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

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Biogenic Amines in Foods

Angelina O. Danquah, Soottawat Benjakul, and Benjamin K. Simpson

Introduction

Basic Structure and Formation

Occurrence in Food Products

Fermented Food Sources

Cheese

Alcoholic Beverages

Meat Products

Vegetable Products

Non-fermented Foods

Fish

Meat

Significance to the Food Industry

Health Effects

Quality Indicators

Analysis Methods

Extraction and Chromatography

Fluorometric Methods

Biosensors

Enzyme-Linked Immunosorbent Assay

Effects of Food Processing and Storage

Evisceration

Temperature Control

Salting

Smoking

Regulations

Conclusion

References

Abstract:Biogenic amines (also known as biologically active

amines) are low-molecular weight organic compounds produced in

biological systems by enzymatic decarboxylation of certain amino

acids such as histamine and tyrosine. Examples include dopamine,

histamine, norepinephrine, serotonin, and tyramine. They function

in the body as neurotransmitters and relay signals between neu-

rons across synapses to impact on mental functions, blood pressure,

body temperature, appetite, and several other physiological pro-

cesses. The levels of biogenic amines in the body are regulated for

proper functioning of the various physiological processes that they

are associated with. Certain foods contain biogenic amines that can

add to the amounts naturally present in the body. High intake of

these foods could upset the balance of biogenic amines in the body

to cause health problems such as hypotension, hypertension, gas-

trointestinal distress, headaches and migraine, and others. Thus, it

is crucial to curtail the formation and levels of these compounds

in certain food products. This chapter discusses the formation and

occurrence of biogenic amines in selected food products, their ef-

fects of human health and significance to the food industry, their

detection, and their fate during processing and storage. The chapter

also covers regulation of biogenic amines in foods.

INTRODUCTION

Biogenic amines, also known as biologically active amines, are

nitrogen-containing low-molecular weight organic compounds

that are naturally present in food products such as cheese, wine,

beer, plant food, fish, and meat (Tarjan and Janossy 1978). These

substances are described as biogenic because they are formed

by the action of living organisms. In foodstuffs, they are per-

ceived as undesirable anti-nutritional factors of public health

concern since they have been associated with food poisoning

(Shalaby 1996), particularly when ingested in large quantities,

or where there is inhibition of their breakdown in humans.

Examples of biogenic amines are the catecholamines and in-

doleamines. The prominent ones include acetylcholine (ACh),

histamine, tyramine, dopamine (Fig. 43.1), serotonin (Fig. 43.2),

norepinephrine (NE; also known as noradrenalin (NA)), and

epinephrine (or adrenalin; Fig. 43.3).

Acetylcholine, also known as 2-acetoxy-N,N,N-

trimethylethanaminium, is a neuromodulator found in

both the peripheral and the central nervous systems (PNS

and CNS). The compound has a chemical formula of

CH 3 COOCH 2 CH 2 N+(CH 3 ) 3 and is formed from the esterifi-

cation of choline with acetic acid in a reaction catalyzed by

Food Biochemistry and Food Processing, Second Edition. Edited by Benjamin K. Simpson, Leo M.L. Nollet, Fidel Toldr ́a, Soottawat Benjakul, Gopinadhan Paliyath and Y.H. Hui.

©C2012 John Wiley & Sons, Inc. Published 2012 by John Wiley & Sons, Inc.

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