Browse > Article

Estimation of Korean Adult's Daily Intake of Ethyl Carbamate through Korean Commercial Alcoholic Beverages Based on the Monitoring  

Ha, Mi-Sun (Department of Applied Biology & Chemistry, Konkuk University)
Hu, Soo-Jung (National Institute of Toxicological Research)
Park, Hee-Ra (National Institute of Toxicological Research)
Lee, Hyo-Min (National Institute of Toxicological Research)
Kwon, Ki-Sung (National Institute of Toxicological Research)
Han, Eun-Mee (Department of Applied Biology & Chemistry, Konkuk University)
Kim, Kyung-Mi (Department of Applied Biology & Chemistry, Konkuk University)
Ko, Eun-Jung (Department of Applied Biology & Chemistry, Konkuk University)
Ha, Sang-Do (Department of Food Science & Technology, Chung-Ang University)
Bae, Dong-Ho (Department of Applied Biology & Chemistry, Konkuk University)
Publication Information
Food Science and Biotechnology / v.15, no.1, 2006 , pp. 112-116 More about this Journal
Abstract
Levels of ethyl carbamate, by-product produced naturally during fermentation, in Korean alcoholic beverages were determined by Gas Chromatography/mass spectrometry/selected ion mode (GC/MS/SIM), and their daily intake by Korean adult group was estimated. In GC/MS/SIM analysis 0.8-10.1, 0.5-0.8, 0.4-0.9, 3.5-689.9, 8.4-30.3, 13.9-30.0, and 1.7-11.7 ppb of ethyl carbamate were detected in soju, beer, takju, fruit wine, cheongju, whiskey, and grape wine, respectively. Maximum daily exposure of ethyl carbamate through alcoholic beverage consumption was 7.41 ng/kg body weight/day for average Korean male, with one soju brand and two fruit wine brands showing high ethyl carbamate level.
Keywords
ethyl carbamate; urethane; alcoholic beverage; EDI;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
Times Cited By Web Of Science : 4  (Related Records In Web of Science)
연도 인용수 순위
1 Battaglia R, Conacher HBS, Page BD. Ethyl carbamate (urethane) in alcoholic beverages and foods (abstract). Food Addit. Contam. 4: 477-496 (1990)
2 Mah JH, Yoon MY, Cha GS, Byun MW, Hwang HJ. Influence of curing and heating on formation of N-nitrosamines from biogenic amines in food model system using Korean traditional fermented fish product. Food Sci. Biotechnol. 14: 168-170 (2005)
3 Matsudo T, Aoki K, Fokuta N, Sasaki M, Uchida K. Determination of ethyl carbamate in soy sauce and its possible precursor. J. Agr. Food Chem. 41: 352-356 (1993)   DOI   ScienceOn
4 Ough CS. Ethyl carbamate in fermented beverages and food. I. Naturally occuring ethyl carbamate. J. Agr. Food Chem. 24: 323-328 (1976)   DOI
5 Conacher HBS, Page BD, Lau BPY, Lawrence JF, Bailey R, Calway P, Hanchay JP, Mori B. Capillary column gas chromatographic determination of ethyl carbamate in alcoholic beverages with confirmation by gas chromatography/mass spectrometry. J. AOAC Int. 70: 749-751 (1987)
6 Miller YE, Dwyer-Nield LD, Keith RL, Le M, Franklin WA, Malkinson AM. Induction of high incidence of lung tumors in C57BL/6 mice with multiple ethyl carbamate injections. Cancer Lett. 198: 139-144 (2003)   DOI   ScienceOn
7 Hasnip S, Caputi A, Crews C, Brereton P. Effects of storage time and temperature on the concentration of ethyl carbamate and its precursors in wine. Food Addit. Contam. 21: 1155-1161 (2004)   DOI   ScienceOn
8 Ministry of Health and Welfare. Korean health and nutrition survey and the report. Ministry of Health and Welfare, Korea (2002)
9 Ma YP, Deng FQ, Chen DZ, Sun ss: Determination of ethyl carbamate in alcoholic beverages by capillary multi-dimensional gas chromatography with thermionic specific detection. J. Chromatogr. A 695: 259-265 (1995)
10 Arena ME, Saguir MC, Nadra M. Arginine, citrulline and ornithine metabolism by lactic acid bacteria. Int. J. Food Microbiol. 52: 155-161 (1999)   DOI   ScienceOn
11 Sakano K, Oikawa S, Hiraku Y, Kawanishi S. Metabolism of carcinogenic urethane to nitric oxide is involved in oxidative DNA damage. Free Radical Bio. Med. 33: 703-714 (2002)   DOI   ScienceOn
12 Uthurry CA, Varela F, Colomo B, Lepe JAS, Lombardero J, Garcia del HJR. Ethyl carbamate production by selected yeast and lactic acid bacteria in red wine. Food Chem. 94: 262-270 (2004)
