1
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Wu G, Qiu H, Du C, Zheng Z, Liu Q, Wang Z, Luo P, Shen Y. Intelligent onsite dual-modal assay based on oxidase-like fluorescence carbon dots-driven competitive effect for ethyl carbamate detection. JOURNAL OF HAZARDOUS MATERIALS 2024; 474:134707. [PMID: 38810578 DOI: 10.1016/j.jhazmat.2024.134707] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/25/2024] [Revised: 04/29/2024] [Accepted: 05/22/2024] [Indexed: 05/31/2024]
Abstract
Intelligent onsite accurate monitoring ethyl carbamate (EC, a group 2 A carcinogen) in environment is of great significance to safeguard environmental health and public safety. Herein, we reported an intelligent dual-modal point-of-care (POC) assay based on the bimetallic Mn and Ce co-doped oxidase-like fluorescence carbon dots (Ce&MnCDs) nanozyme-driven competitive effect. In brief, the oxidase-like activity of Ce&MnCDs was inhibited by thiocholine (TCh, originating from the hydrolysis of acetylcholinesterase (AChE) to acetylthiocholine (ATCh)), preventing the oxidation of o-phenylenediamine (OPD) to 2,3-diaminophenothiazine (DAP). However, with the aid of Br2 + NaOH, EC inactivated AChE to prevent TCh generation for re-launching the oxidase-like activity of Ce&MnCDs to trigger the oxidation of OPD into DAP, thereby outputting an EC concentration-dependent ratiometric fluorescence and colorimetric readouts by employing Ce&MnCDs and OPD as the optical signal reporters. Interestingly, these dual-modal optical signals could be transduced into the gray values that was linearly proportional to the residual levels of EC on a smartphone-based portable platform, with a detection limit down to 1.66 μg/mL, qualifying the requirements of analysis of EC residues in real samples. This opened up a new avenue for onsite assessment of the risk of residues of EC, safeguarding environmental health and public safety.
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Affiliation(s)
- Guojian Wu
- School of Food & Biological Engineering, Anhui Province Key Laboratory of Agricultural Products Modern Processing, Hefei University of Technology, Hefei 230009, China
| | - Huimin Qiu
- School of Food & Biological Engineering, Anhui Province Key Laboratory of Agricultural Products Modern Processing, Hefei University of Technology, Hefei 230009, China
| | - Chenxing Du
- School of Food & Biological Engineering, Anhui Province Key Laboratory of Agricultural Products Modern Processing, Hefei University of Technology, Hefei 230009, China
| | - Zhi Zheng
- School of Food & Biological Engineering, Anhui Province Key Laboratory of Agricultural Products Modern Processing, Hefei University of Technology, Hefei 230009, China
| | - Qing Liu
- Research Unit of Food Safety, Chinese Academy of Medical Sciences (No. 2019RU014); NHC Key Lab of Food Safety Risk Assessment, China National Center for Food Safety Risk Assessment (CFSA), Beijing 100022, China
| | - Zifei Wang
- Research Unit of Food Safety, Chinese Academy of Medical Sciences (No. 2019RU014); NHC Key Lab of Food Safety Risk Assessment, China National Center for Food Safety Risk Assessment (CFSA), Beijing 100022, China
| | - Pengjie Luo
- Research Unit of Food Safety, Chinese Academy of Medical Sciences (No. 2019RU014); NHC Key Lab of Food Safety Risk Assessment, China National Center for Food Safety Risk Assessment (CFSA), Beijing 100022, China.
| | - Yizhong Shen
- School of Food & Biological Engineering, Anhui Province Key Laboratory of Agricultural Products Modern Processing, Hefei University of Technology, Hefei 230009, China.
