Selective inhibitors of monoamine oxidase type B and the "cheese effect"

Int Rev Neurobiol. 2011;100:169-90. doi: 10.1016/B978-0-12-386467-3.00009-1.

Abstract

Potentiation of the cardiovascular and other effects of dietary tyramine by monoamine oxidase (MAO) inhibitors (cheese effect) has been a major limitation to clinical use of these drugs. The discovery that MAO exists in two distinct isoforms, MAO-A and MAO-B, together with the development of selective inhibitors of each isoform, enabled the understanding that selective inhibition of MAO-A, or inhibition of both isoforms, will cause cheese effect, but selective inhibition of MAO-B can be elicited without dangerous pressor reaction. This development has permitted the introduction of selective MAO-B inhibitors to clinical medicine for treatment of Parkinson's disease. This review describes the basic mechanisms involved in cheese effect, as well as providing information on tyramine levels in a variety of foodstuff, and surveys clinical information from tyramine pressor testing with the selective MAO-B inhibitors, selegiline and rasagiline.

Publication types

  • Review

MeSH terms

  • Animals
  • Cheese / adverse effects*
  • Humans
  • Hypertension / chemically induced*
  • Hypertension / enzymology*
  • Indans / pharmacology
  • Monoamine Oxidase / metabolism*
  • Monoamine Oxidase / physiology
  • Monoamine Oxidase Inhibitors / adverse effects*
  • Selegiline / pharmacology

Substances

  • Indans
  • Monoamine Oxidase Inhibitors
  • rasagiline
  • Selegiline
  • Monoamine Oxidase