Cadaverine cheese

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). 

Biogenic amines (BAs), as spermine, spermidine and cadaverine, are synthesized in several parts of the vine, such as berries, seeds and leaves, with growth-regulating roles, while histamine, tyramine and 1-methylhistamine can be present just in trace amounts (Adams et al., 1990 Radler and Fath, 1991 Geny et al., 1997 Nicolini et al., 2003). BAs were instead found in significant amounts in fermented foods and beverages, such as cheeses, beer and fish and meat products (Stratton et al., 1991 Shalaby, 1996). They were also found in wine, the most abundant being histamine, tyramine, putrescine and phenylethylamine (Radler and Fath, 1991 Lehtonen, 1996). 

A number of amines produced in cheese are biologically active, including tyramine, histamine, tryptamine, putrescine, cadaverine, and phenylethy-lamine. These biogenic amines can have imporant physiological effects for susceptible individuals, including migraine headaches and hypertension (see Section IXJ). 

Abdel-Monem and Ohno, 1975). Shalaby (1995) described the use of TLC with a multiple development technique to resolve the dansyl derivatives of histamine, cadaverine, putrescine, phenylethylamine, tyramine, tryptamine, spermine, and spermidine from fish, cheese, and meat samples. The procedure allowed for the detection in 14 samples of as little as 5 or 10 ng of the dansyl derivatives of the amines within 2 hr. 

Biogenic amines are formed from the decarboxylation of amino acids by certain lactic acid bacteria. As such, these compounds are found in a variety of fermented foods such as cheese, dry sausage, sauerkraut, miso, and soy sauce (Stratton et al., 1991 Lonvaud-Funel, 2001). In wine, histamine, tyramine, putrescine, cadaverine, phenylethylamine, and others have been identified (Zee et al., 1983 Baucom et al., 1986 Ough et al., 1987 Vidal-Garou et al., 1991 Bauza et al., 1995 Soufleros et al., 1998 ... 

The decarboxylation of amino acids (name in brackets) leads to the biogenic amines phenyl-ethylamine (phenylalanine), tyramine (tyrosine), tryptamine (tryptophan), histamine (histidine), putrescine (ornithine) and cadaverine (lysine). The content of these compounds in some types of cheese is presented in Table 10.34. These values can fluctuate greatly depending on the degree of ripening. On average, 350-500 pmol per person per day are consumed. Apart from cheese. 

Cheese Phenylethyl- amine Tyramine Tryptamine Histamine Putre seine Cadaverine ... 

The main biogenic amines of meat, fish and cheese are histamine, cadaverine, putrescine and tyramine. During meat storage, the content of biogenic amines increases due to enzyme activity of... 

Cheeses Lactobacillus buchneri, L. bulgaricus, L. plantarum, L. easel, L. acidophilus, L. arabinosae. Streptococcus faecium, S. mitis. Bacillus macerans, Propionibacterium spp. Histamine, cadaverine, putrescine, tyramine, tryptamine... 

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