SavedAdd your journal

Journals / Türk Hijyen ve Deneysel Biyoloji Dergisi / 2026 / Cilt: 58 Sayı: 2

GIDALARDAKİ BİYOJEN AMİNLER VE ÖNEMİ BIOGEN AMINES IN FOOD

Neslihan Alper(Hacettepe Üniversitesi, Gida Mühendisligi Bölümü, Beytepe, Ankara)
Ayhan Temiz(Hacettepe Üniversitesi, Gida Mühendisligi Bölümü, Beytepe, Ankara)
Pages
71–80
Publication Date
2001-06-01
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Bunlar alifatik, aromatik veya heterosiklik yapıda düşük molekül ağırlığına sahip organik bazlı bileşikler olup, hayvan, bitki ve mikroorganizmaların normal metabolik aktiviteleri sonucunda oluşmaktadırlar 2,3-7

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Biyojen aminler, aminoasitlerin dekarboksilasyonu ya da aldehit ve ketonların aminasyon ve transaminasyonu ile oluşan temel azotlu bileşiklerdir 1,2 .
📊
Key Findings & Data:Biyojen aminler, aminoasitlerin dekarboksilasyonu ya da aldehit ve ketonların aminasyon ve transaminasyonu ile oluşan temel azotlu bileşiklerdir 1,2 .
💡
Conclusion & Impact:Bunlar alifatik, aromatik veya heterosiklik yapıda düşük molekül ağırlığına sahip organik bazlı bileşikler olup, hayvan, bitki ve mikroorganizmaların normal metabolik aktiviteleri sonucunda oluşmaktadırlar 2,3-7
🔬Design:Makale
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Özet

Biyojen aminler, aminoasitlerin dekarboksilasyonu ya da aldehit ve ketonların aminasyon ve transaminasyonu ile oluşan temel azotlu bileşiklerdir 1,2 . Bunlar alifatik, aromatik veya heterosiklik yapıda düşük molekül ağırlığına sahip organik bazlı bileşikler olup, hayvan, bitki ve mikroorganizmaların normal metabolik aktiviteleri sonucunda oluşmaktadırlar 2,3-7

🔖

Cite This Article

Alper, N., Temiz, A. (2001). GIDALARDAKİ BİYOJEN AMİNLER VE ÖNEMİ BIOGEN AMINES IN FOOD. Türk Hijyen ve Deneysel Biyoloji Dergisi, Cilt: 58 Sayı: 2, 71–80. https://ajindex.com/articles/1322291

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (47)

