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Shalamitskiy MY, Tanashchuk TN, Cherviak SN, Vasyagin EA, Ravin NV, Mardanov AV. Ethyl Carbamate in Fermented Food Products: Sources of Appearance, Hazards and Methods for Reducing Its Content. Foods 2023; 12:3816. [PMID: 37893709 PMCID: PMC10606259 DOI: 10.3390/foods12203816] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2023] [Revised: 10/11/2023] [Accepted: 10/16/2023] [Indexed: 10/29/2023] Open
Abstract
Ethyl carbamate, the ethyl ester of carbamic acid, has been identified in fermented foods and alcoholic beverages. Since ethyl carbamate is a probable human carcinogen, reduction of its content is important for food safety and human health. In alcoholic beverages, ethyl carbamate is mostly formed from the reaction of ethanol with urea, citrulline and carbamyl phosphate during fermentation and storage. These precursors are generated from arginine metabolism by wine yeasts and lactic acid bacteria. This review summarizes the mechanisms of ethyl carbamate formation, its impact on human health and methods used in winemaking to minimize its content. These approaches include genetic modification of Saccharomyces cerevisiae wine strains targeting pathways of arginine transport and metabolism, the use of lactic acid bacteria to consume arginine, direct degradation of ethyl carbamate by enzymes and microorganisms, and different technological methods of grape cultivation, alcoholic fermentation, wine aging, temperature and duration of storage and transportation.
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Affiliation(s)
- Maksim Yu. Shalamitskiy
- All-Russian National Research Institute of Viticulture and Winemaking “Magarach” of the Russian Academy of Sciences, 298600 Yalta, Russia; (M.Y.S.); (T.N.T.); (S.N.C.)
| | - Tatiana N. Tanashchuk
- All-Russian National Research Institute of Viticulture and Winemaking “Magarach” of the Russian Academy of Sciences, 298600 Yalta, Russia; (M.Y.S.); (T.N.T.); (S.N.C.)
| | - Sofia N. Cherviak
- All-Russian National Research Institute of Viticulture and Winemaking “Magarach” of the Russian Academy of Sciences, 298600 Yalta, Russia; (M.Y.S.); (T.N.T.); (S.N.C.)
| | - Egor A. Vasyagin
- Institute of Bioengineering, Research Center of Biotechnology of the Russian Academy of Sciences, 119071 Moscow, Russia; (E.A.V.); (N.V.R.)
| | - Nikolai V. Ravin
- Institute of Bioengineering, Research Center of Biotechnology of the Russian Academy of Sciences, 119071 Moscow, Russia; (E.A.V.); (N.V.R.)
| | - Andrey V. Mardanov
- Institute of Bioengineering, Research Center of Biotechnology of the Russian Academy of Sciences, 119071 Moscow, Russia; (E.A.V.); (N.V.R.)
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Miguel GA, Carlsen S, Arneborg N, Saerens SM, Laulund S, Knudsen GM. Non-Saccharomyces yeasts for beer production: Insights into safety aspects and considerations. Int J Food Microbiol 2022; 383:109951. [DOI: 10.1016/j.ijfoodmicro.2022.109951] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2022] [Revised: 09/14/2022] [Accepted: 09/22/2022] [Indexed: 11/05/2022]
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Abt E, Incorvati V, Robin LP, Redan BW. Occurrence of Ethyl Carbamate in Foods and Beverages: Review of the Formation Mechanisms, Advances in Analytical Methods, and Mitigation Strategies. J Food Prot 2021; 84:2195-2212. [PMID: 34347857 PMCID: PMC9092314 DOI: 10.4315/jfp-21-219] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Accepted: 08/02/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Ethyl carbamate (EC) is a process contaminant that can be formed as a by-product during fermentation and processing of foods and beverages. Elevated EC concentrations are primarily associated with distilled spirits, but this compound has also been found at lower concentrations in foods and beverages, including breads, soy sauce, and wine. Evidence from animal studies suggests that EC is a probable human carcinogen. Consequently, several governmental institutions have established allowable limits for EC in the food supply. This review includes EC formation mechanisms, occurrence of EC in the food supply, and EC dietary exposure assessments. Current analytical methods used to detect EC will be covered, in addition to emerging technologies, such as nanosensors and surface-enhanced Raman spectroscopy. Various mitigation methods have been used to maintain EC concentrations below allowable limits, including distillation, enzymatic treatments, and genetic engineering of yeast. More research in this field is needed to refine mitigation strategies and develop methods to rapidly detect EC in the food supply. HIGHLIGHTS
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Methanol Mitigation during Manufacturing of Fruit Spirits with Special Consideration of Novel Coffee Cherry Spirits. Molecules 2021; 26:molecules26092585. [PMID: 33925245 PMCID: PMC8125215 DOI: 10.3390/molecules26092585] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 04/20/2021] [Accepted: 04/23/2021] [Indexed: 11/17/2022] Open
Abstract
Methanol is a natural ingredient with major occurrence in fruit spirits, such as apple, pear, plum or cherry spirits, but also in spirits made from coffee pulp. The compound is formed during fermentation and the following mash storage by enzymatic hydrolysis of naturally present pectins. Methanol is toxic above certain threshold levels and legal limits have been set in most jurisdictions. Therefore, the methanol content needs to be mitigated and its level must be controlled. This article will review the several factors that influence the methanol content including the pH value of the mash, the addition of various yeast and enzyme preparations, fermentation temperature, mash storage, and most importantly the raw material quality and hygiene. From all these mitigation possibilities, lowering the pH value and the use of cultured yeasts when mashing fruit substances is already common as best practice today. Also a controlled yeast fermentation at acidic pH facilitates not only reduced methanol formation, but ultimately also leads to quality benefits of the distillate. Special care has to be observed in the case of spirits made from coffee by-products which are prone to spoilage with very high methanol contents reported in past studies.
