Application of column liquid chromatography (HPLC) to special problems in food chemistry a laboratory note

Pechanek, Udo; Blaicher, G.; Pfannhauser, W.; Woidich, H.

doi:10.1007/bf02261523

Cited by 10 publications

(2 citation statements)

References 5 publications

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“…Histidine is generated from autolytic or bacterial processes (74). Therefore, high concentrations of histamine are found mainly in products of microbial fermentation, such as aged cheese (75), sauerkraut, wine (76), and processed meat (77, 78) ( Table 3) or in microbially spoiled food. Thus, histamine, tyramine, putrescine, and cadaverine serve as indicators of hygienic food quality (73).…”

Section: Histamine and Foodmentioning

confidence: 99%

Histamine and histamine intolerance

Maintz

Novak

2007

The American Journal of Clinical Nutrition

710

665

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Histamine intolerance results from a disequilibrium of accumulated histamine and the capacity for histamine degradation. Histamine is a biogenic amine that occurs to various degrees in many foods. In healthy persons, dietary histamine can be rapidly detoxified by amine oxidases, whereas persons with low amine oxidase activity are at risk of histamine toxicity. Diamine oxidase (DAO) is the main enzyme for the metabolism of ingested histamine. It has been proposed that DAO, when functioning as a secretory protein, may be responsible for scavenging extracellular histamine after mediator release. Conversely, histamine N-methyltransferase, the other important enzyme inactivating histamine, is a cytosolic protein that can convert histamine only in the intracellular space of cells. An impaired histamine degradation based on reduced DAO activity and the resulting histamine excess may cause numerous symptoms mimicking an allergic reaction. The ingestion of histamine-rich food or of alcohol or drugs that release histamine or block DAO may provoke diarrhea, headache, rhinoconjunctival symptoms, asthma, hypotension, arrhythmia, urticaria, pruritus, flushing, and other conditions in patients with histamine intolerance. Symptoms can be reduced by a histamine-free diet or be eliminated by antihistamines. However, because of the multifaceted nature of the symptoms, the existence of histamine intolerance has been underestimated, and further studies based on double-blind, placebo-controlled provocations are needed. In patients in whom the abovementioned symptoms are triggered by the corresponding substances and who have a negative diagnosis of allergy or internal disorders, histamine intolerance should be considered as an underlying pathomechanism.

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Section: Histamine and Foodmentioning

confidence: 99%

Histamine and histamine intolerance

Maintz

Novak

2007

The American Journal of Clinical Nutrition

710

665

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“…For quantitative determination, biogenic amines are usually separated by gas-liquid chromatography (32), high pressure liquid chromatography (4,9,20), fluorometry (7), thin-layer chromatography (3) or high voltage electrophoresis (10,17). However, compared to these techniques, ion-exchange chromatography requires less sample preparation and is more capable of detecting a large number of amines in food with reasonable sensitivity and precision (1l,37).…”

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confidence: 99%

Evaluation of Analytical Methods for Determination of Biogenic Amines in Fresh and Processed Meat

Zee

Simard

L'heureux

1983

Journal of Food Protection

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Fifteen biogenic amines were separated and quantitated by an automated ion-exchange chromatography technique. Extraction efficiencies for amines from fresh and processed meat using trichloroacetic acid (TCA), perchloric acid and methanol were compared. In general, biogenic amines in meat and meat products were better extracted by TCA. Aliphatic amines were more efficiently extracted than aromatic amines. Type of meat and adsorption of amines on proteins probably affected the extraction efficiency. Both fresh and processed meat products contained high amounts of adrenaline, spermidine and spermine (up to 581, 280 and 685 mg/kg, respectively), but low amounts (13 to 19 mg/kg) of noradrenaline, putrescine, histamine, cadaverine and tyramine. Processed meat contained less amines than fresh meat, suggesting losses during salting and curing or microbial growth inhibition.

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Saccharid‐Zusammensetzung von Karamel und ihre Veränderung bei der Lagerung

Linden

Lorient²

1983

Starch Stärke

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22 Proben von Karamel verschiedener Marken und Fabrikationsverfahren wurden mit Hilfe der Hochdruck‐Flüssigkeitschromatographie untersucht. Dabei zeigte sich, daß es große Unterschiede in der Zucker‐Zusammensetzung dieser Produkte gibt, d. h. große Unterschiede im Gehalt an Glucose, Fructose und Saccharose; in 15 Proben fehlte Saccharose vollkommen. Diese großen Unterschiede sind verständlich, da während der Lagerung sowohl eine Hydrolyse der Saccharose als auch eine Isomerisierung der Glucose zu Fructose beobachtet wurde.

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Application of column liquid chromatography (HPLC) to special problems in food chemistry a laboratory note

Cited by 10 publications

References 5 publications

Histamine and histamine intolerance

Histamine and histamine intolerance

Evaluation of Analytical Methods for Determination of Biogenic Amines in Fresh and Processed Meat

Saccharid‐Zusammensetzung von Karamel und ihre Veränderung bei der Lagerung

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