Distribution of biogenic amines and polyamines in cheese

Journal of Food Science

Volumn 68, Issue 3, 2003, Pages 750-756

  Novella Rodriguez S ^a   Veciana Nogues M T ^a   Izquierdo Pulido, M ^a   Vidal Carou, M C ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

Author keywords

Biogenic amines; Cheese; Histamine; Polyamines; Spermine; Tyramine

Indexed keywords

EID: 0037394597     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb08236.x     Document Type: Article

References (38)

1. Bardócz S. 1993. The role of dietary polyamines. Eur J Clin Nutrition 47:683-90.
2. Bardócz S. 1995. Polyamines in food and their consequences for food quality and human health. Trends Food Sci Technol 6:341-6.
3. Boer E, Kuik D. 1987. A survey of the microbiological quality of blue-veined cheeses. Neth Milk Dairy J 41:227-37.
4. Bover-Cid S, Schoppen S, Izquiedo-Pulido M, Vidal-Carou MC. 1999a. Relationship between biogenic amine contents and the size of dry fermented sausages. Meat Sci 51:305-11.
5. Celano GV, Cafarchia C, Tiecco G. 1992. Ricerca di amine biogene in alcuni-formaggi. Industrie Alimentari 31:764-8.
6. Diaz-Cinco ME, Fraijo O, Grajeda J, Lozano-Taylor J, Gonzales E. 1992. Microbial and chemical analysis of Chihuahua cheese and relationship to histamine and tyramine. J Food Sci 57:355-65.
7. Dollery C, Brown M, Davies D, Lewis P, Strolin-Benedetti M 1986. Oral absorption and concentration effect relationship of tyramine with and without cimozatone, a type-A specific inhibitor of monoamine oxidase. Clin Pharmacol Ther 34:651-61.
8. Durlu-Özkaya F, Ayhan K, Özkan G. 2000. Biogenic amine determination in Tukum cheese by high-performance liquid chromatography. Milchwissenschaft. 55:27-8.
9. Evans CS, Gray S, Kazim NO. 1988. Analysis of commercially available cheeses for the migraine induced by tyramine by thin-layer chromatography and spectrotometry. Analyst 113:1605-6.
10. Garcia C, Mariné A. 1983. Contenido de serotonina en alimentos frescos y elaborados. Rev Agroquím Tecnol Aliment 23:60-70.
11. Hernández-Jover T, Izquierdo-Pulido M, Veciana-Nogués M T, Mariné-Font A, Vidal-Carou MC. 1997. Biogenic amine and polyamine contents in meat and meat products. J Agric Food Chem 45:2098-102.
12. Izquierdo-Pulido M, Vidal-Carou MC. 2000. Dieta y poliaminas. In: Salas-Salvadó J, Bonada-Sanjaune A, Trallero-Casañas R, Saló-Solà ME, editors. Nutrición y dietética clínica. Madrid: Doyma. p 409-12.
13. Izquierdo-Pulido M, Albalá-Hurtado S, Mariné-Font A, Vidal-Carou MC. 1996. Biogenic amines in Spanish beers: Differences among breweries. Z Lebensm Unters Forsch 203:507-11.
14. Joosten HMLJ. 1988. Conditions allowing the formation of biogenic amines in cheese. 3. Factors influencing the amounts formed. Neth Milk Dairy J 41:329-57.
15. Joosten HMLJ, Stadhouders J. 1987. Conditions allowing the formation of biogenic amines in cheese. 1. Decarboxylative properties of starter bacteria. Neth Milk Dairy J 41:247-58.
16. Koutsoumanis K, Lampropoulou K, Nychas GJE. 1999. Biogenic amine and sensory changes associated with the microbial flora of Mediterranean gilt-heat sea bream (Sparus aurata) stored aerobically at 0, 8 and 15°C. J Food Prot 62:398-402.
17. Lau K.L, Barbano M, Rasmussen RR. 1991. Influence of pasteurization of milk on protein breakdown in Cheddar cheese during aging. J Dairy Sci 74:727-40.
