Czech J. Food Sci., 2022, 40(6):407-413 | DOI: 10.17221/96/2021-CJFS

Can biogenic amines cause ailments following the intake of edible mushroom meals?Original Paper

Eva Dadáková^*, Tamara Pelikánová, Pavla Wolfová, Pavel Kalač

Department of Applied Chemistry, Faculty of Agriculture and Technology, University of South Bohemia, České Budějovice, Czech Republic

Several toxicological centres have reported ailments, mainly digestive inconveniences, following the intake of provably edible mushroom species. The causes of such complaints have not been explained yet. We, therefore, tested levels of biogenic amines (BAs). Fruit bodies of widely consumed wild-growing species, Imleria badia and Suillus variegatus were stewed, then preserved by freezing or canning and stored for up to 12 months. Contents of six amines were determined in the fresh matter, in each step of preservation and during storage. Histamine (HIM) and cadaverine (CAD) were not detected at all. Putrescine (PUT) occurred in fresh fruit bodies at levels of 700-1 500 mg kg^-1 dry matter (DM), however, its contents considerably decreased, particularly during stewing. Undesirable phenylethylamine (PEA) and tyramine (TYM) occurred at lower levels. Stewing, the technological step necessary in both the tested preservation treatments, reduced the contents of all the amines alike as sterilisation, whereas following storage showed a limited effect. PUT seems to be the only amine that could participate in the reported ailments.

Keywords: wild edible mushrooms; ailments following intake; preservation; storage

Received: August 25, 2022; Accepted: April 25, 2021; Prepublished online: November 13, 2022; Published: November 22, 2022  Show citation