[2S02a] 04. Brewing, Fermentation and Food Technology - Part 2

2:45 PM - 3:00 PM JST(5:45 AM - 6:00 AM UTC)

[2Brew-09] Correlation Analysis between Physicochemical Properties and Neuroactive Amines in Commercial Baechu Kimchi and Kkakdugi

○JUNGHYUN CHOI¹, Jiwoo Oh¹, Gyulim Kim¹, Jae-Hyung Mah¹ (1. Department of Food and Biotechnology, Korea University (Korea))

Keywords:

Biogenic amines,fermentive vegetables,5-hydroxytryptophan,5-hydroxytryptamine,3,4-Dihydroxy-L-phenylalanine,dopamine,kimchi,metagenomics

Neuroactive biogenic amines are essential for brain function and mental health. In kimchi, these amines can be produced from amino acid precursors during fermentation, but the influence of physicochemical environments remains poorly understood. This study investigated correlations between physicochemical parameters and neuroactive biogenic amines in commercial Baechu kimchi (BC) and Kkakdugi (KD).Twenty BC and fifteen KD samples were analyzed for physicochemical parameters (pH, salinity, aw, and titratable acidity), and neuroactive amine profiles were quantified using UPLC. Pearson correlation analysis was conducted to identify the key physicochemical factors that affect the formation of neuroactive amines, including 5-hydroxytryptophan (5-HTP), 5-hydroxytryptamine (5-HT), 3,4-Dihydroxy-L-phenylalanine (L-DOPA), and dopamine (DA).Distinct correlation patterns were observed depending on the food matrix. In BC, 5-HT and DA were positively correlated with salinity (r=0.41 and 0.66, respectively) but negatively correlated with pH (r=-0.44 and -0.31). 5-HTP showed a positive correlation with pH (r=0.27) and salinity (r=0.28). In KD, DA showed a positive correlation with pH (r=0.50) and acidity (r=0.27), while showing a negative correlation with salinity (r=-0.35) and aw (r=-0.26). 5-HT was negatively associated with all parameters (r less than or equal to -0.14). L-DOPA showed a negligible correlation in both BC and KD groups.These findings emphasize the necessity of optimizing environmental factors to stimulate amine formation.