Determination of histamine content in vegetable juices by using direct and competitive immunosensors

References

• Bodmer, S., Imark, C., & Kneubühl, M. (1999). Biogenic amines in foods: Histamine and food processing. Inflammation Research, 48, 296–300.
   PubMed Web of Science ®Google Scholar
• Bongaers, E., Alenus, J., Horemans, F., Weustenraed, A., Lutsen, L., Vanderzande, D., … Wagner, P. (2010). A MIP-based biomimetic sensor for the impedimetric detection of histamine in different pH environments. Physica Status Solidi A, 207, 837–843.
   Web of Science ®Google Scholar
• Bradford, M. (1976). A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Biochemistry, 72, 248–254.
   PubMed Web of Science ®Google Scholar
• Broeders, J., Duchateau, S., Van Grinsven, B., Vanaken, W., Peeters, M., Cleij, T., … De Ceuninck, W. (2011). Miniaturised eight-channel impedance spectroscopy unit as sensor platform for biosensor applications. Physica Status Solidi A, 208, 1357–1363.
   Web of Science ®Google Scholar
• Carsol, M. A., & Mascini, M. (1999). Diamine oxidase and putrescine oxidase immobilized reactors in flow injection analysis: A comparison in substrate specificity. Talanta, 50, 141–148.
   PubMed Web of Science ®Google Scholar
• Duveneck, G. L., Abel, A. P., Bopp, M. A., Kresbach, G. M., & Ehrat, M. (2002). Planar waveguides for ultra-high sensitivity of the analysis of nucleic acids. Analytica Chimica Acta, 469, 49–61.
   Web of Science ®Google Scholar
• Hall, M., Eldridge, D. B., Saunder, R. D., Fairclough, D. L, & Bateman, R. C. (1995). A rapid dipstick test for histamine in tuna. Food Biotechnology, 9, 39–57.
   Web of Science ®Google Scholar
• Herbert, P., Cabrita, M. J., Ratola, N., Laureano, O., & Alves, A. (2005). Free amino acids and biogenic amines in wines and musts from the Alentejo region. Evolution of amines during alcoholic fermentation and relationship with variety, sub-region and vintage. Journal of Food Engineering, 66, 315–322.
   Web of Science ®Google Scholar
• Horemans, F., Alenus, J., Bongaers, E., Weustenraed, A., Thoelen, R., Duchateau, J., … Cleij, T. J. (2010). MIP-based sensor platforms for the detection of histamine in the nano- and micromolar range in aqueous media. Sensors and Actuators B: Chemical, 148, 392–398.
   Web of Science ®Google Scholar
• Hui, J. Y., & Taylor, S. L. (1983). High pressure liquid chromatographic determination of putrefactive amines in foods. Journal of the Association of Official Analytical Chemists, 66, 853–857.
   PubMedGoogle Scholar
• Jansen, S. C., van Dusseldorp, M., Bottema, K. C., & Dubois, A. E. J. (2003). Intolerance to dietary biogenic amines: A review. Annals of Allergy, Asthma & Immunology, 91, 233–241.
   PubMed Web of Science ®Google Scholar
• Javanbakht, M., Ganjali, M. R., Norouzi, P., Abdouss, M., & Riahi, S. (2008). Development of polymeric membrane sensor for the determination of histamine: Experimental and theoretical study. Analytical Letters, 41, 619–639.
   Web of Science ®Google Scholar
• Kalac, P., Spicka, J., Krizek, M., Steidlova, S., & Pelikanova, T. (1999). Concentrations of seven biogenic amines in sauerkraut. Food Chemistry, 67, 275–280.
   Web of Science ®Google Scholar
• Kiss, J., & Sass-Kiss, A. (2005). Protection of originality of Tokaji Aszu. Amines and organic acids in botrytised wines by HPLC. Journal of Agricultural and Food Chemistry, 53, 10042–10050.
   PubMed Web of Science ®Google Scholar
• Lerke, P. A., Porcuna, M. N., & Chin, H. B. (1983). Screening test for histamine in fish. Journal of Food Science, 48, 155–157.
   Web of Science ®Google Scholar
• Li, Y., Kobayashi, M., Furui, K., Soh, N., Nakano, K., & Imato, T. (2006). Surface plasmon resonance immunosensor for histamine based on an indirect competitive immunoreaction. Analytica Chimica Acta, 576, 77–83.
   PubMed Web of Science ®Google Scholar
• Lieber, E. R., & Taylor, S. L. (1978). Thin-layer chromatographic screening methods for histamine in tuna fish. Journal of Chromatography, 153, 143–152.
   PubMed Web of Science ®Google Scholar
• Lopez-Sabater, E. I., Rodriguez-Jerez, J. J., Roig-Sagues, A. X., & Mora-Ventura, M. T. (1993). Determination of histamine using an enzymic method. Food Additives & Contaminants, 10, 593–602.
   PubMed Web of Science ®Google Scholar
• Lukosz, W., & Tiefenthaler, K. (1983). Directional switching in planar waveguides effected by adsorption-desorption processes, 2nd European Conference on Integrated Optics, Florence, Italy, LEE Conference Publication No. 227, London, 152–155.
   Google Scholar
• Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. American Journal of Clinical Nutrition, 85, 1185–1196.
   PubMed Web of Science ®Google Scholar
• Maintz, L., Yu, C. F., Rodríguez, E., Baurecht, H., Bieber, T., Illig, T., … Novak, N. (2011). Association of single nucleotide polymorphisms in the diamine oxidase gene with diamine oxidase serum activities. Allergy, 66, 893–902.
