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

Gerrit Stuivenberg1,2, Brendan Daisley1,2, Polycronis Akouris1,3

  • 1Centre 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.

Journal of Food Science and Technology
|July 25, 2022
PubMed

Insights

This study found no significant histamine production in a daily synbiotic, and d-lactate levels were comparable to safe probiotics. This adds to the safety profile of synbiotic and probiotic products.

Area of Science:

  • Microbiology
  • Food Science
  • Toxicology

Background:

  • Histamine and d-lactate can negatively impact host health.
  • Concerns exist regarding bacterial producers in probiotics and fermented foods.
  • Some probiotics are suspected of causing d-lactic-acidosis with neurocognitive symptoms.

Purpose of the Study:

  • To test the in vitro production of histamine and d-lactate by a 24-strain daily synbiotic.
  • To outline methods for testing histamine and d-lactate production.

Main Methods:

  • Enzymatic-based assays were employed.
  • Histamine and d-lactate production were quantified.
  • Results were compared to controls and a commercial probiotic.

Main Results:

  • No significant histamine production was observed compared to controls (P > 0.05).
  • D-lactate production was comparable to a commercially available, safe probiotic.
  • Assays proved effective for evaluating microbial metabolite production.

Conclusions:

  • The tested daily synbiotic does not produce significant levels of histamine.
  • D-lactate production by the synbiotic is within safe limits.
  • The developed assays contribute to the safety assessment of synbiotic and probiotic products.
Keywords:
Food SafetyHistamineLactateProbioticSynbiotic

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