.alpha.-Chaconine and .alpha.-solanine content of potato products and their stability during several modes of cooking

Bushway, Rodney J.; Ponnampalam, Rathy

doi:10.1021/jf00106a033

Cited by 81 publications

(54 citation statements)

References 7 publications

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“…Neither a-chaconine nor a-solanine levels are affected by food processing and preparation (Bushway and Ponnampalam, 1981;Zhao et ai, 1994). Potato alkaloids are highest in sprouts > peel > flesh (Friedman and Dao, 1992).…”

Section: Discussionmentioning

confidence: 99%

Inhibition of Human Plasma and Serum Butyrylcholinesterase (EC 3.1.1.8) by α-Chaconine and α-Solanine

et al. 1996

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The purpose of these experiments was to determine the reversibility of a-chaconine and a-solanine inhibition of human plasma butyrylcholinesterase (BuChE). For the substrate a-naphthylacetate, optimal assay conditions were 0.50 M sodium phosphate buffer and a substrate concentration of 3-5 X 10~4 M. Dibucaine (1 X 10~5 M) indicated the usual phenotype for all subjects; achaconine and a-solanine at 2.88 X 10~6 M inhibited BuChE about 70 and 50%, respectively. One-and 24-hr incubations at 1 X 10~! M with a-chaconine, a-solanine, paraoxon, eserine, and ethanol yielded reversible inhibition with dilution except for paraoxon. Twenty-four-hour dialyses of incubations showed no inhibition except for paraoxon. PAGE enzyme activity gels of 1-and 24-hr incubations also showed no inhibition except for paraoxon. aChaconine and a-solanine are reversible inhibitors of human butyrylcholinesterase. At estimated tissue levels, a-chaconine, a-solanine, and solanidine inhibited BuChE 10-86%. In assays which combined a-chaconine, a-solanine, and solanidine, inhibition of BuChE was less than additive. No inhibition of albumin a-naphthylacetate esterase (an arylesterase) was noted with any inhibitor. The importance of these data to adverse toxicological effects of potato alkaloids is diSCUSSed. C 1996 SodMy of Toxicology.Potatoes, consumed by humans for at least 2000 years (Spoerke, 1994;Ugent, 1970), contain the steroidal alkaloids, a-chaconine, a-solanine, and solanidine. The toxicology of these known butyryl-and acetylcholinesterase inhibitors (Harris and Whittaker, 1962;Orgell, 1963) has been reviewed

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Section: Discussionmentioning

confidence: 99%

Inhibition of Human Plasma and Serum Butyrylcholinesterase (EC 3.1.1.8) by α-Chaconine and α-Solanine

et al. 1996

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“…Because the recommended doses of herbal supplements are close to the toxic dose and because about half of natural chemicals are rodent carcinogens in standard animal cancer tests, it is likely that many dietary supplements from plants will be rodent carcinogens that would rank high in possible carcinogenic hazard (HERP) if they were tested for carcinogenicity. Whereas pharmaceuticals are federally regulated for purity, identifica-824 CHAPTER 38 Pesticide Residues in Food and Cancer Risk: A Critical Analysis Stofberg and Grundschober (1987), Martinek and, Lee (1973), Groisser (1978), Bunker and McWilliams (1979), Galasko et al (1989), IARC (1991 0.3 Potato, 54.9 g *α-Chaconine, 4.10 mg (84P) 19P TAS (1989), Bushway and Ponnampalam (1981), Takagi et al (1990) 0.2 Cola, 174 ml *Caffeine, 20.8 mg (192) 127 EPA (1996b, Bunker and McWilliams (1979), Galasko et al (1989) 0.1 Coffee, 500 ml *Chlorogenic acid, 274 mg 4000P Stofberg and Grundschober (1987), Baltes (1977), IARC (1991) 0.09 Coffee, 500 ml *Oxalic acid, 25.2 mg 382 Stofberg and Grundschober (1987), Kasidas and Rose (1980), IARC (1991), Vernot et al (1977) Mussinan et al (1981) 0.05 Coffee, 500 ml *Trigonelline, 176 mg 5000 Stofberg and Grundschober (1987), Clinton (1986), IARC Stofberg and Grundschober (1987), Zarembski and Hodgkinson (1962), Kasidas and Rose (1980), IARC (1991), Vernot et al (1977) 0.02 Isoamyl alcohol: U.S. avg (mostly Isoamyl alcohol, 18.4 mg 1300 beer, alcoholic beverages) Stofberg and Grundschober (1987) 0.01 Beer, 257 ml Isoamyl alcohol, 13.6 mg 1300 Stofberg and Grundschober (1987), Arkima (1968) 0.01 Chocolate (cocoa solids) 3.34 g *Oxalic acid, 3.91 mg 382 …”

Section: Ranking Possible Toxic Hazards From Naturally Occurring Chemmentioning

confidence: 99%

Pesticide Residues in Food and Cancer Risk: A Critical Analysis

Gold

Slone

Ames

et al. 2001

Handbook of Pesticide Toxicology

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“…The toxic dose in body mass is 2 -5 mg kg -1 [1]. The solanines are stable at freezing temperatures and are not inactivated upon cooking, baking, or microwaving; only after frying at 1708C does a partial disintegration occur [5]. For this reason, it is very important to eliminate these substances from potato products.…”

Section: Introductionmentioning

confidence: 99%

Enrichment of the glycoalkaloids α‐solanine and α‐chaconine from potato juice by Adsorptive Bubble Separation using a pH gradient

Backleh¹,

Ekici²,

Leupold³

et al. 2004

J of Separation Science

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For the first time, the solanidine alkaloids alpha-solanine and alpha-chaconine could be quantitatively enriched from potato juice by Adsorptive Bubble Separation (ABS) with a pH gradient. The enrichment into the foam was influenced by the pH value, bubble size, and gas flow rate. The efficiency was highest on using diluted samples with a concentration between 2 and 6 mg L(-1) of the alkaloids at pH 6.0. The experiments with a standard solution of each alkaloid confirmed that these substances can be quantitatively enriched into the 'spumat' without surface active potato proteins. The transfer into the foam fraction under these conditions was similar to that from the aqueous potato extract.

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.alpha.-Chaconine and .alpha.-solanine content of potato products and their stability during several modes of cooking

Cited by 81 publications

References 7 publications

Inhibition of Human Plasma and Serum Butyrylcholinesterase (EC 3.1.1.8) by α-Chaconine and α-Solanine

Inhibition of Human Plasma and Serum Butyrylcholinesterase (EC 3.1.1.8) by α-Chaconine and α-Solanine

Pesticide Residues in Food and Cancer Risk: A Critical Analysis

Enrichment of the glycoalkaloids α‐solanine and α‐chaconine from potato juice by Adsorptive Bubble Separation using a pH gradient

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