Source: PENNSYLVANIA STATE UNIVERSITY submitted to
IMPROVING THE SAFETY AND POST-HARVEST QUALITY OF POTATOES BY REDUCING THE TOXIC GLYCOALKALOIDS
Sponsoring Institution
National Institute of Food and Agriculture
Project Status
COMPLETE
Funding Source
AFRI COMPETITIVE GRANT
Reporting Frequency
Annual
Accession No.
1005516
Grant No.
2011-67012-22951
Cumulative Award Amt.
$15,464.30
Proposal No.
2014-08875
Multistate No.
(N/A)
Project Start Date
Aug 15, 2013
Project End Date
Aug 14, 2015
Grant Year
2015
Program Code
[A7201]- AFRI Post Doctoral Fellowships
Recipient Organization
PENNSYLVANIA STATE UNIVERSITY
408 Old Main
UNIVERSITY PARK,PA 16802-1505
Performing Department
Plant Science
Non Technical Summary
Potato is the world's 3rd-largest food crop and the leading vegetable crop in the United States, with annual per capita consumption of about 120 pounds (NPC 2009). The US Potato Board, through the National Eating Trends Report (2010), revealed that over the past ten years, though the consumption of traditional potatoes declined, specialty/colored potato consumption increased by 17%, possibly due to their putative health benefits. Colored potatoes are rich in anti-oxidant and anti-inflammatory bioactive plant compounds. However, potatoes also contain glycoalkaloids (GA), which serve a protective function in plants but are toxic to humans and can be toxic when consumed in high amounts. Though the commercial potato varieties cultivated in the US contain less than the stipulated safe limit of 20 mg GA/100 g potato (≤ 10 mg GA/100 g in Europe), certain post-harvest storage and processing methods tend to increase the GA content well above the regulated safe limit. Thus, it is important to determine the effect of GA individually and together with acrylamide, a reproductive toxin formed during processing, on male reproductive hormones. White and purple fleshed potato clones (five each) subjected to different storage temperatures and baking temperatures will be assessed for toxins (GA) and health benefiting bioactive compounds (phenolic acids and anthocyanins) to identify an appropriate storage-cum-processing strategy to minimize toxicants and retain bioactive compounds. Samples from pig study conducted as part of USDA NRI-funded project will be used to understand the effect on male reproductive hormones. Research findings will be communicated through a variety of mechanisms that results in greater technology and knowledge transfer to stakeholders including potato consumers, producers and processors.
Animal Health Component
25%
Research Effort Categories
Basic
75%
Applied
25%
Developmental
(N/A)
Classification

Knowledge Area (KA)Subject of Investigation (SOI)Field of Science (FOS)Percent
5011310101025%
7011310101025%
7013599115025%
7013599116025%
Knowledge Area
501 - New and Improved Food Processing Technologies; 701 - Nutrient Composition of Food;

Subject Of Investigation
1310 - Potato; 3599 - Swine, general/other;

Field Of Science
1160 - Pathology; 1010 - Nutrition and metabolism; 1150 - Toxicology;
Goals / Objectives
Determine the effects of cultivar, storage, and processing on the content of potato glycoalkaloids (GA) and acrylamide (AL), and to determine the effects of GA and AL on the male reproductive hormones in high-fat diet consuming pigs.Obtain training in mentoring, grant and manuscript writing, and histopathology and immunohistochemistry techniques.
Project Methods
The overarching goal of this project is to provide insights into effects of cultivar (white vs. purple) and industrial processing (baking and chipping) on the content of GA and AL as well as male reproductive hormones. Glycoalkaloid content will be measured using HPLC-PDA. Serum levels of testosterone and luteinizing hormones will be measured using Radioimmuno Assay (RIA). Testes and epididymis will be assessed for toxicity using histology.

Progress 08/15/13 to 08/14/15

Outputs
Target Audience:Scientists, Graduate students, Potato growers, Public Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?Opportunities for learning new experimental techniques and skills Frequent interactions with mentors and the execution of experiments gave opportunities to learn · Skills to coordinate and collaborate with other scientists, plan an experiment, collect, analyze, and interpret the data and write manuscripts · 16SrRNA sequencing of gut bacteria · Metabolite analysis of both plant and animal samples · Histopathology and immunohistochemistry of reproductive organs Opportunities for training · Serving as a committee member for graduate students and mentoring undergraduate students · Participating in journal clubs and seminars · Participating in student selection process Opportunities for Professional development · Attended USDA and NIH Grant Writing Workshops organized by The Pennsylvania State University · Presenting at the NIFA PDs meeting helped to develop connections with other NIFA Fellows you are working in the related areas How have the results been disseminated to communities of interest?The information on the effect of storage and cultivar on potato glycoalkaloids has been presented at field days and Potato Association of America annual meetings. Manuscripts have been published in Journal of nutritional biochemistry, American Journal of Potato Research, and Pediatric Obesity. Manuscript on the effect of cultivar and processing on male reproductive hormones is under review. What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

