Solaninreiche gesundheitsschädliche Kartoffeln

Griebel, C.

doi:10.1007/bf02107921

Cited by 10 publications

(9 citation statements)

References 2 publications

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“…Effect of light on tubers Since solanine-rich tubers are frequently green, and since "sunburned"' tubers are uniformly bitter and have an increased solanine content, the matter of tuber irradiation has received the attention of several investigators (7, 19, 21,22,34,43). MATTIS found (7) that the metabolic activity was quite significant.…”

Section: Plant Physiologymentioning

confidence: 99%

“…Since the initial rise in solanine content commonly precvdes visible chlorophyll synthesis (21,22) it might be inferred that the former is not a consequence of the latter, but any convincing demonstration must involve the isolation of a selective radiation as a result of which no greening accompanies solanine elaboration. This paper describes an attempt:…”

Section: Plant Physiologymentioning

confidence: 99%

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Effect of Light on Solanine Synthesis in the Potato Tuber

Conner

1937

Plant Physiol.

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In 1820 DESFOSSES (15) discovered solanine, a basic substance in juice expressed from the berries of Solanum nigrum. He found (14) it almost insoluble in all solvents tried, except alcohol and acids. Six years later BAUP reported (5) it also to be present in the potato (Solanum tuberosum), but he found much more in the sprouts than in the tubers.The chemical nature of the substance is even yet only partially known. ZWENGER and KIND (51) found that it is stable when boiled with potassium hydroxide, and that it cannot reduce Fehling's solution, but (50) that it can be hydrolized by strong acids, giving rise to salts of an alkaloid (solanidine) and a solution which is able to reduce Fehling's solution. Identification of the hydrolytic products has been a gradual achievement of several investigators. It appears (24) that a molecule of solanine is composed of one molecule each of solanidine, glucose, galactose, and rhamnose; and that three molecules of water are split out in the formation of the glucoside whose constituent groups are linked in the order in which they have been mentioned (35, 49). The empirical formula of solanidine is still a matter of disagreement (6,35,42,46,49), but it is known to be a tertiary base with a secondary alcohol group (42, 46).The glucoside is interesting for several reasons: 1. It is the only basic-reacting glucoside known (31).1 2. It has the foam-producing and haemolytic properties of saponins, yet contains nitrogen.3. It frequently occurs in poisonous concentrations in market potatoes. 4. It is claimed that lesser concentrations increase intestinal absorption (28) by precipitating sterols ( ?).5. It is uniquely toxic to conidiospores of Cladosporium fulvum which have been raised on glucose agar (1, 41) although spores taken directly from infected tomato leaves tolerate it better.6. It contains two sugar groups that have not been found free in the plant. If the availability of rhamnose or galactose, or both, limits the elaboration of solanine then a study of the factors which increase the amount of glucoside formed may indirectly contribute to an understanding of how monosaccharides, other than glucose, arise.

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Section: Plant Physiologymentioning

confidence: 99%

Section: Plant Physiologymentioning

confidence: 99%

Effect of Light on Solanine Synthesis in the Potato Tuber

Conner

1937

Plant Physiol.

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“…The occurrence of higher than normal amounts of glycoalkaloid solanine in potato tubers has been repeatedly found to be coincident with a high degree of unpalatable and allegedly toxic bitterness (1,2,3). T o date, little or no thought has been given to the possibility that the burning sensation and ill effects resulting from the consumption of bitter potatoes (2,4,5,6) might be accentuated, if not directly caused, by the presence of free alkaloid solanidine.…”

Section: Introductionmentioning

confidence: 98%

The Occurrence and Distribution of Free Alkaloid Solanidine in Netted Gem Potatoes

Zitnak¹

1961

Can. J. Biochem. Physiol.

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Free alkaloid solanidine was detected in concentrations up to 200 p.p.m. or 337, of the total glycoalkaloid level in bitter Netted Gem potatoes. Dormant tubers of this variety are readily induced to a rapid glycoalkaloid synthesis by exposure to intense solar radiation and near-freezing temperatures, conditions frequently encountered during the potato harvest in northern areas. Under such conditions solanidine is rapidly produced in excess of amounts that could be bound as solanine, the formation of which would likely be limited by the availability of the glycosidic sugar components. The glycosidic binding of the initially synthesized solanidine proceeds a t a very slow rate during the subsequent tuber rest period. Distribution studies revealed that the potato peels, representing about one seventh of the whole tuber weight, contained solanine and solanidine, respectively, a t concentrations 2.5 and 6.2 times higher than the remaining tuber tissue, or approximately 30% of the total glycoalkaloid amount.The occurrence of the free alkaloid solanidine a t certain times in potato tubers of the Netted Gem variety demands a serious reconsideration of any toxicity studies which have been based on the sole use of crystalline solanine, and which have disregarded the possible existence of the free alkaloid in tuber tissues.'Manuscript

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“…This may have been established on the basis of acute toxic effects being found in humans consuming potato solanine levels of 257 mg/kg and higher, and no acute toxic effects being seen after consumption of tubers with 196 mg/kg potato (Griebel, 1923;Bö mer andMattis, 1924, in: Van Gelder, 1989). Bö mer and Mattis concluded that potatoes with a solanine content exceeding 200 mg/kg seem to cause adverse effects on human health.…”

Section: Solanum Glycoalkaloids (Sg)mentioning

confidence: 99%

Food plant toxicants and safety

Essers

Alink

Speijers

et al. 1998

Environmental Toxicology and Pharmacology

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The ADI as a tool for risk management and regulation of food additives and pesticide residues is not readily applicable to inherent food plant toxicants: The margin between actual intake and potentially toxic levels is often small; application of the default uncertainty factors used to derive ADI values, particularly when extrapolating from animal data, would prohibit the utilisation of the food, which may have an overall beneficial health effect. Levels of inherent toxicants are difficult to control; their complete removal is not always wanted, due to their function for the plant or for human health. The health impact of the inherent toxicant is often modified by factors in the food, e.g. the bioavailability from the matrix and interaction with other inherent constituents. Risk-benefit analysis should be made for different consumption scenarios, without the use of uncertainty factors. Crucial in this approach is analysis of the toxicity of the whole foodstuff. The relationship between the whole foodstuff and the pure toxicant is expressed in the 'product correction factor' (PCF). Investigations in humans are essential so that biomarkers of exposure and for effect can be used to analyse the difference between animals and humans and between the food and the pure toxicant. A grid of the variables characterising toxicity is proposed, showing their inter-relationships. A flow diagram for risk estimate is provided, using both toxicological and epidemiological studies.

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Solaninreiche gesundheitsschädliche Kartoffeln

Cited by 10 publications

References 2 publications

Effect of Light on Solanine Synthesis in the Potato Tuber

Effect of Light on Solanine Synthesis in the Potato Tuber

The Occurrence and Distribution of Free Alkaloid Solanidine in Netted Gem Potatoes

Food plant toxicants and safety

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