دانلود کتاب Handbook of Plant and Animal Toxins in Food: Occurrence, Toxicity, and Prevention

فهرست مطالب :

Cover\nHalf Title\nTitle Page\nCopyright Page\nDedication\nTable of Contents\nPreface\nAbout the Editors\nContributors\nChapter 1 An Overview of Food Toxins\n 1.1 Introduction\n 1.2 Toxicity\n 1.2.1 Environmental Contaminants\n 1.2.1.1 Selenium in Grain\n 1.2.1.2 Mercury in Seafoods\n 1.2.2 Naturally Formed Substances\n 1.2.2.1 Thujone\n 1.2.2.2 Prussic Acid (Plum, Apple and Peach Pits)\n 1.2.2.3 Hypericin in St. John’s Wort\n 1.2.2.4 Goitogens (Glucosinolates) in Brassica Species\n 1.2.2.5 Erucic Acid in Rape\n 1.2.2.6 Furocoumarins\n 1.2.2.7 Amylase Inhibitors\n 1.2.2.8 Lectins\n 1.2.2.9 Compounds of Anti-Thiamine\n 1.2.2.10 Alkaloids of Pyrrolizidine\n 1.3 Toxicology\n 1.3.1 Heavy Metals\n 1.3.1.1 Lead\n 1.3.1.2 Arsenic\n 1.3.1.3 Cadmium\n 1.3.1.4 Chlorinated Organics\n 1.3.1.5 Food-Borne Moulds and Mycotoxins\n 1.3.1.6 Aflatoxins\n 1.4 Identification and Quantification of Toxicology\n 1.4.1 Identification and Quantification in Natural and Processed Cheeses\n 1.4.2 Identification and Quantification of Photoheating in Roots of Rice\n 1.4.3 Identification and Quantification of Oligomers as Potential Migrants in Plastic Food Packaging\n 1.5 Food Safety Regulation and Precaution\n 1.5.1 Adverse Reactions to Food or Food Ingredients\n 1.5.2 Food Allergy\n 1.5.3 Food Idiosyncrasy\n 1.5.4 Metabolic Food Reactions\n 1.6 Regulations\n 1.7 Precautions\n 1.8 The Role of the New Toxicology\n 1.9 Effect on Processing\n 1.10 Cleaning and Segregation\n 1.10.1 Wet Milling\n 1.10.2 Dry Milling\n 1.10.3 Thermal Inactivation\n 1.10.4 Irradiation\n 1.10.5 Commercial Method\n 1.10.6 Biological Decontamination\n 1.10.7 Chemical Inactivation\n 1.11 Conclusion\n References\nChapter 2 Phytates\n 2.1 Introduction\n 2.2 Chemistry\n 2.3 Distribution\n 2.4 Mode of Action of Phytates\n 2.5 Toxicology of Phytates\n 2.6 Identification and Quantification\n 2.7 Safety, Precautions, and Regulation\n 2.8 Effect of Processing\n 2.8.1 Fermentation\n 2.8.2 Cooking\n 2.8.3 Germination\n 2.8.4 Autoclaving\n 2.9 Future Scope\n 2.10 Conclusion\n References\nChapter 3 Tannins\n 3.1 Introduction\n 3.2 Chemistry\n 3.2.1 Biosynthesis\n 3.3 Classification\n 3.3.1 Hydrolysable Tannins\n 3.3.2 Condensed Tannins\n 3.4 Distribution\n 3.4.1 Natural Sources\n 3.4.2 Synthetic Sources of Tannins\n 3.5 Mechanism of Action\n 3.5.1 Reaction with Carbohydrates\n 3.5.2 Reaction with Proteins\n 3.5.3 Reaction with Iron\n 3.6 Identification and Quantification\n 3.6.1 Titrimetric Method\n 3.6.2 Colorimetric Assays\n 3.6.2.1 Folin-Ciocalteu Method\n 3.6.2.2 Hide-Powder Method\n 3.6.2.3 Vanillin Assay\n 3.6.2.4 Butanol-HCl Assay\n 3.6.2.5 Rhodanine Assay and Wilson and Hagerman Assay\n 3.6.3 Precipitation Assay\n 3.6.4 Spectroscopic Determinations\n 3.7 Health Benefits\n 3.7.1 Treatment of Diabetes Mellitus\n 3.7.2 Usage