Friedman Mendel
Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Albany, California 94710, USA.
J Agric Food Chem. 2006 Nov 15;54(23):8655-81. doi: 10.1021/jf061471t.
Potatoes, members of the Solanaceae plant family, serve as major, inexpensive low-fat food sources providing energy (starch), high-quality protein, fiber, and vitamins. Potatoes also produce biologically active secondary metabolites, which may have both adverse and beneficial effects in the diet. These include glycoalkaloids, calystegine alkaloids, protease inhibitors, lectins, phenolic compounds, and chlorophyll. Because glycoalkaloids are reported to be involved in host-plant resistance and to have a variety of adverse as well as beneficial effects in cells, animals, and humans, a need exists to develop a clearer understanding of their roles both in the plant and in the diet. To contribute to this effort, this integrated review presents data on the (a) history of glycoalkaloids; (b) glycoalkaloid content in different parts of the potato plant, in processed potato products, and in wild, transgenic, and organic potatoes; (c) biosynthesis, inheritance, plant molecular biology, and glycoalkaloid-plant phytopathogen relationships; (d) dietary significance with special focus on the chemistry, analysis, and nutritional quality of low-glycoalkaloid potato protein; (e) pharmacology and toxicology of the potato glycoalkaloids comprising alpha-chaconine and alpha-solanine and their hydrolysis products (metabolites); (f) anticarcinogenic and other beneficial effects; and (g) possible dietary consequences of concurrent consumption of glycoalkaloids and other biologically active compounds present in fresh and processed potatoes. An enhanced understanding of the multiple and overlapping aspects of glycoalkaloids in the plant and in the diet will benefit producers and consumers of potatoes.
土豆属于茄科植物，是主要的、廉价的低脂食物来源，能提供能量（淀粉）、优质蛋白质、纤维和维生素。土豆还会产生具有生物活性的次生代谢产物，这些产物在饮食中可能既有不良影响，也有有益作用。这些次生代谢产物包括糖苷生物碱、旋花茄碱生物碱、蛋白酶抑制剂、凝集素、酚类化合物和叶绿素。由于据报道糖苷生物碱参与宿主植物抗性，并且在细胞、动物和人类中具有多种不良和有益作用，因此有必要更清楚地了解它们在植物和饮食中的作用。为推动这项工作，本综合综述提供了以下方面的数据：（a）糖苷生物碱的历史；（b）土豆植株不同部位、加工土豆产品以及野生、转基因和有机土豆中的糖苷生物碱含量；（c）生物合成、遗传、植物分子生物学以及糖苷生物碱与植物病原体的关系；（d）饮食意义，特别关注低糖苷生物碱土豆蛋白的化学、分析和营养质量；（e）包括α-查茄碱和α-茄碱及其水解产物（代谢物）在内的土豆糖苷生物碱的药理学和毒理学；（f）抗癌和其他有益作用；（g）同时食用新鲜和加工土豆中存在的糖苷生物碱和其他生物活性化合物可能产生的饮食后果。对植物和饮食中糖苷生物碱的多个重叠方面有更深入的了解将使土豆生产者和消费者受益。
