CHEM215 Lecture Notes - Lecture 20: Acetylcholinesterase, Solanine, Solanaceae
Lecture 20 – Food Toxicology 1
Classes of food toxins:
• Endogenous toxins in plant foods —> plants that produce secondary metabolites
that are toxic to humans.
• Endogenous toxins in animal foods
• Mycotoxins
• Bacterial toxins —> living organisms that can potentially flourish, propagate, and
cause harm. Some bacterial produce toxins.
• Agricultural residues —> high concentrations of heavy metals or fertilisers.
• Toxins generated through cooking
Endogenous toxins in plant foods:
1. Solanine in potatoes: this compound is also found in other members of the
Solanaceae family such as eggplants and nightshades.
• Solanine is a secondary metabolite (not part of the normal metabolism) and an
alkaloid (nitrogen in the heterocyclic ring)
Solanine is conjugated to sugar groups. Removing the sugar groups attached would
produce a glycone called solanidine.
• When potatoes are exposed to light, they begin producing more and more
solanine. This leads to a green colouring in skin and a bitter tastes. After exposure
to light, potatoes can have up to 1g/kg (as opposed to 20-150 mg/kg in normal
potatoes).
The green colour comes from chlorophyll as the potato has been exposed to light.
• Toxicity of solanine is not well understood. It has effects on mitochondrial
membranes, and also is an inhibitor of acetylcholine esterase (enzyme involved in
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Document Summary
Some bacterial produce toxins: agricultural residues > high concentrations of heavy metals or fertilisers, toxins generated through cooking. Endogenous toxins in plant foods: solanine in potatoes: this compound is also found in other members of the. Solanaceae family such as eggplants and nightshades: solanine is a secondary metabolite (not part of the normal metabolism) and an alkaloid (nitrogen in the heterocyclic ring) Removing the sugar groups attached would produce a glycone called solanidine: when potatoes are exposed to light, they begin producing more and more solanine. This leads to a green colouring in skin and a bitter tastes. After exposure to light, potatoes can have up to 1g/kg (as opposed to 20-150 mg/kg in normal potatoes). The green colour comes from chlorophyll as the potato has been exposed to light: toxicity of solanine is not well understood. It has effects on mitochondrial membranes, and also is an inhibitor of acetylcholine esterase (enzyme involved in.
