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putrescine

Putrescine, also known as putrescin, is a diamine that occurs in living organisms and in decaying matter. Chemically, it is 1,4-diaminobutane with the formula C4H12N2, and it is one of the simple polyamines related to spermidine and spermine.

In biological systems, putrescine is an intermediate in the biosynthesis of polyamines. It is principally formed

Putrescine also arises during decomposition. Bacteria metabolize amino acids during spoilage; decarboxylation of ornithine yields putrescine,

In food safety, putrescine is regarded as a biogenic amine and is used, along with other amines,

See also: spermidine, spermine, polyamines.

by
the
decarboxylation
of
ornithine
catalyzed
by
ornithine
decarboxylase.
It
then
serves
as
a
substrate
for
the
sequential
formation
of
spermidine
and
spermine,
polyamines
that
participate
in
cellular
growth,
stabilization
of
nucleic
acids,
and
regulation
of
ion
channels
and
gene
expression.
while
decarboxylation
of
lysine
yields
cadaverine.
The
accumulation
of
these
amines
is
associated
with
the
characteristic
odor
of
putrefying
tissue
and
spoiled
foods.
as
an
indicator
of
microbial
activity
and
food
spoilage.
Elevated
levels
have
been
linked
with
quality
loss
and,
in
combination
with
other
amines,
may
pose
health
risks
in
sensitive
individuals.