Can biogenic amines cause ailments following the intake of edible mushroom meals?

Eva Dadáková, Tamara Pelikánová, Pavla Wolfová and Pavel Kalač
Additional contact information
Tamara Pelikánová: Department of Applied Chemistry, Faculty of Agriculture and Technology, University of South Bohemia, České Budějovice, Czech Republic
Pavla Wolfová: Department of Applied Chemistry, Faculty of Agriculture and Technology, University of South Bohemia, České Budějovice, Czech Republic
Pavel Kalač: Department of Applied Chemistry, Faculty of Agriculture and Technology, University of South Bohemia, České Budějovice, Czech Republic

Czech Journal of Food Sciences, 2022, vol. 40, issue 6, 407-413

Abstract: Several toxicological centres have reported ailments, mainly digestive inconveniences, following the intake of provably edible mushroom species. The causes of such complaints have not been explained yet. We, therefore, tested levels of biogenic amines (BAs). Fruit bodies of widely consumed wild-growing species, Imleria badia and Suillus variegatus were stewed, then preserved by freezing or canning and stored for up to 12 months. Contents of six amines were determined in the fresh matter, in each step of preservation and during storage. Histamine (HIM) and cadaverine (CAD) were not detected at all. Putrescine (PUT) occurred in fresh fruit bodies at levels of 700-1 500 mg kg-1 dry matter (DM), however, its contents considerably decreased, particularly during stewing. Undesirable phenylethylamine (PEA) and tyramine (TYM) occurred at lower levels. Stewing, the technological step necessary in both the tested preservation treatments, reduced the contents of all the amines alike as sterilisation, whereas following storage showed a limited effect. PUT seems to be the only amine that could participate in the reported ailments.

Keywords: wild edible mushrooms; ailments following intake; preservation; storage (search for similar items in EconPapers)
Date: 2022
References: View references in EconPapers View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/96/2021-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/96/2021-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:40:y:2022:i:6:id:96-2021-cjfs

DOI: 10.17221/96/2021-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().