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Antidepressant-like effect of aqueous extract of Channa striatus fillet in mice models of depression

Saleem AM, Taufik Hidayat M, Mat Jais AM, Fakurazi S, Moklas M, Sulaiman MR, et al.

Eur Rev Med Pharmacol Sci, 2011 Jul;15(7):795-802.
PMID: 21780549

Channa (C.) striatus (Malay-Haruan), is a fresh water snakehead fish, consumed as a rejuvenating diet in post-parturition period in local Malay population. The aqueous extract of C. striatus fillet (AECSF) was reported to act through serotonergic receptor system in a previous study. There is no scientific report on neuropharmacological effects of C. striatus. Based on these data, the antidepressant-like effect of C. striatus was evaluated in mice models of depression.

Matched MeSH terms: Fish Products*
Bacterial community structure, predicted metabolic activities, and formation of volatile compounds attributed to Malaysian fish sauce flavour

Shanti Dwita Lestari, Shobirin Meor Hussin A, Mustafa S, Yun Shin Sew, Ming Gan H, Hashim AM, et al.

Food Chem, 2023 Nov 15;426:136568.
PMID: 37437500 DOI: 10.1016/j.foodchem.2023.136568

The fermentation of Malaysian fish sauce (budu) varies from one to twelve months depending on the producer, resulting in inconsistent quality. The microbiota, their predicted metabolic pathways and volatile metabolites profiles were determined at different stages of budu fermentation. Budu fermented for 1 and 3 months were characterized by the presence of Gram negative Enterobacterales, Gammaproteobacteria, and Fusobacteriaceae, which continuously decrease in abundance over fermentation time. The metabolic pathways prediction grouped 1- and 3- month budu in a cluster enriched with degradation reactions. 6-month budu were dominated by Halanaerobium and Staphylococcus, while the 12-month were dominated by Lentibacillus, Bacilli, and Halomonas. Biosynthesis-type predicted pathways involving protein and lipid derivatives were enriched in 6- and 12-month fermented budu, accumulating 2,6-dimethylpyrazine, methyl 2-ethyldecanoate, 2-phenylacetaldehyde, 3-methylbutanal, and 3-methylbutanoic acid. These compounds may indicate budu maturity and quality. This result may assist as a reference for quality control and fermentation monitoring.

Matched MeSH terms: Fish Products/analysis
Ciguatera fish poisoning: First reported case in Sabah, Malaysia

Lee HG, Leaw CP, Lim PT, Jipanin SJ

Med J Malaysia, 2019 12;74(6):545-546.
PMID: 31929485

Ciguatera fish poisoning (CFP) is the most common natural marine toxin poisoning worldwide and yet under recognised in Malaysia. We report the first confirmed case of CFP in Sabah with severe neurological, cardiovascular and gastrointestinal manifestations after consumption of emperor snapper. Early recognition of CFP is important because it will result in improved patient care and public health intervention.

Matched MeSH terms: Fish Products/poisoning*
Collagens for surimi gel fortification: Type-dependent effects and the difference between type I and type II

Zhao Y, Lu K, Piao X, Song Y, Wang L, Zhou R, et al.

Food Chem, 2023 May 01;407:135157.
PMID: 36529012 DOI: 10.1016/j.foodchem.2022.135157

Surimi products have unsatisfactory gel properties. Hence, this study evaluates the effect of collagen-adding on surimi gel properties and provides the first observation results regarding collagen type influence. With higher water solubility and more charged amino acids than type II, collagen type I intertwines with surimi myofibrillar proteins better to induce higher exposure of protein functional domains, more sufficient conformational changes of myosin and greater formation of chemical forces among proteins. These enhancements accelerate the gelation rate, leading to a well-stabilized surimi gel. The collagen I-containing surimi gels show more compact structures with uniformly distributed smaller pores than those containing collagen II, thereby providing the final products with higher water holding capacity and better textural profiles. As such, the surimi gel fortification performance of collagen I and the well-elucidated collagen-myofibrillar protein interaction mechanism will guide the further exploitation of collagen as an effective additive in the food industry.

