Risks of Biogenic Amines Accumulations From Probiotics
DOI:
https://doi.org/10.65888/icraft.3.1.15Keywords:
Probiotics, Food safety, Biogenic amines, Fermented foodsAbstract
Probiotics, defined as live bacteria that provide health benefits when taken in sufficient quantities, are commonly used in functional foods owing to their functions in pathogen suppression, immunological modulation, and gut barrier enhancement. Nevertheless, their ability to generate biogenic amines (BAs) during fermentation poses significant safety concerns. BAs like histamine, tyramine, putrescine, and cadaverine are produced primarily by microbial decarboxylation of amino acids and are found in fermented dairy, meat, vegetable, and beverage products. While BAs play an important role in physiological processes, excessive consumption has been related to negative consequences such as histamine intolerance, hypertensive crises, migraines, gastrointestinal discomfort, and possible carcinogenicity due to interactions with nitrites. BA formation is influenced by raw material quality, microbial strain diversity, and environmental factors like pH, temperature, and salt content. Some lactic acid bacteria and Enterococcus strains are remarkable high producers, while others show little or no activity, emphasizing the necessity of strain-specific evaluation. Mitigation strategies include carefully selecting non-BA-producing strains, following strict hygiene measures, optimising fermentation settings, and using starter cultures capable of decomposing BA. Emerging omics methods offer significant capabilities for tracking BA-related genes, proteins, and metabolites, making probiotic treatments safer. Besides, consumer awareness and regulatory control are critical, as toxicologically substantial BA levels may not result in sensory deterioration. Moreover, assuring the safety of probiotic foods necessitates a balanced risk-benefit analysis that includes technological controls, genetic screening, and rapid detection techniques. By solving these issues, the probiotic sector can maintain innovation while also protecting public health.
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