![]() It is traditionally served as sashimi and prepared by a chef who has undergone special training which includes going through an extensive process known as “tsuke”. The tiger pufferfish, or also known as Takifugu rubripes, is the most poisonous yet delicious of all the fugu fish. What Does Coconut Water Taste Like? Does Coconut Water Taste Like Coconut? Some are edible like the Higanfugu, Shōsaifugu, while others have been banned from being eaten due to their high levels of toxic substances (namely tetrodotoxin). There are at least 120 different species of pufferfish. The first fugu restaurants opened up around this same period of history when sushi became increasingly more common as well. Fugu was particularly popular among royalty and wealthy merchants because it could be served at a higher temperature than other seafood dishes. The history of eating fugu in Japan dates back to the 17th century. It’s also known as blowfish and globefish. Fugu fish is a type of pufferfish that can be found in the waters around Japan. Delicious Fugu Dishes That You Just Have to Try.What Does Fugu Taste Like? Does Fugu Taste Good?.How Long Does It Take For Fugu To Kill You?.The research was published in the journal Nature Communications. Considering the devastating opioid crisis ongoing around the world any new way to target chronic pain could be profoundly helpful, and this novel approach for a local anesthetic offers a compelling new way to approach blocking specific nerve clusters. There is still plenty of work ahead for the researchers before this innovation is translated to humans, but early indications are promising that this technique can effectively scale up into human treatment. "Certainly for days, and maybe for weeks." "We could think about very long durations of nerve block for patients with cancer pain, for example," says Kohane. Kohane suggests in humans this duration could theoretically be extended up to several weeks depending on the condition being targeted. In rat models, the sciatic nerve was effectively blocked for anywhere from a few hours to three days depending on the polymer backbone utilized. As well as proving to be safe and non-toxic, the composition of the polymer can be modulated to control the release rate and duration of anesthesia. So far the technique has only been validated in animal tests, however, the early results are incredibly positive. "Each bit of drug you put in packs the most punch possible." "With the enhancer, drug concentrations that are ineffective become effective, without increasing systemic toxicity," says Kohane. This addition allows the toxin to more specifically enter the local tissue, meaning a lower dose can be just as effective as a higher concentration. To add to the localized efficacy of the technique the researchers incorporated a compound called a chemical permeation enhancer, which helps the tetrodotoxin easily permeate nerve tissue. "In this system, we gave an amount of tetrodotoxin intravenously that would be enough to kill a rat several times over if given in the unbound state, and the animals didn't even seem to notice it." "A lesson we learned is that with our previous delivery systems, the drug can leak out too quickly, leading to systemic toxicity," explains Daniel Kohane. This allows for the release of the tetrodotoxin into a localized area at a safe speed. The new research describes a slow-release formulation that bounds the tetrodotoxin particles to a biodegradable polymer that degrades at a slow and controlled rate. The challenge in harnessing this toxin is in finding a safe way to deliver it to a specific area of the body and control the volume of release. It is this exact mechanism that has attracted scientists looking to develop novel forms of painkilling and anesthetic agents. Tetrodotoxin is such a potent toxin due to its incredibly efficient ability at inducing paralysis. If it is incorrectly prepared the dish can be easily contaminated with tetrodotoxin, swiftly poisoning those hungry diners. Chefs must train for at least three years, and obtain a license, before being allowed to serve the dish. In Japan a sashimi dish, made from a species of pufferfish known as fugu, is so controlled that there are strict regulations over its service. Tetrodotoxin is a somewhat notorious poison, known for killing hundreds of people. The research demonstrates a way to control the spread of the toxin and harness it into an effective local anesthetic that can numb targeted regions for up to three days. ![]() An impressive new study, led by scientists from the Boston Children's Hospital, has developed a novel method to tame one of the world's most potent toxins, tetrodotoxin, commonly found in the pufferfish. ![]()
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