CHEM 181 Lecture 7: Lecture 7 - Topic 1
19 Jun 2018
School
Department
Course
Professor
Video 1
E.coli bacteria lives in the intestines of animals
When the animals are butchered, sometimes the
intestines are ruptured and you get the
contamination of the meat
○
If you cook the meat it is not much of a problem,
but when you eat raw meat it becomes an issue
○
-
Spinach can be infected with e.coli as well
The manure is contaminated with this bacteria and
this has resulted in recalls of products
○
Cantaloupes can be contaminated with e.coli or
salmonella due to the contamination with the
manure
○
-
Unpasturized products can be contaminated with e.coli as
well (such as apple juice)
-
Bottled garlic stored under oil can produce botulin which
is a very toxic substance
Issues with carrot juice as well - bacteria is
anaeroibic which means it is in places without
oxygen and bottled carrot juice can give it these
conditions
○
-
Not all molds are dangerous but some are
-
Ciguatera poisoning can come from fish and is an example
of food poisoning
Oysters and mussles
○
"Norwalk virus"
○
Virus can live outside the body for a large amount of
time so even touching a hand rail or table or
something could give you the virus (gastroenteritis -
inflammation of stomach and intestines)
○
-
Difference between perceived risk and actual risk
Salem, New Jersey (1820) tomatoes were shunned
○
Robert Gibbon Johnson had seen Europeans eat
tomatoes and survive
○
People believed tomatoes were toxic - belladonna
plant is in the same family which is a toxic plant
○
He decided to introduce the idea of tomato eating
into America by eating tomatoes in front of people
○
Tomato is actually a very healthy fruit (botanically
defined)
○
Contains antioxidants like a chemical called
lycopene
Reduces risk of macular degeneration and
generally keeps people healthy
§
May reduce the risk of prostate and cervical
cancer
§
○
-
In 1850, an english physician saw a steel fork became
coated with copper when he mashed gooseberries that he
had bought for a pie, they had been adulterated with
copper to make them green
-
In the early 1900s chalk was added to watered down milk,
arsenic and boric acid sprinkled on meat and fish to
prolong spoiling and lard was added to extend butter
-
Indigo was added to tea
-
Activity 1
Eating steak and eggs for breakfast in the early 1900s.
What unintentional toxin could you be ingesting as well?
Arsenic
-
Eating vegetables, what toxin could you be ingesting?
Copper salts
-
Identify a food that can harbour e.coli and allow it to
enter the food supply: meat, spinach, cantaloup, apple
juice
-
Video 2
Unintentional toxins
People believe that our food is contaminated by
pesticides, there is residue on the food but because
a chemical is there doesn't mean it is doing anything
nasty
○
There is a rare risk in the doses of pesticides on our
food
○
People underestimate common risks and
overestimate rare risk: microbial contamination is a
real problem
○
Pesticides can be a problem when they are
improperly used
○
-
Aldicarb is a pesticide used on cucumbers
Boy got sick by eating cucumber because the farmer
did not dilute the pesticide properly so there was a
high concentration of aldicarb
○
Symptoms: wriggling under skin, blurred vision,
slurred speech, muscle twitch
○
Known to be a cholinesterase inhibitor and inhibits
an enzyme that is present in insects and us as well
so it can affect us
○
-
Mercury in fish can be caused by burning coal that gets
into the air and is washed down, it reacts with bateria in
the water and this is then found in the fish
Could be a problem for pregnant women because
the embryo is most susceptible to toxins - told to
stay away from large tuna, swordfish, tilefish, shark
(predator fish)
Eat smaller fish so concentrate mercury up
the food chain
§
○
-
Naturally occuring toxins: solanine, muscarine,
mycotoxins, tyramine, histamine, tetrodoxin, red tide
toxin, cyanide, glycyrrhizin, pyrollizidine alkaloids
-
Coiine is found in hemlock and ancient Greeks used to
carry out executions by telling the victims to drink the
juice of the hemlock plant
-
When the chloryphyll in potates is present (green colour)
it means the potato is trying to sprout and when it is
trying to sprout it produces a natural insecticide called
solanine
-
Poisonous mushrooms
Death cap mushroom is a very poisnous mushroom
and it comes from the ingesting of a chemical called
amanitin
○
It will kill humans but rabbits can eat it without any
consequences
○
Amanita muscaria is another type of poisonous
