GIDALARDA BULUNAN BİYOJEN AMİNLERİN ÖNEMİ VE DETOKSİFİKASYON MEKANİZMALARI
Günümüzde gıdalarda iz miktarlarda bulunan fakat sağlık açısından önemli etkiler gösteren bileşiklerin belirlenmesi üzerine yapılan çalışmalar devam etmektedir. Biyojen aminler de özellikle proteince zengin gıdalarda ve fermente gıdalarda mikrobiyal dekarboksilasyon veya aldehitlerin ve ketonların deaminasyonu sonucu oluşan ve sağlık açısından birçok etkileri olan bileşikler olarak bu araştırmalara konu olmaktadır. Biyojen aminler vücutta birçok fizyolojik fonksiyonun düzenlenmesinde görev almakla birlikte vücutta yüksek konsantrasyonlarda bulunduklarında ise toksik etki gösterebilmektedirler. Biyojen aminler vücut sisteminde amino oksidaz enzimleri tarafından detoksifiye (katabolize) edilebilmekte olup, bazı durumlarda bu enzimlerin yeterince aktivite gösterememesi sonucu bu aminler vücutta toksik etki gösterebilmektedirler. Bu derlemede, biyojen aminlerin fizyolojik etkileri, toksik etkileri ve detoksifikasyon mekanizmaları güncel literatürler incelenerek tartışılmıştır.
THE IMPORTANCE OF BIOGENIC AMINES IN THE FOODS FOR HEALTH AND THEIR DETOXIFICATION MECHANISMS
Nowadays, the researches about determination of compounds that are present at trace amounts in foods and have significant effects on health have been proceeded. Biogenic amines, which are formed by microbial decarboxylation or deamination of aldehites and ketones, especially in the foods rich in proteins and fermented foods and have many effects on human health, subject to the so-called researches. Biogenic amines play important roles in the regulation of many physiological functions in the body, however excessive intake of biogenic amines could lead to toxicological effects. These amines are detoxified (catabolized) by amine oxidase enzymes in the body, however biogenic amines may cause toxicological effects in cases enzymes at issue are inactivated by some substances. In this review, the physiological and toxicological effects of biogenic amines and their detoxification mechanisms are discussed.
___
- Alper, N., Temiz, A. (2001). Gıdalardaki biyojen aminler ve
önemi. Türk Hijyen ve Deneysel Biyoloji Dergisi,
58(2), 71-80.
- Alvarez, M.A., Moreno-Arribas, M.V. (2014). The problem
of biogenic amines in fermented foods and the use of
potential biogenic amine-degrading microorganisms as
a solution. Trends in Food Science and Technology,
39(2), 146-155.
- Anonim (2010). Anestezi ve reaminasyon. Premedikasyon
ilaçları, Ankara. http://www.megep.meb.gov.tr/mte_program_modul/moduller_pdf/Premedikasyon%20%C4%B0la%C3%A7lar%C4%B1.pdf(ErişimTarihi: 20.07.2016)
- Askar, A., Treptow, H. (1986). Biogene amine in Lebensmitteln.
Vorkommen, Bedeutung und Bestimmung,
Eugen Ulmer GmbH and Co, Stuttgart, Germany.
ISBN: 9783800121328
- Attaran, R.R., Probst, F. (2002). Histamine fish poisoning:
A common but frequently misdiagnosed condition.
Emergency Medicine Journal, 19(5), 474-475.
- Azim, Ö. (2002). Gıdalarda yüksek basınç sıvı kromatografisi
(HPLC) ile biyojen amin analizleri, Yüksek Lisans
Tezi, Ege Üniversitesi Fen Bilimleri Enstitüsü, 89 s.
- Bardócz, S. (1995). Polyamines in food and their consequences
for food quality and human health. Trends in
Food Science and Technology, 6(10), 341-346.
- Budak, H.N.F., Karahan, A.G., Çakmakçı, M.L. (2008).
Factors affecting histamine and tyramine formation in
Turkish white cheese. Hacettepe Journal of Biology
and Chemistry, 36(3), 197-206.
- Brink, B. ten, Damink, C., Joosten H.M., Huis in’t Veld,
J.H. (1990). Occurrence and formation of biologically
active amines in foods. International Journal of Food
Microbiology, 11(1), 73-84.
- Cardozo, M., Souza, S.P. De, Lima, K. S. C., S.Lima, A.L.
(2011). Degradation of biogenic amines by gamma radiation
process and identification by GC/MS, International
Nuclear Atlantic Conference, Brazil, 24-28.
- Chong, C.Y., Abu Bakar F., Russly A.R., Jamilah, B., &
Mahyuddin, N.A. (2011). The effects of food processing
on biogenic amines formation. International Food
Research Journal, 18(3), 867-876.
- Chong, C.Y., Abu Bakar, F., Rahman, R.A., Bakar, J., Zaman,
M.Z. (2014). Biogenic amines, amino acids and
microflora changes in Indian mackerel (Rastrellinger
kanagurta) stored at ambient (25-29°C) and ice temperature
(0 °C). Journal of Food Science and Technology,
51(6), 1118-1125.