18. Martelli A, Arlorio M, Tourn ML. 1993. Determination of amines and precursor amino acids in gorgonzola cheese by ion-pair HPLC without derivation. Li Rivista di Scienza dell'alimentazione 3:261-70.
19. McCabe B. 1986. Dietary tyramine and other pressor amines in MAOI regimes: A review. J Am Diet Assoc 86:1059-64.
20. Mehanna NM, Antila P, Pahkala E. 1989. High-performance liquid chromatographic analysis of biogenic amines in Egytian cheeses. Egytian J Dairy Sci 17:19-26.
21. Ministerio de Agricultura, Pesca y Alimentación. 2000. La Alimentación en España. Madrid: Secretaria General de Agricultura y Alimentación. 568 p.
22. Ministerio de la Presidencia. 1985. Orden de 29 de Noviembre de 1985. Normas de calidad para quesos y quesos fundidos destinados al mercado interior. Madrid: Boletín Oficial del Estado 292:586.
23. Moret S, Bortolomeazzi R, Feruglio M, Lercker G. 1992. Amine biogeniche in formaggi italiani. Scienza e Technica Lattiero-Casearia 43:187-98.
24. Novella-Rodríguez S, Veciana-Nogués MT, Vidal-Carou MC. 2000. Biogenic amines and polyamines in milks and cheeses by ion-pair high performance liquid chromatography. J Agric Food Chem 48:5117-23.
25. Ordoñez AI, Ibañez FC, Torre P, Barcina Y. 1997. Formation of biogenic amines in Idiazábal ewe's-milk cheese, effect of ripening, pasteurization, and starter. J Food Prot 60:1371-5.
26. Petridis KD, Steinhart H. 1996. Biogene Amine in der Hartkäse-Produktion: II. Stufenkontroll-Studie einer standardisierten Emmentalerkäse-Produktion. Deutsche Lebensmittel-Rundschau 92:142-6.
27. Rodríguez I, Lee HK, Li SFY. 1996. Separation of biogenic amines by micellar electrokinetic chromatography. J Chrom A 745:255-62.
28. Schneller R, Good P, Jenny M. 1997. Influence of pasteurized milk, raw milk and different ripening cultures on biogenic amine concentrations in semi-soft cheeses during ripening. Z Lebensm Unters Forsch A 204:265-72.
29. Simon-Sakardi L, Hodosi E. 1995. Determination of biogenic amines in food using amino acid analyzer. Proc Eur Food Chem VIII 2:486-9.
30. Straub BW, Kicherer M, Schilder SM, Hammes WP. 1995. The formation of biogenic amines by fermentation. Z Lebensm Unters Forsch 201:79-82.
31. Takeba K, Maruyama T, Matsumoto M. 1990. Determination of tyramine in cheese by reserved-phase high-performance liquid chromatography with amperometric detection. J Chrom 504:441-4.
32. ten Brink B, Damink C, Joosten HMLJ, Huis in't Veld JHJ. 1990. Occurrence and formation of biologically active amines in foods. Int J Food Microbiol 11:73-84.
33. Tham WA, Karp G, Danielsson-Tham ML. 1990. Histamine formation by enterococci in goat cheese. Int J Food Microbiol 11:225-9.
34. Vale SR, Glória MBA. 1998. Biogenic amines in Brazilian cheeses. Food Chemistry 63:343-8.
35. Valsamaki K, Michaelidou A, Polychroniadou A. 2000. Biogenic amine production in feta cheese. Food Chem 71:259-66.
36. Veciana-Nogués MT, Hernández-Jover T, Mariné-Font A, Vidal-Carou, MC. 1995. Liquid chromatographic method for determination of biogenic amines in fish in fish products. J AOAC Int 4:1045-50.
37. Vind S, Soondergaard I, Poulsen LK, Svendsen UG, Weeke B. 1991. Comparison of methods for intestinal histamine application: histamine in enterosoluble capsules or via a duodeno-jenunal tube. Influence of fast and histamine-retrictive diet. Allergy 46:191-5.
38. Wantke F, Götz M, Jarish R. 1993. Histamine-free diet: Treatment of choice for histamine-induced food intolerance and supporting treatment for chronical headaches. Clin Exp Allergy 23:982-5.