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Relationship between endotoxin and biogenic amines levels in sardines (CROSBI ID 519050)

Prilog sa skupa u časopisu | sažetak izlaganja sa skupa | međunarodna recenzija

Prester, Ljerka ; Macan, Jelena ; Varnai, Veda Marija ; Turk, Rajka ; Orct, Tatjana ; Vukušić, Jelena ; Kipčić, Dubravka Relationship between endotoxin and biogenic amines levels in sardines // Toxicology letters / Kniewald, Jasna (ur.). 2006. str. S231-x

Podaci o odgovornosti

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

engleski

Relationship between endotoxin and biogenic amines levels in sardines

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.

endotoxin; histamine; sardine; biogenic amines; fish poisoning

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Podaci o prilogu

S231-x.

2006.

nije evidentirano

objavljeno

Podaci o matičnoj publikaciji

Toxicology letters

Kniewald, Jasna

Amsterdam: Elsevier

0378-4274

Podaci o skupu

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

poster

20.09.2006-20.09.2006

Cavtat, Hrvatska

Povezanost rada

Javno zdravstvo i zdravstvena zaštita

Indeksiranost