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Are there profiles of cheeses with a high GABA and safe histamine content?

cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0003-4570-7221
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cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
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cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orciddafe00c4-99bb-45f5-8886-d6f261ff6cb3
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enSome bacteria decarboxylate amino acids as a means of resisting acid stress. It is a mechanism commonly used by bacteria in fermented dairy products. The decarboxylation of histidine to histamine occurs frequently in some types of cheese, but high concentrations of histamine can be harmful to consumers. Not all amino acid decarboxylation products are, however, undesirable. GABA, the decarboxylation product of glutamate, has positive effects on human health. Although histamine and GABA accumulate in large quantities in many types of cheese, there is little information regarding their relationship, and that which is available is restricted to a few cheese varieties. The present work examines whether cheeses exist with high concentrations of GABA but safe concentrations of histamine. The GABA and histamine contents of 250 cheeses representing 143 European varieties were examined, and the technological, environmental and metabolic (TEM) traits governing their accumulation identified. Two TEM profiles were associated with high GABA contents and safe histamine concentrations. These findings could help the dairy industry select the best technological conditions for making GABA-rich, histamine-safe cheeses.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.contributor.authorRedruello, Begoña
dc.contributor.authorSzwengiel, Artur
dc.contributor.authorLadero, Victor
dc.contributor.authordel Rio, Beatriz
dc.contributor.authorAlvarez, Miguel A.
dc.date.access2026-02-16
dc.date.accessioned2026-02-26T13:30:11Z
dc.date.available2026-02-26T13:30:11Z
dc.date.copyright2021-08-19
dc.date.issued2022
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if6,0
dc.description.numberFebruary 2022
dc.description.points140
dc.description.versionfinal_published
dc.description.volume132
dc.identifier.doi10.1016/j.foodcont.2021.108491
dc.identifier.issn0956-7135
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/7507
dc.identifier.weblinkhttps://www.sciencedirect.com/science/article/pii/S0956713521006290
dc.languageen
dc.relation.ispartofFood Control
dc.relation.pagesart. 108491
dc.rightsCC-BY-NC-ND
dc.sciencecloudnosend
dc.share.typeOTHER
dc.subject.enknowledge discovery
dc.subject.endatabases
dc.subject.encheese profiling
dc.subject.enhistamine
dc.subject.enGABA
dc.subject.ensafety
dc.titleAre there profiles of cheeses with a high GABA and safe histamine content?
dc.typeJournalArticle
dspace.entity.typePublication