Intestinal diamine oxidases and enteral-induced histaminosis: studies on three prognostic variables in an epidemiological model

Sattler, J.; Lorenz, W.

doi:10.1007/978-3-7091-9113-2_39

Cited by 43 publications

(65 citation statements)

References 32 publications

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“…8 Additionally, several drugs have been suggested to induce histamine release or block DAO. [9][10][11][12] DAO inhibits the trans-epithelial permeation of exogenous histamine, 13 and impaired DAO activity results in increased enteral histamine uptake with consequent increased plasma histamine concentrations 11,13 and corresponding symptoms.…”

Section: Introductionmentioning

confidence: 99%

Serum diamine oxidase activity in patients with histamine intolerance

Manzotti

Breda²,

Gioacchino

et al. 2015

Int J Immunopathol Pharmacol

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Introduction: Intolerance to various foods, excluding bona fide coeliac disease and lactose intolerance, represents a growing cause of patient visits to allergy clinics.Histamine intolerance is a long-known, multifaceted clinical condition triggered by histamine-rich foods and alcohol and/or by drugs that liberate histamine or block diamine oxidase (DAO), the main enzyme involved in the metabolism of ingested histamine. Histamine limitation diets impose complex, non-standardized restrictions that may severely impact the quality of life of patients. Methods: We retrospectively evaluated 14 patients who visited allergy outpatient facilities in northern Italy with a negative diagnosis for IgE-mediated food hypersensitivity, coeliac disease, conditions related to gastric hypersecretion, and systemic nickel hypersensitivity, and who previously underwent a histamine limitation diet with benefits for their main symptoms. Serum diamine oxidase levels and the clinical response to diamine oxidase supplementation were investigated. Results: We found that 10 out of 14 patients had serum DAO activity <10 U/mL, which was the threshold suggested as a cutoff for probable histamine intolerance. Moreover, 13 out of 14 patients subjectively reported a benefit in at least one of the disturbances related to food intolerances following diamine oxidase supplementation. The mean value (± SD) of diamine oxidase activity in the cohort of patients with histamine intolerance symptoms was 7.04 ± 6.90 U/mL compared to 39.50 ± 18.16 U/mL in 34 healthy controls (P = 0.0031). Conclusion:In patients with symptoms triggered by histamine-rich food, measuring the serum diamine oxidase activity can help identify subjects who can benefit from a histamine limitation diet and/or diamine oxidase supplementation.Properly designed, controlled studies investigating histamine intolerance that include histamine provocation are indispensable for providing insights into the area of food intolerances, which are currently primarily managed with nonscientific approaches in Italy.

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Section: Introductionmentioning

confidence: 99%

Serum diamine oxidase activity in patients with histamine intolerance

Manzotti

Breda²,

Gioacchino

et al. 2015

Int J Immunopathol Pharmacol

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“…Autores relatam que a atividade tóxica histamínica é potencializada pela presença de outras aminas biogênicas, como a tiramina, a cadaverina e a putrescina, que são produzidas concomitantemente à histamina, com a descarboxilação dos respectivos aminoácidos encontrados na forma livre, ou seja, tirosina, lisina e arginina (Taylor, 1986). Além disso, medicamentos podem ter efeito de inibição das enzimas diamino oxidase (DAO) e monoamina oxidase (MAO), substâncias que fazem a degradação das aminas através da desaminação oxidativa, ajudando a potencializar sua ação (Sattler;Lorenz, 1990). Essas substâncias potencializadoras fazem com que a dose de histamina necessária para causar uma intoxicação seja bem menor do que a prevista (Stratton;Taylor, 1991).…”

