GRUP DE RECERCA AMINES I POLIAMINIES BIOACTIVES DELS ALIMENTS

Universitat de Barcelona (Barcelona)

Directora: M. Carmen Vidal Carou, Catedràtica de Nutrició i Bromatologia

mcvidal@ub.edu

(+34) 934 02 45 13

http://www.ub.edu/depnutricioibromatologia/
http://www.ub.edu/insa/directori.html

Actualització fitxa tècnica del grup: octubre 2017

MEMBRES DEL GRUP INVESTIGADOR

M Carmen Vidal Carou, Catedràtica de Nutrició i Bromatologia (IP del Grup), Universitat de Barcelona.
a/e: mcvidal@ub.edu

Abel Mariné Font, Catedràtic Emèrit de Nutrició i Bromatologia, Universitat de Barcelona.
a/e: abelmarine@ub.edu

M Teresa Veciana Nogués, Professora Titular de Nutrició i Bromatologia, Universitat de Barcelona.
a/e: veciana@ub.edu

Mariluz Latorre Moratalla, Professor associat, Universitat de Barcelona.
a/e: mariluzlatorre@ub.edu

Antonio Ignacio Montoro Lorite, Professor Associat, Universitat de Barcelona.
a/e: antoniomontoro@ub.edu

Joan Bosch Fusté, Investigador Post Doctoral, Universitat de Barcelona.
a/e: jbosch001@ub.edu

Oriol Comas Basté, Investigador Predoctoral, Universitat de Barcelona.
a/e: oriolcomas@ub.edu

Sonia Sánchez Pérez, Investigador Predoctoral, Universitat de Barcelona.
a/e: sonia.sanchez.perez7@gmail.com

Salvador Hernandez Macias, Investigador Predoctoral, Universitat de Barcelona.
a/e: salvador.hema@gmail.com

Nelly Muñoz, Investigador Predoctoral, Universitat de Barcelona.
a/e: nellysa16@hotmail.com

Adriana Duelo, Directora de AD Dietistas. Investigador Col·laborador, Universitat de Barcelona.
a/e: aduelo@adrianaduelo.com

Joan Izquierdo Casas, Cap de Servei de Neurologia. Hospital General de Catalunya. Investigador Col·laborador. Universitat de Barcelona.
a/e: jizquierdocasas@gmail.com

Toro Funes Natalia. Investigadora a Biosystems S.A. Investigador Col·laborador, Universitat de Barcelona.
a/e: natalia.toro@ub.edu

ACTIVITATS I CAPACITATS DEL GRUP DE RECERCA

El grup de recerca porta treballant en l’àmbit de les amines i poliamines des de 1983 i fruit d’aquesta dedicació es disposa d’un ampli coneixement sobre la seva anàlisi, l’origen o les causes de la seva presència en els aliments, el efectes positius o negatius, segons els casos, en l’organisme i les mesures per reduir o augmentar la seva presència en els aliments. L’experiència acumulada ha permès disposar d’una extensa base de dades de composició quali i quantitativa d’amines i poliamines en aliments (amb més de 1000 entrades). Aquesta informació va ser transferida a l’EFSA per l’elaboració d’un informe científic en el que s’avaluà el risc de les amines en els aliments (EFSA, 2011). La recerca en aquest àmbit es basa principalment en l’ampliació i actualització de la base de dades i en l’avaluació de l’exposició dietètica i eventualment del risc o del benefici associat, contemplant els diferents escenaris possibles: població sana o certs individus sensibles.

Donat que cada cop hi ha més evidència de que no només quantitats elevades d’histamina provoquen efectes adversos en la salut, sinó que aquests poden aparèixer també amb quantitats baixes, si a més concorre una deficiència en la metabolització de la histamina, per exemple per una baixa activitat de l’enzim DAO, responsable de la metabolització intestinal de la histamina, parlant-ne llavors d’una intolerància a la histamina, l’activitat del grup de recerca es centra en: a) l’estudi d’una eina diagnòstica per la identificació de individus intolerants a la histamina en base al perfil metabolòmic de la histamina en orina, b) la identificació de probiòtics amb activitat DAO pel seu possible ús en el tractament preventiu dels símptomes i c) l’estudi de possibles relacions entre el microbioma intestinal i la intolerància a la histamina.

