Polyamines in food—implications for growth and health☆

Bardócz, Susan; Grant, George; Brown, David Stanley; Ralph, Ann; Pusztai, Á.

doi:10.1016/0955-2863(93)90001-d

Cited by 210 publications

(172 citation statements)

References 15 publications

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“…Concentrations of amines -putrescine and spermidine -in fresh cabbage of different cultivars in current studies are similar to earlier experiments of Bardócz et al (1993) who found that putrescine content in cabbage can vary from 0.4 μg . g -1 to 1.6 μg .…”

Section: Discussionsupporting

confidence: 78%

“…Food from plants or animal sources contain mostly putrescine and spermidine (Bardócz et al 1993, Bardócz 1995. The main polyamine in vegetables and fruits is either putrescine or spermidine (Bardócz et al 1993). Depending on the vegetable species concentrations of putrescine and spermidine can range from about 25-30 nmol·kg -1 (turnip, mushroom) up to 980 nmol·kg -1 (corn).…”

Section: Introductionmentioning

confidence: 99%

“…Spermine can also be found in meat (Tabor & Tabor 1984, Pegg 1986, Janne et al 1978. Food from plants or animal sources contain mostly putrescine and spermidine (Bardócz et al 1993, Bardócz 1995. The main polyamine in vegetables and fruits is either putrescine or spermidine (Bardócz et al 1993).…”

Section: Introductionmentioning

confidence: 99%

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Effect of Storage Period on Biogenic Amine Content in Sauerkraut

Kosson¹,

Elkner²

2010

Journal of Fruit and Ornamental Plant Research

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SummaryEffect of storage period on biogenic amine content in sauerkraut produced from white head cabbage during spontaneous fermentation was investigated. Three cultivars of white head cabbage (Brassica oleracea L. var. capitata L. f. alba) of different harvest time, namely: Tekila F 1 , Agressor F 1 , and Tolerator F 1 were used in process of sauerkraut production. Fresh cabbage before the fermentation and sauerkraut during its 90 day storage period were analyzed for polyamine and monoamine content. It was found that fresh cabbage contained only two polyamines: putrescine (<2 μg . g -1) and spermidine (<10 μg . g -1 ). Depending on storage period and year of experiment putrescine, spermidine, spermine, cadaverine, tryptamine and histamine were found in sauerkraut. Contents of particular amines in investigated sauerkraut are within the low range of given values by other authors. The results of the study showed that the biogenic amine content of fresh white cabbage and fermented product -sauerkrautshould not represent a risk for consumers.

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Section: Discussionsupporting

confidence: 78%

Section: Introductionmentioning

confidence: 99%

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Effect of Storage Period on Biogenic Amine Content in Sauerkraut

Kosson¹,

Elkner²

2010

Journal of Fruit and Ornamental Plant Research

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“…Tyramine is a vasoconstrictor, provoking hypertension and migraine, and can implicate brain haemorrhage and heart disturbance (Křížek and Kalač 1998). Histamine and tyramine are degraded in the organism by oxidative deamination catalyzed by monoamine and/or diamine oxidase (MAO; DAO) (Bardócz et al 1993). The presence of MAO and DAO inhibitors or the presence of other BAs such as diamines (putrescine and cadaverine) can potentiate their toxicity.…”

mentioning

confidence: 99%

Biogenic Amine Production in Olomouc Curd Cheese (Olomoucké tvarůžky) at Various Storage Conditions

et al. 2010

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The aim of this study was to evaluate the effects of temperature and storage time on the formation of biogenic amines (BAs) in the traditional Czech curd cheese (Olomoucké tvarůžky). Samples were stored for 7 weeks at 5 °C and 20 °C. BAs were studied as dansyl derivatives by the RP-HPLC method with fluorescence detection, histamine was determined using a photodiode array detector. Physical and chemical properties were analyzed as specified by the Czech National Standard, as were the sensory characteristics (colour, odour, texture and flavour). The major amines found were cadaverine (124-2 413 mg·kg -1 ) and tyramine (117-1 058 mg·kg -1), followed by putrescine (75-767 mg·kg -1) and histamine (74-411 mg·kg -1 ). Low concentrations of tryptamine, spermine and spermidine were present. Total concentrations of BAs significantly increased with storage time (P  0.01), depending significantly on temperature (P  0.01). Total BAs in cheese stored at 20 °C compared to 5 °C were more than three times higher, reaching 4 600 mg·kg −1 at the end of storage. The toxicologically critical value of 900 mg·kg −1 for the sum of histamine + tyramine + putrescine + cadaverine was reached 17 days later in the cheese stored at 5 °C compared to 20 °C. When stored at 5 °C, the samples retained adequate sensory characteristics for the entire safe storage time. The effects of storage conditions on BAs formation are relevant to reducing the risk associated with consumption of cheese high in BAs.

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“…Polyamines, putrescine, spermidine, and spermine are important constituents of all mammalian cells and are essentially involved in a variety of regulatory steps during normal, adaptive, and malignant cell proliferation (Bardocz et al, 1993;Larquĕ et al, 2007;Pegg, 1988;Pegg and McCann, 2002;Tabor and Tabor, 1984). Soy foods and mushrooms have high levels of polyamines compared to other foods.…”

Section: Introductionmentioning

confidence: 99%

Effects of Soy Yogurt on Intestinal and Plasma Polyamine Levels in Adult Rats

Fukuda

Takagi

Kobayashi

et al. 2012

FSTR

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Polyamines are important constituents of all mammalian cells. We previously found that polyamines in soy yogurt, a mixture of fermented soymilk and okara, absorbed easily in the small intestine of growing rats, but the polyamine level in plasma scarcely increased. The level of polyamine in the body tends to decrease with age. In the present study, we investigated changes in polyamine levels in the intestines and plasma of adult rats to clarify the effect of soy yogurt in supplying polyamine to the plasma in adult rats. The polyamine levels in the intestine and plasma of adult rats increased significantly after ingestion of soy yogurt. It was found that soy yogurt is useful for the recovery of polyamine in adult rats.

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Polyamines in food—implications for growth and health☆

Cited by 210 publications

References 15 publications

Effect of Storage Period on Biogenic Amine Content in Sauerkraut

Effect of Storage Period on Biogenic Amine Content in Sauerkraut

Biogenic Amine Production in Olomouc Curd Cheese (Olomoucké tvarůžky) at Various Storage Conditions

Effects of Soy Yogurt on Intestinal and Plasma Polyamine Levels in Adult Rats

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