Low‐acrylamide French fries and potato chips

Rommens, Caius M.; Hua, Yan; Swords, Kathy; Richael, Craig; Ye, Jingsong

doi:10.1111/j.1467-7652.2008.00363.x

Cited by 133 publications

(90 citation statements)

References 49 publications

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“…Suppression of this gene can be used to effectively solve both processing quality and acrylamide problems in potato. Although silencing of Asn synthetase genes provides an alternative approach to reduce the acrylamide content in processed potato products (Rommens et al, 2008), this approach does not address the CIS problem. The existence of heritable, natural variation in VInv gene expression provides an avenue for future breeding efforts to produce CIS-resistant cultivars through the development and application of DNA/RNA markers associated with VInv expression.…”

Section: Resultsmentioning

confidence: 99%

Suppression of the Vacuolar Invertase Gene Prevents Cold-Induced Sweetening in Potato

et al. 2010

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Potato (Solanum tuberosum) is the third most important food crop in the world. Potato tubers must be stored at cold temperatures to prevent sprouting, minimize disease losses, and supply consumers and the processing industry with highquality tubers throughout the year. Unfortunately, cold storage triggers an accumulation of reducing sugars in tubers. Hightemperature processing of these tubers results in dark-colored, bitter-tasting products. Such products also have elevated amounts of acrylamide, a neurotoxin and potential carcinogen. We demonstrate that silencing the potato vacuolar acid invertase gene VInv prevents reducing sugar accumulation in cold-stored tubers. Potato chips processed from VInv silencing lines showed a 15-fold acrylamide reduction and were light in color even when tubers were stored at 4°C. Comparable, low levels of VInv gene expression were observed in cold-stored tubers from wild potato germplasm stocks that are resistant to cold-induced sweetening. Thus, both processing quality and acrylamide problems in potato can be controlled effectively by suppression of the VInv gene through biotechnology or targeted breeding.

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Section: Resultsmentioning

confidence: 99%

Suppression of the Vacuolar Invertase Gene Prevents Cold-Induced Sweetening in Potato

et al. 2010

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“…Potato varieties with greatly reduced acrylamideforming potential have been developed and marketed in the U.S.A. by the Simplot Company, using RNA interference (RNAi) to reduce the expression of a tuber-specific asparagine synthetase gene, ASN1 (Rommens et al 2008;Chawla et al 2012). The varieties, called Innate® and Innate® Gen. 2, also have reduced activity of two genes encoding enzymes of starch breakdown, phosphorylase L (PhL) and starch-associated R1 (R1), as well as a gene (PPO5) encoding polyphenol oxidase, an enzyme involved in bruising and, in the case of Innate® Gen. 2, resistance to late blight.…”

Section: Discussionmentioning

confidence: 99%

Acrylamide levels in potato crisps in Europe from 2002 to 2016

Powers

Mottram

Curtis³

et al. 2017

Food Additives & Contaminants: Part A

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European manufacturers' data on acrylamide in potato crisps from 2002 to 2016 were analysed. A previous study showed a 53% reduction in mean acrylamide levels from 763 ng g −1 in 2002 to 358 ng g −1 in 2011. Analysis of data from the longer period showed that since 2011 there has been a levelling off, with the mean level for 2016 being 412 ng g −1 (still a 46% reduction from 2002), suggesting that the most effective acrylamide reduction measures had been devised and implemented by 2011. There were similar trends in the 90 th and 95 th quantile values, with the 90 th quantile values being below 1000 ng g −1 (the European Commission's current 'Indicative Value' for acrylamide in potato crisps) since 2010. The proportion of samples with acrylamide above 2000 ng g −1 fell from 4.8% in 2002 to 0.6% in 2016. Acrylamide levels showed marked seasonal variability, being highest in the first half of the year when potatoes were being used from storage, and lowest from July to September when potatoes were being harvested. Acrylamide levels were higher in thicker types of crisp in the early years of the study, but this difference disappeared in the later years, suggesting that manufacturers had acted to reduce acrylamide formation in these products. Higher values for acrylamide were recorded in north and east Europe than in the south and west up to 2013. Levels in the north and east declined in recent years, but remained higher in the north than in the other regions. The manufacturers' data were compared with a much smaller dataset provided by the European Food Safety Authority (EFSA). Levels of acrylamide in the EFSA dataset were consistently higher than in the manufacturers' data, possibly due to uneven sampling through the year and the seasonality of acrylamide levels. ARTICLE HISTORY

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“…The substrates for the production of acrylamide are reducing sugars (glucose and fructose), and the amino acid asparagine. Therefore, strategies to reduce acrylamide forming potential were the silencing of the acid invertase gene [43] and asparagine synthase-1 (StAst1) gene [35], through intragenic modifications [36,37,44]. Black spot bruise, successfully prevented by silencing polyphenol oxidase (PPO) genes [45], was also obtained by intragenesis, without inserting any foreign DNA in the plant genome.…”

Section: Not All Gm Potatoes Are Equalmentioning

confidence: 99%

Effect of Organic Potato Farming on Human and Environmental Health and Benefits from New Plant Breeding Techniques. Is It Only a Matter of Public Acceptance?

Pacifico

Paris

2016

Sustainability

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Organic farming practices are commonly thought to reduce the environmental impact of agriculture and to preserve the naturalness of the products. Herein, we report the effect of crop management practices on nutritional and toxicological value of potato tubers. Comparative studies are often controversial and the results are dependent on genotype and methodological approach. Targeted analysis and "omics" strategies are discussed, pointing at the nutritional aspects and the corresponding biological and molecular processes involved. Organic farming supporters still do not accept the use of genetic modification to produce new varieties suited for organic agriculture and crop improvement by genetic engineering still sparks hot debate among various scientific and social factions whose major concern is the possible existence of unintended effects both on human and world health. In this context, the advent of "new plant breeding techniques" has reignited the discussion on genetic engineering and on the compatibility of the new technologies with an eco-friendly agriculture. Could cisgenic and genome-edited potatoes be new good options for organic agriculture? We discuss how these approaches can be used to address food security challenges and to overcome specific problems based on the biological characteristics of potato tubers, producing new varieties that can improve farmers' profit with a lower impact on public opinion. However, political, ethical, and social fears will probably persist much longer, mainly in Italy, historically a fiercely anti-GM country with a European leadership in organic food production and export.

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Low‐acrylamide French fries and potato chips

Cited by 133 publications

References 49 publications

Suppression of the Vacuolar Invertase Gene Prevents Cold-Induced Sweetening in Potato

Suppression of the Vacuolar Invertase Gene Prevents Cold-Induced Sweetening in Potato

Acrylamide levels in potato crisps in Europe from 2002 to 2016

Effect of Organic Potato Farming on Human and Environmental Health and Benefits from New Plant Breeding Techniques. Is It Only a Matter of Public Acceptance?

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