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Pérez-Lucas G, Navarro G, Navarro S. Understanding How Chemical Pollutants Arise and Evolve in the Brewing Supply Chain: A Scoping Review. Foods 2024; 13:1709. [PMID: 38890939 PMCID: PMC11171931 DOI: 10.3390/foods13111709] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2024] [Revised: 05/24/2024] [Accepted: 05/27/2024] [Indexed: 06/20/2024] Open
Abstract
In this study, a critical review was carried out using the Web of ScienceTM Core Collection database to analyse the scientific literature published to date to identify lines of research and future perspectives on the presence of chemical pollutants in beer brewing. Beer is one of the world's most popular drinks and the most consumed alcoholic beverage. However, a widespread challenge with potential implications for human and animal health is the presence of physical, chemical, and/or microbiological contaminants in beer. Biogenic amines, heavy metals, mycotoxins, nitrosamines, pesticides, acrylamide, phthalates, bisphenols, microplastics, and, to a lesser extent, hydrocarbons (aliphatic chlorinated and polycyclic aromatic), carbonyls, furan-derivatives, polychlorinated biphenyls, and trihalomethanes are the main chemical pollutants found during the beer brewing process. Pollution sources include raw materials, technological process steps, the brewery environment, and packaging materials. Different chemical pollutants have been found during the beer brewing process, from barley to beer. Brewing steps such as steeping, kilning, mashing, boiling, fermentation, and clarification are critical in reducing the levels of many of these pollutants. As a result, their residual levels are usually below the maximum levels allowed by international regulations. Therefore, this work was aimed at assessing how chemical pollutants appear and evolve in the brewing process, according to research developed in the last few decades.
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Affiliation(s)
| | | | - Simón Navarro
- Department of Agricultural Chemistry, Geology and Pedology, School of Chemistry, University of Murcia, Campus Universitario de Espinardo, E-30100 Murcia, Spain; (G.P.-L.); (G.N.)
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Ao F, Zheng J, Wu J, Li M, Wang H, Zhao H, Li L, Zong X. Effect of mashing temperature on fermentation and antioxidant capacity of Qingke wort. Cereal Chem 2024; 101:206-219. [DOI: 10.1002/cche.10739] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2023] [Accepted: 11/12/2023] [Indexed: 07/02/2024]
Abstract
AbstractBackground and ObjectivesMashing temperature is important during beer brewing processes. Qingke malt was a new material whose application in the beer industry holds significant importance for the beer industry and agriculture development in the Qinghai–Tibet Plateau. The objective of this study was to investigate the effects of mashing temperature on the physicochemical parameters, fermentation capacity, and antioxidant capacity of Qingke wort.FindingsEthanol production and the real degree of fermentation decreased with increasing the temperature—S, while the real extract increased with increasing the temperature—S. A lower temperature—S proved to be more advantageous for the fermentation capacity of Qingke wort. In addition, a positive correlation between reducing power and the temperature—P and a negative correlation between the 2,2′‐azinobis‐(3‐ethylbenzothiazoline‐6‐sulfonate) free radical scavenging activity and the temperature—S were found.ConclusionThe fermentation capacity of Qingke wort was obtained the best when the temperature—P was 50°C and the temperature—S was 60°C. The antioxidant capacity of Qingke wort was satisfactory; the best was obtained when the temperature—P was 45°C and the temperature—S was 60°C.Significance and NoveltyThis is the first study to investigate the mashing characteristics of Qingke wort under different mashing temperatures. The results show that β‐glucan content was abundant in Qingke wort and was positively correlative with the temperature—S.