Darrerament, el grup treballa també en una nova línia, lligada a la concessió d’un projecte finançat pel Ministeri, sobre l’estudi del potencial de les mares del cava, cèl·lules mortes de Saccharomyces cerevisiae, subproductes de l’elaboració del cava, com a estimuladors del creixement de bacteris làctics. Sota aquesta hipòtesis es planteja la seva revalorització, com a potencials acceleradors dels processos de fermentació, amb possibilitats de millorar-ne la seva seguretat, o com possibles prebiòtics, estimulant i millorant la implantació de probiòtics (efecte simbiòtic).

LÍNIES DE RECERCA

Línia: Composició quali i quantitativa d’amines, poliamines i altres compostos bioactius dels aliments. Avaluació de la ingesta i del risc. Interaccions amb medicaments.
Investigador principal: M. Carmen Vidal Carou

Línia: Biomarcadors metabolòmics i genòmics de la intolerància a la histamina.
Investigador principal: M. Carmen Vidal Carou

Línia: Estudis in vitro i clínics per a validar la possible eficàcia de la Diamino oxidasa DAO exògena en el tractament de la intolerància a la histamina.
Investigador principal: M. Carmen Vidal Carou

Línia: Microbioma, probiòtics i dèficit de Diaminooxidasa DAO.
Investigador principal: M. Carmen Vidal Carou

Línia: Qualitat i Seguretat Alimentària: Indicadors de qualitat higiènica i noves eines (formulació, processat i cuinat) per la reducció de compostos potencialment perillosos en aliments.
Investigador principal: M. Carmen Vidal Carou

Línia: Gestió i prevenció del frau en aliments de qualitat diferenciada.
Investigador principal: M. Carmen Vidal Carou

Línia:Revalorització de les mares del cava com a promotores del creixement de microorganismes fermentadors i probiòtics.
Investigador principal: M. Carmen Vidal Carou

MILLORS PUBLICACIONS DEL GRUP (2015-2017)

Comas-Basté O, Latorre-Moratalla ML, Bernacchia R, Veciana-Nogués MT, Vidal-Carou MC.
New approach for the diagnosis of histamine intolerance based on the determination of histamine and methylhistamine in urine.
J Pharm Biomed Anal. 2017;145:379-385.
PMID: 28715791

Abstract
Histamine intolerance is a disorder in the homeostasis of histamine due to a reduced intestinal degradation of this amine, mainly caused by diamine oxidase (DAO) enzyme deficiency, which provokes its accumulation in plasma and the appearance of adverse health affects. A new approach for the diagnosis of this intolerance could be the determination of histamine and its metabolites in urine. The aim of this work was to develop and validate a rapid method to determine histamine and methylhistamine in human urine by Ultra High Performance Liquid Chromatography and Fluorimetric detection (UHPLC-FL). The proposed method is a consistent procedure to determine histamine and methylhistamine in less than 11min with adequate linearity and sensitivity. Relative standard deviation was always lower than 5.5%, ensuring method precision; and mean recovery was greater than 99% for both analytes. The structure of histamine and methylhistamine conjugated with OPA were confirmed by UHPLC-ITD-FTMS which enabled to unequivocally identify both analytes in standards and also in urine samples. The analysis of histamine and methylhistamine in urine samples could be a potential new approach for the routine diagnosis of histamine intolerance, more patient-friendly and with clear advantages in terms of equipment and personnel demand for sample collection in comparison with current plasmatic DAO activity determination.

Izquierdo-Casas J, Comas-Basté O, Latorre-Moratalla ML, Lorente-Gascón M, Duelo A, Vidal-Carou MC, Soler-Singla L.
Low serum diamine oxidase (DAO) activity levels in patients with migraine.
J Physiol Biochem. 2017; publicació electrònica abans d’impresió doi: 10.1007/s13105-017-0571-3 Jun 17.
PMID: 28624934

Abstract
Histamine intolerance is a disorder in the homeostasis of histamine due to a reduced intestinal degradation of this amine, mainly caused by a deficiency in the enzyme diamine oxidase (DAO). Among the several multi-faced symptoms associated with histamine intolerance, headache is one of the most recognized and disabling consequences. The aim of this study was to determine the prevalence of DAO deficiency in patients with a confirmed migraine diagnosis according to the current International Headache Society (IHS) and in non-migraine subjects. DAO activity was assessed in a total of 198 volunteers recruited at the Headache Unit of the Hospital General de Catalunya, 137 in the migraine group and 61 as a control group. DAO enzyme activity in blood samples was determined by ELISA test. Values below 80 HDU/ml (Histamine Degrading Unit/ml) were considered as DAO deficient. Mean value of DAO activity from migraine population (64.5 ± 33.5 HDU/ml) was significantly lower (p < 0.0001) than that obtained from healthy volunteers (91.9 ± 44.3 HDU/ml). DAO deficiency was more prevalent in migraine patients than in the control group. A high incidence rate of DAO deficiency (87%) was observed in the group of patients with migraine. On the other hand, 44% of non-migranous subjects had levels of DAO activity lower than 80 HDU/ml. Despite the multifactorial aetiology of migraine, these results seem to indicate that this enzymatic deficit could be related to the onset of migraine.

