Background
Tyramine is a biogenic amine (BA) mainly produced in fermented food and beverages by the decarboxylation of the amino acid tyrosine carried out by Enterococcus and/or Lactobacillus microorganisms possessing the enzyme decarboxylases. Tyramine, together with histamine, are considered as the most toxic BAs and particularly relevant for food safety, although recently tyramine has been shown to be more cytotoxic than histamine. Common to all BAs, an excessive oral intake of tyramine can induce adverse reactions, such as nausea, headaches, rashes, and change in blood pressure. In addition, tyramine has been identified as an initiator of hypertension during treatment with monoamino oxidase inhibitor drugs and of dietary-induced migraine in susceptible individuals.
Product Specification
Aptamer type: DNA aptamer
Aptamer length: 69 bp
Affinity KD: 97 ±37 nM
Storage: keep at -20°C. DNA aptamers are guaranteed stable for 12 months when properly stored.