What about legumes as a plant source of the DAO enzime?
Ann Nutr Metab 2018;73 (suppl 2): 1-93
Spanish Nutrition Society SEÑ and the Catalan Association of Food Science (ACCA), Barcelona, Spain, june 27-29, 2018
O.Comas-Basté; S.Sánchez-Pérez; R.I. Garza-Guajardo; M.L.Latorre-Moratalla ; M.T.Veciana-Nogués; M.C.Vidal-Carou.
Departament de Nutrició, Ciències de l’Alimentació i Gastonomia. Facultat de Farmàcia i Ciències de l’Alimentació.INSA-UB.XaRTA.Universitat de Barcelona.Santa Coloma de Gramanet.Spain
The use of exogenous diamine oxidase (DAO) enzyme has been recently postulated as a potential strategy for the treatment of histamine intolerance, a disorder in the homeostasis of histamine caused by a reduction of its intestinal degradation. Dietary supplements based on gastro-resistant encapsulated porcine kidney protein extract ara available on the market to reduce the symptoms of this intolerance. Although with scarce scientific research, there are some references about the potential of pea seedlings as a source of DAO.
To study the capacity of legumes and their sprouts to reduce histamine in vitro and evaluate the influence of different growing conditions on this enzymatic activity. If confirmed, legumes could become and advantageous alternative to porcine DAO enzyme from a productive and sustainable perspective.
In vitro DAO activity was measured through and enzymatic assay and the subsequent analysis of remaining histamine by UHPLC-FL. Analysed samples were both raw pulses and prouts of lentils, beans (white, red and black), broad beans, peas, chickpeas and soy.