Effect of organic acids on the formation of biogenic amines in fermented anchovy sauce comprising raw anchovy materials with different levels of freshness

Shim, Ki-Hwan; Mok, Jong Soo; Jeong, Yeongyeom; Park, Kunbawui; Jang, Mi-Soon

doi:10.1007/s13197-021-05065-w

Cited by 14 publications

(19 citation statements)

References 26 publications

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“…The considerable increase in histamine during 20-40 days of fermentation (43.49 mg/kg) might be due to the favorable pH for microbial decarboxylase enzyme activity (Sun et al, 2018). Shim et al (2021) stated that the histamine concentration in fish sauce rose considerably from the first to the third month of fermentation, which is in agreement with the results of this investigation. Zarei et al (2012) stated that the histamine levels in 66 samples of Mahyaveh sauce ranged between 7916 mg/kg and no detection.…”

Section: Biogenic Aminessupporting

confidence: 89%

“…This result is in agreement with the results of Do Quynh Nguyen et al ( 2021), who found that the duration of the fermentation can affect the total nitrogen concentration. According to the findings of Shim et al (2021), the total nitrogen concentration of fish sauce produced from fresh anchovy fish was 1.32 and 1.81 mg/100 mL after 1 and 24 months of fermentation, respectively. The combined effects of fish muscle microbial degradation and autolysis could account for the increase in total nitrogen concentration (Kilinc et al, 2006).…”

Section: Total Nitrogenmentioning

confidence: 96%

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The principal component analysis of key and significant features of the safety and nutritional value of Mahyaveh sauce

Ghayoomi,

Edalatian Dovom,

Habibi Najafi

et al. 2024

Food Science & Nutrition

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The objective of present research is to evaluate the changes in the chemical, microbial, and biogenic amines in Persian fish sauce (Mahyaveh) during 40 days of fermentation. In the current survey, the parameters of salt percentage, pH, total nitrogen concentration, amino nitrogen concentration, Brix, color features, cadaverine, and histamine concentration were measured in the fish sauce. The amino nitrogen content, total protein, Brix, and salt were increased along with the progression of fermentation process. The microbial population of Mahyaveh sauce demonstrated that lactic acid bacteria (LAB), total bacterial count, and Enterobacteriaceae decreased during fermentation. The population of lactic acid bacteria and the total count of bacteria were around one logarithmic cycle lower in the presence of 10% salt than under low salt conditions. Histamine and cadaverine concentrations increased to 43.49 and 42.76 mg/kg during the fermentation period, respectively. As a result, the population density of histamine‐producing bacteria rose from 3.00 log CFU/mL at the beginning to 4.58 log CFU/mL at the end of process. The population density of cadaverine‐producing bacteria was 3.43 and 5.24 log CFU/mL on the 20th and 40th days of fermentation, respectively. Sensory evaluation results indicated that our sample of fish sauce had an overall acceptability score of 5.1 (good). On the other hand, Principal Component Analysis (PCA) demonstrated a positive correlation between the most of chemical parameters and the fermentation period. The concentration of cadaverine and histamine has a positive association with the pH and type of bacteria producing the biogenic amines.

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Section: Biogenic Aminessupporting

confidence: 89%

Section: Total Nitrogenmentioning

confidence: 96%

The principal component analysis of key and significant features of the safety and nutritional value of Mahyaveh sauce

Ghayoomi,

Edalatian Dovom,

Habibi Najafi

et al. 2024

Food Science & Nutrition

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“…Following the method described in Shim et al. (2022), the amino acid composition was determined using the Hitachi L‐8800 automatic amino acid analyzer under the following chromatographic conditions: analytical column temperature of 57°C, reaction column temperature of 135°C, flow rate of the protein hydrolysate of 0.4 mL/min (pump 1), and flow rate of ninhydrin and its buffer of 0.35 mL/min (pump 2). The injection volume was set at 20 μg.…”

Section: Methodsmentioning

confidence: 99%

Identification of angiotensin‐converting enzyme inhibitory peptides from peanut meal (Arachis hypogaea Linn) fermented by Lactobacillus pentosus using MALDI‐TOF–MS and LC–MS/MS

