مقایسه روش الکتروفورز موئینه ای با آشکارساز جذبی با روش کروماتوگرافی مایع با عملکرد بالا برای اندازه گیری مقدار هیستامین در محیط کشت میکروبی
محورهای موضوعی :
علوم و صنایع غذایی
صفورا پشگه
1
,
سید شهرام شکرفروش
2
,
محمود امین لاری
3
,
سعید حسین زاده
4
1 - دانشجوی دکتری تخصصی بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه شیراز، شیراز، ایران
2 - استاد بخش بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه شیراز، شیراز، ایران
3 - استاد بخش بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه شیراز، شیراز، ایران
4 - دانشیار بخش بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه شیراز، شیراز، ایران
تاریخ دریافت : 1395/12/26
تاریخ پذیرش : 1396/03/07
تاریخ انتشار : 1397/01/01
کلید واژه:
کروماتوگرافی مایع با عملکرد بالا,
هیستامین,
الکتروفورزموئینه ای,
چکیده مقاله :
هیستامین یکی از شاخص های مهم فساد باکتریایی در مواد غذایی است که می تواند موجب مسمومیت در مصرف کنندگان شود. بنابراین شناسایی و اندازه گیری مقدار هیستامین در مواد غذایی از اهمیت به‌سزایی برخوردار است. در این تحقیق، دو روش کروماتوگرافی مایع با عملکرد بالا (HPLC) به‌عنوان روش مرجع و الکتروفورز موئینه ای با آشکار ساز جذبی (CZE) برای اندازه گیری مقدار هیستامین تولیدی در محیط کشت TSB با هم مقایسه شدند. برای این منظور محیط کشت با سوش استاندارد مولد هیستامین استافیلوکوکوس اپیدرمیدیس TYH1 و دو سوش استافیلوکوکوس کاپیتیس و استافیلوکوکوس کارنوسوس دارای ژن هیستیدین دکربوکسیلاز تلقیح شد. زمان مهاجرت در روش CZE و زمان بازداری در روش HPLC برای هیستامین به‌ترتیب 4/5 و 0/12 دقیقه به‌دست آمد. منحنی استاندارد در محدوده µg/ml 200- 25/6 به‌صورت خطی با هر دو با معادله رگرسیون y=0.000004x (r2=0.999) به‌دست آمد. مقدار هیستامین تولید شده توسط سه سوش باکتری و اندازه گیری شده با دو روش مذکور تفاوت آماری معنی داری نداشت و ضریب همبستگی بین یافته های به‌دست آمده از دو روش 99/0 بود. با توجه به یافته های مشابه دو روش، روش CZE به‌دلیل عدم نیاز به آماده‌سازی نمونه، سادگی، حساسیت و کم‌هزینه بودن، به‌عنوان روشی مناسب برای اندازه گیری مقدار هیستامین در محیط های کشت میکروبی پیشنهاد می گردد.
چکیده انگلیسی:
The presence of histamine in foods is an important indicator of food spoilage and can also cause food poisoning in consumers. Therefore, monitoring of histamine level in food is important. This paper has focused on the comparing of capillary zone electrophoresis (CZE) with HPLC for the determination of histamine in tryptic soy broth. For this reason, the culture media was inoculated with a standard strain of histamine-producing Staphylococcus epidermidis TYH1, as well as S. capitis and S. carnosus strains harboring histidine decarboxylase-hdc. The migration time of histamine in CZE assay and retention time of HPLC were found 5.4 and 12 min, respectively. The calibration graph was linear ranged 6.25 to 200 μg/ml which was estimated using the regression equation of y=0.000004x (r2=0.999) for both methods. Determination of histamine produced by these three strains indicated no significant differences using CZE with HPLC methods. The results show that the CZE is suitable for the determination of histamine in bacterial culture, since, there is no need for initial preparation, simplicity, sensitivity and low cost.
