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Wu J, Wu Z, Zhang W. Effects of pickle brine and glycine addition on biogenic amine production in pickle fermentation. Food Res Int 2024; 188:114501. [PMID: 38823874 DOI: 10.1016/j.foodres.2024.114501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Revised: 04/30/2024] [Accepted: 05/07/2024] [Indexed: 06/03/2024]
Abstract
This study investigated the effects of different pickle brines and glycine additions on biogenic amine formation in pickle fermentation. The results showed that the brines with higher biogenic amine content led to the production of more biogenic amines in the simulated pickle fermentation system. This was related to the abundance of biogenic amine-producing microorganisms in the microbial communities of the brines. Metagenome analysis of the brines and metatranscriptome analysis of the fermentation systems showed that putrescine was primarily from Lactobacillus, Oenococcus, and Pichia, while histamine and tyramine were primarily from Lactobacillus and Tetragenococcus. Addition of glycine significantly reduced the accumulation of biogenic amines in the simulated pickle fermentation system by as much as 70 %. The addition of glycine had no inhibitory effect on the amine-producing microorganisms, but it down-regulated the transcription levels of the genes for enzymes related to putrescine synthesis in Pichia, Lactobacillus, and Oenococcus, as well as the histidine decarboxylase genes in Lactobacillus and Tetragenococcus. Catalytic reaction assay using crude solutions of amino acid decarboxylase extracted from Lactobacillus brevis showed that the addition of glycine inhibited 45 %-55 % of ornithine decarboxylase and tyrosine decarboxylase activities. This study may provide a reference for the study and control of the mechanism of biogenic amine formation in pickle fermentation.
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Affiliation(s)
- Jiale Wu
- Department of Food Engineering, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR China
| | - Zhengyun Wu
- Department of Food Engineering, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR China.
| | - Wenxue Zhang
- Department of Food Engineering, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR China
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Kim D, Jin YH, Mah JH. Biogenic amine reduction by food additives in Cheonggukjang, a Korean fermented soybean paste, fermented with tyramine-producing heterogeneous bacterial species. Heliyon 2024; 10:e26135. [PMID: 38379996 PMCID: PMC10877360 DOI: 10.1016/j.heliyon.2024.e26135] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2023] [Revised: 01/10/2024] [Accepted: 02/08/2024] [Indexed: 02/22/2024] Open
Abstract
This study was conducted to mitigate the food safety risks related to biogenic amine (BA) by reducing the BA content in Cheonggukjang using applicable food additives. In in-vitro experiments, of the additives tested, tartaric acid (TA), potassium sorbate (PS), and sodium benzoate (SB) considerably inhibited tyramine production of strains of Bacillus spp. and Enterococcus faecium while less affecting their growth. In addition to these three additives, two additives, glycine (GL) and nicotinic acid (NA), reported to have significant inhibitory effects in previous studies, were applied to the Cheonggukjang fermentation with prolific tyramine-producing strains of B. subtilis and E. faecium. The content of tyramine in the Cheonggukjang samples treated with TA, PS, SB, GL, and NA was significantly reduced by 27.5%, 50.7%, 51.4%, 76.1%, and 100.0%, respectively, compared to the control sample. Additionally, the content of polyamines (putrescine, cadaverine, spermidine, and spermine) in the GL-treated sample was reduced by 42.6%-62.4%. The mode of action could be attributed to inhibiting the bacterial decarboxylase activity and/or growth. Consequently, excluding NA that interfered with Cheonggukjang fermentation, GL was the most outstanding additive with an inhibitory effect on tyramine formation in food, followed by SB and PS, all of which showed a more than 50% reduction. Therefore, the use of appropriate additives could be one of the promising strategies to avoid the food safety issues implicated in BAs in Cheonggukjang.
