NDN 30902: FOOD TOXICOLOGY

PLANT TOXIN
PREPARED FOR : DR NAPISAH HUSSIN

Our group members :-

1. NUREZZ SYAMIM BINTI MOHD SAHIMI (065935)
2. SITI AISYAH BINTI OTHMAN (066528)
3. AINUR HUSNA BINTI MOHD WAHID (066336)
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 Introduction

Plant toxins are not dangerous to the organism itself, but they can be toxic
to other species, including people, if consumed.
May have a harmful influence on consumers' health, ranging from acute to
chronic toxicity.
Acute exposure can include nausea, dizziness, stomach pain, vomiting, and
skin allergies.
Meanwhile, chronic health implications can permanently affect vital organ
systems such as the immune system, kidneys, and reproductive system, and
in severe situations, they can be dangerous and fatal.

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 Methodology

It summarises natural food toxicants

derived from plants and the role of
traditional and innovative food
processing processes in their
detoxification.
More concentrate on :-

1. Cyanogenic glycosides
2. Glycoalkaloids
3. Glucosinolates
4. Pyrrolizidine alkaloids
5. Lectins
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 Naturally Occuring Plant
Food Toxicants

Cyanogenic Glykoalakaloids
Glycosides

Glucosinolates

Pyrrolizidine
Alkaloids Lectins

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NATURALLY OCCURING PLANT FOOD TOXICANTS & THE ROLE OF FOOD
PROCESSING METHODS IN THEIR DETOXIFICATION

CYANOGENIC GLYCOSIDES GLYCOALKALOIDS

Natural plant chemicals that Toxic compounds in plants like

DEFINITION release hydrogen cyanide (HCN) potatoes and tomatoes, used
to defend against predators for insect resistance.

25 types are mainly in the edible Composed of a steroid backbone

parts of plants. with a sugar chain.
STRUCTURE
eg; Dhurrin (from tyrosine) Key types : α-solanine & α-
chaconine.

Function as plant defense against : Function as plant defense against :

FUNCTION Herbivores Insects
Pathogens Disease
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 NATURALLY OCCURING PLANT FOOD TOXICANTS & THE ROLE OF FOOD
PROCESSING METHODS IN THEIR DETOXIFICATION

CYANOGENIC GLYCOSIDES GLYCOALKALOIDS

Toxic to humans and animals Heat-stable, not easily

LIMITATION due to HCN release removed by cooking.

Dizziness, headache Stomach issues

Chronic exposure leads to Neurological symptoms, and can be
TOXICITY malnutrition and neurological
fatal.
problems (goither/thyroid gland
Toxic dose is 2-5 mg/kg body weight.
swelling)
Boiling/cooking Microwaving
Peeling Peeling
DETOXICATION Soaking High-
Grating Blanching
PROCESS Drying
Fermentation temperature
Boiling
Germination Heating
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NATURALLY OCCURING PLANT FOOD TOXICANTS & THE ROLE OF FOOD
PROCESSING METHODS IN THEIR DETOXIFICATION

PYRROLIZIDINE
GLUCOSINOLATES LECTINS
ALKALOIDS
A class of chemicals
found in plants : Proteinaceous &
Heterocyclic chemical
DEFINITION Broccoli poisonous chemicals
compound
Cauliflower found in legumes
Cabbage
Include a B-D-thioglucose
group coupled to a Formed by necine base Homologous protein bind
STRUCTURE sulfonated aldoxime and necic acids to oligosaccharide
moiety
Function as plant defense
against :
Fungi Herbivore protection Agglutinate red blood
FUNCTION agents cells
Bacteria
Pests / Insects 7
 NATURALLY OCCURING PLANT FOOD TOXICANTS & THE ROLE OF FOOD
PROCESSING METHODS IN THEIR DETOXIFICATION

PYRROLIZIDINE
GLUCOSINOLATES LECTINS
ALKALOIDS

Dietary supplements :
Maximum tolerated level Lethal dose :
LIMITATION not yet developed
not more than
50 mg/kg body weight
400 g/kg

Enlarged thyroid Veno-occlusive disease Gastrointestinal

Impaired growth (VOD) / Hepatic distress
TOXICITY Impaired reproductive sinusoidal obstruction Food poisoning
performance syndrome (HSOS) Nutritional deficits

Steamed
Heating
DETOXICATION Boiled Soaking Fermentation
Blanch-freezing Boiling
PROCESS Soaking
High-pressure cooking
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 Emerging Food Processing Methods in
Detoxifying Natural Food Toxicants

Toxins Processing method and Result

Cyanogenic glycoside and Ultrasonic treatment resulting in:-

hydrogen cyanide (eg: Cassava
Juice)
Glycoalkaloids (eg: Potato)
cyanogenic glycoside (24.95%)
hydrogen cyanide (40.36%)
High-pressure processing (HPP) and
ultrasound treatment resulting in :-
glycoalkaloid (95%)

Glucosinolates (Rapseed meal) Steam explosion resulting in :-

glucosinolates (99%)

Lectins (eg: Sebastiania Gamma irradiation resulting in :-

jacobinensis bark) significant loss of lectin activity

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Therefore, effective food processing methods are needed to reduce these
toxins to safe levels while maintaining nutritional quality. Traditional
methods often compromise nutritional value, whereas emerging
technologies can detoxify without degrading nutritional quality.

