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Biogenic Amine Production by Lactic Acid Bacteria: A Review

Lactic acid bacteria (LAB) are considered as the main biogenic amine (BA) producers in fermented foods. These compounds derive from amino acid decarboxylation through microbial activities and can cause toxic effects on humans, with symptoms (headache, heart palpitations, vomiting, diarrhea) dependin...

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Detalles Bibliográficos
Autores principales: Barbieri, Federica, Montanari, Chiara, Gardini, Fausto, Tabanelli, Giulia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6351943/
https://www.ncbi.nlm.nih.gov/pubmed/30621071
http://dx.doi.org/10.3390/foods8010017
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author Barbieri, Federica
Montanari, Chiara
Gardini, Fausto
Tabanelli, Giulia
author_facet Barbieri, Federica
Montanari, Chiara
Gardini, Fausto
Tabanelli, Giulia
author_sort Barbieri, Federica
collection PubMed
description Lactic acid bacteria (LAB) are considered as the main biogenic amine (BA) producers in fermented foods. These compounds derive from amino acid decarboxylation through microbial activities and can cause toxic effects on humans, with symptoms (headache, heart palpitations, vomiting, diarrhea) depending also on individual sensitivity. Many studies have focused on the aminobiogenic potential of LAB associated with fermented foods, taking into consideration the conditions affecting BA accumulation and enzymes/genes involved in the biosynthetic mechanisms. This review describes in detail the different LAB (used as starter cultures to improve technological and sensorial properties, as well as those naturally occurring during ripening or in spontaneous fermentations) able to produce BAs in model or in real systems. The groups considered were enterococci, lactobacilli, streptococci, lactococci, pediococci, oenococci and, as minor producers, LAB belonging to Leuconostoc and Weissella genus. A deeper knowledge of this issue is important because decarboxylase activities are often related to strains rather than to species or genera. Moreover, this information can help to improve the selection of strains for further applications as starter or bioprotective cultures, in order to obtain high quality foods with reduced BA content.
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spelling pubmed-63519432019-02-01 Biogenic Amine Production by Lactic Acid Bacteria: A Review Barbieri, Federica Montanari, Chiara Gardini, Fausto Tabanelli, Giulia Foods Review Lactic acid bacteria (LAB) are considered as the main biogenic amine (BA) producers in fermented foods. These compounds derive from amino acid decarboxylation through microbial activities and can cause toxic effects on humans, with symptoms (headache, heart palpitations, vomiting, diarrhea) depending also on individual sensitivity. Many studies have focused on the aminobiogenic potential of LAB associated with fermented foods, taking into consideration the conditions affecting BA accumulation and enzymes/genes involved in the biosynthetic mechanisms. This review describes in detail the different LAB (used as starter cultures to improve technological and sensorial properties, as well as those naturally occurring during ripening or in spontaneous fermentations) able to produce BAs in model or in real systems. The groups considered were enterococci, lactobacilli, streptococci, lactococci, pediococci, oenococci and, as minor producers, LAB belonging to Leuconostoc and Weissella genus. A deeper knowledge of this issue is important because decarboxylase activities are often related to strains rather than to species or genera. Moreover, this information can help to improve the selection of strains for further applications as starter or bioprotective cultures, in order to obtain high quality foods with reduced BA content. MDPI 2019-01-07 /pmc/articles/PMC6351943/ /pubmed/30621071 http://dx.doi.org/10.3390/foods8010017 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Barbieri, Federica
Montanari, Chiara
Gardini, Fausto
Tabanelli, Giulia
Biogenic Amine Production by Lactic Acid Bacteria: A Review
title Biogenic Amine Production by Lactic Acid Bacteria: A Review
title_full Biogenic Amine Production by Lactic Acid Bacteria: A Review
title_fullStr Biogenic Amine Production by Lactic Acid Bacteria: A Review
title_full_unstemmed Biogenic Amine Production by Lactic Acid Bacteria: A Review
title_short Biogenic Amine Production by Lactic Acid Bacteria: A Review
title_sort biogenic amine production by lactic acid bacteria: a review
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6351943/
https://www.ncbi.nlm.nih.gov/pubmed/30621071
http://dx.doi.org/10.3390/foods8010017
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