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Yan GL, Duan LL, Liu PT, Duan CQ. Transcriptional Comparison Investigating the Influence of the Addition of Unsaturated Fatty Acids on Aroma Compounds During Alcoholic Fermentation. Front Microbiol 2019; 10:1115. [PMID: 31178837 PMCID: PMC6538801 DOI: 10.3389/fmicb.2019.01115] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2018] [Accepted: 05/02/2019] [Indexed: 12/23/2022] Open
Abstract
The levels of unsaturated fatty acids (UFAs) in grape must significantly influence yeast metabolism and the production of aroma compounds. In this work, cDNA microarray technology was applied to analyze the transcriptional discrepancies of wine yeast (commercial wine yeast Lalvin EC1118) fermenting in synthetic grape must supplemented with different concentrations of a mixture of UFAs (including linoleic acid, oleic acid, and α-linolenic acid). The results showed that the initial addition of a high level of UFAs can significantly enrich the intracellular UFAs when compared to a low addition of UFAs and further increase the cell population and most volatiles, including higher alcohols and esters, except for several fatty acids. Microarray analyses identified that 63 genes were upregulated, and 91 genes were downregulated during the different fermentation stages. The up-regulated genes were involved in yeast growth and proliferation, stress responses and amino acid transportation, while the repressed genes were associated with lipid and sterol biosynthesis, amino acid metabolism, TCA cycle regulation, mitochondrial respiration, and stress responses. Unexpectedly, the genes directly related to the biosynthesis of volatile compounds did not vary substantially between the fermentations with the high and low UFA additions. The beneficial aromatic function of the UFAs was ascribed to the increased biomass and amino acid transportation, considering that the incorporation of the additional UFAs in yeast cells maintains high membrane fluidity and increases the ability of the cells to resist deleterious conditions. Our results highlighted the importance of UFAs in the regulation of aroma biosynthesis during wine fermentation and suggested that the improvement of the resistance of yeast to extreme stresses during alcoholic fermentation is essential to effectively modulate and improve the production of aroma compounds. A potential way to achieve this goal could be the rational increase of the UFA contents in grape must.
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Affiliation(s)
- Guo-Liang Yan
- Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing, China
| | - Liang-Liang Duan
- College of Public Health, Shaanxi University of Chinese Medicine, Xianyang, China
| | - Pei-Tong Liu
- Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing, China
| | - Chang-Qing Duan
- Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing, China
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Fang F, Qiu Y, Du G, Chen J. Evaluation of ethyl carbamate formation in Luzhou-flavor spirit during distillation and storage processes. FOOD BIOSCI 2018. [DOI: 10.1016/j.fbio.2018.02.007] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Mohapatra BR. Biocatalytic efficacy of immobilized cells of Chryseobacterium sp. Alg-SU10 for simultaneous hydrolysis of urethane and urea. BIOCATAL BIOTRANSFOR 2018. [DOI: 10.1080/10242422.2018.1445228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Bidyut R. Mohapatra
- Department of Biological and Chemical Sciences, The University of the West Indies, Cave Hill Campus, Bridgetown, Barbados
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8
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Mohapatra BR. An Insight into the Prevalence and Enzymatic Abatement of Urethane in Fermented Beverages. Microb Biotechnol 2018. [DOI: 10.1007/978-981-10-7140-9_8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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9
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Lee JB, Kim MK, Kim BK, Chung YH, Lee KG. Analysis of ethyl carbamate in plum wines produced in Korea. Food Sci Biotechnol 2018; 27:277-282. [PMID: 30263750 PMCID: PMC6049751 DOI: 10.1007/s10068-017-0199-7] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2017] [Revised: 08/17/2017] [Accepted: 08/30/2017] [Indexed: 10/18/2022] Open
Abstract
Ethyl carbamate is naturally occurring compound, commonly found in many fermented foods and alcoholic beverages. During the process of plum wine production, ethyl carbamate can be formed. To this date, limited studies were conducted to monitor the ethyl carbamate in the plum wine brewed in-house. The objective of this study was to analyze the ethyl carbamates in plum wine, that were produced in differently: in-house and commercial production. A total of 33 plum wines were analyzed. The levels of ethyl carbamate ranged from N.D to 352.7 μg/kg in plum wines available in Korea. The current level of ethyl carbamate in plum wine was below the governmental regulation. However, continuous monitoring and further develop a strategy to reduce the level of ethyl carbamate in plum wine is in need, as the highest level of ethyl carbamate in plum wine is near the governmental standard (400 μg/kg).
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Affiliation(s)
- Jung-Bin Lee
- Korea Consumer Agency, 54 Yongdu-ro, Maengdong-myeon, Eumseong-gun, Chungcheongbuk-do Republic of Korea
| | - Mina K. Kim
- Department of Food Science and Human Nutrition, Chonbuk National University, 567 Baekjedaero, Deokjin-gu, Jeonju-Si, Chonbuk, 54896 Republic of Korea
| | - Bo-Kyung Kim
- Korea Consumer Agency, 54 Yongdu-ro, Maengdong-myeon, Eumseong-gun, Chungcheongbuk-do Republic of Korea
| | - Yun-Hee Chung
- Korea Consumer Agency, 54 Yongdu-ro, Maengdong-myeon, Eumseong-gun, Chungcheongbuk-do Republic of Korea
| | - Kwang-Geun Lee
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-Si, Gyeonggi-do Republic of Korea
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10
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Quantitative strategies for detecting different levels of ethyl carbamate (EC) in various fermented food matrices: An overview. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.09.008] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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11
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Wu D, Li X, Sun J, Cai G, Xie G, Lu J. Effect of citrulline metabolism inSaccharomyces cerevisiaeon the formation of ethyl carbamate during Chinese rice wine fermentation. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.473] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Dianhui Wu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China
- National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China
- School of Biotechnology; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China
| | - Xiaomin Li
- The Key Laboratory of Industrial Biotechnology, Ministry of Education; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China
- National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China
- School of Biotechnology; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China
| | - Junyong Sun
- The Key Laboratory of Industrial Biotechnology, Ministry of Education; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China
- National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China
- School of Biotechnology; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China
| | - Guolin Cai
- The Key Laboratory of Industrial Biotechnology, Ministry of Education; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China
- National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China
- School of Biotechnology; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China
| | - Guangfa Xie
- School of Biotechnology; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China
- National Engineering Research Center for Chinese Rice Wine; China Shaoxing Rice Wine Group Co. Ltd Shaoxing 312000 People's Republic of China
| | - Jian Lu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China
- National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China
- School of Biotechnology; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China
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Du H, Song Z, Xu Y. Ethyl Carbamate Formation Regulated by Lactic Acid Bacteria and Nonconventional Yeasts in Solid-State Fermentation of Chinese Moutai-Flavor Liquor. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:387-392. [PMID: 29232952 DOI: 10.1021/acs.jafc.7b05034] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
This study aimed to identify specific microorganisms related to the formation of precursors of EC (ethyl carbamate) in the solid-state fermentation of Chinese Moutai-flavor liquor. The EC content was significantly correlated with the urea content during the fermentation process (R2 = 0.772, P < 0.01). Differences in urea production and degradation were found at both species and functional gene levels by metatranscriptomic sequencing and culture-dependent analysis. Lactobacillus spp. could competitively degrade arginine through the arginine deiminase pathway with yeasts, and most Lactobacillus species were capable of degrading urea. Some dominant nonconventional yeasts, such as Pichia, Schizosaccharomyces, and Zygosaccharomyces species, were shown to produce low amounts of urea relative to Saccharomyces cerevisiae. Moreover, unusual urea degradation pathways (urea carboxylase, allophanate hydrolase, and ATP-independent urease) were identified. Our results indicate that EC precursor levels in the solid-state fermentation can be controlled using lactic acid bacteria and nonconventional yeasts.
