Histamine and Biogenic Amines

Jarisch, Reinhart; Wantke, F.; Raithel, Martin; Hemmer, Wolfgang

doi:10.1007/978-3-642-55447-6_2

Cited by 6 publications

(8 citation statements)

References 51 publications

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“…Thus, depending on its location, the histamine present in the body is deaminated or methylated by the action of the enzymes DAO and HNMT, respectively [ 1 , 10 , 20 ]. DAO is a secretory protein stored in vesicular structures of the plasma membrane and is responsible for the degradation of extracellular histamine [ 1 , 15 ].…”

Section: Histaminementioning

confidence: 99%

Histamine Intolerance: The Current State of the Art

et al. 2020

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Histamine intolerance, also referred to as enteral histaminosis or sensitivity to dietary histamine, is a disorder associated with an impaired ability to metabolize ingested histamine that was described at the beginning of the 21st century. Although interest in histamine intolerance has considerably grown in recent years, more scientific evidence is still required to help define, diagnose and clinically manage this condition. This article will provide an updated review on histamine intolerance, mainly focusing on its etiology and the existing diagnostic and treatment strategies. In this work, a glance on histamine intoxication will also be provided, as well as the analysis of some uncertainties historically associated to histamine intoxication outbreaks that may be better explained by the existence of interindividual susceptibility to ingested histamine.

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Section: Histaminementioning

confidence: 99%

Histamine Intolerance: The Current State of the Art

et al. 2020

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“…Avocado and kiwi, and grapefruit, orange, and pineapple juices, are the only products in this category for which the presence of histamine has been reported, but not in all studies. The 23 mg/kg of histamine in avocado reported by Jarisch et al [12] stands out, although no relevant information about its possible origin was provided. A study conducted by Preti et al [41] concluded that the presence of histamine in grapefruit, orange, and pineapple juices is due to a lack of hygienic quality during processing or storage, since this amine is not found in the original fresh fruit.…”

Section: Content Of Biogenic Amines In Plant-origin Foodsmentioning

confidence: 99%

“…Diamine oxidase (DAO) is the main enzyme responsible for the metabolism of histamine and other amines at the intestinal level, and impaired DAO activity is one of the main causes of histamine intolerance [1,12,13]. This enzymatic deficit may have its origins in genetic mutations.…”

Section: Introductionmentioning

confidence: 99%

“…Different polymorphisms of a single nucleotide in the gene that encodes this enzyme ( AOC1 on chromosome 7) have been associated with lower DAO activity [14,15,16]. The deficit may also be due to acquired causes such as inflammatory bowel diseases that block the secretion of DAO [1,3,12], or to the inhibitory action of drugs, some of them with a very widespread use (e.g., acetylcysteine, clavulanic acid, metoclopramide, verapamil) [1,17]. Another enzyme involved in histamine metabolization is monoamine oxidase (MAO) [13].…”

Section: Introductionmentioning

confidence: 99%

“…The symptoms of histamine intolerance are numerous and highly variable, due to the effects and functions of histamine in multiple organs and systems of the body. They include gastrointestinal (abdominal pain, diarrhea, vomiting), dermatological (urticaria, dermatitis, or pruritus), respiratory (rhinitis, nasal congestion, and asthma), cardiovascular (hypotonia and arrhythmias), and neurological (headaches) symptoms, and it is common for more than one disorder to occur simultaneously [1,11,12]. Several clinical studies have shown that patients with a potential diagnosis of histamine intolerance or with a diagnosis of migraine, intestinal, or dermatological diseases (atopic dermatitis, eczema, or chronic urticaria) have a higher prevalence of DAO deficits compared to the control population [3,6,18,19,20,21,22,23,24,25,26,27,28].…”

Section: Introductionmentioning

confidence: 99%

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Biogenic Amines in Plant-Origin Foods: Are they Frequently Underestimated in Low-Histamine Diets?

Sánchez-Pérez

Comas-Basté

Rabell-González

et al. 2018

Foods

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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.

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In vitro determination of diamine oxidase activity in food matrices by an enzymatic assay coupled to UHPLC-FL

et al. 2019

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Intestinal diamine oxidase (DAO) acts as a protective barrier against exogenous histamine. A deficit of DAO activity can lead to the appearance of histamine intolerance, a clinical condition that may be treated by a low-histamine diet and oral DAO supplementation to enhance intestinal histamine degradation. As sources of DAO, porcine kidneys and certain legume seedlings are suitable components for the formulation of a DAO supplement. The aim of this work was to develop a rapid and reliable methodology for the in vitro determination of DAO activity in food matrices based on an enzymatic assay coupled to UHPLC-FL. The proposed method showed a satisfactory linearity and sensitivity and provided a relative standard deviation lower than 3%, guaranteeing method precision, and a mean recovery greater than 99% both for lyophilized pea sprouts and porcine kidney protein extracts. A high specificity is a key attribute of this method due to the use of histamine as the reaction substrate and the direct quantification of its degradation. Moreover, the lack of interference of catalase and hydrogen peroxide is another advantage in comparison with previously published methods. Lyophilized pea sprouts showed the greatest histamine-degrading activity (0.40 ±0.01 mU/mg), followed by porcine kidney protein extracts (0.23 ±0.01 mU/mg) and commercial DAO supplements (0.09 ±0.06 mU/mg). This technique could be used as a tool to validate the DAO activity of food matrices of potential interest for the treatment of histamine intolerance.

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Histamine and Biogenic Amines

Cited by 6 publications

References 51 publications

Histamine Intolerance: The Current State of the Art

Histamine Intolerance: The Current State of the Art

Biogenic Amines in Plant-Origin Foods: Are they Frequently Underestimated in Low-Histamine Diets?

In vitro determination of diamine oxidase activity in food matrices by an enzymatic assay coupled to UHPLC-FL

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