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Meng C, Li S, Zhang D, Liu H, Sun B. Conjugated molecularly imprinted polymers based on covalent organic frameworks: Fluorescent sensing platform for specific capture of urea and elimination of ethyl carbamate. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2024; 316:124357. [PMID: 38692110 DOI: 10.1016/j.saa.2024.124357] [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: 03/23/2024] [Revised: 04/23/2024] [Accepted: 04/25/2024] [Indexed: 05/03/2024]
Abstract
This study described the preparation of an azide covalent organic framework-embedded molecularly imprinted polymers (COFs(azide)@MIPs) platform for urea adsorption and indirect ethyl carbamate (EC) removal from Chinese yellow rice wine (Huangjiu). By modifying the pore surface of COFs using the copper-catalyzed azide-alkyne cycloaddition (CuAAC) reaction, COFs(azide) with a high fluorescence quantum yield and particular recognition ability were inventively produced. In order to selectively trap urea, the COFs(azide) were encased in an imprinted shell layer via imprinting technology. With a detection limit (LOD) of 0.016 μg L-1 (R2 = 0.9874), the COFs(azides)@MIPs demonstrated a good linear relationship with urea in the linear range of 0-5 μg L-1. Using real Huangjiu samples, the spiking recovery trials showed the viability of this sensing platform with recoveries ranging from 88.44 % to 109.26 % and an RSD of less than 3.40 %. The Huangjiu processing model system achieved 38.93 % EC reduction by COFs(azides)@MIPs. This research will open up new avenues for the treatment of health problems associated with fermented alcoholic beverages, particularly Huangjiu, while also capturing and removing hazards coming from food.
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Affiliation(s)
- Chen Meng
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 11 Fucheng Road, Beijing, 100048, China
| | - Suyu Li
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 11 Fucheng Road, Beijing, 100048, China
| | - Dianwei Zhang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 11 Fucheng Road, Beijing, 100048, China
| | - Huilin Liu
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 11 Fucheng Road, Beijing, 100048, China.
| | - Baoguo Sun
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 11 Fucheng Road, Beijing, 100048, China
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Wang Z, Liu Q, Luo J, Luo P, Wu Y. A Straightforward, Sensitive, and Reliable Strategy for Ethyl Carbamate Detection in By-Products from Baijiu Production by Enzyme-Linked Immunosorbent Assay. Foods 2024; 13:1835. [PMID: 38928776 PMCID: PMC11203372 DOI: 10.3390/foods13121835] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2024] [Revised: 05/21/2024] [Accepted: 06/03/2024] [Indexed: 06/28/2024] Open
Abstract
Baijiu is a renowned Chinese distilled liquor, notable for its distinctive flavor profile and intricate production process, which prominently involves fermentation and distillation. Ethyl carbamate (EC), a probable human carcinogen, can be potentially formed during these procedures, thus prompting significant health concerns. Consequently, the contamination of EC during Baijiu production has become an increasingly pressing issue. In this study, we developed a rapid and easily operable immunoassay for determining EC in the fermented materials used in Baijiu production. The development of a high-quality antibody specific to EC facilitated a streamlined analytical procedure and heightened method sensitivity. Furthermore, we systematically evaluated other essential parameters. Following optimization, the method achieved an IC50 value of 11.83 μg/kg, with negligible cross-reactivity against EC analogs. The recovery study demonstrated the method's good accuracy and precision, with mean recovery rates ranging from 86.0% to 105.5% and coefficients of variation all below 10%. To validate the feasibility of the technique, we collected and analyzed 39 samples simultaneously using both the proposed immunoassay and confirmatory gas chromatography-mass spectrometry (GC-MS). A robust correlation was observed between the results obtained from the two methods (R2 > 0.99). The detected EC levels ranged from 2.36 μg/kg to 7.08 μg/kg, indicating an increase during the fermentation process.
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Affiliation(s)
- Zifei Wang
- Research Unit of Food Safety, NHC Key Laboratory of Food Safety Risk Assessment, Ministry of Health, China National Center for Food Safety Risk Assessment, Chinese Academy of Medical Sciences (2019RU014), Beijing 100021, China; (Z.W.); (Q.L.); (Y.W.)
| | - Qing Liu
- Research Unit of Food Safety, NHC Key Laboratory of Food Safety Risk Assessment, Ministry of Health, China National Center for Food Safety Risk Assessment, Chinese Academy of Medical Sciences (2019RU014), Beijing 100021, China; (Z.W.); (Q.L.); (Y.W.)
| | - Jiaqi Luo
- State Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, College of Resources and Environment, University of Chinese Academy of Sciences, Beijing 100085, China;
| | - Pengjie Luo
- Research Unit of Food Safety, NHC Key Laboratory of Food Safety Risk Assessment, Ministry of Health, China National Center for Food Safety Risk Assessment, Chinese Academy of Medical Sciences (2019RU014), Beijing 100021, China; (Z.W.); (Q.L.); (Y.W.)
| | - Yongning Wu
- Research Unit of Food Safety, NHC Key Laboratory of Food Safety Risk Assessment, Ministry of Health, China National Center for Food Safety Risk Assessment, Chinese Academy of Medical Sciences (2019RU014), Beijing 100021, China; (Z.W.); (Q.L.); (Y.W.)
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Shalamitskiy MY, Tanashchuk TN, Cherviak SN, Vasyagin EA, Ravin NV, Mardanov AV. Ethyl Carbamate in Fermented Food Products: Sources of Appearance, Hazards and Methods for Reducing Its Content. Foods 2023; 12:3816. [PMID: 37893709 PMCID: PMC10606259 DOI: 10.3390/foods12203816] [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: 09/20/2023] [Revised: 10/11/2023] [Accepted: 10/16/2023] [Indexed: 10/29/2023] Open
Abstract
Ethyl carbamate, the ethyl ester of carbamic acid, has been identified in fermented foods and alcoholic beverages. Since ethyl carbamate is a probable human carcinogen, reduction of its content is important for food safety and human health. In alcoholic beverages, ethyl carbamate is mostly formed from the reaction of ethanol with urea, citrulline and carbamyl phosphate during fermentation and storage. These precursors are generated from arginine metabolism by wine yeasts and lactic acid bacteria. This review summarizes the mechanisms of ethyl carbamate formation, its impact on human health and methods used in winemaking to minimize its content. These approaches include genetic modification of Saccharomyces cerevisiae wine strains targeting pathways of arginine transport and metabolism, the use of lactic acid bacteria to consume arginine, direct degradation of ethyl carbamate by enzymes and microorganisms, and different technological methods of grape cultivation, alcoholic fermentation, wine aging, temperature and duration of storage and transportation.
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Affiliation(s)
- Maksim Yu. Shalamitskiy
- All-Russian National Research Institute of Viticulture and Winemaking “Magarach” of the Russian Academy of Sciences, 298600 Yalta, Russia; (M.Y.S.); (T.N.T.); (S.N.C.)
| | - Tatiana N. Tanashchuk
- All-Russian National Research Institute of Viticulture and Winemaking “Magarach” of the Russian Academy of Sciences, 298600 Yalta, Russia; (M.Y.S.); (T.N.T.); (S.N.C.)
| | - Sofia N. Cherviak
- All-Russian National Research Institute of Viticulture and Winemaking “Magarach” of the Russian Academy of Sciences, 298600 Yalta, Russia; (M.Y.S.); (T.N.T.); (S.N.C.)
| | - Egor A. Vasyagin
- Institute of Bioengineering, Research Center of Biotechnology of the Russian Academy of Sciences, 119071 Moscow, Russia; (E.A.V.); (N.V.R.)
| | - Nikolai V. Ravin
- Institute of Bioengineering, Research Center of Biotechnology of the Russian Academy of Sciences, 119071 Moscow, Russia; (E.A.V.); (N.V.R.)
| | - Andrey V. Mardanov
- Institute of Bioengineering, Research Center of Biotechnology of the Russian Academy of Sciences, 119071 Moscow, Russia; (E.A.V.); (N.V.R.)
