Tetrodotoxin: Chemistry, Toxicity, Source, Distribution  and Detection

Bane, Vaishali; Lehane, Mary; Dikshit, Madhurima; O’Riordan, Alan; Furey, Ambrose

doi:10.3390/toxins6020693

Cited by 312 publications

(324 citation statements)

References 213 publications

(676 reference statements)

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“…A c c e p t e d M a n u s c r i p t 8 These complications make most laboratory synthesis approaches for TTX and its analogs unfeasible for commercial scale-up (54) .…”

Section: Downloaded By [António Raposo] At 05:58 25 July 2015mentioning

confidence: 99%

“…It is assumed that arginine is the precursor moiety for TTX production within the organism ( Figure 3) (53,55) . A likely biosynthetic route to TTX incorporates arginine and either a C5 branched sugar or an alkyl precursor (54) .…”

Section: Downloaded By [António Raposo] At 05:58 25 July 2015mentioning

confidence: 99%

“…Chau et al (53) have provided a comprehensive account of the distribution of TTXproducing bacteria in many organisms. Despite these studies, the exact origin and pathway for the synthesis and bio-transfer of TTX are not yet fully known and require further investigation (54) . Unravelling the biosynthesis of tetrodotoxin will no doubt lead to a better understanding of natural product toxin assembly in marine microorganisms as well as to the genetic regulation of the toxin biosynthesis (57) .…”

Section: Downloaded By [António Raposo] At 05:58 25 July 2015mentioning

confidence: 99%

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Puffer fish and its consumption: To eat or not to eat?

Panão

Carrascosa

Jaber

et al. 2015

Food Reviews International

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This systematic review was done to examine the substantial increase in the number of intoxication cases in puffer fish associated with tetrodotoxin. In the past 5 years, 430 cases of intoxication and 52 deaths associated with puffer fish have been reported worldwide. It has also been verified that puffer fish have migrated to different regions, which has led to a negative environmental impact. Based on the information obtained herein, consumption of puffer fish should be legally limited, although it still remains very popular in several regions with negative social and economic impacts.

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“…A c c e p t e d M a n u s c r i p t 8 These complications make most laboratory synthesis approaches for TTX and its analogs unfeasible for commercial scale-up (54) .…”

Section: Downloaded By [António Raposo] At 05:58 25 July 2015mentioning

confidence: 99%

Section: Downloaded By [António Raposo] At 05:58 25 July 2015mentioning

confidence: 99%

Section: Downloaded By [António Raposo] At 05:58 25 July 2015mentioning

confidence: 99%

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Puffer fish and its consumption: To eat or not to eat?

Panão

Carrascosa

Jaber

et al. 2015

Food Reviews International

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“…Uddin et al (2013) menyatakan bahwa jenis racun tetrodotoksin pada uji fitokimia terdeteksipada uji alkaloid. Tetrodotoksin akan aktif apabila adanya glikosida (karbohidrat), karena racun tersebut dapat disintesis bila terdapat kuinon atau karbohidrat (Bane et al 2014). Penelitian Uddin et al (2013) menunjukkan bahwa nilai uji fitokimia yang memiliki kandungan racun dari ikan buntal jenis Tetraodon cutcutia adalah hatinya, karena memiliki nilai positif pada uji alkaloid dan glikosida.…”

Section: Analisis Fitokimiaunclassified

Chemical Compound, Phytochemical and Toxicity on Green Rough-backed Puffer from Cirebon District

et al. 2014

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AbstrakPenelitian ini bertujuan untuk mengkaji rendemen, kandungan gizi dan uji in vitro ekstrak ikan buntal ikan buntal pisang dari perairan Kabupaten Cirebon. Metode yang digunakan pada penelitian ini meliputi analisis proksimat, analisis fitokimia dan uji in vitro ekstrak dari ketiga bagian ikan buntal pisang (daging, jeroan dan kulit). Ikan buntal pisang yang digunakan berukuran (10-13) cm. Rendemen yang didapatkan yaitu daging 37,80%, tulang 45,71%, jeroan 7,25% dan kulit 9,23%. Ikan buntal pisang memiliki potensi terbesar kandungan proteinnya, berkisar 18,54%-25,31%. Seluruh ekstrak memiliki kandungan alkaloid dan memiliki sedangkan ekstrak daging pada uji molisch. Hasil uji fitokimia menunjukkan bahwa daging ikan buntal pisang memiliki kandungan tetrodotoksin tetapi jumlahnya belum diketahui. Nilai LC 50 pada ekstrak daging sebesar 104.3498 μg/mL, ekstrak jeroan sebesar 105.4564 μg/mL, dan ekstrak kulit sebesar 104.9637 μg/mL. Hasil tersebut menggambarkan bahwa ekstrak daging, jeroan dan kulit pada ikan buntal pisang tidak toksik, walaupun terdapat indikasi adanya tetrodotoksin pada dagingnya.Kata kunci: ekstrak, fitokimia, ikan buntal pisang, kandungan gizi Abstrak This aims of study was to assess yield, nutrient content and in vitro assay of extract on green rough-backed puffer from Cirebon district. The method used in this study was the proximate analysis, phytochemicals, and BSLT test of extracts on three parts of puffer fish (meat, viscera and skin). Puffer fish used measure around 10-13 cm. The yield obtained was meat 37.80%, bone 45.71%, viscera 7.25% and skin 9.23%. Protein content showed greatest potential, protein in the fish meat was 18.54% while the skin was 25.31%. Phytochemical test showed the entire extract has a positive value for alkaloids and have a negative value on the other reagents, except meat extract on molisch test. Phytochemical test results indicated that the meat of green rough-backed puffer contain tetrodotoxin, but the amount was unknown. LC 50 values in meat extract was 104.3498μg/mL, extract the viscera of 105.4564μg/mL, and the skin extract was 104.9637μg/mL. These results showed that the extract of meat, viscera and skin of the puffer fish is not toxic, although there are indications of tetrodotoxin in the flesh.

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“…For a long time, tetrodotoxin was considered a metabolic product of fishes [23], but studies have demonstrated that certain bacteria, such as Vibrio sp., produce the toxin and are incorporated into fishes through the food chain [23,24]. The toxin is then stored in some organs and used as a defense against predators [9,25].…”

Section: Poisonous Fishesmentioning

confidence: 99%