Effects of storage, processing and proteolytic digestion on microcystin-LR concentration in edible clams

Detalhes bibliográficos
Autor(a) principal: Freitas, Marisa
Data de Publicação: 2014
Outros Autores: Azevedo, Joana, Carvalho, António Paulo, Campos, Alexandre, Vasconcelos, Vítor
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.22/6066
Resumo: Accumulation of microcystin-LR (MC-LR) in edible aquatic organisms, particularly in bivalves, is widely documented. In this study, the effects of food storage and processing conditions on the free MC-LR concentration in clams (Corbicula fluminea) fed MC-LR-producing Microcystisaeruginosa (1 × 105 cell/mL) for four days, and the bioaccessibility of MC-LR after in vitro proteolytic digestion were investigated. The concentration of free MC-LR in clams decreased sequentially over the time with unrefrigerated and refrigerated storage and increased with freezing storage. Overall, cooking for short periods of time resulted in a significantly higher concentration (P < 0.05) of free MC-LR in clams, specifically microwave (MW) radiation treatment for 0.5 (57.5%) and 1 min (59%) and boiling treatment for 5 (163.4%) and 15 min (213.4%). The bioaccessibility of MC-LR after proteolytic digestion was reduced to 83%, potentially because of MC-LR degradation by pancreatic enzymes. Our results suggest that risk assessment based on direct comparison between MC-LR concentrations determined in raw food products and the tolerable daily intake (TDI) value set for the MC-LR might not be representative of true human exposure.
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spelling Effects of storage, processing and proteolytic digestion on microcystin-LR concentration in edible clamsBioaccessibilityClamsFood processingFood storageMicrocystin-LRProteolytic digestionAccumulation of microcystin-LR (MC-LR) in edible aquatic organisms, particularly in bivalves, is widely documented. In this study, the effects of food storage and processing conditions on the free MC-LR concentration in clams (Corbicula fluminea) fed MC-LR-producing Microcystisaeruginosa (1 × 105 cell/mL) for four days, and the bioaccessibility of MC-LR after in vitro proteolytic digestion were investigated. The concentration of free MC-LR in clams decreased sequentially over the time with unrefrigerated and refrigerated storage and increased with freezing storage. Overall, cooking for short periods of time resulted in a significantly higher concentration (P < 0.05) of free MC-LR in clams, specifically microwave (MW) radiation treatment for 0.5 (57.5%) and 1 min (59%) and boiling treatment for 5 (163.4%) and 15 min (213.4%). The bioaccessibility of MC-LR after proteolytic digestion was reduced to 83%, potentially because of MC-LR degradation by pancreatic enzymes. Our results suggest that risk assessment based on direct comparison between MC-LR concentrations determined in raw food products and the tolerable daily intake (TDI) value set for the MC-LR might not be representative of true human exposure.Food and Chemical ToxicologyRepositório Científico do Instituto Politécnico do PortoFreitas, MarisaAzevedo, JoanaCarvalho, António PauloCampos, AlexandreVasconcelos, Vítor2015-05-20T15:13:08Z20142014-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.22/6066eng10.1016/j.fct.2014.01.041info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-13T12:46:15Zoai:recipp.ipp.pt:10400.22/6066Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:26:40.384451Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Effects of storage, processing and proteolytic digestion on microcystin-LR concentration in edible clams
title Effects of storage, processing and proteolytic digestion on microcystin-LR concentration in edible clams
spellingShingle Effects of storage, processing and proteolytic digestion on microcystin-LR concentration in edible clams
Freitas, Marisa
Bioaccessibility
Clams
Food processing
Food storage
Microcystin-LR
Proteolytic digestion
title_short Effects of storage, processing and proteolytic digestion on microcystin-LR concentration in edible clams
title_full Effects of storage, processing and proteolytic digestion on microcystin-LR concentration in edible clams
title_fullStr Effects of storage, processing and proteolytic digestion on microcystin-LR concentration in edible clams
title_full_unstemmed Effects of storage, processing and proteolytic digestion on microcystin-LR concentration in edible clams
title_sort Effects of storage, processing and proteolytic digestion on microcystin-LR concentration in edible clams
author Freitas, Marisa
author_facet Freitas, Marisa
Azevedo, Joana
Carvalho, António Paulo
Campos, Alexandre
Vasconcelos, Vítor
author_role author
author2 Azevedo, Joana
Carvalho, António Paulo
Campos, Alexandre
Vasconcelos, Vítor
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Repositório Científico do Instituto Politécnico do Porto
dc.contributor.author.fl_str_mv Freitas, Marisa
Azevedo, Joana
Carvalho, António Paulo
Campos, Alexandre
Vasconcelos, Vítor
dc.subject.por.fl_str_mv Bioaccessibility
Clams
Food processing
Food storage
Microcystin-LR
Proteolytic digestion
topic Bioaccessibility
Clams
Food processing
Food storage
Microcystin-LR
Proteolytic digestion
description Accumulation of microcystin-LR (MC-LR) in edible aquatic organisms, particularly in bivalves, is widely documented. In this study, the effects of food storage and processing conditions on the free MC-LR concentration in clams (Corbicula fluminea) fed MC-LR-producing Microcystisaeruginosa (1 × 105 cell/mL) for four days, and the bioaccessibility of MC-LR after in vitro proteolytic digestion were investigated. The concentration of free MC-LR in clams decreased sequentially over the time with unrefrigerated and refrigerated storage and increased with freezing storage. Overall, cooking for short periods of time resulted in a significantly higher concentration (P < 0.05) of free MC-LR in clams, specifically microwave (MW) radiation treatment for 0.5 (57.5%) and 1 min (59%) and boiling treatment for 5 (163.4%) and 15 min (213.4%). The bioaccessibility of MC-LR after proteolytic digestion was reduced to 83%, potentially because of MC-LR degradation by pancreatic enzymes. Our results suggest that risk assessment based on direct comparison between MC-LR concentrations determined in raw food products and the tolerable daily intake (TDI) value set for the MC-LR might not be representative of true human exposure.
publishDate 2014
dc.date.none.fl_str_mv 2014
2014-01-01T00:00:00Z
2015-05-20T15:13:08Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.22/6066
url http://hdl.handle.net/10400.22/6066
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1016/j.fct.2014.01.041
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Food and Chemical Toxicology
publisher.none.fl_str_mv Food and Chemical Toxicology
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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