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Corbion C, Smith-Ravin J, Marcelin O, Bouajila J. An Overview of Spirits Made from Sugarcane Juice. Molecules 2023; 28:6810. [PMID: 37836653 PMCID: PMC10574467 DOI: 10.3390/molecules28196810] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Revised: 09/05/2023] [Accepted: 09/23/2023] [Indexed: 10/15/2023] Open
Abstract
Among the family of sugarcane spirits, those made from juice are diverse and often produced in a traditional way. They must be distinguished from other sugarcane spirits, which are more widely produced and made from other sugarcane derivatives, such as molasses. These alcoholic beverages contribute significantly to the socio-economic development of many countries. However, despite ancestral know-how, there is a lack of contemporary data required to characterize some sugarcane juice spirits (SCJSs) and to overcome the current and future threats that producers will have to face. While preserving their authenticity and specificity, SCJS producers expect to improve and ensure sufficient yield and a superior quality product. Even if the scientific knowledge on these spirits is not comparable, the available data could help identify the critical points to be improved in the making process. This review aims to present the main SCJSs encountered worldwide, defining their specific features through some important aspects with, notably, references to the complex notion of terroir. To continue, we discuss the main steps of the SCJS process from harvesting to aging. Finally, we expose an inventory of SCJS's chemical compositions and of their sensory description that define the specific organoleptic properties of these spirits.
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Affiliation(s)
- Claudine Corbion
- Laboratoire de Génie Chimique, Université de Toulouse, CNRS-INPT-UPS, 31062 Toulouse, France;
| | - Juliette Smith-Ravin
- Groupe BIOSPHERES, Campus de Schoelcher, 97275 Schoelcher, Martinique, France; (J.S.-R.); (O.M.)
| | - Odile Marcelin
- Groupe BIOSPHERES, Campus de Schoelcher, 97275 Schoelcher, Martinique, France; (J.S.-R.); (O.M.)
| | - Jalloul Bouajila
- Laboratoire de Génie Chimique, Université de Toulouse, CNRS-INPT-UPS, 31062 Toulouse, France;
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Meng C, Xie C, He J, Chen X, Liu H, Sun B. Ionic liquid-enhanced lemon biomass carbon dots with sustainable use in bionic antibody microspheres for urea capture and ethyl carbamate inhibition. Food Chem 2023; 415:135715. [PMID: 36842375 DOI: 10.1016/j.foodchem.2023.135715] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Revised: 01/29/2023] [Accepted: 02/14/2023] [Indexed: 02/24/2023]
Abstract
Herein, we reported the room-temperature fabrication of ionic liquid-modified carbon dots encapsulated in bionic antibodies (IL-modified CDs@BAs) by one-pot green synthesis. In order to enhance the fluorescence intensity of CDs, imidazole ILs and lemon rich in heteroatoms were selected as CDs modifiers and sources. The resulting IL-modified CDs@BAs showed good selectivity and capture toward urea and obviously induced fluorescence quenching by template-binding. The inhibition rate ofIL-modified CDs@BAs on the urea pathway of ethyl carbamate was about 29.07% in the simulated Huangjiu system, indicating a good inhibitory effect. The IL-modified CDs@BAs system was also reproducible after five consecutive uses, thus reducing the economic cost. This research would expand the application fields of BAs-based optical sensing system from the perspectives of energy conservation, environmental protection and resource recovery, focusing on their application in the field of food safety control.
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Affiliation(s)
- Chen Meng
- Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, China
| | - Chenchen Xie
- Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, China
| | - Jingbo He
- Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, China
| | - Xiaolin Chen
- Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, China
| | - Huilin Liu
- Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, China.
| | - Baoguo Sun
- Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, China
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Bao T, Karim N, Ke H, Tangpong J, Chen W. Polysaccharide isolated from wax apple suppresses ethyl carbamate-induced oxidative damage in human hepatocytes. J Zhejiang Univ Sci B 2023; 24:574-586. [PMID: 37455135 PMCID: PMC10350369 DOI: 10.1631/jzus.b2200629] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Accepted: 02/27/2023] [Indexed: 06/27/2023]
Abstract
Wax apple (Syzygium samarangense) has received growing research interest for its high nutritional and medicinal value due to its constituents such as polysaccharide, organic acids, flavonoids, minerals, and other substances. In this study, wax apple polysaccharide (WAP) was isolated from this plant and its protective effect against ethyl carbamate (EC)-induced oxidative damage was evaluated in human hepatocytes (L02 cells). Firstly, a series of analyses such as high-performance liquid chromatography (HPLC), high-performance gel permeation chromatography (HPGPC), Fourier transform infrared spectroscopy (FT-IR), gas chromatography/mass spectrometry (GC/MS), and 1H and 13C nuclear magnetic resonance (NMR) were conducted to identify the structure of WAP. Thereafter, in vitro cell experiments were performed to verify the protective effects of WAP against EC-induced cytotoxicity, genotoxicity, and oxidative damage in L02 cells. Our results revealed that WAP is composed of mannose, rhamnose, glucuronic acid, galacturonic acid, glucose, galactose, arabinose, and fucose in a molar ratio of 2.20:3.94:4.45:8.56:8.86:30.82:39.78:1.48. Using a combination of methylation and NMR spectroscopic analysis, the primary structure of WAP was identified as Araf-(1→, Glcp-(1→, →2)-Araf-(1→, →3)-Galp-(1→, →3)-Araf-(1→, and →6)-Galp-(1→. Cell experiments indicated that WAP exhibited significant protective effects on EC-treated L02 cells via suppressing cytotoxicity and genotoxicity, reducing reactive oxygen species (ROS) and O2•- formation, as well as improving mitochondrial membrane potential (MMP) and glutathione (GSH). In a nutshell, WAP has the potential as an important therapeutic agent or supplement for hepatic oxidative damage. Meanwhile, further studies are needed to prove the above effects in vivo at the biological and clinical levels.
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Affiliation(s)
- Tao Bao
- Department of Traditional Chinese Medicine, Sir Run Run Shaw Hospital, School of Medicine, Zhejiang University, Hangzhou 310016, China
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China
| | - Naymul Karim
- Department of Traditional Chinese Medicine, Sir Run Run Shaw Hospital, School of Medicine, Zhejiang University, Hangzhou 310016, China
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China
| | - Huihui Ke
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China
| | - Jitbanjong Tangpong
- Biomedical Sciences, School of Allied Health Sciences, Walailak University, Nakhon Si Thammarat 80161, Thailand
| | - Wei Chen
- Department of Traditional Chinese Medicine, Sir Run Run Shaw Hospital, School of Medicine, Zhejiang University, Hangzhou 310016, China.
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China.
- Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China.
