Ethyl Carbamate Levels in Selected Fermented Foods and Beverages

Canas, Benamin J; Havery, Donald C; Robinson, Louis R.; Sullivan, Michael P.; Joe, Frank L; Diachenko, Gregory W.

doi:10.1093/jaoac/72.6.873

Cited by 18 publications

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“…In fermented alcoholic beverages the ubiquitous presence of the probable human carcinogen ethyl carbamate (EC) has become a topic of significant concern (Ough 1976a,b;Ingledew et al 1987;Canas et al 1989;Schlatter and Lutz 1990). By itself EC is not carcinogenic; however, products of EC metabolism have been shown to covalently bind DNA thereby inducing mutations.…”

Section: Introductionmentioning

confidence: 99%

“…As a result, winemakers have been actively reducing EC levels in wines by both agricultural practices, wine-making practices and, more recently, molecular biological means (Kitamoto et al 1991;Butzke and Bisson 1998;Yoshiuchi et al 2000;Park et al 2001;Schehl et al 2007). In addition to the presence of EC in table wines, Sake wine, which is a Japanese alcohol made from fermented rice, has some of the highest EC contents amongst fermented beverages; typical Sake wines range from 100 to 250 lg l )1 EC because of a pasteurization process that all Sakes undergo prior to bottling (Canas et al 1989).…”

Section: Introductionmentioning

confidence: 99%

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Functional enhancement of Sake yeast strains to minimize the production of ethyl carbamate in Sake wine

Dahabieh

Husnik²,

Vuuren

2010

Journal of Applied Microbiology

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Aims: In fermented alcoholic beverages and particularly in Japanese Sake wine, the ubiquitous presence of the probable human carcinogen ethyl carbamate (EC) is a topic of significant concern. This study aims to develop novel methods for the reduction of EC in Sake wine. Methods and Results: To reduce the high levels of EC in Sake wine, urea‐degrading and urea‐importing yeast strains were created by integrating linear cassettes containing either the respective DUR1,2 or DUR3 genes, under the control of the constitutively active Saccharomyces cerevisiae PGK1 promoter, into the Sake yeast strains K7 and K9. The self‐cloned, urea‐degrading Sake strains K7DUR1,2 and K9DUR1,2 produced Sake wine with 87 and 68% less EC, respectively, while the urea‐importing Sake yeast strain K7DUR3 reduced EC by 15%. All functionally enhanced yeast strains were shown to be substantially equivalent to their parental strains in terms of fermentation rate, ethanol production, phenotype and transcriptome. Conclusions: Under the conditions tested, urea‐degrading yeast (constitutive DUR1,2 expression) are superior to urea‐importing yeast (constitutive DUR3 expression) for EC reduction in Sake wine, and constitutive co‐expression of DUR1,2 and DUR3 does not yield synergistic EC reduction. Significance and Impact of the Study: The self‐cloned, substantially equivalent, urea‐degrading Sake yeast strains K7DUR1,2 and K9DUR1,2, which contain the integrated DUR1,2 cassette, are capable of highly efficacious EC reduction during Sake brewing trials, are suitable for commercialization and are important tools for modern Sake makers in their efforts to reduce high EC levels in Sake wine.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Functional enhancement of Sake yeast strains to minimize the production of ethyl carbamate in Sake wine

Dahabieh

Husnik²,

Vuuren

2010

Journal of Applied Microbiology

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“…Les agents de cette fermentation peuvent ainsi produire de la citrulline, qui réagit avec l'éthanol pour former du carbamate d'éthyle (ou uréthane). Il a été démontré que ce composé, présent naturellement dans les produits et les boissons fermentés [1,25,26], pouvait, à fortes doses, présenter des effets cancérigènes sur des animaux de laboratoire [23]. Il est donc possible d'envisager à plus ou moins long terme l'instauration d'une législation internationale quant à la teneur en carbamate d'éthyle dans les vins.…”

