JP5905186B2 - Naringenin chalcone high content tomato - Google Patents

Description

  The present invention relates to a tomato with a high content of naringenin chalcone.

Tomato peels are rich in various polyphenols that have beneficial effects on the body, and one of them, naringenin chalcone, is known to have antiallergic action, histamine release inhibiting action, adiponectin raising action, etc. (For example, see Patent Documents 1 to 3).
The content of naringenin chalcone in tomatoes increases and decreases depending on the ripeness of the fruit, and the content of naringenin chalcone in the tomato fruit coloration period shows a maximum value, and then gradually decreases as the stage matures (see Non-Patent Document 1). . Therefore, the naringenin chalcone content in the ripe period with excellent taste is reduced compared with the coloring stage inferior in taste, and it is extremely difficult to provide a tomato having excellent taste and high naringenin chalcone content.

  By the way, in general, as a method for increasing the content of active ingredients contained in tomato fruit, a method using genetic recombination technology (for example, see Non-patent Documents 2 to 3), ripening and anaerobic treatment after harvesting fresh tomato fruit To improve or maintain the taste and increase the content of the active ingredient is known (for example, Patent Document 4 discloses that the content of γ-aminobutyric acid is obtained by converting a part of glutamic acid to γ-aminobutyric acid. Is disclosed).

JP 2002-080352 A JP 2008-280350 A JP 2008-115163 A Japanese Patent Laid-Open No. 04-51878

Nature Biotech. , 19, 470-474 (2001) J. et al. Nutr. 136, 2331-2337 (2006) Plant Cell, 14, 2509-2526 (2002)

However, as far as the content of naligenin chalcone is concerned, it is not possible to increase the content during the ripeness period, and it may even decrease. In addition, when genetic recombination technology is used, it is currently unacceptable to be used for food due to concerns about adverse effects on the human body. That is, a technique for providing a tomato having a high naringenin chalcone content in the ripe period with excellent taste is required.
The problem to be solved by the present invention is to provide a tomato containing a high content of naringenin chalcone in the ripeness period which is excellent in taste.

  Therefore, as a result of intensive studies to solve the above problems, the present inventors have found a tomato containing a high content of naringenin chalcone at the ripe stage by selecting breeding using the accumulation of naringenin chalcone as an index, and the present invention. Was completed.

That is, the present invention
[1]
A tomato with a naringenin chalcone content of 10 mg or more in the mature stage.
[2]
The tomato according to [1], wherein the naringenin chalcone content in the peach maturity period and / or the ripeness period is at least one time the naringenin chalcone content in the coloration period.
[3]
The tomato according to [1] or [2], which does not contain a recombinant gene.
[4]
The tomato according to any one of [1] to [3], wherein a line having an hp gene is crossed with a line having an og gene and selected for breeding.
[5]
The tomato according to [4], wherein the line having the og gene is a line obtained by crossing at least one selected from the group consisting of DR736TM, Belharvest No. 2, Natsunoshin, and NT604.
[6]
The line having the hp gene is a line obtained by crossing at least one selected from the group consisting of Morioka No. 10, Morioka No. 17 (Furikoma), Manapal, Natsukoma, and Tomato and Nakamahonhon No. 10 The tomato according to [4].
[7]
Entrusted number is FERM P -21 851, according to any one of [1] to [6] tomato.
[8]
Entrusted number is entrusted received as FERM P -21,851, tomato seeds.
[9]
Entrusted number is entrusted received as FERM P -21,851, tomato seedlings.

  According to the present invention, it is possible to provide a tomato containing a high content of naringenin chalcone in the ripe period with excellent taste.

The change of the Naringenin chalcone content according to maturity by the tomato variety in an Example is shown.

  The present invention will be specifically described with reference to embodiments for carrying out the invention. However, the present invention is not limited to the embodiments for carrying out the invention described below, and can be implemented with various modifications.

(Tomato with high content of Naringenin chalcone)
The tomato of the present invention is characterized in that the content of naringenin chalcone in the mature stage is 10 mg or more.
Further, the tomato of the present invention is a tomato that shows a high Naringenin chalcone content in the ripeness period in which the Narigenin chalcone content does not decrease even after the color development period and is excellent in taste, and the Naringenin chalcone content in the peach maturity period and / or the ripeness period However, it is preferable that it is 1 time or more of the content of naringenin chalcone in the color development period.
The naringenin chalcone content in the mature stage is preferably 10 mg or more, more preferably 12 mg or more, still more preferably 14 mg or more, and even more preferably 16 mg or more.

The tomato of the present invention is a tomato that exhibits a high content of naringenin chalcone in the mature stage, but the content of naringenin chalcone in the mature stage is preferably one or more times the content of naringenin chalcone in the color development period, and the content of naringenin chalcone in the peach stage The naringenin chalcone content in the peach ripening period is preferably at least one time the naringenin chalcone content in the coloring stage.
It is more preferable that the content of naringenin chalcone is higher in the peach ripening period than in the coloring period and higher in the ripening period than in the peach ripening period.

