Suzzi Giovanna, Gardini Fausto
Dipartimento di Scienze degli Alimenti, Università degli Studi di Teramo, Mosciano Sant'Angelo, Teramo, Italy.
Int J Food Microbiol. 2003 Nov 15;88(1):41-54. doi: 10.1016/s0168-1605(03)00080-1.
Biogenic amines are compounds commonly present in living organisms in which they are responsible for many essential functions. They can be naturally present in many foods such as fruits and vegetables, meat, fish, chocolate and milk, but they can also be produced in high amounts by microorganisms through the activity of amino acid decarboxylases. Excessive consumption of these amines can be of health concern because their not equilibrate assumption in human organism can generate different degrees of diseases determined by their action on nervous, gastric and intestinal systems and blood pressure. High microbial counts, which characterise fermented foods, often unavoidably lead to considerable accumulation of biogenic amines, especially tyramine, 2-phenylethylamine, tryptamine, cadaverine, putrescine and histamine. However, great fluctuations of amine content are reported in the same type of product. These differences depend on many variables: the quali-quantitative composition of microbial microflora, the chemico-physical variables, the hygienic procedure adopted during production, and the availability of precursors. Dry fermented sausages are worldwide diffused fermented meat products that can be a source of biogenic amines. Even in the absence of specific rules and regulations regarding the presence of these compounds in sausages and other fermented products, an increasing attention is given to biogenic amines, especially in relation to the higher number of consumers with enhanced sensitivity to biogenic amines determined by the inhibition of the action of amino oxidases, the enzymes involved in the detoxification of these substances. The aim of this paper is to give an overview on the presence of these compounds in dry fermented sausages and to discuss the most important factors influencing their accumulation. These include process and implicit factors as well as the role of starter and nonstarter microflora growing in the different steps of sausage production. Moreover, the role of microorganisms with amino oxidase activity as starter cultures to control or reduce the accumulation of biogenic amines during ripening and storage of sausages is discussed.
生物胺是普遍存在于生物体内的化合物，它们在生物体内发挥着许多重要功能。生物胺天然存在于许多食物中，如水果、蔬菜、肉类、鱼类、巧克力和牛奶，但微生物也可通过氨基酸脱羧酶的作用大量产生生物胺。过量摄入这些胺类可能会影响健康，因为它们在人体中无法达到平衡，会对神经、胃肠系统及血压产生作用，进而引发不同程度的疾病。发酵食品中微生物数量较多，往往不可避免地会导致生物胺大量积累，尤其是酪胺、2-苯乙胺、色胺、尸胺、腐胺和组胺。然而，同一类产品中胺含量波动很大。这些差异取决于许多变量：微生物菌群的定性定量组成、化学物理变量、生产过程中采用的卫生程序以及前体物质的可利用性。干发酵香肠是一种在全球广泛传播的发酵肉制品，可能是生物胺的一个来源。即使在没有关于香肠和其他发酵产品中这些化合物含量的具体法规的情况下，生物胺也越来越受到关注，特别是对于越来越多对生物胺敏感性增强的消费者而言，这是由于参与这些物质解毒的氨基酸氧化酶的作用受到抑制所致。本文旨在概述这些化合物在干发酵香肠中的存在情况，并讨论影响其积累的最重要因素。这些因素包括加工过程及相关因素，以及在香肠生产不同阶段生长的发酵剂和非发酵剂微生物菌群的作用。此外，还讨论了具有氨基酸氧化酶活性的微生物作为发酵剂在控制或减少香肠成熟和储存过程中生物胺积累方面的作用。
