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Article
October 17, 1914

THE AMINS IN COMMON FOODS

JAMA. 1914;LXIII(16):1398-1399. doi:10.1001/jama.1914.02570160064027
Abstract

The amins have of late come into prominence as representative protein decomposition products arising through the action of bacteria on amino-acids. They are formed from the latter by the cleavage of carbon dioxid. Reactions of this type are known to take place under the conditions obtaining in the alimentary tract, though normally amins are not recovered from the intestinal contents or feces in detectable amounts. There are individuals in whom the long-known amins — putrescin (tetramethylendiamin) and cadaverin (pentamethylendiamin), derived from the amino-acids arginin and lysin, respectively — are found in both the feces and the urine. This has been true particularly in cases of cystinuria, though the precise connection between this anomaly and the diaminuria is not understood. It may be that amins arise in the gastro-intestinal tract through the action of the bacterial flora more freely than is currently believed, but that after absorption these derivatives are then

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