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tyramine

General Material Information

Preferred name	tyramine
Trivial Name	Tyramine
Short Description	2-(4-hydroxyphenyl)ethylamine
Formula	C8 H11 N O
CAS Number	51-67-2
FEMA Number	4215
Flavis Number	11.007
ECHA Number	200-115-8
FDA UNII	X8ZC7V0OX3
Nikkaji Number	J4.123H
Beilstein Number	1099914
MDL	MFCD00008193
COE Number	709
Bio Activity Summary	External link
NMR Predictor	External link
JECFA Food Flavoring	1590 2-(4-hydroxyphenyl)ethylamine
FDA Patent	No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm	51-67-2 ; TYRAMINE
Synonyms	2-(4-hydroxyphenyl) ethyl amine 2-(4-hydroxyphenyl)ethylamine 2-(p-hydroxyphenyl) ethyl amine 2-(para-hydroxyphenyl) ethyl amine 4-ethylaminophenol 4-hydroxybenzene ethanamine 4-hydroxyphenethyl amine 4-hydroxyphenyl ethyl amine 4-hydroxyphenylethylamine 4-(ethylamino)benzolol 4-(ethylamino)phenol 4-(2-aminoethyl) phenol 4-(2-aminoethyl)phenol alpha-(4-hydroxyphenyl)-beta-aminoethane p-hydroxyphenethyl amine p-hydroxyphenyl ethyl amine p-hydroxyphenylethylamine p-tyramine p-(2-aminoethyl) phenol p-beta- aminoethyl phenol para- hydroxyphenethyl amine para- hydroxyphenyl ethyl amine para-tyramine para-(2-aminoethyl) phenol para-beta-aminoethyl phenol phenol, 3-(ethylamino)- phenol, 4-(ethylamino)- systogene tocosine tyrosamine uteramine tyramine (4-(2-aminoethyl)phenol) Phenol, 4-(2-aminoethyl)- Phenol, p-(2-aminoethyl)- p-β-Aminoethylphenol p-Hydroxyphenethylamine 4-Hydroxyphenethylamine α-(4-Hydroxyphenyl)-β-aminoethane 2-(p-Hydroxyphenyl)ethylamine Benzeneethanamine, 4-hydroxy- p-(2-Aminoethyl)phenol 4-Hydroxy-β-phenylethylamine Tyramin β-(4-Hydroxyphenyl)ethylamine 2-(4′-Hydroxyphenyl)ethylamine p-Hydroxy-β-phenylethylamine NSC 249188 2-(4-Hydroxyphenyl)ethanamine MeSH ID: D014439

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Literature & References

	4-(2-aminoethyl)phenol
NIST Chemistry WebBook:	Search Inchi
Canada Domestic Sub. List:	51-67-2
Pubchem (cid):	5610
Pubchem (sid):	134972593

