食品科学

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发酵酒精饮品中氨基甲酸乙酯前体物的代谢调控机制研究进展

焦志华,陈启和*   

  1. 浙江大学生物系统工程与食品科学学院,浙江 杭州 310058
  • 出版日期:2016-12-15 发布日期:2016-12-21

Progress in Understanding Metabolic Mechanisms of Ethyl Carbamate Precursors in Fermented Alcoholic Beverages

JIAO Zhihua, CHEN Qihe*   

  1. College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
  • Online:2016-12-15 Published:2016-12-21

摘要: 氨基甲酸乙酯(ethyl carbamate,EC)又称脲烷,是一种广泛存在于发酵酒精饮品中的氨基甲酰类物质。由于EC目前被证实能对实验动物造成多位点致癌,并且对人类具有潜在致癌性,因此其对发酵食品安全的影响是目前发酵工业中面临的重要问题。EC主要由氨基甲酰类物质和乙醇自发作用形成,其中重要的前体物包括尿素和瓜氨酸,并且二者均来源于精氨酸的分解代谢,因此对这三者代谢调控机制的研究能够为EC抑制途径的探索提供新的思路,本文主要就尿素、瓜氨酸及精氨酸分别在酿酒酵母及乳酸菌中的代谢调控机制进行系统的概述,并对未来EC的相关研究进行展望。

关键词: 氨基甲酸乙酯, 尿素, 瓜氨酸, 精氨酸, 代谢调控机制

Abstract: Ethyl carbamate (EC), commonly found in fermented alcoholic beverages, has been verified to be a multisite
carcinogen in experimental animals and a potential carcinogen to humans. Because of its threat to human safety, the
presence of EC may be a big challenge for the alcoholic beverage industry. EC primarily results from the reaction of ethanol
and compounds containing carbamyl groups. The main EC precursors are commonly generated from arginine metabolism
by Saccharomyces cerevisiae or Lactobacillus accompanied by the fermentation process. This review comprehensively
summarizes the metabolic mechanisms of urea, citrulline, and arginine, which may shed light on new strategies for reducing
EC. Meanwhile, this paper presents future prospects of research in this field.

Key words: ethyl carbamate, urea, citrulline, arginine, metabolic mechanism

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