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Zhang J, Xin W, Zou Y, Yan J, Tang W, Ji Y, Li W. Dynamic changes and correlation analysis of microorganisms and flavonoids/ amino acids during white tea storage. Food Chem 2024; 455:139932. [PMID: 38843719 DOI: 10.1016/j.foodchem.2024.139932] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2024] [Revised: 05/29/2024] [Accepted: 05/30/2024] [Indexed: 07/10/2024]
Abstract
White tea stored for various times have different flavors. However, the mechanism of flavor conversion remains elusive. Flavonoids and amino acids are two typical flavor components in tea. Herein, the contents of 46 flavonoids and 40 amino acids were measured in white tea (Shoumei) stored for 1, 3, 5 and 7 years, respectively. L-tryptophan, L-ornithine and L-theanine contribute to the refreshing taste of Shoumei 1 and 3. Quercetin, rutin and hesperidin contribute to aging charm and grain aroma of Shoumei 5 and 7. 306 bacterial OTUs and 268 fungal OTUs core microbiota existed in all samples. Interestingly, white teas contained higher richness of fungi than bacteria. The correlation analysis showed that the cooperation with bacteria and fungi may result in the flavonoids and amino acids composition changes in white teas during storage. Overall, this study provides new insights into flavor conversion of white tea during storage.
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Affiliation(s)
- Jianming Zhang
- Research Management Service, Wuyi University, Wuyishan 354300, China
| | - Wei Xin
- College of Ecology and Resources Engineering, Wuyi University, Wuyishan 354300, China; Plant Synthetic Biology Center, and Horticulture Biology and Metabolic Center, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Yiping Zou
- College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China
| | - Jingwei Yan
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Hangzhou 311300, China
| | - Wenxin Tang
- Plant Synthetic Biology Center, and Horticulture Biology and Metabolic Center, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Yanling Ji
- College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China.
| | - Wei Li
- College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China.
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Hu K, Guo K, Wang X, Wang S, Li J, Li Q, Zhao N, Liu A, He L, Hu X, Yang Y, Zou L, Chen S, Liu S. Occurrence of ochratoxin A in Sichuan bacon from different geographical regions and characterization and biocontrol of ochratoxigenic Aspergillus westerdijkiae strain 21G2-1A. Food Res Int 2024; 184:114272. [PMID: 38609249 DOI: 10.1016/j.foodres.2024.114272] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2023] [Revised: 03/20/2024] [Accepted: 03/22/2024] [Indexed: 04/14/2024]
Abstract
Sichuan bacon represents the most prevalent dry-cured meat product across Southwest China, but it is vulnerable to fungal spoilage. In the present study, a total of 47 Sichuan bacons were obtained from different regions of the Sichuan Province and analyzed for the presence of ochratoxin A (OTA), yielding a positive rate of 23.4 % (11/47). All the observed OTA concentrations exceeded the maximum admissible dose in meat products (1 μg/kg) established by some EU countries, with the highest OTA concentration being 250.75 μg/kg, which raises a food safety concern and reveals the need for a standardized scientific processing protocol. Then, an OTA-producing fungus named 21G2-1A was isolated from positive samples and found to be Aspergillus westerdijkiae. Further characterization suggested a positive correlation between fungal growth and OTA production. The optimal temperature for the former was 25 °C, while it was 20 °C for the latter. Although the A. westerdijkiae strain 21G2-1A demonstrated greater mycelium growth in the presence of NaCl, OTA production was significantly dismissed when the salinity was greater than 5 %. Four lactic acid bacteria (LAB) were screened out as antagonists against the ochratoxigenic fungus. In vitro evaluation of the antagonists revealed that live cells inhibited fungal growth, and adsorption also contributed to OTA removal at different levels. This study sheds some light on OTA control in Sichuan bacon through a biological approach.
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Affiliation(s)
- Kaidi Hu
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, People's Republic of China
| | - Keyu Guo
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, People's Republic of China
| | - Xingjie Wang
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, People's Republic of China
| | - Song Wang
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, People's Republic of China
| | - Jianlong Li
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, People's Republic of China
| | - Qin Li
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, People's Republic of China
| | - Ning Zhao
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, People's Republic of China
| | - Aiping Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, People's Republic of China
| | - Li He
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, People's Republic of China
| | - Xinjie Hu
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, People's Republic of China
| | - Yong Yang
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, People's Republic of China
| | - Likou Zou
- College of Resources, Sichuan Agricultural University, Chengdu, Sichuan 611130, People's Republic of China
| | - Shujuan Chen
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, People's Republic of China.
| | - Shuliang Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, People's Republic of China.