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2
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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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3
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Liao H, Asif H, Huang X, Luo Y, Xia X. Mitigation of microbial nitrogen-derived metabolic hazards as a driver for safer alcoholic beverage choices: An evidence-based review and future perspectives. Compr Rev Food Sci Food Saf 2023; 22:5020-5062. [PMID: 37823801 DOI: 10.1111/1541-4337.13253] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Revised: 09/20/2023] [Accepted: 09/21/2023] [Indexed: 10/13/2023]
Abstract
Alcoholic beverages have been enjoyed worldwide as hedonistic commodities for thousands of years. The unique quality and flavor are attributed to the rich microbiota and nutritional materials involved in fermentation. However, the metabolism of these microbiota can also introduce toxic compounds into foods. Nitrogen-derived metabolic hazards (NMH) are toxic metabolic hazards produced by microorganisms metabolizing nitrogen sources that can contaminate alcoholic beverages during fermentation and processing. NMH contamination poses a risk to dietary safety and human health without effective preventive strategies. Existing literature has primarily focused on investigating the causes of NMH formation, detection methods, and abatement techniques for NMH in fermentation end-products. Devising effective process regulation strategies represents a major challenge for the alcoholic beverage industry considering our current lack of understanding regarding the processes whereby NMH are generated, real-time and online detection, and the high degradation rate after NMH formation. This review summarizes the types and mechanisms of nitrogenous hazard contamination, the potential risk points, and the analytical techniques to detect NMH contamination. We discussed the changing patterns of NMH contamination and effective strategies to prevent contamination at different stages in the production of alcoholic beverages. Moreover, we also discussed the advanced technologies and methods to control NMH contamination in alcoholic beverages based on intelligent monitoring, synthetic ecology, and computational assistance. Overall, this review highlights the risks of NMH contamination during alcoholic beverage production and proposes promising strategies that could be adopted to eliminate the risk of NMH contamination.
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Affiliation(s)
- Hui Liao
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China
| | - Hussain Asif
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China
| | - Xinlei Huang
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China
| | - Yi Luo
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China
| | - Xiaole Xia
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China
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4
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Cao Y, Yang F, Xie Y, Liu S, Hua L, Zhang S, Chen P, Wen Y, Li H, Wang L. Rapid Determination of Ethyl Carbamate in Chinese Liquor via a Direct Injection Mass Spectrometry with Time-Resolved Flash-Thermal-Vaporization and Acetone-Assisted High-Pressure Photoionization Strategy. Anal Chem 2023; 95:4235-4242. [PMID: 36795494 DOI: 10.1021/acs.analchem.2c05752] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023]
Abstract
Ethyl carbamate (EC), a carcinogenic compound, is naturally produced in fermented foods and alcoholic beverages. Rapid and accurate measurement of EC is necessary and important for quality control and safety evaluation of Chinese liquor, a traditionally distilled spirit with the highest consumption in China, but it remains a great challenge. In this work, a direct injection mass spectrometry (DIMS) with time-resolved flash-thermal-vaporization (TRFTV) and acetone-assisted high-pressure photoionization (HPPI) strategy has been developed. EC was rapidly separated from the main matrix components, ethyl acetate (EA) and ethanol, by the TRFTV sampling strategy due to the retention time difference of these three compounds with large boiling point differences on the inner wall of a poly(tetrafluoroethylene) (PTFE) tube. Therefore, the matrix effect of EA and ethanol was effectively eliminated. The acetone-assisted HPPI source was developed for efficient ionization of EC through a photoionization-induced proton transfer reaction between EC molecules and protonated acetone ions. The accurate quantitative analysis of EC in liquor was achieved by introducing an internal standard method (ISM) using deuterated EC (d5-EC). As a result, the limit of detection (LOD) for EC was 8.88 μg/L with the analysis time of only 2 min, and the recoveries ranged from 92.3 to 113.1%. Finally, the prominent capability of the developed system was demonstrated by rapid determination of trace EC in Chinese liquors with different flavor types, exhibiting wide potential applications in online quality control and safety evaluation of not only Chinese liquors but also other liquor and alcoholic beverages.
