Involvement of the DAO deficiency in allergies, can produce asthma the wine or champagne? – Alergias MedicinaTV
Published 31 oct. 2018 – Alergias MedicinaTV – Language: English.
Massive release of the histamine‐degrading enzyme diamine oxidase during severe anaphylaxis in mastocytosis patients
2019 Mar; 74(3): 583–593.
activity mediated by diamine oxidase (DAO) is present in plasma after induction
of severe anaphylaxis in rats, guinea pigs, and rabbits. Heparin released
during mast cell degranulation in the gastrointestinal tract might liberate DAO
from heparin‐sensitive storage sites. DAO release during anaphylaxis has not
been demonstrated in humans.
Plasma DAO, tryptase,
and histamine concentrations of four severe anaphylaxis events were determined
at multiple serial time points in two patients with systemic mastocytosis. The
histamine degradation rates were measured in anaphylaxis samples and in
pregnancy sera and plasma with comparable DAO concentrations.
(132 ng/mL) and tryptase (304 ng/mL) concentrations increased 187‐
and 4.0‐fold, respectively, over baseline values (DAO 0.7 ng/mL, tryptase
76 ng/mL) during severe anaphylaxis. Under non‐anaphylaxis conditions, DAO
concentrations were not elevated in 29 mastocytosis patients compared to
healthy volunteers and there was no correlation between DAO and tryptase levels
in mastocytosis patients. The histamine degradation rate of DAO in plasma from
mastocytosis patients during anaphylaxis is severely compromised compared to
DAO from pregnancy samples.
anaphylaxis in mastocytosis patients, DAO is likely released from
heparin‐sensitive gastrointestinal storage sites. The measured concentrations
can degrade histamine, but DAO activity is compromised compared to pregnancy
samples. For accurate histamine measurements during anaphylaxis, DAO inhibition
is essential to inhibit further histamine degradation after blood withdrawal.
Determination of DAO antigen levels might be of clinical value to improve the
diagnosis of mast cell activation.
Serum levels of histamine and diamine oxidase in multiple sclerosis
Am J Clin Exp Immunol 2018;7(6):100-105 www.ajcei.us /ISSN:2164-7712/AJCEI0086352
Aryan Rafiee Zadeh1, Masih Falahatian1, Fereshteh Alsahebfosoul2
1School of Medicine, Isfahan University of Medical Sciences, Isfahan, Iran; 2Department of Immunology, School of Medicine, Isfahan University of Medical Sciences, Isfahan, Iran
Multiple Sclerosis (MS) is an autoimmune disease of the central nervous system, mostly affecting young adults. Diamine oxidase is an enzyme essential for histamine production. Histamine which is produced mostly by mast cells can have effects on different aspects of immune system via its different histamine receptors (H1R, H2R, H3R and H4R). The crucial role of diamine oxidase and histamine in immune balance has been documented in different studies and experiments both on MS patients and on experimental allergic encephalomyelitis (EAE). In this regard, we aimed to measure the level of histamine and diamine oxidase in the serum of MS patients.
A total number of 50 relapsing-remitting MS (RRMS) patients and 41 age and sex matched controls were enrolled in this study. Assessments of serum levels of histamine and diamine oxidase enzyme were performed using enzyme-linked immune sorbent assay (ELISA). Results: The serum levels of histamine and diamine oxidase in RRMS patients were lower than healthy controls (P-value = 0.00, for both).
Our research team found significant low levels of histamine and diamine oxidase in RRMS patients; however the pathogenesis of this issue was unclear.
Diets low in histamine are currently used to reduce symptoms of intolerance to histamine, a disorder in the homeostasis of this molecule that increases its blood levels, due mainly to the reduction of the activity of the diamine oxidase (DAO) enzyme.
In fact, these diets low in histamine exclude foods, many of them of plant origin, that patients associate with the appearance of the symptoms of this syndrome.
New data about DAO deficiency triggered by biogenic amines
Researchers at the University of Barcelona and of the Xarxa de Referència in Technology dels Aliments of the Generalitat de Catalunya (XaRTA) have recently published a scientific article in the magazine Foods in which provides new data. The objective of this study was to review existing data on the histamine and other biogenic amines in fermented foods of plant origin, as well as on its origin and evolution during storage or the process of cooking.
The results of the study have shown significant differences in which the only products of plant origin with significant levels of histamine were eggplant, spinach, tomato and avocado, each displaying a great variability in the content.
Saturation effect on Diamine Oxidase triggered by biogenic amines
Biogenic amines such as putrescine has been found in virtually all foods of plant origin, probably due to its physiological origin. The high content of putrescine in certain products may also be related to the activation of the symptomatology of DAO deficiency by enzymatic competition with the histamine.
This effect could be triggered by enzymatic competition of putrescine with histamine, kidnapping by this way the putrescine to the diamine oxidase (DAO), thus avoiding metabolice histamine and leading histamine to be absorved in intestine and spread throughout the body.
