• Title, Summary, Keyword: biogenic amine

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Effects of Gamma Irradiation on Biogenic Amines Levels in Doenjang during Fermentation (감마선 조사가 된장 숙성중의 Biogenic Amine 함량에 미치는 영향)

  • Kim, Jae-Hyun;Ahn, Hyun-Joo;Kim, Dong-Ho;Jo, Cheorun;Cha, Bo-Sook;Byun, Myung-Woo
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.31 no.4
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    • pp.713-716
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    • 2002
  • Biogenic amine levels in irradiated doenjang, Korean fermented soybean paste, were investigated during fermentation at $25^{\circ}C$ for 12 weeks. Biogenic amines detected in doenjang were putrescine, cadaverine, tryptamine, $\beta$-phenylethylamine, spermidine, spermine, histamne, tyramine and agmatine. Agmatine showed the most highest level among biogenic amines detected in doenjang during fermentation. Most biogenic amines, such as putrescine, cadaverine, tryptamine, $\beta$-phenylethylamine, spermidine, histamne and tyramine, significantly decreased 20~60% by gamma irradiation during fermentation, while spermine and agmatine did not. Therefore, gamma irradiation can be applied to inhibit the biogenic amines formation in doenjang during fermentation.

Measurement of Biogenic Amines with a Chitopearl Enzyme Reactor (Chitopearl 효소 Reactor를 이용한 Biogenic Amines 측정)

  • Park, In-Seon;Kim, Dong-Kyung;Shon, Dong-Hwa;Cho, Yong-Jin;Kim, Nam-Soo
    • Korean Journal of Food Science and Technology
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    • v.31 no.3
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    • pp.593-599
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    • 1999
  • Substrate specificity of a flow-injection-analysis (FIA)-type biogenic amine sensor with enzyme reactor was determined. The enzyme reactor was prepared with a diamine oxidase immobilized on preactivated chitosan porous beads (Chitopearl) by intramolecular cross-linking via glutaraldehyde. The sensor showed a rapid response to putrescine and a quasi-linear calibration curve was obtained up to 15.0 mM. The optimal pH and temperature of the enzyme reactor system were 7.5 and $35^{\circ}C$. Interferences due to ATP-related compounds and trimethylamine, and the effects of NaCl and amino acids were measured. Inhibitory effects owing to these components could be mitigated by sample extraction with perchloric acid. Polyamines except putrescine were determined by a putrescine calibration range within 26.7%. This system was confirmed as rapid and convenient for biogenic amine determination.

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Biogenic Amines Formation and Content in Fermented Soybean Paste (Cheonggukjang) (청국장 중 biogenic amine의 함량 및 생성원인)

  • Han, Gyu-Hong;Cho, Tae-Yong;Yoo, Myung-Sang;Kim, Chun-Soo;Kim, Jung-Min;Kim, Hyun-Ah;Kim, Mi-Ok;Kim, Seong-Cheol;Lee, Sun-Ae;Ko, Yong-Suk;Kim, So-Hee;Kim, Dae-Byoung
    • Korean Journal of Food Science and Technology
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    • v.39 no.5
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    • pp.541-545
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    • 2007
  • The potential to produce biogenic amines was investigated in microbial strains isolated from fermented soybean paste, cheonggukjang. The typical levels of 11 biogenic amines, including putrescine, histamine, and tryptamine, were analyzed in commercial cheonggukjang. The tyramine and histamine levels in the samples ranged from 4.2 to 483.1 mg $kg^{-1}$ and 0.2 to $70.3mg\;kg^{-l}$, respectively. A total of 4 microbial strains of Bacillus sp. were isolated from cheonggukjang. The Bacillus sp. were identified as B. amyloliquefaciens, B. subtilis, and B. licheniformis based on phenotypic characteristics, which included using the VITEK system. The screening plate method for detecting amino acid decarboxylase positive microorganisms was performed. The results fer amino decarboxylation were positive, and biogenic amine formation was evaluated by the confirmation of amine-forming capacity.

Survey of Biogenic Amine Contents in Commercial Soy Sauce (시판 간장 중의 biogenic amine의 함량 조사)

  • Kim, Jae-Hyun;Park, Hyun-Jin;Kim, Mi-Jung;Ahn, Hyun-Joo;Byun, Myung-Woo
    • Korean Journal of Food Science and Technology
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    • v.35 no.2
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    • pp.325-328
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    • 2003
  • Nine commercial soy sauces $(A{\sim}I)$ were investigated for their biogenic amine (BAs) levels. Detected biogenic amines were putrescine (PUT), cadaverine (CAD), trytamine (TRP), ${\beta}-phenylethylamine$ (PHE), spermine (SPM), histamne (HIS), and tyramine (TYR). All products tested had biogenic amines as detected level. PUT was the major biogenic amines detected in six products, and difference between the highest and the lowest among products was more than 16 mg/kg. Six products had all seven biogenic amines tested, while one product had only five. Results indicate that soy sauces commercially available in Korea contain biogenic amines at various levels. Studies related to biogenic amines including survey of contents must be performed continuously.