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3
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Peng C, Tang J, Zhou X, Zhou H, Zhang Y, Wang S, Wang W, Xiang W, Zhang Q, Yu X, Cai T. Quantitative proteomic analysis reveals the mechanism and key esterase of β-cypermethrin degradation in a bacterial strain from fermented food. PESTICIDE BIOCHEMISTRY AND PHYSIOLOGY 2024; 201:105858. [PMID: 38685237 DOI: 10.1016/j.pestbp.2024.105858] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/22/2024] [Revised: 03/01/2024] [Accepted: 03/07/2024] [Indexed: 05/02/2024]
Abstract
Beta-cypermethrin (β-CY) residues in food are an important threat to human health. Microorganisms can degrade β-CY residues during fermentation of fruits and vegetables, while the mechanism is not clear. In this study, a comprehensively investigate of the degradation mechanism of β-CY in a food microorganism was conducted based on proteomics analysis. The β-CY degradation bacteria Gordonia alkanivorans GH-1 was derived from fermented Pixian Doubanjiang. Its crude enzyme extract could degrade 77.11% of β-CY at a concentration of 45 mg/L within 24 h. Proteomics analysis revealed that the ester bond of β-CY is broken under the action of esterase to produce 3-phenoxy benzoic acid, which was further degraded by oxidoreductase and aromatic degrading enzyme. The up-regulation expression of oxidoreductase and esterase was confirmed by transcriptome and quantitative reverse transcription PCR. Meanwhile, the expression of esterase Est280 in Escherichia coli BL21 (DE3) resulted in a 48.43% enhancement in the degradation efficiency of β-CY, which confirmed that this enzyme was the key enzyme in the process of β-CY degradation. This study reveals the degradation mechanism of β-CY by microorganisms during food fermentation, providing a theoretical basis for the application of food microorganisms in β-CY residues.
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Affiliation(s)
- Chuanning Peng
- School of Food and Bioengineering, Xihua University, Chengdu 610039, Sichuan, People's Republic of China
| | - Jie Tang
- School of Food and Bioengineering, Xihua University, Chengdu 610039, Sichuan, People's Republic of China; Food Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu 610039, Sichuan, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Xihua University, Chengdu 610039, China.
| | - Xuerui Zhou
- School of Food and Bioengineering, Xihua University, Chengdu 610039, Sichuan, People's Republic of China
| | - Hu Zhou
- School of Food and Bioengineering, Xihua University, Chengdu 610039, Sichuan, People's Republic of China
| | - Yingyue Zhang
- School of Food and Bioengineering, Xihua University, Chengdu 610039, Sichuan, People's Republic of China
| | - Su Wang
- School of Food and Bioengineering, Xihua University, Chengdu 610039, Sichuan, People's Republic of China
| | - Wanting Wang
- School of Food and Bioengineering, Xihua University, Chengdu 610039, Sichuan, People's Republic of China
| | - Wenliang Xiang
- School of Food and Bioengineering, Xihua University, Chengdu 610039, Sichuan, People's Republic of China; Food Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu 610039, Sichuan, China
| | - Qing Zhang
- School of Food and Bioengineering, Xihua University, Chengdu 610039, Sichuan, People's Republic of China; Food Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu 610039, Sichuan, China
| | - Xuan Yu
- School of Food and Bioengineering, Xihua University, Chengdu 610039, Sichuan, People's Republic of China; Food Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu 610039, Sichuan, China
| | - Ting Cai
- School of Food and Bioengineering, Xihua University, Chengdu 610039, Sichuan, People's Republic of China; Food Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu 610039, Sichuan, China
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Kannan P, Baskaran H, Juliana Selvaraj JB, Saeid A, Kiruba Nester JM. Mycotransformation of Commercial Grade Cypermethrin Dispersion by Aspergillus terreus PDB-B Strain Isolated from Lake Sediments of Kulamangalam, Madurai. Molecules 2024; 29:1446. [PMID: 38611726 PMCID: PMC11012587 DOI: 10.3390/molecules29071446] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2024] [Revised: 03/08/2024] [Accepted: 03/20/2024] [Indexed: 04/14/2024] Open
Abstract
A fungal isolate Aspergillus terreus PDB-B (accession number: MT774567.1), which could tolerate up to 500 mg/L of cypermethrin, was isolated from the lake sediments of Kulamangalam tropical lake, Madurai, and identified by internal transcribed spacer (ITS) sequencing followed by phylogenetic analysis. The biotransformation potential of the strain was compared with five other strains (A, J, UN2, M1 and SM108) as a consortium, which were tentatively identified as Aspergillus glaucus, Aspergillus niger, Aspergillus flavus, Aspergillus terreus, and Aspergillus flavus, respectively. Batch culture and soil microcosm studies were conducted to explore biotransformation using plate-based enzymatic screening and GC-MS. A mycotransformation pathway was predicted based on a comparative analysis of the transformation products (TPs) obtained. The cytotoxicity assay revealed that the presence of (3-methylphenyl) methanol and isopropyl ether could be relevant to the high rate of lethality.
