A method to reduce biogenic amine content in food

A technology of biogenic amines and intermediates, which is applied in the field of reducing the content of biogenic amines in food, and can solve problems such as inability to fully eliminate biogenic amines, insufficient activity, and ineffective metabolism of biogenic amines

Inactive Publication Date: 2013-03-20
NOVOZYMES AS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when foods with high concentrations of biogenic amines are ingested, this detoxification system cannot adequately eliminate biogenic amines
Moreover, in some people, even low amounts of biogenic amines cannot be efficiently metabolized when these enzymes are insufficiently active due to various factors such as genetic makeup, disease, drug effects, etc.
If metabolized inefficiently, biogenic amines are easily absorbed by the intestine / digestive tract (gut), leading to toxic effects

Method used

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  • A method to reduce biogenic amine content in food
  • A method to reduce biogenic amine content in food
  • A method to reduce biogenic amine content in food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0093] Reduce biogenic amines in samples using transglutaminase (TGase), diamine oxidase (DAO) and monoamine oxidase (MAO).

[0094] Histamine and tyramine removal by transglutaminase, diamine oxidase and monoamine oxidase was evaluated in buffer systems, wort and beer.

[0095] Transglutaminase from Streptomyces mobara was obtained as disclosed in EP2175737.

[0096] DAO (D7876), MAO (A M7316), histamine, tyramine and z-Gln-Gly were obtained from Sigma Aldrich

[0097] 42 μL of wort (typically 100% malted wort at 12°P) was mixed with the following according to:

[0098] 7 μL stock solution consisting of 10 mM histamine and 10 mM tyramine

[0099] 50 μL 10 mM z-Gln-Gly or 50 μL 10 mM phosphate buffer pH5.8

[0100] 1.05 μL LTG enzyme stock solution consisting of 9.5 mg EP / mL

[0101] HPLC measurements were performed according to Example 1 after incubation for 1 hour at 37° C. with shaking (900 rpm).

[0102]

[0103] The above table shows that 44.3 and 8.8% of histamin...

Embodiment 2

[0115] Amino acid analysis of samples treated with transglutaminase, MAO and DAO was performed to see if there were any significant changes in the amino acid composition of the wort samples.

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Abstract

This invention relates to a method of reducing biogenic amine content in a beverage by contacting the beverage and / or beverage intermediate with an enzyme having transglutaminase activity.

Description

technical field [0001] The present invention relates to a method for reducing the content of biogenic amines in food. More specifically, the present invention relates to methods for reducing biogenic amines in low protein foods such as beverages like wine and beer. Even more specifically, the present invention relates to reducing the content of biogenic amines in low protein foods such as beverages like wine and beer using an enzyme with transglutaminase activity. Background of the invention [0002] Biogenic amines are a group of organic nitrogen-containing compounds. They are usually formed and degraded by the metabolism of living organisms. They can occur naturally or be formed by decarboxylation of amino acids or by amination and transamination of aldehydes and ketones. [0003] At low concentrations, biogenic amines, especially those produced endogenously in the body, are essential for many physiological functions such as regulation of body temperature, gastric volum...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/84C12C5/00C12C12/00C12G1/00A23L5/20
CPCC12Y203/02013C12H1/003C12G2200/15A23L2/84A23L1/0153C12C7/28C12C5/004A23L5/25
Inventor J.W.塔姆斯A.M.B.弗雷德里克森H.奥斯特达尔T.沃尔蒙德P.M.尼尔森
Owner NOVOZYMES AS
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