吃土豆时不能吃嫩芽,这是由于土豆嫩芽中含有天然毒素,会引起食物中毒。日本研究人员日前发现,土豆内一种基因在土豆嫩芽和受光线照射后变绿的表皮内参与合成天然毒素。如果能使这种基因不再发挥作用,就有望开发出有毒成分很少的土豆新品种。土豆中的毒素属于类固醇糖苷生物碱,包括α-龙葵素和α-卡茄碱等,一般情况下含量很低,但如果是发芽或者表皮受光照后变绿,含量就会大幅提高,如果不慎食用,会引发呕吐、腹泻、头疼等症状。此前的研究显示,类固醇糖苷生物碱是以胆固醇为中间体合成的,不过在植物所含的固醇 Eat potatoes can not eat sprouts, which is due to potato sprouts contain natural toxins, can cause food poisoning. Japanese researchers recently discovered that a gene in potatoes is involved in the synthesis of natural toxins in potato sprouts and greenish-green epidermis upon exposure to light. If this gene can no longer play a role, it is expected to develop new varieties of very little poisonous potatoes. Toxins in potatoes are steroid glycoside alkaloids, including α-solanine and α-carnitine, which are usually low in content, but if they are germinated or the epidermis gets green after being exposed to light, the content will increase dramatically. If Inadvertent consumption, can cause vomiting, diarrhea, headache and other symptoms. Previous studies have shown that steroid glycoside alkaloids are synthesized as cholesterol intermediates, but sterols contained in plants