تعیین میزان هیستامین و تیرامین در پنیرهای توزیعی در شهر قزوین با روش کروماتوگرافی مایع با کارایی بالا
محورهای موضوعی :
بهداشت مواد غذایی
زهرا سلحشوریان
1
,
محمدحسین موثق
2
1 - دانش‌آموخته دکتری عمومی دامپزشکی، دانشکده دامپزشکی، واحد شبستر، دانشگاه آزاد اسلامی، شبستر، ایران
2 - دانشیار بخش بهداشت مواد غذایی، دانشکده دامپزشکی، واحد شبستر، دانشگاه آزاد اسلامی، شبستر، ایران
تاریخ دریافت : 1402/02/14
تاریخ پذیرش : 1402/03/29
تاریخ انتشار : 1401/12/01
کلید واژه:
قزوین,
پنیر,
هیستامین,
کروماتوگرافی مایع با کارآیی بالا,
تیرامین,
چکیده مقاله :
هیستامین و تیرامین از آمین‌های بیوژنیک هستند که این آمین‌های بیوژنیک ترکیبات سمی تولیدشده توسط تعدادی از میکروارگانیسم‌ها می‌باشند که به‌عنوان نتیجه متابولیسم برخی از اسیدهای آمینه و واکنش دکربوکسیلاسیون در طول تخمیر و یا فساد مواد غذایی تولید می‌شوند. هدف از این مطالعه، تعیین میزان هیستامین و تیرامین در پنیرهای توزیعی در شهر قزوین بود. تعداد 60 نمونه شامل 30 نمونه پنیر کوزه، 15 نمونه پنیر پاستوریزه و 15 نمونه پنیر پروبیوتیک از مهر‌ماه لغایت آذرماه 1400 به‌صورت تصادفی ساده از سطح شهر قزوین جمع‌آوری شد. میزان هیستامین و تیرامین در نمونه‌ها با روش کروماتوگرافی مایع با کارایی بالا تعیین گردید. تمام نمونه‌های پنیرحاوی هیستامین بودند و در نمونه‌های پنیرکوزه، پاستوریزه و پروبیوتیک به ترتیب 100، 100 و 66/6 درصد نمونه‌ها حاوی هیستامین بیش‌ازحد مجاز (100 میلی‌گرم در کیلوگرم) بودند. میانگین میزان هیستامین در پنیر کوزه، پاستوریزه و پروبیوتیک به ترتیب 94/34 ± 37/208 ،04/12 ± 80/123 و 27/18 ± 67/66 میلی‌گرم در کیلوگرم بود (05/0>p). میزان تیرامین در نمونه‌های پنیرکوزه ، پاستوریزه و پروبیوتیک در حد مجاز(600 میلی‌گرم در کیلوگرم)بود، و میانگین میزان تیرامین در پنیر کوزه، پاستوریزه و پروبیوتیک به ترتیب 24/15 ± 85/145، 34/10 ± 49/77 و 31/9 ± 98/45 میلی‌گرم در کیلوگرم بود (05/0>p). با توجه به نتایج حاصله به نظرمی رسد استفاده از پنیر کوزه و پاستوریزه در شهر قزوین برای افرادی که به میزان بالای هیستامین حساس هستند مناسب نمی‌باشد و توصیه می‌شود که این گروه از افراد از پنیر پروبیوتیک استفاده نمایند.
چکیده انگلیسی:
Histamine and tyramine are biogenic amines, which are toxic compounds produced by several microorganisms as a result of the metabolism of some amino acids and the decarboxylation reaction during fermentation or food spoilage. This study aimed to investigate the content of histamine and tyramine in cheeses distributed in Qazvin. Sixty samples including 30 samples of Koozeh cheese, 15 samples of pasteurized cheese, and 15 samples of probiotic cheese were collected randomly from September to December 2021 from Qazvin. The content rates of histamine and tyramine in the samples were determined by high-performance liquid chromatography. All cheese samples contained histamine and the samples of Koozeh, pasteurized and probiotic cheeses contained 100%, 100% and 6.66% of histamine, respectively which are higher than the permissible limit (100 mg/kg). The mean value of histamine in the samples of Koozeh, pasteurized and probiotic cheeses were 208.37±34.94, 123.80 ± 12.04, and 66.67 ± 18.27 mg/kg, respectively (p<0.05). The values of tyramine in all the samples were within the permissible limit (600 mg/kg) and the mean values of tyramine in the samples of Koozeh, pasteurized and probiotic cheeses were 145.85 ± 15.24, 77.49 ± 10.34, and 45.98 ± 9.31 mg/kg, respectively(p<0.05). According to the results, it seems that the use of Koozeh and pasteurized cheeses in Qazvin is not suitable for people who are sensitive to high levels of histamine, and it is recommended that this group of people use probiotic cheese.
