Histamine is a biogenic amine with considerable biological relevance. As a signaling molecule, histamine plays manifold roles in the body, ranging from local immune responses to neurotransmission. Histamine is also frequently encountered in food, particularly fish and fermented food products such as sauerkraut and aged cheeses. This is because some bacteria generate histamine from histidine via the enzyme histidine decarboxylase. Elevated levels of bacterial fermentation can lead to elevated histamine in raw meat and food products. Histamine levels thus can be used as an indicator of spoilage. Concentrations of histamine in the human blood are typically in the low nM range and only in instances of acute histamine poisoning would this metabolite be elevated above the sub-micromolar range. BioVision’s Histamine Assay Kit can be used to identify low levels of histamine in various fish and products and sauces/beverages, as well as some biological samples. With our kit, as little as 10 pmoles of histamine can be detected in samples, or roughly 10 parts per billion (ppb).
Biochemical and cellular assays