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The mean intake (500 mg/day) of branched chain fatty acids (BCFA) in western countries is from dairy products and beef. We hypothesized that Asian countries with low dairy consumption have an alternative source of BCFA and report the characterization of nātto and selected fermented foods for BCFA content. Nātto BCFA averaged 0.6 (range 0.21-1.43) mg BCFA per g natto (wet weight) and was highly variable. Nātto major BCFA are C14-17 iso- and anteiso-BCFA similar to fluid milk. BCFA concentrations were 1.00 ± 0.64%, 1.63 ± 0.72% and 0.65 ± 0.07%, of total fatty acids in nātto, shrimp paste and fish sauce, respectively. In contrast, saturates, monounsaturates, and major polyunsaturates were more constant (coefficient of variation = 21%, 26% and 4% compared to 64% for nātto BCFA). Detection of fatty acid ethyl esters were confirmed in miso and found in homemade kimchi. Habitual nātto and/or fermented seafood consumption could support BCFA intakes similar to dairy consumption., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

Biogenic amines are harmful substances generated during the fermentation process. Regulations on biogenic amine content in fermented foods are currently insufficient in comparison to the popularity of fermented food consumption in Asian countries. The current review evaluated the biogenic amine content of fermented soybean-based Asian foods to determine whether the food products are safe for consumption. Though the reported ranges of biogenic amine content in fermented soybean foods varied widely, most products contained biogenic amine concentrations at potentially hazardous levels. To ensure the safety of fermented soybean food products, further efforts are required in the improvement of the food manufacturing process, as well as the establishment of regulations on managing biogenic amine content., (Copyright © 2018 Elsevier Ltd. All rights reserved.)