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Sáenz-Navajas MP, Sánchez C, Gonzalez-Hernandez M, Bueno M, Peña C, Fernández-Zurbano P, Ballester J, Parga-Dans E, González PA. Natural versus conventional production of Spanish white wines: an exploratory study. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3540-3549. [PMID: 36719279 DOI: 10.1002/jsfa.12479] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Revised: 01/26/2023] [Accepted: 01/31/2023] [Indexed: 06/18/2023]
Abstract
BACKGROUND Natural wine (NW) lacks an official or agreed definition, but it can be generally described as a wine produced with organic or biodynamic grapes with minimal intervention in the cellar, and with minimal or no use of oenological additives. The present study aimed to test the hypotheses that self-defined NWs differ from conventional wines (CW) in their chemical composition and main sensory characteristics. The levels of conventional oenological parameters, turbidity, biogenic amines, ochratoxin A, ethyl carbamate, sulphites, chlorides, some metals, major, trace and Strecker aldehyde volatile compounds were determined in 28 wines, including natural and conventional Spanish commercial white wines. Wines were also sensory described following a labelled free sorting task. RESULTS NWs presented higher pH, volatile acidity (VA) and turbidity values, and a more intense yellow colour, whereas they have a lower malic acid content compared to theor conventional counterparts. NWs presented lower levels of total sulphur dioxide but significantly higher levels of biogenic amine putrescine, although both compounds are within the legal limits in all cases. None of the dimensions of the similarity space discriminated NWs from CWs. However, 70% of the NWs were grouped on the basis of various aromatic defects related to their higher content in 4-ethylphenols and VA. The remaining 30% were not differentiated from their conventional counterparts. CONCLUSION It could be confirmed that NW can be globally differentiated from CW with respect to to their chemical and their sensory profiles, whereas the content in toxicants was not significantly different, with the exception of total sulphur dioxide and putrescine levels. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
| | - Carlota Sánchez
- Department of Enology, Instituto de Ciencias de la Vid y del Vino (UR-CSIC-GR), Logroño, Spain
| | | | - Mónica Bueno
- Laboratorio de Análisis del Aroma y Enología (LAAE). Departamento de Química Analítica, Facultad de Ciencias, Universidad de Zaragoza. Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Cristina Peña
- Laboratorio de Análisis del Aroma y Enología (LAAE). Departamento de Química Analítica, Facultad de Ciencias, Universidad de Zaragoza. Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | | | - Jordi Ballester
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université Bourgogne Franche-Comté, Dijon, France
| | - Eva Parga-Dans
- Instituto de Productos Naturales y Agrobiología, IPNA-CSIC, La Laguna, Santa Cruz de Tenerife, Spain
| | - Pablo Alonso González
- Instituto de Productos Naturales y Agrobiología, IPNA-CSIC, La Laguna, Santa Cruz de Tenerife, Spain
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Wang S, Tian X, Tian L, Guo Q, Liu Y, Zhao F, Zhang J, Li D, Luo J, He Z, Guan T. Degradation of ethyl carbamate in strong-flavor Baijiu by the microbial combination culture. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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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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Miguel GA, Carlsen S, Arneborg N, Saerens SM, Laulund S, Knudsen GM. Non-Saccharomyces yeasts for beer production: Insights into safety aspects and considerations. Int J Food Microbiol 2022; 383:109951. [DOI: 10.1016/j.ijfoodmicro.2022.109951] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2022] [Revised: 09/14/2022] [Accepted: 09/22/2022] [Indexed: 11/05/2022]
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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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12
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Han L, Zhu P, Liu H, Sun B. Molecularly imprinted bulk and solgel optosensing based on biomass carbon dots derived from watermelon peel for detection of ethyl carbamate in alcoholic beverages. Mikrochim Acta 2022; 189:286. [PMID: 35852632 DOI: 10.1007/s00604-022-05388-1] [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: 04/19/2022] [Accepted: 06/22/2022] [Indexed: 10/17/2022]
Abstract
Biomass carbon dots synthesized by biological waste conform to the trend of ecological environmental protection and the requirements of green chemistry, which show great application potential in practice. In the study, we used watermelon peels as the raw materials to synthesize a novel blue biomass carbon dots (CDs) by a hydrothermal process with high fluorescence quantum yield of 22.8%. Through bulk polymerization and solgel method, two kinds of core-shell nanospheres were developed as fluorescent probes to recognize and detect ethyl carbamate (EC) rapidly without complex samples pretreatment. The obtained CDs@MIPs integrated the high-performance optical characteristics of CDs with excellent selectivity and adsorption of MIPs, which showed ideal linear relationships in the EC concentration range 1-120 μg L-1 and low LOD of 0.57 μg L-1 and 0.94 μg L-1, respectively. Both CDs@MIPs have a short equilibration time which was around 20 min, and the imprinting factors (IF) are 4.04 and 2.62. The recoveries of the six spiked samples were satisfying, and the RSD precisions were lower than 5.57%. Gas chromatography-mass spectrometry was seen as a parallel analysis to validate the correctness of the results, which indicated the practicability and reliability of the developed method. This proposal strategy of optical sensors provided an effective channel for trace EC recognition, with numerous advantages, involving eco-friendly, low cost, high sensitivity, separation effect, and good selectivity.
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Affiliation(s)
- Luxuan Han
- Beijing Technology and Business University, 11 Fucheng Road, Beijing, 100048, China
| | - Pei Zhu
- Beijing Technology and Business University, 11 Fucheng Road, Beijing, 100048, China
| | - Huilin Liu
- Beijing Technology and Business University, 11 Fucheng Road, Beijing, 100048, China.
| | - Baoguo Sun
- Beijing Technology and Business University, 11 Fucheng Road, Beijing, 100048, China
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13
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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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14
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Jia W, Fan Z, Du A, Shi L. Molecular mechanism of Mare Nectaris and magnetic field on the formation of ethyl carbamate during 19 years aging of Feng-flavor Baijiu. Food Chem 2022; 382:132357. [PMID: 35144185 DOI: 10.1016/j.foodchem.2022.132357] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 01/07/2022] [Accepted: 02/03/2022] [Indexed: 12/24/2022]
Abstract
Ethyl carbamate (EC) is carcinogen occurring naturally in fermented foods, while the EC formation pattern in Feng-flavor Baijiu during Mare Nectaris storage and magnetic field treatment remains controversial. In this work, variation of EC in Mare Nectaris and magnetic field were investigated for the first time through ultra high performance liquid chromatography quadrupole-orbitrap high resolution mass spectrometry (UHPLC-Q-Orbitrap). Quantification results revealed that EC decreased significantly in the stage of 3-9 years and kept at 12.4 μg L-1 after 10 years of aging. Arginine succinate synthase (ASS) and urease were deemed as vital factors for EC decomposition. Degradation effetc of EC in 250 mT is simillar to that of EC in Baijiu stored in Mare Nectaris for 8 years. This is due to that aging process was accelerated by magnetic field and the content of total acid in Baijiu was increased, creating a favorable environment for decomposition of EC and urea.
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Affiliation(s)
- Wei Jia
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; Shaanxi Research Institute of Agricultural Products Processing Technology, Xi'an 710021, China.
| | - Zibian Fan
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - An Du
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Lin Shi
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
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15
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Magollah TM, Kim HR, Ko JY, Park SY, Kwon SY, Kim YK, Lee JH, Seo YS, Yang JY, Lee YB. Comparison of Extraction Methods and Extraction Optimization in Aqueous Two-Phase System for Ethyl Carbamate Analysis in Model Systems for Maesil Wine. Prev Nutr Food Sci 2022; 27:234-240. [PMID: 35919573 PMCID: PMC9309073 DOI: 10.3746/pnf.2022.27.2.234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2021] [Revised: 02/24/2022] [Accepted: 03/10/2022] [Indexed: 11/26/2022] Open
Abstract
Ethyl carbamate (EC) is a known carcinogen, and therefore its intake is regulated internationally. The objectives of this study were to compare the EC recovery yields under different liquid-liquid extraction (LLE) conditions and to investigate the optimum conditions of the aqueous two-phase system (ATPS) for EC extraction. Our results showed that for the LLE method, addition of 15% NaCl improved the EC yield by 15%, and dichloromethane as the extraction solvent showed a slightly higher yield (about 5%) than chloroform. However, there was little difference in the yield when mixing was performed using an ultrasonic bath compared to a vortex mixer. Using response surface methodology with central composite design to analyze the ATPS results, optimal extraction was found to occur at 21.5°C for 2.8 h in the sample containing 70% alcohol and 15% phosphate, showing a recovery yield of 75.64%. This information can be applied to alcoholic beverages and other fermented food products to analyze EC with better extraction methods, depending on the types of food.
