1
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Wang X, Chen Z, Wang C, Zhang L. Ultrahigh and kinetic-favorable adsorption for recycling urea using corncob-derived porous biochar. Sci Rep 2024; 14:8131. [PMID: 38584225 PMCID: PMC10999411 DOI: 10.1038/s41598-024-58538-1] [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: 01/08/2024] [Accepted: 04/01/2024] [Indexed: 04/09/2024] Open
Abstract
Insufficient attention has been given to the recycling of excess urea despite its potential detrimental effects on soil nutrient equilibrium, geological structure, and crop health. In this study, corncob-derived porous biochar (CPB), which is rich in surface functional groups, was prepared from biomass corncob in two steps as an adsorbent to remove urea from wastewater. Compared with the typical carbonization and activation processes, this process resulted in a higher yield of CPB and an ultrahigh adsorption capacity for urea. Response surface analysis was utilized to determine the optimal carbonization conditions, which were found to be 500 °C for 6 h with a heating rate of 15 °C/min. The exceptional adsorption capability of CPB can be ascribed to its porous structure and significant presence of oxygen-containing functional groups, which facilitate a synergistic interaction of physisorption and chemisorption. This adsorption phenomenon aligns with the Harkins-Jura isotherm model and adheres to pseudo-second order kinetics. CPB demonstrates potential as an adsorbent for the elimination of urea from wastewater in an economical and effective fashion.
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Affiliation(s)
- Xing Wang
- Jilin Provincial Engineering Laboratory for the Complex Utilization of Petro-Resources and Biomass, School of Chemical Engineering, Changchun University of Technology, Changchun, 130012, People's Republic of China
| | - Zhimin Chen
- Jilin Provincial Engineering Laboratory for the Complex Utilization of Petro-Resources and Biomass, School of Chemical Engineering, Changchun University of Technology, Changchun, 130012, People's Republic of China
| | - Chengqian Wang
- Jilin Institute of Chemical Technology, Jilin, 132022, Jilin, People's Republic of China
| | - Long Zhang
- Jilin Provincial Engineering Laboratory for the Complex Utilization of Petro-Resources and Biomass, School of Chemical Engineering, Changchun University of Technology, Changchun, 130012, People's Republic of China.
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2
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Liao H, Asif H, Huang X, Luo Y, Xia X. Mitigation of microbial nitrogen-derived metabolic hazards as a driver for safer alcoholic beverage choices: An evidence-based review and future perspectives. Compr Rev Food Sci Food Saf 2023; 22:5020-5062. [PMID: 37823801 DOI: 10.1111/1541-4337.13253] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Revised: 09/20/2023] [Accepted: 09/21/2023] [Indexed: 10/13/2023]
Abstract
Alcoholic beverages have been enjoyed worldwide as hedonistic commodities for thousands of years. The unique quality and flavor are attributed to the rich microbiota and nutritional materials involved in fermentation. However, the metabolism of these microbiota can also introduce toxic compounds into foods. Nitrogen-derived metabolic hazards (NMH) are toxic metabolic hazards produced by microorganisms metabolizing nitrogen sources that can contaminate alcoholic beverages during fermentation and processing. NMH contamination poses a risk to dietary safety and human health without effective preventive strategies. Existing literature has primarily focused on investigating the causes of NMH formation, detection methods, and abatement techniques for NMH in fermentation end-products. Devising effective process regulation strategies represents a major challenge for the alcoholic beverage industry considering our current lack of understanding regarding the processes whereby NMH are generated, real-time and online detection, and the high degradation rate after NMH formation. This review summarizes the types and mechanisms of nitrogenous hazard contamination, the potential risk points, and the analytical techniques to detect NMH contamination. We discussed the changing patterns of NMH contamination and effective strategies to prevent contamination at different stages in the production of alcoholic beverages. Moreover, we also discussed the advanced technologies and methods to control NMH contamination in alcoholic beverages based on intelligent monitoring, synthetic ecology, and computational assistance. Overall, this review highlights the risks of NMH contamination during alcoholic beverage production and proposes promising strategies that could be adopted to eliminate the risk of NMH contamination.
