Wine Chemistry and Biochemistry

170 M.V. Moreno-Arribas and M.C. Polo

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Methylamine (mg/l)a a

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Ethylamine (mg/l)

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Cadaverine (mg/l)

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Fig. 6A.2(continued)

oxidases catalyse deamination of biogenic amines to produce an aldehyde, hydrogen

peroxide and ammonia (Gardini et al. 2005). However, if an excess amount of bio-

genic amines is ingested or if the normal catabolic routes are inhibited of genetically

deficient, several disorders can occur (Ten Brink et al. 1990).

The toxic level of biogenic amines depends on the tolerance of the individual

for the compound, the concentration of total biogenic amines and the consump-

tion of ethanol and/or drugs. The toxicity of histamine and tyramine depends on

the efficacy of the catabolic pathway which uses monoamine oxidase (MAO) and

diamine oxidase (DAO) enzymes, which again varies among individuals (Ten Brink

et al. 1990). Biogenic amines such as tyramine, putrescine and cadaverine that may

also be present in the wine can inhibit the metabolism of histamine. These amines

favour the passage of histamine from the intestines into the systemic circulation by

competing for binding sites in the gastrointestinal tract or by interfering with the

catabolism of histamine by saturating the activity of mono- or diamine oxidases.

The amine oxidase enzymes are not veryspecific and alcohol, acetaldehyde and

anti-depressant drugs can also cause interference (Ten Brink et al. 1990; Straub

et al. 1995).

Generally, the toxic dose in alcoholic beverages is considered to be between 8

and 20 mg/L for histamine, 25 and 40 mg/L for tyramine, but as little as 3 mg/L

phenylethylamine can cause negative physiological effects (Soufleros et al. 1998).