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Affiliation(s)
- Priyadharshini Kannan
- Department of Microbiology, The American College, Madurai 625002, Tamil Nadu, India; (P.K.); (H.B.)
| | - Hidayah Baskaran
- Department of Microbiology, The American College, Madurai 625002, Tamil Nadu, India; (P.K.); (H.B.)
| | | | - Agnieszka Saeid
- Department of Chemical Engineering, Politechnika Wroclawska, 50-370 Wroclaw, Poland;
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Pednekar RR, Rajan AP. Unraveling the contemporary use of microbial fuel cell in pesticide degradation and simultaneous electricity generation: a review. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2024; 31:144-166. [PMID: 38048001 DOI: 10.1007/s11356-023-30782-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/27/2023] [Accepted: 10/27/2023] [Indexed: 12/05/2023]
Abstract
Pesticide is an inevitable substance used worldwide to kill pests, but their indiscriminate use has posed serious complications to health and the environment. Various physical, chemical, and biological methods are employed for pesticide treatment, but this paper deals with microbial fuel cell (MFC) as a futuristic technology for pesticide degradation with electricity production. In MFC, organic compounds are utilized as the carbon source for electricity production and the generation of electrons which can be replaced with pollutants such as dyes, antibiotics, and pesticides as carbon sources. However, MFC is been widely studied for a decade for electricity production, but its implementation in pesticide degradation is less known. We fill this void by depicting a real picture of the global pesticide scenario with an eagle eye view of the bioremediation techniques implemented for pesticide treatment with phytoremediation and rhizoremediation as effective techniques for efficient pesticide removal. The enormous literature survey has revealed that not many researchers have ventured into this new arena of MFC employed for pesticide degradation. Based on the Scopus database, an increase in annual trend from 2014 to 2023 is observed for MFC-implemented pesticide remediation. However, a novel MFC to date for effective remediation of pesticides with simultaneous electricity generation is discussed for the first time. Furthermore, the limitation of MFC technology and the implementation of MFC and rhizoremediation as a clubbed system which is the least applied can be seen as promising and futuristic approaches to enhance pesticide degradation by bacteria and electricity as a by-product.
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Affiliation(s)
- Reshma Raviuday Pednekar
- School of Bio Sciences and Technology, Vellore Institute of Technology, Vellore, Tamil Nadu, 632014, India
| | - Anand Prem Rajan
- School of Bio Sciences and Technology, Vellore Institute of Technology, Vellore, Tamil Nadu, 632014, India.
