Nippon Shokakibyo Gakkai Zasshi
Online ISSN : 1349-7693
Print ISSN : 0446-6586
Production of Tyramine by Enterobacteria (II nd Report)
Tunesuke TomodaToyoo Tanaka
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1970 Volume 67 Issue 1 Pages 4-9

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Abstract

In the preceding paper, tyramine production of various intestinal bacteria was reported. In this report, experimental observations on some supplementary conditions were carried out when large dose of the tyramine producing bacteria (a kind of Klebsiella) was given to rats by mouth. When constant intestinal bacteria were replaced with tyramine producing bacteria at digestive canal, as the supplementary condition, tyrosine and tyramine were given in large dose by mouth to rats and further more CCl4 liver intoxication was exerted to these animals. In each condition, tyrosine, tyramine and these decomposition products in urine were examined. The demonstration of decomposition products in urine were chiefly applied by use of various chromatographical techniques.
In the case that chief constant intestinal flora were tyramine producing strains and tyrosine and tyramine were given in large dose and CCl4 liver intoxication was exerted to these animal, the percentage of positiveness of Millon reaction of urine was higher in the test animals than in the various control animals. As Millon positive substances, tyrosine, tyramine, tyrosol, and some acid (p-hydroxyphenyllactic acid p-hydroxyphenylpropionic acid and phydroxyphenylacetic acid) were proved.
Many strains (isolated from feces of patients) having tyrosine decarboxylase, produced not only tyramine from tyrosine but also phenylethylamine from phenylalanine and dopamine from dopa. Namely, it was demonstrated that many bacteria which produced tyramine from tyrosine would compose also phenylethylamine and dopamine. These finding indicate that phenylethylamine and dopamine are surely produced in intestinal canal when tyramine producing bacteria are growing in it.
Some intestinal bacteria having tyrosine decarboxylase also produced cadaverine from lysine, putrescine from arginine, histamine from histidine, and γ-amino butyrate from glutamate.

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© The Japanese Society of Gastroenterology
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