• Korean Journal of Food Science and Technology
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• v.38 no.6
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• pp.730-737
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• 2006

High performance liquid chromatographic methods for the simultaneous determination of 12 biogenic amines were developed and contents of biogenic amines in 23 varieties of Korean commercial fermented food were analyzed. Dansyl derivatives of biogenic amine were very stable and had good peak resolution. Except agmatine, the recovery of biogenic amines from soybean paste with extraction of 0.1 N HC1 added biogenic amines to soybean paste was greater 85%. The calibration curve showed good linearity over a concentration range up to 50 ${\mu}g/mL$. In the determination of biogenic amine level in Korean commercial fermented foods, doenjang and chungkukjang (fermented soybean pastes), soy sauce, anchovy and pacific sand lance liquid jeotkal (fermented fish sauce products), and cabbage kimchi had high level biogenic amines. Especially, traditional doenjang had a histamine (HIS) level of 952.0 mg/kg, a tyramine (TYR) level of 1,430.7 mg/kg. Most cheese had low level of biogenic amines, but one Gouda cheese had a tyramine (TYR) level of 97.5 mg/kg. A low level of biogenic amines was detected in wines, beer, yoghurt, and sausage. Putrescine (PUT), cadaverine (CAD), tryptamine (TRY), histamine (HIS), tyramine (TYR), and 2-phenylethylamine (PHE) were mainly formed in fermented foods by the action of microorganism, so their levels were high with a range. On the other hand, spermidine (SPD), spermine(SPM), serotonin (SER), noradrenaline (NOR), and dopamine (DOP) were formed originally via biosynthesis with consequent low level.

• Natural Product Sciences
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• v.20 no.1
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• pp.13-16
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• 2014

Five compounds were isolated from the stem of Zea mays. Based on spectral data, they were identified as 4-hydroxybenzaldehyde (1), N-trans-p-coumaryl tyramine (2), N-trans-ferulyl tryptamine (3), N-(p-coumaryl) serotonine (4), and N-(p-coumaryl)-tryptamine (5). All isolates were evaluated in vitro for their inhibitory activity on acetylcholinesterase. Among tested compounds, compounds 2 - 5 exhibited acetylcholinesterase inhibitory activity, with $IC_{50}$ values of 125, 60.4, 183.5 and 53.3 ${\mu}M$, respectively. Compound 1 did not show acetylcholinesterase inhibitory activity in the present study.

• Korean Journal of Pharmacognosy
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• v.26 no.1
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• pp.62-65
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• 1995

Dopamine ${\beta}-hydroxylase$ (DBH) catalyses the enzymatic reaction of dopamine to norepinephrine. For the purpose of isolating DBH inhibitors from natural resources, thirty one kinds of medicinal plants were screened by tracing the inhibitory activities against bovine adrenal DBH, utilizing tyramine as a substrate. Among the crude drugs tested, leaves of Lactuca sativa L., Gardeniae Fructus, Magnoliae Flos and Scutellariae Radix showed potent enzyme inhibitory activities against DBH.

• Proceedings of the Korean Society of Applied Pharmacology
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• 1998.11a
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• pp.188-188
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• 1998

Extracts of 24 edible vegetables were tested concerning their action on in vitro inhibition on dopamine ${\beta}$-hydroxylase (DBH) and monoamine oxidase (MAO). All vegetables were purchased in Korean market and their common names were kept. Radish sprouts, ‘kkoch-na-mul’, ‘chong-gyong-chae’, ragwort, applemint showed strong DBH inhibitory effect when tyramine and crude bovine adrenal DBH were used as substrate and enzyme, respectively. ‘Cham-chwi’(Aster scaber), kale, ‘cham-na-mul’(Pimpinella brachycarpa), leek were found to have MAO-A inhibitory effect with serotonin and crude rat brain MAO-A. Lettuce, ‘chong-gyong-chae’, radish sprouts, beet leaves were found to have MAO-B inhibitory effect with benzyl amine and crude rat liver MAO-B.

• Journal of Biosystems Engineering
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• v.29 no.6 s.107
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• pp.539-543
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• 2004

The purpose of this study was to develop a real-time sensor for beef freshness. Contents of biogenic amines (BA), saccharides and proteins were highly related with freshness on the beef meats. Relations of those chemical contents and NIR spectra were studied. Tyramine showed the best correlation coefficient at 1250nm. Correlation between VBN (volatile basic nitrogen) and K value, which were both freshness measurement method, was determined by the PCR (principle component regression). The correlation model had the values of $R^2=0.989$ and SEC=1.78, respectively. The model was validated at $R^2=0.963$ and SEP=2.285, respectively.