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Affiliation(s)
- Yixue Cao
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China.,University of Chinese Academy of Sciences, Beijing 100049, China.,Dalian Key Laboratory for Online Analytical Instrumentation, Dalian 116023, China
| | - Fan Yang
- Kweichow Moutai Co., Ltd., Renhuai 564500, China.,Baijiu Manufacturing Innovation Institute of Guizhou Province, Renhuai 564500, China
| | - Yuanyuan Xie
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China.,Dalian Key Laboratory for Online Analytical Instrumentation, Dalian 116023, China
| | - Song Liu
- Kweichow Moutai Co., Ltd., Renhuai 564500, China.,Baijiu Manufacturing Innovation Institute of Guizhou Province, Renhuai 564500, China
| | - Lei Hua
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China.,Dalian Key Laboratory for Online Analytical Instrumentation, Dalian 116023, China
| | - Siyu Zhang
- Kweichow Moutai Co., Ltd., Renhuai 564500, China.,Baijiu Manufacturing Innovation Institute of Guizhou Province, Renhuai 564500, China
| | - Ping Chen
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China.,Dalian Key Laboratory for Online Analytical Instrumentation, Dalian 116023, China
| | - Yuxuan Wen
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China.,University of Chinese Academy of Sciences, Beijing 100049, China.,Dalian Key Laboratory for Online Analytical Instrumentation, Dalian 116023, China
| | - Haiyang Li
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China.,Dalian Key Laboratory for Online Analytical Instrumentation, Dalian 116023, China
| | - Li Wang
- Kweichow Moutai Co., Ltd., Renhuai 564500, China.,Baijiu Manufacturing Innovation Institute of Guizhou Province, Renhuai 564500, China
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Kim S, Jung S, Kim I, Chung M, Shin S, Lee J. Ethyl carbamate in retail market condiments and risk assessment of its dietary exposure for the Korean population. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2021; 38:2026-2035. [PMID: 34407742 DOI: 10.1080/19440049.2021.1963491] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Ethyl carbamate (EC), a potential human dietary carcinogen, is found in fermented foods including the fermented soybean-based condiments, the major part of the Korean diet. Therefore, it is expected that their EC contents might pose health risks. Herein, we collected 111 condiments and estimated their EC contents via gas chromatography-mass spectrometry. Further, dietary intake of EC was evaluated, and the risk levels were assessed via the margin of exposure (MOE) approach and excess cancer risk assessment. EC contents of the condiments ranged from not detectable to 39.47 μg/kg, and the daily EC exposure ranged from 1.4 to 2.0 ng/kg BW per day, depending on gender and age groups in Korea. Of the condiments, soy sauce was the largest contributor to EC exposure. MOE and excess cancer risks for the average consumer were 166,300 and 9.0 × 10-8, respectively, and those for the consumers in the 95th percentiles (P95) were 53,504 and 2.8 × 10-7, respectively, indicating that the risk of exposure to EC is of lower concern in average consumers than heavy consumers. However, the EC exposure from condiments was higher than that in other Asian countries.Abbreviations: EC: ethyl carbamate; GC-MS: gas chromatography-mass spectrometry; MOE: margin of exposure; MRL: maximum residue level; IDL: instrumental detection level; IQL: instrumental quantification level; MDL: method detection level; MQL: method quantification level; EDI: estimated daily intakes; BMDL10: benchmark dose lower confidence limit.
