HISTAMINE AND TYRAMINE CONTENT OF YEAST PRODUCTS

被引：34

作者：

BLACKWEL.B

MABBITT, LA

MARLEY, E

机构：

[1] Institute of Psychiatry, London, SE.5, Denmark Hill

[2] National Institute for Research in Dairying, Reading, Berkshire, Shinfield

来源：

JOURNAL OF FOOD SCIENCE | 1969年 / 34卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1969.tb14359.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

SUMMARY— Chromatographic estimations of tyramine and histamine in “Marmite” and four other yeast extracts showed a tyramine content from 0.1 to 1.6 mg/g and a histamine content of 0.2 to 2.8 mg/g. “Marmite” contained the largest amounts of both amines, but’ three samples of this extract showed a wide range in amine content. These variations in amine content of yeast extracts are discussed in terms of their manufacture. Pharmacological activity in one of the yeast extracts (“Marmite”) on the rat's blood pressure and on the intact bronchioles and isolated ileum of the guinea pig was due to the presence of tyramine and histamine. The clinical relevance of a high histamine content is discussed. Copyright © 1969, Wiley Blackwell. All rights reserved

引用

页码：47 / &

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