Potatoes and toxic Glycoalkaloid:
Potato (Solanum tuberosum) is a starchy tuber belongs to the family solanaceae.
It produces Glycoalkaloid solanine and chaconin, as a defense mechanism against insects, disease, and herbivores. Glycoalkaloid is also present in Tomato and egg palnt.
Potato leaves, stems, and shoots are naturally high in glycoalkaloids.
When the plant's stem, tubers, or leaves exposed to sunlight, it stimulates the biosynthesis of solanine and other glycoalkaloids as a defense mechanism. It is therefore considered to be a natural pesticide.
What happens when solanine enters into body?
Solanine exposure opens the potassium channels of mitochondria, increasing their membrane potential. This in turn leads to Ca2+ being transported from the mitochondria into the cytoplasm, and this increased concentration of Ca2+ in the cytoplasm triggers cell damage and apoptosis.
Solanine poisoning :
Signs and symptoms
nausea, diarrhea, vomiting, stomach cramps, burning of the throat, cardiac dysrhythmia, nightmares, headache, dizziness, itching, eczema, thyroid problems,inflammation and pain in the joints.
In Severe case symptoms like hallucinations, loss of sensation, paralysis, fever, jaundice, dilated pupils, hypothermia, and death have been reported.
Poisonous symptoms may vary depending on the ratio of body weight of the toxin and the individual’s tolerance of the alkaloid.
Studies suggests that of 2 to 5 mg/kg of body weight can cause toxic symptoms, and 3 to 6 mg/kg of body weight can be fatal.
Symptoms usually occur 8 to 12 hours after ingestion, but may occur as rapidly as 10 minutes after eating high-solanine foods.
Effect of cooking on solanine level:
Most home processing methods like boiling, cooking, and frying potatoes have minimal effects on solanine levels.
The majority (30-80%) of the solanine in potatoes is found in the outer layer of the potato, peeling potatoes before cooking them reduces the glycoalkaloid intake from potato consumption.
How can you check solanine ?
Chewing a small piece of the raw potato peel before cooking can help determine the level of solanine ; bitterness indicates high glycoalkaloid content.
If the potato has more than 0.2 mg/g potato, an immediate burning sensation will develop in the mouth.
What can we do?
-Store potatoes properly (i.e. in a cool, dry, dark place) Glycoalkaloid levels increase when potatoes are exposed to light because light increases synthesis of glycoalkaloids like solanine.
-Avoid the need for long-term storage.( It increases solanine content)
-Peel the potatoes before cooking.(80 -90 % of solanine is present in skin)
-Remove the parts of the tuber that show damage, rotting, green colouring and sprouting before cooking.
-Do not eat potatoes that taste bitter.
-Avoid mechanically injured potatoes(cut surface synthesis glycoalkaloids)
-R.Rushmi Kruthiga (B.S.M.S)
Email:drrushmibsms21@gmail.com
Reference:
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