Biogenic Polyamines Affect Activity of Aminopeptidase B and Alanyl Aminopeptidase from Porcine Skeletal Muscle

Abstract

The effect of biogenic polyamines (agmatine, cadaverine, putrescine, spermidine, and spermine) on the activity of pork muscle aminopeptidase and alanyl aminopeptidase was investigated. Agmatine (5 mM) showed a powerful inhibitory effect for both enzymes (more than 50% inhibition). Cadaverine and less intensely putrescine showed similar inhibitory effects for both enzymes. All assayed polyamines inhibited activity of both aminopeptidases except spermine and spermidine which did not affect aminopeptidase B. Thus, one of these inhibitors could be used to avoid the interference of alanyl aminopeptidase when assaying aminopeptidase B in muscle extracts.

Polyamines Affect Activity of Aminopeptidases from Lactobacillus sake

“…1 and 2). However, this was not the case for muscle aminopeptidases which have been reported to be strongly inhibited by agmatine (Flores et al, 1996).…”

“…ucts have been investigated for potential use as inhibitors of muscle aminopeptidases (Flores et al, 1996). Such aminopeptidases, together with those from microbial origin, are responsible for generation of those free amino acids whose concentration increases during ripening and which have known taste properties (Dainty and Blom, 1995).…”

“…In any case, maximum levels of total amines generally found in such products have not been higher than 300 µg/g (Dainty and Blom, 1995). Polyamines in meat and meat prod- ucts have been investigated for potential use as inhibitors of muscle aminopeptidases (Flores et al, 1996). Such aminopeptidases, together with those from microbial origin, are responsible for generation of those free amino acids whose concentration increases during ripening and which have known taste properties (Dainty and Blom, 1995).…”

Histamine Quantification in Monterey Sardine Muscle and Canned Products from Northwestern Mexico

“…However, high concentrations of biogenic amines may be present in fermented foods such as ripened cheese, wine, beer, and in some meat and fish products. In other cases, concentrations may be high because of unfavorable hygiene during food processing (Flores et al, 1996). Histamine has vasoactive properties (Maijala et al, 1995) and may cause food poisoning outbreaks when its concentration in fish is Ͼ50 mg/100 g (Anonymous, 1982).…”

Effect of Ginger Extract to Inhibit Biogenic Amines Accumulation during Nham Fermentation

“…Interest in cadaverine, putrescine, tyramine and histamine also lies in their potential as spoilage indicators of food. In addition, they may have unpleasant odours and it was also found that putrescine and cadaverine could inhibit the activity of muscle [4]. Amine oxidases catalyze the oxidative deamination of primary amine groups of several biogenic amines in the presence of molecular oxygen, by accepting two electrons from the substrate and transferring them to oxygen, according to Equation 1:…”