Publications by Info
aliphatic and aromatic amines and amides
Publications by PubMed
Effects of Urtica dioica and Hibiscus sabdariffa on the quality and safety of sucuk (Turkish dry-fermented sausage).
Determination of the biogenic amines in musts and wines before and after malolactic fermentation using 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate as the derivatizing agent.
Tomato aromatic amino acid decarboxylases participate in synthesis of the flavor volatiles 2-phenylethanol and 2-phenylacetaldehyde.
Antiparasitic efficacy of a novel plant-based functional food using an Ascaris suum model in pigs.
Effects of ultraviolet light on biogenic amines and other quality indicators of chicken meat during refrigerated storage.
Virulence, antibiotic resistance and biogenic amines of bacteriocinogenic lactococci and enterococci isolated from goat milk.
Are Enterococcus populations present during malolactic fermentation of red wine safe?
A sensitive gold nanoparticle-based colorimetric aptasensor for Staphylococcus aureus.
Simple and Sensitive Analysis of Histamine and Tyramine in Japanese Soy Sauces and Their Intermediates Using the Stable Isotope Dilution HILIC-MS/MS Method.
Microbiological quality and biogenic amines in ready-to-eat grilled chicken fillets under vacuum packing, freezing, and high-dose irradiation.
Biogenic amines, amino acids and microflora changes in Indian mackerel (Rastrellinger kanagurta) stored at ambient (25-29 °C) and ice temperature (0 °C).
Ultra-performance convergence chromatography (UPC²) method for the analysis of biogenic amines in fermented foods.
Determination of biogenic amines in traditional Chinese fermented foods by reversed-phase high-performance liquid chromatography (RP-HPLC).
Biogenic amines in commercially produced Yulu, a Chinese fermented fish sauce.
Bioactive amines and microbiological quality in pasteurized and refrigerated liquid whole egg.
One-step synthesis of betalains using a novel betalamic acid derivatized support.
Probiotic attributes of autochthonous Lactobacillus rhamnosus strains of human origin.
Heterologous expression and characterization of tyrosine decarboxylase from Enterococcus faecalis R612Z1 and Enterococcus faecium R615Z1.
N-methylated derivatives of tyramine in citrus genus plants: identification of N,N,N-trimethyltyramine (candicine).
Quality changes of anchovy (Stolephorus heterolobus) under refrigerated storage of different practical industrial methods in Thailand.
Biogenic amine accumulation in silver carp sausage inoculated with Lactobacillus plantarum plus Saccharomyces cerevisiae.
Effect of irradiation and storage on biogenic amine contents in ripened Egyptian smoked cooked sausage.
Biogenic amines formation in high-pressure processed pike flesh (Esox lucius) during storage.
Effect of dietary forage sources on rumen microbiota, rumen fermentation and biogenic amines in dairy cows.
Simultaneous determination of selected biogenic amines in alcoholic beverage samples by isotachophoretic and chromatographic methods.
Nitrogen fertilisation increases biogenic amines and amino acid concentrations in Vitis vinifera var. Riesling musts and wines.
Layer-by-layer multienzyme assembly for highly sensitive electrochemical immunoassay based on tyramine signal amplification strategy.
Characterization of lactic acid bacteria isolated from infant faeces as potential probiotic starter cultures for fermented sausages.
Heightened serotonin influences contest outcome and enhances expression of high-intensity aggressive behaviors.
The occurrence of N-nitrosamines, residual nitrite and biogenic amines in commercial dry fermented sausages and evaluation of their occasional relation.
Determination of selected biogenic amines in Acacia rigidula plant materials and dietary supplements using LC-MS/MS methods.
The antioxidant properties of new dimer and two monomers of phenolic acid amides isolated from Limoniastrum guyonianum.
Safety evaluation of Lactobacillus paracasei subsp. paracasei LC-01, a probiotic bacterium.
Effect of salt-tolerant yeast of Candida versatilis and Zygosaccharomyces rouxii on the production of biogenic amines during soy sauce fermentation.
Construction of a bifunctional enzyme fusion for the combined determination of biogenic amines in foods.
Evolution of histamine oxidase activity for biotechnological applications.
Influence of microflora composition on safety and colour parameters of "kumpia wieprzowa" during ripening.
Current place of monoamine oxidase inhibitors in the treatment of depression.
Evolution of amino acids and biogenic amines throughout storage in sausages made of horse, beef and turkey meats.
Whole brain monoamine detection and manipulation in a stalk-eyed fly.
The effect of treating method of pithed pheasant on the content of biogenic amines in the meat during the course of storage.
Quality properties, fatty acids, and biogenic amines profile of fresh tilapia stored in ice.
[Histamine intolerance].
Formation and destruction of biogenic amines in Chunjang (a black soybean paste) and Jajang (a black soybean sauce).
Monitoring of biogenic amines in cheeses manufactured at small-scale farms and in fermented dairy products in the Czech Republic.
Hordenine, a single compound produced during barley germination, inhibits melanogenesis in human melanocytes.
Technological and safety properties of lactic acid bacteria isolated from Spanish dry-cured sausages.
Proteolysis and biogenic amine buildup in high-pressure treated ovine milk blue-veined cheese.
Putrescine production from different amino acid precursors by lactic acid bacteria from wine and cider.
Draft Genome Sequence of the Tyramine Producer Enterococcus durans Strain IPLA 655.
Production of tyramine by Enterococcus faecalis strains in water-boiled salted duck.
In vitro, in vivo, and clinical studies of tedizolid to assess the potential for peripheral or central monoamine oxidase interactions.
Biogenic amines content as a measure of the quality of wines of Abruzzo (Italy).
High-performance liquid chromatographic analysis of biogenic amines in pharmaceutical products containing Citrus aurantium.
Changes in biogenic amine levels during storage of Mexican-style soft and Spanish-style dry-ripened sausages with different a(w) values under modified atmosphere.
Comparison of biogenic amine and polyphenol profiles of grape berries and wines obtained following conventional, organic and biodynamic agricultural and oenological practices.
Melatonin is formed during winemaking at safe levels of biogenic amines.
High content of biogenic amines in Pecorino cheeses.
Identification of the Enterobacteriaceae in Montasio cheese and assessment of their amino acid decarboxylase activity.
Application of UHPLC for the simultaneous analysis of free amino acids and biogenic amines in ripened acid-curd cheeses.
Neuronal basis of innate olfactory attraction to ethanol in Drosophila.
Characterization of coagulase-negative staphylococci isolated from Spanish dry cured meat products.
Biogenic amines formation in Streptococcus thermophilus isolated from home-made natural yogurt.
A review of the liquid chromatographic methods for the determination of biogenic amines in foods.
Reducing biogenic-amine-producing bacteria, decarboxylase activity, and biogenic amines in raw milk cheese by high-pressure treatments.
[Histamine intolerance syndrome (HIS): plethora of physiological, pathophysiological and toxic mechanisms and their differentiation].
Characterization of amine oxidases from Arthrobacter aurescens and application for determination of biogenic amines.
Reduction of tyramine by addition of Schizandra chinensis baillon in Cheonggukjang.
Formation of biogenic amines in crucian carp (Carassius auratus) during storage in ice and at 4°C.
Effect of high-pressure treatment on biogenic amines formation in vacuum-packed trout flesh (Oncorhynchus mykiss).
Nutritional attributes of ash (Fraxinus spp.) outer bark and phloem and their relationships to resistance against the emerald ash borer.
Occurrence of biogenic amines in Miso, Japanese traditional fermented soybean paste.
Biogenic amine production by the wine Lactobacillus brevis IOEB 9809 in systems that partially mimic the gastrointestinal tract stress.
Microbiological properties and biogenic amines of whole pike-perch (Sander lucioperca, linnaeus 1758): a perspective on fish safety during postharvest handling practices and frozen storage.
Effect of chitosan treatments on quality parameters of fresh refrigerated swordfish (Xiphias gladius) steaks stored in air and under vacuum conditions.
Levels of biogenic amines in retail market fermented meat products.
Concentrations of biogenic amines in fish, squid and octopus and their changes during storage.
The transdermal delivery system of monoamine oxidase inhibitors.
Dietary restrictions and drug interactions with monoamine oxidase inhibitors: an update.
Tyrosine-containing peptides are precursors of tyramine produced by Lactobacillus plantarum strain IR BL0076 isolated from wine.
Biogenic amine formation and bacterial contribution in Natto products.
Free amino acids and biogenic amines in Alicante Monastrell wines.
Determination of biogenic amines in wine by thin-layer chromatography/densitometry.
From depression to neurodegeneration and heart failure: re-examining the potential of MAO inhibitors.
Safety of a probiotic cheese containing Lactobacillus plantarum Tensia according to a variety of health indices in different age groups.
The influences of natural zeolite (cliptinolite) on ammonia and biogenic amine formation by foodborne pathogen.
