Chemistry and Anticarcinogenic Mechanisms of Glycoalkaloids Produced by Eggplants, Potatoes, and Tomatoes

Abstract

Inhibition of cancer can occur via apoptosis, a genetically directed process of cell self-destruction that involves numerous biomarkers and signaling pathways. Glycoalkaloids are nitrogen-containing secondary plant metabolites found in numerous Solanaceous plants including eggplants, potatoes, and tomatoes. Exposure of cancer cells to glycoalkaloids produced by eggplants (α-solamargine and α-solasonine), potatoes (α-chaconine and α-solanine), and tomatoes (α-tomatine) or their hydrolysis products (mono-, di-, and trisaccharide derivatives and the aglycones solasodine, solanidine, and tomatidine) inhibits the growth of the cells in culture (in vitro) as well as tumor growth in vivo. This overview comprehensively surveys and consolidates worldwide efforts to define the following aspects of these natural compounds: (a) their prevalence in the three foods; (b) their chemistry and structure-activity relationships; (c) the reported factors (biomarkers, signaling pathways) associated with apoptosis of bone, breast, cervical, colon, gastric, glioblastoma, leukemia, liver, lung, lymphoma, melanoma, pancreas, prostate, and squamous cell carcinoma cell lines in vitro and the in vivo inhibition of tumor formation and growth in fish and mice and in human skin cancers; and (d) future research needs. The described results may make it possible to better relate the structures of the active compounds to their health-promoting function, individually, in combination, and in food, and allow the consumer to select glycoalkaloid-containing food with the optimal content of nontoxic beneficial compounds. The described findings are expected to be a valuable record and resource for further investigation of the health benefits of food-related natural compounds.

Evaluation of Solasonine Content and Expression Patterns of SGT1 Gene in Different Tissues of Two Iranian Eggplant (Solanum melongena L.) Genotypes

“…For instance, in potato (S. tuberosum L.), the major constituents of the GA family include trisaccharides α-solanine, α-chaconine, α-tomatine and dehydrotomatine, which are commonly found in tomato, while in eggplants, α-solasonine and α-solamargine are the most abundant spirosolane--type GAs (4,23,31). As mentioned before, SGAs can be found in all plant tissues, but they accumulate mainly in metabolically active tissues, including immature berries, flowers and young leaves or shoots.…”

“…The fruits of both eggplant and tomato, potato tubers and processed products are usually consumed as one of the main components of low-fat food, generating vitamins, fibre, energy, protein, as well as some bioactive constituents like steroidal glycoalkaloids (SGAs) (4). In addition, glycoalkaloids (GAs) are commonly generated in different tissues of the plant such as tubers, leaves, roots and sprouts (4)(5)(6).…”

“…In addition, glycoalkaloids (GAs) are commonly generated in different tissues of the plant such as tubers, leaves, roots and sprouts (4)(5)(6). SGAs, as the main factor for producing bitter flavour in the fruits of Solanaceae family like eggplant (7), are believed to play fundamental roles in the defense mechanisms of the plants against pests and phytopathogens.…”

“…SGAs, as the main factor for producing bitter flavour in the fruits of Solanaceae family like eggplant (7), are believed to play fundamental roles in the defense mechanisms of the plants against pests and phytopathogens. In addition, they may also cause sporadic outbreaks of poisoning and therefore detrimental consequences on human health (4,8,9). In fact, with a lethal dose of 3−5 mg per kg of body mass, SGAs are assumed as potent poisons, similar to arsenic and strychnine (10).…”

Biochemical and Microbiological Analysis of Different Organic Manures: Their Effect on Germination of Coriandrum sativum (Cilantro) and Solanum melongena (Eggplant)

“…Eggplant on the other hand is one of the most commonly grown vegetable crop in India which is grown throughout the year, with an average productivity of 16.3 MT/ha, contributing to 27% of the global production. Eggplant has medicinal properties and is a good source of polyphenols, antioxidants, minerals etc [11,12] and is used in various culinary delicacies.…”