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Gu Y, Hu Y, Ying Y, Qian L, Bao J. Physicochemical characteristics of tea seed starches from twenty-five cultivars. Int J Biol Macromol 2024; 275:133570. [PMID: 38955297 DOI: 10.1016/j.ijbiomac.2024.133570] [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: 03/30/2024] [Revised: 06/26/2024] [Accepted: 06/28/2024] [Indexed: 07/04/2024]
Abstract
The physicochemical features of starches separated from tea seeds of 25 cultivars were analyzed. The distinct characteristic of tea seed starches was that they had high apparent amylose content (AAC, 28.94-39.91 %) and resistant starch contents (4.64-8.24 %), suggesting that tea starch can be used for production of low glycemic index food. One cultivar (T12) had smallest breakdown (74.2 RVU) and highest gel hardness, indicating it performed stably during shear thinning, resulting in a firm texture. Another cultivar (T25) had a peak viscosity of 417.6 RVU, a large breakdown and small setback, suggesting a low tendency for retrogradation. There was a range of 61.6 °C to 77.5 °C for the peak gelatinization temperature and 0.163 to 0.390 for the flow behavior index values. These parameters could serve for selecting suitable starches with minor differences in physicochemical properties for food use. Correlation analysis indicated that AAC is a key factor determining starch retrogradation properties. The broad genetic diversity in the tea seed starch physicochemical features provided potentially versatile applications in the food industry. The results gained from the present study contribute to a better understanding of tea seed starch quality, and encourage its application in many value-added food products.
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Affiliation(s)
- Yue Gu
- Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou 310058, China; Hainan Institute, Zhejiang University, Yazhou Bay Science and Technology City, Yazhou District, Sanya 572025, China
| | - Yaqi Hu
- Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou 310058, China
| | - Yining Ying
- Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou 310058, China
| | - Lisheng Qian
- Institute of Tea Science, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China.
| | - Jinsong Bao
- Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou 310058, China; Hainan Institute, Zhejiang University, Yazhou Bay Science and Technology City, Yazhou District, Sanya 572025, China.
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2
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Meng X, Li H, Liu X, Li B, Liu Y, Li M, Sun D, Yang Y, Gao Y, Pei J. Drinking brick tea containing high fluoride increases the prevalence of osteoarthritis in Tibetan, China. INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH 2024:1-11. [PMID: 38445824 DOI: 10.1080/09603123.2024.2324936] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/17/2023] [Accepted: 02/26/2024] [Indexed: 03/07/2024]
Abstract
The prevalence of osteoarthritis (OA) in Tibetans is higher than that in Han, while Tibetans have a habit of drinking brick tea with high fluoride. A cross-sectional study was conducted to explore the association between fluoride exposure in drinking brick tea and OA. All subjects were divided into four groups by the quartiles (Q) of tea fluoride (TF) and urine fluoride (UF). ROC was plotted and OR were obtained using logistic regression model. The prevalence of OA in the Q3 and Q4 group of TF were 2.2 and 2.7 times higher than in the Q1 group, and the prevalence of OA in the Q2, Q3 and Q4 group of UF were 3.2, 3.5, and 4.1 times higher than in the Q1 group. ROC analysis showed the cutoff values were 4.523 mg/day (TF) and 1.666 mg/L (UF). In conclusion, excessive fluoride in drinking brick tea could be a risk factor for developing OA.
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Affiliation(s)
- Xinyue Meng
- Key Lab of Etiology and Epidemiology, Education Bureau of Heilongjiang Province & Ministry of Health (23618504), Center for Endemic Disease Control, Chinese Center for Disease Control and Prevention, Harbin Medical University, Heilongjiang Province, China
| | - Hanying Li
- Key Lab of Etiology and Epidemiology, Education Bureau of Heilongjiang Province & Ministry of Health (23618504), Center for Endemic Disease Control, Chinese Center for Disease Control and Prevention, Harbin Medical University, Heilongjiang Province, China
| | - Xiaona Liu
- Key Lab of Etiology and Epidemiology, Education Bureau of Heilongjiang Province & Ministry of Health (23618504), Center for Endemic Disease Control, Chinese Center for Disease Control and Prevention, Harbin Medical University, Heilongjiang Province, China
| | - Bingyun Li
- Key Lab of Etiology and Epidemiology, Education Bureau of Heilongjiang Province & Ministry of Health (23618504), Center for Endemic Disease Control, Chinese Center for Disease Control and Prevention, Harbin Medical University, Heilongjiang Province, China
| | - Yang Liu
- Key Lab of Etiology and Epidemiology, Education Bureau of Heilongjiang Province & Ministry of Health (23618504), Center for Endemic Disease Control, Chinese Center for Disease Control and Prevention, Harbin Medical University, Heilongjiang Province, China
| | - Mang Li
- Key Lab of Etiology and Epidemiology, Education Bureau of Heilongjiang Province & Ministry of Health (23618504), Center for Endemic Disease Control, Chinese Center for Disease Control and Prevention, Harbin Medical University, Heilongjiang Province, China
| | - Dianjun Sun
- Key Lab of Etiology and Epidemiology, Education Bureau of Heilongjiang Province & Ministry of Health (23618504), Center for Endemic Disease Control, Chinese Center for Disease Control and Prevention, Harbin Medical University, Heilongjiang Province, China
| | - Yanmei Yang
- Key Lab of Etiology and Epidemiology, Education Bureau of Heilongjiang Province & Ministry of Health (23618504), Center for Endemic Disease Control, Chinese Center for Disease Control and Prevention, Harbin Medical University, Heilongjiang Province, China
| | - Yanhui Gao
- Key Lab of Etiology and Epidemiology, Education Bureau of Heilongjiang Province & Ministry of Health (23618504), Center for Endemic Disease Control, Chinese Center for Disease Control and Prevention, Harbin Medical University, Heilongjiang Province, China
| | - Junrui Pei
- Key Lab of Etiology and Epidemiology, Education Bureau of Heilongjiang Province & Ministry of Health (23618504), Center for Endemic Disease Control, Chinese Center for Disease Control and Prevention, Harbin Medical University, Heilongjiang Province, China
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Zhang Z, Sun L, Chen R, Li Q, Lai X, Wen S, Cao J, Lai Z, Li Z, Sun S. Recent insights into the physicochemical properties, bioactivities and their relationship of tea polysaccharides. Food Chem 2024; 432:137223. [PMID: 37669580 DOI: 10.1016/j.foodchem.2023.137223] [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: 03/24/2023] [Revised: 07/26/2023] [Accepted: 08/18/2023] [Indexed: 09/07/2023]
Abstract
Tea polysaccharides (TPS) is receiving global concern in past years due to their therapeutic effects in many diseases such as obesity and diabetes. Many publications imply that the unique physicochemical properties and bioactivities of TPS are prerequisites for its use as a biofilm, drug carrier and emulsifier. Despite numerous healthy benefits, studies on the in-deep structure-activity relationship of TPS still not well explored and explained yet. The main reasons for the research limitation are attributed mainly to the unbreakable advanced structural research technology and the formation of TPS conjugates. The present review also summarizes some similar parameters in primary structure of TPS with better bioactivities, discusses the relationships between their physicochemical properties and bioactivities, and suggests that function-specific TPS would be obtained in the future if the links between preparation methods, physicochemical properties and bioactivities of TPS could be well understood and established.
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Affiliation(s)
- Zhenbiao Zhang
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Key Laboratory of Tea Resources Innovation & Utilization, Guangzhou 510640, China.
| | - Lingli Sun
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Key Laboratory of Tea Resources Innovation & Utilization, Guangzhou 510640, China.
| | - Ruohong Chen
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Key Laboratory of Tea Resources Innovation & Utilization, Guangzhou 510640, China.
| | - Qiuhua Li
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Key Laboratory of Tea Resources Innovation & Utilization, Guangzhou 510640, China.
| | - Xingfei Lai
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Key Laboratory of Tea Resources Innovation & Utilization, Guangzhou 510640, China.
| | - Shuai Wen
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Key Laboratory of Tea Resources Innovation & Utilization, Guangzhou 510640, China.
| | - Junxi Cao
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Key Laboratory of Tea Resources Innovation & Utilization, Guangzhou 510640, China.
| | - Zhaoxiang Lai
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Key Laboratory of Tea Resources Innovation & Utilization, Guangzhou 510640, China.
| | - Zhigang Li
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Key Laboratory of Tea Resources Innovation & Utilization, Guangzhou 510640, China.
| | - Shili Sun
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Key Laboratory of Tea Resources Innovation & Utilization, Guangzhou 510640, China.
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Xiang X, You S, Zeng Z, Xu J, Lin Y, Liu Y, Zhang L, Huang R, Song C, Jin S. Exploration of the hypoglycemic mechanism of Fuzhuan brick tea based on integrating global metabolomics and network pharmacology analysis. Front Mol Biosci 2024; 10:1266156. [PMID: 38304230 PMCID: PMC10830801 DOI: 10.3389/fmolb.2023.1266156] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Accepted: 12/26/2023] [Indexed: 02/03/2024] Open
Abstract
Introduction: Fuzhuan brick tea (FBT) is a worldwide popular beverage which has the appreciable potential in regulating glycometabolism. However, the reports on the hypoglycemic mechanism of FBT remain limited. Methods: In this study, the hypoglycemic effect of FBT was evaluated in a pharmacological experiment based on Kunming mice. Global metabolomics and network pharmacology were combined to discover the potential target metabolites and genes. In addition, the real-time quantitative polymerase chain reaction (RT-qPCR) analysis was performed for verification. Results: Seven potential target metabolites and six potential target genes were screened using the integrated approach. After RT-qPCR analysis, it was found that the mRNA expression of VEGFA, KDR, MAPK14, and PPARA showed significant differences between normal and diabetes mellitus mice, with a retracement after FBT treatment. Conclusion: These results indicated that the hypoglycemic effect of FBT was associated with its anti-inflammatory activities and regulation of lipid metabolism disorders. The exploration of the hypoglycemic mechanism of FBT would be meaningful for its further application and development.
