Researchers at the University of Florida have developed a novel tomato variety enriched with significantly higher levels of vitamin A, which could play a crucial role in addressing a widespread nutritional deficiency affecting millions globally. This breakthrough, led by scientists Jingwei Fu, Denise Tieman, and Bala Rathinasabapathi from the university’s Institute of Food and Agricultural Sciences (UF/IFAS), introduces fortified tomatoes with increased beta-carotene, the precursor to vitamin A.
In their newly published study, the team highlighted that the beta-carotene levels in these enhanced tomatoes exceed those found in conventional market tomatoes, as well as in many foods recognized for their beta-carotene content, such as kale and sweet potatoes. According to Bala Rathinasabapathi, a professor at UF/IFAS, “The levels of beta-carotene found in the improved tomatoes are more than those in many beta-carotene-rich foods.”
Vitamin A deficiency is a pressing issue, affecting approximately 345 million people across 79 countries. The deficiency can lead to serious health complications, including impaired growth, reduced immunity, and vision problems. Children and pregnant women in low-income regions are particularly at risk. Daily consumption of just 50 to 100 grams of these new tomatoes could effectively address vitamin A deficiency, as stated by Rathinasabapathi.
The research process involved introducing the CCS gene, derived from the carotenoid synthetic pathway found in peppers, into the tomato genome. This approach was aimed at increasing beta-carotene content. The choice of the tomato, one of the world’s most widely consumed vegetables with an annual production of 180 million tons, was strategic for maximizing impact.
To explore the gene’s functionality, scientists initially disabled the CCS gene in peppers, which are known for their pigments capsanthin and capsorubin, both of which serve as potent antioxidants. Rathinasabapathi explained, “The pigments are beneficial because they are excellent antioxidants, similar to the colors seen in sweet potatoes or carrots.” After identifying the gene’s role, they successfully expressed it in a tomato variety, resulting in the development of orange tomatoes rather than the typical red. This transformation led to enhanced levels of not only beta-carotene but also capsanthin and capsorubin, significantly boosting the nutritional profile of the new tomato.
In subsequent experiments, the researchers created hybrid tomatoes by crossing selected varieties with the newly developed orange tomato. These hybrids exhibited even greater nutritional benefits, with higher concentrations of beta-carotene, capsanthin, and capsorubin. Notably, the fruit from these hybrids was larger and yielded more produce compared to the original varieties. Controlled studies revealed that the orange tomato provided improved flavor profiles and greater fruit yield when compared to unmodified controls.
Rathinasabapathi emphasized the importance of beta-carotene, describing it as a provitamin A that the body converts into vitamin A. He noted, “In general, tomatoes accumulate lycopene—the red pigment—but not high levels of beta-carotene. We can confidently say our improved tomatoes are nutritionally more valuable than commercially available tomatoes and some of the food materials known for beta-carotene, such as carrots and kale.”
This development marks another significant achievement in UF/IFAS’s long history of enhancing the nutritional value of tomatoes. Previous research has focused on creating varieties that are resistant to diseases, heat, and pests. Among these is the popular UF/IFAS Tasti-Lee, known for its exceptional flavor.
As the world grapples with nutritional deficiencies, innovations like the vitamin A-enriched tomato could provide a vital food source to improve health outcomes and combat malnutrition in vulnerable populations.