Changes of Biogenic Amine Level during Storage and Development of New Quality Index on Silkworm Pupa (식용 번데기의 저장 중 Biogenic Amine 함량 변화와 품질지표 개발)

  • Cho, Tae-Yong;Han, Gyu-Hong;Kang, Byung-Sun;Kim, Seon-Bong
    • Journal of Food Hygiene and Safety
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    • v.22 no.4
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    • pp.268-272
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    • 2007
  • A study on the evolution of acid value, peroxide value and biogenic amines in silkworm pupa during 7 days at different temperature of storage (-18, 25 and $35^{\circ}C$) was performed. Seven biogenic amines (putrescine, cadaverine, histamine, tyramine, spermidine, spermine and 2-phenylethylamine) were determined. Acid value in Silkworm pupa increased both during normal temperature $(25^{\circ}C)$ and room temperature $(35^{\circ}C)$ and thebiogenic amine (histamine, tyramine) content generally increased in $25^{\circ}C\;and\;35^{\circ}C$ with storage time. Significant differences were found (P<0.05) in the levels of tyramine and histamine among Silkworm pupa. The relationship of storage time and acid value of Silkworm pupa were resolved a simple linear equation, and histamine and tyramine could be predicted using this equation. Quality indices related to the contents of the major biogenic amines were calculated and they correlated well with physicochemical characteristics qualities such as acid value.

Biogenic Amine Degradation by Bacillus Species Isolated from Traditional Fermented Soybean Food and Detection of Decarboxylase-Related Genes

  • Eom, Jeong Seon;Seo, Bo Young;Choi, Hye Sun
    • Journal of Microbiology and Biotechnology
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    • v.25 no.9
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    • pp.1519-1527
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    • 2015
  • Biogenic amines in some food products present considerable toxicological risks as potential human carcinogens when consumed in excess concentrations. In this study, we investigated the degradation of the biogenic amines histamine and tyramine and the presence of genes encoding histidine and tyrosine decarboxylases and amine oxidase in Bacillus species isolated from fermented soybean food. No expression of histidine and tyrosine decarboxylase genes (hdc and tydc) were detected in the Bacillus species isolated (B. subtilis HJ0-6, B. subtilis D'J53-4, and B. idriensis RD13-10), although substantial levels of amine oxidase gene (yobN) expression were observed. We also found that the three selected strains, as non-biogenic amineproducing bacteria, were significantly able to degrade the biogenic amines histamine and tyramine. These results indicated that the selected Bacillus species could be used as a starter culture for the control of biogenic amine accumulation and degradation in food. Our study findings also provided the basis for the development of potential biological control agents against these biogenic amines for use in the food preservation and food safety sectors.

Characterization of Bacillus licheniformis SCK A08 with Antagonistic Property Against Bacillus cereus and Degrading Capacity of Biogenic Amines (Bacillus cereus에 대한 길항적 저해 작용과 biogenic amines 분해 능력을 지닌 Bacillus licheniformis SCK A08 균의 특성)

  • Lee, Eon Sil;Kim, Yong Sang;Ryu, Myeong Seon;Jeong, Do Yeon;Uhm, Tai Boong;Cho, Sung Ho
    • Journal of Food Hygiene and Safety
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    • v.29 no.1
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    • pp.40-46
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    • 2014
  • We have screened Bacillus strains suitable for the fermentation of soybean products with respect to the control of Bacillus cereus and the reduction of biogenic amines. Of 26 isolates, a strain named as the SCK A08 carried antimicrobial activity against B. cereus and Staphylococcus aureus, major food poisoning species in soybean products. PCR analysis revealed that the SCK A08 strain did not contain genes for Bacillus cereus toxins including nonhemolytic enterotoxin, hemolytic enterotoxin, cytotoxin K, cereulide and certrax. The SCK A08 strain could degrade histamine, tyramine, putrescine, and cadaverine by 67.41%, 76.59%, 57.32%, and 50.69%, respectively, during fermentation in cooked soybeans containing 0.5% (w/w) of each biogenic amine. The morphological and biochemical properties and phylogenetic relationships based on 16S rRNA gene sequences indicated that the isolate was most closely related to Bacillus licheniformis. Use of the strain SCK A08 would be a potential measure to overcome two hygienic problems that were frequently faced during manufacture of traditionally fermented soybean products.

