DOI - Mendel University Press

DOI identifiers

DOI: 10.11118/978-80-7701-048-1-0239

BIOGENNÍ AMINY V RŮZNÝCH TYPECH POTRAVIN Z TRŽNÍ SÍTĚ V ČESKÉ REPUBLICE / BIOGENIC AMINES IN DIFFERENT TYPES OF FOOD FROM CZECH MARKET NETWORK

Jan Šmoldas1, Barbora Palátová Nežiková1, Irena Řehůřková1, Jiří Ruprich1
1 Centrum zdraví, výživy a potravin, SZÚ, Palackého tř. 3a, 612 42 Brno

Biogenic amines are organic compounds derived from amino acids. They are naturally occurring in foods, however, in high concentrations, they are a sign of food spoilage. The consumption of such foods can lead to poisoning. Legislation sets limits only for histamine in certain types of fish and fishery products (Commission Regulation (EC) No. 2073/2005 on microbiological criteria for food). This study determined the levels of eight selected biogenic amines (specifically cadaverine, histamine, phenylethylamine, putrescine, spermidine, spermine, tryptamine, and tyramine) in food samples. The food samples were obtained from the market network in the Czech Republic as part of ongoing monitoring of dietary exposure conducted at the Centre for Health, Nutrition, and Food, National Institute of Public Health. Our results are in agreement with other studies dealing with the same topic. Our measured concentrations should not pose a risk to the average healthy consumer.