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Affiliation(s)
- Feng Ao
- Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province Sichuan University of Science and Engineering Yibin Sichuan China
- College of Bioengineering Sichuan University of Science and Engineering Yibin Sichuan China
| | - Jia Zheng
- Wuliangye Yibin Co Ltd Yibin Sichuan China
| | - Jianhang Wu
- Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province Sichuan University of Science and Engineering Yibin Sichuan China
- College of Bioengineering Sichuan University of Science and Engineering Yibin Sichuan China
| | - Mao Li
- Wuliangye Yibin Co Ltd Yibin Sichuan China
| | - Hong Wang
- Wuliangye Yibin Co Ltd Yibin Sichuan China
| | - Haifeng Zhao
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Li Li
- College of Bioengineering Sichuan University of Science and Engineering Yibin Sichuan China
| | - Xuyan Zong
- Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province Sichuan University of Science and Engineering Yibin Sichuan China
- College of Bioengineering Sichuan University of Science and Engineering Yibin Sichuan China
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Czernicka M, Puchalski C, Pawlak R, Szostek M, Szpunar-Krok E. Analysis of the Free Amino Acid Profile of Barley Grain from Organic Fertilisation with Ash from Biomass Combustion. Molecules 2023; 29:95. [PMID: 38202678 PMCID: PMC10779924 DOI: 10.3390/molecules29010095] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2023] [Revised: 12/20/2023] [Accepted: 12/21/2023] [Indexed: 01/12/2024] Open
Abstract
Fertilisation with ash from biomass combustion has a positive effect on the quality of nutrients in agrifood raw materials, improving their chemical composition and bioavailability. In the experiments carried out, the protein content and the profile of free amino acids in barley flour were examined from cultivation fertilised with biomass ash at various doses. Barley flour from Haplic Luvisol soil was characterised by a significantly higher (by 13.8% on average) total protein content compared to flour obtained from grains from Gleyic Chernozem soil. The highest protein content but a low content of free amino acids were found in the grains of plants fertilised with the mineral NPK (D1). An increase in the total pool of free amino acids in flour was observed, especially in the case of Haplic Luvisol soil. On average, after fertilising, significantly more ASP, ASN, GLU, GLY, ALA, and CYS were obtained in variant D4 (1.5 t·ha-1), and there were also significantly more TAU and GABA than in the control, up by 30.2% and 23%, respectively. A beneficial effect of fertilisation on the essential amino acid content in barley flour was found, but only up to the dose of D4, when it was significantly higher than in the control and under mineral fertilising (D1), up by 23.7% and 9.2%, respectively. High ash doses reduced the content of free amino acids in the tested barley flour. This study confirmed that using an alternative method of fertilising with plant biomass ash has a beneficial effect on protein quality and nutritional value.
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Affiliation(s)
- Maria Czernicka
- Department of Bioenergetics, Food Analysis and Microbiology, University of Rzeszow, 35-601 Rzeszow, Poland;
| | - Czesław Puchalski
- Department of Bioenergetics, Food Analysis and Microbiology, University of Rzeszow, 35-601 Rzeszow, Poland;
| | | | - Małgorzata Szostek
- Department of Soil Science, Environmental Chemistry and Hydrology, University of Rzeszow, Zelwerowicza 8b St., 35-601 Rzeszow, Poland;
| | - Ewa Szpunar-Krok
- Department of Crop Production, Institute of Agricultural Sciences, and Environmental Protection, College of Natural Science, University of Rzeszow, Zelwerowicza 4 St., 35-601 Rzeszow, Poland
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4
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Liao H, Asif H, Huang X, Luo Y, Xia X. Mitigation of microbial nitrogen-derived metabolic hazards as a driver for safer alcoholic beverage choices: An evidence-based review and future perspectives. Compr Rev Food Sci Food Saf 2023; 22:5020-5062. [PMID: 37823801 DOI: 10.1111/1541-4337.13253] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Revised: 09/20/2023] [Accepted: 09/21/2023] [Indexed: 10/13/2023]
Abstract
Alcoholic beverages have been enjoyed worldwide as hedonistic commodities for thousands of years. The unique quality and flavor are attributed to the rich microbiota and nutritional materials involved in fermentation. However, the metabolism of these microbiota can also introduce toxic compounds into foods. Nitrogen-derived metabolic hazards (NMH) are toxic metabolic hazards produced by microorganisms metabolizing nitrogen sources that can contaminate alcoholic beverages during fermentation and processing. NMH contamination poses a risk to dietary safety and human health without effective preventive strategies. Existing literature has primarily focused on investigating the causes of NMH formation, detection methods, and abatement techniques for NMH in fermentation end-products. Devising effective process regulation strategies represents a major challenge for the alcoholic beverage industry considering our current lack of understanding regarding the processes whereby NMH are generated, real-time and online detection, and the high degradation rate after NMH formation. This review summarizes the types and mechanisms of nitrogenous hazard contamination, the potential risk points, and the analytical techniques to detect NMH contamination. We discussed the changing patterns of NMH contamination and effective strategies to prevent contamination at different stages in the production of alcoholic beverages. Moreover, we also discussed the advanced technologies and methods to control NMH contamination in alcoholic beverages based on intelligent monitoring, synthetic ecology, and computational assistance. Overall, this review highlights the risks of NMH contamination during alcoholic beverage production and proposes promising strategies that could be adopted to eliminate the risk of NMH contamination.
