V. Padmajaprasad et al., THERMAL-ISOMERIZATION OF BETA-N-OXALYL-L-ALPHA, BETA-DIAMINOPROPIONICACID, THE NEUROTOXIN IN LATHYRUS-SATIVUS, DURING COOKING, Food chemistry, 59(1), 1997, pp. 77-80
The naturally occurring beta-form of N-oxalyldiaminopropionic acid (be
ta-ODAP) present in Lathyrus sativus is the main neurotoxic principle
implicated in neuro-lathyrism. The alpha-form of ODAP has been shown t
o be less toxic to experimental animals. Therefore, the extent of isom
erisation of the toxin from the beta-form to the alpha-form during coo
king might determine the toxicity of L. sativus seed. The results of t
he present study reveal that there is a temperature- and time-dependen
t isomerisation of the beta-form to the alpha-form. The extent of conv
ersion of beta-ODAP to its alpha-form was determined in some common In
dian cooking preparations and was found not to exceed 40%. It seems li
kely that the toxicity of L. sativus seed due to beta-ODAP is only par
tially removed during cooking and that a significant proportion of the
toxin (about 60%) remains as the toxic beta-form. (C) 1997 Elsevier S
cience Ltd. All rights reserved.