Evaluating MiR-168a Levels In Potatoes and Mammalian Sera
Open Access
- Author:
- Suri, Menaka Sunthoshi
- Area of Honors:
- Immunology and Infectious Disease
- Degree:
- Bachelor of Science
- Document Type:
- Thesis
- Thesis Supervisors:
- Jairam Vanamala, Thesis Supervisor
Dr. Pamela A. Hankey-Giblin, Thesis Honors Advisor - Keywords:
- microRNAs
food science
food processing
bioactive compounds
white atlantic potatoes
purple majesty potatoes
farm to fork - Abstract:
- MicroRNAs (miRNAs or miRs) are short, non-coding segments of RNA that regulate gene expression and are endogenously produced by plants and mammals. Recent evidence has indicated that exogenous plant microRNAs acquired through diet may have the ability to regulate mammalian gene expression in a phenomena termed cross-kingdom regulation. The results of these studies remain controversial, and it remains contested as to whether or not exogenous microRNAs can truly be absorbed into the mammalian serum via diet. Additionally, while these studies have evaluated the effect of exogenous, dietary plant microRNAs on mammalian gene expression, they have yet to examine the effects of processing on exogenous plant microRNA absorption. Consequently, this study aimed to evaluate the levels of a specific microRNA, miR-168a, in processed, namely baked and chipped, White Atlantic and Purple Majesty potatoes. Furthermore, this study also sought to evaluate the levels of miR-168a in the serum of pigs that had been fed these processed White Atlantic and Purple Majesty potatoes. It was thought that chipped samples of both potato varieties would show the greatest decrease in miR-168a levels in comparison to raw or baked samples. In addition, it was thought that pigs fed these potatoes would show increased serum levels of miR-168a in comparison to pigs fed a control diet. More specifically, it was thought that pigs fed chipped varieties of both potatoes would show the smallest increase in serum levels of miR-168a in comparison to pigs fed raw or baked varieties of both potatoes. Ultimately, this study showed that processing decreased levels of miR-168a in White Atlantic and Purple Majesty potatoes. Additionally, miR-168a was absorbed from White Atlantic and Purple Majesty potatoes into the serum of pigs fed those potatoes. It appeared that absorption was variety-dependent, and miR-168a was better absorbed into the serum of pigs fed White Atlantic potatoes and opposed to Purple Majesty potatoes. While this study could not conclusively determine whether or not potato processing affected how well miR-168a was absorbed into pigs’ sera, it appears that chipping allowed for better absorption of miR-168a into sera than baking across both varieties of potatoes