Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, GR-45110 Ioannina, Greece.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2011 Dec;28(12):1735-44. doi: 10.1080/19440049.2011.603365. Epub 2011 Oct 10.
Contamination of shellfish with diarrhetic shellfish poisoning (DSP) toxins readily occurs during algal blooms. Such phenomena raise important public health concerns and thus comprise a constant challenge to shellfish farmers, the seafood industry and health services, considering the increasing occurrence of toxic episodes around the world. To avoid the detrimental effects of such episodes, research has focused on the use of various detoxification methodologies that should be rapid, efficient, easy to apply, and will not alter the quality and sensory properties of shellfish. In the present study, both ozonation (15 mg kg(-1) for 6 h) and γ-irradiation (6 kGy) were utilised in order to reduce the toxin content of contaminated shucked mussels, collected during the DSP episodes of 2007 and 2009 in Greece. DSP toxicity was monitored using the mouse bioassay (MBA) whilst the determination of toxin content of the okadaic acid (OA) group (both free and esterified forms) was carried out by LC/MS/MS analysis. Toxin reduction using γ-irradiation was in the range of 12-36%, 8-53% and 10-41% for free OA, OA esters and total OA, respectively. The appearance and texture of irradiated mussels deteriorated, pointing to a low potential for commercial use of this method. Ozonation of mussels resulted in toxin reduction in the range of 6-100%, 25-83% and 21-66% for free OA, OA esters and total OA, respectively. Reduction of OA content was substantially higher in homogenised mussel tissue compared with that of whole shucked mussels. In addition, differences detected with regard to quality parameters (TBA, sensory attributes) between ozonated and control mussels were not considerable. Even though varying percentage reductions in OA and its derivatives were achieved using ozonation under specific experimental conditions tested, it is postulated that upon optimisation ozonation may have the potential for post-harvest commercial DSP detoxification of shucked mussels.
贝类受腹泻性贝类毒素（DSP）污染的情况在藻类大量繁殖期间经常发生。这种现象引起了人们对公共健康的高度关注，因此对贝类养殖者、海鲜行业和卫生服务构成了持续的挑战，因为世界各地有毒素事件的发生频率不断增加。为了避免此类事件的不利影响，研究集中于使用各种解毒方法，这些方法应快速、高效、易于应用，并且不会改变贝类的质量和感官特性。在本研究中，臭氧处理（15 mg kg(-1)，6 小时）和γ辐照（6 kGy）都用于降低希腊 2007 年和 2009 年 DSP 期间采集的受污染去壳贻贝中的毒素含量。使用小鼠生物测定法（MBA）监测 DSP 毒性，同时通过 LC/MS/MS 分析测定 okadaic 酸（OA）组（游离和酯化形式）的毒素含量。γ辐照对游离 OA、OA 酯和总 OA 的毒素减少率分别为 12-36%、8-53%和 10-41%。辐照贻贝的外观和质地恶化，表明该方法商业应用潜力低。臭氧处理贻贝的毒素减少率分别为游离 OA、OA 酯和总 OA 的 6-100%、25-83%和 21-66%。与整个去壳贻贝相比，均质贻贝组织中的 OA 含量降低幅度更大。此外，臭氧处理和对照组贻贝之间质量参数（TBA、感官属性）的差异并不明显。即使在特定的实验条件下使用臭氧处理获得了 OA 和其衍生物的百分比降低，但据推测，经过优化后，臭氧处理可能有潜力用于去壳贻贝的收获后商业 DSP 解毒。
