Biogenic amines
Japanese: 生体アミン（バイオジェニックアミン）
A class of amines produced by decarboxylation of amino acids. Includes histamine, tyramine, and cadaverine; excessive intake poses health risks.
Biogenic amines are substances produced by decarboxylation (removal of CO₂) of amino acids. They include histamine, tyramine, putrescine, and cadaverine.
Certain lactic acid bacteria and gut bacteria possess the decarboxylase enzymes that perform this conversion. Fermented foods, being rich in amino acids, readily provide conditions for biogenic amine production.
Tyramine is abundant in cheese and can trigger migraines in sensitive individuals (the 'cheese effect'). However, not all fermented foods contain high concentrations, and accumulation can be controlled through starter culture selection and fermentation management. Scientific quality control is essential for safely enjoying fermented foods' benefits.