Amines in food

Smith, Terence A.

doi:10.1016/0308-8146(81)90008-x

Cited by 188 publications

(100 citation statements)

References 140 publications

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“…Volatile amines are believed to be formed by the reductive amination or transamination of the corresponding aldehyde or ketone (Smith, 1980;Ouch et al, 1981).…”

Section: Yeast Speciesmentioning

confidence: 99%

“…Apart from allergic response, other serious human pathologies caused by biogenic amines include carcinogenesis and tumor invasion (ornithine-derived polyamines and histamine), immune response and neurological disorders (histamine), the formation of carcinogenic nitrosamines by reaction between nitrite and secondary amines (putrescine, cadaverine, agmatine), migraines and hypertension (tyramine and phenylethylamine) and Parkinson's disease, Schizophrenia and mood disorders (tyramine) (Smith, 1980;ten Brink et al, 1990;Silla Santos, 1996;Medina et al, 1999).…”

Section: Yeast Speciesmentioning

confidence: 99%

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Biogenic Amines in Wine: Understanding the Headache

Smit

Toit

2016

SAJEV

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The presence of biogenic amines in wine is becoming increasingly important to consumers and producers alike, due to the potential threats of toxicity to humans and consequent trade implications. In the scientific field, biogenic amines have the potential to be applied as indicators of food spoilage and/or authenticity. Biogenic amines can be formed from their respective amino acid precursors by various microorganisms present in the wine, at any stage of production, ageing or storage. To understand the large number of factors that could influence the formation of biogenic amines, the chemical, biochemical, enzymatic and genetic properties relating to these compounds have to be considered. Analytical and molecular methods to detect biogenic amines in wine, as well as possibilities that could enable better control over their production levels in wine will also be explored in this review.

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“…Volatile amines are believed to be formed by the reductive amination or transamination of the corresponding aldehyde or ketone (Smith, 1980;Ouch et al, 1981).…”

Section: Yeast Speciesmentioning

confidence: 99%

Section: Yeast Speciesmentioning

confidence: 99%

Biogenic Amines in Wine: Understanding the Headache

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Toit

2016

SAJEV

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“…A comprehensive review of their occurrence in a wide range of foods has recently been published by Smith (1981).…”

mentioning

confidence: 99%

Histamine and Tyramine Content of South African Wine

Cilliers¹,

Wyk

2017

SAJEV

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The histamine content of 184 wines and tyramine content of 156 wines, produced in South Africa was measured. The histamine and tyramine content of the wine was found to be similar to those of wines produced in other countries. The average histamine content of South African red wines that had undergone malo-lactic fermentation was more than double that of red wines that had not undergone malo-lactic fermentation. All the red wines containing relatively large amounts of histamine had pH's above 3, 7. Six selected strains of malo-lactic bacteria were tested for their ability to form histamine and tyramine in white and red wine. No histamine or tyramine was formed.

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“…However, it has been proved that the presence of putrescine and cadaverine in aquatic products can potentially promote the toxicological effects of histamine and tyramine, inhibiting histamine metabolizing enzymes, such as monoamine or diamine oxidase and histamine methyl transferase (Smith, 1980;Stratton et al, 1991). In addition, the appearance of putrescine and cadaverine in food can react with nitrite to form heterocyclic carcinogenic nitrosamines, which are among the most important human carcinogens (Park et al, 2010.Santos, 1996.…”

mentioning

confidence: 99%