Microorganism-derived biogenic amine degrading enzymes: mechanisms, molecular modifications, and applications in...

Biogenic amines (BAs) threaten food safety and quality. Microorganism-derived BA-degrading enzymes, prized for safety and efficiency, enable BA oxidative degradation in fermented foods. Despite extensive research on enzyme characterization and modification, translating these findings to real fermented food systems for BA reduction remains elusive. This review systematically classifies BA-degrading enzymes, elucidates their catalytic mechanisms, and summarizes molecular modification progress. It also examines their applications and limitations in actual fermented food matrices. While knowledge of BA-degrading enzymes grows, their industrial application is hindered. Short-lived activity, mismatch with fermentation temperature and pH optima, and vulnerability to inhibitors prevent sustained BA reduction. Future research should focus on engineering enzymes with improved stability, activity under fermentation conditions, and resistance to inhibitors, thus advancing their practical use in the food industry.