Receptor

Enzyme

Biology

Cytotoxicity

Neurotransmitter

Chemistry

In vitro

Biogenic amine

Cadaverine

Putrescine

Food science

Biochemistry

Scientific Reports

Putrescine and cadaverine are among the most common biogenic amines (BA) in foods, but it is advisable that their accumulation be avoided. Present knowledge about their toxicity is, however, limited; further research is needed if qualitative and quantitative risk assessments for foods are to be conducted. The present work describes a real-time analysis of the cytotoxicity of putrescine and cadaverine on intestinal cell cultures. Both BA were cytotoxic at concentrations found in BA-rich foods, although the cytotoxicity threshold for cadaverine was twice that of putrescine. Their mode of cytotoxic action was similar, with both BA causing cell necrosis; they did not induce apoptosis. The present results may help in establishing legal limits for both putrescine and cadaverine in food.

The biogenic amines putrescine and cadaverine show in vitro cytotoxicity at concentrations that can be found in foods