In a landmark development for the snack food industry, a research team led by Professors Jiming Jiang and David Douches from Michigan State University has uncovered a critical mechanism contributing to the darkening and associated health risks of cold-stored potatoes. Published on February 20 in ‘The Plant Cell’ journal, their findings pave the way for breeding new potato varieties stored at low temperatures without compromising health or taste, transforming the potential for healthier and more appealing crisps and fries. This breakthrough holds immense value, especially in Michigan, the nation’s leader in producing chipping potatoes, where the industry boasts an annual valuation of $240 million.
Potato crops are seasonal, yet snack manufacturers’ demand for fresh potatoes is constant. Cold storage of potatoes helps maintain an uninterrupted supply, but it also initiates cold-induced sweetening (CIS), where starches convert into sugars. This not only causes the potatoes to darken when cooked but also leads to the formation of acrylamide, a carcinogenic compound produced during high-temperature processing. This substance has been linked with several health issues, including an increased risk of cancer. Existing methods to reduce sugars in stored potatoes can be costly and potentially alter the end product’s taste.
To address this challenge, Jiang and his team have concentrated on eliminating the root cause of CIS, aiming to develop potato varieties that are naturally resistant to this condition. “We have identified the specific gene responsible for CIS and, crucially, the regulatory element that activates it under cold conditions,” explained Jiang, a professor in the Plant Biology and Horticulture department at MSU. Understanding the activation and deactivation of this gene opens up possibilities for creating potatoes that do not produce harmful compounds.
Jiang’s commitment to this research spans over two decades. He began his quest to minimize acrylamide in snacks at the University of Wisconsin-Madison. After identifying an essential gene linked to CIS in 2010, he moved to MSU in 2017 to further this research. His team has utilized gene expression analysis, protein identification, and enhancer mapping to identify the regulatory element controlling the CIS gene. This meticulous research has been supported by MSU’s collaborative environment and facilities, including the renowned potato breeding program led by Douches.
Douches, the head of the MSU Potato Breeding and Genetics Program, has applied Jiang’s gene-editing techniques to halt CIS, reinforcing the collaborative success of their research efforts. “Our campus facilities allow for efficient research, and our findings are paving the way for targeted genetic modifications to create cold-resistant potato varieties,” said Douches. These advancements improve snack food quality and reduce acrylamide formation in other processed starchy foods, enhance potato storage and transportation flexibility, and potentially reduce food waste and costs.
Jiang is optimistic about the commercial availability of CIS-resistant potatoes in the near future, highlighting the profound implications of their research on global food quality and health. “This discovery represents a significant advancement in our understanding of potato development and its implications for food quality and health,” he said. “It has the potential to affect every single bag of potato chips around the world.” This pioneering work could revolutionize the potato industry, offering safer and tastier options for consumers worldwide, and inspiring further research and innovation in the field.
More information: Xiaobiao Zhu et al, Molecular dissection of an intronic enhancer governing cold-induced expression of the vacuolar invertase gene in potato, The Plant Cell. DOI: 10.1093/plcell/koae050
Journal information: The Plant Cell Provided by Michigan State University
