GIDALARDA BİYOJENAMİNLERLE İLGİLİ YASAL DÜZENLEMELER

Yıl 2012, Sayı: 12, - , 08.08.2014

Özgül Özdestan , Ali Üren

Öz

Biyojen aminler amino asitlerin mikrobiyal dekarboksilasyonu ile veya aldehitlerin amino asit transaminaz enzimi ile deaminasyonu ile oluşmaktadırlar. Histamin, tiramin, putresin, kadaverin, triptamin, 2-feniletilamin, spermin, spermidin, agmatin, etilamin ve etanolamin gıdalarda oluşan başlıca biyojen aminlerdir.Yapılan çalışmalarda scombroid balık, peynir, sucuk, sauerkraut (susuz lahana turşusu), şarap ve birada yüksek düzeylerde biyojen amin tespit edilmiştir. Yüksek düzeyde biyojen amin içeren gıda tüketiminin başağrısı, mide bulantısı, kalp rahatsızlıkları, sindirim sorunlarına yol açtığı bilinmektedir.İnsanlarda biyojen aminlerin neden olduğu intoksikasyon düzeyini belirlemek oldukça güçtür. Çünkü bu durum kişilerin duyarlılığına ve diğer aminlerin varlığına bağlıdır. Öğün başına 40 mg biyojen amin alımı potansiyel toksik olarak rapor edilmiştir. Tüm biyojen aminler aynı toksik etkiye sahip olmadıklarından histamin, tiramin ve 2-feniletilamin düşünülerek bu genelleme yapılmıştır. Bu nedenle ABD, İsveç, Avusturya ve Hollanda gibi ülkeler çeşitli gıdalarda biyojen aminler özellikle histamin için maksimum limit değerlerini içeren düzenlemeler yapmıştır. Türkiye'de konuyla ilgili sadece bir adet yasal düzenleme olup bu da balıkta histamin içindir. Bu çalışmanın amacı gıdalarda biyojen aminlerle ilgili yasal düzenlemelerin
bir derlemesini gerçekleştirmektir.

Anahtar Kelimeler: Biyojen amin, gıda, histamin, tiramin, 2-feniletilamin

Anahtar Kelimeler

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Kaynakça

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• *Bu makalenin bir kısmıNAFI 2011 Uluslararası Gıda Kongresinde poster bildiri olarak sunulmuştur.