Impacts
What was accomplished under these goals? Post-doctoral fellowship from NIFA helped me to gain valuable experience in integrative and comprehensive research, teaching and grant writing and aided me to realize my career goal of becoming a successful independent investigator in a tier one academic institution. This fellowship helped me to develop collaborations in the emerging areas of omics techniques and bacterial sequencing, and generate preliminary data to secure NIFA Research grant funding, 2015 in the area of plantmetabolites and gut bacterial interactions in outstanding category. The grant was ranked number three. For the first time we showed that processing method and cultivar interact nonlinearly to affect the relative concentrations of metabolites in potatoes. We also showed that the cultivar and processing significantly alter the male reproductive hormones. The overall research objective of the project was to optimize cultivar and processing methods tomaximize anti-inflammatory compounds and reduce toxicants using potato as a model crop inbthe human relevant porcine model system. Metabolite profiles (UPLC-MS/QTOF) of sixcultivars (two each of white-, red- and purple-fleshed) processed via six methods (raw, baked,steamed, microwaved, chipped, and fried) showed that processing method and cultivar interact nonlinearly to affect the relative concentrations of metabolites in potatoes. Using a human relevant pig model, we evaluated the effect of white and purple-fleshed potatoes (raw, baked and chipped) on inflammation and male reproductive hormones. Purple-fleshed potatoes, even after processing, can both prevent and reverse HCD-induced colonic inflammation and oxidative stress, suggesting that potatoes may be used as a vehicle to deliver or administer anthocyanin pigments to suppress diet-induced inflammation. We also observed that cultivar and processing had significant effect on pig male reproductive hormones. The data generated during this fellowship period served as preliminary data towards USDA Research Proposal that got funded this year.

Publications

  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Farook, V.S., L. Reddivari*, G. Chittoor, S. Puppala, R. Arya, S. P. Fowler, K. J. Hunt, J. E. Curran, A. G. Comuzzie, D. M. Lehman, C. P. Jenkinson, J. L. Lynch, R. A. DeFronzo, J. Blangero, D. E. Hale, R. Duggirala and J. Vanamala. 2014. Metabolites as novel biomarkers for childhood obesity-related traits in Mexican American children. doi: 10.1111/ijpo.270. [Epub ahead of print]
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Ursell, L. K., H. J. Haiser, W.V. Treuren, N. Garg, L. Reddivari, J. Vanamala, P. C. Dorrestein, P. J. Turnbaugh, R. Knight. 2014. The intestinal metabolome: An intersection between microbiota and host. Gastroenterology 146(6):1470-1476
  • Type: Conference Papers and Presentations Status: Other Year Published: 2015 Citation: Reddivari L*. Potatoes, processing, and pigs: Post-doctoral fellowship. USDA NIFA Fellowship Project Directors Meeting, August 4-5, 2015, Washington DC.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2014 Citation: Charepalli V, Vadde R, Reddivari L*, Vanamala J. Purple-fleshed potato, even after processing, suppresses human colon cancer stem cell growth in vitro independent of p53. Potato Association of America, July 27  31, 2014, Spokane, WA.
  • Type: Journal Articles Status: Under Review Year Published: 2015 Citation: Luke K. Ursell1, Lavanya Reddivari, Laura Markham, Will Van Treuren, Jorge Ca�ardo Alastuey, Se Jin Song, Jose Navas, Katherine R. Amato, David G. Holm, Dale Y. Lee, Gregory R. Ziegler, Ramaswamy C. Anantheswaran, William M Old, Rob Knight, Jairam Vanamala. 2015. Variability in nutrient levels in potato products from cultivar and processing method interaction and their effect on male hormones
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Charepalli, V., L. Reddivari*, S. Radhakrishnan, R. Vadde, R. Agarwal, and J. Vanamala. 2015. Anthocyanin-containing purple-fleshed potatoes suppress colon tumorigenesis via elimination of colon cancer stem cells. Journal of Nutritional Biochemistry.2015 Aug 14. doi: 10.1016/j.jnutbio.2015.08.005. [Epub ahead of print]PMID: 26383537
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Amer, F.S., L. Reddivari#, G. P. Madiwale, M. Stone, D. G. Holm and J. Vanamala#. 2014. Effect of genotype and storage on glycoalkaloid and acrylamide content and sensory attributes of potato chips. Am J Potato Res 91(6):632-641