051: In Vitro Bioaccessibility of Amine in Dry-Fermented Sausages With Different Levels of Amines

Introduction

Dry-fermented sausages have considerable amounts of biogenic amines, however, for a better understanding of the impact of their intake on health, it is necessary to investigate amines bioaccessibility. The objective of this study was to determine the in vitro bioaccessibility of biogenic amines and polyamines in two brands of Milano-type sausages.

Methods

The samples were analyzed for bioactive amines by HPLC and fluorescence detection after post-column derivatization with o-phthalaldehyde. The amines were extracted from the sausage with trichloroacetic acid before digestion and injected directly after oral, gastric, and intestinal in vitro digestion using the Infogest protocol.

Results

Seven and eight amines were detected in the sausages (total levels of 1141 and 357 mg/kg, respectively). Putrescine was the prevalent amine, followed by tyramine, cadaverine, and histamine. The proportion of amines in the sausages was similar, although the levels were different. Tyramine (273.8 and 89.1 mg/kg, respectively) and histamine (183.1 and 37.2 mg/kg, respectively) levels were high and could cause adverse effects on human health. High tyramine can lead to migraine and hypertensive crises, whereas high histamine can cause histamine poisoning or intolerance. The digestive enzymes significantly affected the release of amines from the matrix. The bioaccessibility index (BI) for total amines was 16.4% for the sausage with higher amines levels and 39.1%, for the one with lower total amines. Histamine had the highest BI value (72.4%), followed by cadaverine (65.3%) for the sausage with lower total amines. Agmatine and spermine were not accessible for absorption (BI 0%).

Significance

The in vitro bioaccessibility of amines in dry-fermented sausage varies depending on the levels of amines in the initial levels and profile.

Authors: Douglas E. Braga, Bruno M. Dala-Paula, José E. Gonçalves, Maria Beatriz A. Gloria