• Journal of Food Hygiene and Safety
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• v.24 no.3
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• pp.194-199
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• 2009

The effects of part of plum, alcohol content and addition of t-resveratrol on the formation of ethyl carbamate during the fermentation for wine were investigated at a time interval (45 days) for 6 months. The concentration of the ethyl carbamate in plum wine was determined according to KFDA guideline for ethyl carbamate analysis. In the plum wine with 16% or 30% alcohol content, the concentrations of ethyl carbamate were increased with time of fermentation periods. The maximum concentrations of ethyl carbamate in 16% and 30% plum wines after the fermentation for 6 months were $0.071{\mu}g$/g and $0.188{\mu}g$/g, respectively. When t-resveratrol was added at the level of $10{\mu}g$/g in both 16% and 30% plum wine, the concentrations of ethyl carbamate at 6 months were 0.078 and $0.216{\mu}g$/g, respectively. The addition of t-resveratrol at the level of $300{\mu}g$/g in both 16% or 30% plum wine, the concentrations of ethyl carbamate at 6 months were 0.078 and $0.169{\mu}g$/g, respectively. The ethyl carbamate in the plum wine was not formed during fermentation for 6 month as using the flesh of plum, but $0.588{\mu}g$/g of ethyl carbamate was formed as using plum with plum seed. The addition of $300{\mu}g$/g of t-resveratrol actually increased the concentration of the ethyl carbamate by $0.088{\mu}g$/g as fermented for 6 months using plum with seed. These results suggest that the flesh of plum should be used to reduce the formation of ethylcarbamate for production of plum wine and that the addition of t-resveratrol during fermentation of plum wine can not reduce the concentration of the ethyl carbamate.

• Toxicological Research
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• v.16 no.1
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• pp.9-16
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• 2000

Ginseng (the root of Panax ginseng C. A. Meyer, Araliaceae) has been used for traditional medicine in China, Korea, Japan and other Asian countries. It is most often used as a general tonic, and it involves a wide range of pharmacological actions, such as antiaging, adaptogen-like effect to foreign deleterious infringement, immunoenhancement, antistress, antitumor, and antioxidant actions. Red ginseng showed anticarcinogenic activity against various chemical carcinogens in mouse and cancer-preventive effect of human being as on mice in experimental and epidemiological studies. In the present study, we have found the protective properties of red ginseng against vinyl carbamate (VC) which is the proximate carcinogen of ethyl carbamate and its ultimate carcinogenic epoxides. Red ginseng exhibited dose-dependent inhibition on the mutagenci activities of boty VC in the presence of S9 mix and vinyl carbamate epoxide (VCO) without metabolic activation in Salmonella typhimurium TA1535. Formation of DNA adducts from VCO was also attenuated in the presence of red ginseng. Oral administration of red ginseng prior to the topical application of each of the above carcinogens and TPA treatment resulted in significant reduction in both incidence and multiplicity of skin tumors in mice. These results indicate that red ginseng possesses a strong chemopreventive effect against mouse skin carcinogenesis induced by VC or VCO.

• Bulletin of Food Technology
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• v.8 no.3
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• pp.151-158
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• 1995

• Korean journal of food and cookery science
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• v.31 no.2
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• pp.112-117
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• 2015

The analytical method for ethyl carbamate (EC) in maesil (Prunus mume) extract was developed with deuterium-labeled ethyl carbamate as an internal standard. Samples were neutralized with an addition of 1 N sodium hydroxide solution, followed by a solid phase extraction with a Chem Elut cartridge. A standard curve exhibited a good linearity with correlation coefficient of 0.9991. The limit of detection (LOD) and limit of quantification (LOQ) were 2.91 ng/g and 8.83 ng/g, respectively. The recovery rate of EC ranged from 91.40% to 120.90%. The precision never exceeded 12.57% (intra-day) and 11.03% (inter-day). Samples were comprised of 24 home-made and 7 commercially-available maesil extracts. Eight home-made samples contained EC at levels between 3.39 and 75.76 ng/g. Three commercially-available samples had EC at levels between 11.67 and 20.16 ng/g. Average daily intakes of EC from maesil extracts for consumers were 0.23 g/kg of body weight. Based on a benchmark dose confidence limit ($BMDL_{10}$) of 0.25 mg/kg of body weight/day, the margin of exposure (MOE) of EC in maesil extract for consumers was 94,150, which is not of concern. Considering that a daily intake of maesil extract has been increasing, further studies on the formation of EC in maesil extract is needed.