13 Beland FA, Benson RW, Mellick PW, Kobatch RM, Roberts OW, Fang JI, Doerge DR. Effect of ethanol on the tumorigenicity of urethane (ethyl carbamate) in B6C3F mice. Food Chem. Toxicol. 43: 1-19 (2004)
14 Ough CS. Ethyl carbamate in fermented beverages and foods . Possible formation of ethyl carbamate from diethyl dicarbonate addition to wine. J. Agr. Food Chem. 24: 328-331 (1976)   DOI
15 California Environmental Protection Agency. Proposition 65 Status Report Safe Harbor Levels: No significant risk levels for carcinogens and maximum allowable dose levels for chemicals causing reproductive toxicity. California Environmental Protection Agency, USA (2004)
16 Zimmeli B, Schlatter J. Ethyl carbamate: analytical methodology, occurrence, formation, biological activity and risk assessment. Mutat. Res.-Rev. Mutat. 259: 325-350 (1991)   DOI
17 Tonon T, Lonvaud-Funel A. Arginine metabolism by wine Lactobacilli isolated from wine. Food Microbiol. 19: 451-461 (2002)   DOI   ScienceOn
18 Mira de OR, Liu SQ, Patchett ML, Pilone G1. Ethyl carbamate precursor citrulline formation from arginine degradation by malolactic wine lactic acid bacteria. FEMS Microbiol. Lett. 183: 31-35 (2000)   DOI
19 Park GB, Lee sa Quantitative analysis of ethyl carbamate in Korean alcoholic beverages by chromatography with mass selective detection. Anal. Sci. 15: 26-30 (2002)
20 Tomisawa M, Suemizzu H, Ohnishi Y, Maruyama C, Urano K, Usui T, Yasuhara K, Tamaoki N, Mitsumori K. Mutation analysis of vinyl carbamate or urethane induced lung tumors in ras H2 transgenic mice. Toxicol. Lett. 142: 111-117 (2003)   DOI   ScienceOn
21 Kim DH, Song HP, Choi ID, Kim BK, Cheong MY, Byun MW. Effect of the salt oncentration on the radiation sensitivity of some fermentative microorganisms inhabiting salted and fermented food. Food Sci. Biotechnol. 13: 387-389 (2004)
22 Canas BJ, Harvey DC, Robinson LR, Sullivan MP, Joe Jr. FL, Diachenko GW. Ethyl carbamate levels in selected foods and beverages. J. AOAC Int. 72: 873-876 (1989)
23 Hasegawa Y, Nakamura T, Tonogai Y, Terasawa S, Ito Y, Chiyama M. Determination of ethyl carbamate in various fermented foods by selected ion. monitoring. J. Food Protect. 53: 1058-1061 (1990)   DOI
24 Cha SW, Lee HJ, Cho MH, Lee MH, Koh WS, Han SS, Kim JA, Lee ES, Nam DH, Jeong TC. Role of corticosteron in ethyl carbamate-induced immunosuppression in female BALB/c mice. Toxicol. Lett. 119: 173-181 (2001)   DOI   ScienceOn
25 Foulke JE. Urethane in alcoholic beverages under investigation. U.S. FDAlCFSAN Consumer Report (1993)
26 Schlatter J, Lutz WK. The carcinogenic potential of ethyl carbamate (urethane): risk assessment at human dietary exposure levels. Food Chem. Toxicol. 28: 205-211 (1990)   DOI   ScienceOn
27 Breumley WC, Canas BJ, Perfetti GA, Mossoba MM, Sphon JA, Corneliussen PE. Quantitation of ethyl carbamate in whisky, sherry, port and wine by gas chromatography/tandem mass spectrometry using a triple quadruple mass spectrometer. Anal. Chem. 60: 975978 (1988)
28 Koh EM, Kwon HJ. Determination of specific carcinogen, ethyl carbamate, in kimchi. Korean J. Food Sci. Technol. 28: 421-429 (1996)   과학기술학회마을
29 Walker G, Winterlin W, Fouda H, Seiber J. Gas chromatographic analysis of urethane (ethyl carbamate) in wine. J. Agr. Food Chem. 22: 944-947 (1974)   DOI
30 Uthurry CA, Varela F, Colomo B, Lepe JAS, Lombardero J, Garcia del HJR- Ethyl carbamate concentrations of typical Spanish red wines. Food Chem. 88: 329-336 (2004)   DOI   ScienceOn
31 Cairns T, Siegmund EG, Luke MA, Doose GM. Residue levels of ethyl carbamate in wines and spirits by gas chromatography and mass spectrometry/mass spectrometry. Anal. Chem, 59: 2055-2059 (1987)   DOI
32 Lachenmeier OW, Frank W, Kuballa T. Application of tandem mass spectrometry combined with gas chromatography to the routine analysis of ethyl carbamate in stone-fruit spirits. Rapid Commun. Mass Sp. 19: 108-112 (2004)   DOI
33 Joe Jr. FL, Kline DA, Miletta EM, Roach JAG, Roseboro EI, Fazio T. Determination of urethane in wines by gas-liquid chromatography and its confirmation by mass spectrometry. J. AOAC Int. 60: 509-516 (1977)
34 Jagerdeo E, Dugar S, Foster GO, Schenck H. Analysis of ethyl carbamate in wines using solid-phase extraction and multidimensional gas chromatography/mass spectrometry. J. Agr. Food Chem. 50: 5797-5802 (2002)   DOI   ScienceOn