• Journal of the Korean Applied Science and Technology
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• v.37 no.6
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• pp.1535-1544
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• 2020

The primary objective of this study was to isolate and identify amine oxidase-producing probiotic Bacillus strains from traditional fermented soybean paste. Biogenic amines (BA)-forming bacteria isolated from the samples were identified as Bacillus sp. TS09, Bacillus licheniformis TS17, Bacillus subtilis TS19, Bacillus cereus TS23, Bacillus sp. TS30, Bacillus megaterium TS31, B. subtilis TS44, Bacillus coagulans TS46 and Bacillus amyloliquefaciens TS59. Meanwhile, B. subtilis TS04 and TS50 isolated from the same samples exhibited good probiotic properties, including the tolerance to artificial gastric juice and bile salts, the adhesion to intestinal epithelial cells, and the production of bacteriocin(s) active against BA-forming bacteria (Bacillus sp. TS30 and B. subtilis TS44). In addition, the amine oxidase produced by B. subtilis TS04 and TS50 significantly decreased the formation of BA, especially cadaverine, putrescine, and tyramine, therefore, these strains could be considered good potential probiotic candidates to prevent or reduce BA accumulation in food products.

• 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.

• Journal of Environmental Health Sciences
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• v.46 no.3
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• pp.324-334
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• 2020

Objectives: This study was conducted to estimate the related health risk by investigating the content of biogenic amines (BAs) in commercial fermented alcoholic beverages. Methods: Ninety-seven samples, including takjus (34), fruit wines (26), distilled liquors (20) and beers (17) were purchased in Gangwon-do (Province) in 2019. The eight BAs (putrescine, cadaverine, spermine, spermidine, tyramine, β-phenylethylamine, histamine, and tryptamine) were analyzed by high performance liquid chromatograph (HPLC) after extraction (0.4 M HClO₄), pigment removal (carbon cartridge) and derivatization (1% dansylchloride). The health risk of exposure to BAs due to ingestion of commercial fermented alcoholic beverages was estimated as the margin of exposure (MOE). Results: Various BAs were detected in takju, fruit wine, distilled liquor and beer. Putrescine (not detected (ND)-12.60 mg/L), cadaverine (ND-5.45 mg/L), tyramine (ND-8.34 mg/L), β-phenylethylamine (ND-13.73 mg/L), histamine (ND-7.96 mg/L), and tryptamine (ND-19.00 mg/L) were found in takju. Putrescine (ND-15.34 mg/L), cadaverine (ND-7.90 mg/L), β-phenylethylamine (ND-3.06 mg/L), histamine (ND-9.68 mg/L), and tryptamine (ND-14.06 mg/L) were identified in fruit wine. Putrescine (less than limit of detection (

• Proceedings of the KSAR Conference
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• 2004.06a
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• pp.230-230
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• 2004

Polyamines, namely putrescine, spermidine, and spermine, are biogenic low-molecular-weight aliphatic amines. Polyamines play important roles in DNA stabilization, RNA and protein synthesis, membrane stabilization, modulation of ion channels, and protection against oxygen radicals and are essential for cell homeostasis, cell growth, and tumorigenesis. (omitted)

• Korean journal of food and cookery science
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• v.31 no.3
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• pp.296-303
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• 2015

We investigate black raspberry (Rubus occidentalis) wine made using traditional yeast (Saccharomyces cerevisiae A8, B6, GBY2, GBY3) and S. cerevisiae Fermivin (FM), which is widely used in wine manufacturing, and analyze the biogenic amine content and the volatile flavor compounds. Black raspberries were separately inoculated with yeast up to $1{\times}10^9CFU/kg$, followed by incubation at $25^{\circ}C$ for 7 days. FM produced the highest alcohol content, however the final fermentation characteristics of the wine made using four different yeasts were similar. S. cerevisiae A8 had a large biogenic amine (BA) content, specifically tryptamine, thus we excluded this yeast from fermentation. S. cerevisiae GBY3 was selected for black raspberry wine fermentation as a result of sensory evaluation. The volatile flavor compounds of two wines (S. cerevisiae GBY3 and FM) were analyzed by gas chromatography and mass spectrometry. 37 compounds in the samples were separated, and several ester compounds were identified in greater amounts in the wine made with S. cerevisiae GBY3 than in the wine made with FM. A greater amount of the major compound, ethyl benzoate, giving the sweet and fruity flavor, was identified in wine made with S. cerevisiae GBY3 than in the wine made with FM. In conclusion, S. cerevisiae GBY3 was confirmed to produce no major BAs and a better flavored wine. These results give new leads in the production of high quality wine.