Matched MeSH terms: Fish Products/analysis
Comparative levels of arachidonic acid and eicosapentaenoic acid in Malaysian fish

Gibson RA, Kneebone R, Kneebone GM

Comp Biochem Physiol C Comp Pharmacol Toxicol, 1984;78(2):325-8.
PMID: 6149073

Total lipids were extracted from 22 species of Malaysian fish and the constituent fatty acids were analysed by gas chromatography. Malaysian fish generally contained high levels of saturated fatty acids (range 36-55% total fatty acids) and contained variable amounts of monounsaturates, chiefly palmitic and stearic acids, but only trace levels of 20:1 and 22:1. Unlike fish caught in colder northern hemisphere waters, Malaysian fish were found to contain arachidonic acid (20:4 omega 6, range 2-12%) in addition to the expected eicosapentaenoic acid (20:5 omega 3, range 1-13%) and docosahexaenoic acid (22:6 omega 3, range 6.6-40.4%).

Matched MeSH terms: Fish Products
Comparison of DNA profiling between fishes and pork meat using polymerase chain reaction-restriction fragment length polymorphisms (PCR-RFLP) analysis

Safiyyah Shahimi, Wan Sakeenah Wan Nazri, Aminah Abdullah, Norrakiah Abdullah Sani, Sahilah Abd. Mutalib

Sains Malaysiana, 2018;47:1535-1540.

Genomic DNA of 13 fish (n=13) species consist of four freshwater which were catfish (Clarias gariepinus), shark catfish (Pangasius larnaudii), tilapia (Oreochromis mossambicus), perch (Lates calcarifer) and nine marine species which were black pomfret (Parastromateus niger), anchovy (Stolephorus commersonii), mabong (Rastrelliger kanagurta), red snapper (Lutjanus erythropterus), herring (Chirocentrus dorab), ray fish (Himantura gerrardii), sardine (Decapterus macrosoma), mackerel (Euthynnus affinis) and tuna (Thunnus tuna) were differentiated using polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP). Seven endonucleases of AluI, BsaJI, HaeIII, HindIII, HinfI, MboI and MboII were examined for the ability to digest cyt b amplicon from each species. Genomic DNA of pork (Sus scrofa domestica) were differentiated from fishes by comparing the digestion patterns produced by similar amplified region and enzymes used. In the present study, it was demonstrated that fishes and pork DNA genome were successfully differentiated using all endonucleases except for HindIII. Thus, PCR-RFLP analysis was found useful for future pork DNA detection in fish products.

Matched MeSH terms: Fish Products
Effects of feeding fermented fish on egg cholesterol content in hens

Loh TC, Law FL, Goh YM, Foo HL, Zulkifli I

Anim Sci J, 2009 Feb;80(1):27-33.
PMID: 20163464 DOI: 10.1111/j.1740-0929.2008.00591.x

This study was conducted to investigate the effects of feeding fermented fish (FF) to layers on laying performance, and polyunsaturated fatty acid and cholesterol levels in eggs and plasma. A total of 96, 13-week-old Babcock B380 pullets were used in this study. They were randomly assigned to four numerically equal groups with eight replicates per treatment, three birds per replicate. All the birds were housed in individual cages. The dietary treatments were: Control diet, without FF; FF3 diet containing 3% (w/w) FF, FF6 diet containing 6% (w/w) FF and FF9 diet containing 9% (w/w) FF. The study was carried out for 16 weeks inclusive of two weeks of adjustment. Weekly feed intake and egg production were recorded. Blood plasma cholesterol and fatty acid profiles were assayed at the end of the experiment. FF did not enhance (P > 0.05) egg mass but (P < 0.05) decreased egg weight slightly. However, egg yolk cholesterol and plasma cholesterol concentrations were reduced (P < 0.05) by FF. The n-6:n-3 fatty acids ratio in the egg yolk (Control = 7.9, FF9 = 6.2) and plasma (Control = 10.6, FF9 = 6.2) were decreased by feeding FF. Moreover, FF was able to increase (P < 0.05) the docosahexaenoic acid (DHA) concentrations in egg yolk and plasma. In conclusion, this study demonstrated that FF increased DHA and reduced egg yolk cholesterol in poultry eggs.

