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Wang Z, Liu Q, Luo J, Luo P, Wu Y. A Straightforward, Sensitive, and Reliable Strategy for Ethyl Carbamate Detection in By-Products from Baijiu Production by Enzyme-Linked Immunosorbent Assay. Foods 2024; 13:1835. [PMID: 38928776 PMCID: PMC11203372 DOI: 10.3390/foods13121835] [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: 02/22/2024] [Revised: 05/21/2024] [Accepted: 06/03/2024] [Indexed: 06/28/2024] Open
Abstract
Baijiu is a renowned Chinese distilled liquor, notable for its distinctive flavor profile and intricate production process, which prominently involves fermentation and distillation. Ethyl carbamate (EC), a probable human carcinogen, can be potentially formed during these procedures, thus prompting significant health concerns. Consequently, the contamination of EC during Baijiu production has become an increasingly pressing issue. In this study, we developed a rapid and easily operable immunoassay for determining EC in the fermented materials used in Baijiu production. The development of a high-quality antibody specific to EC facilitated a streamlined analytical procedure and heightened method sensitivity. Furthermore, we systematically evaluated other essential parameters. Following optimization, the method achieved an IC50 value of 11.83 μg/kg, with negligible cross-reactivity against EC analogs. The recovery study demonstrated the method's good accuracy and precision, with mean recovery rates ranging from 86.0% to 105.5% and coefficients of variation all below 10%. To validate the feasibility of the technique, we collected and analyzed 39 samples simultaneously using both the proposed immunoassay and confirmatory gas chromatography-mass spectrometry (GC-MS). A robust correlation was observed between the results obtained from the two methods (R2 > 0.99). The detected EC levels ranged from 2.36 μg/kg to 7.08 μg/kg, indicating an increase during the fermentation process.
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Affiliation(s)
- Zifei Wang
- Research Unit of Food Safety, NHC Key Laboratory of Food Safety Risk Assessment, Ministry of Health, China National Center for Food Safety Risk Assessment, Chinese Academy of Medical Sciences (2019RU014), Beijing 100021, China; (Z.W.); (Q.L.); (Y.W.)
| | - Qing Liu
- Research Unit of Food Safety, NHC Key Laboratory of Food Safety Risk Assessment, Ministry of Health, China National Center for Food Safety Risk Assessment, Chinese Academy of Medical Sciences (2019RU014), Beijing 100021, China; (Z.W.); (Q.L.); (Y.W.)
| | - Jiaqi Luo
- State Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, College of Resources and Environment, University of Chinese Academy of Sciences, Beijing 100085, China;
| | - Pengjie Luo
- Research Unit of Food Safety, NHC Key Laboratory of Food Safety Risk Assessment, Ministry of Health, China National Center for Food Safety Risk Assessment, Chinese Academy of Medical Sciences (2019RU014), Beijing 100021, China; (Z.W.); (Q.L.); (Y.W.)
| | - Yongning Wu
- Research Unit of Food Safety, NHC Key Laboratory of Food Safety Risk Assessment, Ministry of Health, China National Center for Food Safety Risk Assessment, Chinese Academy of Medical Sciences (2019RU014), Beijing 100021, China; (Z.W.); (Q.L.); (Y.W.)
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Li M, Jia W. Formation and hazard of ethyl carbamate and construction of genetically engineered Saccharomyces cerevisiae strains in Huangjiu (Chinese grain wine). Compr Rev Food Sci Food Saf 2024; 23:e13321. [PMID: 38517033 DOI: 10.1111/1541-4337.13321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2023] [Revised: 02/18/2024] [Accepted: 02/28/2024] [Indexed: 03/23/2024]
Abstract
Huangjiu, a well-known conventional fermented Chinese grain wine, is widely consumed in Asia for its distinct flavor. Trace amounts of ethyl carbamate (EC) may be generated during the fermentation or storage process. The International Agency for Research on Cancer elevated EC to a Class 2A carcinogen, so it is necessary to regulate EC content in Huangjiu. The risk of intake of dietary EC is mainly assessed through the margin of exposure (MOE) recommended by the European Food Safety Authority, with a smaller MOE indicating a higher risk. Interventions are necessary to reduce EC formation. As urea, one of the main precursors of EC formation in Huangjiu, is primarily produced by Saccharomyces cerevisiae through the catabolism of arginine, the construction of dominant engineered fermentation strains is a favorable trend for the future production and application of Huangjiu. This review summarized the formation and carcinogenic mechanism of EC from the perspectives of precursor substances, metabolic pathways after ingestion, and risk assessment. The methods of constructing dominant S. cerevisiae strains in Huangjiu by genetic engineering technology were reviewed, which provided an important theoretical basis for reducing EC content and strengthening practical control of Huangjiu safety, and the future research direction was prospected.
