{"id":242,"date":"2025-06-11T13:39:22","date_gmt":"2025-06-11T13:39:22","guid":{"rendered":"https:\/\/analizesanocare.ro\/?post_type=product&p=242"},"modified":"2025-08-08T13:57:08","modified_gmt":"2025-08-08T13:57:08","slug":"activitatea-diaminoxidazei-dao-intoleranta-la-histamina","status":"publish","type":"product","link":"https:\/\/analizesanocare.ro\/en\/analiz\u0103\/activitatea-diaminoxidazei-dao-intoleranta-la-histamina\/","title":{"rendered":"Activitatea diaminoxidazei (DAO) \u2013 intoleranta la histamin\u0103"},"content":{"rendered":"
\n

Informa\u0163ii generale: Activitatea diaminoxidazei (DAO) \u2013 intoleranta la histamin\u0103<\/strong><\/h2>\n

Intoleran\u0163a la histamin\u0103<\/a> este consecin\u0163a unui dezechilibru \u00eentre histamina acumulat\u0103 \u00een organism \u015fi capacitatea de degradare a acesteia. Aceasta afec\u0163iune nu este mediat\u0103 prin anticorpi IgE, de aceea testele cutanate \u015fi doz\u0103rile de IgE specifice vor da rezultate negative1;2<\/sup>.<\/p>\n

Histamina este o amin\u0103 biogen\u0103 prezent\u0103 \u00een cantit\u0103\u0163i variabile \u00een multe alimente. \u00cen mod normal histamina alimentar\u0103 este rapid detoxifiat\u0103 de c\u0103tre aminoxidaze; persoanele care prezint\u0103 o activitate redus\u0103 a acestor enzime au risc de a dezvolta intoleran\u0163a la histamin\u0103. Principala enzim\u0103 implicat\u0103 \u00een metabolismul histaminei ingerate este diaminoxidaza (DAO), protein\u0103 stocat\u0103 \u00een structurile veziculare asociate membranei plasmatice a celulelor epiteliale \u015fi eliberat\u0103 \u00een circula\u0163ie \u00een prezen\u0163a stimulilor adecva\u0163i.<\/p>\n

Sc\u0103derea capacit\u0103\u0163ii de degradare a histaminei datorit\u0103 unei activit\u0103\u0163i DAO reduse poate determina o serie de manifest\u0103ri clinice care mimeaz\u0103 o reac\u0163ie alergic\u0103: diaree, cefalee, urticarie, prurit, flushing, simptome rino-conjunctivale, bronhospasm, hipotensiune, aritmii cardiace. Intoleran\u0163a la histamin\u0103 devine clinic manifest\u0103 c\u00e2nd organismul este \u00eenc\u0103rcat cu histamin\u0103 mai mult dec\u00e2t poate cataliza (consum de alimente bogate \u00een histamin\u0103, alcool sau medicamente care elibereaz\u0103 histamina sau blocheaz\u0103 DAO).<\/p>\n

Bolile alergice precum febra f\u00e2nului sau sensibiliz\u0103rile la fungi reprezint\u0103 o surs\u0103 \u00een plus de histamin\u0103 care se adaug\u0103 la cea din alimente. Cel mai frecvent afectate sunt persoanele de sex feminin cu v\u00e2rste \u00eentre 30 \u015fi 55 ani.<\/p>\n

Histamina apare \u00een alimente datorit\u0103 activit\u0103\u0163ii bacteriilor, printr-un proces de decaboxilare a aminoacizilor. De aceea se g\u0103se\u015fte \u00een cantit\u0103\u0163i mai mari \u00een alimentele fermentate (de ex. br\u00e2nz\u0103, varz\u0103 murat\u0103 sau vin) \u015fi bogate \u00een proteine (de ex. pe\u015fte, carne \u015fi mezeluri). Niveluri foarte mari se g\u0103sesc, de asemenea, \u00een alimentele alterate2<\/sup>.<\/p>\n

