Abstract Abstract:Tetrodotoxin (TTX) in the liver of wild puffer fish was used as the research object to study the reduction of toxicity of Lactobacillus rhamnosus by activation and heat inactivation and the changes of EPA and DHA in liver after fermentation. The activated and heat-inactivated Lactobacillus rhamnosus were used to eliminate the toxicity of TTX. The amount and toxicity of TTX were determined by ELISA, chromatographic test and mouse biological analysis. Determination of EPA and DHA in liver after fermentation by gas chromatography-mass spectrometry. The results of competitive ELISA showed that the toxicity reduction rate of TTX by heat-inactivated Lactobacillus rhamnosus was as high as 82%, whereas the rate of TTX toxicity treated by un-deactivated Lactobacillus rhamnosus was 70%, It shows that the heat inactivated treatment of Lactobacillus rhamnosus has better reduction effect. In addition, the TTX toxicity reduction rate of wild puffer fish liver fermented by Lactobacillus rhamnosus for 7 days was 93%. The results of gas chromatography-mass spectrometry showed that the EPA and DHA in the liver decreased by 11.93 and 22.5%, respectively. In summary, Lactobacillus rhamnosus can reduce the toxicity of TTX in the liver of puffer fish, but the fermentation treatment of Lactobacillus rhamnosus has the best reduction effect. The results of this study provide a scientific basis for the future toxicity reduction and resource utilization of puffer fish visceral tissues.
Received: 16 August 2018
Published: 25 October 2019