Rapid Detection Methods for Biogenic Amines in Foods (식품 내 바이오제닉아민 신속검출기술 개발 동향)

  • Lee, Jae-Ick;Kim, Young-Wan
    • Korean Journal of Food Science and Technology
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    • v.44 no.2
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    • pp.141-147
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    • 2012
  • Biogenic amines have been used as chemical indicators to estimate bacterial spoilage of foods, particularly fish and fish products, cheese, and fermented foods. So far many chromatography methods have been developed to detect biogenic amines in foods. Although these instrumental analyses exhibit good sensitivity, they cannot be used as rapid detection methods due to the chemical treatment of the samples and the time-consuming process involved. For the rapid and simple detection of biogenic amines, enzyme linked immunosorbent assay kits are commercially available. In addition, analytical systems with enzyme-based amperometric biosensor detection have been increasingly developed. The biosensors used to detect the biogenic amines are based on the action of either amine oxidases or amine dehydrogenases that catalyzes the oxidative deamination of biogenic amines to the corresponding aldehydes and ammonia. This review mainly focused on the principle, development, and applications of the detection methods for rapid detection of biogenic amines in foods.

Selection of indigenous starter culture for safety and its effect on reduction of biogenic amine content in Moo som

  • Tangwatcharin, Pussadee;Nithisantawakhup, Jiraroj;Sorapukdee, Supaluk
    • Asian-Australasian Journal of Animal Sciences
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    • v.32 no.10
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    • pp.1580-1590
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    • 2019
  • Objective: The aims of this study were to select one strain of Lactobacillus plantarum (L. plantarum) for a potential indigenous safe starter culture with low level antibiotic resistant and low biogenic amine production and evaluate its effect on biogenic amines reduction in Moo som. Methods: Three strains of indigenous L. plantarum starter culture (KL101, KL102, and KL103) were selected based on their safety including antibiotic resistance and decarboxylase activity, and fermentation property as compared with a commercial starter culture (L. plantarum TISIR543). Subsequently, the effect of the selected indigenous safe starter culture on biogenic amines formation during Moo som fermentation was studied. Results: KL102 and TISIR 543 were susceptible to penicillin G, tetracycline, chloramphenicol, erythromycin, gentamycin, streptomycin, vancomycin, ciprofloxacin and trimethoprim (MIC90 ranging from 0.25 to $4{\mu}g/mL$). All strains were negative amino acid-decarboxylase for lysis of biogenic amines in screening medium. For fermentation in Moo som broth, a relatively high maximum growth rate of KL102 and TISIR543 resulted in a generation time than in the other strains (p<0.05). These strain counts were constant during the end of fermentation. Similarly, KL102 or TISIR543 addition supported increases of lactic acid bacterial count and total acidity in Moo som fermentation. For biogenic amine reduction, tyramine, putrescine, histamine and spermine contents in Moo som decreased significantly by the addition KL102 during 1 d of fermentation (p<0.05). In final product, histamine, spermine and tryptamine contents in Moo som inoculated with KL102 were lower amount those with TISIR543 (p<0.05). Conclusion: KL102 was a suitable starter culture to reduce the biogenic amine formation in Moo som.

Improvement of Decarboxylating Agar Medium for Screening Biogenic Amine-Producting Bacteria in Kimchi

  • Mah, Jae-Hyung;Shin, Soon-Young;Lee, Heung-Shick;Cho, Hong-Yon;Hwang, Han-Joon
    • Journal of Microbiology and Biotechnology
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    • v.11 no.3
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    • pp.491-496
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    • 2001
  • A modification of decarboxylating agar medium as described by niven was performed to improve the detection method of biogenic amine-producing bacteria and to eliminate the false-positive. A total of 120 bacterial strains isolated from kimchi were used to evaluate different dicarboxylating agar media and for screening biogenic amines. Potential false-positives ranged from approximately 66 to 79% of the strains tested in the already well-known media. In our improved medium, none of the 120 strains showed the potential false-positives. There was a good agreement (81.7%-87.5%) between the results obtained by the improved medium and by HPLC analysis. Consequently, this medium was greatly improved in screening biogenic amine-producing bacteria and discarding false-positives. Of the 120 kimchi isolates, 14.2, 18.3, 37.5, and 0.8% were found by HPLC to be the producers of histamine, tyramine, putrescine (as a form of spermine), and cadaverine, respectively. The proportion of biogenic amine producer during kimchi fermentation increased to a maximum at an immature period and decreased thereafter.

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