Oriental Fungal Fermented Foods: Centering around Japanese-Style Fermented Soy Sauce

Although high-fat and high-salt diets are considered risk factors for hypertension, the intake of salty soybean-based fermented foods has beneficial effects. This study explored the potential of Chinese traditional fermented soy sauce (CTFSS) in preventing hypertension by analyzing its effects on adipogenesis and the renin-angiotensin-aldosterone system (RAAS). Male Sprague-Dawley (SD) rats were divided into four groups (n = 6): normal diet (ND), high-fat diet (HD), high-fat diet with saline (HDS, NaCl-8%), and high-fat diet with Chinese traditional soy sauce (HDCTS, NaCl-8%). Each group is administrated 12 weeks by oral gavage as 10 mL/kg dose, respectively. CTFSS supplementation resulted in significantly lower body weight, epididymal fat weight, and systolic blood pressure. Additionally, it decreased the serum total cholesterol (TC), triglyceride (TG), alanine aminotransferase (ALT), aspartate aminotransferase (AST), renin, angiotensin II (Ang II), angiotensin-converting enzyme (ACE), and aldosterone levels. It also increased the urinary volume and improved sodium and potassium ion balance. The gene levels showed significant enhancements in the mRNA levels of renin-angiotensin-aldosterone system-related and adipogenesis-related genes. In addition, CTFSS may prevent hypertension-associated kidney injury. Therefore, this study demonstrates that CTFSS has no harmful effects on hypertension. In contrast, the beneficial effects of CTFSS intake in ameliorating hypertension were shown.

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Biogenic Amines in Cheese and other Fermented Foods: A Review

Journal of Food Protection ◽

10.4315/0362-028x-54.6.460 ◽

1991 ◽

Vol 54 (6) ◽

pp. 460-470 ◽

Cited By ~ 386

Author(s):

JAYNE E. STRATTON ◽

ROVERT W. HUTKINS ◽

STEVE L. TAYLOR

Keyword(s):

Biogenic Amines ◽

Histidine Decarboxylase ◽

Hypertensive Crisis ◽

Food Poisoning ◽

Soy Sauce ◽

Fermented Foods ◽

Potential Toxicity ◽

Metabolizing Enzymes ◽

Amine Content ◽

Dry Sausage

The biogenic amine content of various foods has been widely studied because of their potential toxicity. Biogenic amines, such as tyramine and β-phenylethylamine, have been proposed as the initiators of hypertensive crisis in certain patients and of dietary-induced migraine. Another amine, histamine, has been implicated as the causative agent in several outbreaks of food poisoning. Histamine poisoning is a foodborne chemical intoxication resulting from the ingestion of foods containing excessive amounts of histamine. Although commonly associated with the consumption of scombroid-type fish, other foods such as cheese have also been associated with outbreaks of histamine poisoning. Fermented foods such as wine, dry sausage, sauerkraut, miso, and soy sauce can also contain histamine along with other biogenic amines. Microorganisms possessing the enzyme histidine decarboxylase, which converts histidine to histamine, are responsible for the formation of histamine in foods. One organism, Lactobacillus buchneri, may be important to the dairy industry due to its involvement in cheese-related outbreaks of histamine-poisoning. The toxicity of histamine appears to be enhanced by the presence of other biogenic amines found in foods that can inhibit histamine-metabolizing enzymes in the small intestine. Estimating the frequency of histamine poisoning is difficult because most countries do not regulate histamine levels in foods, nor do they require notification when an incident of histamine poisoning occurs. Also, because histamine poisoning closely resembles a food allergy, it may often be misdiagnosed. This review will focus on the importance of histamine and biogenic amines in cheese and other fermented foods.

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Yeast, cocoa beans and chocolate

Microbiology Australia ◽

10.1071/ma07048 ◽

2007 ◽

Vol 28 (2) ◽

pp. 48 ◽

Cited By ~ 1

Author(s):

Graham Fleet ◽

Hugh Dircks

Keyword(s):

South America ◽

Product Quality ◽

Significant Role ◽

Soy Sauce ◽

Cocoa Bean ◽

Fermented Foods ◽

Cocoa Beans ◽

Cash Crops

Yeast play a key role in the fermentation of many foods andbeverages. The best known examples are bread, beer and wine, where understanding of the ecology, biochemistry, physiology and genomics of the yeast contribution is well advanced. Yeast also have prominent roles in the production of other well-known commodities, such as cheeses, salami-style meat sausages, and soy sauce, where their activities in the fermentation and maturation processes are attracting increasing research. Still, there are many other products where yeast have a significant role in fermentation, but aspects of their contributions and how these impact on product quality remain a mystery. Such products include many indigenous fermented foods of Asia, Africa and Central and South America, and two economically important cash crops, cocoa beans and coffee. Consider life without chocolate or good quality coffee! We have been studying cocoa bean fermentations in Indonesia and now in North Queensland, Australia. In this article, we review the role of yeast in the production of cocoa beans and chocolate.