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Affiliation(s)
- Seungmin Kim
- Department of Food Science and Technology, Chung-Ang University, Anseong, Republic of Korea
| | - Sunghyeon Jung
- Department of Food Science and Technology, Chung-Ang University, Anseong, Republic of Korea
| | - Inhwan Kim
- Department of Food Science and Technology, Chung-Ang University, Anseong, Republic of Korea
| | - MyungSub Chung
- Department of Food Science and Technology, Chung-Ang University, Anseong, Republic of Korea
| | - Sangah Shin
- Department of Food and Nutrition, Chung-Ang University, Anseong, Republic of Korea
| | - Jihyun Lee
- Department of Food Science and Technology, Chung-Ang University, Anseong, Republic of Korea
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6
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Ethyl carbamate in Chinese liquor (Baijiu): presence, analysis, formation, and control. Appl Microbiol Biotechnol 2021; 105:4383-4395. [PMID: 34021810 DOI: 10.1007/s00253-021-11348-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2021] [Revised: 05/04/2021] [Accepted: 05/09/2021] [Indexed: 10/21/2022]
Abstract
Ethyl carbamate (EC) is a genotoxic and carcinogenic compound that is also a by-product of fermented foods (bread, sour milk, soy cheese, etc.) and alcoholic beverages (wine, sake, distilled liquor, etc.). Studies have showed that ethyl carbamate is ingested by humans primarily through the consumption of alcoholic beverages. Many countries have thus established EC limits for alcoholic beverages. Chinese liquor (Baijiu) is a traditional and unique distilled liquor, which has a huge consumption in China due to its excellent color, flavor, and taste. Therefore, the control of EC in Chinese liquor is of great significance. This review summarized for the first time the progress in presence level, analysis method, formation mechanism, and elimination strategy of EC of Chinese liquor in recent decades. KEY POINTS: • GC-MS and HPLC are the main methods to quantify EC in Chinese liquor. • EC is formed in the fermentation, distillation, and storage stage. • EC content can be reduced from raw material, microorganism, and production process.
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7
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Zhou K, Siroli L, Patrignani F, Sun Y, Lanciotti R, Xu Z. Formation of Ethyl Carbamate during the Production Process of Cantonese Soy Sauce. Molecules 2019; 24:molecules24081474. [PMID: 30991675 PMCID: PMC6514843 DOI: 10.3390/molecules24081474] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2019] [Revised: 04/13/2019] [Accepted: 04/14/2019] [Indexed: 11/16/2022] Open
Abstract
The aim of this work was to clarify the formation of ethyl carbamate (EC) and its influence factors throughout the production process of Cantonese soy sauce. The results showed that EC was not detected in the koji-making and early moromi fermentation stages, but started to be generated when pH of the moromi decreased to about 4.9—at the same time, the levels of ethanol, urea and citrulline increased significantly. Most EC was formed during raw soy sauce hot extraction (40.6%) and sterilization (42.9%) stages. The EC content exhibited the highest correlation with ethanol throughout the whole production process (R = 0.97). The simulation soy sauce produced in laboratory led the same conclusion—moreover, the contents of EC, ethanol and citrulline were higher in soy sauce fermented at 30 °C than in soy sauce fermented at 15 °C. Extraction of raw soy sauce by squeezing contributed little to EC formation. Further research showed that citrulline and ethanol led to significant increases in EC levels in raw soy sauce upon heating. These results indicate that ethanol and citrulline are two critical precursors of EC and that EC is mainly formed during the heat treatment stage of soy sauce.
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Affiliation(s)
- Kai Zhou
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China.
| | - Lorenzo Siroli
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, 47521 Cesena, Italy.
| | - Francesca Patrignani
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, 47521 Cesena, Italy.
| | - Yuanming Sun
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China.
| | - Rosalba Lanciotti
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, 47521 Cesena, Italy.
| | - Zhenlin Xu
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China.
