Effect of In Vitro Human Digestion on Biogenic Amine (Tyramine) Formation in Various Fermented Sausages
DC Field | Value | Language |
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dc.contributor.author | Kim, Hyeong Sang | - |
dc.contributor.author | Hur, Sun Jin | - |
dc.date.available | 2019-01-22T14:04:22Z | - |
dc.date.issued | 2018-03 | - |
dc.identifier.issn | 0362-028X | - |
dc.identifier.issn | 1944-9097 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/1124 | - |
dc.description.abstract | Biogenic amines are formed in various fermented foods by microbial amino acid decarboxylation activities, and ingestion of these amines may cause human illness. However, the effect of digestion on the biogenic amines in fermented sausages has not been studied. This study was conducted to determine the effect of in vitro human digestion with the enterobacteria Escherichia coli and Lactobacillus casei on concentrations of the biogenic amine tyramine in six types of fermented sausages. Tyramine concentration was not significantly changed until simulated digestion in the small intestine. However, tyramine concentration for all sausage samples was increased after simulated digestion in the large intestine. Addition of E. coli and L. casei dramatically increased the tyramine concentrations (P < 0.05). This result indicates that enterobacteria increase biogenic amine concentrations during human digestion. | - |
dc.format.extent | 4 | - |
dc.publisher | INT ASSOC FOOD PROTECTION | - |
dc.title | Effect of In Vitro Human Digestion on Biogenic Amine (Tyramine) Formation in Various Fermented Sausages | - |
dc.type | Article | - |
dc.identifier.doi | 10.4315/0362-028X.JFP-17-372 | - |
dc.identifier.bibliographicCitation | JOURNAL OF FOOD PROTECTION, v.81, no.3, pp 365 - 368 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.wosid | 000426600500003 | - |
dc.identifier.scopusid | 2-s2.0-85042858778 | - |
dc.citation.endPage | 368 | - |
dc.citation.number | 3 | - |
dc.citation.startPage | 365 | - |
dc.citation.title | JOURNAL OF FOOD PROTECTION | - |
dc.citation.volume | 81 | - |
dc.type.docType | Article | - |
dc.publisher.location | 미국 | - |
dc.subject.keywordAuthor | Biogenic amine | - |
dc.subject.keywordAuthor | Digestive enzyme | - |
dc.subject.keywordAuthor | Enterobacteria | - |
dc.subject.keywordAuthor | Fermented sausage | - |
dc.subject.keywordAuthor | In vitro human digestion | - |
dc.subject.keywordPlus | STARTER CULTURE | - |
dc.subject.keywordPlus | FOODS | - |
dc.subject.keywordPlus | MICROORGANISMS | - |
dc.subject.keywordPlus | HISTAMINE | - |
dc.subject.keywordPlus | BACTERIA | - |
dc.subject.keywordPlus | SUGAR | - |
dc.subject.keywordPlus | FISH | - |
dc.relation.journalResearchArea | Biotechnology & Applied Microbiology | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Biotechnology & Applied Microbiology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | sci | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
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