Section: Escombrotoxicoseunclassified

Histamina e rastreamento de pescado: revisão de literatura

et al. 2016

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ABSTRACT:Concern about the quality of the fish has always been a recurring theme since it is a food of high nutritional value for the whole population, but with greater ease of formation and decay of harmful substances to man, if not well maintained. An example of a substance formed is histamine, a biogenic diamine primary and heterocyclic, non-volatile, thermoestable, originated by the decarboxylation of L-histidine when the conditions of handling and storage are inadequate, favoring the multiplication of natural microbiota. It has allergen potential and can cause intoxication in humans and, in severe cases, lead to death. For this problem, a traceability system could be the solution. The aim is to ensure the consumer a safe and wholesome product by controlling all stages of production, processing, distribution and marketing, enabling a perfect correlation between the final product and the raw material. In several countries, there are currently traceability systems controlling the chain of fish. In Brazil, several factors can be identified as barriers to the adoption of traceability: different regulatory agencies such as the Ministry of Fisheries and Aquaculture (MPA), Ministry of Agriculture, Livestock and Supply (MAPA), and the National Health Surveillance Agency (ANVISA), the lack of coordination between these sectors, the lack of training of skilled labor and the devaluation of fishery products, which brings decapitalization of the base of the production chain. According to this, there are a number of challenges to deploy a traceability system in the country. This study aimed, through a systematic literature review of the literature, to report the current status of escombrotoxicose and traceability of histamine in fish.KEYWORDS: traceability; histamine; fish. RESUMO:A preocupação com a qualidade do pescado sempre foi um tema recorrente, visto que é um alimento de alto valor nutricional para toda população, porém com grande susceptibilidade à deterioração e formação de substâncias prejudiciais ao homem, caso não sejam obedecidas as condições de conservação. Um exemplo de substância formada é a histamina, uma diamina biogênica primária e heterocíclica, não volátil, termoestável, originada pela descarboxilação da L-histidina, quando as condições de manuseio e estocagem são inadequadas, favorecendo a multiplicação da microbiota natural do pescado. A histamina possui potencial alergênico, podendo causar um quadro de intoxicação no ser humano e, em casos graves, levar à morte. Para tal problema, um sistema de rastreabilidade poderia ser a solução. Seu objetivo é garantir ao consumidor um produto seguro e saudável por meio do controle de todas as fases da produção, industrialização, distribuição e comercialização, possibilitando uma perfeita correlação entre o produto final e a matéria-prima que lhe deu origem. Em diversos países existem atualmente sistemas de rastreabilidade controlando a cadeia de pescado. No Brasil, vários entraves podem ser apontados para a não obrigatoriedade da rastreabilidade em pescado. A ...

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“…Inhibition of diamine oxidase increases enteral hista mine uptake leading to enhanced plasma histamine levels and additional inhibition of N-methyltransferase, the secInt Arch Allergy Immunol 1996;! 10: 7 12ond enzyme degrading histamine, by histamine metabolites [8][9][10]12,13]. Enteral histamine uptake does not induce his tamine release from mast cells [18], Alcohol and drugs are also remarkable inhibitors of diamine oxidase.…”

Section: Mechanism Smentioning

confidence: 99%

“…However, diamine oxidase is not found in the brain. Diamine oxidase is inhibited competitively by alcohol and biogenic amines such as tyramine or putrescine also occurring in wine [1,9,10]. Inhibition of diamine oxidase increases enteral hista mine uptake leading to enhanced plasma histamine levels and additional inhibition of N-methyltransferase, the secInt Arch Allergy Immunol 1996;!…”

Section: Mechanism Smentioning

confidence: 99%

Wine and Headache

Jarisch

Wantke

1996

Int Arch Allergy Immunol

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Headache can be induced by histamine in wine in patients suffering from histamine intolerance, a disease characterized by impaired histamine degradation based on reduced diamine oxidase activity or a lack of the enzyme. Diamine oxidase is localized in the jejunal mucosa and is the most important enzyme metabolising histamine. It is competitively inhibited by alcohol and numerous drugs. In preliminary investigations, assessment of diamine oxidase levels gave decreased activity (0.03 nKat/l) in patients with histamine intolerance compared to healthy controls (0.07 nKat/l). In pregnancy, diamine oxidase levels are known to be about 500-fold elevated, giving mean levels of 25.0 nKat/l. Other biogenic amines such as phenylethylamine or serotonin may be causative for wine/food-induced headache. In experimental models, headache has been induced by histamine infusion as well as red wine provocation. Histamine-induced headache is a vascular headache likely to be caused by nitric oxide which probably represents a key molecule in vascular headaches. A histamine-free diet is the treatment of choice for patients with histamine intolerance and chronic headache. To start treatment, an antihistamine (H1 blocker) for 14 days as well as a histamine-free diet for at least 4 weeks are recommended. Clinical improvement to the diet as well as in vitro tests for plasma histamine and diamine oxidase in the serum as well as vitamin B₆ levels have to confirm the diagnosis. As supportive treatment, a vitamin B₆ (pyridoxal phosphate) substitution appears useful in histamine-intolerant patients as pyridoxal phosphate seems to be crucial for diamine oxidase activity. Histamine intolerance, based on reduced diamine oxidase activity or a lack in the enzyme is causative for wine/food-induced chronic headache. According to the localization of diamine oxidase in the jejunal mucosa, histamine intolerance is primarily a disease of intestinal origin. A histamine-free diet is the treatment of choice in histamine-intolerant patients suffering from chronic headache. In addition, it is also important to avoid diamine-oxidase-blocking drugs and alcohol which act as inhibitors of diamine oxidase. As avoidance of histamine-rich food is a simple, inexpensive and harmless treatment, histamine-containing food such as cheese and alcoholic beverages should be labeled.

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Intestinal diamine oxidases and enteral-induced histaminosis: studies on three prognostic variables in an epidemiological model

Cited by 43 publications

References 32 publications

Serum diamine oxidase activity in patients with histamine intolerance

Serum diamine oxidase activity in patients with histamine intolerance

Histamina e rastreamento de pescado: revisão de literatura

Wine and Headache

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