GMO tomato created with dramatically higher vitamin levels, antioxidant properties

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The School of Biological Sciences, Faculty of Science, the University of Hong Kong (HKU), in collaboration with the Institut de Biologie Moléculaire des Plantes (CNRS, Strasbourg, France), has identified a new strategy to simultaneously enhance health-promoting vitamin E by ~6-fold and double both provitamin A and lycopene contents in tomatoes, to significantly boost antioxidant properties.

The research group manipulated the plant isoprenoid pathway through the utilization of a variant of 3-hydroxy-3-methylglutaryl-coenzyme A synthase (HMGS). The overexpression of HMGS in tomatoes increased not only phytosterols, squalene, provitamin A and lycopene, but also vitamin E (α-tocopherol) by 494%.

The HMGS DNA used in these experiments originated from a food crop, Brassica juncea (Indian mustard), that yields edible leaves, stems and seeds, the latter used in vegetable oil production.

Although there were no differences in the appearance and size of the transformed tomato fruits, total carotenoids including provitamin A and lycopene increased drastically by 169% and 111%, respectively, as observed by a deeper colour of carotenoid extracts in S359A tomatoes over the control. Furthermore, these carotenoid extracts exhibited 89.5-96.5% higher antioxidant activity than the control. Besides carotenoids, the transformed tomatoes displayed elevations in vitamin E (α-tocopherol, 494%), squalene (210%), and phytosterols (94%).

[Editor’s note: Read the full study]

The GLP aggregated and excerpted this article to reflect the diversity of news, opinion and analysis. Read full, original post: HKU Researchers Generate Tomatoes With Enhanced Antioxidant Properties By Genetic Engineering