Influence of dietary histidine on tissue histamine concentration, histidine decarboxylase and histamine methyltransferase activity in the rat

1981 ◽  
Vol 11 (4) ◽  
pp. 307-311 ◽  
Author(s):  
Nam Soo Lee ◽  
Dennis Fitzpatrick ◽  
Eileen Meier ◽  
Hans Fisher
Keyword(s):  
Histidine Decarboxylase ◽  
Methyltransferase Activity ◽  
Histamine Concentration ◽  
Histamine Methyltransferase ◽  
Tissue Histamine

Mast cells and histamine concentration in muscle and liver of dystrophic mice

1964 ◽  
Vol 206 (2) ◽  
pp. 338-340 ◽  
Author(s):  
Pierre Bois
Keyword(s):  
Mast Cells ◽  
Histidine Decarboxylase ◽  
Binding Capacity ◽  
The Other ◽  
Decarboxylase Activity ◽  
Histamine Concentration ◽  
Other Hand ◽  
Histamine Binding ◽  
Dystrophic Mice ◽  
Histidine Decarboxylase Activity

The distribution of mast cells in muscle and liver of dystrophic mice was studied; histamine and histidine decarboxylase activity was also measured in the same tissues. Mast cells were significantly more numerous in dystrophic muscles. On the other hand, very few cells could be counted in the liver of either control or dystrophic animals. Histamine concentration was higher in muscle and liver of dystrophic mice; no visible increase in histidine decarboxylase activity could be measured by the methods used. It is concluded that histamine-binding capacity is increased in some tissues of dystrophic mice.

Histidine Decarboxylase Activity of Enterobacter cloacae S15/19 during the Production of Ripened Sausages and Its Influence on the Formation of Cadaverine

1997 ◽  
Vol 60 (4) ◽  
pp. 430-432 ◽  
Author(s):  
ARTUR X. ROIG-SAGUÉS ◽  
MANUELA HERNÁNDEZ-HERRERO ◽  
JOSE J. RODRÍGUEZ-JEREZ ◽  
EMILIO I. LÓPEZ-SABATER ◽  
MARIA T. MORA-VENTURA
Keyword(s):  
Production Process ◽  
Fecal Coliform ◽  
Histidine Decarboxylase ◽  
Raw Materials ◽  
Enterobacter Cloacae ◽  
Fecal Coliforms ◽  
Decarboxylase Activity ◽  
Histamine Concentration ◽  
And Control ◽  
Histidine Decarboxylase Activity

The histidine decarboxylase activity of Enterobacter cloacae S15/19 was studied during the production process of salchichón, a Spanish ripened sausage. Counts of fecal coliform and histidine decarboxylase bacteria decreased during the production process, showing a good correlation in both inoculated and control samples. In the samples inoculated with Enterobacter cloacae S15/19, fecal coliforms were undetectable the last day of the survey, while the population of histidine decarboxylase bacteria was over 2 log MPN/g. Despite the fact that inoculation with Enterobacter cloacae S15/19 increased histidine decarboxylase bacteria counts, no differences were observed in the histamine concentration reached, which was undetectable in most of the control and inoculated samples. In contrast, cadaverine concentration increased significantly (P < 0.01) in the inoculated samples, suggesting that cadaverine could be used as a hygienic-quality indicator of the raw materials employed in sausage processing.

Growth and Histamine Formation of Morganella morganii in Determining the Safety and Quality of Inoculated and Uninoculated Bluefish (Pomatomus saltatrix)

2001 ◽  
Vol 64 (12) ◽  
pp. 2015-2019 ◽  
Author(s):  
TATIANA A. LORCA ◽  
TODD M. GINGERICH ◽  
MERLE D. PIERSON ◽  
GEORGE J. FLICK ◽  
CAMERON R. HACKNEY ◽  
...  
Keyword(s):  
High Performance ◽  
Histidine Decarboxylase ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Decarboxylase Activity ◽  
Pomatomus Saltatrix ◽  
Morganella Morganii ◽  
Histamine Concentration ◽  
Bacterial Counts ◽  
Histamine Formation

The objective of this study was to determine the effect of normal microflora and Morganella morganii on histamine formation and olfactory acceptability in raw bluefish under controlled storage conditions. Fillets inoculated with and without M. morganii were stored at 5, 10, and 15°C for 7 days. Microbial isolates from surface swabs were identified and screened for histidine decarboxylase activity. Olfactory acceptance was performed by an informal sensory panel. Histamine levels were quantified using high-performance liquid chromatography and fluorescence detection. While olfactory acceptance decreased, histamine concentration and bacterial counts increased. Storage temperature had a significant effect on histamine levels, bacterial counts, and olfactory acceptance of the bluefish. Inoculation with M. morganii had a positive significant effect on histamine formation for bluefish held at 10 and 15°C (P < 0.0001). The results of the study will serve in supporting U.S. Food and Drug Administration (FDA) regulations regarding guidance and hazard levels of histamine in fresh bluefish.

scholarly journals Determination of histamine levels in long-tail tuna (Thunnus tonggol) stored at different temperature

2016 ◽  
Author(s):  
Nurul Aina Syuhada Mahusain ◽  
Fernandes Bayoi ◽  
Nurul Ulfah Karim ◽  
Mohd Khairi Zainol ◽  
Muhd Danish-Daniel
Keyword(s):  
Histidine Decarboxylase ◽  
Storage Temperature ◽  
Bacterial Species ◽  
Storage Period ◽  
Bacterial Count ◽  
Histamine Level ◽  
Histamine Concentration ◽  
Long Tail ◽  
Spoilage Bacteria ◽  
Fish Samples

Histidine is precursor for histamine (4-(2-aminoethyl) imidazole) formation through a process called decarboxylation with the aid of histidine decarboxylase enzyme possessed by particular bacterial species. Since storage temperature is highly influenced the formation of histamine, a study regarding histamine and bacterial count was conducted. Long-tail tuna was stored at -20, 4, 15, 25 and 37 ̊C and analysis of bacteria and histamine was done for every 48 hours till reaching 196 hours for freezing and chilling storage temperature. Histamine determination and bacterial count was taken for every 0, 6, 12,18 and 24 hours for 15, 25 and 37 ̊C. At 0 day of storage for -20̊ C, gut and non gut fish samples showed histamine level of 3.496 mg/100. Reduction of histamine levels took place after 48 hours of storage but increased later throughout the storage period up to 8 days, reaching a value of 4.84 and 3.78 mg/100 g for gut and non gut tuna, respectively. Similar trend of result was seen at 4 ̊C where a gradual increase of histamine concentration was observed throughout the storage period. However, the histamine level in gut tuna exceeded the safety level at day 8. At temperature 15 and 25 ̊C, the gut fish meat is not safe for consumption at 24 hours. Meanwhile, the safety limit can be seen within 12 hours and 18 hours of storage in gut and non gut fish stored at 37 ̊C, respectively. For bacterial cell enumeration, at -20 ̊C, the initial count of bacteria is 5.4 Log CFU/g for both fish condition. The count then slightly increased to 6.28 and 5.91 for gutted and non gutted respectively at 48 hours till reaching last storage time. Similar trend was recorded at 4, 15, 25 and 37 ̊C from time to time. However, bacterial count is largely seen at 37 ̊C. This may be due to the presence of spoilage bacteria that can deteriorate the quality of fish.

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