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Yoon SH, Lee S, Lee SY, Moon B. Effect of precursors and stress factors on yeast isolated from fermented maesil extract and their biogenic amine formation. Food Sci Biotechnol 2024; 33:211-218. [PMID: 38186610 PMCID: PMC10766930 DOI: 10.1007/s10068-023-01328-8] [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: 02/04/2023] [Revised: 03/24/2023] [Accepted: 04/26/2023] [Indexed: 01/09/2024] Open
Abstract
Biogenic amines are produced during fermentation and can act as harmful substances. Strains related to the fermentation of maesil extract were identified and Clavispora lusitaniae and Pichia kluyveri were selected to investigate the relationship between biogenic amines and precursors, NaCl or ethanol. Biogenic amines were analyzed by high-performance liquid chromatography. Among precursors added, arginine was most effective for the biogenic amines formation. After 24 h incubation, the content of total biogenic amines increased from 37.60 to 51.75 mL/L for C. lusitaniae and from 2.60 to 33.30 mL/L for P. kluyveri in arginine-added medium. The number of yeast decreased in both NaCl- and ethanol-YM broth added with arginine, but there was no correlation between the number of yeast and biogenic amines. These results suggested that the formation of biogenic amines by yeast was affected by various factors and their interactions rather than a single factor, such as decarboxylase activity and stress factor. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01328-8.
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Affiliation(s)
- So Hee Yoon
- Department of Food and Nutrition, Chung-Ang University, 72-1, Nae-Ri, Daedeok-Myeon, Anseong-Si, Gyeonggi-Do 17546 Republic of Korea
| | - Sanghyeon Lee
- Department of Food and Nutrition, Chung-Ang University, 72-1, Nae-Ri, Daedeok-Myeon, Anseong-Si, Gyeonggi-Do 17546 Republic of Korea
| | - Sun-Young Lee
- Department of Food and Nutrition, Chung-Ang University, 72-1, Nae-Ri, Daedeok-Myeon, Anseong-Si, Gyeonggi-Do 17546 Republic of Korea
| | - BoKyung Moon
- Department of Food and Nutrition, Chung-Ang University, 72-1, Nae-Ri, Daedeok-Myeon, Anseong-Si, Gyeonggi-Do 17546 Republic of Korea
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Ramalingam S, Bahuguna A, Al-Ansari MM, Shanmugam G, Al-Humaid L, Lee JS, Kim M. Whole-genome analysis guided molecular mechanism of cyanogenic glucoside degradation by yeast isolated from Prunus mume fruit syrup. CHEMOSPHERE 2022; 307:136061. [PMID: 35977575 DOI: 10.1016/j.chemosphere.2022.136061] [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: 05/26/2022] [Revised: 08/03/2022] [Accepted: 08/09/2022] [Indexed: 06/15/2023]
Abstract
Consumption of fermented Prunus mume fruit (maesil) sugar syrup raise a health concern due to the presence of the cyanogenic glucoside amygdalin. The goal of the present study was to investigate the amygdalin degradation potential and genome profile of the native microbes found in maesil syrup. The microbial profile analysis revealed that yeast is the predominant microorganism native to maesil syrup and that the isolated yeast cells showed a remarkable potential for amygdalin reduction (99.7%). Moreover, the reduction in amygdalin was inversely proportional to the growth of the isolated yeast. The whole-genome analysis revealed that the isolated yeast is Zygosaccharomyces rouxii (genome size 10 Mb, 39.25% of GC content). Of the 5250 genes (64.88%) predicted in the Z. rouxii genome, 5245 (99.90%) were annotated using NCBI Non-Redundant, UniProt, and InterProScan databases. The genome of the isolated Z. ruoxii harbored 2.03% of repeats and 0.68% of non-coding RNAs. Protein prediction indicated that β-glycosidases and hydroxynitrile lyase may play a key role in amygdalin degradation. The predicted degradation initiated by β-glycosidases that hydrolyze α-glucosidic bonds of amygdalin results in α-hydroxy nitriles (cyanohydrins) that are subsequently converted into carbonyl compounds (benzaldehyde) and hydrogen cyanide catalyzed by hydroxynitrile lyases. Present findings provide valuable data for constructing engineered microorganisms that can degrade amygdalin. Further analysis of Z. rouxii may elucidate the exact mechanism of amygdalin reduction in the production of maesil syrup.
