IDENTIFICATION OF CAUSATIVE FISH FOR A FOOD POISIONING IN TAIWAN BY USING SDS-PAGE TECHNIQUE

Authors

Tai-Yuan Chen, Institute of Biological Chemistry and Genomic Research Center, Academia Sinica, Taipei, Taiwan, R.O.C.
Nan-Hong Chen, Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan, R.O.C
Wen-Feng Lin, Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan, R.O.C
Ken-Lin Hwang, Department of Applied Life Science, Asia University, Taichung County, Taiwan, R.O.C.
Yun-Chieh Huang, Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan, R.O.C
Deng-Fwu Hwang, Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan, R.O.CFollow

Abstract

A food poisoning incident has occurred due to ingestion of red grouper meat on February 2006 in southern Taiwan. Two patients showed diarrhea, muscle weakness, vertigo and severe muscle pain. The 2 pieces of causative residues were investigated by toxicity assay. In order to identify the fish species of causative samples, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) technique was applied in this study. According to the low molecular weight region (＜30.0 kD) of species-specific patterns extracted from both myofibrillar and sarcoplasmic proteins, two poisoning samples were identified as Lutjanus bohar. L. bohar is a notorious grouper species with ciguatera in the world

Recommended Citation

Chen, Tai-Yuan; Chen, Nan-Hong; Lin, Wen-Feng; Hwang, Ken-Lin; Huang, Yun-Chieh; and Hwang, Deng-Fwu (2010) "IDENTIFICATION OF CAUSATIVE FISH FOR A FOOD POISIONING IN TAIWAN BY USING SDS-PAGE TECHNIQUE," Journal of Marine Science and Technology: Vol. 18: Iss. 4, Article 16.
DOI: 10.51400/2709-6998.1924
Available at: https://jmstt.ntou.edu.tw/journal/vol18/iss4/16