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Affiliation(s)
- Tabu Mungia Magollah
- Department of Food Science and Technology, Pukyong National University, Busan 48513, Korea
| | - Hyo-Rim Kim
- Department of Food Science and Technology, Pukyong National University, Busan 48513, Korea
| | - Ji-Yun Ko
- 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
| | - Yu-Kyeong Kim
- 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
| | - Yong-Soo Seo
- Central Laboratory, 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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16
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Liu L, Peng S, Song W, Zhao H, Li H, Wang H. Genomic Analysis of an Excellent Wine-Making Strain Oenococcus oeni SD-2a. Pol J Microbiol 2022; 71:279-292. [PMID: 35716166 PMCID: PMC9252139 DOI: 10.33073/pjm-2022-026] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Accepted: 05/14/2022] [Indexed: 12/27/2022] Open
Abstract
Oenococcus oeni is an important microorganism in wine-making-related engineering, and it improves wine quality and stability through malolactic fermentation. Although the genomes of more than 200 O. oeni strains have been sequenced, only a few include completed genome maps. Here, the genome sequence of O. oeni SD-2a, isolated from Shandong, China, has been determined. It is a fully assembled genome sequence of this strain. The complete genome is 1,989,703 bp with a G+C content of 37.8% without a plasmid. The genome includes almost all the essential genes involved in central metabolic pathways and the stress genes reported in other O. oeni strains. Some natural competence-related genes, like comEA, comEC, comFA, comG operon, and comFC, suggest that O. oeni SD-2a may have natural transformation potential. A comparative genomics analysis revealed 730 gene clusters in O. oeni SD-2a homologous to those in four other lactic acid bacteria species (O. oeni PSU-1, O. oeni CRBO-11381, Lactiplantibacillus plantarum UNQLp11, and Pediococcus pentosaceus KCCM40703). A collinearity analysis showed poor collinearity between O. oeni SD-2a and O. oeni PSU-1, indicating great differences in their evolutionary histories. The results provide general knowledge of O. oeni SD-2a and lay the foundation for specific gene function analyses. ![]()
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Affiliation(s)
- Longxiang Liu
- Shandong Provincial Engineering and Technology Research Center for Wild Plant Resources Development and Application of Yellow River Delta, College of Biological and Environmental Engineering, Binzhou University, Binzhou, China
| | - Shuai Peng
- College of food science and engineering, Gansu Agricultural University, Lanzhou, China
| | - Weiyu Song
- Shandong Provincial Engineering and Technology Research Center for Wild Plant Resources Development and Application of Yellow River Delta, College of Biological and Environmental Engineering, Binzhou University, Binzhou, China
| | - Hongyu Zhao
- College of Enology, Northwest A&F University, Yangling, China.,Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, China
| | - Hua Li
- College of Enology, Northwest A&F University, Yangling, China.,Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, China
| | - Hua Wang
- College of Enology, Northwest A&F University, Yangling, China.,Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, China
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17
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Production and characterization of a new distilled beverage from green coffee seed residue. Food Chem 2022; 377:131960. [PMID: 34979400 DOI: 10.1016/j.foodchem.2021.131960] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 12/22/2021] [Accepted: 12/24/2021] [Indexed: 11/21/2022]
Abstract
This study evaluated green coffee seed residue (GCSR) as an alternative substrate for producing distilled beverages. Two proportions of GCSR, 10% and 20% (w/v), were fermented and distilled in a copper alembic still. The spirits were characterized by GC-FID, HS-SPME GC-MS, and sensory analysis by trained panelists. Most of the 62 identified volatile compounds were affected by the GCSR concentration. Total terpenes, higher alcohols, and acetals showed the highest concentrations in the 10% GCSR spirit. Esters, acetates, and aldehydes were most abundant in the 20% GCSR. In the sensory analysis, the 10% GCSR spirit was characterized by floral, dairy, and almond aromas, while the 20% GCSR spirit was embodied coffee, vegetable, hazelnut, cooked cabbage, and nut descriptors. The results demonstrate the potential of GCSR as a substrate for producing coffee spirits with chemical and sensory qualities, with the 10% GCSR being the better option for fermentation.
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18
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Unveiling the Evolution of Madeira Wine Key Metabolites: A Three-Year Follow-Up Study. Processes (Basel) 2022. [DOI: 10.3390/pr10051019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023] Open
Abstract
Madeira wine (MW) encompasses an unusual oxidative ageing process that makes it distinctive. Several metabolites have been related to its quality and safety, such as 5-hydroxymethylfurfural (HMF), furfural, sotolon, and ethyl carbamate (EC). These compounds were quantified over a three-year period to assess their formation rate according to the ageing procedure used: canteiro vs. estufagem. Estufagem, which includes thermal processing of young MWs, promoted greater HMF, furfural, and sotolon accumulation, especially in sweet wines, in which sotolon contributed significantly to aroma (odour active values up to 17.5). Tinta Negra revealed a higher predisposition to form EC while Malvasia and Sercial were less prone to its formation. The formation of furfural, HMF, and EC strongly correlated with the ageing time. Sotolon had a strong correlation with the ageing time in canteiro (r = 0.79) and a moderate correlation in estufagem (r = 0.65). In both ageing procedures, sotolon, furfural, and HMF formation trends strongly correlated with each other (r = 0.74–0.90). In turn, EC also correlated with all furans (r = 0.51–0.85). Yellow tones (b*) correlated with these metabolites only when wines undergo estufagem. This study provides valuable insights to improve MW quality and safety management procedures.
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19
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Liang Z, Su H, Ren X, Lin X, He Z, Li X, Zheng Y. Analysis of Key Genes Responsible for Low Urea Production in Saccharomyces cerevisiae JH301. Front Microbiol 2022; 13:894661. [PMID: 35558109 PMCID: PMC9087593 DOI: 10.3389/fmicb.2022.894661] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2022] [Accepted: 03/31/2022] [Indexed: 01/23/2023] Open
Abstract
There is a potential safety risk with ethyl carbamate (EC) in Hongqu Huangjiu production; 90% of the EC in rice wine is produced by the reaction of the urea with the alcohol of Saccharomyces cerevisiae. In our previous experiments, we screened and obtained a S. cerevisiae strain JH301 that offered low urea production. However, the key genes responsible for low urea production of strain JH301 remain unclear. Here, the whole genome sequencing of S. cerevisiae strain JH301 was accomplished via a next-generation high-throughput sequencing and long-read sequencing technology. There are six main pathways related to the urea metabolism of strain JH301 based on KEGG pathway mapping. Three species-specific genes are related to the urea metabolism pathways and were found in comparative genome analysis between strains JH301 and S288c during Hongqu Huangjiu production for the first time. Finally, the ARG80 gene was found to be likely a key gene responsible for low urea production of S. cerevisiae strain JH301, as determined by PCR and qRT-PCR check analyses from DNA and RNA levers. In conclusion, the results are useful for a scientific understanding of the mechanism of low urea production by Saccharomyces cerevisiae during Hongqu Huangjiu fermentation. It also is important to control the urea and EC contents in Hongqu Huangjiu production.
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Affiliation(s)
- Zhangcheng Liang
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, China.,Fujian Key Laboratory of Agricultural Products (Food) Processing, Fuzhou, China
| | - Hao Su
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, China.,Fujian Key Laboratory of Agricultural Products (Food) Processing, Fuzhou, China
| | - Xiangyun Ren
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, China.,Fujian Key Laboratory of Agricultural Products (Food) Processing, Fuzhou, China
| | - Xiaozi Lin
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, China.,Fujian Key Laboratory of Agricultural Products (Food) Processing, Fuzhou, China
| | - Zhigang He
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, China.,Fujian Key Laboratory of Agricultural Products (Food) Processing, Fuzhou, China
| | - Xiangyou Li
- Fujian Pinghuhong Biological Technology Co., Ltd., Fuzhou, China
| | - Yan Zheng
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, China.,Fujian Key Laboratory of Agricultural Products (Food) Processing, Fuzhou, China
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20
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Xu Y, Li Y, Li J, Chen W. Ethyl carbamate triggers ferroptosis in liver through inhibiting GSH synthesis and suppressing Nrf2 activation. Redox Biol 2022; 53:102349. [PMID: 35623314 PMCID: PMC9142717 DOI: 10.1016/j.redox.2022.102349] [Citation(s) in RCA: 78] [Impact Index Per Article: 39.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Accepted: 05/19/2022] [Indexed: 12/20/2022] Open
Abstract
Humans are inevitably exposed to ethyl carbamate (EC) via consumption of fermented food and beverages. EC, known as an environmental toxin, can cause oxidative stress-mediated severe toxicity, but the underlying mechanisms remain unveiled. Ferroptosis is a newly identified ROS-mediated non-apoptotic cell death characterized by iron accumulation and excessive lipid oxidation. In this study, we first found that EC triggered ferroptosis in liver cells by detection of decreased cell viability, GSH, GPX4 and Ferritin levels, as well as increased iron and MDA contents. Ferroptosis inhibitor ferrostatin-1 (Fer-1) pretreatment rescued ferroptotic damage, indicating that ferroptosis was critical for EC-caused cell death. Furthermore, GSH synthesis precursor N-acetylcysteine displayed significant anti-ferroptotic properties and we suggested that GSH depletion might be the main cause of ferroptosis under EC exposure. EC-triggered GSH depletion mainly depended on suppressed GSH synthesis via inhibition of SLC7A11 and GCLC expressions. Notably, EC blocked Nrf2 activation by repression of phosphorylation modification and nuclear translocation, which further resulted in ferroptosis occurrence. We also observed EC-induced liver dysfunction and inflammation, accompanied with oxidative stress, ferroptosis and downregulated Nrf2 signaling in Balb/c mice, which could be effectively reversed by Fer-1 and tBHQ pretreatment. Together, our study indicated that ferroptosis is a new mechanism for EC-caused toxicity, which was attributed to Nrf2 inactivation and GSH depletion. Ethyl carbamate (EC) caused ferroptosis in L02 cells and liver tissues. GSH depletion was critical for EC-induced ferroptotic cell death. EC exposure blocked GSH synthesis-related pathways. Inactivation of Nrf2 signaling was involved in EC-triggered ferroptosis.
