Aminy biogenne w serach - występowanie i zagrożenia

• Autorzy: Bonczar G. , Filipczak-Fiutak M. , Pluta-Kubica A. , Duda I.

Warianty tytułu

EN

Biogenic amines present in cheese - occurrence and threats

• Języki publikacji: PL

Abstrakty

EN

The review presents the general characteristics of biogenic amines present in cheese: the formation, the influence on the human body, the threats that ensue from the intake of them with food, the current limits of their amount in food and their ingestion, and also the methods of reducing the content of biogenic amines in food. Particular attention has been drawn to the presence of biogenic amines in cheese and the factors that determine the amount of these substances in cheese. The effect of microorganisms on the level of the amines in cheese, time and temperature of ripening and storing of cheese, as well as other factors like pH of cheese, salt concentration, pasteurization and homogenization of milk, accessibility of oxygen, redox potential, part of cheese and starter culture addition were discussed. The presented data indicate that biogenic amines are present in cheese in varying amounts, sometimes reaching levels toxic to humans. The main factors that increase the content of biogenic amines in cheese are microorganisms, in particular those not from the starter, long time and high temperature of ripening and storing. The decrease of biogenic amines content in cheese is favoured by pasteurization and homogenization of milk and by employment of high pressure on cheese (400-600 MPa). Other factors, such as pH, salt concentration, addition of starter cultures and herbs, accessibility of oxygen, redox potential also have an influence on the amount of biogenic amines in cheese; these, however, vary.

Słowa kluczowe

PL

produkty spozywcze; zywnosc pochodzenia zwierzecego; przetwory mleczne; sery; aminy biogenne; mikroorganizmy; wytwarzanie; oddzialywanie na organizm; wystepowanie; zawartosc amin biogennych; uwarunkowania; konsumenci; zagrozenia zdrowia; bezpieczenstwo zywnosci

• Wydawca: -
• Czasopismo: Medycyna Weterynaryjna
• Rocznik: 2017
• Tom: 73
• Numer: 03
• Opis fizyczny: s.136-143,tab.,bibliogr.

Twórcy

autor

Bonczar G.

• Katedra Przetwórstwa Produktów Zwierzęcych, Wydział Technologii Żywności, Uniwersytet Rolniczy w Krakowie, ul. Balicka 122, 30-149 Kraków

autor

Filipczak-Fiutak M.

• Katedra Przetwórstwa Produktów Zwierzęcych, Wydział Technologii Żywności, Uniwersytet Rolniczy w Krakowie, ul. Balicka 122, 30-149 Kraków

autor

Pluta-Kubica A.

• Katedra Przetwórstwa Produktów Zwierzęcych, Wydział Technologii Żywności, Uniwersytet Rolniczy w Krakowie, ul. Balicka 122, 30-149 Kraków

autor

Duda I.

• Katedra Przetwórstwa Produktów Zwierzęcych, Wydział Technologii Żywności, Uniwersytet Rolniczy w Krakowie, ul. Balicka 122, 30-149 Kraków

