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

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氧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．...

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Published in浙江大学学报(农业与生命科学版) no. 2; pp. 203 - 208
Main Author 方若思 董亚晨 徐腾洋 范琳琳 陈启和
Format Journal Article
LanguageChinese
Published 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 2013
Subjects
传统黄酒
抑制试验
氨基甲酸乙酯
鸟氨酸氨甲酰基转移酶
鸟氨酸氨甲酰基转移酶
ornithine transcarbamoylase
氨基甲酸乙酯
抑制试验
Chinese yellow rice wine
传统黄酒
ethyl carbamate
inhibitory investigation
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Summary: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氧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．
Bibliography:33-1247/S
Chinese yellow rice wine; ethyl carbamate; ornithine transcarbamoylase; inhibitory investigation
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, aden
ISSN:1008-9209
DOI:10.3785/j.issn.1008‐9209.2012.11.614