Document Detail


Stability of picrotoxin during yogurt manufacture and storage.
MedLine Citation:
PMID:  19019133     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Picrotoxin is a neurotoxin found in the berries of Anamirta cocculus, a plant native to Southeast Asia. Picrotoxin has potential for being used as a biological weapon since the toxin is relatively easy to isolate and purify. Limited information exists on the stability and detection of picrotoxin added to foods before or after processing. The objective of this study was to determine the stability of picrotoxin during yogurt manufacture and storage. Direct, cup-set yogurt was produced by using methods that mimic the conditions used in full-scale production of yogurt. Milk (full-fat or low-fat) was pasteurized at 85 degrees C for 30 min, and then cooled to 43 degrees C. Yogurt starter culture (thermophilic culture or thermophilic + probiotic culture) and picrotoxin (200 mug/mL milk) were added. Samples of yogurt during fermentation (5 to 6 h, 43 degrees C) and during 30 d refrigerated (4 to 6 degrees C) storage were analyzed for pH, titratable acidity, and picrototoxin levels. Regardless of starter culture used or fat content of milk, there were no significant differences in the pH and titratable acidities of the picrotoxin-spiked yogurt and the control yogurt (no added picrotoxin) during fermentation and up to 4 wk of refrigerated storage. The color or texture of the yogurt was not affected by addition of picrotoxin. Levels of picrotoxinin and picrotin (components of picrotoxin) in yogurt, as measured by LC/MS (APCI(+)/SIR) did not change significantly during fermentation and storage. A separate experiment determined that addition of picrotoxin to milk before pasteurization (85 degrees C, 30 min) did not affect picrotoxin stability. These results indicate that picrotoxin is stable in yogurt during manufacture and storage.
Authors:
J E Jablonski; L S Jackson
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of food science     Volume:  73     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2008 Oct 
Date Detail:
Created Date:  2008-11-21     Completed Date:  2009-01-29     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  T121-8     Citation Subset:  IM    
Affiliation:
U.S. Food and Drug Administration (FDA), Natl. Center for Food Safety & Technology (NCFST), 6502 S. Archer Rd., Summit-Argo, IL 60501, USA. joseph.jablonski@fda.hhs.gov
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MeSH Terms
Descriptor/Qualifier:
Cold Temperature
Drug Stability
Fermentation
Food Handling / methods*
Food Preservation / methods*
Hot Temperature
Hydrogen-Ion Concentration
Picrotoxin / analysis*,  chemistry
Time Factors
Yogurt / analysis*
Chemical
Reg. No./Substance:
124-87-8/Picrotoxin

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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