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dc.contributor.authorChevallier, Olivier P.
dc.contributor.authorGraham, S. F.
dc.contributor.authorAlonso, E.
dc.contributor.authorDuffy, C.
dc.contributor.authorSilke, J.
dc.contributor.authorCampbell, K.
dc.contributor.authorBotana López, Luis Miguel
dc.contributor.authorElliot, Christopher T.
dc.date.accessioned2020-04-24T17:02:02Z
dc.date.available2020-04-24T17:02:02Z
dc.date.issued2015
dc.identifier.citationChevallier, O., Graham, S., Alonso, E. et al. New insights into the causes of human illness due to consumption of azaspiracid contaminated shellfish. Sci Rep 5, 9818 (2015). https://doi.org/10.1038/srep09818
dc.identifier.urihttp://hdl.handle.net/10347/21737
dc.description.abstractAzaspiracid (AZA) poisoning was unknown until 1995 when shellfish harvested in Ireland caused illness manifesting by vomiting and diarrhoea. Furtherin vivo/vitro studies showed neurotoxicity linked with AZA exposure. However, the biological target of the toxin which will help explain such potent neurological activity is still unknown. A region of Irish coastline was selected and shellfish were sampled and tested for AZA using mass spectrometry. An outbreak was identified in 2010 and samples collected before and after the contamination episode were compared for their metabolite profile using high resolution mass spectrometry. Twenty eight ions were identified at higher concentration in the contaminated samples. Stringent bioinformatic analysis revealed putative identifications for seven compounds including, glutarylcarnitine, a glutaric acid metabolite. Glutaric acid, the parent compound linked with human neurological manifestations was subjected to toxicological investigations but was found to have no specific effect on the sodium channel (as was the case with AZA). However in combination, glutaric acid (1mM) and azaspiracid (50nM) inhibited the activity of the sodium channel by over 50%. Glutaric acid was subsequently detected in all shellfish employed in the study. For the first time a viable mechanism for how AZA manifests itself as a toxin is presented.
dc.language.isoeng
dc.publisherNature Publishing Group
dc.rights© The Author(s) 2015. This work is licensed under a Creative Commons Attribution 4.0 International License. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in the credit line; if the material is not included under the Creative Commons license, users will need to obtain permission from the license holder in order to reproduce the material. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectBiochemistry
dc.subjectDiseases
dc.titleNew insights into the causes of human illness due to consumption of azaspiracid contaminated shellfish
dc.typeinfo:eu-repo/semantics/article
dc.identifier.DOI10.1038/srep09818
dc.relation.publisherversionhttps://doi.org/10.1038/srep09818
dc.type.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.e-issn2045-2322
dc.rights.accessrightsinfo:eu-repo/semantics/openAccess
dc.contributor.affiliationUniversidade de Santiago de Compostela. Departamento de Farmacia e Tecnoloxía Farmacéutica
dc.description.peerreviewedSI


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© The Author(s) 2015. This work is licensed under a Creative Commons Attribution 4.0 International License. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in the credit line; if the material is not included under the Creative Commons license, users will need to obtain permission from the license holder in order to reproduce the material. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/
Except where otherwise noted, this item's license is described as  © The Author(s) 2015. This work is licensed under a Creative Commons Attribution 4.0 International License. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in the credit line; if the material is not included under the Creative Commons license, users will need to obtain permission from the license holder in order to reproduce the material. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/





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