Application of bamboo leaves extract to Chinese yellow rice wine brewing for ethyl carbamate regulation and its mitigation mechanism. (30th July 2020)

• Record Type: Journal Article
• Authors: Zhou, Wanyi; Hu, Jingjin; Zhang, Xinglin; Chen, Qihe
• Is Part Of: Food chemistry. Volume 319(2020)
• Publication Date: 2020-07-30
• Subjects: Ethyl carbamate -- Chinese yellow rice wine -- Bamboo leaves extract -- Saccharomyces cerevisiae -- Lactobacillus brevis; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.126554
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: A novel and practical method to inhibit ethyl carbamate (EC) is proposed. Bamboo leaves extract (BLE) is added to regulate EC in Chinese yellow rice wine. BLE addition can inhibit EC in the multi-microbial fermented wine. BLE prevents the transformation from urea/citrulline to EC. BLE dramatically influences arginine transport in Saccharomyces cerevisiae . Abstract: 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.