Shalamitskiy Maksim Yu, Tanashchuk Tatiana N, Cherviak Sofia N, Vasyagin Egor A, Ravin Nikolai V, Mardanov Andrey V
All-Russian National Research Institute of Viticulture and Winemaking "Magarach" of the Russian Academy of Sciences, 298600 Yalta, Russia.
Institute of Bioengineering, Research Center of Biotechnology of the Russian Academy of Sciences, 119071 Moscow, Russia.
Foods. 2023 Oct 18;12(20):3816. doi: 10.3390/foods12203816.
Ethyl carbamate, the ethyl ester of carbamic acid, has been identified in fermented foods and alcoholic beverages. Since ethyl carbamate is a probable human carcinogen, reduction of its content is important for food safety and human health. In alcoholic beverages, ethyl carbamate is mostly formed from the reaction of ethanol with urea, citrulline and carbamyl phosphate during fermentation and storage. These precursors are generated from arginine metabolism by wine yeasts and lactic acid bacteria. This review summarizes the mechanisms of ethyl carbamate formation, its impact on human health and methods used in winemaking to minimize its content. These approaches include genetic modification of wine strains targeting pathways of arginine transport and metabolism, the use of lactic acid bacteria to consume arginine, direct degradation of ethyl carbamate by enzymes and microorganisms, and different technological methods of grape cultivation, alcoholic fermentation, wine aging, temperature and duration of storage and transportation.
氨基甲酸乙酯，即氨基甲酸的乙酯，已在发酵食品和酒精饮料中被发现。由于氨基甲酸乙酯是一种可能的人类致癌物，降低其含量对食品安全和人类健康至关重要。在酒精饮料中，氨基甲酸乙酯主要是在发酵和储存过程中由乙醇与尿素、瓜氨酸和氨甲酰磷酸反应形成的。这些前体物质是葡萄酒酵母和乳酸菌通过精氨酸代谢产生的。本综述总结了氨基甲酸乙酯的形成机制、其对人类健康的影响以及葡萄酒酿造中用于尽量减少其含量的方法。这些方法包括针对精氨酸运输和代谢途径对葡萄酒菌株进行基因改造、利用乳酸菌消耗精氨酸、通过酶和微生物直接降解氨基甲酸乙酯，以及葡萄种植、酒精发酵、葡萄酒陈酿、储存和运输的温度及持续时间等不同的技术方法。
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