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Zhou X, Tang J, Wang S, Zhang Y, Ye H, Zhang Q, Xiang W, Cai T, Zeng C. Whole genome sequencing and transcriptomics-based characterization of a novel β-cypermethrin-degrading Gordonia alkanivorans GH-1 isolated from fermented foods. CHEMOSPHERE 2023; 320:138017. [PMID: 36736480 DOI: 10.1016/j.chemosphere.2023.138017] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 01/28/2023] [Accepted: 01/28/2023] [Indexed: 06/18/2023]
Abstract
Beta-cypermethrin (β-CY) is an organic compound that is widely used as a synthetic pesticide in agriculture and family. Excessive accumulation of β-CY inevitably causes environmental pollution, which has led to food safety and human health concerns. Identification of microorganisms from food sources that are capable of β-CY biodegradation may help prevent pollution due to β-CY accumulation. Here, Gordonia alkanivorans GH-1, which was isolated from the traditional Sichuan fermented food, Pixian Doubanjiang, could not only degrade 82.76% of 50 mg/L β-CY at 96 h, but also degraded the intermediate degradation products including dibutyl phthalate (DBP), benzoic acid (BA) and phenol (Ph). This bacterial strain, thus, effectively improved the efficiency of removal of β-CY and its related metabolites, without being limited by toxic intermediates. Whole genome sequencing and transcriptomics analyses have demonstrated that the bacteria affected the transcription of genes related to cell response and material transport under the stress induced by β-CY, and thereby promoted degradation and transformation of β-CY. Moreover, a complete pathway of β-CY degradation is proposed based on the key genes involved in degradation. This study provides important theoretical significance and reference value for eliminating pesticide residues in agricultural products and food to ensure food safety.
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Affiliation(s)
- Xuerui Zhou
- Food Microbiology Key Laboratory of Sichuan Province, School of Food Science and Bioengineering, Xihua University, Chengdu, 610039, China
| | - Jie Tang
- Food Microbiology Key Laboratory of Sichuan Province, School of Food Science and Bioengineering, Xihua University, Chengdu, 610039, China.
| | - Su Wang
- Food Microbiology Key Laboratory of Sichuan Province, School of Food Science and Bioengineering, Xihua University, Chengdu, 610039, China
| | - Yingyue Zhang
- Food Microbiology Key Laboratory of Sichuan Province, School of Food Science and Bioengineering, Xihua University, Chengdu, 610039, China
| | - Hong Ye
- Food Microbiology Key Laboratory of Sichuan Province, School of Food Science and Bioengineering, Xihua University, Chengdu, 610039, China
| | - Qing Zhang
- Food Microbiology Key Laboratory of Sichuan Province, School of Food Science and Bioengineering, Xihua University, Chengdu, 610039, China
| | - Wenliang Xiang
- Food Microbiology Key Laboratory of Sichuan Province, School of Food Science and Bioengineering, Xihua University, Chengdu, 610039, China
| | - Ting Cai
- Food Microbiology Key Laboratory of Sichuan Province, School of Food Science and Bioengineering, Xihua University, Chengdu, 610039, China
| | - Chaoyi Zeng
- Food Microbiology Key Laboratory of Sichuan Province, School of Food Science and Bioengineering, Xihua University, Chengdu, 610039, China
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Hu K, Li J, Zhao T, Zhou Q, Li Q, Hu X, Han G, Li S, Zou L, Liu S. Transcriptomic analysis reveals peripheral pathway in 3-phenoxybenzoic acid degradation by Aspergillus oryzae M-4. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2023; 325:116626. [PMID: 36327606 DOI: 10.1016/j.jenvman.2022.116626] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/01/2022] [Revised: 10/23/2022] [Accepted: 10/23/2022] [Indexed: 06/16/2023]
Abstract
As a major intermediate metabolite of synthetic pyrethroids, the occurrence of 3-phenoxybenzoic acid hinders the decomposition of the parent pesticide and poses uncertain risks to environmental ecology and living organisms. Strain Aspergillus oryzae M-4 was previously reported to degrade 3-PBA and several substances were identified as downstream transformation products (TPs). But the mechanism underlying the cleavage of ether bond remains largely unclear. Here, we attempted to address such concern through identifying the peripheral TPs and analyzing transcriptomics, coupled with serial batch degradation experiments. Analysis results of chromatographic/mass spectrometry suggested that 3-PBA underwent twice hydroxylation, to yield mono- and dihydroxylated 3-PBA successively. In parallel, a mutual transformation between 3-PBA and 3-phenoxybenzyl alcohol (3-PBOH) also existed. The proposal of peripheral pathway represents an important advance towards fully understanding the whole 3-PBA metabolism in M-4. A specific altered metabolization was found for the first time, that is, resting cells of M-4 skipped the reduction step and initiate hydroxylation directly, by comparison with growing cells. Transcriptome analysis indicated that 3-PBA induced the up-regulation of genes related to energy investment, oxidative stress response, membrane transport and DNA repair. In-depth functional interpretation of differential expression genes suggested that the generation 3-PBOH and hydroxylated 3-PBA may be due to the participation of flavin-dependent monooxygenases (FMOs) and cytochrome P450 (CYP450), respectively. This study provides new insight to reveal the biodegradation mechanism of 3-PBA by A. oryzae M-4.
