Biogenic amines – Precursors of carcinogens in traditional Chinese fermented food
Fermented food products, particularly traditional Chinese fermented food, such as douchi (fermented black bean), doujiang (soybean paste), Jinhua ham (dried-cured ham) and yulu (fermented fish sauce), have been reported to have high levels of biogenic amines. Biogenic amines are precursors of carcin...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2021-06-01
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| Series: | NFS Journal |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2352364621000109 |
| _version_ | 1819086603134435328 |
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| author | Fiona Long Yan Fong Hani El-Nezami Eric Tung Po Sze |
| author_facet | Fiona Long Yan Fong Hani El-Nezami Eric Tung Po Sze |
| author_sort | Fiona Long Yan Fong |
| collection | DOAJ |
| description | Fermented food products, particularly traditional Chinese fermented food, such as douchi (fermented black bean), doujiang (soybean paste), Jinhua ham (dried-cured ham) and yulu (fermented fish sauce), have been reported to have high levels of biogenic amines. Biogenic amines are precursors of carcinogenic N-nitroso compounds. These molecules can be formed by the microbiological degradation of high-protein food during the fermentation process. Because of the adverse health impact of these substances, such as derivation into carcinogens, there is a growing interest among researchers to determine the content of biogenic amines in foods. This article aims to review the health impact of biogenic amines, the mechanisms of the formation of biogenic amines, the biogenic amine levels in certain traditional Chinese fermented food and the analytical methods used to determine the contents of biogenic amines in food. Given the harmful effects of fermented food and the capacity of analytical methods, further research is warranted for the development of novel food technology for producing traditional Chinese fermented food with reduced levels of biogenic amines. |
| first_indexed | 2024-12-21T21:22:52Z |
| format | Article |
| id | doaj.art-bb856f86c5264e63881d93867c315c19 |
| institution | Directory Open Access Journal |
| issn | 2352-3646 |
| language | English |
| last_indexed | 2024-12-21T21:22:52Z |
| publishDate | 2021-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | NFS Journal |
| spelling | doaj.art-bb856f86c5264e63881d93867c315c192022-12-21T18:49:51ZengElsevierNFS Journal2352-36462021-06-01235257Biogenic amines – Precursors of carcinogens in traditional Chinese fermented foodFiona Long Yan Fong0Hani El-Nezami1Eric Tung Po Sze2Department of Science and Environmental Studies, The Education University of Hong Kong, HKSAR, People's Republic of ChinaSchool of Biological Sciences, The University of Hong Kong, HKSAR, People's Republic of ChinaSchool of Science and Technology, The Open University of Hong Kong, HKSAR, People's Republic of China; Corresponding author at: Room D1149, The Open University of Hong Kong, Jockey Club Campus, 81 Chung Hau Street, Homantin, Hong Kong, People's Republic of China.Fermented food products, particularly traditional Chinese fermented food, such as douchi (fermented black bean), doujiang (soybean paste), Jinhua ham (dried-cured ham) and yulu (fermented fish sauce), have been reported to have high levels of biogenic amines. Biogenic amines are precursors of carcinogenic N-nitroso compounds. These molecules can be formed by the microbiological degradation of high-protein food during the fermentation process. Because of the adverse health impact of these substances, such as derivation into carcinogens, there is a growing interest among researchers to determine the content of biogenic amines in foods. This article aims to review the health impact of biogenic amines, the mechanisms of the formation of biogenic amines, the biogenic amine levels in certain traditional Chinese fermented food and the analytical methods used to determine the contents of biogenic amines in food. Given the harmful effects of fermented food and the capacity of analytical methods, further research is warranted for the development of novel food technology for producing traditional Chinese fermented food with reduced levels of biogenic amines.http://www.sciencedirect.com/science/article/pii/S2352364621000109Biogenic aminesChromatographyProbiotic bacteriaTraditional Chinese fermented food |
| spellingShingle | Fiona Long Yan Fong Hani El-Nezami Eric Tung Po Sze Biogenic amines – Precursors of carcinogens in traditional Chinese fermented food NFS Journal Biogenic amines Chromatography Probiotic bacteria Traditional Chinese fermented food |
| title | Biogenic amines – Precursors of carcinogens in traditional Chinese fermented food |
| title_full | Biogenic amines – Precursors of carcinogens in traditional Chinese fermented food |
| title_fullStr | Biogenic amines – Precursors of carcinogens in traditional Chinese fermented food |
| title_full_unstemmed | Biogenic amines – Precursors of carcinogens in traditional Chinese fermented food |
| title_short | Biogenic amines – Precursors of carcinogens in traditional Chinese fermented food |
| title_sort | biogenic amines precursors of carcinogens in traditional chinese fermented food |
| topic | Biogenic amines Chromatography Probiotic bacteria Traditional Chinese fermented food |
| url | http://www.sciencedirect.com/science/article/pii/S2352364621000109 |
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