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Affiliation(s)
- Xingliang Xiang
- School of Pharmacy, Hubei University of Chinese Medicine, Wuhan, Hubei, China
- School of Life and Health Sciences, Hainan University, Haikou, Hainan, China
| | - Shanqin You
- School of Pharmacy, Hubei University of Chinese Medicine, Wuhan, Hubei, China
| | - Zhaoxiang Zeng
- School of Pharmacy, Hubei University of Chinese Medicine, Wuhan, Hubei, China
| | - Jinlin Xu
- School of Pharmacy, Hubei University of Chinese Medicine, Wuhan, Hubei, China
- Department of Pharmacy, Ezhou Central Hospital, Ezhou, Hubei, China
| | - Yuqi Lin
- School of Pharmacy, Hubei University of Chinese Medicine, Wuhan, Hubei, China
| | - Yukun Liu
- School of Pharmacy, Hubei University of Chinese Medicine, Wuhan, Hubei, China
| | - Lijun Zhang
- School of Basic Medical Sciences, Hubei University of Chinese Medicine, Wuhan, Hubei, China
| | - Rongzeng Huang
- School of Pharmacy, Hubei University of Chinese Medicine, Wuhan, Hubei, China
- Hubei Shizhen Laboratory, Wuhan, Hubei, China
| | - Chengwu Song
- School of Pharmacy, Hubei University of Chinese Medicine, Wuhan, Hubei, China
- Hubei Shizhen Laboratory, Wuhan, Hubei, China
| | - Shuna Jin
- School of Basic Medical Sciences, Hubei University of Chinese Medicine, Wuhan, Hubei, China
- Hubei Shizhen Laboratory, Wuhan, Hubei, China
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Zhang D, Xu X, Wu X, Lin Y, Li B, Chen Y, Li X, Shen J, Xiao L, Lu S. Monitoring fluorine levels in tea leaves from major producing areas in China and the relative health risk. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105205] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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Lubojanski A, Piesiak-Panczyszyn D, Zakrzewski W, Dobrzynski W, Szymonowicz M, Rybak Z, Mielan B, Wiglusz RJ, Watras A, Dobrzynski M. The Safety of Fluoride Compounds and Their Effect on the Human Body-A Narrative Review. MATERIALS (BASEL, SWITZERLAND) 2023; 16:1242. [PMID: 36770248 PMCID: PMC9920376 DOI: 10.3390/ma16031242] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/10/2022] [Revised: 01/12/2023] [Accepted: 01/26/2023] [Indexed: 06/18/2023]
Abstract
Fluoride is one of the elements commonly present in the human environment. Due to its characteristics, it is very widely used in medicine, dentistry, industry or agriculture. On the other hand, its universality possesses a real threat to the human body in the form of acute and chronic poisoning. The aim of this paper is to characterize the properties of fluoride and its effects on the human body, as well as the sources of its occurrence. Particular emphasis is placed on the safety of its use and optimal dosage intake, which prevents accumulation and reduces its potential side effects. The positive effect of proper fluoride supply is widely described. In order to avoid overdose, it is best to consult a specialist to properly select the dosage.
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Affiliation(s)
- Adam Lubojanski
- Department of Pediatric Dentistry and Preclinical Dentistry, Wroclaw Medical University, Krakowska 26, 50-425 Wroclaw, Poland
| | - Dagmara Piesiak-Panczyszyn
- Department of Conservative Dentistry with Endodontics, Wroclaw Medical University, Krakowska 26, 50-425 Wroclaw, Poland
| | - Wojciech Zakrzewski
- Pre-Clinical Research Centre, Wroclaw Medical University, Bujwida 44, 50-345 Wroclaw, Poland
| | - Wojciech Dobrzynski
- Department of Dentofacial Orthopedics and Orthodontics, Division of Facial Abnormalities, Wroclaw Medical University, Krakowska 26, 50-425 Wroclaw, Poland
| | - Maria Szymonowicz
- Pre-Clinical Research Centre, Wroclaw Medical University, Bujwida 44, 50-345 Wroclaw, Poland
| | - Zbigniew Rybak
- Pre-Clinical Research Centre, Wroclaw Medical University, Bujwida 44, 50-345 Wroclaw, Poland
| | - Bartosz Mielan
- Pre-Clinical Research Centre, Wroclaw Medical University, Bujwida 44, 50-345 Wroclaw, Poland
| | - Rafal J. Wiglusz
- Institute of Low Temperature and Structure Research, Polish Academy of Sciences, Okolna 2, 50-422 Wroclaw, Poland
| | - Adam Watras
- Department of Pediatric Dentistry and Preclinical Dentistry, Wroclaw Medical University, Krakowska 26, 50-425 Wroclaw, Poland
- Institute of Low Temperature and Structure Research, Polish Academy of Sciences, Okolna 2, 50-422 Wroclaw, Poland
| | - Maciej Dobrzynski
- Department of Pediatric Dentistry and Preclinical Dentistry, Wroclaw Medical University, Krakowska 26, 50-425 Wroclaw, Poland
- Institute of Low Temperature and Structure Research, Polish Academy of Sciences, Okolna 2, 50-422 Wroclaw, Poland
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Zhuang Z, Mi Z, Kong L, Wang Q, Schweiger AH, Wan Y, Li H. Accumulation of potentially toxic elements in Chinese tea (Camellia sinensis): Towards source apportionment and health risk assessment. THE SCIENCE OF THE TOTAL ENVIRONMENT 2022; 851:158018. [PMID: 35987241 DOI: 10.1016/j.scitotenv.2022.158018] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 08/09/2022] [Accepted: 08/09/2022] [Indexed: 06/15/2023]
Abstract
Tea (Camellia sinensis) is a popular beverage that is consumed globally. However, a better understanding of potentially toxic elements (PTEs) content in tea leaves and infusion is necessary to minimize risk on human health. Therefore, 249 tea samples (grown in different areas) covering six types of tea were collected in China to investigate the PTEs contents, identify their potential source and assess the health risk associated with drinking tea. PTE contents in tea leaves across six tea types were ND-0.900 (Cd), 0.005-2.133 (As), ND-5.679 (Pb), ND-13.86 (Cr), 1.601-22.93 (Ni), ND-2.048 (Se), 0.109-622.4 (F), 13.02-269.9 (Rb), 1.845-50.88 (Sr), and 2.796-53.23 (Ba) mg/kg. The result of tea infusion showed that 14.3 %-44.1 % (green tea), 14.5 %-46.7 % (black tea), 10.5 %-25.3 % (dark tea), 13.6 %-34.2 % (oolong tea), 16.9 %-40.7 % (yellow tea), and 19.9 %-35.1 % (white tea) of F were released. All tea types, except green tea, exhibited comparatively low leachability of Cd, As, Pb and Cr in tea infusion. The source apportionment revealed that PTEs in tea leaves mainly originated from soil parental materials, while industrial activities, fertilizer application, and manufacturing processes may contribute to exogenous Se, Cd, As, and Cr accumulation. Health risk assessment indicated that F in tea infusion dominated the health risk. Humans may be exposed to a higher health risk by drinking green tea compared to that of other tea types. Nevertheless, the long-term tea consumption is less likely to contribute to pronounced non-carcinogenic and carcinogenic risks. This study confirmed that tea consumption is an important and direct pathway of PTEs uptake in humans. The health risk associated with drinking tea should be of concern.
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Affiliation(s)
- Zhong Zhuang
- Beijing Key Laboratory of Farmland Soil Pollution Prevention and Remediation, Key Laboratory of Plant-Soil Interactions of the Ministry of Education, College of Resources and Environmental Sciences, China Agricultural University, Beijing 100193, People's Republic of China
| | - Zidong Mi
- Beijing Key Laboratory of Farmland Soil Pollution Prevention and Remediation, Key Laboratory of Plant-Soil Interactions of the Ministry of Education, College of Resources and Environmental Sciences, China Agricultural University, Beijing 100193, People's Republic of China
| | - Lingxuan Kong
- Beijing Key Laboratory of Farmland Soil Pollution Prevention and Remediation, Key Laboratory of Plant-Soil Interactions of the Ministry of Education, College of Resources and Environmental Sciences, China Agricultural University, Beijing 100193, People's Republic of China
| | - Qi Wang
- Beijing Key Laboratory of Farmland Soil Pollution Prevention and Remediation, Key Laboratory of Plant-Soil Interactions of the Ministry of Education, College of Resources and Environmental Sciences, China Agricultural University, Beijing 100193, People's Republic of China
| | - Andreas H Schweiger
- Institute of Landscape and Plant Ecology, University of Hohenheim, 70599 Stuttgart, Germany
| | - Yanan Wan
- Beijing Key Laboratory of Farmland Soil Pollution Prevention and Remediation, Key Laboratory of Plant-Soil Interactions of the Ministry of Education, College of Resources and Environmental Sciences, China Agricultural University, Beijing 100193, People's Republic of China.
| | - Huafen Li
- Beijing Key Laboratory of Farmland Soil Pollution Prevention and Remediation, Key Laboratory of Plant-Soil Interactions of the Ministry of Education, College of Resources and Environmental Sciences, China Agricultural University, Beijing 100193, People's Republic of China.
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Chen G, Peng Y, Huang Y, Xie M, Dai Z, Cai H, Dong W, Xu W, Xie Z, Chen D, Fan X, Zhou W, Kan X, Yang T, Chen C, Sun Y, Zeng X, Liu Z. Fluoride induced leaky gut and bloom of Erysipelatoclostridium ramosum mediate the exacerbation of obesity in high-fat-diet fed mice. J Adv Res 2022:S2090-1232(22)00239-9. [PMID: 36341987 PMCID: PMC10403698 DOI: 10.1016/j.jare.2022.10.010] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 09/18/2022] [Accepted: 10/18/2022] [Indexed: 11/13/2022] Open
Abstract
INTRODUCTION Fluoride is widely presented in drinking water and foods. A strong relation between fluoride exposure and obesity has been reported. However, the potential mechanisms on fluoride-induced obesity remain unexplored. Objectives and methods The effects of fluoride on the obesity were investigated using mice model. Furthermore, the role of gut homeostasis in exacerbation of the obesity induced by fluoride was evaluated. Results The results showed that fluoride alone did not induce obesity in normal diet (ND) fed mice, whereas, it could trigger exacerbation of obesity in high-fat diet (HFD) fed mice. Fluoride impaired intestinal barrier and activated Toll-like receptor 4 (TLR4) signaling to induce obesity, which was further verified in TLR4-/- mice. Furthermore, fluoride could deteriorate the gut microbiota in HFD mice. The fecal microbiota transplantation from fluoride-induced mice was sufficient to induce obesity, while the exacerbation of obesity by fluoride was blocked upon gut microbiota depletion. The fluoride-induced bloom of Erysipelatoclostridium ramosum was responsible for exacerbation of obesity. In addition, a potential strategy for prevention of fluoride-induced obesity was proposed by intervention with polysaccharides from Fuzhuan brick tea. Conclusion Overall, these results provide the first evidence of a comprehensive cross-talk mechanism between fluoride and obesity in HFD fed mice, which is mediated by gut microbiota and intestinal barrier. E. ramosum was identified as a crucial mediator of fluoride induced obesity, which could be explored as potential target for prevention and treatment of obesity with exciting translational value.
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Valadas LAR, Girão Júnior FJ, Lotif MAL, Fernández CE, Bandeira MAM, Fonteles MMDF, Bottenberg P, Squassi A. Fluoride concentration in teas derived from Camellia Sinensis produced in Argentina. ENVIRONMENTAL MONITORING AND ASSESSMENT 2022; 194:682. [PMID: 35976461 DOI: 10.1007/s10661-022-10345-9] [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: 05/05/2022] [Accepted: 08/11/2022] [Indexed: 06/15/2023]
Abstract
To evaluate the fluoride concentration and pH of tea derived from Camellia sinensis produced and commercialized in Argentina. Forty-eight varieties of tea (black (n = 16), green (n = 21), red (n = 7), and white (n = 4)) commercialized in the form of leaves or tea bags were acquired. One bag or 2.0 ± 0.05 g of each product was infused for 5 min in 200 mL of distilled boiled water. The F- concentration was determined using an ion-selective electrode and pH was measured using a pH meter. The found fluoride concentrations ranged from 0.1 to 9.7 µg/mL and the pH ranged from 2.7 to 5.1. A higher fluoride concentration was observed in the leaves group (2.75 ± 2.65 µg/mL) compared to tea bags (1.10 ± 0.82 µg/mL) (p < 0.05). Regarding the type of tea, green and black tea were richer in F- than red and white tea. Fluoride and pH appeared not to be correlated (Pearson test). All the studied tea samples presented fluoride concentrations greater than the threshold recommended for drinking water. The pH proved to be low, which could be a risk for erosive tooth wear.
