Lathyrogens

Lathyrogens are compounds that can induce lathyrism, a neurological disorder characterized by motor neuron damage. The most well-known lathyrogens are beta-aminopropionitrile (BAPN) and various oxalyl-containing amino acids found in certain legumes, particularly species of the genus Lathyrus, such as Lathyrus sativus (grass pea). BAPN primarily affects collagen and elastin cross-linking by inhibiting the enzyme lysyl oxidase, which is crucial for the structural integrity of connective tissues. While this mechanism is well-understood in the context of connective tissue disorders, its precise role in the neurotoxicity of lathyrism is still being investigated.

The neurotoxic effects of lathyrogens manifest as spastic paralysis, particularly affecting the legs, though sensory and autonomic functions can also be impaired. The severity and onset of symptoms depend on the dose and duration of exposure to the lathyrogenic substance. Historically, lathyrism has been a significant public health concern in regions where grass peas form a staple food, especially during times of famine. Modern agricultural practices and increased awareness have reduced its prevalence, but it remains a concern in some parts of the world. Research continues to explore the exact molecular pathways involved in lathyrogen-induced neurotoxicity and potential therapeutic interventions.