The biogenic amines putrescine and cadaverine show in vitro cytotoxicity at concentrations that can be found in foods

Abstract

Putrescine and cadaverine are among the most common biogenic amines (BA) in foods, but it is advisable that their accumulation be avoided. Present knowledge about their toxicity is, however, limited; further research is needed if qualitative and quantitative risk assessments for foods are to be conducted. The present work describes a real-time analysis of the cytotoxicity of putrescine and cadaverine on intestinal cell cultures. Both BA were cytotoxic at concentrations found in BA-rich foods, although the cytotoxicity threshold for cadaverine was twice that of putrescine. Their mode of cytotoxic action was similar, with both BA causing cell necrosis; they did not induce apoptosis. The present results may help in establishing legal limits for both putrescine and cadaverine in food.

Feed Additives Differentially Impact the Epimural Microbiota and Host Epithelial Gene Expression of the Bovine Rumen Fed Diets Rich in Concentrates

“…In this regard, we performed a Pearson correlation analysis with ruminal concentrations of biogenic amines and LPS (Humer et al, 2018). Biogenic amines are naturally occurring nitrogenous compounds synthesized by plants, animals and microorganisms, mainly through the decarboxylation of amino acids; however, ingestion can provoke serious toxicological reactions (Del Rio et al, 2019). In the current study, the highest correlation to biogenic amines was found between Anaerovibrio and the biogenic amines cadaverine and tyramine.…”

“…Since changes in biogenic amines can be seen under low pH conditions (Humer et al, 2018), without large increases in pathogenic bacteria (Neubauer et al, 2018), it can be speculated that a change in the metabolism of rumen epithelial microbiota, not the alteration in relative abundances of pathogenic microbiota, are the underlying cause for the production of biogenic amines and endotoxins. The mode of cytotoxic action putrescine and cadaverine is the initiation of cell necrosis (Del Rio et al, 2019). Histamine, a highly pro-inflammatory amine, has been previously speculated as the causative agent in rumen epithelial inflammation and during SARA due to its role in laminitis (Nocek, 1997).…”

Addition of Coriander during Fermentation of Korean Soy Sauce (Gangjang) Causes Significant Shift in Microbial Composition and Reduction in Biogenic Amine Levels

“…In the current study, the changes in the microbial composition could consistently explain the significant reduction in the levels of biogenic amines (histamine, putrescine, and tyramine) in the coriander soy sauce samples. The presence of histamine, putrescine, and tyramine, as well as other biogenic amines in food, is associated with health risks; owing to their potential toxicity, avoiding their accumulation in foods is advisable [ 36 ]. Histamine poisoning is a known risk factor associated with the consumption of histamine-rich foods and could lead to serious allergen-type reactions at high levels [ 37 ].…”

Biogenic Amine Contents and Microbial Characteristics of Cambodian Fermented Foods

“…Unlike HIS and TYR, the pharmacological activities of PUT and CAD seem to be less potent. Nonetheless, both amines show in vitro cytotoxicity at concentrations easily reached in inherently BA-rich foods [77] and enhance the toxicity of HIS and TYR [19]. In the tested teuktrey (fish sauce) products, the highest levels of PUT (404 ppm) and CAD (766 ppm) were higher than those in fish sauce sold at Malaysian markets (242.8 ppm PUT and 704.7 ppm CAD) [78] and Chinese markets (276.6 ppm PUT and 606.3 ppm CAD) [73] but much lower than the levels in imported fish sauce products sold at German markets (1257 ppm PUT and 1429 ppm CAD) [75], Austrian markets (510 ppm PUT and 1540 ppm CAD) [65], and other European markets (1220 ppm PUT and 1150 ppm CAD) [60].…”

“…Furthermore, PUT and CAD increase with longer storage times [19] and give strong unpleasant decaying odors at very low concentrations [75]. Therefore, the PUT and CAD concentration could be used as quality indicator [19], and their accumulation should be avoided [15,77]. These BAs are also included in the biogenic amine index (BAI) [83].…”