   PubMed Web of Science ®Google Scholar
• Meitz, J. L., & Karmas, E. (1978). Polyamine and histamine content of rockfish, salmon, lobster, and shrimp as an indicator of decomposition. Journal of the Association of Official Analytical Chemists, 61, 139–145.
   Google Scholar
• Moret, S., Smela, D., Populin, T., & Conte, L. S. (2005). A survey on free biogenic amine content of fresh and preserved vegetables. Food Chemistry, 89, 355–361.
   Web of Science ®Google Scholar
• Ohashi, M., Numura, F., Suzuki, M., Otsuka, M., Adachi, O., & Arakawa, N. (1994). Oxygen-sensor-based simple assay of histamine in fish using purified amine oxidase. Journal of Food Science, 59, 519–522.
   Web of Science ®Google Scholar
• Oliveira, S. D., Franca, A. S., Gloria, M. B. A., Lucia, M., & Borges, A. (2005). The effect of roasting on the presence of bioactive amines in coffees of different qualities. Food Chemistry, 90, 287–291.
   Web of Science ®Google Scholar
• Pietrzyk, A., Suriyanarayanan, S., Kutner, W., Chitta, R., & D'Souza, F. (2009). Selective histamine piezoelectric chemosensor using a recognition film of the molecularly imprinted polymer of bis(bithiophene) derivatives. Analytical Chemistry, 81, 2633–2643.
   PubMed Web of Science ®Google Scholar
• Ramsden, J. J. (1999). OWLS: A versatile technique for sensing with bioarrays. Chimia, 53, 67–71.
   Web of Science ®Google Scholar
• Rogers, P. L., & Staruszkiewicz, W. F. (1997). Gas chromatographic method for putrescine and cadaverine in canned tuna and mahimahi and fluorometric method for histamine (minor modification of AOAC official method 977.13): Collaborative study. Journal of the Association of Official Analytical Chemists, 80, 591–602.
   Google Scholar
• Ruiz-Capillas, C., & Moral, A. (2005). Sensory and biochemical aspects of quality of whole bigeye tuna (Thunnus obesus) during bulk storage in controlled atmospheres. Food Chemistry, 89, 347–354.
   Web of Science ®Google Scholar
• Saito, K., Horie, M., Nose, N., Nakagomi, K., & Nakazawa, H. (1992). Determination of polyamines in foods by liquid chromatography with on-column fluorescence derivatization. Analytical Sciences, 8, 675–680.
   Web of Science ®Google Scholar
• Schwelberger, H. G. (2009). Histamine intolerance: Overestimated or underestimated? Inflammation Research, 58, 51–52.
   PubMedGoogle Scholar
• Serrar, D., Brebant, R., Bruneau, S., & Denoyel, G. A. (1995). The development of a monoclonal antibody-based ELISA for the determination of histamine in food: Application to fishery products and comparison with the HPLC assay. Food Chemistry, 54, 85–91.
   Web of Science ®Google Scholar
• Shalaby, A. R. (1996). Significance of biogenic amines to food safety and human health. Food Research International, 29, 675–690.
   Web of Science ®Google Scholar
• Staruszkiewicz, W. F., Waldron, E. M., & Bond, J. F. (1977). Fluorometric determination of histamine in tuna: Development of method. Journal of the Association of Official Analytical Chemists, 60, 1125–1131.
   PubMedGoogle Scholar
• Suzzi, G., & Gardini, F. (2003). Biogenic amines in dry fermented sausages: A review. International Journal of Food Microbiology, 88, 41–54.
   PubMed Web of Science ®Google Scholar
• Székács, A., Adányi, N., Székács, I., Majer-Baranyi, K., & Szendrő, I. (2009). Optical waveguide light-mode spectroscopy immunosensors for environmental monitoring. Applied Optics, 48, B151–B158.
   PubMed Web of Science ®Google Scholar
• Székács, A., Trummer, N., Adányi, N., Váradi, M., & Szendrő, I. (2003). Development of a non-labeled immunosensor for the herbicide trifluralin via OWLS detection. Analytical Chimica Acta, 487, 31–42.
   Web of Science ®Google Scholar
• Tiefenthaler, K. (1992). Integrated optical couplers as chemical waveguide sensors. Advances in Biosensors, 2, 261–281.
   Google Scholar
• Trummer, N., Adányi, N., Váradi, M., & Szendrő, I. (2001). Modification of the surface of integrated optical wave-guide sensors for immunosensor applications. Fresenius'Journal of Analytical Chemistry, 371, 21–24.
   PubMedGoogle Scholar
• Tsai, Y. H., Kung, H. F., Lin, Q. L., Hwang, J. H., Cheng, S. H., Wei, C. I., & Hwang, D. F. (2005). Occurrence of histamine and histamine-forming bacteria in kimchi products in Taiwan. Food Chemistry, 90, 635–641.
   Web of Science ®Google Scholar
• Veciana-Nogues, M. T., Hernandez-Jover, T., Marine-Font, A., & Vidal-Carou, M. C. (1995). Liquid chromatographic method for determination of biogenic amines in fish and fish products. Journal of the Association of Official Analytical Chemists, 78, 1045–1050.
   Google Scholar
• Vörös, J., Ramsden, J. J., Csúcs, G., Szendrõ, I., De Paul, S. M., Textor, M., Spencer, N. D. (2002). Optical grating coupler biosensors. Biomaterials, 23, 3699–3710.
   PubMed Web of Science ®Google Scholar
• Zaman, M. Z., Abdulamir, A. S., Bakar, F. A., Selamat, J., & Bakar, J. (2009). A review: Microbiological, physicochemical and health impact of high level of biogenic amines in fish sauce. American Journal of Applied Sciences, 6, 1199–1211.
   Google Scholar