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Affiliation(s)
- Kaidi Hu
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, 625014, PR China
| | - Jianlong Li
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, 625014, PR China
| | - Tianye Zhao
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, 625014, PR China
| | - Qiao Zhou
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, 625014, PR China
| | - Qin Li
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, 625014, PR China
| | - Xinjie Hu
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, 625014, PR China
| | - Guoquan Han
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, 625014, PR China
| | - Shuhong Li
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, 625014, PR China
| | - Likou Zou
- College of Resources, Sichuan Agricultural University, Chengdu, Sichuan, 611130, PR China
| | - Shuliang Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, 625014, PR China.
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Zhang B, Ren D, Zhao A, Cheng Y, Liu Y, Zhao Y, Yang X. Eurotium cristatum reduces obesity by alleviating gut microbiota dysbiosis and modulating lipid and energy metabolism. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:7039-7051. [PMID: 35690883 DOI: 10.1002/jsfa.12065] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 05/09/2022] [Accepted: 06/11/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Fuzhuan brick tea (FBT) has been shown to prevent obesity, but little is known about the effect of Eurotium cristatum, a critical fungus from FBT. This study examined the effects of live E. cristatum on lipid metabolism and gut microbiota composition in high-fat (HF) diet-induced obese mice. RESULTS Male HF diet-fed mice were treated with E. cristatum for 12 weeks. The results showed that E. cristatum administration caused strong inhibition against HF-induced body weight gain, dyslipidemia and liver oxidative stress damage. Additionally, Firmicutes and Bacteroidetes in phylum level and six types of bacterial including short-chain fatty acids (SCFAs) producing bacteria in genus level were found to be significantly changed in E. cristatum treated mice as compared to HF fed mice. As expected, E. cristatum could increase total SCFAs levels in feces. Interestingly, E. cristatum markedly increased the proportion of Akkermansia to resist obesity. Functional prediction analysis indicated that E. cristatum changed lipid and energy metabolism. Furthermore, E. cristatum ingestion can modulate hepatic acetyl-coa carboxylase (ACC), fatty acid synthase (FAS), sterol-regulatory element binding protein-1 (SREBP-1) and adipose uncoupling protein-1 (UCP-1) expression. CONCLUSION Conclusively, these findings suggest that E. cristatum can prevent the HF-induced lipid accumulation and other complications by modulating gut microbiota, lipid and energy metabolism. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Bo Zhang
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Daoyuan Ren
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Aiqing Zhao
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Yukun Cheng
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Yueyue Liu
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Yan Zhao
- Key Laboratory of Ministry of Education for Medicinal Resource and Natural Pharmaceutical Chemistry, College of Life Sciences, Shaanxi Normal University, Xi'an, China
| | - Xingbin Yang
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
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9
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Du Y, Yang W, Yang C, Yang X. A comprehensive review on microbiome, aromas and flavors, chemical composition, nutrition and future prospects of Fuzhuan brick tea. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.024] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Determination of Three Typical Metabolites of Pyrethroid Pesticides in Tea Using a Modified QuEChERS Sample Preparation by Ultra-High Performance Liquid Chromatography Tandem Mass Spectrometry. Foods 2021; 10:foods10010189. [PMID: 33477680 PMCID: PMC7831930 DOI: 10.3390/foods10010189] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2020] [Revised: 01/08/2021] [Accepted: 01/13/2021] [Indexed: 01/01/2023] Open
Abstract
Pyrethroid pesticides are widely used on tea plants, and their residues of high frequency and concentration have received great attention. Until recently, the residues of typical metabolites of pyrethroid pesticides in tea were unknown. Herein, a modified “quick, easy, cheap, effective, rugged and safe” (QuEChERS) method for the determination of three typical metabolites of pyrethroid pesticides in tea, using ultra performance liquid chromatography tandem mass spectrometry, was developed. The mixture of florisil, octadecylsilane, and graphite carbon black was employed as modified QuEChERS adsorbents. A Kinetex C18 column achieved good separation and chromatographic peaks of all analytes. The calibration curves of 3-phenoxybenzoic acid (3-PBA) and 4-fluoro-3-phenoxybenzoic acid (4-F-3-PBA) were linear in the range of 0.1–50 ng mL−1 (determination coefficient R2 higher than 0.999), and that of cis-3-(2-chloro-3,3,3-trifluoroprop-1-en-1-yl)-2,2-dimethylcyclopropanecarboxylic acid (TFA) was in the range of 1–100 ng mL−1 (R2 higher than 0.998). The method was validated and recoveries ranged from 83.0% to 117.3%. Intra- and inter-day precisions were lower than or equal to 13.2%. The limits of quantification of 3-PBA, 4-F-3-PBA, and TFA were 5, 2, and 10 μg kg−1, respectively. A total of 22 tea samples were monitored using this method, and 3-PBA and TFA were found in two green tea samples.
