1
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King L, Aplin R, Gill C, Naimi T. A State-of-the-Science Review of Alcoholic Beverages and Polycyclic Aromatic Hydrocarbons. ENVIRONMENTAL HEALTH PERSPECTIVES 2024; 132:16001. [PMID: 38241192 PMCID: PMC10798427 DOI: 10.1289/ehp13506] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/18/2023] [Revised: 12/08/2023] [Accepted: 12/19/2023] [Indexed: 01/21/2024]
Abstract
BACKGROUND The association between alcohol and certain cancers is well established, yet beyond ethanol and its metabolite acetaldehyde, little is known about the presence of other carcinogenic compounds in alcoholic beverages, including polycyclic aromatic hydrocarbons (PAHs), such as benzo[a]pyrene (a Group I carcinogen). OBJECTIVES We summarized the published literature on PAH levels in alcoholic beverages to identify potential gaps in knowledge to inform future research. METHODS Medline and Scopus were searched for primary research published from January 1966 to November 2023 that quantified PAH levels among various types of alcoholic beverages, including whisky, rum, brandy, gin, vodka, wine, and beer. Studies that were not primary literature were excluded; only studies that quantified PAH content in the specified alcoholic beverages were included. RESULTS Ten studies published from 1966 to 2019 met the criteria for review. Other than beverage type, no publication reported selection criteria for their samples of tested alcohol products. Studies used a variety of analytical methods to detect PAHs. Of the 10 studies, 7 were published after 2000, and 6 assessed < 20 products. Of the studies, 7 examined spirits; 3, beer; and 4, wines. Benzo[a]pyrene was most prevalent among spirit products, particularly whisky, with values generally exceeding acceptable levels for drinking water. Some beer and wine products also contained PAHs, albeit at lower levels and less frequently than spirit products. DISCUSSION PAHs are found in some alcohol products and appear to vary by beverage type. However, there is an incomplete understanding of their presence and levels among large, representative samples from the range of currently available alcohol products. Addressing this gap could improve understanding of alcohol-cancer relationships and may have important implications for public health and the regulation of alcohol products. In addition, novel methods, such as direct mass spectroscopy, may facilitate more thorough testing of samples to further investigate this relationship. https://doi.org/10.1289/EHP13506.
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Affiliation(s)
- Liam King
- University of British Columbia, Faculty of Medicine, Vancouver, British Columbia, Canada
- Canadian Institute for Substance Use Research, University of Victoria, Victoria, British Columbia, Canada
| | - Rebekah Aplin
- Applied Environmental Research Laboratories, Department of Chemistry, Vancouver Island University, Nanaimo, British Columbia, Canada
| | - Chris Gill
- Canadian Institute for Substance Use Research, University of Victoria, Victoria, British Columbia, Canada
- Applied Environmental Research Laboratories, Department of Chemistry, Vancouver Island University, Nanaimo, British Columbia, Canada
- Department of Chemistry, University of Victoria, Victoria, British Columbia, Canada
- Department of Chemistry, Simon Fraser University, Burnaby, British Columbia, Canada
- Department of Environmental and Occupational Health Sciences, University of Washington, Seattle, Washington, USA
| | - Timothy Naimi
- University of British Columbia, Faculty of Medicine, Vancouver, British Columbia, Canada
- Canadian Institute for Substance Use Research, University of Victoria, Victoria, British Columbia, Canada
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2
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Ratkovich N, Esser C, de Resende Machado AM, Mendes BDA, Cardoso MDG. The Spirit of Cachaça Production: An Umbrella Review of Processes, Flavour, Contaminants and Quality Improvement. Foods 2023; 12:3325. [PMID: 37685257 PMCID: PMC10486784 DOI: 10.3390/foods12173325] [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: 07/14/2023] [Revised: 08/09/2023] [Accepted: 08/24/2023] [Indexed: 09/10/2023] Open
Abstract
This review provides a comprehensive analysis of the production, classification, and quality control of cachaça, a traditional Brazilian sugarcane spirit with significant cultural importance. It explores the fermentation and distillation of sugarcane juice, the ageing process in wooden containers, and the regulatory aspects of cachaça labelling. It emphasises the role of quality control in maintaining the spirit's integrity, focusing on monitoring copper levels in distillation stills. Ethyl carbamate (EC), a potential carcinogen found in cachaça, is investigated, with the study illuminating factors influencing its formation and prevalence and the importance of its vigilant monitoring for ensuring safety and quality. It also underscores the control of multiple parameters in producing high-quality cachaça, including raw material selection, yeast strains, acidity, and contaminants. Further, the impact of ageing, wood cask type, and yeast strains on cachaça quality is examined, along with potential uses of vinasse, a cachaça by-product, in yeast cell biomass production and fertigation. A deeper understanding of the (bio)chemical and microbiological reactions involved in cachaça production is essential to facilitate quality control and standardisation of sensory descriptors, promoting global acceptance of cachaça. Continued research will address safety concerns, improve quality, and support the long-term sustainability and success of the cachaça industry.