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Affiliation(s)
- Hai Du
- The Key Laboratory of Industrial Biotechnology of the Ministry of Education, State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University , 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Zhewei Song
- The Key Laboratory of Industrial Biotechnology of the Ministry of Education, State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University , 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Yan Xu
- The Key Laboratory of Industrial Biotechnology of the Ministry of Education, State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University , 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
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13
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Ethyl carbamate: An emerging food and environmental toxicant. Food Chem 2017; 248:312-321. [PMID: 29329860 DOI: 10.1016/j.foodchem.2017.12.072] [Citation(s) in RCA: 63] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2017] [Revised: 11/28/2017] [Accepted: 12/20/2017] [Indexed: 11/21/2022]
Abstract
Ethyl carbamate (EC), a chemical substance widely present in fermented food products and alcoholic beverages, has been classified as a Group 2A carcinogen by the International Agency for Research on Cancer (IARC). New evidence indicates that long-term exposure to EC may cause neurological disorders. Formation of EC in food and its metabolism have therefore been studied extensively and analytical methods for EC in various food matrices have been established. Due to the potential threat of EC to human health, mitigation strategies for EC in food products by physical, chemical, enzymatic, and genetic engineering methods have been developed. Natural products are suggested to provide protection against EC-induced toxicity through the modulation of oxidative stress. This review summarizes knowledge on the formation and metabolism of EC, detection of EC in food products, toxic effects of EC on various organs, and mitigation strategies including prevention of EC-induced tumorigenesis and genotoxicity by natural products.
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Song L, Chen Y, Du Y, Wang X, Guo X, Dong J, Xiao D. Saccharomyces cerevisiae proteinase A excretion and wine making. World J Microbiol Biotechnol 2017; 33:210. [DOI: 10.1007/s11274-017-2361-z] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2017] [Accepted: 09/26/2017] [Indexed: 01/20/2023]
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15
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Lee GH, Bang DY, Lim JH, Yoon SM, Yea MJ, Chi YM. Simultaneous determination of ethyl carbamate and urea in Korean rice wine by ultra-performance liquid chromatography coupled with mass spectrometric detection. J Chromatogr B Analyt Technol Biomed Life Sci 2017; 1065-1066:44-49. [PMID: 28946124 DOI: 10.1016/j.jchromb.2017.09.011] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2017] [Revised: 08/13/2017] [Accepted: 09/07/2017] [Indexed: 10/18/2022]
Abstract
In this study, a rapid method for simultaneous detection of ethyl carbamate (EC) and urea in Korean rice wine was developed. To achieve quantitative analysis of EC and urea, the conditions for Ultra-performance liquid chromatography (UPLC) separation and atmospheric-pressure chemical ionization tandem mass spectrometry (APCI-MS/MS) detection were first optimized. Under the established conditions, the detection limit, relative standard deviation and linear range were 2.83μg/L, 3.75-5.96%, and 0.01-10.0mg/L, respectively, for urea; the corresponding values were 0.17μg/L, 1.06-4.01%, and 1.0-50.0μg/L, respectively, for EC. The correlation between the contents of EC and its precursor urea was determined under specific pH (3.5 and 4.5) and temperature (4, 25, and 50°C) conditions using the developed method. As a result, EC content was increased with greater temperature and lower pH. In Korean rice wine, urea was detected 0.19-1.37mg/L and EC was detected 2.0-7.7μg/L. The method developed in this study, which has the advantages of simplified sample preparation, low detection limits, and good selectivity, was successfully applied for the rapid analysis of EC and urea.
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Affiliation(s)
- Gyeong-Hweon Lee
- Division of Biotechnology, College of Life Sciences, Korea University, Seoul 02841, Republic of Korea
| | - Dae-Young Bang
- Lotte R&D Center, 19, Yangpyeong-ro 19-gil, Yeongdeungpo-gu, Seoul 07209, Republic of Korea
| | - Jung-Hoon Lim
- Lotte R&D Center, 19, Yangpyeong-ro 19-gil, Yeongdeungpo-gu, Seoul 07209, Republic of Korea
| | - Seok-Min Yoon
- Lotte R&D Center, 19, Yangpyeong-ro 19-gil, Yeongdeungpo-gu, Seoul 07209, Republic of Korea
| | - Myeong-Jai Yea
- Lotte R&D Center, 19, Yangpyeong-ro 19-gil, Yeongdeungpo-gu, Seoul 07209, Republic of Korea
| | - Young-Min Chi
- Division of Biotechnology, College of Life Sciences, Korea University, Seoul 02841, Republic of Korea.
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A Bacillus paralicheniformis Iron-Containing Urease Reduces Urea Concentrations in Rice Wine. Appl Environ Microbiol 2017. [PMID: 28646111 DOI: 10.1128/aem.01258-17] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023] Open
Abstract
Urease, a nickel-containing metalloenzyme, was the first enzyme to be crystallized and has a prominent position in the history of biochemistry. In the present study, we identified a nickel urease gene cluster, ureABCEFGDH, in Bacillus paralicheniformis ATCC 9945a and characterized it in Escherichia coli Enzymatic assays demonstrate that this oxygen-stable urease is also an iron-containing acid urease. Heterologous expression assays of UreH suggest that this accessory protein is involved in the transmembrane transportation of nickel and iron ions. Moreover, this iron-containing acid urease has a potential application in the degradation of urea in rice wine. The present study not only enhances our understanding of the mechanism of activation of urease but also provides insight into the evolution of metalloenzymes.IMPORTANCE An iron-containing, oxygen-stable acid urease from B. paralicheniformis ATCC 9945a with good enzymatic properties was characterized. This acid urease shows activities toward both urea and ethyl carbamate. After digestion with 6 U/ml urease, approximately 92% of the urea in rice wine was removed, suggesting that this urease has great potential in the food industry.
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Zhou W, Fang R, Chen Q. Effect of gallic and protocatechuic acids on the metabolism of ethyl carbamate in Chinese yellow rice wine brewing. Food Chem 2017; 233:174-181. [PMID: 28530563 DOI: 10.1016/j.foodchem.2017.04.113] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2017] [Revised: 04/13/2017] [Accepted: 04/18/2017] [Indexed: 11/26/2022]
Abstract
It was studied that gallic and protocatechuic acids played important roles in ethyl carbamate (EC) forming. Gallic and protocatechuic acids can reduce the arginine consumption through inhibiting the arginine deiminase enzyme. Therefore, they are generally added to regulate EC catabolism in the course of yellow rice wine leavening at the third day. In this work, gallic and protocatechuic acids made little influence on the growth of Saccharomyces cerevisiae. Besides, the addition of 200mg/L gallic or protocatechuic acid could prevent the transformation from urea/citrulline to EC. Gallic acid showed better inhibiting effect that the content of EC could be reduced by 91.9% at most. Furthermore, the production of amino acids and volatile flavor compounds are not markedly affected by phenolic compounds. The discoveries reveal that EC can be reduced by supplying gallic acid or protocatechuic acid while yellow rice wine leavening.