Biogenic amines in low- and reduced-fat dry fermented sausages formulated with konjac gel.
Chemometric analysis for the detection of biogenic amines in Chilean Cabernet Sauvignon wines: a comparative study between organic and nonorganic production.
Factors influencing biogenic amines accumulation in dairy products.
Lactobacillus casei strains isolated from cheese reduce biogenic amine accumulation in an experimental model.
[Clinically important food-drug interactions: what the practitioner needs to know].
Safety of selegiline transdermal system in clinical practice: analysis of adverse events from postmarketing exposures.
The determination and characterisation of 2-naphthyloxycarbonyl chloride derivatised biogenic amines in pet foods.
Evaluation of biogenic amines content in chilean reserve varietal wines.
Biogenic amines in italian pecorino cheese.
Biogenic amine formation in turkey meat under modified atmosphere packaging with extended shelf life: Index of freshness.
Simultaneous determination of four biogenic and three volatile amines in anchovy by ultra-high-performance liquid chromatography coupled to tandem mass spectrometry.
Dry fermented sausages of Southern Italy: a comparison of free amino acids and biogenic amines between industrial and homemade products.
[Biogenic amines in epigeal spontaneous mushrooms: indicators of quality and freshness?].
Biogenic Amines Degradation by Lactobacillus plantarum: Toward a Potential Application in Wine.
Microbiological and chemical profiles of naturally fermented table olives and brines from different Italian cultivars.
Biogenic amine profile in unripe Arabica coffee beans processed according to dry and wet methods.
Biogenic amines and ethyl carbamate in primitivo wine: survey of their concentrations in commercial products and relationship with the use of malolactic starter.
Development of stable isotope dilution assays for the simultaneous quantitation of biogenic amines and polyamines in foods by LC-MS/MS.
Tyramine and phenylethylamine biosynthesis by food bacteria.
Is the production of the biogenic amines tyramine and putrescine a species-level trait in enterococci?
Impact of Gram-negative bacteria in interaction with a complex microbial consortium on biogenic amine content and sensory characteristics of an uncooked pressed cheese.
Nutritional quality of fermented defatted soya and flaxseed flours and their effect on texture and sensory characteristics of wheat sourdough bread.
Study on the hypochlolesterolemic and antioxidative effects of tyramine derivatives from the root bark of Lycium chenese Miller.
Safety evaluation in vitro of Enterococcus durans from Tibetan traditional fermented yak milk.
Rasagiline: time to onset of antiparkinson effect is similar when used as a monotherapy or adjunct treatment.
Assessment of the genetic polymorphism and biogenic amine production of indigenous Oenococcus oeni strains isolated from Greek red wines.
Diversity and assessment of potential risk factors of Gram-negative isolates associated with French cheeses.
Influence of technological conditions of sausage fermentation on the aminogenic activity of L. curvatus CTC273.
Sensory and physicochemical evolution of tropical cooked peeled shrimp inoculated by Brochothrix thermosphacta and Lactococcus piscium CNCM I-4031 during storage at 8°C.
Biogenic amines in fish, fish products and shellfish: a review.
Determination of biogenic amines in infusions of tea (Camellia sinensis) by HPLC after derivatization with 9-fluorenylmethoxycarbonyl chloride (Fmoc-Cl).
Simultaneous determination of flavanones, hydroxycinnamic acids and alkaloids in citrus fruits by HPLC-DAD-ESI/MS.
Expression of Lactobacillus brevis IOEB 9809 tyrosine decarboxylase and agmatine deiminase genes in wine correlates with substrate availability.
Assessment of enzymatic methods in the δ18O value determination of the L-tyrosine p-hydroxy group for proof of illegal meat and bone meal feeding to cattle.
Gas chromatography-mass spectrometry assessment of amines in Port wine and grape juice after fast chloroformate extraction/derivatization.
Human liver enzymes responsible for metabolic elimination of tyramine; a vasopressor agent from daily food.
Potential of wine-associated lactic acid bacteria to degrade biogenic amines.
The monoamine oxidase type B inhibitor rasagiline in the treatment of Parkinson disease: is tyramine a challenge?
Genetic screening of Lactobacillus sakei and Lactobacillus curvatus strains for their peptidolytic system and amino acid metabolism, and comparison of their volatilomes in a model system.
Influence of fertilisation with foliar urea on the content of amines in wine.
Control of biogenic amines in food--existing and emerging approaches.
Simultaneous quantification of eight biogenic amine compounds in tuna by matrix solid-phase dispersion followed by HPLC-orbitrap mass spectrometry.
The effect of lactose, NaCl and an aero/anaerobic environment on the tyrosine decarboxylase activity of Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp. lactis.
Biogenic amine contents in selected Egyptian fermented foods as determined by ion-exchange chromatography.
Safety of rasagiline for the treatment of Parkinson's disease.
The effect of different packaging methods on the formation of biogenic amines and organic acids in Kashar cheese.
Catecholamine receptor polymorphisms affect decision-making in C. elegans.
Phenotypic and genetic evaluations of biogenic amine production by lactic acid bacteria isolated from fish and fish products.
In vitro synthesis of biogenic amines by Brochothrix thermosphacta isolates from meat and meat products and the influence of other microorganisms.
Isolation and characterization of tyramine-producing Enterococcus faecium strains from red wine.
Post-mortem changes in farmed spotted Babylon snail (Babylonia areolata) during iced storage.
Levels of histamine and other biogenic amines in high-quality red wines.
Binding to extracellular matrix proteins and formation of biogenic amines by food-associated coagulase-negative staphylococci.
Effects of typheramide and alfrutamide found in Allium species on cyclooxygenases and lipoxygenases.
Production of biogenic amines by lactic acid bacteria and enterobacteria isolated from fresh pork sausages packaged in different atmospheres and kept under refrigeration.
Development of an ionic liquid-based ultrasonic-assisted liquid-liquid microextraction method for sensitive determination of biogenic amines: application to the analysis of octopamine, tyramine and phenethylamine in beer samples.
Selegiline and rasagiline: twins or distant cousins?
Determination of biogenic amines and endotoxin in squid, musky octopus, Norway lobster, and mussel stored at room temperature.
Novel starter cultures to inhibit biogenic amines accumulation during fish sauce fermentation.
MAO inhibitors: risks, benefits, and lore.
Quality characteristics of low-salt restructured poultry with microbial transglutaminase and seaweed.
The regulation of feeding and metabolism in response to food deprivation in Caenorhabditis elegans.
Monoamine oxidase inhibitor usage in Hawaii.
Octopamine and occupancy: an aminergic mechanism for intruder-resident aggression in crickets.
Role of tyramine synthesis by food-borne Enterococcus durans in adaptation to the gastrointestinal tract environment.
Biogenic amine content and microbiological profile of Pecorino di Farindola cheese.
A feruloyltyramine trimer isolated from potato common scab lesions.
Bioavailability of organoclay formulations of atrazine in soil.
Occurrence of biogenic amine-forming lactic acid bacteria in wine and cider.
Serotonin syndrome with severe hyperthermia after ingestion of tranylcypromine combined with serotonin reuptake inhibitors and tyramine-rich food in a case of suicide.
Detection and quantification of biogenic amines in fermented food products sold in Botswana.
A 4-hydroxy-N'-[(E)-(2-hydroxyphenyl)methylidene]benzohydrazide-based sorbent material for the extraction-HPLC determination of biogenic amines in food samples.
Biogenic amine formation in Turkish dry fermented sausage (sucuk) as affected by nisin and nitrite.
Characterization of biogenic amines and factors influencing their formation in traditional Chinese sausages.
Tyrosine- and histidine-decarboxylase positive lactic acid bacteria and enterococci in dry fermented sausages.
Quantitative detection and identification of tyramine-producing enterococci and lactobacilli in cheese by multiplex qPCR.
The effect of ripening and storage conditions on the distribution of tyramine, putrescine and cadaverine in Edam-cheese.
Phenelzine-induced myocardial injury: a case report.
Fast CE analysis of adrenergic amines in different parts of Citrus aurantium fruit and dietary supplements.
[Determination of nonvolatile amines in foods by liquid chromatography following excimer-forming fluorescence derivatization and solid-phase extraction].
Dietary tyramine restriction for hospitalized patients on linezolid: an update.
More on Mrs Murphy's beans: or "Do us a fava".
The 3,4-dihydroxyphenylacetic acid catabolon, a catabolic unit for degradation of biogenic amines tyramine and dopamine in Pseudomonas putida U.
Production of vasoactive amines during the ripening of Pecorino Carmasciano cheese.
Isolation and characterization of biogenic amine-producing bacteria in fermented soybean pastes.
Technological conditions influence aminogenesis during spontaneous sausage fermentation.
Biogenic amine content in dry fermented sausages as influenced by a producer, spice mix, starter culture, sausage diameter and time of ripening.
