Cadaverine and aminoguanidine potentiate the uptake of histamine in vitro in perfused intestinal segments of rats

doi:10.1016/0041-008X(83)90162-X

Toxicology and Applied Pharmacology

Volume 70, Issue 3, 30 September 1983, Pages 445-458

https://doi.org/10.1016/0041-008X(83)90162-X Get rights and content

Abstract

Examination of the serosal fluid following in vitro luminal perfusion of rat intestinal segments with 1 mg/ml [³H]histamine for 2 hr showed that histamine constituted only 22.1% of the total serosal radioactivity. The remainder of the radioactivity was comprised of histamine metabolites. When equimolar amounts of either aminoguanidine and cadaverine were added to the luminal perfusate, the percentage of the serosal radioactivity as histamine increased to 67.0 and 60.4%, respectively. However, when equal amounts of histamine and anserine were added to the luminal perfusate, only 30.6% of the ³H translocated within 2 hr was [³H]histamine. In all cases, the gross translocation rate based on the percentage of total serosal radioactivity for total radioisotope ([³H]histamine plus [³H]histamine metabolites) was unchanged by the addition of these substances to the luminal perfusate. The results indicate that the potentiation of histamine toxicity by putrefactive amines, such as cadaverine, results from the inhibition of histamine metabolism which leads to increased uptake of unmetabolized histamine. The results do not support the hypothesis that potentiation occurs via an overall increase in the absorption of histamine and its metabolites due to some disruption in the barrier function of the intestine.

References (24)

S.H. Arnold et al.
Histamine (?) toxicity from fish products
Adv. Food Res.
(1978)
B. Backus et al.
Subcellular distribution of diamine oxidase
Comp. Gen. Pharmacol.
(1970)
S.B. Baylin et al.
Histaminase activity: A biochemical marker for medullary carcinoma of the thyroid
Amer. J. Med.
(1972)
L.F. Bjeldanes et al.
On the aetiology of scombroid poisoning: Cadaverine potentiation of histamine toxicity in the guinea pig
Food Cosmet. Toxicol.
(1978)
A. Lukton et al.
Content of free imidazole compounds in the muscle tissue of aquatic animals
Food Res.
(1958)
J.-L. Parrot et al.
Pharmacology of histamine. Absorption de l'histamine par l'appareil digestif
M. Shifrine et al.
Chromatographic separation of histamine and some metabolites on cellulose phosphate paper
J. Chromatogr.
(1964)
O. Sjaastad
Fate of histamine and N-acetylhistamine administered into the human gut
Acta Pharmacol. Toxicol.
(1966)
S.L. Taylor et al.
Subcellular distribution and properties of intestinal histamine-metabolizing enzymes from rats, guinea pigs, and rhesus monkeys
Comp. Biochem. Physiol.
(1979)
S.L. Taylor et al.
Outbreak of histamine poisoning associated with consumption of Swiss cheese
J. Food Prot.
(1982)

K.F. Urbach

Nature and probable origin of conjugated histamine excreted after ingestion of histamine

N.T. Brinn et al.

Glycol methacrylate for routine, special stains, histochemistry, enzyme histochemistry and immunohistochemistry: A simplified cold method for surgical biopsy tissue

J. Histotech.

(1979)

Cited by (50)

