文献类型：期刊文献

英文题名：Identification and expression of bifunctional acid urea-degrading enzyme/urethanase from Enterobacter sp. R-SYB082 and its application in degradation of ethyl carbamate in Chinese rice wine (Huangjiu)

作者：Zheng, Huajun[1,2];Meng, Kai[1,2];Liu, Jun[3];Lin, Zichen[1,2];Peng, Qi[1,2,4];Xie, Guangfa[5];Wu, Peng[6];Elsheery, Nabil Ibrahim[7]

机构：[1]Shaoxing Univ, Natl Engn Res Ctr Chinese Huangjiu, Branch Ctr, Shaoxing, Peoples R China;[2]Shaoxing Univ, Sch Life Sci, Shaoxing, Peoples R China;[3]Thermo Fisher Sci China Co Ltd, Shanghai, Peoples R China;[4]Univ Calif Davis, Calif Inst Food & Agr Res, Davis, CA 95616 USA;[5]Zhejiang Shuren Univ, Coll Biol & Environm Engn, Hangzhou, Peoples R China;[6]Suzhou Univ Sci & Technol, Sch Environm Sci & Engn, Suzhou, Peoples R China;[7]Tanta Univ, Fac Agr, Agr Bot Dept, Tanta, Egypt

年份：0

外文期刊名：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

收录：SCI-EXPANDED(收录号：WOS:000769911000001)、、WOS

基金：This work was supported by the Foundation of Public Projects of Zhejiang Province, China (No. LGN22C200008); National Training Program for College Students' Innovation and Entrepreneurship Project (No. 202110349031); Scientific and Technological Innovation Activity Plan of College Students in Zhejiang Province (Xinmiao Talents Scheme) (No. 2021R432010); Program Foundation of Public Projects of Shaoxing city, Zhejiang Province, China (No. 2018C30010); Foundation of Public Projects of Zhejiang Province, China (No. 2017C32101); Shaoxing University Fund (No. 08019038). Shaoxing University Fund (No. 08021066).

语种：英文

外文关键词：Enterobacteria; ethyl carbamate; fermented foods; enzyme identification; Chinese rice wine; degradation

外文摘要：BACKGROUND Ethyl carbamate (EC) is a potential carcinogen existing in fermented foods such as Chinese rice wine (Huangjiu). Since urea is an important precursor of EC, the degradation of urea could be an effective way to reduce EC in foods. RESULTS In this study, an Enterobacter sp. R-SYB082 with acid urea degradation characteristics was obtained through microbial screening. Further research isolated a new acid urea-degrading enzyme from R-SYB082 strain - ureidoglycolate amidohydrolase (UAH) - which could degrade EC directly. The cloning and expression of UAH in Escherichia coli BL21 (DE3) suggested that the activity of urea-degrading enzyme reached 3560 U L-1, while urethanase activity reached 2883 U L-1 in the optimal fermentation condition. The enzyme had the dual ability of degrading substrate urea and product EC. The removal rate of EC in Chinese rice wine could reach 90.7%. CONCLUSION This study provided a new method for the integrated control of EC in Chinese rice wine and other fermented foods. (c) 2022 Society of Chemical Industry.