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  • 1
    Electronic Resource
    Electronic Resource
    Occurrence of tetrodotoxin in the gastropodsRapana rapiformis andR. venosa venosa (1991)
    Springer
    Marine biology 111 (1991), S. 65-69 
    Details
    ISSN: 1432-1793
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract Paralytic toxicity was detected in four of 17 specimens and six of 28 specimens of the gastropodsRapana rapiformis andR. venosa venosa, respectively, collected from Chiching (Kaohsiung City) and Nanfangao (Ilan County), Taiwan, in 1988 and 1989. The highest toxicities, calculated as tetrodotoxin (TTX) content, were 140 and 13 mouse units (MU) g−1 digestive gland inR. rapiformis andR. venosa venosa, respectively. The toxins obtained from each species were purified by ultrafiltration and Bio-Gel P-2 column chromatography. The toxin's specific toxicities (as TTX) were 56 MU mg−1 (R. rapiformis) and 52 MU mg−1 (R. venosa venosa). Results of analyses by thin-layer chromatography, cellulose acetate membrane electrophoresis and high-performance liquid chromatography showed that TTX and anhydrotetrodotoxin were responsible for the toxicity. The alkali hydrolysate of each toxin showed maximum absorption at ca. 274 nm, which is the unique absorption for the C9-base of TTX and its related substances (such as anhydrotetrodotoxin, 4-epitetrodotoxin, etc.). Here, we report for the first time the occurrence of TTX in the gastropodsR. rapiformis andR. venosa venosa.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01986347
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  • 2
    Electronic Resource
    Electronic Resource
    Tetrodotoxin-producing bacteria from the blue-ringed octopus Octopus maculosus (1989)
    Springer
    Marine biology 100 (1989), S. 327-332 
    Details
    ISSN: 1432-1793
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract Several live specimens of the blue-ringed octopus Octopus maculosus were collected from the Philippines in November 1985, and from Japan in February 1986, and the distribution of toxicity, along with toxin composition, in the posterior salivary gland and other soft parts were examined. Tetrodotoxin (TTX: 1400 mouse units g-1) was detected in the posterior salivary gland of a Japanese specimen, while not only the salivary gland but other soft parts were toxic in the Philippine specimens. The Philippine specimens contained TTX and anhydrotetrodotoxin, the Japanese specimen TTX, 4-epitetrodotoxin, and an unknown toxin. The posterior salivary gland, intestine and other parts were excised from the Philippine specimens and examined for bacterial flora. Twenty-two dominant strains were isolated and cultured in a 2xORI medium (Ocean Research Institute, Simidu and Tsukamoto 1985) at 20°C for 20 to 48 h. Cells were harvested by centrifugation, and disrupted by ultrasonication. The toxins were partially purified from the cell lyzate by ultrafiltration and Bio-Gel P-2 column-chromatography. Instrumental analyses disclosed that 16 of the 22 strains produced TTX and/or related substances. Six strains which clearly exhibited TTX productivity were identified as Alteromonas (2 strains), Bacillus (2), Pseudomonas (1) and Vibrio (1), based on biochemical and biological characteristics. Of these, one strain each of Bacillus and Pseudomonas produced TTX at a level detectable by the mouse assay.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00391147
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  • 3
    Electronic Resource
    Electronic Resource
    Vibrio alginolyticus, a tetrodotoxin-producing bacterium, in the intestines of the fish Fugu vermicularis vermicularis (1987)
    Springer
    Marine biology 94 (1987), S. 625-630 
    Details
    ISSN: 1432-1793
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract To clarify the mechanism of toxification in animals contaminated with tetrodotoxin, the intestinal contents of the puffer Fugu vermicularis vermicularis were examined for bacterial flora in 1985. Twenty-six out of 33 strains belonged to the genus Vibrio. These bacteria were classified into Groups I to VII, based on biological and biochemical characters. High performance liquid chromatography and gas chromatography-mass spectrometry, together with mouse bioassay for toxicity, clearly demonstrated that Group I produced tetrodotoxin and anhydrotetrodotoxin under cultivation with a medium composed of Phytone peptone (BBL) and NaCl. Some other groups also produced this toxin and/or related substances to some extent. Strains of Group I were all identified as Vibrio alginolyticus. Two strains among four produced a detectable amount of tetrodotoxin and/or anhydrotetrodotoxin, as measured by all instrumental analyses applied. Our findings suggest that some strains of V. alginolyticus are closely related to the toxification of the puffer, and probably of other species.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00431409