  Specific examples of tomatoes having a high naringenin chalcone content in the ripeness period include DR5600 varieties bred in Japan Del Monte. The DR5600 species was received by the National Institute of Advanced Industrial Science and Technology, Patent Biological Deposit Center on September 18, 2009, and assigned the receipt number FERM AP-21851.

  The tomato of the present invention can be obtained by crossing a line having a high pigment gene (hp gene) to a line having a bright red fruit color gene (og gene) and breeding. Specifically, a line having an hp gene is crossed with a line having an og gene, and breeding is carried out using a line in which breeding selection of lines having excellent harvestability and disease resistance is repeated mainly on the accumulation of flavonoids. Can be obtained at

Examples of strains having an og gene include, for example, strains obtained by crossing at least one selected from the group consisting of DR736TM, Belharvest No. 2, Natsunoshin, and NT604. For example, a line obtained by crossing at least one selected from the group consisting of Morioka No. 10, Morioka No. 17 (Furikoma), Manapal, Natsukoma, and Tomato Intermediate Mother Farm No. 10 can be mentioned.
In order to breed and select a species having a high content of naringenin chalcone, a strain obtained by crossing at least one selected from DR736TM or Belharvest No. 2 or these groups as a strain having an og gene is used as a strain having an hp gene Breeding selection is preferably performed using Morioka No. 10 or a line obtained by crossing these.

As a breeding selection method, it is possible to produce tomatoes having high flavonoid accumulating ability, particularly naringenin chalcone accumulating ability by performing F1 combination ability test between parents and sister lines.
In DR5600, a line obtained by crossing a line selected from Morioka 10 to a line selected from DR736TM is used as one parent, and a line selected from breeding from Bell Harvest 2 is used as a single parent. It was produced by repeating the breeding selection of the strains with excellent harvestability and disease resistance, centering on the accumulation of flavonoids.

The og gene means a gene involved in lycopene biosynthesis, and the hp gene means a gene involved in carotenoid and flavonoid biosynthesis.
The tomatoes of the present invention do not include artificial og gene-introduced tomatoes or hp gene-introduced tomatoes by genetic recombination technology. The tomato of the present invention is a tomato obtained by breeding by crossing, and is preferably not a genetically assembled tomato.

  In the present invention, the tomato (genetically modified tomato) by gene recombination technology means a tomato artificially introduced with a foreign gene by gene recombination technology, and does not mean a tomato bred by mating.

  As a method for crossing tomatoes, methods such as artificial crossing in which hybrids are produced by artificial crossing between different genes can be mentioned.

  Breeding selection always repeats individual selection and line cultivation for each selected individual in hybrid generations (F2 and later), and makes a pure line by selecting, fixing, and determining the superiority or inferiority by comparing the lines. It can be performed by methods such as breeding.

  The cultivation method of tomato is not particularly limited as long as it is a cultivation method usually used in tomato cultivation, and examples thereof include outdoor cultivation, rain-free soil cultivation, rain-free hydroponics, and multi-soil cultivation.

The tomato of the present invention is a tomato obtained by breeding and selection as described above, and is a tomato having a high content of naringenin chalcone at the ripe stage without using a genetic recombination technique. The present invention provides a plant that can be harvested tomatoes of the present invention, seeds, but also provides such seedlings and callus, tomato seeds entrusted number is entrusted received as FERM P -21851 and A seedling is preferable.

(Ripe maturity)
The maturity of tomatoes can be classified as shown in the following table based on a report by Atherton et al. (The Tomato Crop, 260, TABLE 6.5, (1986)).
In addition, “Green”, “Turning”, and “Red” of classification according to conventional knowledge (see, for example, Nature Biotech., 19, 470-474 (2001)) are “green maturity period” and “coloring period”, respectively. ", Corresponding to the" ripening period ". The maturity usually refers to the maturity of tomatoes on the herb, but it may be the maturity after ripening tomatoes of any maturity after harvesting. For example, tomato can be ripened by harvesting tomatoes from the first stage of coloring to the stage of coloring and storing them at 5 ° C. to room temperature or lower for several days under air, hypoxia or anoxia.
The tomato of the present invention is a tomato having a naringenin chalcone content of 10 mg or more in the ripe stage, and the tomato, DR5600 species and naringenin chalcone content having a naringenin chalcone content of 10 mg or more in the ripe stage by ripening And the like, tomatoes having the same characteristics are included, and tomatoes at each maturity described in Table 1 below are also included.
That is, the tomato of the present invention is characterized in that it contains 10 mg of naringenin chalcone per 1 g of dried tomato skin at the time of ripeness, even if the maturity has reached the full maturity on the herb, For example, it may be harvested in the coloring season before reaching the full maturity period, and may be ripened and matured under any conditions.

(Naringenin chalcone)
Naringenin chalcone (2′4′6′4-Tetrahydrochloroconone) is a substance represented by the following structural formula (1).