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Affiliation(s)
- Nicolas Ratkovich
- Department of Chemical and Food Engineering, Universidad de los Andes, Bogotá 111711, Colombia
| | - Christian Esser
- Wineschool3, P.O. Box 11227, Grand Cayman KY1-1008, Cayman Islands;
| | - Ana Maria de Resende Machado
- Departamento de Química, Centro Federal de Educação Tecnológica de Minas Gerais, Avenida Amazonas, 5253, Nova Suiça, Belo Horizonte 30421-169, MG, Brazil;
| | | | - Maria das Graças Cardoso
- Department of Chemistry, University of Lavras (UFLA), Campus Universitário, Lavras 37200-900, MG, Brazil;
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3
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Wang Z, Qu P, Zhao Y, Wu Y, Lyu B, Miao H. A Nationwide Survey and Risk Assessment of Ethyl Carbamate Exposure Due to Daily Intake of Alcoholic Beverages in the Chinese General Population. Foods 2023; 12:3129. [PMID: 37628128 PMCID: PMC10453565 DOI: 10.3390/foods12163129] [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: 06/09/2023] [Revised: 07/12/2023] [Accepted: 07/13/2023] [Indexed: 08/27/2023] Open
Abstract
Ethyl carbamate (EC) is carcinogenic, and, in China, oral intake of EC mainly occurs as a result of the consumption of alcoholic beverages. To obtain the latest EC intake and risk analysis results for the general population in China, the China National Center for Food Safety Risk Assessment (CFSA) conducted the sixth total diet study (TDS) as a platform to analyze EC contents and exposure due to the intake of alcoholic beverages. A total of 100 sites in 24 provinces were involved in the collection and preparation of alcohol mixture samples for the sixth TDS. There were 261 different types of alcohol collected across the country, based on local dietary menus and consumption survey results. Ultimately, each province prepared a mixed sample by mixing their respective samples according to the percentage of local consumption. The EC levels of these twenty-four mixed samples were determined using our well-validated gas chromatography-mass spectrometry (GC-MS) method. The values ranged from 1.0 μg/kg to 33.8 μg/kg, with 10.1 μg/kg being the mean. China's EC daily intake ranged from 0.001 ng/kg bw/d to 24.56 ng/kg bw/d, with a mean of 3.23 ng/kg bw/d. According to the margin of exposure (MOE), virtually safe dose (VSD), and T25 risk assessments of the carcinogenicity of EC, the mean lifetime cancer risk for the Chinese population was 9.8 × 104, 1.5 × 10-7, and 8.6 × 10-8, respectively. These data show that the carcinogenicity of EC in the general Chinese population due to alcoholic intake is essentially minimal.
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Affiliation(s)
| | | | | | | | | | - Hongjian Miao
- China National Center for Food Safety Risk Assessment, NHC Key Laboratory of Food Safety Risk Assessment, Chinese Academy of Medical Science Research Unit (2019RU014), Beijing 100021, China; (Z.W.); (P.Q.); (Y.Z.); (Y.W.); (B.L.)
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4
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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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5
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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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6
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Di Y, Li J, Chen J, Zhao X, Du G. Simulation and Control of the Formation of Ethyl Carbamate during the Fermentation and Distillation Processes of Chinese Baijiu. Foods 2023; 12:foods12040821. [PMID: 36832896 PMCID: PMC9956628 DOI: 10.3390/foods12040821] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2023] [Revised: 02/08/2023] [Accepted: 02/13/2023] [Indexed: 02/17/2023] Open
Abstract
Baijiu is a popular alcoholic beverage with a long history in China. However, the widespread presence of the ethyl carbamate (EC) carcinogen has raised many food safety concerns. To date, the main precursors of EC and its formation process have not been determined, resulting in difficulty controlling EC in Baijiu. In this study, the main precursors of EC are identified as urea and cyanide during the process of brewing for different flavors of Baijiu, while the dominant stage in which EC formation occurs is during the process of distillation rather than fermentation. In addition, the effects of temperature, pH value, alcohol concentration and metal ions on the formation of EC are confirmed. In the following study, the main precursor of EC is identified as cyanide during the process of distillation, and a combination of optimizing the distillation device and adding copper wire is proposed. Furthermore, the effect of this novel strategy is examined in gaseous reactions between cyanide and ethanol, reducing the concentration of EC by 74.0%. Finally, the feasibility of this strategy is verified in simulated distillations of fermented grains, reducing the formation of EC by 33.7-50.2%. This strategy has great application potential in industrial production.
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Affiliation(s)
- Yuhang Di
- Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Jianghua Li
- Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Jian Chen
- Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Xinrui Zhao
- Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Guocheng Du
- Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
- Correspondence:
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7
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Carbon dots on paper for determination of Cu2+ in sugar cane spirits samples for fluorescence digital image-based method. Microchem J 2022. [DOI: 10.1016/j.microc.2022.107500] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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8
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Microbiota and Mycobiota of Soy Sauce-Supplied Lactic Acid Bacteria Treated with High Pressure. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8070338] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Background: Ethyl carbamate (EC), a byproduct that naturally forms in fermented foods, can cause tumors and cell death and is classified as a probable human carcinogen (Group 2A). EC is naturally formed through the alcoholysis reaction between ethanol and carbamyl compounds. The major precursors and dominantly emerging stages of EC differ with disparate food types, including soy sauce. This work aimed to clarify the formation of EC and its influence factors throughout the soy sauce production process with or without high-pressure process (HPP) treatment. Methods: Tetragenococcus halophilus, Pediococcus acidilactici, Zygosaccharomyces rouxii, and Candida versatilis were added to soy sauce. The levels of citrulline and EC were measured, and a 16S and ITS assay investigated the microbiota. Results: L-citrulline production was found in each group after fermentation for one month. In addition, L-citrulline levels were generated the most in group D (500 MPa treated raw soy sauce with 12% saltwater and mixed fermentation bacteria, including T. halophilus,P. acidilactici,Z. rouxii, and C. versatilis) and group E (soy sauce fermentation with 12% saltwater without HPP treatment) compared to group F (soy sauce fermentation with 18% saltwater without HPP treatment). Conclusions: These results indicated that salt concentration and mixed fermentation bacteria (T. halophilus,P. acidilactici,Z. rouxii,C. versatilis) might not be major factors for L-citrulline production.
