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Ou T, Bao H, Zhou Y, Liu Z, Sui H, Yong L, Mao W, Wang Y, Bao H, Xiao X, Zhang L, Yang D, Jiang D, Li N, Wei S, Song Y. Concentration and health risk assessment of 16 rare earth elements in six types of tea in China. Food Chem Toxicol 2024; 190:114832. [PMID: 38908816 DOI: 10.1016/j.fct.2024.114832] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2024] [Revised: 05/31/2024] [Accepted: 06/19/2024] [Indexed: 06/24/2024]
Abstract
Rare Earth Elements (REEs) have been implicated in potential health effects. However, the health risk of REE exposure among tea drinkers in China remains poorly understood. This study aimed to characterize the concentration of REEs in different tea categories and evaluate the associated health risks for tea consumers in China. By analyzing the content of 16 REEs in 4326 tea samples from China, the exposure level of REEs to the general population was estimated. The content of these 16 REEs was similar across six types of tea, with oolong tea exhibiting the highest levels. The concentration of light rare earth elements (LREEs) in six types of tea was higher than that of heavy rare earth elements (HREEs). The daily mean and 95th percentile (P95) exposure to REEs from tea for the general population in China were 0.0328 μg/kg BW and 0.1283 μg/kg BW, respectively, which are significantly lower than the temporary acceptable daily dose (tADI). Our findings suggest that REEs from tea do not pose a known health risk to Chinese consumers.
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Affiliation(s)
- Tong Ou
- Key Laboratory of Food Safety Risk Assessment, National Healthand Family Planning Commission of the People's Republic of China (China National Center for Food Safety Risk Assessment), Beijing, 100022, China
| | - Hanbing Bao
- Key Laboratory of Food Safety Risk Assessment, National Healthand Family Planning Commission of the People's Republic of China (China National Center for Food Safety Risk Assessment), Beijing, 100022, China; Department of Epidemiology and Biostatistics, Ministry of Education Key Lab of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, Hubei, China
| | - Yujing Zhou
- Department of Epidemiology and Biostatistics, Ministry of Education Key Lab of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, Hubei, China
| | - Zhaoping Liu
- Key Laboratory of Food Safety Risk Assessment, National Healthand Family Planning Commission of the People's Republic of China (China National Center for Food Safety Risk Assessment), Beijing, 100022, China
| | - Haixia Sui
- Key Laboratory of Food Safety Risk Assessment, National Healthand Family Planning Commission of the People's Republic of China (China National Center for Food Safety Risk Assessment), Beijing, 100022, China
| | - Ling Yong
- Key Laboratory of Food Safety Risk Assessment, National Healthand Family Planning Commission of the People's Republic of China (China National Center for Food Safety Risk Assessment), Beijing, 100022, China
| | - Weifeng Mao
- Key Laboratory of Food Safety Risk Assessment, National Healthand Family Planning Commission of the People's Republic of China (China National Center for Food Safety Risk Assessment), Beijing, 100022, China
| | - Yibaina Wang
- Key Laboratory of Food Safety Risk Assessment, National Healthand Family Planning Commission of the People's Republic of China (China National Center for Food Safety Risk Assessment), Beijing, 100022, China
| | - Huihui Bao
- Key Laboratory of Food Safety Risk Assessment, National Healthand Family Planning Commission of the People's Republic of China (China National Center for Food Safety Risk Assessment), Beijing, 100022, China
| | - Xiao Xiao
- Key Laboratory of Food Safety Risk Assessment, National Healthand Family Planning Commission of the People's Republic of China (China National Center for Food Safety Risk Assessment), Beijing, 100022, China
| | - Lei Zhang
- Key Laboratory of Food Safety Risk Assessment, National Healthand Family Planning Commission of the People's Republic of China (China National Center for Food Safety Risk Assessment), Beijing, 100022, China
| | - Dajin Yang
- Key Laboratory of Food Safety Risk Assessment, National Healthand Family Planning Commission of the People's Republic of China (China National Center for Food Safety Risk Assessment), Beijing, 100022, China
| | - Dingguo Jiang
- Key Laboratory of Food Safety Risk Assessment, National Healthand Family Planning Commission of the People's Republic of China (China National Center for Food Safety Risk Assessment), Beijing, 100022, China
| | - Ning Li
- Key Laboratory of Food Safety Risk Assessment, National Healthand Family Planning Commission of the People's Republic of China (China National Center for Food Safety Risk Assessment), Beijing, 100022, China
| | - Sheng Wei
- Department of Epidemiology and Biostatistics, Ministry of Education Key Lab of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, Hubei, China.
| | - Yan Song
- Key Laboratory of Food Safety Risk Assessment, National Healthand Family Planning Commission of the People's Republic of China (China National Center for Food Safety Risk Assessment), Beijing, 100022, China.