The microbiome of Chinese rice wine (Huangjiu)
2022, Current Research in Food Science
Citation Excerpt :
CAD and PUT inhibit the effects of HIS and TYR on metabolic enzymes, and CAD and PUT can also react with nitrite to produce carcinogenic nitrosamines (Zhang et al., 2019). Moreover, CAD has a synergistic effect which increases HIS toxicity (Lyons et al., 1983). The presence of BAs is usually considered to be a sign of poor Huangjiu quality and a poorly controlled brewing process, so the content of biogenic amines can be limited by careful process control.
Chinese rice wine (Huangjiu) has a long history and has been popular in China for thousands of years. During Huangjiu fermentation, many kinds of microorganisms are involved and hundreds of metabolites are produced, which form its unique aroma. The composition of the Huangjiu microbiome has a strong influence on the flavor and quality of the final consumer product. Therefore, this review summarizes the research progress on the main components, quality control indicators and flavor compounds, as well as potential hazards during the fermentation of Huangjiu. The influence of the dominant microbial species on the Huangjiu fermentation, the sensory qualities and the formation of harmful substances are discussed. This helps to provide a theoretical basis for modification of the Huangjiu microbiome to improve control of the fermentation process and the overall sensory quality of the final product.
Painful interactions: Microbial compounds and visceral pain
2020, Biochimica et Biophysica Acta - Molecular Basis of Disease
Citation Excerpt :
The role of histamine signalling in bacteria includes regulation of proliferation, metabolism and chemotaxis [124]. It is not clear through which mechanisms microbial histamine can reach into tissues, but evidence does exist that an increased amount of histamine is taken up shortly after administration of other amines, such as cadaverine [125]. The relevance of histamine signalling in visceral pain can be observed from several diseases.
Visceral pain, characterized by abdominal discomfort, originates from organs in the abdominal cavity and is a characteristic symptom in patients suffering from irritable bowel syndrome, vulvodynia or interstitial cystitis. Most organs in which visceral pain originates are in contact with the external milieu and continuously exposed to microbes. In order to maintain homeostasis and prevent infections, the immune- and nervous system in these organs cooperate to sense and eliminate (harmful) microbes. Recognition of microbial components or products by receptors expressed on cells from the immune and nervous system can activate immune responses but may also cause pain. We review the microbial compounds and their receptors that could be involved in visceral pain development.
Acute coronary syndrome and scombroid syndrome
2015, International Journal of Cardiology
Scombroid poisoning: A review
2010, Toxicon
Citation Excerpt :
DAO and HNMT metabolism of histamine in scombroid poisoning victims plays a central role in the inhibition-potentiation hypothesis. In this suggested mechanism, histamine toxicity is potentiated by the action of DAO and HNMT inhibitors occurring together with dietary histamine in the ingested fish (Taylor and Lieber, 1979; Lyons et al., 1983; Hui and Taylor, 1985). Inhibition of HNMT and DAO leads to increased histamine absorption in the gut and also prevents histamine metabolism in extra-intestinal tissues (Hui and Taylor, 1985).
Scombroid poisoning, also called histamine fish poisoning, is an allergy-like form of food poisoning that continues to be a major problem in seafood safety. The exact role of histamine in scombroid poisoning is not straightforward. Deviations from the expected dose-response have led to the advancement of various possible mechanisms of toxicity, none of them proven. Histamine action levels are used in regulation until more is known about the mechanism of scombroid poisoning. Scombroid poisoning and histamine are correlated but complicated. Victims of scombroid poisoning respond well to antihistamines, and chemical analyses of fish implicated in scombroid poisoning generally reveal elevated levels of histamine. Scombroid poisoning is unique among the seafood toxins since it results from product mishandling rather than contamination from other trophic levels. Inadequate cooling following harvest promotes bacterial histamine production, and can result in outbreaks of scombroid poisoning. Fish with high levels of free histidine, the enzyme substrate converted to histamine by bacterial histidine decarboxylase, are those most often implicated in scombroid poisoning. Laboratory methods and screening methods for detecting histamine are available in abundance, but need to be compared and validated to harmonize testing. Successful field testing, including dockside or on-board testing needed to augment HACCP efforts will have to integrate rapid and simplified detection methods with simplified and rapid sampling and extraction. Otherwise, time-consuming sample preparation reduces the impact of gains in detection speed on the overall analysis time.
Histamine fish poisoning - new information to control a common seafood safety issue
2009, Foodborne Pathogens: Hazards, Risk Analysis and Control: Second Edition
Marine finfish products with more than 500–1000 mg of histamine/kg can cause histamine fish poisoning (HFP). With thousands of incidents reported worldwide during more than half a century, HFP is the most common seafood-borne disease. Nevertheless, characteristics, occurrence and quantitative activity of the specific bacteria responsible for histamine formation in seafood remain incompletely understood. Thus, in contrast to earlier reports, several recent incidents of HFP were caused by histamine formation due to the psychrotolerant bacteria Morganella psychrotolerans and Photobacterium phosphoreum. The present chapter discusses new data on HFP and describes how this information, including predictive models, can be used to control histamine formation in seafood and thereby HFP.
Histamine and biogenic amines: Formation and importance in seafood
2008, Improving Seafood Products for the Consumer

View all citing articles on Scopus

¹: Presently with Castle and Cooke Foods, San Jose, Calif.

View full text

Cadaverine and aminoguanidine potentiate the uptake of histamine in vitro in perfused intestinal segments of rats

Abstract

Adv. Food Res.

Comp. Gen. Pharmacol.

Amer. J. Med.

Food Cosmet. Toxicol.

Food Res.

J. Chromatogr.

Acta Pharmacol. Toxicol.

Comp. Biochem. Physiol.

J. Food Prot.

Glycol methacrylate for routine, special stains, histochemistry, enzyme histochemistry and immunohistochemistry: A simplified cold method for surgical biopsy tissue

J. Histotech.