Biogenic amine content of kefir: a fermented dairy product
Abstract
Kefir is a fermented dairy product. Ten samples of kefir supplied from different manufacturers in Turkey were analyzed for the first time to determine biogenic amine contents using HPLC with benzoyl derivatization. Of the 10 biogenic amines under study, putrescine, cadaverine and spermidine were detected in all samples. Tyramine was detected in all kefir samples except one. Tyramine was the prevailing biogenic amine. Tyramine concentrations of kefir samples changed from non detectable values to 12.8 mg/l. Total biogenic amine contents of kefir samples were between 2.4 and 35.2 mg/l. Concentrations of biogenic amines were far below the allowable limits. pH values of kefir samples were in the range from 4.11 to 4.53; acidities were in the range from 0.652 to 1.047% (as lactic acid, w/v); total dry matters were from 8.88 to 12.00% (w/w); total free amino acid contents were from 0.0070 to 0.0206% (as leucine, w/v). No significant correlations were detected between biogenic amine concentrations and pHs and total dry matter contents. Significant correlations were obtained between biogenic amine concentrations and acidities and total free amino acid contents of kefir samples.
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The β-galactosidase enzyme naturally present in kefir grains reduces lactose content of kefir during fermentation, making the final product suitable for individuals with lactose intolerance.
“This enzyme, naturally present in kefir grains, reduces lactose content of the kefir during fermentation, which in turn makes the final product suitable for individuals with lactose intolerance (36) .”
From Milk <i>kefir</i> : nutritional, microbiological and health benefits (2017) · cites this paper as [36]
Bioactive compounds of kefir can prevent cancer initiation or suppress initiated tumour growth by hindering certain enzymes, avoiding the conversion of procarcinogens to carcinogens.
“Additionally, the bioactive compounds of kefir can prevent cancer initiation or suppress the initiated tumour growth by hindering certain enzymes, avoiding the conversion of procarcinogens to carcinogens (36) .”
From Milk <i>kefir</i> : nutritional, microbiological and health benefits (2017) · cites this paper as [36]
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- Authors
- Özdestan, Ö., & Üren, A.
- Affiliations
- Ege University (TR)
- Corresponding author
- Özdestan, Özgül
- Venue
- European Food Research and Technology
- Published
- 2010-03-16
- Volume
- 231
- Issue
- 1
- Pages
- 101-107
- ISSN
- 0373-0174 (ISSN-L)
- 1438-2377
- 1438-2385
- OpenAlex
- W1992566858
- Cited by
- 66
- References
- 21
- Citations by year
- 2026: 2 · 2025: 1 · 2024: 4 · 2023: 2 · 2022: 5 · 2021: 6 · 2020: 5 · 2019: 5 · 2018: 3 · 2017: 6 · 2016: 5 · 2015: 6 · 2014: 1 · 2013: 6 · 2012: 5
- FWCI
- 1.82
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- www.springer.com/tdm (tdm)
- Locations
- European Food Research and Technology (publishedVersion)
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Polyamine Metabolism and Applications
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Keywords
- kefir, biogenic amines, tyramine, putrescine, cadaverine, spermidine, fermented dairy products, free amino acids, lactic acid, pH, total dry matter, food safety limits
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