Food Biochemistry and Food Processing (2 edition)

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1 Introduction to Food Biochemistry 23

H

H

H

H

H

H

H

H

H

O

O

O

O

N

N

N N

N

N

N

Figure 1.7.The structure of saxitoxin responsible for paralytic

shellfish poisoning.

An important example of food-related mycotoxins is ‘ergot’,

the common name for fungi of the genusClaviceps. Ergot

species produce ergot alkaloids, which are derivatives of lyser-

gic acid, isolysergic acid or dimethylergoline. When ingested,

the various alkaloids produce devastating symptoms such as

vasoconstriction, convulsion, gastrointestinal upset and central

nervous system effects (Peraica et al. 1999)

Another type of natural toxins is that of shellfish toxins (phy-

cotoxins), which are produced by certain species of marine algae

and cyanobacteria (blue-green algae). The best known algal tox-

ins are saxitoxins, responsible for paralytic shellfish poisoning

(PSP; see Figure 1.7 for chemical structure). Saxitoxins block

voltage-gated sodium channels of nerve cells. Thus, this group

of 20 toxins induces extreme symptoms, including numbness,

tingling and burning of the lips and skin, giddiness, ataxia and

fever; severe poisoning may lead to muscular incoordination,

respiratory distress or failure (Garthwaite 2000). The poisoning

results from bioaccumulation of the algal toxins in algae-eating

organisms and toxins can be step-wise passed up the food chain,

e.g. from marine algae to shellfish to crabs to humans.

CONCLUSION

In 1939, the newly formed IFT was the world’s first organisation

to organise and coordinate those working in food processing,

chemistry, engineering, microbiology and other sub-disciplines

in order to better understand food systems. Food science be-

gan mainly within commodity departments, such as animal sci-

ence, dairy science, horticulture, cereal science, poultry science

and fisheries. Now, most of these programs have evolved into

food science, or food science and human nutrition, departments.

Many food science departments with a food biochemistry em-

phasis are now available all over the world. In addition, food sci-

ence departments developed not only applied research programs,

but also basic research programs that seek to understand foods

at the atomic, molecular and/or cellular levels. The ‘cook ‘n’

look, approach is not food science. Food science is a respected

part of academic programmes worldwide, whose researchers

often form collaborations with physicists, chemists, parasitolo-

gists, etc. Over the past several decades, food biochemistry re-

search has led to industry applications, e.g. lactase supplements,

lactose-free dairy products, BeanoTM, application of transglu-

taminase to control seafood protein restructuring, protease-based

meat marinades for home, production of high-fructose syrups,

rapid pathogen detection tests, massively diversified natural and

artificial flavourings and many more. Thus, food biochemistry

will continue to play critical roles in developments in food mi-

crobiology, packaging, product development, processing, crop

science, nutrition and nutraceuticals.

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