Please wait a minute...
浙江大学学报（农业与生命科学版）
浙江大学学报(农业与生命科学版)  2013, Vol. 39 Issue (2): 203-208    DOI: 10.3785/j.issn.1008-9209.2012.11.614
论文     
精氨酸代谢酶对传统黄酒发酵氨基甲酸乙酯产生的调控作用
方若思， 董亚晨， 徐腾洋， 范琳琳， 陈启和*
浙江大学生物系统工程与食品科学学院食品科学与营养系， 杭州 310058
Regulatory effect of arginine metabolism enzymes on ethyl carbamate formation during the fermentation of Chinese yellow rice wine. Journal of Zhejiang University
FANG Ruosi, DONG Yachen, XU Tengyang, FAN Linlin, CHEN Qihe*
Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
 全文: PDF(969 KB)   HTML ( ) 
摘要： 通过不同处理方法分析传统黄酒在发酵过程中氨基甲酸乙酯产生的代谢规律以及精氨酸代谢酶对氨基甲酸乙酯产生的调控作用，其中对照组不加任何抑制剂，实验组分别加入0.001、0.01和0.2 mol/L L鸟氨酸盐酸盐及150和750 U脲酶作为抑制剂. 结果表明：L鸟氨酸盐酸盐和脲酶抑制剂对氨基甲酸乙酯产生的抑制效果良好；尿素和瓜氨酸是氨基甲酸乙酯产生的主要前体物，在黄酒发酵中胞内鸟氨酸氨甲酰基转移酶活性对氨基甲酸乙酯的产生起着抑制作用，然而其具体的调控机制还有待进一步解析.
Abstract: Ethyl carbamate (EC) is a potential carcinogenic compound in most of fermented products. It widely exists in the fermented foods, especially alcohol beverages, such as grape wine, Japanese sake and Chinese yellow rice wine, etc. Thus, the search for effective methods to reduce EC level in final products must be carried on and considered. It has been reported that the optimal production methods for grape wine and high quality strains were capable of reducing the level of EC in grape wine product. Arginine is one of the major amino acids found in grape wine, which can be decomposed to the precursors of EC by yeast and malolactic fermentation bacteria. The degradation of arginine by lactic acid bacteria via the arginine deiminase (ADI) pathway has been reported. It involves three enzymes: ADI, ornithine transcarbamoylase (OTC) and carbamate kinase. The degradation of arginine metabolism produced ammonia, adenosine triphosphate, ornithine, carbamyl phosphate and some citrullines. Studies have shown that citrulline is a typical indicator of EC level in grape wine, and a correlation between citrulline production and ethyl carbamate formation by Lactobacillus hilgardii isolated from grape wines is reported. As generally acknowledged, urea is considered as the major precursor of EC production in grape wine fermentation which can be degraded by urease. In this study, different disposals were taken during the brewing process. The control group was designed without adding any inhibitor, whereas in the experimental groups, 0.001, 0.01, 0.2 mol/L Lornithine hydrochlorides were added, and 150, 750 U ureases per 1.5 kg solid at the eighth day were added as inhibitors, respectively. As a result, both the inhibitors acted well. The highest level of EC content in control group was 169 mg/L, while in the experimental groups with 0.01mol/L Lornithine hydrochloride and 150 U urease, the EC contents were 78.81 and 58.55 mg/L, respectively. Urea and citrulline both were the major substrates of EC production. Combining the data of EC formation and OTC activity, it can be concluded that the increase in intracellular OTC activity has an inhibition effect on EC formation in the processing of Chinese yellow rice wine. Nevertheless, the detailed regulatory mechanism still is under illustration for the processing in the future study.
出版日期: 2013-03-20
服务　　
把本文推荐给朋友
加入引用管理器
E-mail Alert
RSS
作者相关文章　　
徐腾洋
范琳琳
陈启和*
方若思
董亚晨

引用本文:

方若思， 董亚晨， 徐腾洋， 范琳琳， 陈启和*. 精氨酸代谢酶对传统黄酒发酵氨基甲酸乙酯产生的调控作用[J]. 浙江大学学报(农业与生命科学版), 2013, 39(2): 203-208.

FANG Ruosi, DONG Yachen, XU Tengyang, FAN Linlin, CHEN Qihe*. Regulatory effect of arginine metabolism enzymes on ethyl carbamate formation during the fermentation of Chinese yellow rice wine. Journal of Zhejiang University. Journal of Zhejiang University (Agriculture and Life Sciences), 2013, 39(2): 203-208.

链接本文:

http://www.zjujournals.com/agr/CN/10.3785/j.issn.1008-9209.2012.11.614    或    http://www.zjujournals.com/agr/CN/Y2013/V39/I2/203

No related articles found!