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The diversity among the species Tetragenococcus halophilus including new isolates from a lupine seed fermentation

BMC Microbiology ◽

10.1186/s12866-021-02381-1 ◽

2021 ◽

Vol 21 (1) ◽

Author(s):

Tobias Link ◽

Rudi F. Vogel ◽

Matthias A. Ehrmann

Keyword(s):

Starter Culture ◽

Genomic Analysis ◽

Arginine Deiminase ◽

Soy Sauce ◽

Fermented Foods ◽

Salted Fish ◽

Lupine Seed ◽

Thick Juice ◽

Seed Fermentation ◽

Type Strains

Abstract Background Tetragenococcus (T.) halophilus can be isolated from a variety of fermented foods, such as soy sauce, different soy pastes, salted fish sauce and from cheese brine or degraded sugar beet thick juice. This species contributes by the formation of short chain acids to the flavor of the product. Recently, T. halophilus has been identified as a dominant species in a seasoning sauce fermentation based on koji made with lupine seeds. Results In this study we characterized six strains of T. halophilus isolated from lupine moromi fermentations in terms of their adaptation towards this fermentation environment, salt tolerance and production of biogenic amines. Phylogenic and genomic analysis revealed three distinctive lineages within the species T. halophilus with no relation to their isolation source, besides the lineage of T. halophilus subsp. flandriensis. All isolated strains from lupine moromi belong to one lineage in that any of the type strains are absent. The strains form lupine moromi could not convincingly be assigned to one of the current subspecies. Taken together with strain specific differences in the carbohydrate metabolism (arabinose, mannitol, melibiose, gluconate, galactonate) and amino acid degradation pathways such as arginine deiminase pathway (ADI) and the agmatine deiminase pathway (AgDI) the biodiversity in the species of T. halophilus is greater than expected. Among the new strains, some strains have a favorable combination of traits wanted in a starter culture. Conclusions Our study characterized T. halophilus strains that were isolated from lupine fermentation. The lupine moromi environment appears to select strains with specific traits as all of the strains are phylogenetically closely related, which potentially can be used as a starter culture for lupine moromi. We also found that the strains can be clearly distinguished phylogenetically and phenotypically from the type strains of both subspecies T. halophilus subsp. halophilus and T. halophilus subsp. flandriensis.

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Comparative Genomics of Closely Related Tetragenococcus halophilus Strains Elucidate the Diversity and Microevolution of CRISPR Elements

Frontiers in Microbiology ◽

10.3389/fmicb.2021.687985 ◽

2021 ◽

Vol 12 ◽

Author(s):

Minenosuke Matsutani ◽

Takura Wakinaka ◽

Jun Watanabe ◽

Masafumi Tokuoka ◽

Akihiro Ohnishi

Keyword(s):

Comparative Genomics ◽

Starter Culture ◽

Soy Sauce ◽

Fermented Foods ◽

Type I ◽

Bacterial Strains ◽

Tetragenococcus Halophilus ◽

Bacteriophage Infection ◽

Class 1 ◽

Genomic Regions

Tetragenococcus halophilus – a halophilic lactic acid bacterium – is frequently used as a starter culture for manufacturing fermented foods. Tetragenococcus is sometimes infected with bacteriophages during fermentation for soy sauce production; however, bacteriophage infection in starter bacteria is one of the major causes of fermentation failure. Here, we obtained whole-genome sequences of the four T. halophilus strains YA5, YA163, YG2, and WJ7 and compared them with 18 previously reported genomes. We elucidated five types of clustered regularly interspaced short palindromic repeat (CRISPR) loci in seven genomes using comparative genomics with a particular focus on CRISPR elements. CRISPR1 was conserved in the four closely related strains 11, YA5, YA163, and YG2, and the spacer sequences were partially retained in each strain, suggesting that partial deletions and accumulation of spacer sequences had occurred independently after divergence of each strain. The host range for typical bacteriophages is narrow and strain-specific thus these accumulation/deletion events may be responsible for differences in resistance to bacteriophages between bacterial strains. Three CRISPR elements, CRISPR1 in strains 11, YA5, YA163, and YG2, CRISPR2 in strain WJ7, and CRISPR2 in strain MJ4, were inserted in almost the same genomic regions, indicating that several independent insertions had occurred in this region. As these elements belong to class 1 type I-C CRISPR group, the results suggested that this site is a hotspot for class 1, type I-C CRISPR loci insertion. Thus, T. halophilus genomes may have acquired strain-specific bacteriophage-resistance through repeated insertion of CRISPR loci and accumulation/deletion events of their spacer sequences.

