Vareltzis Patroklos, Undeland Ingrid
Department of Chemical and Biological Engineering, Food Science, Chalmers University of Technology, SE 402 29, Gothenburg, Sweden.
J Agric Food Chem. 2008 May 28;56(10):3675-81. doi: 10.1021/jf800224n. Epub 2008 May 3.
Diarrhetic shellfish poisoning (DSP) toxins pose a serious health risk for consumers of bivalves and other shellfish, as well as a huge economic burden for the bivalve-producing farmers. In this work, the aim was to utilize a solubilization-based protein-isolation method to produce a low-DSP toxin protein isolate from toxic blue mussels that are unsuitable for the whole shellfish market. A homogenate of whole mussel meat was solubilized at low pH (2.8) or high pH (11.1), followed by centrifugation and reprecipitation of the solubilized mussel proteins at the isoelectric pH. In a second centrifugation, precipitated proteins were collected. These processes resulted in 81 (acid solubilization) and 72% (alkaline solubilization) reduction in the initial DTX-1 toxin content of the mussel meat. No other DSP toxins were found in the protein isolates. Acid processing of mussel meat resulted in 50% reduction in the total lipid content, while alkaline treatment did not significantly affect the lipid content. The effect of citric acid and calcium chloride addition to the mussel meat-water homogenate on lipid and toxin content was also investigated. A poor correlation factor was surprisingly obtained between reductions in DTX-1 toxin and lipids in protein isolates from processed toxic mussels. Results from an analytical mass balance of the DTX-1 toxin during acid processing showed that 61% of this toxin ended up in the aqueous supernatant after the second centrifugation. The present study presents a promising alternative way of utilizing mussels for food production in periods when they are toxic.
腹泻性贝类中毒（DSP）毒素对双壳贝类和其他贝类的消费者构成严重的健康风险，同时也给双壳贝类养殖农户带来巨大的经济负担。在这项研究中，目的是利用一种基于增溶的蛋白质分离方法，从不适用于整个贝类市场的有毒蓝贻贝中生产出低DSP毒素的蛋白质分离物。将整个贻贝肉匀浆在低pH值（2.8）或高pH值（11.1）下增溶，然后离心，并在等电点pH值下使增溶的贻贝蛋白质再沉淀。在第二次离心时，收集沉淀的蛋白质。这些过程使贻贝肉中初始的DTX-1毒素含量分别降低了81%（酸增溶）和72%（碱增溶）。在蛋白质分离物中未发现其他DSP毒素。贻贝肉的酸处理使总脂质含量降低了50%，而碱处理对脂质含量没有显著影响。还研究了向贻贝肉-水匀浆中添加柠檬酸和氯化钙对脂质和毒素含量的影响。令人惊讶的是，在处理后的有毒贻贝的蛋白质分离物中，DTX-1毒素减少量与脂质减少量之间的相关系数很低。酸处理过程中DTX-1毒素的分析质量平衡结果表明，第二次离心后，61%的这种毒素最终存在于水相上清液中。本研究提出了一种在贻贝有毒时期将其用于食品生产的有前景的替代方法。
