Abstract
Biogenic amines produced during fermentation may be harmful when ingested in high concentrations. As current regulations remain insufficient to ensure the safety of fermented vegetable products, the current study determined the risks associated with the consumption of kimchi by evaluating the biogenic amine concentrations reported by various studies. Upon evaluation, some kimchi products were found to contain histamine and tyramine at potentially hazardous concentrations exceeding the recommended limit of 100 mg/kg for both histamine and tyramine. The biogenic amines may have originated primarily from metabolic activity by microorganisms during fermentation, as well as from Jeotgal (Korean fermented seafood) and Aekjeot (Korean fermented fish sauce) products commonly used as ingredients for kimchi production. Many studies have suggested that Jeotgal and Aekjeot may contribute to the histamine and tyramine content in kimchi. Microorganisms isolated from kimchi and Jeotgal have been reported to produce both histamine and tyramine. Despite the potential toxicological risks, limited research has been conducted on reducing the biogenic amine content of kimchi and Jeotgal products. The regulation and active monitoring of biogenic amine content during kimchi production appear to be necessary to ensure the safety of the fermented vegetable products.
Highlights
Kimchi refers to a group of traditional Korean fermented vegetable products consumed worldwide [1]
Based on the reported biogenic amines (BA) production capabilities of isolated strains, lactic acid bacteria (LAB) appear to contribute to the BA content in kimchi, especially tyramine which were produced at the highest concentrations
Despite the risks associated with BA accumulation, limited research has been conducted on reducing the BA content of kimchi products
Summary
Kimchi refers to a group of traditional Korean fermented vegetable products consumed worldwide [1]. Many countries have implemented regulations on the excessive tyramine content may cause a “cheese crisis” with symptoms that include severe production of histamine-rich seafood products, many other food products are not currently headaches, hemorrhages, hypertensive effects or even heart failure [23]. High concentrations fermented food products such as fermented meats and cheese have been widely reported to exceed of BA have been detected in kimchi ingredients Jeotgal (Korean fermented seafood) and Aekjeot limits for safe consumption. The current article evaluated the risks associated with the BA content of kimchi products according to intake limits for β-phenylethylamine (30 mg/kg), histamine (100 mg/kg), and tyramine (100 mg/kg) as recommended by Ten Brink et al [15], and reviewed potential sources of BA, and methods for reducing
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have