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  • br Histamine attenuates the cognitive impairing effects of e

    2022-09-20


    Histamine attenuates the cognitive impairing effects of early postnatal maternal deprivation Histamine acting on H2 receptors in the hippocampal CA1 region is able to reverse the deleterious effect of the exposure of rats to partial postnatal maternal deprivation on their memory consolidation of inhibitory avoidance when they reach adult age (Benetti, da Silveira, da Silva, Cammarota, & Izquierdo, 2012). This suggests that histamine in the brain, and specifically in the dorsal hippocampus is crucial to the development of the full cognitive capacity of these animals (Table 1). The two reversible acetylcholinesterase inhibitors, donepezil and galantamine given orally (Benetti et al., 2009), or physical exercise during young adulthood (Mello, Benetti, Cammarota, & Izquierdo, 2009) have an effect similar to that of histamine. This suggests that the chronic cognitive impairment caused by early maternal deprivation is a multifactorial phenomenon in which 242 4 histamine innervation plays a role. Biochemical and pro-cognitive effects of donepezil and galantamine require an intact brain histaminergic system to take place (Provensi, Costa, Passani, & Blandina, 2016). For more on the interaction between the actions of donepezil and histaminergic compounds, see Sors et al. (2016).
    Brain histamine in the cross-talk between periphery and brain The regulation of memory consolidation by histamine is a topic of much recent research and a new role for the brain histaminergic system is emerging, asa gateway between peripheral signals and the elaboration of aversive memories. Provensi et al. (2017) have recently shown that blocking H1 and H2 receptors in the amygdala of fear-conditioned rats completely abolishes the pro-cognitive effects of oleoylethanolamide (Table 1), a lipid normally secreted by the intestine after a fatty meal (Piomelli, 2013). It has been reported previously that 242 4 also the hypophagic effect induced by oleoylethanolamide is in part mediated by the histaminergic system (Provensi et al., 2014). It is well known that our homeostatic state influences behavior and cognition, therefore the contribution of Provensi et al. is relevant to the understanding of how signaling pathways connect the periphery with the brain and hold promises for the development of new strategies for the treatment of mental illnesses.
    Further reading Aside from the recent findings on the effect and role of histamine on memory formation and retrieval commented above, others may be found in other reviews, mainly those of Passani and Blandina (2011), and Blandina et al. (2012), or in the recent articles by Benetti et al. (2015) and Fabbri et al. (2016), as well as in the recent comprehensive book edited by Blandina and Passani, “Histamine receptors. Preclinical and Clinical Aspects” (2016).
    Acknowledgements Work supported by grants from the National Council of Research of Brazil (CNPq) and Coordenação de Aperfeiçoamento de Pessoal de Nivel Superior, Brazil (CAPES).
    Introduction Histamine, (2-(4-imidazolyl) ethylamine), is a biogenic amine produced from the decarboxylation of amino acid histidine by bacterial or tissue enzyme. As shown in Fig. 1, histamine is a heterocyclic monoamine chemical. High content of histamine is widely found in various foods, especially in fermented foods (Koral et al., 2013, Nei et al., 2017, Pradenas et al., 2016, Todoroki et al., 2014). Taking foods with high levels of histamine can cause histamine poisoning, which is also known as scombroid poisoning worldwide. It can not only cause a mild illness with symptoms including dizziness, headache, hypotension, oral burning and sweating, but also bring about life-threatening (Feng, Teuber, & Gershwin, 2016). The risk of histamine poisoning has attracted worldwide attention. Reducing histamine concentration and toxicity in foods is desirable. Briefly, histamine reduction can be achieved by two means, namely preventing the formation of histamine and consuming the existed histamine. For instance, high hydrostatic pressure (Křížek, Matějková, Vácha, & Dadáková, 2014), irradiation (Aflaki, Ghoulipour, Saemian, Shiebani, & Tahergorabi, 2015) and modified atmosphere packing (Rodrigues et al., 2016) are employed to inhibit the growth of microorganisms and thus suppress the formation of histamine. However, these techniques are not applicable for fermented foods where the growth of microorganisms is very important. Furthermore, the existing histamine cannot be consumed by these methods. Thus, some other researchers isolated histamine degrading strains as functional starter cultures (Xu, Liu, Xu, Wang, & Jiang, 2016) or applied amine oxidase (Naila et al., 2012) for the degradation of histamine. However, the amine oxidase is expensive at present, and professional equipment/staff are required for the application of histamine degrading strains. Hence, a more feasible method is required for histamine control in foods.