Liquid Chromatography Mass Spectrometry Quantification of α-solanine, α-chaconine, and Solanidine in Potato Protein Isolates

Nielsen, S. B.; Schmidt, Jesper Malling; Kristiansen, Gitte; Dalsgaard, Trine Kastrup; Larsen, Lotte Bach

doi:10.3390/foods9040416

Cited by 19 publications

(16 citation statements)

References 36 publications

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“…Glycoalkaloids were extracted from the samples as previously described with modifications. Briefly, 10 μL of samples was added with 990 μL of 5% acetic acid with 0.3 μg/mL tomatine (internal standard).…”

Section: Methodsmentioning

confidence: 99%

Discovery of a Bacterial Gene Cluster for Deglycosylation of Toxic Potato Steroidal Glycoalkaloids α-Chaconine and α-Solanine

Hennessy

Nielsen

Greve-Poulsen³

et al. 2020

J. Agric. Food Chem.

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Potato juice is a byproduct of starch processing currently used as feed. However, potato proteins are an untapped source of high-protein food for human nutrition if harmful constituents notably glycoalkaloids (GAs) are detoxified. The two principle GAs found in potato are α-chaconine and α-solanine, both consisting of a solanidine aglycone with a carbohydrate side chain. The first step in the detoxification of these compounds is the removal of the trisaccharide. Whole-genome sequencing of a bacterial isolate, Arthrobacter sp. S41, capable of completely degrading α-chaconine and α-solanine, revealed the presence of a gene cluster possibly involved in the deglycosylation of GAs. Functional characterization confirmed the enzymatic activity of the gene cluster involved in the complete deglycosylation of both α-chaconine and α-solanine. The novel enzymes described here may find value in the bioconversion of feed proteins to food proteins suitable for human nutrition.

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Section: Methodsmentioning

confidence: 99%

Discovery of a Bacterial Gene Cluster for Deglycosylation of Toxic Potato Steroidal Glycoalkaloids α-Chaconine and α-Solanine

Hennessy

Nielsen

Greve-Poulsen³

et al. 2020

J. Agric. Food Chem.

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“…Tocosh comes from a fermentation process (Andean technique), which is suitable for distribution and consumption in the different markets of Peru as flour or in its raw form. On the other hand, the amount of glycoalkaloids are related to the cultivation method, storage and temperature, depending overall on the Andean techniques destined for its production and can be distributed in different rates in Solanum tuberosum tubers, they have been found in the tuber (smaller quantity), leaves and peel (greater quantity), and some analysis showed quantities such as 300-600 mg/kg in peel, 2000-4000 mg/kg in buds, and 3000-5000 mg/kg in flowers [20]. In our work, we did not evaluate the identification of constituents in tocosh flour by chromatography, but based on several studies of Solanum tuberosum, its glycoalkaloids are known by its fingerprint (α-solanine, α-chaconine and solanidine).…”

Section: Discussionmentioning

confidence: 99%

TOCOSH FLOUR (Solanum tuberosum L.): A Toxicological Assessment of Traditional Peruvian Fermented Potatoes

Velasco-Chong

Herrera-Calderón

Rojas-Armas

et al. 2020

Foods

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Potato tocosh is a naturally processed potato for nutritional and curative purposes from traditional Peruvian medicine. The aim of this study was to investigate the acute and sub-acute toxicity of tocosh flour (TF). For sub-acute toxicity, TF was administered orally to rats daily once a day for 28 days at doses of 1000 mg/kg body weight (BW). Animals were observed for general behaviors, mortality, body weight variations, and histological analysis. At the end of treatment, relative organ weights, histopathology, hematological and biochemical parameters were analyzed. For acute toxicity, TF was administered orally to mice at doses of 2000 and 5000 mg/kg BW at a single dose in both sexes. Body weight, mortality, and clinical signs were observed for 14 days after treatment. The results of acute toxicity showed that the median lethal dose (LD50) value of TF is higher than 2000 g/kg BW but less than 5000 mg/Kg BW in mice. Death and toxicological symptoms were not found during the treatment. For sub-acute toxicity, we found that no-observed-adverse-effect levels (NOAEL) of TF in rats up to 1000 g/kg BW. There were statistically significant differences in body weight, and relative organ weight in the stomach and brain. No differences in hematological and biochemical parameters were observed when compared with the control group. For sub-acute toxicity, histopathological studies revealed minor abnormalities in liver and kidney tissues at doses of 5000 mg/Kg. Based on these results, TF is a traditional Peruvian medicine with high safety at up to 1000 mg/kg BW for 28 days in rats.

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“…Finally, a study reported the development of an LC-ESI-MS method for the quantification of α-solanine, its aglycon form solanidine, and the α-chaconine in potato protein isolates [ 146 ]. After an extraction with acetic acid aqueous solution, sample extracts were purified by HLB Oasis cartridges.…”

Section: Glycoalkaloidsmentioning

confidence: 99%

Overview of Recent Liquid Chromatography Mass Spectrometry-Based Methods for Natural Toxins Detection in Food Products

Girolamo

Lippolis

Pascale

2022

Toxins

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Natural toxins include a wide range of toxic metabolites also occurring in food and products, thus representing a risk for consumer health. In the last few decades, several robust and sensitive analytical methods able to determine their occurrence in food have been developed. Liquid chromatography mass spectrometry is the most powerful tool for the simultaneous detection of these toxins due to its advantages in terms of sensitivity and selectivity. A comprehensive review on the most relevant papers on methods based on liquid chromatography mass spectrometry for the analysis of mycotoxins, alkaloids, marine toxins, glycoalkaloids, cyanogenic glycosides and furocoumarins in food is reported herein. Specifically, a literature search from 2011 to 2021 was carried out, selecting a total of 96 papers. Different approaches to sample preparation, chromatographic separation and detection mode are discussed. Particular attention is given to the analytical performance characteristics obtained in the validation process and the relevant application to real samples.

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Liquid Chromatography Mass Spectrometry Quantification of α-solanine, α-chaconine, and Solanidine in Potato Protein Isolates

Cited by 19 publications

References 36 publications

Discovery of a Bacterial Gene Cluster for Deglycosylation of Toxic Potato Steroidal Glycoalkaloids α-Chaconine and α-Solanine

Discovery of a Bacterial Gene Cluster for Deglycosylation of Toxic Potato Steroidal Glycoalkaloids α-Chaconine and α-Solanine

TOCOSH FLOUR (Solanum tuberosum L.): A Toxicological Assessment of Traditional Peruvian Fermented Potatoes

Overview of Recent Liquid Chromatography Mass Spectrometry-Based Methods for Natural Toxins Detection in Food Products

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