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Qiu S, Wang Y, Cheng Y, Liu Y, Yadav MP, Yin L. Reduction of biogenic amines in sufu by ethanol addition during ripening stage. Food Chem 2017; 239:1244-1252. [PMID: 28873546 DOI: 10.1016/j.foodchem.2017.07.056] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2017] [Revised: 05/16/2017] [Accepted: 07/11/2017] [Indexed: 11/16/2022]
Abstract
The aim of this study was to investigate the content of biogenic amines (BAs) in different types of sufu samples obtained from different producers, and the effect of ethanol in reducing BA levels during sufu ripening. The results showed that different manufacturing processes altered the distribution of BAs in commercial sufu. Putrescine, cadaverine, histamine, and tryptamine were the main and common BAs in red, white and grey sufu. The contents of putrescine, cadaverine, tryptamine, β-phenylethylamine and tyramine in the grey sufu of all producer brands were significantly (p<0.05) higher than those in the white and red sufu. The addition of ethanol to the dressing mixture had a significant influence in reducing the total content of BAs in laboratory-made sufu. The slight increase in polypeptide and amino nitrogen contents after the addition of ethanol indicated a reduction in the degradation of water soluble protein.
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Affiliation(s)
- Shuang Qiu
- Beijing Key Laboratory for Food Non-thermal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, P. O. Box 40, No. 17 Qinghuadonglu, Haidian, Beijing 100083, PR China; Eastern Regional Research Center, Agricultural Research Service, US Department of Agricultural, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA
| | - Ying Wang
- Beijing Key Laboratory for Food Non-thermal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, P. O. Box 40, No. 17 Qinghuadonglu, Haidian, Beijing 100083, PR China
| | - Yongqiang Cheng
- Beijing Key Laboratory for Food Non-thermal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, P. O. Box 40, No. 17 Qinghuadonglu, Haidian, Beijing 100083, PR China; Beijing Advanced Innovation Centre for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, P. O. Box 40, No.17 Qinghuadonglu, Haidian, Beijing 100083, PR China
| | - Yan Liu
- Beijing Key Laboratory for Food Non-thermal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, P. O. Box 40, No. 17 Qinghuadonglu, Haidian, Beijing 100083, PR China
| | - Madhav P Yadav
- Eastern Regional Research Center, Agricultural Research Service, US Department of Agricultural, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA
| | - Lijun Yin
- Beijing Key Laboratory for Food Non-thermal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, P. O. Box 40, No. 17 Qinghuadonglu, Haidian, Beijing 100083, PR China; Beijing Advanced Innovation Centre for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, P. O. Box 40, No.17 Qinghuadonglu, Haidian, Beijing 100083, PR China.
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Abstract
The consumption of food containing high amounts of histamine and other biogenic amines can cause food poisoning with different symptoms linked to the individual sensitivity and the detoxification activity. Histamine is the only biogenic amine with regulatory limits set by the European Commission in fish and fishery products, because it can lead to a fatal outcome. However, also fermented foods can be involved in outbreaks and sporadic cases of intoxication. The factors affecting the presence of histamine in food are variable and product specific including the availability of the precursor amino acid, the presence of microorganisms producing decarboxylases, and the conditions allowing their growth and enzyme production. Generally, the good quality of raw material and hygienic practices during food processing as well as the use of histidine decarboxylase-negative starter cultures can minimize the occurrence of histamine. Further studies are necessary to estimate the human exposure and the relationship between the total amount of the biogenic amines ingested with food and health effects.
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Affiliation(s)
- Maria Schirone
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy.
