{"id":197158,"date":"2024-01-17T12:41:15","date_gmt":"2024-01-17T11:41:15","guid":{"rendered":"https:\/\/naturdao.com\/germes-de-legumineuses-lyophilises-comme-ingredient-fonctionnel-pour-la-supplementation-en-enzyme-diamine-oxydase-2-dans-lintolerance-a-lhistamine\/"},"modified":"2024-03-04T14:03:59","modified_gmt":"2024-03-04T13:03:59","slug":"germes-de-legumineuses-lyophilises-comme-ingredient-fonctionnel-pour-la-supplementation-en-enzyme-diamine-oxydase-2-dans-lintolerance-a-lhistamine","status":"publish","type":"post","link":"https:\/\/naturdao.com\/fr\/germes-de-legumineuses-lyophilises-comme-ingredient-fonctionnel-pour-la-supplementation-en-enzyme-diamine-oxydase-2-dans-lintolerance-a-lhistamine\/","title":{"rendered":"Germes de l\u00e9gumineuses lyophilis\u00e9s comme ingr\u00e9dient fonctionnel pour la suppl\u00e9mentation en enzyme diamine oxydase 2 dans l&#8217;intol\u00e9rance \u00e0 l&#8217;histamine"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"197158\" class=\"elementor elementor-197158 elementor-196586\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"elementor-element elementor-element-4106671 e-flex e-con-boxed e-con e-parent\" data-id=\"4106671\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div class=\"elementor-element elementor-element-f687bb7 e-flex e-con-boxed e-con e-child\" data-id=\"f687bb7\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div class=\"elementor-element elementor-element-808b577 e-con-full e-flex e-con e-child\" data-id=\"808b577\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-c8cd2e6 elementor-widget elementor-widget-image\" data-id=\"c8cd2e6\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"576\" height=\"768\" src=\"https:\/\/naturdao.com\/wp-content\/uploads\/2024\/01\/Legumes_Dao.jpg\" class=\"attachment-large size-large wp-image-196602\" alt=\"\" srcset=\"https:\/\/naturdao.com\/wp-content\/uploads\/2024\/01\/Legumes_Dao.jpg 576w, https:\/\/naturdao.com\/wp-content\/uploads\/2024\/01\/Legumes_Dao-225x300.jpg 225w\" sizes=\"(max-width: 576px) 100vw, 576px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-fc68a31 e-con-full e-flex e-con e-child\" data-id=\"fc68a31\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-84d429b elementor-widget elementor-widget-theme-post-title elementor-page-title elementor-widget-heading\" data-id=\"84d429b\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"theme-post-title.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Germes de l\u00e9gumineuses lyophilis\u00e9s comme ingr\u00e9dient fonctionnel pour la suppl\u00e9mentation en enzyme diamine oxydase 2 dans l&#8217;intol\u00e9rance \u00e0 l&#8217;histamine<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-140c460 elementor-align-start elementor-list-item-link-full_width elementor-widget elementor-widget-icon-list\" data-id=\"140c460\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"icon-list.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<ul class=\"elementor-icon-list-items\">\n\t\t\t\t\t\t\t<li class=\"elementor-icon-list-item\">\n\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-icon\">\n\t\t\t\t\t\t\t<i aria-hidden=\"true\" class=\"fas fa-user\"><\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-text\">Comas Bast\u00e9, Oriol Latorre Moratalla, Mariluz Rabell-Gonz\u00e1lez, Judit Veciana Nogu\u00e9s, Mar\u00eda Teresa Vidal Carou, Ma. Carmen<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"elementor-icon-list-item\">\n\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-icon\">\n\t\t\t\t\t\t\t<i aria-hidden=\"true\" class=\"fas fa-newspaper\"><\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-text\">LWT - Food Science and Technology, Volume 125, May 2020, 109201<br><\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"elementor-icon-list-item\">\n\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/doi.org\/10.1016\/j.lwt.2020.109201\" target=\"_blank\">\n\n\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-icon\">\n\t\t\t\t\t\t\t<i aria-hidden=\"true\" class=\"fas fa-archive\"><\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-text\">https:\/\/doi.org\/10.3390\/nu13093207 <br><\/span>\n\t\t\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"elementor-icon-list-item\">\n\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-icon\">\n\t\t\t\t\t\t\t<i aria-hidden=\"true\" class=\"far