Abstract
An optical sensor microtiterplate for quantitative analysis of the total content of biogenic amines (TAC) in meat and cheese was developed and validated for the first time. In the plate, a chameleon dye (Py-1) is embedded in a polymeric cocktail which is deposited on the bottom of the wells in a common microtiterplate. On reaction with biogenic amines (BAs), the fluorescence of Py-1 at 620 nm rapidly delivers a precise TAC. After 10 min incubation at 25 °C the determination of the TAC in various (real) samples is possible in high-throughput with a standard microplate reader. The optimized fluorescence method was validated for linearity, sensitivity, accuracy, precision (intraday and inter day repeatability) and recovery using histamine (HIS) as a representative BA. The sensor microtiterplate was successfully applied to quantitatively analyze the TAC in 10 real samples of cheese and meat obtained from various Egyptian markets. The TAC of these real samples obtained by the sensor microtiterplate was validated against the contents of BAs obtained by GC-MS at various times of storage. The data of the sensor microtiterplate agreed well with those of GC-MS. This demonstrates that the sensor microtiterplate is a reliable screening tool for the degradation status of food samples.
Similar content being viewed by others
References
Silla-Santos MH (1996) Biogenic amines: their importance in foods. Int J Food Microbiol 29:213–231
Spizzirri UG, Restuccia D, Curcio M, Parisi OI, Iemma F, Picci N (2013) Determination of biogenic amines in different cheese samples by LC with evaporative light scattering detector. J Food Compos Anal 29:43–51
Diaz M, Ladero V, Redruello B, Sanchez-Llana E, del Rio B, Fernandez M, Martin MC, Alvarez MA (2016) A PCR-DGGE method for the identification of histamine-producing bacteria in cheese. Food Control 63:216–223
Fogel WA, Lewinski A, Jochem J (2007) Histamine in food: Is there anything to worry about? Biochem Soc Trans 35:349–352
Kalac P, Gloria MBA (2009) Biogenic amines in cheeses, wines, beers and sauerkraut. In: Dandrifosse G (ed) From Biological Aspects of Biogenic Amines. Polyamines and Conjugates, Research Signpost, Scarborough, pp. 267–309
Vinci G, Antonelli ML (2002) Biogenic amines: quality index of freshness in red and white meat. Food Control 13:519–524
Novella-Rodriguez S, Veciana-Nogues MT, Roig-Sagues AX, Trujillo-Mesa AJ, Vidal-Carou MC (2004) Evaluation of biogenic amines and microbial counts throughout the ripening of goat cheeses from pasteurized and raw milk. J Dairy Res 71:245–252
Mah JH, Han HK, YJ O, Kim MG, Hwang HJ (2002) Biogenic amines in Jetkoals, Korean salted and fermented fish products. Food Chem 79:239–243
Marino M, Maifreni M, Moret S, Rondinini G (2000) The capacity of Enterobacteriaceae species to produce biogenic amines in cheese. Lett Appl Microbiol 31:169–173
Shalaby AR (1999) Simple, rapid and valid thin layer chromatographic method for determining biogenic amines in foods. Food Chem 65:117–121
Innocente N, D’Agostin P (2002) Formation of biogenic amines in a typical semihard Italian cheese. J Food Prot 65:1498–1501
Ruiz-Capillas C, Jimenez-Colmenero F (2004) Biogenic amines in meat and meat products. Crit Rev Food Sci Nutr 44:489–499
Cunha SC, Faria MA, Fernandes JO (2011) Gas chromatography–mass spectrometry assessment of amines in port wine and grape juice after fast Chloroformate extraction/Derivatization. J Agric Food Chem 59:8742–8753.
