title: Polyamine content of ordinary foodstuffs and various fermented foods.
abstract: Soybeans, tea leaves, and mushrooms were conspicuously rich in spermidine, while oranges contained a large 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 micro-organisms.
authors.affiliation: Department of Brewing and Fermentation, Tokyo University of Agriculture, Japan.
authors.forename: A
authors.initials: A
authors.lastname: Okamoto
authors.forename: E
authors.initials: E
authors.lastname: Sugi
authors.forename: Y
authors.initials: Y
authors.lastname: Koizumi
authors.forename: F
authors.initials: F
authors.lastname: Yanagida
authors.forename: S
authors.initials: S
authors.lastname: Udaka
mesh_terms: D000434:Alcoholic Beverages / Q000032:analysis; D002851:Chromatography, High Pressure Liquid; D002852:Chromatography, Ion Exchange; D003611:Dairy Products / Q000032:analysis; D005285:Fermentation; D005504:Food Analysis; D005638:Fruit / Q000737:chemistry; D008460:Meat / Q000032:analysis; D011073:Polyamines / Q000032:analysis*; D013213:Starch / Q000032:analysis; D013662:Tea / Q000737:chemistry; D014675:Vegetables / Q000737:chemistry
chemical_list: D011073:Polyamines; D013662:Tea; D013213:Starch