College of Environmental Science and Engineering, Ocean University of China, Qingdao 266100, China; Key Laboratory of Marine Environment and Ecology, Ocean University of China, Ministry of Education, Qingdao 266100, China.
College of Environmental Science and Engineering, Ocean University of China, Qingdao 266100, China.
Food Chem. 2022 Oct 1;390:133094. doi: 10.1016/j.foodchem.2022.133094. Epub 2022 Apr 27.
Current regulatory limit values for paralytic shellfish toxins (PSTs) in shellfish products are not considering the bioaccessibility of PSTs in seafood matrix during the gastrointestinal digestion for human beings. In this study, the bioaccessibility of PSTs in the shellfish cooked by different ways was assessed using a static in vitro human digestion model. Results showed that the dissolution of PSTs from shellfish tissues was not significantly affected by digestion time, ratios of solid weight to liquid volume (S/L) and cooking methods, but obviously facilitated by digestive enzymes. Different cooking ways reduced the contents of PSTs in shellfish by 45% to 88%, but did not significantly change the high bioaccessibility of PSTs that ranged from 80% to 95% in four different shellfish matrices. Transformation or degradation of PSTs occurred during the simulated digestion process. This work will help us to objectively assess the potential risks of PSTs to human health.
目前，贝类产品中麻痹性贝类毒素（PSTs）的监管限量值并未考虑人类胃肠道消化过程中贝类基质中 PSTs 的生物可及性。本研究采用静态体外人体消化模型评估了不同烹饪方式下贝类中 PSTs 的生物可及性。结果表明，消化时间、固液比（S/L）和烹饪方法对 PSTs 从贝类组织中的溶解没有显著影响，但消化酶明显促进了 PSTs 的溶解。不同的烹饪方式使贝类中 PSTs 的含量降低了 45%至 88%，但并未显著改变 PSTs 的高生物可及性，4 种不同贝类基质中的 PSTs 生物可及性均在 80%至 95%之间。在模拟消化过程中，PSTs 发生了转化或降解。这项工作将有助于我们客观评估 PSTs 对人类健康的潜在风险。
