Analysis of 6-hydroxy-1-methyl-1,2,3,4-tetrahydro-.beta.-carboline in alcoholic beverages and food

Effects of 6-Methoxy-l,2,3,4-tetrahydro-b-carboline and Yohimbine on Hypothalamic Monoamine Status and Pituitary Hormone Release in the Rat

“…Interest in these compounds and the related tetrahydroisoquinoline alkaloids derived from aldehyde-catecholamine condensation has centred largely on their possible endogenous production following ethanol consumption (Deitrich and Erwin 1980). It is notable that members of both the THBC and tetrahydroisoquinoline class of alkaloids have recently been reported to occur in foodstuffs such as fruit and fermented beverages (Duncan and Smythe 1982;Beck et al 1983).…”

Identification of 4-methylspinaceamine - a Pictet – Spengler condensation reaction product of histamine with acetaldehyde - in human urine

“…On the other hand, Tsuchiya et al proposed that most fractions of MTBCs found in human urine were exogenously supplied via dietary sources (Tsuchiya et al, 1996a(Tsuchiya et al, , 1996b. MTBCs are known to be present in fermented foodstuffs and alcoholic bevarages (Beck et al, 1983;Tsuchiya et al, 1996aTsuchiya et al, , 1996bTsuchiya et al, , 1999Herraiz, 2000) since their precursors, indoleamines and AA, undergo condensation reactions during the fermentation process (Tsuchiya et al, 1999). Among the spinaceamine compounds, only spinaceamine and 5-methylspinaceamine have been found in the skin of frogs native to tropical America (Erspamer et al, 1964a(Erspamer et al, , 1964b.…”

Relative Reactivities of Histamine and Indoleamines with Acetaldehyde

“…[18][19][20][21][22][23] These MTBCs are considered to be formed by the condensation reactions of AA with indoleamines, because these compounds are produced during fermentation. It is known that histamine is also present in fermented foodstuffs and alcoholic beverages.…”

“…1,[12][13][14][15][16][17] Several researchers have reported that the condensation reactions readily occur under physiological conditions 1,12,15,16) and assumed that the presence of MTBCs in mammalian tissue and fluid samples are due to the reactions between AA and indoleamines in vivo. [2][3][4]12,15,17) MTBCs are also present in foodstuffs [18][19][20][21][22][23] such as cheese, soy sauce and alcoholic beverages and are thought to be formed by the same reaction during fermentation.…”