Formation and destruction of biogenic amines in Chunjang (a black soybean paste) and Jajang (a black soybean sauce)

Bai, Xuezhi; Byun, Bo Young; Mah, Jae-Hyung

doi:10.1016/j.foodchem.2013.03.054

Cited by 33 publications

(18 citation statements)

References 21 publications

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“…As shown in Table 1 , histamine was detected in five Douchi samples, the histamine concentration of two samples were higher than the allowable limit (50 mg/kg) suggested by the US Food and Drug Administration 3 , 13 . And 100–800 mg/kg of tyramine and 30 mg/kg of β-phenylethylamine have been reported to be the toxic doses in food 4 , 10 , 37 . Although most of the Douchi samples contained tyramine, no sample showed the amount above the hazardous level (100 mg/kg).…”

Section: Resultsmentioning

confidence: 99%

“…BAs can be categorized into aliphatic (putrescine and cadaverine), aromatic (tyramine and β-phenethylamine) and heterocyclic amines (histamine and tryptamine) based on their chemical structures 2 , 3 . Recently, BAs have been broadly reported in various fermented foods, such as cheese, beer, wine and fermented soybeans, which shows potential harmful risk for human health 4 – 10 . BAs at low concentrations are essential for many physiological functions, while high concentrations of BAs can cause some deleterious effects 7 , 11 .…”

Section: Introductionmentioning

confidence: 99%

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Biogenic amines analysis and microbial contribution in traditional fermented food of Douchi

Ruan

et al. 2018

Sci Rep

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Biogenic amines (BAs) have been reported to threaten the Douchi safety, while the BAs formation mechanism and corresponding control method have not been clarified for Douchi. The present study aims to investigate the microbial contribution to BAs in Douchi, and to find the beneficial strain for BAs control. Firstly, the BAs profiles of 15 Douchi samples were analyzed, and common 6 kinds of BAs were detected from different samples. All the samples showed the total BAs contents within the safe dosage range, while the histamine concentrations in 2 samples and β-phenethylamine in 6 samples were above the toxic level. Then, the bacterial and fungal communities were investigated by high-throughput sequencing analysis, and Bacillus and Candida were identified as the dominant bacteria and fungi genus, respectively. Furthermore, nineteen strains were selected from the dominant species of Douchi samples, including 14 Bacillus strains, 2 Staphylococcus strains, 1 Enterococcus strain and 2 Candida strains, and their BAs formation and degradation abilities were evaluated. B. subtilis HB-1 and S. pasteuri JX-2 showed no BAs producing ability, and B. subtilis GD-4 and Candida sp. JX-3 exhibited high BAs degradation ability. Finally, fermented soybean model analysis further verified that B. subtilis HB-1 and S. pasteuri JX-2 could significantly reduce BAs. This study not only contributed to understanding the BAs formation mechanism in Douchi, but also provided potential candidates to control the BAs in fermented soybean products.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Biogenic amines analysis and microbial contribution in traditional fermented food of Douchi

Ruan

et al. 2018

Sci Rep

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“…Biogenic amines are low-molecular weight nitrogen-containing compounds of biological importance [ 71 ]. They are mainly formed by amino acid decarboxylation [ 72 ] and exist in most fermented foods, such as sausage, wine, cheese, yoghurt, and beer [ 73 , 74 , 75 ].…”

Section: Physiological and Biochemical Properties Of Latmentioning

confidence: 99%

Latilactobacillus curvatus: A Candidate Probiotic with Excellent Fermentation Properties and Health Benefits

Chen

Qiao

et al. 2020

Foods

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Latilactobacillus curvatus is a candidate probiotic that has been included in the list of recommended biological agents for certification by the European Food Safety Authority. According to the published genomic information, L. curvatus has several genes that encode metabolic pathways of carbohydrate utilization. In addition, there are some differences in cell surface complex related genes of L. curvatus from different sources. L. curvatus also has several genes that encode bacteriocin production, which can produce Curvacin A and Sakacin P. Due to its ability to produce bacteriocin, it is often used as a bioprotective agent in fermented meat products, to inhibit the growth of a variety of pathogenic and spoilage bacteria. L. curvatus exerts some probiotic effects, such as mediating the production of IL-10 by dendritic cells through NF-κB and extracellular regulated protein kinases (ERK) signals to relieve colitis in mice. This review is the first summary of the genomic and biological characteristics of L. curvatus. Our knowledge on its role in the food industry and human health is also discussed, with the aim of providing a theoretical basis for the development of applications of L. curvatus.

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“…In addition to mammalian cells, certain bacterial strains express HDC and secrete histamine . Several studies have been performed to characterize histamine‐secreting bacteria in food products, such as cheese, meat, vegetables, dairy products and also during beer and wine fermentation . The most extensively examined histamine‐releasing bacteria are the strains associated with scombroid food poisoning .…”

Section: Introductionmentioning

confidence: 99%

Bacterial secretion of histamine within the gut influences immune responses within the lung

Barcik

Pugin

Sabaté‐Brescó

et al. 2019

Allergy

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Background:Histamine is an important immunomodulator influencing both the innate and adaptive immune system. Certain host cells express the histidine decarboxylase enzyme (HDC), which is responsible for catalysing the decarboxylation of histidine to histamine. We and others have shown that bacterial strains can also express HDC and secrete histamine; however, the influence of bacterial-derived histamine on the host immune responses distant to the gut is unclear. Methods:The Escherichia coli BL21 (E coli BL21) strain was genetically modified to express the Morganella morganii (M morganii)-derived HDC gene (E coli BL21_HTW).E coli BL21 and E coli BL21_HTW were gavaged to ovalbumin (OVA) sensitized and challenged mice to investigate the effect of bacterial-derived histamine on lung inflammatory responses.Results: Oral administration of E coli BL21_HTW, which is able to secrete histamine, to wild-type mice reduced lung eosinophilia and suppressed ex vivo OVA-stimulated cytokine secretion from lung cells in the OVA respiratory inflammation mouse model.In histamine receptor 2 (H2R)-deficient mice, administration of histamine-secreting bacteria also reduced inflammatory cell numbers in bronchoalveolar lavage (BAL). However, the suppressive effect of bacterial-derived histamine on BAL inflammation was lost in HDC-deficient mice. This loss of activity was associated with increased expression of histamine degrading enzymes and reduced histamine receptor expression. Conclusion:Histamine secretion from bacteria within the gut can have immunological consequences at distant mucosal sites, such as within the lung. These effects are influenced by host histamine receptor expression and the expression of histamine degrading enzymes.

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Formation and destruction of biogenic amines in Chunjang (a black soybean paste) and Jajang (a black soybean sauce)

Cited by 33 publications

References 21 publications

Biogenic amines analysis and microbial contribution in traditional fermented food of Douchi

Biogenic amines analysis and microbial contribution in traditional fermented food of Douchi

Latilactobacillus curvatus: A Candidate Probiotic with Excellent Fermentation Properties and Health Benefits

Bacterial secretion of histamine within the gut influences immune responses within the lung

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