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

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.

Download Full-text

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

Foods ◽

10.3390/foods8030109 ◽

2019 ◽

Vol 8 (3) ◽

pp. 109 ◽

Cited By ~ 3

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.

Download Full-text

Amino Acid Profiling of the Leaves of Senna Obtusifolia and Biochemical Changes during Fermentation for Production of ''Kawal'', a Traditional Food Condiment

10.46619/fpns.2020.1-1013 ◽

2020 ◽

Vol 1 (2) ◽

pp. 145-153

Author(s):

Idriss Lawane Abakar ◽

◽

Tidjani Abdelsalam ◽

Parkouda Charles ◽

François Tapsoba ◽

...

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Low Income ◽

High Performance ◽

Amino Acid Content ◽

Essential Amino Acids ◽

Total Amino Acid ◽

Senna Obtusifolia ◽

Total Amino Acid Content ◽

Low Income Families

Kawal is made by a natural or uncontrolled fermentation of Senna obtusifolia leaves. It is a food condiment, and appreciated because of its particular flavor. It is also used as a meat or fish substitute. Kawal is an important source of protein in the diet of low-income families. The present work was done to determine the total amino acid content in raw and fermented Senna obtusifolia leaves. The high performance liquid chromatography (HPLC) with The Pico-Tag method was used for the analysis and determination of amino acid profiles. The results obtained showed that the kawal protein is rich in essential amino acids and semi-essential for humans, with different concentrations. Leucine gave a maximum value of 208.56 mg/100 g (DM) and 538,29 mg/100 g (DM); valine showed the value of 173,46 mg/100 g (DM) and 476.25 mg/100 g (DM), for lysine this value is 205.58 mg/100 g (DM) and 456.13 mg/100 g (DM). In the background, we have histidine, threonine, tyrosine, isoleucine and phenylalanine, whose best concentrations are between 157.36 mg/100 g and 397.93 mg/100 g (DM) in fermented leaves. For semi-essential amino acids, the fermented leaves have concentrations of between 121.96 mg/100 g and 1260.92 mg/100 g (DM).

Download Full-text

The Occurrence of Biogenic Amines and Determination of Biogenic Amine-Producing Lactic Acid Bacteria in Kkakdugi and Chonggak Kimchi

Foods ◽

10.3390/foods8020073 ◽

2019 ◽

Vol 8 (2) ◽

pp. 73 ◽

Cited By ~ 3

Author(s):

Young Hun Jin ◽

Jae Hoan Lee ◽

Young Kyung Park ◽

Jun-Hee Lee ◽

Jae-Hyung Mah

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Biogenic Amines ◽

Biogenic Amine ◽

High Performance ◽

Lactobacillus Brevis ◽

Starter Cultures ◽

Sequencing Analysis ◽

Amine Content

In this study, biogenic amine content in two types of fermented radish kimchi (Kkakdugi and Chonggak kimchi) was determined by high performance liquid chromatography (HPLC). While most samples had low levels of biogenic amines, some samples contained histamine content over the toxicity limit. Additionally, significant amounts of total biogenic amines were detected in certain samples due to high levels of putrefactive amines. As one of the significant factors influencing biogenic amine content in both radish kimchi, Myeolchi-aekjoet appeared to be important source of histamine. Besides, tyramine-producing strains of lactic acid bacteria existed in both radish kimchi. Through 16s rRNA sequencing analysis, the dominant species of tyramine-producing strains was identified as Lactobacillus brevis, which suggests that the species is responsible for tyramine formation in both radish kimchi. During fermentation, a higher tyramine accumulation was observed in both radish kimchi when L. brevis strains were used as inocula. The addition of Myeolchi-aekjeot affected the initial concentrations of histamine and cadaverine in both radish kimchi. Therefore, this study suggests that reducing the ratio of Myeolchi-aekjeot to other ingredients (and/or using Myeolchi-aekjeot with low biogenic amine content) and using starter cultures with ability to degrade and/or inability to produce biogenic amines would be effective in reducing biogenic amine content in Kkakdugi and Chonggak kimchi.

Download Full-text

Amino Acids Profiling in Fruit Juices by High Performance Liquid Chromatography: A Review

International Journal of Research in Pharmaceutical Sciences ◽

10.26452/ijrps.v11ispl4.4552 ◽

2020 ◽

Vol 11 (SPL4) ◽

pp. 2756-2767

Author(s):

Vijaya Vemani ◽

Mounika P ◽

Poulami Das ◽

Anand Kumar Tengli

Keyword(s):

Amino Acids ◽

High Performance Liquid Chromatography ◽

Liquid Chromatography ◽

High Performance ◽

Amino Acid Content ◽

Building Blocks ◽

Fruit Juices ◽

The Body ◽

Total Amino Acid ◽

Analytical Approaches

In the preservation of normal physiological functions, the building blocks of the body called amino acids play a crucial role. A number of valuable and nutritional phytoconstituents are contained in fruit juices, such as vitamins, minerals, microelements, organic acids, antioxidants, flavonoids, amino acids and other components. Due to the growing population and demand, the quality of fruit juices is decreasing. One of the unethical and harmful practices called adulteration or food fraudulence has been adopted by most food and beverage industries. The amino acids which is one of the most important phytochemicals of fruit and fruit juices which affects the organoleptic properties like color, odor, and taste of juices and also helps in authenticity process from governing bodies by providing total amino acid content. Consequently, the main aim of the present review work is to provide information regarding the importance of amino acids, how they are adulterated, the potential analytical approach to detected amino acids and which methods are generally accepted method by the food industries. According to the literature review, we presume that reverse phased high-performance liquid chromatography with pre-column derivatization was the most adopted method for quality checking due to its advantages over other old and recent analytical approaches like simple, rapid, cost-effective nature, less / no sample matrix effect with high sensitivity, accuracy, and precision.