as Medicine\n 3.7.3 Healing of Wounds\n 3.7.4 Cures Dysentery\n 3.7.5 Prevents Cardiovascular Diseases\n 3.7.6 Anti-Carcinogenic\n 3.7.7 Anti-Mutagenic Activity\n 3.7.8 Anthelmintic Effect\n 3.7.9 Anti-Oxidant Activity\n 3.7.10 Anti-Microbial Activity\n 3.7.11 Anti-Viral Activity\n 3.7.12 Anti-Inflammatory Activity\n 3.7.13 Effects on Vascular Health\n 3.8 Toxicology\n 3.8.1 Anti-Nutritional Effects\n 3.8.2 Enhance Indigestibility\n 3.8.3 Mutagenic and Carcinogenic\n 3.8.4 Inducers or Co-Promoters\n 3.8.5 Relation with Migraines\n 3.8.6 Hepatotoxic Activity\n 3.8.7 Inhibitory Action\n 3.9 Applications of Tannins\n 3.10 Safety, Precautions, and Regulation\n 3.11 Effect of Processing on Tannin\n 3.11.1 Dehulling\n 3.11.2 Fermentation\n 3.11.3 Germination\n 3.11.4 Enzyme Supplementation\n 3.11.5 Soaking\n 3.11.6 Cooking\n 3.11.7 Autoclaving\n 3.11.8 Grinding\n 3.11.9 Extrusion\n 3.11.10 Combined Effects\n 3.12 Future Scope\n 3.13 Conclusion\n References\nChapter 4 Solanine and Chaconine\n 4.1 Introduction\n 4.2 Chemistry\n 4.3 Distribution\n 4.4 Mechanism of Action\n 4.4.1 Toxicity of Glycoalkaloids (GA) (Solanine and Chaconine):\n 4.4.2 Anticancer Activity\n 4.4.3 Antifungal, Antimicrobial, and Insecticidal Activity\n 4.4.4 Other Biological Activities\n 4.5 Toxicology\n 4.5.1 Toxicological Findings in Animals and Humans\n 4.6 Identification and Quantification\n 4.6.1 Extraction\n 4.6.2 Clean-Up\n 4.6.3 Analysis\n 4.7 Safety, Precautions, and Regulation\n 4.7.1 Regulatory Control of Glycoalkaloid Level\n 4.7.2 Safety Measures to Optimize Toxicity of Edible Tubers\n 4.8 Effect of Processing\n 4.8.1 Peeling\n 4.8.2 Boiling\n 4.8.3 Cooking\n 4.8.4 Blanching\n 4.8.5 Microwave Processing\n 4.8.6 Baking\n 4.8.7 Frying\n 4.8.8 Drying\n 4.8.9 Freezing and Low Temperature Storage\n 4.9 Future Scope\n 4.10 Conclusion\n References\nChapter 5 Oxalates\n 5.1 Introduction\n 5.2 Chemistry\n 5.3 Biosynthesis\n 5.3.1 Biosynthesis of Soluble Crystals\n 5.3.2 Biosynthesis of Insoluble Oxalate\n 5.3.3 Occurrence of Oxalate\n 5.3.3.1 Nitroxalate\n 5.3.3.2 Ammonium Oxalate\n 5.3.3.3 Whewellite\n 5.3.3.4 Weddellitte\n 5.3.3.5 Caoxite\n 5.4 Distribution of Oxalate\n 5.4.1 Atmosphere\n 5.4.2 Food\n 5.4.3 Meat\n 5.4.4 Plants\n 5.4.5 Other Biological Systems\n 5.4.6 Fungi\n 5.4.7 Insects and Microbes\n 5.5 Mechanism of Action of Oxalate\n 5.6 Toxicity of Oxalates\n 5.7 Recommendations for Oxalate Usage\n 5.8 Identification and Quantification\n 5.8.1 Titration Using KMnO\n 5.8.2 Capillary Electrophoresis\n 5.8.3 Oxidation Method\n 5.8.4 Enzymatic Decarboxylation\n 5.8.5 Chemiluminescence\n 5.8.6 Advanced Chromatographic Techniques\n 5.8.7 High-Performance Liquid Chromatography\n 5.9 Effect of Processing on Oxalate\n 5.9.1 Fermentation\n 5.9.2 Baking\n 5.9.3 Frying\n 5.9.4 Boiling\n 5.9.5 Soaking\n 5.9.6 Germination\n 5.9.7 Roasting\n 5.9.8 Freezing\n 5.9.9 Drying\n 5.9.10 Cooking\n 5.10 Future