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Detekce biogenních aminů u konzervovaných výrobků z ryb
Zátopková, Tereza
The aim of my work was to conduct a literature search on biogenic amines and to detect the content of biogenic amines in canned fish products in the laboratory part. Four fish spe-cies were sampled for the determination: mackerel (Scomber scombrus), bluefin tuna (Thun-nus thynnus), sardine (Sardina pilchardus) and cod (Gadus morhua). Two samples were used for the determination of sardines, which differed in the brine in which they were preserved. The detection of biogenic amines was carried out by ion-exchange liquid chromatography with VIS detection. The following specific biogenic amines were determined: histamine, tyramine, putrescine, cadaverine, spermine and spermidine. The highest concentration of biogenic was determined in the sample of liver, in this sample the overall highest contents of histamine, putrescine, cadaverine and spermine were found.
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Vliv receptury a délky zrání na obsah biogenních aminů ve zrajících sýrech
Trusinová, Adéla
The diploma thesis is focused on the content of biogenic amines (cadaverine, histamine, 2-phenylethylamine, tyramine and tryptamine) depending on the ripening time in 3 varieties of maturing cheeses (control sample, sample with laccase in the cheese dough, sample with laccase on the surface of the cheese). Furthermore, the work focuses on the effect of adding laccase to the dough and on the surface of the cheeses. The theoretical part is focused on the importance and occurrence of biogenic amines in food, including possible toxic effects on the organism. The practical part monitored the effect of ripening time on the content of biogenic amines in 3 variants of the same type of cheese in the ripening process. Biogenic amines were determined after derivatization with dansyl chloride by HPLC. The most quantitatively represented biogenic amine was cadaverine, which reached the highest concentration values after 14 days of ripening in cheese with laccase on the surface. The value of the concentration was 336 μg/100 g. The amount of laccase on the surface showed an opposite trend (p ˂0.05) when evaluating the storage time on the content of the concentration of biogenic amines, an opposite trend against cheeses with laccase in the dough. The concentration of the sum of biogenic amines in all cheese samples with laccase in the dough first decreased, then increased according to the equation y = 556.03–165.51x + 22.593x2 (R² = 0.4904; p = 0.14). The concentration of the sum of biogenic amines in cheeses with laccase on the surface, depending on the ripening time, first increased and then decreased according to the equation y = 150.42 + 631.63x - 97.921x2 (R² = 0.1999; p = 0.57). Most of the values measured in this work do not correspond to the normal content of individual biogenic amines in the literature, this fact may be caused by an inappropriate selection of the type of cheese for the determination of biogenic amines, an incorrect technological procedure during production or the fact that the filtration of the supernatants was very difficult and lengthy and with large losses. The influence of laccases on the formation of biogenic amines could not be unequivocally demonstrated due to the great variability of the data and few reference values with which the measured values can be compared. Laccases in food are a relatively new issue that is not sufficiently supported by literature sources and requires further investigation.
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Importance of a low-histamine diet in reduced diamine oxidase level or function
Barcajová, Nikola ; Tkáčová, Judita (advisor) ; Mokrejšová, Andrea (referee)
This bachelor's thesis examines the effects of a low-histamine diet on adult patients with reduced levels or function of the enzyme diaminoxidase (DAO). As the symptoms of histamine intolerance are often similar to an allergic reaction, correct diagnosis can be problematic. The most common step to relieve problems is to start an elimination diet, which is what we have designed for patients in the research for this bachelor thesis. The research hypothesis was that patients who underwent an elimination diet would experience an improvement in histamine intolerance symptoms. The research was conducted using a questionnaire, with half of the respondents being recruited from an allergy immunology centre and the other half via social networking sites. The condition was that the patients had DAO values < 10 U/ml. Four adult females were selected and provided with the necessary materials and instructions to follow during the diet. The thesis is divided into theoretical and practical part.The theoretical part summarizes all the relevant information to date regarding histamine intolerance, diamino oxidase and elimination diet. The practical part focuses on the evaluation of the results of the elimination diet. The results show that the majority of patients who underwent the diet experienced an improvement or...
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Diet of Patients with Histamine Intolerance and General Knowledge about this Issue in the Czech Republic
VRÁNKOVÁ, Jana
The topic of this thesis is nutrition in patients with histamine intolerance and the general knowledge about this issue in Czechia. The theoretical framework describes the hista-mine function in human body, following chapters are dedicated to the mechanism of histamine intolerance itself, its clinical manifestation, diagnostics and treatment. In the practical part, two goals were established. The first goal was a comparison of knowledge about this issue between general public and expert community. The second goal was to determine knowledge about this topic in patients with histamine intolerance. For the first goal, quantitative research using scored questionnaire was used. This form was answered by 280 respondents from both expert and general public fields. For the second goal, qualitative method was chosen, using a questionnaire with broader scope. The questions were focused on clinical manifestation, diagnostics, treatment and general knowledge regarding histamine intolerance. Sampling in qualitative research consisted of 20 respondents, patients with histamine intolerance. Also, as part of the qualitative research, the diet of the respondents with histamine intolerance was analyzed using "Nutriservis" software. In the quantitative research, comparing awareness of histamine intolerance, the experts proved to be more successful based on the points scored. This difference, however, was not very significant. In the quantitative research, the fundamental results corresponded with the data from other professional studies in this field, citing gastrointestinal issues as the most common. Also, the difficulty in diagnosing HIT was affirmed, given that in 60% of respondents it took years before HIT was diagnosed. The dietary analysis has shown substantially lower energy intake in patients following the initial strict elimination diet. My work can, to some extent, increase the public awareness about histamine intolerance.
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Histamine intolerance
Draberová, Hana ; Humlová, Zuzana (advisor) ; Meisnerová, Eva (referee)
This bachelor's thesis deals with the topic of histamine intolerance (HIT). HIT is primarily caused by decreased activity of the enzyme diamine oxidase (DAO) which breaks down histamine. The accumulation of histamine in the human body can manifest itself with the wide range of symptoms. The most common symptoms include digestive problems, skin problems, and headaches. The symptoms of HIT are often similar to an allergic reaction, so making a correct diagnosis can be difficult. An elimination diet is recommended to relieve the symptoms. The basis of the elimination diet is to exclude food that increases the histamine level in the body. The thesis is divided into theoretical and practical parts. The theoretical part of the thesis summarizes the current knowledge about histamine intolerance and elimination diet. The practical part is focused on the mapping of the current situation in adult patients with diagnosed HIT. The research data were obtained from a questionnaire survey, which took place in the allergological clinic and on social networks. The research group consisted of one hundred and fifty-four respondents. The data showed that respondents who got HIT information from their physicians were more aware of HIT than those who gained knowledge from other patients with HIT. Most respondents who...
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Current knowledge about histamine intolerance and benefits of elimination diet
Krlínová, Michaela ; Tomešová, Jitka (advisor) ; Suchánek, Pavel (referee)
With increasing interest about one's own health and in relation to the development of research, a new nosological unit - histamine intolerance - appeared about ten years ago. Completely healthy people can experience its symptoms and histamines can be found in common food. Therefore, among the professional public there are disunited opinions on its importance and contribution of a precisely specified elimination diet. Bachelor thesis research through recent literature assesses the current knowledge about seriousness of this new nosological unit, its occurrence and impact on human health as well as the occurrence of histamines in common food. Thesis discusses already known conclusions and the possibilities of abide by the appropriate elimination diet, including its merit to alleviating symptoms and improving the health of individuals afflicted with histamine intolerance.
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