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Breeding tomatoes for improved antio...

Mes, Peter J.

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Breeding tomatoes for improved antioxidant activity.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Breeding tomatoes for improved antioxidant activity./
Author:	Mes, Peter J.
Description:	173 p.
Notes:	Source: Dissertation Abstracts International, Volume: 66-02, Section: B, page: 0636.
Contained By:	Dissertation Abstracts International66-02B.
Subject:	Agriculture, Plant Pathology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3165856
ISBN:	0542012561

Breeding tomatoes for improved antioxidant activity.
Mes, Peter J.

Breeding tomatoes for improved antioxidant activity. - 173 p.

Source: Dissertation Abstracts International, Volume: 66-02, Section: B, page: 0636.

Thesis (Ph.D.)--Oregon State University, 2005.

Purple tomatoes (Lycopersicon esculentum) were bred by incorporating genes that result in anthocyanin production in the skin of fruits. These genes originally came from related wild species as no naturally occurring genes encoding fruit anthocyanin expression are known within the cultivated species. By combining Aft or Abg with atv or hp-1, expression in the fruit was enhanced. Light affected intensity of anthocyanin expression because shaded portions of the fruit lacked purple color. The issue of allelism between Aft and Abg was not resolved. Tomato lines that combined anthocyanin genes with red (wild type) orange (B) and yellow (r) carotenoid pigments were developed. The anthocyanins responsible for the purple color were characterized by HPLC-DAD and HPLC-MS. The predominant anthocyanin was petunidin-3-(p-coumaryl)-rutinoside-5-glucoside, with detection of five additional forms of petunidin, malvidin, and delphinidin in lower amounts. Up to 300 mg g-1 FW of anthocyanin in skin of fruits was detected with an average of about 14 mg g-1 FW. Flavonoid precursors to anthocyanin were also upregulated in the fruit. Anthocyanin- and total phenolic contents were related to changes in antioxidant activity using the Oxygen Radical Absorbance Capacity assay. The introduction of anthocyanin-expression inducing genes to the tomato significantly increased antioxidant activity in both the hydrophilic and lipophilic fractions of the tomato fruit. Tomato lines with similar genetic background but different carotenoid profiles conditioned by ogc, Del, r, and B genotypes were characterized for antioxidant capacity. These genes alter expression of carotenoids to produce elevated levels of beta-carotene, all-trans-lycopene, prolycopene, delta-carotene, or with diminished total carotenoid. Tomato juice was made from each of these lines and fed to two human volunteers, following which blood plasma was drawn and evaluated for antioxidant capacity. Although differences in antioxidant activity of plasma measured by Total Antioxidant Performance and Ferric Reduction Assay of Plasma assays were observed, the contribution of the carotenoids was limited relative to the effects of other antioxidants present in the tomato. A major finding of this research was that the water-soluble antioxidants contribute significantly more to overall antioxidant activity compared to the lipid-soluble antioxidants. Future breeding efforts can capitalize on these discoveries to produce a tomato with unprecedented levels of antioxidant activity and nutrient content.

ISBN: 0542012561Subjects--Topical Terms:

1028950
Agriculture, Plant Pathology.

Breeding tomatoes for improved antioxidant activity.
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502 $a Thesis (Ph.D.)--Oregon State University, 2005.
520 $a Purple tomatoes (Lycopersicon esculentum) were bred by incorporating genes that result in anthocyanin production in the skin of fruits. These genes originally came from related wild species as no naturally occurring genes encoding fruit anthocyanin expression are known within the cultivated species. By combining Aft or Abg with atv or hp-1, expression in the fruit was enhanced. Light affected intensity of anthocyanin expression because shaded portions of the fruit lacked purple color. The issue of allelism between Aft and Abg was not resolved. Tomato lines that combined anthocyanin genes with red (wild type) orange (B) and yellow (r) carotenoid pigments were developed. The anthocyanins responsible for the purple color were characterized by HPLC-DAD and HPLC-MS. The predominant anthocyanin was petunidin-3-(p-coumaryl)-rutinoside-5-glucoside, with detection of five additional forms of petunidin, malvidin, and delphinidin in lower amounts. Up to 300 mg g-1 FW of anthocyanin in skin of fruits was detected with an average of about 14 mg g-1 FW. Flavonoid precursors to anthocyanin were also upregulated in the fruit. Anthocyanin- and total phenolic contents were related to changes in antioxidant activity using the Oxygen Radical Absorbance Capacity assay. The introduction of anthocyanin-expression inducing genes to the tomato significantly increased antioxidant activity in both the hydrophilic and lipophilic fractions of the tomato fruit. Tomato lines with similar genetic background but different carotenoid profiles conditioned by ogc, Del, r, and B genotypes were characterized for antioxidant capacity. These genes alter expression of carotenoids to produce elevated levels of beta-carotene, all-trans-lycopene, prolycopene, delta-carotene, or with diminished total carotenoid. Tomato juice was made from each of these lines and fed to two human volunteers, following which blood plasma was drawn and evaluated for antioxidant capacity. Although differences in antioxidant activity of plasma measured by Total Antioxidant Performance and Ferric Reduction Assay of Plasma assays were observed, the contribution of the carotenoids was limited relative to the effects of other antioxidants present in the tomato. A major finding of this research was that the water-soluble antioxidants contribute significantly more to overall antioxidant activity compared to the lipid-soluble antioxidants. Future breeding efforts can capitalize on these discoveries to produce a tomato with unprecedented levels of antioxidant activity and nutrient content.
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