Tyramine


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tyramine

[′tī·rə‚mēn]
(pharmacology)
HOC6H4CH2CH2NH2 A crystalline compound with a melting point of 164-165°C; soluble in water and boiling alcohol; used in medicine as an adrenergic drug. Also known as tyrosamine.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.

Tyramine

 

(4-hydroxyphenylethylamine; HOC6H4CH2CH2NH2), an organic substance; one of the biogenic amines.

Tyramine is found in ergot, decaying tissues, and cheese. A toxic substance, tyramine is physiologically active: because of its vasoconstrictor effect, it increases blood pressure and influences processes of excitation and inhibition in the nervous system. It is formed from the amino acid tyrosine under the action of bacterial decarboxylases, particularly in the case of putrefactive processes in the intestines of humans and other mammals. Excess tyramine in the body is rendered harmless through oxidation by monoamine oxidase.

REFERENCE

Gorkin, V. Z. “Fermentativnoe dezaminirovanie biogennykh aminov.” In Khimicheskie faktory reguliatsii aktivnosti i biosinteza fermentov. Moscow, 1969.
The Great Soviet Encyclopedia, 3rd Edition (1970-1979). © 2010 The Gale Group, Inc. All rights reserved.
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References in periodicals archive ?
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Tyramine is one kind of monoamine, also known as 2-(4-hydroxyphenyl) ethylamine which occurs naturally in cheese and other foods.
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Tyramine and 2-phenylethylamine were only found in group B2 with very low amount of 0.3 [micro]g/g.
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Tyramine and guaiacol are metabolic products of tyrosine, which is closely related to the synthesis of catecholamine.
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Amine compounds were identified and quantified based on comparison with standard curves constructed from pure compounds (histamine, methylamine, ethylamine and tyramine).
Effect of soybean meal and soluble starch on biogenic amine production and microbial diversity using in vitro rumen fermentation
The most common biogenic amines found in foods are histamine, tyramine, cadaverine, 2-phenylethylamine, spermine, sperm idi ne, putrescine, tryptamine, and agmatine.
Environmental medicine update
Although no information in Brazilian legislation on the safe levels of bioactive amines ingestion is available, it is already known that the consumption of great amounts of histamine, tyramine and phenylethylamine may have toxic effects on humans.
Composition of amino acids and bioactive amines in common wines of Brazil/Composicao de aminoacidos e aminas bioativas em vinhos comuns brasileiros
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The risk of biogenic amines in food/O risco das aminas biogenicas nos alimentos

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