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Degradation of histamine by extremely halophilic archaea isolated from high salt-fermented fishery products

Paper ID Volume ID Publish Year Pages File Format Full-Text
17714 42691 2010 8 PDF Available
Title
Degradation of histamine by extremely halophilic archaea isolated from high salt-fermented fishery products
Abstract

The presence of high level of histamine is detrimental to the quality and safety of fish sauce. Therefore, this study aimed to study the ability of extremely halophilic archaea to reduce histamine under high salt condition and to examine the enzyme activity potentially involved. Of 156 extremely halophilic archaea isolated from various salt-fermented fishery products, HDS3-1 from an anchovy fish sauce sample fermented for 3 months, exhibited the highest histamine degradation activity when cultured in halophilic medium containing 5 mM histamine (free-base), followed by HDS1-1, HPC1-2, and HIS40-3, respectively. HDS3-1 was classified as Natrinema gari based on 16S rRNA gene sequence similarities and did not exhibit decarboxylase activity toward all tested amino acids. Based on in vitro cytotoxicity assay, the treatment with whole cell extract of HDS3-1 to all cell lines tested resulted in dose-dependent inhibitions of the cell growth with the IC50 values higher than 250 μg ml−1. Histamine-degrading activity of HDS3-1 was located in the intracellular fraction and required 1-methoxy-5-methylphenazinium methylsulfate (PMS) as an electron carrier. The optimal pH, salt concentration, and temperature for histamine degradation were pH 6.5–8, 3.5–5 M NaCl, and 40–55 °C, respectively. The activity was fully retained at pH 6.5–9, in the presence of NaCl above 2.5 M, and at temperature lower than 50 °C. The results suggested that histamine-degrading activity of HDS3-1 was most likely associated with salt-tolerant and thermo-neutrophilic histamine dehydrogenase.

Keywords
Histamine; Degradation; Halophilic archaea; Histamine Dehydrogenase; Fermented foods
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Publisher
Database: Elsevier - ScienceDirect
Journal: Enzyme and Microbial Technology - Volume 46, Issue 2, 5 February 2010, Pages 92–99
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us