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<p>Salted and rice-bran-fermented pufferfish ovary products are traditional delicacies of the Hokuriku District in Japan despite their high toxicity due to tetrodotoxin (TTX). Although their toxicity is known to decrease during processing, the underlying detoxification mechanism remains poorly understood. This study investigated changes in the toxicity of ovaries salted in a 20% NaCl solution and soaked in rice-bran pickling leachates for 12&#xa0;weeks. The toxicity markedly decreased within the first week; however, the total toxin amount in the ovaries, brine, and pickling leachates remained constant throughout the process. To assess potential microbial or chemical involvement in TTX degradation, TTX was incubated in sterilized and unsterilized pickling leachates, as well as sterilized ultra-pure water under anaerobic conditions for 24&#xa0;weeks. No significant changes in the TTX content or composition were observed. These findings indicate that the reduction in toxicity of the fermented pufferfish ovaries primarily resulted from exudation of TTX from the ovaries during salting and pickling, diffusion of TTX in the barrel container, and leakage of TTX from the container due to addition of fish sauce during pickling. The decomposition and conversion of TTX by microbes and its reduction under anaerobic conditions were not implicated in the decreased toxicity during rice-bran pickling.</p>

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Detoxification of pufferfish ovaries by pickling

  • 期刊论文

  • 发表日期：

    2025年11月1日

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  • Yuji Nagashima,
  • Sakurako Okayama,
  • Aya Yoshinaga-Kiriake,
  • Makoto Nagai,
  • Shoichiro Ishizaki

摘要

Salted and rice-bran-fermented pufferfish ovary products are traditional delicacies of the Hokuriku District in Japan despite their high toxicity due to tetrodotoxin (TTX). Although their toxicity is known to decrease during processing, the underlying detoxification mechanism remains poorly understood. This study investigated changes in the toxicity of ovaries salted in a 20% NaCl solution and soaked in rice-bran pickling leachates for 12 weeks. The toxicity markedly decreased within the first week; however, the total toxin amount in the ovaries, brine, and pickling leachates remained constant throughout the process. To assess potential microbial or chemical involvement in TTX degradation, TTX was incubated in sterilized and unsterilized pickling leachates, as well as sterilized ultra-pure water under anaerobic conditions for 24 weeks. No significant changes in the TTX content or composition were observed. These findings indicate that the reduction in toxicity of the fermented pufferfish ovaries primarily resulted from exudation of TTX from the ovaries during salting and pickling, diffusion of TTX in the barrel container, and leakage of TTX from the container due to addition of fish sauce during pickling. The decomposition and conversion of TTX by microbes and its reduction under anaerobic conditions were not implicated in the decreased toxicity during rice-bran pickling.