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  • Title: Biologically active amines in fermented and non-fermented commercial soybean products from the Spanish market.
    Author: Toro-Funes N, Bosch-Fuste J, Latorre-Moratalla ML, Veciana-Nogués MT, Vidal-Carou MC.
    Journal: Food Chem; 2015 Apr 15; 173():1119-24. PubMed ID: 25466133.
    Abstract:
    Biologically active amines were determined in commercial soybean products. The antioxidant polyamines were found in both non-fermented and fermented soybean products. Natto and tempeh showed the highest content of polyamines (75-124 and 11-24 mg/kg of spermidine and spermine, respectively). On the other hand, the bacterial-related biogenic amines, tyramine, histamine, tryptamine and β-phenylethylamine, were detected in practically all fermented products with a high variability. The highest contents were found in sufu, tamari and soybean paste. Extremely high tyramine and histamine contents, 1700 and 700 mg/kg, respectively, found in some sufu samples could be unhealthy. However, biogenic amines observed in the other soybean products should not be a risk for healthy consumers. However, individuals who take monoamine and diamine oxidase inhibitors drugs should be strongly recommended to avoid this kind of products in order to suffer no adverse health effects. These biogenic amines were not detected in non-fermented soybean products.
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