Optimization production of acid urease by Enterobacter sp. in an approach to reduce urea in Chinese rice wine

Magnetic amyloid-based biocatalyst for the hydrolysis of urea

The presence of urea in wines and other alcoholic beverages represents a critical problem since it can chemically react with ethanol, which leads to the formation of ethyl carbamate, a carcinogenic agent according to the World Health Organization. Here we report the creation of a biocatalyst for the hydrolysis of urea, which could potentially be used before bottling alcoholic drinks. For this, the effective surface area of streptavidin-labeled magnetic microparticles was amplified by functionalization with biotin-labeled hen egg lysozyme amyloid fibers. Subsequently, by using copper and hydrogen peroxide induced cross-linking of unmodified proteins (CHICUP), soybean urease was immobilized to the fibers. This gave rise to a magnetic biocatalyst with remarkable urease activity, which was maintained even after 10 reuses. We propose that this strategy could be used as a platform for immobilizing other molecules to design and develop a myriad of biocatalysts for the food industry.

Research status and development of microbial induced calcium carbonate mineralization technology

In nature, biomineralization is a common phenomenon, which can be further divided into authigenic and artificially induced mineralization. In recent years, artificially induced mineralization technology has been gradually extended to major engineering fields. Therefore, by elaborating the reaction mechanism and bacteria of mineralization process, and summarized various molecular dynamics equations involved in the mineralization process, including microbial and nutrient transport equations, microbial adsorption equations, growth equations, urea hydrolysis equations, and precipitation equations. Because of the environmental adaptation stage of microorganisms in sandy soil, their reaction rate in sandy soil environment is slower than that in solution environment, the influencing factors are more different, in general, including substrate concentration, temperature, pH, particle size and grouting method. Based on the characteristics of microbial mineralization such as strong cementation ability, fast, efficient, and easy to control, there are good prospects for application in sandy soil curing, building improvement, heavy metal fixation, oil reservoir dissection, and CO₂ capture. Finally, it is discussed and summarized the problems and future development directions on the road of commercialization of microbial induced calcium carbonate precipitation technology from laboratory to field application.

Food-grade expression of an iron-containing acid urease in Bacillus subtilis

Enzymatic degradation of urea, the precursor of carcinogenic compound ethylcarbamate in rice wine, is always attractive. In the present study, we achieved high efficient production of Bacillus paralicheniformis iron-containing urease (Bp_Urease) in B. subtilis with the food-grade expression system. After reassembly of the urease gene cluster with inserting ribosome binding site (RBS), the production was increased from 38 U/L to 187 U/L. After altering the position of ureC and co-expressing the iron transporter encoding gene ureH, the activity was further increased to 1307 U/L. Eventually, the urease production was improved to 21,964 U/L in 3-L fermentor, which is the highest reported value to date. Food-grade production of the iron-containing urease would be favorable to the practical applications in food industries.

Ethyl carbamate: An emerging food and environmental toxicant

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.

High-level expression and characterization of recombinant acid urease for enzymatic degradation of urea in rice wine

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.