Articles producció científica> Enginyeria Química

Bioaccessibility of lipophilic and hydrophilic marine biotoxins in seafood: An in vitro digestion approach

  • Datos identificativos

    Identificador: imarina:5655703
    Handle: http://hdl.handle.net/20.500.11797/imarina5655703
  • Autores:

    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
  • Otros:

    Autor según el artículo: 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
    Departamento: Enginyeria Química
    Autor/es de la URV: CAMPAS HOMS, MONICA
    Palabras clave: Tetrodotoxins Seafood Psp toxins Okadaic acid Domoic acid Bioaccessibility Azaspiracids seafood psp toxins okadaic acid domoic acid bioaccessibility azaspiracids
    Resumen: 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.
    Áreas temáticas: 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
    Direcció de correo del autor: monica.campas@urv.cat
    Identificador del autor: 0000-0002-1220-7100
    Fecha de alta del registro: 2022-07-09
    Versión del articulo depositado: info:eu-repo/semantics/acceptedVersion
    Enlace a la fuente original: https://www.sciencedirect.com/science/article/abs/pii/S0278691519302406
    URL Documento de licencia: http://repositori.urv.cat/ca/proteccio-de-dades/
    Referencia al articulo segun fuente origial: Food And Chemical Toxicology. 129 153-161
    Referencia de l'ítem segons les normes 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
    DOI del artículo: 10.1016/j.fct.2019.04.041
    Entidad: Universitat Rovira i Virgili
    Año de publicación de la revista: 2019
    Tipo de publicación: Journal Publications
  • Palabras clave:

    Food Science,Food Science & Technology,Medicine (Miscellaneous),Toxicology
    Tetrodotoxins
    Seafood
    Psp toxins
    Okadaic acid
    Domoic acid
    Bioaccessibility
    Azaspiracids
    seafood
    psp toxins
    okadaic acid
    domoic acid
    bioaccessibility
    azaspiracids
    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
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