Stuivenberg Gerrit, Daisley Brendan, Akouris Polycronis, Reid Gregor
Centre for Human Microbiome and Probiotic Research, Lawson Health Research Institute, Room F3-106, 268 Grosvenor Street, PO BOX 5777 STN B, London, ON N6A 4V2 Canada.
Department of Microbiology and Immunology, Western University, London, ON N6A 3K7 Canada.
J Food Sci Technol. 2022 Sep;59(9):3419-3427. doi: 10.1007/s13197-021-05327-7. Epub 2021 Dec 2.
Recent studies suggest histamine and d-lactate may negatively impact host health. As excess histamine is deleterious to the host, the identification of bacterial producers has contributed to concerns over the consumption of probiotics or live microorganisms in fermented food items. Some probiotic products have been suspected of inducing d-lactic-acidosis; an illness associated with neurocognitive symptoms such as ataxia. The goals of the present study were to test the in vitro production of histamine and d-lactate by a 24-strain daily synbiotic and to outline methods that others can use to test for their production. Using enzymatic based assays, no significant production of histamine was observed compared to controls ( > 0.05), while d-lactate production was comparable to a commercially available probiotic with no associated health risk. These assays provide a means to add to the safety profile of synbiotic and probiotic products.
近期研究表明，组胺和D-乳酸可能对宿主健康产生负面影响。由于过量组胺对宿主有害，细菌产生组胺这一情况的发现引发了人们对食用发酵食品中的益生菌或活微生物的担忧。一些益生菌产品曾被怀疑会引发D-乳酸酸中毒，这是一种与共济失调等神经认知症状相关的疾病。本研究的目的是测试一种含24种菌株的每日共生菌剂在体外产生组胺和D-乳酸的情况，并概述其他人可用于检测其产生情况的方法。使用基于酶的检测方法，与对照组相比，未观察到组胺有显著产生（P＞0.05），而D-乳酸的产生与一种无相关健康风险的市售益生菌相当。这些检测方法为增加共生菌剂和益生菌产品的安全性提供了一种手段。