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Affiliation(s)
- Hui Liao
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China
| | - Hussain Asif
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China
| | - Xinlei Huang
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China
| | - Yi Luo
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China
| | - Xiaole Xia
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China
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3
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Wang X, Chen Z, Wang C, Zhang L. One-Step Hydrothermal Preparation of a Corncob-Derived Porous Adsorbent with High Adsorption Capacity for Urea in Wastewater: Sorption Experiments and Kinetics Study. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2023; 39:10420-10431. [PMID: 37481779 DOI: 10.1021/acs.langmuir.3c00782] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/25/2023]
Abstract
With rapid industrial development, the massive generation of nitrogenous wastewater poses a serious threat to both human beings and the ecosystem. Bio-based adsorbents are considered promising adsorption materials for many applications. However, their complex preparation procedures, large energy consumption, and difficulty of microstructure control hinder their practical applications. In this study, a new corncob-derived porous adsorbent (CPA) with excellent urea adsorption capacity in wastewater was prepared by the one-step hydrothermal process. The effects of the hydrothermal process conditions on the urea adsorption capacity of the CPA were evaluated and optimized using the response surface methodology, and a kinetic analysis of the CPA was also carried out. Our findings showed that the adsorption process of urea by the adsorbent followed the Langmuir isotherm and pseudo-second-order kinetic models. The high adsorption capacity for urea was attributed to the abundant porous structure and the hydrogen bonds formed between the adsorbent and the amine group in urea, which made it more conducive to the adsorption of urea. Therefore, we believe that CPA could be a promising adsorbent for urea removal in wastewater.
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Affiliation(s)
- Xing Wang
- Jilin Provincial Engineering Laboratory for the Complex Utilization of Petro-Resources and Biomass, School of Chemical Engineering, Changchun University of Technology, Changchun 130012, P.R. China
| | - Zhimin Chen
- Jilin Provincial Engineering Laboratory for the Complex Utilization of Petro-Resources and Biomass, School of Chemical Engineering, Changchun University of Technology, Changchun 130012, P.R. China
| | - Chengqian Wang
- Jilin Institute of Chemical Technology, Jilin, Jilin 132022, P.R. China
| | - Long Zhang
- Jilin Provincial Engineering Laboratory for the Complex Utilization of Petro-Resources and Biomass, School of Chemical Engineering, Changchun University of Technology, Changchun 130012, P.R. China
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4
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Hosseinzadeh N, Nazari Montazer M, Mohammadi‐Khanaposhtani M, Valizadeh Y, Amanlou M, Mahdavi M. Rational Design, Synthesis, Docking Simulation, and ADMET Prediction of Novel Barbituric‐hydrazine‐phenoxy‐1,2,3‐triazole‐acetamide Derivatives as Potent Urease Inhibitors. ChemistrySelect 2023. [DOI: 10.1002/slct.202203297] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Nouraddin Hosseinzadeh
- Laboratory of Organic Synthesis and Natural Products Department of Chemistry Sharif University of Technology Tehran Iran
| | - Mohammad Nazari Montazer
- Department of Medicinal Chemistry Faculty of Pharmacy, Tehran University of Medical Sciences Tehran Iran
| | - Maryam Mohammadi‐Khanaposhtani
- Cellular and Molecular Biology Research Center Health Research Institute Babol University of Medical Sciences Babol Iran
| | - Yousef Valizadeh
- Endocrinology and Metabolism Research Center Endocrinology and Metabolism Clinical Sciences Institute Tehran University of Medical Sciences Tehran Iran
| | - Massoud Amanlou
- Department of Medicinal Chemistry Faculty of Pharmacy, Tehran University of Medical Sciences Tehran Iran
| | - Mohammad Mahdavi
- Endocrinology and Metabolism Research Center Endocrinology and Metabolism Clinical Sciences Institute Tehran University of Medical Sciences Tehran Iran
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5
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Urea removal in rosé and red wines by immobilised acid urease in a packed bed reactor. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2020.12.008] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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6
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Ottone C, Romero O, Aburto C, Illanes A, Wilson L. Biocatalysis in the winemaking industry: Challenges and opportunities for immobilized enzymes. Compr Rev Food Sci Food Saf 2020; 19:595-621. [PMID: 33325181 DOI: 10.1111/1541-4337.12538] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2019] [Revised: 12/02/2019] [Accepted: 12/17/2019] [Indexed: 12/18/2022]
Abstract
Enzymes are powerful catalysts already being used in a large number of industrial processes. Impressive advantages in enzyme catalysts improvement have occurred in recent years aiming to improve their performance under harsh operation conditions far away from those of their cellular habitat. Production levels of the winemaking industry have experienced a remarkable increase, and technological innovations have been introduced for increasing the efficiency at different process steps or for improving wine quality, which is a key issue in this industry. Enzymes, such as pectinases and proteases, have been traditionally used, and others, such as glycosidases, have been more recently introduced in the modern wine industry, and many dedicated studies refer to the improvement of enzyme performance under winemaking conditions. Within this framework, a thorough review on the role of enzymes in winemaking is presented, with special emphasis on the use of immobilized enzymes as a significant strategy for catalyst improvement within an industry in which enzymes play important roles that are to be reinforced paralleling innovation.
