Peynirlerde Biyojen Aminler

Yıl 2018, Cilt: 2 Sayı: 2, 35 - 44, 01.07.2018

Seçil Büyük Burcu Marangoz

Öz

Biyojen aminler bitki, hayvan ve mikroorganizmaların metabolizmaları tarafından sentezlenen, amino asitlerin dekarboksilasyonu ile oluşan azotlu bileşiklerdir. Fermente edilmiş gıda maddelerinin üretim, işlenme ve depolanma aşamalarında oluşan biyojen aminler, gıdada bozulmaya ve gıda zehirlenmesine sebebiyet vermektedirler. Biyojen amin kontaminasyonu ile ilişkili fermente gıdalardan en yaygın olanı peynirdir. Peynirde; pH, tuz konsantrasyonu, sıcaklık, su aktivitesi, olgunlaşma şartları, depolama ısısı vb. gibi biyojen amin oluşumunu etkileyen birçok faktör bulunmaktadır. Bu makalede, peynirde biyojen amin oluşumu, biyojen amin oluşumunu etkileyen faktörler ve sağlık üzerindeki etkileri ele alınmıştır.

Anahtar Kelimeler

Peynir, tiramin, dekarboksilasyon

Biogenic Amines in Cheese

Öz

Biogenic amines are nitrogen compounds formed by the decarboxylation of amino acids, synthesized by the metabolisms of plants, animals and microorganisms. Biogenic amines formed during the stages of production, processing and storage of fermented foodstuffs cause deterioration of food and food poisoning. The most common of the fermented foods associated with biogenic amine contamination is cheese. There are many factors that affect the formation of biogenic amines in cheese, such as pH, salt concentration, temperature, water activity, maturation conditions, storage temperature, etc. In this article, biogenic amine formation in cheese, factors affecting biogenic amine formation, and the effects on health are discussed