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CASE STUDY

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ASPECTS DETAILS

GENDER Male

AGE 11 years old

ILLNESS Suspected solanine toxicity

Ingestion of raw potatoes containing toxic glycoalkaloids (GAs),

CAUSE
specifically solanine

Acute generalized colicky abdominal pain

Vomiting (greenish, non-projectile)
SYMPTOMS Gastrointestinal disturbances
Fever
Tachypnea (rapid respiration)
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ASPECTS DETAILS

Low blood pressure

Cyanosis
SYMPTOMS
Bradycardia (heart rate dropping to less than 60 beats per minute)
Neurological disorders

Plants of the solanaceae family known to be toxic since ancient times

Previous cases reported in history: Socrates' death by hemlock, fatal case in 1948 from Solanum
EPIDEMIOLOGY
dulcamara, outbreak in 1978 from potatoes
Rising trend of toxicity associated with Solanum tuberosum reported in Japan

Symptomatic and supportive therapy.

Intravenous fluids and antiemetic for gastrointestinal symptoms.
Oxygen therapy for cyanosis and cardiovascular symptoms.
TREATMENT Monitoring and managing bradycardia and low oxygen saturation.
Intravenous antibiotics added when fever developed.
Continuous neuro-vital and cardiopulmonary monitoring.
Gradual reintroduction of a soft oral diet as symptoms improved
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ASPECTS DETAILS

Full recovery within 5 days to one week with timely diagnosis and supportive
treatment.
PROGNOSIS
Prognosis depends on the amount of toxin ingested, age of the patient, and
promptness of treatment.

Based on history of raw potato ingestion and clinical presentation.

Exclusion of other common toxicities and diseases through comprehensive
DIAGNOSIS
investigations.
Lack of specific test for glycoalkaloids in the regional lab.

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CASE STUDY

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 CASE STUDY
Animal Study :

Focus: Gazelle (Gazella subgutturosa)

Symptoms: Severe neurological signs
Outcome: Death
Purpose: Investigate effects of pyrrolizidine alkaloid (PA)
poisoning
Methods: Clinical observations and histopathological
examination
Tissues Examined: Liver, lungs, brain, heart, spleen
Findings: Extent of toxin-induced damage

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ASPECTS DETAILS

SPECIES Gazelle (Gazella subgutturosa)

AGE 1.5 years

GENDER Not specified

ILLNESS Pyrrolizidine alkaloid (PA) poisoning

CAUSE Consumption of plants containing pyrrolizidine alkaloids

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ASPECTS DETAILS

Head pressing, progressive depression and weakness, ataxia, hyperesthesia,

SYMPTOMS decreased food intake, reluctance to move or turn the head to the left, paddling
movements

TREATMENT Supportive treatment provided, but the gazelle died the same day

HISTOPATHO
LOGICAL Liver and lung damage, brain congestion, heart damage, spleen depletion
FINDINGS

PROGNOSIS Generally fatal, symptoms developed rapidly, and the gazelle died within a day

DIAGNOSIS Necropsy and examination of tissue samples using light microscopy after staining
METHOD with hematoxylin and eosin
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CASE STUDY

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ASPECTS DETAILS

GENDER Female

AGE 17 years old

STATUS Unmarried

ILLNESS Lectins poisoning

CAUSE Consumption of 4 seeds of A. precatarius plant from her garden

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ASPECTS DETAILS

Lower abdominal cramps

SYMPTOMS Small-volume watery diarrhea
Spontaneous vaginal bleeding

Treatment with opiate analgesic

TREATMENT
Oral rehydration solution

HISTOPATHO
LOGICAL Inflammation of intestine, endometrium, ovary
FINDINGS

PROGNOSIS Severe neurological complications, Hemorrhagic complications, Refractory seizures

DIAGNOSIS Abdominopelvic ultrasound to evaluate abdominal and pelvic organ

METHOD Noncontrast computed tomogram to assess hemorrhage in the brain
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 In summary:
Plant foods produce inherent chemicals as secondary metabolites, which are beneficial to
the plant but toxic to other organisms, including humans.
Prolonged exposure to significant amounts of these phytotoxins can lead to chronic
irreversible negative health problems and can be carcinogenic and fatal.
Various traditional and emerging food-processing techniques have been found to
significantly reduce most of the toxicants in food to their safest level
More work is recommended on the implementation of emerging technologies and
additional scientific work on food processing methods that are effective against naturally
occurring plant food toxicants.

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THANK YOU