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Affiliation(s)
- Carminna Ottone
- Escuela de Ingeniería Bioquímica, Pontificia Universidad Católica de Valparaíso, Valparaíso, Chile
| | - Oscar Romero
- Escuela de Ingeniería Bioquímica, Pontificia Universidad Católica de Valparaíso, Valparaíso, Chile
| | - Carla Aburto
- Escuela de Ingeniería Bioquímica, Pontificia Universidad Católica de Valparaíso, Valparaíso, Chile
| | - Andrés Illanes
- Escuela de Ingeniería Bioquímica, Pontificia Universidad Católica de Valparaíso, Valparaíso, Chile
| | - Lorena Wilson
- Escuela de Ingeniería Bioquímica, Pontificia Universidad Católica de Valparaíso, Valparaíso, Chile
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7
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Alperstein L, Gardner JM, Sundstrom JF, Sumby KM, Jiranek V. Yeast bioprospecting versus synthetic biology-which is better for innovative beverage fermentation? Appl Microbiol Biotechnol 2020; 104:1939-1953. [PMID: 31953561 DOI: 10.1007/s00253-020-10364-x] [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: 11/07/2019] [Revised: 12/30/2019] [Accepted: 01/09/2020] [Indexed: 01/08/2023]
Abstract
Producers often utilise some of the many available yeast species and strains in the making of fermented alcoholic beverages in order to augment flavours, aromas, acids and textural properties. But still, the demand remains for more yeasts with novel phenotypes that not only impact sensory characteristics but also offer process and engineering advantages. Two strategies for finding such yeasts are (i) bioprospecting for novel strains and species and (ii) genetic modification of known yeasts. The latter enjoys the promise of the emerging field of synthetic biology, which, in principle, would enable scientists to create yeasts with the exact phenotype desired for a given fermentation. In this mini review, we compare and contrast advances in bioprospecting and in synthetic biology as they relate to alcoholic fermentation in brewing and wine making. We explore recent advances in fermentation-relevant recombinant technologies and synthetic biology including the Yeast 2.0 Consortium, use of environmental yeasts, challenges, constraints of law and consumer acceptance.
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Affiliation(s)
- Lucien Alperstein
- Department of Wine & Food Science, The University of Adelaide, PMB1, Glen Osmond, 5064, South Australia, Australia
| | - Jennifer M Gardner
- Department of Wine & Food Science, The University of Adelaide, PMB1, Glen Osmond, 5064, South Australia, Australia
| | - Joanna F Sundstrom
- Department of Wine & Food Science, The University of Adelaide, PMB1, Glen Osmond, 5064, South Australia, Australia.,Australian Research Council Training Centre for Innovative Wine Production, Urrbrae, South Australia, Australia
| | - Krista M Sumby
- Department of Wine & Food Science, The University of Adelaide, PMB1, Glen Osmond, 5064, South Australia, Australia.,Australian Research Council Training Centre for Innovative Wine Production, Urrbrae, South Australia, Australia
| | - Vladimir Jiranek
- Department of Wine & Food Science, The University of Adelaide, PMB1, Glen Osmond, 5064, South Australia, Australia. .,Australian Research Council Training Centre for Innovative Wine Production, Urrbrae, South Australia, Australia.
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8
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Yang L, Liu X, Zhou N, Tian Y. Characteristics of refold acid urease immobilized covalently by graphene oxide-chitosan composite beads. J Biosci Bioeng 2019; 127:16-22. [DOI: 10.1016/j.jbiosc.2018.06.012] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2018] [Revised: 06/11/2018] [Accepted: 06/14/2018] [Indexed: 11/16/2022]
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9
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Mohapatra BR. An Insight into the Prevalence and Enzymatic Abatement of Urethane in Fermented Beverages. Microb Biotechnol 2018. [DOI: 10.1007/978-981-10-7140-9_8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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10
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11
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Fang RS, Dong YC, Chen F, Chen QH. Bacterial Diversity Analysis during the Fermentation Processing of Traditional Chinese Yellow Rice Wine Revealed by 16S rDNA 454 Pyrosequencing. J Food Sci 2015; 80:M2265-71. [PMID: 26409170 DOI: 10.1111/1750-3841.13018] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2015] [Accepted: 08/04/2015] [Indexed: 01/08/2023]
Abstract
Rice wine is a traditional Chinese fermented alcohol drink. Spontaneous fermentation with the use of the Chinese starter and wheat Qu lead to the growth of various microorganisms during the complete brewing process. It's of great importance to fully understand the composition of bacteria diversity in rice wine in order to improve the quality and solve safety problems. In this study, a more comprehensive bacterial description was shown with the use of bacteria diversity analysis, which enabled us to have a better understanding. Rarefaction, rank abundance, alpha Diversity, beta diversity and principal coordinates analysis simplified their complex bacteria components and provide us theoretical foundation for further investigation. It has been found bacteria diversity is more abundant at mid-term and later stage of brewing process. Bacteria community analysis reveals there is a potential safety hazard existing in the fermentation, since most of the sequence reads are assigned to Enterobacter (7900 at most) and Pantoea (7336 at most), followed by Staphylococcus (2796 at most) and Pseudomonas (1681 at most). Lactic acid bacteria are rare throughout the fermentation process which is not in accordance with other reports. This work may offer us an opportunity to investigate micro ecological fermentation system in food industry.
