Identify Microbial Species Produced Biogenic Amines in some Types of Sausages and Its Effects in some Hepatic Enzymes and Immunological globulins in Laboratory Rabbits

I. Khalil, Yasmeen; M. Kamel, Farooq; M. Thalij, Karkaz

	Identify Microbial Species Produced Biogenic Amines in some Types of Sausages and Its Effects in some Hepatic Enzymes and Immunological globulins in Laboratory Rabbits
Journal of Tikrit University For Agriculture Sciences
Article 1, Volume 17, Issue 4, 2017, Pages 255-263
Authors
Yasmeen I. Khalil; Farooq M. Kamel; Karkaz M. Thalij
Abstract
The study was conducted in the laboratory of graduate studies in the Department of Food Science, Faculty of Agriculture, University of Tikrit and laboratories Faculty of Education, University of Kirkuk, in order to detect the presence of Biogenic amines formed in some sausages types deployed, which included 28 model them using LC-mass device. And make the diagnosis of bacterial species and distinguish them producing the types of Biogenic amines (histamine and Tyramine and Cadaverine and Tryptamine) by estimating concentrations produced in vitro after the development of microbial isolates in food product sterile environment .In addition to the study of health effects in the effectiveness of liver enzymes Aspartate Aminotransferase and Alanine transaminase and Alkaline phosphatase and the level of immunoglobulins species IgG, IgM and IgA and IgE in laboratory rabbits. Results show for contamination of samples Alsusij vital amine at 13 sample rate (46.4%) of the total samples. The most biogenic amines were contaminated of sausages, canned fish and cheeses samples are the histamine and Tyramine. Insulation results and diagnosis of microbial bacterial species producing Biogenic amines as shown in for contamination Sausages sampled two types Gram positive bacteria of Lactobacillus They (Lactobacillus plantrum. And .Lactobacillus acidophilus) and four bacterial species of Gram positive bacteria of Staphylococcus and Steptococcus species ( Steptococcus .Pyogenes and Staphylococcus. aureus and Streptococcus agalactiae and Enterococcus faecalis) and four isolates of Gram negative bacteria types of species (Klebsiella oxytoca and Proteus mirabilis and Citrobacter diversus and Pseudomonas fluorescens) . The results also showed the influence of laboratory rabbits orally dosage from three concentrations of biogenic amines at 25 and 50 µg/ml in a significantly reduction (P<0.05) on Liver enzymes and immune globulins in serum, They were increased obtained in the activities of serum enzymes (AST) Aspartate Aminotransferase, Alanine transaminase (ALT) and Alkaline phosphatase ALP measured with all animals groups and all types of biogenic amines concentrations used in the experiment. Also the orally dosage of biogenic amines was so impact effects on the concentration of immune globulins of IgG, IgA, IgM and IgE species in laboratory rabbits, depending on concentration and type them but all at 50 µg/ml was influence in increased the all immune globulins in serum for laboratory animals.
Keywords
Biogenic Amines; Laboratory Rabbits; Sausages

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