Food Biochemistry and Food Processing (2 edition)

(Steven Felgate) #1

BLBS102-c01 BLBS102-Simpson March 21, 2012 11:8 Trim: 276mm X 219mm Printer Name: Yet to Come


1 Introduction to Food Biochemistry 23

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O

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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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