Ethyl Carbamate in Fermented Beverages: Presence, Analytical Chemistry, Formation Mechanism, and Mitigation Proposals

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  • Zhihua Jiao
    Dept. of Food Science and Nutrition Zhejiang Univ Nr. 866, Yuhangtang Road Xihu District Hangzhou 310058 China
  • Yachen Dong
    Dept. of Food Science and Nutrition Zhejiang Univ Nr. 866, Yuhangtang Road Xihu District Hangzhou 310058 China
  • Qihe Chen
    Dept. of Food Science and Nutrition Zhejiang Univ Nr. 866, Yuhangtang Road Xihu District Hangzhou 310058 China

書誌事項

公開日
2014-06-21
権利情報
  • http://onlinelibrary.wiley.com/termsAndConditions#vor
DOI
  • 10.1111/1541-4337.12084
公開者
Wiley

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<jats:title>Abstract</jats:title> <jats:p> Ethyl carbamate (EC) commonly found in fermented beverages has been verified to be a multisite carcinogen in experimental animals. EC was upgraded to Group 2A by the Intl. Agency for Research on Cancer (IARC) in 2007, which indicates that EC is a probable carcinogen to humans. Because of its threat to human safety, the presence of EC may be a big challenge in the alcoholic beverage industry. During the past few years, thorough and systematic research has been carried out in terms of the generation of EC in order to meet the allowed limitation levels in fermented beverages. Previous studies have indicated that EC primarily results from the reaction of ethanol and compounds containing carbamyl groups. These main EC precursors are commonly generated from arginine metabolism by <jats:italic>Saccharomyces cerevisiae</jats:italic> or <jats:italic>lactic acid bacteria</jats:italic> accompanied by the fermentation process. This review comprehensively summarizes the genotoxicity, analytical methods, formation pathways, and removal strategies of EC in various beverages. The article also presents the metabolic mechanism of EC precursors and pertinent metabolites, such as urea, citrulline, and arginine. </jats:p>

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