Download Full-text

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

Journal of Food Protection ◽

10.4315/0362-028x-71.1.205 ◽

2008 ◽

Vol 71 (1) ◽

pp. 205-209 ◽

Cited By ~ 36

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.

Download Full-text

Detection and Quantification of Biogenic Amines in Fermented Food Products Sold in Botswana

Journal of Food Protection ◽

10.4315/0362-028x-73.9.1703 ◽

2010 ◽

Vol 73 (9) ◽

pp. 1703-1708 ◽

Cited By ~ 12

Author(s):

CLEMENT MAGWAMBA ◽

MAITSHWARELO IGNATIUS MATSHEKA ◽

SISAI MPUCHANE ◽

BERHANU ABEGAZ GASHE

Keyword(s):

Biogenic Amines ◽

Biogenic Amine ◽

High Performance ◽

Fermented Food ◽

Allowable Limit ◽

Fermented Beverages ◽

Sour Milk ◽

Mean Concentration ◽

The U.S ◽

Detection And Quantification

The incidence and concentrations associated with four important biogenic amines in leading commercial fermented beverages consumed in Botswana were determined using high-performance liquid chromatography. In 87 sorghum brew and 84 sour milk (madila, amasi) samples tested, putrescine was the most prevalent biogenic amine (63 and 61%, respectively), while histamine was the least prevalent (24 and 8%, respectively). Cadaverine was the most frequently detected biogenic amine in 79 of the commercial sour maize beverage (mageu/mahewu) samples tested (found in 70% of the samples), while tyramine was the least detected (occurring in 3% of the samples). In sorghum brew and sour milk, tyramine was found to be the most concentrated (mean concentration of 2.08 mg/100 ml and 3.2 mg/100 ml, respectively), and histamine was found to be the least concentrated (mean concentration of 0.94 mg/100 ml and 0.31 mg/100 ml, respectively). Overall, the biogenic amine concentrations of all three fermented products were within acceptable limits. However, one sorghum brew sample had a histamine content of 5.8 mg/100 ml, which was above the 5.0 mg/100 g allowable limit suggested by the U.S. Food and Drug Administration.

Download Full-text

A novel biosensor based on Blu-ray disc coating film for determination of total amino acid content in tea leaves

RSC Advances ◽

10.1039/d1ra07061d ◽

2021 ◽

Vol 11 (63) ◽

pp. 39666-39671

Author(s):

Lanling Chu ◽

Yunzheng Wang ◽

Yu Zhou ◽

Xuejun Kang

Keyword(s):

Low Cost ◽

High Surface ◽

Amino Acid Content ◽

Substrate Material ◽

Total Amino Acid ◽

Coating Film ◽

The Novel ◽

Total Amino Acid Content ◽

High Surface Activity

The novel biosensor substrate material based on a simple BD coating film displayed preferable merits with high surface activity, low cost, easy making, easy using, and extensive application prospect.

Download Full-text

AMINO ACID PROFILE OF A BASIDIOMYCETOUS EDIBLE MUSHROOM-LENTINUS SAJOR-CAJU

International Journal of Pharmacy and Pharmaceutical Sciences ◽

10.22159/ijpps.2017v9i9.18856 ◽

2017 ◽

Vol 9 (9) ◽

pp. 252

Author(s):

Lata . ◽

Narender Singh Atri

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Amino Acid Content ◽

Standard Technique ◽

Edible Mushroom ◽

Amino Acid Profile ◽

Total Amino Acid ◽

Isoleucine Leucine ◽

Total Amino Acid Content ◽

Basidiomycetous Mushroom

Objective: In this paper amino acid profile of Lentinus sajor-caju (Fr.) Fr., a basidiomycetous mushroom has been investigated.Methods: During the evaluation 15 amino acids (lysine, aspartic acid, serine, threonine, glutamic acid, cysteine, glycine, alanine, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine and histidine) were determined from the dried sample of Lentinus sajor-caju by following the standard technique of biochemistry using ion-exchange chromatography.Results: The total amino acid content has been evaluated at 18.82 g/100g. Amongst the evaluated amino acids, exogenous amino acid lysine (6.66 g/100g) is preponderantly present in comparison to all other amino acids. The essential amino acid (EAA) index (44.64%) and biological value (BV=36.93%) has also been determined for the examined sample.Conclusion: Lentinus sajor-caju (Fr.) Fr. is a potential source of quality protein with a substantial proportion of exogenous and endogenous amino acids.

Download Full-text