PriboFast®HistamineELISA Kit(Ver.3.0)
(Cat.No.:EKT-HI20)
General Information
Histamine is a biogenic amine, which is formed by enzymatical decarboxylation from the amino acid histidine, and which occurs in the mast cells and basophilic white cells bound to heparin. In the course of a type I allergy, endogenic histamine from the mast cells and basophilic leucocytes is released after antigen binding to membrane-associated IgE, and typical allergical reactions appear. But histamine can also enter the human body via the nutrition and can thus cause pseudoallergic food intolerances. The appearing symptoms are not distinguishable from those of a real allergy. The term ‘food allergy’ is however only used, if the pathologic symptoms develop in the course of an immunological reaction. Non-immunological reactions to food are defined as food intolerances.
Food intolerances, which are caused by increased histamine concentrations, are clinically characterized by rash, diarrhoea, vomiting, nausea, itching, headache and asthma. The extent of the reaction is dependent on the ingested amount of histamine. These reactions can be enhanced by a lack of diaminoxidase.
Separated from histamine intolerances exist toxic reactions, which are caused by very high histamine concentrations. Toxic histamine concentrations, which can cause the so-called scombroid reaction, appear after bacterial degradation of protein-rich food, especially fish.
Histamine is above all found in cheese, fish, spinach, smoked products and red wine. The histamine concentrations in different types of food, but also in the same food show frequently great differences. In different types of cheese there can e.g. be found histamine contents between 600 and 1000 mg/kg.
This Kit is a quick, economical and sensitive method to detect histamine in wine, fish or cheese as well as the production environment monitoring. After an appropriate sample preparation, 40 samples can be tested in duplicate within 17 minutes.
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