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Producing 'low acrylamide risk' potatoes

生产“低丙烯酰胺风险”马铃薯

基本信息

批准号：
BB/G018995/1
负责人：
Nigel Halford
金额：
$ 29.81万
依托单位：
Rothamsted Research
依托单位国家：
英国
项目类别：
Research Grant
财政年份：
2009
资助国家：
英国
起止时间：
2009 至无数据
项目状态：
已结题

来源：
https://gtr.ukri.org/projects?ref=BB%2FG018995%2F1
关键词：
Producing low acrylamide risk potatoes

项目摘要

Acrylamide is a chemical that is considered to be probably carcinogenic (cancer causing) and which affects the nervous and reproductive systems. The discovery in 2002 that it is present in many cooked foods was, therefore, quite a shock for the science community, the food industry and regulatory authorities. The disquiet was compounded when it became clear that acrylamide is formed not as a result of the presence of an additive or a change in agricultural or food processing methods that could be readily reversed, but from naturally-occurring substances reacting at the high temperatures achieved during the basic cooking processes of frying, baking and roasting. Any complacency that had built up since that first discovery has just been swept aside by the publication of two studies linking the eating of 'high-acrylamide' foods with cancer in humans. Foods derived from potatoes have a particularly high acrylamide risk. The major route for acrylamide formation is the breakdown of an amino acid called asparagine in the presence of sugars. This is part of the Maillard reaction, which occurs during the cooking of food and is also responsible for the production of flavour and colour. This puts a constraint on what food processors can do to deal with the problem and, despite the fact that some progress has been made, the levels of acrylamide in foods such as French-fried potatoes, crisps and other potato-based snacks are still commonly several hundred parts per billion (ppb). While no limit has yet been set for food, regulatory authorities around the world have stated that they wish to see dietary intake of acrylamide reduced. Methods for lowering acrylamide in foods include reducing cooking times and temperatures and making the processing conditions more acidic. However, these methods are reaching the limit of what can be achieved. The use of asparaginase reduces acrylamide levels in certain processed foods but it is ineffective in, for example, sliced and chipped potatoes and is unsuitable for use in the home. An alternative is to produce raw materials with reduced levels of sugars and asparagine. This is the aim of this project, focusing on potato. The strategic target is to produce potatoes that retain sufficient sugars and amino acids for the generation of colour and flavour compounds but which produce less acrylamide. The project will involve researchers from Rothamsted Research, the University of Reading and Scottish Crops Research Institute, and key companies in potato production, processing and marketing. Outputs will include advanced knowledge of the mechanisms regulating asparagine and sugar accumulation in potatoes, the identification of important genes that are responsible for the differences between varieties and 'proof of concept' using genetic modification. The project will generate new tools for plant breeders to use in breeding programmes and will enable a better understanding of the effects of plant nutrition on acrylamide risk.

丙烯酰胺是一种被认为可能致癌的化学物质，会影响神经和生殖系统。因此，2002 年发现许多熟食中都含有这种物质，这对科学界、食品行业和监管机构来说是相当大的震惊。当人们清楚地知道丙烯酰胺的形成不是由于添加剂的存在或农业或食品加工方法的改变（可以轻易逆转），而是由自然产生的物质在煎炸、烘烤和烘烤等基本烹饪过程中的高温下发生反应时，人们的不安变得更加严重。两项研究的发表将食用“高丙烯酰胺”食物与人类癌症联系起来，自第一个发现以来所建立的任何自满情绪都被一扫而光。来自土豆的食品具有特别高的丙烯酰胺风险。丙烯酰胺形成的主要途径是在糖存在下分解一种称为天冬酰胺的氨基酸。这是美拉德反应的一部分，该反应发生在食物烹饪过程中，也负责风味和颜色的产生。这限制了食品加工商解决这一问题的能力，尽管已经取得了一些进展，但法式炸土豆、薯片和其他马铃薯零食等食品中的丙烯酰胺含量通常仍高达十亿分之几百 (ppb)。尽管尚未对食品设定限制，但世界各地的监管机构均表示，他们希望看到膳食中丙烯酰胺的摄入量减少。降低食品中丙烯酰胺含量的方法包括减少烹饪时间和温度以及提高加工条件的酸性。然而，这些方法已经达到了所能达到的极限。天冬酰胺酶的使用可以降低某些加工食品中的丙烯酰胺含量，但它对于切片和切碎的土豆等食品无效，并且不适合在家庭中使用。另一种方法是生产糖和天冬酰胺含量较低的原材料。这是该项目的目标，重点是马铃薯。战略目标是生产保留足够糖和氨基酸以产生颜色和风味化合物但产生较少丙烯酰胺的马铃薯。该项目将涉及来自洛桑研究所、雷丁大学和苏格兰作物研究所以及马铃薯生产、加工和营销领域的主要公司的研究人员。产出将包括对马铃薯中天冬酰胺和糖积累调节机制的深入了解、对导致品种间差异的重要基因的鉴定以及使用基因改造的“概念验证”。该项目将为植物育种者提供用于育种计划的新工具，并使人们能够更好地了解植物营养对丙烯酰胺风险的影响。