Formation of Biogenic Amines in Pa (Green Onion) Kimchi and Gat (Mustard Leaf) Kimchi

Lee, Junhee; Jin, Young Hun; Park, Young Kyoung; Yun, Se Jin; Mah, Jae-Hyung

doi:10.3390/foods8030109

Cited by 23 publications

(36 citation statements)

References 27 publications

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“…However, spontaneous fermentation may not be an authentic system to obtain a safe and palatable final product as the possibility of detrimental microbiological/toxicological consequences such as biogenic amines, mycotoxins, and pathogenic microbes, could not be excluded [ 15 ]. Recently, Lee et al [ 16 ] indicated the involvement of autochthonous LAB in biogenic amine accumulation during spontaneous fermentation of green onion kimchi. Although thermal treatments are effective in the elimination of autochthonous microorganisms and endogenous enzymes from plant matrices, they irreversibly deteriorate the associated biofunctionalities through altering the chemical composition [ 17 , 18 ].…”

Section: Introductionmentioning

confidence: 99%

Controlled Fermentation Using Autochthonous Lactobacillus plantarum Improves Antimicrobial Potential of Chinese Chives against Poultry Pathogens

et al. 2020

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Chinese chives (CC) are rich in several antimicrobial constituents including organosulfur compounds, phenolics, and saponins, among others. Herein, we fermented CC juice using an autochthonous isolate, Lactobacillus plantarum having antimicrobial effects against poultry pathogens toward formulating an antimicrobial feed additive. Following 24 h of fermentation, the antimicrobial and antiviral activities of CC juice were significantly enhanced against poultry pathogens. However, the antioxidant activity of CC juice was significantly decreased following fermentation. Meanwhile, the compositional changes of CC juice following fermentation were also investigated. The total polyphenol, thiol, and allicin contents were significantly decreased in L. plantarum 24 h-fermented CC juice (LpCC) extract; however, total flavonoids increased significantly following fermentation. The untargeted metabolite profiling of nonfermented CC juice (NCC) and LpCC extracts was carried out using the ultra-high-performance liquid chromatography-linear trap quadrupole-orbitrap-tandem mass spectrometry (UHPLC-LTQ-Orbitrap-MS/MS) followed by multivariate analyses. The score plots of principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA) based on UHPLC-LTQ-Orbitrap-MS/MS datasets displayed a clear segregation between the LpCC and NCC samples, which suggests their marked metabolomic disparity. Based on the multivariate analysis, we selected 17 significantly discriminant metabolites belonging to the different chemical classes including alkaloid, flavonols, saponins, fatty acids, amino acids, and organic acids. Notably, the flavonols including the glycosides of quercetin, kaempferol, and isorhamnetin as well as the saponins displayed significantly higher relative abundance in LpCC as compared with NCC. This study provides useful insights for the development of a fermented CC juice based antimicrobial feed additive to combat poultry infections.

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Section: Introductionmentioning

confidence: 99%

Controlled Fermentation Using Autochthonous Lactobacillus plantarum Improves Antimicrobial Potential of Chinese Chives against Poultry Pathogens

et al. 2020

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“…In comparison to dairy-based food fermentations, fermentations that use plant materials as the main substrate are little explored, except for a few examples such as kimchi (fermented with Chinese mustard), sauerkraut (fermented with cabbage) and pickles and can be interesting to lactose intolerants, to people allergic to milk or to vegans [45]. In kimchi samples collected on the Korean market, histamine and tyramine content above safe levels were found ( Table 1) [53]. Sauerkraut is one of the best known and most commercialized traditional vegetable foods in Europe.…”

