姜黄素介导光动力处理牡蛎的安全性评价

Safety Evaluation of Curcumin-mediated Photodynamic Treatment of Oysters

摘要:

该研究旨在通过急性经口毒性试验和28 d经口毒性试验评价以姜黄素为光敏剂介导的光动力非热力杀菌技术处理牡蛎的食用安全性。结果显示，光动力处理的牡蛎对小鼠的急性经口半数致死剂量（medium lethal dose，LD50）大于40 g/kgbw，属于实际无毒级别，且小鼠的血常规、脏器指数和组织病理学等指标与对照组相比均未见明显异常。将光动力处理的牡蛎以10 g/kgbw的设计剂量重复灌胃大鼠28 d后，大鼠的生长发育、体重、食物利用率、尿液学、血常规、血清生化、脏器指数和组织病理学等指标均未产生显著性异常变化。以上研究结果表明，在试验剂量范围内，以姜黄素介导的光动力处理牡蛎未见急性毒性和短期毒性，具有较高的食用安全性，为该技术在贝类加工中的推广应用提供了理论依据。

Abstract:

The food safety of oysters treated with curcumin-mediated photodynamic non-thermal sterilization was evaluated using the acute and 28-day oral toxicity tests. The results showed that the acute oral median lethal dose (LD50) of photodynamically-treated oysters in mice was higher than 40 g/kgbw, which was classified under the practically non-toxic category, and compared with the control group, there were no obvious abnormalities in hematology, organ index, and histopathology. After repeated intragastric administration of photodynamically-treated oysters at the selected dose of 10 g/kgbw for 28 days, no significant abnormal changes were found in the indices of the rats, including their growth and development, body weight, food utilization rate, urology, hematology, serum biochemistry, organ index, and histopathology. The results indicate that photodynamically-treated oysters showed no acute or subacute toxicity within the range of the experimental dosages, and had high food safety, thus providing a theoretical basis for the promotion and application of this technique in shellfish processing.