منابع و مأخذ:
· Bolygo, E., Cooper, P.A., Jessop, K.M. and Moffatt, F. (2000). Determination of histamine in tomatoes by capillary electrophoresis. Journal of AOAC International, 83: 89–94.
· Bover-Cid, S., Izquierdo-Pulido, M. and Vidal-Carou, M.C. (2001). Effect of interaction between a low tyramine-producing Lactobacillus and proteolytic staphylococci on biogenic amine production during ripening and storage of dry sausage. International Journal of Food Microbiology, 65: 113–123.
· Brink, B., Damirik, C., Joosten, H.M.L.J. and Huis in’t Veld, J.H.J. (1990). Occurrence and formation of biologically active amines in foods. International Journal of Food Microbiology, 11: 73–84.
· Cinquina, A.L., Longo, F., Cali, A., De Santis, L., Baccelliere, R. and Cozzani, R. (2004). Validation and comparison of analytical methods for the determination of histamine in tuna fish samples. Journal of Chromatography A, 1032: 79–85.
· Er, B., Demirhan, B., Bas, S.Y., Yentur, G. and Oktem, A.B. (2014).
Determination of histamine level in canned tuna fish. Bulgarian Journal of Agricultural Science, 20 (4): 834–838.
· Gardini, F., Martuscelli, M., Crudele, M.A., Paparella, A. and Suzzi, G. (2002). Use of Staphylococcus xylosus as a starter culture in dried sausage: effect on the biogenic amine content. Meat Science, 61: 275–283.
· Halász, A., Bara´th, A., Simon-Sarkadi, L. and Holzapfel, W.H. (1994). Biogenic amines and their production by microorganisms in foods. Trends in Food Science and Technology, 5: 42–49.
· Hernandez-Herrero M.M., Roig-Sague ́s A.X., Rodr ́ıguez-Jerez J.J. and Mora-Ventura M.T. (1999) Halotolerant and halophilic histamine-forming bacteria isolated during the ripening of salted anchovies (Engraulis encrasicholus). Journal of Food Protection, 62: 509–514.
· Irlinger F. (2008). Safety assessment of dairy microorganisms: Coagulase-negative staphylococci. International Journal of Food Microbiology, 126: 302–310.
· Konings, W.N., Lolkema, J.S., Bolhuis, H., Van Veen, H.W., Poolman B. and Driessen, A.J.M. (1997). The role of transport processes in survival of lactic acid bacteria. Antonie van Leeuvenhoek, 71: 117–128.
· Kvasnicka, F. and Voldrich, M. (2006). Determination of biogenic amines by capillary zone electrophoresis with conductometric detection. Journal of Chromatography A, 1103: 145–149.
· Landeta G., De las Rivas B., Carrascosa A.V. and Munoz R. (2007) Screening of biogenic amine production by coagulase-negative staphylococci isolated during industrial Spanish dry-cured ham processes. Meat Science, 77: 556–561.
· Lange, J., Thomas, K. and Wittmann, C. (2002). Comparison of a capillary electrophoresis method with high-performance liquid chromatography for the determination of biogenic amines in various food samples. Journal of Chromatography B: Analytical Technology Biomedical Life Science, 779: 229–239.
· Lee, Y.C., Lin, C.S., Liu, F.L., Huang, T.C. and Tsai, Y.H. (2015). Degradation of histamine by Bacillus polymyxa isolated from salted fish products. Journal of Food and Drug Analysis, 15: 1–9.
· Lu, S., Xu, X., Zhou, G., Zhu, Z., Meng, Y. and Sun, Y. (2010). Effect of starter cultures on microbial ecosystem and biogenic amines in fermented sausage. Food Control, 21: 444–449.
· Mah, J.H. and Hwang, H.J. (2009). Inhibition of biogenic amine formation in a salted and fermented anchovy by Staphylococcus xylosus as a protective culture. Food Control, 20: 796–801.