- Çolak, H., Aksu, H. (2002). Gıdalarda biyojen aminlerin
varlığı ve amin oluşumunu etkileyen faktörler. Yüzüncü
Yıl Üniversitesi Veteriner Fakültesi Dergisi, 13(1-2),
35-40.
- EFSA. (2011). Scientific Opinion on risk based control of
biogenic amine formation in fermented foods.
http://www.efsa.europa.eu/sites/default/files/scientific_output/files/main_documents/2393.pdf
- El-Kosi, O.H.R., Abdel-Hakiem E.H., Ayesh, A.M., Mohamed,
J.I.I. (2009). Effect of different storage temperatures
and periods on biogenic amines formation in Ras
Cheese. Suez Canal Veterinary Medicine Journal,
VIX(1), 207-218.
- Emborg, J., Dalgaard, P. (2008). Modelling the effect of
temperature, carbon dioxide, water activity and pH on
growth and histamine formation by Morganella psychrotolerans.
International Journal of Food Microbiology,
128(2), 226-233.
- Flick, G.J., Granata, L.A. (2005), Biogenic amines in foods,
W.M. Dabrowski and Z.E. Sikorski, (Eds.), Toxins in
Food, CRC Press, Boca Raton, pp. 121-154.
ISBN:9780849319044
- Glória, M.B.A. (2005). Bioactive amines, H. Hui and
L.L.Nollet, (Eds.), Handbook of Food Science, Technology
and Engineering, Taylor & Francis, New York,
Vol.1, pp. 13-32. ISBN:9781420027518
- Guo, Y.Y., Yang, Y.P., Peng, Q., & Han, Ye. (2015). Biogenic
amines in wine: A review. International Journal
of Food Science and Technology, 50(7), 1523-1532.
- Gürbüz, O. (2002). Şarapta biyojen aminler. Gıda, 27(2),
85-91.
- Halász, A., Baráth, A., Simon-Sarkadi, L., & Holzapfel, W.
(1994). Biogenic amines and their production by microorganisms
in food. Trends in Food Science and Technology,
5(2), 42-49.
- Hernández-Jover, T., Izquiermo-Pulido, M., Veciana- Nogués,
M. T., Mariné-Font, A., VidaL-Carou, M.C.
(1997). Biogenic amine and polyamine contents in
meat and meat products. Journal of Agricultural and
Food Chemistry, 45(6), 2098-2102.
- Jinadasa, B.K.K.K., Galhena, C.K., Liyanage, N.P.P.
(2015). Histamine formation and the freshness of yellowfin
tuna (Thunnus albacares) stored at different
temperatures. Cogent Food and Agriculture,
1(1028735), 1-10.
- Joosten, H.M.L.J. (1988). The biogenic amine contents of
Dutch cheese and their toxicological significance. Netherlands
Milk and Dairy Journal, 42(1), 25-42.
- Kalač, P. (2014). Health effects and occurrence of dietary
polyamines: A review for the period 2005-mid 2013.
Food Chemistry, 161, 27-39.
- Kantaria, U.D., Gokani, R.H. (2011). Quality and safety of
biogenic amines. International Journal of Research in
Pharmaceutical and Biomedical Sciences, 2(4), 1461-
1468.
- Karovičová, J., Kohajdová, Z. (2005). Biogenic amines in
food. Chemical Papers, 59(1), 70-79.
- Lee, Y.H., Kim, B.H., Kim, J.H., Yoon, W.S., Bang, S.H.,
Park, Y.K. (2007). CadC has a global translational effect
during acid adaptation in Salmonella enterica serovar
typhimurium. Journal of Bacteriology, 189(6),
2417-2425.
- Lehane, L., Olley, J. (2000). Histamine fish poisoning revisited.
International Journal of Food Microbiology,
58(1-2), 1-37.
- McCabe-Sellers, B.J, Staggs, C.G., Bogle, M.L. (2006). Tyramine
in foods and monoamine oxidase inhibitor
drugs: A crossroad where medicine, nutrition, pharmacy,
and food industry converge. Journal of Food
Compostion and Analysis, 19, 58-65.
- Mohamed, A.R., Toliba, A.O. (2013). Effect of irradiation
and storage on biogenic amine contents in ripened
Egyptian smoked cooked sausage. Journal of Food Science
and Technology, 50(6), 1165- 1171.
- Naila, A., Flint, S., Fletcher, G., Bremer, P., Meerdink, G.
(2010). Control of biogenic amines in food-existing
and emerging approaches. Journal of Food Science,
75(7), 139-150.
- Önal, A. (2007). A review : Current analytical methods for
the determination of biogenic amines in foods. Food
Chemistry, 103(4), 1475-1486.
- Özdemir, S., Kocabaşoğlu, N. (2007). Serotonin sendromuna
güncel bir yaklaşım. Klinik Psikofarmakoloji
Bülteni, 17(4), 217-225.
