SOYBEAN AND HEALTH - University of Macau Library

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182Soybean and Healthby the proteases produced by A. oryzae or A. sojae (Whitaker, 1978). During the fermentationand ageing, the flavor may develop gradually. Meanwhile, soy sauce contains relativelyhigh amount of free amino acids, which could be a potential sources of biogenic amineformation. There are many factors that affect the production of BAs, such as the ratio ofsoybean in the raw material, microbiological composition and duration of fermentation(Chin & Koehler, 1983; Nout et al., 1993).There are various kinds of soy products such as soybean paste, soy sauce, soy milk and soycurd, in which biogenic amines can be analyzed. The most well known biogenic amines arethe neurotransmitters such as serotonin, dopamine, noradrenaline and histamine, bestknown for their role in allergies. Others, which are less well known, include tyramine,tryptamine and β-phenylethylamine. These biogenic amines may act as neurotransmitters,beinvolved in local immune responses (such as the inflammation produced by histaminerelease), or regulate the functions of gut. The classic neurotransmitters serotonin dopamine,noradrenaline are all essential to proper brain functioning. Imbalances of theseneurotransmitters can lead depression and anxiety. In relation to food intolerances however,we are more concerned with the biogenic amines contained in foods and beverages that cancause local symptoms in the gut includig nausea, diarrhoea and irritable bowel syndrome,as well as triggering symptoms elsewhere in the body, such as migraines, asthma and hives.The chemical structure of biogenic amines can either be:- aliphatic (putrescine, cadaverine, spermine, spermidine)- aromatic (tyramine, phenylethylamine)- heterocyclic (histamine, tryptamine) (Santos, 1996)Amines such as putrescine, spermidine, spermine and also cadaverine are indispensablecomponents of living cells and they are important in the regulation of nucleic acid fractionand protein synthesis and also in the stabilization of membranes (Bardocz, 1995; Maijala etal., 1993; Halasz et al., 1994; Santos, 1996).2. Mechanism of biogenic amines formationAmine build-up usually results from decarboxylation of free amino acids by enzymes ofbacterial origin. Amino acid decarboxylation takes place by the removal of a carboxyl groupto give the corresponding amine. Arginine is easily converted to agmatine, or as a result ofbacterial activity can be degraded to ornithine from which putrescine is formed bydecarboxylation. Lysine can be converted by bacterial action into cadaverine. Histidine can,under certain conditions, be decarboxylated to histamine. Tyramine, tryptamine and β-phenylethylamine come by the same manner from tyrosine, tryptophan and phenylalanine,respectively. Proteolysis, either autolytic or bacterial, may play a significant role in therelease of free amino acids from tissue proteins which offer a substrate for decarboxylasesreactions (Shalaby, 1996). The precursors of the main biogenic amines are described in Table1. Prerequisites for biogenic amine formation by microorganisms are:1. Availability of free amino acids (Joosten, 1988; Marklinder & Lonner, 1992; Soufleros etal., 1998).2. Presence of decarboxylase-positive microorganisms (Tiecco et al., 1986; Brink et al.,1990; Huis in’t Veld et al., 1990).3. Conditions that allow bacterial growth, decarboxylase synthesis and decarboxylaseactivity (Brink et al., 1990; Santos, 1996).
Occurrence of Biogenic Amines in Soybean Food Products 183CompoundnameAgmatineTryptaminePrecusor Structure MolecularweightNHNH 130.2H 2 NArginineNH 2OOH 2 NNHNH 2NH 2 160.22-PhenylethylamineHNTryptophanH 2 NOOHOHNHNH 2 121.2NH 2PutrescinePhenylalanineH 2 NOOHH 2 NNH 288.2CadaverineOrithineH 2 NNH 2OOHH 2 N NH 2202.2HistamineTyramineLysineHNNHistidineH 2 NNH 2OOHOHHN NH 2111.0NNH 2 137.3H 2 NTyrosineOOHHO
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PrefaceWorldwide, soybean seed prot
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Soybean Products Consumption in the
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20Soybean and HealthWagner, J.D., A
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22Soybean and HealthDifferences in
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24Soybean and Healthfermented chung
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26Soybean and HealthIsoflavones, wh
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28Soybean and HealthThe concentrati
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30Soybean and Health5. Metabolite p
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32Soybean and Healththat various me
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34Soybean and Healtheffects on hypo
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36Soybean and Healthfatty acid oxid
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38Soybean and HealthThe decreased n
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40Soybean and Healththe N-terminus
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42Soybean and HealthYAVE, IVAE, LVA
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44Soybean and Healthrespectively, w
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46Soybean and HealthIn order to des
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48Soybean and Healthpeptides that w
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50Soybean and Healthreactions, new
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52Soybean and HealthGibbs, B.F.; Zo
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54Soybean and HealthKoo, B.; Seong,
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56Soybean and HealthPak, V.V.; Koo,
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58Soybean and HealthBalance between
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60Soybean and HealthAll results are
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62Soybean and Healthfrom 10.01 ± 1
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64Soybean and Healthmeasured in eac
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66Soybean and HealthFig. 2. Time co
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68Soybean and Healthω3D rats switc
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70Soybean and Health3.4.4 Monodesat
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72Soybean and Healthpercentages yie
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74Soybean and Healthinstance, such
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76Soybean and Healthconcerned the c
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78Soybean and HealthMalaisse, W.J.
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80Soybean and Healthflavonoids show
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82Soybean and HealthSupplies (Poole
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84Soybean and Healthal., 2004). For
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86Soybean and HealthABFig. 1. IBD p
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88Soybean and Healthdamage for both
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The Effect of Flavonoids in Soybean
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Effects of Dietary Soybean Trypsin
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Conjugated Linoleic Acid: A Milk Fa
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From Soybean Phytosterols to Steroi
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12Genistein Derivatization - From a
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Genistein Derivatization - From a D
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13Soybean Oil: Production Process,
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Soybean Oil: Production Process, Be
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14Beneficial Effects of Bioactive P
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Beneficial Effects of Bioactive Pep
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15Soy Isoflavones as BioactiveIngre
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Soy Isoflavones as Bioactive Ingred
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16Soybean Oil: How Good or How Bad
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Soybean Oil: How Good or HowBad in
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17Anti-Diarrhoeal Aspectsof Ferment
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18Antioxidant and Hypocholesterolem
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Antioxidant and Hypocholesterolemic
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19Important Minor Soybens Proteins:
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20Soybean Allergens: Presence, Dete
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21Nutritional and Bioactive Compoun
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Nutritional and Bioactive Compounds
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22Polyamines - The Principal Candid
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Polyamines - The Principal Candidat
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