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본 연구는 발암 유발이 가능한 biogenic amine이 함유된 한국 전통 발효식품의 안전성을 분석·평가하고 이를 제어하는 방법을 개발하고자 수행하였다. 이를 위하여, 배추김치, 깍두기, 백김치, 총각김치, 열무김치, 고들빼기, 갓김치 및 파김치 등 8종의 김치, 멸치액젓, 까나리액젓 및 육젓 등 3종의 액젓, 된장, 청국장 및 고추장 등 3종의 장류, 그리고 오징어젓, 멸치젓, 창란젓, 명란젓, 새우젓, 토하젓, 조개젓, 밴댕이젓, 어리굴젓, 꼴뚜기젓 및 아가미젓 등 11종의 젓갈 등 다양한 전통 발효식품들을 수집하여 biogenic amine 함량을 분석·평가하였고, 각 발효식품에 포함되어 있는 biogenic amine 생산성 미생물들을 분리·동정하였으며, 최종적으로 이를 제어하기 위한 기술 개발이 시도되었다. 분석된 25종의 한국 전통 발효식품에서 일부를 제외한 대부분의 시료의 각 biogenic amine 함량은 건강에 위해를 주지 않을 정도인 250 mg/kg 이하의 안전한 수준인 것으로 검출되었다. 그러나, 장기간 발효되는 젓갈 및 된장의 일부 시료들은 변이원성 amine인 tyramine 및 잠재적 발암원인 polyamine류를 500∼1,000 mg/kg 수준의 고농도로 함유하고 있었다. 이들 식품에 존재하는 미생물 대부분은 biogenic amine 생산을 위한 ...

본 연구는 발암 유발이 가능한 biogenic amine이 함유된 한국 전통 발효식품의 안전성을 분석·평가하고 이를 제어하는 방법을 개발하고자 수행하였다. 이를 위하여, 배추김치, 깍두기, 백김치, 총각김치, 열무김치, 고들빼기, 갓김치 및 파김치 등 8종의 김치, 멸치액젓, 까나리액젓 및 육젓 등 3종의 액젓, 된장, 청국장 및 고추장 등 3종의 장류, 그리고 오징어젓, 멸치젓, 창란젓, 명란젓, 새우젓, 토하젓, 조개젓, 밴댕이젓, 어리굴젓, 꼴뚜기젓 및 아가미젓 등 11종의 젓갈 등 다양한 전통 발효식품들을 수집하여 biogenic amine 함량을 분석·평가하였고, 각 발효식품에 포함되어 있는 biogenic amine 생산성 미생물들을 분리·동정하였으며, 최종적으로 이를 제어하기 위한 기술 개발이 시도되었다. 분석된 25종의 한국 전통 발효식품에서 일부를 제외한 대부분의 시료의 각 biogenic amine 함량은 건강에 위해를 주지 않을 정도인 250 mg/kg 이하의 안전한 수준인 것으로 검출되었다. 그러나, 장기간 발효되는 젓갈 및 된장의 일부 시료들은 변이원성 amine인 tyramine 및 잠재적 발암원인 polyamine류를 500∼1,000 mg/kg 수준의 고농도로 함유하고 있었다. 이들 식품에 존재하는 미생물 대부분은 biogenic amine 생산을 위한 효소 활성을 보여주었는데, 분리된 Bacillus spp., Staphylococcus spp., 그리고 젖산균들에서biogenic amine 생산 효소 활성이 확인되었으며, 특히 Bacillus licheniformis의 생산성이 가장 높은 것으로 나타났다. 이들 biogenic amine 고생산성 분리주에 대한 자당, 포도당, 소르비톨, 글리신, 젖산, 구연산 및 소르빈산 등 7종의 식품 첨가물 및 고추, 생강, 마늘, 파, 정향 및 계피 등 6종의 향신료의 억제 효과가 확인되었다. 이와 아울러 biogenic amine에 대한 분해 활성 및 bacteriocin 생산 능력을 보유한 Micrococcus, Staphylococcus 및 Bacillus 속의 7주의 분리주들이 starter culture로서 선발되었다. 이들에 대한 in vitro 연구 결과로부터, 마늘, 글리신 및 S. xylosus 분리주 No. 0538 (starter culture)이 최종적으로 선발되었고, 이들에 의한 멸치젓 발효시 biogenic amine 생성이 크게 감소되어 대조구의 약 29% 수준으로 biogenic amine 생성량을 줄일 수 있었으며, 또한 멸치젓의 저장성이 약 6개월 이상 연장되었다. 따라서 본 연구 결과를 통하여 젓갈 외에도 다양한 수산 발효 식품에서 biogenic amine의 생성을 제어하여 안전성 및 보존성의 증대를 가져올 수 있을 것으로 기대된다.

Abstract ▼ AI-Helper

This study was carried out to investigate biogenic amine-related health risks with Korean fermented food products and to make its solution. It was performed to determine biogenic amine contents, to analyze biogenic amine- producing organisms and to develop the technology for controlling biogenic ami...

