Genomics and Systems Approaches to CropImprovement: Acrylamide-Forming Potential in Wheat as a Case Study
Nigel Halford,
Programme Leader,
Rothamsted Research
Acrylamide is a processing contaminant that forms from free asparagine and reducing sugars during high-temperature cooking and processing. It is ‘probably carcinogenic’ and its presence in a range of popular foods is a major problem for the food industry. Cereal products account for 30 – 45 % of dietary acrylamide intake across Europe.
We aim to provide the knowledge, tools and resources to reduce the acrylamide-forming potential of wheat, working with colleagues at the John Innes Centre and a consortium of companies and organisations from the wheat supply chain. Free asparagine concentration is the limiting factor for acrylamide formation in wheat products. There are significant differences between varieties with respect to asparagine accumulation in the grain and the genetic control of this trait is being investigated and modelled. Environmental factors (E) also have significant effects, on their own and in combination with varietal differences (G × E), and crop management is also important: Sulphur deficiency, for example, causes a massive accumulation of free asparagine in wheat grain and should be avoided.
Plant breeders must engage on the acrylamide issue or risk losing market share to those that do, but it must also be remembered that cereals are hugely important to global food security and significant health benefits are associated with eating wholegrain cereal products.
Reference: Curtis, T.Y., Postles, J., Halford, N.G. (2014) Journal of Cereal Science 59: 382-392.
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