Vitamin B1 Content in Potato: Effect of Genotype, Tuber Enlargement, and Storage, and Estimation of Stability and Broad-Sense Heritability

Abstract

Thiamine pyrophosphate (vitamin B 1 ) is an essential nutrient in the human diet, and is often referred as the energy vitamin. Potato contains modest amounts of thiamine. However, the genetic variation of thiamine concentrations in potato has never been investigated. In this study, we determined thiamine concentrations in freshly-harvested unpeeled tubers of 54 potato clones, the majority of them originating from the Pacific Northwest Potato Development Program. Tubers from 39 clones were collected from four different environmental conditions. Thiamine concentrations ranged from 292 to 1,317 ng g −1 fresh weight, which gives a good estimate of the genetic variation available in Solanum tuberosum ssp. tuberosum. Thirteen clones/varieties contained >685 ng g −1 fresh weight and four had >800 ng g −1 fresh weight over multiple harvests, indicating that these genotypes would contribute a significant amount of thiamine in the diet (>10% of the Recommended Daily Allowance based on a 175-or 150-g serving, respectively). Broad-sense heritability for thiamine content was calculated as 0.49 with a 95% confidence interval of 0.21-0.72, suggesting that genetic variation accounted for about 50% of the observed variation. There were significant clone and clone x environment effects. After accounting for environmental variation, 25 clones were unstable across environments.Tubers harvested at a mature stage late in the growing season had higher amounts of thiamine than tubers harvested at a young stage early in the season. Storage at cold temperature did not lead to significant thiamine loss; instead, thiamine concentrations slightly increased during storage in some genotypes. These results suggest that increasing the concentration of thiamine in potato is feasible and that all potato varieties may one day be a significant source of thiamine in the human diet.Resumen La tiamina-pirofosfato (vitamina B1) es un nutriente esencial en la dieta humana, y a menudo se refiere a ella como la vitamina de la energía. La papa contiene cantidades modestas de tiamina. No obstante, la variación genética de las concentraciones de tiamina en papa nunca se ha investigado. En este estudio determinamos las concentraciones de tiamina en tubérculos sin pelar recién cosechados de cincuenta y cuatro clones de papa, la mayoría de ellos se originaron del Programa de Desarrollo de Papa del Pacífico-Noroeste. Se colectaron tubérculos de treinta y nueve clones de cuatro diferentes condiciones ambientales. Las concentraciones de tiamina variaron de 292 a 1,317 ng g-1 de peso fresco, lo que da una buena estimación de la variación genética disponible en Solanum tuberosum ssp. Tuberosum. Trece clones/variedades contenían >685 ng g-1 de peso fresco y cuatro tuvieron >800 ng g-1 de peso fresco en múltiples cosechas, indicando que estos genotipos contribuirían con una cantidad significativa de tiamina en la dieta (>10% de la cantidad recomendada diariamente basada en un 175 o 150 g por porción, respectivamente). Se calculó la heredabilidad en amplio sentido para ...

Nutritional evaluation of different cultivars of potatoes (Solanum tuberosum L.) from China by grey relational analysis (GRA) and its application in potato steamed bread making

“…Moreover, the Vitamin C content of potato was lower than that of orange (73 mg 100 g -1 FW), cabbage (42 mg 100 g -1 FW) and tomato (14 mg 100 g -1 FW) (Vanderslice et al 1990), but remarkably higher than that of wheat (0 mg 100 g -1 FW) (Dobladomaldonado et al 2012). The mean content of vitamin B 1 was lower than the levels reported by Goyer and Haynes (2011), whose study showed that the average vitamin B 1 content of the America varieties harvested in 2009 was 0.85 mg kg -1 FW. Studies carried out by Finglas and Faulks (1984) showed that the mean riboflavin content of four maincrop varieties, such as Desiree, King Edward, etc.…”

Vitamin B1 diversity and characterization of biosynthesis genes in cassava

“…As vitamin B 1 is known to be heat sensitive and water soluble ( Fitzpatrick et al , 2012 ), losses are expected to occur during the processing and cooking of cassava storage roots. For example, boiling peeled potatoes for 30 minutes leads to a 12% reduction in vitamin B 1 content ( Augustin et al , 1978 ; Goyer and Haynes, 2011 ). Therefore, we tested whether processing and cooking alters the vitamin B 1 content in cassava leaves and storage roots.…”

“…The exploitation of natural variation further assists in the identification of markers for candidate genes that control micronutrient accumulation ( Conn et al , 2012 ), as it has been shown for vitamin A in rice ( Vallabhaneni et al , 2009 ; Yan et al , 2010 ). Diversity of vitamin B 1 content has so far been analyzed only in rice and potato germplasm ( Villareal and Juliano, 1989 ; Sotelo et al , 1990 ; Kennedy and Burlingame, 2003 ; Goyer and Haynes, 2011 ; Goyer and Sweek, 2011 ). Characterization of the diversity of vitamin B 1 accumulation in the germplasm of staple crops could help in the implementation of biofortification approaches to reduce vitamin B 1 deficiencies.…”

The importance of thiamine (vitamin B1) in plant health: From crop yield to biofortification

“…As mentioned above, with current technologies, mining of the thousands of rice varieties available may reveal cultivars with increased thiamine contents (99), the molecular basis of which could be used to increase endosperm thiamine content in this food crop through engineering or breeding. To date, a set of cassava cultures have been examined for their diversity in vitamin B 1 content (95), as well as a small set of rice and potato cultivars (91,(100)(101)(102). However, only up to 3-fold variation was observed in the varieties analyzed in these studies; thus, further genetic resources remain to be examined for their thiamine content.…”