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Yuan Y, Peng Z, Jiang X, Zhu Q, Chen R, Wang W, Liu A, Wu C, Ma C, Zhang J. Metabolomics analysis of flavor differences in Shuixian (Camellia sinensis) tea from different production regions and their microbial associations. Food Chem 2024; 443:138542. [PMID: 38281414 DOI: 10.1016/j.foodchem.2024.138542] [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: 09/23/2023] [Revised: 01/14/2024] [Accepted: 01/21/2024] [Indexed: 01/30/2024]
Abstract
Shuixian is renowned for its "rock flavor". However, the variations in Shuixian flavor are unclear, as the discussion mainly considers regional factors and overlooks the role of microorganisms. Sensory evaluation of Shuixian from three different regions (Zhengyan, Banyan, and Waishan) revealed that each had unique flavor characteristics: a woody aroma with slight acidity, a strong floral and fruity aroma with good freshness, and a distinct sweet aroma and sourness. Metabolomic analyses have revealed that 2-methylpyrazine was a crucial component of the woody aroma, whereas other metabolites contributed to sweet aroma, freshness, and acidity. Moreover, examinations of the relationship between flavor metabolites and microorganisms revealed that fungi had a more pronounced influence on the metabolite content of Shuixian. The study evaluated the role of fermentation microorganisms in shaping the flavor based on Shuixian flavor analyses, contributing to further research into the "rock flavor", as well as potential microbial interventions.
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Affiliation(s)
- Yang Yuan
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Zheng Peng
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
| | - Xinyi Jiang
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Qi Zhu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Rongping Chen
- H.K.I.(Wuyishan) Tea Company Limited, Nanping 353000, China
| | - Wenzhen Wang
- H.K.I.(Wuyishan) Tea Company Limited, Nanping 353000, China
| | - Anxing Liu
- H.K.I.(Wuyishan) Tea Company Limited, Nanping 353000, China
| | - Chengjian Wu
- Wuyishan Kaijie Rock Tea City Co., LTD, Nanping 353000, China; Fujian Vocational College of Agriculture, Fuzhou 350119, China
| | | | - Juan Zhang
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
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Chai K, Chen S, Wang P, Kong W, Ma X, Zhang X. Multiomics Analysis Reveals the Genetic Basis of Volatile Terpenoid Formation in Oolong Tea. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:19888-19899. [PMID: 38048088 DOI: 10.1021/acs.jafc.3c06762] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/05/2023]
Abstract
Oolong tea has gained great popularity in China due to its pleasant floral and fruity aromas. Although numerous studies have investigated the aroma differences across various tea cultivars, the genetic mechanism is unclear. This study performed multiomics analysis of three varieties suitable for oolong tea and three others with different processing suitability. Our analysis revealed that oolong tea varieties contained higher levels of cadinane sesquiterpenoids. PanTFBS was developed to identify variants of transcription factor binding sites (TFBSs). We found that the CsDCS gene had two TFBS variants in the promoter sequence and a single nucleotide polymorphism (SNP) in the coding sequence. Integrating data on genetic variations, gene expression, and protein-binding sites indicated that CsDCS might be a pivotal gene involved in the biosynthesis of cadinane sesquiterpenoids. These findings advance our understanding of the genetic factors involved in the aroma formation of oolong tea and offer insights into the enhancement of tea aroma.
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Affiliation(s)
- Kun Chai
- College of Life Science, Center for Genomics and Biotechnology, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Shuai Chen
- National Key Laboratory for Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, Guangdong 518120, China
| | - Pengjie Wang
- College of Horticulture, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Weilong Kong
- National Key Laboratory for Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, Guangdong 518120, China
| | - Xiaokai Ma
- College of Life Science, Center for Genomics and Biotechnology, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Xingtan Zhang
- National Key Laboratory for Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, Guangdong 518120, China
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