Keywords: biogenic amines, food, Czech Republic

pages: 239-247, online: 2025



References

  1. Andersen, G., Marcinek, P., Sulzinger, N., Schieberle, P., Krautwurst, D. (2019): Food sources and biomolecular targets of tyramine, Nutrition Reviews, 77(2), 107-115. Dostupné z: doi /10.1093/nutrit/nuy036 Go to original source...
  2. Bartowsky, E. J., Stockley, C. S. (2011): Histamine in Australian wines-a survey between 1982 and 2009. Ann Microbiol 61, 167-172. Dostupné z: doi/10.1007/s13213-010-0070-z Go to original source...
  3. Bulushi, I. A., Poole, S., Deeth, H. C., Dykes, G. A. (2009): Biogenic Amines in Fish: Roles in Intoxication, Spoilage, and Nitrosamine Formation-A Review. Critical Reviews in Food Science and Nutrition, 49(4), 369-377. Dostupné z: doi/10.1080/10408390802067514 Go to original source...
  4. Buňková, L., Adamcová, G., Hudcová, K., Velichová, H., Pachlová, V., Lorencová, E., Buňka, F. (2013): Monitoring of biogenic amines in cheeses manufactured at small-scale farms and in fermented dairy products in the Czech Republic. Food Chem. 141:548-551. Dostupné z: doi/10.1016/j.foodchem.2013.03.036 Go to original source...
  5. Comas-Basté, O., Sánchez-Pérez, S., Veciana-Nogués, M. T., Latorre-Moratalla, M., Vidal-Carou, M. d. C. (2020). Histamine Intolerance: The Current State of the Art. Biomolecules, 10(8), 1181. Dostupné z: doi/10.3390/biom10081181 Go to original source...
  6. del Rio, B., Redruello, B., Linares, D. M., Ladero, V., Ruas-Madiedo, P., Fernandez, M., Cruz, M. M., Alvarez, M. A. (2018): Spermine and spermidine are cytotoxic towards intestinal cell cultures, but are they a health hazard at concentrations found in foods? Food Chemistry, Volume 269, Pages 321-326, Dostupné z: doi/10.1016/j.foodchem.2018.06.148 Go to original source...
  7. del Rio, B., Redruello, B., Fernandez, M., Cruz, M. M., Ladero, V., Alvarez M. A. (2020): The biogenic amine tryptamine, unlike β-phenylethylamine, shows in vitro cytotoxicity at concentrations that have been found in foods. Food Chemistry, Volume 331, Dostupné z: doi/10.1016/j.foodchem.2020.127303 Go to original source...
  8. Doeun, D., Davaatseren, M., Chung, MS. (2017): Biogenic amines in foods. Food Sci Biotechnol 26, 1463-1474. Dostupné z: doi/10.1007/s10068-017-0239-3 Go to original source...
  9. Durak-Dados, A., Michalski, M., Osek, J. (2020): Histamine and other biogenic amines in food. Journal of Veterinary Research, 64(2) 281-288. Dostupné z: doi/10.2478/jvetres-2020-0029 Go to original source...
  10. Erdag, D., Merhan, O., Yildiz, B. (2019): Biochemical and Pharmacological Properties of Biogenic Amines. IntechOpen. Dostupné z: doi/10.5772/intechopen.81569
  11. Esposito, F., Montuori, P., Schettino, M., Velotto, S., Stasi, T., Romano, R., Cirillo, T. (2019): Level of Biogenic Amines in Red and White Wines, Dietary Exposure, and Histamine-Mediated Symptoms upon Wine Ingestion. Molecules, 24(19), 3629. Dostupné z: doi/10.3390/molecules24193629 Go to original source...
  12. Feddern V., Mazzuco H., Fonseca F. N., de Lima G. J. M. M. (2019): A review on biogenic amines in food and feed: toxicological aspects, impact on health and control measures. Animal Production Science 59, 608-618. Dostupné z: doi/10.1071/AN18076 Go to original source...
  13. Kalač, P., Krausová, P. (2005): A review of dietary polyamines: Formation, implications for growth and health and occurrence in foods. Food Chemistry 90, 219-230. Dostupné z: doi/10.1016/j.foodchem.2004.03.044 Go to original source...
  14. Kanny, G., Gerbaux, V., Olszewski, A., Frémont, S., Empereur, F., Nabet, F., Cabanis, J.C., Moneret-Vautrin, D.A. (2001): No correlation between wine intolerance and histamine content of wine. Journal of Allergy and Clinical Immunology 107, 375-378. Dostupné z: doi/10.1067/mai.2001.112122 Go to original source...
  15. Marcobal, A., De Las Rivas, B., Landete, J. M., Tabera, L., Muñoz, R. (2012): Tyramine and Phenylethylamine Biosynthesis by Food Bacteria. Critical Reviews in Food Science and Nutrition, 52(5), 448-467. Dostupné z: doi/10.1080/10408398.2010.500545 Go to original source...
  16. Muñoz-Esparza NC, Latorre-Moratalla ML, Comas-Basté O, Toro-Funes N, Veciana-Nogués MT, Vidal-Carou MC (2019): Polyamines in Food. Front. Nutr. 6:108. Dostupné z: doi: 10.3389/fnut.2019.00108 Go to original source...