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Affiliation(s)
- Dabin Kim
- Department of Food and Biotechnology, Korea University, Sejong 30019, Republic of Korea
| | - Young Hun Jin
- Department of Food and Biotechnology, Korea University, Sejong 30019, Republic of Korea
| | - Jae-Hyung Mah
- Department of Food and Biotechnology, Korea University, Sejong 30019, Republic of Korea
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Yu J, Peng J, Peng H, Zhang Z, Fan K, Luo P, Wu J, Yang H, Zeng H, Wang X. Preparation of three structurally similar stationary phases with different ionizable terminal groups and evaluation of their retention performances under multiple modes in high performance liquid chromatography. J Chromatogr A 2023; 1708:464340. [PMID: 37660561 DOI: 10.1016/j.chroma.2023.464340] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Revised: 08/23/2023] [Accepted: 08/28/2023] [Indexed: 09/05/2023]
Abstract
Three structurally similar silane reagents with different terminal groups were prepared and bonded to silica to obtain three structurally similar stationary phases (Sil-Ph-COOH, Sil-Phe and Sil-Ph-NH2). The prepared stationary phases were characterized through elemental analysis (EA) and Fourier Transform Infrared Spectroscopy (FT-IR). These three stationary phases provided acceptable retention repeatability (relative standard deviations between 0.08% and 0.13%) and high column efficiency (7.3 × 104 plates/m for uridine on Sil-Phe). The retention behavior of the three columns was investigated under different chromatographic conditions including different mobile phase ratio, salt concentration, pH etc. The retention mechanisms were explored by linear solvation energy relationships and Van't Hoff plots. Applications in separation under reversed phase liquid chromatography (RPLC), hydrophilic interaction liquid chromatography (HILIC) and ion exchange chromatography (IEC) mode were investigated. The results showed that the retention capacity of the stationary phases with different terminal groups to the analytes is very different, especially for carboxylic acids, because the surface charges of amino groups and carboxyl groups under weakly acidic conditions produce different electrostatic effects with dissociated carboxylic acids. Finally, the Sil-Phe column was employed to detect ibuprofen extracted from pharmaceutical ibuprofen capsules and vitamins extracted from vitamin tablets.
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Affiliation(s)
- Jiayu Yu
- School of Chemistry and Chemical Engineering, Southwest University, Chongqing 400715, China
| | - Jingdong Peng
- School of Chemistry and Chemical Engineering, Southwest University, Chongqing 400715, China.
| | - Huanjun Peng
- School of Chemistry and Chemical Engineering, Southwest University, Chongqing 400715, China
| | - Zilong Zhang
- School of Chemistry and Chemical Engineering, Southwest University, Chongqing 400715, China
| | - Kun Fan
- School of Chemistry and Chemical Engineering, Southwest University, Chongqing 400715, China
| | - Pan Luo
- School of Chemistry and Chemical Engineering, Southwest University, Chongqing 400715, China
| | - Jiajia Wu
- School of Chemistry and Chemical Engineering, Southwest University, Chongqing 400715, China
| | - Hanqi Yang
- School of Chemistry and Chemical Engineering, Southwest University, Chongqing 400715, China
| | - Hanlin Zeng
- School of Chemistry and Chemical Engineering, Southwest University, Chongqing 400715, China
| | - Xiang Wang
- School of Chemistry and Chemical Engineering, Southwest University, Chongqing 400715, China
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Świder O, Roszko MŁ, Wójcicki M. The inhibitory effects of plant additives on biogenic amine formation in fermented foods - a review. Crit Rev Food Sci Nutr 2023:1-26. [PMID: 37724793 DOI: 10.1080/10408398.2023.2258964] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/21/2023]
Abstract
Fermented food has unique properties and high nutritional value, and thus, should constitute a basic element of a balanced and health-promoting diet. However, it can accumulate considerable amount of biogenic amines (BAs), which ingested in excess can lead to adverse health effects. The application of plant-derived additives represents a promising strategy to ensure safety or enhance the functional and organoleptic properties of fermented food. This review summarizes currently available data on the application of plant-origin additives with the aim to reduce BA content in fermented products. The importance of ensuring fermented food safety has been highlighted considering the growing evidence of beneficial effects resulting from the consumption of this type of food, as well as the increasing number of individuals sensitive to BAs. The examined plant-origin additives reduced the BA concentration to varying degrees, and their efficacy depended on the type of additive, matrix, autochthonous, and inoculated microorganisms, as well as the manufacturing conditions. The main mechanisms of action include antimicrobial effects and the inhibition of microbial decarboxylases. Further research on the optimization of bioactive substances extraction, standardization of their chemical composition, and development of detailed procedures for its use in fermented products manufacturing are needed.
