A PCR-DGGE method for the identification of histamine-producing bacteria in cheese

Histamine is the biogenic amine (BA) most frequently involved in food poisoning. Cheese is among the foods in which it is most commonly found, and in some of the highest concentrations. Its accumulation in cheese is mainly due to the presence of lactic acid bacteria (LAB) that produce histidine deca...

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Autores: Díaz, María, Ladero Losada, Víctor Manuel, Redruello, Begoña, Sánchez-Llana, Esther, Río Lagar, Beatriz del, Fernández García, María, Martín, M. Cruz, Álvarez González, Miguel Ángel
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2016
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/143229
Acceso en línea:http://hdl.handle.net/10261/143229
Access Level:acceso abierto
Palabra clave:Histamine
Cheeses
Identification
PCR-DGGE
hdcA
Biogenic amines
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repository_id_str
spelling A PCR-DGGE method for the identification of histamine-producing bacteria in cheeseDíaz, MaríaLadero Losada, Víctor ManuelRedruello, BegoñaSánchez-Llana, EstherRío Lagar, Beatriz delFernández García, MaríaMartín, M. CruzÁlvarez González, Miguel ÁngelHistamineCheesesIdentificationPCR-DGGEhdcABiogenic aminesHistamine is the biogenic amine (BA) most frequently involved in food poisoning. Cheese is among the foods in which it is most commonly found, and in some of the highest concentrations. Its accumulation in cheese is mainly due to the presence of lactic acid bacteria (LAB) that produce histidine decarboxylase, an enzyme coded by the gene hdcA. This gene has been sequenced in several histamine-producing LAB. This paper reports a new culture-independent method based on PCR-DGGE for detecting and identifying, at the species level, the histaminogenic bacteria present in cheese. Primers were designed based on the hdcA gene sequences available for Gram positive bacteria, and PCR and DGGE optimized in order to differentiate between amplicons corresponding to different histamine-producing species. The proposed method provides a rapid and simple means of detecting and identifying histamine-producing Gram positive bacteria in foods with complex microbial communities, such as cheese.This work was performed with the financial support of the Spanish Ministry of Economy and Competitiveness (AGL2013-45431-R) and the Plan for Science, Technology and Innovation 2013–2017 of the Principality of Asturias, which is co-funded by the European Regional Development Fund (GRUPIN14-137). M.D. was a beneficiary of an FPI fellowship from the Spanish Ministry of Economy and Competitiveness.Peer ReviewedElsevierEuropean CommissionPrincipado de AsturiasMinisterio de Economía y Competitividad (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2017201720162017info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/143229reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttps://doi.org/10.1016/j.foodcont.2015.11.035Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1432292026-05-22T06:33:51Z
dc.title.none.fl_str_mv A PCR-DGGE method for the identification of histamine-producing bacteria in cheese
title A PCR-DGGE method for the identification of histamine-producing bacteria in cheese
spellingShingle A PCR-DGGE method for the identification of histamine-producing bacteria in cheese
Díaz, María
Histamine
Cheeses
Identification
PCR-DGGE
hdcA
Biogenic amines
title_short A PCR-DGGE method for the identification of histamine-producing bacteria in cheese
title_full A PCR-DGGE method for the identification of histamine-producing bacteria in cheese
title_fullStr A PCR-DGGE method for the identification of histamine-producing bacteria in cheese
title_full_unstemmed A PCR-DGGE method for the identification of histamine-producing bacteria in cheese
title_sort A PCR-DGGE method for the identification of histamine-producing bacteria in cheese
dc.creator.none.fl_str_mv Díaz, María
Ladero Losada, Víctor Manuel
Redruello, Begoña
Sánchez-Llana, Esther
Río Lagar, Beatriz del
Fernández García, María
Martín, M. Cruz
Álvarez González, Miguel Ángel
author Díaz, María
author_facet Díaz, María
Ladero Losada, Víctor Manuel
Redruello, Begoña
Sánchez-Llana, Esther
Río Lagar, Beatriz del
Fernández García, María
Martín, M. Cruz
Álvarez González, Miguel Ángel
author_role author
author2 Ladero Losada, Víctor Manuel
Redruello, Begoña
Sánchez-Llana, Esther
Río Lagar, Beatriz del
Fernández García, María
Martín, M. Cruz
Álvarez González, Miguel Ángel
author2_role author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv European Commission
Principado de Asturias
Ministerio de Economía y Competitividad (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Histamine
Cheeses
Identification
PCR-DGGE
hdcA
Biogenic amines
topic Histamine
Cheeses
Identification
PCR-DGGE
hdcA
Biogenic amines
description Histamine is the biogenic amine (BA) most frequently involved in food poisoning. Cheese is among the foods in which it is most commonly found, and in some of the highest concentrations. Its accumulation in cheese is mainly due to the presence of lactic acid bacteria (LAB) that produce histidine decarboxylase, an enzyme coded by the gene hdcA. This gene has been sequenced in several histamine-producing LAB. This paper reports a new culture-independent method based on PCR-DGGE for detecting and identifying, at the species level, the histaminogenic bacteria present in cheese. Primers were designed based on the hdcA gene sequences available for Gram positive bacteria, and PCR and DGGE optimized in order to differentiate between amplicons corresponding to different histamine-producing species. The proposed method provides a rapid and simple means of detecting and identifying histamine-producing Gram positive bacteria in foods with complex microbial communities, such as cheese.
publishDate 2016
dc.date.none.fl_str_mv 2016
2017
2017
2017
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/143229
url http://hdl.handle.net/10261/143229
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://doi.org/10.1016/j.foodcont.2015.11.035
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869422096931618816
score 15.812429

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