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Affiliation(s)
- Lídia Audrey Rocha Valadas
- Departmento de Odontología Y Comunitaria, Facultad de Odontología, Universidad de Buenos Aires, 2142 Marcelo Torcuato de Alvear, C1122, Buenos Aires, Argentina.
| | | | - Mara Assef Leitão Lotif
- Natural Products Laboratory, School of Pharmacy, Federal University of Ceara, Fortaleza, Brazil
| | | | | | | | | | - Aldo Squassi
- Departmento de Odontología Y Comunitaria, Facultad de Odontología, Universidad de Buenos Aires, 2142 Marcelo Torcuato de Alvear, C1122, Buenos Aires, Argentina
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10
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Tao W, Cao W, Yu B, Chen H, Gong R, Luorong Q, Luo J, Yao L, Zhang D. Hawk tea prevents high-fat diet-induced obesity in mice by activating the AMPK/ACC/SREBP1c signaling pathways and regulating the gut microbiota. Food Funct 2022; 13:6056-6071. [PMID: 35437540 DOI: 10.1039/d1fo04260b] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Scope: Hawk tea, a non-Camellia tea, is an ancient tea drink from southwest China and has been proven to exhibit significant hypoglycaemic and lipid-lowering effects. The aim of this study was to evaluate whether Hawk tea extract (HTE) can improve obesity induced by a high-fat diet (HFD) in a mouse model and to determine whether its anti-obesity effects are related to improvements in lipid metabolism and the gut microbiota. Methods and results: We tested the ability of HTE to prevent obesity and regulate gut microbiota in C57BL/6J mice fed with a HFD. We found that HTE significantly reduced body weight, fat deposition, serum triglyceride (TG), total cholesterol (TC) and low-density lipoprotein cholesterol (LDL-C) levels, and significantly increased serum levels of high-density lipoprotein cholesterol (HDL-C) induced by HFD. HTE also increased the levels of AMPK and ACC phosphorylation, up-regulated the expression of CPT-1, and downregulated the expression of SREBP1c and FAS. In addition, the administration of HTE significantly altered the composition of the gut microbiota, reduced the ratio of Firmicutes to Bacteroidetes, increased the relative abundance of Akkermansia muciniphila, Bacteroides-vulgatus, and Faecalibaculum_rodentium, and decreased the relative abundance of Desulfovibrionaceae and Lachnospiraceae. Conclusions: Collectively, our data demonstrate that HTE can prevent HFD-induced obesity by regulating the AMPK/ACC/SREBP1c signaling pathways and the gut microbiota.
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Affiliation(s)
- Wei Tao
- College of Traditional Chinese Medicine, Chongqing Medical University, Chongqing 400016, China
| | - Weiguo Cao
- College of Traditional Chinese Medicine, Chongqing Medical University, Chongqing 400016, China.,The Lab of Traditional Chinese Medicine, Chongqing Medical University, Chongqing 400016, China.
| | - Bao Yu
- College of Traditional Chinese Medicine, Chongqing Medical University, Chongqing 400016, China
| | - Huan Chen
- College of Traditional Chinese Medicine, Chongqing Medical University, Chongqing 400016, China
| | - Ruixue Gong
- College of Traditional Chinese Medicine, Chongqing Medical University, Chongqing 400016, China
| | - Quji Luorong
- College of Traditional Chinese Medicine, Chongqing Medical University, Chongqing 400016, China
| | - Juan Luo
- College of Traditional Chinese Medicine, Chongqing Medical University, Chongqing 400016, China
| | - Ling Yao
- College of Traditional Chinese Medicine, Chongqing Medical University, Chongqing 400016, China
| | - Dan Zhang
- College of Traditional Chinese Medicine, Chongqing Medical University, Chongqing 400016, China
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Miao XL, Ma HM, Ke QH, Wang SY, Zhou HF, Zheng M. The determination of monosaccharide in different years Qingzhuan Dark Tea polysaccharide by liquid chromatography-mass spectrometry. PHYTOCHEMICAL ANALYSIS : PCA 2022; 33:577-589. [PMID: 35128737 DOI: 10.1002/pca.3111] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/26/2021] [Revised: 01/07/2022] [Accepted: 01/09/2022] [Indexed: 06/14/2023]
Abstract
AIM To establish a fast, sensitive and accurate high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) method for determining the monosaccharide content of Qingzhuan Dark Tea polysaccharides in different years (2 years, 5 years and 11 years). METHODS The optimised chromatographic conditions were achieved on a C18 column (5.0 μm, 250 mm × 4.6 mm inner diameter). The mobile phase flow rate was 0.9 mL/min and the column temperature was set to 27°C. The aqueous phase A (5 mM aqueous ammonium acetate) and organic phase B (acetonitrile) were used to elute the target analyses isocratically (0-60 min: 18% B). The mass spectrometer detector was equipped with an electron spray ionisation (ESI)source, and multiple reaction monitoring (MRM) mode was used for the determination of 1-phenyl-3-methyl-5-pyrazolone (PMP) derived monosaccharides. RESULTS We carried out a comprehensive methodological validation of PMP derived monosaccharides, including linearity, precision, stability and repeatability. Nine monosaccharides (rhamnose, mannose, ribose, glucose, galacturonic acid, xylose, galactose, fucose and arabinose) of Qingzhuan Dark Tea polysaccharides were identified, in which ribose and fucose were reported for the first time. The results showed the contents of these nine monosaccharides differed significantly among different years. CONCLUSIONS The validated method is reliable, accurate, repeatable and can be applied to quality assessment of these monosaccharides.
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Affiliation(s)
- Xiao-Lei Miao
- Hubei University of Science and Technology, Xianning, Hubei, China
| | - Hui-Min Ma
- Hubei University of Science and Technology, Xianning, Hubei, China
| | - Qin-Hao Ke
- Hubei University of Science and Technology, Xianning, Hubei, China
| | - Shi-Yue Wang
- Hubei University of Science and Technology, Xianning, Hubei, China
| | - Hong-Fu Zhou
- Hubei University of Science and Technology, Xianning, Hubei, China
| | - Min Zheng
- Hubei University of Science and Technology, Xianning, Hubei, China
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12
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Sun H, Wen B, Wu Z, Xing A, Xu X, Chang Y, Guo G, Wang Y. The performance of water-soluble fluoride transformation in soil-tea-tea infusion chain system and the potential health risk assessment. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2893-2902. [PMID: 34755346 DOI: 10.1002/jsfa.11630] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/06/2020] [Revised: 10/26/2021] [Accepted: 11/09/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Water-soluble fluoride (WS-F) can be absorbed directly by tea plants from soil and comprises a major source of dietary F in tea consumers. To reveal the WS-F accumulation in tea leaves and assess WS-F health risks, 70 sets of samples including tea leaves at three maturity stages and corresponding topsoil were collected from Xinyang, China. The WS-F contents in tea samples and pH values in soil samples were determined. RESULTS The contents of WS-F in tea leaves exhibited a positive correlation with leaf maturity. The contents of WS-F in tea leaves showed a positive correlation with WS-F contents in the soil as the soil pH value exceeds 5. All the bud with two leaves samples, 84.29% of the third to sixth leaves samples, and 78.57% mature leaves samples in 5-min infusion tend to be no health threat. The leaching characteristics of WS-F from tea leaves were influenced by the leaf maturity and soaking time. CONCLUSION Taking measures to control pH and WS-F concentration of plantations soil, as well as drinking tea infusion made from young leaves or reducing soaking time could decrease the WS-F health risk. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Hua Sun
- College of Horticulture, Nanjing Agricultural University, Nanjing, P. R. China
| | - Bo Wen
- College of Landscape Architecture, Nanjing Forestry University, Nanjing, P. R. China
| | - Zichen Wu
- College of Horticulture, Nanjing Agricultural University, Nanjing, P. R. China
| | - Anqi Xing
- College of Horticulture, Nanjing Agricultural University, Nanjing, P. R. China
| | - Xiaohan Xu
- College of Horticulture, Nanjing Agricultural University, Nanjing, P. R. China
| | - Yali Chang
- Henan Key Laboratory of Tea Plant Comprehensive Utilization in South Henan, Xinyang Agriculture and Forestry University, Xinyang, P. R. China
| | - Guiyi Guo
- Henan Key Laboratory of Tea Plant Comprehensive Utilization in South Henan, Xinyang Agriculture and Forestry University, Xinyang, P. R. China
| | - Yuhua Wang
- College of Horticulture, Nanjing Agricultural University, Nanjing, P. R. China
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13
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He W, Chen N, Yu Z, Sun Q, He Q, Zeng W. Effect of tea polyphenols on the quality of Chinese steamed bun and the action mechanism. J Food Sci 2022; 87:1500-1513. [DOI: 10.1111/1750-3841.16120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2021] [Revised: 02/11/2022] [Accepted: 02/22/2022] [Indexed: 11/29/2022]
Affiliation(s)
- Wen‐Jing He
- Antioxidant Polyphenols Team Department of Food Engineering, Sichuan University Chengdu P. R. China
| | - Nan Chen
- The Key Laboratory of Food Science and Technology of Sichuan Province of Education Sichuan University Chengdu P. R. China
| | - Zhi‐Long Yu
- Department of Food Science and Agricultural Chemistry, Faculty of Agricultural and Environmental Sciences McGill University Saint‐Anne‐de‐Bellevue Quebec Canada
| | - Qun Sun
- The Key Laboratory of Food Science and Technology of Sichuan Province of Education Sichuan University Chengdu P. R. China
| | - Qiang He
- The Key Laboratory of Food Science and Technology of Sichuan Province of Education Sichuan University Chengdu P. R. China
| | - Wei‐Cai Zeng
- Antioxidant Polyphenols Team Department of Food Engineering, Sichuan University Chengdu P. R. China
- The Key Laboratory of Food Science and Technology of Sichuan Province of Education Sichuan University Chengdu P. R. China
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14
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Kamal GM, Rehmani MN, Iqbal SZ, Uddin J, Nazir S, Rehman JU, Hussain AI, Mousavi Khaneghah A. The determination of potentially toxic elements (PTEs) in milk from the Sothern Cities of Punjab, Pakistan: a health risk assessment study. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104446] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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15
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Zhang S, Zuo Y, Wu Q, Wang J, Ban L, Yang H, Bai Z. Development and Validation of Near-Infrared Methods for the Quantitation of Caffeine, Epigallocatechin-3-gallate, and Moisture in Green Tea Production. JOURNAL OF ANALYTICAL METHODS IN CHEMISTRY 2021; 2021:9563162. [PMID: 34820146 PMCID: PMC8608528 DOI: 10.1155/2021/9563162] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/11/2021] [Revised: 10/18/2021] [Accepted: 10/20/2021] [Indexed: 06/13/2023]
Abstract
The quality of tea leaves (e.g., their color, appearance, and taste) can be directly influenced by the tea production process, which is closely connected with the content of a number of chemical components formed during the production of the tea leaves. However, the production process is now controlled by people's experience, making its quality significantly different. NIRS is a time-saving, cost-saving, and nondestructive method. Therefore, it is necessary to introduce NIRS technology into the quality control of the tea production process. In this study, a quantitative analysis model of caffeine, epigallocatechin-3-gallate (EGCG), and moisture content was established by near-infrared spectroscopy (NIRS) which was united simultaneously with partial least squares (PLSR) for online process monitoring of tea production. The model parameters show that the established model has fine robustness and outstanding measuring accuracy. Then, the feasibility of the established method is verified by the traditional method. Through the verification of the precision of the instrument and the stability of the sample, it is clarified that the model can be further utilized to monitor tea product quality online in a productive process.
