Please use this identifier to cite or link to this item: http://hdl.handle.net/2445/163038
Title: In vitro determination of diamine oxidase activity in food matrices by an enzymatic assay coupled to UHPLC-FL.
Author: Comas Basté, Oriol
Latorre Moratalla, Mariluz
Sánchez Pérez, Sònia
Veciana Nogués, María Teresa
Vidal Carou, Ma. Carmen
Keywords: Diamines
Assaigs clínics
Metabolisme
Cromatografia de líquids d'alta resolució
Histamina
Enzimologia
Ronyó
Porc
Diamines
Clinical trials
Metabolism
High performance liquid chromatography
Histamine
Enzymology
Kidney
Swine
Issue Date: Nov-2019
Publisher: Springer Verlag
Abstract: Intestinal diamine oxidase (DAO) acts as a protective barrier against exogenous histamine. A deficit of DAO activity can lead to the appearance of histamine intolerance, a clinical condition that may be treated by a low-histamine diet and oral DAO supplementation to enhance intestinal histamine degradation. As sources of DAO, porcine kidneys and certain legume seedlings are suitable components for the formulation of a DAO supplement. The aim of this work was to develop a rapid and reliable methodology for the in vitro determination of DAO activity in food matrices based on an enzymatic assay coupled to UHPLC-FL. The proposed method showed a satisfactory linearity and sensitivity and provided a relative standard deviation lower than 3%, guaranteeing method precision, and a mean recovery greater than 99% both for lyophilized pea sprouts and porcine kidney protein extracts. A high specificity is a key attribute of this method due to the use of histamine as the reaction substrate and the direct quantification of its degradation. Moreover, the lack of interference of catalase and hydrogen peroxide is another advantage in comparison with previously published methods. Lyophilized pea sprouts showed the greatest histamine-degrading activity (0.40 ± 0.01 mU/mg), followed by porcine kidney protein extracts (0.23 ± 0.01 mU/mg) and commercial DAO supplements (0.09 ± 0.06 mU/mg). This technique could be used as a tool to validate the DAO activity of food matrices of potential interest for the treatment of histamine intolerance.
Note: Versió postprint del document publicat a: https://doi.org/10.1007/s00216-019-02178-2
It is part of: Analytical and Bioanalytical Chemistry, 2019, vol. 411, num. 28, p. 7595-7602
URI: http://hdl.handle.net/2445/163038
Related resource: https://doi.org/10.1007/s00216-019-02178-2
ISSN: 1618-2642
Appears in Collections:Articles publicats en revistes (Institut de Recerca en Nutrició i Seguretat Alimentària (INSA·UB))
Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)

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