Biogene Amine und Mikroben

Beutling, D.

doi:10.1007/978-3-642-61044-8_3

Cited by 4 publications

(2 citation statements)

References 99 publications

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“…Histamin gelangt dabei nicht nur mit bestimmten Nahrungsmitteln in den Darm. Auch verschiedene Darmbakterien sind zur Histaminproduktion in der Lage 2 .…”

Section: Entgiftung Und Regulationunclassified

Hotspot Darmschleimhaut – Physiologie, Pathologie und Diagnostik

Rüffer¹

2023

Zeitschrift für Komplementärmedizin

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SummaryDie Darmschleimhaut übernimmt zahlreiche vitale Funktionen, von der Nährstoffversorgung bis zur Barriere gegen potenzielle Schadstoffe. Störungen der Barrierefunktion („Leaky Gut“) wirken proinflammatorisch und können daher bei verschiedenen chronischen Erkrankungen beteiligt sein. Verschiedene Schleimhautmarker, insbesondere im Stuhl, liefern Hinweise auf den Zustand der Darmschleimhaut als Basis für gezielte therapeutische Maßnahmen.

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“…Histamin gelangt dabei nicht nur mit bestimmten Nahrungsmitteln in den Darm. Auch verschiedene Darmbakterien sind zur Histaminproduktion in der Lage 2 .…”

Section: Entgiftung Und Regulationunclassified

Hotspot Darmschleimhaut – Physiologie, Pathologie und Diagnostik

Rüffer¹

2023

Zeitschrift für Komplementärmedizin

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“…Histamine in food and beverages has been shown to induce intolerance reactions mimicking food allergy. Ingestion of excessive amounts of this amine can cause headache, nausea and rashes to sensitive individuals (BEUTLING, 1996). Histamine is formed by the enzymatic decarboxilation of histidine, and therefore has to be considered as a biogenic amine.…”

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Immunoassay method for detection of histamine in foods

Simon‐Sarkadi

Gelencsér²,

Vida

2003

Acta Alimentaria

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A novel screening immunoassay for histamine was used for detection of histamine in different foodstuffs. The detection limit of this assay was 20 Pg kg -1 . The concentration of histamine varied between 182-982 Pg kg -1 in sauerkraut, cheese and fish samples and 26-18433 Pg l -1 in milk, sparkling wine and wines.The applied competitive enzyme immunoassay (ELISA) seemed a reliable technique for simple and rapid determination of histamine in food.

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The effects of different processing conditions on biogenic amine formation and some qualitative properties in pastırma

2017

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Pastırma, a Turkish dry-cured meat product, was cured at two different temperatures (4 or 10 °C) with two different curing agents (150 mg/kg NaNO or 300 mg/kg KNO). The aim of this research was to determine the effects of these factors on biogenic amine content and other qualitative properties (pH, a, color, residual nitrite, TBARS, NPN-M, microbiological properties). Residual nitrite was below 10 mg/kg in all samples. Both the curing agent and temperature were found to have a very significant effect on the TBARS value, and the curing agent had a significant effect on the NPN-M content. Curing at 10 °C increased the L* value; the use of nitrate increased the a* value. The use of nitrite had a negative effect on the growth of lactic acid bacteria. showed good growth in the presence of nitrate. In all samples, Enterobacteriaceae counts were below detectable levels. Neither temperature nor curing agent had significant effects on the amounts of tryptamine, cadaverine, histamine, tyramine, or spermine. There were very significant effects of temperature on the amount of putrescine and of the curing agent on the amount of spermidine.

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Biogene Amine und Mikroben

Cited by 4 publications

References 99 publications

Hotspot Darmschleimhaut – Physiologie, Pathologie und Diagnostik

Hotspot Darmschleimhaut – Physiologie, Pathologie und Diagnostik

Immunoassay method for detection of histamine in foods

The effects of different processing conditions on biogenic amine formation and some qualitative properties in pastırma

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