· Mah, J.H., Ahn, J.B., Park, J.H., Sung, H.C. and Hwang, H.J. (2003). Characterization of biogenic amine-producing microorganisms isolated from Myeolchi-Jeot, Korean slated and fermented anchovy. Journal of Microbiology and Biotechnology, 13: 362–699.
· Numanoğlu, E., Boyaci, I.H. and Topcu, A. (2008). Simple determination of histamine in cheese by capillary electrophoresis with diode array detection. Journal of Food and Drug Analysis, 16 (6): 74–80.
· Sanceda, N.G., Ohashi, S.E. and Kurata, M.T. (1999). Histamine behavior during the fermentation process in the manufacture of fish sauce. Journal of Agricultural and Food Chemistry, 47: 3596–3600.
· Simion, A.M.C., Vizireanu, C., Alexe, P., Franco, I. and Carballo, J. (2014). Effect of the use of selected starter cultures on some quality, safety and sensorial properties of Dacia sausage, a traditional Romanian dry-sausage variety. Food Control, 35: 123–131.
· Simonova, M., Strompfova, V., Marcinakova, M., Laukova, A., Vesterlund, S., Moratalla, M.L., et al. (2006). Characterization of Staphylococcus carnosus isolated from Slovak meat products. Meat Science, 73: 559–564.
· Tsai Y.H., Chang S.C. and Kung H.F. (2007) Histamine contents and histamine-forming bacteria in natto products in Taiwan. Food Control, 18: 1026–1030.
· Vitali, L., Valese, A.C., Azevedo, M.S., Gonzaga, L.V., Costa, A.C.O., Piovezan, M., et al. (2013). Development of a fast and selective separation method to determine histamine in tuna fish samples using capillary zone electrophoresis. Talanta, 106: 181–185.
· Yokoi K., Harada Y., Shozen K.I., Satomi M., Taketo A. and Kodaira K.I. (2011) Characterization of the histidine decarboxylase gene of Staphylococcus epidermidis TYH1 coded on the staphylococcal cassette chromosome. Gene, 477: 32–41.
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· Bolygo, E., Cooper, P.A., Jessop, K.M. and Moffatt, F. (2000). Determination of histamine in tomatoes by capillary electrophoresis. Journal of AOAC International, 83: 89–94.
· Bover-Cid, S., Izquierdo-Pulido, M. and Vidal-Carou, M.C. (2001). Effect of interaction between a low tyramine-producing Lactobacillus and proteolytic staphylococci on biogenic amine production during ripening and storage of dry sausage. International Journal of Food Microbiology, 65: 113–123.
· Brink, B., Damirik, C., Joosten, H.M.L.J. and Huis in’t Veld, J.H.J. (1990). Occurrence and formation of biologically active amines in foods. International Journal of Food Microbiology, 11: 73–84.
· Cinquina, A.L., Longo, F., Cali, A., De Santis, L., Baccelliere, R. and Cozzani, R. (2004). Validation and comparison of analytical methods for the determination of histamine in tuna fish samples. Journal of Chromatography A, 1032: 79–85.
· Er, B., Demirhan, B., Bas, S.Y., Yentur, G. and Oktem, A.B. (2014).
Determination of histamine level in canned tuna fish. Bulgarian Journal of Agricultural Science, 20 (4): 834–838.
· Gardini, F., Martuscelli, M., Crudele, M.A., Paparella, A. and Suzzi, G. (2002). Use of Staphylococcus xylosus as a starter culture in dried sausage: effect on the biogenic amine content. Meat Science, 61: 275–283.
· Halász, A., Bara´th, A., Simon-Sarkadi, L. and Holzapfel, W.H. (1994). Biogenic amines and their production by microorganisms in foods. Trends in Food Science and Technology, 5: 42–49.
· Hernandez-Herrero M.M., Roig-Sague ́s A.X., Rodr ́ıguez-Jerez J.J. and Mora-Ventura M.T. (1999) Halotolerant and halophilic histamine-forming bacteria isolated during the ripening of salted anchovies (Engraulis encrasicholus). Journal of Food Protection, 62: 509–514.
