scholarly journals The arginine deiminase pathway of koji bacteria is involved in ethyl carbamate precursor production in soy sauce

2014 ◽  
Vol 358 (1) ◽  
pp. 91-97 ◽  
Author(s):  
Jiran Zhang ◽  
Fang Fang ◽  
Jian Chen ◽  
Guocheng Du
Keyword(s):  
Ethyl Carbamate ◽  
Arginine Deiminase ◽  
Soy Sauce

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 Formation of Ethyl Carbamate during the Production Process of Cantonese Soy Sauce

Molecules ◽  
2019 ◽  
Vol 24 (8) ◽  
pp. 1474 ◽  
Author(s):  
Kai Zhou ◽  
Lorenzo Siroli ◽  
Francesca Patrignani ◽  
Yuanming Sun ◽  
Rosalba Lanciotti ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Production Process ◽  
Influence Factors ◽  
Ethyl Carbamate ◽  
Soy Sauce ◽  
Treatment Stage

The aim of this work was to clarify the formation of ethyl carbamate (EC) and its influence factors throughout the production process of Cantonese soy sauce. The results showed that EC was not detected in the koji-making and early moromi fermentation stages, but started to be generated when pH of the moromi decreased to about 4.9—at the same time, the levels of ethanol, urea and citrulline increased significantly. Most EC was formed during raw soy sauce hot extraction (40.6%) and sterilization (42.9%) stages. The EC content exhibited the highest correlation with ethanol throughout the whole production process (R = 0.97). The simulation soy sauce produced in laboratory led the same conclusion—moreover, the contents of EC, ethanol and citrulline were higher in soy sauce fermented at 30 °C than in soy sauce fermented at 15 °C. Extraction of raw soy sauce by squeezing contributed little to EC formation. Further research showed that citrulline and ethanol led to significant increases in EC levels in raw soy sauce upon heating. These results indicate that ethanol and citrulline are two critical precursors of EC and that EC is mainly formed during the heat treatment stage of soy sauce.

Inhibition of ethyl carbamate accumulation in soy sauce by adding quercetin and ornithine during thermal process

2021 ◽  
Vol 343 ◽  
pp. 128528
Author(s):  
Kai Zhou ◽  
Francesca Patrignani ◽  
Yuan-Ming Sun ◽  
Rosalba Lanciotti ◽  
Zhen-Lin Xu
Keyword(s):  
Thermal Process ◽  
Ethyl Carbamate ◽  
Soy Sauce

Occurrence of Ethyl Carbamate in Foods and Beverages: Review of the Formation Mechanisms, Advances in Analytical Methods, and Mitigation Strategies

2021 ◽  
Author(s):  
Eileen Abt ◽  
Victoria Incorvati ◽  
Lauren Posnick Robin ◽  
Benjamin Redan
Keyword(s):  
Food Supply ◽  
Analytical Methods ◽  
Dietary Exposure ◽  
Surface Enhanced Raman Spectroscopy ◽  
Ethyl Carbamate ◽  
Mitigation Strategies ◽  
Soy Sauce ◽  
Formation Mechanisms ◽  
Ongoing Research ◽  
Governmental Institutions

Ethyl carbamate (EC) is a process contaminant that can be formed as a byproduct during fermentation and processing of foods and beverages. Elevated EC levels are primarily associated with distilled spirits, but this compound has also been found at lower levels in foods and beverages, including breads, soy sauce, and wine. Evidence from animal studies suggests that EC is a probable human carcinogen. Consequently, several governmental institutions have established allowable limits for EC in the food supply. This review will discuss EC formation mechanisms, occurrence of EC in the food supply, and EC dietary exposure assessments. Analytical methods currently used to detect EC, and advances in experimental technologies, such as nanosensors and surface-enhanced Raman spectroscopy (SERS) will also be discussed. Finally, application of mitigation methods to maintain levels of EC under allowable limits will be covered, including distillation practices, enzymatic treatments, and genetic engineering of yeast. Ongoing research in this field is needed to refine mitigation strategies and develop methods to rapidly detect EC in the food supply.

