteurization, and starter. Journal of Food Protection 60 13711375CrossRefGoogle ScholarPubMed
Pinho, O, Pintado, AI, Gomes, AM, Pintado, MM, Malcata, FX & Ferreira, IM 2004 Interrelationships among microbiological, physicochemical, and biochemical properties of Terrincho cheese, with emphasis on biogenic amines. Journal of Food Protection 67 27792785CrossRefGoogle ScholarPubMed
Sambrook, H, Fritsch, EF & Maniatis, T 1989 Molecular cloning a laboratory manual 2nd ed. Cold Spring Harbor Laboratory, Cold Spring Harbor, NYGoogle Scholar
Ten Brick, B, Damink, C, Joosten, HMLJ & Huis in't Veld, JHJ 1990 Occurrence and formation of biologically active amines in foods. International Journal of Food Microbiology 11 7384CrossRefGoogle Scholar
Valsamaki, K, Michaelidou, A & Polychroniadou, A 2000 Biogenic amine production in Feta cheese. Food Chemistry 71 259266Google Scholar