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Effects of phenolic acids on the biogenic amine formation of Enterobacter aerogenes
Author(s) -
Zhang Qiu Qin,
Rui Xin,
Shi Ying Xuan,
Wang Xiao Ying,
Dong Ming Sheng
Publication year - 2018
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13554
Subject(s) - enterobacter aerogenes , chemistry , cadaverine , biogenic amine , putrescine , amine gas treating , tyramine , gallic acid , caffeic acid , phenolic acid , polyphenol , organic chemistry , chlorogenic acid , tryptamine , food science , phenols , chromatography , biochemistry , antioxidant , enzyme , receptor , escherichia coli , neurotransmitter , gene
Plant phenolic extracts can inhibit biogenic amine formation, but the activity of each phenolic acid is poorly understood. This study aimed to examine the effects of individual phenolic acid on the biogenic amine formation of Enterobacter aerogenes . The antibacterial activities of phenolic acids were evaluated by optical density at 600 nm. The concentration that did not reduce bacterial population was found by total plate count. At this concentration, the effect of phenolic acids on biogenic amine formation ability of E. aerogenes was compared using high‐performance liquid chromatography. Results showed that the growth of E. aerogenes was less sensitive to chlorogenic acid and gallic acid than to the other three phenolic acids. Supplementation of 0.078 mg/ml phenolic acids could directly inhibit the formation of putrescine, cadaverine, histamine, and tyramine but could not affect spermidine formation. Among the five phenolic acids, catechinic acid showed the highest inhibitory effect on the biogenic amine formation. Practical applications These findings suggest that plant phenolic acids, especially catechinic acid, could be utilized in reducing bacterial biogenic amine formation and identifying plant polyphenols to improve the safety of food products.