Nivelul de histamin\u0103 cre\u015fte odat\u0103 cu perioada de p\u0103strare a alimentelor de aceea acestea trebuie preg\u0103tite rapid, nu trebuie stocate mult \u015fi nu trebuie re\u00eenc\u0103lzite! Datorit\u0103 stabilit\u0103\u0163ii la c\u0103ldur\u0103, histamina nu poate fi distrus\u0103 nici prin congelare, nici prin fierbere, pr\u0103jire sau coacere1;2<\/sup>.<\/p>\n

\u00cen majoritatea cazurilor, deficitul DAO este dob\u00e2ndit ca urmare a unor afec\u0163iuni gastrointestinale care scad produc\u0163ia DAO sau a inhib\u0103rii activit\u0103\u0163ii enzimatice prin consum de alcool \u015fi diverse medicamente. Cu toate acestea, studii recente au eviden\u0163iat o mare variabilitate individual\u0103 \u00een expresia DAO la nivelul celulelor epiteliale intestinale \u015fi diverse polimorfisme la nivelul genei DAO asociate cu afec\u0163iuni gastrointestinale, care demonstreaz\u0103 existen\u0163a unei predispozi\u0163ii genetice la un subgrup de pacien\u0163i cu intoleran\u0163\u0103 la histamin\u0103.<\/p>\n

Pacien\u0163ii diagnostica\u0163i cu deficit DAO pot beneficia de o diet\u0103 corespunz\u0103toare care elimin\u0103 alimentele cu un con\u0163inut ridicat \u00een histamin\u0103. Deoarece alcoolul cre\u015fte permeabilitatea intestinal\u0103 \u015fi prin aceasta nivelul histaminei in organism, se vor evita b\u0103uturile alcoolice la mas\u0103. De asemenea antialgicele (aspirina) faciliteaz\u0103 o cre\u015ftere a permeabilit\u0103\u0163ii intestinale2<\/sup>.<\/p>\n

Alimente cu un con\u0163inut ridicat \u00een histamin\u0103<\/strong><\/h3>\n

Vinul \u015fi alte b\u0103uturi alcoolice<\/strong><\/p>\n

Histamina apare \u015fi \u00een procesul de fermenta\u0163ie alcoolic\u0103. Bacterii acidifiante ca Pediococcus cerevisiae au fost identificate ca formatoare de histamin\u0103. Con\u0163inutul \u00een histamin\u0103 este un criteriu de calitate al vinului. \u00cen general vinurile ro\u015fii au un con\u0163inut ridicat \u00een histamin\u0103. Pot fi \u00eent\u00e2lnite concentra\u0163ii de histamin\u0103 de p\u00e2n\u0103 la 3000 \u00b5g\/l \u00een vinurile care dau \u00een mod caracteristic cefalee.<\/p>\n

Con\u0163inutul mediu \u00een histamin\u0103:<\/p>\n

    \n
  • Vin ro\u015fu: 60-3800 \u00b5g\/l<\/li>\n
  • \u015eampanie: cca 670 \u00b5g\/l<\/li>\n
  • Spumos: 15-80 \u00b5g\/l<\/li>\n
  • Vin dulce: 80-400 \u00b5g\/l<\/li>\n
  • Vin alb: 3-120 \u00b5g\/l<\/li>\n
  • Bere: 20-300 \u00b5g\/l<\/li>\n<\/ul>\n

    Pe\u015f<\/u>te<\/strong><\/p>\n

    Categoriile de pe\u015fte dup\u0103 consumarea c\u0103rora apar adesea simptome de intoxicare apar\u0163in familiei Scombridae (macrou). De aceea \u00een literatura englez\u0103 cazurile de intoxica\u0163ie sunt descrise sub numele de \u201cscombroid poisoning\u201d. Pe\u015ftii din aceast\u0103 familie (mai ales tonul \u015fi macroul) au o cantitate mare de carne ro\u015fie cu un con\u0163inut crescut de histamin\u0103.<\/p>\n

