发酵肉制品中组胺的来源和形成机制的研究

Histamine is produced by decarboxylation of free amino acids mediated by histidine decarboxylase. Histamine is detected in many foods, particularly in fermented food, and high amounts histamine may result in food-borne intoxication. At present, the origin of histamine in fermented meaty products is still controversial and its formation mechanism is far from clear to clarify. Thus, a new theory should be established. Based on the results of our previous work, we propose that histamine in fermented meaty products are mainly produced by microbial decarboxylation of histidine but from physiological polyamines. The microbial histamine decarboxylase gene as histamine synthetic indicator, the histidine decarboxylase during fermentation in fermented meaty products will be detected by PCR. Furthermore, the microorganisms which are able to produce histamine will be identified by in situ DNA/DNA hybridization to clarify the source of histamine.In order to clarify histamine formation mechanism in fermented meaty food, contributions of histidine, histidine decarboxylase and amine oxidase to histamine production are discussed. This work will contribute to provide new ideas and new strategies for effective prevention and control the formation of histamine in fermented meaty food.

组胺是生物胺中毒性最强的一种生物胺，是发酵食品潜在的食品安全问题。目前，发酵肉制品中组胺的来源尚存在争议，其形成机制远未阐明清楚。本课题拟在前期工作基础上，以发酵肉为实验材料，从组胺生成部位的角度，区分组胺的内源性和外源性；基于组氨酸脱羧酶是组胺合成途径的关键酶，从组氨酸脱羧酶的角度，采用PCR和探针杂交技术，确定外源性组胺的来源；围绕组胺合成代谢途径，研究组氨酸来源与代谢、组氨酸脱羧酶脱羧机制、胺氧化酶对组胺形成的贡献，阐明发酵肉制品中组胺的形成机制。以期为预防和控制发酵肉制品中组胺的生成提供新思路和新策略。

发酵肉制品中的组胺是潜在的食品安全问题，已成为食品安全研究的热点之一。本项目对发酵肉制品中组胺的来源，形成机制及组胺控制进行了试验研究和理论分析。改进GB/T 5009.45-2003国家标准中组胺测定方法，建立起一种适合测定发酵肉制品中组胺的方法；从组氨酸脱羧酶角度，采用分子生物技术鉴定发酵香肠中具有组氨酸脱羧酶基因的菌株主要为Lactobacillus，Lactococcus Lactis，Enterobacter aerogenes，明确组胺的来源为外源性，解决组胺来源的问题；组氨酸、产组胺微生物和胺氧化酶对发酵香肠中组胺积累的影响试验研究结果揭示L-组氨酸为组胺合成前体物质有利于发酵香肠中组胺合成，产组胺微生物是组胺的生物合成者是发酵肉制品中组胺的主要来源，产胺氧化酶菌株可降解组胺对发酵香肠中组胺的消减有积极贡献作用。这从组胺合成代谢的途径角度，明确组氨酸、组氨酸脱羧酶和胺氧化酶对组胺积累的贡献效应，阐明发酵香肠中组胺形成的机制。在此基础上，形成“发酵剂控制发酵香肠中组胺积累技术”和“抗氧化肽控制发酵香肠中组胺积累技术”2项组胺控制新技术，为控制发酵香肠中组胺提供新技术。. 项目组通过三年研究工作基本完成原计划研究内容和目标，在国内外期刊上发表论文7篇，其中SCI 1篇，中文核心期刊6篇；获四川省科技进步奖二等奖2项；授权国家发明专利1项；培养研究生3名，本科生5名。