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Affiliation(s)
- Yang Xu
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Yuting Li
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Jiaxin Li
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Wei Chen
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo, 315100, China.
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21
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22
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Dong N, Xue S, Guo H, Xiong K, Lin X, Liang H, Ji C, Huang Z, Zhang S. Genetic Engineering Production of Ethyl Carbamate Hydrolase and Its Application in Degrading Ethyl Carbamate in Chinese Liquor. Foods 2022; 11:foods11070937. [PMID: 35407026 PMCID: PMC8997832 DOI: 10.3390/foods11070937] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2022] [Revised: 03/14/2022] [Accepted: 03/17/2022] [Indexed: 12/10/2022] Open
Abstract
Ethyl carbamate (EC), classified as a Group 2A carcinogen, is most abundant in the fermented foods, such as Cachaca, Shaoxing wine, and Chinese liquor (baijiu). Although biodegradation can reduce its concentration, a high ethanol concentration and acidic environment often limit its degradation. In the present study, a novel ethyl carbamate hydrolase (ECH) with high specificity to EC was isolated from Acinetobacter calcoaceticus, and its enzymatic properties and EC degradability were investigated. ECH was immobilized to resist extreme environmental conditions, and the flavor substance changes were explored by gas chromatography-mass spectrometry (GC/MS). The specific enzymatic activity of ECH was 68.31 U/mg. Notably, ECH exhibited excellent thermal stability and tolerance to sodium chloride and high ethanol concentration (remaining at 40% activity in 60% (v/v) ethanol, 1 h). The treatment of immobilized ECH for 12 h decreased the EC concentration in liquor by 71.6 μg/L. Furthermore, the immobilized ECH exerted less effect on its activity and on the flavor substances, which could be easily filtrated during industrial production.
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Affiliation(s)
- Naihui Dong
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (N.D.); (S.X.); (H.G.); (K.X.); (X.L.); (H.L.); (C.J.)
| | - Siyu Xue
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (N.D.); (S.X.); (H.G.); (K.X.); (X.L.); (H.L.); (C.J.)
| | - Hui Guo
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (N.D.); (S.X.); (H.G.); (K.X.); (X.L.); (H.L.); (C.J.)
| | - Kexin Xiong
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (N.D.); (S.X.); (H.G.); (K.X.); (X.L.); (H.L.); (C.J.)
| | - Xinping Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (N.D.); (S.X.); (H.G.); (K.X.); (X.L.); (H.L.); (C.J.)
| | - Huipeng Liang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (N.D.); (S.X.); (H.G.); (K.X.); (X.L.); (H.L.); (C.J.)
| | - Chaofan Ji
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (N.D.); (S.X.); (H.G.); (K.X.); (X.L.); (H.L.); (C.J.)
| | - Zhiguo Huang
- Liquor-Making Biotechnology and Application Key Laboratory of Sichuan Province, Sichuan University of Science & Engineering, Yibin 644005, China;
| | - Sufang Zhang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (N.D.); (S.X.); (H.G.); (K.X.); (X.L.); (H.L.); (C.J.)
- Correspondence: ; Tel.: +86-0411-86318675
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23
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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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Zhou K, Zhang X, Li B, Shen C, Sun YM, Yang J, Xu ZL. Citrulline Accumulation Mechanism of Pediococcus acidilactici and Weissella confusa in Soy Sauce and the Effects of Phenolic Compound on Citrulline Accumulation. Front Microbiol 2021; 12:757542. [PMID: 34925267 PMCID: PMC8678507 DOI: 10.3389/fmicb.2021.757542] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2021] [Accepted: 10/19/2021] [Indexed: 11/23/2022] Open
Abstract
Citrulline is one of the major precursors of ethyl carbamate in soy sauce, and the accumulation of citrulline is attributed to the metabolism of arginine by bacteria with the arginine deiminase (ADI) pathway. However, key strains and factors affecting citrulline accumulation are not yet clear. In this study, two key strains of Pediococcus acidilactici and Weissella confusa were isolated from soy sauce moromi, and the regularity of citrulline formation was studied. Results showed that the conversion rates from arginine to citrulline (A/C rate) and the citrulline accumulation ability of W. confusa and P. acidilactici significantly increased in the presence of different concentrations of NaCl, indicating that salt stress was the main factor for citrulline accumulation. The inconsistent expression of arc genes by salt stress was the reason for citrulline accumulation for P. acidilactici, but for W. confusa, it may be due to the influence of arginine/citrulline on the transportation system: the intracellular citrulline could neither transport to extracellular space nor convert into ornithine. Environmental factors greatly influenced citrulline accumulation of the two key bacteria; A/C rate and citrulline formation in both strains decreased at low temperature (15°C) under high salt stress, but opposite effects were observed for the two key strains under anaerobic light condition. Moreover, quercetin and gallic acid significantly decreased the A/C rate and citrulline accumulation ability of the two key strains. The optimal quercetin and gallic acid as suggested by simulation experiment were 100 and 10 mg/l, respectively, and the lowest A/C rate of 28.4% and citrulline level of 1326.7 mg/l were achieved in the simulation system. This study explored the main factors for citrulline formation by the two key strains and proposed a targeted way to control citrulline in soy sauce.
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Affiliation(s)
- Kai Zhou
- Institute of Jiangxi Oil-Tea Camellia, Jiujiang University, Jiujiang, China.,Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, China.,Department of Production-Learning-Research, Shenzhen Total-Test Technology Co., Ltd., Shenzhen, China
| | - Xiao Zhang
- Institute of Jiangxi Oil-Tea Camellia, Jiujiang University, Jiujiang, China
| | - Bingyong Li
- Institute of Jiangxi Oil-Tea Camellia, Jiujiang University, Jiujiang, China
| | - Chaoqun Shen
- Department of Production-Learning-Research, Shenzhen Total-Test Technology Co., Ltd., Shenzhen, China
| | - Yuan-Ming Sun
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Jianyuan Yang
- Institute of Jiangxi Oil-Tea Camellia, Jiujiang University, Jiujiang, China
| | - Zhen-Lin Xu
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, China
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25
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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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Liu X, Bai W, Zhao W, Qian M, Dong H. Correlation analysis of microbial communities and precursor substances of ethyl carbamate (EC) during soy sauce fermentation. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112288] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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27
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Leça JM, Pereira V, Miranda A, Vilchez JL, Marques JC. New insights into ethyl carbamate occurrence in fortified wines. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111566] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Xu X, Li T, Ji Y, Jiang X, Shi X, Wang B. Origin, Succession, and Control of Biotoxin in Wine. Front Microbiol 2021; 12:703391. [PMID: 34367103 PMCID: PMC8339702 DOI: 10.3389/fmicb.2021.703391] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Accepted: 06/22/2021] [Indexed: 11/13/2022] Open
Abstract
Wine is a worldwide alcoholic beverage with antioxidant active substances and complex flavors. Moderate drinking of wine has been proven to be beneficial to health. However, wine has some negative components, such as residual pesticides, heavy metals, and biotoxins. Of these, biotoxins from microorganisms were characterized as the most important toxins in wine. Wine fermentation mainly involves alcoholic fermentation, malolactic fermentation, and aging, which endue wine with complex flavors and even produce some undesirable metabolites. These metabolites cause potential safety risks that are not thoroughly understood. This review aimed to investigate the origin, evolution, and control technology of undesirable metabolites (e.g., ochratoxin A, ethyl carbamate, and biogenic amines) in wine. It also highlighted current wine industry practices of minimizing the number of biotoxins in wine.
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Affiliation(s)
| | | | | | | | - Xuewei Shi
- School of Food Science and Technology, Shihezi University, Shihezi, China
| | - Bin Wang
- School of Food Science and Technology, Shihezi University, Shihezi, 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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Impact of Indigenous Non-Saccharomyces Yeasts Isolated from Madeira Island Vineyards on the Formation of Ethyl Carbamate in the Aging of Fortified Wines. Processes (Basel) 2021. [DOI: 10.3390/pr9050799] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023] Open
Abstract
The impact of selected non-Saccharomyces yeasts on the occurrence of ethyl carbamate (EC) was evaluated. Hanseniaspora uvarum, Starmerella bacillaris, Pichia terricola, Pichia fermentans and Pichia kluyveri isolated from Madeira Island vineyards were inoculated in Tinta Negra musts. Urea, citrulline (Cit) and arginine (Arg) were quantified when the density of musts attained the levels to obtain sweet (1052 ± 5 g/L) and dry (1022 ± 4 g/L) Madeira wines. The urea concentration varied between 1.3 and 5.3 mg/L, Cit from 10.6 to 15.1 mg/L and Arg between 687 and 959 mg/L. P. terricola and S. bacillaris generated lower levels of urea (<2.5 mg/L), Cit (<11.0 mg/L) and Arg (<845.6 mg/L). The five resulting fortified wines, individually fermented by the selected non-Saccharomyces yeast, were exposed to laboratory-accelerated aging at 70 °C for 1 month. From the studied yeasts, P. terricola and S. bacillaris revealed a lower potential to form EC (<100 µg/L); therefore, both yeasts can be a useful tool for its mitigation in wines.
