Toksikološki aspekti biogenih amina

undergraduate thesis

• Title (english): Toxicological aspects of biogenic amines
• Author: Marijela Bašić
• Mentor: Branimir Šimić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Chemistry and Biochemistry); (Laboratory for Toxicology); Zagreb
• Defense date and country: 2012-09-13, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Biogeni amini su biološki aktivni kemijski spojevi koji su prirodno prisutni u živim organizmima pa tako i u namirnicama koje svakodnevno konzumiramo, a koje su bogate proteinima i slobodnim aminokiselinama. U radu su prikazani mehanizmi i uvjeti pod kojima oni nastaju u namirnicama, njihova uloga u normalnim fiziološkom procesima u čovjeku, te toksikološki aspekti njihove prisutnosti u organizmu. Posebno su predstavljeni biogeni amini najčešće prisutni u namirnicama, a to su histamin, tiramin, putrescin i kadaverin. Reakcije na toksičnost pojedinih biogenih amina su individualne, a najpoznatije intoksikacije povezuju se s konzumiranjem pojedinih vrsta riba i sira zbog visokog sadržaja histamina i tiramina. Preporuke granica tolerantnosti za prisustvo biogenih amina u određenim vrstama namirnica prihvaćene su u EU za histamin. Potrebna su daljnja istraživanja, kako bi se omogućilo donošenje regulative i za druge biogene amine.

Abstract (english)

Biogenic amines are biologically active chemical compounds which are naturally present in living organisms, and so in dialy consumed foodstuffs which are rich in proteins and free amino acids. This work gives an overview of the mechanisms and conditions supporting the formation of biogenic amines, their physiological role in humans and toxicological aspects of their presence in food. In particular, most commonly present biogenic amines histamine, tyramine, putrescine and cadaverine are reviewed. Responses to toxic effects of biogenic amines in humans are individual, and documented intoxications are mainly associated with consumption of fish and cheese due to high levels of histamine and tyramine contents. Recommendations for acceptable limits for histamine concentration in food and relevant regulations are accepted in EU, but further attempts in toxicological investigations should be intensified for establishing the legislations concerning other biogenic amines.

• Keywords: biogeni amini; histamin; tiramin; putrescin; kadaverin
• Keywords (english): biogenic amines; histamine; tyramine; putrescine; cadaverine
• Language: croatian
• URN:NBN: urn:nbn:hr:159:052059
• Study programme: Title: Nutrition; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-16 09:42:56