What are
Biogenic amines are nitrogen compounds produced by microbial decarboxylation of amino acids. Since these microorganisms are commonly present in the environment, biogenic amines can be contained in foods and beverages . Their concentration is greater in fast perishable foods, especially if fermented and rich in particular amino acids, such as fish, meats, meats, fruit juices, wine, cocoa, dairy products and cheeses.
Effects and health
Histamine is the most important chemical mediator of allergies and for this reason the intake of food contaminated with large quantities of this substance can cause the same symptoms as an allergic reaction
Some biogenic amines, whose name is a whole program (putrescine, cadaverine and spermidine), have a repellent odor, such as to discourage anyone intending to consume the foods that contain them in large quantities. Others, such as histamine (deriving from the amino acid histidine) and tyramine (synthesized starting from tyrosine), are not perceived with taste or smell but may cause food poisoning, because they are endowed with psychoactive actions and / or vasoactive.
A high ingestion of these biogenic amines, especially when associated with drugs that inhibit intestinal enzymes responsible for their catabolism, can cause poisoning and harmful consequences for the body. The most common symptoms are headache, redness in the face, hives, pressure fluctuations, asthma attacks and heart rate changes.
Biogenic amines, pharmacological effects and presence in food | ||
GUY | PHARMACOLOGICAL EFFECTS | FOOD AT RISK |
Histamine | Free adrenaline and noradrenaline; stimulates the smooth muscles of the uterus; stimulates motor and sensory neurons; controls gastric secretion | yeast extracts, different types of cheese, canned fish, red wines, spinach, tomatoes |
tyramine | vasoconstrictor; increases heart rate; cause watery eyes and salivation, increased blood sugar and migraine | oranges, avocados, bananas, sauerkraut, cheeses, raspberries, yeast extracts, fish, tomatoes, plums, sausages |
Putrescine, cadaverine, spermine, spermidine | Hypotension; bradycardia; enhance the toxic action of other amines | Protein foods in advanced decomposition phase (first of all meat and fish) |
phenylethylamine | Release noradrenaline; increases blood pressure; causes migraine | Chocolate, red wines, fermented foods |
Metabolism and drugs
Under normal conditions the organism neutralizes biogenic amines thanks to the action of particular enzymes present in the intestine (diaminoxidase -DAO- neutralizes histamine, while monoamine oxidase -MAO- neutralizes tyramine) and the detoxifying action of the liver. For this reason the possibility that foods rich in biogenic amines may cause important manifestations depends on the effectiveness of detoxification systems, which in normal conditions is such as not to cause any symptoms.
However, as mentioned, some substances of pharmacological origin (MAO inhibitors and DAO inhibitors) or food (alcohol abuse, decomposing foods rich in putrescine and cadaverine) can cause this elimination mechanism to fail. Furthermore, there are different levels of individual tolerance towards biogenic amines, generally lower in allergic people and in those who frequently suffer from migraine.
To hinder the formation of biogenic amines, it is advisable to follow the instructions on the label with regard to storage times and methods, before and after opening. In general, the sooner the food is consumed, the better, even when the expiry date appears far away. Finally, domestic hygiene is also important, as it helps to reduce the proliferation of microbial species involved in the synthesis of biogenic amines.