Removal of Toxin (Tetrodotoxin) from Puffer Ovary by Traditional Fermentation

被引：12

作者：

Anraku, Kensaku ^{[1
]}

Nonaka, Kiku ^{[1
]}

Yamaga, Toshitaka ^{[1
]}

Yamamoto, Takatoshi ^{[1
]}

Shin, Min-Chul ^{[1
]}

Wakita, Masahito ^{[1
]}

Hamamoto, Ayaka ^{[1
]}

Akaike, Norio ^{[1
,2
]}

机构：

[1] Kumamoto Hlth Sci Univ, Res Div Life Sci, Kita Ku, Kumamoto 8615598, Japan

[2] Kumamoto Kinoh Hosp, Res Div Clin Pharmacol, Med Corp, JuryoGrp,Kita Ku, Kumamoto 8608518, Japan

来源：

TOXINS | 2013年 / 5卷 / 01期

关键词：

puffer fish; Takifugu Stictonotus; fermented puffer's ovary; tetrodotoxin; rat hippocampal neuron; sodium current; RICE-BRAN; FISH OVARIES; INHIBITION; EXTRACTS; NEURONS;

D O I：

10.3390/toxins5010193

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

The amounts of puffer toxin (tetrodotoxin, TTX) extracted from the fresh and the traditional Japanese salted and fermented "Nukazuke" and "Kasuzuke" ovaries of Takifugu stictonotus (T. stictonotus) were quantitatively analyzed in the voltage-dependent sodium current (I-Na) recorded from mechanically dissociated single rat hippocampal CA1 neurons. The amount of TTX contained in "Nukazuke" and "Kasuzuke" ovaries decreased to 1/50-1/90 times of that of fresh ovary during a salted and successive fermented period over a few years. The final toxin concentration after fermentation was almost close to the TTX level extracted from T. Rubripes" fresh muscle that is normally eaten. It was concluded that the fermented "Nukazuke" and "Kasuzuke" ovaries of puffer fish T. Stictonotus are safe and harmless as food.

引用

页码：193 / 202

页数：10

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