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GIDALARDA BULUNAN BİYOJEN AMİNLERİN ÖNEMİ VE DETOKSİFİKASYON MEKANİZMALARI

Yıl 2018, Cilt: 4 Sayı: 3, 166 - 175, 13.03.2018

Sadiye Akan Mustafa Kemal Demirağ

https://doi.org/10.3153/FH18017

Öz

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.

Anahtar Kelimeler

Biyojen aminler Fizyolojik etki Toksik etki Detoksifikasyon

Kaynakça

  • 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 (Erişim Tarihi: 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 Bilimi-Teknolojisi, 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.

THE IMPORTANCE OF BIOGENIC AMINES IN THE FOODS FOR HEALTH AND THEIR DETOXIFICATION MECHANISMS

Yıl 2018, Cilt: 4 Sayı: 3, 166 - 175, 13.03.2018

Sadiye Akan Mustafa Kemal Demirağ

https://doi.org/10.3153/FH18017

Öz

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.

Anahtar Kelimeler

Biogenic amines Physiological effect Toxicological effect Detoxification

Kaynakça

  • 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 (Erişim Tarihi: 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 Bilimi-Teknolojisi, 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.
Toplam 54 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Articles
Yazarlar

Sadiye Akan 0000-0002-5508-5262

Mustafa Kemal Demirağ 0000-0001-9332-7253

Yayımlanma Tarihi 13 Mart 2018
Gönderilme Tarihi 17 Temmuz 2017
Yayımlandığı Sayı Yıl 2018Cilt: 4 Sayı: 3

Kaynak Göster

APA Akan, S., & Demirağ, M. K. (2018). GIDALARDA BULUNAN BİYOJEN AMİNLERİN ÖNEMİ VE DETOKSİFİKASYON MEKANİZMALARI. Food and Health, 4(3), 166-175. https://doi.org/10.3153/FH18017
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