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HUMBLE POTATO HAS a natural antibiotic that could help beat hospital superbugs
Naturally occurring antibiotic solanimycin already combats a host of fungi that wreak havoc on crops
By Good News Network – https://www.goodnewsnetwork.org
The humble potato, which contains a natural antibiotic that destroys harmful bacteria, could hold the key to beating hospital superbugs in the future, according to research from a multi-national team of researchers in Europe. The compound, called solanimycin, combats a host of fungi that wreak havoc on crops. In these recent experiments, it killed Candida albicans, which causes possibly dangerous infections, like thrush in women. Most current therapeutic antibiotic compounds originate from soil microbes, but the solanimycin findings show that plant-based microorganisms should get a closer look. The research team sees the discovery as an encouraging sign. Plant pathogens might be coaxed to make compounds that could be used not only against plant fungi in crops that have developed resistance to treatments, but also against the growing threat of antimicrobial resistance in humans. “We have to be open to the exploration of everything that’s out there to find new antibiotics,” says microbiologist Rita Monson, Ph.D. at the University of Cambridge, who co-led the study. Recently, in the peer-reviewed journal mBio, the team reported the discovery of solanimycin, initially isolated from a pathogenic bacterium that infects potatoes, that appears to be produced by a broad spectrum of related plant pathogenic bacteria.
DICKEYA SOLANI
The pathogenic potato bacterium Dickeya solani, which produces solanimycin, was first identified more than 15 years ago, and researchers at Cambridge have been investigating its antibiotic potential for a decade.
Above: Most current therapeutic antibiotic compounds originate from soil microbes, but research into solanimycin, initially isolated from a pathogenic bacterium that infects potatoes, shows that plant-based microorganisms should get a closer look.
“These strains emerged rapidly, and now they are widely distributed,” says the paper’s co-author, molecular microbiologist Miguel Matilla, Ph.D., at the Spanish Research Council’s Estación Experimental del Zaidín, in Granada. Solanimycin isn’t the first antibiotic discovered from the microbe. In previous work, researchers found that D. solani produces an antibiotic called oocydin A, which is highly active against multiple fungal plant pathogens. Those previous discoveries, together with the analysis of the bacterium’s genome, hinted that it might synthesize additional antibiotics, also with antifungal potential. That hint paid off. Drs. Matilla and Monson, together with molecular microbiologist George Salmond, found that when they silenced the genes responsible for producing oocydin A, the bacterium continued to show antifungal activity.
SOLANIMYCIN
That observation led to the identification of solanimycin and the gene clusters responsible for the proteins that make the compound. The bacterium uses the compound sparingly, producing it in response to cell density. An acidic pH environment—as that present in a potato—also activates the solanimycin gene cluster.
The pathogenic potato bacterium Dickeya solani, which produces solanimycin, was first identified more than 15 years ago, and researchers at Cambridge have been investigating its antibiotic potential for a decade.
continued on pg. 60
PEACE, HOPE & PROSPERITY
To our old friends with gratitude, and to our new friends with hope, may the coming year be full of prosperity and joy.
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Monson says it almost looks like a clever protective mechanism. “It’s an antifungal that we believe will work by killing fungal competitors, and the bacteria benefit so much from this,” she explains. “But you don’t turn it on unless you’re in a potato.” Monson says the researchers have begun collaborating with chemists to learn more about the molecular structure of solanimycin and better understand how it works. She and Matilla hope for further testing of the compound using
plant and animal models and will focus near-term on trying to use this antibiotic antifungal for crop protection. Article courtesy of Good News Network—the #1 website for Good News.
Above: The humble potato, which contains a natural antibiotic that destroys harmful bacteria, could hold the key to beating hospital superbugs in the future.
The UW-Madison Rhinelander Agricultural Research Station would like to thank all our cooperators for helping make 2022 a success. Thank You!
