植源性天然产物在食品中降生物胺作用研究进展

Advances in Understanding the Effects of Plant-Derived Natural Products on Biogenic Amine Reduction in Foods

在高蛋白食品的贮藏和发酵过程中,蛋白质分解产生游离的氨基酸,在微生物氨基酸脱羧酶的催化作用下,游离的氨基酸会转化成相应的生物胺,极大地影响食品品质。现有降低食品中生物胺含量的方法众多,但对设备和技术均有较高要求。通过添加植源性天然产物的方式因具有易操作、低成本、高安全性等优势而深受青睐。本文主要综述了近10年来具有降低食品中生物胺作用的植源性天然产物的种类、来源和主要活性成分,并从抑菌角度对其降生物胺作用机理进行分析,对其应用前景进行展望,以期为低生物胺水平食品的生产提供新的研究思路和策略。

Microbial amino acid decarboxylases catalyze the transformation of free amino acids derived from protein breakdown into biogenic amines in high-protein foods during storage or fermentation, which greatly affect the quality of food. There are currently many methods to reduce the contents of biogenic amines in foods, but most of them require good facilities and technologies. Adding plant-derived natural products is favored due to easy operation, low cost, high safety and other advantages. In this review, we summarizes the types, sources and major bioactive components of plant-derived natural products which have been reported to reduce biogenic amines in foods in the past decade, and we analyze their action mechanisms from the perspective of their antibacterial effects. Moreover, we discuss future prospects for their application.We hope that this review will provide new research strategies for the production of low-biogenic amine foods.