Natrella Giuseppe, Vacca Mirco, Minervini Fabio, Faccia Michele, De Angelis Maria
Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy.
Foods. 2024 Aug 18;13(16):2583. doi: 10.3390/foods13162583.
Most of the biogenic amines are naturally found in fermented foods as a consequence of amino acid decarboxylation. Their formation is ascribable to microorganisms (starters, contaminants and autochthonous) present in the food matrix. The concentration of these molecules is important for food security reasons, as they are involved in food poisoning illnesses. The most frequent amines found in foods are histamine, putrescine, cadaverine, tyramine, tryptamine, phenylethylamine, spermine and spermidine. One of the most risk-prone foods are cheeses, mostly ripened ones, which could easily accumulate amines due to their peculiar manufacturing process and ripening. Cheeses represent a pivotal food in our diet, providing for nutrients such as amino acids, calcium, vitamins and others; thus, since they are widely consumed, it is important to evaluate the presence of toxic molecules to avoid consumers' poisoning. This review aimed to gather general information on the role of biogenic amines, their formation, the health issues and the microorganisms and processes that produce/reduce them, with a focus on their content in different types of cheese (from soft to hard cheeses) and the biotic and abiotic factors that influence their formation or reduction and concentration. Finally, a multivariate analysis was performed on the biogenic amine content, derived from data available in the literature, to obtain more information about the factors influencing their presence in cheeses.
大多数生物胺是氨基酸脱羧作用的结果，天然存在于发酵食品中。它们的形成归因于食品基质中存在的微生物（发酵剂、污染物和本地微生物）。由于这些分子与食物中毒疾病有关，其浓度对食品安全至关重要。食品中最常见的胺类是组胺、腐胺、尸胺、酪胺、色胺、苯乙胺、精胺和亚精胺。最易产生风险的食品之一是奶酪，尤其是成熟奶酪，由于其独特的制造工艺和成熟过程，很容易积累胺类。奶酪是我们饮食中的关键食品，提供氨基酸、钙、维生素等营养物质；因此，由于它们被广泛食用，评估有毒分子的存在以避免消费者中毒很重要。本综述旨在收集有关生物胺的作用、形成、健康问题以及产生/减少它们的微生物和过程的一般信息，重点关注其在不同类型奶酪（从软奶酪到硬奶酪）中的含量以及影响其形成、减少和浓度的生物和非生物因素。最后，对文献中可得数据的生物胺含量进行了多变量分析，以获取更多有关影响其在奶酪中存在的因素的信息。
