The Influence of histamine H1-receptor on liver functions in immunized rabbits

Interactions between histamine H1 receptor and its antagonists by using cell membrane chromatography method

Objectives

A high histamine H1 receptor (H1R) expression cell membrane chromatography (CMC) method was developed to investigate the affinity of ligands for H1R.

Methods

The affinity of ligands for H1R was evaluated by frontal analysis. Competition studies and molecular docking study were utilized to study the interactions that occurred at specific binding sites on H1R.

Key findings

The KD values measured by frontal analysis were (8.72 ± 0.21) × 10−7 M for azelastine, (9.12 ± 0.26) × 10−7 M for cyproheptadine, (9.90 ± 0.18) × 10−7 M for doxepin, (1.42 ± 0.13) × 10−6 M for astemizole, (2.25 ± 0.36) × 10−6 M for chlorpheniramine and (3.10 ± 0.27) × 10−6 M for diphenhydramine. The results had a positive correlation with those from radioligand binding assay. The ability of displacement order measured on the binding sites occupied by doxepin was doxepin (KD, (2.95 ± 0.21) × 10−8 M) > astemizole (KD, (5.03 ± 0.18) × 10−7 M) > chlorpheniramine (KD, (1.27 ± 0.16) × 10−6 M) > cyproheptadine (KD, (1.61 ± 0.27) × 10−6 M), whose order met with the scores by molecular docking study.

Conclusions

The studies showed CMC could be applied to investigate drug–receptor interactions.

Safety assessment of the biogenic amines in fermented soya beans and fermented bean curd

To evaluate the safety of biogenic amines, high performance liquid chromatography (HPLC) was used to evaluate the levels of biogenic amines in fermented soya beans and fermented bean curd. In fermented soya beans, the total biogenic amines content was in a relatively safe range in many samples, although the concentration of histamine, tyramine, and β-phenethylamine was high enough in some samples to cause a possible safety threat, and 8 of the 30 samples were deemed unsafe. In fermented bean curd, the total biogenic amines content was more than 900 mg/kg in 19 white sufu amples, a level that has been determined to pose a safety hazard; putrescine was the only one detected in all samples and also had the highest concentration, which made samples a safety hazard; the content of tryptamine, β-phenethylamine, tyramine, and histamine had reached the level of threat to human health in some white and green sufu samples, and that may imply another potential safety risk; and 25 of the 33 samples were unsafe. In conclusion, the content of biogenic amines in all fermented soya bean products should be studied and appropriate limits determined to ensure the safety of eating these foods.