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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
Summary

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.

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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.
  • 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.