精氨酸代谢酶对传统黄酒发酵氨基甲酸乙酯产生的调控作用  

Regulatory effect of arginine metabolism enzymes on ethyl carbamate formation during the fermentation of Chinese yellow rice wine

作　　者：方若思[1] 董亚晨[1] 徐腾洋[1] 范琳琳[1] 陈启和[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院食品科学与营养系,杭州310058

出　　处：《浙江大学学报（农业与生命科学版）》2013年第2期203-208,共6页Journal of Zhejiang University:Agriculture and Life Sciences

基　　金：国家自然科学基金资助项目(31171734)

摘　　要：通过不同处理方法分析传统黄酒在发酵过程中氨基甲酸乙酯产生的代谢规律以及精氨酸代谢酶对氨基甲酸乙酯产生的调控作用,其中对照组不加任何抑制剂,实验组分别加入0.001、0.01和0.2mol/L L-鸟氨酸盐酸盐及150和750U脲酶作为抑制剂.结果表明:L-鸟氨酸盐酸盐和脲酶抑制剂对氨基甲酸乙酯产生的抑制效果良好;尿素和瓜氨酸是氨基甲酸乙酯产生的主要前体物,在黄酒发酵中胞内鸟氨酸氨甲酰基转移酶活性对氨基甲酸乙酯的产生起着抑制作用,然而其具体的调控机制还有待进一步解析.Ethyl carbamate （EC） is a potential carcinogenic compound in most of fermented products. It widely exists in the fermented foods, especially alcohol beverages, such as grape wine, Japanese sake and Chinese yellow rice wine, etc. Thus, the search for effective methods to reduce EC level in final products must be carried on and considered. It has been reported that the optimal production methods for grape wine and high quality strains were capable of reducing the level of EC in grape wine product. Arginine is one of the major amino acids found in grape wine, which can be decomposed to the precursors of EC by yeast and malolactic fermentation bacteria. The degradation of arginine by lactic acid bacteria via the arginine deiminase （ADI） pathway has been reported. It involves three enzymes： ADI, ornithine transcarbamoylase （OTC） and carbamate kinase. The degradation of arginine metabolism produced ammonia, adenosine triphosphate, ornithine, carbamyl phosphate and some citrullines. Studies have shown that citrulline is a typical indicator of EC level in grape wine, and a correlation between citrulline production and ethyl carbamate formation by Lactobacillus hilgardii isolated from grape wines is reported. As generally acknowledged, urea is considered as the major precursor of EC production in grape wine fermentation which can be degraded by urease. In this study, different disposals were taken during the brewing process. The control group was designed without adding any inhibitor, whereas in the experimental groups, 0. 001, 0. 01, 0. 2 mol/L L-ornithine hydrochlorides were added, and 150, 750 U ureases per 1.5 kg solid at the eighth day were added as inhibitors, respectively. As a result, both the inhibitors acted well. The highest level of EC content in control group was 169 mg/L, while in the experimental groups with 0.01mol/L L-ornithine hydrochloride and 150 U urease, the EC contents were 78.81 and 58.55 mg/L, respectively. Urea and citrulline both were the major substrates of EC production. Combin

关 键 词：传统黄酒 氨基甲酸乙酯 鸟氨酸氨甲酰基转移酶 抑制试验 

分 类 号：TS201.3[轻工技术与工程—食品科学] TS201.6[轻工技术与工程—食品科学与工程]