Levels of histamine and other biogenic amines in high-quality red wines

Konakovsky, Viktor; Focke, Margarete; Hoffmann‐Sommergruber, Karin; Schmid, Rainer; Scheiner, Otto; Moser, Peter; Jarisch, Reinhart; Hemmer, Wolfgang

doi:10.1080/19440049.2010.551421

Cited by 73 publications

(35 citation statements)

References 38 publications

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“…With a few exceptions (Konakovsky et al, 2011), histamine and tyramine levels in Chinese rice wines were generally higher than values reported in wines (Peña-Gallego, Hernández-Orte, Cacho, & Ferreira, 2012), beers and ciders (Ladero et al, 2011), but much lower than those reported in Chinese soy sauces ) and traditional Chinese sausages (Lu et al, 2010). Histamine and tyramine are among the most toxicologically important amines.…”

Section: Tablementioning

confidence: 60%

“…With a few exceptions (Konakovsky et al, 2011), putrescine and cadaverine levels in Chinese rice wines were higher than those in wines (Peña-Gallego et al, 2012), beers (Izquierdo-Pulido et al, 1996 and ciders (Ladero et al, 2011). For healthy individuals, the diamines putrescine and cadaverine are nontoxic per se (Ancín-Azpilicueta et al, 2008;Bardócz, 1995;Kala c & Krausová, 2005;Ruiz-Capillas & Jiménez-Colmenero, 2004).…”

Section: Tablementioning

confidence: 93%

“…Fermented beverages such as beer (Glória & Izquierdo-Pulido, 1999;IzquierdoPulido, Hernández-Jover, Mariné-Font, & Vidal-Carou, 1996), cider (Garai, Dueñas, Irastorza, Martín-Álvarez, & Moreno-Arribas, 2006;Ladero et al, 2011), fruit wine (Chang et al, 2009), kefir (Özdestan & Üren, 2010a) and other regional beverages (Magwamba, Matsheka, Mpuchane, & Gashe, 2010;Özdestan & Üren, 2010b;Ye gin & Üren, 2008), represent a category of food susceptible to the formation of biogenic amines. Those containing a significant concentration of ethanol, such as wine, have received special attention around the world (Bartowsky & Stockley, 2011;Bover-Cid, Iquierdo-Pulido, Mariné-Font, & Vidal-Carou, 2006;Konakovsky et al, 2011;Pineda, Carrasco, Peña-Farfal, Henríquez-Aedo, & Aranda, 2012;Soufleros, Barrios, & Bertrand, 1998) since ethanol increases the sensitivity toward biogenic amines (ten Brink, Damink, Joosten, & Huis In 't Veld, 1990) for ethanol inhibition of monoamine and diamine oxidases involved in the detoxification system (Ancín-Azpilicueta, González-Marco, & Jiménez-Moreno, 2008), or for the promotion of the biogenic amines transport across the intestinal wall (Ruiz-Capillas & Jiménez-Colmenero, 2004). The main biogenic amines associated with wine are putrescine, histamine and tyramine (Bartowsky & Stockley, 2011;Pineda et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

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Determination of biogenic amines in semi-dry and semi-sweet Chinese rice wines from the Shaoxing region

Zhong¹,

Ye²,

Fang³

et al. 2012

Food Control

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Section: Tablementioning

confidence: 60%

Section: Tablementioning

confidence: 93%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Determination of biogenic amines in semi-dry and semi-sweet Chinese rice wines from the Shaoxing region

Zhong¹,

Ye²,

Fang³

et al. 2012

Food Control

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“…Histamine and other biogenic amines are considered the most important reason for wine intolerance (Konakovsky et al, 2011). In susceptible individuals, histamine intolerance was triggered by the intake of 4 mg histamine due to consumption of 0.2 l of sparkling wine containing 20 mg/l (Menne et al, 2001; see section 4.1.3.1).…”

Section: Other Foodsmentioning

confidence: 99%

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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“…While low concentrations of histamine are involved in local immune responses as well as regulating physiological processes, uptake of high concentrations of histamine can cause toxicological effects like migraine headaches and allergic reactions. Histamine is mostly found in red wines at levels between 0.5 mg/L up to 26.9 mg/L [1]. Since different recom-mendations for concentrations of histamine in wine exist and the worldwide discussion about a practicable legal threshold is still ongoing, there is a permanent need for analysis with a simple and robust extraction method and a quantification characterized by a high precision.…”

Section: Introductionmentioning

confidence: 99%