High performance liquid chromatography, thin layer chromatography and spectrophotometric studies on the removal of biogenic amines from some Egyptian foods using organic, inorganic and natural compounds.
Distribution of aminogenic activity among potential autochthonous starter cultures for dry fermented sausages.
Biogenic amines determination in some Romanian meat products.
The effect of storage temperatures and packaging methods on properties of Motal cheese.
Determination of biogenic amines in Korean traditional fermented soybean paste (Doenjang).
Biogenic amine content of shalgam (salgam): a traditional lactic acid fermented Turkish beverage.
Development of biogenic amines during the ripening of Italian dry sausages.
[Occurrence of biogenic amines in ripening cheeses taken from the Warsaw market].
Extraction of biogenic amines using sorbent materials containing immobilized crown ethers.
Dihydro-N-caffeoyltyramine down-regulates cyclooxygenase-2 expression by inhibiting the activities of C/EBP and AP-1 transcription factors.
Biogenic amine production by contaminating bacteria found in starter preparations used in winemaking.
Survey on indigenous Oenococcus oeni strains isolated from red wines of Valtellina, a cold climate wine-growing Italian area.
Comparison of different application strategies of divergicin M35 for inactivation of Listeria monocytogenes in cold-smoked wild salmon.
Isolation and characterization of N-feruloyltyramine as the P-selectin expression suppressor from garlic (Allium sativum).
A new ultra-pressure liquid chromatography method for the determination of biogenic amines in cheese.
Detection of gram-negative histamine-producing bacteria in fish: a comparative study.
Validation of an ultra high pressure liquid chromatographic method for the determination of biologically active amines in food.
Effect of gutting on microbial loads, sensory properties, and volatile and biogenic amine contents of European hake (Merluccius merluccius var. mediterraneus) stored in ice.
Endotoxin and biogenic amine levels in Atlantic mackerel (Scomber scombrus), sardine (Sardina pilchardus) and Mediterranean hake (Merluccius merluccius) stored at 22 degrees C.
Oxidation of endobiotics mediated by xenobiotic-metabolizing forms of human cytochrome.
Selection and evaluation of seafood-borne psychrotrophic lactic acid bacteria as inhibitors of pathogenic and spoilage bacteria.
In situ derivatization hollow fibre liquid-phase microextraction for the determination of biogenic amines in food samples.
Foods and supplements in the management of migraine headaches.
Biogenic amine production by Oenococcus oeni isolates from malolactic fermentation of Tempranillo wine.
First evidence of a membrane-bound, tyramine and beta-phenylethylamine producing, tyrosine decarboxylase in Enterococcus faecalis: a two-dimensional electrophoresis proteomic study.
A method for benzoyl chloride derivatization of biogenic amines for high performance liquid chromatography.
Isolation and identification of tyramine-producing enterococci from human fecal samples.
Irradiated Chinese Rugao ham: Changes in volatile N-nitrosamine, biogenic amine and residual nitrite during ripening and post-ripening.
Lactic acid bacteria associated with a heat-processed pork product and sources of variation affecting chemical indices of spoilage and sensory characteristics.
Evidence of horizontal transfer as origin of strain to strain variation of the tyramine production trait in Lactobacillus brevis.
Dual role for the tyrosine decarboxylation pathway in Enterococcus faecium E17: response to an acid challenge and generation of a proton motive force.
Combined use of starter cultures and preservatives to control production of biogenic amines and improve sensorial profile in low-acid salami.
Separation and determination of l-tyrosine and its metabolites by capillary zone electrophoresis with a wall-jet amperometric detection.
Evaluation of two different extraction methods for chromatographic determination of bioactive amines in tomato products.
Enzymatic determination of biogenic amines with transglutaminase.
Monoamine oxidase inhibitors: a modern guide to an unrequited class of antidepressants.
Effect of aging on bioactive amines, microbial flora, physico-chemical characteristics, and tenderness of broiler breast meat.
Comparative survey of putrescine production from agmatine deamination in different bacteria.
Occurrence of lactic acid bacteria and biogenic amines in biologically aged wines.
Transtelephonic home blood pressure to assess the monoamine oxidase-B inhibitor rasagiline in Parkinson disease.
Paenibacillus tyraminigenes sp. nov. isolated from Myeolchi-jeotgal, a traditional Korean salted and fermented anchovy.
Determination of primary biogenic amines in various food products using isocratic HPLC with 3-(4-chlorobenzoyl)-quinoline-2-carboxaldehyde as a new precolumn fluorogenic reagent.
Post-column derivatization capillary electrochromatography for detection of biogenic amines in tuna-meat.
HPLC analysis of serotonin, tryptamine, tyramine, and the hydroxycinnamic acid amides of serotonin and tyramine in food vegetables.
Formation of biogenic amines and relation to microbial flora and sensory changes in smoked turkey breast fillets stored under various packaging conditions at 4 degrees C.
Food safety evaluation of broccoli and radish sprouts.
A new hydrophilic interaction liquid chromatography tandem mass spectrometry method for the simultaneous determination of seven biogenic amines in cheese.
Modeling the aminogenic potential of Enterococcus faecalis EF37 in dry fermented sausages through chemical and molecular approaches.
Detection of biogenic amine producer bacteria in a typical Italian goat cheese.
Rapid detection and quantification of tyrosine decarboxylase gene (tdc) and its expression in gram-positive bacteria associated with fermented foods using PCR-based methods.
Amino acid decarboxylation by Lactobacillus curvatus CTC273 affected by the pH and glucose availability.
Tyramine production in Dutch-type semi-hard cheese from two different producers.
Tyramine and octopamine independently inhibit serotonin-stimulated aversive behaviors in Caenorhabditis elegans through two novel amine receptors.
Comprehensive review of rasagiline, a second-generation monoamine oxidase inhibitor, for the treatment of Parkinson's disease.
Reduction of fat deposition by combined inhibition of monoamine oxidases and semicarbazide-sensitive amine oxidases in obese Zucker rats.
Effects of starter cultures and nitrite levels on formation of biogenic amines in sucuk.
Mass spectrometric determination of the predominant adrenergic protoalkaloids in bitter orange (Citrus aurantium).
Biogenic amine production by lactic acid bacteria isolated from cider.
Biogenic amine-forming microbial communities in cheese.
Transdermal selegiline for the treatment of major depressive disorder.
Analysis of neuroactive amines in fermented beverages using a portable microchip capillary electrophoresis system.
Amine oxidases and monooxygenases in the in vivo metabolism of xenobiotic amines in humans: has the involvement of amine oxidases been neglected?
Carnobacterium: positive and negative effects in the environment and in foods.
Functional comparison of full-length and N-terminal-truncated octopamine transporters from Lepidoptera.
Dietary restrictions and drug interactions with monoamine oxidase inhibitors: the state of the art.
Biogenic amine production in grass, maize and total mixed ration silages inoculated with Lactobacillus casei or Lactobacillus buchneri.
Selective modification of clay minerals for the adsorption of herbicides widely used in olive groves.
Transdermal selegiline.
Octopamine influences honey bee foraging preference.
The selegiline transdermal system in major depressive disorder: a systematic review of safety and tolerability.
HPLC quantification of biogenic amines in cheeses: correlation with PCR-detection of tyramine-producing microorganisms.
Determination of biogenic amines in squid and white prawn by high-performance liquid chromatography with postcolumn derivatization.
Aminogenesis control in fermented sausages manufactured with pressurized meat batter and starter culture.
Determination of biogenic amines in alcoholic beverages by ion chromatography with suppressed conductivity detection and integrated pulsed amperometric detection.
Tyramine and phenylethylamine production among lactic acid bacteria isolated from wine.
Rapid determination and confirmation of biogenic amines in tuna loin by gas chromatography/mass spectrometry using ethylchloroformate derivative.
Real-time detection of dopamine released from a nerve model cell by an enzyme-catalyzed luminescence method and its application to drug assessment.
Biogenic amines in natural ciders.
Biogenic amine formation and nitrite reactions in meat batter as affected by high-pressure processing and chilled storage.
Filtration-based tyramide amplification technique--a new simple approach for rapid detection of aflatoxin B1.
Efficient and sensitive method for quantitative analysis of alkaloids in hardinggrass (Phalaris aquatica L.).
Selective analysis of histamine in food by means of solid-phase extraction cleanup and chromatographic separation.
PCR detection of foodborne bacteria producing the biogenic amines histamine, tyramine, putrescine, and cadaverine.
Influence of lupin (Lupinus luteus L. cv. 4492 and Lupinus angustifolius L. var. zapaton) and fenugreek (Trigonella foenum-graecum L.) germination on microbial population and biogenic amines.
Effects of tyramine administration in Parkinson's disease patients treated with selective MAO-B inhibitor rasagiline.
