Jadranka Sullivan

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A commonly accepted paradigm in the study of saxitoxin-producing dinoflagellates is that the total concentration of all toxins (toxin content) in one isolate can vary with growth conditions, but that the relative abundance of each toxin (toxin composition) does not change. We demonstrate here that dramatic changes in toxin composition do occur in one(More)
Stemming from investigations into the relationship between toxins produced by Gonyaulax sp. and accumulated in shellfish, we wish to report enzymatic transformations of the PSP toxins to decarbamoyl derivatives in the littleneck clam (Protothaca staminea). No toxin transformations were observed in either mussels (Mytilus edulis) or in butter clams(More)
Paralytic shellfish toxin concentrations were measured and individual toxin profiles were monitored in axenic batch cultures of Protogonyaulax tamarensis and Protogonyaulax catenella. High pressure liquid chromatographic methods were used that allowed the separation of all 12 known paralytic shellfish poisons, including toxins C1, C2, and C3, from a single(More)
A high pressure liquid chromatographic procedure is described for assay of toxins associated with paralytic shellfish poisoning (PSP). The method is applicable to saxitoxin, neosaxitoxin, gonyautoxins I through IV, and their sulfocarbamoyl derivatives. Toxins are separated on a bonded phase cyano column and detected by fluorescence following alkaline(More)
The highly productive mussel fishery in the Rias Bajas region of northwest Spain has experienced several outbreaks of paralytic shellfish poisoning (PSP) beginning in 1976. In this study, similarities in the HPLC analyses of extracts from toxic shellfish, plankton tows and cultured dinoflagellates from the Rias Vigo and Pontevedra clearly indicate that(More)
Controversy surrounding the extraction procedure commonly used for isolating and concentrating mutagens from foods has resulted in a need for the re-examination of the reported mutagenicity in fried hamburgers. Using a procedure in which Na2SO4 and NaOH are substituted for (NH4)2SO4 and NH4OH respectively, mutagenic activity in extracts of hamburgers fried(More)
Mutagenic compounds reported to be present in foods may be forming during the extraction process rather than during cooking or baking. In this study, the formation of mutagenic substances in biscuits was examined using in the extraction procedure either ammonium sulfate and ammonium hydroxide or sodium sulfate and sodium hydroxide. Compounds producing high(More)