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9
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Magollah TM, Go JY, Kim HL, Park SY, Kwon SY, Lee JH, Yang JY, Lee YB. Ethyl Carbamate Formation from Cyanate in Model System of Ethanol-Water Media Using Response Surface Methodology. Prev Nutr Food Sci 2022; 27:127-135. [PMID: 35465106 PMCID: PMC9007705 DOI: 10.3746/pnf.2022.27.1.127] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Revised: 11/05/2021] [Accepted: 11/05/2021] [Indexed: 11/06/2022] Open
Affiliation(s)
- Tabu Mungia Magollah
- Department of Food Science and Technology, Pukyong National University, Busan 48513, Korea
| | - Ji-Yeun Go
- Department of Food Science and Technology, Pukyong National University, Busan 48513, Korea
| | - Hyo-Lim Kim
- Department of Food Science and Technology, Pukyong National University, Busan 48513, Korea
| | - Su-Yeon Park
- Department of Food Science and Technology, Pukyong National University, Busan 48513, Korea
| | - Seo-Yeon Kwon
- Department of Food Science and Technology, Pukyong National University, Busan 48513, Korea
| | - Ji-Hyo Lee
- Department of Food Science and Technology, Pukyong National University, Busan 48513, Korea
| | - Ji-Young Yang
- Department of Food Science and Technology, Pukyong National University, Busan 48513, Korea
| | - Yang-Bong Lee
- Department of Food Science and Technology, Pukyong National University, Busan 48513, Korea
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10
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Souza RHZ, Cardoso MDG, Machado AMR, Santiago WD, Pedroso MP, Brandão RM, Oliveira RES, Barbosa RB, Alvarenga GF, Caetano ARS, Nelson DL. Polycyclic aromatic hydrocarbons in cachaças packed in bottles of polyethylene terephthalate. J Food Sci 2022; 87:1906-1915. [PMID: 35275405 DOI: 10.1111/1750-3841.16095] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 01/24/2022] [Accepted: 02/01/2022] [Indexed: 11/30/2022]
Abstract
Cachaça is a beverage of great cultural and economic importance for Brazil. It is made up of several substances that are responsible for the flavor of the beverage. Countless substances of a toxic nature can also be present, such as polycyclic aromatic hydrocarbons (PAHs). These contaminants are commonly found in beverages and food. They have been studied because their toxicity is related to their mutagenic and carcinogenic properties, and they pose a risk to human health. The PAHs can be formed in cachaça during different stages of processing. In this work, the presence of PAHs (naphthalene, acenaphene, fluorene, phenanthrene, anthracene, fluoranthene, pyrene, benzo[a]anthracene, acephenylene, and benzo[a]pyrene) was investigated during the storage of the beverage in plastic containers. Thus, samples from five producers of cachaça in the state of Minas Gerais were stored for up to 8 months in polyethylene terephthalate (PET) packaging from three different manufacturers. Samples stored for 4 and 8 months were analyzed by high-performance liquid chromatography, and 10 PAHs (naphthalene, acenaphene, fluorene, phenanthrene, anthracene, fluoranthene, pyrene, benzo[a]anthracene, acephenylene, and benzo[a]pyrene) were identified and quantified. An increase in PAH concentration in cachaça samples with the storage time in plastic containers was observed. The three different packages contributed to the contamination of the cachaça samples with different PAHs. The highest concentration (approximately 11.0 µg L-1 ) of fluorene was observed in sample A from the three packages and during the two storage times. Thus, it can be inferred that the storage of cachaça in bottles of PET is inadequate for maintaining the quality of the beverage. PRACTICAL APPLICATION: Therefore, it can be inferred from the results of the analysis that PET packages are sources of PAHs, and the storage time in these packages contributed to the increase in the concentration of these contaminants in the beverage. These results suggest that a review of the legislation regarding the use of PET packaging for beverage storage is necessary, as these compounds are carcinogenic.
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Affiliation(s)
- Rafaella H Z Souza
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), Lavras, Brazil
| | | | - Ana Maria R Machado
- Campus I - Departamento de Química, Centro Federal de Educação Tecnológica de Minas Gerais (CEFET-MG), Belo Horizonte, Brazil
| | - Wilder D Santiago
- Departamento de Química, Universidade Federal de Lavras (UFLA), Lavras, Brazil
| | - Márcio P Pedroso
- Departamento de Química, Universidade Federal de Lavras (UFLA), Lavras, Brazil
| | - Rafaela M Brandão
- Departamento de Química, Universidade Federal de Lavras (UFLA), Lavras, Brazil
| | - Renan E S Oliveira
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), Lavras, Brazil
| | - Richard B Barbosa
- Departamento de Química, Universidade Federal de Lavras (UFLA), Lavras, Brazil
| | - Gabriela F Alvarenga
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), Lavras, Brazil
| | - Alex R S Caetano
- Departamento de Química, Universidade Federal de Lavras (UFLA), Lavras, Brazil
| | - David L Nelson
- Programa de Pós-Graduação em Biocombustíveis, Universidade Federal de Jequitinhonha e Vale do Mucuri, Diamantina, Brazil
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11
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A state-of-the-art review of the chemical composition of sugarcane spirits and current advances in quality control. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104338] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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12
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The Bacterial and Fungi Microbiota of Soy Sauce-Supplied Lactic Acid Bacteria Treated with High-Pressure Process. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8030097] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
Background: Soy sauce is applied as a seasoning in daily life in East Asia. High amounts of salt in soy sauce can inhibit microbial growth in its production and preservation. However, the elevated salt content in food might increase the health risk. Low salt fermentation is rarely used in soil sauce production because of the potential harmful lactic acid bacteria growth. Therefore, dilution after high salt fermentation is commonly used to reduce the salt concentration. Methods: This study aims to treat the low salt fermented soy sauce with a high hydrostatic pressure process (HPP) to eliminate the harmful bacteria and to analyze the microbial community change compared with that in traditional high salt fermentation. Results: The results showed that the bacterial diversity was increased in low-salt and high-pressure (LS-HP)-treated soy sauce, though the bacterial abundance was decreased. Relative abundance in high-salt (HS), low-salt (LS), and LS-HP-treated soy sauce showed specific bacterial strains in the LS-HP group. Similarly, the fungal diversity was also increased in LS-HP-fermented soy sauce and the detected OTUs were increased. The fungi sensitive to salinity and pressure were indicated in our results. Conclusions: The present study suggests the enhanced bacterial and fungal diversity and different microbial community in HS, LS, and LS-HP-treated soy sauce, as well as the availability of LS and HPP treatment on soy sauce production.