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8
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Regulation of Sensing, Transportation, and Catabolism of Nitrogen Sources in Saccharomyces cerevisiae. Microbiol Mol Biol Rev 2018; 82:82/1/e00040-17. [PMID: 29436478 DOI: 10.1128/mmbr.00040-17] [Citation(s) in RCA: 78] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022] Open
Abstract
Nitrogen is one of the most important essential nutrient sources for biogenic activities. Regulation of nitrogen metabolism in microorganisms is complicated and elaborate. For this review, the yeast Saccharomyces cerevisiae was chosen to demonstrate the regulatory mechanism of nitrogen metabolism because of its relative clear genetic background. Current opinions on the regulation processes of nitrogen metabolism in S. cerevisiae, including nitrogen sensing, transport, and catabolism, are systematically reviewed. Two major upstream signaling pathways, the Ssy1-Ptr3-Ssy5 sensor system and the target of rapamycin pathway, which are responsible for sensing extracellular and intracellular nitrogen, respectively, are discussed. The ubiquitination of nitrogen transporters, which is the most general and efficient means for controlling nitrogen transport, is also summarized. The following metabolic step, nitrogen catabolism, is demonstrated at two levels: the transcriptional regulation process related to GATA transcriptional factors and the translational regulation process related to the general amino acid control pathway. The interplay between nitrogen regulation and carbon regulation is also discussed. As a model system, understanding the meticulous process by which nitrogen metabolism is regulated in S. cerevisiae not only could facilitate research on global regulation mechanisms and yeast metabolic engineering but also could provide important insights and inspiration for future studies of other common microorganisms and higher eukaryotic cells.
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Guo M, Zhang X, Zheng Y, Huang D. Synthesis of switchable intelligent molecularly imprinted polymers with selective adsorption of ethyl carbamate and their application in electrochemical sensor analysis. RSC Adv 2018; 8:25636-25644. [PMID: 35539791 PMCID: PMC9082584 DOI: 10.1039/c8ra04323j] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2018] [Accepted: 07/02/2018] [Indexed: 11/24/2022] Open
Abstract
A cyclodextrin aldehyde based molecularly imprinted polymer with thermally responsive Diels–Alder (DA) linkages of grafted furan-type dienes was polymerized. The synthesized DA-MIP has dienophile characteristics and the specific absorption of ethyl carbamate (EC) can be switched on or off simply by thermal adjustment to 130 °C and 60 °C, respectively. The imprinting factors (α) of the MIP and rDA-MIP to EC were 6.2 and 5.0, and the selection factors (β) were 5.2 and 4.0, respectively. The restoration of the molecular target ratio was 88%, as determined by absorption and desorption experiments. The thermal restoration ratio, determined by thermal cycling experiments, was 78%. A new electrochemical sensor was prepared using the DA-MIP and its responsiveness for detecting trace amounts of EC was investigated. The results indicate that the electrode response has good affinity and excellent specific recognition performance for template molecular chemicals. A cyclodextrin aldehyde based molecularly imprinted polymer with thermally responsive Diels–Alder (DA) linkages of grafted furan-type dienes was polymerized. The synthesized DA-MIP has dienophile characteristics and the specific adsorption of ethyl carbamate (EC) can be switched on or off simply by thermal adjustment. ![]()
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Affiliation(s)
- Ming Guo
- Department of Chemistry
- Zhejiang Agricultural & Forestry University
- Hangzhou
- China
- National Engineering and Technology Research Center of Wood-based Resources Comprehensive Utilization
| | - Xinge Zhang
- Department of Chemistry
- Zhejiang Agricultural & Forestry University
- Hangzhou
- China
- National Engineering and Technology Research Center of Wood-based Resources Comprehensive Utilization
| | - Yilu Zheng
- Department of Chemistry
- Zhejiang Agricultural & Forestry University
- Hangzhou
- China
- National Engineering and Technology Research Center of Wood-based Resources Comprehensive Utilization
| | - Dinghai Huang
- Department of Polymer Material Science and Engineering
- Institute of Advanced Polymer Materials
- School of Materials Science and Engineering