Matched MeSH terms: Fish Products*
Fatty acid profiles of fin fish in Langkawi Island, Malaysia

Osman F, Jaswir I, Khaza'ai H, Hashim R

J Oleo Sci, 2007;56(3):107-13.
PMID: 17898471

Total lipid contents and fatty acid composition of 13 marine fish species namely, "jenahak" (Lutianus agentimaculatus), "kebasi" (Anadontostoma chacunda), "duri" (Arius cumatranus), "tenggiri batang" (Scomberomorus commersoni), "kembong" (Rastrelliger kanagurta), "kintan" or "sebalah" (Psettodes crumei), "kerisi" (Pristipomodes typus), "kerapu" (Epinephelus sexfasciatus), "gelama kling" (Sciaena dussumieri), "malong" (Congresax talabon), "laban" (Cynoglossus lingua), "yu 9" (Scolidon sorrakowah) and "bagi" (Aacnthurs nigrosis) commonly found in Pulau Tuba, one of the islands surrounding the popular tourist destination Langkawi in Malaysia were determined. All fish showed a considerable amount of unsaturated fatty acids particularly those with 4, 5 and 6 double bonds. Two physiologically important n-3 polyunsaturated fatty acids (PUFAs), i.e. eicosapentaenoic acid (EPA) and docasahaexaenoic acid (DHA), made up of more than 50% of the total PUFAs. For saturated fatty acids, palmitic was found to be the major one in all types of fish studied. Based on DHA, EPA and arachidonic acid (AA) contents, "gelama kling" was found to be the best source (23, 11 and 7%, respectively) followed by "kerapu" (21, 10, 9%) and "sebalah" (19, 14, 4%).

Matched MeSH terms: Fish Products/analysis*
Food taboos among the Orang Asli in West Malaysia: a potential nutritional hazard

Bolton JM

Am J Clin Nutr, 1972 Aug;25(8):789-99.
PMID: 5046724
Matched MeSH terms: Fish Products
Gene mutation effect of aqueous and methanol extracts of salted fish from pulau pinang, malaysia towards v79 lung fibroblast cells

AHMAD ROHI GHAZALI, RASYIDAH MOHAMAD HALIM, NOR FADILAH RAJAB, NOORAIN RAMLI, ROZAINI ABDULLAH, FIRDAUS KAMARULZAMAN, et al.

Sains Malaysiana, 2013;42:1599-1603.

Salted fish is a locally processed raw food which is used in everyday cooking among Malaysians. Previous studies suggested that salted fish intake was a risk of nasopharyngeal cancer. Hence, this study was carried out to evaluate gene mutation effects through the induction of mutagenic effect of aqueous and methanol extracts of salted fish from Balik Pulau, Pulau Pinang, Malaysia. Balik Pulau was chosen for sampling purpose due to its popularity as a commercial centre for local raw fisheries in Malaysia. Evaluation of mutagenic effect was carried out by hprt Gene Mutation Assay towards V79 lung fibroblast cells. It was found that the aqueous and methanol extracts of salted fish were not cytotoxic towards V79 lung fibroblast cells. It was also found that the extracts of salted fish from Balik Pulau were not mutagenic towards hprt gene of V79 lung fibroblast cells as the mutation frequency of the extracts did not exceed 3 times of the value for negative control mutation frequency. In conclusion, both aqueous and methanol extracts of salted fish from Balik Pulau did not have gene mutation effect towards hprt gene in vitro. However, other toxicological profile could be assessed to determine the mechanism of toxicity of salted fish.

Matched MeSH terms: Fish Products
Harnessing global fisheries to tackle micronutrient deficiencies

Hicks CC, Cohen PJ, Graham NAJ, Nash KL, Allison EH, D'Lima C, et al.

