Effect of LacBS/LacBP on biogenic amines degradation, physicochemical property, and flavor of Huangjiu

Hongpeng He ¹, Yanyan Ge ¹, Xiangyang Ma ¹

⁰Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China.

Food Chemistry +

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February 12, 2025

View abstract on PubMed

Summary

Enzymatic reduction of biogenic amines (BAs) in fermented foods like Huangjiu is possible using laccase enzymes. A synergistic laccase treatment significantly reduced BAs without altering flavor, offering a green technology for food production.

Area Of Science

Food Science
Enzymology
Biotechnology

Background

Biogenic amines (BAs) are compounds found in fermented foods.
High levels of BAs can pose health risks.
Enzymatic methods offer a safe and effective way to reduce BAs.

Purpose Of The Study

To investigate the efficiency of laccase enzymes in reducing biogenic amines (BAs) in Huangjiu.
To evaluate the stability and substrate specificity of different laccase variants (LacBS, LacBP, LacBV).
To explore the synergistic effect of laccase combinations for enhanced BA degradation.

Main Methods

Screening of laccase variants (LacBS, LacBP, LacBV) for substrate specificity towards BAs.
Assessing laccase stability under varying pH and ethanol concentrations.
Investigating the impact of temperature on BA degradation by laccases.
Evaluating the synergistic effect of a LacBS/LacBP combination in Huangjiu.

Main Results

LacBS, LacBP, and LacBV showed broad substrate specificity for BAs and stability in acidic conditions and high ethanol concentrations.
LacBS and LacBP exhibited higher BA degradation at 30°C + 80°C compared to LacBV.
Synergistic treatment with LacBS/LacBP (1:1 ratio) achieved significant BA reduction (68.93–75.37%) in different Huangjiu samples.

Conclusions

Laccase enzymes, particularly the synergistic LacBS/LacBP system, are effective in reducing biogenic amines in Huangjiu.
This enzymatic approach maintains the flavor profile and physicochemical properties of the fermented food.
The synergistic laccase system presents a promising green technology for the fermented food industry.

Keywords:

Biodegradation Biogenic amines Flavor Huangjiu Laccase