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Affiliation(s)
- Mi Li
- School of Food Science and Engineering, Shaanxi University of Science & Technology, Xi'an, China
| | - Wei Jia
- School of Food Science and Engineering, Shaanxi University of Science & Technology, Xi'an, China
- Shaanxi Research Institute of Agricultural Products Processing Technology, Xi'an, China
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Jiang Z, Zhuang Y, Guo S, Sohan ASMMF, Yin B. Advances in Microfluidics Techniques for Rapid Detection of Pesticide Residues in Food. Foods 2023; 12:2868. [PMID: 37569137 PMCID: PMC10417549 DOI: 10.3390/foods12152868] [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: 07/06/2023] [Revised: 07/24/2023] [Accepted: 07/26/2023] [Indexed: 08/13/2023] Open
Abstract
Food safety is a significant issue that affects people worldwide and is tied to their lives and health. The issue of pesticide residues in food is just one of many issues related to food safety, which leave residues in crops and are transferred through the food chain to human consumption. Foods contaminated with pesticide residues pose a serious risk to human health, including carcinogenicity, neurotoxicity, and endocrine disruption. Although traditional methods, including gas chromatography, high-performance liquid chromatography, chromatography, and mass spectrometry, can be used to achieve a quantitative analysis of pesticide residues, the disadvantages of these techniques, such as being time-consuming and costly and requiring specialist staff, limit their application. Therefore, there is a need to develop rapid, effective, and sensitive equipment for the quantitative analysis of pesticide residues in food. Microfluidics is rapidly emerging in a number of fields due to its outstanding strengths. This paper summarizes the application of microfluidic techniques to pyrethroid, carbamate, organochlorine, and organophosphate pesticides, as well as to commercial products. Meanwhile, the study also outlines the development of microfluidics in combination with 3D printing technology and nanomaterials for detecting pesticide residues in food.
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Affiliation(s)
- Zhuoao Jiang
- School of Mechanical Engineering, Yangzhou University, Yangzhou 225127, China; (Z.J.); (Y.Z.); (S.G.)
| | - Yu Zhuang
- School of Mechanical Engineering, Yangzhou University, Yangzhou 225127, China; (Z.J.); (Y.Z.); (S.G.)
| | - Shentian Guo
- School of Mechanical Engineering, Yangzhou University, Yangzhou 225127, China; (Z.J.); (Y.Z.); (S.G.)
| | - A. S. M. Muhtasim Fuad Sohan
- Faculty of Engineering, Department of Mechanical Engineering, The University of Adelaide, Adelaide, SA 5000, Australia;
| | - Binfeng Yin
- School of Mechanical Engineering, Yangzhou University, Yangzhou 225127, China; (Z.J.); (Y.Z.); (S.G.)
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Deng H, Ji L, Han X, Wu T, Han B, Li C, Zhan J, Huang W, You Y. Research progress on the application of different controlling strategies to minimizing ethyl carbamate in grape wine. Compr Rev Food Sci Food Saf 2023; 22:1495-1516. [PMID: 36856535 DOI: 10.1111/1541-4337.13119] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2022] [Revised: 01/15/2023] [Accepted: 01/22/2023] [Indexed: 03/02/2023]
Abstract
Ethyl carbamate (EC) is a probable carcinogenic compound commonly found in fermented foods and alcoholic beverages and has been classified as a category 2A carcinogen by the International Agency for Research on Cancer (IARC). Alcoholic beverages are one of the main sources of EC intake by humans. Therefore, many countries have introduced a standard EC limit in alcoholic beverages. Wine is the second largest alcoholic beverage in the world after beer and is loved by consumers for its rich taste. However, different survey results showed that the detection rate of EC in wine was almost 100%, while the maximum content was as high as 100 μg/L, necessitating EC content regulation in wine. The existing methods for controlling the EC level in wine mainly include optimizing raw fermentation materials and processes, using genetically engineered strains, and enzymatic methods (urease or urethanase). This review focused on introducing and comparing the advantages, disadvantages, and applicability of methods for controlling EC, and proposes two possible new techniques, that is, changing the fermentation strain and exogenously adding phenolic compounds. In the future, it is hoped that the feasibility of this prospect will be verified by pilot-scale or large-scale application to provide new insight into the regulation of EC during wine production. The formation mechanism and influencing factors of EC in wine were also introduced and the analytical methods of EC were summarized.
