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188Soybean and Healthvarieties of molds, yeasts and lactic acid bacteria are involved in the fermentation processesof soybean products where the raw material (soybean) contains considerable amounts ofprotein, the formation of various amines might be expected during the fermentation(Shalaby, 1996). Several studies have shown that biogenic amines in fermented soybeanproducts are most likely formed by the lactic microflora that remains active duringfermentation (Kirschbaum et al., 2000; Stratton et al., 1991). Tyramine and histamine havebeen found at various levels in fermented products (Stratton et al., 1991). The variability ofbiogenic amines levels in the commercial fermented soybean products samples had beenattributed to the variations in manufacturing processes; variability in the ratio of soybean inthe raw material, microbial composition, conditions and duration of fermentation (Shalaby,1996). The data reported by several authors (Maijala et al., 1995a; Eerola et al., 1998)confirmed the key role played by the raw material quality. However, other variables such aspH, moisture content and NaCl can have an important effect on the production of BAs insoybean food and other food products. In non-fermented foods, the presence of BAs above acertain level is considered as indicative of undesired microbial activity, therefore, the aminelevel could be used as an indicator of microbial spoilage. However, the presence ofbiogenic amines in food does not necessary correlate with the growth of spoilageorganisms, because they are not all decarboxylase-positive (Santos, 1996). Shalaby (1996)reported that fermented soybean products (Miso) contained high levels of histamine (462mg/100g), putrescine (1,234 mg/100g), cadverine (634 mg/100 g) and tyramine (3,568mg/100g). Cho et al. (2006) reported the presence of histamine and tyramine in traditionalKorean paste Doenjang at a level of 952.0 mg/kg and 1,430.7 mg/kg. Tyramine was themost abundant BA in different types of soy sauces produced in China (Yongmei et al.,2009). Tsai et al. (2007) tested biogenic amine levels in seven soybean and eleven blackbean douchi (traditional chinese fermented soybean product), among which four soybeandouchi products had histamine levels greater than 5 mg/100 g while, among the blackbean douchi samples, four samples contained histamine at 56.3, 62.1, 80.2 and 80.8mg/100 g, levels greater than 50 mg/100 g, a hazard action level (Taylor, 1989). However,histamine is not the only compound responsible for scombrotoxicosis (acute onset ofgastrointestinal symptoms such as headache, flushing and hypertension after ingestingspoiled fish), since ingestion of pure histamine does not automatically cause toxicsymptoms (Bjeldanes et al., 1978). The differences in the contents of biogenic aminesbetween black bean and soybean douchi products could be attributed to the variation ofthe substrate materials, the microbial composition, conditions and duration offermentation (Yen, 1986). The toxic effects of histamine are increased in the presence ofsome other amines, such as putrescine and cadaverine, which inhibit histaminemetabolizing enzymes in the small intestine (Arnold & Brown, 1978; Bjeldanes et al., 1978;Lehane & Olley, 2000).Yen (1986) reported that the average amine contents in 15 samples of commercial Sufu fromTaiwan and China were: cadaverine (0.039 mg/g), histamine (0.088 mg/g), β -phenylethylamine (0.063 mg/g), putrescine (0.473 mg/g), tryptamine (0.150 mg/g) andtyramine (0.485 mg/g). Tyramine and putrescine were the major amines found, and thesemight have a potential harmful effect on human beings if levels are very high. Biogenicamines in different varieties of soybean foods have been analyzed by several other authorsas summarized in Table 2.
Occurrence of Biogenic Amines in Soybean Food Products 189FoodTyramine Tryptamine Histamine Putrescine Cadaverine Phenylethylamine Spermine Spermidine ReferenceFermentedSoy- - 4,620 12,340 6,340 - - -Tempe 4.3 15.6 4.1 116.9 - - - 11.6Soy beansauce1.0 ND 9.6 1.0 - - - NDSalty soysauceND ND 2.0 ND - - - NDTaucu(salty bean)Soya beanmilkSoy sauce(n mol/ g)Miso (Japanesesoybean paste)mol/gND ND 0.8 59.0 - - - ND1.7 20.2 17.5 ND - - - 1.3- - - 696 - - 10 82- - - 296 - - 5 12Shalaby, 1996Saaid etal., 2009Nishibori et al.,2007Korean Doenjang(traditionaltype)- mg/kg669.5 105.5 596.4 462.6 23.5 244.7 3.8 15.6Korean Doenjang(modern type)-mg/kg133.0 22.4 83.6 46.4 3.2 6.5 2.4 7.4Miso (mg/kg) 48.6 22.6 0.9 19.8 3.0 4.4 2.2 15.7Chunngkukjang(mg/kg)133.8 69.9 10.1 26.4 9.7 22.0 10.7 52.0Chunngkukjangpowder (mg/kg)Chunjang(mg/kg)Soy sauce(traditional tType)mg/kgSoy sauce(modern type)mg/kgKochujang(mg/kg)Sufu (white)mg/100g68.1 35.0 1.0 10.2 12.1 17.0 15.5 54.644.3 16.6 16.8 10.7 3.3 7.0 1.1 6.1241.6 12.1 225.9 376.9 16.1 13.5 6.6 24.5594.5 36.6 129.8 56.8 6.1 40.8 1.0 6.33.5 27.2 1.0 2.9 0.5 4.9 1.6 2.50.80 1.62 0.46 1.51 0.70 ND 1.64 NDCho etal., 2006Kung etal., 2007
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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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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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13Soybean Oil: Production Process,
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14Beneficial Effects of Bioactive P
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15Soy Isoflavones as BioactiveIngre
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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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19Important Minor Soybens Proteins:
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22Polyamines - The Principal Candid
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