Degradation of urea and ethyl carbamate in Chinese Rice wine by recombinant acid urease.
- Author:
Jianli ZHOU
;
Zhen KANG
;
Qingtao LIU
;
Guocheng DU
;
Jian CHEN
- Publication Type:Journal Article
- MeSH:
Oryza;
Recombinant Proteins;
metabolism;
Urea;
chemistry;
Urease;
metabolism;
Urethane;
chemistry;
Wine;
analysis
- From:
Chinese Journal of Biotechnology
2016;32(1):74-83
- CountryChina
- Language:Chinese
-
Abstract:
Ethyl carbamate (EC) as a potential carcinogen commonly exists in traditional fermented foods. It is important eliminate urea that is the precursors of EC in many fermented foods, including Chinese Rice wine. On the basis of achieving high-level overexpression of food-grade ethanol-resistant acid urease, we studied the hydrolysis of urea and EC with the recombinant acid urease. Recombinant acid urease showed degraded urea in both the simulated system with ethanol and Chinese Rice wine (60 mg/L of urea was completely degraded within 25 h), indicating that the recombinant enzyme is suitable for the elimination of urea in Chinese Rice wine. Although recombinant acid urease also has degradation catalytic activity on EC, no obvious degradation of EC was observed. Further investigation results showed that the Km value for urea and EC of the recombinant acid urease was 0.7147 mmol/L and 41.32 mmol/L, respectively. The results provided theoretical foundation for realizing simultaneous degradation of urea and EC.
