Managing bioactive amines in plant-based fermented products

The fermentation of vegetable products is gaining interest due to its ability to extend shelf life and reduce food waste. Additionally, the perceived health benefits of certain fermented foods and the growing popularity of plant-based diets have led to greater consumption and diversification of fermented products. However, fermentation can also promote the accumulation of biogenic amines, which may pose health risks. This study investigated the content of bioactive amines in various commercial plant-based fermented products and evaluated a novel strategy to reduce biogenic amine accumulation by the addition of an active ingredient derived from lyophilised green pea sprouts containing the enzyme diamine oxidase (DAO). Among the tested products, sauerkraut and soy sauce exhibited the highest total biogenic amines levels, with the greatest variability between samples. In contrast, average biogenic amines levels in kimchi, tempeh, miso, soybean paste and a cashew-based cheese analogue were moderate with less variability. No biogenic amines were detected in kombucha. Spermidine and spermine were present in most products, reflecting their natural occurrence in plant ingredients. When the DAO-containing active ingredient was added to laboratory-scale sauerkraut, it significantly reduced biogenic amine levels after seven days: cadaverine decreased by 80%, putrescine by 70%, histamine by 23% and tyramine by 11%. When all four biogenic amines were simultaneously present in the sauerkraut, the selectivity and effectiveness of the active ingredient were maintained. This novel approach may contribute to the development of safer, higher-quality fermented plant products while benefiting histamine-intolerant consumers.