Amb motiu del tancament d'estiu, la validació de documents es reprendrà a partir del 28 d'agost de 2026. Disculpeu les molèsties.
Con motivo del cierre de verano, la validación de documentos se reanudará a partir del 28 de agosto de 2026. Disculpad las molestias
Due to the summer closure, document validation will resume starting August 28, 2026. We apologize for any inconvenience.

Files

699701.pdf (1.22 MB)

Document type

Article

Version

Accepted version

Publication date

2020-02-22

Publication license

cc-by-nc-nd (c) Elsevier B.V., 2020
Please use this identifier to cite or link to this item: https://hdl.handle.net/2445/163063

Lyophilised legume sprouts as a functional ingredient for diamine oxidase enzyme supplementation in histamine intolerance

Journal Title

Authors

Director/Tutor

Journal ISSN

Volume Title

Related resource

https://doi.org/10.1016/j.lwt.2020.109201

Abstract

Diamine oxidase (DAO) is one of the key enzymes involved in the degradation of dietary histamine. An imbalance of histamine scavenging systems leads to histamine intolerance, a diet-related disorder that may be tackled by following a low-histamine diet. Recently, the supplementation with exogenous DAO enzyme of animal origin has received the green light as a novel food to enhance intestinal degradation of histamine. This work performed a screening for histamine-degrading capacity of Leguminosae species in order to explore its potential suitability as plant-derived active ingredient of enzymatic supplements. In vitro DAO activity was determined both in raw pulses and lyophilised sprouts by an enzymatic assay coupled to UHPLC-FLD and several germination and storage conditions were assessed. The sprouts of edible legumes showed an in vitro histamine-degrading capacity ranging from 36.0 to 408.3 mU g-1, much higher than that found for the non-germinated seeds (0.14 - 1.95 mU g-1). The germination of legume seeds for 6 days in darkness provided the maximum DAO activity. Only the freezing storage of the lyophilized sprouts kept the enzymatic activity intact for at least 12 months. These results demonstrate that certain edible legumes could be suitable for the formulation of DAO supplements for the treatment of histamine intolerance.

Subject

Histamina, Tolerància, Llegums, Suplements nutritius, Dieta, Micropropagació, Alimentació

Subject (English)

Histamine, Toleration, Legumes, Dietary supplements, Diet, Plant micropropagation, Diet

Citation

Collections

Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)
Articles publicats en revistes (Institut de Recerca en Nutrició i Seguretat Alimentària (INSA·UB))

Citation

COMAS BASTÉ, Oriol, et al. Lyophilised legume sprouts as a functional ingredient for diamine oxidase enzyme supplementation in histamine intolerance. LWT Food Science and Technology. 2020. Vol. 125. ISSN 0023-6438. [consulted: 9 of August of 2026]. Available at: https://hdl.handle.net/2445/163063

Export metadata

JSON - METS

Share record