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Update on Biogenic Amines in Fermented and Non-Fermented Beverages
Pierina Visciano1, Maria Schirone1
1Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini, 1, 64100 Teramo, Italy.
Foods (Basel, Switzerland)
|February 15, 2022
Summary
Biogenic amines form in foods and beverages from amino acids via microbial enzymes during fermentation. Prevention strategies focus on selecting low-activity bacteria and implementing good manufacturing practices to minimize adverse health effects.
Area of Science:
- Food Science
- Microbiology
- Toxicology
Background:
- Biogenic amines (BAs) are nitrogenous compounds formed from amino acids.
- Their production is primarily driven by microbial or enzymatic decarboxylation and amination.
- Fermentation processes in foods and beverages are significant contributors to BA formation.
Purpose of the Study:
- To summarize the formation pathways of biogenic amines in food and beverages.
- To highlight the role of fermentation in biogenic amine production.
- To discuss the health implications and prevention strategies for biogenic amines.
Main Methods:
- Literature review on biogenic amine formation.
- Analysis of enzymatic and microbial activities in food matrices.
- Assessment of dietary intake and health risks associated with biogenic amines.
Main Results:
- Proteins and amino acids serve as substrates for biogenic amine synthesis.
- Alcoholic beverages, coffee, tea, and fruit juices are common sources of biogenic amines.
- Individuals with impaired metabolic activity or on certain medications are at higher risk.
Conclusions:
- Dietary intake of biogenic amines requires consideration of all food and drink sources.
- Preventive measures, including bacterial strain selection and optimized manufacturing, are crucial for mitigating adverse health effects.
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