Probabilistic dietary exposure to ethyl carbamate from fermented foods and alcoholic beverages in the Korean population

Choi, Byoungju; Ryu, Dongryeol; Kim, C-I; Jy, Lee; Choi, Ariari; Koh, Eunmi

doi:10.1080/19440049.2017.1364433

Cited by 16 publications

(12 citation statements)

References 12 publications

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“…Koh and Kwon reported that the maximum EC content in Japanese-style soy sauce reached 128.9 μg/L [5]. Soy sauce has become the most remarkable source of EC exposure in some Asian countries due to its high consumption, especially among children [6,7]. Therefore, the presence of EC in soy sauce should be controlled to the lowest level with a feasible technical approach, and this control hinges on a full understanding of the formation of EC.…”

Section: Introductionmentioning

confidence: 99%

Formation of Ethyl Carbamate during the Production Process of Cantonese Soy Sauce

et al. 2019

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The aim of this work was to clarify the formation of ethyl carbamate (EC) and its influence factors throughout the production process of Cantonese soy sauce. The results showed that EC was not detected in the koji-making and early moromi fermentation stages, but started to be generated when pH of the moromi decreased to about 4.9—at the same time, the levels of ethanol, urea and citrulline increased significantly. Most EC was formed during raw soy sauce hot extraction (40.6%) and sterilization (42.9%) stages. The EC content exhibited the highest correlation with ethanol throughout the whole production process (R = 0.97). The simulation soy sauce produced in laboratory led the same conclusion—moreover, the contents of EC, ethanol and citrulline were higher in soy sauce fermented at 30 °C than in soy sauce fermented at 15 °C. Extraction of raw soy sauce by squeezing contributed little to EC formation. Further research showed that citrulline and ethanol led to significant increases in EC levels in raw soy sauce upon heating. These results indicate that ethanol and citrulline are two critical precursors of EC and that EC is mainly formed during the heat treatment stage of soy sauce.

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Section: Introductionmentioning

confidence: 99%

Formation of Ethyl Carbamate during the Production Process of Cantonese Soy Sauce

et al. 2019

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“…[19][20][21] In addition, Lajovic et al demonstrated the carcinogenesis of vinyl carbamate epoxide, the ultimate carcinogen of EC metabolism, 22 through both experimentally and quantum chemical simulations. 23 Thus, many countries including Canada, 24 the USA, 25 Brazil, 26 and South Korea 27 have set a maximum residue level for EC in fermented beverages. Despite that high levels of EC are found in many regularly consumed Chinese alcoholic beverages, no In this work, transcriptome sequencing was performed to analyze the effects of musalais containing varying amounts of EC on gene expression in rat liver and kidney, the major organs involved in metabolism and detoxification.…”

Section: Discussionmentioning

confidence: 99%

Renal Transcriptomics Reveals the Carcinogenic Mechanism of Ethyl Carbamate in Musalais

Han¹,

Guo²,

Xiang³

2021

OTT

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Introduction Musalais is a traditional fermented wine produced in southern Xinjiang (a province of China) and is protected as a form of national intangible cultural heritage. However, ethyl carbamate (EC), which is naturally produced during the fermentation process, has been shown to induce carcinogenesis and was classified as a group 2A carcinogen by The World Health Organization’s International Agency for Research on Cancer. Methods In this work, rats were treated with musalais containing EC at varying contents (0.1, 1, or 10 mg/kg). To evaluate the toxicity of EC in musalais, the liver and kidney of the rats were subjected to transcriptomics sequencing. Differentially expressed genes (DEGs) between treated and untreated rats were identified, and Gene Ontology and Kyoto Encyclopedia of Genes and Genomes enrichment analysis were performed on these genes to investigate the biological functions affected by EC in musalais. Results The results demonstrated that high EC content in musalais is possibly involved in the regulation of cytochrome P450 metabolism, chemical carcinogenesis, metabolism of xenobiotics by cytochrome P450, Wnt signaling, and p53 signaling by targeting Mgst1, Gstp1, Gsta5, Gsta1, Adh1, Gsta2, and Ccnd1, thereby inducing cancer. Conclusion The present work predicted the potential carcinogenic mechanism of high EC content in musalais, providing a reference for its safety evaluation.

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“…Malondialdehyde (MDA) is a product of lipid peroxidation in cell membranes. The level of MDA is indirectly used for evaluation of the degree of damage to cell membranes by free radical-induced lipid peroxidation [15]. Superoxide dismutase (SOD) is a relatively ubiquitous antioxidant enzyme in humans.…”

Section: Discussionmentioning

confidence: 99%

Effect of penehyclidine hydrochloride on IL-6, TNF-α, HIF- 1α and oxidative stress in lung tissue of young rats with acute lung injury

Shu¹,

Fang²,

Xiong³

2020

Trop. J. Pharm Res

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Purpose: To investigate the effect of penehyclidine hydrochloride (PHC) on interleukin-6 (IL-6), tumor necrosis factor-α (TNF-α), hypoxia inducible factor-1α (HIF-1α), and oxidative stress levels in lung tissues of acute lung injury (ALI) neonatal rats.Methods: 40 male Sprague-Dawley (SD) rats were assigned to model, low-dose PHC, high-dose PHC, and control groups (n = 10). Levels of IL-6, TNF-α and HIF-1α were evaluated by enzyme-linked immunosorbent assay (ELISA). Pulmonary lesions were determined histologically using H&E staining.Results: The lung tissue levels of IL-6, TNF-α and HIF-1α were significantly higher in model rats than in control rats, and significantly lower in PHC-treated rats than in model group, with decrease in levels as PHC dose increased (p < 0.05). The lung tissue activity of MPO and level of MDA in model rats were significantly higher than those in control rats, but significantly lower in the lung tissues of the two PHC groups than in the model group; decrease in levels occurred as PHC dose increased (p < 0.05).Conclusion: PHC decreases the lung and serum levels of IL-6, TNF-α and HIF-1α in a rat model of ALI, and mitigates pulmonary oxidative stress and lung tissue damage. Thus, penehyclidine hydrochloride may be useful to mitigate ALI-induced damage in patients. However, further studies and clinical trials are required to ascertain this Keywords: Penehyclidine hydrochloride, Alveolar septum, Acute lung injury, Inflammatory cells, IL-6, TNF-α, HIF-1α, Oxidative stress

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Probabilistic dietary exposure to ethyl carbamate from fermented foods and alcoholic beverages in the Korean population

Cited by 16 publications

References 12 publications

Formation of Ethyl Carbamate during the Production Process of Cantonese Soy Sauce

Formation of Ethyl Carbamate during the Production Process of Cantonese Soy Sauce

Renal Transcriptomics Reveals the Carcinogenic Mechanism of Ethyl Carbamate in Musalais

Effect of penehyclidine hydrochloride on IL-6, TNF-α, HIF- 1α and oxidative stress in lung tissue of young rats with acute lung injury

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