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13
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Singh L, Kumar A, Agarwal T. Study of Influential Parameters for Determination of Polycyclic Aromatic Hydrocarbons (PAHs) on a Non-specific C18 Column by High-Pressure Liquid Chromatography. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-021-02196-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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14
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Polycyclic Aromatic Hydrocarbons (PAHs) Sample Preparation and Analysis in Beverages: A Review. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-021-02178-y] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Abstract
AbstractThe monitoring of food contaminants is of interests to both food regulatory bodies and the consumers. This literature review covers polycyclic aromatic hydrocarbons (PAHs) with regard to their background, sources of exposures, and occurrence in food and environment as well as health hazards. Furthermore, analytical methods focusing on the analysis of PAHs in tea, coffee, milk, and alcoholic samples for the last 16 years are presented. Numerous experimental methods have been developed aiming to obtain better limits of detections (LODs) and percent recoveries as well as to reduce solvent consumption and laborious work. These include information such as the selected PAHs analyzed, food matrix of PAHs, methods of extraction, cleanup procedure, LOD, limits of quantitation (LOQ), and percent recovery. For the analysis of tea, coffee, milk, and alcoholic samples, a majority of the research papers focused on the 16 US Environmental Protection Agency PAHs, while PAH4, PAH8, and methylated PAHs were also of interests. Extraction methods range from the classic Soxhlet extraction and liquid–liquid extraction to newer methods such as QuEChERS, dispersive solid-phase microextraction, and magnetic solid-phase extraction. The cleanup methods involved mainly the use of column chromatography and SPE filled with either silica or Florisil adsorbents. Gas chromatography and liquid chromatography coupled with mass spectrometry or fluorescence detectors are the main analytical instruments used. A majority of the selected combined methods used are able to achieve LODs and percent recoveries in the ranges of 0.01–5 ug/kg and 70–110%, respectively, for the analysis of tea, coffee, milk, and alcoholic samples.
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Guan T, Tian X, Wu J, Luo J, Peng Z, Yang H, Zhao X, Zhang J. Investigation and risk assessment of ethyl carbamate in Chinese Baijiu. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112340] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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16
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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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17
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Shen T, Wu Q, Xu Y. Biodegradation of cyanide with Saccharomyces cerevisiae in Baijiu fermentation. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108107] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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18
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Wang Y, Liu Y, Huang X, Xiao Z, Yang Y, Yu Q, Chen S, He L, Liu A, Liu S, Zou L, Yang Y. A Review on Mechanistic Overview on the Formation of Toxic Substances during the Traditional Fermented Food Processing. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1933021] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Yilun Wang
- College of Food Science, Sichuan Agricultural University, Ya’an PR China
| | - Yuxuan Liu
- College of Food Science, Sichuan Agricultural University, Ya’an PR China
| | - Xiaohong Huang
- College of Food Science, Sichuan Agricultural University, Ya’an PR China
| | - Zihan Xiao
- College of Food Science, Sichuan Agricultural University, Ya’an PR China
| | - Yifang Yang
- College of Food Science, Sichuan Agricultural University, Ya’an PR China
| | - Qinxin Yu
- College of Food Science, Sichuan Agricultural University, Ya’an PR China
| | - Shujuan Chen
- College of Food Science, Sichuan Agricultural University, Ya’an PR China
| | - Li He
- College of Food Science, Sichuan Agricultural University, Ya’an PR China
| | - Aiping Liu
- College of Food Science, Sichuan Agricultural University, Ya’an PR China
| | - Shuliang Liu
- College of Food Science, Sichuan Agricultural University, Ya’an PR China
| | - Likou Zou
- College of Resource, Sichuan Agricultural University, Chengdu PR China
| | - Yong Yang
- College of Food Science, Sichuan Agricultural University, Ya’an PR China
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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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20
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Fruit Spirit Production from Coffee Cherries—Process Analysis and Sensory Evaluation. BEVERAGES 2020. [DOI: 10.3390/beverages6030057] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Coffee fruit production is an important agricultural sector in more than 70 tropical countries. However, the production of fruit spirits based on coffee fruits has not been investigated to date. This study evaluated, for the first time, its fermentation and distillation performance, ethanol yield and sensorial attributes. A selected yeast strain (Saccharomyces cerevisiae L.) fermented coffee cherry mash within five days and produced ethanol concentrations of 31.0 g/L. The mash was distilled and distillate fractions were categorized for heads/hearts/tails by sensory evaluation, resulting in an ethanol mass ratio of 1.0:4.2:0.8 with a total yield of 1.8% (w/w) ethanol based on coffee cherry mash. Analysis of fermentative volatiles indicated comparatively high methanol contents of 26 ± 4 g/L ethanol in the hearts fraction. Sensory evaluation of the hearts fraction resulted in 15 spirit specific descriptors, with vegetal and nutty indicating the most important terms to describe the perception of coffee cherry spirit. The results suggested that there is a high potential to introduce a fruit spirit based on coffee fruits.
