豆瓣酱中生物胺研究进展
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摘要
生物胺是一类含氮低分子量有机碱,其在食品中主要通过微生物分泌的氨基酸脱羧酶使得相应的氨基酸脱羧形成。生物胺具有潜在的毒性,其已成为威胁食品安全的重要因素。豆瓣酱生产受限于历史惯性和技术因素的影响,其发酵体系为混菌发酵,使得其存在较大的生物胺风险。文章详细综述了生物胺的形成机制、危害、豆瓣酱中生物胺的产生条件、影响因素以及调控方法,以期为豆瓣酱中生物胺的深入研究提供参考。
Biogenic amines are a kind of low molecular weight organic alkaloids containing nitrogen,which are mainly formed by amino acid decarboxylase secreted by microorganisms in food.Biogenic amines have potential toxicity,which has become an important factor threatening the food safety.The production of broad bean paste is limited by historical inertia and technical factors.Its fermentation system is mixed bacteria fermentation,which makes it have a greater risk of biogenic amines.In this paper,the formation mechanism and harm of biogenic amines and the production conditions,influencing factors and control methods of biogenic amines in broad bean paste are reviewed in detail,in order to provide reference for the further study on biogenic amines in broad bean paste.
Biogenic amines are a kind of low molecular weight organic alkaloids containing nitrogen,which are mainly formed by amino acid decarboxylase secreted by microorganisms in food.Biogenic amines have potential toxicity,which has become an important factor threatening the food safety.The production of broad bean paste is limited by historical inertia and technical factors.Its fermentation system is mixed bacteria fermentation,which makes it have a greater risk of biogenic amines.In this paper,the formation mechanism and harm of biogenic amines and the production conditions,influencing factors and control methods of biogenic amines in broad bean paste are reviewed in detail,in order to provide reference for the further study on biogenic amines in broad bean paste.
引文
[1]张惟广,张惠玲.酿造工艺学[M].成都:成都科技大学出版社,1998:178-181.
[2]李幼筠.“郫县豆瓣”剖析[J].食品与发酵科技,2008,27(1):19-23.
[3]王大华.豆瓣酱的生产中的几个问题[J].中国酿造,1985(4):31,43-44.
[4]Santos M H S.Biogenic amines:their importance in foods[J].International Journal of Food Microbiology,1996,29(2-3):213-231.
[5]Kalac P,KrausováP.A review of dietary polyamines:formation,implications for growth and health and occurrence in foods[J].Food Chemistry,2005,90(1-2):219-230.
[6]Shalaby A R.Significance of biogenic amines to food safety and human health[J].Food Research International,1996,29(7):675-690.
[7]Spano G,Russo P,Lonvaud-Funel A,et al.Biogenic amines in fermented foods[J].European Journal of Clinical Nutrition,2010,64(3):S95.
[8]陈坚,方芳,周景文.发酵食品生物危害物的形成机制与消除策略[M].北京:化学工业出版社,2016:107.
[9]Halász A,Barath A,Simon-Sarkadi L,et al.Biogenic amines and their production by microorganisms in food[J].Trends in Food Science &Technology,1994,5(2):42-49.
[10]谷凤霞.啤酒中生物胺的检测及形成机制研究[D].大连:大连工业大学,2015.
[11]赵中辉.水产品贮藏中生物胺的变化及组胺形成机制的研究[D].青岛:中国海洋大学,2011.
[12]肖洪,丁晓雯,梁菡峪,等.发酵食品中的生物胺及其控制研究进展[J].食品工业科技,2012,33(20):346-350.
[13]Gardini F,zogul Y,Suzzi G,et al.Technological factors affecting biogenic amine content in foods:a review[J].Frontiers in Microbiology,2016(7):12-18.
[14]Connil N,Le Breton Y,Dousset X,et al.Identification of the Enterococcus faecalis tyrosine decarboxylase operon involved in tyramine production[J].Applied and Environmental Microbiology,2002,68(7):3537-3544.
[15]Tanaka Y,Kimura B,Takahashi H,et al.Lysine decarboxylase of Vibrio parahaemolyticus:kinetics of transcription and role in acid resistance[J].Journal of Applied Microbiology,2008,104(5):1283-1293.
[16]Perez M,Calles-Enríquez M,Nes I,et al.Tyramine biosynthesis is transcriptionally induced at low pH and improves the fitness of Enterococcus faecalis in acidic environments[J].Applied Microbiology and Biotechnology,2015,99(8):3547-3558.
[17]Molenaar D,Bosscher J S,Ten Brink B,et al.Generation of a proton motive force by histidine decarboxylation and electrogenic histidine/histamine antiport in Lactobacillus buchneri[J].Journal of Bacteriology,1993,175(10):2864-2870.
