1
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Zhao L, Liu Y, Xu Q, Yu Y, Zheng G, Wang Y, Zhang Q, Xu X, Zhang N, Chu J, Zhang Y, Sun Y, Zhao Q, Zhang Y, Qu Q, Zhong J. Microbial Community Succession and Its Correlation with Quality Characteristics during Gray Sufu Fermentation. Foods 2023; 12:2767. [PMID: 37509859 PMCID: PMC10379170 DOI: 10.3390/foods12142767] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 07/17/2023] [Accepted: 07/18/2023] [Indexed: 07/30/2023] Open
Abstract
Gray sufu, a traditional fermented food derived from soybeans, undergoes a complex fermentation process. This study aimed to investigate the dynamics of the microbial community during sufu fermentation and its relationship with key quality characteristics. Through systematic sampling of sufu at different phases of fermentation, 143 bacterial genera and 84 fungal genera involved in the process were identified. Among these, Chishuiella, Enterococcus, Lactococcus, and Weissella emerged as the predominant bacterial communities. After seven days of ripening fermentation, Trichosporon supplanted Diutina as the predominant fungus, accounting for more than 84% of all fungi. Using redundancy analysis, significant correlations between microbiota and physicochemical properties were uncovered. Chishuiella and Empedobacter displayed positive relationships with pH, soluble protein, and amino nitrogen content. In addition, five biogenic amines were detected, and it was determined that tyramine accounted for more than 75% of the total biogenic amines in the final gray sufu products. Spearman correlation analysis revealed significant positive relationships between Lactococcus, Enterococcus, Tetragenococcus, Halanaerobium, and Trichosporon and the five biogenic amines examined. These findings shed light on the complex interactions between microorganisms and biogenic amines during the fermentation of gray sufu, thereby facilitating the development of microbial regulation strategies for better quality control.
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Affiliation(s)
- Lei Zhao
- Key Laboratory of Milk and Dairy Products Detection and Monitoring Technology for State Market Regulation, Shanghai Institute of Quality Inspection and Technical Research, Shanghai 200233, China
- Department of Microbiology and Microbial Engineering, School of Life Sciences, Fudan University, Shanghai 200438, China
| | - Yang Liu
- Key Laboratory of Milk and Dairy Products Detection and Monitoring Technology for State Market Regulation, Shanghai Institute of Quality Inspection and Technical Research, Shanghai 200233, China
- Department of Microbiology and Microbial Engineering, School of Life Sciences, Fudan University, Shanghai 200438, China
| | - Qiong Xu
- Key Laboratory of Milk and Dairy Products Detection and Monitoring Technology for State Market Regulation, Shanghai Institute of Quality Inspection and Technical Research, Shanghai 200233, China
| | - Yi Yu
- Key Laboratory of Milk and Dairy Products Detection and Monitoring Technology for State Market Regulation, Shanghai Institute of Quality Inspection and Technical Research, Shanghai 200233, China
| | - Guojian Zheng
- Key Laboratory of Milk and Dairy Products Detection and Monitoring Technology for State Market Regulation, Shanghai Institute of Quality Inspection and Technical Research, Shanghai 200233, China
| | - Yue Wang
- Key Laboratory of Milk and Dairy Products Detection and Monitoring Technology for State Market Regulation, Shanghai Institute of Quality Inspection and Technical Research, Shanghai 200233, China
| | - Qingping Zhang
- Key Laboratory of Milk and Dairy Products Detection and Monitoring Technology for State Market Regulation, Shanghai Institute of Quality Inspection and Technical Research, Shanghai 200233, China
| | - Xiaoqian Xu
- Key Laboratory of Milk and Dairy Products Detection and Monitoring Technology for State Market Regulation, Shanghai Institute of Quality Inspection and Technical Research, Shanghai 200233, China
| | - Nana Zhang
- Key Laboratory of Milk and Dairy Products Detection and Monitoring Technology for State Market Regulation, Shanghai Institute of Quality Inspection and Technical Research, Shanghai 200233, China
| | - Jiayue Chu
- Key Laboratory of Milk and Dairy Products Detection and Monitoring Technology for State Market Regulation, Shanghai Institute of Quality Inspection and Technical Research, Shanghai 200233, China
| | - Yuzhu Zhang
- Key Laboratory of Milk and Dairy Products Detection and Monitoring Technology for State Market Regulation, Shanghai Institute of Quality Inspection and Technical Research, Shanghai 200233, China
| | - Yingyi Sun
- Key Laboratory of Milk and Dairy Products Detection and Monitoring Technology for State Market Regulation, Shanghai Institute of Quality Inspection and Technical Research, Shanghai 200233, China
