Biogenic Amines In Food

The most important biogenic amines occurring in foods are histamine putrescine cadaverine tyramine tryptamine 3 phenylethylamine spermine and spermidine.

Biogenic amines in food. Bas are organic basic nitrogenous compounds mainly formed through decarboxylation of amino acids. Biogenic amines bas including putrescine put cadaverine cad spermidine spd spermine spm histamine him tyramine tym tryptamine trm and 2 phenylethylamine pea are basic. Bas are present in a wide range of foods. Biogenic amines can be found in all foods containing proteins or free amino acids and are found in a wide range of food products including fish products meat products dairy products wine beer vegetables fruits nuts and chocolate.

Food fermenting lactic acid bacteria lab are generally considered to be non toxic and non pathogenic. Sensitive persons with insufficient diamine oxidase activity suffer from numerous undesirable reactions after intake of histamine containing foods. Histamine occur in many different foods. 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.

Bas are organic basic nitrogenous compounds mainly formed through decarboxylation of amino acids. Intake of low amount of biogenic amines normally does not have harmful effect on human health. Other biogenic amines commonly found in foods are tyramine putrescine and cadaverine and to a lesser extent β phenylethylamine and tryptamine 3 4 6. Some species of lab however can produce biogenic amines bas.

Retrouvez biogenic amines in food. In non fermented foods the presence of biogenic amines is mostly undesired and can be used as indication for microbial spoilage. Besides spoiled foodstuffs especially fermented foods tend to contain elevated levels of biogenic amines although their concentrations vary extensively not. In food and beverages biogenic amines are formed by the enzymes of raw material and generated by microbial decarboxylation of amino acids.

Biogenic amines bas are important nitrogenous compounds formed mainly by decarboxylation of amino acids or by amination and transamination of aldehydes and ketones. Achetez neuf ou d occasion. However when their amount in food is too high and. Analysis occurrence and toxicity et des millions de livres en stock sur amazon fr.

Foods likely to contain biogenic amines include fish fish pro ducts meat products eggs cheeses fermented vege tables and soy bean products beers and wines. Biogenic amines in fermented foods food fermenting lactic acid bacteria lab are generally considered to be non toxic and non pathogenic. These amines are all synthesised by the microbial decarboxylation of their corresponding precursor amino acids 7.