scholarly journals Biogenic-amine acetylation: an additional function of the N-acetyltransferase from Fasciola hepatica

1993 ◽  
Vol 291 (3) ◽  
pp. 733-737 ◽  
Author(s):  
S O Aisien ◽  
R D Walter
Keyword(s):  
Biogenic Amines ◽  
Biogenic Amine ◽  
Fasciola Hepatica ◽  
Purification Process ◽  
Constant Ratio ◽  
Additional Function ◽  
Amine Metabolism ◽  
Optimum Ph

The previously described polyamine N-acetyltransferase from Fasciola hepatica has been observed to have an additional function, the acetylation of biogenic amines. The activities for biogenic amines, diamines and polyamines were in a constant ratio throughout the purification process. Biogenic amines found to be substrates for the enzyme included tyramine, tryptamine, beta-phenylethylamine and histamine, with Km values of 0.12 mM, 0.26 mM, 0.30 mM and 0.76 mM respectively. Octopamine, 5-hydroxytryptamine and alpha-phenylethylamine were also acceptable as substrates, though to a lesser degree. The optimum pH for biogenic-amine acetylation was 7.5, and CoA was inhibitory to the process, with a Ki of 5.5 microM. N-Acetylation appears to play a major role in the amine metabolism of this trematode. We presume that acetylation represents the process by which the parasite inactivates excess amines.

scholarly journals Simulation of biogenic amine metabolism in the brain

1974 ◽  
Vol 144 (2) ◽  
pp. 353-360 ◽  
Author(s):  
A J Turner ◽  
J A Illingworth ◽  
K F Tipton
Keyword(s):  
Steady State ◽  
Biogenic Amines ◽  
Biogenic Amine ◽  
Simulated Model ◽  
Amine Concentration ◽  
Amine Metabolism ◽  
Low Concentrations ◽  
Using Data ◽  
The Individual ◽  
The Brain

The metabolism of a number of biogenic amines has been simulated by using data obtained from studies of the individual enzymes from pig brain. It is shown that β-hydroxylated amines such as noradrenaline and octopamine are metabolized primarily to the alcoholic metabolite whereas amines lacking this group [e.g. dopamine (3,4-dihydroxyphenethylamine) and 5-hydroxytryptamine] are metabolized at low concentrations to give the corresponding acid. Increase in the amine concentration results in an increase in the proportion of the alcoholic metabolite formed and this may in part account for the effects of the drug reserpine on amine metabolism. The effects of disulfiram (Antabuse) and ethanol (acting through its metabolite acetaldehyde) on amine metabolism may be understood in terms of this simulated model. It is shown that drugs that affect this system also cause alterations in the steady-state concentrations of the intermediate aldehydes and the possible implications of this are discussed.

Detection of Biogenic Amine Producer Bacteria in a Typical Italian Goat Cheese

2008 ◽  
Vol 71 (1) ◽  
pp. 205-209 ◽  
Author(s):  
SILVIA BONETTA ◽  
SARA BONETTA ◽  
ELISABETTA CARRARO ◽  
JEAN DANIEL COÏSSON ◽  
FABIANO TRAVAGLIA ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Enterococcus Faecalis ◽  
Biogenic Amine ◽  
Pediococcus Acidilactici ◽  
Bacterial Strains ◽  
Goat Cheese ◽  
Low Concentrations ◽  
Amine Content ◽  
High Concentrations ◽  
Almost All

The aim of this study was to research decarboxylating bacterial strains and biogenic amine content in a typical Italian goat cheese (Robiola di Roccaverano). The study was performed on fresh and ripened samples of goat cheese manufactured from industrial and artisanal producers. Sixty-seven bacterial strains isolated showed decarboxylating activity, and Enterococcus faecalis was the most widespread decarboxylating species in all artisanal and industrial products. Pediococcus acidilactici and Enterococcus malodoratus were also identified as biogenic amine producers in Robiola di Roccaverano cheese. All the E. faecalis strains isolated in this study were able to decarboxylate tyrosine. Tyramine was the most abundant biogenic amine in cheese samples, while histamine was the most widespread. High amounts of these two biogenic amines were found in ripened samples (up to 2,067 mg/kg for tyramine and 1,786 mg/kg for histamine), whereas 2-phenylethylamine and tryptamine were present in almost all ripened cheeses at low concentrations. The detection of strains producing biogenic amines and the high concentrations of tyramine and histamine found in ripened Robiola di Roccaverano could represent a potential risk to the consumer.

scholarly journals Biogenic Amines in Plant-Origin Foods: Are They Frequently Underestimated in Low-Histamine Diets?