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21
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Multidimensional capillary liquid chromatography-tandem mass spectrometry for the determination of multiclass pesticides in "sugarcane spirits" (cachaças). Anal Bioanal Chem 2020; 412:7789-7797. [PMID: 32929570 DOI: 10.1007/s00216-020-02907-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2020] [Revised: 08/11/2020] [Accepted: 08/20/2020] [Indexed: 02/02/2023]
Abstract
Cachaça or "sugarcane spirit" is a Brazilian beverage considered the third most consumed beverage worldwide. Sugarcane, its raw material, is one of the main crops developed in the country, placing Brazil as the largest producer of this commodity on a global scale. Considering the growth in sugarcane production, many farmers use pesticides in their crops. However, excess pesticides can be accumulated in products derived from sugarcane, creating an environmental and public health concern. In this context, the development of analytical methods capable of identifying residues of pesticides in cachaças and other sugarcane-derived products is essential to ensure the beverage's quality. This work presents a method to quantify multiclass pesticides in Brazilian sugarcane spirits (cachaças) through an automated multidimensional system. The first dimension consists of an extraction column packed with a graphene-silica phase, followed by a capillary liquid chromatography-tandem mass spectrometry system as the second dimension. The method was optimized by an experimental design, in which the influence of three variables was evaluated on the extraction process: percentage of acetonitrile, loading flow, and loading time. Afterward, twenty-two cachaças were analyzed to ascertain the applicability of the proposed method. The analyses reported five samples containing clomazone (a type of herbicide widely used in sugarcane production). The method showed good linearity under optimized conditions, with correlation coefficients greater than 0.981, and limits of detection and quantification of 5 μg L-1 and 10 μg L-1, respectively. The herein discussed results suggest that the proposed method could be a practical option for identifying pesticides in beverages. Graphical Abstract.
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Li Y, Hu D, Qi J, Cui S, Chen W. Lysosomal Reacidification Ameliorates Vinyl Carbamate-Induced Toxicity and Disruption on Lysosomal pH. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:8951-8961. [PMID: 32806125 DOI: 10.1021/acs.jafc.0c00534] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Ethyl carbamate (EC) is a carcinogen toxicant, commonly found in fermented foods and beverages. The carcinogenic and toxic possibility of EC is thought to be related to its metabolite vinyl carbamate (VC). However, we found interesting mechanisms underlying VC-induced toxicity in this study, which were greatly different from EC. We first conducted a simple synthesis procedure for VC and found that VC possessed higher toxicity but failed to regulate levels of reactive oxygen species, glutathione, and autophagy. Notably, VC treatment resulted in upregulation of lysosomal pH, which was responsible for its cytotoxicity. Cyclic adenosine monophosphate (cAMP) pretreatment could enhance restoration of lysosomal acidity and ameliorate VC-induced damage. Inhibition of protein kinase A and cystic fibrosis transmembrane conductance regulator can block cAMP-induced cytoprotection. Together, our results provided the evidence for novel mechanisms of toxicity and possible protection method under VC exposure, which might give new perspectives on the study of EC-induced toxicity.
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Affiliation(s)
- Yuting Li
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Dongwen Hu
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Jifeng Qi
- Institute of Drug Discovery and Design, College of Pharmaceutical Sciences, Zhejiang University, Hangzhou 310058, China
| | - Sunliang Cui
- Institute of Drug Discovery and Design, College of Pharmaceutical Sciences, Zhejiang University, Hangzhou 310058, China
| | - Wei Chen
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
- Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
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23
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Shoukat S. Potential anti-carcinogenic effect of probiotic and lactic acid bacteria in detoxification of benzo[a]pyrene: A review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.02.029] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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24
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Using Moringa oleifera Lamarck seed extract for controlling microbial contamination when producing organic cachaça. Int J Food Microbiol 2019; 308:108287. [PMID: 31437693 DOI: 10.1016/j.ijfoodmicro.2019.108287] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2019] [Revised: 06/01/2019] [Accepted: 08/02/2019] [Indexed: 11/23/2022]
Abstract
This study investigated the use of seed extract from Moringa oleifera Lamark (MO) for both clarifying the sugarcane juice and removing fermentation contaminants that originated during the 24 h storage of the freshly cut stalks. The addition of the MO seed extract during the juice clarification step decreased the total microbial population by 41.66% compared to the other treatments. The non-stored raw material had less lactic acid bacteria and yeasts counts in the fermentation process, resulting in 8.8% lower glycerol content compared to the stored raw material. The concentrations of congeners in both raw materials decreased by 5.27% after liming and by 10% after using the natural extract with flocculation activity. It can be concluded that the clarification process combined with the use of the seed extract from Moringa oleifera Lamarck can potentially control microbial contaminating during fermentation and increase the alcohol content in the cachaça.
