Journal
FOOD CHEMISTRY
Volume 390, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2022.133094
Keywords
Marine phycotoxins; In vitro digestion; Seafood; LC-MS; MS; Degradation products
Funding
- National Natural Science Foundation of China [41906116, 41376122]
- Science & Technology Basic Resources Investigation Program of China [2018FY100200]
Ask authors/readers for more resources
This study assessed the bioaccessibility of PSTs in cooked shellfish using an in vitro human digestion model. The results showed that different cooking methods reduced the content of PSTs in shellfish, but did not significantly impact their bioaccessibility. Transformation or degradation of PSTs occurred during the simulated digestion process.
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.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available