Biogenic amines in cheese

Cilj ovog rada je opisati mehanizam nastajanja biogenih amina tijekom zrenja sira, čimbenike koji utječu na razinu njihove akumulacije u siru, prirodne mehanizme detoksifikacije u ljudskom organizmu te mjere za kontrolu njihovog nastajanja u proizvodnji i tijekom zrenja sira. Biogeni amini nastaju tijekom zrenja sira dekarboksilacijom slobodnih aminokiselina uslijed mikrobne aktivnosti. Imaju biološki aktivno djelovanje jer su prekursori u sintezi hormona, proteina i nukleinskih kiselina te imaju ulogu u imunološkom odgovoru. Međutim, uneseni hranom u previsokim koncentracijama, mogu izazvati toksičan učinak sa simptomima poput hipertenzije, tahikardije, migrene, urtikarije i dr. Biogeni amini utječu na kvalitetu i sigurnost sira jer je njihov vedi sadržaj utvrđen u sirevima proizvedenima iz sirovog mlijeka uz određene uvjete zrenja.The aim of this thesis is to describe the formation mechanism of biogenic amines during cheese ripening, factors affecting the level of their accumulation in the cheese, natural detoxification mechanisms in the human body and measures to control their formation during production and ripening of the cheese. Biogenic amines are formed during cheese ripening by decarboxylation of free amino acids due to microbiological activity. They are biologically active as they are precursors in the synthesis of hormones, proteins and nucleic acids, and have a role in the immune response. However, food containing high concentrations of these compounds can cause toxic effects with symptoms such as hypertension, tachycardia, migraine, urticaria and other, when consumed. Biogenic amines affect the quality and safety of cheese, as their higher content is determined in cheese produced from raw milk with certain ripening conditions