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Affiliation(s)
- Shengsheng Zhang
- Guizhou Key Laboratory for Information System of Mountainous Areas and Protection of Ecological Environment, Guizhou Normal University, 116 Baoshan North Rd, Guiyang, Guizhou 550001, China
| | - Yamin Zuo
- School of Basic Medical Sciences, Hubei Key Laboratory of Wudang Local Chinese Medicine Research, Hubei University of Medicine, 30 Renmin South Rd, Shiyan, Hubei 442000, China
| | - Qing Wu
- Guizhou Key Laboratory for Information System of Mountainous Areas and Protection of Ecological Environment, Guizhou Normal University, 116 Baoshan North Rd, Guiyang, Guizhou 550001, China
| | - Jiao Wang
- Guizhou Key Laboratory for Information System of Mountainous Areas and Protection of Ecological Environment, Guizhou Normal University, 116 Baoshan North Rd, Guiyang, Guizhou 550001, China
| | - Lin Ban
- Guizhou Key Laboratory for Information System of Mountainous Areas and Protection of Ecological Environment, Guizhou Normal University, 116 Baoshan North Rd, Guiyang, Guizhou 550001, China
| | - Huili Yang
- Guizhou Key Laboratory for Information System of Mountainous Areas and Protection of Ecological Environment, Guizhou Normal University, 116 Baoshan North Rd, Guiyang, Guizhou 550001, China
| | - Zhiwen Bai
- The Guizhou Gui Tea (Group) Co. Ltd, Huaxi District, Guiyang, Guizhou 550001, China
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16
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Li W, Cheng H, Mu Y, Xu A, Ma B, Wang F, Xu P. Occurrence, accumulation, and risk assessment of trace metals in tea (Camellia sinensis): A national reconnaissance. THE SCIENCE OF THE TOTAL ENVIRONMENT 2021; 792:148354. [PMID: 34146808 DOI: 10.1016/j.scitotenv.2021.148354] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/17/2021] [Revised: 06/02/2021] [Accepted: 06/05/2021] [Indexed: 06/12/2023]
Abstract
Accumulation of potentially toxic elements in soil and tea leaves is a particular concern for tea consumers worldwide. However, the contents of potentially toxic elements and their potential health and ecological risks in Chinese tea gardens have rarely been investigated on the national scale. In this study, we collected 225 paired soil and tea plant samples from 45 tea gardens in 15 provinces of China to survey the current risk of potentially toxic element accumulation in Chinese tea gardens. The results suggest that the average contents of most trace metals in rhizosphere soils meet the risk control standard for agricultural land in China. However, the mean contents of As, Cr, Cd, Zn, Cu, and Ni in rhizosphere soils were 1.94, 2.14, 1.23, 1.15, 1.18, and 1.19 times their corresponding background soil values in China. Cd had the highest geo-accumulation index, followed by As, Zn, Cr, Ni, Cu, Pb, and Mn in rhizosphere soils. Nearly 2.22% and 4.44% of soils were moderately to heavily contaminated with As and Cd, respectively. The risk index ranged from 18.0 to 292, with an average value of 90.0, indicating low to moderate ecological risk in Chinese tea gardens. This is the first national-scale reconnaissance of trace metals in tea across China. Our findings provide a useful reference for ensuring the quality and safety of tea production and mitigating the risk of toxic element accumulation in tea.
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Affiliation(s)
- Wenbing Li
- College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, China
| | - Haiyan Cheng
- Department of Tea Science, Zhejiang University, Hangzhou 310058, China
| | - Yinjun Mu
- College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, China
| | - Anan Xu
- Department of Tea Science, Zhejiang University, Hangzhou 310058, China
| | - Bin Ma
- College of Environmental and Natural Resource Sciences, Zhejiang Provincial Key Laboratory of Agricultural Resources and Environment, Zhejiang University, Hangzhou 310058, China
| | - Fan Wang
- College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, China.
| | - Ping Xu
- Department of Tea Science, Zhejiang University, Hangzhou 310058, China.
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17
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Estimating the catechin concentrations of new shoots in green tea fields using ground-based hyperspectral imagery. Food Chem 2021; 370:130987. [PMID: 34536779 DOI: 10.1016/j.foodchem.2021.130987] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2020] [Revised: 08/06/2021] [Accepted: 08/30/2021] [Indexed: 11/20/2022]
Abstract
Hyperspectral imagery was applied to estimating non-galloyl (EC, EGC) and galloyl (ECG, EGCG) types of catechins in new shoots of green tea. Partial least squares regression models were developed to consider the effects of commercial fertilizer (CF) and organic fertilizer (OF). The models could explain each type of catechin with a precision of more than 0.79, with a few exceptions. When the CF model was applied to the OF hyperspectral reflectance and the OF model was applied to the CF hyperspectral reflectance for mutual prediction, the prediction accuracy was better with the OF models than CF models. The prediction models using both CF and OF data (hyperspectral reflectances, and concentrations of catechins) had a precision of more than 0.76 except for the non-galloyl-type catechins as a group and EGC alone. These results provide useful data for maintaining and improving the quality of green tea.
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18
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Xiang X, Su C, Shi Q, Wu J, Zeng Z, Zhang L, Jin S, Huang R, Gao T, Song C. Potential hypoglycemic metabolites in dark tea fermented by Eurotium cristatum based on UPLC-QTOF-MS/MS combining global metabolomic and spectrum-effect relationship analyses. Food Funct 2021; 12:7546-7556. [PMID: 34227645 DOI: 10.1039/d1fo00836f] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
The preventive and therapeutic effects of dark tea fermented by Eurotium cristatum (DTE) in glucose metabolism have been demonstrated. However, few studies have investigated comprehensive changes in the chemical composition and activity in DTE before and after fermentation. In this study, the metabolic profiling of raw samples and fermented samples was determined by ultra-performance liquid chromatography coupled to quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MS/MS). Furthermore, a systematic analytical strategy combining global metabolomics and the spectrum-effect relationship based on α-glucosidase inhibition was employed for screening discriminant metabolites. As a result, 15 discriminant metabolites were identified in DTE samples. Among them, 10 metabolites (4 fatty acids, 1 dyphylline derivative, 3 lysophosphatidylcholines, and 2 triterpenes) increased in relative contents and the contents of the other 5 polyphenol metabolites decreased after fermentation. These metabolites were critical constituents possibly associated with DTE's hypoglycemic activity, which also might be suitable as quality evaluation indicators. This study provided a worthy insight into the exploration of representative active constituents or quality indicators of DTE.
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Affiliation(s)
- Xingliang Xiang
- College of Pharmacy, Hubei University of Chinese Medicine, 16 Huangjiahu West Road, Hongshan District, 430065, Wuhan, Hubei, China.
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19
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Han J, Kiss L, Mei H, Remete AM, Ponikvar-Svet M, Sedgwick DM, Roman R, Fustero S, Moriwaki H, Soloshonok VA. Chemical Aspects of Human and Environmental Overload with Fluorine. Chem Rev 2021; 121:4678-4742. [PMID: 33723999 PMCID: PMC8945431 DOI: 10.1021/acs.chemrev.0c01263] [Citation(s) in RCA: 148] [Impact Index Per Article: 49.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2020] [Indexed: 12/24/2022]
Abstract
Over the last 100-120 years, due to the ever-increasing importance of fluorine-containing compounds in modern technology and daily life, the explosive development of the fluorochemical industry led to an enormous increase of emission of fluoride ions into the biosphere. This made it more and more important to understand the biological activities, metabolism, degradation, and possible environmental hazards of such substances. This comprehensive and critical review focuses on the effects of fluoride ions and organofluorine compounds (mainly pharmaceuticals and agrochemicals) on human health and the environment. To give a better overview, various connected topics are also discussed: reasons and trends of the advance of fluorine-containing pharmaceuticals and agrochemicals, metabolism of fluorinated drugs, withdrawn fluorinated drugs, natural sources of organic and inorganic fluorine compounds in the environment (including the biosphere), sources of fluoride intake, and finally biomarkers of fluoride exposure.
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Affiliation(s)
- Jianlin Han
- Jiangsu
Co-Innovation Center of Efficient Processing and Utilization of Forest
Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Loránd Kiss
- University
of Szeged, Institute of Pharmaceutical Chemistry
and Interdisciplinary Excellence Centre, Eötvös u. 6, 6720 Szeged, Hungary
| | - Haibo Mei
- Jiangsu
Co-Innovation Center of Efficient Processing and Utilization of Forest
Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Attila Márió Remete
- University
of Szeged, Institute of Pharmaceutical Chemistry
and Interdisciplinary Excellence Centre, Eötvös u. 6, 6720 Szeged, Hungary
| | - Maja Ponikvar-Svet
- Department
of Inorganic Chemistry and Technology, Jožef
Stefan Institute, Jamova
cesta 39, 1000 Ljubljana, Slovenia
| | - Daniel Mark Sedgwick
- Departamento
de Química Orgánica, Universidad
de Valencia, 46100 Burjassot, Valencia Spain
| | - Raquel Roman
- Departamento
de Química Orgánica, Universidad
de Valencia, 46100 Burjassot, Valencia Spain
| | - Santos Fustero
- Departamento
de Química Orgánica, Universidad
de Valencia, 46100 Burjassot, Valencia Spain
| | - Hiroki Moriwaki
- Hamari
Chemicals Ltd., 1-19-40, Nankokita, Suminoe-ku, Osaka 559-0034, Japan
| | - Vadim A. Soloshonok
- Department
of Organic Chemistry I, Faculty of Chemistry, University of the Basque Country UPV/EHU, 20018 San Sebastian, Spain
- IKERBASQUE,
Basque Foundation for Science, 48011 Bilbao, Spain
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20
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Zhou MX, Tian X, Wu ZQ, Li K, Li ZJ. Fuzhuan brick tea supplemented with areca nuts: Effects on serum and gut microbiota in mice. J Food Biochem 2021; 45:e13737. [PMID: 33876445 DOI: 10.1111/jfbc.13737] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2021] [Revised: 03/16/2021] [Accepted: 04/02/2021] [Indexed: 11/28/2022]
Abstract
Areca nut and Fuzhuan brick tea, a type of natural plant products, have obvious effects of fat reduction and weight loss; however, there is no report on their synergistic effect. This study investigated the effects of Fuzhuan brick tea supplemented with different concentrations of areca nut (5% (LAF), 10% (MAF), and 20% (HAF)) on serum and gut microbiota in Kunming (KM) mice. The results showed that Fuzhuan brick tea supplemented with areca nuts (AFTs) could reduce weight, prevent the accumulation of fat, inhibit the increase in the levels of serum triglyceride, total cholesterol, low-density lipoprotein cholesterol, blood glucose, free fatty acid, insulin, and total bile acid, alleviate the decrease in high-density lipoprotein cholesterol level, and regulate the composition of gut microbiota by high-fat diet intervention. The HAF group with 20% areca nut content showed the best effect. These results could provide a novel approach to prevent obesity and hyperlipidemia. PRACTICAL APPLICATIONS: Consumption of areca nut and tea is widespread in Asia and other regions. As a controversial raw material, the damage due to areca nut to oral mucosa health has often aroused public concern and heated discussion; however, its medicinal value has been confirmed in terms of its pharmacological effects in various aspects. Fuzhuan brick tea, a type of traditional postfermented dark tea, has been confirmed to exert effects of antiobesity. Therefore, the areca nut and Fuzhuan brick tea, as a type of natural plant products, have obvious effects of fat reduction and weight loss; however, their synergistic effect has not been reported. To our knowledge, this study is the first to explore the effects of the Fuzhuan brick tea supplemented with areca nuts (AFTs) on serum and gut microbiota in mice. On the premise of exerting their beneficial effects (especially in terms of easing food stagnation and eliminating indigestion) and reducing their toxic and side effects, the effects of AFTs on health were further clarified, which could provide a novel direction for the development and utilization of areca nut. Moreover, our research would increase public understanding of areca nut and provide guidance to the Fuzhuan brick tea processing industry.
