Thermal degradation of paralytic shellfish poisoning toxins in scallop digestive glands |
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| Affiliation: | 1. Ifremer, SG2M-LGPMM, Laboratoire de Génétique et Pathologie des Mollusques Marins, Avenue de Mus de Loup, 17390 La Tremblade, France;2. UMR 7266 CNRS-ULR, LIENSs, Equipe Approches Moléculaires, Environnement-Santé, Université de La Rochelle, Avenue Michel Crépeau, 17042 La Rochelle, France;3. Fédération de Recherche en Environnement et Développement Durable, FR CNRS 3097, Université de La Rochelle, France;1. LEMAR, UMR CNRS/UBO/IRD 6539, Institut Universitaire Européen de la Mer, Place Nicolas Copernic, 29280 Plouzané, France;2. UMR BOREA-7208 MNHN/CNRS/IRD/UPMC, Muséum National d''Histoire Naturelle, Paris, France;3. Observatoire des Sciences de l''Univers, UMS 3113, Institut Universitaire Européen de la Mer, Place Nicolas Copernic, 29280 Plouzané, France;1. Institute of Numerical Mathematics RAS, Russian Federation;2. Department of Mathematics, University of Houston, USA;3. Institute of Numerical Mathematics RAS, Moscow Institute of Physics and Technology, Sechenov University, Russian Federation;1. Facultad de Ciencias del Mar, Departamento de Acuicultura, Universidad Católica del Norte, Larrondo 1281, Coquimbo, Chile;2. Centro de Investigacións Mariñas (Xunta de Galicia), Apto. 13, 36620 Vilanova de Arousa, Pontevedra, Spain;3. Laboratorio de Salud Pública Ambiental, Secretaría Regional Ministerial de Salud, Región de Coquimbo, La Serena, Chile;1. Instituto Español de Oceanografía (IEO), Centro Oceanográfico de Cádiz, Muelle de Levante, s/n, 11006, Cádiz, Spain;2. Departamento de Anatomía Patológica, Facultad de Medicina, Universidad de Cádiz (UCA), Fragela 9, 11003, Cádiz, Spain;3. Instituto Português do Mar e da Atmosfera, I.P (IPMA), Avenida 5 de Outubro s/n, 8700-305 Olhão, Portugal;4. Centro de Ciências do Mar (CCMAR), Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal |
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| Abstract: | Digestive glands containing paralytic shellfish poisoning (PSP) toxins were isolated from toxic scallops. Citrate/phosphate buffers with the pH values ranging from 3 to 7 were added to achieve predetermined pH levels. The samples were heated at 90, 100, 110, 120 and 130°C using a computer controlled oil bath, and three tubes at each pH level were transferred into an ice bath immediately after predetermined heating times for up to 120 min. Both heated and unheated homogenates were analyzed for toxins qualitatively and quantitatively by high performance liquid chromatography (HPLC). Gonyautoxin (GTX) 2 and 3, saxitoxin (STX), neosaxitoxin (NEO) and C toxins were identified by HPLC. All toxins were most sensitive to higher temperatures and higher pH values. However, under gentle heating conditions and low pH, GTX 2 and 3 increased slightly. One explanation for this could be the increased extraction efficiency by heating. However, the conversion of sulfocarbamate toxins to highly toxic carbamate toxins upon heating in the presence of acid known as “Proctor” enhancement, could be another possible explanation for the apparent conversion of C1 and C2 toxins to GTX 2/3. The increase in STX may possibly be due to the conversion of GTX 2/3 and NEO into STX. The kinetics of thermal destruction were qualitatively similar to the thermal destruction of microorganisms. That is, the log survival of heated toxins was inversely proportional to time of heating and log decimal reduction time inversely related to temperature of heating. Efficacy of thermal destruction was highly dependent on pH, with more rapid thermal destruction at higher pH levels. The levels of individual toxins in the homogenate and those generated during heating could be reduced significantly by heating at 130°C at pH 6–7. |
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