Determination of ethyl carbamate in soy sauce from Korean market

Choi, Byoungju; Jang, Youngbin; Koh, Eunmi

doi:10.1016/j.foodcont.2018.05.042

Cited by 9 publications

(7 citation statements)

References 16 publications

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“…Ethyl carbamate is a stable group 2A carcinogen, and long-term intake of foods containing ethyl carbamate may induce lung cancer, liver cancer, and lymphoma . It could be found in traditional fermented foods, such as soy sauce, sufu, soybean paste, pickles, and cheeses. , The main precursors of ethyl carbamate are ethanol and citrulline, which are mainly converted from arginine via the arginine deiminase pathway . Citrulline is more likely to accumulate under low-sodium conditions.…”

Section: Challenges Of Sodium Reduction In Traditional Fermented Foodsmentioning

confidence: 99%

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Sodium Reduction in Traditional Fermented Foods: Challenges, Strategies, and Perspectives

Xin

Yao²,

et al. 2021

J. Agric. Food Chem.

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Sodium salt is a pivotal ingredient in traditional fermented foods, but its excessive consumption adversely affects human health, product quality, and production efficiency. Therefore, reducing sodium salt content in traditional fermented foods and developing low-sodium fermented foods have attracted increasing attention. Given the essential role of sodium salt in the safety and quality of fermented foods, appropriate approaches should be applied in the production of low-sodium fermented foods. In this review, the challenges of sodium reduction in traditional fermented foods are presented, including the possible growth of pathogenic bacteria, the formation of hazardous chemicals, flavor deficiency, and texture deterioration. Physical, chemical, and biological strategies are also discussed. This review provides references for improving the quality and safety of low-sodium fermented foods.

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Section: Challenges Of Sodium Reduction In Traditional Fermented Foodsmentioning

confidence: 99%

“…75 It could be found in traditional fermented foods, such as soy sauce, sufu, soybean paste, pickles, and cheeses. 76,77 The main precursors of ethyl carbamate are ethanol and citrulline, which are mainly converted from arginine via the arginine deiminase pathway. 78 Citrulline is more likely to accumulate under low-sodium conditions.…”

Section: Nitrosaminesmentioning

confidence: 99%

Sodium Reduction in Traditional Fermented Foods: Challenges, Strategies, and Perspectives

Xin

Yao²,

et al. 2021

J. Agric. Food Chem.

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“…Studies on soy sauce have indicated that traditionally fermented varieties generally contain higher EC concentrations than do nonfermented varieties (34,61). In some studies, traditionally fermented soy sauce contained EC concentrations up to 130 μg/L, whereas nonfermented soy sauce contained low or nondetectable concentrations of EC (59,100,170).…”

Section: Soy Sauce and Other Fermented Soybean Productsmentioning

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

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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.

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“…Many consumers are attracted by its nutrition and good flavor, but soy sauce can also be contaminated by some harmful substances, such as ethyl carbamate (EC), a group 2A carcinogenic compound classified by the International Agency of Research on Cancer (IARC) since 2007 ( Allen et al, 2010 ). It has been reported that even though the EC level in soy sauce is not as high as that in ethanol beverages, the estimated intakes of EC from soy sauce are still relatively high due to the high consumption of soy sauce in vulnerable subgroups and the relatively high EC content among fermented foods ( Chen et al, 2015 ; Choi et al, 2017 , 2018 ).…”

Section: Introductionmentioning

confidence: 99%

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.

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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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Determination of ethyl carbamate in soy sauce from Korean market

Cited by 9 publications

References 16 publications

Sodium Reduction in Traditional Fermented Foods: Challenges, Strategies, and Perspectives

Sodium Reduction in Traditional Fermented Foods: Challenges, Strategies, and Perspectives

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

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

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