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In vitro determination of diamine oxidase activity in food matrices by an enzymatic assay coupled to UHPLC-FL

Analytical and Bioanalytical Chemistry volume 411, pages 7595–7602 (2019)Cite this article

Abstract

Intestinal diamine oxidase (DAO) acts as a protective barrier against exogenous histamine. A deficit of DAO activity can lead to the appearance of histamine intolerance, a clinical condition that may be treated by a low-histamine diet and oral DAO supplementation to enhance intestinal histamine degradation. As sources of DAO, porcine kidneys and certain legume seedlings are suitable components for the formulation of a DAO supplement. The aim of this work was to develop a rapid and reliable methodology for the in vitro determination of DAO activity in food matrices based on an enzymatic assay coupled to UHPLC-FL. The proposed method showed a satisfactory linearity and sensitivity and provided a relative standard deviation lower than 3%, guaranteeing method precision, and a mean recovery greater than 99% both for lyophilized pea sprouts and porcine kidney protein extracts. A high specificity is a key attribute of this method due to the use of histamine as the reaction substrate and the direct quantification of its degradation. Moreover, the lack of interference of catalase and hydrogen peroxide is another advantage in comparison with previously published methods. Lyophilized pea sprouts showed the greatest histamine-degrading activity (0.40 ± 0.01 mU/mg), followed by porcine kidney protein extracts (0.23 ± 0.01 mU/mg) and commercial DAO supplements (0.09 ± 0.06 mU/mg). This technique could be used as a tool to validate the DAO activity of food matrices of potential interest for the treatment of histamine intolerance.

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Acknowledgments

Sònia Sánchez-Pérez is a recipient of a doctoral fellowship from the University of Barcelona (APIF2018).

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Authors and Affiliations

  1. Departament de Nutrició, Ciències de l’Alimentació i Gastronomia, Facultat de Farmàcia i Ciències de l’Alimentació, Universitat de Barcelona, Av. Prat de la Riba 171, 08921, Santa Coloma de Gramenet, Spain

    Oriol Comas-Basté, M. Luz Latorre-Moratalla, Sònia Sánchez-Pérez, M. Teresa Veciana-Nogués & M. Carmen Vidal-Carou

  2. Institut de Recerca en Nutrició i Seguretat Alimentària (INSA·UB), Universitat de Barcelona, Av. Prat de la Riba 171, 08921, Santa Coloma de Gramenet, Spain

    Oriol Comas-Basté, M. Luz Latorre-Moratalla, Sònia Sánchez-Pérez, M. Teresa Veciana-Nogués & M. Carmen Vidal-Carou

  3. Xarxa de Referència en Tecnologia dels Aliments de la Generalitat de Catalunya (XaRTA), C/ Baldiri Reixac 4, 08028, Barcelona, Spain

    Oriol Comas-Basté, M. Luz Latorre-Moratalla, Sònia Sánchez-Pérez, M. Teresa Veciana-Nogués & M. Carmen Vidal-Carou

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  1. Oriol Comas-Basté
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  2. M. Luz Latorre-Moratalla
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Correspondence to M. Carmen Vidal-Carou.

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Comas-Basté, O., Latorre-Moratalla, M.L., Sánchez-Pérez, S. et al. In vitro determination of diamine oxidase activity in food matrices by an enzymatic assay coupled to UHPLC-FL. Anal Bioanal Chem 411, 7595–7602 (2019). https://doi.org/10.1007/s00216-019-02178-2

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  • DOI: https://doi.org/10.1007/s00216-019-02178-2

Keywords

  • UHPLC-FL
  • Enzymatic assay
  • Histamine
  • Diamine oxidase (DAO) enzyme
  • Porcine kidney
  • Pea sprouts