Li,

Guan,

Shi

et al. 2024

Food Frontiers

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This study focused on the production of angiotensin‐converting enzyme inhibitory peptides (ACEIPs) from peanut meal (Arachis hypogaea Linn) fermented by Lactobacillus pentosus. The fermentation process was optimized using the response surface methodology with ACE inhibitory activity as the experimental indicator. ACEIPs were further purified after fermentation using ultrafiltration and Sephadex G‐25 gel chromatography. The effect of different molecular weights (ranging from 0.5 to 1.5 kDa) of ACEIP on ACE inhibitory activity was investigated, and a maximum inhibitory rate of 48.83% was achieved. The content of ACEIP was 78.95%. Amino acid analysis revealed that the hydrophobic amino acids accounted for 43.09% of the total content. Among the identified amino acids, glutamic acid had the highest content of 14.94%, followed by leucine and aspartic acid. Matrix‐assisted laser desorption/ionization time‐of‐flight–mass spectrometry (MS) and liquid chromatography–tandem MS were used to identify the molecular weights of the selected ACEIPs, yielding six ACEIPs with good stability and high hydrophilicity. Flexible docking of the six ACEIPs with ACE was simulated using AutoDock Vina (v1.5.7). The result showed that the ACEIPs formed 11, 8, 7, 9, 7, and 6 hydrogen bonds with ACE residues, and the lowest binding energies between them were −9.8, −8.1, −9.0, −9.3, −8.2, and−9.1 kcal/mol, respectively. Among them, GFGINAENNHRIF exhibited superior ACE inhibitory activity and binding stability.

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“…Since pH affects bacterial protection and amino acid decarboxylase action, it is an essential factor in controlling BA production, specifically in processed fermented food products (24). Shim et al (92) examined the impact of various levels of organic acids on the production of BAs in anchovy fish sauce and found that lower pH levels caused by organic acids successfully prevented histamine production. Also, some food technical processes, for example, ripening period and maturation can build the generation of BAs in processed fish (105).…”

Section: Choices For Risk Controlmentioning

confidence: 99%

Presence of Biogenic Amines in Food and Their Public Health Implications: A Review

Omer

Mohammed²,

Ameen³

et al. 2021

Journal of Food Protection

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Essential foods of a daily meal have been reported to comprise of numerous kinds of biogenic amines (BAs) at different levels. BAs have a variety of toxicological impacts on human health, and they have been connected to multiple outbreaks of foodborne disease. They also are known to cause cancer based on their ability to react with nitrite salts resulting in the production of a carcinogenic organic compound (i.e. nitrosamines). BAs toxicity is often linked to the ingestion of large quantities of BAs in food that causes toxicological threats and health disorders and has psychoactive, vasoactive, and hypertensive effects and can cause respiratory, gastrointestinal, cardiovascular and neurological disorders. Toxicity properties of BAs are linked closely to histamine and tyramine. Other amines, such as phenylethylamine, putrescine, and cadaverine are meaningful because they could increase histamine's negative effects. The key method for reducing BA concentration and foodborne disease is bacterial load management. It helps to control the formation of histamine and other BAs, and also reduce histamine and tyramine toxicity by applying basic good handling and hygiene practices. A greater understanding of BAs is essential to enhance food safety and quality. This review paper discusses the public health concerns of BAs in foods.

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Effect of organic acids on the formation of biogenic amines in fermented anchovy sauce comprising raw anchovy materials with different levels of freshness

Cited by 14 publications

References 26 publications

The principal component analysis of key and significant features of the safety and nutritional value of Mahyaveh sauce

The principal component analysis of key and significant features of the safety and nutritional value of Mahyaveh sauce

Identification of angiotensin‐converting enzyme inhibitory peptides from peanut meal (Arachis hypogaea Linn) fermented by Lactobacillus pentosus using MALDI‐TOF–MS and LC–MS/MS

Presence of Biogenic Amines in Food and Their Public Health Implications: A Review

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