Foods ◽  
2018 ◽  
Vol 7 (12) ◽  
pp. 205 ◽  
Author(s):  
Sònia Sánchez-Pérez ◽  
Oriol Comas-Basté ◽  
Judit Rabell-González ◽  
M. Veciana-Nogués ◽  
M. Latorre-Moratalla ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Biogenic Amine ◽  
Plasma Levels ◽  
Diamine Oxidase ◽  
Great Variability ◽  
Plant Origin ◽  
Lower Affinity ◽  
Origin And Evolution ◽  
Histamine Intolerance ◽  
Existing Data

Low-histamine diets are currently used to reduce symptoms of histamine intolerance, a disorder in histamine homeostasis that increases plasma levels, mainly due to reduced diamine-oxidase (DAO) activity. These diets exclude foods, many of them of plant origin, which patients associate with the onset of the symptomatology. This study aimed to review the existing data on histamine and other biogenic amine contents in nonfermented plant-origin foods, as well as on their origin and evolution during the storage or culinary process. The only plant-origin products with significant levels of histamine were eggplant, spinach, tomato, and avocado, each showing a great variability in content. Putrescine has been found in practically all plant-origin foods, probably due to its physiological origin. The high contents of putrescine in certain products could also be related to the triggering of the symptomatology by enzymatic competition with histamine. Additionally, high spermidine contents found in some foods should also be taken into account in these diets, because it can also be metabolized by DAO, albeit with a lower affinity. It is recommended to consume plant-origin foods that are boiled or are of maximum freshness to reduce biogenic amine intake.

Biogenic Amine Index for Freshness Evaluation in Iced Mediterranean Hake (Merluccius merluccius)

2005 ◽  
Vol 68 (11) ◽  
pp. 2433-2438 ◽  
Author(s):  
S. BAIXAS-NOGUERAS ◽  
S. BOVER-CID ◽  
M. T. VECIANA-NOGUÉS ◽  
A. MARINÉ-FONT ◽  
M. C. VIDAL-CAROU
Keyword(s):  
Biogenic Amines ◽  
Biogenic Amine ◽  
Sensory Analysis ◽  
Pelagic Fish ◽  
Point Of View ◽  
Ice Storage ◽  
Complementary Information ◽  
Merluccius Merluccius ◽  
Sensory Data ◽  
Chilling Temperatures

Biogenic amine accumulation was studied during the ice storage of Mediterranean hake. Sensory analysis and counts of Shewanella, Pseudomonas, enterobacteria, psychrotrophic, and mesophilic bacteria provided complementary information on hake spoilage. Putrescine and cadaverine were the main amines accumulated, whereas histamine and tyramine were minor amines but had qualitative interest from the hygienic point of view. Although all biogenic amines were less abundant than in pelagic fish, they may also be used as indicators of freshness and/or spoilage in hake. Cadaverine was the amine best correlated with Shewanella, which was the specific spoilage organism. Therefore, cadaverine may be regarded as the specific spoilage biogenic amine for hake stored at chilling temperatures. However, the biogenic amine index, which considers cadaverine, putrescine, histamine, and tyramine, has several advantages as an indicator of hake quality. Taking into account sensory data, an acceptability limit of the biogenic amine index could be established in 15 to 20 μg/g.

