Scientists produce beneficial natural compounds in tomato

Scientists at the John Innes Centre have found a way to produce industrial quantities of useful natural compounds efficiently, by growing them in tomatoes.

The compounds are phenylpropanoids like Resveratrol, the compound found in wine which has been reported to extend lifespan in animal studies, and Genistein, the compound found in soybean which has been suggested to play a role in prevention of steroid-hormone related cancers, particularly breast cancer.

As a result of the research led by Dr Yang Zhang and Dr Eugenio Butelli working in Professor Cathie Martin's lab at the John Innes Centre, one tomato can produce the same quantity of Resveratrol as exists in 50 bottles of red wine. One tomato has also produced the amount of Genistein found in 2.5kg of tofu.

Drs Zhang and Butelli have been studying the effect of a protein called AtMYB12 which is found in Arabidopsis thaliana, a plant found in most UK gardens and used as a model plant in scientific investigation.

The protein AtMYB12 activates a broad set of genes involved in metabolic pathways responsible for producing natural compounds of use to the plant. The protein acts a bit like a tap to increase or reduce the production of natural compounds depending on how much of the protein is present.

Introducing both AtMYB12 and genes from plants encoding enzymes specific for making Resveratrol in grape and Genistein in legumes, resulted in tomatoes that could produce as much as 80mg of novel compound per gram of dry weight - demonstrating that industrial scale up is possible.