Isolation and Molecular Identification of a Novel Tyramine-producing Bacterium, <i>Rummeliibacillus pycnus</i>

Omnia Morsy; Mervat Amin Kassem; Abeer Elsayed Abd El-Wahab; Nelly Mostafa Mohamed

doi:doi:10.11648/j.ijmb.20200504.13

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Isolation and Molecular Identification of a Novel Tyramine-producing Bacterium, Rummeliibacillus pycnus

Omnia Morsy, Mervat Amin Kassem, Abeer Elsayed Abd El-Wahab, Nelly Mostafa Mohamed

Published in International Journal of Microbiology and Biotechnology (Volume 5, Issue 4)

Received: 6 November 2020 Accepted: 21 November 2020 Published: 30 November 2020

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Abstract

Decarboxylation of tyrosine through tyrosine decarboxylase enzyme produces tyramine which may represent a serious threat to public health, as it may cause severe toxicological effects. Intake of tyramine will invariably result in acute symptoms as it can rapidly gain access to the bloodstream and to various organs where it can act as a vasoactive agent through interaction with the sympathetic noradrenergic nerve terminals innervating cardiac and vascular smooth muscle tissues. This research is focusing on tyramine as one of the indicators of inappropriate food storage and processing conditions of milk products. In the current study, 25 dairy product samples were collected from local markets in Alexandria, Egypt, and were analyzed for bacterial contamination and prevalence of tyramine-producing bacteria by PCR using degenerate primers (DEC5/DEC3). While cream was the most contaminated dairy product, balady yogurt samples were the least contaminated ones. Different types of tyraminogenic bacteria have been isolated from the collected dairy products. Cream samples were contaminated with the widest variety of tyraminogenic bacteria among the isolated samples including Bacillus pumilis, Escherichia coli, Enterococcus faecium, and Proteus mirabilis. A total of 35 strains harboring tyrosine decarboxylase gene were detected with the identification of a novel tyramine-producing strain: Rummeliibacillus pycnus. These results indicate the promising application of degenerate primers (DEC5/DEC3) to detect tyramine production in dairy products, a goal that has been regarded as a challenge by manufacturers.

Published in	International Journal of Microbiology and Biotechnology (Volume 5, Issue 4)
DOI	10.11648/j.ijmb.20200504.13
Page(s)	184-192
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2020. Published by Science Publishing Group

Keywords

Tyramine, Dairy Products, Tyrosine Decarboxylase, PCR, HPLC

References

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APA Style

Omnia Morsy, Mervat Amin Kassem, Abeer Elsayed Abd El-Wahab, Nelly Mostafa Mohamed. (2020). Isolation and Molecular Identification of a Novel Tyramine-producing Bacterium, Rummeliibacillus pycnus. International Journal of Microbiology and Biotechnology, 5(4), 184-192. https://doi.org/10.11648/j.ijmb.20200504.13

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ACS Style

Omnia Morsy; Mervat Amin Kassem; Abeer Elsayed Abd El-Wahab; Nelly Mostafa Mohamed. Isolation and Molecular Identification of a Novel Tyramine-producing Bacterium, Rummeliibacillus pycnus. Int. J. Microbiol. Biotechnol. 2020, 5(4), 184-192. doi: 10.11648/j.ijmb.20200504.13

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AMA Style

Omnia Morsy, Mervat Amin Kassem, Abeer Elsayed Abd El-Wahab, Nelly Mostafa Mohamed. Isolation and Molecular Identification of a Novel Tyramine-producing Bacterium, Rummeliibacillus pycnus. Int J Microbiol Biotechnol. 2020;5(4):184-192. doi: 10.11648/j.ijmb.20200504.13

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@article{10.11648/j.ijmb.20200504.13,
  author = {Omnia Morsy and Mervat Amin Kassem and Abeer Elsayed Abd El-Wahab and Nelly Mostafa Mohamed},
  title = {Isolation and Molecular Identification of a Novel Tyramine-producing Bacterium, Rummeliibacillus pycnus},
  journal = {International Journal of Microbiology and Biotechnology},
  volume = {5},
  number = {4},
  pages = {184-192},
  doi = {10.11648/j.ijmb.20200504.13},
  url = {https://doi.org/10.11648/j.ijmb.20200504.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijmb.20200504.13},
  abstract = {Decarboxylation of tyrosine through tyrosine decarboxylase enzyme produces tyramine which may represent a serious threat to public health, as it may cause severe toxicological effects. Intake of tyramine will invariably result in acute symptoms as it can rapidly gain access to the bloodstream and to various organs where it can act as a vasoactive agent through interaction with the sympathetic noradrenergic nerve terminals innervating cardiac and vascular smooth muscle tissues. This research is focusing on tyramine as one of the indicators of inappropriate food storage and processing conditions of milk products. In the current study, 25 dairy product samples were collected from local markets in Alexandria, Egypt, and were analyzed for bacterial contamination and prevalence of tyramine-producing bacteria by PCR using degenerate primers (DEC5/DEC3). While cream was the most contaminated dairy product, balady yogurt samples were the least contaminated ones. Different types of tyraminogenic bacteria have been isolated from the collected dairy products. Cream samples were contaminated with the widest variety of tyraminogenic bacteria among the isolated samples including Bacillus pumilis, Escherichia coli, Enterococcus faecium, and Proteus mirabilis. A total of 35 strains harboring tyrosine decarboxylase gene were detected with the identification of a novel tyramine-producing strain: Rummeliibacillus pycnus. These results indicate the promising application of degenerate primers (DEC5/DEC3) to detect tyramine production in dairy products, a goal that has been regarded as a challenge by manufacturers.},
 year = {2020}
}