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Affiliation(s)
- Ming-Xi Zhou
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Xing Tian
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China.,College of Pharmacy, Hunan University of Chinese Medicine, Changsha, China
| | - Zhong-Qin Wu
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Ke Li
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Zong-Jun Li
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
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21
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Peng CY, Xu XF, Ren YF, Niu HL, Yang YQ, Hou RY, Wan XC, Cai HM. Fluoride absorption, transportation and tolerance mechanism in Camellia sinensis, and its bioavailability and health risk assessment: a systematic review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:379-387. [PMID: 32623727 DOI: 10.1002/jsfa.10640] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/28/2020] [Revised: 06/27/2020] [Accepted: 07/05/2020] [Indexed: 06/11/2023]
Abstract
Tea is the one of the most popular non-alcoholic caffeinated beverages in the world. Tea is produced from the tea plant (Camellia sinensis (L.) O. Kuntze), which is known to accumulate fluoride. This article systematically analyzes the literature concerning fluoride absorption, transportation and fluoride tolerance mechanisms in tea plants. Fluoride bioavailability and exposure levels in tea infusions are also reviewed. The circulation of fluoride within the tea plantation ecosystems is in a positive equilibrium, with greater amounts of fluoride introduced to tea orchards than removed. Water extractable fluoride and magnesium chloride (MgCl2 ) extractable fluoride in plantation soil are the main sources of absorption by tea plant root via active trans-membrane transport and anion channels. Most fluoride is readily transported through the xylem as F- /F-Al complexes to leaf cell walls and vacuole. The findings indicate that tea plants employ cell wall accumulation, vacuole compartmentalization, and F-Al complexes to co-detoxify fluoride and aluminum, a possible tolerance mechanism through which tea tolerates higher levels of fluoride than most plants. Furthermore, dietary and endogenous factors influence fluoride bioavailability and should be considered when exposure levels of fluoride in commercially available dried tea leaves are interpreted. The relevant current challenges and future perspectives are also discussed. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Chuan-Yi Peng
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, P. R. China
- Key Laboratory of Food Nutrition and Safety, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, P. R. China
- Anhui Province Key Lab of Analysis and Detection for Food Safety, Hefei, P. R. China
| | - Xue-Feng Xu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, P. R. China
- Key Laboratory of Food Nutrition and Safety, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, P. R. China
- Anhui Province Key Lab of Analysis and Detection for Food Safety, Hefei, P. R. China
| | - Yin-Feng Ren
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, P. R. China
- Key Laboratory of Food Nutrition and Safety, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, P. R. China
- Anhui Province Key Lab of Analysis and Detection for Food Safety, Hefei, P. R. China
| | - Hui-Liang Niu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, P. R. China
- Key Laboratory of Food Nutrition and Safety, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, P. R. China
- Anhui Province Key Lab of Analysis and Detection for Food Safety, Hefei, P. R. China
| | - Yun-Qiu Yang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, P. R. China
- Key Laboratory of Food Nutrition and Safety, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, P. R. China
- Anhui Province Key Lab of Analysis and Detection for Food Safety, Hefei, P. R. China
| | - Ru-Yan Hou
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, P. R. China
- Key Laboratory of Food Nutrition and Safety, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, P. R. China
- Anhui Province Key Lab of Analysis and Detection for Food Safety, Hefei, P. R. China
| | - Xiao-Chun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, P. R. China
- Key Laboratory of Food Nutrition and Safety, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, P. R. China
- Anhui Province Key Lab of Analysis and Detection for Food Safety, Hefei, P. R. China
| | - Hui-Mei Cai
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, P. R. China
- Key Laboratory of Food Nutrition and Safety, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, P. R. China
- Anhui Province Key Lab of Analysis and Detection for Food Safety, Hefei, P. R. China
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22
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Peng CY, Xu XF, Zhu HY, Ren YF, Niu HL, Hou RY, Wan XC, Cai HM. Metabolics and ionomics responses of tea leaves (Camellia sinensis (L.) O. Kuntze) to fluoride stress. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2021; 158:65-75. [PMID: 33296847 DOI: 10.1016/j.plaphy.2020.11.024] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/13/2020] [Accepted: 11/17/2020] [Indexed: 06/12/2023]
Abstract
Tea plant (Camellia sinensis (L.) O. Kuntze) is known to accumulate high concentrations of fluoride (F) in its leaves; however, the underlying mechanism of F accumulation remains unclear. The main objective of this study was to investigate the homeostatic self-defense mechanisms of tea leaves to F supplementation (0, 5, 20, and 50 mgL-1) by metabolomics and ionomics. We identified a total of 96 up-regulated and 40 down-regulated metabolites in tea leaves treated with F. Of these different compounds, minor polypeptides, carbohydrates and amino acids played valuable roles in the F-tolerating mechanism of tea plant. After F treatments, the concentrations of sodium (Na), ferrum (Fe), manganese (Mn), and molybdenum (Mo) were significantly increased in tea leaves, whereas the aluminum (Al) was decreased. These findings suggest that the ionic balance and metabolites are attributable to the development of F tolerance, providing new insight into tea plant adaptation to F stress.
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Affiliation(s)
- Chuan-Yi Peng
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, Anhui, People's Republic of China; Key Laboratory of Food Nutrition and Safety, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, 230036, Anhui, People's Republic of China; Anhui Province Key Lab of Analysis and Detection for Food Safety, Hefei, 230036, People's Republic of China.
| | - Xue-Feng Xu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, Anhui, People's Republic of China; Key Laboratory of Food Nutrition and Safety, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, 230036, Anhui, People's Republic of China; Anhui Province Key Lab of Analysis and Detection for Food Safety, Hefei, 230036, People's Republic of China
| | - Hai-Yan Zhu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, Anhui, People's Republic of China; Key Laboratory of Food Nutrition and Safety, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, 230036, Anhui, People's Republic of China; Anhui Province Key Lab of Analysis and Detection for Food Safety, Hefei, 230036, People's Republic of China
| | - Yin-Feng Ren
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, Anhui, People's Republic of China; Key Laboratory of Food Nutrition and Safety, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, 230036, Anhui, People's Republic of China; Anhui Province Key Lab of Analysis and Detection for Food Safety, Hefei, 230036, People's Republic of China
| | - Hui-Liang Niu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, Anhui, People's Republic of China
| | - Ru-Yan Hou
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, Anhui, People's Republic of China; Key Laboratory of Food Nutrition and Safety, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, 230036, Anhui, People's Republic of China; Anhui Province Key Lab of Analysis and Detection for Food Safety, Hefei, 230036, People's Republic of China
| | - Xiao-Chun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, Anhui, People's Republic of China.
| | - Hui-Mei Cai
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, Anhui, People's Republic of China; Key Laboratory of Food Nutrition and Safety, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, 230036, Anhui, People's Republic of China; Anhui Province Key Lab of Analysis and Detection for Food Safety, Hefei, 230036, People's Republic of China.
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Niu H, Zhan K, Xu W, Peng C, Hou C, Li Y, Hou R, Wan X, Cai H. Selenium treatment modulates fluoride distribution and mitigates fluoride stress in tea plant (Camellia sinensis (L.) O. Kuntze). ENVIRONMENTAL POLLUTION (BARKING, ESSEX : 1987) 2020; 267:115603. [PMID: 33254693 DOI: 10.1016/j.envpol.2020.115603] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/15/2020] [Revised: 08/24/2020] [Accepted: 09/02/2020] [Indexed: 06/12/2023]
Abstract
Tea plants (Camellia sinensis (L.) O. Kuntze) can hyperaccumulate fluoride (F). The accumulation of F in tea leaves may induce serious health problems in tea consumers. It has been reported that selenium (Se) could reduce the accumulation of heavy metals in plants. Thus, the aim of this study was to investigate whether exogenous Se could reduce F accumulation in tea plant. The results showed that Se treatment could decrease F content in tea leaves, increase F accumulation in roots, decrease the proportion of water-soluble F in tea leaves and increase the Se content. Low F levels promoted the accumulation of Se in tea plants. Se treatment could modulate F-induced oxidative injury by decreasing malondialdehyde level and increasing the activities of superoxide dismutase, peroxidase and catalase. Moreover, Se inhibited F-induced increase in leaf iron, calcium, aluminum, leaf and root magnesium and lead contents. These results showed that Se application could decrease F content and increase Se content in tea leaves, which may be served as a novel strategy for production of healthy tea.
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Affiliation(s)
- Huiliang Niu
- School of Tea & Food Science and Technology, Anhui Agricultural University, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, Anhui, China
| | - Kui Zhan
- School of Tea & Food Science and Technology, Anhui Agricultural University, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, Anhui, China
| | - Wei Xu
- School of Tea & Food Science and Technology, Anhui Agricultural University, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, Anhui, China
| | - Chuanyi Peng
- School of Tea & Food Science and Technology, Anhui Agricultural University, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, Anhui, China
| | - Chaoyuan Hou
- School of Tea & Food Science and Technology, Anhui Agricultural University, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, Anhui, China
| | - Yeyun Li
- School of Tea & Food Science and Technology, Anhui Agricultural University, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, Anhui, China
| | - Ruyan Hou
- School of Tea & Food Science and Technology, Anhui Agricultural University, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, Anhui, China
| | - Xiaochun Wan
- School of Tea & Food Science and Technology, Anhui Agricultural University, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, Anhui, China
| | - Huimei Cai
- School of Tea & Food Science and Technology, Anhui Agricultural University, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, Anhui, China.
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Song J, Hou C, Guo J, Niu Q, Wang X, Ren Z, Zhang Q, Feng C, Liu L, Tian W, Li L. Two New Members of CsFEXs Couple Proton Gradients to Export Fluoride and Participate in Reducing Fluoride Accumulation in Low-Fluoride Tea Cultivars. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:8568-8579. [PMID: 32559071 DOI: 10.1021/acs.jafc.0c03444] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The accumulation of fluoride in tea leaves from various cultivars exhibits significant differences. However, the molecular basis and mechanism remain largely unknown. Here, we reported that two genes of CsFEX (fluoride export genes in Camellia sinensis), CsFEX1 and CsFEX2, transport fluoride out of cells, alleviate the cellular fluoride toxin, and rescue the yeast mutant (FEX1ΔFEX2Δ) and Arabidopsis mutant (fex), as their efflux activities are coupled with proton gradients. Further analysis found that CsFEX1 and CsFEX2 localize to the plasma membrane both in yeast and Arabidopsis cells. CsFEX2 is more effective to reduce fluoride toxicity in yeast and Arabidopsis compared with CsFEX1 even at low pH. CsFEX2 induced by fluoride treatment is around tenfold higher in a low-fluoride cultivar (Yunkang 10) than that in a high-fluoride cultivar (Pingyang Tezaocha), suggesting that CsFEX2 possibly plays a critical role in reducing fluoride accumulation in tea leaves.