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Tang J, Hu Q, Lei D, Wu M, Zeng C, Zhang Q. Characterization of deltamethrin degradation and metabolic pathway by co-culture of Acinetobacter junii LH-1-1 and Klebsiella pneumoniae BPBA052. AMB Express 2020; 10:106. [PMID: 32495133 PMCID: PMC7270285 DOI: 10.1186/s13568-020-01043-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Accepted: 05/27/2020] [Indexed: 01/18/2023] Open
Abstract
Deltamethrin and its major metabolite 3‐phenoxybenzoic acid (3‐PBA) have caused serious threat to the environment as well as human health, yet little is known about their degradation pathways by bacterial co-cultures. In this study, the growth and degradation kinetics of Acinetobacter junii LH-1-1 and Klebsiella pneumoniae BPBA052 during deltamethrin and 3-PBA degradation were established, respectively. When the inoculum proportion of the strains LH-1-1 and BPBA052 was 7.5:2.5, and LH-1-1 was inoculated 24 h before inoculation of strain BPBA052, 94.25% deltamethrin was degraded and 9.16 mg/L of 3-PBA remained within 72 h, which was 20.36% higher and 10.25 mg/L lesser than that in monoculture of LH-1-1, respectively. And the half-life of deltamethrin was shortened from 38.40 h to 24.58 h. Based on gas chromatography–mass spectrometry, 3-phenoxybenzaldehyde, 1,2-benzenedicarboxylic butyl dacyl ester, and phenol were identified as metabolites during deltamethrin degradation in co-culture. This is the first time that a co-culture degradation pathway of deltamethrin has been proposed based on these identified metabolites. Bioremediation of deltamethrin-contaminated soils with co-culture of strains LH-1-1 and BPBA052 significantly enhanced deltamethrin degradation and 3-PBA removal. This study provides a platform for further studies on deltamethrin and 3-PBA biodegradation mechanism in co-culture, and it also proposes a promising approach for efficient bioremediation of environment contaminated by pyrethroid pesticides and their associated metabolites.
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Bhatt P, Zhang W, Lin Z, Pang S, Huang Y, Chen S. Biodegradation of Allethrin by a Novel Fungus Fusarium proliferatum Strain CF2, Isolated from Contaminated Soils. Microorganisms 2020; 8:E593. [PMID: 32325934 PMCID: PMC7232317 DOI: 10.3390/microorganisms8040593] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2020] [Revised: 04/10/2020] [Accepted: 04/17/2020] [Indexed: 11/17/2022] Open
Abstract
Continuous use of allethrin has resulted in heavy environmental contamination and has raised public concern about its impact on human health, yet little is known about the kinetics and microbial degradation of this pesticide. This study reported the degradation kinetics in a novel fungal strain, Fusarium proliferatum CF2, isolated from contaminated agricultural fields. Strain CF2 utilized 50 mg·L-1 of allethrin as the sole carbon source for growth in minimal salt medium and tolerated high concentrations of allethrin of up to 1000 mg·L-1. The optimum degradation conditions for strain CF2 were determined to be a temperature of 26 °C and pH 6.0 using response surface methodology. Under optimum conditions, strain CF2 completely degraded allethrin within 144 hours. The degradation kinetics of allethrin followed first order reaction kinetics. Kinetics analysis showed that its half-life was substantially reduced by 507.1 hours, as compared to the uninoculated control. This study provides new insights into the microbial degradation of allethrin with fungal F. proliferatum CF2.
