Biogenic Amines In Food Pdf

Concentration of biogenic amines in fermented food products is affected by several factors in the manufacturing process including hygienic of raw materials microbial composition fermentation condition and the duration of fermentation.

Biogenic amines in food pdf. Biogenic amines are produced by bacterial decarboxylation of corresponding amino acids in foods. Biogenic amines ba are nitrogenous compounds of low molecular weight and are essential at low concentrations for natural metabolic and physiological functions in animals plants and microorganisms. Review biogenic amines in food j karovičováandz kohajdová department of food technology faculty of chemical and food technology slovak university of technology sk 812 37 bratislava. Histamine is a biogenic amine involved in important physiological activities in the organism but its ingestion through food is associated with the onset of health disorders.

Concentration of biogenic amines in fermented food products is affected by several factors in the. Histamine intoxication previously known as scombroid fish poisoning is caused by the intake of foods with high levels of histamine. Bas in food can occur by free amino acid enzymatic decarboxylation and other metabolic processes. Some species of lab however can produce biogenic amines bas.

Nonetheless consumption of food or beverages containing high amounts of these compounds can have toxic effects such as hypertension cardiac palpitations headache nausea diarrhea flushing and. Biogenic amines have been shown to occur in various foods like fish meat cheese vegetables and wines. Biogenic amines bas are low molecular mass organic bases that occur in plant and animal derived products. Biogenic amines are ubiquitous bioactive compounds that are synthesized by living organisms and perform essential functions for their metabolism.

Usually in the human body amines contained in foods are quickly detoxified by enzymes such as amine oxidases or by conjugation. Biogenic amines in fermented foods efsa journal 2011 9 10 2393 2 summary the consumption of food containing higher amounts of toxic biogenic amine s may cause food intoxication and indicates the need for a better hygiene process and other controls. 43 47 taar agonists such as 2 pea tyr and 3 iodothyronamine t1am have been identified in the plasma of healthy individuals at concentrations of 14 66 nm. However in allergic individuals or if monoamine oxidase.

4 6 biogenic amines may thus enter the bloodstream postprandially and reach taar expressed on blood leukocytes. In the human diet their excessive intake can cause food poisoning. Food fermenting lactic acid bacteria lab are generally considered to be non toxic and non pathogenic. Biogenic amines are produced by bacterial decarboxylation of corresponding amino acids in foods.