Scope of Oxalates\n 5.10.1 Microbes Tailed to Degrade the Oxalates\n 5.10.2 Nanoparticle Tracking Analysis\n 5.10.3 Industrial applications\n 5.11 Conclusion\n References\nChapter 6 Goitrogens\n 6.1 Introduction\n 6.2 Distribution\n 6.2.1 Dietary Sources of Goitrogens\n 6.3 Chemistry of Goitrogens\n 6.3.1 Glucosinolates\n 6.3.1.1 Glucosinolate: Hydrolysis Products\n 6.3.1.2 Thiocyanate and Isothiocyanates\n 6.3.1.3 Goitrin and Related Oxazolidinethiones\n 6.3.1.4 Other Glucosinolate Hydrolysis Products\n 6.3.2 Cyanogenic Glycosides\n 6.3.2.1 Dietary Sources of Cyanogenic Glycosides\n 6.3.3 Flavonoids\n 6.4 Goitrogens: Mechanism of Action\n 6.5 Toxicology\n 6.6 Identification and Quantification of Goitrogens\n 6.7 Safety, Precautions, and Regulation of Goitrogens\n 6.8 Effect of Processing\n 6.9 Future Scope\n 6.10 Conclusion\n References\nChapter 7 Gossypol\n 7.1 Introduction\n 7.2 Structure and Chemistry\n 7.3 Distribution\n 7.4 Toxicity\n 7.5 Mechanism of Action of Toxicity\n 7.6 Identification and Quantification\n 7.7 Safety, Precautions, and Regulation\n 7.8 Effect of Processing\n 7.9 Biological Activity of Gossypol\n 7.9.1 Insecticidal Activity\n 7.9.2 Antioxidant Activity\n 7.9.3 Antifertility Activity\n 7.9.4 Anticancer Activity\n 7.9.5 Antimicrobial Activity\n 7.9.6 Antiviral Activity\n 7.9.7 Antiparasitic Activity\n 7.9.8 Hypocholestromic Activity\n 7.10 Future Scope\n 7.11 Conclusions\n References\nChapter 8 Erucic Acid\n 8.1 Introduction\n 8.2 Chemistry of Erucic Acid\n 8.3 Distribution\n 8.4 Mechanism of Action\n 8.5 Toxicological Data\n 8.6 Identification and Quantification\n 8.6.1 Gas Chromatography‐Derived Methods\n 8.6.2 High‐Performance Liquid Chromatography‐Derived Methods\n 8.6.3 Nuclear Magnetic Resonance Spectroscopy\n 8.6.4 Attenuated Total Reflection Fourier-Transform Infrared Spectroscopy (FTIR)\n 8.7 Safety Precautions and Regulations\n 8.8 Future Scope\n 8.9 Conclusion\n References\nChapter 9 Saponins\n 9.1 Introduction\n 9.2 Chemistry\n 9.3 Distribution\n 9.4 Basic Structures of Sapogenins\n 9.5 Toxicology and Its Mechanism of Action\n 9.6 Identification and Quantification\n 9.7 Effect of Processing\n 9.8 Future Scope\n 9.9 Conclusion\n References\nChapter 10 Cyanogenic Glycosides\n 10.1 Introduction\n 10.2 Distribution\n 10.3 Chemistry\n 10.4 Mechanism of Action\n 10.5 Toxicology of Cyanogenic Glycosides\n 10.6 Identification and Quantification of Cyanogenic Glycosides\n 10.6.1 Pyridine-Barbituric Acid Colorimetry\n 10.6.2 Feigl-Anger or Sodium Picrate Paper\n 10.6.3 Use of Ion Selective Cyanide Electrodes\n 10.6.4 Use of Biosensoric System\n 10.6.5 Micellar Capillary Electrophoresis\n 10.6.6 High Performance Liquid Chromatography (HPLC)\n 10.6.7 Liquid Chromatography and Mass Spectrometry (LCMS)\n 10.7 Safety, Precautions and Regulation\n 10.8 Effects of Different Processing Techniques on Cyanogenic Glycosides\n 10.8.1 Effect of Soaking\n 