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Affiliation(s)
- Srinivasan Ramalingam
- Department of Food Science and Technology, Yeungnam University, Gyeongsan, Gyeongsangbuk-do, 38541, Republic of Korea.
| | - Ashutosh Bahuguna
- Department of Food Science and Technology, Yeungnam University, Gyeongsan, Gyeongsangbuk-do, 38541, Republic of Korea.
| | - Mysoon M Al-Ansari
- Department of Botany and Microbiology, College of Science, King Saud University, Riyadh, 11451, Saudi Arabia.
| | - Gnanendra Shanmugam
- Department of Biotechnology, Vivekanandha College of Arts and Sciences for Women (Autonomous), Elayampalayam, Tiruchengode, Namakkal, Tamil Nadu, India.
| | - Latifah Al-Humaid
- Department of Botany and Microbiology, College of Science, King Saud University, Riyadh, 11451, Saudi Arabia.
| | - Jong Suk Lee
- Department of Food & Nutrition & Cook, Taegu Science University, Daegu 41453, Republic of Korea.
| | - Myunghee Kim
- Department of Food Science and Technology, Yeungnam University, Gyeongsan, Gyeongsangbuk-do, 38541, Republic of Korea.
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Baek CW, Chang HJ, Lee JH. Method Validation and Assessment of Hazardous Substances and Quality Control Characteristics in Traditional Fruit Wines. Foods 2022; 11:foods11193047. [PMID: 36230125 PMCID: PMC9562190 DOI: 10.3390/foods11193047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 09/23/2022] [Accepted: 09/27/2022] [Indexed: 11/16/2022] Open
Abstract
The presence of potentially hazardous substances in fruit wines poses a threat for human health. However, the management standards and specifications of hazardous substances contained within various types of fruit wines are currently insufficient. The aim of this study was to analyze hazardous substances (cyanide, acetaldehyde, and ethyl carbamate) and quality control characteristics (pH, titratable acidity, sulfur dioxide, and diacetyl) in seven different types of fruit wines. The pH levels and titratable acidity varied between fruit wine types. In all fruit wines, sulfur dioxide (SO2) was within acceptable ranges as per the Korean standard. Acetaldehyde content also varied between fruit wine types as well as based on the analytical method (titration or enzymatic analysis) employed. Cyanide was in the range of 0.02−0.35 mg/L. Diacetyl contents were in the range of 0.66−2.95 mg/L (p > 0.05). The contents of ethyl carbamate varied considerably, within the range of 5.22−259.69 μg/kg (p < 0.05). The analytical methods of diacetyl and ethyl carbamate were validated for specificity, linearity, sensitivity, accuracy, and precision. Therefore, the content of hazardous substances and quality control characteristics should be closely monitored and controlled to improve safety and quality of the traditional fruit wines.
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Affiliation(s)
- Chae-Wan Baek
- Department of Food and Nutrition, Daegu University, Gyeonsan-si 38453, Gyeonsangbuk-do, Korea
- Fermented & Processed Food Science Division, Department of Agrofood Resources, National Institute of Agricultural Science, Wanju 55365, Korea
| | - Hyeon-Jun Chang
- Department of Food and Nutrition, Daegu University, Gyeonsan-si 38453, Gyeonsangbuk-do, Korea
| | - Jeung-Hee Lee
- Department of Food and Nutrition, Daegu University, Gyeonsan-si 38453, Gyeonsangbuk-do, Korea
- Correspondence: ; Tel.: +82-53-850-6836
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Effects of the fruit maturity, processing method, and fermentation time on the physicochemical, functional, and microbial properties of Prunus mume (maesil) sugar syrup during a 1-year fermentation period. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113174] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Abt E, Incorvati V, Robin LP, Redan BW. Occurrence of Ethyl Carbamate in Foods and Beverages: Review of the Formation Mechanisms, Advances in Analytical Methods, and Mitigation Strategies. J Food Prot 2021; 84:2195-2212. [PMID: 34347857 PMCID: PMC9092314 DOI: 10.4315/jfp-21-219] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Accepted: 08/02/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Ethyl carbamate (EC) is a process contaminant that can be formed as a by-product during fermentation and processing of foods and beverages. Elevated EC concentrations are primarily associated with distilled spirits, but this compound has also been found at lower concentrations in foods and beverages, including breads, soy sauce, and wine. Evidence from animal studies suggests that EC is a probable human carcinogen. Consequently, several governmental institutions have established allowable limits for EC in the food supply. This review includes EC formation mechanisms, occurrence of EC in the food supply, and EC dietary exposure assessments. Current analytical methods used to detect EC will be covered, in addition to emerging technologies, such as nanosensors and surface-enhanced Raman spectroscopy. Various mitigation methods have been used to maintain EC concentrations below allowable limits, including distillation, enzymatic treatments, and genetic engineering of yeast. More research in this field is needed to refine mitigation strategies and develop methods to rapidly detect EC in the food supply. HIGHLIGHTS
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Choi B, Koh E. Effect of fruit thermal processing on ethyl carbamate content in maesil ( Prunus mume) liqueur. Food Sci Biotechnol 2021; 30:1427-1434. [PMID: 34790426 PMCID: PMC8581116 DOI: 10.1007/s10068-021-00961-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Revised: 07/22/2021] [Accepted: 07/27/2021] [Indexed: 11/26/2022] Open
Abstract
The thermal effect of maesil on the content of ethyl carbamate and its precursors during one-year ripening of maesil liqueur was investigated. Fresh maesil (control), fruit blanched for 2 min (blanched), and fruit blanched and dried for 15 h at 50 °C (blanched/dried) were soaked in the liquor containing 25% alcohol at a ratio of 1:2 (w/w) for 100 days at 25 °C and the liquid was further ripened for 260 days. Ethyl carbamate ranged from 13.1 to 204.4 μg/kg with the highest value at 210 day. Thermally treated samples had higher ethyl carbamate concentration than the control, suggesting that thermal treatment increased the formation of ethyl carbamate. A positive correlation between ethyl carbamate content and β-glucosidase activity in all samples indicated that enzymatic hydrolysis of amygdalin by β-glucosidase determined ethyl carbamate concentration during the fermentation of maesil liqueur.