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Affiliation(s)
- Jiali Song
- Key Laboratory of Plant Gene Resources and Biotechnology for Carbon Reduction and Environmental Improvement, Beijing Municipal Government, and College of Life Sciences,College of Life Sciences, Capital Normal University, Beijing 100048, China
| | - Congcong Hou
- Key Laboratory of Plant Gene Resources and Biotechnology for Carbon Reduction and Environmental Improvement, Beijing Municipal Government, and College of Life Sciences,College of Life Sciences, Capital Normal University, Beijing 100048, China
| | - Jiangxin Guo
- Key Laboratory of Plant Gene Resources and Biotechnology for Carbon Reduction and Environmental Improvement, Beijing Municipal Government, and College of Life Sciences,College of Life Sciences, Capital Normal University, Beijing 100048, China
| | - Qi Niu
- Key Laboratory of Plant Gene Resources and Biotechnology for Carbon Reduction and Environmental Improvement, Beijing Municipal Government, and College of Life Sciences,College of Life Sciences, Capital Normal University, Beijing 100048, China
| | - Xiaohan Wang
- Key Laboratory of Plant Gene Resources and Biotechnology for Carbon Reduction and Environmental Improvement, Beijing Municipal Government, and College of Life Sciences,College of Life Sciences, Capital Normal University, Beijing 100048, China
| | - Zhijie Ren
- Key Laboratory of Plant Gene Resources and Biotechnology for Carbon Reduction and Environmental Improvement, Beijing Municipal Government, and College of Life Sciences,College of Life Sciences, Capital Normal University, Beijing 100048, China
| | - Qian Zhang
- Key Laboratory of Plant Gene Resources and Biotechnology for Carbon Reduction and Environmental Improvement, Beijing Municipal Government, and College of Life Sciences,College of Life Sciences, Capital Normal University, Beijing 100048, China
| | - Changxin Feng
- Key Laboratory of Plant Gene Resources and Biotechnology for Carbon Reduction and Environmental Improvement, Beijing Municipal Government, and College of Life Sciences,College of Life Sciences, Capital Normal University, Beijing 100048, China
| | - Liangyu Liu
- Key Laboratory of Plant Gene Resources and Biotechnology for Carbon Reduction and Environmental Improvement, Beijing Municipal Government, and College of Life Sciences,College of Life Sciences, Capital Normal University, Beijing 100048, China
| | - Wang Tian
- Key Laboratory of Plant Gene Resources and Biotechnology for Carbon Reduction and Environmental Improvement, Beijing Municipal Government, and College of Life Sciences,College of Life Sciences, Capital Normal University, Beijing 100048, China
| | - Legong Li
- Key Laboratory of Plant Gene Resources and Biotechnology for Carbon Reduction and Environmental Improvement, Beijing Municipal Government, and College of Life Sciences,College of Life Sciences, Capital Normal University, Beijing 100048, China
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25
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Rubio C, Rodríguez I, Jaudenes JR, Gutiérrez AJ, Paz S, Burgos A, Hardisson A, Revert C. Fluoride levels in supply water from a volcanic area in the Macaronesia region. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2020; 27:11587-11595. [PMID: 31970639 DOI: 10.1007/s11356-020-07702-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/21/2019] [Accepted: 01/09/2020] [Indexed: 06/10/2023]
Abstract
Fluoride is a widely distributed ion in the environment and, consequently, in water as well. High levels of fluoride in waters can be found in the Canary Islands because of their volcanic origin. Due to the risk and detrimental effects associated with a high fluoride intake, the content of this ion has been potentiometrically determined in 256 supply water samples from the islands of Tenerife, El Hierro, and La Palma, using a fluoride selective ion electrode. Fluoride mean concentration found on Tenerife is 4.22 mg/L, exceeding the parametric value of 1.5 mg/L set out in Spanish legislation. The consumption of 2 L of water from the studied municipalities of Tenerife would mean there is an excessive fluoride intake. The consumption of this water poses a serious risk to health. It is necessary to take action aimed at reducing the level of fluoride in the north of the island of Tenerife.
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Affiliation(s)
- Carmen Rubio
- Department of Toxicology, University of La Laguna, 38071, La Laguna, Tenerife, Canary Islands, Spain
| | - Inmaculada Rodríguez
- Department of Toxicology, University of La Laguna, 38071, La Laguna, Tenerife, Canary Islands, Spain
| | - Juan R Jaudenes
- Department of Toxicology, University of La Laguna, 38071, La Laguna, Tenerife, Canary Islands, Spain
| | - Angel J Gutiérrez
- Department of Toxicology, University of La Laguna, 38071, La Laguna, Tenerife, Canary Islands, Spain
| | - Soraya Paz
- Department of Toxicology, University of La Laguna, 38071, La Laguna, Tenerife, Canary Islands, Spain.
| | - Antonio Burgos
- Department of Preventive Medicine and Public Health, University of La Laguna, 38071, La Laguna, Tenerife, Canary Islands, Spain
| | - Arturo Hardisson
- Department of Toxicology, University of La Laguna, 38071, La Laguna, Tenerife, Canary Islands, Spain
| | - Consuelo Revert
- Department of Physiotherapy, University of La Laguna, 38071, La Laguna, Tenerife, Canary Islands, Spain
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26
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Guo W, Lin X, Jin L, Hu S. Single quadrupole inductively coupled plasma-mass spectrometry for the measurement of fluorine in tea infusions and its health risk assessment. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2019.103378] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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27
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Sun J, Tian Y, Wu X, Dai C, Lu B. Nondestructive detection for moisture content in green tea based on dielectric properties and VISSA‐GWO‐SVR algorithm. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14421] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Jun Sun
- School of Electrical and Information Engineering Jiangsu University Zhenjiang China
| | - Yan Tian
- School of Electrical and Information Engineering Jiangsu University Zhenjiang China
- School of Electronic Information Jiangsu University of Science and Technology Zhenjiang China
| | - Xiaohong Wu
- School of Electrical and Information Engineering Jiangsu University Zhenjiang China
| | - Chunxia Dai
- School of Electrical and Information Engineering Jiangsu University Zhenjiang China
| | - Bing Lu
- School of Electrical and Information Engineering Jiangsu University Zhenjiang China
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Peng CY, Liu HF, Qiao HH, Luo J, Liu XM, Hou RY, Wan XC, Cai HM. Evaluation of the feasibility of short-term electrodialysis for separating naturally occurring fluoride from instant brick tea infusion. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:168-176. [PMID: 31471909 DOI: 10.1002/jsfa.10011] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/14/2019] [Revised: 08/19/2019] [Accepted: 08/21/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Removing excessive naturally occurring fluoride from tea and/or infusions is difficult because the process has low efficiency and causes secondary pollution. In this study, a novel electrodialysis (ED) technology was developed. We examined the effect of crucial parameters (electrolyte concentration, operation voltage, ED duration and initial concentration of the tea infusion) on defluoridation performance using a highly efficient ion-exchange membrane with five-compartment cells. RESULTS The most effective ED system results were obtained at an electrolyte concentration of 10 g kg-1 and operating voltage of 20 V. Moreover, the fluoride removal capacity (10.70-66.93%) was highly dependent on the ED duration (1-15 min) and initial concentration of the tea infusion (0.5-10 g kg-1 ). The longer the ED duration and the lower the initial concentration, the higher was the defluoridation performance. During ED, limited loss of the main inclusions (total polyphenols, catechins, caffeine and selected ions) was observed. Furthermore, the D201 anion resin-filled ED stack (0.5-5 g) and improvement of concentrate compartment electrolyte (≥5 times the dilute compartment electrolyte) in the ED system enhanced the defluoridation rate significantly. CONCLUSION ED is a potentially effective method that can be used for defluoridation in the deep processing of tea products. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Chuan-Yi Peng
- State Key Laboratory of Tea Plant Biology and Utilization/School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, Anhui, People's Republic of China
- Anhui Province Key Lab of Analysis and Detection for Food Safety, Hefei, Anhui, People's Republic of China
| | - Hai-Feng Liu
- State Key Laboratory of Tea Plant Biology and Utilization/School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, Anhui, People's Republic of China
- Anhui Province Key Lab of Analysis and Detection for Food Safety, Hefei, Anhui, People's Republic of China
| | - Huan-Huan Qiao
- State Key Laboratory of Tea Plant Biology and Utilization/School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, Anhui, People's Republic of China
- Anhui Province Key Lab of Analysis and Detection for Food Safety, Hefei, Anhui, People's Republic of China
| | - Jing Luo
- State Key Laboratory of Tea Plant Biology and Utilization/School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, Anhui, People's Republic of China
- Anhui Province Key Lab of Analysis and Detection for Food Safety, Hefei, Anhui, People's Republic of China
| | - Xi-Min Liu
- State Key Laboratory of Tea Plant Biology and Utilization/School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, Anhui, People's Republic of China
- Anhui Province Key Lab of Analysis and Detection for Food Safety, Hefei, Anhui, People's Republic of China
| | - Ru-Yan Hou
- State Key Laboratory of Tea Plant Biology and Utilization/School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, Anhui, People's Republic of China
- Anhui Province Key Lab of Analysis and Detection for Food Safety, Hefei, Anhui, People's Republic of China
| | - Xiao-Chun Wan
- State Key Laboratory of Tea Plant Biology and Utilization/School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, Anhui, People's Republic of China
- Anhui Province Key Lab of Analysis and Detection for Food Safety, Hefei, Anhui, People's Republic of China
| | - Hui-Mei Cai
- State Key Laboratory of Tea Plant Biology and Utilization/School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, Anhui, People's Republic of China
- Anhui Province Key Lab of Analysis and Detection for Food Safety, Hefei, Anhui, People's Republic of China
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29
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Li J, Cheng Q, Huang H, Li M, Yan S, Li Y, Chang Z. Sensitive chemical sensor array based on nanozymes for discrimination of metal ions and teas. LUMINESCENCE 2019; 35:321-327. [DOI: 10.1002/bio.3730] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2019] [Revised: 09/26/2019] [Accepted: 10/08/2019] [Indexed: 12/19/2022]
Affiliation(s)
- Jiao Li
- College of Food Science and EngineeringJilin University Changchun China
| | - Qi Cheng
- College of Food Science and EngineeringJilin University Changchun China
| | - Hui Huang
- College of Food Science and EngineeringJilin University Changchun China
| | - Meini Li
- College of Food Science and EngineeringJilin University Changchun China
| | - Shujun Yan
- College of Food Science and EngineeringJilin University Changchun China
| | - Yongxin Li
- College of New Energy and EnvironmentJilin University Changchun China
| | - Zhiyong Chang
- Key Laboratory of Bionic Engineering (Ministry of Education), College of Biological and Agricultural EngineeringJilin University Changchun China
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Non-Carcinogenic Health Risk Assessment due to Fluoride Exposure from Tea Consumption in Iran Using Monte Carlo Simulation. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2019; 16:ijerph16214261. [PMID: 31684036 PMCID: PMC6862652 DOI: 10.3390/ijerph16214261] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/29/2019] [Revised: 10/25/2019] [Accepted: 10/30/2019] [Indexed: 12/16/2022]
Abstract
Excessive intake of fluoride can cause adverse health effects. Consumption of tea as a popular drink could be a potential source of fluoride exposure to humans. This research aimed to evaluate the fluoride concentration in tea among the Iranian people using the available data in the literature and to assess the health risk related to the consumption of tea in men, women, and children. The health risk assessment was conducted using the chronic daily intake and hazard quotient according to the approach suggested by the Environmental Protection Agency. The fluoride content in published studies varied noticeably, ranging from 0.13 to 3.27 mg/L. The results revealed that the hazard quotient (HQ) in age groups of women (21-72 years) and children (0-11 years) was within the safe zone (HQ < 1) which showed that there was no potential of non-carcinogenic risk associated with drinking tea in these groups. However, in one case of the men (21-72 years), the HQ > 1 which shows a probable risk of fluorosis. The order of non-carcinogenic health risks in the studied groups was in the order of men > women > children. The results of this can be useful for organizations with the responsibility of human health promotion.
