New food from a potato somatic hybrid: nutritional equivalence and safety assessment by a feeding study on rats.

Nouri ‐ Ellouz, Oumèma; Zeghal, Najiba; Makni, Saloua; Makni ‐ Ayadi, Fatma; Trigui, Mouhanad; Ellouz ‐ Ghorbel, Raoudha; Drira, Noureddine; Sellami ‐ Boudawara, Tahya; Gargouri ‐ Bouzid, Radhia

BACKGROUND Potato tubers from the STBd somatic hybrid line that exhibited improved tolerance to salinity and resistance to fungal and PVY infections were characterised. They were compared for their chemical composition to the Spunta variety produced by conventional agronomic practices. This study aimed to compare nutritional value and safety by feeding rats with STBd or commercial tubers added to the standard diet (20/80 w/w). RESULTS The analysis of soluble sugar, fat, fibre and ash content of tubers did not reveal any significant differences between the hybrid line and the control Spunta variety. Small differences were observed in dry matter, starch and protein content of hybrid potatoes in comparison to controls. However, all values were within normal ranges reported in the literature. The feeding study on rats showed that overall health, weight gain, food consumption, morphological aspects and weights of organs were comparable between rat groups fed the STBd hybrid and the Spunta variety. CONCLUSION Taken together, 28 days of consumption of STBd hybrid potato did not exert any adverse effect on rats compared with commercial Spunta potato. The STBd potato line was therefore considered to be as safe for food utilisation as the commercial variety. © 2014 Society of Chemical Industry

LABORATORY rats; CELL fusion; POTATOES; SALINITY; FOOD substitutes

Journal of the Science of Food & Agriculture, 2015, Vol 95, Issue 9, p1911

0022-5142

Academic Journal

10.1002/jsfa.6898