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In vitro determination of diamine oxidase activity in food matrices by an enzymatic assay coupled to UHPLC-FL.
Anal Bioanal Chem. 2019 Nov; 411(28):7595-7602.AB

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.

Authors+Show Affiliations

Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona, Av. Prat de la Riba 171, 08921, Santa Coloma de Gramenet, Spain. Institut de Recerca en Nutrició i Seguretat Alimentària (INSA·UB), Universitat de Barcelona, Av. Prat de la Riba 171, 08921, Santa Coloma de Gramenet, Spain. Xarxa de Referència en Tecnologia dels Aliments de la Generalitat de Catalunya (XaRTA), C/ Baldiri Reixac 4, 08028, Barcelona, Spain.Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona, Av. Prat de la Riba 171, 08921, Santa Coloma de Gramenet, Spain. Institut de Recerca en Nutrició i Seguretat Alimentària (INSA·UB), Universitat de Barcelona, Av. Prat de la Riba 171, 08921, Santa Coloma de Gramenet, Spain. Xarxa de Referència en Tecnologia dels Aliments de la Generalitat de Catalunya (XaRTA), C/ Baldiri Reixac 4, 08028, Barcelona, Spain.Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona, Av. Prat de la Riba 171, 08921, Santa Coloma de Gramenet, Spain. Institut de Recerca en Nutrició i Seguretat Alimentària (INSA·UB), Universitat de Barcelona, Av. Prat de la Riba 171, 08921, Santa Coloma de Gramenet, Spain. Xarxa de Referència en Tecnologia dels Aliments de la Generalitat de Catalunya (XaRTA), C/ Baldiri Reixac 4, 08028, Barcelona, Spain.Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona, Av. Prat de la Riba 171, 08921, Santa Coloma de Gramenet, Spain. Institut de Recerca en Nutrició i Seguretat Alimentària (INSA·UB), Universitat de Barcelona, Av. Prat de la Riba 171, 08921, Santa Coloma de Gramenet, Spain. Xarxa de Referència en Tecnologia dels Aliments de la Generalitat de Catalunya (XaRTA), C/ Baldiri Reixac 4, 08028, Barcelona, Spain.Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona, Av. Prat de la Riba 171, 08921, Santa Coloma de Gramenet, Spain. mcvidal@ub.edu. Institut de Recerca en Nutrició i Seguretat Alimentària (INSA·UB), Universitat de Barcelona, Av. Prat de la Riba 171, 08921, Santa Coloma de Gramenet, Spain. mcvidal@ub.edu. Xarxa de Referència en Tecnologia dels Aliments de la Generalitat de Catalunya (XaRTA), C/ Baldiri Reixac 4, 08028, Barcelona, Spain. mcvidal@ub.edu.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31655856

Citation

Comas-Basté, Oriol, et al. "In Vitro Determination of Diamine Oxidase Activity in Food Matrices By an Enzymatic Assay Coupled to UHPLC-FL." Analytical and Bioanalytical Chemistry, vol. 411, no. 28, 2019, pp. 7595-7602.
Comas-Basté O, Latorre-Moratalla ML, Sánchez-Pérez S, et al. In vitro determination of diamine oxidase activity in food matrices by an enzymatic assay coupled to UHPLC-FL. Anal Bioanal Chem. 2019;411(28):7595-7602.
Comas-Basté, O., Latorre-Moratalla, M. L., Sánchez-Pérez, S., Veciana-Nogués, M. T., & Vidal-Carou, M. C. (2019). In vitro determination of diamine oxidase activity in food matrices by an enzymatic assay coupled to UHPLC-FL. Analytical and Bioanalytical Chemistry, 411(28), 7595-7602. https://doi.org/10.1007/s00216-019-02178-2
Comas-Basté O, et al. In Vitro Determination of Diamine Oxidase Activity in Food Matrices By an Enzymatic Assay Coupled to UHPLC-FL. Anal Bioanal Chem. 2019;411(28):7595-7602. PubMed PMID: 31655856.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - In vitro determination of diamine oxidase activity in food matrices by an enzymatic assay coupled to UHPLC-FL. AU - Comas-Basté,Oriol, AU - Latorre-Moratalla,M Luz, AU - Sánchez-Pérez,Sònia, AU - Veciana-Nogués,M Teresa, AU - Vidal-Carou,M Carmen, Y1 - 2019/10/26/ PY - 2019/04/25/received PY - 2019/09/27/accepted PY - 2019/09/17/revised PY - 2019/10/28/pubmed PY - 2019/10/28/medline PY - 2019/10/28/entrez KW - Diamine oxidase (DAO) enzyme KW - Enzymatic assay KW - Histamine KW - Pea sprouts KW - Porcine kidney KW - UHPLC-FL SP - 7595 EP - 7602 JF - Analytical and bioanalytical chemistry JO - Anal Bioanal Chem VL - 411 IS - 28 N2 - 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. SN - 1618-2650 UR - https://www.unboundmedicine.com/medline/citation/31655856/In_vitro_determination_of_diamine_oxidase_activity_in_food_matrices_by_an_enzymatic_assay_coupled_to_UHPLC_FL_ L2 - https://dx.doi.org/10.1007/s00216-019-02178-2 DB - PRIME DP - Unbound Medicine ER -