mushroom it contains muscarine which is lethal
○
-
Molds are related to mushrooms
Molds can produce mycotoxins
○
-
Grains are the most succeptible to producing molds that
are toxic
One kind of toxin is called aflotoxin and are very
carcinogenic
○
-
Activity 2
Categorize as unintentional or naturally occurring
Aldicarb: intentional
○
Aflatoxin: naturally occurring
○
Mercury (predatory fish): unintentional
○
Amanitin (death cap mushroom): naturally ocurring
○
Solanine (green potatoes): naturally occuring
○
-
What process can cut down on the development of mould
on grains like corn? Genetic modification
-
Video 3
Aged cheese or red wine contains tyramine that can give
people headaches
-
When fish start to smell it comes together with histamine
Histamine is the breakdown products of proteins
and they tend to break down when the fish
decomposes usually from bacterial contamination
○
This can give rise to scromboid poisoning which is a
reaction to hystamine - happens when fish aren't
properly preserved
○
Albacore tuna, bluefin and yellow fin tuna, mackerel
and sardines have high amounts of histidine
○
Treat with antihystamines
○
-
Ciguatera poisoning is often associated with barracuda
Happens because the fish eat a certain kind of algae
and it can be toxic
○
When you eat poisoned barracuda you become
nauseous, vomiting, tingling in fingers and toes,
temperature reversal (hot things taste cold and cold
things taste hot)
○
Does not kill you
○
-
Puffer fish when improperly prepared can kill you
When prepared correctly it is served as fugu
○
Organs that have the poison have to be discarded of
○
When you eat it you will get tingling in fingers and
toes because of trace amounts, if you get tingling
above the elbow you will die if not you are fine
○
Tetradotoxin is the chemical in puffer fish
○
-
"Zombie cucumber"
Atropine and scopolamine are present in this and
will counteract tetradoxotin poisoning
○
-
Domoic acid
Sourced from algae
○
Mussles suck it out from the water and become
contaminated
○
Causes short term memory loss and amnesia
○
-
Cassava-cyanide
If it is not prepared properly it is lethal
○
Perpare by letting it sit out in the sun
○
-
Licorice root
Contains glycyrrhizin and can rob the body of
potassium and lead to paralysis
○
-
Pyrrolizidine alkaloids
Comfrey tea has a bad effect on the liver
○
-
Activity 3
What causes tingling sensation in gingers and toes caused
by the natural toxin tetradotoxin? Eating puffer fish
caused this reaction
-
You have a headache after having aged cheese and red
wine. What is the name of the toxin found in these things
that cause a reaction? Tyramine
-
Video 4
Phenylketonurea
Also known as PKU is a genetic condition where
people can't metabolize amino acid called
phenylalanine and it is a component of aspartame
○
Affects 1 in 20,000 births and is detected early on
○
-
Lactose intolerance
Can occur at any time in life
○
70% of the world is lactose intolerant
○
Lactose intolerance is not the same as a milk allergy
○
Milk allergy is due to some protein that is present in
the milk and is called IgE-mediated
○
Lactose intolerance is an enzyme called lactase is
missing
Bacteria produces gas and diarrhea
§
○
Can diagnose lactose intolerance with a breath test
○
Possible to add enzyme to milk itself so the enzyme
is practically digested or you can take the enzyme
orally
○
-
Fructose malabsorption
Sugar present in fruits doesn't get absorbed into the
bloodstream properly from the small intestine
○
Produces a lot of gas
○
-
Hereditary fructose intolerance
It is a genetic condition and the problem is that the
body cannot process fructose properly
○
Gives rise to symptoms of hypoglycemia
○
People who have this do not like sweet things, when
they think of something sweet it makes them feel
sick
○
-
Sugar alternatives
Used in process foods because they don't give rise
to cavities
○
Xylitol gets secreted, if it isn't properly absorbed
then you get diarrhea
○
Same sugars can be used to cause laxation
○
-
Favism
Fava beans will cause people to suffer from
hemolytic anemia (abnormal break down of red
blood cells)
○
This is a genetic condition and is due to an enzyme
not being present
○
-
Activity 4
Marianne is feeling bloated and gas and diarrhea, she
visits the doctor and he gives her a breath test. Her doctor
tells her to limit the amount of dairy products. What is she
suffering from? Lactose intolerance
-
Which is the condition where the body is not able to
process fructose properly, giving rise to symptoms of
hypoglycemia and aversion to anything sweet? Hereditary
