酪胺
组胺
生物胺
食品添加剂
化学
食品科学
腐胺
微生物
新陈代谢
细菌
生物化学
生理学
生物
药理学
神经递质
受体
酶
遗传学
作者
Víctor Ladero,Marina Calles-Enríquez,Marı́a Fernández,Miguel A. Álvarez
出处
期刊:Current Nutrition & Food Science
[Bentham Science Publishers]
日期:2010-05-01
卷期号:6 (2): 145-156
被引量:440
标识
DOI:10.2174/157340110791233256
摘要
Biogenic amines (BAs) are defined as low molecular weight organic bases with biological activity. They are formed and degraded as part of the normal metabolism of microorganisms, plants and animals, in which they have important physiological functions. In humans, BAs are involved in brain activity, the regulation of body temperature and stomach pH, gastric acid secretion, the immune response, and cell growth and differentiation etc. However, the consumption of foods with high concentrations of BAs can induce adverse reactions such as nausea, headaches, rashes and changes in blood pressure. The accumulation of BAs in the food matrix is mainly due to the presence of bacteria able to decarboxylate certain amino acids. The most common and powerful BAs found in food are histamine, tyramine and putrescine. Their contents vary, sometimes reaching over 2 g per kg. Histamine is the only BA for which maximum levels in food have been set, although general interest exists in reducing the presence of all BAs in all food products. This review discusses the toxic effects of BAs when ingested with food. Keywords: Biogenic amines, food products, physiology, toxicology, microbiology, regulation
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