Natural toxic substances (1. LF UK, NT)

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Natural anti-nutritional and toxic substances[edit | edit source]

Natural anti-nutritional and toxic substances include:

  • antinutritional substances – interference (nutrients),
  • toxic substances - poisons (toxics),
    • natural toxic substances - toxins,
    • products of anthropogenic activity – xenobiotics.

The toxic effects of these substances can be acute or late (e.g. chronic).

Amount of risk:

  • contaminants,
  • toxins,
  • additive substances,
  • antinutritional substances.

Their content in food is subject to legislative measures.

Feeding trials → NOAEL → ADI = NOAEL / 100, (mg/kg), safety factor (100)

  • MLR = ADI * 60, (NPM, PM, SM), food basket, taking into account the amount of consumption

Antinutritional substances[edit | edit source]

Antinutritional substances are substances of plant origin that cause potential risks. Is part of them:

  1. enzyme inhibitors, antienzymes,
  2. compounds interfering with vitamin metabolism, antivitamins, vitamin antagonists,
  3. compounds interfering with the metabolism of mineral substances,
  4. phenolic compounds (tannins) reacting with proteins,
  5. some oligosaccharides causing flatulence.
raffinose

1. Inhibitors of serine proteases (trypsin, chymotrypsin, elastase):

  • lead to a slowdown in the growth of farm animals,
  • heat inactivation occurs (they are proteins).

2. Antivitamins:

  • structural analogues (oxythiamine, linatin),
  • enzymes (ascorbase, thiaminase, lipoxygenase),
  • forming unusable complexes (avidin).
tannin

3. Compounds binding mineral substances:

  • phytic acid and phytin – Fe, Zn,
  • oxalic acid – Ca,
  • glucosinolates and their breakdown products – I.

4. Tannins:

  • slowing down the growth of farm animals,
  • reduction of digestibility of proteins and absorption of mineral substances.
oxalic acid

5. α-galactosides:

  • raffinose, higher homologues,
  • cause gastrointestinal problems.

Toxic substances[edit | edit source]

Toxic substances present real risks:
  • causing food intolerance ( intolerance ), toxic for certain individuals,
  • causing intoxication , toxic for all individuals. Substances causing food intolerance:
  • allergies (immunological reactions), allergens (immunogens), (do not) induce IgE formation,
  • intolerance (non-immunological manifestations), metabolic disorders, hypersensitivity (anaphylaxis), aversion (idiosyncrasy),
    • lactose intolerance, foods with a low content (<10 g/kg), lactose-free (100 mg/kg),
    • phenylketonuria, hydrolysates without Phe,
    • favism, broad bean ( Vicia faba ).
      Toxiny-vicin.jpg



Toxins and other substances causing intoxication[edit | edit source]

Classification:

  • by structure,
  • physical properties,
  • by origin (plant, animal),
  • by effects,
  • main groups of toxins,
  • alkaloids,
  • saponins,
  • cyanogens,
  • glucosinolates,
  • lectins,
  • estrogenic substances,
  • phototoxic substances,
  • amino acids,
  • biogenic amines.

Antinutritional and toxic substances of legumes:

  • protease and amylase inhibitors,
  • α-galactosides,
  • substances causing favism,
  • lectins,
  • cyanogenic glycosides,
  • estrogens,
  • saponins,
  • lathyrogens.

Toxic substances of higher mushrooms:

Alkaloids[edit | edit source]

Classification:

  • true alkaloids (N-heterocycles, derived from amino acids),
    • pyridine (nicotine) and tobacco,
    • piperidine and pepper,
    • pyrrolizidines and senecias (necines),
    • quinolizidine and. lupins,
    • quinoline and cinchona bark,
  • pseudoalkaloids (N-heterocycles, derived from other precursors),
    • purine a. coffee, tea, cocoa,
    • terpenoid (glycoalkaloids) a. potatoes, tomatoes,
  • protoalkaloids (not N-heterocycles, derived from amino acids),
    • capsaicinoids and peppers.

Pyridine alkaloids[edit | edit source]

Nicotine and minor alkaloids (~20 compounds):

  • tobacco (obligation to indicate content in tobacco products, warnings)
    Pyridien.png


Piperidine alkaloids[edit | edit source]

Piperine, homologs, geometric isomers, related substances, pepper (hot substances)

P.png




Pyrrolizidine alkaloids[edit | edit source]

Many related esters (mono-, di-, macrocyclic), hepatotoxic substances

Quinolizidine alkaloids.png



Quinolizidine alkaloids[edit | edit source]

A number of related compounds, lupine

Quinolizidines.png



Quinoline alkaloids[edit | edit source]

Contents in pod.

Quinolines.png



Legislation: additive, alcoholic beverages 300 mg/l, non-alcoholic (tonics) 75 mg/l (teratogenicity)

Purine alkaloids[edit | edit source]

a number of related compounds, coffee, tea, cocoa (chocolate), mate, guarana.

Purines.png
  • caffeine R 1 = R 2 = R 3 = CH 3
  • theobromine R 1 = H, R 2 = R 3 = CH 3
  • theophylline R 1 = R 2 = CH 3 , R 3 = H

Steroidal glycoalkaloids[edit | edit source]

  • a number of related compounds, potatoes, tomatoes, eggplant,
  • heteroglycosides, aglycone, sugar.

Potatoes[edit | edit source]

  • α-solanine = solanidine + β-solatriose,
  • α-chaconine = solanidine + β-chacotriose,
    Solanine.png
  • distribution,
  • legislation: 200 mg/kg.

