Extensive Chemometric Investigations of Distinctive Patterns and Levels of Biogenic Amines in Fermented Foods: Human Health Implications

Abstract

Although biogenic amines (BAs) present in fermented foods exert important health-promoting and physiological function support roles, their excessive ingestion can give rise to deleterious toxicological effects. Therefore, here we have screened the BA contents and supporting food quality indices of a series of fermented food products using a multianalyte-chemometrics strategy. A liquid chromatographic triple quadrupole mass spectrometric (LC-MS/MS) technique was utilized for the simultaneous multicomponent analysis of 8 different BAs, and titratable acidity, pH, total lipid content, and thiobarbituric acid-reactive substances (TBARS) values were also determined. Rigorous univariate and multivariate (MV) chemometric data analysis strategies were employed to evaluate results acquired. Almost all foods analyzed had individual and total BA contents that were within recommended limits. The chemometrics methods applied were useful for recognizing characteristic patterns of BA analytes and food quality measures between some fermented food classes, and for assessing their inter-relationships and potential metabolic sources. MV analysis of constant sum-normalized BA profile data demonstrated characteristic signatures for cheese (cadaverine only), fermented cod liver oil (2-phenylethylamine, tyramine, and tryptamine), and wine/vinegar products (putrescine, spermidine, and spermine). In conclusion, this LC-MS/MS-linked chemometrics approach was valuable for (1) contrasting and distinguishing BA catabolite signatures between differing fermented foods, and (2) exploring and evaluating the health benefits and/or possible adverse public health risks of such products.

Comparison of the Effect of Enhancing Dry Fermented Sausages with Salvia hispanica and Nigella sativa Seed on Selected Physicochemical Properties Related to Food Safety during Processing

“…Biogenic amines are thermostable; therefore, after their formation, their elimination is quite difficult. Hence, it is critical to avoid their presence by employing appropriate materials and conditions to ensure food quality [52,61,62]. In addition, the fast acidification caused by negative amino decarboxylase cultures reduces the development of biogenic amines in sausages [48].…”

Development of a High-Coverage Quantitative Metabolome Analysis Method Using Four-Channel Chemical Isotope Labeling LC–MS for Analyzing High-Salt Fermented Food

“…Ornithine (catalyzed by arginase) was nearly 60 times more abundant in S10 than in S15, which contributes to multifunctional human health, such as gut mucosal homeostasis, wound healing, and growth hormone secretion . However, ornithine would produce putrescine by ornithine decarboxylase (ODC) and then formation of spermine via the enzyme spermine synthase . Interestingly, putrescine was not detected in FRP but detected in sufu (Supporting Tables S1 and S3), indicating that the strains in low-salt FRP could synthesize ornithine for human health but with low biogenic amine (BA) content.…”

“…29 However, ornithine would produce putrescine by ornithine decarboxylase (ODC) and then formation of spermine via the enzyme spermine synthase. 30 Interestingly, putrescine was not detected in FRP but detected in sufu (Supporting Tables S1 and S3), indicating that the strains in low-salt FRP could synthesize ornithine for human health but with low biogenic amine (BA) content. This result was confirmed by the observation that arginine was found to be 50 times more abundant in S15 than in S10 (Supporting Table S1).…”

Biopreservation of Wild Edible Mushrooms (Boletus edulis, Cantharellus, and Rozites caperata) with Lactic Acid Bacteria Possessing Antimicrobial Properties

“…This could be explained by the fact that moulds and yeasts could also contribute to BA production [ 14 ]. However, it should be noted that the metabolic pathways available in LAB generate significant concentrations of BA in fermented foods [ 15 ]. Certain BA, such as histamine, tyramine, cadaverine, and putrescine, can be produced by LAB species in different fermented foods [ 14 ].…”

“…However, despite the formation of desirable compounds during fermentation with LAB, non-desirable changes can also occur, i.e., the formation of biogenic amines (BA), the presence of which in foods is related to both food quality and safety [ 13 ]. In fermented foods, LAB, as well as other decarboxylase positive bacteria and yeasts, are able to produce BA through the decarboxylation of free amino acids [ 14 , 15 ]. A small amount of BA is always found in fermented food; however, if a large amount of these compounds accumulates in food and is consumed by humans, this could lead to serious health problems such as diarrhoea, vomiting, heart palpitations, and headaches [ 16 ].…”