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31
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Khantamat O, Dukaew N, Karinchai J, Chewonarin T, Pitchakarn P, Temviriyanukul P. Safety and bioactivity assessment of aqueous extract of Thai Henna ( Lawsonia inermis Linn.) Leaf. JOURNAL OF TOXICOLOGY AND ENVIRONMENTAL HEALTH. PART A 2021; 84:298-312. [PMID: 33375906 DOI: 10.1080/15287394.2020.1866129] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The worldwide demand for a natural dye by the cosmetic and food industry has recently gained interest. To provide scientific data supporting the usage of Thai henna leaf as a natural colorant, the phytochemical constituents, safety, and bioactivity of aqueous extract of the henna leaf by autoclave (HAE) and hot water (HHE) were determined. HAE contained a higher amount of total phenolic and flavonoid contents than HHE. The major constituents in both extracts were ferulic acid, gallic acid, and luteolin. The extracts displayed no marked mutagenic activity both in vitro and in vivo mammalian-like biotransformation. HAE and HHE also exhibited non-cytotoxicity to human immortalized keratinocyte cells (HaCaT), peripheral blood mononuclear cells (PBMCs), and murine macrophage RAW 264.7 cell line with IC20 and IC50 > 200 μg/ml. The extracts exhibited antioxidant and anti-inflammatory activity as evidenced by significant scavenging of ABTS and DPPH radicals and decreasing NO levels in LPS-induced RAW 264.7 cells. The antioxidant and anti-inflammatory properties of the extracts might be attributed to their phenolic and flavonoid contents. In conclusion, the traditional use of henna as a natural dye appears not to exert toxic effects and seems biosecure. Regarding safety, antioxidant, and anti-inflammatory properties, the aqueous extract of Thai henna leaf might thus serve as a readily available source for utilization in commercial health industries.
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Affiliation(s)
- Orawan Khantamat
- Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai, Thailand
| | - Nahathai Dukaew
- Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai, Thailand
| | - Jirarat Karinchai
- Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai, Thailand
| | - Teera Chewonarin
- Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai, Thailand
| | - Pornsiri Pitchakarn
- Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai, Thailand
| | - Piya Temviriyanukul
- Food and Nutritional Toxicology Unit, Institute of Nutrition, Mahidol University, Nakhon Pathom, Thailand
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32
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Zhou W, Shu Q, Zhang X, Chen Q. Application of mixed-culture with Lactobacillus brevis and Saccharomyces cerevisiae to Chinese yellow rice wine brewing for ethyl carbamate regulation. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107821] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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33
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Biodiversity of Oenological Lactic Acid Bacteria: Species- and Strain-Dependent Plus/Minus Effects on Wine Quality and Safety. FERMENTATION 2021. [DOI: 10.3390/fermentation7010024] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
Abstract
Winemaking depends on several elaborate biochemical processes that see as protagonist either yeasts or lactic acid bacteria (LAB) of oenological interest. In particular, LAB have a fundamental role in determining the quality chemical and aromatic properties of wine. They are essential not only for malic acid conversion, but also for producing several desired by-products due to their important enzymatic activities that can release volatile aromatic compounds during malolactic fermentation (e.g., esters, carbonyl compounds, thiols, monoterpenes). In addition, LAB in oenology can act as bioprotectors and reduce the content of undesired compounds. On the other hand, LAB can affect wine consumers’ health, as they can produce harmful compounds such as biogenic amines and ethyl carbamate under certain conditions during fermentation. Several of these positive and negative properties are species- and strain-dependent characteristics. This review focuses on these aspects, summarising the current state of knowledge on LAB’s oenological diversity, and highlighting their influence on the final product’s quality and safety. All our reported information is of high interest in searching new candidate strains to design starter cultures, microbial resources for traditional/typical products, and green solutions in winemaking. Due to the continuous interest in LAB as oenological bioresources, we also underline the importance of inoculation timing. The considerable variability among LAB species/strains associated with spontaneous consortia and the continuous advances in the characterisation of new species/strains of interest for applications in the wine sector suggest that the exploitation of biodiversity belonging to this heterogeneous group of bacteria is still rising.
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Du B, Deng G, Zaman F, Ma H, Li X, Chen J, Li T, Huang Y. Antioxidant cuttlefish collagen hydrolysate against ethyl carbamate-induced oxidative damage. RSC Adv 2021; 11:2337-2345. [PMID: 35424200 PMCID: PMC8693707 DOI: 10.1039/d0ra08487e] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2020] [Accepted: 12/23/2020] [Indexed: 01/02/2023] Open
Abstract
Ethyl carbamate (EC) has been associated with the generation of reactive oxygen species (ROS) and depletion of glutathione (GSH), leading to a decline in cell viability. In this study, we found that the cuttlefish collagen hydrolysate (CCH) exhibited high antioxidant activity in scavenging hydroxyl radicals (IC50 = 0.697 mg mL-1), which was also effective in combating EC-induced oxidative damage in liver hepatocellular carcinoma HepG2 cells. The expression of genes related to oxidative stress response could be regulated by CCH to mitigate EC-induced oxidative stress. Pathway analysis confirmed that the protective ability of CCH could be related to ferroptosis and glutathione metabolism. Therefore, CCH could reduce the decline in cell viability by alleviating GSH depletion, and prevent EC-induced oxidative damage. Moreover, protective effect of CCH could be realized by upregulating the heme oxygenase-1 to achieve the preventation of cell sensitization. Considering these effects, CCH has potential for use in food to prevent oxidative stress.
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Affiliation(s)
- Bowei Du
- Beijing Laboratory of Biomedical Materials, Key Laboratory of Biomedical Materials of Natural Macromolecules, Ministry of Education, Beijing University of Chemical Technology Beijing 100029 People's Republic of China
| | - Guiya Deng
- Beijing Laboratory of Biomedical Materials, Key Laboratory of Biomedical Materials of Natural Macromolecules, Ministry of Education, Beijing University of Chemical Technology Beijing 100029 People's Republic of China
| | - Fakhar Zaman
- Beijing Laboratory of Biomedical Materials, Key Laboratory of Biomedical Materials of Natural Macromolecules, Ministry of Education, Beijing University of Chemical Technology Beijing 100029 People's Republic of China
| | - Hui Ma
- Beijing Laboratory of Biomedical Materials, Key Laboratory of Biomedical Materials of Natural Macromolecules, Ministry of Education, Beijing University of Chemical Technology Beijing 100029 People's Republic of China
| | - Xuejuan Li
- Rongcheng Lanrun Biological Technology Co., Ltd Rongcheng 264309 People's Republic of China
| | - Jialiang Chen
- Department of Graduate School, Beijing University of Chinese Medicine Beijing 100029 People's Republic of China
| | - Tianyu Li
- Department of Biomedical Engineering, Columbia University New York NY 10027 USA
| | - Yaqin Huang
- Beijing Laboratory of Biomedical Materials, Key Laboratory of Biomedical Materials of Natural Macromolecules, Ministry of Education, Beijing University of Chemical Technology Beijing 100029 People's Republic of China
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Abstract
Modern industrial winemaking is based on the use of specific starters of wine strains. Commercial wine strains present several advantages over natural isolates, and it is their use that guarantees the stability and reproducibility of industrial winemaking technologies. For the highly competitive wine market with new demands for improved wine quality and wine safety, it has become increasingly critical to develop new yeast strains. In the last decades, new possibilities arose for creating upgraded wine yeasts in the laboratory, resulting in the development of strains with better fermentation abilities, able to improve the sensory quality of wines and produce wines targeted to specific consumers, considering their health and nutrition requirements. However, only two genetically modified (GM) wine yeast strains are officially registered and approved for commercial use. Compared with traditional genetic engineering methods, CRISPR/Cas9 is described as efficient, versatile, cheap, easy-to-use, and able to target multiple sites. This genetic engineering technique has been applied to Saccharomyces cerevisiae since 2013. In this review, we aimed to overview the use of CRISPR/Cas9 editing technique in wine yeasts to combine develop phenotypes able to increase flavor compounds in wine without the development of off-flavors and aiding in the creation of “safer wines.”