| | - Qin Zhao
- Key Laboratory of Milk and Dairy Products Detection and Monitoring Technology for State Market Regulation, Shanghai Institute of Quality Inspection and Technical Research, Shanghai 200233, China
| | - Yinan Zhang
- Key Laboratory of Milk and Dairy Products Detection and Monitoring Technology for State Market Regulation, Shanghai Institute of Quality Inspection and Technical Research, Shanghai 200233, China
| | - Qinfeng Qu
- Key Laboratory of Milk and Dairy Products Detection and Monitoring Technology for State Market Regulation, Shanghai Institute of Quality Inspection and Technical Research, Shanghai 200233, China
| | - Jiang Zhong
- Department of Microbiology and Microbial Engineering, School of Life Sciences, Fudan University, Shanghai 200438, China
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2
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Park G, Jin SG, Choi J. Effects of Physicochemical Characteristics and Storage Stability of Porcine Albumin Protein Hydrolysates in Pork Sausage. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE JOURNAL 2022. [DOI: 10.12944/crnfsj.10.3.17] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
In this study, the physicochemical characteristics and storage stability of porcine albumin protein hydrolysates (PAPH) in sausage were evaluated. Four concentrations of PAPH were added to pork emulsion sausage (T1, 0.3%; T2, 0.6%; T3, 0.9%; T4, 1.2%) and compared to the control (CON, 0%). On day 0, proximate composition, cooking loss, and sensory evaluation were compared. Purge loss, color, texture profile analysis, shear force, free amino acids, lipid oxidation, microbial counts, and volatile basic nitrogen (VBN) were compared on day 0 and after 4 weeks of refrigeration. The content of essential amino acids and redness(a*) increased as the level of PAPH added increased (p<0.05). Also, the cooking loss was improved (p<0.05). However, lipid oxidation, microbial counts, and VBN were increased significantly during storage for 4 weeks (p<0.05). The findings indicated that the addition of PAPH improved cooking loss and the protein composition of sausages, but negatively affected storage stability.
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Affiliation(s)
- Gyutae Park
- 1Department of Animal Science, Chungbuk National University, Cheongju, Republic of Korea
| | - Sang-geun Jin
- 2Department of Animal Resources Technology, Gyeongsang National University, Jinju, Republic of Korea
| | - Jungseok Choi
- 1Department of Animal Science, Chungbuk National University, Cheongju, Republic of Korea
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3
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Shi C, Liu M, Zhao H, Liang L, Zhang B. Formation and Control of Biogenic Amines in Sufu-A Traditional Chinese Fermented Soybean Product: A Critical Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1936002] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Chenshan Shi
- Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, China
| | - Miaomiao Liu
- Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, China
| | - Hongfei Zhao
- Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, China
| | - Lisong Liang
- State Key Laboratory of Tree Genetics and Breeding/Research Institute of Forestry, Chinese Academy of Forestry, Beijing China
| | - Bolin Zhang
- Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, China
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4
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Li J, Jiang K, Huang H, Cheng H, Ye X, Zhi Z. Process improvement to prevent the formation of biogenic amines during soy sauce brewing. Food Chem 2020; 331:127347. [PMID: 32574945 DOI: 10.1016/j.foodchem.2020.127347] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2020] [Revised: 06/05/2020] [Accepted: 06/12/2020] [Indexed: 01/20/2023]
Abstract
Biogenic amines (BAs) are a class of bioactive organics produced during the fermentation of soy sauce. A high concentration of BAs may bring about serious physiological and toxicological effects on the human body. In this study, we reported an optimized process to produce soy sauce with lower BA concentration and found the contents of putrescine, cadaverine and histamine increased with the increase of fermentation temperature but decreased with the increase of NaCl concentration. The final content of total BAs with improved fermentation was 105.56 ± 0.13 mg/L, which was reduced by 89.11% compared to traditional brewing. Besides, the pilot production test was performed to verify the optimized conditions and physicochemical indexes were measured to better understand the change principle of the chemical compounds. Taken together, we present an effective process to inhibit the formation of BAs while ensuring that characteristic nutrients are not lost.