fructose intolerance
-
Video 5
Gluten sensitivity - Celiac Disease
Wheat is ground up into flour, but it can give rise to
a condition called celiac disease
○
Dr. Samuel Gee said that children had bloated
stomach, diarrhea and stunted growth
○
Dr. Willem Dicke concluded that an unknown
constituent of the diet was damaging the intestine
of celiac patients, when the supply of wheat was cut
off the patients got better
○
Wheat contains proteins called gluten (gliadin and
glutenin)
Gliadin is the problem in celiac disease
§
○
Found in wheat, barley, rye, spelt, kamut and oats
○
Grains free of it are quinoa
○
People with this disease will react to very small
traces of it in the diet
○
The immune system mistakes gliadin as an invader
and mounts antibody attacks and this releases
cytokines which damage the villi
○
Manifestation happens over a long period of time
but can happy very early in life
○
It is hypothesized that environmental factors have
triggered the disease (viral infection, parasite,
surgery, childbirth, etc.) but this is just a theory
○
The villi fuse together due to inflammation and
there is an impairment of absorption of nutrients
○
Greater risk of osteoperosis
○
-
When to suspect celiac disease?
Children - persistent diarrhea and failure to grow
○
Adults - unexplained weight loss
○
-
Can confirm celiac disease by endoscopic biopsy or by
blood tests (test for antibodies) or anti-tissue
transglutaminase test
-
Can be linked with non-hodgkins lymphoma
-
Can result in osteoporosis, headaches, behavioral
problems
-
Activity 5
Condition in which the body mounts an attack against
gliadin, causing damage to the villi that line the small
intestine: celiac disease
-
Condition in which there is no positive blood test or
biopsy but if a patient goes off gluten she feels much
better: non-celiac gluten sensitivity
-
Condition where there are no symptoms of celiac disease
but the patient receives a positive blood test and negative
biopsy: latent celiac disease (should not be put on a
gluten diet)
-
Condition in which there are no symptoms of celiac
disease but the patient received a positive blood test and
positive biopsy: silent celiac disease (should be put on a
gluten diet)
-
Lecture 7 -Topic 1
Wednesday, March 14, 2018
9:40 PM
Video 1
E.coli bacteria lives in the intestines of animals
When the animals are butchered, sometimes the
intestines are ruptured and you get the
contamination of the meat
○
If you cook the meat it is not much of a problem,
but when you eat raw meat it becomes an issue
○
-
Spinach can be infected with e.coli as well
The manure is contaminated with this bacteria and
this has resulted in recalls of products
○
Cantaloupes can be contaminated with e.coli or
salmonella due to the contamination with the
manure
○
-
Unpasturized products can be contaminated with e.coli as
well (such as apple juice)
-
Bottled garlic stored under oil can produce botulin which
is a very toxic substance
Issues with carrot juice as well - bacteria is
anaeroibic which means it is in places without
oxygen and bottled carrot juice can give it these
conditions
○
-
Not all molds are dangerous but some are
-
Ciguatera poisoning can come from fish and is an example
of food poisoning
Oysters and mussles
○
"Norwalk virus"
○
Virus can live outside the body for a large amount of
time so even touching a hand rail or table or
something could give you the virus (gastroenteritis -
inflammation of stomach and intestines)
○
-
Difference between perceived risk and actual risk
Salem, New Jersey (1820) tomatoes were shunned
○
Robert Gibbon Johnson had seen Europeans eat
tomatoes and survive
○
People believed tomatoes were toxic - belladonna
plant is in the same family which is a toxic plant
○
He decided to introduce the idea of tomato eating
into America by eating tomatoes in front of people
○
Tomato is actually a very healthy fruit (botanically
defined)
○
Contains antioxidants like a chemical called
lycopene
Reduces risk of macular degeneration and
generally keeps people healthy
§
May reduce the risk of prostate and cervical
cancer
§
○
-
In 1850, an english physician saw a steel fork became
coated with copper when he mashed gooseberries that he
had bought for a pie, they had been adulterated with
copper to make them green
-
In the early 1900s chalk was added to watered down milk,
arsenic and boric acid sprinkled on meat and fish to
prolong spoiling and lard was added to extend butter
-
Indigo was added to tea
-
Activity 1
Eating steak and eggs for breakfast in the early 1900s.