• Bulletin of the Korean Chemical Society
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• v.23 no.11
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• pp.1548-1552
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• 2002

$(-)-\beta-Narcotine$ (6), a phthalideisoquinoline alkaloid, was synthesized conveniently by the direct condensation of cotarnine (1) and iodomeconine (2) prepared by aromatic iodination using thallium trifluoroacetate/KI and by the successive reduction of resulting $iodo-{\beta}-narcotine$ (5) with aluminum amalgam. Its structure including a stereochemistry was confirmed by instrumental analyses. This synthetic alkaloid was degraded with ethyl chloroformate at room temperature to afford the chloro-carbamate 6b as a crystalline intermediate, which was unexpectedly converted into the carbinol 8 by exchange of Cl with OH of water contained in the solvents and the ethoxy-carbamate 9, probably because of ethanol added to chloroform as a solvent stabilizer during the purification by column chromatography.

• Proceedings of the Korean Society of Food Hygiene and Safety Conference
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• 2003.05a
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• pp.60-61
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• 2003

• Journal of Environmental Health Sciences
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• v.23 no.1
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• pp.62-65
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• 1997

The insecticidal and antibacterial activity of new synthesized carbamate derivatives(5,7-dibromo-8-hydroxyquinolinyl-N-methylcarbamate(I), 5,7-dibromo-8-hydroxyquinolinyl-N-ethylcarbamate(II)) was examined using 0.2w/v% acetone solutions and 50 $\mu$g/ml-1000 $\mu$g/ml N,N'-dimethylformamide H$_2$O(2:3) solutions of each compounds, respectively. 1. Two carbamates exerted insectiddal effects on Sogata furcifera HORVATH, Delphacodes Striatella FAUEN and Nilaparvate lugens STAL, Whereas no significant effects were observed on the Inazuma dorasalis MOISCHIULSKY Nephateffix apicalis Cincticeps UHLER. 2. These compounds exhibited growth-inhibitory activity against Staphyloccus aureus, Salmonella paratyphi A, Shigella dysenteriae 1a, Escherichia coli NL 1401, at the concentration range of 100-500 $\mu$g/ml in general.

• Proceedings of the Korean Society of Tobacco Science Conference
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• 2006.05a
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• pp.33-33
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• 2006

• Toxicological Research
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• v.13 no.1_2
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• pp.95-101
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• 1997

Ethyl carbamate (EC) is a potent teratogen in rodents and is present at low concentration in fermented foods and alcohol beverages. It has been well hypothesized that some metabolic products are responsible for the teratogenic effects of the compound. In the present study, the effects of phenobarbital (PB) on EC-induced embryotoxicity were investigated in SD rats. Six groups were constructed: EC 300 (EC 300 mg/kg/day), EC 600 (EC 600 mg/kg/day), EC 600+PB (EC 600 mg/kg/day and PB 80 mg/kg/day), PB (PB 80 mg/kg/day), DR (dietary restriction, 8 g/day/rat) and a control group. Rats of the EC 600+PB group were pretreated with phenobarbital intraperitoneally for three days to induce cytochrome P450 enzymes, followed by oral administration of EC for two consecutive days. The incidence of fetal deaths in the EC 600+PB group was higher than that of the EC 600 group(42.7 vs. 14.3%). The incidence of fetal realformations in the EC 600+PB group was higher than that of the EC 600 group (external; 7.0 vs. 4.1%, visceral; 31.4 vs. 11.3%, skeletal; 11.1 vs. 6.5%). There was no embryotoxicity in the control, EC 300, PB and DR groups. These results show that the pretreatment with phenobarbital augments EC-induced embryotoxicity in rats, indicating an evidence that metabolic activation by cytochrome P450 may be the major pathway of EC to its embryotoxic forms.

• Toxicological Research
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• v.31 no.3
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• pp.289-297
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• 2015

Ethyl carbamate (EC) classified as a probable human carcinogen (Group 2A) is naturally formed in alcoholic beverages and fermented foods during fermentation process and/or during storage. The objective of this study was to analyze EC in 34 food items including 14 alcoholic beverages and 20 fermented foods sold in Korea. Each food was collected from 18 supermarkets in 9 metropolitan cities in Korea, and then made into composite. According to food composition and alcohol content, samples were divided into four matrices such as apple juice, milk, Soju (liquor containing about 20% alcohol), and rice porridge. The maximum EC value of $151.06{\mu}g/kg$ was found in Maesilju (liquor made from Maesil and Soju). Whisky and Bokbunjaju (Korean black raspberry wine) contained $9.90{\mu}g/kg$ and $6.30{\mu}g/kg$, respectively. EC was not detected in other alcoholic beverages. Of 20 fermented foods, Japanese-style soy sauce had highest level of $15.59{\mu}g/kg$ and traditional one contained $4.18{\mu}g/kg$. Soybean paste had $1.18{\mu}g/kg$, however, EC was not found in other fermented foods.