In 1984, Chang and his companion pointed out that [9] the insect neurotoxin may be
tyramine, and its effect was not limited to insects' nerves.
Furthermore, another important parameter for the occurrence of these natural contaminants is pH, which was significantly correlated with putrescine, cadaverine and
tyramine. Martin-Alvarez et al., 2006 correlated the formation of BA with high values of pH in wine.
Groups Tryptamine 2-Phenylethylamine B1 3.0 ND B2 1.3 0.3 B3 2.4 ND B4 2.5 ND Sum 9.20 0.3 Mean [+ or -] SD 2.30 [+ or -] 0.71 -- Groups Putrescine Cadaverine
Tyramine B1 2.9 0.8 ND B2 0.9 0.5 0.3 B3 1.7 0.6 ND B4 4.9 0.8 ND Sum 10.40 2.70 0.3 Mean [+ or -] SD 2.60 [+ or -] 1.73 0.67 [+ or -] 0.15 -- ND, not detected.
They are biologically active compounds with aliphatic (putrescine, spermidine, spermine), aromatic (dopamine,
tyramine, phenylethylamine), or heterocyclic (histamine, serotonin) structures.
The same company also supplied five bioactive amine standards: putrescine (PUT), spermidine (SPD), histamine (HIM),
tyramine (TYM) and tryptamine (TRM).
Evidence of horizontal transfer as origin of strain to strain variation of the
tyramine production trait in Lactobacillus brevis.
Name of the compound RT number 1 Dodecanoic acid 13.776 2 Tetradecanoic acid 16.071 3 1,2-Benzenedicarboxylic 17.189 acid, bis(2- methylpropyl) ester 4 Pentadecanoic acid, 14- 17.842 methyl-, methyl ester 5 n-Hexadecanoic acid 18.176 6 Cystodytin 18.510 7 1-Decanol, 2-hexyl- 18.583 8 10,13-Octadecadienoic 19.469 acid, methyl ester 9 frans-13-Octadecenoic 19.527 acid, methyl ester 10 9,12-Octadecadienoic 19.817 acid (Z,Z)- 11 9,17-Octadecadienal, (Z)- 19.876 12 Phthalic acid, di(2- 23.201 propylpentyl) ester 13 Anthracene, 9-ethyl-9, 25.699 10-dihydro-10-t-butyl- 14 4-Dehydroxy- N-(4,5- 32.148 methylenedioxy-2- nitrobenzylidene)
tyramine S.
(3) The third mechanism involved in this hypomotility is the role of the different vasoactive substances, such as histamine,
tyramine, and tryptamine, which are produced in the rumen by decarboxylation of histidine, tyrosine, and tryptophan, respectively.
Typical food culprits to beware of are chocolate, certain cheeses, caffeine, alcohol, foods containing an additive called
Tyramine, wheat, corn, milk, eggs and sugar.
If a person ingests other types of amines, such as
tyramine or amphetamines, there is an abrupt increase in the release of neurotransmitters that may cause dangerous adverse effects.