Molecular characterization of ethyl carbamate toxicity in Caenorhabditis elegans

Comfort, Jordan J; Chomyshen, Samantha C; Waddell, Brandon M; Tabarraei, Hadi; Wu, Cheng-Wei

doi:10.1016/j.toxrep.2022.03.029

Cited by 2 publications

(2 citation statements)

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“…Excessive ROS production can result in DNA modifications, protein oxidation, and lipid peroxidation, leading to significant damage to cellular organelles (Liu et al., 2022; Sies & Jones, 2020). Therefore, hepatotoxicity induced by EC exposure was studied using L02 liver cells (Figure 3) (Chen et al., 2016; Comfort et al., 2022; Li et al., 2019; Xu et al., 2022). As shown in Figure 3A, excess ROS effectively upregulates the transcription factor EB (TFEB)‐mediated autophagy.…”

Section: Formation and Carcinogenic Mechanisms Of Ecmentioning

confidence: 99%

“…The metabolic pathway of EC in living organisms has been discovered, and the carcinogenic mechanism has been proposed on this basis (Figure 2) (Gowd et al., 2018). Two different enzymes, cytochrome P450 (CYP2E1 isoform) and esterase, are involved in the metabolic process of EC (Comfort et al., 2022; Gowd et al., 2018; Tu et al., 2018). Approximately 96% of EC is metabolized by CYP2E1, whereas other enzymes (esterase) are only carried out 4% of EC metabolism (Gowd et al., 2018; Wang, Chen, & Xu, 2021).…”

Section: Formation and Carcinogenic Mechanisms Of Ecmentioning

confidence: 99%

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Formation and hazard of ethyl carbamate and construction of genetically engineered Saccharomyces cerevisiae strains in Huangjiu (Chinese grain wine)

Li,

Jia

2024

Comp Rev Food Sci Food Safe

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Huangjiu, a well‐known conventional fermented Chinese grain wine, is widely consumed in Asia for its distinct flavor. Trace amounts of ethyl carbamate (EC) may be generated during the fermentation or storage process. The International Agency for Research on Cancer elevated EC to a Class 2A carcinogen, so it is necessary to regulate EC content in Huangjiu. The risk of intake of dietary EC is mainly assessed through the margin of exposure (MOE) recommended by the European Food Safety Authority, with a smaller MOE indicating a higher risk. Interventions are necessary to reduce EC formation. As urea, one of the main precursors of EC formation in Huangjiu, is primarily produced by Saccharomyces cerevisiae through the catabolism of arginine, the construction of dominant engineered fermentation strains is a favorable trend for the future production and application of Huangjiu. This review summarized the formation and carcinogenic mechanism of EC from the perspectives of precursor substances, metabolic pathways after ingestion, and risk assessment. The methods of constructing dominant S. cerevisiae strains in Huangjiu by genetic engineering technology were reviewed, which provided an important theoretical basis for reducing EC content and strengthening practical control of Huangjiu safety, and the future research direction was prospected.

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