Application of bamboo leaves extract to Chinese yellow rice wine brewing for ethyl carbamate regulation and its mitigation mechanism

Zhou, Wanyi; Hu, Jingjin; Zhang, Xinglin; Chen, Qihe

doi:10.1016/j.foodchem.2020.126554

Cited by 19 publications

(13 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Gallic and protocatechuic acids can regulate EC catabolism and reduce the EC content by up to 91.9% in the course of yellow rice wine leavening by reducing the arginine consumption in Lactobacillus hilgardii , but the remaining citrulline concentration increased ( Zhou W. et al, 2017 ). Similar effects were found for bamboo leaves extract ( Zhou et al, 2020 ). Therefore, the accurate screening of target phenols is essential for the usage of phenolic compounds to decrease EC content in fermented food within a given environment.…”

Section: Discussionsupporting

confidence: 82%

Citrulline Accumulation Mechanism of Pediococcus acidilactici and Weissella confusa in Soy Sauce and the Effects of Phenolic Compound on Citrulline Accumulation

Zhou

Zhang

et al. 2021

Front. Microbiol.

View full text Add to dashboard Cite

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.

show abstract

Section: Discussionsupporting

confidence: 82%

Citrulline Accumulation Mechanism of Pediococcus acidilactici and Weissella confusa in Soy Sauce and the Effects of Phenolic Compound on Citrulline Accumulation

Zhou

Zhang

et al. 2021

Front. Microbiol.

View full text Add to dashboard Cite

show abstract

“…Other studies found alternative key genes in the arginine biosynthesis pathway. For example, the expression of arginine transporter gene VBA2 could be significantly up-regulated by adding bamboo leaf extract during fermentation ( Zhou et al, 2020 ). The expression of arginine deiminase gene adi could be inhibited by added gallic acid and protocatechuic acid ( Zhou et al, 2017 ).…”

Section: Discussionmentioning

confidence: 99%

“…There are potential safety risks around ethyl carbamate (EC) in Hongqu Huangjiu production ( Luo et al, 2017 ; Zhou et al, 2020 ). EC is produced in trace amounts during the fermentation or aging of many fermented foods and alcoholic beverages and is a likely carcinogen to humans (i.e., class 2A) ( Xian et al, 2019 ).…”

Section: Introductionmentioning

confidence: 99%

Analysis of Key Genes Responsible for Low Urea Production in Saccharomyces cerevisiae JH301

Liang

Ren

et al. 2022

Front. Microbiol.

View full text Add to dashboard Cite

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.

show abstract

“…40% (232). Plant extracts rich in phenolic compounds have also been used to achieve reductions in EC formation (236).…”

Section: Experimental Methods For Mitigation Of Ec In Foods and Bever...mentioning

confidence: 99%

Occurrence of Ethyl Carbamate in Foods and Beverages: Review of the Formation Mechanisms, Advances in Analytical Methods, and Mitigation Strategies

Abt

Incorvati

Robin

et al. 2021

Journal of Food Protection

View full text Add to dashboard Cite

Ethyl carbamate (EC) is a process contaminant that can be formed as a byproduct during fermentation and processing of foods and beverages. Elevated EC levels are primarily associated with distilled spirits, but this compound has also been found at lower levels 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 will discuss EC formation mechanisms, occurrence of EC in the food supply, and EC dietary exposure assessments. Analytical methods currently used to detect EC, and advances in experimental technologies, such as nanosensors and surface-enhanced Raman spectroscopy (SERS) will also be discussed. Finally, application of mitigation methods to maintain levels of EC under allowable limits will be covered, including distillation practices, enzymatic treatments, and genetic engineering of yeast. Ongoing research in this field is needed to refine mitigation strategies and develop methods to rapidly detect EC in the food supply.

show abstract

Application of bamboo leaves extract to Chinese yellow rice wine brewing for ethyl carbamate regulation and its mitigation mechanism

Cited by 19 publications

References 35 publications

Citrulline Accumulation Mechanism of Pediococcus acidilactici and Weissella confusa in Soy Sauce and the Effects of Phenolic Compound on Citrulline Accumulation

Citrulline Accumulation Mechanism of Pediococcus acidilactici and Weissella confusa in Soy Sauce and the Effects of Phenolic Compound on Citrulline Accumulation

Analysis of Key Genes Responsible for Low Urea Production in Saccharomyces cerevisiae JH301

Occurrence of Ethyl Carbamate in Foods and Beverages: Review of the Formation Mechanisms, Advances in Analytical Methods, and Mitigation Strategies

Contact Info

Product

Resources

About