Detection and Quantification of Biogenic Amines in Fermented Food Products Sold in Botswana

2010 ◽  
Vol 73 (9) ◽  
pp. 1703-1708 ◽  
Author(s):  
CLEMENT MAGWAMBA ◽  
MAITSHWARELO IGNATIUS MATSHEKA ◽  
SISAI MPUCHANE ◽  
BERHANU ABEGAZ GASHE
Keyword(s):  
Biogenic Amines ◽  
Biogenic Amine ◽  
High Performance ◽  
Fermented Food ◽  
Allowable Limit ◽  
Fermented Beverages ◽  
Sour Milk ◽  
Mean Concentration ◽  
The U.S ◽  
Detection And Quantification

The incidence and concentrations associated with four important biogenic amines in leading commercial fermented beverages consumed in Botswana were determined using high-performance liquid chromatography. In 87 sorghum brew and 84 sour milk (madila, amasi) samples tested, putrescine was the most prevalent biogenic amine (63 and 61%, respectively), while histamine was the least prevalent (24 and 8%, respectively). Cadaverine was the most frequently detected biogenic amine in 79 of the commercial sour maize beverage (mageu/mahewu) samples tested (found in 70% of the samples), while tyramine was the least detected (occurring in 3% of the samples). In sorghum brew and sour milk, tyramine was found to be the most concentrated (mean concentration of 2.08 mg/100 ml and 3.2 mg/100 ml, respectively), and histamine was found to be the least concentrated (mean concentration of 0.94 mg/100 ml and 0.31 mg/100 ml, respectively). Overall, the biogenic amine concentrations of all three fermented products were within acceptable limits. However, one sorghum brew sample had a histamine content of 5.8 mg/100 ml, which was above the 5.0 mg/100 g allowable limit suggested by the U.S. Food and Drug Administration.

scholarly journals Changes of Cerebral Biopterin and Biogenic Amine Metabolism in Leukemic Children Receiving 5 g/m2 Intravenous Methotrexate

1995 ◽  
Vol 37 (2) ◽  
pp. 151-154 ◽  
Author(s):  
Frédéric Millot ◽  
Jean-Louis Dhondt ◽  
Françoise Mazingue ◽  
Françoise Mechinaud ◽  
Pierre Ingrand ◽  
...  
Keyword(s):  
Biogenic Amine ◽  
Amine Metabolism

scholarly journals Quantification of Biogenic Amines in 35 Korean Cottage Industry Traditional Gochujang (Fermented Red Pepper Paste) Products

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2370
Author(s):  
Srinivasan Ramalingam ◽  
Ashutosh Bahuguna ◽  
SeMi Lim ◽  
Ah-ryeong Joe ◽  
Jong-Suk Lee ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Biogenic Amine ◽  
Red Pepper ◽  
Human Consumption ◽  
Cottage Industry ◽  
Regulatory Authorities

Traditional gochujang is well known for its distinguished flavor and taste. However, the safety of cottage industry gochujang products is uncertain, particularly, in terms of biogenic amine (BA) content which is not yet documented. The present study aimed to determine the level of BAs present in 35 traditional gochujang products nationwide. All gochujang products had considerable amounts of total BAs ranging from 52.95 mg/kg to 176.24 mg/kg. Individually, histamine and tyramine were either not detected or detected up to 16.94 mg/kg and 2.15–52.34 mg/kg, respectively. In all the tested gochujang products, putrescine, spermidine, and spermine were detected in the range of 7.60–56.72 mg/kg, 14.96–36.93 mg/kg, and 4.68–16.31 mg/kg, respectively. A total of 22 and 19 gochujang products had less than 1 mg/kg of cadaverine and histamine, respectively. The findings indicate that all the gochujang products tested herein had BA levels below the suggested toxicity limits recommended by the various regulatory authorities, which reveal that they are safe for human consumption.

scholarly journals Alteration of amino acid and biogenic amine metabolism in hepatobiliary cancers: Findings from a prospective cohort study

2015 ◽  
Vol 138 (2) ◽  
pp. 348-360 ◽  
Author(s):  
Magdalena Stepien ◽  
Talita Duarte-Salles ◽  
Veronika Fedirko ◽  
Anne Floegel ◽  
Dinesh Kumar Barupal ◽  
...  
Keyword(s):  
Cohort Study ◽  
Amino Acid ◽  
Prospective Cohort Study ◽  
Biogenic Amine ◽  
Prospective Cohort ◽  
Amine Metabolism
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