FN Archimer Export Format
PT J
TI Effects of Heating on Proportions of Azaspiracids 1–10 in Mussels (     Mytilus edulis     ) and Identification of Carboxylated Precursors for Azaspiracids 5, 10, 13, and 15
BT 
AF KILCOYNE, Jane
   MCCARRON, Pearse
   HESS, Philipp
   MILES, Christopher O.
AS 1:1;2:2;3:3;4:4;
FF 1:;2:;3:PDG-ODE-DYNECO-PHYC;4:;
C1 Inst Marine, Oranmore, Galway, Ireland.
   Natl Res Council Canada, Measurement Sci & Stand, Halifax, NS B3H 3Z1, Canada.
   IFREMER, Lab Phycotoxines, F-44311 Nantes, France.
   Norwegian Vet Inst, N-0106 Oslo, Norway.
C2 MARINE INST GALWAY, IRELAND
   NATL RES COUNCIL CANADA, CANADA
   IFREMER, FRANCE
   NORWEGIAN VET INST, NORWAY
SI NANTES
SE PDG-ODE-DYNECO-PHYC
IN WOS Ifremer jusqu'en 2018
   copubli-europe
   copubli-int-hors-europe
IF 2.857
TC 15
UR https://archimer.ifremer.fr/doc/00303/41433/41005.pdf
LA English
DT Article
DE ;azaspiracid;decarboxylation;hydroxylation;chemical conversion;heating mass spectrometry;metabolism
AB Azaspiracids (AZAs) are marine biotoxins that induce human illness following the consumption of contaminated shellfish. European Union regulation stipulates that only raw shellfish are tested, yet shellfish are often cooked prior to consumption. Analysis of raw and heat-treated mussels (Mytilus edulis) naturally contaminated with AZAs revealed significant differences (up to 4.6-fold) in AZA1–3 (1–3) and 6 (6) values due to heat-induced chemical conversions. Consistent with previous studies, high levels of 3 and 6 were detected in some samples that were otherwise below the limit of quantitation before heating. Relative to 1, in heat-treated mussels the average (n = 40) levels of 3 (range, 11–502%) and 6 (range, 3–170%) were 62 and 31%, respectively. AZA4 (4) (range, <1–27%), AZA5 (5) (range, 1–21%), and AZA8 (8) (range, 1–27%) were each ∼5%, whereas AZA7 (7), AZA9 (9), and AZA10 (10) (range, <1–8%) were each under 1.5%. Levels of 5, 10, AZA13 (13), and AZA15 (15) increased after heating, leading to the identification of novel carboxylated AZA precursors in raw shellfish extracts, which were shown by deuterium labeling to be precursors for 5, 10, 13, and 15.
PY 2015
PD DEC
SO Journal Of Agricultural And Food Chemistry
SN 0021-8561
PU Amer Chemical Soc
VL 63
IS 51
UT 000367636200011
BP 10980
EP 10987
DI 10.1021/acs.jafc.5b04609
ID 41433
ER

EF