Kim Hyeong Sang, Hur Sun Jin
Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi 17546, Republic of Korea (ORCID: http://orcid.org/0000-0001-9386-5852 [S.J.H.]).
J Food Prot. 2018 Mar;81(3):365-368. doi: 10.4315/0362-028X.JFP-17-372.
Biogenic amines are formed in various fermented foods by microbial amino acid decarboxylation activities, and ingestion of these amines may cause human illness. However, the effect of digestion on the biogenic amines in fermented sausages has not been studied. This study was conducted to determine the effect of in vitro human digestion with the enterobacteria Escherichia coli and Lactobacillus casei on concentrations of the biogenic amine tyramine in six types of fermented sausages. Tyramine concentration was not significantly changed until simulated digestion in the small intestine. However, tyramine concentration for all sausage samples was increased after simulated digestion in the large intestine. Addition of E. coli and L. casei dramatically increased the tyramine concentrations ( P < 0.05). This result indicates that enterobacteria increase biogenic amine concentrations during human digestion.
