Histamine

Histamine is one of the bioorganic amines. Bioorganic mine is small organic bases, which from the degradation of protein or by carbonyl lotions of amino acids.

The  carbonyl lotions by the metabolism of plants, microorganisms and enzymes are fiche a gene. This means that some foods contain naturally bioorganic amines. The group of bioorganic amines is also including tyrosine, serologies, Putrescence, dopamine and Cadaver in.

Bioorganic amines are also generally the physiological. Some representative’s act in humans as messenger substances and play in the regulation of processes in the body plays an important role.

Histamine is in various foods by the bacterial degradation of the amino acid histamine. This bioorganic mine is especially perishable, protein-rich animal foods (such as fish and fish products).

It is also used in those foods, which in the course of processing, storage and maturation and biochemical microbial transformations. Here, the bio organic amines as flavor and taste substances or their precursors as an important role (for example, Rowers, cheese). In slowly ripening cheese and sausage varieties (such as Roquefort, salami) found higher concentrations, since the microorganisms over a longer period are active and more histamine to reduce histamine.

But it can happen that the food supply bio organic amines in normal metabolism no longer can be removed, and there are signs of toxicity. The toxicity of bio organic amines, the additional intake of alcohol and Mono amino oxidize inhibitor (MAO-inhibitors) significantly increased. In the presence of MAO inhibitors cause already relatively low concentrations of bioorganic amines a massive increase in blood pressure in the worst-case shock symptoms, a stroke or a heart attack can result.

Larger quantities of histamine can also be a sign of deterioration, for example, fish (fish muscles contain different amounts of free amino acids, especially histamine). The benefit from such fish flesh (e.g. Mackerel) leads to a so-called Sow bread poisoning.

This is a histamine poisoning after the enjoyment of mackerel species such as tuna. When frozen Skim bride formed to break the cold chain or delay in the preparation after thawing called Skim broth oxide (various De carbonyl laser), which resulted in histamine enrichment. For example, Tuna fish is instead of the normal concentration of 50 µ g / g up to 5 mg / g.

The symptoms are fever, nausea, vomiting, skin redness of the head and trunk, lips edema, urinary, palpitations, abdominal pain, urinary urgency.