Bülent ERGÖNÜL, Akif KUNDAKÇI, Vahit AKYOL

Biogenic Amines in Foods

Biyojen aminler, amino asitlerin dekarboksilasyonu sonucunda ya da aldehit ve ketonların aminasyon ve transaminasyonu ile oluşmuş bileşiklerdir. Biyojen aminlerin tüketilen gıdalarda belirli bir dozun üzerinde olması sağlığı olumsuz etkilemekle birlikte yüksek dozlarda ölümlere yol açabileceği de bildirilmektedir. Bu yüzden fermantasyon sırasında oluşan bu zararlı bileşiklerin niceliğinin bilinmesi gerek insan sağlığı için gerekse gıdanın kalitesi açısından büyük önem taşımaktadır. Bu noktadan hareketle, bu derlemede, gıdalarda bulunan biyojen aminlerin oluşum mekanizmaları ve insan sağlığı üzerine olan etkileri ele alınmıştır.

Gıdalarda Biyojen Aminler

Biogenic amines are compounds formed by decarboxylation of amino acids or amination or transamination of aldehydes and ketones. Biogenic amines have adverse effects on health when taken into body over certain doses, further more, they may cause to death when consumed at higher doses. Amounts of these compounds which are produced during fermentation in foods are important in terms of consumer health and food quality. From that point of view, in this study it was aimed to review the formation mechanisms of biogenic amines and their health effects

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