Polyamine content of ordinary foodstuffs and various fermented foods

被引：121

作者：

Okamoto, A ^{[1
]}

Sugi, E ^{[1
]}

Koizumi, Y ^{[1
]}

Yanagida, F ^{[1
]}

Udaka, S ^{[1
]}

机构：

[1] TOKYO UNIV AGR, DEPT BREWING & FERMENTAT, SETAGAYA KU, TOKYO 156, JAPAN

来源：

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 1997年 / 61卷 / 09期

关键词：

polyamine; food polyamine; histamine; agmatine;

D O I：

10.1271/bbb.61.1582

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Soybeans, tea tea res, and mushrooms were conspicuously rich in spermidine, while oranges contained a Barge amount of putrescine. Among the fermented foods, soy sauces were rich in putrescine and histamine, while Japanese sake contained plenty of agmatine. These polyamines are thought to be produced from amino acids during fermentation with amino acid decarboxylases formed by the microorganisms.

引用

页码：1582 / 1584

页数：3

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