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Toxins
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The Toxicity of Natural Products
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The Toxicity of Natural Products

A special issue of Toxins (ISSN 2072-6651).

Deadline for manuscript submissions: closed (30 April 2010) | Viewed by 64459

Special Issue Editor

Prof. Dr. Jia-You Fang

E-Mail Website
Guest Editor
Graduate Institute of Natural Products, Chang Gung University, Wen-Hwa 1st Road, Kweishan, Taoyuan 333, Taiwan
Interests: pharmaceutics; nanomedicine; drug delivery; drug formulation design; dermatology; natural product; pharmacology; pharmacokinetics
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Natural products are chemical compounds or substances produced by a living organism - found in nature that usually has a pharmacological or biological activity for use in pharmaceutical drug discovery and drug design. Although the natural products or medicines are beneficial by their pharmacological activities, some products may produce the toxicity and adverse effect to the body. Toxicity can refer to the effect on a whole organism, such as an animal, bacterium, or plant, as well as the effect on a substructure of the organism, such as a cell or an organ, such as the liver. On the other hand, the natural agents can show the therapeutic effect by exhibiting the toxicity to the pernicious cells or materials. Hence the natural products as the toxins may show dual roles, depending on the targets for treatment. Many researches have systematically studied the toxicity of natural products in recent years. This special issue would focus on any aspects about the toxic effects induced by the natural products. The toxicity of natural products against cancer cells, viruses, germs, or bacteria is also welcomed.

Prof. Dr. Jia-You Fang
Guest Editor

Keywords

  • natural products
  • toxin
  • toxicity
  • pharmacological activity
  • in vitro
  • in vivo

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Published Papers (3 papers)

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Research

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153 KiB  
Article
Plant Natural Compounds with Antibacterial Activity towards Common Pathogens of Pond-Cultured Channel Catfish (Ictalurus punctatus)
by Kevin K. Schrader
Toxins 2010, 2(7), 1676-1689; https://doi.org/10.3390/toxins2071676 - 28 Jun 2010
Cited by 17 | Viewed by 8871
Abstract
The bacteria Edwardsiella ictaluri and Flavobacterium columnare cause enteric septicemia and columnaris disease, respectively, in channel catfish (Ictalurus punctatus). Natural therapeutants may provide an alternative to current management approaches used by producers. In this study, a rapid bioassay identified plant compounds [...] Read more.
The bacteria Edwardsiella ictaluri and Flavobacterium columnare cause enteric septicemia and columnaris disease, respectively, in channel catfish (Ictalurus punctatus). Natural therapeutants may provide an alternative to current management approaches used by producers. In this study, a rapid bioassay identified plant compounds as potential therapeutants. Chelerythrine chloride and ellagic acid were the most toxic toward E. ictaluri, with 24-h IC50 of 7.3 mg/L and 15.1 mg/L, respectively, and MIC of 2.1 mg/L and 6.5 mg/L, respectively. Chelerythrine chloride, ellagic acid, β-glycyrrhetinic acid, sorgoleone, and wogonin were the most toxic towards two genomovars of F. columnare, and wogonin had the strongest antibacterial activity (MIC = 0.3 mg/L). Full article
(This article belongs to the Special Issue The Toxicity of Natural Products)
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Review

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633 KiB  
Review
Naturally Occurring Food Toxins
by Laurie C. Dolan, Ray A. Matulka and George A. Burdock
Toxins 2010, 2(9), 2289-2332; https://doi.org/10.3390/toxins2092289 - 20 Sep 2010
Cited by 175 | Viewed by 33931
Abstract
Although many foods contain toxins as a naturally-occurring constituent or, are formed as the result of handling or processing, the incidence of adverse reactions to food is relatively low. The low incidence of adverse effects is the result of some pragmatic solutions by [...] Read more.
Although many foods contain toxins as a naturally-occurring constituent or, are formed as the result of handling or processing, the incidence of adverse reactions to food is relatively low. The low incidence of adverse effects is the result of some pragmatic solutions by the US Food and Drug Administration (FDA) and other regulatory agencies through the creative use of specifications, action levels, tolerances, warning labels and prohibitions. Manufacturers have also played a role by setting limits on certain substances and developing mitigation procedures for process-induced toxins. Regardless of measures taken by regulators and food producers to protect consumers from natural food toxins, consumption of small levels of these materials is unavoidable. Although the risk for toxicity due to consumption of food toxins is fairly low, there is always the possibility of toxicity due to contamination, overconsumption, allergy or an unpredictable idiosyncratic response. The purpose of this review is to provide a toxicological and regulatory overview of some of the toxins present in some commonly consumed foods, and where possible, discuss the steps that have been taken to reduce consumer exposure, many of which are possible because of the unique process of food regulation in the United States. Full article
(This article belongs to the Special Issue The Toxicity of Natural Products)
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229 KiB  
Review
Natural Toxins for Use in Pest Management
by Stephen O. Duke, Charles L. Cantrell, Kumudini M. Meepagala, David E. Wedge, Nurhayat Tabanca and Kevin K. Schrader
Toxins 2010, 2(8), 1943-1962; https://doi.org/10.3390/toxins2081943 - 29 Jul 2010
Cited by 154 | Viewed by 18820
Abstract
Natural toxins are a source of new chemical classes of pesticides, as well as environmentally and toxicologically safer molecules than many of the currently used pesticides. Furthermore, they often have molecular target sites that are not exploited by currently marketed pesticides. There are [...] Read more.
Natural toxins are a source of new chemical classes of pesticides, as well as environmentally and toxicologically safer molecules than many of the currently used pesticides. Furthermore, they often have molecular target sites that are not exploited by currently marketed pesticides. There are highly successful products based on natural compounds in the major pesticide classes. These include the herbicide glufosinate (synthetic phosphinothricin), the spinosad insecticides, and the strobilurin fungicides. These and other examples of currently marketed natural product-based pesticides, as well as natural toxins that show promise as pesticides from our own research are discussed. Full article
(This article belongs to the Special Issue The Toxicity of Natural Products)
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