Preliminary study on chemical mechanism of decrease of tetrodotoxin content in ovaries of a puffer fish Lagocephalus inermis (Temminck & Schlegel, 1850) fermented with rice bran

Le Ho Khanh Hy, Pham Xuan Ky, Dao Viet Ha, Nguyen Thu Hong, Phan Bao Vy, Doan Thi Thiet, Nguyen Phuong Anh
Author affiliations

Authors

  • Le Ho Khanh Hy Institute of Oceanography, VAST, Vietnam
  • Pham Xuan Ky Institute of Oceanography, VAST, Vietnam
  • Dao Viet Ha Institute of Oceanography, VAST, Vietnam
  • Nguyen Thu Hong Institute of Oceanography, VAST, Vietnam
  • Phan Bao Vy Institute of Oceanography, VAST, Vietnam
  • Doan Thi Thiet Institute of Oceanography, VAST, Vietnam
  • Nguyen Phuong Anh Institute of Oceanography, VAST, Vietnam

DOI:

https://doi.org/10.15625/1859-3097/19/1/10742

Keywords:

4, 9-anhydrotetrodotoxin, fermentation, Lagocephalus inermis, ovaries, rice bran, tetrodotoxin.

Abstract

Tetrodotoxins in salted and fermented ovaries with rice bran of a puffer fish Lagocephalus inermis (Temminck & Schlegel, 1850) during five months were determined by high-performance liquid chromatography with fluorometric detector (HPLC- FLD). The analysed results showed that the original ovaries contained only tetrodotoxin with content of 7.59 µg/g fresh weight. 4,9-Anhydrotetrodotoxin - an isomer which is less toxic than tetrodotoxin has been found in all ovary samples since the second month. Tetrodotoxin in the ovaries disappeared in the 4th month of the experiment. In addition, 4,9-anhydrotetrodotoxin level in ovaries increased during fermentation. The present study contributes to clarifying the chemical mechanism of decreasing tetrodotoxin content in fermented ovary of puffer fish.

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Published

31-03-2019

How to Cite

Hy, L. H. K., Ky, P. X., Ha, D. V., Hong, N. T., Vy, P. B., Thiet, D. T., & Anh, N. P. (2019). Preliminary study on chemical mechanism of decrease of tetrodotoxin content in ovaries of a puffer fish <i>Lagocephalus inermis</i> (Temminck & Schlegel, 1850) fermented with rice bran. Vietnam Journal of Marine Science and Technology, 19(1), 93–102. https://doi.org/10.15625/1859-3097/19/1/10742

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