Gıdalarda Mikrobiyel Faliyetler Sonucu Oluşan Biyojen Aminler

Biyojen aminler, amino asitlerin mikrobiyel dekarboksilasyonu yoluyla veya aldehit ve ketonların aminasyonu ve transaminasyonu yoluyla oluşan, başta proteince zengin gıdalar olmak üzere birçok gıdada bulunabilen azotlu organik bileşiklerdir. Enterococcus, Lactobacillus, Leuconostoc ve Enterobacteriaceae ailesi gibi dekarboksilaz pozitif mikroorganizmaların gıdalardaki faaliyetleri sonucunda oluşmaktadırlar. Histamin, tiramin, putresin, kadaverin, triptamin, β-feniletilamin, spermin ve spermidin gıdalarda en fazla bulunan biyojen aminler arasındadır. Biyojenaminler yüksek konsantrasyonlarda alındıklarında toksik etki göstermekte ve hipo- ve hipertansiyon, migren, mide bulantısı, kusma, ateş ve solunum sıkıntısı gibi gıda zehirlenmesi semptomları benzeri önemli sağlık sorunlarına neden olabilmektedirler. Biyojen aminlerin sahip oldukları bu toksik etkilere rağmen, gıdalarda bulunma limitlerine dair henüz ortak bir yasal düzenleme bulunmamaktadır. Günümüzde güvenli gıdalara olan ilginin giderek artması, biyojen amin gibi bileşiklerin tespit edilmesini zorunlu hale getirmiştir. Bu amaçla son yıllarda birçok moleküler tabanlı teknik geliştirilmiştir. Bu derlemede, mikrobiyel faaliyetler sonucu oluşan biyojen aminler ele alınmış olup, bu biyojen aminlerin bulundukları gıda grupları ve sağlık üzerine etkileri incelenmiştir.

Occurred Biogenamins Resulting from Microbial Activities

Biogenic amines are nitrogenous organic compounds that can be found in many foods, primarily protein-rich foods, formed by microbial decarboxylation of amino acids or by amination and transamination of aldehydes and ketones. They are formed as a result of the activities of decarboxylase positive microorganisms such as Enterococcus, Lactobacillus, Leuconostoc and Enterobacteriaceae family in foods. Histamine, tyramine, putrescine, cadaverine, tryptamine, β-phenylethylamine, spermine and spermidine are the most commonly found biogenic amines in foods. Biogenic amines show toxic effects when taken at high concentrations and can cause important health problems like symptoms of food poisoning such as hypo- and hypertension, migraine, nausea, vomiting, fever and respiratory distress. Despite the toxic effects of the biogenic amines, there is no common legislation yet on the limits of their presence in foods. Increasing interest in safe food nowadays has made it necessary to identify compounds such as biogenic amines. For this purpose, many molecular based techniques have been developed in recent years. In this review, biogenic amines resulting from microbial activities were summarized and discussed these biogenic amines found in food groups and their effect on health.

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