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Affiliation(s)
- Hui Liao
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China
| | - Hussain Asif
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China
| | - Xinlei Huang
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China
| | - Yi Luo
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China
| | - Xiaole Xia
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China
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Kamankesh M, Barzegar F, Shariatifar N, Mohammadi A. The Measurement of Hazardous Biogenic Amines in Non-Alcoholic Beers: Efficient and Applicable Miniaturized Electro-Membrane Extraction Joined to Gas Chromatography-Mass Spectrometry. Foods 2023; 12:foods12061141. [PMID: 36981068 PMCID: PMC10048709 DOI: 10.3390/foods12061141] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 02/27/2023] [Accepted: 03/04/2023] [Indexed: 03/30/2023] Open
Abstract
The determination of biogenic amines (BAs) as serious food contaminants and chemical indicators of unwanted microbial contamination or deficient processing conditions in non-alcoholic beers is of great interest for the beverage industries. In the present investigation, the combination of hollow fiber-electro-membrane extraction (HF-EME) and dispersive liquid-liquid microextraction (DLLME) followed by gas chromatography-mass spectrometry (GC/MS) was applied for the analysis of histamine, putrescine, tyramine, cadaverine in non-alcoholic beers. EME is fundamentally based on the electrostatic attraction, diffusion and solvability of analytes in a selected acceptor phase. This membrane-based extraction technique promoted selectivity and the enrichment factor. The DLLME process reduced the volumes of organic solvents and make the coupling of HF-EME to the CG/MS conceivable. The leading variables, which have a great effect on extraction recovery, were optimized. The relative standard deviation was achieved between 4.9 and 7.0%. The recoveries were between 94% and 98%. The limit of detection and limit of quantification were found to be 0.92-0.98 ng mL-1 and 3.03-3.23 ng mL-1, respectively. The enrichment factor was calculated in the range 36-41. The achievements revealed that putrescine and tyramine, with concentrations of 3.87 and 2.33 µg g-1, were at the highest concentration in non-alcoholic beers. This offered method with great benefits could help beverage industries to monitor the concentration of BAs in beers and control them.
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Affiliation(s)
- Marzieh Kamankesh
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan 35147-99442, Iran
- School of Pharmacy, Semnan University of Medical Sciences, Semnan 35147-99442, Iran
| | - Fatemeh Barzegar
- Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran 198396-3113, Iran
| | - Nabi Shariatifar
- Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran 14176-13151, Iran
| | - Abdorreza Mohammadi
- Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran 198396-3113, Iran
- Food Safety Research Center, Shahid Beheshti University of Medical Sciences, Tehran 198396-3113, Iran
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6
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Tirado-Kulieva VA, Hernández-Martínez E, Minchán-Velayarce HH, Pasapera-Campos SE, Luque-Vilca OM. A comprehensive review of the benefits of drinking craft beer: Role of phenolic content in health and possible potential of the alcoholic fraction. Curr Res Food Sci 2023; 6:100477. [PMID: 36935850 PMCID: PMC10020662 DOI: 10.1016/j.crfs.2023.100477] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2022] [Revised: 02/13/2023] [Accepted: 03/02/2023] [Indexed: 03/07/2023] Open
Abstract
Currently, there is greater production and consumption of craft beer due to its appreciated sensory characteristics. Unlike conventional beer, craft beers provide better health benefits due to their varied and high content of phenolic compounds (PCs) and also due to their alcohol content, but the latter is controversial. The purpose of this paper was to report on the alcoholic fraction and PCs present in craft beers and their influence on health. Despite the craft beer boom, there are few studies on the topic; there is a lot of field to explore. The countries with the most research are the United States > Italy > Brazil > United Kingdom > Spain. The type and amount of PCs in craft beers depends on the ingredients and strains used, as well as the brewing process. It was determined that it is healthier to be a moderate consumer of alcohol than to be a teetotaler or heavy drinker. Thus, studies in vitro, with animal models and clinical trials on cardiovascular and neurodegenerative diseases, cancer, diabetes and obesity, osteoporosis and even the immune system suggest the consumption of craft beer. However, more studies with more robust designs are required to obtain more generalizable and conclusive results. Finally, some challenges in the production of craft beer were detailed and some alternative solutions were mentioned.