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Affiliation(s)
- Huan Deng
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Beijing, China
| | - Lin Ji
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Beijing, China
| | - Xiaoyu Han
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Beijing, China
| | - Tianyang Wu
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Beijing, China
| | - Bing Han
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Beijing, China
| | - Chenyu Li
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Beijing, China.,School of Advanced Agricultural Sciences, Peking University, Beijing, China.,Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua, China
| | - Jicheng Zhan
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Beijing, China
| | - Weidong Huang
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Beijing, China
| | - Yilin You
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Beijing, China
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Han L, Meng C, Zhang D, Liu H, Sun B. Fabrication of a fluorescence probe via molecularly imprinted polymers on carbazole-based covalent organic frameworks for optosensing of ethyl carbamate in fermented alcoholic beverages. Anal Chim Acta 2022; 1192:339381. [DOI: 10.1016/j.aca.2021.339381] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Revised: 12/05/2021] [Accepted: 12/14/2021] [Indexed: 11/01/2022]
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Han Y, Du J, Song Z. Effects of the yeast endogenous β-glucosidase on hawthorn (Crataegus pinnatifida Bunge) wine ethyl carbamate and volatile compounds. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104084] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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Fu HJ, Chen ZJ, Wang H, Luo L, Wang Y, Huang RM, Xu ZL, Hammock B. Development of a sensitive non-competitive immunoassay via immunocomplex binding peptide for the determination of ethyl carbamate in wine samples. JOURNAL OF HAZARDOUS MATERIALS 2021; 406:124288. [PMID: 33525128 PMCID: PMC8893042 DOI: 10.1016/j.jhazmat.2020.124288] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 10/07/2020] [Accepted: 10/13/2020] [Indexed: 05/03/2023]
Abstract
Ethyl carbamate is a group of 2A carcinogen ubiquitously existed in fermented foods. The monitoring of its residues was important for evaluating the potential risk to human beings. Immunoassays with good accuracy and simplicity are great analytical tools for small molecule contaminants. However, it is typically confined in a competitive mode for small molecules with drawback of the sensitivity curbing. In this work, three different phages displayed peptides with capability of identifying the xanthyl ethyl carbamate immunocomplex were isolated from phage library. The binding mechanism of peptides and immunocomplex was studied by computer-assisted simulation. Results indicated that the xanthydrol group of xanthyl ethyl carbamate and the Asn-32 and Asn-92 residues of the antibody light chain were mainly responsible for binding. Simultaneously, a sensitive non-competitive immunoassay for detecting ethyl carbamate in wine samples was developed. The established method exhibited a limit of detection of 5.4 ng/mL and a linear range from 8.7 ng/mL to 32 ng/mL for wine samples. In comparison with the conventional competitive immunoassay, the sensitivity of the proposed non-competitive immunoassay was improved by 17-fold. The results of the immunoassay were validated by a standard ultra-performance liquid chromatography-quadrupole/orbitrap high-resolution mass spectrometry, which illustrated good reliability of the proposed assay.
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Affiliation(s)
- Hui-Jun Fu
- Guangdong Provincial Key Laboratory of Food Quality and Safety/ Guangdong Laboratory of Lingnan Modern Agriculture, South China Agricultural University, Guangzhou 510642, China.
| | - Zi-Jian Chen
- Guangdong Provincial Key Laboratory of Food Quality and Safety/ Guangdong Laboratory of Lingnan Modern Agriculture, South China Agricultural University, Guangzhou 510642, China.
| | - Hong Wang
- Guangdong Provincial Key Laboratory of Food Quality and Safety/ Guangdong Laboratory of Lingnan Modern Agriculture, South China Agricultural University, Guangzhou 510642, China.