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Affiliation(s)
- Jia Li
- Life Science College, China Jiliang University, Hangzhou 310018, China.
| | - Kan Jiang
- Zhejiang Institute of Product Quality and Safety Inspection, Hangzhou 310000, China.
| | - Haizhi Huang
- Life Science College, China Jiliang University, Hangzhou 310018, China.
| | - Huan Cheng
- School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
| | - Xingqian Ye
- School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
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5
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Li D, Ma Y, Liang J, Shi R, Wang J, Guo S, Li X. Effects of different production technologies (fermented strains and spices) on biogenic amines in sufu fermentation. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14597] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Dawei Li
- Henan Key Laboratory of Industrial Microbial Resources and Fermentation Technology Nanyang Institute of Technology Nanyang China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- College of Food Science and Technology Hebei Agricultural University Heibei China
| | - Yanli Ma
- Henan Key Laboratory of Industrial Microbial Resources and Fermentation Technology Nanyang Institute of Technology Nanyang China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- College of Food Science and Technology Hebei Agricultural University Heibei China
| | - Jingjing Liang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- College of Food Science and Technology Hebei Agricultural University Heibei China
| | - Ruiqin Shi
- College of Food Science and Technology Hebei Agricultural University Heibei China
| | - Jie Wang
- College of Food Science and Technology Hebei Agricultural University Heibei China
| | - Shuxian Guo
- Henan Key Laboratory of Industrial Microbial Resources and Fermentation Technology Nanyang Institute of Technology Nanyang China
| | - Xiuting Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
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6
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Effects of different strains and fermentation method on nattokinase activity, biogenic amines, and sensory characteristics of natto. Journal of Food Science and Technology 2020; 57:4414-4423. [PMID: 33087955 DOI: 10.1007/s13197-020-04478-3] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/14/2020] [Accepted: 04/23/2020] [Indexed: 10/24/2022]
Abstract
Nattokinase activity (NK), biogenic amine content and sensory properties of natto are of great significance to consumers, which are affected by strains and fermentation methods. In this study, changes in the pH, biogenic amine and free amino nitrogen (FAN) contents, NK and protease activities, and sensory characteristics of natto prepared using Bacillus subtilis GUTU09 combined with different strains (Lactobacillus, Bifidobacterium and Mucor) and fermentation methods were investigated. The combination of two strains showed the best fermentation performance among all samples. The NK and protease activity and FAN content in double-strain fermentation increased by 10.33 FU/g, 88.78 U/g, and 2.34 g/kg, respectively, compared with those in single-strain fermentation. Sensory evaluation demonstrated that mixed fermentation primarily affected the sensory acceptance. This method also reduced the contents of various biogenic amines in natto compared with single-strain fermentation. Tyramine, cadaverine, spermine, and spermidine were significantly reduced, whereas histamine was slightly increased. The total biogenic amines decreased from 390.76 mg/kg to a minimum of 16.16 mg/kg. Some Mucor strains also reduced the contents of various biogenic amines. In the dual-bacteria fermentation of Mucor and GUTU09, co-fermentation has advantages over stage-fermentation, with higher NK and protease activity and higher sensory scores. Correlation analysis showed that the formation and accumulation of some biogenic amines in natto prepared using different microbial combinations were related to NK activity and pH. All these results showed that the quality of natto was improved by mixed fermentation and suitable fermentation methods, which laid a foundation for its potential industrial application.
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7
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Shen G, Zheng L, Li S, Wu H, Li M, Luo Q, Yu G, Chen A, Zhang Z. The role of soy protein degradation caused by spoilage Bacillus amyloliquefaciens in texture deterioration of yuba, a soy product. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109108] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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8
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Yang B, Tan Y, Kan J. Regulation of quality and biogenic amine production during sufu fermentation by pure Mucor strains. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108637] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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9
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Tan Y, Zhang R, Chen G, Wang S, Li C, Xu Y, Kan J. Effect of different starter cultures on the control of biogenic amines and quality change of douchi by rapid fermentation. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.041] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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10
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Mah JH, Park YK, Jin YH, Lee JH, Hwang HJ. Bacterial Production and Control of Biogenic Amines in Asian Fermented Soybean Foods. Foods 2019; 8:E85. [PMID: 30823593 PMCID: PMC6406601 DOI: 10.3390/foods8020085] [Citation(s) in RCA: 75] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2019] [Revised: 02/14/2019] [Accepted: 02/19/2019] [Indexed: 12/03/2022] Open
Abstract
Fermented soybean foods possess significant health-promoting effects and are consumed worldwide, especially within Asia, but less attention has been paid to the safety of the foods. Since fermented soybean foods contain abundant amino acids and biogenic amine-producing microorganisms, it is necessary to understand the presence of biogenic amines in the foods. The amounts of biogenic amines in most products have been reported to be within safe levels. Conversely, certain products contain vasoactive biogenic amines greater than toxic levels. Nonetheless, government legislation regulating biogenic amines in fermented soybean foods is not found throughout the world. Therefore, it is necessary to provide strategies to reduce biogenic amine formation in the foods. Alongside numerous existing intervention methods, the use of Bacillus starter cultures capable of degrading and/or incapable of producing biogenic amines has been proposed as a guaranteed way to reduce biogenic amines in fermented soybean foods, considering that Bacillus species have been known as fermenting microorganisms responsible for biogenic amine formation in the foods. Molecular genetic studies of Bacillus genes involved in the formation and degradation of biogenic amines would be helpful in selecting starter cultures. This review summarizes the presence and control strategies of biogenic amines in fermented soybean foods.
