Reduction of Cadaverine and Tyramine Formation by Proteolytic Enzymes in Model System

Abstract

Cadaverine and tyramine are biogenic amines that are commenly found in fermented foods. This study focused on the reduction of cadaverine and tyramine formation by a new method using proteolytic enzymes (trypsin and chymotrypsin). Cadaverine and tyramine were synthesized from lysine and tyrosine in the presence of their decarboxylase enzymes, respectively. In this study, trypsin and chymotrypsin were used separately or in combination to reduce formation of cadaverine and tyramine in model system. Tyramine synthesis was reduced by trypsin and chymotrypsin as 57.2 and 52.1%, respectively. Moreover, the reduction of cadaverine was 80.4 and 83.0% by trypsin and chymotrypsin, respectively. Maximum reduction values were obtained when trypsin and chymotrypsin were used together for the reduction of tyramine (59.1%) and cadaverine formation (84.8%). In model system, cadaverine and tyramine formation were (p < 0.05) significantly reduced. It was concluded that trypsin and chymotrpsin could be used to reduce tyramine and cadaverine formation.