Department of Energy and Materials Engineering, Dongguk University-Seoul, 30 Pildong-ro 1-gil, Seoul 04620, Republic of Korea.
Department of Food and Nutrition and Cook, Taegu Science University, Daegu 702-723, Republic of Korea.
Food Chem Toxicol. 2018 Sep;119:231-236. doi: 10.1016/j.fct.2018.04.018. Epub 2018 Apr 10.
Meju, a cooked and fermented soy bean based food product, is used as a major ingredient in Korean traditional fermented foods such as Doenjang. We developed a novel type of Meju using single and combined extracts of Allium sativum (garlic clove), Nelumbo nucifera (lotus leaves), and Ginkgo biloba (ginkgo leaves) at 1% and 10% concentrations to improve the safety of Meju-based fermented products. Biogenic amines (BAs) in protein-rich fermented food products pose considerable toxical risks. The objective of this study was to investigate the effects of adding selected plant extracts in Meju samples during fermentation. Nine BAs, including tryptamine, 2-phenylethylamine, putrescine, cadaverine, agmatine, histamine, tyramine, spermidine and spermine, were isolated from Meju samples after sample derivatization with dansyl chloride and analyzed by high performance liquid chromatography. As a result, all tested Meju samples with added plant extracts showed total BAs levels in the range of 20.12 ± 2.03 to 118.42 ± 10.68 mg/100 g, which were below the safety limit set by various regulatory authorities (USFDA/KFDA/EFSA). However, among all tested Meju samples, LOM10 (Meju fermented with Nelumbo nucifera at 10% concentration) showed higher levels of BAs content than others either due to batch-to-batch variability or reduced beneficial microorganisms and/or due to increase in BA forming microorganisms. Also, none of the samples showed the aflatoxin level above the detection limit. Furthermore, all the tested Meju samples improved microbial safety as confirmed by the complete absence of Salmonella species and Staphylococcus aureus. However, some of the Meju samples showed the presence of coliforms (in range of 1.6 × 10-1.1 × 10 CFU/g), which is under regulatory limits. These results suggested that the use of plant extracts in Meju during fermentation have potential to improve microbial and toxicological safety of Meju products.
豆酱是一种经过蒸煮和发酵的大豆食品，是韩国传统发酵食品（如味增）的主要成分。我们使用 1%和 10%浓度的大蒜、荷叶和银杏叶的单一和组合提取物开发了一种新型豆酱，以提高基于豆酱的发酵产品的安全性。富含蛋白质的发酵食品中的生物胺（BAs）构成相当大的毒性风险。本研究的目的是研究在发酵过程中添加选定植物提取物对豆酱样品的影响。将豆酱样品与dansyl chloride 衍生化后，从豆酱样品中分离出包括色胺、2-苯乙胺、腐胺、尸胺、胍丁胺、组胺、酪胺、亚精胺和精胺在内的 9 种生物胺，并通过高效液相色谱法进行分析。结果，所有添加植物提取物的测试豆酱样品的总生物胺含量均在 20.12±2.03 至 118.42±10.68mg/100g 范围内，低于各种监管机构（USFDA/KFDA/EFSA）设定的安全限量。然而，在所有测试的豆酱样品中，LOM10（用 10%浓度的荷叶发酵的豆酱）的生物胺含量高于其他样品，这可能是由于批次间的差异或有益微生物的减少和/或由于形成生物胺的微生物增加。此外，没有一个样品的黄曲霉毒素含量超过检测限。此外，所有测试的豆酱样品都通过完全不存在沙门氏菌和金黄色葡萄球菌来提高微生物安全性。然而，一些豆酱样品中存在大肠菌群（范围在 1.6×10-1.1×10 CFU/g 之间），这在监管限制范围内。这些结果表明，在豆酱发酵过程中使用植物提取物有可能提高豆酱产品的微生物和毒理学安全性。
