scholarly journals Occurrence and Reduction of Biogenic Amines in Kimchi and Korean Fermented Seafood Products

Foods ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 547 ◽  
Author(s):  
Young Kyoung Park ◽  
Jae Hoan Lee ◽  
Jae-Hyung Mah
Keyword(s):  
Biogenic Amines ◽  
Metabolic Activity ◽  
Biogenic Amine ◽  
Fish Sauce ◽  
Active Monitoring ◽  
Fermented Fish ◽  
Vegetable Products ◽  
Amine Content ◽  
Seafood Products ◽  
High Concentrations

Biogenic amines produced during fermentation may be harmful when ingested in high concentrations. As current regulations remain insufficient to ensure the safety of fermented vegetable products, the current study determined the risks associated with the consumption of kimchi by evaluating the biogenic amine concentrations reported by various studies. Upon evaluation, some kimchi products were found to contain histamine and tyramine at potentially hazardous concentrations exceeding the recommended limit of 100 mg/kg for both histamine and tyramine. The biogenic amines may have originated primarily from metabolic activity by microorganisms during fermentation, as well as from Jeotgal (Korean fermented seafood) and Aekjeot (Korean fermented fish sauce) products commonly used as ingredients for kimchi production. Many studies have suggested that Jeotgal and Aekjeot may contribute to the histamine and tyramine content in kimchi. Microorganisms isolated from kimchi and Jeotgal have been reported to produce both histamine and tyramine. Despite the potential toxicological risks, limited research has been conducted on reducing the biogenic amine content of kimchi and Jeotgal products. The regulation and active monitoring of biogenic amine content during kimchi production appear to be necessary to ensure the safety of the fermented vegetable products.

Detection of Biogenic Amine Producer Bacteria in a Typical Italian Goat Cheese

2008 ◽  
Vol 71 (1) ◽  
pp. 205-209 ◽  
Author(s):  
SILVIA BONETTA ◽  
SARA BONETTA ◽  
ELISABETTA CARRARO ◽  
JEAN DANIEL COÏSSON ◽  
FABIANO TRAVAGLIA ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Enterococcus Faecalis ◽  
Biogenic Amine ◽  
Pediococcus Acidilactici ◽  
Bacterial Strains ◽  
Goat Cheese ◽  
Low Concentrations ◽  
Amine Content ◽  
High Concentrations ◽  
Almost All

The aim of this study was to research decarboxylating bacterial strains and biogenic amine content in a typical Italian goat cheese (Robiola di Roccaverano). The study was performed on fresh and ripened samples of goat cheese manufactured from industrial and artisanal producers. Sixty-seven bacterial strains isolated showed decarboxylating activity, and Enterococcus faecalis was the most widespread decarboxylating species in all artisanal and industrial products. Pediococcus acidilactici and Enterococcus malodoratus were also identified as biogenic amine producers in Robiola di Roccaverano cheese. All the E. faecalis strains isolated in this study were able to decarboxylate tyrosine. Tyramine was the most abundant biogenic amine in cheese samples, while histamine was the most widespread. High amounts of these two biogenic amines were found in ripened samples (up to 2,067 mg/kg for tyramine and 1,786 mg/kg for histamine), whereas 2-phenylethylamine and tryptamine were present in almost all ripened cheeses at low concentrations. The detection of strains producing biogenic amines and the high concentrations of tyramine and histamine found in ripened Robiola di Roccaverano could represent a potential risk to the consumer.

scholarly journals Formation of Biogenic Amines in Pa (Green Onion) Kimchi and Gat (Mustard Leaf) Kimchi

Foods ◽  
2019 ◽  
Vol 8 (3) ◽  
pp. 109 ◽  
Author(s):  
Jun-Hee Lee ◽  
Young Jin ◽  
Young Park ◽  
Se Yun ◽  
Jae-Hyung Mah
Keyword(s):  
Biogenic Amines ◽  
Biogenic Amine ◽  
High Performance ◽  
Lactobacillus Brevis ◽  
Starter Cultures ◽  
Dependent Manner ◽  
16S Rrna Sequence ◽  
Amine Content ◽  
Seafood Products ◽  
16S Rrna Sequence Analysis

