Significance of Biogenic Amines in Foods and Their Reduction Methods

Abstract

The term "biogenic amines" defines decarboxylation products such as histamine, putrescine, serotonin, tyramine, phenylethylamine, tryptamine and also aliphatic polyamines. They can be detected in both raw and processed foods. In the recent years, there is a great interest in biogenic amines as they are associated with quality, safety and freshness of some foods, particularly fermented foods. The presence of biogenic amines in foods can also be used as an indicator of hygienic quality. Biogenic amines also cause health hazards due to their toxic effects especially in sensitive individuals. It is therefore important to control and reduce the biogenic amines. The reduction can be brought about by the use of high pressure, irradiation, packaging, additives, starter cultures and by reduction of decarboxylase activity and temperature. This review summarizes the significance, function, occurrence and formation of biogenic amines in different foods and their reduction by different methods.

The Neuroendocrine Neoplasms of the Digestive Tract: Diagnosis, Treatment and Nutrition

“…The role of histamine is mainly based on the extracellular metabolism of the described biogenic amine, so it is reduced after the consumption of products that are a rich source of histamine. Exogenic sources of histamine are products that take a long time to mature and ferment, such as baker's yeast, red and white wine, beer, champagne, kefir, blue cheese, cheese spread, yellow cheese, prosciutto, salami, highly processed cold meat, smoked fish, avocado, spinach, eggplant, sauerkraut, ketchup, and various spices and herbs [83,84,89,90]. Tyramine can be the cause of reddening, which is one of the most common clinical carcinoid symptoms.…”

“…The amount varies in specific parts of the cheese, with the highest content in the external part. The primary producers of tyramine in cheeses are Gram-positive bacteria, such as Lactobacillus, Enterococcus, Leuconostoc, Lactococcus and Carnobacterium [88,89]. Moreover, it is also common in fermented foods, such as soy sauce, shrimp spread, marmite, eggplant, spinach, sauerkraut, sausages, ham, smoked fish, anchovies, sardines, beer, wine, and chocolate.…”

“…The characteristic term associated with tyramine poisoning is the "cheese effect", which is highlighted by a hypertensive crisis in blood pressure. There have been numerous cases of death resulting from myocardial infarction or stroke as a consequence of consuming food products with significant amounts of tyramine [89].…”

“…Increased gastric acid synthesis and inactivation of pancreatic enzymes. Disorders of digestion and/or absorption of fatty acids = fatty diarrhea Consume meals that include fats, mainly lean poultry, cottage cheese, eggs and yoghurt; Carbohydrates: rice and finely ground oats, pumpkin, carrot, bananas, apples; Limit fats or include pancreas enzymes' substitution [88,89]; Regular physical activity [72].…”

Gıdalarda Bulunan Biyojen Aminlerin İnsan Sağlığı Üzerine Etkileri

“…Biyojen aminler insan ve hayvanlarda biyolojik olarak önemli role sahip olmalarına rağmen, gıdalarda yüksek dozda alındıklarında toksik etki gösterebilirler (10). Histamin ve tiramin zehirlenmeleri biyojen aminlerin neden olduğu toksik etkilerin başında gelir (11).…”