Do glycoalkaloids worsen Crohn's symptoms?

Glycoprotein on Wikipedia

Glycoalchalides in Foods, Health Canada (2010)

"Dietary Factors in the Modulation of IBD: Potato Alkaloids" from Medscape Today News
" ... [T]hese molecules have been shown to adversely affect the permeability of epithelial cells in the intestine, and this may aggravate IBD. These compounds have been shown to adversely affect the intestine permeability in an IL-10-deficient mice model of colitis, but not in normal mice, suggesting that those patients with IBD may be predisposed to this adverse effect." [emphasis mine]

"Potato glycoalkaloids adversely affect intestinal permeability and aggravate inflammatory bowel disease" in Inflammatory Bowel Diseases (2002) [full article]
"Disruption of epithelial barrier integrity is important in the initiation and cause of inflammatory bowel disease (IBD). Glycoalkaloids, solanine (S), and chaconine (C) are naturally present in potatoes, can permeabilize cholesterol-containing membranes, and lead to disruption of epithelial barrier integrity. Frying potatoes concentrates glycoalkaloids. Interestingly, the prevalence of IBD is highest in countries where fried potatoes consumption is highest.. ... Glycoalkaloids are natural steroidal toxins occurring in cultivated potatoes (Solanum tuberosum). Breeding for a reduction in the levels of the glycoalkaloids has enhanced the commercial success of the potato. Despite the fact that levels of glycoalkaloids are much lower in modern potatoes than in wild progenitors, if the potato were to be introduced today as a novel food it is likely that its use would not be approved because of the presence of these toxic compounds. Indeed, toxicological effects of potatoes have been well described in humans, ranging from gastrointestinal disturbances to hemolysis and neurotoxic effects. ...
While consumption of potatoes per capita has not changed, what has changed in recent years is the way in which potatoes are prepared for consumption. Specifically, mechanical slicing and frying of potatoes is more prevalent in developed countries, where, coincidentally, the prevalence of IBD is highest. Mechanical damage to potato tissue increases the concentration of glycoalkaloids available for consumption. In addition, frying potatoes at high temperatures does not inactivate but instead serves to preserve and concentrate glycoalkaloids within the potato, leaving them available for ingestion and delivery to the intestine. In this way the exposure of the small and large intestine to glycoalkaloids from mechanically prepared and commercially fried potatoes exceeds the exposure from an equivalent intake of potatoes boiled in water. Indeed, on boiling peeled potatoes in tap water (i.e., dilute acid), glycoalkaloids are readily hydrolyzed, yielding sugars and solanidine, both completely inactive.

It is thus intriguing to hypothesize that consumption of concentrated glycoalkaloids from mechanically prepared and commercially fried potatoes, in a genetically predisposed human host, is sufficient to disrupt the intestinal epithelial barrier and subsequently initiate or sustain luminal antigen presentation and development of IBD. Indeed, the prevalence of IBD in the world is closely aligned to developing countries, where the preparation and consumption of fried potatoes, a process known to concentrate glycoalkaloids, is common."