Bioaccessibility of paralytic shellfish toxins in different cooked shellfish using the simulated digestive model

Jiangbing Qiu; Lei Zhang; Yadong Cao; Peng Zhao; Jingrui Zhang; Aifeng Li

doi:10.1016/j.foodchem.2022.133094

Bioaccessibility of paralytic shellfish toxins in different cooked shellfish using the simulated digestive model

Food Chem. 2022 Oct 1:390:133094. doi: 10.1016/j.foodchem.2022.133094. Epub 2022 Apr 27.

Authors

Jiangbing Qiu¹, Lei Zhang², Yadong Cao², Peng Zhao², Jingrui Zhang², Aifeng Li³

Affiliations

¹ 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.
² College of Environmental Science and Engineering, Ocean University of China, Qingdao 266100, China.
³ 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. Electronic address: lafouc@ouc.edu.cn.

PMID: 35545003
DOI: 10.1016/j.foodchem.2022.133094

Abstract

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.

Keywords: Degradation products; In vitro digestion; LC-MS/MS; Marine phycotoxins; Seafood.

MeSH terms

Cooking
Humans
Marine Toxins / analysis
Seafood / analysis
Shellfish / analysis
Shellfish Poisoning*
Tandem Mass Spectrometry / methods

Substances

Marine Toxins