  1. Maijala RL, Eerola SH, Aho MA, Hirn JA. The Effect of GDL-induced pH decrease on the formation of biogenic amines in meat. J Food Protect 1993; 56 (2): 125-9.
  2. Hernandez-Jover T, Izquierdo-Pulido M, Veciana-Nogues MT, Vidal-Carou MC. Ion-pair high performance liquid chromatographic determination of biogenic amines in meat and meat products. J Agric Food Chem 1996; 44: 5.
  3. Erginkaya Z, Var I. Et ve et ürünlerinde biyojenik aminler. Gıda 1989; 14 (3): 171-4.
  4. Sarkadi LS, Holzapfel WH. Determination of biogenic amines in leafy vegetables by amino acid analyser. Z Lebensmit Unters Forsch 1994; 198: 230-3.
  5. Varlık C. Soğukta depolanan sardalyalarda histamin düzeyinin belirlenmesi. Gıda 1994; 2: 119-24.
  6. Gökoglu N, Varlık C. Sardalya konservelerinin histamin biyojen amini yönünden incelenmesi. Gıda 1995;: 273-9.
  7. Izquierdo-Pulido M, Hernandez-Jover T, Marine-Font A, Vidal-Carou MC. Biogenic amines in European beers. J Agric Food Chem 1996; 44: 3159-63.
  8. Hernandez-Jover T, Izquierdo-Pulido M, Veciana-Nogues MT, Vidal-Carou MC. Biogenic amine sources in cooked cured shoulder pork. J Agric Food Chem 1996; 44: 3097-101.
  9. Maijala R. Histamine and tyramine production by a Lactobacillus strain subjected to external pH decrease. J Food Protect 1994; 57 (3): 259-62.
  10. Soler AA, Chaparro M. Biogenic amine production by yeast isolated from marine products. IFT Annual Meeting; 35. Stratton JE, Hutkins RW, Taylor SL. Biogenic amines in cheese and other fermented foods: A Review. J Food Protect 1991; 54 (6): 460-70.
  11. Rodriguez-Jerez JJ, Lopez-Sabater EI, Roig-Sagues AX, Mora-Ventura MT. Histamine, cadaverine and putrescine forming bacteria from ripened spanish semipreserved anchovies. J Food Sci 1994; 59 (5): 998-1001.
  12. Rodriguez-Jerez JJ, Mora-Ventura MT, Lopez-Sabater EI, Hernandez-Herrero MM. Histidine, lysine and ornithine decarboxylase bacteria in Spanish salted semi-preserved anchovies. J Food Protect 1994; 57 (9): 784-7.
  13. Rodriguez-Jerez JJ, Lopez-Sabater EI, Hernandez-Herrero MM, Mora-Ventura MT. Histamine, putrescine and cadaverine formation in Spanish salted semipreserved anchovies as affacted by time/temperature. J Food Sci;59 (5): 993-7.
  14. Rodriguez-Jerez JJ, Grassi MA, Civera T. A Modification of lerke enzymic test for histamine quantification. J Food Protect 1994; 57 (11): 1019-21.
  15. Jones J.M. Food safety. 2nd Print. Minnesota USA: Eagon press St. Paul, 1992.
  16. Beutling D. Factors Influencing tyramine formation by Enterococcus faecalis. Archiv für Lebensmittelhygiene; 45 (6): 128-31.
  17. Doull J, Klaassen CD, Amdur MO. Casarett and Doull's toxicology. The basic science of poizons. 2nd ed. New York, Macmillan Publishing Co. Inc., 1980.
  18. Bardocz S, Duguid TJ, Brown DS et al. The importance of dietary polyamines in cell regeneration and growth. British Journal of Nutrition 1995; 73 (6): 819-28.
  19. Ayhan K, Kolsarıcı N, Özkan GA. The effects of a starter culture on the formation of biogenic amines in Turkish soudjoucks. Meat Science 1999; 53 (3): 183-8.
  20. Durlu-Özkaya F, Alichanidis E, Litopoulou-Tzanetaki E, Tunail N. Determination of biogenic amine content of Beyaz cheese and biogenic amine production ability of some lactic acid bacteria. Milchwissenschaft 1999; 54 (12): 2.
  21. Durlu-Özkaya F, Ayhan K, Özkan G. Biogenic amine determination in Tulum cheese by high performance liquid chromatography (HPLC). Milchwissenschaft 2000; 55 (1): 27-8.
  22. Laurent G, Bennasor M, Fall F, Lima H. Histamine content in fresh and canned Tuna. Medecine et Nutrition 1995; (1): 23-33.
  23. Lopez-Sabater EI, Rodriguez-Jerez JJ, Roig-Sagues AX, Mora-Ventura MT. Bacteriological quality of tuna fish (Thunnus thynnus) destined for canning: effect of tuna handling on presence of histidine decarboxylase bacteri and histamine level. J Food Protect 1994; 57 (4): 318-23.
