Development and characterization of monoclonal antibodies that differentiate between potato and tomato glycoalkaloids and aglycons

Stanker, Larry H.; Kamps‐Holtzapple, Carol; Friedman, Mendel

doi:10.1021/jf00046a053

Cited by 36 publications

(27 citation statements)

References 18 publications

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“…GAs found in the potato plant are all solanidane or spirosolane type aglycones. In commercially cultivated potato, the major glycoalkaloids, α‐chaconine and α‐solanine, are triglycosylated derivatives of the same aglycone, solanidine,29, 32 but differ in the carbohydrate moiety. In α‐solanine (Fig.…”

Section: What Are Glycoalkaloids?mentioning

confidence: 99%

Potato glycoalkaloids: formation and strategies for mitigation

Nema

Ramayya

Duncan³

et al. 2008

J Sci Food Agric

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With the increasing production and consumption of potato and its products, glycoalkaloid (GA) formation and toxicity are likely to become an important focus for food safety researchers and public health agencies. Not only the presence of GA, particularly in the form of α-solanine and α-chaconine, but also the changes occurring as a result of various post-harvest handling practices and storage, are critical issues influencing the quality of stored potatoes. Studies on various factors (pre-harvest, during harvest and post-harvest) affecting GA have been carried out from time to time, but it is difficult to compare the results of one study with another due to wide variation in the parameters chosen. This review aims to develop a clear understanding of these issues. Published information on the types of GA, their effects on health, their typical concentrations in potatoes, their formation mechanisms, and how their levels can be controlled by following appropriate post harvest practices and storage regimes are critically analysed. The levels of GA in potato can be controlled effectively by adopting appropriate post-harvest practices. Further studies are necessary, however, to investigate best practices, which either check completely or retard substantially their formation.

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Section: What Are Glycoalkaloids?mentioning

confidence: 99%

Potato glycoalkaloids: formation and strategies for mitigation

Nema

Ramayya

Duncan³

et al. 2008

J Sci Food Agric

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“…The major GAs in commercial potatoes (Solanum tuberosum) are a-solanine and a-chaconine, which are glycosylated derivatives of the aglycone solanidine [1,2]. The different SIM traces of the electrophoretic separation of the potato extract is reported in Fig.…”

Section: Quantification Of Sgas In Potatoesmentioning

confidence: 99%

“…Steroidal glycoalkaloids (SGAs) are naturally occurring nitrogen-containing toxins which are produced following the steroid biosynthesis pathway [1,2]. These compounds are present in many species of the family Solanaceae, including cultivated and wild potatoes (Solanum spp.)…”

Section: Introductionmentioning

confidence: 99%

Determination of glycoalkaloids and relative aglycones by nonaqueous capillary electrophoresis coupled with electrospray ionization-ion trap mass spectrometry

Bianco

Schmitt‐Kopplin²,

Benedetto³

et al. 2002

Electrophoresis

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Glycoalkaloids are naturally occurring nitrogen-containing compounds present in many species of the family Solanaceae, including cultivated and wild potatoes (Solanum spp.), tomatoes (Lycopersicon spp.), etc. These compounds have pharmacological and toxicological effects on humans due to their significant anticholinesterase activity and disruption of cell membranes. Herein is reported the development of a capillary electrophoresis (CE) method using nonaqueous (NA) separation solutions in combination with ion trap mass spectrometry (MS and MS/MS) detection for the identification and quantification of glycoalkaloids and their relative aglycones. A mixture 90:10 v/v of MeCN-MeOH containing 50 mM ammonium acetate and 1.2 M acetic acid (applied voltage of 25.5 kV) was selected as a good compromise for the separation and detection of these compounds. The electrospray MS measurements were carried out in the positive ionization mode using a coaxial sheath liquid, methanol-water (1:1) with 1% of acetic acid at a flow rate of 2.5 microL/min. Under optimized experimental conditions, the predominant ion was the protonated molecular ion ([M+H](+)) of solanidine (m/z = 398), tomatidine (m/z = 416), chaconine (m/z = 852), solanine (m/z = 868), and tomatine (m/z = 1034). MS/MS experiments were carried out systematically by changing the relative collisional energy and monitoring the intensities of the fragment ions that were not high enough to allow better quantification than with the mother ions. The method was used for analyzing glycoalkaloids in potato extracts.

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“…Both α-solanine and α-chaconine are triglycosylated derivatives of the same aglycone and solanidine but differ in the carbohydrate moiety [8,35]. In potatoes, α-solanine constitutes about 40 % of Tga and α-chaconine 60 %, which is more toxic than α-solanine, and hence, the ratio of these compounds is important [8,9,20].…”

Section: Introductionmentioning

confidence: 99%