Nature, 2019 10;574(7776):95-98.
PMID: 31554969 DOI: 10.1038/s41586-019-1592-6

Micronutrient deficiencies account for an estimated one million premature deaths annually, and for some nations can reduce gross domestic product1,2 by up to 11%, highlighting the need for food policies that focus on improving nutrition rather than simply increasing the volume of food produced3. People gain nutrients from a varied diet, although fish-which are a rich source of bioavailable micronutrients that are essential to human health4-are often overlooked. A lack of understanding of the nutrient composition of most fish5 and how nutrient yields vary among fisheries has hindered the policy shifts that are needed to effectively harness the potential of fisheries for food and nutrition security6. Here, using the concentration of 7 nutrients in more than 350 species of marine fish, we estimate how environmental and ecological traits predict nutrient content of marine finfish species. We use this predictive model to quantify the global spatial patterns of the concentrations of nutrients in marine fisheries and compare nutrient yields to the prevalence of micronutrient deficiencies in human populations. We find that species from tropical thermal regimes contain higher concentrations of calcium, iron and zinc; smaller species contain higher concentrations of calcium, iron and omega-3 fatty acids; and species from cold thermal regimes or those with a pelagic feeding pathway contain higher concentrations of omega-3 fatty acids. There is no relationship between nutrient concentrations and total fishery yield, highlighting that the nutrient quality of a fishery is determined by the species composition. For a number of countries in which nutrient intakes are inadequate, nutrients available in marine finfish catches exceed the dietary requirements for populations that live within 100 km of the coast, and a fraction of current landings could be particularly impactful for children under 5 years of age. Our analyses suggest that fish-based food strategies have the potential to substantially contribute to global food and nutrition security.

Matched MeSH terms: Fish Products/analysis; Fish Products/economics
Health risk assessment of heavy metal accumulation in the Buriganga and Turag River systems for Puntius ticto, Heteropneustes fossilis, and Channa punctatus

Baki MA, Shojib MFH, Sehrin S, Chakraborty S, Choudhury TR, Bristy MS, et al.

Environ Geochem Health, 2020 Feb;42(2):531-543.
PMID: 31376046 DOI: 10.1007/s10653-019-00386-4

This study aimed to assess the effects of major ecotoxic heavy metals accumulated in the Buriganga and Turag River systems on the liver, kidney, intestine, and muscle of common edible fish species Puntius ticto, Heteropneustes fossilis, and Channa punctatus and determine the associated health risks. K was the predominant and reported as a major element. A large concentration of Zn was detected in diverse organs of the three edible fishes compared with other metals. Overall, trace metal analysis indicated that all organs (especially the liver and kidney) were under extreme threat because the maximum permissible limit set by different international health organizations was exceeded. The target hazard quotient and target cancer risk due to the trace metal content were the largest for P. ticto. Thus, excessive intake of P. ticto from the rivers Buriganga and Turag could result in chronic risks associated with long-term exposure to contaminants. Histopathological investigations revealed the first detectable indicators of infection and findings of long-term injury in cells, tissues, and organs. Histopathological changes in various tissue structures of fish functioned as key pointers of connection to pollutants, and definite infections and lesion types were established based on biotic pointers of toxic/carcinogenic effects. The analysis of histopathological alterations is a controlling integrative device used to assess pollutants in the environment.

Matched MeSH terms: Fish Products/analysis
Human health risk assessment and bioaccumulation of trace metals in fish species collected from the Miri coast, Sarawak, Borneo

A A, R N, K P, Bing CH, R R

Mar Pollut Bull, 2018 Aug;133:655-663.
PMID: 30041362 DOI: 10.1016/j.marpolbul.2018.06.033

The concentrations of nine trace metals (Cr, Mn, Co, Ni, Cu, Zn, Rb, Cd, and Pb) were measured in different tissues of two pelagic and five demersal fish species collected from the Miri coast, Sarawak. The sequence of accumulation of trace metals in different tissues were: liver > gill > gonad > muscle. Zn (301.00 μg g-1) and Cd (0.10 μg g-1) was the maximum and minimum accumulated elements. According to the Hazard Index calculation, none of the elements will pose any adverse health effects to humans for both ingestion rates (normal and habitual fish consumers) proposed by USEPA, except for Pb and Cd in certain fish species. On the basis of the results, the level of elements in the edible muscle tissues of all the analyzed fish species from the Miri coast are below the maximum permissible limits of Malaysian and International seafood guideline values and safe for consumers.