  17. Naila, A., Flint, S., Fletcher, G., Bremer, P. and Meerdink, G. (2010): Control of Biogenic Amines in Food-Existing and Emerging Approaches. Journal of Food Science, 75: R139-R150. Dostupné z: doi/10.1111/j.1750-3841.2010.01774.x Go to original source...
  18. Nařízení Komise (ES) č. 2073/2005 ze dne 15. listopadu 2005 o mikrobiologických kritériích pro potraviny ve znění pozdějších předpisů. Dostupné na http://data.europa.eu/eli/reg/2005/2073/2020-03-08
  19. Önal, A. (2007): A review: Current analytical methods for the determination of biogenic amines in foods. Food Chemistry. Dostupné z: doi/10.1016/j.foodchem.2006.08.028
  20. Ozogul, Y., Ozogul, F. (2019): Biogenic amines formation, toxicity, regulations in food. Biogenic amines in food: Analysis, occurrence and toxicity. Dostupné z: doi/10.1039/9781788015813
  21. Paulsen, P., Grossgut, R., Bauer, F., Rauscher-Gabernig, E. (2012): Estimates of maximum tolerable levels of tyramine content in foods in Austria. Journal of food and nutrition research. 51. 52-59. Dostupné z:
  22. Pircher, A., Bauer, F. & Paulsen, P (2007): Formation of cadaverine, histamine, putrescine and tyramine by bacteria isolated from meat, fermented sausages and cheeses. Eur Food Res Technol 226, 225-231. Dostupné z: doi/10.1007/s00217-006-0530-7 Go to original source...
  23. Rauscher-Gabernig, E., Gabernig, R., Brueller, W. et al. (2012): Dietary exposure assessment of putrescine and cadaverine and derivation of tolerable levels in selected foods consumed in Austria. Eur Food Res Technol 235, 209-220. Dostupné z:doi/10.1007/s00217-012-1748-1 Go to original source...
  24. Ruiz-Capillas, C., Herrero, A. M. (2019): Impact of Biogenic Amines on Food Quality and Safety. Foods (Basel, Switzerland), 8(2), 62. Dostupné z: doi/10.3390/foods8020062 Go to original source...
  25. Ruprich, J., Dofková, M., Řehůřková, I., Slaměníková, E., Resová, D. (2006): Individuální spotřeba potravin - národní studie SISP04. SZÚ. Dostupné z: https://czvp.szu.cz/spotrebapotravin.htm
  26. San Mauro Martin, I., Brachero, S., Garicano Vilar, E., (2016): Histamine intolerance and dietary management: A complete review. Allergologia et Immunopathologia. Dostupné z: doi:10.1016/j.aller.2016.04.015 Go to original source...
  27. Sánchez-Pérez, S., Comas-Basté, O., Veciana-Nogués, M. T., Latorre-Moratalla, M. L., Vidal-Carou, M. C. (2021): Low-Histamine Diets: Is the Exclusion of Foods Justified by Their Histamine Content? Nutrients, 13(5), 1395. Dostupné z: doi/10.3390/nu13051395 Go to original source...
  28. Státní zdravotní ústav (2024) a: Systém monitorování zdravotního stavu obyvatelstva České republiky ve vztahu k životnímu prostředí, Souhrnná zpráva za rok 2023. ISBN 978-80-7071-452-2. Dostupné online z: https://szu.gov.cz/wp-content/uploads/2024/09/SZU_Monitoring_24_web.pdf
  29. Státní zdravotní ústav (2024) b: Systém monitorování zdravotního stavu obyvatelstva ČR ve vztahu k životnímu prostředí, Odborná zpráva za rok 2023. ISBN 978-80-7071-453-9 (online). Dostupné z: https://szu.gov.cz/wp-content/uploads/2024/11/Vysledky_systemu_-2023.pdf
  30. Tiris, G., Sare Yanikoğlu, R., Ceylan, B., Egeli, D., Kepekci Tekkeli, E., Önal, A. (2023): A review of the currently developed analytical methods for the determination of biogenic amines in food products. Food Chemistry. Elsevier Ltd. Dostupné z :doi/10.1016/j.foodchem.2022.133919 Go to original source...
  31. Wójcik, W., Łukasiewicz, M. Puppel, K. (2021): Biogenic amines: formation, action and toxicity - a review. J Sci Food Agric, 101: 2634-2640. Dostupné z: doi/10.1002/jsfa.10928 Go to original source...
  32. Wüst, N., Rauscher-Gabernig, E., Steinwider, J., Bauer, F., Paulsen, P. (2016): Risk assessment of dietary exposure to tryptamine for the Austrian population. Food Additives & Contaminants: Part A, 34(3), 404-420. Dostupné z: doi/10.1080/19440049.2016.1269207 Go to original source...
  33. Zou, D., Zhao, Z., Li, L., Min, Y., Zhang, D., Ji, A., Jiang, C., Wei, X., Wu, X. (2022): A comprehensive review of spermidine: Safety, health effects, absorption and metabolism, food materials evaluation, physical and chemical processing, and bioprocessing. Comprehensive Reviews in Food Science and Food Safety, 21, 2820-2842. Dostupné z: doi/10.1111/1541-4337.12963 Go to original source...