Comparative characterization of diamine oxidase (DAO) activity from plant, animal and microbial matrices
Histamine intolerance is associated with impaired histamine metabolism caused by a deficiency of the enzyme diamine oxidase (DAO). A recommended strategy to alleviate symptoms is a low-histamine diet supplemented with exogenous DAO. Recent studies suggest plant-based DAO from legume sprouts could be...
| Autores: | , , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2025 |
| País: | España |
| Institución: | Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya) |
| Repositorio: | Recercat. Dipósit de la Recerca de Catalunya |
| OAI Identifier: | oai:recercat.cat:2445/227405 |
| Acceso en línea: | https://hdl.handle.net/2445/227405 |
| Access Level: | acceso abierto |
| Palabra clave: | Diamines Nutrició Histamina Nutrition Histamine |
| Sumario: | Histamine intolerance is associated with impaired histamine metabolism caused by a deficiency of the enzyme diamine oxidase (DAO). A recommended strategy to alleviate symptoms is a low-histamine diet supplemented with exogenous DAO. Recent studies suggest plant-based DAO from legume sprouts could be a viable active ingredient for supplements. This study aimed to assess the impact of germination parameters (time-temperature binomial and salinity stress) on the histamine-degrading enzymatic activity of four species of edible Leguminosae sprouts and its stability during different storage conditions. The time-temperature binomial was found to strongly influence sprout DAO activity. Chickpea sprouts exhibited the highest activity at 14°C on day 8 of germination, whereas lentil, soybean, and green pea sprouts showed peak activity at 30°C between days 4 and 5. On the other hand, salinity stress did not enhance DAO activity and reduced the germination rate by 20-30% compared to the control. Freezing was the only storage condition that preserved the DAO activity of the active ingredient intact for at least 12 months. |
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