Tyramine pressor sensitivity during treatment with the selegiline transdermal system 6 mg/24 h in healthy subjects.
Utilization of natural antioxidants: Green tea extract and Thymbra spicata oil in Turkish dry-fermented sausage.
Relation of biogenic amines' formation with microbiological and sensory attributes in Lactobacillus-inoculated vacuum-packed rainbow trout (Oncorhynchus mykiss) fillets.
Why the transdermal delivery of selegiline (6 mg/24 hr) obviates the need for a dietary restriction on tyramine.
Carnobacterium species: effect of metabolic activity and interaction with Brochothrix thermosphacta on sensory characteristics of modified atmosphere packed shrimp.
Early PCR detection of tyramine-producing bacteria during cheese production.
Transdermal selegiline: the new generation of monoamine oxidase inhibitors.
Controversies in food allergy.
Genotypic and phenotypic heterogeneity in Enterococcus isolates from Batzos, a raw goat milk cheese.
Correlation between microbial flora, sensory changes and biogenic amines formation in fresh chicken meat stored aerobically or under modified atmosphere packaging at 4 degrees C: possible role of biogenic amines as spoilage indicators.
Formation of biogenic amines throughout the industrial manufacture of red wine.
Production of biogenic amines by lactic acid bacteria: screening by PCR, thin-layer chromatography, and high-performance liquid chromatography of strains isolated from wine and must.
Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages.
An outbreak of histamine poisoning after ingestion of the ground saury paste in eight patients taking isoniazid in tuberculous ward.
[Method of determination of biogenic amines in wines by high-performance liquid chromatography with fluorescence detector and ultraviolet detector].
Determination of biogenic amines in chocolate by ion chromatographic separation and pulsed integrated amperometric detection with implemented wave-form at Au disposable electrode.
Determination of biogenic amines by capillary zone electrophoresis with conductometric detection.
[Food-drug interactions: an underestimated risk].
Biogenic amine index for freshness evaluation in iced Mediterranean hake (Merluccius merluccius).
Molecular, technological and safety characterization of Gram-positive catalase-positive cocci from slightly fermented sausages.
Influence of the freshness grade of raw fish on the formation of volatile and biogenic amines during the manufacture and storage of vinegar-marinated anchovies.
Quantitation of clovamide-type phenylpropenoic acid amides in cells and plasma using high-performance liquid chromatography with a coulometric electrochemical detector.
Proteolysis during ripening of Manchego cheese made from raw or pasteurized ewes' milk. Seasonal variation.
Influence of cultivar and germination on bioactive amines in soybeans (Glycine max L. Merril).
Characterization of cross-linked hydroxycinnamic acid amides isolated from potato common scab lesions.
HPLC determination of free nitrogenous compounds of Centaurea solstitialis (Asteraceae), the cause of equine nigropallidal encephalomalacia.
Experiential effects of appetitive and nonappetitive odors on feeding behavior in the blowfly, Phormia regina: a putative role for tyramine in appetite regulation.
Lactobacillus oligofermentans sp. nov., associated with spoilage of modified-atmosphere-packaged poultry products.
Volatile and biogenic amines, microbiological counts, and bacterial amino acid decarboxylase activity throughout the salt-ripening process of anchovies (Engraulis encrasicholus).
[Survey of histamine content in seafood on the market].
A transporter for phenolamine uptake in the arthropod CNS.
Effect of inoculation of Carnobacterium divergens V41, a bio-preservative strain against Listeria monocytogenes risk, on the microbiological, chemical and sensory quality of cold-smoked salmon.
Multiplex PCR for colony direct detection of Gram-positive histamine- and tyramine-producing bacteria.
Rapid assay for analyzing biogenic amines in cheese: matrix solid-phase dispersion followed by liquid chromatography-electrospray-tandem mass spectrometry.
Multiplex PCR method for the simultaneous detection of histamine-, tyramine-, and putrescine-producing lactic acid bacteria in foods.
[Tyramine and serotonin syndromes. Pharmacological, medical and legal remarks].
A rapid and inexpensive method for the determination of biogenic amines from bacterial cultures by thin-layer chromatography.
Improved multiplex-PCR method for the simultaneous detection of food bacteria producing biogenic amines.
Development of potent mu-opioid receptor ligands using unique tyrosine analogues of endomorphin-2.
What is the bottom line for dietary guidelines when taking monoamine oxidase inhibitors?
Interrelationships among microbiological, physicochemical, and biochemical properties of Terrincho cheese, with emphasis on biogenic amines.
Sequencing of the tyrosine decarboxylase cluster of Lactococcus lactis IPLA 655 and the development of a PCR method for detecting tyrosine decarboxylating lactic acid bacteria.
Painful sweating.
Free and conjugated biogenic amines in green and roasted coffee beans.
Purification and characterization of aromatic amine dehydrogenase from Alcaligenes xylosoxidans.
New solvent systems for thin-layer chromatographic determination of nine biogenic amines in fish and squid.
Effect of starter culture, spice mix and storage time and temperature on biogenic amine content of dry fermented sausages.
The effects of lactic acid bacteria inoculants and formic acid on the formation of biogenic amines in grass silages.
Evaluation of biogenic amines and microbial counts throughout the ripening of goat cheeses from pasteurized and raw milk.
Differences between biogenic amine detection by HPLC methods using OPA and dansyl derivates.
Relation of biogenic amines with microbial and sensory changes of whole and filleted freshwater rainbow trout (Onchorynchus mykiss) stored on ice.
The biogenic amine tyramine modulates the adherence of Escherichia coli O157:H7 to intestinal mucosa.
Identification of betalains from petioles of differently colored Swiss chard (Beta vulgaris L. ssp. cicla [L.] Alef. Cv. Bright Lights) by high-performance liquid chromatography-electrospray ionization mass spectrometry.
Tyramine functions as a toxin in honey bee larvae during Varroa-transmitted infection by Melissococcus pluton.
Biogenic amines in restructured beef steaks as affected by added walnuts and cold storage.
Death following acute poisoning by moclobemide.
Moderate weight-lowering effect of octopamine treatment in obese Zucker rats.
On-line solid-phase extraction with surfactant accelerated on-column derivatization and micellar liquid chromatographic separation as a tool for the determination of biogenic amines in various food substrates.
Biogenic amine formation and "zapatera" spoilage of fermented green olives: effect of storage temperature and debittering process.
Comparison of biogenic amine profile in cheeses manufactured from fresh and stored (4 degrees C, 48 hours) raw goat's milk.
Therapeutic applications of selective and non-selective inhibitors of monoamine oxidase A and B that do not cause significant tyramine potentiation.
An analytical device for on-site immunoassay. Demonstration of its applicability in semiquantitative detection of aflatoxin B1 in a batch of samples with ultrahigh sensitivity.
The effects of using lactic acid bacteria inoculants in maize silage on the formation of biogenic amines.
[Classical monoamine oxidase inhibitor: not registered for, but still a place in the treatment of depression].
Intolerance to dietary biogenic amines: a review.
Biogenic amines in dry fermented sausages: a review.
Determination of biogenic amines as their benzoyl derivatives after cloud point extraction with micellar liquid chromatographic separation.
Changes in amine concentrations during aging of red wine in oak barrels.
Characterisation of technologically proficient wild Lactococcus lactis strains resistant to phage infection.
Pressor response to intravenous tyramine in healthy subjects after safinamide, a novel neuroprotectant with selective, reversible monoamine oxidase B inhibition.
[The content of histamine and tyramine dependent of microbiological quality of salted herring stored at different temperatures].
Using capillary isotachophoresis for the determination of biogenic amines and D-isocitric acid in food products.
Tyramine pharmacokinetics and reduced bioavailability with food.
Screening of biogenic amine production by lactic acid bacteria isolated from grape must and wine.
The influence of the brewing process on the formation of biogenic amines in beers.
The diet factor in pediatric and adolescent migraine.
Monitoring volatile and nonvolatile amines in dried and salted roes of tuna (Thunnus thynnus L.) during manufacture and storage.
Moclobemide: therapeutic use and clinical studies.
Functionally distinct dopamine and octopamine transporters in the CNS of the cabbage looper moth.
Effects of high hydrostatic pressure treatments on biogenic amine contents in goat cheeses during ripening.
Technological performance of several Lactococcus and Enterococcus strains of dairy origin in milk.
Comparison of a capillary electrophoresis method with high-performance liquid chromatography for the determination of biogenic amines in various food samples.
Formation of biogenic amines in a typical semihard Italian cheese.
High-performance liquid chromatographic determination of biogenic amines in poultry carcasses.
