Review of the potential of bioactive compounds in seaweed to reduce histamine formation in fish and fish products
The formation of histamine in food is influenced by temperature, and histamine growth can be inhibited by maintaining a cold chain. However, simply relying on temperature control is insufficient, as certain bacteria can produce the enzyme histidine decarboxylase even at temperatures below 5°C. To a...
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PAGEPress Publications
2025-01-01
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| Series: | Italian Journal of Food Safety |
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| Online Access: | https://www.pagepressjournals.org/ijfs/article/view/12994 |
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| author | Muhammad Maskur Asep Awaludin Prihanto Muhamad Firdaus Rovina Kobun Rahmi Nurdiani |
| author_facet | Muhammad Maskur Asep Awaludin Prihanto Muhamad Firdaus Rovina Kobun Rahmi Nurdiani |
| author_sort | Muhammad Maskur |
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The formation of histamine in food is influenced by temperature, and histamine growth can be inhibited by maintaining a cold chain. However, simply relying on temperature control is insufficient, as certain bacteria can produce the enzyme histidine decarboxylase even at temperatures below 5°C. To address this issue, various methods, such as modified atmosphere packaging, high hydrostatic pressure, and irradiation, have been developed to control histamine in fishery products. However, these methods often require significant investments. Therefore, there is a need for a cost-effective solution to overcome this problem. This review explores a cost-effective solution through the utilization of bioactive compounds derived from underexplored seaweeds. Seaweed bioactive compounds, either in their pure form or as extracts, offer a promising alternative method to regulate histamine generation in fishery products due to their antibacterial activity, and this review provides comprehensive insights into the potential of different seaweed-derived bioactive compounds as inhibitors of histamine production, detailing their diverse applications in fishery products. It also explores the mechanism by which bioactive compounds prevent histamine formation by bacteria, focusing on the potential of seaweed bioactive compounds to inhibit bacterial histidine decarboxylase. Future trends in the inhibition of histidine decarboxylation are also discussed. The bioactive compounds considered, such as flavonoids, alkaloids, terpenes, and phenolic acids, exhibit their antibacterial effects through various mechanisms, including the inhibition of DNA and RNA synthesis, disruption of cytoplasmic and cell membranes, and inhibition of enzymes by reacting with sulfhydryl groups on proteins. In conclusion, the integration of underexplored seaweeds in fishery product preservation represents a promising and innovative approach for future food safety and sustainability.
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| format | Article |
| id | doaj-art-c471436445d540aaa7bfab8cb19db9e0 |
| institution | Kabale University |
| issn | 2239-7132 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | PAGEPress Publications |
| record_format | Article |
| series | Italian Journal of Food Safety |
| spelling | doaj-art-c471436445d540aaa7bfab8cb19db9e02025-01-30T10:56:11ZengPAGEPress PublicationsItalian Journal of Food Safety2239-71322025-01-0110.4081/ijfs.2025.12994Review of the potential of bioactive compounds in seaweed to reduce histamine formation in fish and fish productsMuhammad Maskur0Asep Awaludin Prihanto1Muhamad Firdaus2Rovina Kobun3Rahmi Nurdiani4Doctoral Program, Faculty of Fisheries and Marine Science, Brawijaya University, Malang, East Java; Polytechnic of Marine and Fisheries Bone, Bone, South SulawesiDepartment Fishery Product Technology, Faculty of Fisheries and Marine Science, Brawijaya University, Malang, East JavaDepartment Fishery Product Technology, Faculty of Fisheries and Marine Science, Brawijaya University, Malang, East JavaFood Security Research Lab, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, SabahDepartment Fishery Product Technology, Faculty of Fisheries and Marine Science, Brawijaya University, Malang, East Java The formation of histamine in food is influenced by temperature, and histamine growth can be inhibited by maintaining a cold chain. However, simply relying on temperature control is insufficient, as certain bacteria can produce the enzyme histidine decarboxylase even at temperatures below 5°C. To address this issue, various methods, such as modified atmosphere packaging, high hydrostatic pressure, and irradiation, have been developed to control histamine in fishery products. However, these methods often require significant investments. Therefore, there is a need for a cost-effective solution to overcome this problem. This review explores a cost-effective solution through the utilization of bioactive compounds derived from underexplored seaweeds. Seaweed bioactive compounds, either in their pure form or as extracts, offer a promising alternative method to regulate histamine generation in fishery products due to their antibacterial activity, and this review provides comprehensive insights into the potential of different seaweed-derived bioactive compounds as inhibitors of histamine production, detailing their diverse applications in fishery products. It also explores the mechanism by which bioactive compounds prevent histamine formation by bacteria, focusing on the potential of seaweed bioactive compounds to inhibit bacterial histidine decarboxylase. Future trends in the inhibition of histidine decarboxylation are also discussed. The bioactive compounds considered, such as flavonoids, alkaloids, terpenes, and phenolic acids, exhibit their antibacterial effects through various mechanisms, including the inhibition of DNA and RNA synthesis, disruption of cytoplasmic and cell membranes, and inhibition of enzymes by reacting with sulfhydryl groups on proteins. In conclusion, the integration of underexplored seaweeds in fishery product preservation represents a promising and innovative approach for future food safety and sustainability. https://www.pagepressjournals.org/ijfs/article/view/12994Seaweedmarine bioactivesantibacterialhistidine decarboxylase |
| spellingShingle | Muhammad Maskur Asep Awaludin Prihanto Muhamad Firdaus Rovina Kobun Rahmi Nurdiani Review of the potential of bioactive compounds in seaweed to reduce histamine formation in fish and fish products Italian Journal of Food Safety Seaweed marine bioactives antibacterial histidine decarboxylase |
| title | Review of the potential of bioactive compounds in seaweed to reduce histamine formation in fish and fish products |
| title_full | Review of the potential of bioactive compounds in seaweed to reduce histamine formation in fish and fish products |
| title_fullStr | Review of the potential of bioactive compounds in seaweed to reduce histamine formation in fish and fish products |
| title_full_unstemmed | Review of the potential of bioactive compounds in seaweed to reduce histamine formation in fish and fish products |
| title_short | Review of the potential of bioactive compounds in seaweed to reduce histamine formation in fish and fish products |
| title_sort | review of the potential of bioactive compounds in seaweed to reduce histamine formation in fish and fish products |
| topic | Seaweed marine bioactives antibacterial histidine decarboxylase |
| url | https://www.pagepressjournals.org/ijfs/article/view/12994 |
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