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Affiliation(s)
- Ruo-si Fang
- Dept. of Food Science and Nutrition, Zhejiang Univ, Hangzhou, 310058, China
| | - Ya-chen Dong
- Dept. of Food Science and Nutrition, Zhejiang Univ, Hangzhou, 310058, China
| | - Feng Chen
- Dept. of Food Science and Nutrition, Zhejiang Univ, Hangzhou, 310058, China
| | - Qi-he Chen
- Food Science and Human Nutrition, Clemson Univ, S.C, 29634, U.S.A
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12
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Fang RS, Dong YC, Li HJ, Chen QH. Ethyl carbamate formation regulated bySaccharomyces cerevisiaeZJU in the processing of Chinese yellow rice wine. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12665] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Ruo-Si Fang
- Department of Food Science and Nutrition; Zhejiang University; Yuhangtang Rd.866 Hangzhou 310058 China
- Food Microbiology Research Key Laboratory of Zhejiang Province; Hangzhou 310058 China
| | - Ya-Chen Dong
- Department of Food Science and Nutrition; Zhejiang University; Yuhangtang Rd.866 Hangzhou 310058 China
- Food Microbiology Research Key Laboratory of Zhejiang Province; Hangzhou 310058 China
| | - Hong-Ji Li
- Department of Food Science and Nutrition; Zhejiang University; Yuhangtang Rd.866 Hangzhou 310058 China
- Food Microbiology Research Key Laboratory of Zhejiang Province; Hangzhou 310058 China
| | - Qi-He Chen
- Department of Food Science and Nutrition; Zhejiang University; Yuhangtang Rd.866 Hangzhou 310058 China
- Food Microbiology Research Key Laboratory of Zhejiang Province; Hangzhou 310058 China
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13
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Jiao Z, Dong Y, Chen Q. Ethyl Carbamate in Fermented Beverages: Presence, Analytical Chemistry, Formation Mechanism, and Mitigation Proposals. Compr Rev Food Sci Food Saf 2014; 13:611-626. [DOI: 10.1111/1541-4337.12084] [Citation(s) in RCA: 81] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2014] [Accepted: 03/26/2014] [Indexed: 11/30/2022]
Affiliation(s)
- Zhihua Jiao
- Dept. of Food Science and Nutrition; Zhejiang Univ; Nr. 866, Yuhangtang Road Xihu District Hangzhou 310058 China
| | - Yachen Dong
- Dept. of Food Science and Nutrition; Zhejiang Univ; Nr. 866, Yuhangtang Road Xihu District Hangzhou 310058 China
| | - Qihe Chen
- Dept. of Food Science and Nutrition; Zhejiang Univ; Nr. 866, Yuhangtang Road Xihu District Hangzhou 310058 China
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14
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Bortone N, Fidaleo M, Moresi M. Internal and external mass transfer limitations on the activity of immobilised acid urease derivatives differing in enzyme loading. Biochem Eng J 2014. [DOI: 10.1016/j.bej.2013.10.017] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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15
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Metabolic engineering of the regulators in nitrogen catabolite repression to reduce the production of ethyl carbamate in a model rice wine system. Appl Environ Microbiol 2013; 80:392-8. [PMID: 24185848 DOI: 10.1128/aem.03055-13] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Rice wine has been one of the most popular traditional alcoholic drinks in China. However, the presence of potentially carcinogenic ethyl carbamate (EC) in rice wine has raised a series of food safety issues. During rice wine production, the key reason for EC formation is urea accumulation, which occurs because of nitrogen catabolite repression (NCR) in Saccharomyces cerevisiae. NCR represses urea utilization by retaining Gln3p in the cytoplasm when preferred nitrogen sources are present. In order to increase the nuclear localization of Gln3p, some possible phosphorylation sites on the nuclear localization signal were mutated and the nuclear localization regulation signal was truncated, and the disruption of URE2 provided an additional method of reducing urea accumulation. By combining these strategies, the genes involved in urea utilization (DUR1,2 and DUR3) could be significantly activated in the presence of glutamine. During shake flask fermentations of the genetically modified strains, very little urea accumulated in the medium. Furthermore, the concentrations of urea and EC were reduced by 63% and 72%, respectively, in a model rice wine system. Examination of the normal nutrients in rice wine indicated that there were few differences in fermentation characteristics between the wild-type strain and the genetically modified strain. These results show that metabolic engineering of the NCR regulators has great potential as a method for eliminating EC during rice wine production.