- Tianjin University
- Tianjin 300350
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10
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Guo M, Hu Y, Wang L, Brodelius PE, Sun L. A facile synthesis of molecularly imprinted polymers and their properties as electrochemical sensors for ethyl carbamate analysis. RSC Adv 2018; 8:39721-39730. [PMID: 35558015 PMCID: PMC9092230 DOI: 10.1039/c8ra08213h] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2018] [Accepted: 11/20/2018] [Indexed: 11/28/2022] Open
Abstract
New molecularly imprinted polymers (MIPs), which exhibit specific recognition of ethyl carbamate (EC) have been synthesized and studied. In this process, EC was the template molecule and β-cyclodextrin derivatives were employed as functional monomers in the molecular imprinting technique (MIT). An EC molecularly imprinted sensor (EC-MIS) was prepared by using MIT surface modification. The EC-MIS was characterized by cyclic voltammetry, electrochemical impedance spectroscopy and differential pulse voltammetry. EC detection performance, binding parameters and dynamics mechanism were investigated. The result showed that the synthetic route designed was appropriate and that new MIP and EC-MIS were successfully prepared. The EC-MIS exhibited a good molecular recognition of EC. A linear relationship between current and EC concentration was observed using cyclic voltammetry and the detection limit was 5.86 μg L−1. The binding constant (K = 4.75 × 106 L mol−1) between EC and the EC-MIS, as well as, the number of binding sites (n = 1.48) has been determined. The EC-MIS recognition mechanism for the EC is a two-step process. The sensor was applied for the determination of EC in Chinese yellow wines, and the results were in good agreement with the gas chromatography-mass spectrometry (GC-MS) method. An ethyl carbamate (EC) molecularly imprinted sensor (EC-MIS) has been prepared. The molecular recognition properties of EC were investigated, the binding parameters determined, and the dynamic mechanism of EC-MIS recognizing EC explored.![]()
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Affiliation(s)
- Ming Guo
- Department of Chemistry
- Zhejiang Agricultural & Forestry University
- Hangzhou 311300
- China
| | - Yinglu Hu
- Department of Chemistry
- Zhejiang Agricultural & Forestry University
- Hangzhou 311300
- China
| | - Lixia Wang
- School of Agriculture and Food Science
- Zhejiang Agricultural & Forestry University
- Hangzhou 311300
- China
| | - Peter E. Brodelius
- Department of Chemistry and Biomedical Sciences
- Linnaeus University
- 391 82 Kalmar
- Sweden
| | - Liping Sun
- Department of Chemistry
- Zhejiang Agricultural & Forestry University
- Hangzhou 311300
- China
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12
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An Efficient Assay for Simultaneous Quantification of Ethyl Carbamate and Phthalate Esters in Chinese Liquor by Gas Chromatography-Mass Spectrometry. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-0906-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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13
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Sanchis Y, Yusà V, Coscollà C. Analytical strategies for organic food packaging contaminants. J Chromatogr A 2017; 1490:22-46. [DOI: 10.1016/j.chroma.2017.01.076] [Citation(s) in RCA: 63] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2016] [Revised: 01/12/2017] [Accepted: 01/26/2017] [Indexed: 02/08/2023]
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14
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Ryu D, Choi B, Kim N, Koh E. Validation of analytical methods for ethyl carbamate in nine food matrices. Food Chem 2016; 211:770-5. [DOI: 10.1016/j.foodchem.2016.05.131] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2016] [Revised: 04/29/2016] [Accepted: 05/20/2016] [Indexed: 11/28/2022]
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15
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LI M, ZHAO Y, CUI M, WANG C, SONG Q. SERS-active Ag Nanostars Substrates for Sensitive Detection of Ethyl Carbamate in Wine. ANAL SCI 2016; 32:725-8. [DOI: 10.2116/analsci.32.725] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Affiliation(s)
- Manli LI
- The Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University
| | - Yuan ZHAO
- The Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University
| | - Malin CUI
- The Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University
| | - Chan WANG