[18]Konings W N,Lolkema J S,Bolhuis H,et al.The role of transport processes in survival of lactic acid bacteria,energy transduction and multidrug resistance[J].Antonie Van Leeuwenhoek,1997,71(1-2):117-128.
[19]Pereira C I,Matos D,San Romao M V,et al.Dual role for the tyrosine decarboxylation pathway in Enterococcus faecium E17:response to an acid challenge and generation of a proton motive force[J].Applied and Environmental Microbiology,2009,75(2):345-352.
[20]Moinard C,Cynober L,de Bandt J P.Polyamines:metabolism and implications in human diseases[J].Clinical Nutrition,2005,24(2):184-197.
[21]Bulushi I A,Poole S,Deeth H C,et al.Biogenic amines in fish:roles in intoxication,spoilage,and nitrosamine formation—a review[J].Critical Reviews in Food Science and Nutrition,2009,49(4):369-377.
[22]Tsai Y H,Kung H F,Lee T M,et al.Determination of histamine in canned mackerel implicated in a food borne poisoning[J].Food Control,2005,16(7):579-585.
[23]European Commission.Commission recommendation of 10January 2003concerning a coordinated programme for the official control of foodstuffs for 2003[J].J Eur Union L,2003(7):76-81.
[24]GB 2733—2015,鲜、冻动物性水产品[S].
[25]Taylor S L,Eitenmiller R R.Histamine food poisoning:toxicology and clinical aspects[J].CRC Critical Reviews in Toxicology,1986,17(2):91-128.
[26]Nout M J R.Fermented foods and food safety[J].Food Research International,1994,27(3):291-298.
[27]Ten Brink B,Damink C,Joosten H,et al.Occurrence and formation of biologically active amines in foods[J].International Journal of Food Microbiology,1990,11(1):73-84.
[28]朱天傲.酱制品中生物胺及产胺芽孢杆菌的研究[D].无锡:江南大学,2017.
[29]Byun B Y,Bai X,Mah J H.Occurrence of biogenic amines in doubanjiang and tofu[J].Food Science and Biotechnology,2013,22(1):55-62.
[30]Shukla S,Park H K,Kim J K,et al.Determination of biogenic amines in Korean traditional fermented soybean paste(Doenjang)[J].Food and Chemical Toxicology,2010,48(5):1191-1195.
[31]吴凯星,李宗菊.蚕豆蛋白质抽提剂的初步评估及选择[J].食品科学,1994(11):34-37.
[32]尤新新.蚕豆的酿造性能研究[D].广州:华南农业大学,2016.
[33]孙常雁,孔保华.自然发酵黄豆酱中主要微生物酶系的形成及作用[D].哈尔滨:东北农业大学,2007.
[34]周绍琴.传统豆瓣辣酱高酶活菌株筛选及促熟应用研究[D].贵阳:贵州大学,2016.
[35]Jeon A R,Lee J H,Mah J H.Biogenic amine formation and bacterial contribution in Cheonggukjang,a Korean traditional fermented soybean food[J].LWT,2018(92):282-289.
[36]张仁凤,陈光静,杨万明,等.豆豉发酵常用毛霉和米曲霉菌株产生物胺能力的评价[J].食品与发酵工业,2017,43(9):15.
[37]朱永清,李治华,李华佳,等.基于PCR-DGGE分析不同品牌郫县豆瓣酱真菌多样性[J].食品科学,2017,38(2):104-108.
[38]董丹,关统伟,车振明,等.发酵初期豆瓣酱中微生物多样性分析及产酶菌株的筛选[J].食品工业,2015,36(7):175-178.
[39]Bargossi E,Gardini F,Gatto V,et al.The capability of tyramine production and correlation between phenotypic and genetic characteristics of Enterococcus faecium and Enterococcus faecalis strains[J].Frontiers in Microbiology,2015(6):337-340.
[40]周火兰.鱼露中生物胺抑制的研究[D].杭州:浙江工业大学,2011.
[41]Marcobal A,Martín-Alvarez P J,Moreno-Arribas M,et al A multifactorial design for studying factors influencing the growth and tyramine production of the lactic acid bacteria Lactobacillus brevis CECT 4669and Enterococcus faecium BIFI-58[J].Acta Agriculturae Slovenica,2006(8):321-325.
[42]Fernández M,Linares D M,Rodríguez A,et al.Factors affecting tyramine production in Enterococcus durans IPLA655[J].Applied Microbiology and Biotechnology,2007,73(6):1400-1406.
[43]Moreno-Arribas V,Lonvaud-Funel A.Purification and characterization of tyrosine decarboxylase of Lactobacillus brevis IOEB 9809isolated from wine[J].FEMS Microbiology Letters,2001,195(1):103-107.
[44]Latorre-Moratalla M L,Bover-Cid S,Vidal-Carou M C.Technological conditions influence aminogenesis during spontaneous sausage fermentation[J].Meat Science,2010,85(3):537-541.
