Fonberg-Broczek M, Sawilska-Rautenstrauch D
Zakładu Badania Zywności i Przedmiotów Uzytku Państwowego Zakładu Higieny w Warszawie.
Rocz Panstw Zakl Hig. 1995;46(3):243-6.
Histamine poisoning is a foodborne chemical intoxication resulting from the ingestion of food products containing high levels of histamine. Historically, histamine poisoning has been attributed to the consumption of fish species belonging to the Scomberesocidae and Scombridae families and other sea fish, but histamine poisoning outbreaks may occur after the consumption of cheese, or other types of fermented foods. Also tyramine has been proved as a cause of adverse reactions, involving headache, hypertensive crisis and interactions with antidepressive drugs, which were observed after consumption of ripening cheeses. The formation of high levels of histamine and tyramine in foods is directly correlated to the level of microorganisms, possessing the enzymes: histidine and tyrozyne decarboxylases, and also with the concentration of histidine and tyrosine free substrate. Proteolysis, which takes place during ripening of cheeses may play role in the release of free histidine and tyrosine. This study reports on the levels of histamine and tyramine in ripening cheeses taken from Polish food market. 43 samples of soft and hard cheeses were investigated. Histamine was measured according to the AOAC fluorometric method. Tyramine was measured after column separation and purification, according to the spectrofluorometric technique with 1-nitroso-2-ortophtalate aldehyde, according to Carou with couple of modifications by authors. Histamine levels ranged from 0 to 157 mg/kg and tyramine levels ranged from 3.8 to 575 mg/kg. The very high levels of histamine and tyramine in many samples of cheeses support the opinion, that sometimes the storage temperature has not been sufficient to stop bacterial multiplication and in consequence enzymatic activity of decarboxylases of native amino acids--precursors of biogenic amines in ripening cheeses.
组胺中毒是一种食源性化学中毒，由摄入含有高浓度组胺的食品引起。历史上，组胺中毒一直被认为是由于食用了竹刀鱼科和鲭科的鱼类以及其他海鱼，但食用奶酪或其他类型的发酵食品后也可能发生组胺中毒事件。此外，酪胺已被证明是不良反应的一个原因，这些反应包括头痛、高血压危象以及与抗抑郁药物的相互作用，这些反应在食用成熟奶酪后被观察到。食品中高浓度组胺和酪胺的形成与具有组氨酸和酪氨酸脱羧酶的微生物水平直接相关，也与游离底物组氨酸和酪氨酸的浓度有关。奶酪成熟过程中发生的蛋白水解可能在游离组氨酸和酪氨酸的释放中起作用。本研究报告了从波兰食品市场采集的成熟奶酪中组胺和酪胺的含量。对43个软奶酪和硬奶酪样本进行了调查。组胺根据美国官方分析化学家协会（AOAC）的荧光法进行测定。酪胺在柱分离和纯化后，根据作者对卡罗（Carou）方法进行了一些修改后的1-亚硝基-2-邻苯二甲酸醛荧光分光光度法进行测定。组胺含量范围为0至157毫克/千克，酪胺含量范围为3.8至575毫克/千克。许多奶酪样本中极高的组胺和酪胺含量支持了这样一种观点，即有时储存温度不足以阻止细菌繁殖，从而导致成熟奶酪中作为生物胺前体的天然氨基酸脱羧酶的酶活性增强。
