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Cyanobacteria hepatotoxins, microcystins: bioavailability in contaminated mussels exposed to different environmental conditions

Morais, J ; Augusto, M ; Carvalho, A. P ; Vale, M ; Vasconcelos, V. M

European food research & technology, 2008-07, Vol.227 (3), p.949-952 [Periódico revisado por pares]

Berlin/Heidelberg: Berlin/Heidelberg : Springer-Verlag

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Título:
Cyanobacteria hepatotoxins, microcystins: bioavailability in contaminated mussels exposed to different environmental conditions
Autor: Morais, J ; Augusto, M ; Carvalho, A. P ; Vale, M ; Vasconcelos, V. M
Assuntos: Agriculture ; Analytical Chemistry ; Bioavailability ; Biological and medical sciences ; Biotechnology ; Chemistry ; Chemistry and Materials Science ; Contamination ; Cooking ; Cyanobacteria ; Feeding. Feeding behavior ; Fish and seafood industries ; Food chains ; Food contamination & poisoning ; Food industries ; Food Science ; Forestry ; Fundamental and applied biological sciences. Psychology ; Laboratories ; Microwaves ; Mollusks ; Mytilus galloprovincialis ; Phosphatase ; Shellfish ; Short Communication ; Studies ; Toxins ; Variance analysis ; Vertebrates: anatomy and physiology, studies on body, several organs or systems
É parte de: European food research & technology, 2008-07, Vol.227 (3), p.949-952
Notas: http://dx.doi.org/10.1007/s00217-007-0779-5
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SourceType-Scholarly Journals-1
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Descrição: Mussels such as Mytilus galloprovincialis accumulate cyanotoxins without being affected by them. Microcystins (MCs), being the most common and studied cyanotoxins, covalently bind to protein phosphatases but this bond may be affected by environmental conditions. In this work, we studied the effect of different environmental and cooking conditions on the bioavailability of MCs in contaminated mussels. Conservation of contaminated mussels at room temperature (20 °C) led to a significant reduction of detectable MCs in the mussels. The conservation in the fridge (4 °C) produced a significant difference with a decrease on the detectable MC after 24, 48 and 72 h of exposure. The effects of the cooking on the MCs availability showed that boiling does not significantly change the MCs content of the mussels. Nevertheless, the microwave treatment significantly reduced the MCs content in both time periods used (1 and 5 min). Our work shows that the bioavailability of MCs in contaminated mussels may be changed due to conservation or cooking conditions.
Editor: Berlin/Heidelberg: Berlin/Heidelberg : Springer-Verlag
Idioma: Inglês;Alemão

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Cyanobacteria hepatotoxins, microcystins: bioavailability in contaminated mussels exposed to different environmental conditions

Morais, J ; Augusto, M ; Carvalho, A. P ; Vale, M ; Vasconcelos, V. M

Berlin/Heidelberg: Berlin/Heidelberg : Springer-Verlag

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