Lee Jun-Hee, Jin Young Hun, Park Young Kyoung, Yun Se Jin, Mah Jae-Hyung
Department of Food and Biotechnology, Korea University, 2511 Sejong-ro, Sejong 30019, Korea.
Foods. 2019 Mar 24;8(3):109. doi: 10.3390/foods8030109.
In this study, biogenic amine content in (green onion) kimchi and (mustard leaf) kimchi, Korean specialty kimchi types, was determined by high-performance liquid chromatography (HPLC). Many kimchi samples contained low levels of biogenic amines, but some samples had histamine and tyramine content over the safe levels. Based on the comparative analysis between the ingredient information on food labels and biogenic amine content of kimchi samples, - appeared to be an important source of biogenic amines in both kimchi. Besides, through the 16s rRNA sequence analysis, appeared to be responsible for the formation of biogenic amines (tyramine, β-phenylethylamine, putrescine, and cadaverine) in both kimchi, in a strain-dependent manner. During fermentation, a higher accumulation of tyramine, β-phenylethylamine, and putrescine was observed in both or one (for putrescine) of kimchi types when strains served as inocula. The addition of - affected the initial concentrations of most biogenic amines (except for spermidine in kimchi) in both kimchi. Therefore, this study suggests that using appropriately salted and fermented seafood products for kimchi preparation and using biogenic amine-negative and/or biogenic amine-degrading starter cultures would be effective in reducing biogenic amine content in kimchi and kimchi.
在本研究中，采用高效液相色谱法（HPLC）测定了韩国特色泡菜类型——（葱）泡菜和（芥菜叶）泡菜中的生物胺含量。许多泡菜样品中生物胺含量较低，但有些样品的组胺和酪胺含量超过了安全水平。基于食品标签上的成分信息与泡菜样品生物胺含量的对比分析，——似乎是两种泡菜中生物胺的重要来源。此外，通过16s rRNA序列分析，——似乎以菌株依赖的方式在两种泡菜中负责生物胺（酪胺、β-苯乙胺、腐胺和尸胺）的形成。在发酵过程中，当——菌株用作接种物时，在两种或其中一种（腐胺的情况）泡菜类型中观察到酪胺、β-苯乙胺和腐胺的积累更高。添加——影响了两种泡菜中大多数生物胺的初始浓度（（芥菜叶）泡菜中的亚精胺除外）。因此，本研究表明，使用适当腌制和发酵的海产品制作泡菜，并使用生物胺阴性和/或生物胺降解的发酵剂培养物，将有效地降低（葱）泡菜和（芥菜叶）泡菜中的生物胺含量。