What unintentional toxin could you be ingesting as well?
Arsenic
-
Eating vegetables, what toxin could you be ingesting?
Copper salts
-
Identify a food that can harbour e.coli and allow it to
enter the food supply: meat, spinach, cantaloup, apple
juice
-
Video 2
Unintentional toxins
People believe that our food is contaminated by
pesticides, there is residue on the food but because
a chemical is there doesn't mean it is doing anything
nasty
○
There is a rare risk in the doses of pesticides on our
food
○
People underestimate common risks and
overestimate rare risk: microbial contamination is a
real problem
○
Pesticides can be a problem when they are
improperly used
○
-
Aldicarb is a pesticide used on cucumbers
Boy got sick by eating cucumber because the farmer
did not dilute the pesticide properly so there was a
high concentration of aldicarb
○
Symptoms: wriggling under skin, blurred vision,
slurred speech, muscle twitch
○
Known to be a cholinesterase inhibitor and inhibits
an enzyme that is present in insects and us as well
so it can affect us
○
-
Mercury in fish can be caused by burning coal that gets
into the air and is washed down, it reacts with bateria in
the water and this is then found in the fish
Could be a problem for pregnant women because
the embryo is most susceptible to toxins - told to
stay away from large tuna, swordfish, tilefish, shark
(predator fish)
Eat smaller fish so concentrate mercury up
the food chain
§
○
-
Naturally occuring toxins: solanine, muscarine,
mycotoxins, tyramine, histamine, tetrodoxin, red tide
toxin, cyanide, glycyrrhizin, pyrollizidine alkaloids
-
Coiine is found in hemlock and ancient Greeks used to
carry out executions by telling the victims to drink the
juice of the hemlock plant
-
When the chloryphyll in potates is present (green colour)
it means the potato is trying to sprout and when it is
trying to sprout it produces a natural insecticide called
solanine
-
Poisonous mushrooms
Death cap mushroom is a very poisnous mushroom
and it comes from the ingesting of a chemical called
amanitin
○
It will kill humans but rabbits can eat it without any
consequences
○
Amanita muscaria is another type of poisonous
mushroom it contains muscarine which is lethal
○
-
Molds are related to mushrooms
Molds can produce mycotoxins
○
-
Grains are the most succeptible to producing molds that
are toxic
One kind of toxin is called aflotoxin and are very
carcinogenic
○
-
Activity 2
Categorize as unintentional or naturally occurring
Aldicarb: intentional
○
Aflatoxin: naturally occurring
○
Mercury (predatory fish): unintentional
○
Amanitin (death cap mushroom): naturally ocurring
○
Solanine (green potatoes): naturally occuring
○
-
What process can cut down on the development of mould
on grains like corn? Genetic modification
-
Video 3
Aged cheese or red wine contains tyramine that can give
people headaches
-
When fish start to smell it comes together with histamine
Histamine is the breakdown products of proteins
and they tend to break down when the fish
decomposes usually from bacterial contamination
○
This can give rise to scromboid poisoning which is a
reaction to hystamine - happens when fish aren't
properly preserved
○
Albacore tuna, bluefin and yellow fin tuna, mackerel
and sardines have high amounts of histidine
○
Treat with antihystamines
○
-
Ciguatera poisoning is often associated with barracuda
Happens because the fish eat a certain kind of algae
and it can be toxic
○
When you eat poisoned barracuda you become
nauseous, vomiting, tingling in fingers and toes,
temperature reversal (hot things taste cold and cold
things taste hot)
○
Does not kill you
○
-
Puffer fish when improperly prepared can kill you
When prepared correctly it is served as fugu
○
Organs that have the poison have to be discarded of
○
When you eat it you will get tingling in fingers and
toes because of trace amounts, if you get tingling
above the elbow you will die if not you are fine
○
Tetradotoxin is the chemical in puffer fish
