Application of bamboo leaves extract to Chinese yellow rice wine brewing for ethyl carbamate regulation and its mitigation mechanism.
Application of bamboo leaves extract to Chinese yellow rice wine brewing for ethyl carbamate regulation and its mitigation mechanism.
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DOI：
10.1016/j.foodchem.2020.126554
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发表时间：
2020-03
期刊：
影响因子：
8.8
通讯作者：
Wanyi Zhou;Jingjin Hu;Xinglin Zhang;Qihe Chen
中科院分区：
文献类型：
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作者：
Wanyi Zhou;Jingjin Hu;Xinglin Zhang;Qihe Chen
竹叶提取物（BLE）含有多种有效成分，包括酚类化合物。研究了BLE对3种不同发酵剂（酿酒酵母（Saccharomycescerevisiae）、短乳杆菌（Lactobacillusbrevis）和中国酵母）酿造黄酒过程中氨基甲酸乙酯（EC）生成的影响。结果表明，BLE通过阻止尿素/瓜氨酸与乙醇的反应，对多菌发酵黄酒中EC有明显的抑制作用。研究发现BLE对酿酒酵母（Saccharomycescerevisiae，S.）酿酒酵母），其显著上调液泡中精氨酸摄取基因（VBA 2基因）的表达，从而抑制精氨酸代谢。此外，BLE的存在可以提高中国黄酒的整体质量。因此，BLE在中国黄酒发酵，特别是S.乳酸菌和短乳杆菌。
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 cerevisiaeandLactobacillus 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) inSaccharomyces 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 withS. cerevisiaeandLactobacillus brevisstarter.