Okadaic Acid Is at Least as Toxic as Dinophysistoxin-1 after Repeated Administration to Mice by Gavage

Health risks associated with the consumption of sea turtles: A review of chelonitoxism incidents and the presumed responsible phycotoxins

Consuming the meat of some marine turtles can lead to a specific type of seafood poisoning known as chelonitoxism. A recent poisoning event (March 2024) on the Tanzanian island Pemba, resulting in the death of 9 people and hospitalization of 78 others, underscores the need to obtain an up to date overview and understanding of chelonitoxism. Here, we document a global overview of poisoning incidents resulting from the consumption of sea turtle flesh worldwide. All events combined involved over 2400 victims and 420 fatalities. Incidents were predominantly reported in remote regions (often islands) across the Indo-Pacific region. Reported health effects of consuming poisonous sea turtles include epigastric pain, diarrhea, vomiting, a burning mouth and throat sensation, and dehydration. In addition, ulcerative oeso-gastro-duodenal lesions, which occasionally have resulted in hospitalization and death, have been reported. Lyngbyatoxins have been suggested as (one of) the causative agents, originating from the cyanobacterium Moorena producens, growing epiphytically on the seagrass and seaweed consumed by green turtles. However, due to the limited evidence of their involvement, the actual etiology of chelonitoxism remains unresolved and other compounds may be responsible. The data outlined in this review offer valuable insights to both regulatory bodies and the general public regarding the potential risks linked to consuming sea turtles.

Marine Algal Toxins and Public Health: Insights from Shellfish and Fish, the Main Biological Vectors

Exposure to toxigenic harmful algal blooms (HABs) can result in widely recognized acute poisoning in humans. The five most commonly recognized HAB-related illnesses are diarrhetic shellfish poisoning (DSP), paralytic shellfish poisoning (PSP), amnesic shellfish poisoning (ASP), neurotoxic shellfish poisoning (NSP), and ciguatera poisoning (CP). Despite being caused by exposure to various toxins or toxin analogs, these clinical syndromes share numerous similarities. Humans are exposed to these toxins mainly through the consumption of fish and shellfish, which serve as the main biological vectors. However, the risk of human diseases linked to toxigenic HABs is on the rise, corresponding to a dramatic increase in the occurrence, frequency, and intensity of toxigenic HABs in coastal regions worldwide. Although a growing body of studies have focused on the toxicological assessment of HAB-related species and their toxins on aquatic organisms, the organization of this information is lacking. Consequently, a comprehensive review of the adverse effects of HAB-associated species and their toxins on those organisms could deepen our understanding of the mechanisms behind their toxic effects, which is crucial to minimizing the risks of toxigenic HABs to human and public health. To this end, this paper summarizes the effects of the five most common HAB toxins on fish, shellfish, and humans and discusses the possible mechanisms.

Bioavailability profiling shows differences in OA, DTX1 and DTX2 toxins that justify their toxicity

The marine toxins of the Okadaic acid (OA) group are natural compounds produced by dinoflagellates that enters the food chain by accumulating in seafood. They are responsible for Diarrhetic Shellfish Poisoning (DSP) events in humans over the world and therefore are also jointly named as Diarrhetic Shellfish Toxins (DSTs). The main objective of this study was to evaluate symptoms, toxicity, absorption, distribution, and elimination of OA, Dinophysistoxin-1 (DTX1), and Dinophysistoxin-2 (DTX2) at the sublethal dose of 90 μg toxin/kg bw administered through voluntary feeding to mice. The toxin comparison highlighted that OA and DTX1 induced more severe and specific symptoms such as diarrhea. After oral ingestion toxins were distributed through the entire organism being detected in liver, kidney, stomach, small and large intestine. Predominant excretion of the toxins was observed in feces, with OA exhibiting fast elimination, while DTX2 was showing prolonged excretion. The passage and accumulation of toxins in gastrointestinal organs instigated macroscopic damage in the stomach, small and large intestine that could persist up to 120 h. These findings highlight the importance of pharmacokinetic of sublethal doses of DSTs administered by voluntary feeding in their toxicity and their implication for public health.

Polystyrene microplastics exacerbated the toxicity of okadaic acid to the small intestine in mice

Microplastics (MPs) and okadaic acid (OA) are known to coexist in marine organisms, potentially impacting humans through food chain. However, the combined toxicity of OA and MPs remains unknown. In this study, mice were orally administered OA at 200 μg/kg bw and MPs at 2 mg/kg bw. The co-exposure group showed a significant increase in malondialdehyde (MDA) content and significant decreases in superoxide dismutase (SOD) activity and glutathione (GSH) level compared to the control, MPs and OA groups (p < 0.05). Additionally, the co-exposure group exhibited significantly higher levels of IL-1β and IL-18 compared to other groups (p < 0.05). These results demonstrated that co-exposure to MPs and OA induces oxidative stress and exacerbates inflammation. Histological and cellular ultrastructure analyses suggested that this combined exposure may enhance gut damage and compromise barrier integrity. Consequently, the concentration of OA in the small intestine of the co-exposure group was significantly higher than that in the OA group. Furthermore, MPs were observed in the lamina propria of the gut in the co-exposure group. Transcriptomic analysis revealed that the co-exposure led to increased expression of certain genes related to the NF-κB/NLRP3 pathway compared to the OA and MPs groups. Overall, this combined exposure may disrupt the intestinal barrier, and promote inflammation through the NF-κB/NLRP3 pathway. These findings provide precious information for the understanding of health risks associated with MPs and phycotoxins.

The health risks of marine biotoxins associated with high seafood consumption: Looking beyond the single dose, single outcome paradigm with a view towards addressing the needs of coastal Indigenous populations in British Columbia

People who consume high quantities of seafood are at a heightened risk for marine biotoxin exposure. Coastal Indigenous peoples may experience higher levels of risk than the general population due to their reliance on traditional marine foods. Most evidence on the health risks associated with biotoxins focus on a single exposure at one point in time. There is limited research on other types of exposures that may occur among those who regularly consume large quantities of seafood. The objective of this review is to assess what is known about the unique biotoxin exposure risks associated with the consumption patterns of many coastal Indigenous populations. These risks include [1]: repeated exposure to low doses of a single or multiple biotoxins [2]; repeated exposures to high doses of a single or multiple biotoxins; and [3] exposure to multiple biotoxins at a single point in time. We performed a literature search and collected 23 recent review articles on the human health effects of different biotoxins. Using a narrative framework synthesis approach, we collated what is known about the health effects of the exposure risks associated with the putative consumption patterns of coastal Indigenous populations. We found that the health effects of repeated low- or high-dose exposures and the chronic health effects of marine biotoxins are rarely studied or documented. There are gaps in our understanding of how risks differ by seafood species and preparation, cooking, and consumption practices. Together, these gaps contribute to a relatively poor understanding of how biotoxins impact the health of those who regularly consume large quantities of seafood. In the context of this uncertainty, we explore how known and potential risks associated with biotoxins can be mitigated, with special attention to coastal Indigenous populations routinely consuming seafood. Overall, we conclude that there is a need to move beyond the single-dose single-outcome model of exposure to better serve Indigenous communities and others who consume high quantities of seafood.