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12. Natural Antinutritive and Toxic Compounds

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12. Natural Antinutritive and Toxic Compounds 12. NATURAL ANTINUTRITIVE AND TOXIC COMPOUNDS antinutritive compounds interference with nutrients toxic compounds natural toxic compounds toxins products of anthropogenic activity xenobiotics toxic effects acute, late (chronic) legislation feeding experiments NOAEL(No Observed Adverse Effect Level) ADI (Acceptable Daily Intake) = NOAEL/100 (mg/kg), safety factor (100 or more) MLR = ADI * 60, food basket, consumed amount anti-nutritive substances plant origin, potential risk enzyme inhibitors, anti-enzymes substances interfering with metabolism of vitamins, anti-vitamins, antagonists of vitamins substances interfering with metabolism of metals phenol compounds (tannins) reaction with proteins galactooligosaccharides (-galactosides) causing flatulence anti-enzymes inhibitors of proteases (anti-proteases), inhibitors of serine proteases (trypsin, chymotrypsin, elastase) weight loss of domestic animals, inactivation by heat (proteins) anti-vitamins structure analogues (oxythiamine, linatin) enzymes (ascorbase, thiaminase, lipoxygenase) formation of non-utilisable complexes (avidin) mineral binding compounds phytic acid and phytine Fe, Zn oxalic acid Ca glucosinolates and their degradation products I tannins slow growth of domestic animals decrease of protein digestibility and of minerals absorption -galactosides raffinose, higher homologues, gastrointestinal problems toxic compounds plant and animal origin, real risk developing food intolerance, toxic to certain individuals developing intoxication, toxic to all individuals food developing food intolerance allergy (immunological reaction), alergenes (imunogenes), non developing formation of IgE celiac disease, non gluten diet (<100 mg/kg dry matter gliadin) intolerance (non-immunological manifestation), malfunction of metabolisms, hypersensitiveness (anaphylaxis), averse effects (idiosyncrasy) lactose intolerance phenylketonuria, protein hydrolysates without Phe favism, fava beans (Vicia faba) CH2OH NH2 O NH HO 2 N OH O N HO N R HO OH HO N R divicine, R = NH2 vicine, R = NH2 isouramil, R = OH convicine, R = OH toxins and other compounds developing intoxication classification according to structure according to origin according to toxic effects main groups of toxins alkaloids saponins cyanogens glucosinolates lectins estrogenic substances phototoxic substances toxic amino acids and their products (biogenic amines) anti-nutritive and toxic compounds of legumes inhibitors of proteases and amylases -galactosides substances developing favism lectins cyanogenic glycosides estrogens saponins lathyrogens 2 toxic compounds of mushrooms proteins peptides amino acids amines hydrazines alkaloids terpenoids alkaloids classification (book 3, tab. 10.2) true alkaloids (N-heterocycles, derived from amino acids) pyridine (nicotinic) tobacco a. piperideine pepper a. pyrrolizidine senecioic (necins) a. quinolizidine lupine a. quinoline quinine (bark of cinchona tree) a. pseudoalkaloids (N-heterocyclic, derived from others precursors) purine coffee, tee, cocoa a. terpenoid (glycoalkaloids) potato, tomato a. protoalkaloids (non N-heterocycles, derived from amino acids capsaicinoids bell pepper and chili pepper a. pyridine alkaloids nicotine and minor alkaloids (~ 20 compounds) tobacco (obligation to declare their content on tobacco products, warning) N N N N H H H H CH N 3 N N N nikotin nornikotin anatabin anabasin piperidine alkaloids pepper (burning compounds ), piperine, homologues, geometric isomers, O O N O O O O piperin N chavicin O O O N O O piperilin isochavicin O N O O N O O O O N piperanin isopiperin 3 pyrrolizidine alkaloids mono-, di-, macrocyclic esters of plants, hepatotoxic compounds COOH H H CH3 HO CH OR HO CH2OH 2 HO C CH CH HO C H 3 N N CH3 echinatin heliotridin viridiflorová kyselina quinolizidine alkaloids lupine, many similar structures CH2OH H H H NH CH2 N N N N H H O lupinin angustifolin spartein quinoline alkaloids cinchoma tree H2C N HO H3CO N chinin legislation: food additive, alcoholic beveragea: 300 mg/l, non-alcoholic (tonic water): 75 mg/l (teratogenic) purine alkaloids row of relative compounds, coffee (book 3, tab. 10.4), tee, cocoa (chocolate), maté, guarana O 3 R1 R N N O N N R 2 1 2 3 caffeine R = R = R = CH3 1 2 3 theobromine R = H, R = R = CH3 1 2 3 theophylline R = R = CH3, R = H steroid glycoalkaloids row of relative compounds (book 3, tab. 10.5) potato, tomato, eggplant heteroglycosides, aglycones, sugars potato: -solanine = solanidine + -solatriose -chaconine = solanidine + -chacotriose H3C H3C CH3 CH3 N N CH3 CH3 CH3 CH3 HO HO solanidin demissidin 4 distribution (book 3, tab. 10.6) legislation: 200 mg/kg tomato: tomatine = tomatidine + -lycotetraose H3C N CH3 H O CH3 CH3 HO tomatidin content (book 3, tab. 10.7) legislation: 200 mg/kg, teratogenic capsaicinoids capsaicin, homologues, bell and