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Enzymatic methods for the analysis o...

Doucet, Erin.

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Enzymatic methods for the analysis of lipophilic shellfish toxins.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Enzymatic methods for the analysis of lipophilic shellfish toxins./
Author:	Doucet, Erin.
Description:	109 p.
Notes:	Source: Masters Abstracts International, Volume: 46-03, page: 1356.
Contained By:	Masters Abstracts International46-03.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=MR34852
ISBN:	9780494348529

Enzymatic methods for the analysis of lipophilic shellfish toxins.
Doucet, Erin.

Enzymatic methods for the analysis of lipophilic shellfish toxins. - 109 p.

Source: Masters Abstracts International, Volume: 46-03, page: 1356.

Thesis (M.Sc.)--Dalhousie University (Canada), 2007.

Food poisoning is a common occurrence affecting millions of people annually. Some of these incidences may be due to toxins found in shellfish. Routine monitoring programs are implemented to ensure the safety of shellfish for consumption. Toxic episodes occur when humans consume shellfish that have ingested toxic microalgae. Different toxic syndromes are possible due to the variability in plankton species and toxins and include paralytic shellfish poisoning (PSP), diarrhetic shellfish poisoning (DSP), amnesic shellfish poisoning (ASP), neurotoxic shellfish poisoning (NSP) and azaspiracid shellfish poisoning (AZP).

ISBN: 9780494348529Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Enzymatic methods for the analysis of lipophilic shellfish toxins.
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100 1 $a Doucet, Erin. $3 1263023
245 1 0 $a Enzymatic methods for the analysis of lipophilic shellfish toxins.
300 $a 109 p.
500 $a Source: Masters Abstracts International, Volume: 46-03, page: 1356.
502 $a Thesis (M.Sc.)--Dalhousie University (Canada), 2007.
520 $a Food poisoning is a common occurrence affecting millions of people annually. Some of these incidences may be due to toxins found in shellfish. Routine monitoring programs are implemented to ensure the safety of shellfish for consumption. Toxic episodes occur when humans consume shellfish that have ingested toxic microalgae. Different toxic syndromes are possible due to the variability in plankton species and toxins and include paralytic shellfish poisoning (PSP), diarrhetic shellfish poisoning (DSP), amnesic shellfish poisoning (ASP), neurotoxic shellfish poisoning (NSP) and azaspiracid shellfish poisoning (AZP).
520 $a Some toxins responsible for incidents of shellfish poisoning, including okadaic acid (OA), dinophysistoxins-1 and -2 (DTX1, DTX2), pectenotoxins, brevetoxins and spirolides, can occur as acyl esters in plankton and shellfish creating complications during routine analysis. Alkaline hydrolysis is usually used to release free OA/DTX and two analyses are conducted, before and after hydrolysis, to determine the amounts of unesterified and esterified toxin. However, alkaline hydrolysis is not suitable for all acylated compounds such as pectenotoxins or spirolides. Harsh alkaline conditions destroy the parent toxins. An alternative approach to alkaline hydrolysis is the use of enzymes.
520 $a Two enzymatic methods were developed for the hydrolysis 7-O-acyl fatty acid esters ("DTX3") and the carboxylate esters of OA ("diol-esters") and pectenotoxin esters. Lipase from porcine pancreas (EC 3.1.1.3) was found to be specific for complete conversion of DTX3 compounds to OA, DTX1 and DTX2. OA-diol and acyl-PTX2sa was hydrolyzed completely to OA by porcine liver esterase (EC 3.1.1.1). Applications to contaminated Norwegian shellfish samples containing acyl esters of OA, DTX1 and PTX2sa have shown complete hydrolysis within 4 hours. Analytes, including the acyl esters and released toxins were monitored using LC-MS. Enzymatic hydrolysis compares well with results obtained from alkaline hydrolysis. This method could potentially serve as an alternative to the conventional alkaline hydrolysis method.
590 $a School code: 0328.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
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710 2 0 $a Dalhousie University (Canada). $3 1017625
773 0 $t Masters Abstracts International $g 46-03.
790 $a 0328
791 $a M.Sc.
792 $a 2007
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=MR34852