    Dar \u015fi la alte tipuri de pe\u015fte s-au m\u0103surat cantit\u0103\u0163i crescute de histamin\u0103: heringi, sardine \u015fi sardele. Produc\u0163ia de histamin\u0103 este influen\u0163at\u0103 de temperatura la care este \u0163inut pe\u015ftele p\u00e2n\u0103 la preg\u0103tirea sa culinar\u0103. \u00cen cazurile \u00een care s-au g\u0103sit cantit\u0103\u0163i mari de histamin\u0103 \u00een conservele de ton sau macrou afumat, cercet\u0103rile au dovedit c\u0103 pe\u015ftele n-a fost transportat \u00een condi\u0163ii de refrigerare corespunz\u0103toare sau a fost depozitat inadecvat. \u00cen mod surprinz\u0103tor s-au g\u0103sit cantit\u0103\u0163i mai mari de histamin\u0103 \u00een marinat\u0103 dec\u00e2t \u00een carnea de pe\u015fte.<\/p>\n

      \n
    • Ton:\u00a0p\u00e2n\u0103 la 8000 mg\/kg<\/li>\n
    • Macrou afumat: p\u00e2n\u0103 la 788 mg\/kg<\/li>\n
    • Macrou (conserv\u0103): p\u00e2n\u0103 la 15 mg\/kg<\/li>\n
    • Sardina: p\u00e2n\u0103 la 1500 mg\/kg<\/li>\n
    • Sardele: p\u00e2n\u0103 la 180 mg\/kg<\/li>\n
    • Hering: p\u00e2n\u0103 la 12 mg\/kg (mai ales marinat)<\/li>\n<\/ul>\n

      Lapte\/br\u00e2nz\u0103<\/strong><\/p>\n

      \u00cen timp ce laptele crud \u015fi cel de b\u0103ut con\u0163ine cantit\u0103\u0163i minime de histamin\u0103, unele sortimente de br\u00e2nzeturi au niveluri ridicate. \u00cen general se consider\u0103 c\u0103 nivelul de histamin\u0103 cre\u015fte cu maturarea \u015fi cu stocarea. Bacteriile incriminate sunt diver\u015fi lactobacili \u015fi streptococi.<\/p>\n

        \n
      • Emmentaler: 10-500 mg\/kg<\/li>\n
      • Stilton (br\u00e2nza cu muceagai albastru): cca 160 mg\/kg<\/li>\n
      • Gorgonzola: p\u00e2n\u0103 la 160 mg\/kg<\/li>\n
      • Camembert: 10-300 mg\/kg<\/li>\n
      • Parmezan: 10-580 mg\/kg<\/li>\n<\/ul>\n

        Carne\/mezeluri<\/strong><\/p>\n

        Con\u0163inutul \u00een amine biogene \u00een preparatele de carne este foarte divers. Unele sortimente de c\u00e2rna\u0163i pot con\u0163ine cantit\u0103\u0163i relativ mari de histamin\u0103, \u00een timp ce produsele proaspete abia dac\u0103 ating niveluri critice. Dar mai sunt \u015fi alte amine biogene prezente \u00een carne. Cercet\u0103rile au ar\u0103tat c\u0103 diaminele cadaverina \u015fi putresceina \u2013 ambele substraturi peste DAO sunt un indicator al prospe\u0163imii c\u0103rnii.<\/p>\n

          \n
        • Salam: p\u00e2n\u0103 la 280 mg\/kg<\/li>\n
        • Carna\u0163i cervelat: p\u00e2n\u0103 la 100 mg\/kg<\/li>\n
        • Jambon Westfal: 40-270 mg\/kg<\/li>\n<\/ul>\n