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  • 4
    Electronic Resource
    Electronic Resource
    Capillary Zone Electrophoresis and Micellar Electrokinetic Capillary Chromatography for Determining Water-Soluble Vitamins in Commercial Capsules and Tablets (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 66 (2001), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : A rapid method was developed for simultaneously determining thiamine, riboflavin, pyridoxine, nicotinamide, nicotinic acid, and ascorbic acid. It was tested on 15 samples. The peaks of all components were cleanly separated with good resolution by capillary zone electrophoresis (CZE) and micellar electrokinetic chromatography (MECC). CZE was performed with 0.02 M borate buffer, and MECC was performed with 4% acetonitrile in 0.02 M borate/phosphate buffer containing 0.1 M sodium dodecyl sulfate. Average recoveries for all components were 80.3% to 103.7% with coefficients of variation being less than 5%. Thiamine, nicotinic acid, and pyridoxine contents were consistent with those labeled on the packages, but nicotinamide, riboflavin, and ascorbic acid contents of some samples were less.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2001.tb15574.x
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  • 5
    Electronic Resource
    Electronic Resource
    Determination of Synthetic Colors in Soft Drinks and Confectioneries by Micellar Electrokinetic Capillary Chromatography (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A method of micellar electrokinetic capillary chromatography (MEKC) was developed for simultaneous determination of 14 synthetic colors in soft drinks and confectioneries. The optimal solvent of MEKC method for separating all colors was a mixed solution comprised of 18% acetonitrile and 82% 0.05 M sodium deoxycholate in borate-phosphate buffer (pH 7.8). These colors were well separated within 20 min using 57 cm × 75 micrometer uncoated fused-silica capillary column, operating at 25 kV and detected by UV at 214 nm. The average recovery of all colors spiked into soft drinks and confectionery was better than 82%. The addition of illegal colors was not found after testing 30 samples. In retail foods, the colorant found in highest concentration was tartrazine (155 μLgg/g sample).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb10280.x
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  • 6
    Electronic Resource
    Electronic Resource
    Electrophoretic Identification of Muscle Proteins in 7 Puffer Species (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Species identification of puffer species using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) with Coomassie blue and Coomassie blue/silver double staining was performed. A comparison was also made among extracts of sarcoplasmic, myofibrillar, SDS-soluble, and urea-soluble proteins. Protein bands of lower molecular weight showed the species-specific characteristics. Double staining better discriminated the protein banding patterns of different puffer species than Coomassie blue staining. Species identification of all tested puffers could be achieved by judging from the SDS-PAGE patterns of the 4 protein extracts stained with both stains along with protein band densities.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb09431.x
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  • 7
    Electronic Resource
    Electronic Resource
    Application of DNA Technique for Identifying the Species of Different Processed Products of Swordfish Meat (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 69 (2004), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Polymerase chain reaction technology and sequence analysis were used to identify the species in fresh, frozen, cooked, sterilized, and dressed dried fried meat of swordfish Xiphias gladius. The specific primers L-HS I, II, III, and IV, in conjunction with H-CSBDH, produced 357-, 238-, 137-, and 87-bp fragments, respectively, in the control region of swordfish mitochondrial DNA, but not for other billfish. These fragments were useful for detecting the species used in processed products claiming to be X. gladius. The primers L-HS IV and H-CSBDH produced 87-bp mtDNA fragments to identify the species of dressed dried fried swordfish meat products. Using L-HS IV and H-CSBDH primers’gene fragment to judge, it was found that only 45.8% (11/24) commercial samples of dressed dried fried products were made from swordfish.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb17847.x
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