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Affiliation(s)
- Jae-Hyung Mah
- Department of Food and Biotechnology, Korea University, 2511 Sejong-ro, Sejong 30019, Korea.
| | - Young Kyoung Park
- Department of Food and Biotechnology, Korea University, 2511 Sejong-ro, Sejong 30019, Korea.
| | - Young Hun Jin
- Department of Food and Biotechnology, Korea University, 2511 Sejong-ro, Sejong 30019, Korea.
| | - Jun-Hee Lee
- Department of Food and Biotechnology, Korea University, 2511 Sejong-ro, Sejong 30019, Korea.
| | - Han-Joon Hwang
- Department of Food and Biotechnology, Korea University, 2511 Sejong-ro, Sejong 30019, Korea.
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11
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Gu J, Liu T, Hou J, Pan L, Sadiq FA, Yuan L, Yang H, He G. Analysis of bacterial diversity and biogenic amines content during the fermentation processing of stinky tofu. Food Res Int 2018; 111:689-698. [DOI: 10.1016/j.foodres.2018.05.065] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2018] [Revised: 05/23/2018] [Accepted: 05/27/2018] [Indexed: 12/17/2022]
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12
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Jia L, Rong-Fa G, Xi-Ming W, Jian-Chu C, Ya-Qin H, Dong-Hong L, Xing-Qian Y. Detection of ten biogenic amines in Chinese commercial soybean paste by HPLC. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2017.1409760] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Li Jia
- School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China
- Life Science College, China Jiliang University, Hangzhou, Zhejiang, China
| | - Guan Rong-Fa
- Life Science College, China Jiliang University, Hangzhou, Zhejiang, China
| | - Wei Xi-Ming
- Zhejiang Wuweihe Food Co., Ltd., Hangzhou, Zhejiang, China
| | - Chen Jian-Chu
- School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China
| | - Hu Ya-Qin
- School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China
| | - Liu Dong-Hong
- School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China
| | - Ye Xing-Qian
- School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China
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13
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Pleva P, Cabáková V, Butor I, Pachlová V, Buňková L. Biogenic amines content in the fermented asian food in the Czech Republic. POTRAVINARSTVO 2018. [DOI: 10.5219/896] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The aim of this work was to study the typical fermented Asian food (miso paste, soy sauce, rice vinegar, kimchi and tempeh) to monitor their microbial quality and presence of biogenic amines in relation to time and temperature of storage. This study is focused on microbiological research in order to determinate presence of selected indicator groups of microorganisms during storage of individual products at three different temperatures, 8 °C, 23 °C, 30 °C. It was found that the highest increase of total viable counts was observed in products stored in 23 °C and 30 °C, especially in tempeh and miso paste. In soy sauce and rice vinegar were observed only very low amounts of microorganisms through the storage period. In the second part of the experiment, the biogenic amines were analyzed using high performance liquid chromatography. It was found that the levels of biogenic amines in tested products were low and does not affect human health.
