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Fluorescence in Histochemical Reactions
Published in Victoria Vladimirovna Roshchina, Fluorescence of Living Plant Cells for Phytomedicine Preparations, 2020
Victoria Vladimirovna Roshchina
In plants, the biogenic amines in raw vegetables are usually present both in free form and conjugated with other molecules, such as phenolic acid and proteins, with levels depending on variety, ripening stage, and storage conditions. Different plant foods and pharmaceutical preparations contain various biogenic amines that are pharmaceutical materials (Konovalov 2019; Ekici and Omer 2019). As shown in Table 4.2, pure individual amines are used in medicine.
Methods of Protein Iodination
Published in Erwin Regoeczi, Iodine-Labeled Plasma Proteins, 2019
An acyl group is the univalent group, , where R is any organic group attached to one bond of the bivalent carbonyl group ,. The alkyl group has already been defined in Section C.1.a. An aryl group is an organic group derived from an aromatic hydrocarbon by the removal of a hydrogen (e.g., the phenyl group, C6H5-, derived from benzene, C6H6). Amines are organic derivatives of ammonia (NH3) formed by the replacement of one, two, or three of the hydrogen atoms by an alkyl or aryl group; correspondingly, the resulting aliphatic and aromatic (and other) amines are classified as primary (RNH2), secondary (R2NH), or tertiary (R3N) amines. Amides are carboxylic acid derivatives obtained by the replacement of the OH group of an acid by an amino group (NH2). Azo compounds are organic compounds which contain the group, -N:N-, attached to two alkyl or aryl groups (e.g., azobenzene, C6H5-N:N-C6H5). In contrast, only one of the two N atoms bonded together in diazo compounds is attached to a carbon of an organic structure (RN=N, see further below). Imines, containing the grouping, -CH=N-, arise from the condensation of primary amines with aldehydes (or ketones) through the loss of H2O. Imides are nitrogen analogs of anhydrides:
Scombrotoxin
Published in Dongyou Liu, Handbook of Foodborne Diseases, 2018
The biogenic amines of greatest importance in SFP are histamine, putrescine, and cadaverine. Figure 99.1 shows the chemical structure of these amines. They are formed by the decarboxylation of their respective free amino acids histidine, ornithine, and lysine by exogenous decarboxylase enzymes produced by microorganisms in the seafood (6). Figure 99.2 shows the decarboxylation of histidine to histamine by the action of histidine decarboxylase (HDC) enzyme. There exist two different classes of HDC. One group requires pyridoxal-5-phosphate as a cofactor, and the other group has a covalently bound pyruvoyl prosthetic group. The pyridoxal-phosphate dependent enzyme (PLP) is found in gram-negative bacteria and eukaryotes, while the pyruvoyl-dependent, which is evolutionary unrelated to the PLP-dependent HDC, is found in gram-positive bacteria (7). Gram-negative histamine-producing bacteria (HPB) are the main concern in seafood, while gram-positive HPB are found in fermented food such as cheese, wine, and beer (8,9).
PDE1 inhibitors: a review of the recent patent literature (2008-present)
Published in Expert Opinion on Therapeutic Patents, 2022
Mei-Ling Le, Mei-Yan Jiang, Chuan Han, Yi-Yi Yang, Yinuo Wu
In 2015, Kehler and coworkers disclosed a series of PDE1 inhibitors with quinazoline scaffold (Figure 27). The X group on the quinazoline was a halogen atom in the first patent. The IC50 values of these compounds against PDE1 ranged from 7 nM to 2800 nM. Most compounds in this patent had two or more stereoisomers and one showed better inhibitory activities than others [79]. For the representative compound 86, stereoisomer 1 gave the IC50 value of 9.9 nM, while stereoisomer 2 gave the IC50 value of 65 nM against PDE1B. However, no configuration was provided for each stereoisomer. In another patent by Kehler, the X group on the quinazoline was instead by the methoxy group. The amine can be primary amine, secondary amine, or cyclic aliphatic amine [80]. The configuration had a significant impact on the inhibitory activities. For example, the (S)-87 was 30-fold more potent against PDE1B than (R)-87 [81].
Fermented foods, the gut and mental health: a mechanistic overview with implications for depression and anxiety
Published in Nutritional Neuroscience, 2020
Hajara Aslam, Jessica Green, Felice N. Jacka, Fiona Collier, Michael Berk, Julie Pasco, Samantha L. Dawson
Fermented foods have been widely consumed for thousands of years throughout Asia,27 although to our knowledge there are no comprehensive studies that have assessed the safety of fermented foods, particularly for special populations such as the medically ill, elderly, children and pregnant women. Fermented foods do contain some non-nutritive components, such as biogenic amines, which are by-products produced through microbial metabolism of amino acids; these amines are particularly found in sauerkraut, fish products, cheese, wine, beer, dry sausages, etc.25 Ingestion of excessive amount of these biogenic amines have been reported to be associated with changes in gastrointestinal functions (digestion), nausea, headaches, respiratory problems and change in blood pressure, and potentially interact with monoamine oxidase inhibitor antidepressants.143 Due to this, many countries and international food regulating bodies have established safe concentrations of detectable biogenic amines in food.144 There is a lack of human trials examining the safety of fermented foods. In a murine model, kefir exacerbated the disease severity of Clostridium difficile infection.145 Further data on safe daily intakes of biogenic amines present in fermented foods would be needed prior to widespread recommendations for the use of fermented foods.
β-Phenylethylamine and various monomethylated and para-halogenated analogs. Acute toxicity studies in mice
Published in Drug and Chemical Toxicology, 2020
Aron D. Mosnaim, Marion E. Wolf, James J. III. O’Donnell, Thomas Hudzik
Difference between LDLO, LD50 and LD100 for the various p-mHPEAs fell within a relatively narrow range (as a group: LDLO 116 ± 3.3 to 133.5 ± 3.3, LD50 136.7 ± 1.7 to 153.3 ± 1.7 and LD100 160.0 ± 2.9 to 168.3 ± 1.7 mg/kg). This was also the case for the methylated amines (as a group: LDLO 176 ± 3.3 to 220 ± 5.8, LD50 200.0 ± 2.9 to 243.3 ± 4.4 and LD100 221.7 ± 3.3 to 278.3 ± 4.4 mg/kg). Difference observed between LDLO and LD50 and LD50 and LD100 values for individual amines were similar and in the range of 10 to 20% (Table 1). Amphetamine’s acute toxicity was significantly higher than that of the other amines, however, the lethal dosages recorded also fell within a relatively narrow range (LDLO 21.3 ± 1.5, LD50 25.0 ± 0.6 and LD100 29.3 ± 0.7 mg/kg, respectively). LDL0, LD50, and LD100 were obtained from three independent groups of 10 mice each (Table 1), and results are reported as the mean ± SEM of the individual values obtained.