Potatoes USA News
Chefs in Spud Lab Create Holiday Potato Recipes
Potatoes USA chefs R.J. Harvey and Vince Armada created holiday recipes in the Spud Lab to showcase the many ways potatoes can be enjoyed, especially in new and surprising ways. Dishes such as the Fall Harvest Mashed Potatoes spotlight a mindful approach to preparing America’s favorite vegetable by incorporating butternut squash puree to lend a creamy texture instead of using cream or butter. For a heartier take on potatoes, comfort dishes were developed, too, such as Skillet Hash Brown Stuffing and Potato Cinnamon Rolls with Pumpkin Spice Cream Cheese Icing. And with leftovers almost guaranteed after a holiday, dishes that repurpose food appear in the new swath of recipes, such as the Thanksgiving Chowder or Mashed Potato Stuffed Crescent Rolls. To see the entire recipe collection, including images, visit https://
Left to Right: Fall Harvest Mashed Potatoes incorporate butternut squash puree for a creamy texture. Skillet Hash Brown Stuffing is a hearty take on potatoes. These delicious Potato Cinnamon Rolls have pumpkin spice cream cheese icing. Since there’s bound to be leftovers from the holidays, recipes like Thanksgiving Chowder repurpose food.
potatoesusa.com/resources/category/ Thanksgiving-Recipes/.
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World Potato Congress Welcomes Executive Director
Ellen Kouwenberg has worked in potato services and farm business management
World Potato Congress (WPC) President John Griffin extends congratulations and a warm welcome to incoming WPC Executive Director Ellen Kouwenberg, who will be replacing outgoing General Manager Brian Douglas. Born and raised in a family of nine children, Kouwenberg’s family operated a potato/beef farm in Prince Edward Island (PEI), Canada. She received her Bachelor of Business Administration degree through the University of Prince Edward Island and studied international business at the University of Copenhagen, traveling extensively throughout Europe and Russia exploring various business models as part of those studies. Upon her return, Kouwenberg worked with the PEI Department of Agriculture in various capacities, including potato services, farm business management, and in the International Programs Division.
POTATO QUALITY INSTITUTE
A reassignment led her back to the private sector, where she completed a feasibility study into and the establishment of the PEI Potato Quality Institute (PQI), a nationally accredited testing laboratory that she then managed and expanded. After her departure from PQI, Kouwenberg continued to work in the global potato network, collaborating on projects with U.S. university potato variety research programs, expanding international technical and regulatory trade, and in farm biosecurity. She brings experience to the World Potato Congress through her global connections, and in facilitating incoming and outgoing agricultural missions and trade shows involving countries in North Africa, Central and South America, The Philippines, United States, and the Middle East. Kouwenberg resides with her husband and their three children on a 285-cow milking herd dairy farm. She has over 25 years of experience as a 4-H youth leader, sitting on various boards and committees in this and other organizations within her community, and as such, has been recognized with a Women In Agriculture award for her ongoing contributions. We look forward to working with Ellen in her new role. For more information, visit www.potatocongress.org.
P O Box 267, Monte Vista, CO 81144
ColoradoCertifiedPotatoGrowers.com Lyla@ColoradoCertifiedPotatoGrowers.com (719) 274-5996
New executive director of The World Potato Congress, Ellen Kouwenberg’s family operated a potato and beef farm in Prince Edward Island, Canada.
NPC News
Proposed WIC Update Includes White Potatoes
Positive shift by USDA brings common sense back to nutrition program
In mid-November, the U.S. Department of Agriculture (USDA) announced proposed changes to the Special Supplemental Nutrition Program for Women, Infants and Children, known as WIC. The rule incorporates recommendations from the 2017 NASEM report (scientific review of the WIC food packages required by Congress) and the 2020-2025 Dietary Guidelines for Americans. Specific to potatoes, USDA affirmed that white potatoes are WIC-eligible by codifying the requirements as mandated by Congress in 2015 that previously excluded them from the program. This does not create a material change to current program requirements, but is a positive shift by USDA, which had previously allowed participants to purchase any variety of fresh, whole, or cut vegetables, except white potatoes. Through the tireless efforts of the potato industry, USDA has recognized what we all know, that white potatoes are a nutrient-rich vegetable, bringing common sense back to regulation.
INCLUSION IN WIC
“The codification of white potatoes’ inclusion in the WIC program is a tremendous success and represents years of effort by NPC, our bipartisan supporters in Congress, and the entire U.S. potato industry,” says Dominic LaJoie, NPC immediate past president and potato grower from Maine. “Thanks to the relentless efforts of champions like Sen. Susan Collins (R-Maine) and other members representing potato growing areas, we were able to bring common sense to the WIC program through an act of Congress,” LaJoie adds. “Thankfully, USDA’s decision to confirm white potatoes as a WICeligible vegetable cements our place in this invaluable nutrition program,” he concludes. The proposed rule also increases the cash value vouchers (CVV—a fixeddollar amount check used to purchase fruits and vegetables) allowances for fruits and vegetables currently authorized under WIC. The proposed rule would also require (rather than just leave it up to the states) state agencies to authorize at least one other form of fruits and vegetables, in addition to fresh.