Characterization of selected Spanish table wine samples according to their biogenic amine content from liquid chromatographic determination.
Biogenic amines in chicken meat products in relation to bacterial load, pH value and sodium chloride content.
Purification and partial gene sequence of the tyrosine decarboxylase of Lactobacillus brevis IOEB 9809.
Microbial spoilage and formation of biogenic amines in fresh and thawed modified atmosphere-packed salmon (Salmo salar) at 2 degrees C.
Enzyme sensor array for the determination of biogenic amines in food samples.
Growth of Carnobacterium divergens V41 and production of biogenic amines and divercin V41 in sterile cold-smoked salmon extract at varying temperatures, NaCl levels, and glucose concentrations.
Biogenic amine accumulation in ripened sausages affected by the addition of sodium sulphite.
Effect of starter culture and storage temperature on the content of biogenic amines in dry fermented sausage poliÄan.
Evidence for proteolytic activity and biogenic amines production in Lactobacillus curvatus and L. homohiochii.
[The content of biogenic amines in canned fish from the Turkish market].
Following the trace of elusive amines.
Biotransformation of xenobiotics by amine oxidases.
Formation of biogenic amines in bulk-stored chilled hake (Merluccius merluccius L.) packed under atmospheres.
Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages.
Evolution of microbial populations and biogenic amine production in dry sausages produced in Southern Italy.
Biogenic amines produced by Enterobacteriaceae isolated from meat products.
Flavour profiles of dry sausages fermented by selected novel meat starter cultures.
Linezolid, a novel oxazolidinone antibiotic: assessment of monoamine oxidase inhibition using pressor response to oral tyramine.
Cardiovascular sympathomimetic amine interactions in rats treated with monoamine oxidase inhibitors and the novel oxazolidinone antibiotic linezolid.
Effect of the interaction between a low tyramine-producing Lactobacillus and proteolytic staphylococci on biogenic amine production during ripening and storage of dry sausages.
Biogenic amines in vacuum-packaged and carbon dioxide-controlled atmosphere-packaged fresh pork stored at -1.50 degrees C.
Effects of pH, temperature and NaCl concentration on the growth kinetics, proteolytic activity and biogenic amine production of Enterococcus faecalis.
Effectiveness of a Lactobacillus sakei starter culture in the reduction of biogenic amine accumulation as a function of the raw material quality.
Changes in biogenic amine and polyamine contents in slightly fermented sausages manufactured with and without sugar.
Biogenic amines and polyamines in milks and cheeses by ion-pair high performance liquid chromatography.
Mixed starter cultures to control biogenic amine production in dry fermented sausages.
Formation of biogenic amines in raw milk HispÃ¡nico cheese manufactured with proteinases and different levels of starter culture.
Influence of hygienic quality of raw materials on biogenic amine production during ripening and storage of dry fermented sausages.
The capacity of Enterobacteriaceae species to produce biogenic amines in cheese.
Liquid chromatographic determination of biogenic amines in fermented foods after derivatization with 3,5-dinitrobenzoyl chloride.
Multiple compound quality index for cold-smoked salmon (Salmo salar) developed by multivariate regression of biogenic amines and pH.
High-performance liquid chromatographic method for determination of biogenic amines in feedstuffs, complete feeds, and animal tissues.
Biochemical properties of Streptococcus macedonicus strains isolated from Greek Kasseri cheese.
Redox hydrogel-based amperometric bienzyme electrodes for fish freshness monitoring
Effect of added proteinases and level of starter culture on the formation of biogenic amines in raw milk Manchego cheese.
Clarifying the safety of the MAOI diet and pizza.
Effect of proteolytic starter cultures of Staphylococcus spp. on biogenic amine formation during the ripening of dry fermented sausages.
Changes in biogenic amines in mature and germinating legume seeds and their behavior during cooking.
Histamine and biogenic amine production by Morganella morganii isolated from temperature-abused albacore.
Reduction of biogenic amine formation using a negative amino acid-decarboxylase starter culture for fermentation of Fuet sausages.
Content of biogenic amines in table olives.
Development of immunoassays for tyramine and tryptamine toxins of Phalaris aquatica L.
Formation of biogenic amine in mayonnaise, herring and tuna fish salad by lactobacilli.
Improved screening procedure for biogenic amine production by lactic acid bacteria.
Comparison of ELISA and HPLC for the determination of histamine in cheese.
A novel signal amplification technology for ELISA based on catalyzed reporter deposition. Demonstration of its applicability for measuring aflatoxin B(1).
[Drug-food interactions].
The effects of a starter culture on the formation of biogenic amines in Turkish soudjoucks.
Biogenic amines and sensory changes associated with the microbial flora of Mediterranean gilt-head sea bream (Sparus aurata) stored aerobically at 0, 8, and 15 degrees C.
Antioxidant effects of dopamine and related compounds.
Histamine regulates food intake through modulating noradrenaline release in the para-ventricular nucleus.
Determination of biogenic amines by capillary electrophoresis.
Refining the MAOI diet: tyramine content of pizzas and soy products.
Herbal remedies: adverse effects and drug interactions.
YUA001, a novel aldose reductase inhibitor isolated from alkalophilic Corynebacterium sp. YUA25. I. Taxonomy, fermentation, isolation and characterization.
Effect of enhanced proteolysis on formation of biogenic amines by lactobacilli during Gouda cheese ripening.
Monoamine oxidase inhibitors. A perspective on their use in the elderly.
Promotional effect of N-nitroso-N-(3-keto-1,2-butanediol)-3'-nitrotyramine (a nitrosated Maillard reaction product) in mouse fibroblast cells.
Degradation of histamine and tyramine by Brevibacterium linens during surface ripening of Munster cheese.
Improved ion chromatography-integrated pulsed amperometric detection method for the evaluation of biogenic amines in food of vegetable or animal origin and in fermented foods.
Histamine and tyramine degradation by food fermenting microorganisms.
[Monoamine oxidase inhibitors and pressor response to dietary amines].
Determination of biogenic amines in cheese.
Tyramine content in Chinese food.
Review of the pharmacokinetics and metabolism of reboxetine, a selective noradrenaline reuptake inhibitor.
Acute and subacute toxicity of tyramine, spermidine, spermine, putrescine and cadaverine in rats.
Increased sympathetic activity in rat white adipose tissue during prolonged fasting.
Tyramine content of previously restricted foods in monoamine oxidase inhibitor diets.
Histamine and tyramine production by bacteria from meat products.
Phenotypic variation in xenobiotic metabolism and adverse environmental response: focus on sulfur-dependent detoxification pathways.
Inhibitory effect of spices on in vitro histamine production and histidine decarboxylase activity of Morganella morganii and on the biogenic amine formation in mackerel stored at 30 degrees C.
Characterization of Drosophila tyramine beta-hydroxylase gene and isolation of mutant flies lacking octopamine.
[Diet and migraine].
Oral supplementation with branched-chain amino acids improves transthyretin turnover in rats with carbon tetrachloride-induced liver cirrhosis.
Biogenic amines: their importance in foods.
Monoamine oxidase inhibitors. An update on drug interactions.
[Monoamine oxidase inhibitors and food precautions. A comparison of utilization in Belgian psychiatric education institutes and current findings in the literature].
The making of a user friendly MAOI diet.
Tyramine pressor sensitivity in healthy subjects during combined treatment with moclobemide and selegiline.
Mutagenicity of soy sauce treated with nitrite in the presence of ethanol or alcoholic beverages.
Biogenic amine formation by poultry-associated spoilage and pathogenic bacteria.
[Automated pre-column derivatization with o-phthaldialdehyde (OPA)> A new RP-HPLC method for the determination of biogenic amines in food].
[Mutagenicity of tyramine extracted from salted dried fish in high-risk area of gastric cancer in Zhuanghe county].
Liquid chromatographic method for determination of biogenic amines in fish and fish products.
The formation of biogenic amines by fermentation organisms.
Mutagenic activity of dopamine after nitrosation.
Monoamine oxidase inhibitor dietary restrictions: what are we asking patients to give up?
N-Nitroso-N-(3-keto-1,2-butanediol)-3'-nitrotyramine. A new genotoxic agent derived from the reaction of tyrosine and glucose in the presence of sodium nitrite.
[Level of histamine and tyramine in ripening cheeses].
Biodiversity of lactic acid bacteria from food-related ecosystems.
Interaction of MAO inhibitors and dietary tyramine: a new experimental model in the conscious rat.
Bovril and moclobemide: a novel therapeutic strategy for central autonomic failure.
Purification, characterization, and crystallization of monoamine oxidase from Escherichia coli K-12.
Formation of tyramine by Lactobacillus curvatus LTH 972.
Production of histamine and tyramine by lactic acid bacteria isolated from vacuum-packed sugar-salted fish.
Investigation of the presence of biogenic amines and ethyl carbamate in kenkey made with maize and maize-cowpea mixtures as influenced by process conditions.
