Biochemistry

A large group of toxic components are phytotoxins of peptide nature - lectins Their high content was found in common beans, soybeans and other legumes. Lectins are thermolabile compounds that break down during ordinary cooking. However, when eating raw or undercooked beans and other legumes, acute poisoning can occur. Soaking the beans in water for 18 hours removes 20-65% of the lectins. Peptide toxins are exclusively toxic cyclopeptides produced by cap mushrooms. There are seafood toxins - potential sources of food and feed protein. They are found in blue-green algae, some species of fish. The cause of human intoxication can also be brown algae (poisoning "Mozuku" in Japan), producing peroxides. Excessive heating of products leads not only to the destruction of some essential amino acids and vitamins, but also to the formation of toxic compounds. That toxic compounds arise at over-frying meat, cereals, vegetables, when burning dough products. The presence of sugar, lactose and other simple carbohydrates increases the intensity of the loss of an indispensable, and, moreover, deficient amino acid - lysine. Toxic products of fat oxidation appear at prolonged deep-frying frying, especially if the initial fat contained oxidized compounds. Currently, a relevant problem of nutrition science is the intolerance of a number of food products. There are cases of a complete hereditary violation of the synthesis of any enzymes in various parts of the mucosa of the digestive tract. These include, for example, lactose intolerance associated with the genetic condition of the absence of ү -galactosidase in the mucosa of the small intestine, gluten enteropathy, which depends on the genetic block of the synthesis of one of the peptidases, etc. The second group of intolerance combines cases of mainly secondarily acquired weakness in the synthesis of individual digestive enzymes. The diseases of this group include the most common cases of reduced tolerance of many foods. Often, these diseases are the result of previous long-term inflammatory and then atrophic processes and a weakening of the secretory function of the main digestive glands (the secretion of pepsin, gastriksin and hydrochloric acid by the mucous membrane of the stomach, trypsin, chymotrypsin and pancreatic lipase is reduced). The third group combines the manifestations of food allergy:, which has become widespread in recent decades. Food allergies are manifestations of immunological conflicts at the level of the gastrointestinal tract. Poor tolerance of a number of nutrients is associated not only with “ breakdowns ” of the enzymatic systems of the mucous membrane of the digestive system, but also with a violation of the enzyme systems of the transformation of nutrients at the level of cell lysosomes. Their main function is the splitting of biopolymers unfamiliar to the body; therefore, food intolerance is a 299