Assessing the Potential Content of Ethyl Carbamate in White, Red, and Rosé Wines as a Key Factor for Pursuing Urea Degradation by Purified Acid Urease

Cerreti, Martina; Fidaleo, Marcello; Benucci, Ilaria; Liburdi, Katia; Tamborra, P.; Moresi, Mauro

doi:10.1111/1750-3841.13344

Cited by 22 publications

(13 citation statements)

References 26 publications

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“…EC is generally produced by the spontaneous reaction of ethanol and compounds containing carbamoyl groups (such as urea, citrulline, carbamoyl phosphate, and so on) ( Jiao et al, 2014 ). Among these reactions, the urea formation pathway is believed to be the main formation pathway of EC ( Zimmerli and Schlatter, 1991 ; Cerreti et al, 2016 ). Wine environments (such as temperature and acidity) and microorganisms can affect the production of EC during fermentation ( Zhao et al, 2013a ).…”

Section: Safety Risks and Countermeasures In Winementioning

confidence: 99%

Origin, Succession, and Control of Biotoxin in Wine

et al. 2021

Front. Microbiol.

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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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Section: Safety Risks and Countermeasures In Winementioning

confidence: 99%

Origin, Succession, and Control of Biotoxin in Wine

et al. 2021

Front. Microbiol.

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“…The feasibility of acid urease (EC 3.5.1.5) application for the removal of urea from several types of wines was demonstrated (Fidaleo, Esti, & Moresi, ; Ough & Trioli, ). However, the effectiveness of this treatment depends on the type of wine, the content of inhibitory factors, and usage conditions (Cerreti et al., ). As in other cases, the low activity of the commercial enzyme preparations at winemaking conditions makes necessary to look for better‐suited enzymes or new strategies of application.…”

Section: Enzymes Used In Wine Processingmentioning

confidence: 99%

“…Even though the enzymatic hydrolysis of urea to NH 3 and CO 2 is a sound approach to avoid ethyl carbamate formation, the use of urease in grape wines has been barely reported. The effectiveness of this treatment is highly dependent on the type of wine, on the content of inhibitors, and other factors (Cerreti et al., ; Esti, Fidaleo, Moresi, & Tamborra, ). An alternative to overcome inhibition is the immobilization of urease.…”

Section: Immobilization Of Enzymes For Winemaking Applicationsmentioning

confidence: 99%

Biocatalysis in the winemaking industry: Challenges and opportunities for immobilized enzymes

Ottone

Romero

Aburto

et al. 2020

Comp Rev Food Sci Food Safe

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Enzymes are powerful catalysts already being used in a large number of industrial processes. Impressive advantages in enzyme catalysts improvement have occurred in recent years aiming to improve their performance under harsh operation conditions far away from those of their cellular habitat. Production levels of the winemaking industry have experienced a remarkable increase, and technological innovations have been introduced for increasing the efficiency at different process steps or for improving wine quality, which is a key issue in this industry. Enzymes, such as pectinases and proteases, have been traditionally used, and others, such as glycosidases, have been more recently introduced in the modern wine industry, and many dedicated studies refer to the improvement of enzyme performance under winemaking conditions. Within this framework, a thorough review on the role of enzymes in winemaking is presented, with special emphasis on the use of immobilized enzymes as a significant strategy for catalyst improvement within an industry in which enzymes play important roles that are to be reinforced paralleling innovation.

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“…2D), which also indirectly demonstrates the contribution of BpUreH to the formation of active sites by providing more nickel or iron ions than PsUrease, which was expressed in the UreHlacking strains. With regard to the elimination of urea from rice wine (27), many ureases from different species, for instance, Lactobacillus fermentum (28) and L. reuteri (30), have been purified and evaluated for potential applications. Especially, the acid ureases from L. fermentum and Arthrobacter mobilis have already been made commercially available.…”

Section: (A and B) Effects Of Temperature On Enzyme Activity (A) And mentioning

confidence: 99%

“…However, in some Bacillus species, the ureD and ureH genes are both conserved (3), and the function of this heterogeneous UreH is still unclear. In addition, enzymatic elimination of urea by acid ureases has been considered to be the most efficient method of decreasing the concentration of the carcinogenic compound ethyl carbamate (EC; also known as urethane) (22)(23)(24)(25)(26) in traditional fermented foods (27)(28)(29)(30). Thus, the identification of a novel microbial acid urease not only contributes to our understanding of the assembly process but also provides an alternative way of eliminating urea in rice wine.…”

mentioning

confidence: 99%

A Bacillus paralicheniformis Iron-Containing Urease Reduces Urea Concentrations in Rice Wine

Liu

Chen

Yuan

et al. 2017

Appl Environ Microbiol

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Urease, a nickel-containing metalloenzyme, was the first enzyme to be crystallized and has a prominent position in the history of biochemistry. In the present study, we identified a nickel urease gene cluster, ureABCEFGDH, in Bacillus paralicheniformis ATCC 9945a and characterized it in Escherichia coli. Enzymatic assays demonstrate that this oxygen-stable urease is also an iron-containing acid urease. Heterologous expression assays of UreH suggest that this accessory protein is involved in the transmembrane transportation of nickel and iron ions. Moreover, this iron-containing acid urease has a potential application in the degradation of urea in rice wine. The present study not only enhances our understanding of the mechanism of activation of urease but also provides insight into the evolution of metalloenzymes.IMPORTANCE An iron-containing, oxygen-stable acid urease from B. paralicheniformis ATCC 9945a with good enzymatic properties was characterized. This acid urease shows activities toward both urea and ethyl carbamate. After digestion with 6 U/ml urease, approximately 92% of the urea in rice wine was removed, suggesting that this urease has great potential in the food industry.

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Assessing the Potential Content of Ethyl Carbamate in White, Red, and Rosé Wines as a Key Factor for Pursuing Urea Degradation by Purified Acid Urease

Cited by 22 publications

References 26 publications

Origin, Succession, and Control of Biotoxin in Wine

Origin, Succession, and Control of Biotoxin in Wine

Biocatalysis in the winemaking industry: Challenges and opportunities for immobilized enzymes

A Bacillus paralicheniformis Iron-Containing Urease Reduces Urea Concentrations in Rice Wine

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