Abstract
The objective of this review is the determination of tyramine in 13 nonalcoholic beers (Maoshaieer) of Tehran market and survey of it’s probably interaction with monoamine oxidase inhibitor drugs (MAOIs) has been investigated. Tyramine was at the highest levels in Baltika (111.34 ± 8.19 μg/ml) and at the lowest level in Bitmalt (8.01 ± 2.09 μg/ml). Comparing different flavors of malt drinks, the highest tyramine content was shown for classic or normal flavor (average 72.99 ± 30.87 μg/ml), while the lowest value belonged to cantaloupe flavored drinks (average 10.55 ± 1.29 μg/ml). In our study, it is seen that there is a significant difference between import and Iranian non-alcoholic beers, the import ones has more tyramine than Iranians. A number of 10 kinds of 13 samples interact whit MAOIs in one serving (250 ml) usage 18.50 mg. The highest tyramine content of Iranian ones is 17.74 mg/250ml and for import ones is 27.83 mg/250ml.
Highlights
Tyramines are decarboxylation products of tyrosine and phenylalanine, which are associated with headaches, migraine, hypertension and hyperthyroidism [1]
Asatoor did extensive research and found that the combination of a monoamine oxidase inhibitors (MAOIs) and a food containing tyramine resulted in the hypertensive interaction (“the cheese reaction”)
If tyramine in foods and drinks exceeds from 6 mg in each serving it might interact with MAOIs Table 1 [3], progress on the metabolic effects of MAOIs has been slow, use of clinical information in addition to analysis of bioactive amine content of foods has allowed the formulation of dietary recommendations, which are thought to be useful clinically in the administration of MAOIs
Summary
Tyramines are decarboxylation products of tyrosine and phenylalanine, which are associated with headaches, migraine, hypertension and hyperthyroidism [1]. Biogenic amines can be formed almost as a consequence of described microbial activity and less by microorganisms responsible for decay of food At present it is a question, not a fact, that tyramine content of ceratin kinds of food could indicate the use of defective food manufacturing process. Various analytical methods are available for quantification of tyramine such as spectrophotometric [6], gas chromatographic [7], reversed phase high performance liquid chromatography [8] and ion-exchange chromatography with pulsed amperometry [9] These methods suffer from certain drawbacks such as time consuming, sample preparation, expensive equipments and trained person to operate Blackwell first described the interaction between MAOI drugs and tyramine in 1963 and named it the “cheese reaction”. The aim of this study was the measurement of tyramine in nonalcoholic beers in Tehran retail markets, the survey of any possible interaction between these nonalcoholic beers tyramine contents and MAOI drugs
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