• YAKHAK HOEJI
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• v.32 no.1
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• pp.55-61
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• 1988

To elucidate one of the effect of piperine on the peripheral sympathetic nervous system, influence of piperine upon the contractile action of norepinephrine, methoxamine and tyramine as well as uptake and release of $[^{3}H]-norepinephrine$ has been investigated in naive and chronic piperine-treated vas deferens of rats. $pA_2$ value for ${\alpha}_1-adrenoceptor$ of phentolamine was significantly increased. Chronic piperine-treated group was markedly shown increased efflux of $[^{3}H]-norepinephrine$ and muscular tension, but was not affected the neuronal up-take and release of $[^{3}H]-norepinephrine$. It can be concluded that potentiation of the effect of norepinephrine by acute and chronic piperine treated group may be due to the change of affinity of ${\alpha}_1-adrenoceptor$, and partly due to possible modification of storage mechanism.

• YAKHAK HOEJI
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• v.36 no.5
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• pp.455-459
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• 1992

Haemophilus K-12 producing novel sulfotransferase was isolated from mouce intestinal flora. The enzyme catalyzed the transfer of sulfate group from p-nitrophenylsulfate to phenolic compounds. The optimum medium condition for the sulfotransferase production was 0.2% sucrose, 1% yeast extract, $Na_{2}HPO_4$ and 0.5% NaCl. The enzyme production was induced by donor substrate, but was not by accepters. When p-nitrophenylsulfate was used as a donor substrate, 1-naphthol was best substrate, followed by phenol, p-acetaminophenol and tyramine.

• Journal of Environmental Health Sciences
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• v.46 no.3
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• pp.324-334
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• 2020

Objectives: This study was conducted to estimate the related health risk by investigating the content of biogenic amines (BAs) in commercial fermented alcoholic beverages. Methods: Ninety-seven samples, including takjus (34), fruit wines (26), distilled liquors (20) and beers (17) were purchased in Gangwon-do (Province) in 2019. The eight BAs (putrescine, cadaverine, spermine, spermidine, tyramine, β-phenylethylamine, histamine, and tryptamine) were analyzed by high performance liquid chromatograph (HPLC) after extraction (0.4 M HClO₄), pigment removal (carbon cartridge) and derivatization (1% dansylchloride). The health risk of exposure to BAs due to ingestion of commercial fermented alcoholic beverages was estimated as the margin of exposure (MOE). Results: Various BAs were detected in takju, fruit wine, distilled liquor and beer. Putrescine (not detected (ND)-12.60 mg/L), cadaverine (ND-5.45 mg/L), tyramine (ND-8.34 mg/L), β-phenylethylamine (ND-13.73 mg/L), histamine (ND-7.96 mg/L), and tryptamine (ND-19.00 mg/L) were found in takju. Putrescine (ND-15.34 mg/L), cadaverine (ND-7.90 mg/L), β-phenylethylamine (ND-3.06 mg/L), histamine (ND-9.68 mg/L), and tryptamine (ND-14.06 mg/L) were identified in fruit wine. Putrescine (less than limit of detection (

• Microbiology and Biotechnology Letters
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• v.44 no.2
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• pp.109-116
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• 2016

A test meju (meju 1) was prepared by inoculating two strains of Bacillus amyloliquefaciens (EMD17, MJ1-4), Pichia farinosa SY80, and Rhizopus oryzae into cooked soybeans. A control (meju 2) was prepared by inoculating Bacillus subtilis KACC16450 and Aspergillus oryzae. Another control (meju 3) was prepared using rice straw as the source of microorganisms. Three different mejus were fermented for 56 days outdoors. Meju 1 and meju 2 showed higher pH values than meju 3, whereas meju 3 showed higher titratable acidity than meju 1 and meju 2. Meju 1 showed the highest fibrinolytic activity. Bacillus cereus was not detected in any mejus, but various microorganisms were detected in meju 2 and 3. Histamine was detected in meju 2 and tyramine in meju 3 at lower concentration, which were not detected in meju 1. It was concluded that microbially safe, fermented soybean products could be produced from meju fermented with starters such as B. amyloliquefaciens EMD17 and B. amyloliquefaciens MJ1-4.

• 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.