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Polyamines in foods: development of a food database

BACKGROUND: Knowing the levels of polyamines (putrescine, spermidine, and spermine) in different foods is of interest due to the association of these bioactive nutrients to health and diseases. There is a lack of relevant information on their contents in foods. OBJECTIVE: To develop a food polyamine...

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Autores principales: Ali, Mohamed Atiya, Poortvliet, Eric, Strömberg, Roger, Yngve, Agneta
Formato: Texto
Lenguaje:English
Publicado: CoAction Publishing 2011
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3022763/
https://www.ncbi.nlm.nih.gov/pubmed/21249159
http://dx.doi.org/10.3402/fnr.v55i0.5572
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author Ali, Mohamed Atiya
Poortvliet, Eric
Strömberg, Roger
Yngve, Agneta
author_facet Ali, Mohamed Atiya
Poortvliet, Eric
Strömberg, Roger
Yngve, Agneta
author_sort Ali, Mohamed Atiya
collection PubMed
description BACKGROUND: Knowing the levels of polyamines (putrescine, spermidine, and spermine) in different foods is of interest due to the association of these bioactive nutrients to health and diseases. There is a lack of relevant information on their contents in foods. OBJECTIVE: To develop a food polyamine database from published data by which polyamine intake and food contribution to this intake can be estimated, and to determine the levels of polyamines in Swedish dairy products. DESIGN: Extensive literature search and laboratory analysis of selected Swedish dairy products. Polyamine contents in foods were collected using an extensive literature search of databases. Polyamines in different types of Swedish dairy products (milk with different fat percentages, yogurt, cheeses, and sour milk) were determined using high performance liquid chromatography (HPLC) equipped with a UV detector. RESULTS: Fruits and cheese were the highest sources of putrescine, while vegetables and meat products were found to be rich in spermidine and spermine, respectively. The content of polyamines in cheese varied considerably between studies. In analyzed Swedish dairy products, matured cheese had the highest total polyamine contents with values of 52.3, 1.2, and 2.6 mg/kg for putrescine, spermidine, and spermine, respectively. Low fat milk had higher putrescine and spermidine, 1.2 and 1.0 mg/kg, respectively, than the other types of milk. CONCLUSIONS: The database aids other researchers in their quest for information regarding polyamine intake from foods. Connecting the polyamine contents in food with the Swedish Food Database allows for estimation of polyamine contents per portion.
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spelling pubmed-30227632011-01-19 Polyamines in foods: development of a food database Ali, Mohamed Atiya Poortvliet, Eric Strömberg, Roger Yngve, Agneta Food Nutr Res Original Article BACKGROUND: Knowing the levels of polyamines (putrescine, spermidine, and spermine) in different foods is of interest due to the association of these bioactive nutrients to health and diseases. There is a lack of relevant information on their contents in foods. OBJECTIVE: To develop a food polyamine database from published data by which polyamine intake and food contribution to this intake can be estimated, and to determine the levels of polyamines in Swedish dairy products. DESIGN: Extensive literature search and laboratory analysis of selected Swedish dairy products. Polyamine contents in foods were collected using an extensive literature search of databases. Polyamines in different types of Swedish dairy products (milk with different fat percentages, yogurt, cheeses, and sour milk) were determined using high performance liquid chromatography (HPLC) equipped with a UV detector. RESULTS: Fruits and cheese were the highest sources of putrescine, while vegetables and meat products were found to be rich in spermidine and spermine, respectively. The content of polyamines in cheese varied considerably between studies. In analyzed Swedish dairy products, matured cheese had the highest total polyamine contents with values of 52.3, 1.2, and 2.6 mg/kg for putrescine, spermidine, and spermine, respectively. Low fat milk had higher putrescine and spermidine, 1.2 and 1.0 mg/kg, respectively, than the other types of milk. CONCLUSIONS: The database aids other researchers in their quest for information regarding polyamine intake from foods. Connecting the polyamine contents in food with the Swedish Food Database allows for estimation of polyamine contents per portion. CoAction Publishing 2011-01-14 /pmc/articles/PMC3022763/ /pubmed/21249159 http://dx.doi.org/10.3402/fnr.v55i0.5572 Text en © 2011 Mohamed Atiya Ali et al. http://creativecommons.org/licenses/by-nc/3.0/ This is an Open Access article distributed under the terms of the Creative Commons Attribution-Noncommercial 3.0 Unported License, permitting all non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Article
Ali, Mohamed Atiya
Poortvliet, Eric
Strömberg, Roger
Yngve, Agneta
Polyamines in foods: development of a food database
title Polyamines in foods: development of a food database
title_full Polyamines in foods: development of a food database
title_fullStr Polyamines in foods: development of a food database
title_full_unstemmed Polyamines in foods: development of a food database
title_short Polyamines in foods: development of a food database
title_sort polyamines in foods: development of a food database
topic Original Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3022763/
https://www.ncbi.nlm.nih.gov/pubmed/21249159
http://dx.doi.org/10.3402/fnr.v55i0.5572
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