Establishment of histamine poisoning prevention technology by coupling reaction of amine oxidase and aldehyde oxidase

2022 Fiscal Year Final Research Report

• Project/Area Number: 20K02338
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Review Section: Basic Section 08030:Family and consumer sciences, and culture and living-related
• Research Institution: Fisheries Research and Education Agency
• Principal Investigator: Usui Masakatsu 国立研究開発法人水産研究・教育機構, 水産大学校, 准教授 (50399656)
• Co-Investigator(Kenkyū-buntansha): 足立 収生 山口大学, その他部局等, 名誉教授 (20027189) ; 河邉 真也 国立研究開発法人水産研究・教育機構, 水産大学校, 講師 (60579415)
• Project Period (FY): 2020-04-01 – 2023-03-31
• Keywords: ヒスタミン / アミン酸化酵素 / アルデヒド酸化酵素複合体 / 共役反応 / アミン消去 / 食中毒予防 / アミン臭軽減

Outline of Final Research Achievements

There is no technology to eliminate histamine, which causes food poisoning, and preventive measures have been limited to preventing its increase. We have discovered FAO/ALOX that a coupling reaction system using FAO, an amine oxidase from fungi, and ALOX, an aldehyde oxidase complex from acetic acid bacteria. FAO/ALOX oxidized amines to the corresponding carboxylic acids. We established a histamine elimination method Using this coupling reaction system. In addition, an example of eliminating histamine from dried fish and soup stock was also shown, and knowledge was obtained that suggests a method for improving the flavor of fermented foods by amines elimination.

Free Research Field

食品科学

Academic Significance and Societal Importance of the Research Achievements

本研究で確立したFAOとALOXによる共役反応系は水産物や発酵食品の衛生管理技術発展に大きく寄与するものである。種々の毒性アミンの安全かつ安価な消去法を社会実装が可能なレベルで示したことは食品衛生分野の発展につながり、特にヒスタミン食中毒の予防対策を大きく前進させた。また種々のアルデヒドを、人工電子受容体を必要とせず、溶存酸素のみで対応するカルボン酸へ酸化するALOXは食品化学や創薬分野で活用が期待される。