Baranowska I, Płonka J (2015) Simultaneous determination of biogenic amines and Methylxanthines in foodstuff—sample preparation with HPLC-DAD-FL analysis. Food Anal Methods 8:963–972
Steiner M-S, Meier RJ, Spangler C, Duerkop A, Wolfbeis OS (2009) Determination of biogenic amines by capillary electrophoresis using a chameleon type of fluorescent stain. Microchim Acta 167:259–266
Palermo C, Muscarella M, Nardiello D, Iammarino M, Centonze D (2013) A multiresidual method based on ion-exchange chromatography with conductivity detection for the determination of biogenic amines in food and beverages. Anal Bioanal Chem 405:1015–1023
Onal A, Tekkeli SEK, Onal C (2013) A review of the liquid chromatographic methods for the determination of biogenic amines in foods. Food Chem 138:509–515
Loizzo MR, Menichini F, Picci N, Puoci F, Spizzirri UG, Restuccia D (2013) Technological aspects and analytical determination of biogenic amines in cheese. Trends Food Sci Technol 30:38–55
Ramon-Marquez T, Medina-Castillo AL, Fernandez-Gutierrez A, Fernandez-Sanchez JF (2016) Novel optical sensing film based on a functional nonwoven nanofibre mat for an easy, fast and highly selective and sensitive detection of tryptamine in beer. Biosens Bioelectron 79:600–607
Azab HA, El-Korashy SA, Anwar ZM, Khairy GM, Steiner M-S, Duerkop A (2011) High-Throughput Sensor Microtiter Plate for Determination of Biogenic Amines in Sea Food using Fluorescence or Eye-Vision. Analyst 136:4492–4499
Azab HA, El-Korashy SA, Anwar ZM, Khairy GM, Steiner M-S, Duerkop A (2012) Reactivity of a luminescent “ off – on ” pyrylium dye toward various classes of amines and its use in a fluorescence sensor microtiter plate for environmental samples. J Photochem Photobiol A 243:41–46
Wetzl BK, Yarmoluk SM, Craig DB, Wolfbeis OS (2004) Chameleon labels for staining and quantifying of proteins. Angew Chem Int Ed 43:5400–5402
AOAC (1995) AOAC Official Methods of Analysis, 16th ed. AOAC, Washington, Method 35(1):32
Marks HS, Anderson CR (2006) Rapid determination and confirmation of biogenic amines in tuna loin by gas chromatography/mass spectrometry using Ethylchloroformate derivative. J AOAC Int 89:1591–1599
Stoy AV (1998) New type of hydrogel for controlled drug delivery. J Biomater Appl 3:552–604
Steiner M-S, Meier RJ, Duerkop A, Wolfbeis OS (2010) Chromogenic sensing of biogenic amines using a chameleon probe and the red green blue readout of digital camera images. Anal Chem 82:8402–8405
Stadnik J, Dolatowski ZJ (2010) Biogenic amines in meat and fermented meat products. Acta Sci Pol Technol Aliment 9:251–263
Alonso-Lomillo MA, Dominguez-Renedo O, Matos P, Arcos-Martinez MJ (2010) Disposable biosensors for determination of biogenic amines. Anal Chim Acta 665:26–31
Hwang D-F, Chang S-H, Shiau C-Y, Cheng C-C (1995) Biogenic amines in the flesh of sailfish (Istiophorusplafypferus) responsible for Scornbroid poisoning. J Food Sci 60:926–928
Jastrzebska A (2012) A comparative study for determination of biogenic amines in meat samples by capillary isotachophoresis with two electrolyte systems. Eur Food Res Technol 235:563–572
Vidal-Carou MC, Izquierdo-Pulido ML, Martin-Morro MC, Marine F (1990) A. Histamine and tyramine in meat products: relationship with meat spoilage. Food Chem 37:239–249
Dicakova Z, Dudrikova E, Cabadaj A (2004) Biogenic amine in Ewe’s milk lump cheese and Bryndza. Bull Vet Inst Pulawy 48:53–57
Novella-Rodriguez S, Veciana-Nogues MT, Izquierdo-Pulido M, Vidal-Carou MC (2003) Distribution of biogenic amines and polyamines in cheese. J Food Sci 68:750–755
Acknowledgments
G.M.K. and M.S.S. thank the German Egyptian Research Fund (GERF) for a grant within the project EGY08/004.
Author information
Authors and Affiliations
Corresponding author
Electronic supplementary material
ESM 1
(DOC 470 kb)
Rights and permissions
About this article
Cite this article
Khairy, G.M., Azab, H.A., El-Korashy, S.A. et al. Validation of a Fluorescence Sensor Microtiterplate for Biogenic Amines in Meat and Cheese. J Fluoresc 26, 1905–1916 (2016). https://doi.org/10.1007/s10895-016-1885-1
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s10895-016-1885-1