Acute and subacute toxicity of tyramine, spermidine, spermine, putrescine and cadaverine in rats

Til, H.P.; Falke, H.E.; Prinsen, M.K.; Willems, M.I.

doi:10.1016/s0278-6915(97)00121-x

Cited by 220 publications

(154 citation statements)

References 13 publications

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“…In animal experiments, the concentrations of spermine and spermidine in chows were estimated based on the information published previously on polyamine concentrations in daily foods, and on the subacute toxicity of polyamines (3,(12)(13)(14)17). High polyamine chow was prepared so that the concentrations of spermine and spermidine were approximately 2-3 fold higher than the concentrations in cheese and soybeans, and the polyamine concentrations in the experimental chows are far below toxic levels (14,17).…”

Section: Discussionmentioning

confidence: 99%

“…Test diets for the animal experiments were prepared by eliminating polyamine-rich materials from standard rodent chow (CE-2, CLEA Japan, Inc., Tokyo, Japan). Since soybean and soybean products contain highly concentrated polyamines (12)(13)(14), soybean cake, a major ingredient of commercially prepared chow, was replaced with casein as the protein source, and soybean oil was replaced with lard as the source of fat. The complete ingredients and nutrition content of the test diets are shown in Table 1.…”

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Long-Term Oral Polyamine Intake Increases Blood Polyamine Concentrations

Soda

Kano

Sakuragi

et al. 2009

J Nutr Sci Vitaminol

127

105

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Summary Although the intracellular de novo synthesis of the polyamines decreases with age, there is no similar trend in blood polyamine levels, but rather there is wide individual variability. We hypothesized that dietary polyamines attenuate a decrease in blood polyamine levels with age and augment the previously observed individual variability. The effect of a polyamine rich diet, in both mice and humans, on blood polyamine concentrations was examined in this study. Jc1:ICR male mice were fed test diets containing 3 different polyamine concentrations. Healthy human male volunteers added 50 to 100 g of the polyamine-rich fermented soybean product, natto, to their daily intake. After 26 wk, the mean blood spermine concentration in mice receiving the test diet with high polyamine concentrations was 10.1 Ϯ 2.4 mol/L, while the mean concentrations found in mice fed with a diet with normal or low polyamine concentrations were 5.2 Ϯ 0.9 and 4.7 Ϯ 0.5 mol/L, respectively ( p Ͻ 0.05). A mean daily intake of 66.4 Ϯ 3.7 g (range ϭ 46.4-89.3 g) of natto for 2 mo by human volunteers increased the mean blood spermine concentration by a factor of 1.39 ( n ϭ 10) ( p Ͻ 0.01), while in control volunteers ( n ϭ 7), asked to exclude polyamine-rich foods from their diet, blood spermine concentration remained unchanged. The individual variability of blood polyamine levels was enhanced after polyamine intake in mice and, to a lesser extent, in humans. The long-term oral intake of enhanced polyamine diets increases blood polyamine levels in both mice and humans.

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Section: Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Long-Term Oral Polyamine Intake Increases Blood Polyamine Concentrations

Soda

Kano

Sakuragi

et al. 2009

J Nutr Sci Vitaminol

127

105

View full text Add to dashboard Cite

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“…Other amines do not show biological activity, but can increase the toxicity of vasoactive amines if significant levels are present in foods. In fact, SPR and SPD, administered per os under the experimental conditions showed higher toxicity (NOAEL 200 ppm and 1000 ppm, respectively) than CAD and PTR (2000 ppm) (Til et al 1996).…”

Section: Discussionmentioning

confidence: 81%

Production of vasoactive amines during the ripening of Pecorino Carmasciano cheese

et al. 2010

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The aim of this study was to evaluate the production of the vasoactive amines, histamine and tyramine, and of other biogenic amines (putrescine, cadaverine, spermidine, and spermine) during the ripening of pecorino Carmasciano cheese, a traditional Italian cheese produced with raw sheep milk. Vasoactive amines, which may pose health risks for consumers, showed relatively low levels near the end of Carmasciano ripening (136.41 mg/kg tyramine and 65.5 mg/kg histamine). The other biogenic amines were also detected and showed increasing levels with time. Results demonstrated that the concentrations of the vasoactive amines were always below the limits established for other foods. However, the data concerning raw materials and the increasing trend of certain biogenic amines highlight the need to control indigenous bacterial populations responsible for amine production, including the implementation of Good Manufacturing Practices and adequate training of staff.

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“…In rats, the noobserved adverse effect level for tyramine, putrescine, and cadaverine was reported to be at 180 mg/kg of body weight and day (Til et al, 1997). However, some regulatory standards for histamine in different foods are presented in Table 3.…”

Section: Legal Standard and Safety Level For Histaminementioning

confidence: 99%