Marine toxins

Fortunately, these toxins are not part of our seas, but they give rise to intoxications in other countries that make extensive use of raw fish, algae and shellfish. Marine toxins are produced by single-celled algae (dinoflagellates), which represent the primary food source for fish, molluscs and crustaceans. Exposure to these marine toxins occurs through the food chain or through direct contact.
Marine toxins can be classified in different ways; the one we are going to analyze is developed on the basis of the pathology caused.

There are four pathologies to which marine toxins can give rise:

1. PARALYTIC: they generate a tingling in the tongue and lips. Their mechanism of action consists in a blockage of the voltage gated sodium channels (the channels remain open).
2. DIARROIC: diarrheal intoxication is not lethal; the mechanism of action consists in the inhibition of protein phosphatases and in the stimulatory effect sula phosphorylation of the proteins that control the secretion of sodium in the intestine. The duration of this intoxication varies from a few hours to a few days.
3. AMNESICS: the dangerousness of these toxins consists in an "action at the level of the nervous system. At this level, the toxins act as agonists for glutamate receptors. The targets most affected by these toxins are the" hippocampus and "amygdala. The" effect caused is that of short or long-term amnesia, coma and convulsions.
4. NEUROTOXIC: these toxins favor the opening of the sodium ion channels, keeping the membranes of the nerve cells in a state of hyperexcitability. They are not lethal to humans.

Among the marine toxins it is very important to mention the puffer fish toxin, which is TETRODOTOXIN (TTX).

The tetrodotoxin is contained in the liver, intestines, gonads and skin of the puffer fish, so the specimen must be meticulously cleaned. Although the danger of these toxins is well known, in Asian countries there are many deaths from TTX poisoning every year.
Finally we remember the CIGUATOSSINS, which cause the ciguaterica syndrome which has the characteristic of not allowing the temperature to be perceived exactly; they also produce serious effects on the intestinal system, with nausea, vomiting, diarrhea and severe abdominal pain. They too are characterized by a mechanism of action that favors the opening of the sodium ion channels.

More articles on "Marine toxins, toxins in fish, algae and shellfish"

1. Mycotoxin poisoning
2. Toxicity and toxicology
3. Pharmacovigilance

Fish, Molluscs, Crustaceans Anchovies or Anchovies Garfish Alaccia Eel Lobster Herring Lobster Whitebait Bottarga Sea bass (Sea bass) Squid Canocchie Scallops Canestrelli (Sea scallops) Capitone Caviar Mullet Monkfish (Monkfish) Mussels Crustaceans Dates Sea Fruits Fish Flour Fauna Fish stock Prawns Crabs Spider crab (Granceola) Halibut Sea salad Lanzardo Leccia Sea snails Prawns Cod Molluscs Octopus Hake Ombrina Oysters Sea bream Bonito Pangasius Paranza Anchovy paste Fresh seasonal fish Blue fish Puffer fish Swordfish Plaice Octopus (Octopus) Hedgehog of Sea Amberjack Salmon Sardines Sardines Scampi Cuttlefish Mackerel Sole Stockfish Surimi Sushi Telline Tuna Canned tuna Mullet Trout Fish roe Bluefish Clams OTHER FISH ARTICLES Categories Alcoholic Food Meat Cereals and derivatives Sweeteners Sweets Offal Fruit Dried fruit Milk and derivatives Legumes Oils and fats Fish andpeach products Salami Spices Vegetables Health recipes Appetizers Bread, Pizza and Brioche First courses Second courses Vegetables and Salads Sweets and Desserts Ice creams and sorbets Syrups, liqueurs and grappa Basic preparations ---- In the kitchen with leftovers Carnival recipes Christmas Light diet recipes Women's, mom's and dad's day recipes Functional recipes International recipes Easter recipes Celiac recipes Diabetic recipes Holiday recipes Valentine's Day recipes Vegetarian recipes Protein recipes Regional recipes Vegan recipes