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Determination of biogenic amines in Korean traditional fermented soybean paste (Doenjang).
Food Chem Toxicol. 2010 May; 48(5):1191-5.FC

Abstract

Biogenic amines, produced by bacterial decarboxylation of amino acids, have been associated with toxicological symptoms in food products. Twenty-three samples of traditionally available Korean fermented soybean paste samples (Doenjang) were analyzed in order to determine the content of biogenic amines. Amines were extracted with 0.4M perchloric acid and derivatized with dansyl chloride. Nine biogenic amines were separated from Doenjang samples by high performance liquid chromatography using gradient elution (acetonitrile and ammonium acetate), and detected with spectrophotometric UV-vis detection at 254 nm. The pH value of all the samples was ranged from 4.8 to 6.0, and the strong amino acid decarboxylase activity was found to be in an acidic environment. The mean values of biogenic amines (tryptamine, 2-phenyl-ethylamine, putrescine, cadaverine, agmatine, histamine, tyramine, spermidine and spermine) determined in 23 Doenjang samples were found to be 18.37, 82.03, 70.84, 34.24, 47.32, 26.79, 126.66, 74.41 and 244.36 mg%, respectively. The findings of this study enhance the safety of not only Doenjang but other salted and/or fermented food products.

Authors+Show Affiliations

Department of Food Science and Technology, Yeungnam University, 214-1 Dae-dong, Gyeongsan-si, Gyeongsangbuk-do, Republic of Korea.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

20146930

Citation

Shukla, Shruti, et al. "Determination of Biogenic Amines in Korean Traditional Fermented Soybean Paste (Doenjang)." Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association, vol. 48, no. 5, 2010, pp. 1191-5.
Shukla S, Park HK, Kim JK, et al. Determination of biogenic amines in Korean traditional fermented soybean paste (Doenjang). Food Chem Toxicol. 2010;48(5):1191-5.
Shukla, S., Park, H. K., Kim, J. K., & Kim, M. (2010). Determination of biogenic amines in Korean traditional fermented soybean paste (Doenjang). Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association, 48(5), 1191-5. https://doi.org/10.1016/j.fct.2010.01.034
Shukla S, et al. Determination of Biogenic Amines in Korean Traditional Fermented Soybean Paste (Doenjang). Food Chem Toxicol. 2010;48(5):1191-5. PubMed PMID: 20146930.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Determination of biogenic amines in Korean traditional fermented soybean paste (Doenjang). AU - Shukla,Shruti, AU - Park,Hae-Kyong, AU - Kim,Jong-Kyu, AU - Kim,Myunghee, Y1 - 2010/02/08/ PY - 2009/11/28/received PY - 2010/01/28/revised PY - 2010/01/29/accepted PY - 2010/2/12/entrez PY - 2010/2/12/pubmed PY - 2010/7/7/medline SP - 1191 EP - 5 JF - Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association JO - Food Chem. Toxicol. VL - 48 IS - 5 N2 - Biogenic amines, produced by bacterial decarboxylation of amino acids, have been associated with toxicological symptoms in food products. Twenty-three samples of traditionally available Korean fermented soybean paste samples (Doenjang) were analyzed in order to determine the content of biogenic amines. Amines were extracted with 0.4M perchloric acid and derivatized with dansyl chloride. Nine biogenic amines were separated from Doenjang samples by high performance liquid chromatography using gradient elution (acetonitrile and ammonium acetate), and detected with spectrophotometric UV-vis detection at 254 nm. The pH value of all the samples was ranged from 4.8 to 6.0, and the strong amino acid decarboxylase activity was found to be in an acidic environment. The mean values of biogenic amines (tryptamine, 2-phenyl-ethylamine, putrescine, cadaverine, agmatine, histamine, tyramine, spermidine and spermine) determined in 23 Doenjang samples were found to be 18.37, 82.03, 70.84, 34.24, 47.32, 26.79, 126.66, 74.41 and 244.36 mg%, respectively. The findings of this study enhance the safety of not only Doenjang but other salted and/or fermented food products. SN - 1873-6351 UR - https://www.unboundmedicine.com/medline/citation/20146930/Determination_of_biogenic_amines_in_Korean_traditional_fermented_soybean_paste__Doenjang__ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0278-6915(10)00095-5 DB - PRIME DP - Unbound Medicine ER -