**6. Conclusions**

*Veganism - a Fashion Trend or Food as a Medicine*

origin (i.e., milk) [45].

process is interesting [45].

amines when found in high quantities.

In addition, certain strains of fermented LAB, which often belong to species of the genus *Lactobacillus*, can have health-promoting effects, for example, through immunomodulation and inhibition of pathogens [46, 50]. The food product itself could be used as a new product for traditional (dairy-based) marketed probiotics, allowing the access to a new market niche, focusing on consumers who are lactose intolerant and who do not want to purchase probiotics from products of animal

Food companies specializing in vegetable products are looking for preservation methods that guarantee functional, sensory and nutritional quality and, at the same time, microbiological safety of products. The vegetable fermentations are gaining popularity for their rich flavors and health benefits, but due to the lack of information about the microbiological process, there are concerns about food safety [46]. Despite the controversy and the negative effects of the presence of some BAs in fermented products, studies indicate that amines present in fermented plant-based foods can be used as pharmaceutical compounds to promote cardiovascular health and longevity [51]. Histamine is well known for its pro-inflammatory effects on allergy and anaphylaxis; however, several studies have demonstrated anti-inflammatory or immunoregulatory functions of histamine. For example, histamine derived from *Lactobacillus reuteri* can suppress the inflammatory action of TNF, a proinflammatory cytokine, leading to anti-inflammatory strategies for chronic immune-mediated diseases. Probiotic species can target specific signaling pathways and immune responses, that is, strains of these bacteria can represent future therapeutic agents that can serve to suppress chronic inflammation [52]. In addition, fermented plant-based foods can be an interesting source for the detection of new bacterial strains with great potential for various probiotic and industrial applications, thus the study of microbial ecosystems during the fermentation

In comparison to dairy-based food fermentations, fermentations that use plant materials as the main substrate are little explored, except for a few examples such as kimchi (fermented with *Chinese mustard*), sauerkraut (fermented with cabbage) and pickles and can be interesting to lactose intolerants, to people allergic to milk or to vegans [45]. In kimchi samples collected on the Korean market, histamine and tyramine content above safe levels were found (**Table 1**) [53]. Sauerkraut is one of the best known and most commercialized traditional vegetable foods in Europe. In a study working with 121 commercial and household samples of sauerkraut, low levels of amines such as tryptamine, spermidine and spermine were found, however, high values of putrescine and tyramine have been identified (**Table 1**) [54]. It is noteworthy that the amount of amines present in the sauerkraut depends on the market and/or on the method of preparation of the product, with variations between the works found in the literature. In sauerkraut spontaneously fermented for one year, low concentrations of spermine and spermidine have been reported, but with high concentrations of tyramine and putrescine, as the predominant amines (**Table 1**) [55]. In commercially distributed sauerkraut samples, high levels of tyramine and putrescine were also identified, but with also high concentrations of histamine [56]. The values obtained for the BAs in the sauerkraut in the different researches, place this product as of special care due to the negative effects on the consumer, taking into account that histamine and tyramine are considered toxic

Another important fermented vegetable product produced in the United States

and Europe is pickles, which are produced by fermenting cucumber (*Cucumis sativus* L.) with lactic acid bacteria [57]. In naturally fermented pickles (pepper, cucumber, cabbage, beans, tomatoes, Armenian cucumber and mixed vegetables) by *L. plantarum* for domestic consumption, high levels of cadaverine, putrescine

**10**

Biogenic amines are known to occur in food, and the highest concentrations are reported especially in fermented products. Despite the association of a low disease index with vegan and vegetarian dietary patterns, these people consume some processed foods. Several processed food and by-products with high amounts of proteins and amino acids, including fermented products, can contain significant amounts of BAs, impacting the food quality and safety. The antioxidant and anti-inflammatory effects of polyamines can play an important role in preventing chronic health conditions, such as cardiovascular disease and diabetes. In contrast, cancer is associated with high levels of some polyamines, caused by a change in your homeostasis. Basic care must be taken when purchasing food, which must be handled and/or industrialized under ideal hygienic quality conditions to avoid the proliferation of undesirable bacteria and, consequently, the accumulation of BAs that cause damage to health; however, more research on practical measures to reduce the BA content is needed to ensure food safety.
