Mah Jae-Hyung, Park Young Kyoung, Jin Young Hun, Lee Jun-Hee, Hwang Han-Joon
Department of Food and Biotechnology, Korea University, 2511 Sejong-ro, Sejong 30019, Korea.
Foods. 2019 Feb 25;8(2):85. doi: 10.3390/foods8020085.
Fermented soybean foods possess significant health-promoting effects and are consumed worldwide, especially within Asia, but less attention has been paid to the safety of the foods. Since fermented soybean foods contain abundant amino acids and biogenic amine-producing microorganisms, it is necessary to understand the presence of biogenic amines in the foods. The amounts of biogenic amines in most products have been reported to be within safe levels. Conversely, certain products contain vasoactive biogenic amines greater than toxic levels. Nonetheless, government legislation regulating biogenic amines in fermented soybean foods is not found throughout the world. Therefore, it is necessary to provide strategies to reduce biogenic amine formation in the foods. Alongside numerous existing intervention methods, the use of starter cultures capable of degrading and/or incapable of producing biogenic amines has been proposed as a guaranteed way to reduce biogenic amines in fermented soybean foods, considering that species have been known as fermenting microorganisms responsible for biogenic amine formation in the foods. Molecular genetic studies of genes involved in the formation and degradation of biogenic amines would be helpful in selecting starter cultures. This review summarizes the presence and control strategies of biogenic amines in fermented soybean foods.
发酵大豆食品具有显著的健康促进作用，在全球范围内被广泛食用，尤其是在亚洲，但人们对这些食品的安全性关注较少。由于发酵大豆食品含有丰富的氨基酸和能产生生物胺的微生物，因此有必要了解这些食品中生物胺的存在情况。据报道，大多数产品中的生物胺含量处于安全水平。相反，某些产品中含有的血管活性生物胺超过了有毒水平。尽管如此，世界各地尚未发现规范发酵大豆食品中生物胺的政府法规。因此，有必要提供减少食品中生物胺形成的策略。除了众多现有的干预方法外，考虑到某些物种已被确认为食品中负责生物胺形成的发酵微生物，使用能够降解和/或无法产生生物胺的发酵剂被提议作为减少发酵大豆食品中生物胺的可靠方法。对参与生物胺形成和降解的基因进行分子遗传学研究将有助于选择发酵剂。本综述总结了发酵大豆食品中生物胺的存在情况及控制策略。
