Abstract

Potatoes (Solanum tuberosum L.), consumed daily by millions of people around the world, are one of the most important food crops. Potato juice (PJ) is a by-product of the starch production process and contains all the constituents of potato tubers except starch and fiber. A large volume of PJ is produced annually during the starch campaign. Currently, it can, at best, serve as a source of protein for animal nutrition. The proteins are isolated using an acidification and thermal treatment, and the remaining liquid fraction is generally considered a problematic waste. Literature reports indicate that PJ is a valuable raw material not only because of its high nutritional value but, above all, due to the biological activity that can facilitate the treatment of certain gastrointestinal tract diseases. Medicinal use of PJ in folk medicine dates back to the beginning of the 19th century when it was used to alleviate the symptoms of gastrointestinal tract dysfunctions. Currently, the compounds responsible for this activity have been identified, and their mechanism of action is known. Additionally, many more compounds were found in potato which are responsible for invoking various health-benefiting effects. This manuscript provides an overview of the data published on the production of potatoes and the accompanying PJ. First, the chemical characteristics of the protein and nonprotein fractions are described together with the conventional methods for the handling of this by-product. Second, novel technologies of PJ processing are presented with emphasis on the separation of protein and its hydrolysis, and various potential applications in food technology and biotechnology. Finally third, the medical potential of PJ is reviewed. This includes antimicrobial, antioxidant, anti-inflammatory, anticancer, antiobesity, antidiabetic, antihyperlipidemic, antihypertensive activities of various constituents of the juice. The wide range of potential applications and a vast spectrum of beneficial properties make PJ a substance well worth the attention of researchers and industry.

摘要

马铃薯（马铃薯）L.)，每天被全世界数百万人食用，是最重要的粮食作物之一。马铃薯汁 (PJ) 是淀粉生产过程的副产品，含有除淀粉和纤维外的马铃薯块茎的所有成分。在淀粉活动期间，每年都会生产大量的 PJ。目前，它充其量只能作为动物营养的蛋白质来源。使用酸化和热处理分离蛋白质，剩余的液体部分通常被认为是有问题的废物。文献报道表明，PJ 是一种有价值的原料，不仅因为它的营养价值高，而且最重要的是，它具有有助于治疗某些胃肠道疾病的生物活性。PJ 在民间医学中的药用可追溯到 19 世纪初，当时它被用于缓解胃肠道功能障碍的症状。目前，已经确定了负责这种活性的化合物，并且它们的作用机制是已知的。此外，在马铃薯中还发现了更多的化合物，这些化合物具有多种对健康有益的作用。本手稿概述了有关马铃薯生产和随附 PJ 的数据。首先，描述了蛋白质和非蛋白质级分的化学特性以及处理该副产物的常规方法。其次，介绍了PJ加工的新技术，重点是蛋白质的分离及其水解，以及在食品技术和生物技术中的各种潜在应用。最后第三，回顾了PJ的医学潜力。这包括果汁中各种成分的抗微生物、抗氧化、抗炎、抗癌、抗肥胖、抗糖尿病、抗高血脂、抗高血压活性。广泛的潜在应用和广泛的有益特性使 PJ 成为一种非常值得研究人员和工业界关注的物质。