Biogenic amines-degrading enzymes and their applications: a review

Abstract:

Biogenic amines (BAs), the potential health threats in fermented food and alcoholic beverage, bring about allergic reactions such as dyspnea, vomiting, and fever in the case of excessive intake. BAs-degrading enzymes, including amine oxidase, amine dehydrogenase, and multicopper oxidase, oxidize BAs to aldehydes. This review described the catalytic mechanism, substrate specificity, enzymatic properties, and applications of the three BAs-degrading enzymes and their capabilities of degrading BAs. The heterologous expression and molecular modification of them were also summarized. Furthermore, research trends of such enzymes in gene mining, molecular modification, and expression were summed up. The paper is expected to provide a reference for studying and developing strategies for degrading BAs in food with enzymes.