Α-chaconine

Α-Chaconine is a glycoalkaloid naturally found in the potato plant (Solanum tuberosum). It is one of the primary toxic compounds found in the green parts of the potato plant, including the leaves, stems, and sprouts, as well as in green or sprouting potatoes.

Chemical Structure[edit | edit source]

Α-Chaconine is a steroidal glycoalkaloid, meaning it contains a steroid backbone attached to a sugar molecule. Its chemical formula is C₄₅H₇₃NO₁₅. The steroid portion of the molecule is solanidine, a trisaccharide of rhamnose.

Toxicity[edit | edit source]

Α-Chaconine is toxic to humans and animals when ingested in large amounts. Symptoms of α-chaconine poisoning include nausea, vomiting, abdominal pain, and diarrhea. In severe cases, it can cause neurological disorders, rapid pulse, lowered blood pressure, and in rare cases, death.

The toxicity of α-chaconine is due to its ability to disrupt cell membranes, leading to cell lysis. It is also known to inhibit acetylcholinesterase, an enzyme that breaks down acetylcholine in the synapses of the nervous system. This can lead to an overstimulation of the nervous system.

Detection and Quantification[edit | edit source]

Α-Chaconine can be detected and quantified in potato samples using various analytical methods, including high-performance liquid chromatography (HPLC), gas chromatography-mass spectrometry (GC-MS), and liquid chromatography-mass spectrometry (LC-MS).

Prevention and Treatment[edit | edit source]

The best way to prevent α-chaconine poisoning is to avoid eating green or sprouting potatoes and to remove any green parts before cooking. Cooking does not destroy α-chaconine, but peeling and boiling potatoes can reduce the levels of α-chaconine.

Treatment for α-chaconine poisoning is primarily supportive, including hydration and symptomatic treatment. In severe cases, hospitalization may be required.