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Inhibition of Morganella morganii Histidine Decarboxylase Activity and Histamine Accumulation in Mackerel Muscle Derived from Filipendula ulumaria Extracts

Author:
Nitta, Yoko, Yasukata, Fumiko, Kitamoto, Noritoshi, Ito, Mikiko, Sakaue, Motoyoshi, Kikuzaki, Hiroe, Ueno, Hiroshi
Source:
Journal of food protection 2016 v.79 no.3 pp. 463-467
ISSN:
0362-028X
Subject:
Filipendula ulmaria, Morganella morganii, foodborne illness, histamine, histidine decarboxylase, humans, mackerel, meat, muscles
Abstract:
Filipendula ulmaria, also known as meadowsweet, is an herb; its extract was examined for the prevention of histamine production, primarily that caused by contaminated fish. The efficacy of meadowsweet was assessed using two parameters: inhibition of Morganella morganii histidine decarboxylase (HDC) and inhibition of histamine accumulation in mackerel. Ellagitannins from F. ulmaria (rugosin D, rugosin A methyl ester, tellimagrandin II, and rugosin A) were previously shown to be potent inhibitors of human HDC; and in the present work, these compounds inhibited M. morganii HDC, with half maximal inhibitory concentration values of 1.5, 4.4, 6.1, and 6.8 μM, respectively. Application of the extracts (at 2 wt%) to mackerel meat yielded significantly decreased histamine accumulation compared with treatment with phosphate-buffered saline as a control. Hence, F. ulmaria exhibits inhibitory activity against bacterial HDC and might be effective for preventing food poisoning caused by histamine.
Agid:
5298370