Okadaic acid: more than a diarrheic toxin.
Okadaic acid: more than a diarrheic toxin.
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DOI：
10.3390/md11114328
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发表时间：
2013-10-31
期刊：
影响因子：
5.4
通讯作者：
Laffon B
中科院分区：
文献类型：
--
作者：
Valdiglesias V;Prego-Faraldo MV;Pásaro E;Méndez J;Laffon B
冈田酸（OA）是世界范围内分布最常见的海洋毒素之一。它很容易被贝类（主要是双壳类软体动物和鱼类）蓄积，随后可被人类食用，造成食物中毒。OA是主要的代表性贝类毒素，其摄入可引起胃肠道症状，但不被认为是致命的。在分子水平上，OA是几种类型的丝氨酸/苏氨酸蛋白磷酸酶的特异性抑制剂，在动物致癌实验中是肿瘤促进剂。在过去的几十年里，OA的潜在毒性作用，超出了其作为DSP毒素的作用，已经在许多研究中进行了研究。DNA和细胞成分的改变，以及对免疫和神经系统的影响，甚至对胚胎发育的影响，已经越来越多地报道。在本手稿中，对所有这些研究的结果进行了汇编和审查，以澄清这种毒素不仅作为DSP诱导剂，而且作为细胞和分子水平变化的原因，并强调生物监测其影响的相关性对人类健康。尽管需要进一步的研究来阐明OA的作用机制、毒代动力学和有害作用，但有足够的证据表明其毒性，与DSP诱导无关，因此，支持对食品中OA水平的现行法规进行修订。
Okadaic acid (OA) is one of the most frequent and worldwide distributed marine toxins. It is easily accumulated by shellfish, mainly bivalve mollusks and fish, and, subsequently, can be consumed by humans causing alimentary intoxications. OA is the main representative diarrheic shellfish poisoning (DSP) toxin and its ingestion induces gastrointestinal symptoms, although it is not considered lethal. At the molecular level, OA is a specific inhibitor of several types of serine/threonine protein phosphatases and a tumor promoter in animal carcinogenesis experiments. In the last few decades, the potential toxic effects of OA, beyond its role as a DSP toxin, have been investigated in a number of studies. Alterations in DNA and cellular components, as well as effects on immune and nervous system, and even on embryonic development, have been increasingly reported. In this manuscript, results from all these studies are compiled and reviewed to clarify the role of this toxin not only as a DSP inductor but also as cause of alterations at the cellular and molecular levels, and to highlight the relevance of biomonitoring its effects on human health. Despite further investigations are required to elucidate OA mechanisms of action, toxicokinetics, and harmful effects, there are enough evidences illustrating its toxicity, not related to DSP induction, and, consequently, supporting a revision of the current regulation on OA levels in food.
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影响因子：
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