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TY  - JOUR
T1  - Isolation and Molecular Identification of a Novel Tyramine-producing Bacterium, Rummeliibacillus pycnus
AU  - Omnia Morsy
AU  - Mervat Amin Kassem
AU  - Abeer Elsayed Abd El-Wahab
AU  - Nelly Mostafa Mohamed
Y1  - 2020/11/30
PY  - 2020
N1  - https://doi.org/10.11648/j.ijmb.20200504.13
DO  - 10.11648/j.ijmb.20200504.13
T2  - International Journal of Microbiology and Biotechnology
JF  - International Journal of Microbiology and Biotechnology
JO  - International Journal of Microbiology and Biotechnology
SP  - 184
EP  - 192
PB  - Science Publishing Group
SN  - 2578-9686
UR  - https://doi.org/10.11648/j.ijmb.20200504.13
AB  - Decarboxylation of tyrosine through tyrosine decarboxylase enzyme produces tyramine which may represent a serious threat to public health, as it may cause severe toxicological effects. Intake of tyramine will invariably result in acute symptoms as it can rapidly gain access to the bloodstream and to various organs where it can act as a vasoactive agent through interaction with the sympathetic noradrenergic nerve terminals innervating cardiac and vascular smooth muscle tissues. This research is focusing on tyramine as one of the indicators of inappropriate food storage and processing conditions of milk products. In the current study, 25 dairy product samples were collected from local markets in Alexandria, Egypt, and were analyzed for bacterial contamination and prevalence of tyramine-producing bacteria by PCR using degenerate primers (DEC5/DEC3). While cream was the most contaminated dairy product, balady yogurt samples were the least contaminated ones. Different types of tyraminogenic bacteria have been isolated from the collected dairy products. Cream samples were contaminated with the widest variety of tyraminogenic bacteria among the isolated samples including Bacillus pumilis, Escherichia coli, Enterococcus faecium, and Proteus mirabilis. A total of 35 strains harboring tyrosine decarboxylase gene were detected with the identification of a novel tyramine-producing strain: Rummeliibacillus pycnus. These results indicate the promising application of degenerate primers (DEC5/DEC3) to detect tyramine production in dairy products, a goal that has been regarded as a challenge by manufacturers.
VL  - 5
IS  - 4
ER  -

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Author Information

Omnia Morsy

Department of Medical Biotechnology, Institute of Genetic Engineering, City of Scientific Research and Technological Applications, Alexandria, Egypt
Mervat Amin Kassem

Department of Microbiology and Immunology, Faculty of Pharmacy, Alexandria University, Alexandria, Egypt
Abeer Elsayed Abd El-Wahab

Department of Medical Biotechnology, Institute of Genetic Engineering, City of Scientific Research and Technological Applications, Alexandria, Egypt
Nelly Mostafa Mohamed

Department of Microbiology and Immunology, Faculty of Pharmacy, Alexandria University, Alexandria, Egypt

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Omnia Morsy, Mervat Amin Kassem, Abeer Elsayed Abd El-Wahab, Nelly Mostafa Mohamed. (2020). Isolation and Molecular Identification of a Novel Tyramine-producing Bacterium, Rummeliibacillus pycnus. International Journal of Microbiology and Biotechnology, 5(4), 184-192. https://doi.org/10.11648/j.ijmb.20200504.13

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ACS Style

Omnia Morsy; Mervat Amin Kassem; Abeer Elsayed Abd El-Wahab; Nelly Mostafa Mohamed. Isolation and Molecular Identification of a Novel Tyramine-producing Bacterium, Rummeliibacillus pycnus. Int. J. Microbiol. Biotechnol. 2020, 5(4), 184-192. doi: 10.11648/j.ijmb.20200504.13