In addition, the high content of the molecule spermine, present in some foods, they must also be taken into account in these diets, it can also be metabolized by DAO, although with less affinity. Thus, spermine also can kidnap DAO avoiding that it metabolice histamine.
In this way, as a conclusion it is recommended to consume foods of plant origin boiled, or if they are from the maximum freshness, to reduce intake of biogenic amines and their symptomatological effects by enzymatic competition with histamine for DAO.
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Biogenic Amines in Plant-Origin Foods: Are they Frequently Underestimated in Low-Histamine Diets?
Foods 2018, 7(12), 205.
Low-histamine diets are currently used to reduce symptoms of histamine intolerance, a disorder in histamine homeostasis that increases plasma levels, mainly due to reduced diamine-oxidase (DAO) activity. These diets exclude foods, many of them of plant origin, which patients associate with the onset of the symptomatology. This study aimed to review the existing data on histamine and other biogenic amine contents in nonfermented plant-origin foods, as well as on their origin and evolution during the storage or culinary process. The only plant-origin products with significant levels of histamine were eggplant, spinach, tomato, and avocado, each showing a great variability in content. Putrescine has been found in practically all plant-origin foods, probably due to its physiological origin. The high contents of putrescine in certain products could also be related to the triggering of the symptomatology by enzymatic competition with histamine. Additionally, high spermidine contents found in some foods should also be taken into account in these diets, because it can also be metabolized by DAO, albeit with a lower affinity. It is recommended to consume plant-origin foods that are boiled or are of maximum freshness to reduce biogenic amine intake.
Cite this article:
Sánchez-Pérez, S.; Comas-Basté, O.; Rabell-González, J.; Veciana-Nogués, M.T.; Latorre-Moratalla, M.L.; Vidal-Carou, M.C. Biogenic Amines in Plant-Origin Foods: Are they Frequently Underestimated in Low-Histamine Diets? Foods 2018, 7, 205.
Microbial patterns in patients with histamine intolerance.
J Physiol Pharmacol. 2018 Aug;69(4). doi: 10.26402/jpp.2018.4.09. Epub 2018 Dec 9.
- First Department of Medicine, Hector Center for Nutrition, Exercise and Sports, Friedrich-Alexander-Universitaet Erlangen-Nuernberg, Erlangen, Germany.
- Second Department of Medicine, Thuringia-Clinic Saalfeld, Saalfeld/Saale, Germany.
- First Department of Medicine, Friedrich-Alexander-Universitaet Erlangen-Nuernberg, Erlangen, Germany.
- First Department of Medicine, Hector Center for Nutrition, Exercise and Sports, Friedrich-Alexander-Universitaet Erlangen-Nuernberg, Erlangen, Germany. email@example.com.
Histamine intolerance represents a controversially discussed disorder. Besides an impaired degradation of orally supplied histamine due to diamine oxidase (DAO) deficiency, a deranged gut flora may also contribute to elevated histamine levels. Our aim was to determine the intestinal bacterial composition in patients with proven histamine intolerance in comparison to other food intolerances and healthy controls. A total of 64 participants were included in the study, encompassing 8 patients with histamine intolerance (HIT), 25 with food hypersensitivity (FH), 21 with food allergy and 10 healthy controls (HC). All participants underwent blood testing for total and food-specific immunoglobulin E, plasma histamine and DAO serum activity. Stool samples were used to analyze stool histamine and zonulin levels and bacterial composition by 16s rRNA sequencing. No significant differences in stool histamine levels were observed, but HIT patients showed elevated levels of stool zonulin. Microbiota analysis revealed increased levels of Proteobacteria (5.4%) and a significantly reduced alpha-diversity in the HIT group (P = 0.019). On family level, HC showed a significantly higher abundance of Bifidobacteriaceae compared to other study groups (P = 0.005), with lowest levels in the HIT group (P = 0.036). Also significantly reduced abundances of the genera Butyricimonas (P = 0.026) and Hespellia (P = 0.025) were observed in the HIT patients, whereas Roseburia were significantly elevated (P = 0.021). We concluded that the altered occurrence of Proteobacteria and Bifidobacteriaceae, reduced alpha-diversity as well as elevated stool zonulin levels suggest a dysbiosis and intestinal barrier dysfunction in histamine intolerant patients, which in turn may play an important role in driving disease pathogenesis.
Conformational Design and Characterisation of a Truncated Diamine Oxidase from Arthrobacter globiformis
Conformational Design and Characterisation of a Truncated Diamine Oxidase from Arthrobacter globiformis
A functional mini protein can be developed by miniaturising its size. The minimisation technique provides an excellent model system for studying native enzymes, especially in creating an alternative novel biocatalyst. Miniaturised proteins may have enhanced stability, a crucial characteristic for large-scale production and industrial applications. In this study, a huge enzyme molecule, known as diamine oxidase (DAO, comprising 700 amino acids), was selected to undergo the process.
