The Occurrence of Biogenic Amines and Determination of Biogenic Amine-Producing Lactic Acid Bacteria in Kkakdugi and Chonggak Kimchi

Abstract

In this study, biogenic amine content in two types of fermented radish kimchi (Kkakdugi and Chonggak kimchi) was determined by high performance liquid chromatography (HPLC). While most samples had low levels of biogenic amines, some samples contained histamine content over the toxicity limit. Additionally, significant amounts of total biogenic amines were detected in certain samples due to high levels of putrefactive amines. As one of the significant factors influencing biogenic amine content in both radish kimchi, Myeolchi-aekjoet appeared to be important source of histamine. Besides, tyramine-producing strains of lactic acid bacteria existed in both radish kimchi. Through 16s rRNA sequencing analysis, the dominant species of tyramine-producing strains was identified as Lactobacillus brevis, which suggests that the species is responsible for tyramine formation in both radish kimchi. During fermentation, a higher tyramine accumulation was observed in both radish kimchi when L. brevis strains were used as inocula. The addition of Myeolchi-aekjeot affected the initial concentrations of histamine and cadaverine in both radish kimchi. Therefore, this study suggests that reducing the ratio of Myeolchi-aekjeot to other ingredients (and/or using Myeolchi-aekjeot with low biogenic amine content) and using starter cultures with ability to degrade and/or inability to produce biogenic amines would be effective in reducing biogenic amine content in Kkakdugi and Chonggak kimchi.

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

“…Thus, the initial concentrations of tryptamine and histamine seem to come from Myeolchi - aekjeot . This is in agreement with previous studies suggesting that Myeolchi - aekjeot is a source of histamine in kimchi [14,19]. In addition to the tryptamine and histamine, similar differences in the content of other BA were also observed between B group and the other groups of both types of kimchi (except for spermidine in Gat kimchi) in this study.…”

“…As shown in Figure 2 and Figure 3, overall changes in the content of respective BA during the fermentation of Pa kimchi and Gat kimchi were similar with those of a previous report on Kkakdugi and Chonggak kimchi [14]. In detail, tyramine content steadily increased in most groups of both kimchi, except for the LP group of Pa kimchi.…”

“…The limits of detection were approximately 0.1 μg/mL for all BA in standard solutions and in lactic acid bacterial cultures, and about 0.1 mg/kg for BA in food matrices. The procedure for BA analysis, from extraction to HPLC analysis, was illustrated in our previous article [14].…”

“…Differently from health benefits of LAB in kimchi, some species of LAB isolated from Baechu kimchi, Kkakdugi , and Chonggak kimchi have displayed tyramine production [13,14]. Since tyramine may lead to hypertensive crisis, headache, cerebral hemorrhage, and heart attack [15,16], the levels of BA, particularly tyramine, in kimchi varieties need to be investigated.…”

The Intestinal Perspective of COVID-19: NOS2 and AOC1 Genes as Epidemiological Factors, and a Homeopathic Approach to their Functional Improvement

“…127 To this we must add that histamine and the others have synergy and capacity to potentiate their biological effects mutually. 128 The relationship of the NOS2 gene with the aforementioned metabolic routes is that upregulation of the arginase pathway by inhibition of iNOS allows the production of ornithine from arginine, activating OCD and forming putrescine. 120…”