What exactly are biogenic amines?

Biogenic amines (BA) are organic nitrogen-containing basic compounds which are synthesised by plants, animals and microbes.?These low molecular compounds are formed mainly by decarboxylation of amino acids or by amination and transamination of aldehydes and ketones.?In vivo, some biogenic amines are involved in critical physiological processes – dopamine, norepinephrine, and epinephrine, along with histamine and serotonin act as neurotransmitters.?Others, such as tyramine and tryptamine are precursors to these neuromodulators.

"Biogenic amines such as histamine and tyramine are mildly toxic"

Biogenic amines have been shown to occur in various foods, including fish, meat, cheese, vegetables, and wines.?Yet, since no biological distinction can be made between the effects elicited by endogenous and exogenous BA, the formation of these compounds during fermentation and decomposition of protein in foods may be of physiological concern.?Biogenic amines such as histamine and tyramine are mildly toxic and may result in conditions such as scombroid poisoning and elevated systolic blood pressure, respectively.?These conditions are characterised by difficulty in breathing, itching, rash, vomiting, fever, and hypertension.

Several microbial species, including Klebsiella, Enterobacteriaceae, Enterococci, and some heterofermentative lactic acid bacteria are associated with the formation of BA in food due to bad hygiene practices.?Preventative measures therefore include pasteurisation of cheese milk, proper cold-chain management, good hygienic practice, and the use of starters selected for low decarboxylase activity.

Author: Dr. Timo Tait (PhD, Biochemistry – Stellenbosch University)