Award details

Genetic and agronomic approaches to reducing acrylamide formation in food derived from potato and cereals

Reference	BB/C508669/1
Principal Investigator / Supervisor	Professor Donald Mottram
Co-Investigators / Co-Supervisors	Dr John Elmore
Institution	University of Reading
Department	Food and Nutritional Sciences
Funding type	Research
Value (£)	179,779
Status	Completed
Type	Research Grant
Start date	01/10/2004
End date	30/09/2007
Duration	36 months

Abstract

Acrylamide is a genotoxic carcinogen and neurotoxin that is formed by a reaction between asparagines and sugars during high temperature processing of foods derived from potato and cereals. The Food Standards Agency has identified reducing acrylamide levels as an important goal. In this project, genetic and agronomic methods will be used to alter the levels and ratios of asparagines, other amino acids and sugars. A unique set of potato plants with greatly increased or reduced asparagines levels has already been produced by manipulating a metabolic regulator, SnRK1. Other genetic targets are GCN2, a regulator of amino acid synthesis, and asparaginase. The agronomic part of the project will investigate the effect of soil sulphur levels of the compsotion of tuber and grain material from potato, wheat and rye and the consequences that this has for acrylamide formation. Sulphur deprivation has been linked with increased asparagine levels in cereal grain. Detailed genetic and biochemical analyses and measurements of acrylamide formation in material from the novel genotypes and sulphur treatments will enable the identification of targets and strategies for plant breeders, biotechnologists and producers to reduce acrylamide levels. (Joint with BB/C508634/1).

Summary

unavailable

Committee	Closed Committee - Agri-food (AF)
Research Topics	X – not assigned to a current Research Topic
Research Priority	X – Research Priority information not available
Research Initiative	X - not in an Initiative
Funding Scheme	X – not Funded via a specific Funding Scheme

Associated awards:

BB/C508634/1 Genetic and agronomic approaches to reducing acrylamide formation in foods derived from potato and cereals

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