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Keywords = fermented puffer’s ovary

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Article
Removal of Toxin (Tetrodotoxin) from Puffer Ovary by Traditional Fermentation
by Kensaku Anraku, Kiku Nonaka, Toshitaka Yamaga, Takatoshi Yamamoto, Min-Chul Shin, Masahito Wakita, Ayaka Hamamoto and Norio Akaike
Toxins 2013, 5(1), 193-202; https://doi.org/10.3390/toxins5010193 - 18 Jan 2013
Cited by 18 | Viewed by 11007
Abstract
The amounts of puffer toxin (tetrodotoxin, TTX) extracted from the fresh and the traditional Japanese salted and fermented “Nukazuke and “Kasuzuke ovaries of Takifugu stictonotus (T. stictonotus) were quantitatively analyzed in the voltage-dependent sodium current (I [...] Read more.
The amounts of puffer toxin (tetrodotoxin, TTX) extracted from the fresh and the traditional Japanese salted and fermented “Nukazuke and “Kasuzuke ovaries of Takifugu stictonotus (T. stictonotus) were quantitatively analyzed in the voltage-dependent sodium current (INa) recorded from mechanically dissociated single rat hippocampal CA1 neurons. The amount of TTX contained in “Nukazuke” and “Kasuzuke ovaries decreased to 1/50–1/90 times of that of fresh ovary during a salted and successive fermented period over a few years. The final toxin concentration after fermentation was almost close to the TTX level extracted from T. Rubripes” fresh muscle that is normally eaten. It was concluded that the fermented “Nukazuke and “Kasuzuke” ovaries of puffer fish T. Stictonotus are safe and harmless as food. Full article
(This article belongs to the Special Issue Toxins from Aquatic Organisms)
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