          Alte alimente<\/strong><\/p>\n

          O\u0163etul din vinul ro\u015fu con\u0163ine p\u00e2n\u0103 la 4000 \u00b5g\/l histamin\u0103. In cazul ciocolatei con\u0163inutul oscileaz\u0103 \u00eentre 5-100 mg\/kg, dup\u0103 sortiment1<\/sup>.<\/p>\n

          Medicamente care elibereaz\u0103<\/strong> histamina sau inhib\u0103 DAO<\/strong><\/h3>\n
            \n
          • miorelaxante: pancuroniu, alcuroniu, D-tubocurarina<\/li>\n
          • narcotice: tiopental<\/li>\n
          • analgetice \u015fi antiinflamatorii: acid acetilsalicilic, metamizol, antiinflamatorii nesteroidiene, opioide<\/li>\n
          • anestezice locale: prilocaina<\/li>\n
          • anti-hipertensive: verapamil, alprenolol, dihidralazina<\/li>\n
          • antiaritmice: propafenona<\/li>\n
          • diuretice: amilorid<\/li>\n
          • antiemetice: metoclopramid<\/li>\n
          • antibiotice: cefuroxime, cefotiam, isoniazid, pentamidin, clavulanic acid, chorochina<\/li>\n
          • mucolitice: acetilcisteina, ambroxol<\/li>\n
          • bronhodilatatoare: aminofilina<\/li>\n
          • antagoni\u015fti de receptori H2: cimetidina<\/li>\n
          • chimioterapice: ciclofosfamida<\/li>\n
          • antidepresive: amitriptilina2<\/sup><\/li>\n<\/ul>\n

            Recomand\u0103ri pentru determinarea activit\u0103\u0163ii DAO<\/strong><\/h2>\n

            Testul este indicat la pacien\u0163i cu suspiciune clinic\u0103 de intoleran\u0163\u0103 la histamin\u0103 (prezen\u0163a a \u2265 2 simptome tipice cu r\u0103spuns favorabil la diet\u0103 f\u0103r\u0103 alimente cu con\u0163inut ridicat \u00een histamin\u0103) dup\u0103 excluderea altor afec\u0163iuni gastrontestinale, a mastocitozei sistemice (rezultat negativ pentru triptaz\u0103) \u015fi a alergiilor alimentare (teste cutanate \u015fi IgE specifice negative)2<\/sup>.<\/p>\n

            Preg\u0103tire pacient <\/strong>\u2013 \u00e0 jeun1<\/sup>.<\/p>\n

            Specimen recoltat <\/strong>\u2013 s\u00e2nge venos1<\/sup>.<\/p>\n

            Recipient de recoltare <\/strong>\u2013 vacutainer f\u0103r\u0103 anticoagulant, cu\/f\u0103r\u0103 gel separator1<\/sup>.<\/p>\n

            Cantitate recoltat\u0103 <\/strong>\u2013 minim 0.5 mL ser1<\/sup>.<\/p>\n

            Cauze de respingere a probei<\/strong> \u2013 specimen intens hemolizat sau care nu a fost pastrat la 2-8\u00b0C1<\/sup>.<\/p>\n

            Prelucrare necesar\u0103 dup\u0103 recoltare <\/strong>\u2013 se separ\u0103 serul prin centrifugare \u015fi se transport\u0103 \u00een condi\u0163ii de refrigerare1<\/sup>.<\/p>\n

            Stabilitate prob\u0103 <\/strong>\u2013 3 zile la 2-8\u00b0C, 1 luna la -20\u00b0C.<\/p>\n

            Metod\u0103 <\/strong>\u2013 REA (radioextrac\u0163ie):\u00a0 la proba de ser a pacientului se adaug\u0103 putresceina marcat\u0103 cu 14<\/sup>C care constituie un substrat cu afinitate \u00eenalt\u0103 pentru DAO; sub ac\u0163iunea DAO putresceina este converit\u0103 \u00een delta-pirolina; cantitatea de pirolin\u0103 ob\u0163inut\u0103 se coreleaz\u0103 cu activitatea DAO din serul pacientului1<\/sup>.<\/p>\n

