Naslov
Relationship between endotoxin and biogenic amines levels in sardines

Autori
Prester, Ljerka ; Macan, Jelena ; Varnai, Veda Marija ; Turk, Rajka ; Orct, Tatjana ; Vukušić, Jelena ; Kipčić, Dubravka

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Abstracts of the EUROTOX 2006/6 CTDC Congress. Toxicology Letters 164S / Kniewald, Jasna - Amsterdam : Elsevier, 2006

Skup
43rd Congress of the European Societies of Toxicology & 6th Congress of Toxicology in Developing Countries

Mjesto i datum
Cavtat, Hrvatska, 20.09.2006. - 24.09.2006

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
endotoxin; histamine; sardine; biogenic amines; fish poisoning

Sažetak
Background: The role of endotoxin food contamination in the patophysiology of food poisoning is not well defined. This paper presents results of endotoxin and biogenic amines (histamine, tyramine and putrescine) measurements in sardines kept at room temperature during a period of 24h. Material and methods: Five fresh sardines were finely cut and mixed. Sardine mixture was divided into three samples, closed in transparent plastic bags, left at room temperature for 0, 12, and 24h, and frozen, afterwards. Samples were stored at -200C until assayed. Endotoxin level was determined using end-point Limulus amoebocyte lysate (LAL) bioassay (Charles River Endosafe, USA). A rapid, convenient thin-layer chromatographic method was used for detecting histamine and other amines. Results: Increase in both endotoxin and biogenic amines level in sardines kept at room temperature over period of 12 and 24h was detected. Endotoxin levels in sardine samples left at room temperature for 0, 12, and 24h were 0.11, 1.23 and 12.63 EU/mg, respectively. Corresponding values for histamine were <2, 8, and 100 mg/100 g. Tyramine and putrescine concentrations in sardines left for 12 and 24h at room temperature were 20 and 78 mg/100 g, and 12 and 33 mg/100 g, respectively, and were undetectable in fresh fish (at 0h). The highest increase was noted for endotoxin and histamine levels, which raised approximately 10 and 100 times after 12 and 24h, respectively. Conclusion: In this preliminary report, increase in endotoxin level followed the increase in histamine level in sardines experimentally spoiled at room temperature during 24h. Therefore, it is suggested that endotoxin may play a role in histamine fish poisoning, acting together with other biogenic amines present in spoiled histidine-rich fish. The underlying biological mechanism needs further evaluation.

Izvorni jezik
Engleski

Znanstvena područja
Javno zdravstvo i zdravstvena zaštita

POVEZANOST RADA