Fiona Long Yan Fong , Hani El-Nezami , Eric Tung Po Sze
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Biogenic amines – Precursors of carcinogens in traditional Chinese fermented food
Fermented food products, particularly traditional Chinese fermented food, such as douchi (fermented black bean), doujiang (soybean paste), Jinhua ham (dried-cured ham) and yulu (fermented fish sauce), have been reported to have high levels of biogenic amines. Biogenic amines are precursors of carcinogenic N-nitroso compounds. These molecules can be formed by the microbiological degradation of high-protein food during the fermentation process. Because of the adverse health impact of these substances, such as derivation into carcinogens, there is a growing interest among researchers to determine the content of biogenic amines in foods. This article aims to review the health impact of biogenic amines, the mechanisms of the formation of biogenic amines, the biogenic amine levels in certain traditional Chinese fermented food and the analytical methods used to determine the contents of biogenic amines in food. Given the harmful effects of fermented food and the capacity of analytical methods, further research is warranted for the development of novel food technology for producing traditional Chinese fermented food with reduced levels of biogenic amines.
NFS JournalAgricultural and Biological Sciences-Food Science
CiteScore
11.10
自引率
0.00%
发文量
18
审稿时长
29 days
期刊介绍:
The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production