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

doi:10.7506/spkx1002-6630-201623043

Abstract

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

CLC Number:

TS201.6

JIAO Zhihua, CHEN Qihe. Progress in Understanding Metabolic Mechanisms of Ethyl Carbamate Precursors in Fermented Alcoholic Beverages[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201623043.

[1]	TIAN Linshuang, GU Pengcheng, WU Cunbing, XU Ao, DOU Xuemei, SHI Fengzhen, CHEN Fei. Progress in Analytical Methods for the Determination of Azodicarbonamide in Wheat Flour and Its Products [J]. FOOD SCIENCE, 2021, 42(9): 347-354.
[2]	XIONG Xiaotong, HU Feng, YOU Xiaolong, YIN Yanyan, CHEN Mingxue, CHENG Pingyan, ZHONG Fangda. Determination and Quantitation of Ethyl Carbamate in Chinese Baijiu by Ultra-high Performance Liquid Chromatography-High Resolution Mass Spectrometry [J]. FOOD SCIENCE, 2021, 42(8): 283-287.
[3]	ZHAN Hui, SONG Tianyuan, YU Gang, JIANG Zedong, DU Xiping, ZHU Yanbing, NI Hui, LI Qingbiao. Hypolipidemic Activity of Polysaccharides Purified from Bangia fusco-purpurea [J]. FOOD SCIENCE, 2021, 42(7): 142-148.
[4]	HE Pingping, ZHENG Yajun, ZHENG Mingjing, JIANG Zedong, DU Xiping, ZHU Yanbing, NI Hui, LI Qingbiao. Protective Effect of Bangia fusco-purpurea Polysaccharide on H2O2-Induced Oxidative Damage in Caco-2 Cells [J]. FOOD SCIENCE, 2021, 42(17): 113-120.
[5]	LIU Xiaojie, LOU Hanghang, CHEN Qihe. Interactive Effects of Addition of Bamboo Leaf Extract and Knockout of Transcriptional Factor DAL80 on Arginine Metabolism in Saccharomyces cerevisiae [J]. FOOD SCIENCE, 2021, 42(16): 76-82.
[6]	XU Weili, FU Zhuang, WANG Xu, ZHAO Yue, WANG Chenzhao, MA Jiajun, WANG Zhibing. Homogeneous Liquid-Liquid Microextraction Based on the Solidification of Sedimentary Ionic Liquid Coupled with High Performance Liquid Chromatography for the Determination of Phenylurea Residues in Vegetables Samples [J]. FOOD SCIENCE, 2020, 41(4): 248-255.
[7]	LIU Yingli, WAN Zhen, YANG Ziyan, YU Qinglin, LI Lei, WANG Jing. Recent Progress in Understanding the Contribution of Lactic Acid Bacteria to Flavor Formation in Salami: A Review [J]. FOOD SCIENCE, 2020, 41(23): 273-282.
[8]	LIU Yang, LI Yunkui, HAN Fuliang, WANG Wanni, LIU Liang. Ethyl Carbamate in Wine: A Review [J]. FOOD SCIENCE, 2019, 40(7): 289-295.
[9]	WU Danli, LI Gaolei, WANG Mingyue, CHEN Xiaohan, LI Yudong. Screening, Identification and Fermentation Characteristics of Yeast Strains for Low Concentrations of Urea and Fusel Alcohol in Chinese Rice Wine [J]. FOOD SCIENCE, 2019, 40(6): 100-105.
[10]	SUN Fengjie, LUO Shufen, YAN Tingcai, HU Huali, ZHOU Hongsheng, ZHANG Leigang, LI Pengxia. Effect of 1-(2-Chloropyridin-4-yl)-3-phenylurea Treatment on Degradation Characteristics of Cell Wall Polysaccharides in Lotus Seeds [J]. FOOD SCIENCE, 2019, 40(5): 242-249.
[11]	LI Lin, LUO Anwei, LI Yuanyuan, SU Miao, BAI Junqing, LI Rui, FANG Yimeng, MA Huiling. Relationship between Postharvest Physiology, Quality and Electrical Properties of Kiwifruit Treated Preharvest with 1-(2-Chloropyridin-4-yl)-3-phenylurea and Postharvest with Ozone [J]. FOOD SCIENCE, 2019, 40(5): 258-266.
[12]	LI Yuanyuan, LUO Anwei, SU Miao, LI Lin, BAI Junqing, LI Rui, LIN Zhiying, SONG Junqi. Effect of Pre-harvest N-(2-Chloro-4-pyridyl)-N’-phenylurea Treatment on Cell Ultrastructure of Post-harvest ‘Qinmei’ Kiwifruit [J]. FOOD SCIENCE, 2019, 40(3): 273-278.
[13]	REN Jiaoyan, GOU Na, GAO Li, YANG Yiting, LI Liang, YUAN Erdong. Effect of Curcumin on Helicobacter pylori and GES-1 Cells Injured by It [J]. FOOD SCIENCE, 2019, 40(23): 151-156.
[14]	ZHU Kaili, CHEN Jingchao, FAN Qingping, HUI Ailing. Improved Separation Efficiency of Polyunsaturated Fatty Acids from Simulated Flaxseed Oil by Ultra-high Pressure-Assisted Urea Adduction Method [J]. FOOD SCIENCE, 2019, 40(1): 130-136.
[15]	LI Yuanyuan, LUO Anwei, LI Lin, SU Miao, LIN Zhiying, SONG Junqi, BAI Junqing, FANG Yimeng. Effect of Preharvest 1-(2-Chloropyridin-4-yl)-3-phenylurea Treatment on Fruit Firmness and Cell Wall Degradation of ‘Qinmei’ Kiwifruit during Cold Storage [J]. FOOD SCIENCE, 2018, 39(21): 273-278.

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

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments