Biogenic amines histamine

In fermented foods, the non-volatile or biogenic amines (histamine, putrescine, cadaverine, spermine, spermidine, agmatine, tyramine tryptamine) and phenylethylamine (a volatile amine) are formed mainly by the microbial decarboxylation of the corresponding amino acids (Ten Brink et al. 1990). Volatile amines are believed to be formed by the reductive amination or transamination of the corresponding aldehyde or ketone. 

Hornet venom, poieon. H. consists mostly of biogenic amines ( histamine, serotonin, acetylcholine), enzymes (phospholipases A and B, hyaluroni-dase), and hornet kinin. In contrast to popular opinion, hornet stings are less dangerous than bee stings, and deaths are very rare. Besides the amines, the hornet kinins also contribute to the painful effects. -[HS051000]... 

Bach, B., Le Quere, S., Vuchot, R, Grinbaum, M., Bamavon, L. (2012). Validation of a method for the analysis of biogenic amines histamine instability during wine sample storage. Ana/yricfl ChimicaActa, 732, 114-119. http //dx.doi.Org/10.1016/j.aca.2011.12.036. 

De las Rivas, B., Marcobal, A., Carrascosa, A. V., Munoz, R. (2006). PCR detection of food-borne bacteria producing the biogenic amines histamine, tyramine, putrescine, and cadav-erine. Journal of Food Protection, 69, 2509-2514. 

In general, biogenic amines—histamine in particular—are more abundant in wines after malolactic fermentation. This explains the results presented in various works red wines appeared to be richer in amines than white wines. Some researchers (Aemy, 1985) also proved that histamine is formed mainly at the end of malolactic fermentation, and even later. 

Histamine is a biogenic amine that is widely distributed in the body and functions as a major mediator of inflammation and allergic reactions, as a physiological regulator of gastric acid secretion in the stomach, as a neurotransmitter in the central nervous system (CNS) and may also have a role in tissue growth and repair. 

Fig. 1 Fluorescence scan of a chromatogram track with a mixture of biogenic amines with 1 ng substance per chromatogram zone 1 = histamine, 2 = serotonin, 3 = tyramine, 4 = phenylethylamine.

Hymenoptera venoms are composed of biogenic amines and other low molecular weight substances, of basic peptides and of proteins. Injection of venom by Hymenoptera stings has toxic effects, due to biogenic amines, peptides and proteins biogenic amines such as histamine cause pain, are vasodilatory and increase... 

Histamine is a mediator of several physiological and pathological processes within and outside the nervous system 249 The chemical structure of histamine has similarities to the structure of other biogenic amines, but important differences also exist 250... 

The chemical structure of histamine has similarities to the structures of other biogenic amines, but important differences also exist. Chemically, histamine is 2-(4-imidazolyl)ethylamine (Fig. 14-1). The ethylamine backbone is a common feature of many of the amine transmitters (e.g. dopamine, norepinephrine and serotonin). However, the imidazole nucleus, absent from other known transmitters, endows histamine with several distinct chemical properties. Among these is prototypic tautomerism, a property that permits it to exist in two different chemical forms (Fig. 14-1). The tautomeric properties of histamine are thought to be critical in the... 

Interlaboratory studies were carried out on the precision characteristics of the analytical methods used for determination of certain biogenic amines in fish and fish products, as required by German law. These included putrescine (4a), cadaverine (4b), tyramine (5) and histamine (6)78. 

Biogenic amines are of great interest to researchers because of their potential roles in several psychiatric and neurological disorders. They include dopamine (DA), noradrenaline (NA), 5-hydroxytryptamine (5-HT, serotonin), histamine, and trace amines such as 2-phenylethylamine (PEA), tyramine, octopamine, phenylethanolamine, and tryptamine (Coutts and Baker, 1982). Although GC assays for DA, NA, and 5-HT are available, HPLC analysis with electrochemical detection has for many years now been the method of choice for analysis of these neurotransmitter amines. 

Different people display individual patterns of susceptibility to biogenic amines in foods. Clinical signs of histamine poisoning are more severe in people taking medications which inhibit enzymes that normally detoxify histamine in the intestines. Symptoms may be gastrointestinal (nausea, vomiting, diarrhea), circulatory (hypotension), or cutaneous (rash, urticaria, palpitations, tingling. 

Bacteria Fish Histamine (mg/IOOg) Other biogenic amines (mg/IOOg) Temperature Reference... 

The effect of temperature on histamine formation has been the subject of many studies (Table 6.5). Different studies reported 100-fold variations in histamine concentrations in skipjack tuna allowed to spoil under similar conditions. Although the information in Table 6.5 contains substantial variation, it is obvious that longer storage times and higher temperatures seem to induce histamine production. Control of biogenic amine production by low temperatures (for example 0°C) is consistently observed. 

The predominant amines found in cheese are tyramine, cadaverine, putrescine and histamine (Table 6.6) (Stratton et ah, 1991 Silla Santos, 1996 Novella-Rodriguez et ah, 2002 Novella-Rodriguez et al., 2003). Biogenic amine levels may vary between types of cheese as well as within the varieties themselves. The differences within a variety of cheese may be due to a number of factors, including manufacturing processes, bacterial counts in the milk, heat treatments used, use of starter cultures, and the duration and conditions of the ripening process (Stratton et al., 1991 Pinho et al., 2001 Novella-Rodriguez et al., 2003). 

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