Matched MeSH terms: Fish Products/analysis*
In vitro calcium availability in bakery products fortified with tuna bone powder as a natural calcium source

Nemati M, Kamilah H, Huda N, Ariffin F

Int J Food Sci Nutr, 2015 Aug;67(5):535-40.
PMID: 27144766 DOI: 10.1080/09637486.2016.1179269

Avoidance of dairy products due to lactose intolerance can lead to insufficiency of calcium (Ca) in the body. In an approach to address this problem, tuna bone powder (TBP) was formulated as a calcium supplement to fortify bakery products. In a study, TBP recovered by alkaline treatment contained 38.16 g/100 g of calcium and 23.31 g/100 g of phosphorus. The ratio of Ca:P that was close to 2:1 was hence comparable to that in human bones. The availability of calcium in TBP was 53.93%, which was significantly higher than most calcium salts, tricalcium phosphate (TCP) being the exception. In vitro availability of calcium in TBP-fortified cookies or TCP-fortified cookies were comparable at 38.9% and 39.5%, respectively. These values were higher than the readings from TBP-fortified bread (36.7%) or TCP-fortified bread (37.4%). Sensory evaluation of bakery products containing TBP or TCP elicited comparable scores for the two additives from test panels. Hence, TBP could be used in the production of high calcium bakery products that would enjoy consumer acceptance.

Matched MeSH terms: Fish Products/analysis*
Industrial Pollutants and Nasopharyngeal Cancer: An Open Question

Menicagli R, Bolla G, Menicagli L, Esseiridou A

Gulf J Oncolog, 2017 May;1(24):70-74.
PMID: 28798007

INTRODUCTION AND OBJECTIVES: Nasopharyngeal Carcinoma represents 0.7% of the total cancer cases in the world with an ASR index of 1.7 and is widely associated with Epstein-Barr virus. It is not common in Italy (ASR index of 0.5) while in China (ASR 1.9), one third of the clinical cases are observed in Guangdong (ASR index 11.3). It is also quite common in Malaysia and Indonesia. The activation of the cancerogenesis process happens after the exposure to some environmental parameters that epidemiological studies have indicated with various dietary habits, mainly for salted fish consumption. The purpose of this work is to highlight such as exposure to compounds, such as formaldehyde, which is present in the different working conditions of these countries and may lead to the real cause to establish the carcinogenic process.
MATERIALS AND METHODS: The most recent publications regarding the impact of various external factors on Pub Med, Google, TOXLINE, Chem Abstract, were analyzed with the radiological data that were found in Milan hospitals database.
RESULTS: The relationship between food consumption and nasopharyngeal cancer are not clear and statistically insignificant in Indonesia. In Malaysia, the preparation of natural rubber for the use of formaldehyde is a dangerous environmental factor. The same exposure is a risk factor in Guangdong, where many workers are employed in the wood panel industry. Incidence of cancer in these Chinese ethnic groups decreases when they migrate to other countries. In the last 5 years, few cases were recorded in Italy, without any apparent change in ethnic environmental factors or HBV infection Discussion: In the production of natural rubber, a lot of people are exposed to formaldehyde during the various steps of preparation and production such as stripping, drying and coagulation without observing proper environmental hygiene precautions. The same working conditions are present in industrial production of wood panels in Guangdong, China. The relationship between exposure to formaldehyde and nasopharyngeal cancer is demonstrated by the fact that epidemiological studies on the population of this Chinese district whose immigrant populations were not exposed to these pollutants, the appearance of these tumors decreases. Also an examination of our radiological data in Italy shows that in about one hundred sixty cases of nasopharyngeal cancer none of the patients were Indonesian or Chinese Conclusion: The preliminary results of our study suggest that EPST-BARR virus could be a risk factor if associated with exposure to compounds such as formaldehyde which is present in industrial productions of countries like Indonesia, Malaysia, and China.

