Skip to main content
SpringerLink
Log in

Isolation and Characterization of Urethanase from Penicillium variabile and Its Application to Reduce Ethyl Carbamate Contamination in Chinese Rice Wine

  • Published:
Applied Biochemistry and Biotechnology Aims and scope Submit manuscript

Abstract

A strain with urethanase activity was isolated from mouse gastrointestine. By combination of morphological characterization of the colony, hyphae, and spore and the sequence analysis of its rDNA ITS, the strain was determined as Penicillium variabile and named as P. variabile JN-A525. The enzymatic properties of urethanase from P. variabile JN-A525 were further studied. The optimum temperature and pH value of urethanase are of 50 °C and 6.0, respectively. The enzyme maintains stability when the temperature is below 50 °C and the pH is in the range of 7.0–10.0. The enzyme also exhibits ethanol tolerance. It can remove ethyl carbamate from Chinese rice wine without the change of flavor substances in the wine.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6
Fig. 7
Fig. 8
Fig. 9

Similar content being viewed by others

References

  1. Gao, H. (1991). Analytical chemistry. Beijing: Science Press.

    Google Scholar 

  2. Lachenmeier, D. W., Przybylski, M. C., & Rehm, J. (2012). Comparative risk assessment of carcinogens in alcoholic beverages using the margin of exposure approach. International Journal of Cancer, 131, E995–E1003.

    Article  CAS  Google Scholar 

  3. Ough, C. S. (1976). Ethyl carbamate in fermented beverages and foods. I. Naturally occurring ethyl carbamate. Journal of Agriculture and Food Chemistry, 24, 323–328.

    Article  CAS  Google Scholar 

  4. Zhao, C. J., & Kobashi, K. (1994). Urethanase in rat tissues. Biological and Pharmaceutical Bulletin, 17, 773–778.

    Article  CAS  Google Scholar 

  5. Chun, J. Z., Lisa, I., & Kyoichi, K. (1991). Urethanase of Bacillus licheniformis sp. isolated from mouse gastrointestine. Chemical and Pharmaceutical Bulletin, 39, 3303–3306.

    Article  Google Scholar 

  6. Kyoichi, K., Sachiko, T., & Tatsuo, S. (1989). Urethane-hydrolyzing enzyme from Citrobacter sp. Chemical and Pharmaceutical Bulletin, 38, 1326–1328.

    Google Scholar 

  7. Weber, J. V., & Sharypov, V. I. (2008). Ethyl carbamate in foods and beverages: a review. Environmental Chemistry Letters, 7, 233–247.

    Article  Google Scholar 

  8. Gao, N. F., & Bao, J. H. (2006). Research advancement of ethyl carbamate. China Brewing, 162, 1–4 (In Chinese).

    Google Scholar 

  9. Lachenmeier, D. W., Schehl, B., & Kuballa, T. (2005). Retrospective trends and current status of ethyl carbamate in German stone-fruit spirits. Food Additives and Contaminants, 22, 397–405.

    Article  CAS  Google Scholar 

  10. Canas, B. J., Joe, F. L., & Diachenko, G. W. (1994). Determination of ethyl carbamate in alcoholic beverages and soy sauce by chromatography with mass selective detection collaborative study. Journal of AOAC International, 77, 1530–1536.

    CAS  Google Scholar 

  11. Summary and conclusions of the sixty-fourth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), Rome, 8–17 February 2005. ftp://ftp.fao.org/es/esn/jecfa/jecfa64_summary.pdf

  12. Schehl, B., Senn, T., Lachenmeier, D. W., Rodicio, R., & Heinisch, J. J. (2007). Contribution of the fermenting yeast strain to ethyl carbamate generation in stone fruit spirits. Applied Microbiology and Biotechnology, 74, 843–850.

    Article  CAS  Google Scholar 

  13. Yang, L. Q., Wang, S. H., & Tian, Y. P. (2010). Purification, properties, and application of a novel acid urease from Enterobacter sp. Applied Biochemistry and Biotechnology, 8, 8159–8160.

    Google Scholar 

  14. Kobashi, K., & Takabe, S. (1988). Removal of urea from alcoholic beverages with an acid urease. Journal of Applied Toxicology, l34, 73–74.

    Article  Google Scholar 

  15. Zhao, C. J., & Kobashi, K. (1994). Purification and characterization of iron containing urethanase from Bacillus licheniformis. Chemical and Pharmaceutical Bulletin, 17, 773–778.

    Article  CAS  Google Scholar 

  16. Mohapatra, B. R., & Bapuji, M. (1997). Characterization of urethanase from Micrococcus species associated with the marine sponge (Spirasfrella species). Letters in Applied Microbiology, 25, 393–396.

    Article  CAS  Google Scholar 

  17. Weatherburn, M. W. (1967). Phenol-hypochlorite reaction for determination of ammonia. Analytical Chemistry, 39, 971–974.

    Article  CAS  Google Scholar 

  18. Liu, J., Xv, Y., & Chen, J. (2012). Rapid determination of ethyl carbamate in Chinese rice wine by HS-SPME and GC-MS. Science and Technology of Food Industry, 4, 60–69 (In Chinese).

    Google Scholar 

  19. Luo, T., Fan, W. L., & Xu, Y. (2008). Characterization of volatile and semi-volatile compounds in Chinese rice wines by headspace solid phase microextraction followed by gas chromatography–mass spectrometry. Journal of the Institute of Brewing, 114, 172–179.

    Article  CAS  Google Scholar 

  20. Arminda, A., Beatriz, O., & Paulo, H. (2005). Determination of ethyl carbamate in alcoholic beverages: an interlaboratory study to compare HPLC-FLD with GC-MS methods. Analytical Biochemistry, 382, 498–503.

    Google Scholar 

Download references

Acknowledgments

This work was supported by the Major State Basic Research Development Program of China (973 Program, 2012CB720802).

Author information

Authors and Affiliations

  1. Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, 214122, China

    Nan-di Zhou, Xiao-lei Gu & Ya-ping Tian

Authors
  1. Nan-di Zhou
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Xiao-lei Gu
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Ya-ping Tian
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Ya-ping Tian.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Zhou, Nd., Gu, Xl. & Tian, Yp. Isolation and Characterization of Urethanase from Penicillium variabile and Its Application to Reduce Ethyl Carbamate Contamination in Chinese Rice Wine. Appl Biochem Biotechnol 170, 718–728 (2013). https://doi.org/10.1007/s12010-013-0178-2

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s12010-013-0178-2

Keywords

Search

Navigation