Biyojen aminler-süt ve süt ürünlerindeki varlığı ve önemi

Biyojen aminler hayvan, bitki ve mikroorganizmaların normal metabolizmasında rol alan düşük molekül ağırlıklı organik bazlardır. Ancak, çiğ veya işlenmiş gıdalarda da oluşabilen biyojen aminler, gıdalarla yüksek miktarda vücuda alındıklarında zararlı etkiler ortaya çıkmaktadır. Ortaya çıkan bazı gıda zehirlenmelerinin, histamin ve tiramin ile ilişkili olduğu bilinmektedir. Biyojen aminler, süt ürünleri içerisinde en çok peynirde bulunmaktadır. Bu derlemede biyojen aminlerle birlikte, bunların süt ve süt ürünlerinde bulunuşu ve önemi hakkında bilgi verilmektedir.

Anahtar Kelimeler:

genel bakış, gıda zehirlenmesi, Türkiye, tiramin, süt ürünleri, süt, histamin, biyojenik aminler, peynir

Biogenic amines-their occurence and significance in milk and milk products

Biogenic amines are low molecular organic bases in normal metabolisms of animal, vegetable and microorganisms. However, when they are excessively administered in foods, they may cause undesirable effects, because these nitrogen compounds also occur in both raw and processed foods. One knows that some outbreaks of food poisoning are associated with histamine and tyramine. Biogenic amines occur in cheese more than other milk products. This review reports on the biogenic amines and their occurence and significance in milk and milk products.

Keywords:

reviews, food poisoning, Turkey, tyramine, milk products, milk, histamine, biogenic amines, cheeses,

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