Matched MeSH terms: Fish Products
Fulltext Microbiological quality of keropok lekor during processing

Nor-Khaizura, M.A.R., Zaiton, H, Jamilah, B., Gulam Rusul, R.A.

International Food Research Journal, 2009;16(2):215-223.
MyJurnal

Keropok lekor is an important fish product in Malaysia. The customer demands for keropok lekorhave been increasing. This study was conducted to analyze the microbiological quality of keropok lekor in every stage of its processing, namely mincing, mixing, kneading, boiling and cooling. When processing keropok lekor, the boiling of keropok lekor at 100°C for 10 min reduced the Total Plate Counts (4.38±0.47 log10 cfu/g), psychrotrophic counts (2.00 ± 0.00 log10 cfu/g), mesophilic sporeformer counts (1.26 ± 0.34 log10 cfu/g) and total coliform counts (1.71±0.51 log Most Probable Number/g) significantly (p>0.05). However, the microbial counts were found to increase significantly (p

Matched MeSH terms: Fish Products
Microbiological status of live eel and processed fish products for export to Japan

Rohaya MA, Chuink BH, Aniran K

Southeast Asian J. Trop. Med. Public Health, 1997;28 Suppl 1:77-9.
PMID: 9656354

Live eels and processed fish products from Malaysia are routinely checked for microbial pathogens before export to Japan. The eels and water from the ponds are screened for Vibrio cholerae and Salmonella spp, whereas the processed fish products are tested for microbial contamination (aerobic plate count), coliforms, E. coil and Vibrio cholerae. Results showed that live eels and water samples were negative for Vibrio cholerae but Salmonella spp were isolated occasionally. Various types of processed fish products had counts below 1.0 x 10(5) whilst coliforms, E. coli and Vibrio cholerae were absent. Records available showed that procedures involved in the production and transportation of live eel, preparation and processing of fish products have resulted in relatively safe food products.

Matched MeSH terms: Fish Products/microbiology*
Monoclonal antibody-based enzyme immunoassay for detection of porcine plasma in fish surimi

Raja Nhari RMH, Khairil Mokhtar NF, Hanish I, Hamid M, Mohamed Rashidi MAA, Shahidan NM

Food Addit Contam Part A Chem Anal Control Expo Risk Assess, 2018 May;35(5):807-817.
PMID: 29285986 DOI: 10.1080/19440049.2017.1420920

Detection of porcine plasma using indirect ELISA was developed using mAb B4E1 for the prevention of their usage in human food that creates religious and health conflicts. The immunoassay has a CV fish surimi. The assay did not produce a false positive result for any of the commercial fish surimi tested that were not contain porcine plasma. Determination of a 60-kDa antigenic protein of porcine blood using Western blot confirmed its presence in the plasma fraction of the porcine blood. Further proteomic analysis involving liquid chromatography-tandem mass spectrometry (LC-MS/MS) revealed the 60-kDa protein to be porcine serum albumin.

Matched MeSH terms: Fish Products/analysis*
Fulltext Nasopharyngeal Carcinoma (NPC) Risk Factors: A Systematic Review and Meta-Analysis of the Association with Lifestyle, Diets, Socioeconomic and Sociodemographic in Asian Region

Okekpa SI, S M N Mydin RB, Mangantig E, Azmi NSA, Zahari SNS, Kaur G, et al.

