Toxicants Occurring Naturally in Foods. (1966) / Chapter Skim
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Pages 106-126
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From page 106... ...
96 F, M STRONG with other MAO inhibitors and other osteolathyrogens such as B-mer- captoethylamine.3 That a similar potentiation of amine toxicity occurs in human beings under special circumstances has recently been very forcefully demon- strated by a series of reports of severe complications following the consumption of aged cheese by patients receiving MAO-inhibiting drugs,*
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From page 108... ...
SAMUEL LEPKOVSKY Antivitamins in Foods Adequate intake of vitamins with food is no assurance that the animal is free of marginal or outright vitamin-deficiency states. Vitamins may exist in food in bound forms that are unavailable to animals.
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From page 109... ...
ANTIVITAMINS 99 Liver has been reported to contain a rachitogenic factor that impairs the absorption of calcium from the gut of the chicken.? The chemical nature of the compound has not been established.
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From page 110... ...
100 SAMUEL LEPKOVSKY Citral, found in oranges, acts as an antagonist to vitamin A, and its damaging effects can be prevented by additional vitamin A in the diet.! Antivitamin K Spoiled sweet clover hay has furnished us with a true antimetabolite of vitamin K
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From page 111... ...
ANTIVITAMINS 101 Antivitamin By? High-protein diets increase requirements for vitamin By.*
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From page 112... ...
102 SAMUEL LEPKOVSKY Antibiotin Biotin was shown to be inactivated by raw egg white,45 and the binding factor was shown to be a protein, avidin.4647 Heating releases the biotin from the avidin-biotin complex. Conditioning Factors Hyperthyroidism increases the need for fat-soluble vitamins and for vitamins of the B complex.8 49 Thus, hyperthyroidism acts as an anti- vitamin for these vitamins.
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From page 115... ...
ANTHONY M AMBROSE Naturally Occurring Antienzymes (Inhibitors)
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From page 116... ...
106 ANTHONY M AMBROSE Increased nutritional value of soybean protein resulting from the destruction of the trypsin inhibitor by heat treatment has been sug- gested by a number of investigators.
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From page 117... ...
ANTIENZY MES 107 meal as the principal source of protein.'6 To a large extent, the in- hibitor was destroyed by steam heating and counteracted by the addition of methionine to the diet. The lima bean inhibitor is very similar to that in soybeans.
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From page 118... ...
108 ANTHONY M AMBROSE Ovomucoid apparently inhibits trypsin by the promotion of a relatively stable enzyme-inhibitor complex.
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From page 119... ...
ANTIENZYMES 109 destruction of the trypsin inhibitors by cooking or autoclaving does not always improve nutritional value, possibly due to unbalanced amino- grams or to the presence of other toxic principles. Although the addi- tion of certain essential amino acids to a raw soybean diet of chicks and rats improves growth and food efficiency, it does not prevent pancreatic hypertrophy.
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From page 122... ...
DONALD G CROSBY Natural Cholinesterase Inhibitors in Food The cholinesterases represent a group of enzymes that are of great significance in both a physiological and economic sense.
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From page 123... ...
CHOLINESTERASE INHIBITORS as" OO OCONHCH3 Qe Ny HC" CH; I OCONHCH3 ao 113 potato were active; the fruit of eggplant and the root and leaves of tomato also contained inhibitors, although no part of the pepper plant was effective. Table 1 lists foods that yielded active extracts, but it does not include those instances where only nonedible portions of food plants were examined.
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From page 125... ...
CHOLINESTERASE INHIBITORS 115 The type and origin of the assay cholinesterase are important to both qualitative and quantitative interpretations. By far the most common enzyme source in the search for natural inhibitors has been outdated human plasma, which contains principally pseudocholinesterases.
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From page 126... ...
116 DONALD G CROSBY cattle may be connected with the natural inhibitor in white clover.‘ A large number of wild plants that undoubtedly are eaten on occasion by domestic animals (as well as by children)
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