Section: Introductionunclassified

Catabolisme de l'arginine par Œnococcus œni : aspects énergétiques et génétiques

Tonon¹,

Bourdineaud²,

Lonvaud-Funel³

2001

Lait

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International audienceArginine catabolism by Œnococcus œni: energetic and genetic aspects. Most of the Œnococcus œni strains are able to breakdown arginine, one of the main amino acid in wine, through the arginine deiminase pathway (ADI pathway). Citrulline is excreted and then reacts with ethanol to produce ethyl carbamate (or urethane). The carcinogenic effects on laboratory animals have been demonstrated for this compound when administrated at high concentrations. Thus, its level in wine might be monitored and regulated. Comparison between strains able or not to hydrolyse arginine has shown that degradation of this amino acid produces ATP. This energy can be used by growing cells and by "viable but non-culturable" cells that retrieve a growing state. Cloning of ADI pathway genes led to isolating the arcABC cluster. Upstream arcA, an open reading frame called orf229 encodes for a protein called ORF229p which shares common features with proteins involved in transcription activation. Moreover, a motif which matches the CRP binding domain was found in the promoter region of arcA. RT-PCR experiments on the arc cluster regulation showed that arginine stimulates transcription of the 4 genes. From sequence data, primers were chosen and applied in a PCR test, but failed to discriminate strains able or not to catabolise arginine.La majorité des souches d'Œnococcus œni sont capables de dégrader l'arginine, un des acides aminés majoritaires dans le vin, par la voie de l'arginine déiminase (voie ADI). Ce catabolisme conduit notamment à la libération de citrulline, qui réagit avec l'éthanol pour former du carbamate d'éthyle (ou uréthane). Ce composé, à fortes doses, présente des effets cancérigènes mis en évidence sur des animaux de laboratoire. Sa teneur pourrait donc être réglementée. La comparaison de souches positive et négative vis-à-vis de ce caractère a montré que l'utilisation de l'arginine entraîne la production d'ATP. Cette énergie est consommée par des cellules en croissance et par des cellules viables mais non cultivables. Le clonage des gènes codant pour les enzymes de la voie ADI a permis l'isolement du cluster arcABC. En amont d'arcA, un cadre ouvert de lecture nommé orf229 a été repéré. La séquence en acides aminés déduite (ORF229p) présente des homologies de séquence et un lien phylogénétique avec des facteurs liés à l'activation de la transcription. De plus, un site similaire à celui spécifique impliqué dans la fixation des facteurs de type CRP a été identifié dans la région promotrice du gène arcA. Des expériences de RT-PCR ont montré que l'arginine stimulait la transcription des trois gènes arc et de l'orf229. Les données génétiques ont ensuite été appliquées, mais n'ont pas abouti, pour tenter de différencier par PCR les souches capables et celles incapables d'hydrolyser l'arginine

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“…ETHYL CARBAMATE (EC), a well-known carcinogen, has been detected at low concentrations (in the µg/L range) in fermented foods and beverages (Walker et al, 1974;Joe et al, 1976;Canas et al, 1989, Dennis et al, 1989. Lofroth and sGejvall (1971) reported that EC in alcoholic beverages was derived from the reaction between ethanol and diethylpyrocarbonate (DEPC), an antimicrobial agent.…”

Section: Introductionmentioning

confidence: 99%

Acid Urease: Reduction of Ethyl Carbamate Formation in Sherry under Simulated Baking Conditions

Kodama

Yotsuzuka

1996

Journal of Food Science

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Acid urease derived from Lactobacillus fermentum was applied to reduce ethyl carbamate (EC) formation in California sherry production. Commercial sherry and sherry base were treated with urease under different conditions. Amounts of urea were determined and EC amounts were monitored by gas chromatography. Urea removal by acid urease reduced EC formation during the baking process and effectively maintained EC concentrations below the target level (90 µg/L). However, complete prevention of EC was not achieved because of precursors other than urea.

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Ethyl Carbamate Levels in Selected Fermented Foods and Beverages

Cited by 18 publications

References 0 publications

Functional enhancement of Sake yeast strains to minimize the production of ethyl carbamate in Sake wine

Functional enhancement of Sake yeast strains to minimize the production of ethyl carbamate in Sake wine

Catabolisme de l'arginine par Œnococcus œni : aspects énergétiques et génétiques

Acid Urease: Reduction of Ethyl Carbamate Formation in Sherry under Simulated Baking Conditions

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