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Scottish Crop Research Institute scientists boost potato carotenoid levels almost 6 fold
Invergowrie, Scotland
November 15, 2004

The humble spud – a vision in yellow?

Various fruits and vegetables are attractive to consumers due to their eye-catching colours. The idea that some of these self-same colours might be indicators of health giving or protective properties is being studied at the Scottish Crop Research Institute.

The red, orange and yellow colours of fruit and vegetables, such as carrots, citrus fruits, peppers and tomatoes are mainly due to pigments called carotenoids

Carotenoids are believed to protect against cancer, heart disease and deterioration of eyesight in the aged.  More than 250 million people mostly in the third world are deficient in carotenoids such as beta-carotene, increasing risks of child blindness, immune problems and other serious conditions.   Potatoes are eaten daily by millions worldwide, yet the vast majority of varieties have zero or very low levels of carotenoids, hence the white or very pale yellow colouration.

A scientific paper just published in the Journal of Experimental Botany describes how scientists at SCRI have used biotechnology to “boost” potato carotenoid levels almost 6 fold, increasing the amount of beta-carotene to levels higher than in “Golden Rice” which is also being developed to aid nutrient deficiencies in the third world. 

SCRI scientists hope to transfer improvements in the nutritional “fortification” of potato to developing countries if a multi million dollar bid to the Bill and Melinda Gates “Global Challenge in Human Health” Programme is successful.

Professor Howard Davies, one of the co-ordinators of a European Commission’s SAFE FOODS consortium and leader of the Gates Foundation bid said “Where potato is an important staple crop nutritional  enhancement will provide major benefits.  This is not always possible using traditional breeding approaches. However, it is up to individual developing countries to decide how to use the technologies.”

Dr Mark Taylor, the research leader for this project at SCRI, said “This development is a breakthrough and shows the potential we have to use biotechnology to improve levels of important nutrients in a staple part of our diet.”

Photo: Laurence Ducreux and Wayne Morris examine potato tubers in the glasshouse


Publication details of the scientific paper:

Metabolic engineering of high carotenoid potato tubers containing enhanced levels of beta-carotene and lutein.
Laurence J.M. Ducreux, Wayne L. Morris, Peter E. Hedley, Tom Shepherd, Howard V. Davies, Steve Millam and Mark A. Taylor  (2004)
JXB Advance Access published on November 8, 2004
doi:10.1093/jxb/eri016

SCRI increases knowledge in plant and environmental sciences:

  • To improve understanding of processes that regulate plant growth and the plant’s response to pests, pathogens and the environment;
  • To increase our knowledge of plant genetics and diversity to improve methods of  breeding of crop varieties to satisfy consumers needs
  • To improve crop quality and nutritional value
  • To develop environmentally benign methods of protecting crops from pests, diseases and competition from weeds.

SCRI is grant-aided by the Scottish Executive Environment and Rural Affairs Department (SEERAD) conducts research consistent with government policy and has charitable status. It is one of five Scottish Agricultural and Biological Research Institutes (SABRIs) which, together with those of the Biotechnology and Biological Sciences Research Council, form the agricultural and food research service of the UK

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