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Modified Enzymatic Assays for the Determination of Histamine in Fermented Foods

Journal of Food Protection ◽

10.4315/jfp-20-082 ◽

2020 ◽

Vol 83 (8) ◽

pp. 1430-1437

Author(s):

KAZUHIKO SHIMOJI ◽

ERIKA ISONO ◽

MIKIO BAKKE

Keyword(s):

High Performance ◽

Colorimetric Assay ◽

Food Poisoning ◽

Soy Sauce ◽

Fermented Foods ◽

Accurate Analysis ◽

Chromatography Method ◽

Enzymatic Assays ◽

Canned Tuna ◽

Liquid Chromatography Method

ABSTRACT Histamine is a biogenic amine, produced in spoiled fish and some fermented products, which causes a foodborne disease similar to an allergic reaction. Because regulatory levels on histamine in food have been set by many countries or organizations, a quick and accurate analysis of histamine is of great interest. An enzymatic histamine determination method on the basis of a colorimetric assay has been used to detect histamine for raw and canned tuna due to its simplicity and rapidity. However, note that some compounds in fermented foods interfere with assay results. In this study, the pretreatments and conditions of the assay for fermented foods were evaluated. Lowering the reaction temperature from 37 to 23°C was considerably effective in reducing the interference. As a result, histamine in salami and sauerkraut (≥5 to 10 mg/kg) could be determined with a 25-fold dilution, as in the manufacturer's instructions. Histamine in soy sauce (≥10 to 20 mg/L) could also be determined with a 100-fold dilution. Removing fat and protein in cheese samples by using perchloric acid with a resultant 25-fold dilution and removing polyphenol with polyvinylpolypyrrolidone for red wine with a fivefold dilution were feasible; the limits of quantification were 5 mg/kg and 1 mg/L, respectively. Good recovery rates, precision repeatability, and correlations with a high-performance liquid chromatography method were confirmed. These protocols are expected to be applicable for histamine determination in various foods and useful for preventing histamine food poisoning. HIGHLIGHTS

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Antioxidative Activities and Angiotensin I-converting Enzyme Inhibitory Activities of Enzymatic Hydrolysates from Commercial Kamaboko Type Samples

Food Science and Technology International ◽

10.1177/1082013206067933 ◽

2006 ◽

Vol 12 (4) ◽

pp. 335-346 ◽

Cited By ~ 19

Author(s):

T. Nagai ◽

N. Suzuki ◽

T. Nagashima

Keyword(s):

Healthy Lifestyle ◽

Active Oxygen Species ◽

Soy Sauce ◽

Fermented Foods ◽

Converting Enzyme ◽

Angiotensin I ◽

The Public ◽

Enzymatic Hydrolysates ◽

Angiotensin I Converting Enzyme ◽

Wet Weight

Enzymatic hydrolysates were prepared from commercially available kamaboko type samples using three gastrointestinal proteases and protein proteases. The yields of these hydrolysates were about 10–31% and these protein contents ranged from 62 to 533 g/mg per sample powder on their wet weight basis. The hydrolysates showed higher antioxidative activities and scavenging activities against active oxygen species such as hydroxyl radical and superoxide anion radical. Moreover, these hydrolysates exhibited high angiotensin I-converting enzyme inhibitory activites that were similar or higher than those from various fermented foods such as fish sauce, sake, soy sauce, vinegar, miso and natto. The antioxidative and antihypertensive activities of commercially available kamaboko type samples were not related to the colour of the samples. The results indicated that enzymatic hydrolysates from commercially available kamaboko type samples, whose health benefits are scientifically supported, have the potential to be an increasingly important component of a healthy lifestyle and to be beneficial to the public and the food industry.

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Effects of Salt Treatment Time on the Metabolites, Microbial Composition, and Quality Characteristics of the Soy Sauce Moromi Extract

Foods ◽

10.3390/foods11010063 ◽

2021 ◽

Vol 11 (1) ◽

pp. 63

Author(s):

Sun Lee ◽

Dong-Shin Kim ◽

Yejin Son ◽

Huong-Giang Le ◽

Seung Wha Jo ◽

...

