Aminas Biógenas encontradas en carnes, pescado y productos cárnicos: formación y efectos en la salud / Update on biogenic amines present in meat, fish, and fermented meat products: formation, health effects, detection methods, and reduction strategies

RESUMEN

Introducción: las aminas biógenas (AB) son compuestos nitrogenados que pueden formarse en carnes, pescados y productos cárnicos fermentados, por acción de microorganismos como bacterias ácido-lácticas, Enterobacteriaceae, Enterococci, Staphylococcus spp., Pseudomonas y otros, principalmente mediante descarboxilación enzimática. Altas concentraciones indican deterioro de la calidad del alimento y se relacionan con efectos nocivos para la salud. Lo anterior, ha generado la necesidad de desarrollar métodos de detección rápida, económica y sencilla, que demuestre la importancia de establecer las cantidades máximas de cada AB permitidas y a su vez genere la necesidad de desarrollar estrategias que permitan la inhibición y/o reducción de su formación. Objetivo: Mostrar información actualizada sobre el contenido de AB en carnes, pescados y productos cárnicos fermentados, los microorganismos principales que intervienen en su formación, el efecto del consumo para la salud, los métodos de detección y las estrategias actuales para prevenir su formación. Metodología: se realizó una búsqueda bibliográfica en ScienceDirect, Scielo, PubMed, SpringerLink y Clinicalkey. Se seleccionaron artículos en español e inglés publicados entre los años 2018-2023. Resultados: el consumo excesivo de AB tiene efectos nocivos para la salud que incluyen intoxicaciones, crisis hipertensivas, citotoxicidad in vitro y formación de compuestos cancerígenos; sin embargo, las regulaciones que determinan las cantidades máximas permitidas de AB en alimentos son limitadas. Debido a esto, surge la necesidad de desarrollar métodos rápidos, sensibles, asequibles y económicos para su detección, como biosensores enzimáticos y nanoenzimas; además, cobran relevancia los métodos para reducir su formación con resultados prometedores tras el uso de algunos compuestos bioactivos y cultivos iniciadores.

ABSTRACT

Introduction: Biogenic amines (BA) are nitrogenous compounds that can form in meat, fish, and fermented meat products due to the enzymatic decarboxylation caused by microorganisms like lactic acid bacteria, Enterobacteriaceae, Enterococci, Staphylococcus spp, Pseudomonas, among others. High concentrations of BA indicate food deterioration and are associated with adverse health effects. Therefore, there is a need to develop rapid, affordable, and simple detection methods to establish the maximum allowable amounts of each BA. Additionally, strategies for inhibiting and reducing its formation are necessary. Objective: The objective is to present updated information about the content of BA in meat, fish, and fermented meat products, identify the main microorganisms involved in their formation, explore the effects of consumption on health, review current detection methods, and evaluate the current strategies for preventing their formation. Methodology: A bibliographic search on various databases including ScienceDirect, Scielo, PubMed, SpringerLink, and Clinicalkey was conducted. Articles published in Spanish and English between 2018-2023 were selected for analysis. Results: Excessive consumption of BA has harmful health effects including poisoning, hypertensive crises, in vitro cytotoxicity, and carcinogenic compounds formation. However, regulations on the maximum allowable concentrations of BA in food are limited. Therefore, it is necessary to develop fast, sensitive, affordable, and economical detection methods, such as enzymatic biosIntroduction: Biogenic amines (BA) are nitrogenous compounds that can form in meat, fish, and fermented meat products due to the enzymatic decarboxylation caused by microorganisms like lactic acid bacteria, Enterobacteriaceae, Enterococci, Staphylococcus spp, Pseudomonas, among others. High concentrations of BA indicate food deterioration and are associated with adverse health effects. Therefore, there is a need to develop rapid, affordable, and simple detection methods to establish the maximum allowable amounts of each BA. Additionally, strategies for inhibiting and reducing its formation are necessary. Objective: The objective is to present updated information about the content of BA in meat, fish, and fermented meat products, identify the main microorganisms involved in their formation, explore the effects of consumption on health, review current detection methods, and evaluate the current strategies for preventing their formation. Methodology: A bibliographic search on various databases including ScienceDirect, Scielo, PubMed, SpringerLink, and Clinicalkey was conducted. Articles published in Spanish and English between 2018-2023 were selected for analysis. Results: Excessive consumption of BA has harmful health effects including poisoning, hypertensive crises, in vitro cytotoxicity, and carcinogenic compounds formation. However, regulations on the maximum allowable concentrations of BA in food are limited. Therefore, it is necessary to develop fast, sensitive, affordable, and economical detection methods, such as enzymatic biosensors and nanoenzymes. Furthermore, strategies to reduce BA formation are promising, with the use of certain bioactive compounds and starter cultures showing positive resultsensors and nanoenzymes. Furthermore, strategies to reduce BA formation are promising, with the use of certain bioactive compounds and starter cultures showing positive results.