Gıda intoksikasyonlarında histamin ve tiraminin önemi
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Date
2001
Authors
Varlık, Hülya
Journal Title
Journal ISSN
Volume Title
Publisher
Uludağ Üniversitesi
Abstract
Histamin ve tiramin, biyolojik aktiviteye sahip vasoaktif etkidi, düşük modekül ağırlıklı organik bazlardır. Bu aminler meyve, sebze de doğal olarak; balık ve balık ürünleri, peynir, sucuk, şarap ve birada ise üretim sırasında proteolitik süreçle ilgi bir problem olarak, spesifık amino asidlerin (histidin ve tirozin) mikrobiyal dekarboksilasyon sonucunda oluşmaktadır. Histamin ve tiramin zehirlenmesi, bu aminleri yüksek seviyelerde içeren gıdaların tüketimiyle şekillenen kimyasal intoksikasyonlardır. Genellikle bireysel olarak yüksek miktarlarda alınmadıkça, normal katabolizması inhibe edilmedikçe ya da genetiksel olarak bir yetersizlik bulunmadıkça bireylerde her hangi bir zararlı etki yapmamaktadırlar. Histamin ve tiramin detoksifıkasyonunu inhibe eden bazı putreaktif aminler ile farmakolojik ajanlar zehirlenmeyi arttırıcı yönde etki eden önemli faktörlerdir. Bu nedenle, toksisite sınır değerleri arasında farklılıklar bulunmaktadır
Histamine and tyramine are low molecular weight of organic bases which have strong vasoactive effect and biological activity. In spite of these amines begins considered as endogenous fruits and vegetables; primarily as a consequence of microbial decarboxylation of specifıc amino acids (histidine and tyrosine), is a problem related to proteolytic processes, takes place during the production of fısh and fısh products, cheese, sausage, wine and beer. Histamin and tyramine poisoning are chemical intoxications resulting from the ingestion of foods that contain high levels of these amines. They generally does not represent any hazard to individuals unless large amounts are ingested or the normal routes of catabolism are inhibited or individuals are genetically defıcient. Certain putrefactive amines and pharmacological agents, which inhibit detoxifıcation, are the contributing factors in histamine and tyramine poisonings. Therefore, differences are found in toxicity limit levels.
Histamine and tyramine are low molecular weight of organic bases which have strong vasoactive effect and biological activity. In spite of these amines begins considered as endogenous fruits and vegetables; primarily as a consequence of microbial decarboxylation of specifıc amino acids (histidine and tyrosine), is a problem related to proteolytic processes, takes place during the production of fısh and fısh products, cheese, sausage, wine and beer. Histamin and tyramine poisoning are chemical intoxications resulting from the ingestion of foods that contain high levels of these amines. They generally does not represent any hazard to individuals unless large amounts are ingested or the normal routes of catabolism are inhibited or individuals are genetically defıcient. Certain putrefactive amines and pharmacological agents, which inhibit detoxifıcation, are the contributing factors in histamine and tyramine poisonings. Therefore, differences are found in toxicity limit levels.
Description
Keywords
Biyojenikamin, Biogenic ainine, Histamin, Tiramin, Intoksikasyon, Histamine, Tyramine, Intoxication
Citation
Varlık, H. ve Berker, A. (2001). "Gıda intoksikasyonlarında histamin ve tiraminin önemi". Uludağ Üniversitesi Veteriner Fakültesi Dergisi, 20(3), 97-102.