Comparison of Biogenic Amines in Chinese Commercial Soy Sauces

Abstract

Soy sauce contains a series of biogenic amines (BAs) which is a kind of bioactive organics relating to food quality and safety. High concentration of BAs may lead to remarkable physiological and toxicological influences on human bodies, including hypotension, dizziness, and headaches. Here, we systematically compared the levels of ten main BAs among 53 Chinese commercial soy sauces using an improved high-performance liquid chromatography (HPLC) method. The results showed that the brands and production regions were both important factors accounting for the BAs’ content. The contents of Cad, Spm, Try, Phe, His, and Tyr in dark soy sauces were higher than those in light soy sauces. His and Phe in dark soy sauces were 3.7 and 1.84 times higher than in light samples, respectively. Besides, it was surprising that the content of BAs in soy sauces hugely varied from place to place. This work comprehensively compared the content of BAs in soy sauces, showing the relation between soy sauce processes and BAs, offering abundant information for further research on BAs control.

Transcriptome Reveals Regulation of Quorum Sensing of Hafnia alvei H4 on the Coculture System of Hafnia alvei H4 and Pseudomonas fluorescens ATCC13525

“…BAs are organic compounds with biological activity that result from the decarboxylation of precursor amino acids caused by microorganisms' amino acid decarboxylases [51]. Therefore, the contents of precursor amino acids are highly likely to affect the production of biogenic amines by microorganisms.…”

Inhibition Mechanism of Lactiplantibacillus plantarum on the Growth and Biogenic Amine Production in Morganella morganii

“…BAs are biologically active organic compounds formed from the decarboxylation of precursor amino acids by the action of amino acid decarboxylases produced by microorganisms [29]. As a result, the levels of precursor amino acids are highly likely to influence the production of biogenic amines by microorganisms.…”

Effects of bioactive molecules on the concentration of biogenic amines in foods and biological systems

“…reported that tyramine was the most prevailing amine in soy sauce followed by spermidine, histamine, and cadaverine with a total content of 41.7–1357 mg/L [ 50 ]. Other works have reported total content of 56–634 mL/L for soy sauce [ 51 ]; 30–82 mg/kg for tofu with spermidine being the most abundant [ 52 ]. Fermented cabbage known as sauerkraut also contains BAS specifically, histamine, tyramine, putrescine, cadaverine, spermine, and spermidine [ 53 ].…”