Molecular Engineering of Bacillus paralicheniformis Acid Urease To Degrade Urea and Ethyl Carbamate in Model Chinese Rice Wine

2018 ◽  
Vol 66 (49) ◽  
pp. 13011-13019 ◽  
Author(s):  
Qingtao Liu ◽  
Xinhui Yao ◽  
Qixing Liang ◽  
Jianghua Li ◽  
Fang Fang ◽  
...  
Keyword(s):  
Ethyl Carbamate ◽  
Molecular Engineering ◽  
Rice Wine ◽  
Chinese Rice Wine ◽  
Bacillus Paralicheniformis ◽  
Acid Urease

scholarly journals A Bacillus paralicheniformis Iron-Containing Urease Reduces Urea Concentrations in Rice Wine

2017 ◽  
Vol 83 (17) ◽  
Author(s):  
Qingtao Liu ◽  
Yuqi Chen ◽  
Minglai Yuan ◽  
Guocheng Du ◽  
Jian Chen ◽  
...  
Keyword(s):  
Food Industry ◽  
Ethyl Carbamate ◽  
Rice Wine ◽  
Enzymatic Assays ◽  
Content Type ◽  
Urease Gene ◽  
Bacillus Paralicheniformis ◽  
Acid Urease ◽  
History Of ◽  
Insight Into

ABSTRACT Urease, a nickel-containing metalloenzyme, was the first enzyme to be crystallized and has a prominent position in the history of biochemistry. In the present study, we identified a nickel urease gene cluster, ureABCEFGDH, in Bacillus paralicheniformis ATCC 9945a and characterized it in Escherichia coli. Enzymatic assays demonstrate that this oxygen-stable urease is also an iron-containing acid urease. Heterologous expression assays of UreH suggest that this accessory protein is involved in the transmembrane transportation of nickel and iron ions. Moreover, this iron-containing acid urease has a potential application in the degradation of urea in rice wine. The present study not only enhances our understanding of the mechanism of activation of urease but also provides insight into the evolution of metalloenzymes. IMPORTANCE An iron-containing, oxygen-stable acid urease from B. paralicheniformis ATCC 9945a with good enzymatic properties was characterized. This acid urease shows activities toward both urea and ethyl carbamate. After digestion with 6 U/ml urease, approximately 92% of the urea in rice wine was removed, suggesting that this urease has great potential in the food industry.

scholarly journals Cloning and Purification of Ornithine Transcarbamoylase from Lactobacillus brevis and Its Application on Regulating Ethyl Carbamate Formation in Chinese rice wine

2020 ◽  
Vol 5 (5) ◽  
pp. 218-225
Author(s):  
Anthony Putera Setiawan ◽  
Dionne Debra Mazvita ◽  
Huang Wendi ◽  
Jin Chengyu
Keyword(s):  
Lactobacillus Brevis ◽  
Ethyl Carbamate ◽  
Arginine Deiminase ◽  
Wine Fermentation ◽  
Flavor Compounds ◽  
Rice Wine ◽  
Chinese Rice Wine ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor ◽  
Ornithine Transcarbamoylase

It was studied that ornithine transcarbamoylase played important roles in ethyl carbamate (EC) formation. Ornithine transcarbamoylase (OTCase) can degrade citrulline, a precursor of EC, through arginine deiminase pathway. Therefore, they are generally added to regulate EC catabolism in rice wine fermentation. In this work, OTCase were added in different concentration and ferment time. It turned out addition of OTCase could reduce EC to some extent, especially for low concentration enzyme addition and mid-stage addition time. Furthermore, the production of amino acids, volatile flavor compounds and sense of taste were not markedly affected. The discoveries reveal that EC can be reduced by supplying OTCase while rice wine leavening. Key words: Ethyl carbamate, Ornithine transcarbamoylase, Rice wine fermentation, Enzyme inhibition

scholarly journals Effect of citrulline metabolism inSaccharomyces cerevisiaeon the formation of ethyl carbamate during Chinese rice wine fermentation

2018 ◽  
Vol 124 (1) ◽  
pp. 77-84 ◽  
Author(s):  
Dianhui Wu ◽  
Xiaomin Li ◽  
Junyong Sun ◽  
Guolin Cai ◽  
Guangfa Xie ◽  
...  
Keyword(s):  
Ethyl Carbamate ◽  
Wine Fermentation ◽  
Rice Wine ◽  
Chinese Rice Wine

scholarly journals Effect of ‘wheat Qu’ addition on the formation of ethyl carbamate in Chinese rice wine with enzymatic extrusion liquefaction pretreatment

2015 ◽  
Vol 122 (1) ◽  
pp. 55-62 ◽  
Author(s):  
Enbo Xu ◽  
Zhengzong Wu ◽  
Fang Wang ◽  
Jie Long ◽  
Xueming Xu ◽  
...  
Keyword(s):  
Ethyl Carbamate ◽  
Rice Wine ◽  
Chinese Rice Wine

scholarly journals Chinese Yellow Rice Wine Processing with Reduced Ethyl Carbamate Formation by Deleting Transcriptional Regulator Dal80p in Saccharomyces cerevisiae

Molecules ◽  
2020 ◽  
Vol 25 (16) ◽  
pp. 3580
Author(s):  
Tianyu Wei ◽  
Zhihua Jiao ◽  
Jingjin Hu ◽  
Hanghang Lou ◽  
Qihe Chen
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ethyl Carbamate ◽  
Wine Fermentation ◽  
Yeast Cells ◽  
Transcriptional Level ◽  
Rice Wine ◽  
Chinese Rice Wine ◽  
Positive Regulators ◽  
External Sources ◽  
Urea Metabolism

Ethyl carbamate (EC) is a potential carcinogen that forms spontaneously during Chinese rice wine fermentation. The primary precursor for EC formation is urea, which originates from both external sources and arginine degradation. Urea degradation is suppressed by nitrogen catabolite repression (NCR) in Saccharomyces cerevisiae. The regulation of NCR is mediated by two positive regulators (Gln3p, Gat1p/Nil1p) and two negative regulators (Dal80p/Uga43p, Deh1p/Nil2p/GZF3p). DAL80 revealed higher transcriptional level when yeast cells were cultivated under nitrogen-limited conditions. In this study, when DAL80-deleted yeast cells were compared to wild-type BY4741 cells, less urea was accumulated, and genes involved in urea utilization were up-regulated. Furthermore, Chinese rice wine fermentation was conducted using dal80Δ cells; the concentrations of urea and EC were both reduced when compared to the BY4741 and traditional fermentation starter. The findings of this work indicated Dal80p is involved in EC formation possibly through regulating urea metabolism and may be used as the potential target for EC reduction.

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