Toxicological Effects of Dietary Biogenic Amines

Ladero, Víctor; Calles-Enríquez, Marina; Fernández, María; Álvarez, Miguel A.

doi:10.2174/157340110791233256

Cited by 444 publications

(325 citation statements)

References 61 publications

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“…Nonetheless, with the high level of BA monitoring in food products [23], it is equally important to determine the identity of bacterial strains and influence of the production of BAs by the resident microbiota in the human gut, independently from consumption of these BAs. Our data suggest that many different microbial species can produce, utilize or degrade BAs.…”

Section: Discussionmentioning

confidence: 99%

A wide diversity of bacteria from the human gut produces and degrades biogenic amines

Pugin

Barcik

Westermann

et al. 2017

Microbial Ecology in Health and Disease

126

118

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Background: Biogenic amines (BAs) are metabolites produced by the decarboxylation of amino acids with significant physiological functions in eukaryotic and prokaryotic cells. BAs can be produced by bacteria in fermented foods, but little is known concerning the potential for microbes within the human gut microbiota to produce or degrade BAs.Objective: To isolate and identify BA-producing and BA-degrading microbes from the human gastrointestinal tract.Design: Fecal samples from human volunteers were screened on multiple growth media, under multiple growth conditions. Bacterial species were identified using 16S rRNA sequencing and BA production or degradation was assessed using ultra-performance liquid chromatography.Results: In total, 74 BA-producing or BA-degrading strains were isolated from the human gut. These isolates belong to the genera Bifidobacterium, Clostridium, Enterococcus, Lactobacillus, Pediococcus, Streptococcus, Enterobacter, Escherichia, Klebsiella, Morganella and Proteus. While differences in production or degradation of specific BAs were observed at the strain level, our results suggest that these metabolic activities are widely spread across different taxa present within the human gut microbiota.Conclusions: The isolation and identification of microbes from the human gut with BA-producing and BA-degrading metabolic activity is an important first step in developing a better understanding of how these metabolites influence health and disease.

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Section: Discussionmentioning

confidence: 99%

A wide diversity of bacteria from the human gut produces and degrades biogenic amines

Pugin

Barcik

Westermann

et al. 2017

Microbial Ecology in Health and Disease

126

118

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“…The best known reactions are those caused by histamine. Histamine is known to cause rash, edema, headaches, hypotension, vomiting, palpitation, diarrhea, and heart problems (Ladero et al, 2010). Tyramine and phenylethylamine can produce hypertension through the release of noradrenalin and norepinephrine, respectively, which are vasoconstrictors.…”

Section: Toxicological Effect Of Biogenic Amines (Ba) In Winesmentioning

confidence: 99%

“…Beside the toxic effect (Ladero et al, 2010), some BA also have other negative consequences, particularly regarding sensory characteristics of wine and thus economic implications. A study carried out by Rohn et al (2005) showed that high contents of histamine in wines identify well-trained wine assessors.…”

Section: Toxicological Effect Of Biogenic Amines (Ba) In Winesmentioning

confidence: 99%

Biogenic amines in red wine: The impact of technological processing of grape and wine / BIOGENI AMINI V RDEČEM VINU: VPLIV TEHNOLOŠKE PREDELAVE GROZDJA IN VINA