Determination of biogenic amines in leafy vegetables by amino acid analyser.
The role of food in the pathogenesis of migraine headache.
Genotoxicity of nitrosated red wine and of the nitrosatable phenolic compounds present in wine: tyramine, quercetin and malvidine-3-glucoside.
The 'cerebral diabetes' paradigm for unipolar depression.
Determination of histamine in fish using an enzymic method.
[Hypersensitivity reactions in patients with irritable colon syndrome].
Headaches? Change your diet.
Liquid chromatographic determination of biogenic amines in dry sausages.
Effects of gluconodeltalactone and Lactobacillus plantarum on the production of histamine and tyramine in fermented sausages.
[The amine-forming ability of Aeromonas spp].
Contaminant lactic acid bacteria of dry sausages produce histamine and tyramine.
Pathological changes in platelet histamine oxidases in atopic eczema.
Clinical pharmacology of reversible monoamine oxidase-A inhibitors.
Biogenic amines in silage. 3. The occurrence of six biogenic amines in farm-scale grass and maize silages.
Striatal dopamine metabolism is differentially affected by insulin according to the genotype in Zucker rats: a microdialysis study.
Pharmacokinetic and pharmacodynamic interaction between toloxatone, a new reversible monoamine oxidase-A inhibitor, and oral tyramine in healthy subjects.
Study of surface yeast flora of Roquefort cheese.
Stereochemical course of tyramine oxidation by semicarbazide-sensitive amine oxidase.
Isolated failure of noradrenergic transmission in a case with orthostatic hypotension and hyperactivity of gastro-colic reflex.
Habituation of an appetitive reflex in the honeybee.
Improvement of extraction procedure for biogenic amines in foods and their high-performance liquid chromatographic determination.
Tyramine content of preserved and fermented foods or condiments of Far Eastern cuisine.
Influence of food on the tyramine pressor effect during chronic moclobemide treatment of healthy volunteers.
Is there a role for amines other than histamines in the aetiology of scombrotoxicosis?
Quantitative determination of amines in wine by liquid chromatography.
Stereochemical trends in copper amine oxidase reactions.
Use of pig hepatocytes to study the inhibition of monoamine oxidase by furazolidone.
Safer use of MAOIs.
Studies on the biosynthesis of tropane alkaloids in Datura stramonium L. transformed root cultures : 2. On the relative contributions of L-arginine and L-ornithine to the formation of the tropane ring.
Selegiline: initial or adjunctive therapy of Parkinson's disease?
[Histamine and tyramine levels in selected food products].
[Biogenic amine contents in fish and fish preserves].
Monoamine oxidase inhibitor update. Potential adverse food and drug interactions.
Interaction between orally administered tyramine and moclobemide.
Moclobemide (Ro 11-1163) versus tranylcypromine in the treatment of endogenous depression.
Dietary restriction, tyramine, and the use of monoamine oxidase inhibitors.
Stereochemistry of copper amine oxidase reactions.
Food and food additives in severe atopic dermatitis.
Nutritional aspects of psychiatric disorders.
Biochemical aspects of the pharmacology of moclobemide. The implications of animal studies.
Determination and comparison of the pressor effect of tyramine during long-term moclobemide and tranylcypromine treatment in healthy volunteers.
The monoamine oxidase inhibitor-tyramine interaction.
Food interacting with MAO inhibitors.
Mutagens and carcinogens produced by the reaction of environmental aromatic compounds with nitrite.
Some considerations about the tyramine content of some Cuban beers and wines.
On the mechanism of imipramine's influence in lowering p-hydroxyphenylglycol concentrations in the brain. The role of tyrosine.
Antidepressant drug therapy: associated risks.
On tyramine, food, beverages and the reversible MAO inhibitor moclobemide.
Some in vitro effects of moclobemide and other MAO inhibitors on responses to sympathomimetic amines.
Blood pressure response to tyramine-enriched meal before and during MAO-inhibition in man: influence of dosage regimen.
Amines in fresh beef of normal pH and the role of bacteria in changes in concentration observed during storage in vacuum packs at chill temperatures.
Viewpoint: food induced "delayed reaction" headaches in relation to tyramine studies.
Counteraction of the genotoxicity of some cooked-food mutagens by biogenic amines.
Induction of oral cavity cancer by 3-diazotyramine, a nitrosated product of tyramine present in foods.
Atrial fibrillation precipitated by tyramine containing foods.
Recently identified nitrite-reactive compounds in food: occurrence and biological properties of the nitrosated products.
The restaurant syndromes.
Some aspects of the enzymic inactivation of sympathomimetic amines.
Studies of the free faecal amines of infants with gastroenteritis and of healthy infants.
Antihypertensive and hypothalamic depressant effects of tripamide in spontaneously hypertensive rats.
Past, present, and future of mutagens in cooked foods.
Dietary tyramine and other pressor amines in MAOI regimens: a review.
[Migraine and diet].
Relation of nitrite concentration to mutagen formation in soy sauce.
Appearance of direct-acting mutagenicity of various foodstuffs produced in Japan and Southeast Asia on nitrite treatment.
Analysis of cheese for histamine, tyramine, tryptamine, histidine, tyrosine, and tryptophane.
Inhibition of in vivo histamine metabolism in rats by foodborne and pharmacologic inhibitors of diamine oxidase, histamine N-methyltransferase, and monoamine oxidase.
The evaluation of patients with urticaria.
Pseudo-allergy to foods.
Diet and monoamine oxidase inhibitors: a re-examination.
The use of monoamine oxidase inhibitors in the treatment of elderly, depressed patients.
Practical aspects of MAO inhibitor therapy.
Patient compliance with MAO inhibitor therapy.
Tyramine studies and the safety of MAOI drugs.
New contributions from basic science to understanding the effects of monoamine oxidase inhibiting antidepressants.
Studies of selective and reversible monoamine oxidase inhibitors.
The combined use of MAOIs and tricyclics.
[Biogenic amines in food: formation, occurrence, analysis and toxicological evaluation].
Pressor sensitivity to tyramine in patients with headache: relationship to platelet monoamine oxidase and to dietary provocation.
Monoamine oxidase inhibitors: reappraisal of dietary considerations.
High pressure liquid chromatographic determination of putrefactive amines in foods.
Antidepressant overdose.
Determination of mono-, di- and polyamines in foods using a single-column amino acid auto-analyzer.
Pseudo-allergen-free diet in chronic urticaria.
[Biogenic amines in food: effects of histamine, tyramine and phenylethylamine in the human].
Protein hydrolysates from meat industry by-products.
Correlation of platelet MAO activity with introversion: a study on a German rural population.
Foods, and food and drug combinations, responsible for head and neck pain.
Dietary consideration in MAO inhibitor regimens.
N-nitrosodimethylamine in malt beverages--anticipatory action by the brewing industry.
Tyramine sensitivity in dietary migraine: a critical review.
Effects of caroxazone, a reversible monoamine oxidase inhibitor, on the pressor response to oral tyramine in man.
Reexamining the dietary restrictions with procarbazine (an MAOI).
Monoamine oxidase inhibitors for depression.
Gas-liquid chromatographic determination of tyramine in fermented foot products.
Diet and migraine.
Tyramine content of canned and packet soups.
Interactions between drugs and nutrients.
The effects of long term oral treatment with indapamide on the development of DOCA-salt hypertension in rats: vascular reactivity studies.
The role of biogenic amines in foods.
Failure of tyramine to induce migraine.
MAO inhibitors and foods-reality and mythology [proceedings].
Pargyline-induced increases in sensitivity to the effects of drugs on operant behavior in pigeons.
Food and drug interactions.
MAOIs and food-fact and fiction.
Food-drug interactions and interference.
[Interactions between nutrition and drugs].
Foods potentially harmful to patients taking MAO inhibitors.
Migraine.
Determination of amines in fresh and processed pork.
Carbon dioxide-protein interaction in a gas-solid phase.
[Tyramine test in double blind study].
[Importance of dietetic factors in migraine].
Stepping stones in allergy. Chapter VI. The many faces of allergy.
Effects of processing on the amine content of pork bellies.
[Thin layer electrophoretic demonstration of biogenic amines in patients after food consumtion].
Multiple forms of monoamine oxidase: some in vivo correlations.
Facial sweating after food: a new sign of diabetic autonomic neuropathy.
Increased cardiovascular reactivity after bilateral nephrectomy in the rat.
Migraine--a personal view.
Dietary migraine.
Effect of tyramine in migraine: a double-blind study.
[Migraines due to tyramine].
Tyramine in food.
Migraine.
[Tyramine migraine].
Allergic migraine.
Tyramine content of some cheeses.
Interactions of monoamine oxidase inhibitors, amines, and foodstuffs.
Failure to detect p-methoxyphenylethylamine derivatives in human urine.
Monoamine oxidase inhibition and intolerance to foodstuffs.
Headache, tyramine, serotonin, and migraine.
Preliminary report on tyramine headache.
Naturally occurring toxic factors in plants and animals used as food.
MAO inhibition and toxicity of certain foods.
MONOAMINE OXIDASE INHIBITORS, TYRAMINE, AND CHESSE.
[THE CHEESE EATER SYNDROME].