Through the tireless efforts of the potato industry, USDA has recognized what we all know, that white potatoes are a nutrient-rich vegetable, bringing common sense back to regulation.
WPIB Focus
Wisconsin Potato Assessment Collections: Two-Year Comparison
Month Jul-21 Aug-21 Sep-21 Oct-21 Nov-21 Dec-21 Jan-22 Feb-22 Mar-22 Apr-22 May-22 Jun-22 Year-to-Date
CWT 1,292,191.75 981,540.84 933,052.68 3,515,638.42 2,529,632.08 9,252,055.77
Assessment $103,342.07 $78,594.28 $74,682.23 $281,175.63 $200,944.23 $738,738.44
Month Jul-22 Aug-22 Sep-22 Oct-22 Nov-22 Dec-22 Jan-23 Feb-23 Mar-23 Apr-23 May-23 Jun-23 Year-to-Date
CWT 1,672,188.74 1,652,461.65 1,253,802.65 2,220,884.60 2,839,864.67 9,639,202.31
Assessment $133,812.37 $132,196.85 $100,304.10 $177,635.82 $227,110.48 $771,059.72
Ali's Kitchen
Mother’s Pot Roast Recipe
Column and photos by Ali Carter, Wisconsin Potato Growers Auxiliary
Here in Wisconsin, January is typically a month filled with overcast skies, blustery winds that blow in more snow than I care to shovel, and bitter temperatures that painfully prickle at my throat when I breathe. I adore this state. I’m blessed to live here. Wisconsin’s beauty is undeniable. However, a girl can only take so much, and during the heart of our winter season, you will find me dreaming of June while seeking shelter under fluffy blankets and craving hearty meals. This pot roast recipe is one I learned from my mother and have made countless times for my own family. The tender chuck roast cooked in a thick, rich gravy full of mushrooms will have your home smelling amazing. When served over creamy mashed potatoes, it is the ideal mid-January meal. While seated around the dinner table is probably the most acceptable way to partake of this meal, I suggest you enjoy it in front of a warm fireplace while snuggled under an afghan blanket lovingly knit by your grandmother and with a puppy at your feet. Trust me, this is the very best way to dine on pot roast and mashed potatoes on a freezing Wisconsin January evening.
continued on pg. 66
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INGREDIENTS:
Pot Roast
• 3-4-lb. chuck roast • 2 Tbsp. olive oil • 1/2 cup diced onion • 1 8-oz. package white or cremini mushrooms, sliced • 1 10.75-oz. can condensed cream of mushroom soup • 1 packet dry onion soup mix • 1 cup water • 1 Tbsp. Worcestershire sauce
DIRECTIONS
On the stove top, heat the olive oil in a heavy-bottomed pan. Brown the roast on every side in the hot oil, turning as needed. Transfer the roast to your slow cooker. In a medium bowl, mix the diced onion, mushrooms, condensed soup, onion soup mix, water, and Worcestershire sauce in a bowl. Pour over the chuck roast. Cook on low for 8 to 10 hours. The roast will be pull apart tender and the gravy will have thickened. Slice and serve over mashed potatoes. *Begin preparing the potatoes when your roast has about 45 minutes left of cooking time.
INGREDIENTS: MASHED POTATOES
• 5 lbs. russet or Yukon Gold potatoes, washed, peeled, and roughly cubed • 1 ½ sticks of butter, softened • 1 8-oz. package cream cheese, softened • 1/2 cup milk • 1/2 tsp. salt • 1/2 tsp. black pepper
DIRECTIONS
Bring a large pot of water to a simmer and add the cubed potatoes. Cook at a full boil for 30 to 35 minutes or until a fork easily pierces the potatoes Drain the potatoes and then place them back into the pot. Mash the potatoes over low heat. Add butter, cream cheese, milk, salt, and pepper to the potatoes. Stir gently to incorporate all the ingredients with the potatoes and warm everything through. Remove from heat and serve with slices of the pot roast and spoonsful of mushroom gravy. Enjoy!
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