The histamine content of oriental foods

Chin, K.; Garriga, Margarita M.; Metcalfe, Dean D.

doi:10.1016/0278-6915(89)90129-4

Cited by 33 publications

(17 citation statements)

References 14 publications

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“…These considerations should be kept in mind when a patient has typical symptoms (table 3) and is responding well to cromolyn, whose cell target(s) and mechanism(s) of action are nonspecific [53]. A special differential diagnosis is histamine intoxication following ingestion of histamine or its metabolites, which may be present, for instance, in wine, seafood, fish or soy sauce [54]. Another condition that has been reported is histamine intolerance, which has been suggested to result from an abnormal histamine metabolism [55,56].…”

Section: Differential Diagnosesmentioning

confidence: 99%

Definitions, Criteria and Global Classification of Mast Cell Disorders with Special Reference to Mast Cell Activation Syndromes: A Consensus Proposal

Valent

Akin

Arock

et al. 2011

Int Arch Allergy Immunol

562

665

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Activation of tissue mast cells (MCs) and their abnormal growth and accumulation in various organs are typically found in primary MC disorders also referred to as mastocytosis. However, increasing numbers of patients are now being informed that their clinical findings are due to MC activation (MCA) that is neither associated with mastocytosis nor with a defined allergic or inflammatory reaction. In other patients with MCA, MCs appear to be clonal cells, but criteria for diagnosing mastocytosis are not met. A working conference was organized in 2010 with the aim to define criteria for diagnosing MCA and related disorders, and to propose a global unifying classification of all MC disorders and pathologic MC reactions. This classification includes three types of ‘MCA syndromes’ (MCASs), namely primary MCAS, secondary MCAS and idiopathic MCAS. MCA is now defined by robust and generally applicable criteria, including (1) typical clinical symptoms, (2) a substantial transient increase in serum total tryptase level or an increase in other MC-derived mediators, such as histamine or prostaglandin D₂, or their urinary metabolites, and (3) a response of clinical symptoms to agents that attenuate the production or activities of MC mediators. These criteria should assist in the identification and diagnosis of patients with MCAS, and in avoiding misdiagnoses or overinterpretation of clinical symptoms in daily practice. Moreover, the MCAS concept should stimulate research in order to identify and exploit new molecular mechanisms and therapeutic targets.

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Section: Differential Diagnosesmentioning

confidence: 99%

Definitions, Criteria and Global Classification of Mast Cell Disorders with Special Reference to Mast Cell Activation Syndromes: A Consensus Proposal

Valent

Akin

Arock

et al. 2011

Int Arch Allergy Immunol

562

665

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“…Taking into account the number of analytes that could be determined at one time, there is a clear preference for the HPLC method as a great number of analytes (amines and in addition several amino acids) could be detected simultaneously in combination with a higher sensitivity. Because lower detection limits were reached with HPLC by comparison with the enzyme sensor array described here, HPLC is better suited to study biogenic amine concentrations (especially tyramine) in food for obtaining a data set for people with food intolerances [28,29,30]. This seemed to be possible with some biosensor developments described in the literature [31,32,33], where a higher sensitivity for histamine was reached although with the biosensors more than one single amine was detected.…”

Section: Discussionmentioning

confidence: 83%

Enzyme sensor array for the determination of biogenic amines in food samples

Lange

Wittmann

2002

Analytical and Bioanalytical Chemistry

145

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An enzyme sensor array for the simultaneous determination of the three biogenic amines (histamine, tyramine and putrescine) by pattern recognition using an artificial neural network and its application to different food samples is described. A combination of a monoamine oxidase, a tyramine oxidase and a diamine oxidase (with specific activities sufficient for rapid detection) are immobilised each on a separate screen-printed thick-film electrode via transglutaminase and glutaraldehyde to compare these cross-linking reagents with regard to their suitability. To calculate the amount of a specific biogenic amine, the raw data from multichannel software were transferred to a neural network. The sensor array takes 20 min to complete (excluding statistical data analysis) with only one extraction and subsequent neutralisation step required prior to sensor measurement. The lower detection limits with the enzyme sensor were 10 mg/kg for histamine and tyramine, and 5 mg/kg for putrescine with a linear range up to 200 mg/kg for histamine and tyramine and 100 mg/kg for putrescine. The application area of the enzyme sensor array was tested from fish to meat products, sauerkraut, beer, dairy products, wine and further fermented foods and compared with the data of conventional LC analyses (mean correlation coefficient: 0.854).

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“…No report on the identification of spinaceamine compounds in foods has been presented. However, histamine is also present in fermented foodstuffs and alcoholic bevarages (Ough, 1971;Chin et al, 1989;Busto et al, 1994;Aygün et al, 1999;Kirschbaum et al, 2000), which may result in the formation of 4-MSPA during fermentation. If 4-MSPA is present in fermented products, ingestion of these foods may participate to the presence of 4-MSPA in human urine.…”

Section: Discussionmentioning

confidence: 96%