○
-
"Zombie cucumber"
Atropine and scopolamine are present in this and
will counteract tetradoxotin poisoning
○
-
Domoic acid
Sourced from algae
○
Mussles suck it out from the water and become
contaminated
○
Causes short term memory loss and amnesia
○
-
Cassava-cyanide
If it is not prepared properly it is lethal
○
Perpare by letting it sit out in the sun
○
-
Licorice root
Contains glycyrrhizin and can rob the body of
potassium and lead to paralysis
○
-
Pyrrolizidine alkaloids
Comfrey tea has a bad effect on the liver
○
-
Activity 3
What causes tingling sensation in gingers and toes caused
by the natural toxin tetradotoxin? Eating puffer fish
caused this reaction
-
You have a headache after having aged cheese and red
wine. What is the name of the toxin found in these things
that cause a reaction? Tyramine
-
Video 4
Phenylketonurea
Also known as PKU is a genetic condition where
people can't metabolize amino acid called
phenylalanine and it is a component of aspartame
○
Affects 1 in 20,000 births and is detected early on
○
-
Lactose intolerance
Can occur at any time in life
○
70% of the world is lactose intolerant
○
Lactose intolerance is not the same as a milk allergy
○
Milk allergy is due to some protein that is present in
the milk and is called IgE-mediated
○
Lactose intolerance is an enzyme called lactase is
missing
Bacteria produces gas and diarrhea
§
○
Can diagnose lactose intolerance with a breath test
○
Possible to add enzyme to milk itself so the enzyme
is practically digested or you can take the enzyme
orally
○
-
Fructose malabsorption
Sugar present in fruits doesn't get absorbed into the
bloodstream properly from the small intestine
○
Produces a lot of gas
○
-
Hereditary fructose intolerance
It is a genetic condition and the problem is that the
body cannot process fructose properly
○
Gives rise to symptoms of hypoglycemia
○
People who have this do not like sweet things, when
they think of something sweet it makes them feel
sick
○
-
Sugar alternatives
Used in process foods because they don't give rise
to cavities
○
Xylitol gets secreted, if it isn't properly absorbed
then you get diarrhea
○
Same sugars can be used to cause laxation
○
-
Favism
Fava beans will cause people to suffer from
hemolytic anemia (abnormal break down of red
blood cells)
○
This is a genetic condition and is due to an enzyme
not being present
○
-
Activity 4
Marianne is feeling bloated and gas and diarrhea, she
visits the doctor and he gives her a breath test. Her doctor
tells her to limit the amount of dairy products. What is she
suffering from? Lactose intolerance
-
Which is the condition where the body is not able to
process fructose properly, giving rise to symptoms of
hypoglycemia and aversion to anything sweet? Hereditary
fructose intolerance
-
Video 5
Gluten sensitivity - Celiac Disease
Wheat is ground up into flour, but it can give rise to
a condition called celiac disease
○
Dr. Samuel Gee said that children had bloated
stomach, diarrhea and stunted growth
○
Dr. Willem Dicke concluded that an unknown
constituent of the diet was damaging the intestine
of celiac patients, when the supply of wheat was cut
off the patients got better
○
Wheat contains proteins called gluten (gliadin and
glutenin)
Gliadin is the problem in celiac disease
§
○
Found in wheat, barley, rye, spelt, kamut and oats
○
Grains free of it are quinoa
○
People with this disease will react to very small
traces of it in the diet
○
The immune system mistakes gliadin as an invader
and mounts antibody attacks and this releases
cytokines which damage the villi
○
Manifestation happens over a long period of time
but can happy very early in life
○
It is hypothesized that environmental factors have
triggered the disease (viral infection, parasite,
surgery, childbirth, etc.) but this is just a theory
○
The villi fuse together due to inflammation and
there is an impairment of absorption of nutrients
○
Greater risk of osteoperosis
○
-
When to suspect celiac disease?