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16
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Zhao X, Zou H, Fu J, Chen J, Zhou J, Du G. Nitrogen regulation involved in the accumulation of urea in Saccharomyces cerevisiae. Yeast 2013; 30:437-47. [PMID: 23996237 DOI: 10.1002/yea.2980] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2013] [Revised: 08/19/2013] [Accepted: 08/23/2013] [Indexed: 11/07/2022] Open
Abstract
Rice wine is a popular traditional alcoholic drink with a long history in China. However, the presence of the potential carcinogen ethyl carbamate (EC) raises a series of food safety concerns. Although the metabolic pathway of urea (the major precusor of EC) has been characterized in Saccharomyces cerevisiae, the regulation of urea accumulation remains unclear, making the efficient elimination of urea difficult. To demonstrate the regulatory mechanisms governing urea accumulation, three key nitrogen sources that can inhibit urea utilization for a commercial S. cerevisiae strain were identified. In addition, regulators of nitrogen catabolite repression (NCR) and target of rapamycin (TOR) pathways were identified as being involved in urea accumulation by real-time quantitative PCR. Based on these results, preferred nitrogen sources were found to repress urea utilization by converting them to glutamine or glutamate. Moreover, the results indicated that the manner of urea metabolism regulation was different for two positive regulators involved in NCR; Gln3p can be retained in the cytoplasm by glutamine, while Gat1p can be retained by glutamine and glutamate. Furthermore, this was confirmed by fluorescence location detection. These new findings provide new targets for eliminating EC and other harmful nitrogen-containing compounds in fermented foods.
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Affiliation(s)
- Xinrui Zhao
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, People's Republic of China
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17
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Zhao X, Du G, Zou H, Fu J, Zhou J, Chen J. Progress in preventing the accumulation of ethyl carbamate in alcoholic beverages. Trends Food Sci Technol 2013. [DOI: 10.1016/j.tifs.2013.05.009] [Citation(s) in RCA: 85] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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18
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Bortone N, Fidaleo M, Moresi M. Immobilization/stabilization of acid urease on Eupergit® supports. Biotechnol Prog 2012; 28:1232-44. [DOI: 10.1002/btpr.1598] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2012] [Revised: 06/17/2012] [Indexed: 11/09/2022]
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19
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Andrich L, Esti M, Moresi M. Urea degradation in some white wines by immobilized acid urease in a stirred bioreactor. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:6747-6753. [PMID: 20446734 DOI: 10.1021/jf1006837] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
A purified acid urease preparation was covalently immobilized onto either Eupergit C 250 L or glutaraldehyde-cross-linked chitosan-derivative beads (i.e., Chitopearls BCW-3003 and BCW-3010). The kinetics of urea degradation in two target Italian white (i.e., Grechetto and Sauvignon Blanc) wines, as well as in a model wine solution, by using the above Eupergit C 250 L-, BCW-3003-, or BCW-3010-based biocatalysts, was confirmed to be of the pseudofirst order with respect to the urea concentration in the liquid bulk and not limited by urea mass transfer. In Grechetto and Sauvignon Blanc wines, the corresponding kinetic rate constants were quite similar, being about 7, 18, or 17% of that observed for free enzyme in the model wine solution, respectively. Owing to their minor sensitivity to the phenolic content of the wines tested, the chitosan-based biocatalysts might be potentially employable in the make up of packed-bed cartridges to continuously remove urea from commercial wines.
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Affiliation(s)
- Lucia Andrich
- Department of Food Science and Technology, University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy
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20
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Andrich L, Esti M, Moresi M. Urea degradation kinetics in model wine solutions by acid urease immobilised onto chitosan-derivative beads of different sizes. Enzyme Microb Technol 2010. [DOI: 10.1016/j.enzmictec.2009.12.010] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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