L-Histidine Monohydrochlorides is a naturally occurring amino acid produced by E. coli NITE (BP-02526). It is not a skin irritant or sensitiser, although it can be potentially harmful to a person through inhalation during the handling of the compound. However, its use as an ingredient in animal feed is not expected to pose a risk to the environment.
L-Histidine is an amino acid found in a number of organic compounds. Its synthesis takes place in the brain where it is synthesized by the enzyme histidine decarboxylase. It also crosses the blood-brain barrier and is thought to be available for histamine synthesis in the tuberomammillary nucleus (TMN). This is the area of the brain where histaminergic neurons reside. The neurons project into the VMH, where the synthesis of histamine occurs.
L-Histidine increases the number of Fos-ir cells in the NTS. It also affects peripheral vagal afferent nerves, including those in the stomach, and is known to increase the activity of the Hepato-Portal System, a sensory organ that detects circulating amino acids. In a recent study, researchers determined the optimal dose of L-Histidine in infusion for a period of seven days.
A scientific opinion on the safety of L-Histidine Monohydrochlide Monohydrate in infusion has been requested by the Panel on Additives and Products for Animal Feed. This product is produced from fermentation using a genetically modified strain of the bacterium C. glutamicum. The panel’s review of the application is based on the applicant’s data, peer-reviewed scientific papers, reports, and expert knowledge.
The applicant’s search of several platforms, including Web of Knowledge, Livivo, Toxnet, and Google Scholar, turned up several publications containing histidine. A full text search of the publication title with keywords “histidine” produced 658 hits. In addition, the search of the publication’s keywords ‘histidine’ yielded an additional 89 hits.
L-Histidine is a key amino acid in the synthesis of tissue proteins. It is also a key component in the formation of free dipeptides. The only fully effective precursor of l-histidine is carnosine. However, dipeptides containing methyl groups do not have histidine sparing activity. L-Histidine is a glucogenic amino acid and catabolism proceeds through deamination and uricanate.
In the production of L-histidine monohydrochloride monohydrate, fermentation using C. glutamicum KCCM 80172 was chosen for the purpose. The resulting compound is safe for the target species. It also does not affect the environment. It is a suitable feed additive for a variety of species. In addition, the compound does not cause skin irritation or sensitization in animals.
Signs of an allergic reaction
One ingredient in infusion is l-Histidine, an amino acid. This ingredient is produced from fermentation of a genetically modified strain of the bacterium C. glutamicum. Its MIC values are equal to or below the cutoff value for each species. The ingredient is safe for consumption in small amounts in human and animal food.
The substance is produced through fermentation with the bacterium Corynebacterium glutamicum KCCM 80172. It is intended for use as a feed additive for all animals. According to the EU Feed Regulation, this ingredient is purified to at least 98%. It is added to feedstuffs by premixtures.
Effects on rumen histamine
To better understand its effect on rumen histamine production and milk synthesis, researchers at the University of Illinois in Chicago conducted a study to examine the effects of histidine-supplemented drinking water in lactating dairy cows. The authors hypothesized that the addition of histidine to the milk would stimulate the production of more histamine in the rumen and improve milk synthesis. To test this hypothesis, they fed eight lactating dairy cows a corn-and-alfalfa silage-based total mixed ration and provided access to either 0 or 2.5 g/L histidine enriched water. The crossover design of the study allowed for the comparison of both treatments during the same 7-day period. The results revealed that the addition of his
While there are limited data on the relationship between dietary histidine and histamine concentration in various tissues of animals, a few studies have shown a positive correlation. Higher dietary levels of histidine decreased food intake in rats. In addition, increasing levels of histidine inhibited histidine decarboxylase, which reverses the suppressive effects of histamine on food intake.