Children - persistent diarrhea and failure to grow
○
Adults - unexplained weight loss
○
-
Can confirm celiac disease by endoscopic biopsy or by
blood tests (test for antibodies) or anti-tissue
transglutaminase test
-
Can be linked with non-hodgkins lymphoma
-
Can result in osteoporosis, headaches, behavioral
problems
-
Activity 5
Condition in which the body mounts an attack against
gliadin, causing damage to the villi that line the small
intestine: celiac disease
-
Condition in which there is no positive blood test or
biopsy but if a patient goes off gluten she feels much
better: non-celiac gluten sensitivity
-
Condition where there are no symptoms of celiac disease
but the patient receives a positive blood test and negative
biopsy: latent celiac disease (should not be put on a
gluten diet)
-
Condition in which there are no symptoms of celiac
disease but the patient received a positive blood test and
positive biopsy: silent celiac disease (should be put on a
gluten diet)
-
Lecture 7 -Topic 1
Wednesday, March 14, 2018 9:40 PM
Video 1
E.coli bacteria lives in the intestines of animals
When the animals are butchered, sometimes the
intestines are ruptured and you get the
contamination of the meat
○
If you cook the meat it is not much of a problem,
but when you eat raw meat it becomes an issue
○
-
Spinach can be infected with e.coli as well
The manure is contaminated with this bacteria and
this has resulted in recalls of products
○
Cantaloupes can be contaminated with e.coli or
salmonella due to the contamination with the
manure
○
-
Unpasturized products can be contaminated with e.coli as
well (such as apple juice)
-
Bottled garlic stored under oil can produce botulin which
is a very toxic substance
Issues with carrot juice as well - bacteria is
anaeroibic which means it is in places without
oxygen and bottled carrot juice can give it these
conditions
○
-
Not all molds are dangerous but some are
-
Ciguatera poisoning can come from fish and is an example
of food poisoning
Oysters and mussles
○
"Norwalk virus"
○
Virus can live outside the body for a large amount of
time so even touching a hand rail or table or
something could give you the virus (gastroenteritis -
inflammation of stomach and intestines)
○
-
Difference between perceived risk and actual risk
Salem, New Jersey (1820) tomatoes were shunned
○
Robert Gibbon Johnson had seen Europeans eat
tomatoes and survive
○
People believed tomatoes were toxic - belladonna
plant is in the same family which is a toxic plant
○
He decided to introduce the idea of tomato eating
into America by eating tomatoes in front of people
○
Tomato is actually a very healthy fruit (botanically
defined)
○
Contains antioxidants like a chemical called
lycopene
Reduces risk of macular degeneration and
generally keeps people healthy
§
May reduce the risk of prostate and cervical
cancer
§
○
-
In 1850, an english physician saw a steel fork became
coated with copper when he mashed gooseberries that he
had bought for a pie, they had been adulterated with
copper to make them green
-
In the early 1900s chalk was added to watered down milk,
arsenic and boric acid sprinkled on meat and fish to
prolong spoiling and lard was added to extend butter
-
Indigo was added to tea
-
Activity 1
Eating steak and eggs for breakfast in the early 1900s.
What unintentional toxin could you be ingesting as well?
Arsenic
-
Eating vegetables, what toxin could you be ingesting?
