Journal
FRONTIERS IN MICROBIOLOGY
Volume 13, Issue -, Pages -Publisher
FRONTIERS MEDIA SA
DOI: 10.3389/fmicb.2022.1073950
Keywords
hazard quotient; Ochratoxin A contamination; risk assessment; polyphenols; non-ribosomal peptide synthetase
Categories
Funding
- National Key R&D Program of China [2019YFC0840503]
- Sichuan Province ST Project [2021ZHFP0021]
- Sichuan Agricultural University IT Program [202210626034]
- Natural Science Foundation of China [32002095, 32172217]
- Hunan Three Top Innovative Talents Project [2022RC1142]
- Natural Science Foundation of Hunan Province for Outstanding Young Scholars [2022JJ20028]
- Changsha City Outstanding Innovative Youth Training Program [kq2107015]
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The study found that the contamination level of ochratoxin A (OTA) in Chinese dark tea is at an acceptable risk level, and tea polyphenols and epigallocatechin gallate can inhibit the growth of ochratoxin-producing Aspergillus niger.
In recent years, there has been an increasingly heated debate on whether Chinese dark tea is contaminated with mycotoxins and whether it poses health risks to consumers. In this study, a rapid method based on high-performance liquid chromatography was used to detect ochratoxin A (OTA) in Chinese dark tea samples from different regions of China and different years. Of the 228 Chinese dark tea samples tested, 21 were detected for OTA contamination, with a concentration ranging from 2.51 +/- 0.16 to 12.62 +/- 0.72 mu g/kg. Subsequently, a dark tea drinking risk assessment was conducted, and the hazard quotient for each group was far below the acceptable level of 1.0. Of the 12 Aspergillus spp. strains isolated, one strain of Aspergillus niger had the ability to produce OTA. We also found that tea polyphenols and epigallocatechin gallate inhibited the growth of ochratoxin-producing Aspergillus niger and the expression of non-ribosomal peptide synthetase (NRPS), a key gene for ochratoxin synthesis. Thus, OTA contamination of dark tea is at an acceptable risk level, and the inhibition of ochratoxigenic Aspergillus niger by polyphenols provides new insights into the safety of dark tea consumption.
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