O risco das aminas biogênicas nos alimentos

Abstract

O risco das aminas biogênicas nos alimentosThe risk of biogenic amines in food

Detection of biogenic amines in mead of social bee

“…Tryptamine and histamine were absent in all samples analyzed, a positive factor for mead production and consumption. Absence of tryptamine is desirable, due to its toxic effects in humans and contribution to increase blood pressure, although there is no tolerance maximum threshold of consumption regarding the toxic effect (Gomes et al, 2014). The absence of tryptamine is consistent with the results obtained by Ke et al (2018) for red and white wines (n = 456).…”

“…Similar behavior can be observed in wines, where biogenic amines levels are relatively low at the end of alcoholic fermentation, attributed to the grape used and fermentative processes. However, biogenic amines levels may increase during malolactic fermentation and aging, suggesting that lactic acid bacteria may be responsible for their production during this period (Gomes et al, 2014). In addition, biogenic amines may also be formed by proteolysis during yeast autolysis (Restuccia et al, 2018).…”

“…Biogenic amines are nitrogen compounds of low molecular weight (Ke, Weic, Bogdald, Göktaşe, & Xiao, 2018), which play an important role as endogenous regulators of physiological processes in animals, plants, and microorganisms (García-Marino, Trigueros, & Escribano-Bailón, 2010;Schumacher, Gardin, Colimo, Bettoni, & Messerschmidt, 2012). Amines can be classified as biogenic, such as histamine, serotonin, tyramine, phenylethylamine, tryptamine, putrescine, cadaverine and agmatine, when formed by the decarboxylation of amino acids by microbial enzymes, and as natural, whose formation occurs in situ in cells, such as putrescine, agmatine, spermine, spermidine, and histamine (Gomes, Pires, Fracalanzza, & Marin, 2014). Among the biogenic amines, histamine, tyramine, putrescine, cadaverina (OIV, 2015, p. 26), spermine, spermidine, phenylethylamine, and tryptamine (Ke et al, 2018;Romano et al, 2012) stand out as they are abundant in some fruits and vegetables (Romano et al, 2012) and mainly in fermented foods, seasoned or preserved (cheese, wine, beer, fish and chocolate) (Lorenzo et al, 2017).…”

“…The consumption of products containing high levels of amines can generate severe toxicological conditions, which become more severe in consumers whose activity of mono and diamine oxidase is reduced (Gomes et al, 2014;Romano et al, 2012). Intoxication may be aggravated if there is concomitant use of alcohol and/or medication (García-Marino et al, 2010;Schumacher et al, 2012).…”

“…Intoxication may be aggravated if there is concomitant use of alcohol and/or medication (García-Marino et al, 2010;Schumacher et al, 2012). Histamine is widely studied because of its ability to act as a neurotransmitter and vasodilator in the central and cardiovascular nervous systems (Gomes et al, 2014), causing migraines, edema and rashes, hypotension, vomiting, palpitations, diarrhea, and heart problems (Ke et al, 2018;Ordóñez, Troncoso, García-Parrilha, & Callejón, 2016). Other amines, such as tyramine and phenylethylamine, are associated with bouts of hypertension (Gomes et al, 2014;Ordóñez, Troncoso, García-Parrilla, & Callejón, 2016) and symptoms, such as vasoconstriction, cerebral hemorrhages, and migraines (García-Marino et al, 2010;Schumacher et al, 2012).…”