• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.6
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• pp.667-672
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• 2018

We investigated the quality of 12 commercial salted and fermented anchovy Engraulis japonicas sauces by measuring their chemical compositions, bacteria concentrations, and biogenic amine contents. The sauces had a moisture content of 67.13-69.83% (mean: 68.17%), salinity of 20.00-25.84% (mean: 22.29%), pH of 5.14-6.28 (mean: 5.63), volatile basic nitrogen content of 119.12-273.37 mg/100 g (mean: 199.19 mg/100 g), total nitrogen content of 0.82-1.50% (mean: 1.30%) and amino nitrogen content of 550.17-1,086.62 mg/100 g (mean: 774.99 mg/100 g). The viable cell counts ranged from not detected to $1.6{\times}10^3CFU/mL$, and the number of biogenic amine-forming bacteria was very low or undetectable. The tested samples contained 372.32-2,111,61 mg/kg (mean 813.48 mg/kg) histamine, 29.62-144.29 mg/kg (mean 98.14 mg/kg) cadaverine, 87.89-530.84 mg/kg (mean 329.91 mg/kg) tryptamine, 20.89-127.17 mg/kg (mean 60.49 mg/kg) putrescine, and 13.08-109.91 mg/kg (mean 57.74 mg/kg) tyramine. Whereas no spermidine or spermine was detected in any sample. These results strongly suggest the necessary of monitoring the biogenic amine contents of commercial salted and fermented anchovy sauces carefully to ensure consumer health.

• Proceedings of the Korean Nutrition Society Conference
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• 2001.05a
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• pp.211.2-211
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• 2001

• Korean Journal of Food Science and Technology
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• v.45 no.6
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• pp.727-734
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• 2013

Makgeolli mashes that were brewed using five different commercial nuruks (fermentation starters) were investigated for changes in physicochemistry, microbial diversity, and biogenic amine (BA) production. Mash A brewed with the nuruk (Gaeryang-nuruk) had the highest level of alcohol concentration and the greatest number of yeast cells, whereas mash E had the greatest number of bacterial cells. Only three biogenic amines were detected in the makgeolli mashes: tyramine, putrescine, and cadaverine. Using a PCR-DGGE technique, we observed that mash E had the highest BA production, and had the greatest number of bands on the denaturing gradient gels. We also observed that the numbers of bacterial cells correlated significantly with the putrescine and the total BA content, and that the BA content correlated significantly with the color values (L, a, b). This study shows that the quality of a makgeolli can depend on the type of nuruk. Therefore, we suggest that the quality management of makgeolli should start with the stage of nuruk manufacture.

• Korean Journal of Food Science and Technology
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• v.44 no.2
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• pp.196-201
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• 2012

Microorganisms, having the lower decarboxylase activity, among the isolated strains from $cheonggukjang$ and rice-straw in this study were selected by using biogenic amine (BA) media. The selected strains were identified as $Bacillus$ $subtilis$ HH12, $B.$ $subtilis$ HR254, and $Paenibacillus$ $barcinonensis$ KR97, by using 16S rRNA analysis. PCR analysis showed that the histidine decarboxylase ($hdc$) gene was absent in the HH12, HR254, and KR97 strains. However, PCR analysis showed that the tyrosine decarboxylase ($tdc$) gene was present in the HH12, HR254, and KR97 strains. Quantitative analysis of the selected strains by using high-performance liquid chromatography showed that histamine was absent in the HH12, HR254, and KR97 strains. However, these 3 strains showed tyramine concentrations of 6.09, 3.68, and 6.30 mg/L, respectively. These strains produced lower concentrations of amines (approximately 7.9, 0, and 9.3% amines in the HH12, HR254, and KR97 strains, respectively) than the $B.$ $subtilis$ MC138 strain, which showed the higher protease activity.