• 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.

• Korean Journal of Environmental Agriculture
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• v.30 no.3
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• pp.346-356
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• 2011

BACKGROUND: Chemical fungicides not only may pollute the ecosystem but also can be environmentally hazardous, as the chemicals accumulate in soil. Biological control is a frequently-used environment-friendly alternative to chemical pesticides in phytopathogen management. However, the use of microbial products as fungicides has limitations. This study isolated and characterized a three-antifungal-enzyme (chitinase, cellulase, and ${\beta}$-1,3-glucanase)-producing bacterium, and examined the conditions required to optimize the production of the antifungal enzymes. METHOD AND RESULTS: The antifungal enzymes chitinase, cellulase, and ${\beta}$-1,3-glucanase were produced by bacteria isolated from an sawmill in Korea. Based on the 16S ribosomal DNA sequence analysis, the bacterial strain AM50 was identical to Streptomyces sp. And their antifungal activity was optimized when Streptomyces sp. AM50 was grown aerobically in a medium composed of 0.4% chitin, 0.4% starch, 0.2% ammonium sulfate, 0.11% $Na_2HPO_4$, 0.07% $KH_2PO_4$, 0.0001% $MgSO_4$, and 0.0001% $MnSO_4$ at $30^{\circ}C$. A culture broth of Streptomyces sp. AM50 showed antifungal activity towards the hyphae of plant pathogenic fungi, including hyphae swelling and lysis in P. capsici, factors that may contribute to its suppression of plant pathogenic fungi. CONCLUSION(S): This study demonstrated the multiantifungal enzyme production by Streptomyces sp. AM50 for the biological control of major plant pathogens. Further studies will investigate the synergistic effect, to the growth regulations by biogenic amines and antifungal enzyme gene promoter.

• Korean journal of applied entomology
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• v.40 no.2
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• pp.155-196
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• 2001

Basically insect hormones include ecdysteroids (molting hormone), juvenile hormones, and neurohormones comprising neuropeptides and biogenic amines. This article reviewed their chemical structures and biological functions. The active molting hormone is 20-hydroxyecdysone in most insects but makisterone A in some other insects including the honey bee and several phytophagous hemipterans. Most insects use JH III, but lepidopterans JH I and II. Dipterans also use a different JH, so-called JH $B_3$(JH III bisepoxide) and we still do not know the exact chemical structure of JH utilized in hemipterans. Some other insects use methyl farnesoate or hydroxylated JH III analogues as their juvenile hormone. Most diverse pictures can be found in neurohormones (NH), especially in neuropeptides, in terms of their number and structure. There are more than 200 neuropeptides (NP), classified into more than 30 families, which structures have been identified, and more of them are expected to be reported in the near future, partly due to rapid development in molecular biological techniques and in analytical techniques. More than half of them are involved in controlling activity of visceral muscles. But function (s) of many NPs are not clarified yet, even though their amino acid sequences have been identified. It is partly due to the fact that a single NP may have multiple functions. Another interesting point is their gene structure, having many number of independent, active peptides in one gene, apparently working for similar or totally different functions. NH also includes amines, such as octopamine, dopamine, serotonin, etc. From now on, investigation will be concentrated on identifying their function (s) and receptors, and on possibilities of their utilization as control agents against pest insects.

• Journal of Food Hygiene and Safety
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• v.36 no.3
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• pp.213-219
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• 2021

Hazardous substances are formed during food manufacturing, processing, or cooking, and may pose a threat to food safety. Here, we present a dietary exposure assessment of Korean consumer's intake of hazardous materials through a Total Diet Study (TDS) which was conducted by the Ministry of Food and Drug Safety (MFDS). The levels of exposure to materials such as acrylamide, furan, biogenic amines, etc., were estimated and risk assessments were then performed. Acrylamide and furan were selected as hazards with high priority of reduction control due to their having a margin of exposure (MOE) lower than 10,000. Risk assessment of exposure to ethyl carbamate, benzene and 3-MCPD showed MOEs higher than 100,000, indicating "safe". Dietary exposure to polycyclic aromatic hydrocarbons and benzopyrene was also found to be safe MOE levels >10,000. In addition, the results indicated safe MOEs (>1,000,000) for heterocyclic amines, nitrosamines, and biogenic amines. Most of the potential food contaminants were being kept at safe levels, however, it is necessary to continue to monitor and control exposure levels in accordance with the 'as low as reasonably achievable' (ALARA) principle.