Validation (in-house and collaboratory) of the quantification method for ethyl carbamate in alcoholic beverages and soy sauce by GC–MS

2013 ◽  
Vol 141 (4) ◽  
pp. 4161-4165 ◽  
Author(s):  
Zhu Huang ◽  
Xiao-Dong Pan ◽  
Ping-Gu Wu ◽  
Qing Chen ◽  
Jian-Long Han ◽  
...  
Keyword(s):  
Ethyl Carbamate ◽  
Soy Sauce ◽  
Alcoholic Beverages ◽  
Quantification Method

scholarly journals Transposition of IS4Family Insertion Sequences ISTeha3, ISTeha4, and ISTeha5into thearcOperon Disrupts Arginine Deiminase System inTetragenococcus halophilus

2019 ◽  
Vol 85 (10) ◽  
Author(s):  
Takura Wakinaka ◽  
Jun Watanabe
Keyword(s):  
Insertion Sequence ◽  
Starter Culture ◽  
Arginine Deiminase ◽  
Soy Sauce ◽  
Target Sequence ◽  
Insertion Sequences ◽  
Content Type ◽  
Reading Frame ◽  
Wild Strains ◽  
Potential Carcinogen

ABSTRACTTetragenococcus halophilus, a halophilic lactic acid bacterium, is often used as a starter culture in the manufacturing of soy sauce.T. halophiluspossesses an arginine deiminase system, which is responsible for the accumulation of citrulline, the main precursor of the potential carcinogen ethyl carbamate. In this study, we generated five derivatives lacking arginine deiminase activity fromT. halophilusNBRC 12172 by UV irradiation. Using these derivatives as a fermentation starter prevented arginine deimination in soy sauce. DNA sequence analysis of the derivatives revealed that novel IS4family insertion sequences, designated ISTeha3, ISTeha4, and ISTeha5, were transposed into the region around the arginine deiminase (arc) operon in the mutants. These insertion sequences contain a single open reading frame encoding a putative transposase and 13- to 15-bp inverted repeats at both termini, which are adjacent to 7- to 9-bp duplications of the target sequence. Investigation of wild strains isolated from soy sauce mash incapable of arginine deimination also indicated that insertion sequences are involved in the disruption of the arginine deiminase system inT. halophilus.IMPORTANCEInsertion sequences play important roles in bacterial evolution and are frequently utilized in mutagenesis systems. However, the intrinsic insertion sequences of tetragenococci are not well characterized. Here, we identified three active insertion sequences ofT. halophilusby transposition into the region around thearcoperon. This report provides an example of insertion sequence-mediated generation and evolution ofT. halophilusand primary information about their characteristics.

An Improved HPLC-FLD for Fast and Simple Detection of Ethyl Carbamate in Soy Sauce and Prediction of Precursors

2017 ◽  
Vol 10 (12) ◽  
pp. 3856-3865 ◽  
Author(s):  
Kai Zhou ◽  
Yao Liu ◽  
Wen-Qian Li ◽  
Gong-Liang Liu ◽  
Na Wei ◽  
...  
Keyword(s):  
Ethyl Carbamate ◽  
Soy Sauce ◽  
Simple Detection

scholarly journals Citrulline Accumulation Mechanism of Pediococcus acidilactici and Weissella confusa in Soy Sauce and the Effects of Phenolic Compound on Citrulline Accumulation

2021 ◽  
Vol 12 ◽  
Author(s):  
Kai Zhou ◽  
Xiao Zhang ◽  
Bingyong Li ◽  
Chaoqun Shen ◽  
Yuan-Ming Sun ◽  
...  
Keyword(s):  
Salt Stress ◽  
Gallic Acid ◽  
Light Condition ◽  
Arginine Deiminase ◽  
Soy Sauce ◽  
Pediococcus Acidilactici ◽  
Factors Affecting ◽  
Conversion Rates ◽  
Weissella Confusa ◽  
Accumulation Ability

Citrulline is one of the major precursors of ethyl carbamate in soy sauce, and the accumulation of citrulline is attributed to the metabolism of arginine by bacteria with the arginine deiminase (ADI) pathway. However, key strains and factors affecting citrulline accumulation are not yet clear. In this study, two key strains of Pediococcus acidilactici and Weissella confusa were isolated from soy sauce moromi, and the regularity of citrulline formation was studied. Results showed that the conversion rates from arginine to citrulline (A/C rate) and the citrulline accumulation ability of W. confusa and P. acidilactici significantly increased in the presence of different concentrations of NaCl, indicating that salt stress was the main factor for citrulline accumulation. The inconsistent expression of arc genes by salt stress was the reason for citrulline accumulation for P. acidilactici, but for W. confusa, it may be due to the influence of arginine/citrulline on the transportation system: the intracellular citrulline could neither transport to extracellular space nor convert into ornithine. Environmental factors greatly influenced citrulline accumulation of the two key bacteria; A/C rate and citrulline formation in both strains decreased at low temperature (15°C) under high salt stress, but opposite effects were observed for the two key strains under anaerobic light condition. Moreover, quercetin and gallic acid significantly decreased the A/C rate and citrulline accumulation ability of the two key strains. The optimal quercetin and gallic acid as suggested by simulation experiment were 100 and 10 mg/l, respectively, and the lowest A/C rate of 28.4% and citrulline level of 1326.7 mg/l were achieved in the simulation system. This study explored the main factors for citrulline formation by the two key strains and proposed a targeted way to control citrulline in soy sauce.

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