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Inhibition of histamine accumulation by novel histamine‐degrading species of Staphylococcus sp. isolated from goats and sheep milk

Histamine is an active amine compound that occurs in various fermented foods that may cause adverse effects on the human health. Certain microorganisms are able to degrade histamine by an oxidative deamination reaction. Therefore, the present study aimed to quantify histamine‐forming and/or ‐degradi...

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Autores principales: Pashangeh, Safoora, Shekarforoush, Seyed Shahram, Aminlari, Mahmoud, Hosseinzadeh, Saeid, Nizet, Victor, Dahesh, Samira, Rahmdel, Samane
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8825735/
https://www.ncbi.nlm.nih.gov/pubmed/35154673
http://dx.doi.org/10.1002/fsn3.2723
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author Pashangeh, Safoora
Shekarforoush, Seyed Shahram
Aminlari, Mahmoud
Hosseinzadeh, Saeid
Nizet, Victor
Dahesh, Samira
Rahmdel, Samane
author_facet Pashangeh, Safoora
Shekarforoush, Seyed Shahram
Aminlari, Mahmoud
Hosseinzadeh, Saeid
Nizet, Victor
Dahesh, Samira
Rahmdel, Samane
author_sort Pashangeh, Safoora
collection PubMed
description Histamine is an active amine compound that occurs in various fermented foods that may cause adverse effects on the human health. Certain microorganisms are able to degrade histamine by an oxidative deamination reaction. Therefore, the present study aimed to quantify histamine‐forming and/or ‐degrading activity of the isolates derived from milk of goat and sheep herds, in Iran, by the capillary zone electrophoresis (CZE) method; and we evaluated the molecular characteristics of staphylococcal isolates. Among 243 staphylococcal isolates, 29 histamine‐degrading bacteria were identified. One of these isolates, identified as Staph. epidermidis, No. 605, exhibited the highest activity compared to others, degrading available histamine to 58.33% within 24 h. By polymerase chain reaction (PCR) analysis, the isolate, No. 605 that exhibited remarkable histamine‐degrading activity lacked the genes encoding coagulase and DNase, nor did it harbor any of the five classical enterotoxin genes. This is the first report to show that seven Staphylococcus species, including Staph. chromogenes, Staph. aureus, Staph. haemolyticus, Staph. epidermidis, Staph. pseudintermedius, Staph. agnetis, and Staph. hyicus, were able to degrade histamine, which were hitherto not known to have this capacity. Therefore, histamine‐degrading activity is a definite criterion to introduce fermenting organisms able to decrease histamine content in different food products.
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spelling pubmed-88257352022-02-11 Inhibition of histamine accumulation by novel histamine‐degrading species of Staphylococcus sp. isolated from goats and sheep milk Pashangeh, Safoora Shekarforoush, Seyed Shahram Aminlari, Mahmoud Hosseinzadeh, Saeid Nizet, Victor Dahesh, Samira Rahmdel, Samane Food Sci Nutr Original Research Histamine is an active amine compound that occurs in various fermented foods that may cause adverse effects on the human health. Certain microorganisms are able to degrade histamine by an oxidative deamination reaction. Therefore, the present study aimed to quantify histamine‐forming and/or ‐degrading activity of the isolates derived from milk of goat and sheep herds, in Iran, by the capillary zone electrophoresis (CZE) method; and we evaluated the molecular characteristics of staphylococcal isolates. Among 243 staphylococcal isolates, 29 histamine‐degrading bacteria were identified. One of these isolates, identified as Staph. epidermidis, No. 605, exhibited the highest activity compared to others, degrading available histamine to 58.33% within 24 h. By polymerase chain reaction (PCR) analysis, the isolate, No. 605 that exhibited remarkable histamine‐degrading activity lacked the genes encoding coagulase and DNase, nor did it harbor any of the five classical enterotoxin genes. This is the first report to show that seven Staphylococcus species, including Staph. chromogenes, Staph. aureus, Staph. haemolyticus, Staph. epidermidis, Staph. pseudintermedius, Staph. agnetis, and Staph. hyicus, were able to degrade histamine, which were hitherto not known to have this capacity. Therefore, histamine‐degrading activity is a definite criterion to introduce fermenting organisms able to decrease histamine content in different food products. John Wiley and Sons Inc. 2022-01-09 /pmc/articles/PMC8825735/ /pubmed/35154673 http://dx.doi.org/10.1002/fsn3.2723 Text en © 2022 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
Pashangeh, Safoora
Shekarforoush, Seyed Shahram
Aminlari, Mahmoud
Hosseinzadeh, Saeid
Nizet, Victor
Dahesh, Samira
Rahmdel, Samane
Inhibition of histamine accumulation by novel histamine‐degrading species of Staphylococcus sp. isolated from goats and sheep milk
title Inhibition of histamine accumulation by novel histamine‐degrading species of Staphylococcus sp. isolated from goats and sheep milk
title_full Inhibition of histamine accumulation by novel histamine‐degrading species of Staphylococcus sp. isolated from goats and sheep milk
title_fullStr Inhibition of histamine accumulation by novel histamine‐degrading species of Staphylococcus sp. isolated from goats and sheep milk
title_full_unstemmed Inhibition of histamine accumulation by novel histamine‐degrading species of Staphylococcus sp. isolated from goats and sheep milk
title_short Inhibition of histamine accumulation by novel histamine‐degrading species of Staphylococcus sp. isolated from goats and sheep milk
title_sort inhibition of histamine accumulation by novel histamine‐degrading species of staphylococcus sp. isolated from goats and sheep milk
topic Original Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8825735/
https://www.ncbi.nlm.nih.gov/pubmed/35154673
http://dx.doi.org/10.1002/fsn3.2723
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