Keyword(s):

Treatment Time ◽

Soy Sauce ◽

Fermented Foods ◽

Salt Treatment ◽

Microbial Composition ◽

Metabolite Profiles ◽

Sensory Parameters ◽

Acidic Compounds ◽

Soy Sauce Moromi

Salt is one of the most important factors for fermented foods, but the effect of salt treatment time on the quality of fermented foods has rarely been studied. In this study, the effect of different salt treatment times (0, 48, and 96 h) after the start of fermentation on the quality of the soy sauce moromi extract (SSME) was investigated. As the salt treatment time was delayed, the population of Aspergillus oryzae, Lactobacillaceae, and Enterococcaecea in SSME increased, whereas the population of Staphylococcaceae and Bacillaceae decreased, leading to changes in the enzymatic activity and metabolite profiles. In particular, the contents of amino acids, peptides, volatile compounds, acidic compounds, sugars, and secondary metabolites were significantly affected by the salt treatment time, resulting in changes in the sensory quality and appearance of SSME. The correlation data showed that metabolites, bacterial population, and sensory parameters had strong positive or negative correlations with each other. Moreover, based on metabolomics analysis, the salt treatment-time-related SSME metabolomic pathway was proposed. Although further studies are needed to elucidate the salt treatment mechanism in fermented foods, our data can be useful to better understand the effect of salt treatment time on the quality of fermented foods.

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Determination of Ethyl Carbamate in Various Fermented Foods by Selected Ion Monitoring

Journal of Food Protection ◽

10.4315/0362-028x-53.12.1058 ◽

1990 ◽

Vol 53 (12) ◽

pp. 1058-1061 ◽

Cited By ~ 16

Author(s):

YUKARI HASEGAWA ◽

YUMIKO NAKAMURA ◽

YASUHIDE TONOGAI ◽

SHINJI TERASAWA ◽

YOSHIO ITO ◽

...

Keyword(s):

Ethyl Carbamate ◽

Soy Sauce ◽

Alcoholic Beverages ◽

Gas Chromatography Mass Spectrometry ◽

Organic Layer ◽

Fermented Foods ◽

Purification Step ◽

Selected Ion Monitoring ◽

Rotary Evaporator

A simple and sensitive method for the determination of ethyl carbamate (urethane) in various fermented foods has been developed. Twenty g of sample was homogenized and extracted with 150 ml of acetone. Twenty ml of water was added to the extract which was then evaporated to remove organic solvent. The residual aqueous solution was extracted three times with 100 ml of dichloromethane. The organic layer was concentrated by rotary evaporator and was charged on an acid-celite column. After washing the column with 100 ml of pentane and 100 ml of pentane-dichloromethane mixture (80:20), ethyl carbamate was eluted with 60 ml of dichloromethane. The eluant was concentrated to 1 ml using a rotary evaporator, and ethyl carbamate was determined by gas chromatography-mass spectrometry in the selected ion monitoring mode. For liquid samples, extraction with acetone was not necessary. The column purification step was also unnecessary for alcoholic beverages. The detection limit for this procedure was 0.5 ppb/sample, and the recovery was 70 to 105% for miso, moromi, natto, soy sauce, sake, yogurt, and bread when they were fortified with 5 to 50 ppb of ethyl carbamate. Ethyl carbamate levels in various fermented foods including yogurt, bread, mirin, or sakekasu were determined by this method. Relatively high levels of ethyl carbamate were detected in sake and soy sauce.

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A Bradford multiplexing method for protein estimation in fermented foods: Soy sauces

Bangladesh Journal of Pharmacology ◽

10.3329/bjp.v11i1.25796 ◽

2015 ◽

Vol 11 (1) ◽

pp. 24 ◽

Cited By ~ 2

Author(s):

Shruti Shukla

Keyword(s):

Protein Content ◽

Total Protein ◽

Microtiter Plate ◽

Soy Sauce ◽

Total Protein Content ◽

Fermented Foods ◽

Easy Method ◽

Assay Procedure ◽

Bioassay Procedure

Proteins for foods, in addition to providing nutrition, should also possess specific functional properties that facilitate processing and serve as the basis of product performance. Soy protein is a major component of the diet of food and is increasingly important in the human diet. Hence, here in the present article, we are focusing a rapid and easy method for quantitative determination of total protein content with multiplex samples in any food products such as soy sauce or other traditional fermented foods. We described a bioassay procedure (Bradford method) for the evaluation of total protein content in foods. This method involves measurement of the protein efficiency ratio under standardized conditions. The experiment will provide researchers a scientific way to determine pretentious quality of variety of foods and/or health supplements. VIDEO CLIPS<a href="https://www.youtube.com/v/xVzg0rq4VxE">Requirement and sample preparation method:</a> 3 min 26 sec<a href="https://www.youtube.com/v/6plwYgGGFuE">Assay procedure:</a> 6 min 4 sec<a href="https://www.youtube.com/v/bV2tGWLh4ug">Measurement of absorbance using an ELISA microtiter plate reader:</a>5 min 1 sec

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