Histamine complex dating
A non-infectious form of foodborne disease, scombroid poisoning, is due to histamine production by bacteria in spoiled food, particularly fish.
Fermented foods and beverages naturally contain small quantities of histamine due to a similar conversion performed by fermenting bacteria or yeasts.
Tanaka, the technical coordinator of the ERATO Human Receptor Crystallography Project.
Johnson, a co-founder of the Diamond-MPL Project and R. purified and crystallized the receptor in LCP, optimized crystallization conditions, grew crystals for data collection, solved and refined the structure, and prepared the manuscript.
, a highly conserved key residue in G-protein-coupled-receptor activation.
This well-conserved pocket with mostly hydrophobic nature contributes to the low selectivity of the first-generation compounds.
A part of the work was performed in the Membrane Protein Laboratory funded by the Wellcome Trust (grant 062164/ Z/00/Z) at the Diamond Light Source Limited and at The Scripps Research Institute.
Wu for help with the preparation of Supplementary Fig. Xu for help on validation of data processing and A.
Bacteria also are capable of producing histamine using histidine decarboxylase enzymes unrelated to those found in animals.
Under physiological conditions, the aliphatic amino group (having a p K Thus, histamine is normally protonated to a singly charged cation. Histamine is derived from the decarboxylation of the amino acid histidine, a reaction catalyzed by the enzyme L-histidine decarboxylase. Once formed, histamine is either stored or rapidly inactivated by its primary degradative enzymes, histamine-N-methyltransferase or diamine oxidase.