• Journal of Life Science
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• v.19 no.2
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• pp.277-283
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• 2009

Biogenic amines are generally formed through the decarboxylation of specific free amino acids by exogenous decarboxylases released by microbial species associated with the fish products and fermented feeds. This study was conducted to investigate the properties of e tuna waste regarding the control of degradation of biogenic amines (histamine, tyramine, tryptamine, putrescine, and cadaverine) that might be related with the anti-nutritional factor of the tuna waste that is used for manufacturing domestic fish meal. The values of pH and the salt content were 6.51, 3.35% in tuna waste and 5.58 and 5.83% in tuna fish meal, respectively. The strains and dominant bacteria tested in the tuna waste sample were 9.20, 9.29, 5.67, 7.82 and 7.58 log CFU/g of total bacteria, aerobic plate count (APC), total coliform (TC), Lactobacillus spp. and Bacillus spp., respectively. The main histamine forming-bacteria (HFB) in tuna waste were detected by silica gel thin-layer chromatography (TLC) and 7 histamine-forming bacterial species were isolated among microbes grown in selective medium. The histamine concentration was determined by detection of fluorescence of ο-phthaldialdehyde (OPA) derivatives using HPLC and the date were used to reconfirm the identities of the amine-producing bacteria. The 15 histamine- forming bacteria strains grown in trypicase soy broth (TSB) supplemented with 1% L-histidine (TSBH) were identified as Lactococcus(L.) lactis subsp. lactis, Klebsiella pneummonlae, L. garvieae 36, Vibrio olivaceus, Hafnia alvei and L. garvieae which were main dominant amine - producing strains, and Morganella morganii identified by 16S ribosomal RNA (rRNA) sequencing with PCR amplification. A Phylogenetic tree generated from the 16S rRNA sequencing data showed different phyletic lines that could be readily classified as biogenic amine forming gram-positive and negative bacteria.

• Journal of the Korean Society of Food Culture
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• v.28 no.5
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• pp.533-538
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• 2013

The side effects, such as belching and headache, after Makgeolli intake are an obstacle to the development of the Makgeolli industry. The side effects of drinking Makgeolli have many causes. The possibility of BA production by incorrect storage conditions cannot be excluded. This study analyzed the BA contents produced in non-sterilized Makgeolli after 5 days storage at 4 and $20^{\circ}C$. BA was not detected in Makgeolli stored at $4^{\circ}C$, but putrescine and tyramine were detected in $20^{\circ}C$. A drinking test was performed to determine the relevance of the BA contents and hangover symptoms. The results revealed no significant difference in the taste score and symptoms score between 4 and $20^{\circ}C$ storage. Therefore, the results suggest that the presence of BA in Makgeolli produced during room temperature storage for 5 days does not induce or strengthen hangover symptoms. On the other hand, the alcohol and BA dose may be insufficient to represent the normal symptoms of a hangover.

• Development and Reproduction
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• v.5 no.1
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• pp.9-16
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• 2001

Biogenic monoamines are divided into three categories; catecholamines(dopamine, norepinephrine, and epinephrine), indoleamine(serotonin and melatonin) and histamine. Among them, serotonin has been intensively studied by many researchers with a broad spectrum of biomedical interests. A concise overview of serotonin-related topics such as biosynthetic pathway, receptor subtypes, and roles in reproduction will be provided. In particular, serotonergic efffect on the regulation of hypothalamus-pituitary-gonad hormonal axis and sexual behaviors will be emphasized. Though our Knowledge on the biological roles and its clinical applications are still limited, these topics are quite promising subjects which will be helpful for improving our 'quality of life' in near future.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.2
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• pp.57-61
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• 1983

The present study was undertaken to elucidate the effect of Serotonin and Norepinephrine on Aldehyde Oxidase activity in rabbit liver, in vitro. The results were as follows; 1. Aldehyde Oxidase was measured optimum substrate concentration at $5{\times}10^{-4}M$ and incubation time for 10 minutes. 2. Aldehyde Oxidase were inhibited by Serotonin and Norepinephrine. 3. It was observed that relationship between biogenic amines and substrate were competitive inhibition on Aldehyde Oxidase.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.993-999
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• 1998

Aquatic raw materials easily undergo deteriorative changes, and thus it is very important to keep fish meats fresh during transport and processing. The $K_i$ value, biogenic amines, trimethylamine (TMA) and volatile basic nitrogen (VBN), which are reported fish freshness indices, were measured for 20 samples. The $K_i$ values were normally in the range of $7.8{\sim}43.6%$, except those for some fish including squid. The contents of biogenic amines were negligible, and a correlation (r=0.894) was found between the contents of TMA and VBN.

• Proceedings of the Korean Nutrition Society Conference
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• 2003.05a
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• pp.204.1-204.1
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• 2003