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Biogenic amines in Spanish beers: differences among breweries

M Izquierdo-Pulido1, S Albalá-Hurtado, A Mariné-Font

  • 1Unitat de Nutrició i Bromatologia, Facultat de Farmacia, Universitat de Barcelona, Spain.

Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung
|December 1, 1996
PubMed
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Spanish beer contains ten biogenic amines, with agmatine, tyramine, and putrescine being most common. High tyramine levels necessitate caution for those on monoamine oxidase inhibitor drugs.

Area of Science:

  • Food Chemistry
  • Analytical Chemistry
  • Pharmacology

Background:

  • Biogenic amines are nitrogenous compounds found in various foods, including alcoholic beverages.
  • Certain biogenic amines, like tyramine, can cause adverse reactions in individuals taking monoamine oxidase inhibitors (MAOIs).

Purpose of the Study:

  • To quantify the levels of ten biogenic amines in Spanish beers.
  • To assess the variability of biogenic amine content in beer over time and across different breweries.
  • To provide data relevant to dietary recommendations for patients on MAOI therapy.

Main Methods:

  • High-performance liquid chromatography (HPLC) was employed for the quantitative analysis of ten biogenic amines.
  • Beer samples were collected monthly over one year from various Spanish breweries.

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  • Analysis included beers of the same type from the same and different companies.

    • Main Results:

    • Agmatine, tyramine, and putrescine were the predominant biogenic amines detected.
    • Histamine, beta-phenylethylamine, tryptamine, cadaverine, spermine, and spermidine were present at lower concentrations (< 2 mg/l).
    • Tyramine levels exhibited significant fluctuations (1.90–31.55 mg/l), varying widely between breweries, while agmatine and putrescine levels remained relatively stable.

    Conclusions:

    • The substantial variability in tyramine content across different breweries highlights the need for careful beer selection by individuals on MAOI medication.
    • Agmatine and putrescine levels are consistent regardless of brewery or production conditions.
    • Further research may be warranted to identify specific factors contributing to tyramine variability in beer production.