Biogenic Amines In Food

Biogenic amines in fermented foods food fermenting lactic acid bacteria lab are generally considered to be non toxic and non pathogenic.

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 bas are important nitrogenous compounds formed mainly by decarboxylation of amino acids or by amination and transamination of aldehydes and ketones. Some species of lab however can produce biogenic amines bas. Intake of low amount of biogenic amines normally does not have harmful effect on human health.

At high concentrations they are risk factors for food intoxication whereas moderate levels may lead to food intolerance. These amines are all synthesised by the microbial decarboxylation of their corresponding precursor amino acids 7. Bas are organic basic nitrogenous compounds mainly formed through decarboxylation of amino acids. In addition octopamine and dopamine have been found in meat and meat products and fish.

Histamine occur in many different foods. Some species of lab however can produce biogenic amines bas. 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. 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.

In food and beverages biogenic amines are formed by the enzymes of raw material and generated by microbial decarboxylation of amino acids. In non fermented foods the presence of biogenic amines is mostly undesired and can be used as indication for microbial spoilage. However when their amount in food is too high and. Bas are organic basic nitrogenous compounds mainly formed through decarboxylation of amino acids.

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 are produced by bacterial decarboxylation of corresponding amino acids in foods. Sensitive persons with insufficient diamine oxidase activity suffer from numerous undesirable reactions after intake of histamine containing foods. Other biogenic amines commonly found in foods are tyramine putrescine and cadaverine and to a lesser extent β phenylethylamine and tryptamine 3 4 6.

Biogenic amines bas including putrescine put cadaverine cad spermidine spd spermine spm histamine him tyramine tym tryptamine trm and 2 phenylethylamine pea are basic. The most common biogenic amines found in foods are histamine tyramine cadaverine 2 phenylethylamine spermine spermidine putrescine tryptamine and agmatine.