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Affiliation(s)
- Wanyi Zhou
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China
| | - Ruosi Fang
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China
| | - Qihe Chen
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China.
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18
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Yang HF, Zeng XA, Wang LH, Yu SJ, Brennan MA. Ethyl carbamate control by genomic regulation of arginase in Saccharomyces cerevisiaeEC1118 in sugarcane juice fermentation. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13261] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Hua-Feng Yang
- School of Food Sciences and Engineering; South China University of Technology; Guangzhou 510640 China
| | - Xin-An Zeng
- School of Food Sciences and Engineering; South China University of Technology; Guangzhou 510640 China
- Food Green Processing and Nutrition Regulation Research Center of Guangdong Province; China
| | - Lang-Hong Wang
- School of Food Sciences and Engineering; South China University of Technology; Guangzhou 510640 China
- Food Green Processing and Nutrition Regulation Research Center of Guangdong Province; China
| | - Shu-Juan Yu
- School of Food Sciences and Engineering; South China University of Technology; Guangzhou 510640 China
- Food Green Processing and Nutrition Regulation Research Center of Guangdong Province; China
| | - Margaret A. Brennan
- School of Food Sciences and Engineering; South China University of Technology; Guangzhou 510640 China
- Centre for Food Research and Innovation, Department of Wine, Food and Molecular Biosciences; Lincoln University; Lincoln 85084 New Zealand
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Pang XN, Li ZJ, Chen JY, Gao LJ, Han BZ. A Comprehensive Review of Spirit Drink Safety Standards and Regulations from an International Perspective. J Food Prot 2017; 80:431-442. [PMID: 28207306 DOI: 10.4315/0362-028x.jfp-16-319] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Standards and regulations related to spirit drinks have been established by different countries and international organizations to ensure the safety and quality of spirits. Here, we introduce the principles of food safety and quality standards for alcoholic beverages and then compare the key indicators used in the distinct standards of the Codex Alimentarius Commission, the European Union, the People's Republic of China, the United States, Canada, and Australia. We also discuss in detail the "maximum level" of the following main contaminants of spirit drinks: methanol, higher alcohols, ethyl carbamate, hydrocyanic acid, heavy metals, mycotoxins, phthalates, and aldehydes. Furthermore, the control measures used for potential hazards are introduced. Harmonization of the current requirements based on comprehensive scope analysis and the risk assessment approach will enhance both the trade and quality of distilled spirits. This review article provides valuable information that will enable producers, traders, governments, and researchers to increase their knowledge of spirit drink safety requirements, control measures, and research trends.
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Affiliation(s)
- Xiao-Na Pang
- Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 398, No. 17 Qinghua East Road, Beijing 100083, People's Republic of China
| | - Zhao-Jie Li
- Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 398, No. 17 Qinghua East Road, Beijing 100083, People's Republic of China
| | - Jing-Yu Chen
- Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 398, No. 17 Qinghua East Road, Beijing 100083, People's Republic of China
| | - Li-Juan Gao
- Department of Biotechnology, Beijing Center for Physical and Chemical Analysis, No. 27 North Xisanhuan Road, Beijing 100089, People's Republic of China
| | - Bei-Zhong Han
- Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 398, No. 17 Qinghua East Road, Beijing 100083, People's Republic of China
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Determination of Ethyl Carbamate (EC) by GC-MS and Characterization of Aroma Compounds by HS-SPME-GC-MS During Wine Frying Status in Hakka Yellow Rice Wine. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0754-5] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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21
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Chen W, Xu Y, Zhang L, Su H, Zheng X. Blackberry subjected to in vitro gastrointestinal digestion affords protection against Ethyl Carbamate-induced cytotoxicity. Food Chem 2016; 212:620-7. [DOI: 10.1016/j.foodchem.2016.06.031] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2015] [Revised: 06/03/2016] [Accepted: 06/11/2016] [Indexed: 12/30/2022]
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22
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Chin YW, Kang WK, Jang HW, Turner TL, Kim HJ. CAR1 deletion by CRISPR/Cas9 reduces formation of ethyl carbamate from ethanol fermentation by Saccharomyces cerevisiae. J Ind Microbiol Biotechnol 2016; 43:1517-1525. [PMID: 27573438 DOI: 10.1007/s10295-016-1831-x] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2016] [Accepted: 08/15/2016] [Indexed: 12/22/2022]
Abstract
Enormous advances in genome editing technology have been achieved in recent decades. Among newly born genome editing technologies, CRISPR/Cas9 is considered revolutionary because it is easy to use and highly precise for editing genes in target organisms. CRISPR/Cas9 technology has also been applied for removing unfavorable target genes. In this study, we used CRISPR/Cas9 technology to reduce ethyl carbamate (EC), a potential carcinogen, which was formed during the ethanol fermentation process by yeast. Because the yeast CAR1 gene encoding arginase is the key gene to form ethyl carbamate, we inactivated the yeast CAR1 gene by the complete deletion of the gene or the introduction of a nonsense mutation in the CAR1 locus using CRISPR/Cas9 technology. The engineered yeast strain showed a 98 % decrease in specific activity of arginase while displaying a comparable ethanol fermentation performance. In addition, the CAR1-inactivated mutants showed reduced formation of EC and urea, as compared to the parental yeast strain. Importantly, CRISPR/Cas9 technology enabled generation of a CAR1-inactivated yeast strains without leaving remnants of heterologous genes from a vector, suggesting that the engineered yeast by CRISPR/Cas9 technology might sidestep GMO regulation.
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Affiliation(s)
- Young-Wook Chin
- Division of Nutrition and Metabolism Research, Korea Food Research Institute, Seongnam, 13539, Republic of Korea
| | - Woo-Kyung Kang
- Division of Nutrition and Metabolism Research, Korea Food Research Institute, Seongnam, 13539, Republic of Korea.,Department of Food Science and Engineering, Ewha Womans University, Seoul, 03760, Republic of Korea
| | - Hae Won Jang
- Division of Strategic Food Research, Korea Food Research Institute, Seongnam, 13539, Republic of Korea
| | - Timothy L Turner
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 260 Bevier Hall, Urbana, IL, 61801, USA
| | - Hyo Jin Kim
- Division of Nutrition and Metabolism Research, Korea Food Research Institute, Seongnam, 13539, Republic of Korea. .,Department of Food Biotechnology, University of Science and Technology, Daejeon, 34113, Republic of Korea.
