Histamine reduction by Maillard reaction with glucose

- Maillard reaction was proposed for the reduction of histamine in foods.
- Percentage removal was affected by various factors in Maillard reaction model.
- Glucose/histamine MRPs showed lower cytotoxicity than histamine.
- Histamine concentration in canned tuna was reduced by Maillard reaction.
- Glucose/histamine Maillard reaction is a promising tool to histamine control.

Histamine, well known as a toxic biogenic amine, is found in a variety of foods. Reducing its concentration and toxicity is desirable. In this study, the glucose/histamine Maillard reaction was proposed as a novel tool for histamine control. Effects of temperature, heating time, initial pH value, NaCl concentration, initial histamine concentration and initial glucose concentration on percentage removal of histamine in the glucose/histamine Maillard reaction model were investigated. The results showed that histamine reduction was affected by these variables, and could be almost eliminated under appropriate conditions. Fluorescence intensity and ultraviolet-visible spectroscopy analyses were used to characterize the glucose/histamine Maillard reaction. Cytotoxicity assay revealed that the glucose/histamine Maillard reaction significantly reduced the toxicity of histamine (P < 0.05). Furthermore, histamine concentrations in canned tuna samples were significantly reduced by thermal treatment with glucose (P < 0.05). This study demonstrates that the glucose/histamine Maillard reaction is a promising method for histamine control.