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标题：Biotechnological strategies for enhancing the nutritive and nutraceutical values of tomato (S olanum lycopersicon )
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作者：Charles Ojo OLAIYA ; Oludaremichael OGUNYEMI ; Kayode KARIGIDI 等
期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2015
卷号：39
期号：2
页码：9-19
出版社：Galati University Press
摘要：Tomatoes are a unique functional food and a natural reservoir of many healthpromoting nutrients, antioxidants, dietary fibres and chemopreventivenutraceuticals. They are particularly rich in lycopene which has been associatedwith the prevention of cardiovascular disease and cancers of the prostate and thegastrointestinal tract. As an important vegetable worldwide, tomatoes have drawnthe attention of many researchers. Thus, numerous investigations have beenconducted and various improvement strategies applied for enhancing thefunctionality of this medicinal food geared towards disease prevention, globalhealth and well-being. Molecular breeding has produced a number of tomato lineswith enhanced levels of lycopene, β-carotene and xanthophylls. Over expressionof certain genes have generated tomato fruits with enhanced ascorbic acid levelsand folate accumulation up to 25-fold. Plant hormone technology has been used toenhance tomato minerals, antioxidant vitamins, lycopene, β-carotene, flavonoidsand phenolic compounds in tomato fruit tissues. Manipulation in soilless culturesolutions is valuable for enhancing the antioxidative capacity of tomatoes, vitaminC, flavonoids, lycopene, and β-carotene in fresh fruits. In addition, the spraying ofnutrients, such as potassium, in field conditions has a strong stimulatory effect onlycopene contents of tomatoes. Transgenic strategies are also being adopted.These strategies offer a rapid way to introduce desirable traits into the phenotypeand differ from other approaches in that novel genetic information is introduceddirectly into the plant’s genome. An important and current trend in theimprovement of functional foods is to shift from enhancing single nutritionalcompounds towards enhancing multiple nutrients and phytochemicals in order toharness their synergistic interactions. This could be achieved by the use ofstrategies having pleitropic effects such as bioregulators, multigene engineeringand regulative genetic elements. However, the full potential of these technologieshas not been realised and the relative gap between risk assessment and regulatorythreshold desires much attention. These biotechnological strategies for enhancing the nutritive and nutraceutical values of the tomato food crop are discussed in this article.
关键词：tomato; biotechnology; nutrients; nutraceuticals; health values