fa-comment\"><\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-text\">ANGLAIS<br><\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-cd5f085 e-flex e-con-boxed e-con e-parent\" data-id=\"cd5f085\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-34379fd elementor-widget elementor-widget-text-editor\" data-id=\"34379fd\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"text-decoration: underline;\"><strong>R\u00c9SUM\u00c9<\/strong><\/span><\/p>\n<p>La diamine oxydase (DAO) est l&#8217;une des enzymes cl\u00e9s impliqu\u00e9es dans la d\u00e9gradation de l&#8217;histamine alimentaire. Un d\u00e9s\u00e9quilibre des syst\u00e8mes de captage de l&#8217;histamine conduit \u00e0 une intol\u00e9rance \u00e0 l&#8217;histamine, un trouble li\u00e9 \u00e0 l&#8217;alimentation qui peut \u00eatre trait\u00e9 en suivant un r\u00e9gime pauvre en histamine.<\/p>\n<p>R\u00e9cemment, la suppl\u00e9mentation avec de l&#8217;enzyme DAO exog\u00e8ne d&#8217;origine animale a re\u00e7u le feu vert en tant que nouvel aliment pour am\u00e9liorer la d\u00e9gradation intestinale de l&#8217;histamine.<\/p>\n<p>Ce travail a r\u00e9alis\u00e9 un d\u00e9pistage de la capacit\u00e9 de d\u00e9gradation de l&#8217;histamine des esp\u00e8ces de l\u00e9gumineuses afin d&#8217;explorer leur potentiel en tant qu&#8217;ingr\u00e9dient actif d&#8217;origine v\u00e9g\u00e9tale pour les compl\u00e9ments enzymatiques. L&#8217;activit\u00e9 enzymatique de la DAO a \u00e9t\u00e9 d\u00e9termin\u00e9e in vitro \u00e0 la fois dans les graines brutes et dans les germes lyophilis\u00e9s par un dosage enzymatique coupl\u00e9 \u00e0 UHPLC-FLD, et plusieurs conditions de germination et de stockage ont \u00e9t\u00e9 \u00e9valu\u00e9es.<\/p>\n<p>Les germes de l\u00e9gumineuses comestibles ont montr\u00e9 une capacit\u00e9 in vitro \u00e0 d\u00e9grader l&#8217;histamine allant de 36,0 \u00e0 408,3 mU g^(-1), beaucoup plus \u00e9lev\u00e9e que celle trouv\u00e9e pour les graines non germ\u00e9es (0,14 &#8211; 1,95 mU g^(-1)). La germination des graines de l\u00e9gumineuses pendant 6 jours dans l&#8217;obscurit\u00e9 a fourni l&#8217;activit\u00e9 maximale de la DAO. Seule la conservation par cong\u00e9lation des germes lyophilis\u00e9s a maintenu l&#8217;activit\u00e9 enzymatique intacte pendant au moins 12 mois.<\/p>\n<p>Ces r\u00e9sultats montrent que certains l\u00e9gumes comestibles pourraient \u00eatre adapt\u00e9s \u00e0 la formulation de compl\u00e9ments de DAO pour le traitement de l&#8217;intol\u00e9rance \u00e0 l&#8217;histamine.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-6ea320f e-flex e-con-boxed e-con e-parent\" data-id=\"6ea320f\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-f4bb81e elementor-align-center elementor-widget elementor-widget-button\" data-id=\"f4bb81e\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-button-wrapper\">\n\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-xl\" href=\"https:\/\/diposit.ub.edu\/dspace\/bitstream\/2445\/163063\/1\/699701.pdf\" target=\"_blank\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t<span class=\"elementor-button-icon\">\n\t\t\t\t<i aria-hidden=\"true\" class=\"fas fa-file-pdf\"><\/i>\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">Lire le texte complet<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Comas Bast\u00e9, Oriol Latorre Moratalla, Mariluz Rabell-Gonz\u00e1lez, Judit Veciana Nogu\u00e9s, Mar\u00eda Teresa Vidal Carou, Ma. Carmen LWT &#8211; Food Science and Technology, Volume 125, May 2020, 109201 https:\/\/doi.org\/10.3390\/nu13093207 ANGLAIS R\u00c9SUM\u00c9 La diamine oxydase (DAO) est l&#8217;une des enzymes cl\u00e9s impliqu\u00e9es dans la d\u00e9gradation de l&#8217;histamine alimentaire. Un d\u00e9s\u00e9quilibre des syst\u00e8mes de captage de l&#8217;histamine conduit [&hellip;]<\/p>\n","protected":false},"author":1097,"featured_media":196591,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[170],"tags":[],"class_list":["post-197158","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-etudes-fr"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.0.1 - aioseo.com -->\n\t<meta name=\"robots\" content=\"max-image-preview:large\" \/>\n\t<meta name=\"author\" content=\"yasmina\"\/>\n\t<meta name=\"google-site-verification\" content=\"googlec0b8607c1a0a6fdc.html\" \/>\n\t<link rel=\"canonical\" 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