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Formation of biogenic amines in fish: Dietary intakes and health risk assessment
Biogenic amines (BAs) are toxicants that are produced during the proteolytic activities of some microorganisms, or naturally during the metabolism of their precursor amino acids. The objective of this study was to estimate the formed BAs in six types of fish retailed in Egypt including tilapia, mull...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8194964/ https://www.ncbi.nlm.nih.gov/pubmed/34136177 http://dx.doi.org/10.1002/fsn3.2271 |
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author | El‐Ghareeb, Waleed Rizk Elhelaly, Abdelazim Elsayed Abdallah, Karima Mohamed Eissa El‐Sherbiny, Heba Mohamed M Darwish, Wageh Sobhy |
author_facet | El‐Ghareeb, Waleed Rizk Elhelaly, Abdelazim Elsayed Abdallah, Karima Mohamed Eissa El‐Sherbiny, Heba Mohamed M Darwish, Wageh Sobhy |
author_sort | El‐Ghareeb, Waleed Rizk |
collection | PubMed |
description | Biogenic amines (BAs) are toxicants that are produced during the proteolytic activities of some microorganisms, or naturally during the metabolism of their precursor amino acids. The objective of this study was to estimate the formed BAs in six types of fish retailed in Egypt including tilapia, mullet, mackerel, sardine, herring, and tuna. In addition, total mesophilic (TMC) and total psychrophilic (TPsC) bacterial counts were investigated. Furthermore, the estimated daily intakes (EDI) of BAs via the ingestion of various types of fish in Egypt were calculated, and their potential health risks were discussed. The achieved results indicated the formation of histamine (HIS), tyramine (TYR), cadaverine (CAD), putrescine, spermine, and spermidine at different concentrations. Tilapia had the lowest concentration levels for the different BAs. In contrast, mackerel and tuna had the highest concentrations of BAs. Total biogenic amines (TBAs) showed significant positive correlations with TMC in the examined fish species. The recorded EDI values of the different BAs in the current study would not have adverse effects, except for mackerel and tuna. Excessive consumption of fish contaminated with BA might have serious health hazards such as symptoms of histamine poisoning, including rashes, flushing, palpitations, and asthma. Therefore, the adoption of strict hygienic measures during the processing, storage, and distribution of fish is highly recommended to reduce the formation of BAs in fish. |
format | Online Article Text |
id | pubmed-8194964 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-81949642021-06-15 Formation of biogenic amines in fish: Dietary intakes and health risk assessment El‐Ghareeb, Waleed Rizk Elhelaly, Abdelazim Elsayed Abdallah, Karima Mohamed Eissa El‐Sherbiny, Heba Mohamed M Darwish, Wageh Sobhy Food Sci Nutr Original Research Biogenic amines (BAs) are toxicants that are produced during the proteolytic activities of some microorganisms, or naturally during the metabolism of their precursor amino acids. The objective of this study was to estimate the formed BAs in six types of fish retailed in Egypt including tilapia, mullet, mackerel, sardine, herring, and tuna. In addition, total mesophilic (TMC) and total psychrophilic (TPsC) bacterial counts were investigated. Furthermore, the estimated daily intakes (EDI) of BAs via the ingestion of various types of fish in Egypt were calculated, and their potential health risks were discussed. The achieved results indicated the formation of histamine (HIS), tyramine (TYR), cadaverine (CAD), putrescine, spermine, and spermidine at different concentrations. Tilapia had the lowest concentration levels for the different BAs. In contrast, mackerel and tuna had the highest concentrations of BAs. Total biogenic amines (TBAs) showed significant positive correlations with TMC in the examined fish species. The recorded EDI values of the different BAs in the current study would not have adverse effects, except for mackerel and tuna. Excessive consumption of fish contaminated with BA might have serious health hazards such as symptoms of histamine poisoning, including rashes, flushing, palpitations, and asthma. Therefore, the adoption of strict hygienic measures during the processing, storage, and distribution of fish is highly recommended to reduce the formation of BAs in fish. John Wiley and Sons Inc. 2021-04-06 /pmc/articles/PMC8194964/ /pubmed/34136177 http://dx.doi.org/10.1002/fsn3.2271 Text en © 2021 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC https://creativecommons.org/licenses/by/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Research El‐Ghareeb, Waleed Rizk Elhelaly, Abdelazim Elsayed Abdallah, Karima Mohamed Eissa El‐Sherbiny, Heba Mohamed M Darwish, Wageh Sobhy Formation of biogenic amines in fish: Dietary intakes and health risk assessment |
title | Formation of biogenic amines in fish: Dietary intakes and health risk assessment |
title_full | Formation of biogenic amines in fish: Dietary intakes and health risk assessment |
title_fullStr | Formation of biogenic amines in fish: Dietary intakes and health risk assessment |
title_full_unstemmed | Formation of biogenic amines in fish: Dietary intakes and health risk assessment |
title_short | Formation of biogenic amines in fish: Dietary intakes and health risk assessment |
title_sort | formation of biogenic amines in fish: dietary intakes and health risk assessment |
topic | Original Research |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8194964/ https://www.ncbi.nlm.nih.gov/pubmed/34136177 http://dx.doi.org/10.1002/fsn3.2271 |
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