Food Biochemistry and Food Processing (2 edition)

BLBS102-c43 BLBS102-Simpson March 21, 2012 14:30 Trim: 276mm X 219mm Printer Name: Yet to Come

43 Biogenic Amines in Foods 821

Acetylcholine

β-

Phenylethylamine

His
dine

Histamine

Synephrine Dopamine

Tyramine

Octapamine

2-Amino-1-methyl-6-phenylimidazo [4,5-b]

pyridine (PhIP)

2-Amino-3-methylimidazo[4,5-f]quinolone

(IQ)

2-Amino-3,8-dimethylimidazo-[4,5-f]quinoxaline

(MeIQx)

2-Amino-3,4-dimethylimidazo-[4,5-

f]quinoxaline (MeIQ)

Figure 43.1.Structures of some common biogenic amines.

the enzyme choline acetyl transferase. In the PNS, ACh acts to

activate muscles, while in the CNS, it elicits excitatory actions.

Histamine is derived from the amino acid histidine via decar-

boxylation by histidine decarboxylase. It is a neurotransmitter

and is produced by basophiles and mast cells, and functions in

immune response and the regulation of physiological functions

in the gut (Marieb 2001). Histamine enhances the permeability

of capillaries to white blood cells and protein antibodies, which

are needed to destroy foreign substances and nullify their harm-

ful effects. It also acts in pro-inflammatory response to tissue

damage or allergic reactions and also enhances the secretion of

gastric HCl through histamine receptors.

Tyramine is formed from the amino acid tyrosine by decar-

boxylation, and it occurs in many common foods that humans