Histamine determination

Jerez et al (1994) resulted in a rapid and reliable technique for histamine determination. Determination of the optimum wavelength depending on incubation time at a constant temperature of 37°C resulted in a recommendation of a wavelength of 580 nm, with an incubation time of 15 min. At these conditions the linearity was observed among 1 and 25 ppm (ju.g/g) of histamine. 

Chronopotentiometric analytical methods have also found application in the field of food analysis. In this technique, the oxidation or reduction of species at a constant current is carried out, and the transition time is measured as the quantitative characteristic [29]. In this context, recent chronopotentiometric methods have been reported for histamine determination in foodstuffs. One of these methods was based on the oxidation of the amine at a planar gold disc electrode in the presence of electrogenerated chlorine which facilitates charge transfer between the analyte and the electrode surface. Well-defined signals were observed at +1.15 V in hydrochloric acid medium, giving rise to a linear calibration plot in the 2- 1(X) mg/1 concentration range with an LOD of 0.27 mg/1 histamine. The method was applied to the determination of histamine in fermented sausages [30]. The same authors used a mercury film electrode to develop a chronopotentiometric method for histamine in cheese [29]. 

Stojanovic, Z.S. and Svarc-Gajic, J.V. (2011) A simple and rapid method for histamine determination in fermented sausages by mediated chronopotentiometry. Food Control, 22, 2013-2019. 

Mice were taken for histamine determinations immediately following death from anaphylaxis, and were assayed as described in the text. 

Hogan, A. Crean, C. Barrett, U. M. Guihen, E. Glennon, J. D. Histamine determination in human urine using sub-2 pm Cl8 column with fluorescence and mass spectrometric detection. J. Sep. Sci. 2012, 35, 1087-1093. 

FLUORIMETRIC DETERMINATION OE HISTAMINE WITH o-PHTHALDIALDEHYDE IN THE PRESENCE OE REDUCING AGENTS... 

Histamine is the biological amine, playing an important role in living systems, but it can also cause unnatural or toxic effects when it is consumed in lai ge amounts. It can occur with some diseases and with the intake of histamine-contaminated food, such as spoiled fish or fish products, and can lead to undesirable effects as headache, nausea, hypo- or hypertension, cai diac palpitations, and anaphylactic shock syndrome. So, there is a need to determine histamine in biological fluids and food. 

Several methods were reported for the analysis of histamine, but the fluorimetric determination with o-phthaldialdehyde (OPA) the most widely used. It was shown that adducts, formed in the reaction of histamine with OPA in the presence of reducing agent, is more stable and gives high relative fluorescence intensity. The influences of different tiols on the fluorimeric determination histamine with OPA have been investigated. 

The ocular irritation caused by cosmetic ingredients has been evaluated by the determination of the amount of histamine contained in tears. Contact of surfactants and the eye tissue cause an immediate dose-dependent release of histamine through direct cytotoxic damage of cell membranes. This method has been tested with sodium lauryl sulfate with volunteers [187]. 

The two examples given here will be the determination of flavones in grapefruit juice and the measurement of histamine in rat brain. 

The detection of reactions mediated by specific IgE to agents triggering anaphylaxis may be achieved by means of serological methods serum-specific IgE, or by means of cellular tests which determine the release of basophil mediators (leukotrienes and histamine) or by means of the analysis of basophil expression markers, a technique known as the basophil activation test (BAT). 

Figure 4.3. Histamine release from mast cells bathed in Locke solution and pretreated with neurotensin (10 5 M) [86a]. Compound 48/80 (0.1 pg/ml) was then added at the times indicated and histamine release (% total) determined 10 min later. NT alone elicited 19 + 1.4% release. The addition of the ionophore, A23187 (0.5 pg/ml), to cells pretreated with NT for 5 min produced a maximal secretory response. 48/80 alone, without NT pretreatment, caused 68 1.0% release. Note that histamine release in response to 48/80 declines as the period of pretreatment increases. Mean S.E.M., n = 3.

Acid acetone extracts of human and rodent leukocytes (RBL-cells) have been found to contain immunoreactive SOM (iSOM) and immunoreactive SP (iSP) as determined by radioimmunoassay [144], Quantities of the peptides varied from 325 pg iSOM/107 cells for human monocytes and 272 pg iSOM/107 cells for RBL-cells to 4.4 pg iSOM/107 cells for human T cells. iSP was highest in murine bone marrow-derived mast cells (64 pg iSP/107 cells) and RBL-cells (23 pg iSP/107 cells) and lowest in human T and B lymphocytes (2.5 and 1.2 pg iSP/107 cells, respectively). Interestingly, the murine bone marrow-derived mast cells had the highest ratio of iSP to iSOM. Preliminary chromatographic results show a large and a small SOM (SOM-28 and SOM-14, respectively). SOM-14 (3 x 10 9 M) has been shown to inhibit histamine release and LTC4 generation from murine bone marrow-derived mast cells stimulated by anti-IgE serum [144]. 

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