Broadcast in live 10 aug. 2018 – Dr David Jockers – Language: English.
The histamine intolerance, its causes and solutions are really related with DAO deficiency and with the reduction of de diamine oxidase enzime activity.
In this video Dr. David Jockers speaks about histamine, its physiological and pathological effects, the histamine intolerance symptoms, the high histamine foods, the DAO deficiency which is the main cause of histamine intolerance, and its origins: genetic, pharmacological and pathological.
Histamine-reduced diet and increase of serum diamine oxidase correlating to diet compliance in histamine intolerance
Histamine-reduced diet and increase of serum diamine oxidase correlating to diet compliance in histamine intolerance.
Eur J Clin Nutr. 2018 Jul 18. doi: 10.1038/s41430-018-0260-5. [Epub ahead of print]
- Immunology and Pathophysiology, Otto Loewi Research Center, Medical University of Graz, Heinrichstrasse 31a, A-8010, Graz, Austria.
- Institute of Laboratory Medicine, General Hospital Steyr, Sierninger Straße 170, A-4400, Steyr, Austria.
- Clinical Institute of Medical and Chemical Laboratory Diagnosis, Medical University of Graz, Auenbruggerplatz 30, A-8036, Graz, Austria.
- Practice for General Internal Medicine, Dr. Theodor Körnerstrasse 19b, A-8600, Bruck, Austria. firstname.lastname@example.org.
Diagnosis of histamine intolerance (HIT) has been based on low serum diamine oxidase (DAO) values, functional gastrointestinal disorders and improvement of symptoms with a histamine-reduced diet (HRD). In a retrospective analysis of outpatients’ charts we identified 101 patients with HIT. After a median of 13 months, a questionnaire was distributed to the patients so that they could be classified into four diet-compliance groups. Calculated with all 101 patients we found an increase of serum DAO values due to a HRD. In the 63 patients that completed the questionnaire, we found that 50 patients had improvement of symptoms or no continuing symptoms. A significant increase of serum DAO levels was found in the patients with strict and occasional diet compliance. Therefore, we demonstrate that a HRD is not only improving symptoms in HIT, but is causing an increase in serum DAO values that correlates with the degree of diet compliance.
Low-histamine diet supplemented with exogenous diamine oxidase enzyme is useful for treating migraine in patients with DAO Deficiency
Low-histamine diet supplemented with exogenous diamine oxidase enzyme is useful for treating migraine in patients with DAO Deficiency.
Ann Nutr Metab 2018;73 (suppl 2); 1-93
A.Duelo; M.Berbel; H.Mantecon-Laviguerie; O.Comas-Basté; M.L.Latorre-Moratalla; M.T.Veciana-Noguès; M.C.Vidal-Carou.
Departament of Nutrition, Instituto Clónico del Déficit de DAO (ICDDAO), Sant Cugat del Vallés. Spain; 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
Spanish Nutrition Society SEÑ and the Catalan Association of Food Science (ACCA), Barcelona, Spain, june 27-29, 2018
Low-histamine diets and/or exogenous diamine oxidase (DAO) supplementation are currently used to treat symptoms of histamine intolerance (IH), a disorder in histamine homeostasis that increases its plasma levels, mainly dou to DAO deficiency. Headache is the most recognized symptoms.
To assess the effectiveness of a low-histamine diet plus a DAO enzyme supplement on the remision of migraine in subjects with DAO deficiency.
An intervention study was carried out in 212 individuals with a migraine diagnosis by a neurologist according to the International Classification of Headache Disorders and wih DAO deficiency (DAO <80 HDU/ml). Subjects followed a 3-month low-histamine diet based on the exclusion of foods considered rich in histamine or other biogenic amines and usually related to the onset of HI symptoms, such as fermented products (cheese, dry-fermented sausage, wine, beer), semi-preserved and canned fish, shellfish, certain fruits and vegetables (spinach, tomato, egg-plant, avocado, citrus, bananas, strawberries, pineapple, nuts) and chocolate. A DAO supplement was administrered before break-fast, lunch and dinner. Outcomes assessed were duration and number of attacks and perception of pain intensity with a score-scale fom 0 (absence) to 10.
Most subjects showed and improvement in migraines after the 3-month treatment: 34.9% reported complete remission and another 35.8% had a reduced number of migraines episodes per month of less duration and pain intensity. The treatment was less successful in 29.3% of patients. On average, when comparing baseline and final values after treatment, all outcomes were significantly reduced: 8 to 2 attacks per month, 24 to 3 hours of pain and 8 to 4 in pain intensity scoring.
A low-histamine diet supplemented with the DAO enzyme for three months was useful in reducing the number of attacks, duration and intensity of pain in migraineous patients with DAO deficiency.