Author, as appears in the article.: Alves, Ricardo N.; Rambla-Alegre, Maria; Braga, Ana Catarina; Mauhrault, Ana L.; Barbosa, Vera; Campas, Monica; Reverte, Laia; Flores, Cintia; Caixach, Josep; Kilcoyne, Jane; Costa, Pedro Reis; Diogene, Jorge; Marque, Antonio
Department: Enginyeria Química
URV's Author/s: CAMPAS HOMS, MONICA
Keywords: Tetrodotoxins Seafood Psp toxins Okadaic acid Domoic acid Bioaccessibility Azaspiracids seafood psp toxins okadaic acid domoic acid bioaccessibility azaspiracids
Abstract: This study aimed to assess the bioaccessibility of different marine biotoxins in naturally contaminated shellfish and fish gonads using an in vitro digestion methodology. In general, hydrophilic toxins (domoic acid, paralytic shellfish poisoning toxins and tetrodotoxins) showed higher bioaccessibility than lipophilic ones (okadaic acid and azaspiracids). The bioaccessibility of toxins from the okadaic acid group ranged from 69% (raw European razor clams) to 74% (raw donax clams). Regarding azaspiracids, 47% of the initial content was bioaccessible in steamed blue mussel. As for hydrophilic toxins, 100% of the initial content was bioaccessible after digestion in raw shellfish and puffer fish gonads. The total tetrodotoxin bioaccessibility in puffer fish gonads decreased significantly after steaming. The profile of tetrodotoxins changed during the digestion process: TTX and 11-norTTX-6S-ol analogues decreased significantly after digestion, but the 5,6,11-trideoxy TTX analogue increased in both raw and steamed puffer fish gonads. These preliminary findings confirm the need to consider bioaccessibility data in future seafood risk assessment, as such information enables a more accurate and realistic estimation of potential seafood hazards, particularly in what concerns lipophilic toxins, therefore, constituting a crucial tool in the refinement of regulatory limits for the presence of biotoxins in seafood.
Thematic Areas: Toxicology Saúde coletiva Química Odontología Nutrição Medicine (miscellaneous) Medicina veterinaria Medicina iii Medicina ii Medicina i Materiais Interdisciplinar Food science & technology Food science Farmacia Ensino Engenharias iv Engenharias ii Enfermagem Educação física Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Biotecnología Biodiversidade Astronomia / física
ISSN: 02786915
Author's mail: monica.campas@urv.cat
Author identifier: 0000-0002-1220-7100
Record's date: 2022-07-09
Papper version: info:eu-repo/semantics/acceptedVersion
Link to the original source: https://www.sciencedirect.com/science/article/abs/pii/S0278691519302406
Papper original source: Food And Chemical Toxicology. 129 153-161
APA: Alves, Ricardo N.; Rambla-Alegre, Maria; Braga, Ana Catarina; Mauhrault, Ana L.; Barbosa, Vera; Campas, Monica; Reverte, Laia; Flores, Cintia; Caixach (2019). Bioaccessibility of lipophilic and hydrophilic marine biotoxins in seafood: An in vitro digestion approach. Food And Chemical Toxicology, 129(), 153-161. DOI: 10.1016/j.fct.2019.04.041
Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
Article's DOI: 10.1016/j.fct.2019.04.041
Entity: Universitat Rovira i Virgili
Journal publication year: 2019
Publication Type: Journal Publications
Repositori URV