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AMA Style

Omnia Morsy, Mervat Amin Kassem, Abeer Elsayed Abd El-Wahab, Nelly Mostafa Mohamed. Isolation and Molecular Identification of a Novel Tyramine-producing Bacterium, Rummeliibacillus pycnus. Int J Microbiol Biotechnol. 2020;5(4):184-192. doi: 10.11648/j.ijmb.20200504.13

Copy | Download

@article{10.11648/j.ijmb.20200504.13,
  author = {Omnia Morsy and Mervat Amin Kassem and Abeer Elsayed Abd El-Wahab and Nelly Mostafa Mohamed},
  title = {Isolation and Molecular Identification of a Novel Tyramine-producing Bacterium, Rummeliibacillus pycnus},
  journal = {International Journal of Microbiology and Biotechnology},
  volume = {5},
  number = {4},
  pages = {184-192},
  doi = {10.11648/j.ijmb.20200504.13},
  url = {https://doi.org/10.11648/j.ijmb.20200504.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijmb.20200504.13},
  abstract = {Decarboxylation of tyrosine through tyrosine decarboxylase enzyme produces tyramine which may represent a serious threat to public health, as it may cause severe toxicological effects. Intake of tyramine will invariably result in acute symptoms as it can rapidly gain access to the bloodstream and to various organs where it can act as a vasoactive agent through interaction with the sympathetic noradrenergic nerve terminals innervating cardiac and vascular smooth muscle tissues. This research is focusing on tyramine as one of the indicators of inappropriate food storage and processing conditions of milk products. In the current study, 25 dairy product samples were collected from local markets in Alexandria, Egypt, and were analyzed for bacterial contamination and prevalence of tyramine-producing bacteria by PCR using degenerate primers (DEC5/DEC3). While cream was the most contaminated dairy product, balady yogurt samples were the least contaminated ones. Different types of tyraminogenic bacteria have been isolated from the collected dairy products. Cream samples were contaminated with the widest variety of tyraminogenic bacteria among the isolated samples including Bacillus pumilis, Escherichia coli, Enterococcus faecium, and Proteus mirabilis. A total of 35 strains harboring tyrosine decarboxylase gene were detected with the identification of a novel tyramine-producing strain: Rummeliibacillus pycnus. These results indicate the promising application of degenerate primers (DEC5/DEC3) to detect tyramine production in dairy products, a goal that has been regarded as a challenge by manufacturers.},
 year = {2020}
}

Copy | Download

TY  - JOUR
T1  - Isolation and Molecular Identification of a Novel Tyramine-producing Bacterium, Rummeliibacillus pycnus
AU  - Omnia Morsy
AU  - Mervat Amin Kassem
AU  - Abeer Elsayed Abd El-Wahab
AU  - Nelly Mostafa Mohamed
Y1  - 2020/11/30
PY  - 2020
N1  - https://doi.org/10.11648/j.ijmb.20200504.13
DO  - 10.11648/j.ijmb.20200504.13
T2  - International Journal of Microbiology and Biotechnology
JF  - International Journal of Microbiology and Biotechnology
JO  - International Journal of Microbiology and Biotechnology
SP  - 184
EP  - 192
PB  - Science Publishing Group
SN  - 2578-9686
UR  - https://doi.org/10.11648/j.ijmb.20200504.13
AB  - Decarboxylation of tyrosine through tyrosine decarboxylase enzyme produces tyramine which may represent a serious threat to public health, as it may cause severe toxicological effects. Intake of tyramine will invariably result in acute symptoms as it can rapidly gain access to the bloodstream and to various organs where it can act as a vasoactive agent through interaction with the sympathetic noradrenergic nerve terminals innervating cardiac and vascular smooth muscle tissues. This research is focusing on tyramine as one of the indicators of inappropriate food storage and processing conditions of milk products. In the current study, 25 dairy product samples were collected from local markets in Alexandria, Egypt, and were analyzed for bacterial contamination and prevalence of tyramine-producing bacteria by PCR using degenerate primers (DEC5/DEC3). While cream was the most contaminated dairy product, balady yogurt samples were the least contaminated ones. Different types of tyraminogenic bacteria have been isolated from the collected dairy products. Cream samples were contaminated with the widest variety of tyraminogenic bacteria among the isolated samples including Bacillus pumilis, Escherichia coli, Enterococcus faecium, and Proteus mirabilis. A total of 35 strains harboring tyrosine decarboxylase gene were detected with the identification of a novel tyramine-producing strain: Rummeliibacillus pycnus. These results indicate the promising application of degenerate primers (DEC5/DEC3) to detect tyramine production in dairy products, a goal that has been regarded as a challenge by manufacturers.
VL  - 5
IS  - 4
ER  -

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