| | - Pierina Visciano
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Rosanna Tofalo
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Giovanna Suzzi
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
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53
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Ordóñez JL, Troncoso AM, García-Parrilla MDC, Callejón RM. Recent trends in the determination of biogenic amines in fermented beverages – A review. Anal Chim Acta 2016; 939:10-25. [DOI: 10.1016/j.aca.2016.07.045] [Citation(s) in RCA: 103] [Impact Index Per Article: 12.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2016] [Revised: 07/26/2016] [Accepted: 07/28/2016] [Indexed: 01/17/2023]
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54
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Ormanci HB, Arik Colakoglu F. Changes in Biogenic Amines Levels ofLakerda(Salted Atlantic Bonito) During Ripening at Different Temperatures. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12736] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hasan Basri Ormanci
- Canakkale Onsekiz Mart University, Faculty of Marine Science and Technology; Terzioglu Kampusu 17100 Canakkale Turkey
| | - Fatma Arik Colakoglu
- Canakkale Onsekiz Mart University, Faculty of Marine Science and Technology; Terzioglu Kampusu 17100 Canakkale Turkey
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55
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Feng Z, Huang S, Ai ZW, Zhang M, Zhai S, Chen X. Evaluation of autochthonous micrococcus strains as starter cultures for the production of Kedong sufu. J Appl Microbiol 2016; 120:671-83. [PMID: 26666740 DOI: 10.1111/jam.13023] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2015] [Revised: 11/10/2015] [Accepted: 12/03/2015] [Indexed: 11/29/2022]
Abstract
AIMS The technological properties of 22 micrococcus strains from traditional fermented Kedong sufu were evaluated in order to develop autochthonous starter cultures. METHODS AND RESULTS The proteolytic, autolytic and lipolytic activity, salt tolerance, production and degradation of the biogenic amines of six Micrococcus luteus, nine Kocuria kristinae and seven Kocuria rosea were evaluated. The results indicated that these micrococcus strains exhibited a certain technological diversity, and the results also indicated the best properties to be used in mixed starter cultures. Based on the above findings, two sets of autochthonous starters were formulated. Considering the physicochemical properties and sensory characteristics of sufu, the maturation period of sufu was shortened by 30 days. The profiles of free amino acids and peptides partly revealed the mechanism of sensory quality and shorter ripening time of sufu manufactured using autochthonous mixed starters. Compared to back-slopping fermentation, sufu manufactured with selected autochthonous starter cultures exhibited lower levels of total biogenic amines. CONCLUSIONS The selected strains could be used as starter to avoid the accumulation of high concentrations of biogenic amines while also maintaining typical sensory characteristics and preserving the autochthonous strains of the traditional Kedong sufu. The maturation times of Kedong sufu were shortened by 30 days with application of the autochthonous starter. SIGNIFICANCE AND IMPACT OF THE STUDY Autochthonous mixed starters can reduce the generation of biogenic amines, speed up the sufu maturation process and preserve typical sensory quality. Furthermore, the rotation of two sets of mixed starter cultures can effectively resist phage attack during the production of sufu.
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Affiliation(s)
- Z Feng
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - S Huang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Z W Ai
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - M Zhang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - S Zhai
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - X Chen
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
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56
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Chen YP, Chung HY. Development of A Lexicon for Commercial Plain Sufu (Fermented Soybean Curd). J SENS STUD 2016. [DOI: 10.1111/joss.12187] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yan Ping Chen
- Food and Nutritional Sciences Programme, School of Life Sciences; The Chinese University of Hong Kong; Shatin N.T., Hong Kong SAR China
| | - Hau Yin Chung
- Food and Nutritional Sciences Programme, School of Life Sciences; The Chinese University of Hong Kong; Shatin N.T., Hong Kong SAR China
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57
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Feng Z, Xu M, Zhai S, Chen H, Li AL, Lv XT, Deng HL. Application of Autochthonous Mixed Starter for Controlled Kedong Sufu Fermentation in Pilot Plant Tests. J Food Sci 2014; 80:M129-36. [DOI: 10.1111/1750-3841.12740] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2014] [Accepted: 09/05/2014] [Indexed: 12/01/2022]
Affiliation(s)
- Zhen Feng
- Key Laboratory of Dairy Science; Ministry of Education; College of Food Science; Northeast Agricultural Univ; 59 Mucai Rd. 150030 Harbin Heilongjiang China
| | - Miao Xu
- Key Laboratory of Dairy Science; Ministry of Education; College of Food Science; Northeast Agricultural Univ; 59 Mucai Rd. 150030 Harbin Heilongjiang China
| | - Shuang Zhai
- Key Laboratory of Dairy Science; Ministry of Education; College of Food Science; Northeast Agricultural Univ; 59 Mucai Rd. 150030 Harbin Heilongjiang China
| | - Hong Chen
- Key Laboratory of Dairy Science; Ministry of Education; College of Food Science; Northeast Agricultural Univ; 59 Mucai Rd. 150030 Harbin Heilongjiang China
