Browse > Article

Assessment of the Human Risk by an Intake of Ethyl Carbamate Present in Major Korean Fermented Foods  

Noh, I-Woo (Division of Bioscience and Biotechnology, Konkuk University)
Ha, Mi-Sun (Division of Bioscience and Biotechnology, Konkuk University)
Han, Eun-Mee (Division of Bioscience and Biotechnology, Konkuk University)
Jang, In-Sook (Division of Bioscience and Biotechnology, Konkuk University)
An, Youn-Joo (Division of Bioscience and Biotechnology, Konkuk University)
Ha, Sang-Do (Department of Environmental Science, Konkuk University)
Park, Sang-Kyu (Department of Food Science & Technology, Chung-Ang University)
Bae, Dong-Ho (Bio/Molecular Informatics Center, Konkuk University)
Publication Information
Journal of Microbiology and Biotechnology / v.16, no.12, 2006 , pp. 1961-1967 More about this Journal
Abstract
Levels of ethyl carbamate, a potential carcinogen produced naturally during fermentation, in major Korean fermented foods and alcoholic beverages were determined by GC/MS/SIM, and their average daily intake and excess cancer risk in Korean people were estimated. In GC/MS/SIM analysis n.d.-4.26, 1.40-58.90, n.d.-3.76, n.d.-1.87, and 0.40-10.07 $\mu$g/kg of ethyl carbamate were detected in kimchi, soy sauces, fermented pastes, fermented dairy products, and alcoholic beverages, respectively. The average daily intake of ethyl carbamate and excess cancer risk through major Korean fermented foods and alcoholic beverage consumption were 6.0 ng/kg bw/day and $3.0\times10^{-7}$, respectively for the average Korean person aged 3-64 years, and were mainly contributed by Chinese cabbage kimchi, soy sauces, and Soju.
Keywords
Ethyl carbamate; average daily intake; excess cancer risk; risk assessment;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
Times Cited By Web Of Science : 2  (Related Records In Web of Science)
연도 인용수 순위
1 Aresta, M., M. Boscolo, and W. Franco. 2001. Copper (II) catalysis in cyanide conversion into ethyl carbamate in spirits and relevant reactions. J. Agric. Food Chem. 49: 2819-2824   DOI   ScienceOn
2 Chung, H. J. and H. J. Kwon. 1997. Dependence of ethyl carbamate formation on the fermentation variables in Korean traditional soy sauce. Korean J. Soc. Food Sci. 13: 92-98   과학기술학회마을
3 Conacher, H. B. S., B. D. Page, B. P. Y. Lau, J. F. Lawrence, R. Bailey, P. Calway, J. P. Hanchay, and B. Mori. 1987. Capillary column gas chromatographic determination of ethyl carbamate in alcoholic beverages with confirmation by gas chromatography/mass spectrometry. J. Ass. Offic. Anal. Chem. 70: 749-751
4 Hasnip, S., A. Caputi, C. Crews, and P. Brereton. 2004. Effects of storage time and temperature on the concentration of ethyl carbamate and its precursors in wine. Food Addit. Contam. 21: 1155-1161   DOI   ScienceOn
5 U.S. Department of Health and Human Services. 1993. Hazardous Substances Databank (HSDB, online database). National Toxicology Information Program, Washington, DC, U.S.A
6 U.S. Environmental Protection Agency. 1999. Integrated Risk Information System (IRIS) on Ethyl Carbamate. National Center for Environmental Assessment, Office of Research and Development, Washington, DC, U.S.A
7 Arena, M. E., M. C. Saguir, and M. Nadra. 1999. Arginine, citrulline and ornithine metabolism by lactic acid bacteria. Int. J. Food Microbiol. 52: 155-161   DOI   ScienceOn
8 KHID. 2002. Korean Health and Nutrition Survey and the Report. Ministry of Health and Welfare, Gwacheon, Republic of Korea
9 Ha, M. S., K. S. Kwon, M. Kim, H. R. Park, S. J. Hu, H. Lee, K. M. Kim, E. J. Ko, S. D. Ha, and D. H. Bae. 2006. Exposure assessment of ethyl carbamate in alcoholic beverages. J. Microbiol. Biotechnol. 16: 480-483   과학기술학회마을
10 Cha, S. W., H. J. Lee, M. H. Cho, M. H. Lee, W. S. Koh, S. S. Han, J. A. Kim, E. S. Lee, D. H. Nam, and T. C. Jeong. 2001. Role of corticosteron in ethyl carbamate-induced immunosuppression in female BALB/c mice. Toxicol. Lett. 119: 173-181   DOI   ScienceOn
11 Battaglia, R., H. B. S. Conacher, and B. D. Page. 1990. Ethyl carbamate (urethane) in alcoholic beverages and foods. Food Addit. Contam. 4: 477-496
12 Canas, B. J., D. C. Harvey, L. R. Robinson, M. P. Sullivan, F. L. Joe, and G. W. Diachenko. 1989. Ethyl carbamate levels in selected foods and beverages. J. Ass. Offic. Anal. Chem. 72: 873-876