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Current State of Sensors and Sensing Systems Utilized in Beer Analysis. BEVERAGES 2023. [DOI: 10.3390/beverages9010005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
Beer is one of the most consumed beverages in the world. Advances in instrumental techniques have allowed the analysis and characterization of a large number of beers. However, review studies that outline the methodologies used in beer characterization are scarce. Herein, a systematic review investigating the molecular targets and sensometric techniques in beer characterization was performed following the PRISMA protocol. The study reviewed 270 articles related to beer analysis in order to provide a comprehensive summary of the recent advances in beer analysis, including methods using sensors and sensing systems. The results revealed the use of various techniques that include several technologies, such as nanotechnology and electronics, often combined with scientific data analysis tools. To our knowledge, this study is the first of its kind and provides the reader with a faithful overview of what has been done in the sensor field regarding beer characterization.
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Meena K, Visarada KBRS, Meena D. Sorghum bicolor (L.) Moench a multifarious crop -fodder to therapeutic potential and biotechnological applications: A future food for the millennium. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100188] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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9
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Devanthi PVP, Pratama F, Kho K, Taherzadeh MJ, Aslanzadeh S. The Effect of Dekkera bruxellensis Concentration and Inoculation Time on Biochemical Changes and Cellulose Biosynthesis by Komagataeibacter intermedius. J Fungi (Basel) 2022; 8:1206. [PMID: 36422025 PMCID: PMC9697449 DOI: 10.3390/jof8111206] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Revised: 11/03/2022] [Accepted: 11/11/2022] [Indexed: 12/19/2023] Open
Abstract
Bacterial Cellulose (BC) is a biopolymer with numerous applications. The growth of BC-producing bacteria, Komagataeibacter intermedius, could be stimulated by Dekkera bruxellensis, however, the effect on BC yield needs further investigation. This study investigates BC production and biochemical changes in the K. intermedius-D. bruxellensis co-culture system. D. bruxellensis was introduced at various concentrations (103 and 106 CFU/mL) and inoculation times (days 0 and 3). BC yield was ~24% lower when D. bruxellensis was added at 103 CFU/mL compared to K. intermedius alone (0.63 ± 0.11 g/L). The lowest BC yield was observed when 103 CFU/mL yeast was added on day 0, which could be compromised by higher gluconic acid production (10.08 g/L). In contrast, BC yields increased by ~88% when 106 CFU/mL D. bruxellensis was added, regardless of inoculation time. High BC yield might correlate with faster sugar consumption or increased ethanol production when 106 CFU/mL D. bruxellensis was added on day 0. These results suggest that cell concentration and inoculation time have crucial impacts on species interactions in the co-culture system and product yield.
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Affiliation(s)
| | - Ferren Pratama
- Indonesia International Institute for Life Sciences, Pulomas Barat Kavling 88, Jakarta 13210, Indonesia
| | - Katherine Kho
- Indonesia International Institute for Life Sciences, Pulomas Barat Kavling 88, Jakarta 13210, Indonesia
| | | | - Solmaz Aslanzadeh
- Indonesia International Institute for Life Sciences, Pulomas Barat Kavling 88, Jakarta 13210, Indonesia
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Li C, Han X, Han B, Deng H, Wu T, Zhao X, Huang W, Zhan J, You Y. Survey of the biogenic amines in craft beer from the Chinese market and the analysis of the formation regularity during beer fermentation. Food Chem 2022; 405:134861. [DOI: 10.1016/j.foodchem.2022.134861] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Revised: 10/22/2022] [Accepted: 11/02/2022] [Indexed: 11/09/2022]
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Roldán-López D, Muñiz-Calvo S, Daroqui N, Knez M, Guillamón JM, Pérez-Torrado R. The potential role of yeasts in the mitigation of health issues related to beer consumption. Crit Rev Food Sci Nutr 2022; 64:3059-3074. [PMID: 36222026 DOI: 10.1080/10408398.2022.2129584] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Food consumption of healthier products has become an essential trend in the food sector. This is also the case in beer, a biochemical process of transformation performed by yeast cells. More and more studies proclaim the need to reduce ethanol content in alcoholic drinks, certainly the most important health issue of beer consumption. In this review we gather key health issues related to beer consumption and the last advances regarding the use of yeast to attenuate those health problems. Furthermore, we have included the latest findings about the general positive impact of yeast in health as a consequence of its ability to biotransform polyphenolic compounds present in the wort, producing healthy compounds as hydroxytyrosol or melatonin, and its ability to perform as a probiotic driver. Besides, a group of population with chronic diseases as diabetes or celiac disease could take advantage of low carbohydrate or gluten-free beers, respectively. The role of yeast in beer production has been traditionally associated to its fermentative power. But here we have found a change in this dogma in the last years toward yeasts being a main driver to enhance healthy aspects of beer. The key findings are discussed and possible future directions are proposed.