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32
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Chen G, Chen R, Chen D, Ye H, Hu B, Zeng X, Liu Z. Tea Polysaccharides as Potential Therapeutic Options for Metabolic Diseases. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:5350-5360. [PMID: 30474370 DOI: 10.1021/acs.jafc.8b05338] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Tea polysaccharides (TPS) are regarded as some of the main bioactive constituents of tea made from the leaves and buds of the tea plant ( Camellia sinensis L.). An increasing number of studies have demonstrated that TPS can reduce the risk of type 2 diabetes, obesity, and other metabolic diseases. However, the potential mechanisms responsible for antidiabetic and antiobesogenic activities of TPS remain unclear. Therefore, the cellular and physiological mechanisms that underlie the antidiabetic and antiobesogenic effects, including antioxidant and anti-inflammation effects, inhibition of digestive enzymes, prevention of macronutrient absorption, and expression of gene and protein, were summarized in this review. Furthermore, the gastrointestinal functions of TPS and the role of gut microbiota in the prevention and treatment of metabolic diseases were discussed. It is expected that the present review will be helpful for enhancing our knowledge about the health-promoting effects of TPS on metabolic diseases and stimulating further works on TPS.
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Affiliation(s)
| | | | | | | | | | | | - Zhonghua Liu
- Key Laboratory of Ministry of Education for Tea Science , Hunan Agricultural University , Changsha , Hunan 410128 , People's Republic of China
- National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients , Changsha , Hunan 410128 , People's Republic of China
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33
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Shang F, Wang Y, Wang J, Zhang L, Cheng P, Wang S. Determination of three polycyclic aromatic hydrocarbons in tea using four-way fluorescence data coupled with third-order calibration method. Microchem J 2019. [DOI: 10.1016/j.microc.2019.02.016] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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34
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La X, Zhang L, Li Z, Li H, Yang Y. (-)-Epigallocatechin Gallate (EGCG) Enhances the Sensitivity of Colorectal Cancer Cells to 5-FU by Inhibiting GRP78/NF-κB/miR-155-5p/MDR1 Pathway. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:2510-2518. [PMID: 30741544 DOI: 10.1021/acs.jafc.8b06665] [Citation(s) in RCA: 83] [Impact Index Per Article: 16.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Green tea accounts for approximately 20% of the world's total tea yield. (-)-Epigallocatechin gallate (EGCG) is an active catechin in green tea, which suppresses tumor growth and enhances drug sensitivity in various cancers, but the molecular mechanism is still unclear. Chemotherapy drugs, such as 5-fluorouracil (5-FU), are a common strategy for clinical treatment of cancer patients; however, the lower response rate caused by prolonged use becomes the main reason for tumor recurrence. Therefore, discovering a safe and effective chemo-sensitizer is an urgent task required to be solved. Here, we report that EGCG reinforces the sensitivity of colon cancer cells to 5-FU, and the IC50 values of 5-FU is decreased from 40 ± 4.2 μM to 5 ± 0.36 μM in one human colon carcinoma cell line-HCT-116, and from 150 ± 6.4 μM to 11 ± 0.96 μM in the other human colon carcinoma cell line-DLD1 when these cells are cotreated with 50 μM EGCG. Consistently, compared to 5-FU or EGCG treatment alone, the combination of both significantly promotes cancer cell apoptosis and DNA damage. Further mechanism research reveals that treatment of colorectal cancer (CRC) with 50 μM EGCG inhibits GRP78 expression, activates the NF-κB (2.55 ± 0.05-fold for HCT-116 and 2.27 ± 0.08-fold for DLD1) pathway, and enhances miR-155-5p (2.12 ± 0.02-fold for HCT-116 and 2.01 ± 0.01-fold for DLD1) level. The elevated miR-155-5p strongly suppresses target gene MDR1 expression, which blocks the efflux of 5-FU. The accumulation of 5-FU resulted in caspase-3 and PARP activation, Bcl-2 reduction, and Bad increase, which ultimately lead to cancer cell apoptosis. Overall, our data show that EGCG may be act as a novel chemo-sensitizer, and the GRP78/NF-κB/miR-155-5p/MDR1 pathway plays a vital role in EGCG enhancing the sensitivity of colorectal cancer to 5-FU.
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Affiliation(s)
- Xiaoqin La
- Institute of Biotechnology, Key Laboratory of Chemical Biology and Molecular Engineering of National Ministry of Education , Shanxi University , Taiyuan 030006 , China
| | - Lichao Zhang
- Institutes of Biomedical Sciences , Shanxi University , Taiyuan 030006 , China
| | - Zhuoyu Li
- Institute of Biotechnology, Key Laboratory of Chemical Biology and Molecular Engineering of National Ministry of Education , Shanxi University , Taiyuan 030006 , China
- Institutes of Biomedical Sciences , Shanxi University , Taiyuan 030006 , China
- School of Life Science , Shanxi University , Taiyuan 030006 , China
| | - Hanqing Li
- School of Life Science , Shanxi University , Taiyuan 030006 , China
| | - Yufei Yang
- Institute of Biotechnology, Key Laboratory of Chemical Biology and Molecular Engineering of National Ministry of Education , Shanxi University , Taiyuan 030006 , China
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Zhang L, Zhang J, Chen L, Liu T, Ma G, Liu X. Influence of manufacturing process on the contents of iron, copper, chromium, nickel and manganese elements in Crush, Tear and Curl black tea, their transfer rates and health risk assessment. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.01.030] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/07/2022]
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36
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Chen G, Wang M, Xie M, Wan P, Chen D, Hu B, Ye H, Zeng X, Liu Z. Evaluation of chemical property, cytotoxicity and antioxidant activity in vitro and in vivo of polysaccharides from Fuzhuan brick teas. Int J Biol Macromol 2018; 116:120-127. [PMID: 29730012 DOI: 10.1016/j.ijbiomac.2018.04.184] [Citation(s) in RCA: 65] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2018] [Revised: 03/21/2018] [Accepted: 04/30/2018] [Indexed: 01/24/2023]
Abstract
Fuzhuan brick tea (FBT) possesses various health-promoting functions. However, the available information regarding biological activity of polysaccharides from FBT (FBTPS) is still limited. In this work, the chemical property, cytotoxicity and antioxidant activity in vitro and in vivo of FBTPS were evaluated. It was found that FBTPSs were typical acidic heteropolysaccharides mainly composed of Man, Rha, GalA, Glc, Gal and Ara with little molar content of Rib and GlcA. FBTPS showed little toxicity to human hepatic epithelial (L-02) cell. FBTPS exhibited antioxidant activities, including limited scavenging activity on DPPH free radicals (ranged from 54.3 ± 1.9 to 67.8 ± 2.5%), noticeable scavenging activity on superoxide radicals (over 85%), superior scavenging activity on ABTS radicals (near 100%), and protective effect on H2O2-induced oxidative injury in rat pheochromocytoma line 12 (PC12) cell. Moreover, FBTPS showed significant amelioration of high-fat diet-induced oxidative injury in mice. The results suggest that FBTPS, as natural safe antioxidants, may have potential application in functional foods.
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Affiliation(s)
- Guijie Chen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Mingjia Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Minhao Xie
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Peng Wan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Dan Chen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Bing Hu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Hong Ye
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Xiaoxiong Zeng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China.
| | - Zhonghua Liu
- Key Laboratory of Ministry of Education for Tea Science, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Changsha 410128, China.
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37
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Miri M, Bhatnagar A, Mahdavi Y, Basiri L, Nakhaei A, Khosravi R, Eslami H, Ghasemi SM, Balarak D, Alizadeh A, Mohammadi A, Derakhshan Z, Fallahzadeh RA, Taghavi M. Probabilistic risk assessment of exposure to fluoride in most consumed brands of tea in the Middle East. Food Chem Toxicol 2018; 115:267-272. [DOI: 10.1016/j.fct.2018.03.023] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2017] [Revised: 03/12/2018] [Accepted: 03/17/2018] [Indexed: 12/07/2022]
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38
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Peng CY, Zhu XH, Hou RY, Ge GF, Hua RM, Wan XC, Cai HM. Aluminum and Heavy Metal Accumulation in Tea Leaves: An Interplay of Environmental and Plant Factors and an Assessment of Exposure Risks to Consumers. J Food Sci 2018; 83:1165-1172. [PMID: 29577290 DOI: 10.1111/1750-3841.14093] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2017] [Revised: 12/30/2017] [Accepted: 02/02/2018] [Indexed: 01/17/2023]
Abstract
Environmental and plant factors (soil condition, variety, season, and maturity) and exposure risks of aluminum (Al), manganese (Mn), lead (Pb), cadmium (Cd), and copper (Cu) in tea leaves were investigated. The concentrations of these metals in tea leaves could not be predicted by their total concentrations in the soil. During any one season, there were differences in Al, Mn, and Cd levels between tea varieties. Seasonally, autumn tea and/or summer tea had far higher levels of Al, Mn, Pb, and Cd than did spring tea. Tea leaf maturity positively correlated with the concentrations of Al, Mn, Pb, and Cd, but negatively with Cu. The calculated average daily intake doses (mg/ [kg•d]) for these metal elements were 0.14 (Al), 0.11 (Mn), 2.70 × 10-3 (Cu), 2.80 × 10-4 (Pb), and 2.88 × 10-6 (Cd). The hazard quotient values of each metal were all significantly lower than risk level (=1), suggesting that, for the general population, consumption of tea does not result in the intake of excessive amounts of Al, Mn, Pb, Cd, or Cu. This study identified the factors that can be monitored in the field to decrease consumer exposure to Al and Mn through tea consumption. PRACTICAL APPLICATION Environmental and plant factors influence aluminum and heavy metal accumulation in tea leaves. Consumers of tea are not ingesting excessive Al, Mn, Pb, Cd, or Cu. Trackable factors were identified to manage exposure levels.
