Generic placeholder image

Current Nutrition & Food Science

Author(s): Behzad Ebrahimi* and Maryam Farshidi

DOI: 10.2174/1573401314666180620161417

DownloadDownload PDF Flyer Cite As
Innovative Approaches for the Degradation of Biogenic Amines in Foods

Page: [627 - 628] Pages: 2

  • * (Excluding Mailing and Handling)

Abstract

Biogenic Amines (BA) are low molecular weight organic bases that have biological activity, they can be formed and degraded as a result of normal metabolic activity in animals, plants and microorganisms, and are usually produced by the decarboxylation of amino acids. The most common biogenic amines which can be found in foods are aliphatic (putrescine, cadaverine, spermine, spermidine), aromatic (tyramine, phenylethyl amine) or heterocyclic (histamine, tryptamine) structures.

Keywords: Biogenic amines, biological activity, decarboxylation, degradation, metabolic activity, molecular weight.

Graphical Abstract

[1]
Halasz A, Barath A, Simon-Sarkadi L, Holzapfel W. Biogenic amines and their production by microorganisms in food. Trends Food Sci Technol 1994; 5(2): 42-9.
[2]
Onal A. A review: Current analytical methods for the determination of biogenic amines in foods. Food Chem 2007; 103(4): 1475-86.
[3]
Naila A, Flint S, Fletcher G, Bremer P, Meerdink G. Control of biogenic amines in food-existing and emerging approaches. J Food Sci 2010; 75(7): R139-50.
[4]
Tosukhowong A, Visessanguan W, Pumpuang L, Tepkasikul P, Panya A, Valyasevi R. Biogenic amine formation in Nham, a Thai fermented sausage, and the reduction by commercial starter culture, Lactobacillus plantarum BCC 9546. Food Chem 2011; 129(3): 846-53.
[5]
Fadda S, Vignolo G, Oliver G. Tyramine degradation and tyramine/histamine production by lactic acid bacteria and Kocuria strains. Biotechnol Lett 2001; 23(24): 2015-9.
[6]
Genccelep H, Kaban G, Kaya M. Effects of starter cultures and nitrite levels on formation of biogenic amines in sucuk. Meat Sci 2007; 77(3): 424-30.
[7]
Leuschner RGK, Hammes WP. Tyramine degradation by micrococci during ripening of fermented sausage. Meat Sci 1998; 49(3): 289-96.
[8]
ZaMaN MZ. Bakar FA, SelaMat J, Bakar J. Occurrence of biogenic amines and amines degrading bacteria in fish sauce. Czech J Food Sci 2010; 28(5): 440-9.
[9]
Herrero-Fresno A, Martinez N, Sanchez-Llana E, et al. Lactobacillus casei strains isolated from cheese reduce biogenic amine accumulation in an experimental model. Int J Food Microbiol 2012; 157(2): 297-304.
[10]
Gardini F, Martuscelli M, Crudele MA, Paparella A, Suzzi G. Use of Staphylococcus xylosus as a starter culture in dried sausages: effect on the biogenic amine content. Meat Sci 2002; 61(3): 275-83.
[11]
Dapkevicius M, Nout MJR, Rombouts FM, Houben JH, Wymenga W. Biogenic amine formation and degradation by potential fish silage starter microorganisms. Int J Food Microbiol 2000; 57(1-2): 107-14.
[12]
Mah J-H, Hwang H-J. Effects of food additives on biogenic amine formation in Myeolchi-jeot, a salted and fermented anchovy (Engraulis japonicus). Food Chem 2009; 114(1): 168-73.
[13]
Capozzi V, Russo P, Ladero V, et al. Biogenic amines degradation by Lactobacillus plantarum: toward a potential application in wine. Front Microbiol 2012; 3: 122.