Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China.
Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China.
Food Chem. 2020 Jul 30;319:126554. doi: 10.1016/j.foodchem.2020.126554. Epub 2020 Mar 3.
Bamboo leaves extract (BLE) contains various effective ingredients, including phenolic compounds. In this study, the effect of BLE on ethyl carbamate (EC) formation was investigated in Chinese yellow rice wine brewing with three different fermentation starters (Saccharomyces cerevisiae, Saccharomyces cerevisiae and Lactobacillus brevis, and Chinese yeast). As a result, BLE showed significant inhibition effect on EC in multi-microbial fermented rice wine, by preventing the reactions between urea/citrulline and ethanol. We found that BLE had influence on arginine transport (GAP1, CAN1, ALP1, and VBA2 gene) in Saccharomyces cerevisiae (S. cerevisiae), which significantly up-regulated arginine uptake gene expression in vacuole (VBA2 gene) so that inhibited arginine metabolism. Besides, the presence of BLE could improve the overall quality of Chinese yellow rice wine. Consequently, it was worthwhile applying BLE to Chinese rice wine fermentation, especially the wine brewing with S. cerevisiae and Lactobacillus brevis starter.
竹叶提取物（BLE）含有多种有效成分，包括酚类化合物。本研究采用三种不同发酵剂（酿酒酵母、酿酒酵母和短乳杆菌、中国酵母）酿造黄酒，考察了 BLE 对氨基甲酸乙酯（EC）形成的影响。结果表明，BLE 对多微生物发酵米酒中的 EC 具有显著的抑制作用，通过阻止尿素/瓜氨酸与乙醇之间的反应。我们发现 BLE 对酿酒酵母（Saccharomyces cerevisiae）中的精氨酸转运（GAP1、CAN1、ALP1 和 VBA2 基因）有影响，显著上调了液泡中精氨酸摄取基因（VBA2 基因）的表达，从而抑制了精氨酸代谢。此外，BLE 的存在可以提高黄酒的整体质量。因此，将 BLE 应用于黄酒发酵，特别是酿酒酵母和短乳杆菌发酵剂的酿造是值得的。