Copper salts
-
Identify a food that can harbour e.coli and allow it to
enter the food supply: meat, spinach, cantaloup, apple
juice
-
Video 2
Unintentional toxins
People believe that our food is contaminated by
pesticides, there is residue on the food but because
a chemical is there doesn't mean it is doing anything
nasty
○
There is a rare risk in the doses of pesticides on our
food
○
People underestimate common risks and
overestimate rare risk: microbial contamination is a
real problem
○
Pesticides can be a problem when they are
improperly used
○
-
Aldicarb is a pesticide used on cucumbers
Boy got sick by eating cucumber because the farmer
did not dilute the pesticide properly so there was a
high concentration of aldicarb
○
Symptoms: wriggling under skin, blurred vision,
slurred speech, muscle twitch
○
Known to be a cholinesterase inhibitor and inhibits
an enzyme that is present in insects and us as well
so it can affect us
○
-
Mercury in fish can be caused by burning coal that gets
into the air and is washed down, it reacts with bateria in
the water and this is then found in the fish
Could be a problem for pregnant women because
the embryo is most susceptible to toxins - told to
stay away from large tuna, swordfish, tilefish, shark
(predator fish)
Eat smaller fish so concentrate mercury up
the food chain
§
○
-
Naturally occuring toxins: solanine, muscarine,
mycotoxins, tyramine, histamine, tetrodoxin, red tide
toxin, cyanide, glycyrrhizin, pyrollizidine alkaloids
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Coiine is found in hemlock and ancient Greeks used to
carry out executions by telling the victims to drink the
juice of the hemlock plant
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When the chloryphyll in potates is present (green colour)
it means the potato is trying to sprout and when it is
trying to sprout it produces a natural insecticide called
solanine
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Poisonous mushrooms
Death cap mushroom is a very poisnous mushroom
and it comes from the ingesting of a chemical called
amanitin
○
It will kill humans but rabbits can eat it without any
consequences
○
Amanita muscaria is another type of poisonous
mushroom it contains muscarine which is lethal
○
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Molds are related to mushrooms
Molds can produce mycotoxins
○
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Grains are the most succeptible to producing molds that
are toxic
One kind of toxin is called aflotoxin and are very
carcinogenic
○
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Activity 2
Categorize as unintentional or naturally occurring
Aldicarb: intentional
○
Aflatoxin: naturally occurring
○
Mercury (predatory fish): unintentional
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Amanitin (death cap mushroom): naturally ocurring
○
Solanine (green potatoes): naturally occuring
○
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What process can cut down on the development of mould
on grains like corn? Genetic modification
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Video 3
Aged cheese or red wine contains tyramine that can give
people headaches
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When fish start to smell it comes together with histamine
Histamine is the breakdown products of proteins
and they tend to break down when the fish
decomposes usually from bacterial contamination
○
This can give rise to scromboid poisoning which is a
reaction to hystamine - happens when fish aren't
properly preserved
○
Albacore tuna, bluefin and yellow fin tuna, mackerel
and sardines have high amounts of histidine
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Treat with antihystamines
○
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Ciguatera poisoning is often associated with barracuda
Happens because the fish eat a certain kind of algae
and it can be toxic
○
When you eat poisoned barracuda you become
nauseous, vomiting, tingling in fingers and toes,
temperature reversal (hot things taste cold and cold
things taste hot)
○
Does not kill you
○
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Puffer fish when improperly prepared can kill you
When prepared correctly it is served as fugu
○
Organs that have the poison have to be discarded of
○
When you eat it you will get tingling in fingers and
toes because of trace amounts, if you get tingling
above the elbow you will die if not you are fine
○
Tetradotoxin is the chemical in puffer fish
○
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"Zombie cucumber"
Atropine and scopolamine are present in this and
will counteract tetradoxotin poisoning
○
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Domoic acid
Sourced from algae
○
Mussles suck it out from the water and become
contaminated
○
Causes short term memory loss and amnesia
○
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Cassava-cyanide
If it is not prepared properly it is lethal
○
Perpare by letting it sit out in the sun
○
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Licorice root
Contains glycyrrhizin and can rob the body of
potassium and lead to paralysis
○
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Pyrrolizidine alkaloids
Comfrey tea has a bad effect on the liver
○
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Activity 3
What causes tingling sensation in gingers and toes caused
by the natural toxin tetradotoxin? Eating puffer fish
caused this reaction
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You have a headache after having aged cheese and red
wine. What is the name of the toxin found in these things
that cause a reaction? Tyramine
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Video 4
Phenylketonurea
Also known as PKU is a genetic condition where
people can't metabolize amino acid called
