摘要
以野生河豚肝脏中的河豚毒素(tetrodotoxin,TTX)为研究对象,研究活化与热灭活处理的鼠李糖乳杆菌对其毒性的消减作用。将活化的与热灭活处理的鼠李糖乳杆菌作为材料对TTX进行脱除,采用酶联免疫吸附剂测定(enzyme-linked immunosorbnent assay,ELISA)、层析试纸检测和小鼠生物法分析TTX消减率的变化,采用气相色谱-质谱分析发酵处理后的肝脏二十碳五烯酸(eicosapentaenoic acid,EPA)与二十二碳六烯酸(docosahexaenoic acid,DHA)含量变化。竞争性ELISA结果显示加热灭活后的鼠李糖乳杆菌对TTX的消减率高达82.16%;而未经灭活处理的鼠李糖乳杆菌对TTX的消减率为70.05%,表明热灭活处理的鼠李糖乳杆菌消减效果更佳。此外,经鼠李糖乳杆菌发酵7 d后野生河豚肝脏的TTX消减率为93.27%,气相色谱-质谱检测结果显示发酵后肝脏内的EPA与DHA含量分别减少了11.93%、22.50%。综上所述,鼠李糖乳杆菌能消减河豚肝脏中的TTX,经鼠李糖乳杆菌发酵处理后消减效果更佳,本研究结果可为河豚内脏组织的毒性消减提供参考。
The efficacy of active and thermally inactivated Lactobacillus rhamnosus in reducing the toxicity of tetrodotoxin(TTX) in the liver of wild puffer fish was evaluated by enzyme-linked immunosorbent assay(ELISA), chromatographic strip test and mouse bioassay. Changes in the contents of eicosapentaenoic acid(EPA) and docosahexaenoic acid(DHA) in the liver after incubation with this strain were analyzed by gas chromatography-mass spectrometry(GC-MS). The competitive ELISA results showed that thermally inactivated and active Lactobacillus rhamnosus reduced TTX by 82.16% and 70.05%, indicating that better efficacy could be obtained after heat inactivation. In addition, TTX in the liver of wild puffer fish was reduced by 93.27% after 7 days of fermentation by Lactobacillus rhamnosus, and the contents of EPA and DHA in the liver were decreased by 11.93% and 22.50%, respectively. In summary, Lactobacillus rhamnosus can reduce TTX in the liver of puffer fish, and better effect can be obtained after fermentation with Lactobacillus rhamnosus. This study provides a basis for the toxicity reduction of puffer visceral tissues.
作者
丁婕
王梦梦
汪立平
卢瑛
DING Jie;WANG Mengmeng;WANG Liping;LU Ying(Laboratory of Quality & Safety Risk Assessment for Aquatic Product on Storage and Preservation (Shanghai),Ministry of Agriculture and Rural Affairs,Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center,College of Food Sciences & Techology,Shanghai Ocean University,Shanghai 201306,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2019年第19期237-241,共5页
Food Science
基金
上海市科委地方院校能力建设项目(15320502100)
上海市科学技术委员会工程研究中心推广项目(16DZ2280300)
关键词
河豚毒素
毒性
鼠李糖乳杆菌
发酵
消减
tetrodotoxin
toxicity
Lactobacillus rhamnosus
fermentation
reduction