chili peppers (burning compounds) influence of technological procedures (book 3, tab. 10.8) CH3 H N CH3 O CH3O OH capsaicin, (E)-8-methyl-N-vanillylnon-6-enamide saponins many similar compounds of plant origin content (book 3, tab. 10.9) heteroglycosides, aglycone, sugar, aglycone = sapogenin (sapogenol), triterpenoic alcohols sterols (4-demethylsterols) H C CH 3 3 OH OH CH3 CH3 CH3 CH3 HO H3C CH2OH sojasapogenol A biological effects erythrocyte hemolysis, damage of intestinal mucose, toxic for cold-blooded animals bitter taste detergents activity, emulsion (o/v) fungicide, antioxidant, anti-carcinogenic , anti-cholesterolemic activities usage foaming compounds (cosmetics) emulsifiers (cosmetics) sweeteners (glycyrrhizin, liquorice: 0,2-5,6 % saponins) 5 HOOC CH3 O CH3 CH3 CH3 COOH CH3 O CH OH 3 CH3 COOH OH O OH HO OH cyanogenic glucosides many compounds of similar structure, foods of plant origin content of HCN in cyanogens (book 3, tab. 10.10) heteroglycosides, aglycone, sugar, aglycone = 2-hydroxynitril (cyanhydrin) 1 R C N 2 C R cukr 1 1 R R C N C 2 C O + H C N 2 R R OH nitril 2-hydroxykyseliny substituents chirality aliphatic acetone, methyl(ethyl) ketone aromatic benzaldehyde sugar mostly Glu disaccharides: genciobiose and others -genciobiosa D-glukosa D-glukosa N C N C H CH2OH N C CH2OH C CH2OH C O O CH2 C O O H O O OH O O H OH OH OH OH HO HO OH OH OH OH OH (R)-prunasin (S)-sambunigrin (R)-amygdalin plum seeds elder; (leaves, unripe fruits) plum seeds properties decomposition (-glucosidase) HCN, toxicity (inhibition of cytochromoxidase, actual intoxication, chronic intoxication (cassava, manioc) glucosinolates thioglucosides (glucosides of mustard oils), plum seeds, foods of plant origin (Brassica plants) names and structure (book 3, tab. 10.12) dominant glucosinoles in vegetables (book 3, tab.10.13) content (book 3, tab. 10.14) heteroglycosides, sugar, aglycone = thiohydroxamate-O-sulphonate, K+ ion 6 CH2OH R O S C OH N - HO O SO3 OH substituents aliphatic aromatic heterocyclic sugar exclusively Glc properties degradation (myrosinase) isothiocyanates, nitriles and other products toxicity, isothiocyanates and goitrin strumigenic, nitriles hepatotoxic CH2OH CH2 CH CH2 O S C - OH N O SO3 HO OH sinigrin CH2 CH CH2 N C S CH2 CH CH2 C N allylisothiokyanát allylkyanid OH CH2OH CH2 CH CH CH2 O S C - OH N O SO3 HO OH progoitrin OH CH2 CH CH CH2 N C S OH CH2 CH CH2 CH CH CH2 C N O NH S goitrin plant phenols estrogenic compounds activity (book 3, tab. 10.17) OH CH3 HO estradiol phytoestrogenes food of plant origin isoflavones content in soy beans (book 3, tab. 10.15) 7 CH2OH O O O OH HO OH R O OH daidzin, R = H aglycon daidzein genistin, R = OH aglycon genistein content in soy beans (0,13 - 0,42 %) pterocarpanes lignans content (book 3. tab. 10.16) HO O O H3CO CH2OH HO CH2OH O OH OCH3 OH coumestrol secoisolariciresinol germinated soy beans linseeds mycoestrogenes xenoestrogenes properties: simultaneously useful and harmful phototoxic compounds cumarins furanocumarins content in foods (book 3, tab. 10.18) foods of plant origin 4 R 3 O R O O O O O O O 2 R R1 cumarine furanocumarine linear psoralen angular angelicin properties phototoxicity (sensitivity of non pigmented skin, connection with skin cancer, acute dermatitis) phytoalexins (phytoncides, plant antibiotics, pesticides), blastocolines (inhibit germination of seeds) antimicrobial and another effects phototoxic pigments hypericin (St. John's wort), fagopyrin (buckwheat) lectins (fytohematoglutinins) (book 3, tab. 10.19) foods of plant origin (seeds and other parts of plants) 8 proteins with another centre than catalytic merolectins (1 centre, catalytic no) hololectins (2 centres, catalytic no) chimerolectins (1-2 centres, catalytic yes) soy lectin (metaloprotein, 120 kDa, bound N-acetyl-D-galactosamine) properties precipitate of erythrocytes, interaction with sugar in glycoproteins and glycolipids membranes (protection mechanism of plants against predators, parasites) toxic intravenously, some orally, some not at all, some probiotics (garlic) amino acids lathyrogens foods of plant origin (seeds of vetch) amino acids (peptides, nitriles) CH2 CH COOH NH NH2 C O COOH 3-(N-oxalyl)-2,3-diaminopropionic acid properties structure appearance with proteinogenic amino acids, metabolic failure deformation of legs (osteolathyrism), injury of blood vessel (angiolathyrism), disorder of neural system (neurolathyrism), human, above all farm animals biogenic amines precursors (book 3, tab. 10.20) aliphatic, aromatic, heterocyclic bases with biological activity, fermented and microbially adulterated plant and animal foods formation from amino acids by microbial(book 3, tab. 10.21) carboxylyases and transaminases CH2 CH2 NH2 N CH2 CH2 CH2 CH2 CH2 N NH2 NH2 H histamine (His) cadaverine (Lys) properties hormones (allergic reaction, anaphylactic shock), psychoactive and vasoactive compounds content (book 3, tab. 10.22, 10.23) changes in salami and fish (book 3, tab. 10.24) 9 .
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