  24. Kim SH, An H, Price RJ. Histamine formation and bacterial spoilage of albacore harvested off the U.S. northwest coast. J Food Sci 1999; 64 (2): 340-5.
  25. Serpe L, Demasi D, Salzillo A, Scatola L. Histamine content in fish products during 1990-1993 period. Indusrie Alimentari 1995; 34 (334): 108-14.
  26. Marii H, Izumi Y, Kasama K, Ishimoto R. Factors influencing histamin formation by psychrotrophic luminous bacteria Photobacterium phosphoreum. Nippon Suisan Gakkaishi 1994; 60 (6): 773-7.
  27. Veciana-Nogues MT, Marine-Font A, Vidal-Carou MC. Biogenic amines in fresh and canned Tuna. Effects of canning on biogenic amine contents. J Agric Food Chem 1997; 45 (11): 4324-8.
  28. Smith JS, Kenney PB, Kastner CL, Moore MM. Biogenic amine formation in fresh vacuum-packaged beef during storage at 1oC for 120 days. J Food Protect 1993; 56 (6): 497-500.
  29. Straub BW, Tichaczek PS, Kicherer M, Hammes WP. Formation of tyramine by Lactobacillus curvatusLTH 972. Z. Lebensmit. Unters. Forsch. 1994; 199: 9-12.
  30. Durlu-Özkaya F, Ayhan K, Vural N. Biogenic amines produced by Enterobacteriaceaeisolated from meat products. Meat Sci 2001; 58:163-6.
  31. Temiz A. Gıdalardaki doğal toksik bileşikler. Gıda 1984; 271-7.
  32. Temiz A, Acar J. Bitkisel gıdalardaki doğal toksik bileşikler. Gıda 1984; 29-39.
  33. Stratton JE, Hutkins RW, Sumner SS, Taylor SL. Histamine and histamine-producing bacteria in retail Swiss and low-salt cheeses. J Food Protect 1992; 55 (6): 435-9.
  34. Buiatti S, Boschelle O, Mazzon M, Battistutta F. Determination of biogenic amines in alcoholic and non alcoholic beers by HPLC. Food Chem 1995; 52 (2): 199-202.
  35. Ziegler W, Hahn M, Wallnöfer PR. Verhalten biogener amine bei der zubereitung ausgewählter pflanzlicher lebensmittel. Deuts Lebensm-Rund 1994; 90 (4): 108-12.
  36. Kalac P, Spicka J, Krizek M, Steidlova S, Pelikanova T. Concentrations of seven biogenic amines in sauerkraut. Food Chem 1999; 67: 275-80.
  37. Taylor SL. Food allergies. Food Technology 1985; 2: 98-105.
  38. Leuschner RG, Heidel M, Hammes W P. Histamine and tyramine degradation by food fermenting microorganisms. FSTA 1998; 30 (7): Cd823.
  39. Bateman Jr RC, Eldrige DB, Wade S, McCoy-Messer J, Jester ELE, Mowdy DE. Copper chelation assay for histamine in Tuna. J Food Protect 1994; 59 (3): 517-8.
  40. Shalaby AR. Multidetection, semiquantitative method for determining biogenic amines in foods. Food Chem; 52 (4): 367-72.
  41. Maier-Rosenkranz J, Maisch A, Kupka A, Földi P. Superior precolumn derivatization of biological amines with fluorenyl derivatives using the ADAM-EVE approach. LCGC International 1994; 7 (9): 509-12.
  42. Busto O, Mestres M, Guasch J, Borrull F. Determination of biogenic amines in wine after clean-up by solid-phase extraction. Chromatographia 1995; 40 (7/8): 404-10.
  43. Gökoglu N, Varlık C. Sardalya konservelerinin histamin biyojen amini yönünden incelenmesi. Gıda 1995;: 273-9.
  44. Soler AA, Chaparro M. Biogenic amine production by yeast isolated from marine products. IFT Annual Meeting; 35. Stratton JE, Hutkins RW, Taylor SL. Biogenic amines in cheese and other fermented foods: A Review. J Food Protect 1991; 54 (6): 460-70.
  45. Rodriguez-Jerez JJ, Lopez-Sabater EI, Hernandez-Herrero MM, Mora-Ventura MT. Histamine, putrescine and cadaverine formation in Spanish salted semipreserved anchovies as affacted by time/temperature. J Food Sci;59 (5): 993-7.
  46. Beutling D. Factors Influencing tyramine formation by Enterococcus faecalis. Archiv für Lebensmittelhygiene; 45 (6): 128-31.
  47. Shalaby AR. Multidetection, semiquantitative method for determining biogenic amines in foods. Food Chem; 52 (4): 367-72.