Košmerl

Šućur

Prosen³

2013

Acta Agriculturae Slovenica

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The knowledge of the biogenic amines present in wine is important to consumers in terms of their potential threats of toxicity to human and to wine producers as a result of market impact. In the scientific field, biogenic amines have the potential to be applied as indicators of food spoilage. Biogenic amines are essential at low concentrations for metabolic and physiological functions in animals, plants, and microorganisms, but at high concentrations can induce adverse reactions in susceptible individuals. Despite the intensive research aimed at determining and reduction of biogenic amines, our current knowledge remains far from complete. However, a number of factors that influence the biogenic amines concentration in red wine have been already described. Most of them are related to the winemaking conditions in the cellars and some of them are environmental factors. During winemaking it is important to consider all factors beginning from viticulture practices, alcoholic and malolactic fermentation and physiochemical composition of wine, as well as, aging and storage of wine. This paper reviews changes of the concentration of biogenic amines depending on technological processing of grape and wine.Key words: biogenic amines, red wine, winemaking conditions, fermentation, microbiological decarboxylation IZVLEČEK BIOGENI AMINI V RDEČEM VINU: VPLIV TEHNOLOŠKE PREDELAVE GROZDJA IN VINAPoznavanje prisotnih biogenih aminov v vinu je pomembno za potrošnike in pridelovalce zaradi potencialne nevarnosti toksičnosti za človeka in posledično tržnih vplivih. Na znanstvenem področju imajo biogeni amini potencial, ki se uporablja kot pokazatelji kvarjenja hrane. Biogeni amini so v majhnih koncentracijah bistvenega pomena za normalne metabolne in fiziološke funkcije pri živalih, rastlinah in mikroorganizmih, lahko pa imajo škodljive učinke pri velikih koncentracijah ter predstavljajo tveganje za zdravje občutljivih posameznikov. Kljub intenzivnim raziskavam, usmerjenim v določanje in zmanjšanje vsebnosti biogenih aminov, naše sedanje znanje še zdaleč ni dokončno. Opisanih je več dejavnikov, ki vplivajo na vsebnost biogenih aminov v rdečih vinih. Večina od njih je povezanih z vinarskimi razmerami v kleti, od katerih so nekateri tudi okoljski dejavniki. V vinarstvu je pomembno upoštevati vse dejavnike, ki se začnejo z vinogradniških vplivi, alkoholno in jabolčno-mlečnokislinsko fermentacijo, fizikalno-kemijsko sestavo vina, kakor tudi staranjem in skladiščenjem vina. V tem članku so pregledno podane spremembe vsebnosti biogenih aminov glede na tehnološke postopke predelave grozdja in pridelave vina.

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“…Those molecules are synthetized by micro-organism on human, animal and plants tissus (Ladero, Calles-Enríquez, Fernández, & Alvarez, 2010). This synthesis is done through the amino acid decarboxylation metabolic way.…”

Section: Introductionmentioning

confidence: 99%

New Spectrofluorimetric Method for Determining Cadaverine Following Derivation with Orthophthalaldehyde: Application in Fish Tissue

Traoré¹,

Kital²,

Mbaye³

et al. 2017

IJC

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A new spectrofluorimetric method was developed in this study for simple determination of cadaverine (CD) (1,5-diaminopentane) in flesh of mackerel fish. This method required homogenization of the flesh, solid phase extraction (SPE) with 0.4M HCl/methanol or water/methanol (25/75v/v), centrifugation and derivation with orthophthalaldehyde (OPA). Physico-chemical parameters that affected the sensitivity of the fluorescence signal of the cadaverine-dihydrochloride/orthophthalaldehyde complex (CD/OPA), were optimised; these included reaction time, temperature, solvent system, pH and reactants concentrations (OPA/CD). The study was conducted in acetate buffer (pH 3.5 and 7) and showed low limits of detection (LOD), 0.6 and 25.5 ng. mL -1 respectively. The limits of quantification (LOQ) obtained were 3.5 ngmL -1 (pH 3.5) and 122 ngmL -1 (pH 7). The sensitivity of the results allowed its satisfactory application for quantification of cadaverine in fish.

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Toxicological Effects of Dietary Biogenic Amines

Cited by 444 publications

References 61 publications

A wide diversity of bacteria from the human gut produces and degrades biogenic amines

A wide diversity of bacteria from the human gut produces and degrades biogenic amines

Biogenic amines in red wine: The impact of technological processing of grape and wine / BIOGENI AMINI V RDEČEM VINU: VPLIV TEHNOLOŠKE PREDELAVE GROZDJA IN VINA

New Spectrofluorimetric Method for Determining Cadaverine Following Derivation with Orthophthalaldehyde: Application in Fish Tissue

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