Other Information

(IUPAC):	Atomic Weights of the Elements 2011 (pdf)
Videos:	The Periodic Table of Videos
tgsc:	Atomic Weights use for this web site
(IUPAC):	Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):	View
CHEBI:	View
CHEMBL:	View
Metabolomics Database:	Search
KEGG (GenomeNet):	C00483
HMDB (The Human Metabolome Database):	HMDB00306
FooDB:	FDB000433
YMDB (Yeast Metabolome Database):	YMDB01797
Export Tariff Code:	2922.29.8190
MedlinePlusSupp:	View
VCF-Online:	VCF Volatile Compounds in Food
ChemSpider:	View
Wikipedia:	View

Suppliers

Alfa Biotechnology	BOC Sciences
ExtraSynthese	Penta International
Santa Cruz Biotechnology	Sigma-Aldrich
TCI AMERICA	Penta International Corporation

PhysChem Properties

Material listed in food chemical codex	No
Molecular weight	137.18186950684
Melting Point	164 to 165°C @ 760 mm Hg
Boiling Point	175 to 181°C @ 8 mm Hg
Boiling Point	325 to 326°C @ 760 mm Hg
Vapor Pressure	0.003 mmHg @ 25 °C
Flash Point TCC Value	118.89 °C TCC
logP (o/w)	1.585 est
Solubility
alcohol	Yes
propylene glycol	Yes
water, 10400 mg/L @ 15 °C (exp)	Yes

Organoleptic Properties

Odor Type: Meaty
meaty, dirty, cooked, phenolic, rubbery
Luebke, William tgsc, (2006)	At 100.00 %. mild meaty dirty cooked phenolic rubbery
Flavor Type: Vegetable
sweet, vegetable, phenolic
Luebke, William tgsc, (2006)	At 100.00 ppm in water. mild sweet vegetative phenolic

Occurrences

Potential Uses

Applications	flavoring agents
Flavoring purposes	Cheese, Meat

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 36/37/38 - Irritating to eyes, respiratory system, and skin. S 02 - Keep out of the reach of children. S 24/25 - Avoid contact with skin and eyes. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 36 - Wear suitable protective clothing.

Hazards identification

Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements

Pictogram

Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
intraperitoneal-mouse LDLo 800 mg/kg Journal of Physiology. Vol. 76, Pg. 224, 1932. intravenous-mouse LD50 229 mg/kg BEHAVIORAL: CHANGES IN MOTOR ACTIVITY (SPECIFIC ASSAY) Acta Pharmacologica et Toxicologica. Vol. 38, Pg. 474, 1976. unreported-mouse LDLo 2200 mg/kg AUTONOMIC NERVOUS SYSTEM: SYMPATHOMIMETIC Naunyn-Schmiedeberg's Archiv fuer Experimentelle Pathologie und Pharmakologie. Vol. 153, Pg. 161, 1930. intravenous-rabbit LD50 300 mg/kg "Prehled Prumyslove Toxikologie; Organicke Latky," Marhold, J., Prague, Czechoslovakia, Avicenum, 1986Vol. -, Pg. 691, 1986.
Dermal Toxicity:
subcutaneous-cat LDLo 30 mg/kg "Abdernalden's Handbuch der Biologischen Arbeitsmethoden." Vol. 4, Pg. 1412, 1935. subcutaneous-mouse LDLo 225 mg/kg "Drug Dosages in Laboratory Animals - A Handbook," Rev. ed., Barnes, C.D., and L.G. Eltherington, Berkeley, Univ. of California Press, 1973Vol. -, Pg. -, 1965.
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavoring agents
Recommendation for tyramine usage levels up to:
	not for fragrance use.

Maximised Survey-derived Daily Intakes (MSDI-EU):		0.012 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA):		0.02 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI):		340 (μg/person/day)
Threshold of Concern:		540 (μg/person/day)
Structure Class:		II
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 22
Click here to view publication 22
		average usual ppm	average maximum ppm
baked goods:		-	-
beverages(nonalcoholic):		-	-
beverages(alcoholic):		-	-
breakfast cereal:		-	-
cheese:		-	-
chewing gum:		-	-
condiments / relishes:		1.00000	3.00000
confectionery froastings:		-	-
egg products:		-	-
fats / oils:		-	-
fish products:		1.20000	3.00000
frozen dairy:		-	-
fruit ices:		-	-
gelatins / puddings:		-	-
granulated sugar:		-	-
gravies:		1.00000	3.00000
hard candy:		-	-
imitation dairy:		-	-
instant coffee / tea:		-	-
jams / jellies:		-	-
meat products:		1.00000	3.00000
milk products:		-	-
nut products:		-	-
other grains:		-	-
poultry:		-	-
processed fruits:		-	-
processed vegetables:		-	-
reconstituted vegetables:		-	-
seasonings / flavors:		1.00000	3.00000
snack foods:		1.00000	3.00000
soft candy:		-	-
soups:		1.00000	3.00000
sugar substitutes:		-	-
sweet sauces:		-	-

Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
		average usage mg/kg	maximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0):		0.40000	2.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0):		0.10000	0.50000
Edible ices, including sherbet and sorbet (03.0):		0.40000	2.00000
Processed fruit (04.1):		0.40000	2.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2):		-	-
Confectionery (05.0):		1.00000	5.00000
Chewing gum (05.3):		-	-
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0):		0.20000	1.00000
Bakery wares (07.0):		2.00000	10.00000
Meat and meat products, including poultry and game (08.0):		0.20000	1.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0):		0.20000	1.00000
Eggs and egg products (10.0):		-	-
Sweeteners, including honey (11.0):		-	-
Salts, spices, soups, sauces, salads, protein products, etc. (12.0):		0.10000	0.50000
Foodstuffs intended for particular nutritional uses (13.0):		1.00000	5.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1):		-	-
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2):		1.00000	5.00000
Ready-to-eat savouries (15.0):		1.00000	5.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0):		0.20000	1.00000

Safety references

European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Flavouring Group Evaluation 86, (FGE.86)[1] - Consideration of aliphatic and aromatic amines and amides evaluated by JECFA (65th meeting) - Scientific Opinion of the Panel on Food Additives - Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 86, Revision 1 (FGE.86Rev1): Consideration of aliphatic and aromatic amines and amides evaluated by JECFA (65th meeting)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 86, Revision 2 (FGE.86Rev2): Consideration of aliphatic and arylalkyl amines and amides evaluated by JECFA (65th meeting)
View page or View pdf

EPI System: View

ClinicalTrials.gov:search

Daily Med:search

AIDS Citations:Search

Cancer Citations:Search

Toxicology Citations:Search

EPA Substance Registry Services (TSCA):51-67-2

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

Laboratory Chemical Safety Summary :5610

National Institute of Allergy and Infectious Diseases:Data

WGK Germany:3

4-(2-aminoethyl)phenol

Chemidplus:0000051672

RTECS:SJ5950000 for cas# 51-67-2