Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.22/6066
Título: Effects of storage, processing and proteolytic digestion on microcystin-LR concentration in edible clams
Autor: Freitas, Marisa
Azevedo, Joana
Carvalho, António Paulo
Campos, Alexandre
Vasconcelos, Vítor
Palavras-chave: Bioaccessibility
Clams
Food processing
Food storage
Microcystin-LR
Proteolytic digestion
Data: 2014
Editora: Food and Chemical Toxicology
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.
Peer review: yes
URI: http://hdl.handle.net/10400.22/6066
DOI: 10.1016/j.fct.2014.01.041
Versão do Editor: http://www.sciencedirect.com/science/article/pii/S0278691514000556
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