Abstract
Diarrhetic shellfish poisoning symptoms following the ingestion of vinegar-pickled oysters could reflect free polyunsaturated fatty acids (PUFA) or their oxidation products. Oyster digestive glands (DGLs) were treated with 4% acetic acid (vinegar), and the degradation of lipids at 37 °C was investigated. A significant decrease in total fatty acid in phospholipid (PL) and an increase in free fatty acid were observed after the treatment of DGLs with acetic acid. Saturated fatty acids were released from triglyceride (TG) and PL at the same level. On the other hand, the amount of PUFA released from TG was 1.5 times higher than that from PL. Lipid oxidation products increased in the acid-treated oyster DGLs. PUFA and lipid oxidation products in DGLs treated with the acid were higher than that in PBS-treated ones at 37 °C. Acetic acid was considered to have an impact on the release of PUFA formation in the raw oysters.
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