摘要  

本研究評估了膽汁酸（BAs）太平洋白蝦體內(nèi)黃曲霉毒素B1（AFB1）殘留及毒性的抑制作用。實(shí)驗(yàn)采用0、0.05、0.15和0.25 g/kg劑量的膽汁酸處理幼蝦和亞成體60天，隨后進(jìn)行為期10天的AFB1暴露（2000μg/kg）。每個(gè)處理組選取15只蝦（每組5只合并為一個(gè)樣本，n = 3)，分別在30、60、63、66和70天五個(gè)時(shí)間點(diǎn)取樣。所有參數(shù)均采用標(biāo)準(zhǔn)方法測定，準(zhǔn)確度（回收率）達(dá)90%-110%。

結(jié)果顯示：膽汁酸顯著降低了蝦體內(nèi)AFB1殘留量（檢測限：0.01μg/L，相對標(biāo)準(zhǔn)偏差＜10%，回收率＞90%）。膽汁酸通過增強(qiáng)II相代謝系統(tǒng)和抗氧化機(jī)制，有效提升了AFB1的解毒能力，同時(shí)降低了氧化應(yīng)激產(chǎn)物水平，從而避免了AFB1引發(fā)的肉質(zhì)劣化及對人類健康的風(fēng)險(xiǎn)。實(shí)驗(yàn)置信水平為95%。。

亮點(diǎn) 

?膽汁酸可降低對蝦體內(nèi)AFB1的殘留量。

?膽汁酸能增強(qiáng)對蝦的解毒和抗氧化能力。

?膽汁酸可緩解AFB1對蝦肉品質(zhì)的不良影響。

?膽汁酸可降低人類接觸AFB1的風(fēng)險(xiǎn)。

Abstract

The potential of bile acids (BAs) to reduce aflatoxin B1 (AFB1) residues and toxicity in Litopenaeus vannamei was evaluated. Both juveniles and subadults were treated with 0, 0.05, 0.15 and 0.25 g/kg BAs for 60 days followed by 10-d AFB1 exposure (2000 μg/kg), and fifteen shrimp (five shrimp were pooled into one sample, n = 3) from each treatment were collected at five time points (30, 60, 63, 66 and 70 d). All parameters were determined using accepted and standard methods with acceptable accuracy (recovery) of 90–110%. Results demonstrated that BAs reduced the AFB1 residues in shrimp (limit of detection: 0.01 μg/L, relative standard deviation < 10% and recovery: 92.1–96.8%). BAs increased the detoxification of AFB1 and decreased the levels of oxidative stress products by increasing Phase II and antioxidant systems, avoiding AFB1-induced deterioration of shrimp meat and health risks to human. The confidence level was 95%.

Highlights

?Bile acids reduced the AFB1 residues of Litopenaeus vannamei.

?Bile acids improved the detoxification and antioxidant systems of L. vannamei.

?Bile acid alleviated the deterioration of shrimp meat quality induced by AFB1.

?Bile acids reduced the risk of human exposure to AFB1.

編譯：伏曉曉

原文：Chen S ,Yusong L ,Jinbao L , et al.Effects of bile acids on aflatoxin B1 bioaccumulation, detoxification system, and growth performance of Pacific white shrimp.[J].Food chemistry,2021,371131169-131169.

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