[45]张菁.黄豆酱发酵过程中生物胺形成的影响因素研究[D].天津:天津科技大学,2015.
[46]Bover-Cid S, Hugas M,Izquierdo-Pulido M,et al.Reduction of biogenic amine formation using a negative amino acid-decarboxylase starter culture for fermentation of Fuet sausages[J].Journal of Food Protection,2000,63(2):237-243.
[47]Zhang Q,Lin S,Nie X.Reduction of biogenic amine accumulation in silver carp sausage by an amine-negative Lactobacillus plantarum[J].Food Control,2013,32(2):496-500.
[48]邹阳.高盐稀态酱油生产过程中生物胺的形成机制及发酵调控研究[D].广州:华南理工大学,2012.
[49]王永丽,李锋,陈肖,等.传统发酵肉制品中生物胺形成机理及检测控制技术[J].肉类研究,2013,27(6):39-43.
[2]李幼筠.“郫县豆瓣”剖析[J].食品与发酵科技,2008,27(1):19-23.
[3]王大华.豆瓣酱的生产中的几个问题[J].中国酿造,1985(4):31,43-44.
[4]Santos M H S.Biogenic amines:their importance in foods[J].International Journal of Food Microbiology,1996,29(2-3):213-231.
[5]Kalac P,KrausováP.A review of dietary polyamines:formation,implications for growth and health and occurrence in foods[J].Food Chemistry,2005,90(1-2):219-230.
[6]Shalaby A R.Significance of biogenic amines to food safety and human health[J].Food Research International,1996,29(7):675-690.
[7]Spano G,Russo P,Lonvaud-Funel A,et al.Biogenic amines in fermented foods[J].European Journal of Clinical Nutrition,2010,64(3):S95.
[8]陈坚,方芳,周景文.发酵食品生物危害物的形成机制与消除策略[M].北京:化学工业出版社,2016:107.
[9]Halász A,Barath A,Simon-Sarkadi L,et al.Biogenic amines and their production by microorganisms in food[J].Trends in Food Science &Technology,1994,5(2):42-49.
[10]谷凤霞.啤酒中生物胺的检测及形成机制研究[D].大连:大连工业大学,2015.
[11]赵中辉.水产品贮藏中生物胺的变化及组胺形成机制的研究[D].青岛:中国海洋大学,2011.
[12]肖洪,丁晓雯,梁菡峪,等.发酵食品中的生物胺及其控制研究进展[J].食品工业科技,2012,33(20):346-350.
[13]Gardini F,zogul Y,Suzzi G,et al.Technological factors affecting biogenic amine content in foods:a review[J].Frontiers in Microbiology,2016(7):12-18.
[14]Connil N,Le Breton Y,Dousset X,et al.Identification of the Enterococcus faecalis tyrosine decarboxylase operon involved in tyramine production[J].Applied and Environmental Microbiology,2002,68(7):3537-3544.
[15]Tanaka Y,Kimura B,Takahashi H,et al.Lysine decarboxylase of Vibrio parahaemolyticus:kinetics of transcription and role in acid resistance[J].Journal of Applied Microbiology,2008,104(5):1283-1293.
[16]Perez M,Calles-Enríquez M,Nes I,et al.Tyramine biosynthesis is transcriptionally induced at low pH and improves the fitness of Enterococcus faecalis in acidic environments[J].Applied Microbiology and Biotechnology,2015,99(8):3547-3558.
[17]Molenaar D,Bosscher J S,Ten Brink B,et al.Generation of a proton motive force by histidine decarboxylation and electrogenic histidine/histamine antiport in Lactobacillus buchneri[J].Journal of Bacteriology,1993,175(10):2864-2870.
[18]Konings W N,Lolkema J S,Bolhuis H,et al.The role of transport processes in survival of lactic acid bacteria,energy transduction and multidrug resistance[J].Antonie Van Leeuwenhoek,1997,71(1-2):117-128.
[19]Pereira C I,Matos D,San Romao M V,et al.Dual role for the tyrosine decarboxylation pathway in Enterococcus faecium E17:response to an acid challenge and generation of a proton motive force[J].Applied and Environmental Microbiology,2009,75(2):345-352.
[20]Moinard C,Cynober L,de Bandt J P.Polyamines:metabolism and implications in human diseases[J].Clinical Nutrition,2005,24(2):184-197.
[21]Bulushi I A,Poole S,Deeth H C,et al.Biogenic amines in fish:roles in intoxication,spoilage,and nitrosamine formation—a review[J].Critical Reviews in Food Science and Nutrition,2009,49(4):369-377.
[22]Tsai Y H,Kung H F,Lee T M,et al.Determination of histamine in canned mackerel implicated in a food borne poisoning[J].Food Control,2005,16(7):579-585.
