Degradation of Rotenone in Yam Bean Seeds (Pachyrhizus sp.) through Food Processing

Abstract

The purpose of this research is to screen different processes that could potentially decrease or even eliminate rotenone, a toxic isoflavonoid, from Pachyrhizus seeds. Yam bean seeds have very interesting nutritional characteristics, especially their high protein and lipid contents, and could potentially increase food security in under-nourished populations. However, they contain rotenone, a natural molecule previously used as an insecticide inhibiting the respiratory mitochondrial chain. It was also proven to be toxic to mammals as chronic exposure leads to the development of Parkinson-like symptoms in rats. As the thermosensitivity of rotenone had been reported, this study tested different processes (drying, roasting, boiling, frying, alcohol extraction), tegument removal, and traditional Beninese culinary recipes. Rotenone was then quantified in end-products by a validated method, associating microwave extraction, solid phase extraction (SPE), and HPLC-UV. With these processes a rotenone removal of up to 80% was obtained. The most effective methods were the drying and roasting of the seeds and the maceration of their flour in local alcohol. Rotenone degradation and elimination were confirmed by cytotoxic assays, effectively inducing a decrease in sample toxicity.

Preparation of Rotenone Derivatives and in Vitro Analysis of Their Antimalarial, Antileishmanial and Selective Cytotoxic Activities

“…Additionally, its mechanism of action related to redox balance alteration in the mitochondrion offers a pharmacological target to be explored, since oxidative stress induces DNA fragmentation, lipid peroxidation and abnormal protein synthesis. All of these effects have been well described in Parkinson disease model tests with this substance [11,12].…”

Molecular Characterization of Cultivated Species of the Genus Pachyrhizus Rich. ex DC. by AFLP Markers: Calling for More Data

“…mono-or multi-storage roots and growth habit ranging from vines and semi-erect herbaceous to slightly lignified perennial plants), some common characteristics of the genus Pachyrhizus include racemous inflorescences, tubular calyx and papilionaceous corolla, basal discshaped nectarium in the ovary, a ventrally ciliated style, and subglobose vertical surface of the stigma (Sørensen 1996). The presence of rotenone and pachyrhizin in toxic quantities in seeds is also a common physiological characteristic of the genus (Villar and Valio 1994;Sørensen 1996;Lautié et al 2012;Catteau et al 2013;Lautié et al 2013). These toxic compounds prevent American yam beans from being used for human consumption, although seed yields and seed quality are similar to soy bean (Glycine max L.) (Grüneberg et al 1999).…”

Pachyrhizus spp. seed extracts control the Sclerotium rolfsii Sacc. mycelial growth

“…This genus holds three cultivated (Pachyrhizus tuberosus, Pachyrhizus erosus, and Pachyrhizus ahipa) and two wild (Pachyrhizus ferrugineus and Pachyrhizus panamensis) species (Bastidas, 1998). These plants are characterized by bearing toxic seeds, unfit for human (Yu et al, 2020) or animal feeding, the main metabolite of which is rotenone (Estrella-Parra et al, 2014;Upegui et al, 2014;Catteau et al, 2013) whose concentration ranges from 0.11 to 0.28% in dry matter (Lautie et al, 2012). This substance inhibits the mitochondrial respiratory chain by blocking the production of adenosine triphosphate (ATP), leading to cell death (Catteau et al, 2013).…”