The oxidation of amines by bacteria

Abstract

Washed suspensions of Pseudo-monas pyocyanea can oxidize putrescine, cadaverine, agmatine, histamine and tyramine; some strains of Bact. coli can oxidize tyramine and/or putrescine and cadaverine; in no case is activity high. The oxidations take place most rapidly between pH 7.5 and 9.5. Enzymes involved in putrescine. cadaverine and agmatine oxidation appear to be constitutive; those involved in the primary oxidation of tyramine and histamine are adaptive. Ps. pyocyanea carries oxidation of putrescine, cadaverine and agmatine to completion, sole products being CO2, H20 and NH3. The oxidation of tyramine and histamine is incomplete though the benzene and iminazole rings are destroyed. In the presence of semicarbazide a small yield of p-hydroxyphenylacetaldehyde is obtained from the oxidation of tyramine. Other oxidations are inhibited by M/100 semicarbazide or M/10,000 cyanide. Other amines such as ethylamine, aniline, etc., produce an accelerated O2 consumption when added to suspensions of freshly isolated Ps. pyocyanea, etc.; this is probably not due to oxidation of the amine but to a catalytic effect on the "blank" respiration.