In vitro assessment of histamine and lactate production by a multi-strain synbiotic

Gerrit Stuivenberg; Brendan Daisley; Polycronis Akouris; Gregor Reid

doi:10.1007/s13197-021-05327-7

In vitro assessment of histamine and lactate production by a multi-strain synbiotic

J Food Sci Technol. 2022 Sep;59(9):3419-3427. doi: 10.1007/s13197-021-05327-7. Epub 2021 Dec 2.

Authors

Gerrit Stuivenberg^{1

2}, Brendan Daisley^{1

2}, Polycronis Akouris^{1

3}, Gregor Reid^{1

2

4}

Affiliations

¹ Centre for Human Microbiome and Probiotic Research, Lawson Health Research Institute, Room F3-106, 268 Grosvenor Street, PO BOX 5777 STN B, London, ON N6A 4V2 Canada.
² Department of Microbiology and Immunology, Western University, London, ON N6A 3K7 Canada.
³ Department of Biochemistry, Western University, London, ON N6A 3K7 Canada.
⁴ Department of Surgery, Western University, London, ON N6A 3K7 Canada.

Abstract

Recent studies suggest histamine and d-lactate may negatively impact host health. As excess histamine is deleterious to the host, the identification of bacterial producers has contributed to concerns over the consumption of probiotics or live microorganisms in fermented food items. Some probiotic products have been suspected of inducing d-lactic-acidosis; an illness associated with neurocognitive symptoms such as ataxia. The goals of the present study were to test the in vitro production of histamine and d-lactate by a 24-strain daily synbiotic and to outline methods that others can use to test for their production. Using enzymatic based assays, no significant production of histamine was observed compared to controls (P > 0.05), while d-lactate production was comparable to a commercially available probiotic with no associated health risk. These assays provide a means to add to the safety profile of synbiotic and probiotic products.

Keywords: Food Safety; Histamine; Lactate; Probiotic; Synbiotic.