Genetic Modification A Tool For Making Vegetables And Fruit (even) Healthier

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Genetic Modification A Tool For Making Vegetables And Fruit (even)

Healthier

http://www.medicalnewstoday.com/medicalnews.php?newsid=62799

It is possible to improve the antioxidant action of tomatoes by a

directed change in the production of flavonoids by means of genetic

modification. This has been shown in research by Elio Schijlen at

Plant Research Internationa, part of Wageningen University and

Research Centre in the Netherlands. Schijlen demonstrated that this

approach enables tomatoes to produce larger amounts of specific

flavonoids and to let tomatoes produce flavonoids they cannot

produce by nature. On the basis of the research Schijlen obtained

HIS his PhD-degree on Thursday 8 February at the University of

Amsterdam.

The results of this research show that genetic modification is a

possible approach to further increase the health promoting value of

vegetables and fruit. Flavonoids are frequently occurring and

important metabolites in plants. About 6000 different flavonoids are

known to be involved in various natural processes. The colour of

flowers and ripe fruits, e.g., are often caused by flavonoids. But

flavonoids also play an important role in other plant processes such

as pollen production, disease resistance, and protection against UV

radiation.

Because flavonoids are so frequently occurring in plants, they are a

permanent component of our food. Part of the health promoting

effects of vegetables and fruit is attributed to flavonoids. It may

therefore be attractive to increase the amount of flavonoids and/or

change their composition.

This was why Schijlen, working at Plant Research International of

Wageningen UR, studied the possibilities of steering the production

of flavonoids by a directed change of the biosynthesis route via

genetic modification. He followed various approaches to achieve

this. One approach was to investigate the possibility of increasing

the amount of flavonoids in tomato by means of so-called

transcription factors, proteins involved in regulating gene activity.

Schijlen also investigated the possibility to produce new flavonoids

in tomatoes which might increase the health promoting properties of

tomatoes. For this purpose he used genes form other crops such as

grape and alfalfa, genes that are involved in certain steps in the

biosynthesis of flavonoids in these crops.

Both approaches were found to be successful. Through genetic

modification Schijlen succeeded in developing tomatoes not only with

more flavonoids but also with new flavonoids.

Via biochemical analysis Schijlen demonstrated an increased

antioxidant action of tomatoes with flavones and more flavonoles,

two specific groups of flavonoids. In cooperation with scientists of

BASF Plant Science and TNO, the potential health promoting effects

of these tomatoes were tested in feeding studies with mice. Blood

analyses showed that that the tomatoes with increased flavonoids had

a stronger positive effect on blood properties that are

characteristic of a reduced risk of cardiovascular disorders.

With his results, Schijlen has shown that genetic modification can

further increase the health promoting effects of vegetables and

fruit.

About WAGENINGEN UNIVERSITY AND RESEARCH CENTRE

Wageningen University and Research Centre is an internationally

leading knowledge institution, making essential contributions to the

quality of life with pioneering research and innovative teaching

programmes in the areas of nutrition and health, sustainable

agrosystems, a viable environment and processes of social change.

http://www.wageningen-ur.nl