Tomatoes[edit | edit source]

  • tomatine = tomatidine + β-lycotetraose
Tomanidine.png
  • legislation: 200 mg/kg, teratogenicity

Capsaicinoids[edit | edit source]

capsaicin, homologues, paprika (hot substances):

  • the effect of technological processing,
  • Capsaicin.png
    capsaicin, (E)-8-methyl-N-vanillylnon-6-enamide .


Saponins[edit | edit source]

a number of related compounds, foods of plant origin:

  • heteroglycosides, aglycone, sugar,
  • aglycon = sapogenin (sapogenol),
    • triterpene alcohols,
    • sterols (4-demethylsterols).
Sojasapogenol-A.png




Biological effects:

Properties

  • toxicity to cold-blooded animals,
  • bitter taste,
  • detergent effects, emulsion (o/w),
  • fungicidal, antioxidant, anticarcinogenic, anticholesterolemic effects.

Use

  • foaming agents (cosmetics),
  • emulsifiers (cosmetics),
  • sweeteners (glycyrrhizin, licorice: 0.2−5.6% saponins).
  • Glycyrrhizin.png





Cyanogenic glycosides[edit | edit source]

  • a number of related compounds, foods of plant origin,
  • HCN content in cyanogens,
  • heteroglycosides, aglycone, sugar,
  • aglycone = 2-hydroxynitrile (cyanohydrin),
  • Nitrile-2-hydroxy acids.png
    2-hydroxy acid nitrile.



Substituents - Chirality:

  • aliphatic – acetone, methyl (ethyl) ketone,
  • aromatic – benzaldehyde.

Sugar

  • usually Glu,
  • genciobiosis disaccharides etc.
Genciobiosis.png



Properties

  • decomposition (β-glucosidase) → HCN, toxicity (inhibition of cytochrome oxidase in the respiratory chain),
  • acute intoxication, chronic intoxication (cassava, cassava).

Glucosinolates[edit | edit source]

  • thioglucosides (glucosides of mustard oils), a number of related compounds, foods of plant origin (cruciferous plants),
  • names and structure,
  • dominant glucosinolates in vegetables,
    • heteroglycosides, aglycone, sugar, aglycone = thiohydroxamate-O-sulfonate, counterion K+
Glucosinolates.png



Substituents

  • aliphatic,
  • aromatic,
  • heterocyclic.

Sugar

  • exclusively Glc.

Properties

  • decomposition (myrosinase) → isothiocyanates, nitriles, etc.,
  • toxicity, isothiocyanates and goitrin strumogenic, nitriles hepatotoxic.
    • The formation of goitrin.png







Plant phenols[edit | edit source]

Estrogenic substances[edit | edit source]

Estradiol.jpg

phytoestrogens - foods of plant origin,

    • isoflavones,
    • content in soybeans.
      Isoflavonoids.png
daidzin, R = H aglycon daidzein
genistin, R = OH aglycon genistein
soybeans (0.13−0.42%)
    • pterocarps,
    • lignans.
content in food
Coumestrol.png
coumestrol − sprouting − soybeans
Secoisolariciresinol.png
secoisolariciresinol − flax seeds


  • mycoestrogens,
  • xenoestrogens.

Properties

  • simultaneously useful and harmful.

Phototoxic substances[edit | edit source]

  • coumarins,
  • furanocoumarins,
  • foods of plant origin.
  • Coumarins.png




Properties

  • phototoxicity (sensitivity of non-pigmented skin, association with skin cancer, acute dermatitis),
  • phytoalexins (phytonicides, plant antibiotics, pesticides), blastocolins (inhibits seed germination),
  • antimicrobial and other effects.

Phototoxic pigments[edit | edit source]

  • hypericin (St. John's wort), fagopyrin (buckwheat).

Lectins (phytohemagglutinins)[edit | edit source]

foods of plant origin (seeds and other parts)

Proteins with a non-catalytic center:

  • merolectins (1 center, catalytic no),
  • hololectins (2 centers, no catalytic),
  • chimerolectins (1−2 centers, catalytic yes).

Soy lectin

  • metalloprotein, 120 kDa, hololectin, N-acetyl-D-galactosamine binding.

Properties

  • precipitation of erythrocytes, interaction with sugars in glycoproteins and glycolipids of membranes (plant protection mechanism against predators, parasites),
  • toxic intravenously, some orally, some not at all, some probiotics (garlic).

Amino acids[edit | edit source]

Lathyrogens:

  • foods of plant origin (seeds of vetiver and peas),
  • Diaminopropane.png
    amino acids (peptides, nitriles) -3-(N-oxalyl)-2,3-diaminopropanoic acid



Properties

  • structural form with proteinogenic amino acids, metabolic disorders,
  • deformation of the lower limbs (osteolathyrism), damage to blood vessels (angiolatyrism), disorders of the nervous system (neurolathyrism), humans, mainly farm animals.

Biogenic amines:

  • precursors,
  • aliphatic, aromatic, heterocyclic bases with biological activity, fermented and microbially degraded foods of plant and animal origin

Emergence

  • from amino acids by microorganisms
    • Histamine.jpeg
      Cadaverin.png
      histamine (His) , cadaverine (Lys)




Properties

  • tissue hormones (allergic reactions, anaphylactic shock)
  • psychoactive and vasoactive substances

Content

  • changes in salami



Links[edit | edit source]

Internal links[edit | edit source]

Source[edit | edit source]