Instituto de Productos Lácteos de Asturias (IPLA-CSIC), 33300, Villaviciosa, Asturias, Spain.
Crit Rev Food Sci Nutr. 2011 Aug;51(7):691-703. doi: 10.1080/10408398.2011.582813.
Biogenic amines (BA) are organic, basic, nitrogenous compounds with biological activity, mainly formed by the decarboxylation of amino acids. BA are present in a wide range of foods, including dairy products, and can accumulate in high concentrations. In some cheeses more than 1000 mg of BA have been detected per kilogram of cheese. The consumption of food containing large amounts of these amines can have toxicological consequences. Although there is no specific legislation regarding the BA content in dairy products, it is generally assumed that they should not be allowed to accumulate. Greater knowledge of the factors involved in the synthesis and accumulation of BA should lead to a reduction in their incidence in foods. This article focuses on the factors that affect BA production, in particular environmental conditions, the microorganisms that produce them, the genetic organization and regulation of the biosynthetic pathways involved, and the available methods for detecting the presence of BA or BA-producing microorganisms in dairy products.
生物胺（BA）是具有生物活性的有机碱性含氮化合物，主要由氨基酸脱羧形成。BA 广泛存在于各种食品中，包括乳制品，并且可以在高浓度下积累。在某些奶酪中，每公斤奶酪中检测到的 BA 含量超过 1000 毫克。食用含有大量这些胺的食物可能会产生毒理学后果。尽管关于乳制品中 BA 含量没有具体的法规，但通常认为不应允许它们积累。对影响 BA 合成和积累的因素有更深入的了解，应该会减少它们在食品中的发生率。本文重点介绍了影响 BA 生产的因素，特别是环境条件、产生 BA 的微生物、参与生物合成途径的遗传组织和调控，以及检测乳制品中 BA 或产 BA 微生物存在的可用方法。
