Exposure to copper and risk assessment for human health via consumption of alcoholic beverages

İnce, Muharrem; İnce, Olcay Kaplan; Onal, Ali

doi:10.1007/s13197-020-04562-8

Cited by 5 publications

(6 citation statements)

References 24 publications

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“…For example, ethanol affects the kinetics of Cu ion exchange on Na–montmorillonite clay . Clays can be used to remove, e.g., Cu ion, from alcoholic beverage samples . Water–ethanol mixtures can be used to tune the intracrystalline swelling of montmorillonite .…”

Section: Resultsmentioning

confidence: 99%

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Molecular Simulation Study of Montmorillonite in Contact with Ethanol

Cui

Nair

Yang

et al. 2023

Ind. Eng. Chem. Res.

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Molecular simulations were performed to explore the adsorption and transport mechanism of ethanol and ions in Na– and Ca–montmorillonite clays. Our results show that the uptake of ethanol by montmorillonite increases with increasing relative pressure (RP)/basal d-spacing, consistent with experimental observations. The basal d-spacing of montmorillonite grows in the presence of ethanol to about 13.0 Å with a monolayer arrangement of ethanol (1L). Further uptake of ethanol allows the basal d-spacing to grow to about 16.5 Å with a bilayer arrangement of ethanol (2L). For a given solvation state, the amount of ethanol uptake is almost independent of RP and the type of the counterion. The stable basal d-spacings of the montmorillonite + ethanol system are larger than those of the montmorillonite + water system. Also, the swelling transitions are relatively shifted to higher RP values in the montmorillonite + ethanol system. This may be because the clay has a weaker affinity for the less polar ethanol molecules as compared with water. The mobility of ethanol and ions in the interlayers increases with increasing RP due to the associated swelling of montmorillonite. For a given solvation state, the mobility of these species is almost unaffected by changes in RP, as in the case of adsorption. The mobility of ethanol and ions in the 1L and 2L states is about 3 orders of magnitude lower than that in the bulk. The species mobility in the montmorillonite + ethanol system is generally much lower than those in the montmorillonite + water system. This may be attributed to the higher steric hindrance in the alcohol molecules. However, the mobility of the Ca2+ ion in the 1L state is almost similar in both the montmorillonite + ethanol and the montmorillonite + water systems. This is possibly due to the stronger Ca2+–clay interactions in the 1L state.

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Section: Resultsmentioning

confidence: 99%

“…80 Clays can be used to remove, e.g., Cu ion, from alcoholic beverage samples. 81 Water−ethanol mixtures can be used to tune the intracrystalline swelling of montmorillonite. 82 Ethanol influences the coagulation properties of Na− montmorillonite.…”

Section: Transport Of Ethanol Andmentioning

confidence: 99%

Molecular Simulation Study of Montmorillonite in Contact with Ethanol

Cui

Nair

Yang

et al. 2023

Ind. Eng. Chem. Res.

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“…However, most countries have not yet formulated relevant standards, such as Argentina, India, Russia, and Southeast Asian and South Asian countries, increasing the latent risk. Gutiérrez et al (2017) assessed the potential health risks of drinking Canary Islands wine and concluded that normal drinkers would not be exposed to unsafe copper levels; Ince et al (2021) also found that drinking alcoholic beverages such as wine did not pose toxicological risks. However, the existing studies are based on the normal drinking of good-quality wine.…”

Section: Health Effects Of Coppermentioning

confidence: 99%

Copper in grape and wine industry: Source, presence, impacts on production and human health, and removal methods

Wang

Wei

et al. 2023

Comp Rev Food Sci Food Safe

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Heavy metals are of particular concern in grape and wine processing, especially copper. The sources of copper are diverse, including vineyard soil, copper‐containing pesticides on the fruit surface, copper wine‐making equipment, and exogenous addition in winemaking. Copper has potential risks to human nerves, metabolism, and others. It can inhibit yeast growth, delay fermentation, and also mediate oxidation reactions, which has a huge impact on the nutritional quality and sensory quality of fresh wine and aged wine. It is therefore crucial to detect, quantify, and remove copper from grapes and wine. However, the copper situations in the wine industries of various countries are complicated and diverse, and the existing forms of copper are quite different, which makes the research challenging. This review summarizes and analyzes the existence and influence of copper in the wine industry by analyzing the sources of, the current situation regarding, and the detection and removal methods for copper in wine. With the study, a better understanding of copper's impact on wine production will be gained, facilitating further control of copper in wine and helping the wine industry grow.

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“…At the same time, copper is the most concerning heavy metal in the wine industry [ 12 , 13 ]. Copper plays an important and positive role in organisms in a narrow low concentration range, but beyond the beneficial range, it will inhibit and even lead to toxicity in cells [ 14 ]. Although relevant regulations have been issued (EC No.…”

Section: Introductionmentioning

confidence: 99%

“…The available evidence shows that chronic copper exposure reduced the antioxidant and immune function of young people [ 17 ], and acute copper exposure caused acute gastritis [ 18 ]. Despite reports that good-quality wine did not pose toxicological risks [ 14 ], and common consumers would not be exposed to dangerous copper levels [ 19 ], there is still a lack of research on whether chronic wine consumption with excessive copper would cause the accumulation of copper or aggravates the ALD.…”

Section: Introductionmentioning

confidence: 99%

Interactive Effects of Copper and Functional Substances in Wine on Alcoholic Hepatic Injury in Mice

Sun

Wang

et al. 2022

Foods

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This study analyzed the interaction between copper and functional substances in wine under different drinking amounts on alcoholic liver injury in mice. When the daily drinking amount reached 500 mL/60 kg/day (14% abv) with just ethyl alcohol, the liver aspartate aminotransferase, alanine aminotransferase, and total triglyceride levels of mice were significantly increased to 130.71 U/L, 37.45 U/L, 2.55 U/L, the total antioxidant capacity, catalase, and glutathione level decreased significantly to 1.01 U/mL, 30.20 U/mgprot, and 2.10 U/mgprot, and the liver became gradually damaged. Wine could alleviate and reduce the damage caused by ethyl alcohol well. Low concentrations of copper (0.33, 0.66 mg/L) in wine hardly caused hepatic injury in mice and only significantly improved the aspartate aminotransferase values (109.21 U/L, 127.29 U/L) of serum. Combined with the staining evidence, in the case of medium and high intragastric doses (≥500 mL/60 kg/day), 0.99 mg/L copper (the maximum allowed by China’s national standards) in wine began to damage the liver, indicating that under this concentration, the damage of copper to the liver had begun to exceed the protective effect of wine’s functional substances on alcoholic hepatic injury. At all experimental doses, high concentrations (1.33 mg/L, 2.00 mg/L) of copper significantly aggravated alcoholic hepatic injury in mice, indicating that high concentrations of copper have a great toxicological risk. In the future, it is necessary to further strengthen the control of copper content in wine and the inspection of market wines in order to protect the health of consumers.

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Exposure to copper and risk assessment for human health via consumption of alcoholic beverages

Cited by 5 publications

References 24 publications

Molecular Simulation Study of Montmorillonite in Contact with Ethanol

Molecular Simulation Study of Montmorillonite in Contact with Ethanol

Copper in grape and wine industry: Source, presence, impacts on production and human health, and removal methods

Interactive Effects of Copper and Functional Substances in Wine on Alcoholic Hepatic Injury in Mice

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