Asian Pac J Cancer Prev, 2019 Nov 01;20(11):3505-3514.
PMID: 31759378 DOI: 10.31557/APJCP.2019.20.11.3505

OBJECTIVE: Risk factors of nasopharyngeal carcinoma (NPC) have been linked with diets, life style and viral
infections. NPC is more rampant in Asian populations than non-Asian countries. Our study aims to assess the validity
of the suggestions provided by multiple case control studies demonstrating that salted fish consumption, smoking and
alcohol consumption are associated with the risk of NPC in Asia.
METHODS: Search for related literature on salted fish,
smoking and alcohol consumption were performed via Science Direct, PubMed databases and Google Scholar. Articles
included in this study were from 2009 to 2017, with specific focus on salted fish, smoking and alcohol consumption
as risk factors of NPC. This study excluded all articles published prior to 2009 and articles involving other cancers.
Data were extracted independently by two different researchers and harmonized. Meta-analysis was conducted on the
obtained data, by using R package Meta to create funnel and forest plots.
RESULTS: The meta-analysis revealed that
salted fish, smoking and alcohol consumption were significantly associated to NPC risk with random effect model score
showing OR of 1.41 at 95% confidence interval (CI) of 1.13-1.75 (P<0.01), OR of 1.89 at 95 % CI of 1.49 - 2.38, and
OR: 1.42 at 95 % CI of 1.23 - 1.65 respectively. Our results also revealed significant association of salted meat, salted
vegetables, house type, wood dust exposure associated with NPC risk with p values less than 0.05.
CONCLUSION: This
study proposes that salted fish intake, smoking and alcohol consumption might be linked to NPC risk in Asians. Further
studies are necessary to ascertain the molecular mechanisms and clarify if the associated path that could function as
therapeutic target.

Matched MeSH terms: Fish Products
Novel starter cultures to inhibit biogenic amines accumulation during fish sauce fermentation

Zaman MZ, Abu Bakar F, Jinap S, Bakar J

Int J Food Microbiol, 2011 Jan 31;145(1):84-91.
PMID: 21183239 DOI: 10.1016/j.ijfoodmicro.2010.11.031

Bacteria with amine oxidase activity have become a particular interest to reduce biogenic amines concentration in food products such as meat and fish sausages. However, little information is available regarding the application of these bacteria in fish sauce. Hence, our study was aimed to investigate the effect of such starter cultures in reducing biogenic amines accumulation during fish sauce fermentation. Staphylococcus carnosus FS19 and Bacillus amyloliquefaciens FS05 isolated from fish sauce which possess amine oxidase activity were used as starter cultures in this study. Fermentation was held for 120 days at 35 °C. The pH value increased in all samples, while salt concentration remained constant throughout fermentation. Aerobic bacteria count was significantly lower (p < 0.05) in the control than in inoculated samples as a result of starter cultures addition. However, it decreased during fermentation due to the growth inhibition by high salt concentration. Proteolytic bacterial count decreased during fermentation with no significant difference (p > 0.05) among samples. These bacteria hydrolyzed protein in anchovy to produce free amino acid precursors for amines formation by decarboxylase bacteria. The presence of biogenic amines producing bacteria in this study was considered to be indigenous from raw material or contamination during fermentation, since our cultures were negative histamine producers. Amino acid histidine, arginine, lysine and tyrosine concentration decreased at different rates during fermentation as they were converted into their respective amines. In general, biogenic amines concentration namely histamine, putrescine, cadaverine and tyramine increased throughout fermentation. However, their concentrations were markedly higher (p < 0.05) in the control (without starter cultures) as compared to the samples treated with starter cultures. Histamine concentration was reduced by 27.7% and 15.4% by Staphylococcus carnosus FS19 and Bacillus amyloliquefaciens FS05, respectively. Both cultures could also reduce other amines during fermentation. After 120 days of fermentation, the overall biogenic amines concentration was 15.9% and 12.5% less in samples inoculated with Staphylococcus carnosus FS19 and Bacillus amyloliquefaciens FS05, respectively, as compared to control samples. These findings emphasized that application of starter cultures with amines oxidase activity in fish sauce fermentation was found to be effective in reducing biogenic amines accumulation.

Matched MeSH terms: Fish Products/microbiology*

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