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23
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Formation of ethyl carbamate in Goji wines: Effect of Goji fruit composition. Food Sci Biotechnol 2016; 25:921-927. [PMID: 30263355 DOI: 10.1007/s10068-016-0151-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2015] [Revised: 02/17/2016] [Accepted: 03/20/2016] [Indexed: 10/21/2022] Open
Abstract
Ethyl carbamate (EC) is a multisite carcinogen widely occurring in alcoholic beverages. In this investigation, solid-phase extraction combined with gas chromatography mass spectrometry was employed to determine EC contents during the fermentation and storage processes, and the effects of Goji varieties on its formation were also examined. The results indicated that natural and potential EC contents were significantly affected by the varied composition of Goji fruits. The analysis of chemical properties showed differences in hundred-grain weight, water contents, amino acids, and nitrogen-to-carbon ratio for Goji berries. Citrulline was completely degraded although it is routinely considered as a non-preferred nitrogen for yeasts. Due to compositional differences, Goji wines accumulated distinct urea levels that positively correlated with the potential EC contents. Furthermore, the temperature in both the production processes highly influenced EC formation. These results contribute to a more comprehensive understanding of EC formation, and in turn, controlling EC in the Goji wine matrix.
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24
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Pflaum T, Hausler T, Baumung C, Ackermann S, Kuballa T, Rehm J, Lachenmeier DW. Carcinogenic compounds in alcoholic beverages: an update. Arch Toxicol 2016; 90:2349-67. [PMID: 27353523 DOI: 10.1007/s00204-016-1770-3] [Citation(s) in RCA: 90] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2016] [Accepted: 06/15/2016] [Indexed: 01/01/2023]
Abstract
The consumption of alcoholic beverages has been classified as carcinogenic to humans by the International Agency for Research on Cancer (IARC) since 1988. More recently, in 2010, ethanol as the major constituent of alcoholic beverages and its metabolite acetaldehyde were also classified as carcinogenic to humans. Alcoholic beverages as multi-component mixtures may additionally contain further known or suspected human carcinogens as constituent or contaminant. This review will discuss the occurrence and toxicology of eighteen carcinogenic compounds (acetaldehyde, acrylamide, aflatoxins, arsenic, benzene, cadmium, ethanol, ethyl carbamate, formaldehyde, furan, glyphosate, lead, 3-MCPD, 4-methylimidazole, N-nitrosodimethylamine, pulegone, ochratoxin A, safrole) occurring in alcoholic beverages as identified based on monograph reviews by the IARC. For most of the compounds of alcoholic beverages, quantitative risk assessment provided evidence for only a very low risk (such as margins of exposure above 10,000). The highest risk was found for ethanol, which may reach exposures in ranges known to increase the cancer risk even at moderate drinking (margin of exposure around 1). Other constituents that could pose a risk to the drinker were inorganic lead, arsenic, acetaldehyde, cadmium and ethyl carbamate, for most of which mitigation by good manufacturing practices is possible. Nevertheless, due to the major effect of ethanol, the cancer burden due to alcohol consumption can only be reduced by reducing alcohol consumption in general or by lowering the alcoholic strength of beverages.
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Affiliation(s)
- Tabea Pflaum
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187, Karlsruhe, Germany
| | - Thomas Hausler
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187, Karlsruhe, Germany
| | - Claudia Baumung
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187, Karlsruhe, Germany
| | - Svenja Ackermann
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187, Karlsruhe, Germany
| | - Thomas Kuballa
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187, Karlsruhe, Germany
| | - Jürgen Rehm
- Centre for Addiction and Mental Health (CAMH), 33 Russell Street, Toronto, ON, M5S 2S1, Canada.,Campbell Family Mental Health Research Institute, CAMH, 250 College Street, Toronto, ON, M5T 1R8, Canada.,Institute of Medical Science (IMS), University of Toronto, Medical Sciences Building, 1 King's College Circle, Room 2374, Toronto, ON, M5S 1A8, Canada.,Department of Psychiatry, University of Toronto, 250 College Street, 8th Floor, Toronto, ON, M5T 1R8, Canada.,Dalla Lana School of Public Health, University of Toronto, 155 College Street, 6th Floor, Toronto, ON, M5T 3M7, Canada.,Institute for Clinical Psychology and Psychotherapy, TU Dresden, Chemnitzer Str. 46, 01187, Dresden, Germany
| | - Dirk W Lachenmeier
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187, Karlsruhe, Germany. .,Institute for Clinical Psychology and Psychotherapy, TU Dresden, Chemnitzer Str. 46, 01187, Dresden, Germany.
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25
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Intranasal Administration of Type V Collagen Reduces Lung Carcinogenesis through Increasing Endothelial and Epithelial Apoptosis in a Urethane-Induced Lung Tumor Model. Arch Immunol Ther Exp (Warsz) 2016; 64:321-9. [DOI: 10.1007/s00005-016-0390-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2015] [Accepted: 11/30/2015] [Indexed: 12/27/2022]
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26
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Guo XW, Li YZ, Guo J, Wang Q, Huang SY, Chen YF, Du LP, Xiao DG. Reduced production of ethyl carbamate for wine fermentation by deleting CAR1 in Saccharomyces cerevisiae. J Ind Microbiol Biotechnol 2016; 43:671-9. [PMID: 26831650 DOI: 10.1007/s10295-016-1737-7] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2015] [Accepted: 01/10/2016] [Indexed: 11/27/2022]
Abstract
Ethyl carbamate (EC), a pluripotent carcinogen, is mainly formed by a spontaneous chemical reaction of ethanol with urea in wine. The arginine, one of the major amino acids in grape musts, is metabolized by arginase (encoded by CAR1) to ornithine and urea. To reduce the production of urea and EC, an arginase-deficient recombinant strain YZ22 (Δcarl/Δcarl) was constructed from a diploid wine yeast, WY1, by successive deletion of two CAR1 alleles to block the pathway of urea production. The RT-qPCR results indicated that the YZ22 almost did not express CAR1 gene and the specific arginase activity of strain YZ22 was 12.64 times lower than that of parent strain WY1. The fermentation results showed that the content of urea and EC in wine decreased by 77.89 and 73.78 %, respectively. Furthermore, EC was forming in a much lower speed with the lower urea during wine storage. Moreover, the two CAR1 allele deletion strain YZ22 was substantially equivalent to parental strain in terms of growth and fermentation characteristics. Our research also suggested that EC in wine originates mainly from urea that is produced by the arginine.
