Maskur Muhammad, Prihanto Asep Awaludin, Firdaus Muhamad, Kobun Rovina, Nurdiani Rahmi
Doctoral Program, Faculty of Fisheries and Marine Science, Brawijaya University, Malang, East Java; Polytechnic of Marine and Fisheries Bone, Bone, South Sulawesi.
Department of Fishery Product Technology, Faculty of Fisheries and Marine Science, Brawijaya University, Malang, East Java.
Ital J Food Saf. 2025 Jan 20;14(1). doi: 10.4081/ijfs.2025.12994. Epub 2025 Jan 30.
The formation of histamine in food is influenced by temperature, and histamine growth can be inhibited by maintaining a cold chain. However, simply relying on temperature control is insufficient, as certain bacteria can produce the enzyme histidine decarboxylase even at temperatures below 5°C. To address this issue, various methods, such as modified atmosphere packaging, high hydrostatic pressure, and irradiation, have been developed to control histamine in fishery products. However, these methods often require significant investments. Therefore, there is a need for a cost-effective solution to overcome this problem. This review explores a cost-effective solution through the utilization of bioactive compounds derived from underexplored seaweeds. Seaweed bioactive compounds, either in their pure form or as extracts, offer a promising alternative method to regulate histamine generation in fishery products due to their antibacterial activity, and this review provides comprehensive insights into the potential of different seaweed-derived bioactive compounds as inhibitors of histamine production, detailing their diverse applications in fishery products. It also explores the mechanism by which bioactive compounds prevent histamine formation by bacteria, focusing on the potential of seaweed bioactive compounds to inhibit bacterial histidine decarboxylase. Future trends in the inhibition of histidine decarboxylation are also discussed. The bioactive compounds considered, such as flavonoids, alkaloids, terpenes, and phenolic acids, exhibit their antibacterial effects through various mechanisms, including the inhibition of DNA and RNA synthesis, disruption of cytoplasmic and cell membranes, and inhibition of enzymes by reacting with sulfhydryl groups on proteins. In conclusion, the integration of underexplored seaweeds in fishery product preservation represents a promising and innovative approach for future food safety and sustainability.
食品中组胺的形成受温度影响，通过维持冷链可抑制组胺的生长。然而，仅依靠温度控制是不够的，因为某些细菌即使在5°C以下的温度下也能产生组氨酸脱羧酶。为解决这一问题，已开发出多种方法，如气调包装、高静水压和辐照，以控制水产品中的组胺。然而，这些方法往往需要大量投资。因此，需要一种经济有效的解决方案来克服这一问题。本综述通过利用未充分开发的海藻中提取的生物活性化合物探索了一种经济有效的解决方案。海藻生物活性化合物，无论是纯形式还是提取物，由于其抗菌活性，为调节水产品中组胺的生成提供了一种有前景的替代方法，本综述全面深入地探讨了不同海藻衍生生物活性化合物作为组胺生成抑制剂的潜力，详细介绍了它们在水产品中的各种应用。它还探讨了生物活性化合物阻止细菌产生组胺的机制，重点关注海藻生物活性化合物抑制细菌组氨酸脱羧酶的潜力。还讨论了抑制组氨酸脱羧化的未来趋势。所考虑的生物活性化合物，如黄酮类化合物、生物碱、萜类化合物和酚酸，通过多种机制发挥其抗菌作用，包括抑制DNA和RNA合成、破坏细胞质膜和细胞膜以及通过与蛋白质上的巯基反应抑制酶。总之，将未充分开发的海藻纳入水产品保鲜是未来食品安全和可持续性的一种有前景的创新方法。
