Monoamine Oxidase Inhibition by Ethanol in vitro

Maynard, Laurence; Schenker, Victor

doi:10.1038/196575a0

Cited by 68 publications

(29 citation statements)

References 6 publications

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“…They reported that the in vitro addition of sodium nitrite activated brain MAO, whereas the liver enzyme was inhibited. On the other hand, our in vivo observation seemed not to agree with observations made by other authors that ethyl alcohol [16,17] as well as longer chain alcohols [18] inhibited brain or liver MAO in vitro. Also there is an apparent discrepancy between our results and those obtained by REED and MEZEV [19] where the administration of alcohol in drinking water for 21 days did not affect the MAO activities in brain and liver mitochondria.…”

Section: Resultscontrasting

confidence: 79%

Effect of some central nervous system acting drugs on rat brain and liver monoamine oxidase activity

1977

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A number of central nervous system acting drugs were administered to male rats. At certain time intervals after the administration of these drugs, the rats were sacrificed. Liver and brain monoamine oxidase (MAO) activities were determined. The drugs employed were: ethyl alcohol, cognac, hexobarbital, diazepam, imipramine and chloralose. Results obtained indicated that the liver MAO activity was not altered by any of these drugs. Brain MAO activity, contrary to in vitro studies, was increased by alcohol and cognac. The increase was not due to a direct effect of alcohol on the enzyme activity, since the in vitro addition of equivalent concentrations of alcohol, as those calculated to be present in vivo, to brain homogenates resulted in a decrease rather than an increase in activity.

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Section: Resultscontrasting

confidence: 79%

Effect of some central nervous system acting drugs on rat brain and liver monoamine oxidase activity

1977

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“…They are produced mainly as a consequence of decarboxylation of amino acids. High concentration of biogenic amines can cause undesirable physiological eVects in sensitive humans, especially when alcohol and acetaldehyde are present (Bauza et al, 1995;Maynard & Schenker, 1996). More speciWcally, histamine is known to cause headaches, low blood pressure, heart palpitations, edema, vomiting, diarrhea, and other symptoms (Bauza et al, 1995).…”

Section: Introductionmentioning

confidence: 97%

Biogenic amine production by lactic acid bacteria, acetic bacteria and yeast isolated from wine

2007

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“…In alcoholic drinks, especially wine, BA received more attention, because ethanol can increase the toxic effects by directly or indirectly inhibiting the enzymes responsible for detoxification of these compounds (Maynard and Schenker, 1996;Smit et al, 2008). The human organism easily tolerates low contents of BA since these are efficiently broken down by mono-and diaminoxidase enzymes in the intestinal tract (Moreno-Arribas and Polo, 2009).…”

Section: Toxicological Effect Of Biogenic Amines (Ba) In Winesmentioning

confidence: 99%

Biogenic amines in red wine: The impact of technological processing of grape and wine / BIOGENI AMINI V RDEČEM VINU: VPLIV TEHNOLOŠKE PREDELAVE GROZDJA IN VINA

Košmerl

Šućur

Prosen³

2013

Acta Agriculturae Slovenica

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The knowledge of the biogenic amines present in wine is important to consumers in terms of their potential threats of toxicity to human and to wine producers as a result of market impact. In the scientific field, biogenic amines have the potential to be applied as indicators of food spoilage. Biogenic amines are essential at low concentrations for metabolic and physiological functions in animals, plants, and microorganisms, but at high concentrations can induce adverse reactions in susceptible individuals. Despite the intensive research aimed at determining and reduction of biogenic amines, our current knowledge remains far from complete. However, a number of factors that influence the biogenic amines concentration in red wine have been already described. Most of them are related to the winemaking conditions in the cellars and some of them are environmental factors. During winemaking it is important to consider all factors beginning from viticulture practices, alcoholic and malolactic fermentation and physiochemical composition of wine, as well as, aging and storage of wine. This paper reviews changes of the concentration of biogenic amines depending on technological processing of grape and wine.Key words: biogenic amines, red wine, winemaking conditions, fermentation, microbiological decarboxylation IZVLEČEK BIOGENI AMINI V RDEČEM VINU: VPLIV TEHNOLOŠKE PREDELAVE GROZDJA IN VINAPoznavanje prisotnih biogenih aminov v vinu je pomembno za potrošnike in pridelovalce zaradi potencialne nevarnosti toksičnosti za človeka in posledično tržnih vplivih. Na znanstvenem področju imajo biogeni amini potencial, ki se uporablja kot pokazatelji kvarjenja hrane. Biogeni amini so v majhnih koncentracijah bistvenega pomena za normalne metabolne in fiziološke funkcije pri živalih, rastlinah in mikroorganizmih, lahko pa imajo škodljive učinke pri velikih koncentracijah ter predstavljajo tveganje za zdravje občutljivih posameznikov. Kljub intenzivnim raziskavam, usmerjenim v določanje in zmanjšanje vsebnosti biogenih aminov, naše sedanje znanje še zdaleč ni dokončno. Opisanih je več dejavnikov, ki vplivajo na vsebnost biogenih aminov v rdečih vinih. Večina od njih je povezanih z vinarskimi razmerami v kleti, od katerih so nekateri tudi okoljski dejavniki. V vinarstvu je pomembno upoštevati vse dejavnike, ki se začnejo z vinogradniških vplivi, alkoholno in jabolčno-mlečnokislinsko fermentacijo, fizikalno-kemijsko sestavo vina, kakor tudi staranjem in skladiščenjem vina. V tem članku so pregledno podane spremembe vsebnosti biogenih aminov glede na tehnološke postopke predelave grozdja in pridelave vina.

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Monoamine Oxidase Inhibition by Ethanol in vitro

Cited by 68 publications

References 6 publications

Effect of some central nervous system acting drugs on rat brain and liver monoamine oxidase activity

Effect of some central nervous system acting drugs on rat brain and liver monoamine oxidase activity

Biogenic amine production by lactic acid bacteria, acetic bacteria and yeast isolated from wine

Biogenic amines in red wine: The impact of technological processing of grape and wine / BIOGENI AMINI V RDEČEM VINU: VPLIV TEHNOLOŠKE PREDELAVE GROZDJA IN VINA

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