Abstract Biogenic amines (BAs) are a class of harmful compounds often be found in high protein foods, especially naturally fermented foods. BAs derive from free amino acid decarboxylation through microbial activities and can cause toxic effects (headache, heart palpitations, vomiting) on humans, depending on individual sensitivity. Indigenous amine-degrading strains or strains producing amine-degrading enzymes (ADEs) have drawn great attention since they play an important role in affecting BA accumulation, and enzymes/genes involved in the biosynthetic mechanisms. They also help maintain the sensory quality of the final products. Besides, due to ADEs’ harmless catalytic products, they can be further utilized in fermented foods and beverages to reduce BAs. This review describes in detail the mechanisms of BAs formation, as well as the diversity of ADEs able to degrade BAs in a model or real food systems. A deeper knowledge of this issue is crucial because ADEs’ activities are often associated with strains rather than species or genera. Moreover, this information can help to improve the selection and characterization of strains for further applications as starters or bioprotective cultures, to obtain high-quality foods with reduced BAs contents.

中文翻译：

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胺氧化酶对发酵食品中生物胺降解的重要性：综述

摘要 生物胺（BAs）是一类常见于高蛋白食品，尤其是天然发酵食品中的有害化合物。BAs 来源于通过微生物活动的游离氨基酸脱羧，并可能对人类产生毒性作用（头痛、心悸、呕吐），具体取决于个体敏感性。本地胺降解菌株或产生胺降解酶 (ADE) 的菌株引起了极大的关注，因为它们在影响 BA 积累和参与生物合成机制的酶/基因方面发挥着重要作用。它们还有助于保持最终产品的感官质量。此外，由于ADEs的无害催化产物，它们可以进一步用于发酵食品和饮料中以减少BAs。这篇综述详细描述了 BAs 形成的机制，以及能够在模型或真实食物系统中降解 BA 的 ADE 的多样性。对这个问题的深入了解至关重要，因为 ADE 的活动通常与品系而非物种或属有关。此外，这些信息可以帮助改进菌株的选择和表征，以进一步用作发酵剂或生物保护培养物，从而获得 BAs 含量降低的高质量食品。