European project investigates biogenic amine food component
foods, called amines, possess biological activity. Amines are
formed during normal metabolic processes in living organisms and
are present in everyday food products
Scientists have known for some time that certain components of some foods, called amines, possess biological activity. Amines are formed during normal metabolic processes in living organisms and are present in everyday food products.
The characteristics and biological functions of amines are very diverse; they may have beneficial or harmful effects. In general, amines can be described as 'biogenic amines' (such as serotonin, cadaverine and histamine) or 'natural polyamines' (such as spermidine and spermine).
Both polyamines and biogenic amines are present in food, but, while polyamines appear to be essential (through their involvement in growth and cell proliferation), biogenic amines are mainly detrimental (having the potential to lead to nausea, hot flushes, sweating, headaches and hyper- or hypotension). The biogenic amine content of food should therefore be kept at a very low level.
An interdisciplinary, joint European effort - a COST action - has been put together to clarify the physiological functions of biogenically active amines. In addition, the COST action includes an investigation into medical applications, such as the formation of a low-polyamine, anti-cancer diet to provide a better quality of life for patients with cancer, and the development of provision of nutritional advice to people on certain types of medications. Some of these medications, such as monoamine oxidase inhibitors, MAOI, which is used in some depressive illnesses, can make patients sensitive to biogenic amines (specifically tyramine) found in foods such as some mature cheeses, fermented foods, e.g. sauerkraut and fermented soya products, yeast extracts, pickled fish and red wine.
The project has 5 working groups concentrating on: physiology and metabolism of biologically active amines; polyamines and tumour growth; transgenic plants (with modified amine content); biologically active amines in food processing; production of biologically active amines by bacteria.
Information about the proceedings of this COST project can be obtained from Dr John Williams, European Commission COST Scientific Officer: wbua-o.jvyyvnzf@prp.rh.vag
