Mitigating ethyl carbamate production in Chinese rice wine:Role of raspberry extractOA
This study investigated the use of raspberry extract(RBE) for mitigating ethyl carbamate(EC) accumulation in Chinese rice wine(Huangjiu), a traditional fermented beverage. It focused on the addition of RBE to the fermentation mash and its effects on EC levels. The results showed a significant reduction in EC production that could be attributed to RBE''s role in altering urea and citrulline catabolism and inhibiting arginine metabolism, thus preventing EC precursors from reacting with ethanol. Additionally, RBE enhanced the rice wine''s flavor profile, as shown by volatile component and amino acid analysis. This study also explored RBE''s impact on the metabolism of arginine by Saccharomyces cerevisiae in a simulated fermentation environment, and found increased arginine, reduced urea and citrulline levels, altered enzyme activities, and gene expression changes in the arginine metabolism and transport pathways. In conclusion, the results clearly demonstrated RBE''s efficacy in reducing the EC content in Chinese rice wine, offering valuable insights for EC reduction strategies.
Yuxin Liu;Chi Shen;Xiaoyu Wang;Chaogeng Xiao;Zisheng Luo;Guochang Sun;Wenjing Lu;Rungang Tian;Lijia Dong;Xueyuan Han
School of Life and Environmental Sciences,Shaoxing University,Shaoxing 312000,ChinaSchool of Life and Environmental Sciences,Shaoxing University,Shaoxing 312000,ChinaSchool of Life and Environmental Sciences,Shaoxing University,Shaoxing 312000,ChinaState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products/Institute of Food Science,Zhejiang Academy of Agricultural Sciences,Hangzhou 310021,ChinaCollege of Biosystems Engineering and Food Science/Zhejiang Key Laboratory of Agro-Food Processing/Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs,Zhejiang University,Hangzhou 310058,ChinaZhejiang Kuajishan Shaoxing Rice Wine Co.,Ltd.,Shaoxing 312030,ChinaState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products/Institute of Food Science,Zhejiang Academy of Agricultural Sciences,Hangzhou 310021,ChinaSchool of Life and Environmental Sciences,Shaoxing University,Shaoxing 312000,ChinaSchool of Life and Environmental Sciences,Shaoxing University,Shaoxing 312000,ChinaSchool of Life and Environmental Sciences,Shaoxing University,Shaoxing 312000,China College of Biosystems Engineering and Food Science/Zhejiang Key Laboratory of Agro-Food Processing/Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs,Zhejiang University,Hangzhou 310058,China
化学
Chinese rice wineethyl carbamateraspberry extractSaccharomyces cerevisiaearginine metabolism
《Journal of Integrative Agriculture》 2025 (1)
P.353-365,13
supported by the National Natural Science Foundation of China(32202125)the Science and Technology Plan Project of Shaoxing City,China(2022A12003)the Zhejiang Provincial Natural Science Foundation,China(LY24C200004).
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