In vitro assessment of cyanotoxins bioaccessibility in raw and cooked mussels
|Author||Díez-Quijada Jiménez, Leticia
Guzmán Guillén, Remedios
Cascajosa Lira, Antonio
Jos Gallego, Ángeles Mencía
Cameán Fernández, Ana María
|Department||Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal|
|Abstract||The oral route by ingestion of water and food contaminated with cyanotoxins is the main route of exposure to these toxins. This study addresses for the first time the bioaccessibility of some of the most common Microcystins ...
The oral route by ingestion of water and food contaminated with cyanotoxins is the main route of exposure to these toxins. This study addresses for the first time the bioaccessibility of some of the most common Microcystins (MC-LR, MC-RR and MC-YR) and Cylindrospermopsin (CYN) simultaneously in raw and steamed mussels spiked at 250 ng/g fresh weight of each cyanotoxin, after an in vitro digestion, including the salivary (incubation with artificial saliva, 30s), gastric (with pepsin, 2h, pH 2), duodenal (with pancreatin and bile salts, 2h, pH 6.5) and colonic phases (with lactic-acid bacteria, 48h, pH 7.2). The results obtained suggest that the potential absorption of these cyanotoxins by consumption of contaminated mussels is lower than expected. After the total effect of cooking and digestion, the mean bioaccessibility levels recorded were 24.65% (CYN), 31.51% (MC-RR), 17.51% (MC-YR) and 13.20% (MC-LR). Moreover, toxins were transferred to the steaming waters at 3.77 ± 0.24 μg L−1 CYN, 2.29 ± 0.13 μg L−1 MC-LR, 6.60 ± 0.25 μg L−1 MC-RR and 3.83 ± 0.22 μg L−1 MC-YR. These bioaccessibility results should be considered for a more accurate risk assessment related to these cyanotoxins in mussels, including the fact that the steaming waters could also represent a risk after human consumption.
|Funding agencies||Ministerio de Economía y Competitividad (MINECO). España
European Commission (EC). Fondo Europeo de Desarrollo Regional (FEDER)
|Citation||Díez-Quijada Jiménez, L., Guzmán Guillén, R., Cascajosa Lira, A., Jos Gallego, Á.M. y Cameán Fernández, A.M. (2020). In vitro assessment of cyanotoxins bioaccessibility in raw and cooked mussels. Food and Chemical Toxicology, 140, 111391.|