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14
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Gu J, Liu T, Sadiq FA, Yang H, Yuan L, Zhang G, He G. Biogenic amines content and assessment of bacterial and fungal diversity in stinky tofu – A traditional fermented soy curd. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.08.085] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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15
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Papageorgiou M, Lambropoulou D, Morrison C, Kłodzińska E, Namieśnik J, Płotka-Wasylka J. Literature update of analytical methods for biogenic amines determination in food and beverages. Trends Analyt Chem 2018. [DOI: 10.1016/j.trac.2017.11.001] [Citation(s) in RCA: 164] [Impact Index Per Article: 27.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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16
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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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17
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Efficacy of Chitosan-Gallic Acid Coating on Shelf Life Extension of Refrigerated Pacific Mackerel Fillets. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-015-1659-9] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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18
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Determination of urocanic acid, a compound implicated in histamine toxicity, and assessment of biogenic amines relative to urocanic acid content in selected fish and fish products. J Food Compost Anal 2015. [DOI: 10.1016/j.jfca.2014.06.014] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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19
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Zare D, Muhammad K, Bejo MH, Ghazali H. Determination oftrans- andcis-Urocanic Acid in Relation to Histamine, Putrescine, and Cadaverine Contents in Tuna (Auxis Thazard) at Different Storage Temperatures. J Food Sci 2015; 80:T479-83. [DOI: 10.1111/1750-3841.12752] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2014] [Accepted: 11/23/2014] [Indexed: 10/24/2022]
Affiliation(s)
- Davood Zare
- Dept. of Food Science, Faculty of Food Science and Technology; Univ. Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
- Biotechnology Dept; Iranian Research Organization for Science and Technology; Tehran Iran
| | - Kharidah Muhammad
- Dept. of Food Science, Faculty of Food Science and Technology; Univ. Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
| | - Mohd Hair Bejo
- Faculty of Veterinary Medicine; Univ. Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
| | - H.M. Ghazali
- Dept. of Food Science, Faculty of Food Science and Technology; Univ. Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
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20
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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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21
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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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Ezzat MA, Zare D, Karim R, Ghazali HM. Trans- and cis-urocanic acid, biogenic amine and amino acid contents in ikan pekasam (fermented fish) produced from Javanese carp (Puntius gonionotus) and black tilapia (Oreochromis mossambicus). Food Chem 2014; 172:893-9. [PMID: 25442635 DOI: 10.1016/j.foodchem.2014.09.158] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2014] [Revised: 09/09/2014] [Accepted: 09/28/2014] [Indexed: 11/28/2022]
Abstract
Ikan pekasam is a fermented fish product produced in Malaysia and is usually made from freshwater fish with ground roasted uncooked rice as the main source of carbohydrate. In this study, the amino acid, biogenic amine, and trans- and cis-urocanic acid (UCA) contents of fifteen commercial samples of Ikan pekasam made from Javanese carp and black tilapia, that had undergone either natural or acid-assisted fermentation, were quantified. The latter includes either tamarind (Tamarindus indica) pulp or dried slices of Garcinia atroviridis fruit in the fermentation process. Results showed that there are no significant differences in most of the biogenic amines including histamine, while there are significant differences in total UCA content, and trans- and cis-UCA contents between the two samples. Differences in the amino acid contents were largely fish-dependent.
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Affiliation(s)
- M A Ezzat
- Faculty Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - D Zare
- Faculty Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - R Karim
- Faculty Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - H M Ghazali
- Faculty Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
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Guan RF, Liu ZF, Zhang JJ, Wei YX, Wahab S, Liu DH, Ye XQ. Investigation of biogenic amines in sufu (furu): A Chinese traditional fermented soybean food product. Food Control 2013. [DOI: 10.1016/j.foodcont.2012.10.033] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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24
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25
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Zare D, Muhammad K, Bejo MH, Ghazali HM. Changes in urocanic acid, histamine, putrescine and cadaverine levels in Indian mackerel (Rastrelliger kanagurta) during storage at different temperatures. Food Chem 2012; 139:320-5. [PMID: 23561112 DOI: 10.1016/j.foodchem.2012.12.040] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2012] [Revised: 12/07/2012] [Accepted: 12/21/2012] [Indexed: 11/24/2022]
Abstract
Histamine, putrescine cadaverine and cis-urocanic acid (UCA) have all been implicated or suggested in scombroid fish poisoning. However, there is little information on UCA especially during storage. Changes in their contents during storage of whole Indian mackerel at 0, 3±1, 10±1 for up to 15 days and 23±2°C for up to 2 days were monitored. Fresh muscles contained 14.83 mg/kg trans-UCA, 2.23 mg/kg cis-UCA and 1.86 mg/kg cadaverine. Histamine and putrescine were not detected. After 15 days at 0 and 3°C, trans-UCA content increased to 52.83 and 189.51 mg/kg, respectively, and decreased to <2 mg/kg at the other two temperatures. Storage at 10°C also resulted in an increase in trans-UCA after 3 days, only to decrease after 6 days. The concentration of cis-UCA increased nearly 13-fold after 15 days at 0 and 3°C, decreased at 10°C and remained unchanged at 23°C. Histamine, putrescine and cadaverine levels increased significantly (P value<0.05) at all temperatures especially at 23°C.
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Affiliation(s)
- Davood Zare
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
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26
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Determination of biogenic amines in semi-dry and semi-sweet Chinese rice wines from the Shaoxing region. Food Control 2012. [DOI: 10.1016/j.foodcont.2012.05.011] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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