Bibliografia

• Aliakbarlu J., Alizadeh M., Razavi-Rohani S. M., Vahabzade Z., Saei S. S., Agh N.: Effects of processing factors on biogenic amines production in Iranian white brine cheese. Res. J. Biol. Sci. 2009, 4, 23-28.
• Andiç S., Tunçtürk Y., Javidipour I., Gençelep H.: Effects of different herbs on biogenic amine contents and some characteristics of herby cheese. Central Research Institute of Food and Feed Control Republik of Turkey (GIDA) 2015, 40, 1-8.
• Bäumlisberger M., Moellecken U., König H., Claus H.: The potential of the Yeast Debaryomyces hansenii H525 to Degrade Biogenic Amines in Food. Microorganisms 2015, 3, 839-850.
• Budrychova R., Komprda T.: Biogenic amine-forming microbial communities in cheese. FEMS Microbiol. Lett. 2007, 276, 149-155.
• Calzada J., del Olmo A., Picón A., Gaya P., Nuñez M.: Reducing biogenic-amine-producing bacteria, dekarboxylase activity, and biogenic amines in raw milk cheese by high-pressure treatments. Appl. Environ. Microbiol. 2013, 79, 1277-1283.
• Calzada J., del Olmo A., Picón A., Nuñez M.: Proteolysis and biogenic amine buildup in high-pressure treated ovine milk blue-veined cheese. J. Dairy Sci. 2013, 96, 4816-4829.
• Durlu-Özkaya F.: Biogenic amine content of some Turkish cheeses. J. Food Process. Preserv. 2002, 26, 259-265.
• Ekici K., Coskun H., Sienkiewicz T.: Histamine Formation and Its Control in Cheese: A Review. J. Food Technol. 2005, 3, 60-63.
• El-Kosi O. H. R., Abdel-Hakiem E. H., Ayesh A. M., Mohamed J. I. I.: Effect of different storage temperatures and periods on biogenic amines formation in Ras cheese. Suez Canal Vet. Med. Journal 2009, 1, 207-219.
• Elsanhoty R. M., Mahrous H., Ghanaimy G. A.: Chemical, microbial counts and evaluation of biogenic amines during the ripening of Egyptian soft Domiati cheese made from raw and pasteurized buffaloes milk. Inter. J. Dairy Sci. 2009, 4, 80-90.
• El-Zahar K. M.: Biogenic amines and microbiological profile of Egyptian cheeses. Univ. J. Food Nutr. Sci. 2014, 2, 18-26.
• El-Zahar K. M., El-Zaher A. M. A., Ramadan M. F.: Levels of biogenic amines in cheeses and their impact on biochemical and histological parameters. J. Korean Soc. Appl. Biol. Chem. 2014, 57, 73-81.
• European Food Safety Authority: Scientific Opinion on risk based of biogenic amine formation in fermented foods. EFSA Panel of Biological Hazards (BIOHAZ). EFSA J. 2011, 9, 2393, 1-93.
• Fonberg-Broczek M., Sawilska-Rautenstrauch D.: Zawartość histaminy i tyraminy w serach dojrzewających pobranych z obrotu. Roczniki PZH 1995, 46, 3, 243-246.
• Greif G., Greifova M., Karovicova J.: Effects of NaCl concentration and initial pH value on biogenic amine formation dynamics by Enterobacter spp. bacteria in model conditions. J. Food Nutr. Res. 2006, 45, 21-29.
• Komprda T., Novicka K., Kalhotha L., Smela D.: Biogenic amine content in sterilised and pasteurised long-term stored processed cheese. Czech J. Food Sci. 2005, 23, 209-216.
• Manca G., Porcu A., Ru A., Salaris M., Franco M., De Santis E.: Comparison of γ-aminobutyric acid and biogenic amine content of different types of ewe’s milk cheese produced in Sardinia, Italy. Italian J. Food Saf. 2015, 4:4700, 123-128.
• Marijan A., Džaja P., Bogdanović T., Škoko I., Cvetnić Ž., Dobranić V., Zdolec N., Šatrović E., Deverin K.: Influence of ripening time on the amount of certain biogenic amines in rind and core of cow milk Livno cheese. Mljekarstvo 2014, 64, 159-169.
• Marino M., Maifreni M., Moret S., Rondinini G.: The capacity of Enterobactericeae species to produce biogenic amines in cheese. Lett. Appl. Microbiol. 2000, 31, 169-173.
• Nilgun Filiz Budak H., Gul Karahan A., Lutfu Cakmaci M.: Factors affecting histamine and ryramine formation in Turkish White Cheese. Hacettepe J. Biol. Chem. 2008, 36, 197-206.
• Novella-Rodríguez S., Veciana-Nogués M. T., Saldo J., Vidal-Carou C.: Effects of high hydrostatic pressure treatments on biogenic amine contents in goat cheeses during ripening. J. Agric. Food Chem. 2002, 50, 7288-7292.
• Novella-Rodríguez S., Veciana-Nogues T., Roig-Sagues A., Trujillo-Mesa A., Vidal-Carou C.: Evaluation of biogenic amines and microbial counts throughout the ripening of goat cheeses from pasteurized and raw milk. J. Dairy Res. 2004, 71, 245-252.
• O’Brien N. M., O’Connor T. P., Callaghan J. O., Dobson A. D. W.: Toxins in cheese, [w:] Fox P. (ed.): Cheese: Chemistry, Physics and Microbiology. Vol. 1. General Aspects. Elsevier Applied Science, London 2004, 561-571.
• Pintado A. I. E., Pinho O., Ferreira I. M. P. L. V. O., Pintado M. M. E., Gomes A. M. P., Malcata F. X.: Microbiological, biochemical and biogenic amine profiles of Terrincho cheese manufactured in several dairy farms. Int. Dairy J. 2008, 18, 631-640.
• Pleva P., Bunkova L., Theimrova E., Bartosakova V., Bunka F., Purevdorj K.: Biogenic amines in smear and Mould-ripened cheeses. Potravinarstvo 2014, 8, 321-327.
• Rohani S. M. R., Aliakbarlu J., Ehsani A., Hassanzadazar H.: Biogenic amines determination in some traditional cheeses in West Azerbaijan province of Iran. Vet. Res. Forum 2013, 4, 115-118.
• Sawilska-Rautenstrauch D., Fonberg-Broczek M., Gawarska H., Starski A., Jędra M., Karłowski K.: Występowanie amin biogennych w serach dojrzewających pochodzących z rynku warszawskiego. Roczniki PZH 2010, 61, 361-365.
• Schirone M., Tofalo R., Mazzone G., Corsetti A., Suzzi G.: Biogenic amine content and microbiological profile of Pecorino di Farindola cheese. Food Microbiol. 2011, 28, 128-136.
• Schirone M., Tofalo R., Visciano P., Corsetti A., Suzzi G.: Biogenic amines in Italian Pecorino cheese. Front. Microbiol. 2012, 3, 1-9.
• Standarová E., Vorlová L., Kordiovská P., Janštová B., Dračková M., Borkovcová I.: Biogenic amine production in Olomouc curd cheese (Olomoucké tvarůžky) at various storage conditions. Acta Vet. Brno 2010, 79, 147-156.
• Szołtysik M., Dąbrowska A., Babij K., Pokora M., Zambrowicz A., Połomska X., Wojtatowicz M., Chrzanowska J.: Biochemical and microbiological changes in cheese inoculated with Yarrowia Lipolytica Yeast. Żywn. Nauka. Technol. Jakość 2013, 4, 49-64.
• Vallejos M. J. M., Pham L. J., Barraquio V. L.: Biogenic amines in some natural and processed cheeses sold in Laguna Province, Philippines. Philippine J. Sci. 2012, 141, 111-115.
• Valsamaki K., Michaelidou A., Polychroniadou A.: Biogenic amine production in Feta cheese. Food Chem. 2000, 71, 259-266.

Identyfikatory

DOI

10.21521/mw.5657