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36
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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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37
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Wang W, Han Z, Guo D, Xiang Y. UHPLC-QTOFMS-based metabolomic analysis of serum and urine in rats treated with musalais containing varying ethyl carbamate content. Anal Bioanal Chem 2020; 412:7627-7637. [PMID: 32897411 DOI: 10.1007/s00216-020-02900-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 08/07/2020] [Accepted: 08/18/2020] [Indexed: 02/06/2023]
Abstract
The aim of this work is to investigate the effect of the ethyl carbamate (EC) content in musalais on the metabolism of rats. Electron beam irradiation was performed to decrease the content of EC in musalais, and Sprague Dawley rats were subjected to intragastric administration of musalais with varying EC content (high, medium, and low groups). Control rats were fed normally without any treatment. Serum and urine samples were analyzed using ultra-high-performance liquid chromatography quadrupole time-of-flight mass spectrometry. Principal component analysis and orthogonal projections to latent structures discriminant analysis (OPLS-DA) were performed to detect changes in the metabolite profile in the serum and urine in order to identify the differential metabolites and metabolic pathways. The results demonstrated clear differences in the serum and urine metabolic patterns between control and treatment groups. Ions in treatment groups with variable importance in the projection of >1 (selected from the OPLS-DA loading plots) and Ps < 0.05 (Student t test) compared to control group were identified as candidate metabolites. Analysis of the metabolic pathways relevant to the identified differential metabolites revealed that high EC content in musalais (10 mg/kg) mainly affected rats through valine, leucine, and isoleucine biosynthesis and nicotinate and nicotinamide metabolism, which were associated with energy metabolism. In addition, this work suggests that EC can induce oxidative stress via inhibition of glycine content.
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Affiliation(s)
- Weihua Wang
- College of Life Science, Tarim University, Alaer, Xinjiang, 843300, China
| | - ZhanJiang Han
- College of Life Science, Tarim University, Alaer, Xinjiang, 843300, China.
| | - Dongqi Guo
- College of Life Science, Tarim University, Alaer, Xinjiang, 843300, China
| | - Yanju Xiang
- College of Life Science, Tarim University, Alaer, Xinjiang, 843300, China
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38
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Development of Cu(II)/Cu(I)-induced quantum dot-mediated fluorescence immunoassay for the sensitive determination of ethyl carbamate. Mikrochim Acta 2020; 187:533. [DOI: 10.1007/s00604-020-04502-5] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2020] [Accepted: 08/18/2020] [Indexed: 12/16/2022]
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39
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Gutiérrez-Gamboa G, Alañón-Sánchez N, Mateluna-Cuadra R, Verdugo-Vásquez N. An overview about the impacts of agricultural practices on grape nitrogen composition: Current research approaches. Food Res Int 2020; 136:109477. [PMID: 32846560 DOI: 10.1016/j.foodres.2020.109477] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Revised: 06/22/2020] [Accepted: 06/23/2020] [Indexed: 10/24/2022]
Abstract
Nitrogen is a structural component of proteins, nucleic acids, chlorophyll, hormones and amino acids. The last one and ammonium are important primary metabolites in grapes and are key compounds in winemaking since they are primary sources for yeast fermentation. Currently, grape quality has been affected due to the negative impacts of global warming and anthropogenic activity. Certain studies have reported a significant decrease in the free amino acids content and an increase in berry soluble solids and in proline biosynthesis in grapes in some grapevine varieties cultivated under warm climate conditions and water restriction. Proline is not metabolized by yeasts and stuck and sluggish fermentations can occur when the content of yeast assimilable nitrogen is low. Nitrogen composition of grape is mainly affected by variety, edaphoclimatic conditions of the vineyard and agricultural practices performed to the grapevines. This review summarized the most current research carried out to modify the nitrogen composition of the grape and give an overview of the technical and scientific aspects that should be considered for future research in this field.
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Affiliation(s)
- Gastón Gutiérrez-Gamboa
- Universidad de Talca, Facultad de Ciencias Agrarias, 2 Norte 685, Casilla 747, 346000 Talca, Chile.
| | - Noelia Alañón-Sánchez
- Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja), Carretera de Burgos, Km. 6, 26007 Logroño, Spain
| | - Roberto Mateluna-Cuadra
- Universidad de Talca, Facultad de Ciencias Agrarias, 2 Norte 685, Casilla 747, 346000 Talca, Chile
| | - Nicolás Verdugo-Vásquez
- Instituto de Investigaciones Agropecuarias INIA, Centro de Investigación Intihuasi, Colina San Joaquín s/n, La Serena, Chile
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40
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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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41
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Yang L, Fan W, Xu Y. Metaproteomics insights into traditional fermented foods and beverages. Compr Rev Food Sci Food Saf 2020; 19:2506-2529. [PMID: 33336970 DOI: 10.1111/1541-4337.12601] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2020] [Revised: 06/14/2020] [Accepted: 06/17/2020] [Indexed: 12/13/2022]
Abstract
Traditional fermented foods and beverages (TFFB) are important dietary components. Multi-omics techniques have been applied to all aspects of TFFB research to clarify the composition and nutritional value of TFFB, and to reveal the microbial community, microbial interactions, fermentative kinetics, and metabolic profiles during the fermentation process of TFFB. Because of the advantages of metaproteomics in providing functional information, this technology has increasingly been used in research to assess the functional diversity of microbial communities. Metaproteomics is gradually gaining attention in the field of TFFB research because it can reveal the nature of microorganism function at the protein level. This paper reviews the common methods of metaproteomics applied in TFFB research; systematically summarizes the results of metaproteomics research on TFFB, such as sauces, wines, fermented tea, cheese, and fermented fish; and compares the differences in conclusions reached through metaproteomics versus other omics methods. Metaproteomics has great advantages in revealing the microbial functions in TFFB and the interaction between the materials and microbial community. In the future, metaproteomics should be further applied to the study of functional protein markers and protein interaction in TFFB; multi-omics technology requires further integration to reveal the molecular nature of TFFB fermentation.
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Affiliation(s)
- Liang Yang
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
| | - Wenlai Fan
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
| | - Yan Xu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
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42
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Wei T, Jiao Z, Hu J, Lou H, Chen Q. Chinese Yellow Rice Wine Processing with Reduced Ethyl Carbamate Formation by Deleting Transcriptional Regulator Dal80p in Saccharomyces cerevisiae. Molecules 2020; 25:E3580. [PMID: 32781689 PMCID: PMC7464398 DOI: 10.3390/molecules25163580] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2020] [Revised: 07/26/2020] [Accepted: 08/04/2020] [Indexed: 11/16/2022] Open
Abstract
Ethyl carbamate (EC) is a potential carcinogen that forms spontaneously during Chinese rice wine fermentation. The primary precursor for EC formation is urea, which originates from both external sources and arginine degradation. Urea degradation is suppressed by nitrogen catabolite repression (NCR) in Saccharomyces cerevisiae. The regulation of NCR is mediated by two positive regulators (Gln3p, Gat1p/Nil1p) and two negative regulators (Dal80p/Uga43p, Deh1p/Nil2p/GZF3p). DAL80 revealed higher transcriptional level when yeast cells were cultivated under nitrogen-limited conditions. In this study, when DAL80-deleted yeast cells were compared to wild-type BY4741 cells, less urea was accumulated, and genes involved in urea utilization were up-regulated. Furthermore, Chinese rice wine fermentation was conducted using dal80Δ cells; the concentrations of urea and EC were both reduced when compared to the BY4741 and traditional fermentation starter. The findings of this work indicated Dal80p is involved in EC formation possibly through regulating urea metabolism and may be used as the potential target for EC reduction.
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Affiliation(s)
| | | | | | | | - Qihe Chen
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China; (T.W.); (Z.J.); (J.H.); (H.L.)
