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通过组胺和细菌群落的定量分析来评估质量指标。

Evaluating quality indicators through the quantification of histamine and bacterial communities.

作者信息

de Lira Alessandra Danile, de Castro Icaro Maia Santos, Mann Michele Bertoni, Mallmann Luana Peixoto, Kothe Caroline Isabel, Varela Ana Paula Muterle, Frazzon Ana Paula Guedes, Frazzon Jeverson

机构信息

Institute of Food Science and Technology, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, Brazil.

Federal University of Health Sciences of Porto Alegre (UFCSPA), Porto Alegre, Brazil.

出版信息

Heliyon. 2020 Aug 18;6(8):e04461. doi: 10.1016/j.heliyon.2020.e04461. eCollection 2020 Aug.

DOI:10.1016/j.heliyon.2020.e04461
PMID:32904280
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7452468/
Abstract

Primarily formed by the microbial decarboxylation of the amino acid histidine, histamine is the leading global cause of food poisoning from fish consumption worldwide. In the present work, the quality of 12 fresh and 12 frozen marketed sardines () were evaluated for histamine concentration using High-performance Liquid Chromatography with Diode-Array Detection (HPLC-DAD), while the detection and quantification of histamine-producing bacteria were performed via quantitative Polymerase Chain Reaction (qPCR), and the microbiota composition of sardines was assessed through amplification of the gene using high-throughput sequencing (HTS). According to the results obtained by HPLC-DAD, histamine concentration ranged from 226.14 to 583.87 mg kg. The histidine decarboxylase () genes from gram-negative bacteria (, and ) were identified. The most abundant microorganisms present in fresh sardines belong to the genera spp., spp., and spp., while the genera spp., spp., and spp. were most abundant in frozen sardines.

摘要

组胺主要由氨基酸组氨酸的微生物脱羧作用形成，是全球因食用鱼类导致食物中毒的主要原因。在本研究中，使用带二极管阵列检测的高效液相色谱法（HPLC-DAD）评估了12条新鲜市售沙丁鱼和12条冷冻市售沙丁鱼的组胺浓度，同时通过定量聚合酶链反应（qPCR）对产组胺细菌进行检测和定量，并使用高通量测序（HTS）通过扩增基因来评估沙丁鱼的微生物群组成。根据HPLC-DAD获得的结果，组胺浓度范围为226.14至583.87毫克/千克。鉴定出了革兰氏阴性菌（、和）中的组氨酸脱羧酶基因。新鲜沙丁鱼中最丰富的微生物属于属、属和属，而冷冻沙丁鱼中属、属和属最为丰富。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a0ae/7452468/8a53dccceea0/gr8.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a0ae/7452468/e112ef9ae8a7/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a0ae/7452468/7c1a2867a4a9/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a0ae/7452468/a03996591f43/gr3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a0ae/7452468/555d7902daaa/gr4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a0ae/7452468/980c42fd5c58/gr5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a0ae/7452468/4c24406d9bd0/gr6.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a0ae/7452468/cd9260792405/gr7.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a0ae/7452468/8a53dccceea0/gr8.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a0ae/7452468/e112ef9ae8a7/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a0ae/7452468/7c1a2867a4a9/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a0ae/7452468/a03996591f43/gr3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a0ae/7452468/555d7902daaa/gr4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a0ae/7452468/980c42fd5c58/gr5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a0ae/7452468/4c24406d9bd0/gr6.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a0ae/7452468/cd9260792405/gr7.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a0ae/7452468/8a53dccceea0/gr8.jpg

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Inhibition of Amino Acid Decarboxylase Activity of Enterobacter aerogenes by Active Components in Spices.
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Exploring the Brine Microbiota of a Traditional Norwegian Fermented Fish Product () from Six Different Producers during Two Consecutive Seasonal Productions.在连续两个季节的生产过程中，对来自六个不同生产商的一种传统挪威发酵鱼产品（）的卤水微生物群进行探索。
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