Research output: Contribution to Journal/Magazine › Journal article › peer-review
Research output: Contribution to Journal/Magazine › Journal article › peer-review
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TY - JOUR
T1 - Genetic and agronomic approaches to decreasing acrylamide precursors in crop plants
AU - Halford, Nigel G.
AU - Muttucumaru, N.
AU - Curtis, T. Y.
AU - Parry, M. A J
PY - 2007/8/21
Y1 - 2007/8/21
N2 - Progress in developing genetic and agronomic approaches for reducing the levels of the principal precursors of acrylamide, asparagine and sugars in crop plants is reviewed. The factors that affect asparagine and sugar accumulation, particularly in cereal seeds and potato tubers, are described. Asparagine levels appear to be the key parameter in determining acrylamide formation in processed wheat flour and agronomic strategies for reducing asparagine accumulation in wheat grain are reviewed. Sulphur availability has been shown to be particularly important, with sulphur deprivation causing a dramatic increase in grain asparagine levels and acrylamide risk. Nitrogen availability is also a factor, with increasing nitrogen availability causing grain asparagine levels and acrylamide risk to rise. In potato, attention has been focused on sugars, and there has been some success in reducing sugar accumulation in stored potatoes by genetic modification, with a resultant reduction in acrylamide formation. However, the wisdom or otherwise of this dogma is discussed. Other possible genetic targets for manipulation or development as genetic markers in breeding programmes are reviewed. Plant breeders and farmers are encouraged to exploit the varietal differences in acrylamide risk that have already been identified and to develop good agronomic practice to reduce the levels of acrylamide precursors in cereals and potato.
AB - Progress in developing genetic and agronomic approaches for reducing the levels of the principal precursors of acrylamide, asparagine and sugars in crop plants is reviewed. The factors that affect asparagine and sugar accumulation, particularly in cereal seeds and potato tubers, are described. Asparagine levels appear to be the key parameter in determining acrylamide formation in processed wheat flour and agronomic strategies for reducing asparagine accumulation in wheat grain are reviewed. Sulphur availability has been shown to be particularly important, with sulphur deprivation causing a dramatic increase in grain asparagine levels and acrylamide risk. Nitrogen availability is also a factor, with increasing nitrogen availability causing grain asparagine levels and acrylamide risk to rise. In potato, attention has been focused on sugars, and there has been some success in reducing sugar accumulation in stored potatoes by genetic modification, with a resultant reduction in acrylamide formation. However, the wisdom or otherwise of this dogma is discussed. Other possible genetic targets for manipulation or development as genetic markers in breeding programmes are reviewed. Plant breeders and farmers are encouraged to exploit the varietal differences in acrylamide risk that have already been identified and to develop good agronomic practice to reduce the levels of acrylamide precursors in cereals and potato.
KW - Acrylamide
KW - Agronomy
KW - Asparagine
KW - Cereals
KW - Fertilizer
KW - Potato
KW - Sugars
KW - Wheat
UR - http://www.scopus.com/inward/record.url?scp=34547885776&partnerID=8YFLogxK
U2 - 10.1080/02652030701403093
DO - 10.1080/02652030701403093
M3 - Journal article
C2 - 17687697
AN - SCOPUS:34547885776
VL - 24
SP - 26
EP - 36
JO - Food Additives and Contaminants
JF - Food Additives and Contaminants
SN - 0265-203X
IS - Suppl. 1
ER -