In this study, biogenic amine content in Pa (green onion) kimchi and Gat (mustard leaf) kimchi, Korean specialty kimchi types, was determined by high-performance liquid chromatography (HPLC). Many kimchi samples contained low levels of biogenic amines, but some samples had histamine and tyramine content over the safe levels. Based on the comparative analysis between the ingredient information on food labels and biogenic amine content of kimchi samples, Myeolchi-aekjeot appeared to be an important source of biogenic amines in both kimchi. Besides, through the 16s rRNA sequence analysis, Lactobacillus brevis appeared to be responsible for the formation of biogenic amines (tyramine, β-phenylethylamine, putrescine, and cadaverine) in both kimchi, in a strain-dependent manner. During fermentation, a higher accumulation of tyramine, β-phenylethylamine, and putrescine was observed in both or one (for putrescine) of kimchi types when L. brevis strains served as inocula. The addition of Myeolchi-aekjeot affected the initial concentrations of most biogenic amines (except for spermidine in Gat kimchi) in both kimchi. Therefore, this study suggests that using appropriately salted and fermented seafood products for kimchi preparation and using biogenic amine-negative and/or biogenic amine-degrading starter cultures would be effective in reducing biogenic amine content in Pa kimchi and Gat kimchi.

scholarly journals The Importance of Derivatizing Reagent in Chromatography Applications for Biogenic Amine Detection in Food and Beverages

2020 ◽  
Vol 2020 ◽  
pp. 1-14 ◽  
Author(s):  
Muhammad Abdurrahman Munir ◽  
Khairiahi Haji Badri
Keyword(s):  
Biogenic Amines ◽  
Biogenic Amine ◽  
Degradation Process ◽  
Food Samples ◽  
Bacterial Degradation ◽  
Derivatizing Reagent ◽  
High Concentrations ◽  
Toxic Food ◽  
Analytical Approaches ◽  
Amine Detection

Biogenic amines (BA) are chemical compounds formed in foods that contain protein, allowing the foods to undergo a bacterial degradation process. Biogenic amines are labeled as toxic food because its consumption exceeding the FDA regulation (50 mg/kg) can be harmful to humans. Some countries also have regulations that prohibit the consumption of biogenic amines in high concentrations, especially histamine. The chromatography methods generally applied by researchers are liquid chromatography (LC) and gas chromatography (GC), where the use of a derivatization reagent is necessary to increase their sensitivity. This review is based on past and present studies about biogenic amine detection related to food samples. The rationale of this study is also to provide data on the comparison of the analytical approaches between LC and GC methods. Furthermore, the various approaches of biogenic amine determination and the most applied analytical methods have been reviewed.

scholarly journals Effects of Soaking and Fermentation Time on Biogenic Amines Content of Maesil (Prunus Mume) Extract

Foods ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 592
Author(s):  
Yoon ◽  
Koh ◽  
Choi ◽  
Moon
Keyword(s):  
Biogenic Amines ◽  
Biogenic Amine ◽  
High Performance ◽  
Amino Acid Content ◽  
Total Amino Acid ◽  
Prunus Mume ◽  
Brown Sugar ◽  
Fermentation Time ◽  
Amine Content ◽  
Total Amino Acid Content

Maesil extract, a fruit-juice concentrate derived from Prunus mume prepared by fermenting with sugar, is widely used with increasing popularity in Korea. Biogenic amines in maesil extract were extracted with 0.4 M perchloric acid, derivatized with dansyl chloride, and detected using high-performance liquid chromatography. Among 18 home-made maesil extracts collected from different regions, total biogenic amine content varied from 2.53 to 241.73 mg/L. To elucidate the effects of soaking and fermentation time on biogenic amine content in maesil extract, maesil was soaked in brown sugar for 90 days and the liquid obtained was further fermented for 180 days at 15 and 25 °C, respectively. The main biogenic amines extracted were putrescine and spermidine and the total biogenic amine content was higher at 25 °C than at 15 °C. Soaking at 15 and 25 °C increased the total biogenic amines content from 14.14 to 34.98 mg/L and 37.33 to 69.05 mg/L, respectively, whereas a 180 day fermentation decreased the content from 31.66 to 13.59 mg/L and 116.82 to 57.05 mg/L, respectively. Biogenic amine content was correlated with total amino acid content (particularly, arginine content). Based on these results, we have considered that biogenic amine synthesis can be reduced during maesil extract production by controlling temperature and fermentation time.

