본 연구는 제주도 모슬포 해역에서 채집된 대형 포식성 복족류인 붉은입두꺼비고둥(Tutufa bufo) 두 개체를 대상 으로 테트로도톡신(TTX) 존재 여부를 조사하였다. 일본에 서 채집된 붉은입두꺼비고둥의 내장에서 TTX가 검출된 사례가 보고된 바 있으며, 최근 제주도 남부 해역에서 해 당 종이 혼획되고 있으나, 한국 해역에 분포하는 붉은입 두꺼비고둥의 TTX 축적에 대한 정보는 부족하다. 이에 본 연구에서는 경쟁적 효소면역분석법(cELISA) 을 사용하여 붉은입두꺼비고둥의 주요 연조직(전타액선, 구강부, 소화 선, 생식소, 아가미, 신장, 근육, 후타액선)을 분석하였다. 분석 결과, 모든 조직에서 TTX 농도는 검출 한계 미만으 로 나타났다. 그러나 TTX 축적에는 개체 간, 지역적, 계 절적 변동 가능성이 존재할 수 있으므로, 한국 해역에서 붉은입두꺼비고둥의 TTX 축적 위험을 정확하게 평가하기 위해서는 추가적인 시료 확보와 계절별 연구가 요구된다.

Tetrodotoxin (TTX) is a potent neurotoxin found in various marine organisms, including pufferfish and gastropods, which poses significant health risks when consumed improperly. Tutufa bufo, a frog shell species in Japan reported to contain TTX, has recently been caught in the southern waters of Jeju Island. However, information on its presence in T. bufo distributed in Korean waters is not available. In this study, we screened two specimens of T. bufo, a large predatory gastropod, collected from Moseulpo, Jeju Island, Korea, for the presence of TTX using a competitive enzyme-linked immunosorbent assay (cELISA). Soft tissues, including the anterior salivary gland, buccal mass, digestive gland, gills, gonad, kidney, muscle, and posterior salivary gland, were analyzed for TTX levels. The cELISA results showed that the TTX concentrations in all tissues were below the detection limit. However, owing to potential individual, regional, and seasonal variations in TTX accumulation, further studies with additional samples collected during different seasons are necessary to accurately determine the risk of TTX accumulation in T. bufo in Korean waters.

ABSTRACT
Acknowledgments
국문요약
Conflict of interests
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References

• Nobuhisa Kajino(Department of Marine Life Science (BK21 FOUR) and Marine Science Institute, Jeju National University, Jeju, Korea)
• Jung-Hui Chae(Department of Marine Life Science (BK21 FOUR) and Marine Science Institute, Jeju National University, Jeju, Korea, Aquaplanet Jeju, 95, Seopjikoji-ro, Seongsan-eup, Seogwipo-si, Jeju-do, Korea)
• Bong Ki Park(Department of Food Science and Technology, Chung-Ang University, Anseong, Korea)
• Jihyun Lee(Department of Food and Nutrition, College of Human Ecology, Seoul National University, Seoul, Korea)
• Kwang-Sik Choi(Department of Marine Life Science (BK21 FOUR) and Marine Science Institute, Jeju National University, Jeju, Korea) Corresponding author