발효식품에 다량 함유되어 있는 NaCl이 ethyl carbamate 전구체인 N-carbamyl 화합물과 에탄올과의 화학반응에 영향을 주는 것으로 확인되었다. N-carbamyl 화합물과 에탄올의 화학반응 속도를 비교한 결과, carbamyl phosphate, urea, 시트룰린 순서로 ethyl carbamate의 생성 속도가 감소되었다. 또한 NaCl은 ethyl carbamate의 주요한 전구체로 추정되는 carbamyl phosphate 또는 시트룰린과 에탄올의 화학반응을 억제한 반면에, urea와 에탄올과의 반응은 오히려 촉진하였다. 앞으로 발효식품에서 ethyl carbamate 및 그 전구체의 생화학적 생성 기전뿐만 아니라 전구체간의 화학반응에 대한 NaCl의 역할에 대한 연구가 지속되어야 할 것으로 사료된다.
Ethyl carbamate, which is also known as a possible human carcinogen, is formed by ethanolysis of N-carbamyl compounds such as carbamyl phosphate, urea, or citrulline. NaCl that is highly present in fermented foods was suspected to have an influence on ethyl carbamate formation. This study was designed to determine the effect of NaCl on the chemical reactions upon incubation of ethanol with the N-carbamyl compound in a 25% NaCl solution or in the absence of NaCl, and to find a possible association with the formation of ethyl carbamate. While the amount of ethyl carbamate formed in a urea solution with the addition of NaCl was increased up to 26%, the amount formed with citrulline or carbamyl phosphate in the presence of NaCl was decreased up to 30% and 40%, respectively. This indicates that NaCl should be considered as a potential factor influencing the rate of ethyl carbamate formation from its precursors.