- Özdestan, Ö., Üren, A. (2012). Gıdalarda biyojen aminlerle
ilgili yasal düzenlemeler. Gıda ve Yem Bilimi-Teknolojisi
Dergisi, 12, 27-40.
- Özoğul, F., Küley, E., & Özoğul, Y. (2004). Balık ve balık
ürünlerinde oluşan biyojenik aminler. Ege Ürünleri Su
Ürünleri Dergisi, 21(3-4), 375-381.
- Rhee, J.E., Rhee, J.H., Ryu, P.Y., Choi, S.H. (2002). Identification
of the cadBA operon from Vibrio vulnificus
and its influence on survival to acid stress. FEMS Microbiology
Letters, 208(2), 245–251.
- "Rodriguez, M., Carneiro, C., Feijó, M., Júnior, C., Mano,
S. (2014). Bioactive amines: Aspects of quality and safety
in food. Food and Nutrition Science, 5(2), 138-
146.
- Ruiz-Capillas, C., Jiménez-Colmenero, F. (2005). Biogenic
amines in meat and meat products. Critical Reviews in
Food Science and Nutrition, 44(7-8), 489-599.
- Shalaby, A.R. (1996). Significance of biogenic amines to
food safety and human health. Food Research International,
29(7), 675-690.
- Silla-Santos, M. H. (1996). Biogenic amines: their importance
in foods. International Journal of Food Microbiology,
29(2-3), 213-231.
- Smith, T. A. (1980). Amines in food. Food Chemistry, 6(3),
169-200.
- Soda, K. (2011). The mechanisms by which polyamines accelerate
tumor spread. Journal of Experimental and
Clinical Cancer Research, 30(95), 1-9.
- Spano, G., Russo, P., Lonvaud-Funel, A., Lucas, P.,
Alexandre, H., Grandvalet, C., Coton, E., Coton, M.,
Barnavon, L., Bach, B., Rattray, F., Bunte, A., Magni,
C., Ladero,V., Alvarez, M., Fernández, M., Lopez, P.,
de Palencia, P.F., Corbi, A., Trip, H., Lolkema, J.S.
(2010). Biogenic amines in fermented foods. European
Journal of Clinical Nutrition, 64(3), 95-100.
- Stadnik, J., Dolatowski, Z. J. (2010). Biogenic amines in
meat and fermented meat products. Acta Scientiarum
Polonorum Technologia Alimentari, 9(3), 251-263.
- Stratton, J.E., Hutkins, R.W., Taylor, S.L. (1991). Biogenic
amines in cheese and other fermented food: A review.
Journal of Food Protection, 11(54), 460-470.
- Tassoni, A., Germana, M.A., Bagni, N. (2004). Free and
conjugated polyamine content in Citrus sinensis
Osbeck, cultivar Brasiliano N.L. 92, a Navel orange at
different maturation stages. Food Chemistry, 87(4),
537-541.
- Taylor, S. L. (1985). Histamine poisoning associated with
fish, cheese, and other foods, World Health Organization,
Geneva.
http://apps.who.int/iris/handle/10665/66407
- Taylor, S.L. (1986). Histamine food poisoning: toxicology
and clinical aspects. Critical Reviews in Food Toxicology,
17(2), 91-128.
- Taylor, S.L., Lieber, E.R. (1979). In vitro inhibition of rat
intestinal histamine-metabolizing enzymes. Food and
Cosmetics Toxicology, 17(3), 237-240.
- Taylor, S.L., Speckhard, M.W. (1983). Isolation of histamine-producing
bacteria from frozen tuna. Marine Fisheries
Review, 45(4-6), 35-39.
- Taylor, S.L., Sumner S.S. (1987). Determination of histamine,
putrescine and cadaverine. D.E. Kra-mer and
J.Liston (Eds). Seafood Quality Determi-nation. Elsevier,
New York, pp. 235-242. ISBN: 9780444428950
- Til, H.P., Falke, H.E., Prinsen, M.K., Willems, M.I. (1997).
Acute and subacute toxicity of tyramine, spermidine,
spermine, putrescine and cadaverine in rats. Food and
Chemical Toxicology, 35(3-4), 337–348.
- Uylaşer, V., Konak, A. (2004). Gıdalardaki biyojen aminler
ve insan sağlığı açısından önemi. Gıda ve Yem BilimiTeknolojisi,
6, 26-33.
- Velíšek, J. (2014). The chemistry of food, Hoboken, NJ:
Wiley-Blackwell, pp. 818-827. ISBN: 9781118383810
- Visciano, P., Schirone, M., Tofalo, R., Suzzi, G. (2012). Biogenic
amines in raw and processed seafood. Frontiers
in Microbiology, 3(188), 1-10.
- Yerlikaya, P., Gökoğlu, N. (2002). Gıdalarda biyojen
aminler ve önemi. Gıda Mühendisliği Dergisi, 6(12),
24-30.