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Karp JR, Hamerski F, da Silva VR, Medeiros AB. Membrane processing of the Brazilian spirit Cachaça. JOURNAL OF THE INSTITUTE OF BREWING 2019. [DOI: 10.1002/jib.564] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Joel R. Karp
- Graduate Program in Mechanical and Materials Engineering; Federal University of Technology of Paraná; Department of Alencar Furtado St, Curitiba Paraná Brazil
| | - Fabiane Hamerski
- Chemical Engineering Department; Federal University of Paraná; Av. Cel. Francisco H. dos Santos, Curitiba Paraná Brazil
| | - Vítor R. da Silva
- Chemical Engineering Department; Federal University of Paraná; Av. Cel. Francisco H. dos Santos, Curitiba Paraná Brazil
| | - Adriane B.P. Medeiros
- Department of Bioprocess Engineering and Biotechnology, Av. Cel. Francisco H. dos Santos; Federal University of Paraná; Curitiba Paraná Brazil
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26
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Isotope dilution gas chromatography - mass spectrometry for the development of certified reference material of ethyl carbamate in hydroalcoholic matrix. Microchem J 2019. [DOI: 10.1016/j.microc.2019.03.021] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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27
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Will C, Huelsmann RD, da Cunha HC, Carasek E, Martendal E. Improvement of dispersive liquid-liquid microextraction robustness by performing consecutive extractions: Determination of polycyclic aromatic hydrocarbons in Brazilian sugar cane spirits by GC-MS. SEPARATION SCIENCE PLUS 2018. [DOI: 10.1002/sscp.201800089] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Camila Will
- Department of Chemistry; Santa Catarina State University; Joinville Brazil
| | | | | | - Eduardo Carasek
- Department of Chemistry; Santa Catarina Federal University; Florianópolis Brazil
| | - Edmar Martendal
- Department of Chemistry; Santa Catarina State University; Joinville Brazil
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28
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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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29
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Guerreiro TM, Ozawa KS, Lima EDO, Melo CFOR, de Oliveira DN, Triano SPDN, Catharino RR. New Approach of QuEChERS and GC-MS Triple-Quadrupole for the Determination of Ethyl Carbamate Content in Brazilian cachaças. Front Nutr 2018; 5:21. [PMID: 29682506 PMCID: PMC5897439 DOI: 10.3389/fnut.2018.00021] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2017] [Accepted: 03/20/2018] [Indexed: 11/13/2022] Open
Abstract
Cachaça is a popular spirit produced in Brazil, obtained by distillation of fermented sugar cane. Among the contaminants arising from production, ethyl carbamate is a carcinogenic compound that occurs naturally in fermented foods and beverages; in Brazil, the maximum limit established by current legislation is 150 µg L−1. Quality control is usually performed using gas chromatography; however, robustness and reproducibility of quantitative results may be severely impaired, as the addition of 6–30 g L−1 of sucrose is a common procedure for taste standardization, directly interfering in the results. This work describes the development of a novel method to improve ethyl carbamate quantification in cachaças using a new approach of QuEChERS extraction based on salting-out phenomenon, to effectively separate ethanol from sugar-containing water. Eighteen different brands of cachaça were analyzed. The proposed methodology was able to eliminate components that contaminate the sample flow path in the gas chromatography system, while improving precision and accuracy by using a triple-quadrupole approach, in comparison with the methodology usually employed: direct analysis of cachaça samples with no sample prep. Results indicate that this approach is more effective due to the removal of sugar content, with no impact in costs per analysis.
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Affiliation(s)
- Tatiane Melina Guerreiro
- Innovare Biomarkers Laboratory, School of Pharmaceutical Sciences, University of Campinas, Campinas, Brazil
| | | | - Estela de Oliveira Lima
- Innovare Biomarkers Laboratory, School of Pharmaceutical Sciences, University of Campinas, Campinas, Brazil
| | | | - Diogo Noin de Oliveira
- Innovare Biomarkers Laboratory, School of Pharmaceutical Sciences, University of Campinas, Campinas, Brazil
| | | | - Rodrigo Ramos Catharino
- Innovare Biomarkers Laboratory, School of Pharmaceutical Sciences, University of Campinas, Campinas, Brazil
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Fang F, Zhang J, Zhou J, Zhou Z, Li T, Lu L, Zeng W, Du G, Chen J. Accumulation of Citrulline by Microbial Arginine Metabolism during Alcoholic Fermentation of Soy Sauce. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:2108-2113. [PMID: 29457725 DOI: 10.1021/acs.jafc.7b06053] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Citrulline, the major precursor of ethyl carbamate in soy sauce, is an intermediate catabolite of arginine produced by bacteria present in soy sauce moromi mash. Pediococcus acidilactici is responsible for the formation of citrulline during the lactic acid fermentation process of soy sauce. However, citrulline accumulation during the alcoholic fermentation process and the corresponding bacteria involved have not been identified. Salt-tolerant, arginine-utilizing bacteria were isolated from moromi mash during the alcoholic fermentation process. Under normal cultivation conditions, arginine utilization by these strains did not contribute to citrulline accumulation. However, the conversion of arginine to citrulline by these bacteria increased when cultivated during the alcoholic fermentation process. Additionally, the ethanol-enhanced solubility of free fatty acids in moromi mash stimulated the accumulation of citrulline. Staphylococcus exhibited the highest capability in the conversion of arginine to citrulline.
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Affiliation(s)
| | | | | | - Zhaohui Zhou
- Guangdong Pearl River Bridge Biotechnology Co. Ltd., Zhongshan 528415 , China
| | - Tieqiao Li
- Guangdong Pearl River Bridge Biotechnology Co. Ltd., Zhongshan 528415 , China
| | - Liling Lu
- Guangdong Pearl River Bridge Biotechnology Co. Ltd., Zhongshan 528415 , China
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Cui K, Wu Q, Xu Y. Biodegradation of Ethyl Carbamate and Urea with Lysinibacillus sphaericus MT33 in Chinese Liquor Fermentation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:1583-1590. [PMID: 29359925 DOI: 10.1021/acs.jafc.7b05190] [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
It is important to reduce the concentration of ethyl carbamate (EC) in fermented foods. However, controlling the formation of EC and its precursor urea is difficult in spontaneous food fermentation because urea is a natural product of nitrogen metabolism. Biodegradation is a better solution to reduce the concentration of EC. This study aimed to reduce the concentration of EC in Chinese liquor via an indigenous strain Lysinibacillus sphaericus MT33. This strain produced urethanase (940 U/L) and urease (1580 U/L) and degraded 76.52% of EC and 56.48% of urea. After inoculation in liquor fermentation, the maximal relative abundance of Lysinibacillus increased from 0.02% to 8.46%, the final EC and urea contents decreased by 41.77% and 28.15%. Moreover, the concentration of EC decreased by 63.32% in liquor. The negative correlation between abundance of Lysinibacillus and contents of EC and urea indicated the effect of L. sphaericus on EC and urea degradation.
