Potatoes and the intestinal barrier. Tutu S. Mzee Pathophysiologie-Seminar für Bioinformatiker 25.06.2004. Content. Significance of Potatoes world wide What are Glycoalkaloids? Study Introduction Conclusion What are IBD? Discussion. Potatoes worldwide.
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Tutu S. Mzee
Abends in Scheiben
Dabei soll`s bleiben
Es ist gesund
(J. W. v. Goethe)
Normal levels in potatoes 20-100 mg chaconine per kg of potatoes
Normal levels 20-100 mg solanine per kg of potatoes,
higher levels in green potatoes
Potato Glycoalkaloids Adversely Affect Intestinal Permeability and Aggravate Inflammatory Bowel Disease
Bijal Patel, Robert Schutte, Peter Sporns, Jason Doyle, Lawrence Jewel, and Richard N. Fedorak
Inflammatory bowel disease 2002, 8(5): 340-346
NOTE:A 1:1 Chaconine-to-Solanine mixture complies to the approx. ratio found in potatoes used for human consumption
Small intestine (Ussing chamber)
Large intestine (histologic score)
Mechanical damage to potato tissues increases the concentration of glycoalkaloids available for consumption.
Frying potatoes at high temperature preserves and concentrates glycoalkaloids (GA) within the potatoes.
On boiling, glycoalkaloids are hydrolized and deactivated.
The two important forms of IBD are
Ulcerative colitis and Crohn`s disease
Pathogenesis of IBD
On the basis of the introduced study IBD patients should be notified that excessive consumption of „Country potatoes“ or the uptake of green potatoes could negatively affect their intestinal function.