Biogenic Amines: A Public Health Problem

Abstract

Biogenic amines (BA) are toxic low molecular weight organic bases with aliphatic, aromatic or heterocyclic structures that can be found in several foods and are mainly produced by microbial decarboxylation of amino acids. The consumption of food containing large amounts of BA can result in allergic reactions, characterized by difficulties in breathing, rash, vomiting and hypertension. BA are also known as possible precursors of carcinogens such as Nnitrosamines. They are frequently found in high concentrations in food and cannot be reduced by high-temperature treatments, which makes difficult the use of conventional methods of food preservation for this purpose. Food irradiation is an alternative technology for their reduction because it can induce the formation of less toxic BA sub products by radiolysis.Keywords: Biogenic amines; public health; food contamination. ResumoAminas biogênicas (AB) são bases orgânicas tóxicas de baixo peso molecular com estruturas alifáticas, aromáticas ou heterocíclicas, que podem ser encontradas em vários alimentos. Elas são, normalmente, produzidas através da descarboxilação de aminoácidos promovida por micro-organismos (MO). O consumo de alimentos contendo grandes quantidades de AB pode resultar em reações alérgicas caracterizadas por dificuldade de respirar, urticária, vômito e hipertensão. Elas são também conhecidas como possíveis precursores de carcinógenos tais como as N-nitrosaminas. As AB são frequentemente encontradas em altas concentrações nos alimentos e o seu conteúdo não pode ser reduzido por tratamentos térmicos, fato que dificulta a sua redução através dos métodos convencionais de preservação. Uma alternativa para a redução do teor destas substâncias é aplicar a irradiação para induzir a radiólise das AB levando a subprodutos menos tóxicos.Palavras-chave: Aminas biogênicas; saúde pública; contaminação de alimentos.

The effect of the commercial fish gelatin protein hydrolysate on rainbow trout (Oncorhynchus mykiss) fillet quality

“…The effect of the commercial fish gelatin protein hydrolysate on rainbow trout (Oncorhynchus mykiss) fillet quality control measures to prevent contamination by these substances have focused on inhibiting microbial growth and reducing decarboxylase activity (Cardozo et al, 2013).…”

A review on biogenic amines in food and feed: toxicological aspects, impact on health and control measures

“…Animal-origin foods are naturally rich in free amino acids and, therefore, they are susceptible to contamination by BAs. In fish and meat, BA concentration increases postmortem due to the high quantity of proteolytic enzymes present in the intestinal tract, combined with the rapid autolysis process (Cardozo et al 2013).…”

“…People with respiratory disorder, heart problems or vitamin B 12 deficiency are particularly sensitive. Individuals with stomach problems usually have lower intestinal oxidative activity and they are also an at-risk group (Cardozo et al 2013).…”

Wheat Qu and Its Production Technology, Microbiota, Flavor, and Metabolites

“…Studies have shown that once the biogenic amine is formed, it is difficult to remove (Cardozo, Lima, França, & Lima, 2013). It is critical that the formation mechanism for biogenic amine in wheat Qu should be found and blocked.…”