phenylalanine and it is a component of aspartame
○
Affects 1 in 20,000 births and is detected early on
○
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Lactose intolerance
Can occur at any time in life
○
70% of the world is lactose intolerant
○
Lactose intolerance is not the same as a milk allergy
○
Milk allergy is due to some protein that is present in
the milk and is called IgE-mediated
○
Lactose intolerance is an enzyme called lactase is
missing
Bacteria produces gas and diarrhea
§
○
Can diagnose lactose intolerance with a breath test
○
Possible to add enzyme to milk itself so the enzyme
is practically digested or you can take the enzyme
orally
○
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Fructose malabsorption
Sugar present in fruits doesn't get absorbed into the
bloodstream properly from the small intestine
○
Produces a lot of gas
○
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Hereditary fructose intolerance
It is a genetic condition and the problem is that the
body cannot process fructose properly
○
Gives rise to symptoms of hypoglycemia
○
People who have this do not like sweet things, when
they think of something sweet it makes them feel
sick
○
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Sugar alternatives
Used in process foods because they don't give rise
to cavities
○
Xylitol gets secreted, if it isn't properly absorbed
then you get diarrhea
○
Same sugars can be used to cause laxation
○
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Favism
Fava beans will cause people to suffer from
hemolytic anemia (abnormal break down of red
blood cells)
○
This is a genetic condition and is due to an enzyme
not being present
○
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Activity 4
Marianne is feeling bloated and gas and diarrhea, she
visits the doctor and he gives her a breath test. Her doctor
tells her to limit the amount of dairy products. What is she
suffering from? Lactose intolerance
-
Which is the condition where the body is not able to
process fructose properly, giving rise to symptoms of
hypoglycemia and aversion to anything sweet? Hereditary
fructose intolerance
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Video 5
Gluten sensitivity - Celiac Disease
Wheat is ground up into flour, but it can give rise to
a condition called celiac disease
○
Dr. Samuel Gee said that children had bloated
stomach, diarrhea and stunted growth
○
Dr. Willem Dicke concluded that an unknown
constituent of the diet was damaging the intestine
of celiac patients, when the supply of wheat was cut
off the patients got better
○
Wheat contains proteins called gluten (gliadin and
glutenin)
Gliadin is the problem in celiac disease
§
○
Found in wheat, barley, rye, spelt, kamut and oats
○
Grains free of it are quinoa
○
People with this disease will react to very small
traces of it in the diet
○
The immune system mistakes gliadin as an invader
and mounts antibody attacks and this releases
cytokines which damage the villi
○
Manifestation happens over a long period of time
but can happy very early in life
○
It is hypothesized that environmental factors have
triggered the disease (viral infection, parasite,
surgery, childbirth, etc.) but this is just a theory
○
The villi fuse together due to inflammation and
there is an impairment of absorption of nutrients
○
Greater risk of osteoperosis
○
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When to suspect celiac disease?
Children - persistent diarrhea and failure to grow
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Adults - unexplained weight loss
○
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Can confirm celiac disease by endoscopic biopsy or by
blood tests (test for antibodies) or anti-tissue
transglutaminase test
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Can be linked with non-hodgkins lymphoma
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Can result in osteoporosis, headaches, behavioral
problems
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Activity 5
Condition in which the body mounts an attack against
gliadin, causing damage to the villi that line the small
intestine: celiac disease
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Condition in which there is no positive blood test or
biopsy but if a patient goes off gluten she feels much
better: non-celiac gluten sensitivity
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Condition where there are no symptoms of celiac disease
but the patient receives a positive blood test and negative
biopsy: latent celiac disease (should not be put on a
gluten diet)
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Condition in which there are no symptoms of celiac
disease but the patient received a positive blood test and
positive biopsy: silent celiac disease (should be put on a
gluten diet)
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Lecture 7 -Topic 1
Wednesday, March 14, 2018 9:40 PM
11
CHEM 181 Full Course Notes
Verified Note
11 documents
Document Summary
E. coli bacteria lives in the intestines of animals. When the animals are butchered, sometimes the intestines are ruptured and you get the contamination of the meat. If you cook the meat it is not much of a problem, but when you eat raw meat it becomes an issue. Spinach can be infected with e. coli as well. The manure is contaminated with this bacteria and this has resulted in recalls of products. Cantaloupes can be contaminated with e. coli or salmonella due to the contamination with the manure. Unpasturized products can be contaminated with e. coli as well (such as apple juice) Bottled garlic stored under oil can produce botulin which is a very toxic substance. Issues with carrot juice as well - bacteria is anaeroibic which means it is in places without oxygen and bottled carrot juice can give it these conditions. Not all molds are dangerous but some are.