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Affiliation(s)
- Xue-Wu Guo
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, Tianjin, 300457, People's Republic of China
- College of Bioengineering, Tianjin University of Science and Technology, No. 29, 13th Avenue, TEDA-Tianjin Economic-Technological Development Area, Tianjin, 300457, People's Republic of China
- Tianjin Food Safety and Low Carbon Manufacturing Collaborative Innovation Center, Tianjin, 300457, People's Republic of China
| | - Yuan-Zi Li
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, Tianjin, 300457, People's Republic of China
- College of Bioengineering, Tianjin University of Science and Technology, No. 29, 13th Avenue, TEDA-Tianjin Economic-Technological Development Area, Tianjin, 300457, People's Republic of China
| | - Jian Guo
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, Tianjin, 300457, People's Republic of China
- College of Bioengineering, Tianjin University of Science and Technology, No. 29, 13th Avenue, TEDA-Tianjin Economic-Technological Development Area, Tianjin, 300457, People's Republic of China
| | - Qing Wang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, Tianjin, 300457, People's Republic of China
- College of Bioengineering, Tianjin University of Science and Technology, No. 29, 13th Avenue, TEDA-Tianjin Economic-Technological Development Area, Tianjin, 300457, People's Republic of China
| | - Shi-Yong Huang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, Tianjin, 300457, People's Republic of China
- College of Bioengineering, Tianjin University of Science and Technology, No. 29, 13th Avenue, TEDA-Tianjin Economic-Technological Development Area, Tianjin, 300457, People's Republic of China
| | - Ye-Fu Chen
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, Tianjin, 300457, People's Republic of China
- College of Bioengineering, Tianjin University of Science and Technology, No. 29, 13th Avenue, TEDA-Tianjin Economic-Technological Development Area, Tianjin, 300457, People's Republic of China
- Tianjin Food Safety and Low Carbon Manufacturing Collaborative Innovation Center, Tianjin, 300457, People's Republic of China
| | - Li-Ping Du
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, Tianjin, 300457, People's Republic of China
- College of Bioengineering, Tianjin University of Science and Technology, No. 29, 13th Avenue, TEDA-Tianjin Economic-Technological Development Area, Tianjin, 300457, People's Republic of China
- Tianjin Food Safety and Low Carbon Manufacturing Collaborative Innovation Center, Tianjin, 300457, People's Republic of China
| | - Dong-Guang Xiao
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, Tianjin, 300457, People's Republic of China.
- College of Bioengineering, Tianjin University of Science and Technology, No. 29, 13th Avenue, TEDA-Tianjin Economic-Technological Development Area, Tianjin, 300457, People's Republic of China.
- Tianjin Food Safety and Low Carbon Manufacturing Collaborative Innovation Center, Tianjin, 300457, People's Republic of China.
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27
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Ryu D, Choi B, Kim E, Park S, Paeng H, Kim CI, Lee JY, Yoon HJ, Koh E. Determination of Ethyl Carbamate in Alcoholic Beverages and Fermented Foods Sold in Korea. Toxicol Res 2015; 31:289-97. [PMID: 26483888 PMCID: PMC4609976 DOI: 10.5487/tr.2015.31.3.289] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022] Open
Abstract
Ethyl carbamate (EC) classified as a probable human carcinogen (Group 2A) is naturally formed in alcoholic beverages and fermented foods during fermentation process and/or during storage. The objective of this study was to analyze EC in 34 food items including 14 alcoholic beverages and 20 fermented foods sold in Korea. Each food was collected from 18 supermarkets in 9 metropolitan cities in Korea, and then made into composite. According to food composition and alcohol content, samples were divided into four matrices such as apple juice, milk, Soju (liquor containing about 20% alcohol), and rice porridge. The maximum EC value of 151.06 µg/kg was found in Maesilju (liquor made from Maesil and Soju). Whisky and Bokbunjaju (Korean black raspberry wine) contained 9.90 µg/kg and 6.30 µg/kg, respectively. EC was not detected in other alcoholic beverages. Of 20 fermented foods, Japanese-style soy sauce had highest level of 15.59 µg/kg and traditional one contained 4.18 µg/kg. Soybean paste had 1.18 µg/kg, however, EC was not found in other fermented foods.
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Affiliation(s)
- Dayeon Ryu
- Department of Food and Nutrition, College of Natural Sciences, Seoul Women's University, Seoul, Korea
| | - Bogyoung Choi
- Department of Food and Nutrition, College of Natural Sciences, Seoul Women's University, Seoul, Korea
| | - Eunjoo Kim
- Department of Food and Nutrition, College of Natural Sciences, Seoul Women's University, Seoul, Korea
| | - Seri Park
- Department of Food and Nutrition, College of Natural Sciences, Seoul Women's University, Seoul, Korea
| | - Hwijin Paeng
- Department of Food and Nutrition, College of Natural Sciences, Seoul Women's University, Seoul, Korea
| | - Cho-Il Kim
- Bureau of Health Industry Promotion, Korea Health Industry Development Institute, Chungcheongbuk-do, Korea
| | - Jee-Yeon Lee
- Nutrition Policy & Promotion Team, Korea Health Industry Development Institute, Chungcheongbuk-do, Korea
| | - Hae Jung Yoon
- Department of Food Safety Evaluation, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety, Chungcheongbuk-do, Korea
| | - Eunmi Koh
- Department of Food and Nutrition, College of Natural Sciences, Seoul Women's University, Seoul, Korea
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28
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Zhang X, Chen Z, Chen F. Construction of car1 Deletion Mutant fromSaccharomyces cerevisiaeand Evaluation of Its Fermentation Ability. FOOD BIOTECHNOL 2015. [DOI: 10.1080/08905436.2015.1059765] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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29
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Fang RS, Dong YC, Li HJ, Chen QH. Ethyl carbamate formation regulated bySaccharomyces cerevisiaeZJU in the processing of Chinese yellow rice wine. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12665] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Ruo-Si Fang
- Department of Food Science and Nutrition; Zhejiang University; Yuhangtang Rd.866 Hangzhou 310058 China
- Food Microbiology Research Key Laboratory of Zhejiang Province; Hangzhou 310058 China
| | - Ya-Chen Dong
- Department of Food Science and Nutrition; Zhejiang University; Yuhangtang Rd.866 Hangzhou 310058 China
- Food Microbiology Research Key Laboratory of Zhejiang Province; Hangzhou 310058 China
| | - Hong-Ji Li
- Department of Food Science and Nutrition; Zhejiang University; Yuhangtang Rd.866 Hangzhou 310058 China
- Food Microbiology Research Key Laboratory of Zhejiang Province; Hangzhou 310058 China
| | - Qi-He Chen
- Department of Food Science and Nutrition; Zhejiang University; Yuhangtang Rd.866 Hangzhou 310058 China
- Food Microbiology Research Key Laboratory of Zhejiang Province; Hangzhou 310058 China
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30
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High-level expression and characterization of recombinant acid urease for enzymatic degradation of urea in rice wine. Appl Microbiol Biotechnol 2014; 99:301-8. [PMID: 25027572 DOI: 10.1007/s00253-014-5916-z] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2014] [Revised: 06/22/2014] [Accepted: 06/24/2014] [Indexed: 12/21/2022]
Abstract
Ethylcarbamate, a carcinogenic compound, is formed from urea and ethanol in rice wine, and enzymatic elimination of urea is always attractive. In the present work, we amplified the acid urease gene cluster ureABCEFGD from Lactobacillus reuteri CICC6124 and constructed robust Lactococcus lactis cell factories for the production of acid urease. The titer of the recombinant acid urease was increased from 1,550 to 11,560 U/L by optimization of the cultivation process. Meanwhile, the enzyme showed satisfied properties toward urea elimination in the rice wine model system. By incubating the enzyme (50 U/L) at 20 °C for 60 h, about 95.8% of urea in rice wine was removed. Interestingly, this acid urease also exhibited activity toward ethylcarbamate. The results demonstrated that this recombinant acid urease has great potential in the elimination of urea in rice wine.
