发酵食品中的乙基碳酸盐:外观来源,危害和减少含量的方法
Maksim Yu Shalamitskiy1, Tatiana N Tanashchuk1, Sofia N Cherviak1
1All-Russian National Research Institute of Viticulture and Winemaking "Magarach" of the Russian Academy of Sciences, 298600 Yalta, Russia.
Foods (Basel, Switzerland)
|October 28, 2023
概括
乙基碳酸盐是酒精饮料中可能存在的人类致癌物,可以通过各种酒策略来减少. 本综述涵盖了形成机制和方法,以最大限度地减少其内容,以提高食品安全.
科学领域:
- 食品科学 食品科学 食品科学
- 毒理学 毒理学 毒理学
- 微生物学 微生物学
背景情况:
- 乙碳酸盐 (EC) 是一种可能的人类致癌物,存在于发酵食品和酒精饮料中.
- 酒精饮料中的EC形成主要涉及乙醇在发酵和储存过程中与尿素,素和碳酸发生反应.
- 这些前体源于葡萄酒酵母和乳酸细菌对阿尔金因的代谢.
研究的目的:
- 审查酒精饮料中乙基碳酸盐形成的机制.
- 讨论乙基碳酸盐对健康的影响.
- 总结了在酒中最小化乙基碳酸盐含量的方法.
主要方法:
- 对Saccharomyces cerevisiae菌株进行基因改造,以准氨酸代谢途径.
- 利用乳酸细菌来消耗阿尔金因.
- 使用乙基碳酸盐的酶和微生物降解.
- 在葡萄种植,发酵,老化和储存中实施技术策略.
主要成果:
- 在乙烯基碳酸盐形成中确定了关键前体 (尿素,素,碳酸).
- 突出了酵母和细菌对氨酸代谢的作用.
- 详细介绍了减轻乙基碳酸盐水平的各种方法.
结论:
- 尽量减少乙基碳酸盐含量对于食品安全和公共卫生至关重要.
- 基因,微生物,酶和技术策略的组合可以有效地减少葡萄酒中的乙烯基碳酸盐.
- 对这些方法的进一步研究可以提高酒精饮料的安全性.
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