Section: Fermented Food and Beverages And Their Bioactive Amines Agaimentioning

confidence: 99%

The Increase of Amines Content in the Intake of a Vegan Diet

Borges¹,

Gomez²,

Minatel³

et al. 2021

Veganism - A Fashion Trend or Food as a Medicine

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Vegetarian and vegan consumers have increased in the last years. However, the food industry is facing problems responding to this growing market, since the food safety of several plant-based products is not well established. Fruits, vegetables and fermented products, such as nut and grains milks and cheeses, may be rich sources of biogenic amines; whereas, the levels of these compounds should be considered before the inclusion on a daily diet. Biogenic amines are a class of compounds with wide physiological activities as antioxidant properties, inductors of cell division and allergic processes, and sleep, sexual and behavioral disorders. In addition to the levels of biogenic amines, the levels of some of its precursors as tryptophan, 5-hydroxytryptophan and tryptamine will be presented. The foods eaten by vegans are consumed raw, cooked, fried, fermented and mainly through homemade processing methods, which have influence on the levels of bioactive compounds from the food matrix. Exposure to processing conditions such as handling, sanitary conditions, high temperatures, preparing methods (cooking in water or oil) influencing the levels of amines, will be discussed in this chapter to enrich the knowledge on food safety associated to vegan diets.

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“…Tyramine content in Chonggak kimchi as reported by Kang et al [26] were at safe concentrations, while Mah et al [29] reported safe concentrations of both histamine and tyramine below recommended limits. As for Gat kimchi (mustard leaf kimchi), Lee et al [31] reported histamine concentrations which exceeded the recommended limit by a factor of 2, while tyramine content slightly exceeded the limit. In contrast, Mah et al [29] reported that Gat kimchi did not contain histamine and tyramine at detectable levels.…”

Section: Biogenic Amine Content In Kimchi Productsmentioning

confidence: 99%

“…Similarly, Kang et al [26] also reported tyramine concentrations in Kkakdugi below the recommended limit. As for Pa kimchi (green onion kimchi), Lee et al [31] reported histamine and tyramine concentrations exceeded recommended limits by a factor of 4 and 2, respectively. In contrast, Mah et al [29] reported histamine and tyramine in Pa kimchi at safe concentrations as tyramine content was not detected while histamine content remained below 30 mg/kg.…”

Section: Biogenic Amine Content In Kimchi Productsmentioning

confidence: 99%

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Occurrence and Reduction of Biogenic Amines in Kimchi and Korean Fermented Seafood Products

Park

Lee

Mah

2019

Foods

Self Cite

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Biogenic amines produced during fermentation may be harmful when ingested in high concentrations. As current regulations remain insufficient to ensure the safety of fermented vegetable products, the current study determined the risks associated with the consumption of kimchi by evaluating the biogenic amine concentrations reported by various studies. Upon evaluation, some kimchi products were found to contain histamine and tyramine at potentially hazardous concentrations exceeding the recommended limit of 100 mg/kg for both histamine and tyramine. The biogenic amines may have originated primarily from metabolic activity by microorganisms during fermentation, as well as from Jeotgal (Korean fermented seafood) and Aekjeot (Korean fermented fish sauce) products commonly used as ingredients for kimchi production. Many studies have suggested that Jeotgal and Aekjeot may contribute to the histamine and tyramine content in kimchi. Microorganisms isolated from kimchi and Jeotgal have been reported to produce both histamine and tyramine. Despite the potential toxicological risks, limited research has been conducted on reducing the biogenic amine content of kimchi and Jeotgal products. The regulation and active monitoring of biogenic amine content during kimchi production appear to be necessary to ensure the safety of the fermented vegetable products.

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Formation of Biogenic Amines in Pa (Green Onion) Kimchi and Gat (Mustard Leaf) Kimchi

Cited by 23 publications

References 27 publications

Controlled Fermentation Using Autochthonous Lactobacillus plantarum Improves Antimicrobial Potential of Chinese Chives against Poultry Pathogens

Controlled Fermentation Using Autochthonous Lactobacillus plantarum Improves Antimicrobial Potential of Chinese Chives against Poultry Pathogens

The Increase of Amines Content in the Intake of a Vegan Diet

Occurrence and Reduction of Biogenic Amines in Kimchi and Korean Fermented Seafood Products

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