Tyramine content of Asian and Pacific foods determined by high performance liquid chromatography

Biogenic amines in Chinese soy sauce

“…The levels for each of the five amines were 0-673 mg/l for tyramine, 0-592 mg/l for histamine, 0-550 mg/l for cadaverine, 0-486 mg/l for spermidine and 0-145 mg/l for spermine, respectively. In agreement with the publications of Mower and Bhagavan (1989) and Stute, Petridis, Steinhart, and Biernoth (2002), tyramine was the dominating biogenic amine in soy sauces, which is formed at the beginning of the fermentation mainly by Enterococcus faecum (Stute et al, 2002).…”

Fermentation Processes Using Lactic Acid Bacteria Producing Bacteriocins for Preservation and Improving Functional Properties of Food Products

“…Studies by Mower and Bhagavan (1989) showed higher level of TYR (450 mg kg -1 ) in salted black beans. The quantitative analysis of fermented products prepared for wheat bread production revealed that tyramine (32.6-215.8 mg kg -1 ), histamine (20.8-96.7 mg kg -1 ), and putrescine (33.7-195.2 mg kg -1 ) showed as being the major occurring BAs .…”

Tyramine in foods and monoamine oxidase inhibitor drugs: A crossroad where medicine, nutrition, pharmacy, and food industry converge

“…Recently, only one out of 23 soy sauces studied contained clinically significant levels of tyramine (Stute et al, 2002). Fish and shrimp sauces are potentially high sources of tyramine (Da Prada and Zurcher, 1992;Mower et al, 1989;Stute et al, 2002). A case report of a crisis involving use of long stored miso soup (Mexmer, 1987) directed attention to possible BA contamination of other Asian dishes.…”

“…Newer foods and dishes from Asian and Pacific origin represent another potentially high source of BAs and have been analyzed (Mower et al, 1989). Soy products such as tofu and soya sauce are fermented, and some contain significant BA levels.…”