10.8.2 Effect of Microwave Heating\n 10.8.3 Effect of Fermentation\n 10.8.4 Effect of Drying\n 10.9 Conclusion\n References\nChapter 11 Phytohaemagglutinins\n 11.1 Introduction\n 11.2 Chemistry\n 11.3 Distribution of Phytohaemoglutinnins\n 11.4 Mechanism of Action\n 11.5 Toxicology of Phytohaemagglutinins\n 11.6 Identification and Quantification\n 11.7 Safety, Precautions, and Regulations\n 11.8 Effect of Processing (Drying, Fermentation, Boiling, Autoclaving, Baking, Broiling, Cooking, Freezing, Frying, Roasting, Germination)\n 11.9 Future Scope\n 11.10 Conclusions\n References\nChapter 12 Enzymatic Inhibitors (Protease inhibitors, Amylase inhibitors, Cholinesterase Inhibitors)\n 12.1 Introduction\n 12.2 Chemistry\n 12.3 Distribution\n 12.4 Mechanism of Action\n 12.5 Toxicology\n 12.6 Identification and Quantification\n 12.7 Safety, Precautions, and Regulation\n 12.8 Effect of Processing (Drying, Fermentation, Boiling, Autoclaving, Baking, Broiling, Cooking, Freezing, Frying, Roasting, and Germination)\n 12.9 Future Scope\n 12.10 Conclusion\n References\nChapter 13 Glycyrrhizic Acid\n 13.1 Introduction\n 13.2 Occurrence, Chemistry, and Biochemistry of Glycyrrhizic Acid\n 13.3 Consumption\n 13.4 Absorption, Metabolism, and Elimination\n 13.5 Toxicology of Glycyrrhizic Acid\n 13.6 Conclusions\n References\nChapter 14 BOAA: A Neurotoxin\n 14.1 Introduction\n 14.2 Chemistry of β-ODAP\n 14.3 Lathyrus Sativus\n 14.3.1 Distribution\n 14.3.2 Botany\n 14.4 Lathyrism\n 14.4.1 Mechanism of Action of Toxin\n 14.4.2 Toxicology of Lathyrism\n 14.4.3 Stages of Lathyrism\n 14.5 Gliotoxic Properties of BOAA\n 14.6 Identification and Quantification/ Method of Estimation of β-ODAP Content\n 14.6.1 Ninhydrin Method\n 14.6.2 Colorimetric Method\n 14.6.3 High-Performance Liquid Chromatography (HPLC) Method\n 14.6.4 Enzyme-Based Detectors\n 14.6.5 Biosensors\n 14.6.6 Liquid Chromatography Employing Bio-Electrochemical Detection\n 14.6.7 Modified Spectrophotometric Assay Method\n 14.7 Safety, Precautions, and Regulations\n 14.8 Food Processing Techniques\n 14.8.1 Effect of Soaking\n 14.8.2 Effect of Soaking Medium\n 14.8.3 Effect of Boiling Seeds\n 14.8.4 Effect of Cooking and Roasting\n 14.8.5 Effect of Fermentation\n 14.8.6 Effect of Other Processing Treatment\n 14.9 Future Perspective\n 14.10 Conclusion\n References\nChapter 15 Toxic Amino Acids and Fatty Acids\n 15.1 Introduction\n 15.2 Chemistry\n 15.2.1 Structural Properties\n 15.3 Classification\n 15.3.1 Origins\n 15.3.1.1 Natural Class\n 15.3.1.2 Synthetic Class\n 15.3.2 Based on Aliphatic Chain Substitution\n 15.3.2.1 N-Substituted Amino Acids\n 15.3.2.2 C-Substituted Amino Acids\n 15.3.2.3 N- and C-Substituted Amino Acids\n 15.3.3 Based on the Number of the Hydrophobic Tail\n 15.4 Mechanism of Action\n 15.5 Toxicology\n 15.5.1 Mechanisms of Toxicology\n 15.5.1.1 Misincorporation into Protein\n 15.5.1.2 Excitotoxicity\n 15.5.1.3 