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Affiliation(s)
- Bogyoung Choi
- Major of Food & Nutrition, Division of Applied Food System, Seoul Women’s University, 621 Hwarang-ro, Nowon-gu, Seoul, 01797 Korea
| | - Eunmi Koh
- Major of Food & Nutrition, Division of Applied Food System, Seoul Women’s University, 621 Hwarang-ro, Nowon-gu, Seoul, 01797 Korea
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Functional, nutritional, antinutritional, and microbial assessment of novel fermented sugar syrup fortified with pre-mature fruits of Totapuri mango and star gooseberry. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110276] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Inhibition of ethyl carbamate accumulation in soy sauce by adding quercetin and ornithine during thermal process. Food Chem 2020; 343:128528. [PMID: 33189477 DOI: 10.1016/j.foodchem.2020.128528] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2020] [Revised: 10/10/2020] [Accepted: 10/29/2020] [Indexed: 01/12/2023]
Abstract
Ethyl carbamate (EC), a genotoxic and carcinogenic compound in soy sauce accumulated during thermal processes, has raised public health concern for its multipoint potential carcinogenic risk to human. In this work, based on the analysis of EC accumulation during thermal processes of soy sauce, ornithine and quercetin were added before thermal processes to reduce EC accumulation. A reduction rate of 23.7-63.8% in simulated solution was founded. Kinetic studies indicated that ornithine was a byproduct of alcoholysis reaction when EC formed, while quercetin could compete with the precursor ethanol and react with carbamyl compounds, which therefore preventedEC accumulation. A maximum of 47.2% decrease of EC in soy sauce was achieved, and no remarkable changes in volatile compounds profile and color of soy sauce were found. In conclusion, the addition of quercetin and ornithine before thermal processes may be preferable for the controlling of EC content in soy sauce.
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Yoon SH, Koh E, Choi B, Moon B. Effects of Soaking and Fermentation Time on Biogenic Amines Content of Maesil ( Prunus Mume) Extract. Foods 2019; 8:foods8110592. [PMID: 31752430 PMCID: PMC6915678 DOI: 10.3390/foods8110592] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2019] [Revised: 11/14/2019] [Accepted: 11/15/2019] [Indexed: 11/16/2022] Open
Abstract
Maesil extract, a fruit-juice concentrate derived from Prunus mume prepared by fermenting with sugar, is widely used with increasing popularity in Korea. Biogenic amines in maesil extract were extracted with 0.4 M perchloric acid, derivatized with dansyl chloride, and detected using high-performance liquid chromatography. Among 18 home-made maesil extracts collected from different regions, total biogenic amine content varied from 2.53 to 241.73 mg/L. To elucidate the effects of soaking and fermentation time on biogenic amine content in maesil extract, maesil was soaked in brown sugar for 90 days and the liquid obtained was further fermented for 180 days at 15 and 25 °C, respectively. The main biogenic amines extracted were putrescine and spermidine and the total biogenic amine content was higher at 25 °C than at 15 °C. Soaking at 15 and 25 °C increased the total biogenic amines content from 14.14 to 34.98 mg/L and 37.33 to 69.05 mg/L, respectively, whereas a 180 day fermentation decreased the content from 31.66 to 13.59 mg/L and 116.82 to 57.05 mg/L, respectively. Biogenic amine content was correlated with total amino acid content (particularly, arginine content). Based on these results, we have considered that biogenic amine synthesis can be reduced during maesil extract production by controlling temperature and fermentation time.
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Affiliation(s)
- So Hee Yoon
- Department of Food and Nutrition, Chung-Ang University, Gyeonggi-do 17546, Korea;
| | - Eunmi Koh
- Major of Food & Nutrition, Division of Applied Food System, Seoul Women’s University, Seoul 01797, Korea; (E.K.); (B.C.)
| | - Bogyoung Choi
- Major of Food & Nutrition, Division of Applied Food System, Seoul Women’s University, Seoul 01797, Korea; (E.K.); (B.C.)
| | - BoKyung Moon
- Department of Food and Nutrition, Chung-Ang University, Gyeonggi-do 17546, Korea;
- Correspondence: ; Tel.: +82-31-670-3273
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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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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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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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