Determination of biogenic amines in Korean traditional fermented soybean paste (Doenjang)

Food and Chemical Toxicology

Volumn 48, Issue 5, 2010, Pages 1191-1195

  Shukla, Shruti ^a   Park, Hae Kyong ^a   Kim, Jong Kyu ^a   Kim, Myunghee ^a  

^a Yeungnam University   (South Korea)

Author keywords

Biogenic amines; Dansyl derivatives; Doenjang; Korean traditionally fermented soybean paste

Indexed keywords

ACETONITRILE; AGMATINE; AMINO ACID DECARBOXYLASE; AMMONIUM ACETATE; BIOGENIC AMINE; CADAVERINE; DANSYL CHLORIDE; HISTAMINE; PERCHLORIC ACID; PHENETHYLAMINE; PUTRESCINE; SPERMIDINE; SPERMINE; TRYPTAMINE; TYRAMINE;

ACIDITY; ARTICLE; DERIVATIZATION; ELUTION; ENZYME ACTIVITY; FERMENTATION; FOOD SAFETY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PH; SOLVENT EXTRACTION; SOYBEAN; ULTRAVIOLET SPECTROPHOTOMETRY;

BIOGENIC AMINES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FERMENTATION; FOOD ANALYSIS; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; KOREA; SOY FOODS; SOYBEANS;

BACTERIA (MICROORGANISMS); GLYCINE MAX;

EID: 77951621175     PISSN: 02786915     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fct.2010.01.034     Document Type: Article

References (29)

1. Awan M.A., Fleet I., Thomas C.L.P. Determination of biogenic diamines with a vaporization derivatisation approach using solid-phase microextraction gas chromatography-mass spectrometry. Food Chem. 2008, 111:462-468.
2. Ben-Gigirey B., de Sousa J.M.V.B., Villa T.G., Barros-Velazquez J. Changes in biogenic amines and microbiological analysis in albacore (Thunnus alalunga) muscle during frozen storage. J. Food Prot. 1998, 61:608-615.
3. Carelli D., Centonze D., Palermo C., Quinto M., Rotunno T. An interference free amperometric biosensor for the detection of biogenic amines in food products. Biosens. Bioelectron. 2007, 23:640-647.
4. Chin K.D.H., Koehler P.E. Identification and estimation of histamine, tryptamine, phenylethylamine, and tyramine in soy sauce by thin layer chromatography of dansyl derivatives. J. Food Sci. 1983, 48:1826-1828.
5. Halasz A., Barath A., Simon-Sarkadi L., Holzapfel W.H. Biogenic amines and their production by microorganisms in food. Trends Food Sci. Technol. 1994, 5:42-49.
6. Heideman R.L., Fickling K.B., Walker L.J. Free and total putrescine in cerebrospinal fluid quantified by reversed-phase liquid chromatography. Clin. Chem. 1984, 30:1243-1245.
7. Izquierdo-Pulido M., Font-Fabregas J., Carceller-Rosa J.M., Marine-Font A., Vidal-Carou M.C. Biogenic amine changes related to lactic acid bacteria during brewing. J. Food Prot. 1996, 59:175-180.
8. Joosten H.M.L.J., Van Boekel M.A.J.S. Conditions allowing the formation of biogenic amines in cheese. 4. A study of the kinetics of histamine formation in an infected Gouda cheese. Neth. Milk Dairy J. 1988, 42:3-24.
9. Kalac P., Krausova P. A review of dietary polyamines: Formation, implications for growth and health and occurrence in foods. Food Chem. 2005, 77:349-351.
10. Keow C.M., Bakar F.A., Salleh A.B., Heng L.Y., Wagiran R., Bean L.S. An amperometric biosensor for the rapid assessment of histamine level in tiger prawn (Panaeus monodon) spoilage. Food Chem. 2007, 105:1636-1641.
11. Kim J.H., Ahn H.J., Kim D.H., Jo C., Yook H.S., Park H.J., Byun M.W. Irradiation effects on biogenic amines in Korean fermented soybean paste during fermentation. J. Food Sci. 2003, 68:80-84.
12. Kim J.H., Kim D.H., Ahn H.J., Park H.J., Byun M.W. Reduction of biogenic amine content in low salt - fermented soybean paste by gamma irradiation. Food Cont. 2005, 16:43-49.
13. Kirschbaum J., Rebscher K., Brückner H. Liquid chromatographic determination of biogenic amines in fermented foods after derivatization with 3,5-dinitrobenzoyl chloride. J. Chromatogr. A 2000, 881:517-530.
14. Lange J., Thomas K., Wittmann C. Comparison of a capillary electrophoresis method with high-performance liquid chromatography for the determination of biogenic amines in various food samples. J. Chromatogr. B 2002, 779:229-239.
15. Loukou Z., Zotou A. Determination of biogenic amines as dansyl derivatives in alcoholic beverages by high-performance liquid chromatography with fluorimetric detection and characterization of the dansylated amines by liquid chromatography-atmospheric pressure chemical ionization mass spectrometry. J. Chromatogr. A 2003, 996:103-113.
16. Moret S., Smela D., Populin T., Conte L.S. A survey on free biogenic amine content of fresh and preserved vegetables. Food Chem. 2005, 89:355-361.
17. Nout M.J.R. Fermented foods and food safety. Food Res. Int. 1994, 27:291.
18. Nout M.J.R., Ruiker M.M.W., Bouwmeester H.M. Effect of processing conditions on the formation of biogenic amines and ethyl carbanate in soybean tempe. J. Food Safety 1993, 33:293-303.
19. Oguri S., Enami M., Soga N. Selective analysis of histamine in food by means of solid-phase extraction cleanup and chromatographic separation. J. Chromatogr. A 2007, 1139:70-74.
20. Paproski R.E., Roy K.I., Lucy C.A. Selective fluorometric detection of polyamines using micellar electrokinetic chromatography with laser-induced fluorescence detection. J. Chromatogr. A 2002, 946:265-273.
21. Picton S., Gray J.E., Payton S., Barton S.L., Lowe A., Gierson D. A histidine decarboxylase-like messenger-RNA is involved in tomato fruit ripening. Plant Mol. Biol. 1993, 23:627-631.
22. Shalaby A.R. Multidetection, semiquantitative method for determining biogenic amines in foods. Food Chem. 1995, 52:367-372.
23. Shalaby A.R. Significance of biogenic amines to food safety and human health. Food Res. Int. 1996, 29:675-690.
24. Silla Santos M.H. Biogenic amines: their importance in foods. Int. J. Food Microbiol. 1996, 29:213-231.
25. Stratton J.E., Hutkins W.R., Taylor S.L. Biogenic amines in cheese and other fermented foods: a review. J. Food Prot. 1991, 54:460-470.
26. Sung H.Y., Yung G.C., Jong K.K. Distribution of the taste components in ordinary Korean soybean paste. J. Shin-il Coll., Korea 1987, 1:293-310.
27. Tassoni A., Germana M.A., Bagni N. Free and conjugated polyamine content in Citrus sinensis Osbeck, cultivar brasilino N.L. 92, a Navel orange, at different maturation stages. Food Chem. 2004, 87:537-541.
28. Teodorovi V., Buncic S., Smiljanic D. A study of factors influencing histamine production in meat. Fleischwirtschaft 1994, 74:170-172.
29. Zee J.A., Simard R.E., Vaillancourt R., Boudreau A. Effect of Lactobacillus brevis, Saccharomyces uvarum and grist composition on amine formation in beer. Can. Inst. Food Sci. Technol. J. 1981, 14:321-325.