Biogenic Amine Production by Oenococcus oeni Isolates from Malolactic Fermentation of Tempranillo Wine

2009 ◽  
Vol 72 (4) ◽  
pp. 907-910 ◽  
Author(s):  
P. M. IZQUIERDO CAÑAS ◽  
S. GÓMEZ ALONSO ◽  
P. RUIZ PÉREZ ◽  
S. SESEÑA PRIETO ◽  
E. GARCÍA ROMERO ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Biogenic Amine ◽  
Synthetic Medium ◽  
Malolactic Fermentation ◽  
Oenococcus Oeni ◽  
Tyrosine Decarboxylase ◽  
La Mancha ◽  
Amine Content ◽  
Oeni Strain

In this article, we examine the production of biogenic amines, histamine, putrescine, tyramine, and cadaverine by 90 strains of Oenococcus oeni isolated from different cellars of Castilla-La Mancha (Spain) during wine malolactic fermentation. Amino biogenic capacity of strains was qualitatively analyzed on agar. After that, production of amines on a synthetic medium and on wine, and presence in strains of histidine, ornithine, and tyrosine decarboxylase genes were determined. Only two strains were able to produce histamine or putrescine, both on synthetic medium and wine. The presence of the corresponding genes in these strains was also confirmed. These results suggest that O. oeni does not significantly contribute to the overall biogenic amine content of wines. The main contribution of this work is the isolation of a putrescine-producing O. oeni strain that harbors the ornithine gene, since this gene appears to be rarely present in the genome of O. oeni.

scholarly journals Effect of storage conditions on the biogenic amine content in wild boar meat

2014 ◽  
Vol 83 (1) ◽  
pp. 61-65 ◽  
Author(s):  
Zdeňka Hutařová ◽  
Gabriela Bořilová ◽  
Irena Svobodová ◽  
Vladimír Večerek ◽  
Pavel Forejtek ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Wild Boar ◽  
Biogenic Amine ◽  
Game Meat ◽  
Meat Spoilage ◽  
Hygienic Quality ◽  
Amine Content ◽  
Wild Boar Meat ◽  
Meat Samples

Hygienic quality of game meat depends on many factors during and after hunting. Freshness of meat is connected with the concentration of biogenic amines which is related to meat spoilage. The aim of this study was to assess changes in concentration of biogenic amines in raw meat of wild boar (n = 20, mean age 1–2 years) during storage at different temperatures. Carcases of wild boars hunted in winter 2012 in hunting districts of south Moravia were stored unskinned during 21 days at various temperatures (0, 7 and 15 °C). Concentrations of biogenic amines (putrescine, cadaverine, tyramine, tryptamine, phenylethylamine, histamine, spermine and spermidine) were determined in the shoulder and leg muscles by high-performance liquid chromatography in combination with triple quadrupole tandem mass spectrometry. Good hygienic quality was maintained when wild boar carcasses were stored for a maximum of 14 days at 0 °C (content of biogenic amines in 3 meat samples exceed the limit of 5 mg/kg on day 21 of storage) or a maximum of 7 days at 7 °C (content of biogenic amines in 4 meat samples exceed the limit of 5 mg/kg on day 14 of storage). The temperature of 15 °C should be considered as unsuitable storage temperature if good hygienic quality of game meat during storage is to be guaranteed (content of biogenic amines in 2 meat samples exceed the limit of 5 mg/kg already on day 7 of storage). The study brings new information about the biogenic amine content and its changes in wild boar meat during the storage period of 21 days.

scholarly journals Different induction of biogenic amine accumulation during cold acclimation in Triticeae genotypes with varying freezing tolerance

2021 ◽  
Vol 44 (1) ◽  
pp. 11-15
Author(s):  
Muhammad Ahsan Asghar ◽  
Zsuzsa Mednyánszky ◽  
Livia Simon-Sarkadi ◽  
Gábor Kocsy
Keyword(s):  
Biogenic Amines ◽  
Cold Acclimation ◽  
Freezing Tolerance ◽  
Biogenic Amine ◽  
Time Course ◽  
Protective Role ◽  
Wheat Genotype ◽  
Continuous Increase ◽  
Acclimation Period ◽  
Amine Content

