Aminas biógenas en alimentos: métodos moleculares para la detección e identificación de bacterias productoras
DOI:
https://doi.org/10.3989/arbor.2020.795n1009Palabras clave:
aminas biógenas, tiramina, histamina, putrescina, alimentos, PCR, métodos molecularesResumen
Las aminas biógenas son compuestos nitrogenados de pequeño tamaño con actividad biológica que se forman por la descarboxilación enzimática de ciertos aminoácidos. Las aminas biógenas se encuentran presentes en todos los seres vivos, en los que participan en procesos biológicas de gran importancia. Sin embargo, debido al metabolismo de algunos microorganismos, estos compuestos se pueden acumular en alimentos en concentraciones elevadas, constituyendo un riesgo para la salud de los consumidores. Para que las aminas biógenas alcancen estas concentraciones elevadas en los alimentos se requiere, como condición indispensable, la presencia de microrganismos productores, por lo que se han desarrollado diferentes métodos para detectar la presencia de los mismos. Entre estos métodos, aquellos basados en técnicas independientes de cultivo, como la PCR, presentan ventajas como su gran especificidad, el hecho de ser rápidos y de fácil realización, y que en muchos casos ni siquiera es necesario un tratamiento previo de la muestra, lo que facilita su incorporación a las plantas de elaboración. En este trabajo se describen algunos de los métodos disponibles en la actualidad para la detección de microorganismos productores de aminas biógenas, así como sus posibles aplicaciones.
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Recursos en línea
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