A phenylethylamine oxidising defect in migraine

Sandler, M.; Youdim, Moussa B. H.; Hanington, Edda

doi:10.1038/250335a0

Cited by 236 publications

(68 citation statements)

References 14 publications

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“…Oral ingestion of small amounts of PEA by migraine patients can provoke headaches that are similar to their usual attacks, whereas normal subjects tolerate large amounts of PEA by the same route without untoward effects [41]. Likewise, foods such as chocolate, cheese and wine with a high PEA content [32] are amongst the factors that may trigger migraine headaches in susceptible individuals [48].…”

Section: Discussionmentioning

confidence: 99%

“…Likewise, foods such as chocolate, cheese and wine with a high PEA content [32] are amongst the factors that may trigger migraine headaches in susceptible individuals [48]. It has been hypothesized that reduced MAOB activity in migraine sufferers may increase their susceptibility to concentrations of PEA that in normal individuals result in no untoward effects [41]. In theory, lower levels of MAOB in the peripheral circulation should result in a higher fraction of PEA that reaches cerebral vessels.…”

Section: Discussionmentioning

confidence: 99%

“…In theory, lower levels of MAOB in the peripheral circulation should result in a higher fraction of PEA that reaches cerebral vessels. Several investigators have reported a 20-40% decrease in platelet MAOB activity in subjects with migraine headaches [3,4,22,41,44,49], as well as decreases in MAOB activity during the course of an acute episode [16,44]. Such findings, however, remain controversial with some authors reporting decreases only in a subpopulation of migraine patients [15], and others reporting 'increases' [9] or 'no change' [35,46].…”

Section: Discussionmentioning

confidence: 99%

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Cerebral cortical blood flow maps are reorganized in MAOB-deficient mice

Scremin

Holschneider

Chen³

et al. 1999

Brain Research

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Cerebral cortical blood flow (CBF) was measured autoradiographically in conscious mice without the monoamine oxidase B (MAOB) gene (KO, n = 11) and the corresponding wild-type animals (WILD, n = 11). Subgroups of animals of each genotype received a continuous intravenous infusion over 30 min of phenylethylamine (PEA), an endogenous substrate of MAOB, (8 nmol g −1 min −1 in normal saline at a volume rate of 0.11 μl g −1 min −1 ) or saline at the same volume rate. Maps of relative CBF distribution showed predominance of midline motor and sensory area CBF in KO mice over WILD mice that received saline. PEA enhanced CBF in lateral frontal and piriform cortex in both KO and WILD mice. These changes may reflect a differential activation due to chronic and acute PEA elevations on motor and olfactory function, as well as on the anxiogenic effects of this amine. In addition to its effects on regional CBF distribution, PEA decreased CBF globally in KO mice (range −31% to −41% decrease from control levels) with a lesser effect in WILD mice. It is concluded that MAOB may normally regulate CBF distribution and its response to blood PEA.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Cerebral cortical blood flow maps are reorganized in MAOB-deficient mice

Scremin

Holschneider

Chen³

et al. 1999

Brain Research

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“…In healthy volunteers, 5 mg may provoke headache, dizziness and discomfort according to Lüthy and Schlatter (1983). In migraine suffers, the activity of the MAO-B isoenzyme (main responsible for phenylethylamine oxidation) seems significantly reduced and 3 mg were reported to potentially trigger an attack (Sandler et al, 1974). No dose-response curve has been estimated.…”

Section: Dose-response Relationshipmentioning

confidence: 99%

Scientific Opinion on risk based control of biogenic amine formation in fermented foods

Publication¹

2011

EFSA Journal

654

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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“…Many kinds of bacteria in fermented foods (e.g., Achromo- (10,54,101) and the inclusion of β-PEA in food materials is of interest for clinical and pharmacological reasons (116,131,135). Recent research on β-PEA indicates the occurrence of this amine in a wide variety of microbes belonging to the families Flavobacteriaceae and Flexibacteriaceae (66).…”

Section: Biogenic Amines In Legume Root Nodulesmentioning

confidence: 99%

Biogenic Amines in Rhizobia and Legume Root Nodules

Fujihara

2009

Microb. Environ.

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Root-nodule bacteria (rhizobia) are of great importance for nitrogen acquisition through symbiotic nitrogen fixation in a wide variety of leguminous plants. These bacteria differ from most other soil microorganisms by taking dual forms, i.e. a free-living form in soils and a symbiotic form inside of host legumes. Therefore, they should have a versatile strategy for survival, whether inhabiting soils or root nodules formed through rhizobia-legume interactions. Rhizobia generally contain large amounts of the biogenic amine homospermidine, an analog of spermidine which is an essential cellular component in most living systems. The external pH, salinity and a rapid change in osmolarity are thought to be significant environmental factors affecting the persistence of rhizobia. The present review describes the regulation of homospermidine biosynthesis in response to environmental stress and its possible functional role in rhizobia. Legume root nodules, an alternative habitat of rhizobia, usually contain a variety of biogenic amines besides homospermidine and the occurrence of some of these amines is closely associated with rhizobial infections. In the second half of this review, novel biogenic amines found in certain legume root nodules and the mechanism of their synthesis involving cooperation between the rhizobia and host legume cells are also described.

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A phenylethylamine oxidising defect in migraine

Cited by 236 publications

References 14 publications

Cerebral cortical blood flow maps are reorganized in MAOB-deficient mice

Cerebral cortical blood flow maps are reorganized in MAOB-deficient mice

Scientific Opinion on risk based control of biogenic amine formation in fermented foods

Biogenic Amines in Rhizobia and Legume Root Nodules

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