Effective in vitro evaluation of biogenic amines in fermented food using mast cells

IF 3.2 3区医学 Q2 FOOD SCIENCE & TECHNOLOGY

Food and Chemical Toxicology Pub Date : 2026-03-01 Epub Date: 2025-12-29 DOI:10.1016/j.fct.2025.115925

Leeseon An , Jung-Eun Kim , Eunseo Park , Hyo-Jeong Lee

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Abstract

Legal limits and toxic thresholds for histamine levels in food have been established by the Codex Alimentarius Commission as well as by national food safety authorities in various countries In this study, we found that mast cell degranulation was increased in a histamine concentration-dependent manner, and this degranulation was found to be associated with MRGPRX2, a receptor involved in non-IgE-mediated allergic reactions, as demonstrated by molecular docking analysis and mRNA expression. A strong positive correlation was observed between MRGPRX2 and mast cell degranulation, indicating that higher MRGPRX2 mRNA levels were associated with increased degranulation activity. We analyzed histamine concentrations, MRGPRX2 mRNA expression, and mast cell degranulation for fermented soy sauce and shrimp sauce (FSS, used as a positive control). DS, FS, and JS demonstrated a histamine concentration below 200 μg/mL and showed no significant effect on mast cell degranulation and MRGPRX2 mRNA levels in HMC-1.2 cells. Especially, FS contained high GABA concentrations. A strong negative correlation and the expression of MRGPRX2 mRNA as well as mast cell degranulation. Finally, this assay, anchored to the histamine limits recommended by the Codex, enables routine screening of biogenic amine-containing foods to verify regulatory compliance and help ensure a safe food supply.

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利用肥大细胞体外有效评价发酵食品中的生物胺。

在本研究中，我们发现肥大细胞脱粒以组胺浓度依赖的方式增加，并且通过分子对接分析和mRNA表达发现，这种脱粒与MRGPRX2有关，MRGPRX2是一种参与非ige介导的过敏反应的受体。MRGPRX2与肥大细胞脱颗粒之间存在强正相关，表明MRGPRX2 mRNA水平升高与脱颗粒活性增加相关。我们分析了发酵酱油和虾酱（FSS，作为阳性对照）的组胺浓度、MRGPRX2 mRNA表达和肥大细胞脱颗粒。DS、FS和JS组胺浓度均低于200 μg/mL，对HMC-1.2细胞肥大细胞脱颗粒和MRGPRX2 mRNA水平无显著影响。特别是FS含有较高的GABA浓度。MRGPRX2 mRNA的表达与肥大细胞脱颗粒呈强负相关。最后，该检测方法以食典委推荐的组胺限量为基础，可对含生物胺食品进行常规筛查，以验证是否符合法规，并有助于确保安全的食品供应。

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来源期刊

Food and Chemical Toxicology 工程技术-毒理学

CiteScore

10.90

自引率

4.70%

发文量

651

审稿时长

31 days

期刊介绍： Food and Chemical Toxicology (FCT), an internationally renowned journal, that publishes original research articles and reviews on toxic effects, in animals and humans, of natural or synthetic chemicals occurring in the human environment with particular emphasis on food, drugs, and chemicals, including agricultural and industrial safety, and consumer product safety. Areas such as safety evaluation of novel foods and ingredients, biotechnologically-derived products, and nanomaterials are included in the scope of the journal. FCT also encourages submission of papers on inter-relationships between nutrition and toxicology and on in vitro techniques, particularly those fostering the 3 Rs. The principal aim of the journal is to publish high impact, scholarly work and to serve as a multidisciplinary forum for research in toxicology. Papers submitted will be judged on the basis of scientific originality and contribution to the field, quality and subject matter. Studies should address at least one of the following: -Adverse physiological/biochemical, or pathological changes induced by specific defined substances -New techniques for assessing potential toxicity, including molecular biology -Mechanisms underlying toxic phenomena -Toxicological examinations of specific chemicals or consumer products, both those showing adverse effects and those demonstrating safety, that meet current standards of scientific acceptability. Authors must clearly and briefly identify what novel toxic effect (s) or toxic mechanism (s) of the chemical are being reported and what their significance is in the abstract. Furthermore, sufficient doses should be included in order to provide information on NOAEL/LOAEL values.