ABSTRACT
This chapter provides state-of-the-art overviews on foodborne diseases caused by solanine in relation to their etiology, biology, epidemiology, clinical presentation, pathogenesis, diagnosis, treatment, and prevention. The Solanaceae plant family includes approximately 3,000 species, many of which contain toxic compounds. The most commonly edible plants of this family are potatoes, tomatoes, and eggplants. It took 35 years for scientists to discover that solanine is composed of two entities: a sugar part (glycone) and an alkaloid (aglycone) which was named solanidine. It was concluded that the formation of γ-solanine and γ-chaconine was accomplished by two different glycosylating enzymes: glucosyltransferase and galactosyltransferase. It had been reported that potato enzyme extracts are capable of hydrolyzing γ-solanine to γ-solanines in a stepwise fashion. Genetic manipulation is the most effective method for controlling steroidal glycoalkaloids (SGA) levels. SGA toxicity is under diagnoses due to the toxicity symptoms that are similar to many other food intoxications, mainly nausea, diarrhea, and vomiting.