13 Ough, C. S. 1976. Ethyl carbamate in fermented beverages and food. Naturally occuring ethyl carbamate. J. Agric. Food Chem. 24: 323-328   DOI
14 Shon, Y. H. and K. S. Nam. 2005. Induction of phase enzymes and inhibition of cytochrome p450 isoenzymes by chitosanoligosaccharides. J. Microbiol. Biotechnol. 15: 183- 187   과학기술학회마을
15 Tomisawa, M., H. Suemizu, Y. Ohnishi, C. Maruyama, K. Urano, T. Usui, K. Yasuhara, N. Tamaoki, and K. Mitsumori. 2003. Mutation analysis of vinyl carbamate or urethane induced lung tumors in rasH2 transgenic mice. Toxicol. Lett. 142: 111-117   DOI   ScienceOn
16 Xin, O. Z., K. H. Park, Y. Y. Jin, I. H. Lee, Y. Y. Yang, and J. W. Suh. 2005. Isolation and characterization of a new ${\gamma}$- polyglutamic acid producer, Bacillus mesentericus MJM1, from Korean domestic chungkukjang bean paste. J. Microbiol. Biotechnol. 15: 59-65   과학기술학회마을
17 Hoffler, U., D. Dixon, S. Peddada, and B. I. Ghanayem. 2005. Inhibition of urethane-induced genotoxicity and cell proliferation in CYP2E1-null mice. Mutat. Res. 572: 58-72   DOI   ScienceOn
18 Lee, S. K., C. Y. Choi, J. S. Ahn, J. Y. Cho, C. S. Park, and Y. J. Yoon. 2004. Identification of a cytochrome P450 hydroxylase gene involved in rifamycin biosynthesis by Amycolatopsis mediterranei S699. J. Microbiol. Biotechnol. 14: 356-362
19 Ma, Y. P., F. Q. Deng, D. Z. Chen, and S. W. Sun. 1995. Determination of ethyl carbamate in alcoholic beverages by capillary multi-dimensional gas chromatography with thermionic specific detection. J. Chromatogr. A 695: 259- 265   DOI   ScienceOn
20 Matsudo, T., K. Aoki, N. Fokuta, M. Sasaki, and K. Uchida. 1993. Determination of ethyl carbamate in soy sauce and its possible precursor. J. Agric. Food Chem. 41: 352-356   DOI   ScienceOn
21 Lachenmeier, D. W., W. Frank, and T. Kuballa. 2004. Application of tandem mass spectrometry combined with gas chromatography to the routine analysis of ethyl carbamate in stone-fruit spirits. Rapid Commun. Mass. Spec. 19: 108- 112   DOI
22 KRISS. Korean standard body. Korean Research Institute of Standards and Science. Daejeon, Korea, 2000
23 Mira de Orduna, R., S. Q. Liu, M. L. Patchett, and G. J. Pilone. 2000. Ethyl carbamate precursor citrulline formation from arginine degradation by malolactic wine lactic acid bacteria. FEMS Microbiol. Lett. 183: 31-35   DOI
24 Ough, C. S. 1976. Ethyl carbamate in fermented beverages and foods. II. Possible formation of ethyl carbamate from diethyl dicarbonate addition to wine. J. Agric. Food Chem. 24: 328-331   DOI
25 IARC. 1974. IARC monographs on the evaluation of the carcinogenic risk of chemicals to man. Int. Agency Res. Cancer 7: 111
26 Benson, R. W. and F. A. Bleand. 1997. Modulation of urethane (ethyl carbamate) carcinogenicity by ethyl alcohol: A review. Int. J. Toxicol. 16: 521-544   DOI
27 Lachenmeier, D.W. 2005. Rapid screening for ethyl carbamate in stone-fruit spirits using FTIR spectroscopy and chemometrics. Anal. Bioanal. Chem. 382: 1407-1412   DOI
28 Schlatter, J. and W. K. Lutz. 1990. The carcinogenic potential of ethyl carbamate (urethane): Risk assessment at human dietary exposure levels. Food Chem. Toxicol. 28: 205-211   DOI   ScienceOn
29 Hasegawa, Y., T. Nakamura, Y. Tonogai, S. Terasawa, Y. Ito, and M. Chiyama. 1990. Determination of ethyl carbamate in various fermented foods by selected ion monitoring. J. Food Prot. 53: 1058-1061   DOI
30 Tonon, T. and A. Lonvaud-Funel. 2002. Arginine metabolism by wine Lactobacilli isolated from wine. Food Microbiol. 19: 451-461   DOI   ScienceOn
31 Kim, Y. K. L., E. Koh, H. J. Chung, and H. Kwon. 2000. Determination of ethyl carbamate in some fermented Korean foods and beverages. Food Addit. Contam. 17: 469-475   DOI
32 Hoffler, U., H. A. El-Masri, and B. I. Ghanayem. 2003. Cytochrome P450 2E1 (CYP2E1) is the principle enzyme responsible for urethane metabolism: Comparative studies using CYP2E1-null and wild-type mice. J. Pharmacol. Exp. Ther. 305: 557-564   DOI
33 Koh, E. M. and H. J. Kwon. 1996. Determination of fermentation specific carcinogen, ethyl carbamate, in kimchi. Korean J. Food Sci. Technol. 28: 421-429   과학기술학회마을
34 Beland, F. A., R. W. Benson, P. W. Mellick, R. M. Kobatch, D. W. Roberts, J. I. Fang, and D. R. Doerge. 2004. Effect of ethanol on the tumorigenicity of urethane (ethyl carbamate) in B6C3F mice. Food Chem. Toxicol. 43: 1-19