Nephrotoxicity\n 15.6 Identification and Quantification\n 15.7 Safety, Precautions, and Regulation\n 15.8 Future Scope\n 15.9 Conclusion\n References\nChapter 16 Paralytic Shellfish Toxins\n 16.1 Introduction\n 16.2 Chemistry of PSTs\n 16.3 Distribution\n 16.4 Mechanism of Action\n 16.5 Toxicology\n 16.6 Identification and Quantification\n 16.6.1 In Vitro Tissue-Culture Assay\n 16.6.2 Enzyme-Linked Immunosorbent Assay (ELISA)\n 16.6.3 Fluorometric and Colorimetric Techniques\n 16.6.4 Chromatographic and Mass Spectrometry Techniques\n 16.7 Safety and Regulation\n 16.8 Effect of Processing on the Removal of PSTs\n 16.9 Conclusion and Future Scope\n References\nChapter 17 Maitotoxin: The Marine Toxin\n 17.1 Introduction\n 17.2 History of Maitotoxin\n 17.3 Origin of Maitotoxin\n 17.4 Toxicity of Maitotoxin\n 17.5 Structure of Maitotoxin\n 17.6 Synthesis of Maitotoxin\n 17.7 Physiological Activity and Mode of Action of Maitotoxin\n 17.8 Conclusion\n References\nChapter 18 Palytoxin\n 18.1 Introduction\n 18.2 Structure\n 18.3 Distribution\n 18.4 Mechanism of Action\n 18.5 Toxicity\n 18.6 Identification and Quantification\n 18.7 Safety, Precautions, and Regulation\n 18.8 Effect of Processing on Palytoxin\n 18.9 Future Perspective\n 18.10 Conclusion\n References\nChapter 19 Gonyautoxin\n 19.1 Introduction\n 19.2 Components\n 19.3 Geographical Distribution, Incidence, and Prevalence\n 19.4 Toxicity\n 19.5 Chemistry\n 19.5.1 Isolation of GTX\n 19.5.1.1 Separation by Thin-Layer Chromatography and Electrophoresis\n 19.5.2 Total Synthesis of (+)-Decarbamoylsaxitoxin and (+)-Gonyautoxin 3\n 19.5.3 GTX\n 19.5.3.1 Material\n 19.5.3.2 Isolation of GTX-5\n 19.5.3.3 Identification of GTX-5\n 19.5.3.4 Degradation of GTX-5\n 19.6 Mechanism of Action\n 19.7 Toxicological Evaluation of Saxitoxin, Neosaxitoxin, Gonyautoxin-2, Gonyautoxin-2 plus -3 and Decarbamoylsaxitoxin with the Mouse Neuroblastoma Cell Bioassay\n 19.8 Pharmacological Properties\n Abbreviations Used\n Acknowledgement\n References\nChapter 20 Dendrotoxin\n 20.1 Introduction\n 20.2 Chemistry\n 20.3 Structure–Activity Relationships\n 20.4 Mechanism of Action\n 20.4.1 Binding to K+ Channel Proteins\n 20.4.2 Distribution of Dendrotoxin Binding Sites\n 20.4.3 Block of Cloned Potassium Channels\n 20.5 Toxicology\n 20.5.1 Block of Potassium Currents in Central Nervous System\n 20.5.2 Motor Neurons\n 20.5.3 Peripheral Nervous System\n 20.5.4 Autonomic Nervous System (ANS)\n 20.5.5 Sensory Nervous System\n 20.5.6 Effects on the Release of Transmitter: Skeletal-Muscle Neuromuscular Junctions\n 20.6 Isolation of Target Sites\n 20.7 Conclusion\n References\nChapter 21 Batrachotoxin\n 21.1 Introduction\n 21.2 Occurrence\n 21.3 Isolation and Characterization of Batrachotoxin\n 21.4 Structure of Batrachotoxin (BTX)\n 21.5 Mechanism of Action\n 21.6 Toxicity of Batrachotoxins\n 21.6.1 Exposure Routes and Pathways\n 21.6.2 Pharmacology\n 21.7 