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Affiliation(s)
- Pankaj Bhatt
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, Guangdong Province Key Laboratory of Microbial Signals and Disease Control, Integrative Microbiology Research Centre, South China Agricultural University, Guangzhou 510642, China; (P.B.); (W.Z.); (Z.L.); (S.P.); (Y.H.)
- Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou 510642, China
| | - Wenping Zhang
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, Guangdong Province Key Laboratory of Microbial Signals and Disease Control, Integrative Microbiology Research Centre, South China Agricultural University, Guangzhou 510642, China; (P.B.); (W.Z.); (Z.L.); (S.P.); (Y.H.)
- Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou 510642, China
| | - Ziqiu Lin
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, Guangdong Province Key Laboratory of Microbial Signals and Disease Control, Integrative Microbiology Research Centre, South China Agricultural University, Guangzhou 510642, China; (P.B.); (W.Z.); (Z.L.); (S.P.); (Y.H.)
- Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou 510642, China
| | - Shimei Pang
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, Guangdong Province Key Laboratory of Microbial Signals and Disease Control, Integrative Microbiology Research Centre, South China Agricultural University, Guangzhou 510642, China; (P.B.); (W.Z.); (Z.L.); (S.P.); (Y.H.)
- Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou 510642, China
| | - Yaohua Huang
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, Guangdong Province Key Laboratory of Microbial Signals and Disease Control, Integrative Microbiology Research Centre, South China Agricultural University, Guangzhou 510642, China; (P.B.); (W.Z.); (Z.L.); (S.P.); (Y.H.)
- Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou 510642, China
| | - Shaohua Chen
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, Guangdong Province Key Laboratory of Microbial Signals and Disease Control, Integrative Microbiology Research Centre, South China Agricultural University, Guangzhou 510642, China; (P.B.); (W.Z.); (Z.L.); (S.P.); (Y.H.)
- Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou 510642, China
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Zhang X, Wu Q, Zhao Y, Aimy A, Yang X. Consumption of post-fermented Jing-Wei Fuzhuan brick tea alleviates liver dysfunction and intestinal microbiota dysbiosis in high fructose diet-fed mice. RSC Adv 2019; 9:17501-17513. [PMID: 35519894 PMCID: PMC9064584 DOI: 10.1039/c9ra02473e] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2019] [Accepted: 05/28/2019] [Indexed: 12/14/2022] Open
Abstract
Emerging evidence supports the health-promoting ability of a special microbial-fermented Fuzhuan brick tea. Epigallocatechin gallate was identified as a dominant flavonoid of Fuzhuan tea aqueous extract (FTE). Mice were treated with 30% high fructose (HF) water feeding alone or in combination with administration of FTE at 400 mg per kg bw for 13 weeks. FTE caused strong inhibition against the elevation of liver weight, serum enzymatic (aspartate aminotransferase, aspartate aminotransferase and alkaline phosphatase) activities and hepatic inflammatory cytokines (interleukin-1, interleukin-6, tumor necrosis factor-α and tumor necrosis factor-β) formation, as well as dyslipidemia (total cholesterol, total triglyceride, low-density lipoprotein-cholesterol and high-density lipoprotein-cholesterol) in HF-fed mice (p < 0.05). Hepatic malonaldehyde formation was lowered, while superoxide dismutase and glutathione peroxidase activities were enhanced by FTE treatment, relative to HF-fed mice (p < 0.05), and histopathological evaluation confirmed the protection. As revealed by 16S rDNA gene sequencing, FTE notably increased abundance of Bacteroidetes and Lactobacillus, but reduced population of Firmicutes, Proteobacteria and Tenericutes in HF feeding mice. These findings suggest that FTE exerts a hepatoprotective effect by modifying hepatic oxidative stress, inflammatory response and gut microbiota dysfunction. Fuzhuan brick tea can improve non-alcoholic fatty liver disease (NAFLD) and intestinal microbiota imbalance induced by a high fructose diet (HFD) intake in mice.![]()
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Affiliation(s)
- Xiangnan Zhang
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control
- Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products