Latorre-Moratalla ML, Comas-Basté O, Bover-Cid S, Vidal-Carou MC.
Tyramine and histamine risk assessment related to consumption of dry fermented sausages by the Spanish population.
Food Chem Toxicol. 2017; 99:78-85.
PMID: 27856296

Abstract
Tyramine and histamine are the main dietary bioactive amines related to acute adverse health effects. Dry fermented sausages can easily accumulate high levels of these hazards and are frequently consumed in Spain. The present work aims to assess the exposure to tyramine and histamine from the consumption of dry fermented sausages by the Spanish population and to assess the risk to suffer acute health effects from this exposure. A probabilistic estimation of the exposure to these hazards was derived combining probability distributions of these amines in dry fermented sausages (n = 474) and their consumption by the Spanish population. The mean dietary exposure to tyramine and histamine was 6.2 and 1.39 mg/meal, respectively. The risk of suffering hypertensive crisis or histamine intoxication by healthy population due to tyramine or histamine intake, respectively, exclusively from dry fermented sausages, can be considered negligible. For individuals under treatment with MAOI drugs, the probability to surpass the safe threshold dose (6 mg/meal) was estimated as 34%. For patients with histamine intolerance, even the presence of this amine in food is not tolerable and it could be estimated that 7000 individuals per million could be at risk to suffer the related symptoms after consuming dry fermented sausages.

Toro-Funes N, Bosch-Fuste J, Latorre-Moratalla ML, Veciana-Nogués MT, Vidal-Carou MC.
Biologically active amines in fermented and non-fermented commercial soybean products from the Spanish market.
Food Chem. 2015 173:1119-24.
PMID: 25466133

Abstract
Biologically active amines were determined in commercial soybean products. The antioxidant polyamines were found in both non-fermented and fermented soybean products. Natto and tempeh showed the highest content of polyamines (75-124 and 11-24 mg/kg of spermidine and spermine, respectively). On the other hand, the bacterial-related biogenic amines, tyramine, histamine, tryptamine and β-phenylethylamine, were detected in practically all fermented products with a high variability. The highest contents were found in sufu, tamari and soybean paste. Extremely high tyramine and histamine contents, 1700 and 700 mg/kg, respectively, found in some sufu samples could be unhealthy. However, biogenic amines observed in the other soybean products should not be a risk for healthy consumers. However, individuals who take monoamine and diamine oxidase inhibitors drugs should be strongly recommended to avoid this kind of products in order to suffer no adverse health effects. These biogenic amines were not detected in non-fermented soybean products.

Toro-Funes N, Bosch-Fusté J, Latorre-Moratalla ML, Veciana-Nogués MT, Vidal-Carou MC.
Isoflavone profile and protein quality during storage of sterilised soymilk treated by ultra high pressure homogenisation.
Food Chem. 2015; 167:78-83.
PMID: 25148962

Abstract
The application of ultra high pressure homogenisation (UHPH) treatments is useful to obtain fine and stable soymilk emulsions. Changes of isoflavones, protein digestibility and lysine availability during 4 months of storage at 20 ± 2°C in soymilk treated by UHPH (300 MPa and 75°C of inlet temperature) were studied in comparison to UHT-sterilised soymilk (142°C, 6s). Results indicated that although there was a significantly higher extractability of isoflavones in UHT (about 38%) than in UHPH-treated samples (about 15%), similar total contents were found at the end of storage. The interconversion of isoflavones into β-glucosides was faster in UHT than in UHPH-treated soymilk. Similar evolution of protein digestibility in both UHPH and UHT-treated soymilks was found, being slightly higher in the initial UHT (88.4%) than in UHPH-treated samples (83.3%). No great differences were observed in the % of blocked lysine among samples after treatments, neither in their evolution throughout storage.

INSTITUCIONS QUE RECONEIXEN AL GRUP DE RECERCA

XaRTA – Xarxa de Referència en Tecnologia dels Aliments – Generalitat de Catalunya
INSA -Institut de Recerca en Nutrició i Seguretat Alimentària de la Universitat de Barcelona.
Generalitat de Catalunya Programa d’ajuts SGR a grups consolidats de recerca: 2014SGR1438.