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31
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Jiao Z, Dong Y, Chen Q. Ethyl Carbamate in Fermented Beverages: Presence, Analytical Chemistry, Formation Mechanism, and Mitigation Proposals. Compr Rev Food Sci Food Saf 2014; 13:611-626. [DOI: 10.1111/1541-4337.12084] [Citation(s) in RCA: 81] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2014] [Accepted: 03/26/2014] [Indexed: 11/30/2022]
Affiliation(s)
- Zhihua Jiao
- Dept. of Food Science and Nutrition; Zhejiang Univ; Nr. 866, Yuhangtang Road Xihu District Hangzhou 310058 China
| | - Yachen Dong
- Dept. of Food Science and Nutrition; Zhejiang Univ; Nr. 866, Yuhangtang Road Xihu District Hangzhou 310058 China
| | - Qihe Chen
- Dept. of Food Science and Nutrition; Zhejiang Univ; Nr. 866, Yuhangtang Road Xihu District Hangzhou 310058 China
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32
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Wu D, Li X, Shen C, Lu J, Chen J, Xie G. Decreased ethyl carbamate generation during Chinese rice wine fermentation by disruption of CAR1 in an industrial yeast strain. Int J Food Microbiol 2014; 180:19-23. [DOI: 10.1016/j.ijfoodmicro.2014.04.007] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2013] [Revised: 03/28/2014] [Accepted: 04/06/2014] [Indexed: 11/24/2022]
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33
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Metabolic engineering of the regulators in nitrogen catabolite repression to reduce the production of ethyl carbamate in a model rice wine system. Appl Environ Microbiol 2013; 80:392-8. [PMID: 24185848 DOI: 10.1128/aem.03055-13] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Rice wine has been one of the most popular traditional alcoholic drinks in China. However, the presence of potentially carcinogenic ethyl carbamate (EC) in rice wine has raised a series of food safety issues. During rice wine production, the key reason for EC formation is urea accumulation, which occurs because of nitrogen catabolite repression (NCR) in Saccharomyces cerevisiae. NCR represses urea utilization by retaining Gln3p in the cytoplasm when preferred nitrogen sources are present. In order to increase the nuclear localization of Gln3p, some possible phosphorylation sites on the nuclear localization signal were mutated and the nuclear localization regulation signal was truncated, and the disruption of URE2 provided an additional method of reducing urea accumulation. By combining these strategies, the genes involved in urea utilization (DUR1,2 and DUR3) could be significantly activated in the presence of glutamine. During shake flask fermentations of the genetically modified strains, very little urea accumulated in the medium. Furthermore, the concentrations of urea and EC were reduced by 63% and 72%, respectively, in a model rice wine system. Examination of the normal nutrients in rice wine indicated that there were few differences in fermentation characteristics between the wild-type strain and the genetically modified strain. These results show that metabolic engineering of the NCR regulators has great potential as a method for eliminating EC during rice wine production.
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34
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Wu D, Li X, Shen C, Lu J, Chen J, Xie G. Isolation of a haploid from an industrial Chinese rice wine yeast for metabolic engineering manipulation. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/jib.97] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Dianhui Wu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China
- National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China
- School of Biotechnology; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China
| | - Xiaomin Li
- The Key Laboratory of Industrial Biotechnology, Ministry of Education; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China
- National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China
- School of Biotechnology; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China
| | - Chao Shen
- The Key Laboratory of Industrial Biotechnology, Ministry of Education; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China
- National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China
- School of Biotechnology; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China
| | - Jian Lu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China
- National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China
- School of Biotechnology; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China
- Industrial Technology Research Institute of Jiangnan University in Suqian; 888 Renmin Road Suqian 223800 People's Republic of China
| | - Jian Chen
- The Key Laboratory of Industrial Biotechnology, Ministry of Education; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China
- National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China
- School of Biotechnology; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China
| | - Guangfa Xie
- School of Biotechnology; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China
- National Engineering Research Centre for Chinese Rice Wine; China Shaoxing Rice Wine Group Co. Ltd; Shaoxing 312000 People's Republic of China
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35
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Zhou ND, Gu XL, Zha XH, Tian YP. Purification and Characterization of a Urethanase from Penicillium variabile. Appl Biochem Biotechnol 2013; 172:351-60. [DOI: 10.1007/s12010-013-0526-2] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2013] [Accepted: 09/15/2013] [Indexed: 11/24/2022]
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36
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Zhao X, Zou H, Fu J, Chen J, Zhou J, Du G. Nitrogen regulation involved in the accumulation of urea in Saccharomyces cerevisiae. Yeast 2013; 30:437-47. [PMID: 23996237 DOI: 10.1002/yea.2980] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2013] [Revised: 08/19/2013] [Accepted: 08/23/2013] [Indexed: 11/07/2022] Open
Abstract
Rice wine is a popular traditional alcoholic drink with a long history in China. However, the presence of the potential carcinogen ethyl carbamate (EC) raises a series of food safety concerns. Although the metabolic pathway of urea (the major precusor of EC) has been characterized in Saccharomyces cerevisiae, the regulation of urea accumulation remains unclear, making the efficient elimination of urea difficult. To demonstrate the regulatory mechanisms governing urea accumulation, three key nitrogen sources that can inhibit urea utilization for a commercial S. cerevisiae strain were identified. In addition, regulators of nitrogen catabolite repression (NCR) and target of rapamycin (TOR) pathways were identified as being involved in urea accumulation by real-time quantitative PCR. Based on these results, preferred nitrogen sources were found to repress urea utilization by converting them to glutamine or glutamate. Moreover, the results indicated that the manner of urea metabolism regulation was different for two positive regulators involved in NCR; Gln3p can be retained in the cytoplasm by glutamine, while Gat1p can be retained by glutamine and glutamate. Furthermore, this was confirmed by fluorescence location detection. These new findings provide new targets for eliminating EC and other harmful nitrogen-containing compounds in fermented foods.
