Variation in acrylamide producing potential in potato: Segregation of the trait in a breeding population

Food Chemistry

Volumn 123, Issue 3, 2010, Pages 568-573

  Shepherd, L V T ^a   Bradshaw, J E ^a   Dale, M F B ^a   McNicol, J W ^b   Pont, S D A ^a   Mottram, D S ^c   Davies, H V ^a  

^a SCOTTISH CROP RESEARCH INSTITUTE   (United Kingdom)

^b BIOMATHEMATICS AND STATISTICS SCOTLAND   (United Kingdom)

^c UNIVERSITY OF READING   (United Kingdom)

Author keywords

Acrylamide; Asparagine; Maillard reaction; Plant breeding; Potato; Reducing sugars

Indexed keywords

ACRYLAMIDE; ASPARAGINE; CARCINOGEN; FRUCTOSE; GLUCOSE; NEUROTOXIN; REDUCING SUGARS; SUCROSE; SUGAR; UNCLASSIFIED DRUG;

AMINO ACID ANALYSIS; ARTICLE; BIOLOGICAL TRAIT; CLONE; CONTROLLED STUDY; COOKED FOOD; CROP IMPROVEMENT; CROP PRODUCTION; CULTIVAR; FOOD PROCESSING; FREEZE DRYING; NONHUMAN; PLANT BREEDING; POTATO; PROGENY; QUANTITATIVE ANALYSIS;

SOLANUM TUBEROSUM;

EID: 77954621835     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.04.070     Document Type: Article

References (23)

1. Amrein T.M., Bachmann S., Noti A., Biedermann M., Ferraz-Barbosa M., Biedermann-Brem S., et al. Potential of acrylamide formation, sugars, and free asparagine in potatoes: A comparison of cultivars and farming systems. Journal of Agricultural and Food Chemistry 2003, 51(18):5556-5560.
2. Bradshaw J.E., Hackett C.A., Pande B., Waugh R., Bryan G.J. QTL mapping of yield, agronomic and quality traits in tetraploid potato (Solanum tuberosum subsp. tuberosum). Theoretical and Applied Genetics 2008, 116(2):193-211.
3. Broathen E., Kita A., Knutsen S.H., Wicklund T. Addition of glycine reduces the content of acrylamide in cereal and potato products. Journal of Agricultural and Food Chemistry 2005, 53(8):3259-3264.
4. Brown J., Mackay G.R., Bain H., Griffith D.W., Allison M.J. The processing potential of tubers of the cultivated potato, Solanum tuberosum L., after storage at low temperatures. 2. Sugar concentration. Potato Research 1990, 33(2):219-227.
5. Castle L. Determination of acrylamide monomer in mushrooms grown on polyacrylamide gel. Journal of Agricultural and Food Chemistry 1993, 41(8):1261-1263.
6. Dale M.F.B., Bradshaw J.E. Progress in improving processing attributes in potato. Trends in Plant Science 2003, 8(7):310-312.
7. De Wilde T., De Meulenaer B., Mestdagh F., Govaert Y., Ooghe W., Fraselle S., et al. Selection criteria for potato tubers to minimize acrylamide formation during frying. Journal of Agricultural and Food Chemistry 2006, 54(6):2199-2205.
8. Elmore J.S., Mottram D.S., Muttucumaru N., Dodson A.T., Parry M.A.J., Halford N.G. Changes in free amino acids and sugars in potatoes due to sulfate fertilization and the effect on acrylamide formation. Journal of Agricultural and Food Chemistry 2007, 55(13):5363-5366.
9. Gebhardt C., Li L., Pajerowska-Mukthar K., Achenbach U., Sattarzadeh A., Bormann C., et al. Candidate gene approach to identify genes underlying quantitative traits and develop diagnostic markers in potato. Crop Science 2007, 47(S3):S106-S111.
10. Hogervorst J.G., Schouten L.J., Konings E.J., Goldbohm R.A., van den Brandt P.A. A prospective study of dietary acrylamide intake and the risk of endometrial, ovarian, and breast cancer. Cancer Epidemiology, Biomarkers and Prevention 2007, 16(11):2304-2313.
11. Mackay, G. R., & Dale, M. F. B. (1990). Quality in potatoes (pp. 9-12). SCRI annual report.
12. Matsurra-Endo C., Ohara-Takada A., Chuda Y., Ono H., Yada H., Yoshida M., et al. Effects of storage temperature on the contents of sugars and free amino acids in tubers from different potato cultivars and acrylamide in chips. Bioscience, Biotechnology and Biochemistry 2006, 70(5):1173-1180.
13. McKibbin R.S., Muttucumaru N., Paul M.J., Powers S.J., Burrell M.M., Coates S., et al. Production of high starch, low glucose potatoes through over-expression of the metabolic regulator, SnRK1. Plant Biotechnology Journal 2006, 4(4):409-418.
14. Mottram D.S., Wedzicha B.L., Dodson A.T. Acrylamide is formed in the Maillard reaction. Nature 2002, 419(6906):448-449.
15. Mucci L.A., Wilson K.A. Acrylamide intake through diet and human cancer risk. Journal of Agricultural and Food Chemistry 2008, 56(15):6013-6019.
16. Muttucumaru N., Elmore J.S., Curtis T., Mottram D.S., Parry M.A.J., Halford N.G. Reducing acrylamide precursors in raw materials derived from wheat and potato. Journal of Agricultural and Food Chemistry 2008, 56(15):6167-6172.
17. Naruszewicz M., Zapolska-Downar D., Kośmider A., Nowicka G., Kozłowska-Wojciechowska M., Vikström A.S., et al. Chronic intake of potato chips in humans increases the production of reactive oxygen radicals by leukocytes and increases plasma C-reactive protein: A pilot study. American Journal of Clinical Nutrition 2009, 89(3):773-777.
18. Paterson L.J., Wild P., Williams E.R. An algorithm to generate designs for variety trials. The Journal of Agricultural Science 1988, 111(1):133-136.
19. Rommens C.M., Yan H., Swords K., Richael C., Ye J. Low-acrylamide French fries and potato chips. Plant Biotechnology Journal 2008, 6(8):843-853.
20. Rommens C.M., Ye J., Richael C., Swords K. Improving potato storage and processing characteristics through all-native DNA transformation. Journal of Agricultural and Food Chemistry 2006, 54(24):9882-9887.
21. Taeymans D., Wood J., Ashby P., Blank I., Studer A., Stadler R.H., et al. A review of acrylamide: An industry perspective on research, analysis, formation and control. Critical Reviews in Food Science and Nutrition 2004, 44(5):323-347.
22. Viola R., Davies H.V. A microplate reader assay for rapid enzyme quantification of sugars in potato tubers. Potato Research 1992, 35(1):55-58.
23. Vivanti V., Finotti E., Friedman M. Level of acrylamide precursors asparagine, fructose, glucose, and sucrose in potatoes sold at retail in Italy and in the United States. Journal of Food Science 2006, 71(2):81-85.