生物胺——中国传统发酵食品中致癌物质的前体

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY
Fiona Long Yan Fong , Hani El-Nezami , Eric Tung Po Sze
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引用次数: 21

摘要

据报道,发酵食品,特别是传统的中国发酵食品,如豆豉(发酵的黑豆)、豆酱(豆酱)、金华火腿(干腌火腿)和鱼露(发酵的鱼露)中含有高浓度的生物胺。生物胺是致癌性n -亚硝基化合物的前体。这些分子可以在发酵过程中由高蛋白食物的微生物降解形成。由于这些物质对健康的不利影响,例如衍生为致癌物,研究人员对确定食品中生物胺的含量越来越感兴趣。本文综述了生物胺对健康的影响、生物胺的形成机制、中国传统发酵食品中生物胺的含量以及食品中生物胺含量的分析方法。鉴于发酵食品的有害影响和分析方法的能力,有必要进一步研究开发新的食品技术,以生产低水平生物胺的中国传统发酵食品。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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.

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来源期刊
NFS Journal
NFS Journal Agricultural 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
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