Synthetic Approaches to Batrachotoxin Alkaloids\n 21.7.1 Wehrli Synthesis of 20S-Batrachotoxinin A\n 21.7.2 Kishi Synthesis of (±)-Batrachotoxin A\n 21.8 Batrachotoxin Uses\n 21.9 Conclusion\n References\nChapter 22 Conotoxin\n 22.1 Introduction\n 22.2 Chemistry\n 22.3 Distribution and Ecology of Conotoxin\n 22.4 Biology of Conus\n 22.5 Mechanism of Action of Conotoxin\n 22.5.1 Inhibition of N-Type (Cav2.2) Calcium Channels\n 22.5.2 Modulation of N-Type VGCCs via GABAB Receptors\n 22.5.3 Nicotinic Acetylcholine Receptors\n 22.5.4 Inhibition of Voltage-Gated Sodium Channels (NaV) by µO-Conotoxins\n 22.5.5 K+ Channel Inhibitors\n 22.5.6 N-Methyl-D-Aspartate (NMDA) Receptor Antagonists\n 22.5.7 Neurotensin Receptors Agonists\n 22.5.8 Norepinephrine Transporter (NET) Inhibitors\n 22.5.9 α1-Adrenoreceptor Antagonist\n 22.5.10 Vasopressin/Oxytocin Receptors\n 22.6 Toxicology\n 22.7 Conotoxin Toxicity\n 22.8 Identification and Quantification\n 22.8.1 Safety and Precautions\n 22.8.1.1 Minimum Personal Protective Equipment (PPE)\n 22.8.1.2 Hazardous Warning Signs\n 22.8.1.3 Safety while delivery of Conotoxins and Conopeptides\n 22.8.1.4 Handling\n 22.8.1.5 Storage\n 22.8.2 Regulations Regarding Conotoxin Usage\n 22.9 Conclusions and Future Perspectives\n References\nChapter 23 Toxins in Sea Anemone\n 23.1 Introduction\n 23.2 Composition\n 23.2.1 Voltage-Gated Sodium (Nav) Channel Toxins\n 23.2.2 Voltage-Gated Potassium (Kv) Channel Toxins\n 23.2.3 Cytolysin Toxin\n 23.2.4 PhospholipaseA2 Toxin\n 23.2.5 Other Toxins\n 23.3 Distribution\n 23.4 Mechanism of Action\n 23.5 Toxicology\n 23.6 Extraction and Purification\n 23.7 Safety, Precautions, and Regulation\n 23.8 Effect of Processing\n 23.9 Future Scope\n 23.10 Conclusion\n References\nChapter 24 Biogenic Amines\n 24.1 Introduction\n 24.2 Chemistry\n 24.2.1 Histamine\n 24.2.2 Tryptamine\n 24.2.3 Phenylethylamine\n 24.2.4 Tyramine\n 24.2.5 Serotonin\n 24.2.6 Putrescine\n 24.2.7 Cadaverine\n 24.2.8 Spermidine\n 24.2.9 Spermine\n 24.2.10 Agmatine\n 24.3 Distribution\n 24.3.1 Sea Food\n 24.3.2 Sausages\n 24.3.3 Cheese\n 24.3.4 Fermented Vegetables\n 24.3.5 Wine\n 24.4 Mechanism of Action\n 24.4.1 Pyridoxal Phosphate Dependent Reaction\n 24.4.2 Non-Pyridoxal Phosphate Dependent Reaction\n 24.5 Toxicology\n 24.5.1 Histamine Toxicity\n 24.5.2 Tyramine Toxicity\n 24.6 Identification and Quantification\n 24.7 Safety, Precaution, and Regulation\n 24.8 Effect of Processing\n 24.9 Future Scope\n 24.10 Conclusions\n References\nChapter 25 Emerging Food Toxins and Contaminants\n 25.1 Introduction\n 25.2 Emerging Chemical and Biological Toxins\n 25.2.1 Perfluorinated Compounds as Emerging Toxins\n 25.2.2 Disinfection By-Products in Water\n 25.2.3 Pharmaceutical Products\n 25.2.4 Microplastics\n 25.2.5 Emerging Biological Food Toxins\n 25.3 Analytical Techniques to Detect Emerging Toxins and Contaminants\n 25.4 Conclusion\n References\nIndex