Ethyl Carbamate in Alcoholic Beverages and Fermented Foods

Author(s):  
Gregory W. Diachenko ◽  
Benjamin J. Canas ◽  
Frank L. Joe ◽  
Michael DiNovi
2015 ◽  
Vol 31 (3) ◽  
pp. 289-297 ◽  
Author(s):  
Dayeon Ryu ◽  
Bogyoung Choi ◽  
Eunjoo Kim ◽  
Seri Park ◽  
Hwijin Paeng ◽  
...  

1989 ◽  
Vol 6 (3) ◽  
pp. 383-389 ◽  
Author(s):  
M. J. Dennis ◽  
N. Howarth ◽  
P. E. Key ◽  
M. Pointer ◽  
R. C. Massey

1990 ◽  
Vol 53 (12) ◽  
pp. 1058-1061 ◽  
Author(s):  
YUKARI HASEGAWA ◽  
YUMIKO NAKAMURA ◽  
YASUHIDE TONOGAI ◽  
SHINJI TERASAWA ◽  
YOSHIO ITO ◽  
...  

A simple and sensitive method for the determination of ethyl carbamate (urethane) in various fermented foods has been developed. Twenty g of sample was homogenized and extracted with 150 ml of acetone. Twenty ml of water was added to the extract which was then evaporated to remove organic solvent. The residual aqueous solution was extracted three times with 100 ml of dichloromethane. The organic layer was concentrated by rotary evaporator and was charged on an acid-celite column. After washing the column with 100 ml of pentane and 100 ml of pentane-dichloromethane mixture (80:20), ethyl carbamate was eluted with 60 ml of dichloromethane. The eluant was concentrated to 1 ml using a rotary evaporator, and ethyl carbamate was determined by gas chromatography-mass spectrometry in the selected ion monitoring mode. For liquid samples, extraction with acetone was not necessary. The column purification step was also unnecessary for alcoholic beverages. The detection limit for this procedure was 0.5 ppb/sample, and the recovery was 70 to 105% for miso, moromi, natto, soy sauce, sake, yogurt, and bread when they were fortified with 5 to 50 ppb of ethyl carbamate. Ethyl carbamate levels in various fermented foods including yogurt, bread, mirin, or sakekasu were determined by this method. Relatively high levels of ethyl carbamate were detected in sake and soy sauce.


Food Control ◽  
2021 ◽  
Vol 124 ◽  
pp. 107867
Author(s):  
Sunghyeon Jung ◽  
Seungmin Kim ◽  
Inhwan Kim ◽  
Myung-Sub Chung ◽  
BoKyung Moon ◽  
...  

1990 ◽  
Vol 6 (1) ◽  
pp. 71-108 ◽  
Author(s):  
Rene E. Sotomayor ◽  
Thomas F.X. Collins