| | - Ai-li Li
- Key Laboratory of Dairy Science; Ministry of Education; College of Food Science; Northeast Agricultural Univ; 59 Mucai Rd. 150030 Harbin Heilongjiang China
| | - Xin-tong Lv
- Key Laboratory of Dairy Science; Ministry of Education; College of Food Science; Northeast Agricultural Univ; 59 Mucai Rd. 150030 Harbin Heilongjiang China
| | - Hong-ling Deng
- Key Laboratory of Dairy Science; Ministry of Education; College of Food Science; Northeast Agricultural Univ; 59 Mucai Rd. 150030 Harbin Heilongjiang China
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Toro-Funes N, Bosch-Fuste J, Latorre-Moratalla ML, Veciana-Nogués MT, Vidal-Carou MC. Biologically active amines in fermented and non-fermented commercial soybean products from the Spanish market. Food Chem 2014; 173:1119-24. [PMID: 25466133 DOI: 10.1016/j.foodchem.2014.10.118] [Citation(s) in RCA: 58] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2013] [Revised: 10/17/2014] [Accepted: 10/21/2014] [Indexed: 01/18/2023]
Abstract
Biologically active amines were determined in commercial soybean products. The antioxidant polyamines were found in both non-fermented and fermented soybean products. Natto and tempeh showed the highest content of polyamines (75-124 and 11-24 mg/kg of spermidine and spermine, respectively). On the other hand, the bacterial-related biogenic amines, tyramine, histamine, tryptamine and β-phenylethylamine, were detected in practically all fermented products with a high variability. The highest contents were found in sufu, tamari and soybean paste. Extremely high tyramine and histamine contents, 1700 and 700 mg/kg, respectively, found in some sufu samples could be unhealthy. However, biogenic amines observed in the other soybean products should not be a risk for healthy consumers. However, individuals who take monoamine and diamine oxidase inhibitors drugs should be strongly recommended to avoid this kind of products in order to suffer no adverse health effects. These biogenic amines were not detected in non-fermented soybean products.
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Affiliation(s)
- N Toro-Funes
- Department of Nutrition and Food Science-XaRTA, INSA, Faculty of Pharmacy, Campus de l'Alimentació Torribera, University of Barcelona, Avda. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Barcelona, Spain
| | - J Bosch-Fuste
- Department of Nutrition and Food Science-XaRTA, INSA, Faculty of Pharmacy, Campus de l'Alimentació Torribera, University of Barcelona, Avda. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Barcelona, Spain
| | - M L Latorre-Moratalla
- Department of Nutrition and Food Science-XaRTA, INSA, Faculty of Pharmacy, Campus de l'Alimentació Torribera, University of Barcelona, Avda. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Barcelona, Spain
| | - M T Veciana-Nogués
- Department of Nutrition and Food Science-XaRTA, INSA, Faculty of Pharmacy, Campus de l'Alimentació Torribera, University of Barcelona, Avda. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Barcelona, Spain
| | - M C Vidal-Carou
- Department of Nutrition and Food Science-XaRTA, INSA, Faculty of Pharmacy, Campus de l'Alimentació Torribera, University of Barcelona, Avda. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Barcelona, Spain.
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59
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Health effects and occurrence of dietary polyamines: a review for the period 2005-mid 2013. Food Chem 2014; 161:27-39. [PMID: 24837918 DOI: 10.1016/j.foodchem.2014.03.102] [Citation(s) in RCA: 117] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2013] [Revised: 01/31/2014] [Accepted: 03/20/2014] [Indexed: 01/15/2023]
Abstract
This review continues a previous one (Kalač & Krausová, 2005). Dietary polyamines spermidine and spermine participate in an array of physiological roles with both favourable and injurious effects on human health. Dieticians thus need plausible information on their content in various foods. The data on the polyamine contents in raw food materials increased considerably during the reviewed period, while information on their changes during processing and storage have yet been fragmentary and inconsistent. Spermidine and spermine originate mainly from raw materials. Their high contents are typical particularly for inner organs and meat of warm-blooded animals, soybean and fermented soybean products and some mushroom species. Generally, polyamine contents range widely within the individual food items.
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60
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Xia X, Li G, Zheng J, Ran C, Kan J. Biochemical, textural and microstructural changes in whole-soya bean cotyledon sufu during fermentation. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12492] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Xuejuan Xia
- College of Food Science; Southwest University; Chongqing 400715 China
- Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing); Ministry of Agriculture; Chongqing 400715 China
| | - Guannan Li
- College of Biotechnology; Southwest University; Chongqing 400715 China
| | - Jiong Zheng
- College of Food Science; Southwest University; Chongqing 400715 China
- Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing); Ministry of Agriculture; Chongqing 400715 China
| | - Chunxia Ran
- College of Food Science; Southwest University; Chongqing 400715 China
- Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing); Ministry of Agriculture; Chongqing 400715 China
| | - Jianquan Kan
- College of Food Science; Southwest University; Chongqing 400715 China
- Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing); Ministry of Agriculture; Chongqing 400715 China
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