Occurrence and Reduction of Biogenic Amines in Kimchi and Korean Fermented Seafood Products
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 biogen...
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| Format: | Article |
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MDPI AG
2019-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/8/11/547 |
| _version_ | 1818190224852779008 |
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| author | Young Kyoung Park Jae Hoan Lee Jae-Hyung Mah |
| author_facet | Young Kyoung Park Jae Hoan Lee Jae-Hyung Mah |
| author_sort | Young Kyoung Park |
| collection | DOAJ |
| description | 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 <i>Jeotgal</i> (Korean fermented seafood) and <i>Aekjeot</i> (Korean fermented fish sauce) products commonly used as ingredients for kimchi production. Many studies have suggested that <i>Jeotgal</i> and <i>Aekjeot</i> may contribute to the histamine and tyramine content in kimchi. Microorganisms isolated from kimchi and <i>Jeotgal</i> 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 <i>Jeotgal</i> 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. |
| first_indexed | 2024-12-11T23:55:19Z |
| format | Article |
| id | doaj.art-082d69527e50443e84c42c8162016c20 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-12-11T23:55:19Z |
| publishDate | 2019-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-082d69527e50443e84c42c8162016c202022-12-22T00:45:22ZengMDPI AGFoods2304-81582019-11-0181154710.3390/foods8110547foods8110547Occurrence and Reduction of Biogenic Amines in Kimchi and Korean Fermented Seafood ProductsYoung Kyoung Park0Jae Hoan Lee1Jae-Hyung Mah2Department of Food and Biotechnology, Korea University, 2511 Sejong-ro, Sejong 30019, KoreaDepartment of Food and Biotechnology, Korea University, 2511 Sejong-ro, Sejong 30019, KoreaDepartment of Food and Biotechnology, Korea University, 2511 Sejong-ro, Sejong 30019, KoreaBiogenic 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 <i>Jeotgal</i> (Korean fermented seafood) and <i>Aekjeot</i> (Korean fermented fish sauce) products commonly used as ingredients for kimchi production. Many studies have suggested that <i>Jeotgal</i> and <i>Aekjeot</i> may contribute to the histamine and tyramine content in kimchi. Microorganisms isolated from kimchi and <i>Jeotgal</i> 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 <i>Jeotgal</i> 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.https://www.mdpi.com/2304-8158/8/11/547kimchi<i>jeotgal</i><i>aekjeot</i><i>myeolchi-jeot</i><i>myeolchi-aekjeot</i>biogenic aminesrecommended limitsoccurrencereductionstarter cultures |
| spellingShingle | Young Kyoung Park Jae Hoan Lee Jae-Hyung Mah Occurrence and Reduction of Biogenic Amines in Kimchi and Korean Fermented Seafood Products Foods kimchi <i>jeotgal</i> <i>aekjeot</i> <i>myeolchi-jeot</i> <i>myeolchi-aekjeot</i> biogenic amines recommended limits occurrence reduction starter cultures |
| title | Occurrence and Reduction of Biogenic Amines in Kimchi and Korean Fermented Seafood Products |
| title_full | Occurrence and Reduction of Biogenic Amines in Kimchi and Korean Fermented Seafood Products |
| title_fullStr | Occurrence and Reduction of Biogenic Amines in Kimchi and Korean Fermented Seafood Products |
| title_full_unstemmed | Occurrence and Reduction of Biogenic Amines in Kimchi and Korean Fermented Seafood Products |
| title_short | Occurrence and Reduction of Biogenic Amines in Kimchi and Korean Fermented Seafood Products |
| title_sort | occurrence and reduction of biogenic amines in kimchi and korean fermented seafood products |
| topic | kimchi <i>jeotgal</i> <i>aekjeot</i> <i>myeolchi-jeot</i> <i>myeolchi-aekjeot</i> biogenic amines recommended limits occurrence reduction starter cultures |
| url | https://www.mdpi.com/2304-8158/8/11/547 |
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