            Valori de referin\u0163\u0103 \u015fi interpretarea rezultatelor<\/b><\/h2>\n

            14-33 UI\/mL: activitate enzimatic\u0103 normal\u0103;<\/p>\n

            < 3 UI\/mL: activitate enzimatic\u0103 redus\u0103 marcat (posibil deficit genetic);<\/p>\n

            3-10 UI\/mL: activitate enzimatic\u0103 sc\u0103zut\u0103;<\/p>\n

            10-14 UI\/mL: activitate enzimatic\u0103 \u00een zona de grani\u0163\u0103; este posibil s\u0103 apar\u0103 manifest\u0103ri clinice \u00een cazul \u00eenc\u0103rc\u0103rii organismului cu histamin\u0103, de exemplu prin alergii floride sau alimenta\u0163ie bogat\u0103 \u00een histamin\u0103 (deficit latent); se recomand\u0103 eventual determinarea histaminei \u00een s\u00e2nge;<\/p>\n

            > 33 UI\/mL: activitate enzimatic\u0103 crescut\u0103 (posibil induc\u0163ie enzimatic\u0103 \u00een cadrul unui proces alergic activ).<\/p>\n

            <\/div>\n
            Limite \u015fi interferen\u0163e<\/b><\/div>\n
            \u00cen timpul sarcinii se pot \u00eenregistra valori DAO mult crescute, de aceea nu se recomand\u0103 efectuarea testului la pacientele gravide1;2<\/sup>.<\/div>\n
            <\/div>\n

            Bibliografie<\/strong><\/h2>\n
            1. Laborator Synevo. Referin\u0163e specifice tehnologiei de lucru utilizate. 2014. Ref Type: Catalog.<\/div>\n
            2. Laura Maintz, Natalija Novak. Histamine and histamine intolerance. In American Journal of Clinical Nutrition, vol. 85, No. 5, 1185-1196, May 2007.<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"

            Informa\u0163ii generale: Activitatea diaminoxidazei (DAO) \u2013 intoleranta la histamin\u0103 Intoleran\u0163a la histamin\u0103 este consecin\u0163a unui dezechilibru \u00eentre histamina acumulat\u0103 \u00een organism \u015fi capacitatea de degradare a acesteia. Aceasta afec\u0163iune nu este mediat\u0103 prin anticorpi IgE, de aceea testele cutanate \u015fi doz\u0103rile de IgE specifice vor da rezultate negative1;2. Histamina este o amin\u0103 biogen\u0103 prezent\u0103 \u00een […]<\/p>\n","protected":false},"featured_media":0,"template":"","meta":{"_acf_changed":false},"product_brand":[],"product_cat":[88,44],"product_tag":[],"class_list":["post-242","product","type-product","status-publish","product_cat-alte-teste","product_cat-teste-specializate-de-alergologie-si-imunologie","first","instock","shipping-taxable","purchasable","product-type-simple"],"acf":[],"_links":{"self":[{"href":"https:\/\/analizesanocare.ro\/en\/wp-json\/wp\/v2\/product\/242","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/analizesanocare.ro\/en\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/analizesanocare.ro\/en\/wp-json\/wp\/v2\/types\/product"}],"wp:attachment":[{"href":"https:\/\/analizesanocare.ro\/en\/wp-json\/wp\/v2\/media?parent=242"}],"wp:term":[{"taxonomy":"product_brand","embeddable":true,"href":"https:\/\/analizesanocare.ro\/en\/wp-json\/wp\/v2\/product_brand?post=242"},{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/analizesanocare.ro\/en\/wp-json\/wp\/v2\/product_cat?post=242"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/analizesanocare.ro\/en\/wp-json\/wp\/v2\/product_tag?post=242"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}