· Irlinger F. (2008). Safety assessment of dairy microorganisms: Coagulase-negative staphylococci. International Journal of Food Microbiology, 126: 302–310.
· Konings, W.N., Lolkema, J.S., Bolhuis, H., Van Veen, H.W., Poolman B. and Driessen, A.J.M. (1997). The role of transport processes in survival of lactic acid bacteria. Antonie van Leeuvenhoek, 71: 117–128.
· Kvasnicka, F. and Voldrich, M. (2006). Determination of biogenic amines by capillary zone electrophoresis with conductometric detection. Journal of Chromatography A, 1103: 145–149.
· Landeta G., De las Rivas B., Carrascosa A.V. and Munoz R. (2007) Screening of biogenic amine production by coagulase-negative staphylococci isolated during industrial Spanish dry-cured ham processes. Meat Science, 77: 556–561.
· Lange, J., Thomas, K. and Wittmann, C. (2002). Comparison of a capillary electrophoresis method with high-performance liquid chromatography for the determination of biogenic amines in various food samples. Journal of Chromatography B: Analytical Technology Biomedical Life Science, 779: 229–239.
· Lee, Y.C., Lin, C.S., Liu, F.L., Huang, T.C. and Tsai, Y.H. (2015). Degradation of histamine by Bacillus polymyxa isolated from salted fish products. Journal of Food and Drug Analysis, 15: 1–9.
· Lu, S., Xu, X., Zhou, G., Zhu, Z., Meng, Y. and Sun, Y. (2010). Effect of starter cultures on microbial ecosystem and biogenic amines in fermented sausage. Food Control, 21: 444–449.
· Mah, J.H. and Hwang, H.J. (2009). Inhibition of biogenic amine formation in a salted and fermented anchovy by Staphylococcus xylosus as a protective culture. Food Control, 20: 796–801.
· Mah, J.H., Ahn, J.B., Park, J.H., Sung, H.C. and Hwang, H.J. (2003). Characterization of biogenic amine-producing microorganisms isolated from Myeolchi-Jeot, Korean slated and fermented anchovy. Journal of Microbiology and Biotechnology, 13: 362–699.
· Numanoğlu, E., Boyaci, I.H. and Topcu, A. (2008). Simple determination of histamine in cheese by capillary electrophoresis with diode array detection. Journal of Food and Drug Analysis, 16 (6): 74–80.
· Sanceda, N.G., Ohashi, S.E. and Kurata, M.T. (1999). Histamine behavior during the fermentation process in the manufacture of fish sauce. Journal of Agricultural and Food Chemistry, 47: 3596–3600.
· Simion, A.M.C., Vizireanu, C., Alexe, P., Franco, I. and Carballo, J. (2014). Effect of the use of selected starter cultures on some quality, safety and sensorial properties of Dacia sausage, a traditional Romanian dry-sausage variety. Food Control, 35: 123–131.
· Simonova, M., Strompfova, V., Marcinakova, M., Laukova, A., Vesterlund, S., Moratalla, M.L., et al. (2006). Characterization of Staphylococcus carnosus isolated from Slovak meat products. Meat Science, 73: 559–564.
· Tsai Y.H., Chang S.C. and Kung H.F. (2007) Histamine contents and histamine-forming bacteria in natto products in Taiwan. Food Control, 18: 1026–1030.
· Vitali, L., Valese, A.C., Azevedo, M.S., Gonzaga, L.V., Costa, A.C.O., Piovezan, M., et al. (2013). Development of a fast and selective separation method to determine histamine in tuna fish samples using capillary zone electrophoresis. Talanta, 106: 181–185.
· Yokoi K., Harada Y., Shozen K.I., Satomi M., Taketo A. and Kodaira K.I. (2011) Characterization of the histidine decarboxylase gene of Staphylococcus epidermidis TYH1 coded on the staphylococcal cassette chromosome. Gene, 477: 32–41.