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Affiliation(s)
- Kaixiang Cui
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, State Key Laboratory of Food Science and Technology, Synergetic Innovation Centre of Food Safety and Nutrition, School of Biotechnology, Jiangnan University , Wuxi, Jiangsu 214122, China
| | - Qun Wu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, State Key Laboratory of Food Science and Technology, Synergetic Innovation Centre of Food Safety and Nutrition, School of Biotechnology, Jiangnan University , Wuxi, Jiangsu 214122, China
| | - Yan Xu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, State Key Laboratory of Food Science and Technology, Synergetic Innovation Centre of Food Safety and Nutrition, School of Biotechnology, Jiangnan University , Wuxi, Jiangsu 214122, China
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32
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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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33
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Zhou K, Liu Y, Li WQ, Liu GL, Wei N, Sun YM, Bai WD, Xu ZL. An Improved HPLC-FLD for Fast and Simple Detection of Ethyl Carbamate in Soy Sauce and Prediction of Precursors. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-0948-5] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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34
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Ding X, Huang J, Wu C, Zhou R. Effects of different distillation patterns on main compounds of Chinese Luzhou
-flavour raw liquors. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.422] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Xiaofei Ding
- College of Light Industry, Textile and Food Engineering; Sichuan University; Chengdu 610065 China
- Key Laboratory of Leather Chemistry and Engineering; Ministry of Education; Sichuan University; Chengdu 610065 China
| | - Jun Huang
- College of Light Industry, Textile and Food Engineering; Sichuan University; Chengdu 610065 China
- Key Laboratory of Leather Chemistry and Engineering; Ministry of Education; Sichuan University; Chengdu 610065 China
| | - Chongde Wu
- College of Light Industry, Textile and Food Engineering; Sichuan University; Chengdu 610065 China
- Key Laboratory of Leather Chemistry and Engineering; Ministry of Education; Sichuan University; Chengdu 610065 China
| | - Rongqing Zhou
- College of Light Industry, Textile and Food Engineering; Sichuan University; Chengdu 610065 China
- Key Laboratory of Leather Chemistry and Engineering; Ministry of Education; Sichuan University; Chengdu 610065 China
- National Engineering Research Center of Solid-State Manufacturing; Luzhou 646000 China
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35
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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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Portugal CB, de Silva AP, Bortoletto AM, Alcarde AR. How native yeasts may influence the chemical profile of the Brazilian spirit, cachaça? Food Res Int 2017; 91:18-25. [DOI: 10.1016/j.foodres.2016.11.022] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2016] [Revised: 11/03/2016] [Accepted: 11/15/2016] [Indexed: 12/18/2022]
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38
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Wang W, Sun YE. Quantitative Determination and Removal of Benzo[a]pyrene Residue in Meat Products by Fluorescence and Polymeric Micelle. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0760-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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39
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Assessment of Ethyl Carbamate Contamination in Cachaça (Brazilian Sugar Cane Spirit). BEVERAGES 2016. [DOI: 10.3390/beverages2040028] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Portugal CB, Alcarde AR, Bortoletto AM, de Silva AP. The role of spontaneous fermentation for the production of cachaça: a study of case. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2659-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Cacho JI, Campillo N, Viñas P, Hernández-Córdoba M. Evaluation of the contamination of spirits by polycyclic aromatic hydrocarbons using ultrasound-assisted emulsification microextraction coupled to gas chromatography–mass spectrometry. Food Chem 2016. [DOI: 10.1016/j.foodchem.2015.05.106] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Negri G, Soares Neto JAR, de Araujo Carlini EL. Chemical Analysis of Suspected Unrecorded Alcoholic Beverages from the States of São Paulo and Minas Gerais, Brazil. JOURNAL OF ANALYTICAL METHODS IN CHEMISTRY 2015; 2015:230170. [PMID: 26495155 PMCID: PMC4606088 DOI: 10.1155/2015/230170] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/01/2014] [Revised: 01/21/2015] [Accepted: 02/10/2015] [Indexed: 06/05/2023]
Abstract
Our study analyzed 152 samples of alcoholic beverages collected from the states of São Paulo and Minas Gerais, Brazil, using gas chromatography with flame ionization detection (GC-FID) and mass spectrometry (GC-MS), Fourier transform infrared spectroscopy (FT-IR), and inductively coupled plasma atomic emission spectrometry (ICP-AES). The methanol content varied from 20 to 180 ppm in 28 samples, and the limit of the accepted level of 200 ppm was exceeded in only one sample. High content of cyanide derivatives and ethyl carbamate, above the accepted level of 150 ppb, was observed in 109 samples. Carbonyl compounds were also observed in 111 samples, showing hydroxy 2-propanone, 4-methyl-4-hepten-3-one, furfural, and 2-hydroxyethylcarbamate as main constituents. Copper was found at concentrations above 5 ppm in 26 samples; the maximum value observed was 28 ppm. This work evaluated the human health risk associated with the poor quality of suspected unrecorded alcohols beverages.