- College of Food Engineering and Nutritional Science
- Shaanxi Normal University
- Xi'an 710119
| | - Qiu Wu
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control
- Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products
- College of Food Engineering and Nutritional Science
- Shaanxi Normal University
- Xi'an 710119
| | - Yan Zhao
- Key Laboratory of Ministry of Education for Medicinal Resource and Natural Pharmaceutical Chemistry
- College of Life Sciences
- Shaanxi Normal University
- Xi'an 710119
- China
| | - Alim Aimy
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control
- Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products
- College of Food Engineering and Nutritional Science
- Shaanxi Normal University
- Xi'an 710119
| | - Xingbin Yang
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control
- Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products
- College of Food Engineering and Nutritional Science
- Shaanxi Normal University
- Xi'an 710119
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Hu K, Deng W, Zhu Y, Yao K, Li J, Liu A, Ao X, Zou L, Zhou K, He L, Chen S, Yang Y, Liu S. Simultaneous degradation of β-cypermethrin and 3-phenoxybenzoic acid by Eurotium cristatum ET1, a novel "golden flower fungus" strain isolated from Fu Brick Tea. Microbiologyopen 2018; 8:e00776. [PMID: 30548839 PMCID: PMC6612557 DOI: 10.1002/mbo3.776] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2018] [Revised: 11/08/2018] [Accepted: 11/12/2018] [Indexed: 01/24/2023] Open
Abstract
Beta-cypermethrin (β-CY) and its major metabolite 3-phenoxybenzoic acid (3-PBA) spread extensively in the environment because of utilization in agricultural and home formulations, exerting negative impact on environment as well as human health. Several golden flower fungi were isolated from fu brick tea, by which the biodegradation of β-CY and 3-PBA was evaluated, turning out strain Eurotium cristatum ET1 had the highest capacity. Furthermore, β-CY and 3-PBA degradation rates were positively correlated with biomass of E. cristatum ET1, and the processes of degradation fitted well with a first-order kinetic equation. The half-lives of β-CY and 3-PBA ranged from 3.382 to 11.517 days and 1.749 to 3.194 days, respectively, under different substrate concentrations, incubation temperatures, and pH values. The degraded products were analyzed using gas chromatography-mass spectrometry and liquid chromatography-mass spectrometry, and results showed that E. cristatum ET1 degrades β-CY by transforming it into 3-PBA, which is then gradually metabolized into phenol and catechol. Moreover, E. cristatum ET1 showed efficiency in degrading these metabolites. Our results suggest that this strain is a potential microorganism for bioremediation of pesticide-contaminated environments and fermented foods.
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Affiliation(s)
- Kaidi Hu
- College of Food ScienceSichuan Agricultural UniversityYa’anSichuanChina
| | - Weiqin Deng
- College of Food ScienceSichuan Agricultural UniversityYa’anSichuanChina
| | - Yuanting Zhu
- College of Food ScienceSichuan Agricultural UniversityYa’anSichuanChina
| | - Kai Yao
- College of Light Industry and FoodSichuan UniversityChengduSichuanChina
| | - Jinyong Li
- College of Food ScienceSichuan Agricultural UniversityYa’anSichuanChina
| | - Aiping Liu
- College of Food ScienceSichuan Agricultural UniversityYa’anSichuanChina
| | - Xiaolin Ao
- College of Food ScienceSichuan Agricultural UniversityYa’anSichuanChina,Institute of Food Processing and SafetySichuan Agricultural UniversityYa’anSichuanChina
| | - Likou Zou
- College of ResourcesSichuan Agricultural UniversityChengduSichuanChina
| | - Kang Zhou
- College of Food ScienceSichuan Agricultural UniversityYa’anSichuanChina,Institute of Food Processing and SafetySichuan Agricultural UniversityYa’anSichuanChina
| | - Li He
- College of Food ScienceSichuan Agricultural UniversityYa’anSichuanChina
| | - Shujuan Chen
- College of Food ScienceSichuan Agricultural UniversityYa’anSichuanChina
| | - Yong Yang
- College of Food ScienceSichuan Agricultural UniversityYa’anSichuanChina,Institute of Food Processing and SafetySichuan Agricultural UniversityYa’anSichuanChina
| | - Shuliang Liu
- College of Food ScienceSichuan Agricultural UniversityYa’anSichuanChina,Institute of Food Processing and SafetySichuan Agricultural UniversityYa’anSichuanChina
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