Urethane, a known animal carcinogen, has been the subject of intensive research efforts spanning 40 years. Recent concerns have focused on the presence of urethane in a variety of fermented foods and alcoholic beverages, although no epidemiological studies or human case reports have been published. Much information is available about the mutagenesis, metabolism, and DNA interactions of urethane in experimental systems. Urethane is generally not mutagenic in bacteria although in some instances it acts as a weak mutagen. Urethane is not mutagenic in Neurospora but is weakly mutagenic in Saccharomyces. Drosophila appear to be the only organisms that consistently give positive mutagenic results with urethane, but its mutagenicity is weak and in many cases shows no clear dose dependence. Urethane is a good clastogen in mammalian somatic cells in vivo, but it shows variable results with cells in vitro. It efficiently induces sister chromatid exchanges in a variety of cells. Mammalian spermatogenic cells are insensitive to the induction of specific locus and dominant lethal mutations by urethane. Mutational synergism has been reported to occur between ethyl methanesulfonate and urethane when administered two generations apart, and some investigators have suggested possible synergism for cancer-causing mutations in mice exposed to X-rays and urethane one generation apart. These studies are controversial and have not been confirmed. Studies on the induction of cancer-causing dominant mutations by urethane are at variance with results from extensive studies with the specific locus test in mice. Urethane studies with the unscheduled DNA synthesis assay in mouse spermatogenic cells and with the sperm abnormality test have given negative results. Urethane is rapidly and evenly distributed in the body. The rate of elimination of urethane from plasma is a saturable process and varies according to the strain and age of the animal. Recent studies have concentrated on the effect of ethanol on urethane metabolism. At concentrations similar to those in wine, ethanol inhibits the tissue distribution of urethane in mice. These results are important because they suggest a lower carcinogenic/mutagenic risk than expected from exposure to urethane in alcoholic beverages. Although research on the metabolic activation of urethane has been extensive, no conclusive results have been obtained about its active metabolite, at one time thought to be N-hydroxyurethane. More recently, it has been postulated that urethane is actived to vinyl carbamate and that this metabolite is capable of reacting with DNA. Vinyl carbamate is more carcinogenic and more mutagenic than the parental compound, but despite intensive efforts it has not been identified as a metabolite in animals treated with urethane. Urethane binding to DNA appears to correlate well with tissue susceptibility to cancer. Various studies have attempted to elucidate the molecular nature of the bound molecule and the binding site. Some results have indicated the formation of a single DNA adduct, 7-(2-oxoethyl)guanine. This adduct may isomerize to O6,7-(1'-hydroxyethano)guanine, which might be more mutagenic than the 2-oxoethyl adduct; however, this possibility seems unlikely. Despite extensive research, urethane's metabolism and molecular mechanisms of mutation are still not clearly understood.


Author(s):  
Romi Wahengbam ◽  
Anand Singh Thangjam ◽  
Santosh Keisam ◽  
Ibemhal D. Asem ◽  
Debananda S. Ningthoujam ◽  
...  

2020 ◽  
Vol 36 ◽  
pp. 100666
Author(s):  
Yunyao Jia ◽  
Jingwen Zhou ◽  
Guocheng Du ◽  
Jian Chen ◽  
Fang Fang

2018 ◽  
Vol 84 (17) ◽  
Author(s):  
Laura Santamaría ◽  
Inés Reverón ◽  
Félix López de Felipe ◽  
Blanca de las Rivas ◽  
Rosario Muñoz

ABSTRACTEthylphenols are strong odorants produced by microbial activity that are described as off flavors in several foods.Lactobacillus plantarumis a lactic acid bacterial species able to produce ethylphenols by the reduction of vinylphenols during the metabolism of hydroxycinnamic acids. However, the reductase involved has not been yet uncovered. In this study, the involvement in vinylphenol reduction of a gene encoding a putative reductase (lp_3125) was confirmed by the absence of reduction activity in the Δlp_3125knockout mutant. The protein encoded bylp_3125, VprA, was recombinantly produced inEscherichia coli. VprA was assayed against vinylphenols (4-vinylphenol, 4-vinylcatechol, and 4-vinylguaiacol), and all were reduced to their corresponding ethylphenols (4-ethylphenol, 4-ethylcatechol, and 4-ethylguaiacol). PCR and high-performance liquid chromatography (HPLC) detection methods revealed that the VprA reductase is not widely distributed among the lactic acid bacteria studied and that only the bacteria possessing thevprAgene were able to produce ethylphenol from vinylphenol. However, all the species belonging to theL. plantarumgroup were ethylphenol producers. The identification of theL. plantarumVprA protein involved in hydroxycinnamate degradation completes the route of degradation of these compounds in lactic acid bacteria.IMPORTANCEThe presence of volatile phenols is considered a major organoleptic defect of several fermented alcoholic beverages. The biosynthesis of these compounds has been mainly associated withBrettanomyces/Dekkerayeasts. However, the potential importance of lactic acid bacteria in volatile phenol spoilage is emphasized by reports describing a faster ethylphenol production by these bacteria than by yeasts. The genetic identification of the bacterial vinylphenol reductase involved in volatile phenol production provides new insights into the role of lactic acid bacteria in the production of these off flavors. The development of a molecular method for the detection of ethylphenol-producing bacteria could be helpful to design strategies to reduce the bacterial production of vinylphenols in fermented foods.


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