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Affiliation(s)
- Xinrui Zhao
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, People's Republic of China
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37
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Zhao X, Du G, Zou H, Fu J, Zhou J, Chen J. Progress in preventing the accumulation of ethyl carbamate in alcoholic beverages. Trends Food Sci Technol 2013. [DOI: 10.1016/j.tifs.2013.05.009] [Citation(s) in RCA: 85] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Fang RS, Dong YC, Xu TY, He GQ, Chen QH. Ethyl carbamate formation regulated by ornithine transcarbamylase and urea metabolism in the processing of Chinese yellow rice wine. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12248] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Ruo-Si Fang
- Department of Food Science and Nutrition; Zhejiang University; Hangzhou 310058 China
| | - Ya-Chen Dong
- Department of Food Science and Nutrition; Zhejiang University; Hangzhou 310058 China
| | - Teng-Yang Xu
- Department of Food Science and Nutrition; Zhejiang University; Hangzhou 310058 China
| | - Guo-Qing He
- Department of Food Science and Nutrition; Zhejiang University; Hangzhou 310058 China
| | - Qi-He Chen
- Department of Food Science and Nutrition; Zhejiang University; Hangzhou 310058 China
- Food Microbiology Research Key Laboratory of Zhejiang Province; Hangzhou 310058 China
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Zhou ND, Gu XL, Tian YP. Isolation and Characterization of Urethanase from Penicillium variabile and Its Application to Reduce Ethyl Carbamate Contamination in Chinese Rice Wine. Appl Biochem Biotechnol 2013; 170:718-28. [DOI: 10.1007/s12010-013-0178-2] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2012] [Accepted: 03/04/2013] [Indexed: 10/26/2022]
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Liu J, Xu Y, Zhao GA. Rapid determination of ethyl carbamate in Chinese rice wine using headspace solid-phase microextraction and gas chromatography-mass spectrometry. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/jib.33] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Jun Liu
- State Key Laboratory of Food Science and Technology, Key Laboratory of Industrial Biotechnology, Ministry of Education, and School of Biotechnology; Jiangnan University; 1800 Lihu Ave.; Wuxi; Jiangsu; 214122; People's Republic of China
| | - Yan Xu
- State Key Laboratory of Food Science and Technology, Key Laboratory of Industrial Biotechnology, Ministry of Education, and School of Biotechnology; Jiangnan University; 1800 Lihu Ave.; Wuxi; Jiangsu; 214122; People's Republic of China
| | - Guang-ao Zhao
- State Key Laboratory of Food Science and Technology, Key Laboratory of Industrial Biotechnology, Ministry of Education, and School of Biotechnology; Jiangnan University; 1800 Lihu Ave.; Wuxi; Jiangsu; 214122; People's Republic of China
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Ubeda C, Balsera C, Troncoso A, Callejón R, Morales M. Validation of an analytical method for the determination of ethyl carbamate in vinegars. Talanta 2012; 89:178-82. [DOI: 10.1016/j.talanta.2011.12.012] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2011] [Revised: 11/30/2011] [Accepted: 12/04/2011] [Indexed: 10/14/2022]
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Liu J, Xu Y, Nie Y, Zhao GA. Optimization production of acid urease by Enterobacter sp. in an approach to reduce urea in Chinese rice wine. Bioprocess Biosyst Eng 2011; 35:651-7. [DOI: 10.1007/s00449-011-0643-7] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2011] [Accepted: 10/01/2011] [Indexed: 12/20/2022]
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Dahabieh M, Husnik J, Van Vuuren H. Functional enhancement of Sake yeast strains to minimize the production of ethyl carbamate in Sake wine. J Appl Microbiol 2010; 109:963-73. [DOI: 10.1111/j.1365-2672.2010.04723.x] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Chung SWC, Kwong KP, Chen BLS. Determination of Ethyl Carbamate in Fermented Foods by GC-HRMS. Chromatographia 2010. [DOI: 10.1365/s10337-010-1694-7] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Fu ML, Liu J, Chen QH, Liu XJ, He GQ, Chen JC. Determination of ethyl carbamate in Chinese yellow rice wine using high-performance liquid chromatography with fluorescence detection. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02279.x] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Lachenmeier DW, Kanteres F, Kuballa T, López MG, Rehm J. Ethyl carbamate in alcoholic beverages from Mexico (tequila, mezcal, bacanora, sotol) and Guatemala (cuxa): market survey and risk assessment. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2009; 6:349-60. [PMID: 19440288 PMCID: PMC2672322 DOI: 10.3390/ijerph6010349] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/19/2008] [Accepted: 01/16/2009] [Indexed: 12/21/2022]
Abstract
Ethyl carbamate (EC) is a recognized genotoxic carcinogen, with widespread occurrence in fermented foods and beverages. No data on its occurrence in alcoholic beverages from Mexico or Central America is available. Samples of agave spirits including tequila, mezcal, bacanora and sotol (n=110), and of the sugarcane spirit cuxa (n=16) were purchased in Mexico and Guatemala, respectively, and analyzed for EC. The incidence of EC contamination was higher in Mexico than in Guatemala, however, concentrations were below international guideline levels (<0.15 mg/L). Risk assessment found the Margin of Exposure (MOE) in line with that of European spirits. It is therefore unlikely that EC plays a role in high rates of liver cirrhosis reported in Mexico.
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Affiliation(s)
- Dirk W. Lachenmeier
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany; E-Mail:
(T. K.)
| | - Fotis Kanteres
- Centre for Addiction and Mental Health (CAMH), 33 Russell Street, Toronto, ON, M5S 2S1, Canada; E-Mail:
(F. K.)
| | - Thomas Kuballa
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany; E-Mail:
(T. K.)
| | - Mercedes G. López
- Unidad de Biotecnología e Ingeniería Genética de Plantas, Centro de Investigación y Estudios Avanzados del IPN, 36500 Irapuato, Gto., Mexico; E-Mail:
(M. G. L.)
| | - Jürgen Rehm
- Centre for Addiction and Mental Health (CAMH), 33 Russell Street, Toronto, ON, M5S 2S1, Canada; E-Mail:
(F. K.)
- Dalla Lana School of Public Health, University of Toronto, 55 College Street, Toronto, ON, M5T3M7, Canada; E-Mail:
(J. R.)
- Institute for Clinical Psychology and Psychotherapy, TU Dresden, Chemnitzer Strasse 46, 01187 Dresden, Germany
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Ethyl carbamate and hydrocyanic acid in food and beverages - Scientific Opinion of the Panel on Contaminants. EFSA J 2007. [DOI: 10.2903/j.efsa.2007.551] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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Current awareness on yeast. Yeast 2007. [DOI: 10.1002/yea.1452] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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