Biogenic amine

👉🏼 Endogenous biogenic amine

Endogenous amines affect the synthesis of proteins, hormones and alkaloids at the cellular level. They are produced in many different tissues and also influence DNA replication and the permeability of the cell membrane. In addition, they are involved in regulating body temperature, blood pressure and brain activity. They also act as signal substances, such as hormones, neurotransmitters, mediators and as building blocks of phospholipids and other cell components.

On the one hand, endogenous biogenic amine are necessary to maintain the viability of cells and the proper process of many metabolic processes, but on the other hand, they can also have toxic or carcinogenic effects, since they are forerunners of carcinogenic N nitro compounds. Endogenous amines are released via the blood system, such as histamine from the mast cells.

Examples of endogenous biogenic amine:

• Histamine (tissue hormone, neurotransmitter, mediator)
• Noradrenaline (neurotransmitter)
• Dopamine (neurotransmitter)
• Tryptamine (causes contraction of the smooth muscles)
• Tyrosine (increase in blood pressure and uterine contraction)
• Tryptophan (product of microorganisms in intestine and kidney)

The synthesis of biogenic amines is possible in different organs and tissues to different levels. The liver is the main synthesis site for amino acids. Therefore, aminating formation is particularly pronounced here. But amino synthesis usually takes place in the nervous system, adrenalmarks, blood cells and other organs and tissues.

👉🏼 Exogenous biogenic amine

Exogenous biogenic amines occur in food and are absorbed directly from food in the intestine. The biogenic amine develops through bacterial enzyme activities in the corresponding food. The strength of the enzyme activity (and thus also the amount of biogenic amins) depends on the freshness of the food, on the storage and hygiene conditions as well as other influencing factors. The aming content can therefore fluctuate very strongly in food. However, fermented and easily perishable foods such as fish, meat, cheese, wine, beer, sauerkraut, soy sauce and yeast extract are particularly affected.

Exogenous biogenic amines can lead to discomfort and allergy -like symptoms when eating a heavily burdened food. The extent of the symptoms is determined not only by the type of fabric and its dose, but also by the type of admission, the duration of exposure and individual sensitivity. As with a histamine intolerance, the tolerance limits are individually.

Examples of exogenous biogenic amine:

• Histamine (long -mature, stored, fermented foods, see Sighi list)
• Cavader (especially in fish)
• Putrescin (official freshness marker for meat products in the food industry)
• Tyramine (especially in spoiled or fermented fish)
• Serotonin (bananas, walnut, pineapple, avocado)
• Phenylethylamine (chocolate)
• Tryptamine (tomato)

All biogenic amine develop symptoms similar to the complaints of histamine intolerance. It is therefore often not recognizable whether histamine or other biogenic amines have triggered the symptoms. Foods that are rich in biogenic amines are also very similar. If you suffer from histamine intolerance, you should always pay attention to biogenic amine.

Practical tip: In the Sighi list, all green-marked foods are poor in histamine and also poor in other biogenic amines.

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