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Affiliation(s)
- Olga Świder
- Department of Food Safety and Chemical Analysis, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland
| | - Marek Łukasz Roszko
- Department of Food Safety and Chemical Analysis, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland
| | - Michał Wójcicki
- Department of Microbiology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland
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Laksana AJ, Choi YM, Kim JH, Kim BS, Kim JY. Real-Time Monitoring the Effects of Storage Conditions on Volatile Compounds and Quality Indexes of Halal-Certified Kimchi during Distribution Using Electronic Nose. Foods 2022; 11:foods11152323. [PMID: 35954088 PMCID: PMC9368639 DOI: 10.3390/foods11152323] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 07/19/2022] [Accepted: 08/01/2022] [Indexed: 02/04/2023] Open
Abstract
The food logistics system is an essential sector for maintaining and monitoring the safety and quality of food products and becoming more crucial, especially during and after the pandemic of COVID-19. Kimchi is a popular traditional fermented food originally from Korea and easily changes because of the storage conditions. This study aims to evaluate the effects and the contributions of temperature to volatile compounds, quality indexes, and the shelf life of Halal-certified Kimchi, and to identify alcohol and find the correlation between the identified variables using an electronic nose and conventional method with the integration of multivariate analysis. Thirty-two volatile compounds (VOCs) were detected and correlated with pH, titratable acidity (TA), and lactic acid bacteria (LAB) counts during storage time. Ethanol was also found in the ripened Kimchi and possibly became the critical point of halal Kimchi products besides total acidity, pH, and LAB. Furthermore, the correlation between pH and benzaldehyde, titratable acidity and 3-methylbutanoic acid, and among lactic acid bacteria with ethanol, acetic acid, ethyl acetate, and 3-methylbutanoic acid properly can be used as a given set of variables in the prediction of food quality during storage and distribution.
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Affiliation(s)
- Andri Jaya Laksana
- Department of Food Biotechnology, University of Science and Technology (UST), Daejeon 34113, Korea;
| | - Young-Min Choi
- Enterprise Solution Research Center, Korea Food Research Institute (KFRI), Wanju 55365, Korea;
| | - Jong-Hoon Kim
- Food Safety and Distribution Research Group, Korea Food Research Institute (KFRI), Wanju 55365, Korea; (J.-H.K.); (B.-S.K.)
| | - Byeong-Sam Kim
- Food Safety and Distribution Research Group, Korea Food Research Institute (KFRI), Wanju 55365, Korea; (J.-H.K.); (B.-S.K.)
| | - Ji-Young Kim
- Food Safety and Distribution Research Group, Korea Food Research Institute (KFRI), Wanju 55365, Korea; (J.-H.K.); (B.-S.K.)
- Correspondence:
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Lin Z, Wu ZY, Zhang WX. Bioinformatics analysis of amino acid decarboxylases related to four major biogenic amines in pickles. Food Chem 2022; 393:133339. [PMID: 35653994 DOI: 10.1016/j.foodchem.2022.133339] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 05/25/2022] [Accepted: 05/26/2022] [Indexed: 11/17/2022]
Abstract
Microbial amino acid decarboxylases (AADs) produce biogenic amines (BAs) in fermented food. However, a systematic comparison of the AADs' properties from different microorganisms in pickle fermentation remains unexplored. Here, we bioinformatically analyzed the amino acid sequences of AADs corresponding to four major BAs for common microorganisms in pickle fermentation. We showed that their sequences, besides tyrosine decarboxylase, differed among microorganisms. Overall, the AAD sequences varied lesser among bacterial species than between bacteria and fungi, with those in Lactobacillus sharing occasionally high similarity with other bacteria. Most AADs were predicted as stable cytosolic endoenzymes. Molecular docking showed that most commonly used spice components in pickle production, especially pepper, chili, and ginger, strongly bind to the AAD active sites, thus may inhibit the enzymes and reduce the BA accumulation. This study provides insights for deeply understanding the different microbial AAD properties in pickle fermentation and reducing BAs by appropriately using spices.
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Affiliation(s)
- Ze Lin
- Department of Food Engineering, College of Biomass Science and Engineering, Sichuan University, Chengdu, Sichuan 610065, PR China
| | - Zheng-Yun Wu
- Department of Food Engineering, College of Biomass Science and Engineering, Sichuan University, Chengdu, Sichuan 610065, PR China.
| | - Wen-Xue Zhang
- Department of Food Engineering, College of Biomass Science and Engineering, Sichuan University, Chengdu, Sichuan 610065, PR China
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