منابع و مأخذ:
Asadi, A. and Tabatabaei Yazdi, F. (2016), Investigating the factors affecting the formation of biogenic amines in cheese and its reduction techniques. The second scientific-research conference on Iranian science and food industry. Tehran, Iran. [In Persian]
Campos-Gongora, E., Gonzalez-Martínez, M.T., Lopez-Hernandez, A.A., Arredondo-Mendoza, G.I., Ortega-Villarreal, A.S., Gonzalea-Martinez, B.E. et al., (2023). Histamine and Tyramine in Chihuahua Cheeses during Shelf Life: Association with the Presence of tdc and hdc Genes. Molecules, 28(7): 1-12.
Ekici, K., Okut, H., Isleyici, O., Sancak, Y. and Tuncay, R.M. (2018). The determination of some microbiological and chemical features in Herby cheese. Foods, 8(23): 1-11.
Elsanhoty, R.M., Mahrous, H. and Ghanaimy, G.A. (2009). Chemical, microbial count and evaluation of biogenic amines during the ripening of Egyptian soft Domiati cheese made from raw and pasteurized buffalos’ milk. International Journal of Dairy Science, 4(2): 80-90.
Fareed, F., El-zamkan, M., Shaban Ahmad, A., Mokhtar, A., A., Noseer, E.A., Salah, M. et al., (2022). Biogenic amines levels in old Kareish cheese and ripened Domiati cheese, Qena, Egypt. International Journal of Veterinary Sciences, 5(2): 55-67.
Feng, X., Ashly, J., Zhou, T., Halder, A. and Sun, Y. (2018). A facile molecularly imprinted polymer-based fluorometric assay for detection of histamine. Royal Society of Chemistry Advances, 8: 2365-2372.
Fox, P.F. (1993). Cheese: An overview. Cheese: chemistry, physics and microbiology. 2nd Edition, Springer, Chapman and Hall Publication, pp: 1-5.
Hassan, M.A., Abd El-Aal, S., Kamal, R.M., Ahmed, Y.A. and Nasseif, M. (2020). Determination of biogenic amines in hard cheeses by high performance liquid chromatography. Benha Veterinary Medical Journal, 38: 43-47.
Innocente, N., Biasutti, M., Padovese, M., and Moret, S. (2007). Determination of biogenic amines in cheese using HPLC technique and direct derivatization of acid extract. Food Chemistry, 101(3): 1285-1289.
Kandasamy, S., Yoo, J., Yun, J., Kang, H.B., Seol, K.H. and Ham, J.S. (2021). Quantitative analysis of biogenic amines in different cheese varieties obtained from the Korean domestic and retail markets. Metabolites, 11(31): 1-16.
Leuschner, R.G.K., Kurihara, R. and Hammes, W.P. (1999). Formation of biogenic amines by proteolytic enterococci during cheese ripening. Journal of the Science of Food and Agriculture. 79(8): 1141-1144.
Mohtadiniya, J. and Khadem Haghigian, H. (2013). Determining the amount of histamine and tyramine in pasteurized Lighvan and UF feta cheeses during the periods of ripening by the high- performance liquid chromatography method. Journal of Alborz University of Medical Sciences, 3(2): 96-102. [In Persian]
Moniente, M., Garcia‐Gonzalo, D., Ontanon, I., Pagán, R. and Botello‐Morte, L., (2021). Histamine accumulation in dairy products: Microbial causes, techniques for the detection of histamine‐producing microbiota, and potential solutions. Comprehensive Reviews in Food Science and Food Safety, 20(2): 1481-1523.
Moreira, G.M.M., Costa, R.G.B., Teodoro, A.M., Paula, D.S., Fernandes, G. and Gloria, M.B. (2018). Effect of ripening time on proteolysis, free amino acids, bioactive amines and texture profile of Gorgonzola-type cheese. LWT-Food Science and Technology, 98: 583-590.
Razavi Rouhani, S. Hasanzadazar, H. and Ali Akbarlou, J.A. (2012). Determining the amount of histamine in Koopeh cheeses in West Azarbaijan province by HPLC method. Journal of Food Hygiene, 3(1): 1-9. [In Persian]
Ruiz-Capillas, C. and Herrero, M. (2019). Biogenic amines on food safety. 1st publication, MDPI Press, Basel, Switzerland, pp: 1-16.
Zdolec, N., Bogdanovic, T., Severin, K., Dobranic, V., Kazazic, S., Grbavac, J., Pleadin, Jelka., Petricevic, S. and Kis, M. (2022). Biogenic amine content in retailed cheese varieties produced with commercial bacterial or mold cultures. Process, 10(10): 1-10.
