IBR   13079
INSTITUTO DE BIOLOGIA MOLECULAR Y CELULAR DE ROSARIO
Unidad Ejecutora - UE
artículos
Título:
Biogenic amines in fermented foods.
Autor/es:
SPANO G, RUSSO P, LONVAUD-FUNEL A, LUCAS P, ALEXANDRE H, GRANDVALET C, COTON E, COTON M, BARNAVON L, BACH B, RATTRAY F, BUNTE A, MAGNI C, LADERO V, ALVAREZ M, FERNÁNDEZ M, LOPEZ P, DE PALENCIA PF, CORBI A, TRIP H, LOLKEMA JS.
Revista:
EUROPEAN JOURNAL OF CLINICAL NUTRITION
Editorial:
NATURE PUBLISHING GROUP
Referencias:
Año: 2010 p. 95 - 100
ISSN:
0954-3007
Resumen:
Abstract
Food-fermenting lactic acid
bacteria (LAB) are generally considered to be non-toxic and
non-pathogenic. Some species of LAB, however, can produce biogenic
amines (BAs). BAs are organic, basic, nitrogenous compounds, mainly
formed through decarboxylation of amino acids. BAs are present in a wide
range of foods, including dairy products, and can occasionally
accumulate in high concentrations. The consumption of food containing
large amounts of these amines can have toxicological consequences.
Although there is no specific legislation regarding BA content in many
fermented products, it is generally assumed that they should not be
allowed to accumulate. The ability of microorganisms to decarboxylate
amino acids is highly variable, often being strain specific, and
therefore the detection of bacteria possessing amino acid decarboxylase
activity is important to estimate the likelihood that foods contain BA
and to prevent their accumulation in food products. Moreover, improved
knowledge of the factors involved in the synthesis and accumulation of
BA should lead to a reduction in their incidence in foods.