- The Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University
| | - Qijun SONG
- The Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University
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16
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Li G, Zhong Q, Wang D, Zhang X, Gao H, Shen S. Determination and formation of Ethyl Carbamate in Chinese spirits. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.03.029] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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17
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Nóbrega IC, Pereira GE, Silva M, Pereira EV, Medeiros MM, Telles DL, Albuquerque EC, Oliveira JB, Lachenmeier DW. Improved sample preparation for GC–MS–SIM analysis of ethyl carbamate in wine. Food Chem 2015; 177:23-8. [DOI: 10.1016/j.foodchem.2014.12.031] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2013] [Revised: 10/10/2013] [Accepted: 12/11/2014] [Indexed: 11/15/2022]
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18
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Xia Q, Yuan H, Wu C, Zheng J, Zhang S, Shen C, Yi B, Zhou R. An improved and validated sample cleanup method for analysis of ethyl carbamate in Chinese liquor. J Food Sci 2014; 79:T1854-60. [PMID: 25124850 DOI: 10.1111/1750-3841.12567] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2014] [Accepted: 05/03/2014] [Indexed: 12/01/2022]
Abstract
Ethyl carbamate (EC) is a potential human carcinogen widely existing in fermented foods and alcoholic beverages. The solid-phase extraction (SPE) coupled to gas chromatography mass spectrometry is a widely-used method to determine EC levels, but the accuracy varies with sample matrix and the effects of operation parameters are rarely examined. In this study, the influence factors involved in EC determination were investigated using Chinese liquor as sample matrix, and the improved method was further applied. Three types of SPE columns, including diatomite, Florisil, and primary-secondary amine, were compared in extraction efficiency, and the diatomite column exhibited the highest extraction efficiency. The optimal volumes of elution solvents with diatomite column were 15 mL for 3-mL samples solution loaded. In addition, the alcoholic strength for EC determination should be diluted below 20% (v/v) to avoid the enhancement of matrix-induced chromatographic response. Moreover, the pH neutralization could help improve EC recovery and peak resolution, reducing interfering effects. Based on these results, the improved method showed that the limit of detection, the limit of quantification, and average recoveries were 1.10 μg/L, 3.65 μg/L, and 93.06%, respectively. To further elucidate the underlying factors related to EC accumulation, partial least square regression analysis was conducted, and the results suggested that EC levels had the closest relationship with alcoholic strength among the remaining precursors.
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Affiliation(s)
- Qiang Xia
- College of Light Industry, Textile & Food Engineering, Sichuan Univ, Chengdu 610065, China
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Wu P, Zhang L, Wang L, Zhang J, Tan Y, Tang J, Ma B, Pan X, Jiang W. Simultaneous determination of ethyl carbamate and 4-(5-)methylimidazole in yellow rice wine and soy sauce by gas chromatography with mass spectrometry. J Sep Sci 2014; 37:2172-6. [DOI: 10.1002/jssc.201400141] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2014] [Revised: 04/30/2014] [Accepted: 05/15/2014] [Indexed: 11/08/2022]
Affiliation(s)
- Pinggu Wu
- Center for Disease Control and Prevention of Zhejiang Province; Hangzhou P. R. China
| | - Liqun Zhang
- Center for Disease Control and Prevention of Hangzhou; Hangzhou P. R. China
| | - Liyuan Wang
- Center for Disease Control and Prevention of Zhejiang Province; Hangzhou P. R. China
| | - Jing Zhang
- Center for Disease Control and Prevention of Zhejiang Province; Hangzhou P. R. China
| | - Ying Tan
- Center for Disease Control and Prevention of Zhejiang Province; Hangzhou P. R. China
| | - Jun Tang
- Center for Disease Control and Prevention of Zhejiang Province; Hangzhou P. R. China
| | - Bingjie Ma
- Center for Disease Control and Prevention of Zhejiang Province; Hangzhou P. R. China
| | - Xiaodong Pan
- Center for Disease Control and Prevention of Zhejiang Province; Hangzhou P. R. China
| | - Wei Jiang
- Center for Disease Control and Prevention of Zhejiang Province; Hangzhou P. R. China
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