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Affiliation(s)
- David Roldán-López
- Department of Food Biotechnology, Instituto de Agroquímica y Tecnología de los Alimentos, IATA-CSIC, Paterna, Spain
| | - Sara Muñiz-Calvo
- Department of Food Biotechnology, Instituto de Agroquímica y Tecnología de los Alimentos, IATA-CSIC, Paterna, Spain
| | - Noemi Daroqui
- Department of Food Biotechnology, Instituto de Agroquímica y Tecnología de los Alimentos, IATA-CSIC, Paterna, Spain
| | - Masa Knez
- Department of Food Biotechnology, Instituto de Agroquímica y Tecnología de los Alimentos, IATA-CSIC, Paterna, Spain
| | - Jose Manuel Guillamón
- Department of Food Biotechnology, Instituto de Agroquímica y Tecnología de los Alimentos, IATA-CSIC, Paterna, Spain
| | - Roberto Pérez-Torrado
- Department of Food Biotechnology, Instituto de Agroquímica y Tecnología de los Alimentos, IATA-CSIC, Paterna, Spain
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Van den Eynde V, Gillman PK, Blackwell BB. The Prescriber's Guide to the MAOI Diet-Thinking Through Tyramine Troubles. PSYCHOPHARMACOLOGY BULLETIN 2022; 52:73-116. [PMID: 35721816 PMCID: PMC9172554] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
This review article features comprehensive discussions on the dietary restrictions issued to patients taking a classic monoamine oxidase inhibitor (phenelzine, tranylcypromine, isocarboxazid), or high-dose (oral or transdermal) selegiline. It equips doctors with the knowledge to explain to their patients which dietary precautions are necessary, and why that is so: MAOIs alter the capacity to metabolize certain monoamines, like tyramine, which causes dose-related blood pressure elevations. Modern food production and hygiene standards have resulted in large reductions of tyramine concentrations in most foodstuffs and beverages, including many cheeses. Thus, the risk of consequential blood pressure increases is considerably reduced-but some caution remains warranted. The effects of other relevant biogenic amines (histamine, dopamine), and of the amino acids L-dopa and L-tryptophan are also discussed. The tables of tyramine data usually presented in MAOI diet guides are by nature unhelpful and imprecise, because tyramine levels vary widely within foods of the same category. For this reason, it is vital that doctors understand the general principles outlined in this guide; that way, they can tailor their instructions and advice to the individual, to his/her lifestyle and situation. This is important because the pressor response is characterized by significant interpatient variability. When all factors are weighed and balanced, the conclusion is that the MAOI diet is not all that difficult. Minimizing the intake of the small number of risky foods is all that is required. Many patients may hardly need to change their diet at all.
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Affiliation(s)
- Vincent Van den Eynde
- Van den Eynde, External Research Consultant for PsychoTropical Research, NeuraWell Therapeutics, Aristo Pharma GmbH. Gillman, Director of PsychoTropical Research and MAOI Expert Group Convener. Blackwell, Retired Professor and Chair of Psychiatry at the Milwaukee Campus of the University of Wisconsin School of Medicine
| | - Peter Kenneth Gillman
- Van den Eynde, External Research Consultant for PsychoTropical Research, NeuraWell Therapeutics, Aristo Pharma GmbH. Gillman, Director of PsychoTropical Research and MAOI Expert Group Convener. Blackwell, Retired Professor and Chair of Psychiatry at the Milwaukee Campus of the University of Wisconsin School of Medicine
| | - Barry B Blackwell
- Van den Eynde, External Research Consultant for PsychoTropical Research, NeuraWell Therapeutics, Aristo Pharma GmbH. Gillman, Director of PsychoTropical Research and MAOI Expert Group Convener. Blackwell, Retired Professor and Chair of Psychiatry at the Milwaukee Campus of the University of Wisconsin School of Medicine
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