期刊
CURRENT NUTRITION & FOOD SCIENCE
卷 6, 期 2, 页码 145-156出版社
BENTHAM SCIENCE PUBL LTD
DOI: 10.2174/157340110791233256
关键词
Biogenic amines; food products; physiology; toxicology; microbiology; regulation
资金
- European Social Fund
- PhD fellowship (FPI programme) from the Spanish Ministry of Science and Innovation
- Ministry of Science and Innovation, Spain [AGL2010-01024]
- European Community [KBBE-CT-2007-211441]
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.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据