[23]European Commission.Commission recommendation of 10January 2003concerning a coordinated programme for the official control of foodstuffs for 2003[J].J Eur Union L,2003(7):76-81.
[24]GB 2733—2015,鲜、冻动物性水产品[S].
[25]Taylor S L,Eitenmiller R R.Histamine food poisoning:toxicology and clinical aspects[J].CRC Critical Reviews in Toxicology,1986,17(2):91-128.
[26]Nout M J R.Fermented foods and food safety[J].Food Research International,1994,27(3):291-298.
[27]Ten Brink B,Damink C,Joosten H,et al.Occurrence and formation of biologically active amines in foods[J].International Journal of Food Microbiology,1990,11(1):73-84.
[28]朱天傲.酱制品中生物胺及产胺芽孢杆菌的研究[D].无锡:江南大学,2017.
[29]Byun B Y,Bai X,Mah J H.Occurrence of biogenic amines in doubanjiang and tofu[J].Food Science and Biotechnology,2013,22(1):55-62.
[30]Shukla S,Park H K,Kim J K,et al.Determination of biogenic amines in Korean traditional fermented soybean paste(Doenjang)[J].Food and Chemical Toxicology,2010,48(5):1191-1195.
[31]吴凯星,李宗菊.蚕豆蛋白质抽提剂的初步评估及选择[J].食品科学,1994(11):34-37.
[32]尤新新.蚕豆的酿造性能研究[D].广州:华南农业大学,2016.
[33]孙常雁,孔保华.自然发酵黄豆酱中主要微生物酶系的形成及作用[D].哈尔滨:东北农业大学,2007.
[34]周绍琴.传统豆瓣辣酱高酶活菌株筛选及促熟应用研究[D].贵阳:贵州大学,2016.
[35]Jeon A R,Lee J H,Mah J H.Biogenic amine formation and bacterial contribution in Cheonggukjang,a Korean traditional fermented soybean food[J].LWT,2018(92):282-289.
[36]张仁凤,陈光静,杨万明,等.豆豉发酵常用毛霉和米曲霉菌株产生物胺能力的评价[J].食品与发酵工业,2017,43(9):15.
[37]朱永清,李治华,李华佳,等.基于PCR-DGGE分析不同品牌郫县豆瓣酱真菌多样性[J].食品科学,2017,38(2):104-108.
[38]董丹,关统伟,车振明,等.发酵初期豆瓣酱中微生物多样性分析及产酶菌株的筛选[J].食品工业,2015,36(7):175-178.
[39]Bargossi E,Gardini F,Gatto V,et al.The capability of tyramine production and correlation between phenotypic and genetic characteristics of Enterococcus faecium and Enterococcus faecalis strains[J].Frontiers in Microbiology,2015(6):337-340.
[40]周火兰.鱼露中生物胺抑制的研究[D].杭州:浙江工业大学,2011.
[41]Marcobal A,Martín-Alvarez P J,Moreno-Arribas M,et al A multifactorial design for studying factors influencing the growth and tyramine production of the lactic acid bacteria Lactobacillus brevis CECT 4669and Enterococcus faecium BIFI-58[J].Acta Agriculturae Slovenica,2006(8):321-325.
[42]Fernández M,Linares D M,Rodríguez A,et al.Factors affecting tyramine production in Enterococcus durans IPLA655[J].Applied Microbiology and Biotechnology,2007,73(6):1400-1406.
[43]Moreno-Arribas V,Lonvaud-Funel A.Purification and characterization of tyrosine decarboxylase of Lactobacillus brevis IOEB 9809isolated from wine[J].FEMS Microbiology Letters,2001,195(1):103-107.
[44]Latorre-Moratalla M L,Bover-Cid S,Vidal-Carou M C.Technological conditions influence aminogenesis during spontaneous sausage fermentation[J].Meat Science,2010,85(3):537-541.
[45]张菁.黄豆酱发酵过程中生物胺形成的影响因素研究[D].天津:天津科技大学,2015.
[46]Bover-Cid S, Hugas M,Izquierdo-Pulido M,et al.Reduction of biogenic amine formation using a negative amino acid-decarboxylase starter culture for fermentation of Fuet sausages[J].Journal of Food Protection,2000,63(2):237-243.
[47]Zhang Q,Lin S,Nie X.Reduction of biogenic amine accumulation in silver carp sausage by an amine-negative Lactobacillus plantarum[J].Food Control,2013,32(2):496-500.
[48]邹阳.高盐稀态酱油生产过程中生物胺的形成机制及发酵调控研究[D].广州:华南理工大学,2012.
[49]王永丽,李锋,陈肖,等.传统发酵肉制品中生物胺形成机理及检测控制技术[J].肉类研究,2013,27(6):39-43.