Abstract
Putrescine and cadaverine are among the most common biogenic amines (BA) in foods, but it is advisable that their accumulation be avoided. Present knowledge about their toxicity is, however, limited; further research is needed if qualitative and quantitative risk assessments for foods are to be conducted. The present work describes a real-time analysis of the cytotoxicity of putrescine and cadaverine on intestinal cell cultures. Both BA were cytotoxic at concentrations found in BA-rich foods, although the cytotoxicity threshold for cadaverine was twice that of putrescine. Their mode of cytotoxic action was similar, with both BA causing cell necrosis; they did not induce apoptosis. The present results may help in establishing legal limits for both putrescine and cadaverine in food.
Highlights
The biogenic amines putrescine and cadaverine show in vitro cytotoxicity at concentrations that can be found in foods
As determined by real-time cell analysis (RTCA), a dose-dependent reduction in the normalized cell index was recorded for the HT29 cells exposed to putrescine (Fig. 1A) and cadaverine (Fig. 1B)
To determine the cytotoxicity of putrescine and cadaverine towards HT29 intestinal cells, the IC50 values for each biogenic amines (BA) were determined at 8 h, 12 h, 18 h and 24 h (Table 1)
Summary
The biogenic amines putrescine and cadaverine show in vitro cytotoxicity at concentrations that can be found in foods. Putrescine and cadaverine are among the most common biogenic amines (BA) in foods, but it is advisable that their accumulation be avoided Present knowledge about their toxicity is, limited; further research is needed if qualitative and quantitative risk assessments for foods are to be conducted. BA have important biological functions in humans and are endogenously synthesised, the ingestion of food with high concentrations of BA can provoke serious toxicological reactions[6,8,9,10,11,12] According to their chemical structure and number of amine groups, the BA putrescine and cadaverine are aliphatic diamines. They are among the most abundant BA found in cheeses, along with tyramine and histamine[8,11,13] (considered by the EFSA as the most toxic of all BA12)
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