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Asadi, A. and Tabatabaei Yazdi, F. (2016), Investigating the factors affecting the formation of biogenic amines in cheese and its reduction techniques. The second scientific-research conference on Iranian science and food industry. Tehran, Iran. [In Persian]
Campos-Gongora, E., Gonzalez-Martínez, M.T., Lopez-Hernandez, A.A., Arredondo-Mendoza, G.I., Ortega-Villarreal, A.S., Gonzalea-Martinez, B.E. et al., (2023). Histamine and Tyramine in Chihuahua Cheeses during Shelf Life: Association with the Presence of tdc and hdc Genes. Molecules, 28(7): 1-12.
Ekici, K., Okut, H., Isleyici, O., Sancak, Y. and Tuncay, R.M. (2018). The determination of some microbiological and chemical features in Herby cheese. Foods, 8(23): 1-11.
Elsanhoty, R.M., Mahrous, H. and Ghanaimy, G.A. (2009). Chemical, microbial count and evaluation of biogenic amines during the ripening of Egyptian soft Domiati cheese made from raw and pasteurized buffalos’ milk. International Journal of Dairy Science, 4(2): 80-90.
Fareed, F., El-zamkan, M., Shaban Ahmad, A., Mokhtar, A., A., Noseer, E.A., Salah, M. et al., (2022). Biogenic amines levels in old Kareish cheese and ripened Domiati cheese, Qena, Egypt. International Journal of Veterinary Sciences, 5(2): 55-67.
Feng, X., Ashly, J., Zhou, T., Halder, A. and Sun, Y. (2018). A facile molecularly imprinted polymer-based fluorometric assay for detection of histamine. Royal Society of Chemistry Advances, 8: 2365-2372.
Fox, P.F. (1993). Cheese: An overview. Cheese: chemistry, physics and microbiology. 2nd Edition, Springer, Chapman and Hall Publication, pp: 1-5.
Hassan, M.A., Abd El-Aal, S., Kamal, R.M., Ahmed, Y.A. and Nasseif, M. (2020). Determination of biogenic amines in hard cheeses by high performance liquid chromatography. Benha Veterinary Medical Journal, 38: 43-47.
Innocente, N., Biasutti, M., Padovese, M., and Moret, S. (2007). Determination of biogenic amines in cheese using HPLC technique and direct derivatization of acid extract. Food Chemistry, 101(3): 1285-1289.
Kandasamy, S., Yoo, J., Yun, J., Kang, H.B., Seol, K.H. and Ham, J.S. (2021). Quantitative analysis of biogenic amines in different cheese varieties obtained from the Korean domestic and retail markets. Metabolites, 11(31): 1-16.
Leuschner, R.G.K., Kurihara, R. and Hammes, W.P. (1999). Formation of biogenic amines by proteolytic enterococci during cheese ripening. Journal of the Science of Food and Agriculture. 79(8): 1141-1144.
Mohtadiniya, J. and Khadem Haghigian, H. (2013). Determining the amount of histamine and tyramine in pasteurized Lighvan and UF feta cheeses during the periods of ripening by the high- performance liquid chromatography method. Journal of Alborz University of Medical Sciences, 3(2): 96-102. [In Persian]
Moniente, M., Garcia‐Gonzalo, D., Ontanon, I., Pagán, R. and Botello‐Morte, L., (2021). Histamine accumulation in dairy products: Microbial causes, techniques for the detection of histamine‐producing microbiota, and potential solutions. Comprehensive Reviews in Food Science and Food Safety, 20(2): 1481-1523.
Moreira, G.M.M., Costa, R.G.B., Teodoro, A.M., Paula, D.S., Fernandes, G. and Gloria, M.B. (2018). Effect of ripening time on proteolysis, free amino acids, bioactive amines and texture profile of Gorgonzola-type cheese. LWT-Food Science and Technology, 98: 583-590.
Razavi Rouhani, S. Hasanzadazar, H. and Ali Akbarlou, J.A. (2012). Determining the amount of histamine in Koopeh cheeses in West Azarbaijan province by HPLC method. Journal of Food Hygiene, 3(1): 1-9. [In Persian]
Ruiz-Capillas, C. and Herrero, M. (2019). Biogenic amines on food safety. 1st publication, MDPI Press, Basel, Switzerland, pp: 1-16.
Zdolec, N., Bogdanovic, T., Severin, K., Dobranic, V., Kazazic, S., Grbavac, J., Pleadin, Jelka., Petricevic, S. and Kis, M. (2022). Biogenic amine content in retailed cheese varieties produced with commercial bacterial or mold cultures. Process, 10(10): 1-10.
