Influence of Herbal Tea Ingredients on Bioaccessibility of Mercury and Arsenic

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2024-12-18 DOI:10.1007/s11483-024-09918-7

Guodong Li, Fengjiao Liu, Yuxian Chen, Wenbo Zhao, Wen Liao

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Abstract

Mercury (Hg) and arsenic (As) are highly toxic metal(loid)s, and the consumption of food (particularly rice and seafood) represents a significant pathway for human exposure to these elements. Dietary habits, such as the intake of herbal tea and soup, may profoundly influence this exposure, which can be assessed through bioaccessibility. This study investigated the effects of various herbal tea ingredients on the bioaccessibility of Hg and As. Our findings revealed that certain ingredients significantly reduced Hg bioaccessibility from food, with reductions ranging from 30.1 to 90.2%; chrysanthemum exhibited the highest efficacy, followed closely by honeysuckle. Notably, inorganic mercury (iHg) bioaccessibility was more susceptible to reduction than methylmercury (MeHg) when co-digested with herbal tea ingredients. Only glabrous greenbrier and abrus herb effectively reduced bioaccessible As from food, with bioaccessibility decreasing in the following order: inorganic As (iAs) > dimethylarsinic acid (DMA) > arsenobetaine (AsB). These findings suggest that specific ingredients can mitigate human exposure to Hg and As, highlighting the necessity for further research into their chemical properties and functional implications.

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凉茶成分对汞和砷生物可及性的影响

汞（Hg）和砷（As）是剧毒金属（类金属），食用食物（特别是大米和海鲜）是人类接触这些元素的重要途径。饮食习惯，如喝凉茶和凉汤，可能会深刻影响这种接触，这可以通过生物可及性来评估。研究了不同凉茶成分对汞和砷生物可及性的影响。研究结果表明，某些成分显著降低了食品中汞的生物可及性，降低幅度在30.1%至90.2%之间；菊花的药效最高，金银花次之。值得注意的是，无机汞（iHg）的生物可及性比甲基汞（MeHg）更容易被降低。只有无毛绿野蔷薇和杜仲能有效降低食品中砷的生物可达性，其生物可达性顺序为：无机砷（iAs） >；二甲基硅酸（DMA） >；砷甜菜碱（AsB）。这些发现表明，特定成分可以减轻人类对汞和砷的暴露，强调了对其化学性质和功能影响进行进一步研究的必要性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.