Mechanisms involved in the detoxification on pufferfish liver during the traditional cooking

• Published in: Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) Vol. 29; no. 5; pp. 320 - 324_1
• Main Authors: Fuchi, Y. (Oita-ken. Government Office (Japan)), Noguchi, T, Saito, T, Morisaki, S, Nakama, S, Shimazaki, K, Hayashi, K, Ohtomo, N, Hashimoto, K
• Format: Journal Article
• Language: English; Japanese
• Published: Japanese Society for Food Hygiene and Safety 1988
• Subjects: anhydrotetrodotoxin; CHROMATOGRAPHIE LIQUIDE HAUTE PRESS; COCCION; COOKING; CROMATOGRAFIA LIQUIDA ALTA PRESION; CUISSON; DESINTOXICACION; DETOXIFICATION; FOIE; HIGADO; high performance liquid chromatography; HIGH PRESSURE LIQUID CHROMATOGRAPHY; LIVER; Marine; POISSON ARME; puffer liver; pufferfish; PUFFERS (FISH); TAMBOR (PEZ); tetrodonic acid; tetrodotoxin
• ISSN: 0015-6426; 1882-1006
• DOI: 10.3358/shokueishi.29.320

Using toxic pufferfish livers, attempts were made to elucidate the mechanisms involved in the detoxification of toxic pufferfish livers during the traditional cooking in the Oita district. 1) During the “pressing and washing” process, a portion of tetrodotoxin (TTX) contained was eliminated simply by accelerated extraction. 2) During the subsequent “100°C-heating” process, another portion of TTX was extracted and the remaining TTX gradually showed a series of structural changes: TTX→anhydro-TTX (much less toxic)→tetrodonic acid (non toxic). 3) The presence of an intermediate substance, via which anhydro-TTX was transformed into tetrodonic acid, was suggested.