(P06-049-25) Translational Mass Spectrometry: Applying Foodomics to Unlock Diet Diversity and Health Outcomes – A Case Study on Potatoes

Objectives: This study aimed to (1) assess the chemical profiles of various potato genotypes and the effect of cooking methods, and (2) evaluate health outcomes from consuming high phenolic potatoes in an obese rodent model. We hypothesize that genotype, cooking method, and higher polyphenol content influence the chemical profile and health benefits.

Methods: Objective 1:
Three potato genotypes (purple, yellow, and white flesh) were prepared using boiling, microwaving, and raw methods. Polyphenol content, mineral profile, and phytochemical composition were analyzed using lab-developed methods, including the Periodic Table of Food Initiative (PTFI) extraction protocol and LC-MS for chemical profiling.

Objective 2:
Leptin-deficient male mice, used as a model for diet-induced obesity, were divided into two isocaloric groups: a control diet and a potato diet, where starch was replaced with polyphenol-enriched potato. Over 10 weeks, 20 mice per group were monitored for food intake, body weight, and glucose tolerance. At study end, liver and blood were collected for LC-MS and GC-MS-based metabolomics profiling.

Results: Potato genotypes and cooking methods significantly impacted the chemical profiles, including key minerals and antioxidant potential, with notable differences between color variants. Mice fed high-polyphenol potatoes showed reduced body mass and adiposity, improved glucose tolerance, and changes in liver and serum chemical profiles. Bioactive biomarkers of potato phytochemicals were detected in the liver and serum, highlighting their bioaccessibility and health benefits.

Conclusions: The chemical profile of a crop is determined by its genotype and is significantly influenced by the cooking method, which can alter the chemical composition and impact health outcomes. High-phenolic potatoes were associated with reduced adiposity, and their bioactive phytochemicals were detected in the liver and blood, highlighting their potential health benefits.

Funding Sources: Periodic Table of Food Initiative, and Colorado State University Agricultural Experiment Station (CSU AES)