| | - Lin Luo
- Guangdong Provincial Key Laboratory of Food Quality and Safety/ Guangdong Laboratory of Lingnan Modern Agriculture, South China Agricultural University, Guangzhou 510642, China.
| | - Yu Wang
- Guangzhou Institute for Food Control, Guangzhou 510410, China.
| | - Ri-Ming Huang
- Guangdong Provincial Key Laboratory of Food Quality and Safety/ Guangdong Laboratory of Lingnan Modern Agriculture, South China Agricultural University, Guangzhou 510642, China.
| | - Zhen-Lin Xu
- Guangdong Provincial Key Laboratory of Food Quality and Safety/ Guangdong Laboratory of Lingnan Modern Agriculture, South China Agricultural University, Guangzhou 510642, China.
| | - Bruce Hammock
- Department of Entomology and UCD Comprehensive Cancer Center, University of California, Davis 95616, CA, United States.
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Wang R, Sun X, Wang X, Chen J, Wang B, Ji W. Spherical conjugated microporous polymers for solid phase microextraction of carbamate pesticides from water samples. J Chromatogr A 2020; 1626:461360. [DOI: 10.1016/j.chroma.2020.461360] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 06/18/2020] [Accepted: 06/19/2020] [Indexed: 01/13/2023]
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Weggler BA, Gruber B, Teehan P, Jaramillo R, Dorman FL. Inlets and sampling. SEP SCI TECHNOL 2020. [DOI: 10.1016/b978-0-12-813745-1.00005-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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10
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Xian Y, Wu Y, Dong H, Liang M, Wang B, Wang L, Bai W, Zeng X, Qian M, Zhao X. Ice-bath assisted sodium hydroxide purification coupled with GC–MS/MS analysis for simultaneous quantification of ethyl carbamate and 12 N-nitrosoamines in yellow rice wine and beer. Food Chem 2019; 300:125200. [DOI: 10.1016/j.foodchem.2019.125200] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2019] [Revised: 07/16/2019] [Accepted: 07/16/2019] [Indexed: 02/06/2023]
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Wang J, Zhu L, Zhang W, Wei Z. Application of the voltammetric electronic tongue based on nanocomposite modified electrodes for identifying rice wines of different geographical origins. Anal Chim Acta 2018; 1050:60-70. [PMID: 30661592 DOI: 10.1016/j.aca.2018.11.016] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2018] [Revised: 10/06/2018] [Accepted: 11/07/2018] [Indexed: 01/19/2023]
Abstract
In the study, the voltammetric electronic tongue based on three nanocomposites modified electrodes was applied for the identification of rice wines of different geographical origins. The nanocomposites were prepared by gold and copper nanoparticles in the presence of conducting polymers (polymer sulfanilic acid, polymer glutamic acid) and carboxylic multi - walled carbon nanotubes. The modified electrodes showed high sensitivity to guanosine - 5' - monophosphate disodium salt, tyrosine and gallic acid which have good correlation with the geographical origins of rice wines. Scanning electron microscopy was performed to display the surface morphologies of the nanocomposites, and cyclic voltammetry was applied to study the electrochemical behaviors of the taste substances on the electrode surfaces. Four types of electrochemical parameters (pH, scan rates, accumulation potentials and time) were optimized for getting a low limit of the detection of each taste substance. The geographical information of rice wines was obtained by the modified electrodes based on two types of multi - frequency large amplitude pulse voltammetry, and "area method" was applied for extracting the feature data from the original information obtained. Based on the area feature data, principal component analysis, locality preserving projection (LPP), and linear discriminant analysis were applied for the classification of the rice wines of different geographical origins, and LPP presented the best results; extreme learning machine (ELM) and alibrary for support vector machines were applied for predicting the geographical origins of rice wines, and ELM performed better.
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Affiliation(s)
- Jun Wang
- Department of Biosystems Engineering, Zhejiang University, 866 Yuhangtang Road, Hangzhou, 310058, PR China
| | - Luyi Zhu
- Department of Biosystems Engineering, Zhejiang University, 866 Yuhangtang Road, Hangzhou, 310058, PR China
| | - Weilin Zhang
- Department of Biosystems Engineering, Zhejiang University, 866 Yuhangtang Road, Hangzhou, 310058, PR China
| | - Zhenbo Wei
- Department of Biosystems Engineering, Zhejiang University, 866 Yuhangtang Road, Hangzhou, 310058, PR China.
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