AbstractThe appropriate timing of the accumulation of biogenic amines is very important during cold acclimation due to their direct protective role and their involvement in the signaling processes. The time course of changes in the amount of six of them was compared during a 3-week acclimation period in a freezing tolerant and a sensitive genotype of rye, barley and wheat. In general, a greater and faster cold-induced increase in biogenic amine content was observed in the tolerant genotypes of the three species compared to the sensitive ones. This change was very quick in the case of putrescine, spermidine and cadaverine reaching a maximum after three days in the freezing-tolerant rye genotype. There was a continuous increase in the spermine and tyramine contents during the whole acclimation period in the tolerant wheat genotype while nearly constant levels were detected in the sensitive one. The amount of these two amines exhibited a positive correlation with the level of freezing tolerance in each of the five sampling points. Based on the correlations, a coordinated adjustment of the level of the six studied biogenic amines occurred during the acclimation period which could contribute to the efficient adaptation to cold. In addition, the earlier induction of the biogenic amine accumulation in the freezing tolerant genotypes may contribute to their better cold acclimation.

scholarly journals Study of different biogenic amines in wines from two protected designations of origin (PDOs) in Murcia (Spain) multivariate classification

OENO One ◽  
2011 ◽  
Vol 45 (2) ◽  
pp. 111
Author(s):  
Alicia Villalba-Rodríguez ◽  
José Ignacio Fernández-Fernández ◽  
Adrián Martínez-Cutillas ◽  
Rocío Gil-Muñoz
Keyword(s):  
Biogenic Amines ◽  
Biogenic Amine ◽  
Point Of View ◽  
Precolumn Derivatization ◽  
Se Spain ◽  
Amine Content ◽  
Production Area ◽  
Protected Designations Of Origin ◽  
Preliminary Classification

<p style="text-align: justify;"><strong>Aims</strong>: Biogenic amines were determined in 109 wines from two wineproducing areas (Jumilla and Bullas PDOs) situated in the Murcia region (SE Spain).</p><p style="text-align: justify;"><strong>Methods and Results</strong>: Biogenic amines (histamine, ethylamine, tyramine, phenylethylamine, putrescine, tryptamine and cadaverine) were analysed by RP-HPLC with o-phthaldialdehyde precolumn derivatization and fluorescence detection. Histamine and putrescine were the most prevalent amines in Jumilla wines (49 and 48%, respectively), whereas tryptamine and putrescine were the most prevalent ones in Bullas wines (19 and 38%, respectively). Multivariate analyses were used to attempt a preliminary classification of wines according to production area.</p><p style="text-align: justify;"><strong>Conclusion</strong>: In general, wines from Jumilla PDO had a higher biogenic amine content than wines from Bullas PDO; however, all of them were safe from the health point of view.</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: This study demonstrates that the Jumilla and Bullas wines studied are safe to drink and that geographical classification based on biogenic amine profiles is not possible with the analysed samples.</p>

Formation of Biogenic Amines in Idiazábal Ewe's-Milk Cheese: Effect of Ripening, Pasteurization, and Starter

1997 ◽  
Vol 60 (11) ◽  
pp. 1371-1375 ◽  
Author(s):  
ANA I. ORDÓÑEZ ◽  
FRANCISCO C. IBÁÑEZ ◽  
PALOMA TORRE ◽  
YOLANDA BARCINA
Keyword(s):  
High Pressure ◽  
Liquid Chromatography ◽  
Biogenic Amines ◽  
High Pressure Liquid Chromatography ◽  
Biogenic Amine ◽  
Starter Culture ◽  
Food Poisoning ◽  
Starter Cultures ◽  
Amine Content ◽  
Ewe's Milk

The importance of biogenic amines stems from their toxicity and their potential as a cause of food poisoning. After fish, cheese has been the foodstuff most often responsible for cases of food poisoning caused by ingestion of biogenic amines. Changes in biogenic amine (histamine, tyramine, putrescine, cadaverine, tryptamine, isopentylamine, spermidine, and phenylethylamine) content during the ripening of a cheese made from raw ewe's milk were studied, together with the effects of pasteurization and a commonly used commercial starter and indigenous starter cultures. Biogenic amines were determined by high-pressure liquid chromatography following extraction from the cheese and derivatization with dansyl chloride. Levels of histamine, potentially the most toxic amine, in the semihard Idiazábal cheese were very low. Tyramine, putrescine, and cadaverine were the main amines present in this type of cheese. Levels of those amines increased during ripening. Pasteurization of the milk brought about a reduction in the biogenic amine content of the ripened cheese, irrespective of the starter culture employed. The indigenous starter cultures considered in this study produced higher levels of histamine and cadaverine and lower levels of tyramine and putrescine than the commercial starter culture tested.

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