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43
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Identification of an urethanase from Lysinibacillus fusiformis for degrading ethyl carbamate in fermented foods. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100666] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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44
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Application of bamboo leaves extract to Chinese yellow rice wine brewing for ethyl carbamate regulation and its mitigation mechanism. Food Chem 2020; 319:126554. [PMID: 32169766 DOI: 10.1016/j.foodchem.2020.126554] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2019] [Revised: 02/26/2020] [Accepted: 03/02/2020] [Indexed: 11/20/2022]
Abstract
Bamboo leaves extract (BLE) contains various effective ingredients, including phenolic compounds. In this study, the effect of BLE on ethyl carbamate (EC) formation was investigated in Chinese yellow rice wine brewing with three different fermentation starters (Saccharomyces cerevisiae, Saccharomyces cerevisiae and Lactobacillus brevis, and Chinese yeast). As a result, BLE showed significant inhibition effect on EC in multi-microbial fermented rice wine, by preventing the reactions between urea/citrulline and ethanol. We found that BLE had influence on arginine transport (GAP1, CAN1, ALP1, and VBA2 gene) in Saccharomyces cerevisiae (S. cerevisiae), which significantly up-regulated arginine uptake gene expression in vacuole (VBA2 gene) so that inhibited arginine metabolism. Besides, the presence of BLE could improve the overall quality of Chinese yellow rice wine. Consequently, it was worthwhile applying BLE to Chinese rice wine fermentation, especially the wine brewing with S. cerevisiae and Lactobacillus brevis starter.
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45
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Abstract
A relevant trend in winemaking is to reduce the use of chemical compounds in both the vineyard and winery. In organic productions, synthetic chemical fertilizers, pesticides, and genetically modified organisms must be avoided, aiming to achieve the production of a “safer wine”. Safety represents a big threat all over the world, being one of the most important goals to be achieved in both Western society and developing countries. An occurrence in wine safety results in the recovery of a broad variety of harmful compounds for human health such as amines, carbamate, and mycotoxins. The perceived increase in sensory complexity and superiority of successful uninoculated wine fermentations, as well as a thrust from consumers looking for a more “natural” or “organic” wine, produced with fewer additives, and perceived health attributes has led to more investigations into the use of non-Saccharomyces yeasts in winemaking, namely in organic wines. However, the use of copper and sulfur-based molecules as an alternative to chemical pesticides, in organic vineyards, seems to affect the composition of grape microbiota; high copper residues can be present in grape must and wine. This review aims to provide an overview of organic wine safety, when using indigenous and/or non-Saccharomyces yeasts to perform fermentation, with a special focus on some metabolites of microbial origin, namely, ochratoxin A (OTA) and other mycotoxins, biogenic amines (BAs), and ethyl carbamate (EC). These health hazards present an increased awareness of the effects on health and well-being by wine consumers, who also enjoy wines where terroir is perceived and is a characteristic of a given geographical area. In this regard, vineyard yeast biota, namely non-Saccharomyces wine-yeasts, can strongly contribute to the uniqueness of the wines derived from each specific region.
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Wu D, Xie W, Li X, Cai G, Lu J, Xie G. Metabolic engineering of Saccharomyces cerevisiae using the CRISPR/Cas9 system to minimize ethyl carbamate accumulation during Chinese rice wine fermentation. Appl Microbiol Biotechnol 2020; 104:4435-4444. [PMID: 32215703 DOI: 10.1007/s00253-020-10549-4] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2019] [Revised: 02/21/2020] [Accepted: 03/15/2020] [Indexed: 12/11/2022]
Abstract
Ethyl carbamate (EC) is a potential carcinogen to humans that is mainly produced through the spontaneous reaction between urea and ethanol during Chinese rice wine brewing. We metabolically engineered a strain by over-expressing the DUR3 gene in a previously modified strain using an improved CRISPR/Cas9 system to further decrease the EC level. Homologous recombination of the DUR3 over-expression cassette was performed at the HO locus by individual transformation of the constructed plasmid CRISPR-DUR3-gBlock-HO, generating the engineered strain N85DUR1,2/DUR3-c. Consequently, the DUR3 expression level was significantly enhanced in the modified strain, resulting in increased utilization of urea. The brewing test showed that N85DUR1,2/DUR3-c reduced urea and EC concentrations by 92.0% and 58.5%, respectively, compared with those of the original N85 strain. Moreover, the engineered strain showed good genetic stability in reducing urea content during the repeated brewing experiments. Importantly, the genetic manipulation had a negligible effect on the growth and fermentation characteristics of the yeast strain. Therefore, the constructed strain is potentially suitable for application to reduce urea and EC contents during production of Chinese rice wine. KEY POINTS: • An efficient CRISPR vector was constructed and applied for DUR3 over-expression. • Multi-modification of urea cycle had synergistic effect on reducing EC level. • Fermentation performance of engineered strain was similar with the parental strain. • No residual heterologous genes were left in the genome after genetic manipulation. • An efficient CRISPR vector was constructed and applied for DUR3 over-expression. • Multi-modification of urea cycle had synergistic effect on reducing EC level. • Fermentation performance of engineered strain was similar with the parental strain. • No residual heterologous genes were left in the genome after genetic manipulation.
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Affiliation(s)
- Dianhui Wu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, People's Republic of China.,National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, People's Republic of China.,Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, People's Republic of China.,School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, People's Republic of China
| | - Wenjuan Xie
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, People's Republic of China.,National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, People's Republic of China.,School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, People's Republic of China
| | - Xiaomin Li
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, People's Republic of China.,National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, People's Republic of China.,Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, People's Republic of China.,School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, People's Republic of China
| | - Guolin Cai
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, People's Republic of China.,National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, People's Republic of China.,Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, People's Republic of China.,School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, People's Republic of China
| | - Jian Lu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, People's Republic of China. .,National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, People's Republic of China. .,Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, People's Republic of China. .,School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, People's Republic of China.
| | - Guangfa Xie
- School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, People's Republic of China.,School of Biological and Environmental Engineering, Zhejiang Shuren University, Hangzhou, 310015, People's Republic of China
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Automated pre-column derivatization with 9-xanthydrol for the determination of ethyl carbamate in food matrices by high performance liquid chromatography with fluorimetric detection. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00193-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Fang R, Zhou W, Chen Q. Ethyl carbamate regulation and genomic expression of Saccharomyces cerevisiae during mixed-culture yellow rice wine fermentation with Lactobacillus sp. Food Chem 2019; 292:90-97. [DOI: 10.1016/j.foodchem.2019.04.014] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2018] [Revised: 03/17/2019] [Accepted: 04/02/2019] [Indexed: 10/27/2022]
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Bai LM, Yao H, Yang LP, Zhang W, Jiang W. Molecular recognition and fluorescent sensing of urethane in water. CHINESE CHEM LETT 2019. [DOI: 10.1016/j.cclet.2018.11.033] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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Li Y, Ye X, Zheng X, Chen W. Transcription factor EB (TFEB)-mediated autophagy protects against ethyl carbamate-induced cytotoxicity. JOURNAL OF HAZARDOUS MATERIALS 2019; 364:281-292. [PMID: 30384237 DOI: 10.1016/j.jhazmat.2018.10.037] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/19/2018] [Revised: 10/07/2018] [Accepted: 10/12/2018] [Indexed: 06/08/2023]
Abstract
Ethyl carbamate (EC) is thought to be a toxicant that widely exists in cigarette smoke and polluted air, as well as fermented food and alcoholic beverages. However, the mechanism and approach to treat hepatic damage after EC exposure remain unclear. Here, we first found that EC caused decreased cell viability, reactive oxygen species (ROS) overproduction and glutathione (GSH) depletion in normal human hepatocytes L02 cells. Excessive ROS generation was found to be one of the major reasons for cell cytotoxicity of EC treatment. Furthermore, increased ROS levels also promoted autophagy, a lysosomal degradation process, which was confirmed by detection of LC3-II expression and puncta in GFP-RFP-LC3 transfection assay. Autophagy inhibitor chloroquine (CQ) pretreatment led to decreased cell viability and higher ROS levels compared with EC group, suggesting that autophagy protected EC-treated cells against oxidative stress and cytotoxicity. Notably, we observed increased lysosomal biogenesis and activation of transcription factor EB (TFEB), a master regulator of lysosomal generation, in the process of autophagy. Taken together, we unveiled a novel mechanism of hepatotoxicity and endogenous potent protection of TFEB-mediated autophagy against decreased cell viability and redox disturbance under EC exposure in normal human hepatocytes.
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Affiliation(s)
- Yuting Li
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Xiang Ye
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Xiaodong Zheng
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Wei Chen
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China.
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