Solanine (en)

Solanine, more precisely α-Solanine, is a slightly toxic chemical compound that is mainly found in nightshade plants such as potatoes and tomatoes. Chemically, solanine is the saponine of the steroid alkaloid solanidine with the trisaccharide solatriose, which consists of glucose, galactose and rhamnose. Solanine was first isolated from the berries of the black nightshade (Solanum nigrum) in 1820 by the French pharmacist Desfosses, after whom it was named. It is also incorrectly called “Tomatine”.

Safety instructions

GHS hazardous substance labeling

GHS pictogram exclam

Danger
H and P phrase H:  302
P:  no P-phrases
Toxicology
  • 590 mg kg −1  ( LD 50 , rat, oral) [1]
  • >1000 mg kg −1  ( LD 50 , mouse, oral) [1]
  • 75 mg kg −1  ( LD 50 , rat, ip) [1]
  • 42 mg kg −1  ( LD 50 , mouse, ip) [1]
  • 3–6 mg kg −1  (extrapolated) ( LD 50 , human, oral) [2]
SI units are  used wherever possible and common  . Unless otherwise noted, the data given applies to  standard conditions .

 

Solanine poisoning
Solanine poisoning used to be very common, especially in the form of a “heavy stomach” and nausea; Deaths have also been described. It has practically disappeared today due to the low concentrations in modern cultivated vegetables. The first symptoms of poisoning of the alkaloid such as drowsiness, hypersensitivity to touch (hyperesthesia) and difficult breathing (dyspnea) occur in adults after ingestion of approx. 200 mg; nausea and vomiting occur with continued solanine intake; these symptoms are also described as solanism.[4] Other symptoms include burning and scratchy throat, stomach problems, intestinal inflammation, kidney inflammation with bloody urine, body aches, fever, kidney irritation, diarrhea and in severe cases even the dissolution of red blood cells, cardiac arrhythmias, disorders of circulatory and respiratory activity and damage to the central nervous system ( cramps, paralysis). A dose of 400 mg is considered fatal.

Solanine does not break down during cooking, but rather passes into the water used for cooking because it is water-soluble at high temperatures. Therefore, the cooking water should not be used afterwards. Since solanine is heat-stable and fat-insoluble, it is not destroyed when deep-fried or roasted. The solanine content of potatoes can be reduced by cutting off green areas and sprouts. Since the green color comes from chlorophyll and its formation only occurs after the biosynthesis of solanine, even uncolored potatoes can have an increased solanine concentration.

 

Sources:
1) JR Whitaker, RE Feeney: Toxicants occurring naturally in foods. Ed.: National Research Council (US). Food Protection Committee. National Academy of Sciences, 1973, ISBN 0-309-02117-0, Enzyme inhibitors in foods, pp. 276-298 (English).
2) Solanine and chaconine (WHO Food Additives Series 30). In: inchem.org. Retrieved May 8, 2020.
4) JR Whitaker, RE Feeney: Toxicants occurring naturally in foods. Ed.: National Research Council (US). Food Protection Committee. National Academy of Sciences, 1973, ISBN 0-309-02117-0, Enzyme inhibitors in foods, pp. 276-298 (English).
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ID TAG: 476

  • ! Notes on cultivation

    If you grow seedlings yourself, special attention must be paid to the hygiene of germination devices, germination aids and the surrounding area.

    Even if the seeds are not watered enough, a high level of germs can build up and lead to mold. If the seeds are infected with mold, they must be completely removed. The germination device and all infected utensils must be thoroughly disinfected. 

    Most beans contain the toxic protein Phasin , which is only destroyed by cooking or other types of heat. Therefore, these beans and their freshly sprouted sprouts must not be eaten raw. This also applies to sprouts grown from soybeans or peas, for example. These sprouts must therefore be heated for 10 – 15 minutes before consumption. Likewise, with potatoes and tomatoes, the toxic Solanine must be taken into account in the subsequent processing process.

    The toxin Solanine cannot be neutralized by heating!
      

    In the USA, sprouts are considered dangerous foods

    Due to the aforementioned dangers, sprouts are considered particularly dangerous as food in the USA and other English-speaking countries.

    The authorities there call susceptible foods TCS foods, where TCS stands for time/temperature-control-for-safety. If a food is labeled as TCS food, it may only be exposed to unfavorable (warm) temperatures for a very short period of time. Constant refrigeration of this category of food is very important. Otherwise, harmful germs will multiply. These regulations apply to various products, such as meat, dairy products, etc. and of course sprouts. 

    Sprouts as a trigger for EHEC epidemics

    Despite its healthy ingredients, foods as nutritious as sprouts can, in rare cases, cause dangerous illnesses or even epidemics.

    EHEC is a diarrheal disease caused by a variant of the Escherichia coli bacteria. These intestinal bacteria often trigger bloody diarrhea and, in severe cases, lead to kidney failure. Some of those affected may die from this kidney failure, called HUS.

    Brussels is planning new regulations

    The EU wants to regulate the regulations for producers of sprouts and their seeds more strictly. Not only hygiene during breeding should be improved, but also export and processing.

    Context: 

    ID: 436

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