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Affiliation(s)
- Chuan-Yi Peng
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural Univ., Hefei, 230036, Anhui, P.R. China
| | - Xiao-Hui Zhu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural Univ., Hefei, 230036, Anhui, P.R. China
| | - Ru-Yan Hou
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural Univ., Hefei, 230036, Anhui, P.R. China
| | - Gao-Fei Ge
- Biotechnology Center of Anhui Agricultural Univ., Anhui, Hefei, 230036, P.R. China
| | - Ri-Mao Hua
- School of Resource & Environment of Anhui Agricultural Univ., Key Lab. of Agri-food Safety of Anhui Province, Hefei, 230036, P.R. China
| | - Xiao-Chun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural Univ., Hefei, 230036, Anhui, P.R. China
| | - Hui-Mei Cai
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural Univ., Hefei, 230036, Anhui, P.R. China
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39
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Chen G, Xie M, Dai Z, Wan P, Ye H, Zeng X, Sun Y. Kudingcha and Fuzhuan Brick Tea Prevent Obesity and Modulate Gut Microbiota in High-Fat Diet Fed Mice. Mol Nutr Food Res 2018; 62:e1700485. [DOI: 10.1002/mnfr.201700485] [Citation(s) in RCA: 124] [Impact Index Per Article: 20.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2017] [Revised: 11/28/2017] [Indexed: 12/25/2022]
Affiliation(s)
- Guijie Chen
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing P.R. China
| | - Minhao Xie
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing P.R. China
| | - Zhuqing Dai
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing P.R. China
| | - Peng Wan
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing P.R. China
| | - Hong Ye
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing P.R. China
| | - Xiaoxiong Zeng
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing P.R. China
| | - Yi Sun
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing P.R. China
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40
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Bai WX, Wang C, Wang YJ, Zheng WJ, Wang W, Wan XC, Bao GH. Novel Acylated Flavonol Tetraglycoside with Inhibitory Effect on Lipid Accumulation in 3T3-L1 Cells from Lu'an GuaPian Tea and Quantification of Flavonoid Glycosides in Six Major Processing Types of Tea. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:2999-3005. [PMID: 28339202 DOI: 10.1021/acs.jafc.7b00239] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
A novel acylated flavonol tetraglycoside, kaempferol 3-O-[(E)-p-coumaroyl-(1→2)][α-l-arabinopyranosyl-(1→3)][β-d-glucopyranosyl (1→3)-α-l-rhamnopyranosyl(1→6)]-β-d-glucopyranoside (camellikaempferoside C, 1), together with 2 flavonols and 18 flavone and flavonol glycosides (FGs) (2-21) was isolated from the green tea Lu'an GuaPian (Camellia sinensis L.O. Kuntze). Their structures were identified by spectroscopic and chemical methods. Four acylated FGs (1, 7, 8, 9) were found to inhibit the proliferation and differentiation of 3T3-L1 preadipocytes at concentrations of 25, 50, and 100 μM (P < 0.05). Furthermore, we established a rapid UPLC method to quantify nine FGs in six major processing types of tea. The results showed that dark tea had the highest amount of 20 (0.70 ± 0.017 mg/g) and black tea had the highest amount of 8 (0.09 ± 0.012 mg/g), whereas the amounts of 10 and 16 basically decreased with the increasing degree of fermentation and could contribute to the discrimination of different processing types of tea.
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Affiliation(s)
- Wu-Xia Bai
- Tea Natural Product Laboratory of International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University , Hefei, People's Republic of China
| | - Chao Wang
- Tea Natural Product Laboratory of International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University , Hefei, People's Republic of China
| | - Yi-Jun Wang
- Tea Natural Product Laboratory of International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University , Hefei, People's Republic of China
| | - Wen-Jun Zheng
- Tea Natural Product Laboratory of International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University , Hefei, People's Republic of China
| | - Wei Wang
- Tea Natural Product Laboratory of International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University , Hefei, People's Republic of China
| | - Xiao-Chun Wan
- Tea Natural Product Laboratory of International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University , Hefei, People's Republic of China
| | - Guan-Hu Bao
- Tea Natural Product Laboratory of International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University , Hefei, People's Republic of China
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41
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Pastoriza S, Mesías M, Cabrera C, Rufián-Henares JA. Healthy properties of green and white teas: an update. Food Funct 2017. [DOI: 10.1039/c7fo00611j] [Citation(s) in RCA: 85] [Impact Index Per Article: 12.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Green tea has been consumed for centuries in Japan, China and Morocco.
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Affiliation(s)
- S. Pastoriza
- Departamento de Nutrición y Bromatología
- Facultad de Farmacia
- Campus de Cartuja S/N
- 18071
- Universidad de Granada
| | - M. Mesías
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC)
- Madrid
- Spain
| | - C. Cabrera
- Departamento de Nutrición y Bromatología
- Facultad de Farmacia
- Campus de Cartuja S/N
- 18071
- Universidad de Granada
| | - J. A. Rufián-Henares
- Departamento de Nutrición y Bromatología
- Facultad de Farmacia
- Campus de Cartuja S/N
- 18071
- Universidad de Granada
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42
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Cai H, Zhu X, Peng C, Xu W, Li D, Wang Y, Fang S, Li Y, Hu S, Wan X. Critical factors determining fluoride concentration in tea leaves produced from Anhui province, China. ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY 2016; 131:14-21. [PMID: 27162130 DOI: 10.1016/j.ecoenv.2016.04.023] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/22/2016] [Revised: 04/13/2016] [Accepted: 04/18/2016] [Indexed: 06/05/2023]
Abstract
This study investigated the fluoride present in tea plants (Camellia sinensis (L.) O. Kuntze) and its relationship to soils, varieties, seasons and tea leaf maturity. The study also explored how different manufacturing processes affect the leaching of fluoride into tea beverages. The fluoride concentration in the tea leaves was significantly correlate to the concentration of water-soluble fluoride in the soil. Different tea varieties accumulated different levels of fluoride, with varieties, Anji baicha having the highest and Nongkang zao having the lowest fluoride concentration. In eight different varieties of tea plant harvested over three tea seasons, fluoride concentration were highest in the summer and lowest in the spring in china. The fluoride concentration in tea leaves was directly related to the maturity of the tea leaves at harvest. Importantly, the tea manufacturing process did not introduced fluoride contamination. The leaching of fluoride was 6.8% and 14.1% higher in black and white tea, respectively, than in fresh tea leaves. The manufacturing step most affecting the leaching of fluoride into tea beverage was withering used in white, black and oolong tea rather than rolling or fermentation. The exposure and associated health risks for fluoride concentration in infusions of 115 commercially available teas from Chinese tea markets was determined. The fluoride concentration ranged from 5.0 to 306.0mgkg(-1), with an average of 81.7mgkg(-1). The hazard quotient (HQ) of these teas indicated that there was no risk of fluorosis from drinking tea, based on statistical analysis by Monte Carlo simulation.
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Affiliation(s)
- Huimei Cai
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, People's Republic of China
| | - Xiaohui Zhu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, People's Republic of China
| | - Chuanyi Peng
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, People's Republic of China
| | - Wei Xu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, People's Republic of China
| | - Daxiang Li
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, People's Republic of China
| | - Yijun Wang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, People's Republic of China
| | - Shihui Fang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, People's Republic of China
| | - Yeyun Li
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, People's Republic of China
| | - Shaode Hu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, People's Republic of China
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, People's Republic of China.
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43
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Chen G, Yuan Q, Saeeduddin M, Ou S, Zeng X, Ye H. Recent advances in tea polysaccharides: Extraction, purification, physicochemical characterization and bioactivities. Carbohydr Polym 2016; 153:663-678. [PMID: 27561538 DOI: 10.1016/j.carbpol.2016.08.022] [Citation(s) in RCA: 119] [Impact Index Per Article: 14.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2016] [Revised: 07/31/2016] [Accepted: 08/08/2016] [Indexed: 01/18/2023]
Abstract
Tea has a long history of medicinal and dietary use. Tea polysaccharide (TPS) is regarded as one of the main bioactive constituents of tea and is beneficial for health. Over the last decades, considerable efforts have been devoted to the studies on TPS: extraction, structural feature and bioactivity of TPS. However, it has been received much less attention compared with tea polyphenols. In order to provide new insight for further development of TPS in functional foods, in present review we summarize the recent literature, update the information and put forward future perspectives on TPS covering its extraction, purification, quantitative determination techniques as well as physicochemical characterization and bioactivities.
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Affiliation(s)
- Guijie Chen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, People's Republic of China
| | - Qingxia Yuan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, People's Republic of China
| | - Muhammad Saeeduddin
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, People's Republic of China
| | - Shiyi Ou
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, Guangdong, People's Republic of China
| | - Xiaoxiong Zeng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, People's Republic of China.
| | - Hong Ye
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, People's Republic of China.
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44
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Liao M, Shi Y, Cao H, Hua R, Tang F, Wu X, Tang J. Dissipation behavior of octachlorodipropyl ether residues during tea planting and brewing process. ENVIRONMENTAL MONITORING AND ASSESSMENT 2015; 188:551. [PMID: 27604890 PMCID: PMC5014881 DOI: 10.1007/s10661-016-5573-z] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/27/2016] [Accepted: 08/31/2016] [Indexed: 05/22/2023]
Abstract
The dissipation behavior of octachlorodipropyl ether (OCDPE) residues in fresh tea shoots and in tea prepared under field conditions was investigated, and the transfer of residues from brewed tea to tea infusion was determined. OCDPE levels in tea shoots, prepared tea, tea infusion, and spent tea leaves were determined using a sensitive and simple method. The dissipation of OCDPE is fairly slow in tea shoots and prepared tea, with half-life values of 5.10 and 5.46 days, respectively. The degradation rates of OCDPE residues in tea processing were 23.9-43.1 %. The terminal residues of OCDPE in tea shoots and prepared tea samples after 20 and 30 days of OCDPE application were higher than 0.01 mg/kg. However, OCDPE's transfer rates from brewed tea to tea infusion were only 6.0-14.8 %. Further studies on risk assessment of OCDPE residue in tea on the basis of the relationship of OCDPE in prepared tea and infusion are warranted.
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Affiliation(s)
- Min Liao
- School of Plant Protection, Anhui Agricultural University, Hefei, 230036, China
| | - Yanhong Shi
- Provincial Key Laboratory for Agri-Food Safety, Hefei, 230036, Anhui, China
- School of Resource & Environment, Anhui Agricultural University, Hefei, 230036, China
| | - Haiqun Cao
- School of Plant Protection, Anhui Agricultural University, Hefei, 230036, China.
- Provincial Key Laboratory for Agri-Food Safety, Hefei, 230036, Anhui, China.
| | - Rimao Hua
- Provincial Key Laboratory for Agri-Food Safety, Hefei, 230036, Anhui, China
- School of Resource & Environment, Anhui Agricultural University, Hefei, 230036, China
| | - Feng Tang
- School of Resource & Environment, Anhui Agricultural University, Hefei, 230036, China
| | - Xiangwei Wu
- Provincial Key Laboratory for Agri-Food Safety, Hefei, 230036, Anhui, China
- School of Resource & Environment, Anhui Agricultural University, Hefei, 230036, China
| | - Jun Tang
- Provincial Key Laboratory for Agri-Food Safety, Hefei, 230036, Anhui, China
- School of Resource & Environment, Anhui Agricultural University, Hefei, 230036, China
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