Patterns of solanidine glycoalkaloid variation in four gene pools of the cultivated potato

533

481

Potatoes, members of the Solanaceae plant family, serve as major, inexpensive low-fat food sources providing energy (starch), high-quality protein, fiber, and vitamins. Potatoes also produce biologically active secondary metabolites, which may have both adverse and beneficial effects in the diet. These include glycoalkaloids, calystegine alkaloids, protease inhibitors, lectins, phenolic compounds, and chlorophyll. Because glycoalkaloids are reported to be involved in host-plant resistance and to have a variety of adverse as well as beneficial effects in cells, animals, and humans, a need exists to develop a clearer understanding of their roles both in the plant and in the diet. To contribute to this effort, this integrated review presents data on the (a) history of glycoalkaloids; (b) glycoalkaloid content in different parts of the potato plant, in processed potato products, and in wild, transgenic, and organic potatoes; (c) biosynthesis, inheritance, plant molecular biology, and glycoalkaloid-plant phytopathogen relationships; (d) dietary significance with special focus on the chemistry, analysis, and nutritional quality of low-glycoalkaloid potato protein; (e) pharmacology and toxicology of the potato glycoalkaloids comprising alpha-chaconine and alpha-solanine and their hydrolysis products (metabolites); (f) anticarcinogenic and other beneficial effects; and (g) possible dietary consequences of concurrent consumption of glycoalkaloids and other biologically active compounds present in fresh and processed potatoes. An enhanced understanding of the multiple and overlapping aspects of glycoalkaloids in the plant and in the diet will benefit producers and consumers of potatoes.

Section: Role In the Plantmentioning

confidence: 99%

“…and R-solanine(99); and (e) three lines of Solanum chacoense are a potential source of genes governing the synthesis of foliar leptines(103). These results show that new cultivars can be created containing different types and levels of glycoalkaloids(102,(104)(105)(106)(107).…”

mentioning

confidence: 99%

Potato Glycoalkaloids and Metabolites: Roles in the Plant and in the Diet

Friedman

2006

533

481

“…These can also be found in many other Solanum species. − Both glycoalkaloids α-solanine 1 and α-chaconine 2 contain the solanidine aglycone 16 . The glycoalkaloids dehydrocommersonine 21 and dehydrodemissine 35 , found in the wild species S. commersonii and S. canasense , − also possess the solanidine aglycone 16 . Commersonine 24 , isolated from S. commersonii , and S. chacoense , , and demissine 23 , from the wild potato species S. demissum and S. chacoense , ,,, both possess the demissidine aglycone 22 .…”

Section: Structures Of Glycoalkaloids In Solanum Speciesmentioning

confidence: 99%

Bioactivities of Glycoalkaloids and Their Aglycones from Solanum Species

Milner

Brunton

Jones

et al. 2011

243

Potatoes, tomatoes, and aubergines are all species of the Solanum genus and contain a vast array of secondary metabolites including calystegine alkaloids, phenolic compounds, lectins, and glycoalkaloids. Glycoalkaloids have been the subject of many literature papers, occur widely in the human diet, and are known to induce toxicity. Therefore, from a food safety perspective further information is required regarding their analysis, toxicity, and bioavailability. This is especially important in crop cultivars derived from wild species to prevent glycoalkaloid-induced toxicity. A comprehensive review of the bioactivity of glycoalkaloids and their aglycones of the Solanum species, particularly focused on comparison of their bioactivities including their anticancer, anticholesterol, antimicrobial, anti-inflammatory, antinociceptive, and antipyretic effects, toxicity, and synergism of action of the principal Solanum glycoalkaloids, correlated to differences of their individual molecular structures is presented.

“…Studies on wild and cultivated potatoes, including Solanum curtilobum , Solanum juzepczukii , Solanum stenotomum , Solanum tuberosum , and their wild progenitor Solanum acaule , indicate the inheritance of the following glycoalkaloids in their progenies: α-chaconine, commersonine, dehydrocommersonine, α-solanine, demissine, dehydrodemissine, α-tomatine, dehydrotomatine, α- and β-solamarines, solamargine, solasonine, and soladulcine as well other known and unknown ones − . The generally observed increased concentration of glycoalkaloids in the tubers of interspecific hybrids may be an undesirable characteristic.…”

Section: Introductionmentioning

confidence: 99%

Distribution of Glycoalkaloids in Potato Tubers of 59 Accessions of Two Wild and Five Cultivated Solanum Species

Kozukue

Yoon

Byun

et al. 2008

Steroidal glycoalkaloids are naturally occurring, secondary plant metabolites that are found in foods, including potatoes and tomatoes. Their content in plants is controlled by both genetic and environmental factors. Glycoalkaloid profiles can be passed to progenies during breeding and hybridization of wild and cultivated potatoes designed to develop improved potatoes. The most common potato, Solanum tuberosum, contains primarily the glycoalkaloids, alpha-solanine and alpha-chaconine. However, wild-type potatoes being used for breeding new varieties contain other, less common glycoalkaloids. Because glycoalkaloid composition is a major criterion for the release of new potato cultivars, we used HPLC, TLC, GC, and GC/MS to determine their nature and content in several Solanum species widely used in potato breeding and hybridization programs. Solanum tuberosum, as well as S. andigena and S. stenotomum, contained alpha-solanine and alpha-chaconine. S. canasense was found to contain only dehydrocommersonine. S. acaule contained alpha-tomatine and demissine. S. juzepczukii and S. curtilobum contained demissine and two previously unidentified glycoalkaloids. We characterized them as demissidine-glucose/rhamnose (1/1 ratio) and demissidine-galactose/glucose/rhamnose (1/1/1 ratio), tentatively named dihydro-beta(1)-chaconine and dihydrosolanine, respectively. We found extensive variability in the glycoalkaloid profiles in the tested potato varieties. The possible significance of these findings for plant breeding and food safety is discussed.