Anahtar Kelimeler

Cheese, tyramine, decarboxylation

Kaynakça

• Aliakbarlu, J., Alizadeh, M., Rohani, S.M., Agh, N. (2011). Biogenic Amines in Iranian White Brine Cheese: Modelling and Optimisation of Processing Factors. International Journal of Dairy Technology, 64(3): 417-424.
• Andiç, S., Gençcelep, H., Köse, Ş. (2010). Determination of Biogenic Amines in Herby Cheese. International Journal of Food Properties, 13(6): 1300-1314.
• Aygün, O. (2003). Biyojen Aminler- Süt ve Süt Ürünlerindeki Varlığı ve Önemi. Uludag University Journal of Faculty Veterinary Medicine, 22(1-2-3): 91-95.
• Aygün, O., Schneider, E., Scheuer, R., Usleber, E., Gareis, M., Martlbauer, M. (1999). Comparison of Elisa and HPLC for the Determination of Histamine in Cheese. Journal of Agricultural and Food Chemistry, 47(5): 1961-1964.
• Bardöcz, S. (1995). Polyamines in Food and Their Consequences for Food Quality and Human Health. Trends in Food Science & Technology, 6(10): 341-346.
• Benkerroum, N. (2016). Biogenic Amines in Dairy Products: Origin, Incidence, and Control Means. Comprehensive Reviews in Food Science and Food Safety, 15(4): 801-826.
• Celano, G.V., Cafarchia, C., Buja, F., Tiecco, G. (1992). Determination of Biogenic Amines in Cheese. Industrie-Alimentari, 31: 764-768.
• Chambers, T.L., Staruszkiewicz, W.F. (1978). Fluorometric Determination of Histamine in Cheese. Journal of the Association of Official Analytical Chemists, 61(5): 1092- 1097.
• Custodio, F.B., Tavares,E., Gloria, M.B.A. (2007). Extraction of bioactive aminesfrom grated Parmesan cheese using acid, alkaline and organic solvents. J. Food Comp. Anal., 20:280–288.
• Darwish, S.M. (1993). Development of Biogenic Amines in Hungarian Hard Cheese During Ripening. Egyptian Journal of Dairy Science, 21(2): 313-319.
• Durlu-Özkaya, F., Alichanidis, E., Tunail, N. (1999). Determination of Biogenic Amine Content of Beyaz Cheese and Biogenic Amine Production Ability of Some Lactic Acid Bacteria. Milchwissenschaft, 54(12): 680- 682.
• Durlu-Özkaya, F. (2007). Biogenic amine content of some Turkish cheeses. Journal of Food Processing and Preservation, 26(4):259 - 265
• Düz, M., Fidan, A.F. (2016). Biyojen Aminler ve Etkileri. Kocatepe Veterinary Journal, 9(2): 114-121.
• Erginkaya, Z., Var, I. (1989). Et ve Et Ürünlerinde Biyojenik Aminler. Gıda Dergisi, 14(3): 171-174.
• Fox, P.F., Law, J. (1991). Enzymology of Cheese Ripening. Food Biotech, 5(3): 239262.
• Galgano, F., Suzzi, G., Favati, F., Caruso, M., Martuscelli, M., Gardini, F., Salzano, G. (2001). Biogenic Amines During Ripening in ‘Semicotto Caprino’ Cheese: Role of Enterococci. International Journal of Food Science & Technology, 36(2): 153-160.
• Göncü, B., Akın, M.S., Akın, M.B. (2017). Peynirde Biyojen Amin Varlığı ve Tespit Edilme Yöntemleri. Harran Tarım ve Gıda Bilimleri Dergisi, 21(1): 127-128
• Hull, R., Toyne, S., Haynes, I., Lehmann, F.L. (1992). Thermoduric Bacteria: A ReEmerging Problem in Cheese Making. Australian Journal of Dairy Technology, 47(2): 91-94.
• Joosten, H.M.L.J., Northolt, M.D. (1987). Conditions Allowing the Formation of Biogenic Amines in Cheese. 2. Decarboxylative Properties of Some NonStarter Bacteria. Netherlands Milk and Dairy Journal, 41(3): 259-280.
• Joosten, H.M.L.J. (1988). Conditions Allowing the Formation of Biogenic Amines in Cheese. 3. Factors Influencing the Amounts Formed. Netherlands Milk and Dairy Journal, 41(4): 329-357.
• Joosten, H.M.L.J. (1988). The Biogenic Amines Contents of Dutch Cheese and Their Toxicological Significance. Netherlands Milk Dairy Journal, 42(1): 25-42.
• Lavanchy, P., Sieber, R. (1993). Proteolysis in Different Hard and Semihard Cheeses. II Amines. Schweizerische Milchwirtschaftliche Forschung, 22(4): 65-68.
• Leuschner, R. G., Heidel, M., Hammes, W. P. (1998). Histamine and Tyramine Degradation by Food Fermenting Microorganisms, International Journal of Food Microbiology, 39(1-2): 1-10.
• Nout, M.J.R. (1994). Fermented Foods and Food Safety. Food Research International, 27(3): 291-298. Novella-Rodriguez, S., Veciana-Nogues, M.T., Izquierdo-Pulido, M.,Vidal-Carou, M.C. (2003). Distribution of biogenic amines and polyamines in cheese. J. Food Sci., 68:750–756. Perin, L.M., Nero, L.A. (2017). Dairy in Human Health and Disease Across the Lifespan. Watson, R.R., Collier, R.J., Preedy, V.R. (Ed.), The Relevance of Biogenic Amines in Dairy Products. Elsevier, UK. (s. 169).
• Rice, S.L., Eitenmiller, R.R., Kohler, P.E. (1976). Biologically Active Amines in Food: A Review. Journal of Milk and Food Technology, 39(5): 353-358.
• Rodriguez, S., Nogués, M.T., Saldo, J., Carou, M.C. (2002). Effects of High Hydrostatic Pressure Treatments on Biogenic Amine Contents in Goat Cheeses during Ripening. Journal of Agricultural and Food Chemistry, 50(25): 7288–7292.
• Samková, E., Dadáková, E., Pelikánová, T. (2013). Changes in Biogenic Amine and Polyamine Contents in Smear-ripened Cheeses During Storage. European Food Research and Technology, 237: 309-314.
• Schirone, M., Tofalo, R., Fasoli, G., Perpetuini, G., Corsetti, A., Manetta, A. C., Ciarrocchi, A., Suzzi, G. (2013). High Content of Biogenic Amines in Pecorino Cheeses. Food Microbiology, 34(1): 137-144.
• Shalaby, A.R. (1996). Signifıcance of Biogenic Amines to Food Safety and Human Health. Food Research International, 29(7): 675-690.
• Silla-Santos, M.H. (1996). Biogenic Amines: Their Importance in Foods. International Journal of Food Microbiology, 29(2-3): 213231.
• Spizzirri, U.G., Restuccia, D., Curcio, M., Parisi, O.İ., Iemma, F., Picci, N. (2013). Determination of Biogenic Amines in Different Cheese Samples by LC with Evaporative Light Scattering Detector. Journal of Food Composition and Analysis, 29(1): 43-51.
• Stratton, J.E., Hutkins, R.W., Taylor, S.L. (1991). Biogenic Amines in Cheese and Other Fermented Foods: A Review. Journal of Food Protection, 54(6): 460-470.
• Sumner, S.S., F. Roche, S.L. Taylor. (1990). Factors Controlling Histamine Production in Swiss Cheese Inoculated with Lactobacillus Buchneri. Journal of Dairy Science, 73: 30503058.
• Şanlı, T., Şenel, E. (2015). Processing and Impact on Active Components in Food. Preedy, V.R. (Ed.), Formation of Biogenic Amines in Cheese. Elsevier, UK. (s. 223).
• Turantaş, F., Öksüz, A. (1998). Balık ve Balık Ürünlerinde Biyojenik Aminler ve Amin Üretiminde Rol Oynayan Bakteriler. Gıda Teknolojisi, 3(5): 58-65.
• Vale, S.R., Gloria, M.B. (1997). Determination of Biogenic Amines in Cheese. Journal of AOAC International, 80(5): 10061012.
• Valsamaki, K., Michaelidou, A., Polychroniadou, A. (2000). Biogenic amine production in Feta cheese. Food Chem., 71:259–266
• Varlık, H., Çiftçioğlu, G. (2000). Peynirde Biyojenik Amin Oluşumu ve Amin Oluşumuna Etki Eden Faktörler. İstanbul Üniversitesi Veteriner Fakültesi Dergisi, 26(2): 503-511.
• Yerlikaya, P., Gökoğlu, N. (2002). Biyojen Aminler ve Önemi. Akdeniz Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Dergisi, 6(12): 24-30.