Histamine and Tyramine Content of Yeast Products

Blackwell, Barry; Mabbitt, L. A.; Marley, E.

doi:10.1111/j.1365-2621.1969.tb14359.x

Cited by 29 publications

(6 citation statements)

References 12 publications

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“…The occurrence of considerable amounts of histamine and tyramine in yeast extracts ("Marmite") was reported (Tabor and Tabor, 1985;Blackwell et al, 1969), although a potential bacterial contamination as the source of these toxic biogenic amines was identified. Therefore, alcoholic fermentation is not of concern for BA formation unless spoilage with lactic acid bacteria occurs.…”

Section: Fermentationmentioning

confidence: 99%

“…There is no evidence about massive formation of biogenic amines by yeast and moulds, although they may bear constitutive amino acid decarboxylase enzymes involved in a number of physiological functions. The occurrence of considerable amounts of histamine and tyramine in yeast extracts ("Marmite") was reported (Tabor and Tabor, 1985;Blackwell et al, 1969), although a potential bacterial contamination as the source of these toxic biogenic amines was identified. Therefore, alcoholic fermentation is not of concern for BA formation unless spoilage with lactic acid bacteria occurs.…”

Section: Fermentationmentioning

confidence: 99%

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Scientific Opinion on risk based control of biogenic amine formation in fermented foods

Publication¹

2011

EFSA Journal

678

276

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A qualitative risk assessment of biogenic amines (BA) in fermented foods was conducted, using data from the scientific literature, as well as from European Union‐related surveys, reports and consumption data. Histamine and tyramine are considered as the most toxic and food safety relevant, and fermented foods are of particular BA concern due to associated intensive microbial activity and potential for BA formation. Based on mean content in foods and consumer exposure data, fermented food categories were ranked in respect to histamine and tyramine, but presently available information was insufficient to conduct quantitative risk assessment of BA, individually and in combination(s). Regarding BA risk mitigation options, particularly relevant are hygienic measures to minimize the occurrence of BA‐producing microorganisms in raw material, additional microbial controls and use of BA‐nonproducing starter cultures. Based on limited published information, no adverse health effects were observed after exposure to following BA levels in food (per person per meal): a) 50 mg histamine for healthy individuals, but below detectable limits for those with histamine intolerance; b) 600 mg tyramine for healthy individuals not taking monoamino oxidase inhibitor (MAOI) drugs, but 50 mg for those taking third generation MAOI drugs or 6 mg for those taking classical MAOI drugs; and c) for putrescine and cadaverine, the information was insufficient in that respect. Presently, only high‐performance liquid chromatography (HPLC)‐based methods enable simultaneous and high sensitivity quantification of all BA in foods, hence are best suited for monitoring and control purposes. Monitoring of BA concentrations in fermented foods during the production process and along the food chain would be beneficial for controls and further knowledge. Further research on BA in fermented foods is needed; particularly on toxicity and associated concentrations, production process‐based control measures, further process hygiene and/or food safety criteria development, and validation of analysis methods.

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Section: Fermentationmentioning

confidence: 99%

Section: Fermentationmentioning

confidence: 99%

Scientific Opinion on risk based control of biogenic amine formation in fermented foods

Publication¹

2011

EFSA Journal

678

276

View full text Add to dashboard Cite

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“…However, some Oenococcus oeni strains possess decarboxylase activity capable of producing amines (Leitão, Teixeira, Crespo, & San Romão, 2000;Lonvaud-Funel & Joyeux, 1994), yeast extracts may contain noticeable amounts of histamine and tyramine (Blackwell, Mabbitt, & Marley, 1969), and some ''non-Saccharomyces'' yeasts (these may proliferate in the early stages of alcoholic fermentation) are capable of producing histamine at concentrations as high as 8.3 mg/l (Abad & G omez, 1987). The presence of Botritis cinerea in grapes appears to influence both quantity and quality of amines in musts (Hajos, Sass-Kiss, Szerdahelyi, & Bardocz, 2000).…”

Section: Introductionmentioning

confidence: 98%

Free amino acids and biogenic amines in wines and musts from the Alentejo region. Evolution of amines during alcoholic fermentation and relationship with variety, sub-region and vintage

Herbert

Cabrita

Ratola

et al. 2005

Journal of Food Engineering

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“…The autolysis of yeast cells can release cellular amines, including histamine, into wine (Blackwell et al 1969).…”

Section: Introductionmentioning

confidence: 99%

Histamine in Australian wines—a survey between 1982 and 2009

Bartowsky

Stockley

2010

Ann Microbiol

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Biogenic amines are found in a range of fermented foods and beverages, including wine. Absorption of these compounds in elevated concentrations may induce headaches, gastro-intestinal and respiratory distress. The main biogenic amines found in wine are histamine, tyramine, cadaverine and putrescine. Even though concentrations of histamine in wine are generally ten-fold lower than found in some fresh and other fermented foods, their presence may contribute to an adverse reaction when consumed in combination with other histamine-containing foods. It is well established that the main contribution of biogenic amines in wines is from lactic acid bacteria metabolism, especially during or after malolactic fermentation (MLF). A survey for histamine content of Australian red and white wines produced during 1982-1990 demonstrated a wide range of concentrations (mean 1.58 and 0.21 mg/L, respectively). A second survey of histamine content in red and white wines produced during 2003-2009 (mean 1.75 and 0.59 mg/L, respectively) showed that there were minimal changes in the mean histamine concentration over the period of the two sets of wines. All 238 Australian wines from 1982-1990 and 99 of 100 wines from 2003-2009 were below the former regulatory recommended limit of 10 mg/L for histamine in wine and were low compared to other wineproducing countries. Seven other biogenic amines measured in the Australian wines from 2003-2009 also had low means compared to other wine-producing countries.

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Histamine and Tyramine Content of Yeast Products

Cited by 29 publications

References 12 publications

Scientific Opinion on risk based control of biogenic amine formation in fermented foods

Scientific Opinion on risk based control of biogenic amine formation in fermented foods

Free amino acids and biogenic amines in wines and musts from the Alentejo region. Evolution of amines during alcoholic fermentation and relationship with variety, sub-region and vintage

Histamine in Australian wines—a survey between 1982 and 2009

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