This study was carried out to investigate biogenic amine-related health risks with Korean fermented food products and to make its solution. It was performed to determine biogenic amine contents, to analyze biogenic amine- producing organisms and to develop the technology for controlling biogenic amine production in the foods, especially Jeotkal. To evaluate the safety related to biogenic amines of Korean traditional fermented foods, the study was performed as following. Twenty five different types of Korean traditional fermented food products were analyzed for biogenic amine contents by the method using HPLC. Levels of biogenic amines in eight different kinds of kimchi samples were found to be below 100 mg/kg. The level of histamine was considerably high in Aekjeot, a sub-ingredient in preparing kimchi, even though the concentrations of other amines were below 380 mg/kg. Histamine concentration (up to 1155 mg/kg) was especially highest in Myeolchi-aekjeot samples. Korean traditional fermented soybean products such as Doenjang, Cheongkukjang and Kochujang had various levels of biogenic amines depending on manufacturers, although Meju (a fermentation starter prepared from cooked soybean) showed relatively low levels of amines. In addition, modern type of Doenjang had lower level of biogenic amine than traditional type of that. Among eleven different types of Jeotkals, levels of biogenic amines in eight Jeotkal samples were found to be below 70mg/kg. However, the levels of cadaverine and histamine were significantly high in the Myeolchi-jeot, reaching to 665 mg/kg and 579 mg/kg, respectively. The contents of cadaverine, histamine and spermidine were relatively high in Changran-jeot and Myeongran-jeot and increased progressively during storage. Briefly, the amounts of biogenic amines in most fermented foods were within the safe level for human health. However, certain samples tested, such as Myeolchi-jeot and Doenjang, which had been fermented for a long period and/or stored poorly contained considerably high concentrations of biogenic amines including mutagenic tyramine and potentially carcinogenic polyamines. A method for screening biogenic amine-producing organisms was developed to rapidly evaluate safety related to biogenic amines. A total of 120 bacterial strains, including lactic acid bacteria of 84 strains and non-lactic acid bacteria of 36 strains, isolated from kimchi were used to evaluate the decarboxylating medium developed and for the screening biogenic amine-producing organisms. There was a good agreement (81.7%∼87.5%) between the methods by the medium and by HPLC analysis. Of the kimchi isolates, 14.2, 18.3, 37.5 and 0.8% were found to be the producers of histamine, tyramine, putrescine (as form of spermine) and cadaverine, respectively. In addition, the proportion of biogenic amine producer during kimchi fermentation increased to a maximum at an immature period, and decreased thereafter. To investigate the main producing-microorganismsin Myeolchi-jeot containing high concentrations of biogenic amines, 314 bacterial strains isolated from Myeolchi-jeot samples were identified, and their abilities to produce biogenic amines were determined by the medium and HPLC analysis. Staphylococcus spp. were dominant in Myeolchi-jeot, and its amine productivity was very weak. Bacillusspp. appeared increasingly with the progress of storage at all temperatures tested, and the increase was considerably dependent on the increase of storage temperature. Also, 58∼73%, 83∼90%, 81∼90% and 83∼93% of Bacillusstrains had the abilities to produce histamine, tyramine, putrescine and cadaverine, respectively. Therefore, the main amine producer in Myeolchi-jeot stored for a long period seemed to be the genus Bacillus, especially B. licheniformis. In order to develop the technology for controlling biogenic amine production derived from bacteria in fermented fish products, the study as follows was performed. Of the Myeolchi-jeot isolates, 4 bacilli strains selected asstrong amine producers were used for the determination of the effects of spices, including allspice, ginger, garlic, green onion, clove and cinnamon, and food additives, including sucrose, glucose, sorbitol, glycine, lactic acid, citric acid and sorbic acid, on biogenic amine production. Garlic showed the inhibitory effect on both biogenic amine production and growth of the strains tested. Also, glycine not only showed the highest inhibitory effect on biogenic amine production, but also had no function as a stimulator for biogenic amine production for the strains tested. On the other hand, 7 strains characterized as Micrococcus, Staphylococcus and Bacilluswere selected as candidates for starter culture because of their relatively weak biogenic amine productivity. The highest ability to degrade both histamine and tyramine and produce bacteriocin was observed in the culture of Staphylococcus isolate No. 0538. Garlic, glycine and starter culture of Staphylococcus isolate No. 0538 were finally applied to the ripening of Myeolchi-jeot in situ, and then biogenic amines produced in Myeolchi-jeot were reduced and degraded by approximately 71%, compared to control. In addition, the sensory qualities of the treated Myeolchi-jeot were maintained during the storage longer than 6 months. Consequently, this study could bring the increasement of safety and shelf-life of Jeotkal and other fermented products, because the production of biogenic amines such as not only health risk-inducing amines but also putrefactive amines was apparently delayed.

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