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Affiliation(s)
- Giuseppina Negri
- Brazilian Information Center on Psychotropic Drugs (CEBRID), Department of Preventive Medicine, Federal University of São Paulo (UNIFESP), Botucatu Street 740, 04023-900 São Paulo, SP, Brazil
| | - Julino Assunção Rodrigues Soares Neto
- Brazilian Information Center on Psychotropic Drugs (CEBRID), Department of Psychobiology, Federal University of São Paulo (UNIFESP), Botucatu Street 586, 04023-900 São Paulo, SP, Brazil
| | - Elisaldo Luiz de Araujo Carlini
- Brazilian Information Center on Psychotropic Drugs (CEBRID), Department of Preventive Medicine, Federal University of São Paulo (UNIFESP), Botucatu Street 740, 04023-900 São Paulo, SP, Brazil
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Galinaro CA, Ohe THK, da Silva ACH, da Silva SC, Franco DW. Cyanate as an Active Precursor of Ethyl Carbamate Formation in Sugar Cane Spirit. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:7415-7420. [PMID: 26248556 DOI: 10.1021/acs.jafc.5b03146] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The thermodynamic and kinetic aspects of ethyl carbamate (EC) formation through the reaction between cyanate and ethanol were investigated. The rate constant values for cyanate ion decay and EC formation are (8.0 ± 0.4) × 10(-5) and (8.9 ± 0.4) × 10(-5) s(-1), respectively, at 25 °C in 48% aqueous ethanolic solution at pH 4.5. Under the investigated experimental conditions, the rate constants are independent of the ethanol and cyanate concentrations but increase as the temperature increases (ΔH1(⧧) = 19.4 ± 1 kcal/mol, ΔS1(⧧) = −12.1 ± 1 cal/K, and ΔG1(⧧) = 23.0 ± 1 kcal/mol) and decrease as the solution pH increases. According to molecular modeling (DFT) that was performed to analyze the reaction mechanism, the isocyanic acid (HNCO) is the active EC precursor. The calculated ΔG1(⧧), ΔH1(⧧), and ΔS1(⧧) values are in very good agreement with the experimental ones.
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Affiliation(s)
- Carlos A Galinaro
- Departamento de Quı́mica e Fı́sica Molecular, Instituto de Quı́mica de São Carlos, Universidade de São Paulo , Avenida do Trabalhador São Carlense 400, CP 780, CEP 13560-970 São Carlos, SP, Brazil
| | - Thiago H K Ohe
- Departamento de Quı́mica e Fı́sica Molecular, Instituto de Quı́mica de São Carlos, Universidade de São Paulo , Avenida do Trabalhador São Carlense 400, CP 780, CEP 13560-970 São Carlos, SP, Brazil
| | - Augusto C H da Silva
- Departamento de Quı́mica e Fı́sica Molecular, Instituto de Quı́mica de São Carlos, Universidade de São Paulo , Avenida do Trabalhador São Carlense 400, CP 780, CEP 13560-970 São Carlos, SP, Brazil
| | - Sebastião C da Silva
- Departamento de Quı́mica, Universidade Federal de Mato Grosso, Instituto de Ciências Exatas e da Terra , Avenida Fernando Correia da Costa S/N, Boa Esperança, CEP 78060-900 Cuiabá, MT, Brazil
| | - Douglas W Franco
- Departamento de Quı́mica e Fı́sica Molecular, Instituto de Quı́mica de São Carlos, Universidade de São Paulo , Avenida do Trabalhador São Carlense 400, CP 780, CEP 13560-970 São Carlos, SP, Brazil
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Bortoletto AM, Alcarde AR. Assessment of chemical quality of Brazilian sugar cane spirits and cachaças. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.01.030] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Bortoletto AM, Silvello GC, Alcarde AR. Chemical and microbiological quality of sugar cane juice influences the concentration of ethyl carbamate and volatile congeners in cachaça. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.213] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Aline Marques Bortoletto
- Departamento de Agroindústria, Alimentos e Nutrição, Escola Superior de Agricultura 'Luiz de Queiroz'; Universidade de São Paulo; Av. Pádua Dias 11, CP 9 13418-900 Piracicaba SP Brazil
| | - Giovanni Casagrande Silvello
- Departamento de Agroindústria, Alimentos e Nutrição, Escola Superior de Agricultura 'Luiz de Queiroz'; Universidade de São Paulo; Av. Pádua Dias 11, CP 9 13418-900 Piracicaba SP Brazil
| | - André Ricardo Alcarde
- Departamento de Agroindústria, Alimentos e Nutrição, Escola Superior de Agricultura 'Luiz de Queiroz'; Universidade de São Paulo; Av. Pádua Dias 11, CP 9 13418-900 Piracicaba SP Brazil
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Stepan H, Pani J, Pummer S, Weber MT, Hofbauer L, Pour G, Mayer-Helm B, Werneth M. Sensitive Determination of Ethyl Carbamate in Smokeless Tobacco Products and Cigarette Smoke Using SPE and HPLC–APCI–MS/MS. Chromatographia 2015. [DOI: 10.1007/s10337-015-2871-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Powell JB, Ghotbaddini M. Cancer-promoting and Inhibiting Effects of Dietary Compounds: Role of the Aryl Hydrocarbon Receptor (AhR). ACTA ACUST UNITED AC 2014; 3. [PMID: 25258701 PMCID: PMC4172379 DOI: 10.4172/2167-0501.1000131] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
Polyaromatic hydrocarbons, heterocyclic aromatic amines and dioxin-like compounds are environmental carcinogens shown to initiate cancer in a number of tissue types including prostate and breast. These environmental carcinogens elicit their effects through interacting with the aryl hydrocarbon receptor (AhR), a ligand activated transcription factor. Naturally occurring compounds found in fruits and vegetables shown to have anti-carcinogenic effects also interact with the AhR. This review explores dietary and environmental exposure to chemical carcinogens and beneficial natural compounds whose effects are elicited by the AhR.
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Affiliation(s)
- Joann B Powell
- Center for Cancer Research and Therapeutic Development, Clark Atlanta University, Atlanta, GA USA
| | - Maryam Ghotbaddini
- Center for Cancer Research and Therapeutic Development, Clark Atlanta University, Atlanta, GA USA
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