ナリンゲニンカルコンとしては、例えば、塩の形態であってもよい。
ナリンゲニンカルコンの塩としては、特に限定されないが、例えば、アルカリ金属（ナトリウム、カリウム等）、アルカリ土類金属（マグネシウム、カルシウム等）との塩が挙げられる。また、塩としては、無機酸（塩酸、硫酸、リン酸）や有機酸（マレイン酸、クエン酸、フマル酸等）を付加した酸付加塩、更にはアミンの付加塩、アミノ酸の付加塩等が挙げられる。
ナリンゲニンカルコンとしては、ナリンゲニンカルコンの水和物であってもよく、ナリンゲニンカルコンの塩の水和物であってもよい。 Structural formula (1):

The naringenin chalcone may be in the form of a salt, for example.
The salt of naringenin chalcone is not particularly limited, and examples thereof include salts with alkali metals (sodium, potassium, etc.) and alkaline earth metals (magnesium, calcium, etc.). The salts include acid addition salts to which inorganic acids (hydrochloric acid, sulfuric acid, phosphoric acid) and organic acids (maleic acid, citric acid, fumaric acid, etc.) are added, and addition salts of amines, addition salts of amino acids, etc. Can be mentioned.
The naringenin chalcone may be a hydrate of naringenin chalcone or a hydrate of a salt of naringenin chalcone.

Most of the tomato fruits have the chemical structure of naringenin chalcone, and there is almost no naringenin, but when the chemical environment changes, such as extraction, heating, pH change, and aqueous solution, an intramolecular ring closure reaction occurs, and the following structural formula It is converted into naringenin represented by (2) (for example, see JP-A No. 2003-221356).
In the measurement of naringenin chalcone to be described later, when measuring the naringenin chalcone content, considering that naringenin chalcone has been converted to naringenin through the steps of extraction and measurement, in the present invention, it is included in the tomato skin. The sum of naringenin chalcone and naringenin is defined as the naringenin chalcone content.

Structural formula (2):

  Further, after stabilizing the naringenin chalcone in the presence of γ-dextrin (see, for example, JP-A-2003-221356), the content thereof may be measured.

(Measurement of Naringenin chalcone content)
Naringenin chalcone in tomato is contained in a particularly high concentration in tomato peel. Therefore, the characteristics of the present invention can be found by measuring the content of naringenin chalcone in tomato peel.
Tomato pericarp means a tissue of 1 mm or less thickness in which flesh cells are removed in the raw state. When measuring the content of naringenin chalcone, it is dried and the water content of tomato pericarp is 10% or less. It is preferable to use it. The naringenin chalcone content of the dried tomato peel can be measured according to a conventional method.
As the measurement method, for example, dried tomato peel can be extracted with water-containing ethanol or water-containing methanol and then measured by high performance liquid chromatography. During extraction, the tomato skin may be crushed or reflux extracted.

(Use of tomato with high content of Naringenin chalcone)
The tomato of the present invention can be used for various processed products by processing methods such as crushing, crushing, grinding, extraction, dissolution, enzyme treatment, acid-alkali treatment and the like.
Processed products include, for example, beverages such as juices, fruit juices, and soft drinks, seasonings such as ketchup and tomato sauce, canned whole tomatoes, cut tomatoes, tomato paste, and soups, and processed tomato products, tablets and Examples include nutritional supplements such as capsules, and confectionery.
Considering that a large amount of naringenin chalcone is contained in the tomato peel, it is desirable to use the tomato fruit as a squeezed residue in which the entire fruit or the peel remains.

Examples of the present invention will be described below, but the present invention is not limited thereto.
[Example 1]
(Naringenin chalcone content by tomato fruit maturity)
As Example 1, DR5600 seeds were used as comparative examples, and the known tomato FM6203 seeds and two commercially available cherry tomato varieties (“fruit yellow” and “twink”) were used to measure the content of naringenin chalcone at each ripeness.
Tomato was cultivated under the same conditions by rain-proof multi-soil cultivation in Nippon Del Monte Co., Ltd. in Numata City, Gunma Prefecture.
In accordance with the maturity determination described in Table 1, 10 fruits were collected from each of the first to fourth fruit bunches. Naringenin chalcone content was measured by the following method.
The fruit skin was peeled off from the tomato fruits of each maturity of Example 1 and the comparative example with a knife, etc., and the flesh adhering to the inside of the skin was completely removed, and then freeze-dried so that the water content was 5% or less. . The water content of the tomato skin before lyophilization was 30-70%.
10 mL of 60% ethanol was added to 0.10 g of dried peel and refluxed for 30 minutes.
The extracted solution was filtered through a hydrophilic PTFE filter (pore size 0.45 μm; manufactured by Advantech Toyo Co., Ltd.), and then connected to a UV detector (UV970 type; manufactured by JASCO Corporation). The peak detected at a detection wavelength of 310 nm was quantified from the standard product.
HPLC conditions are: mobile phase: 25% acetonitrile aqueous solution containing 0.1% formic acid, analytical column: CAPCELLPAK UG120 (manufactured by Shiseido) 4.6 × 150 mm 5 μm, flow rate: 1.0 mL / min, injection amount: 10 μL, column Temperature: room temperature, detection wavelength: 310 nm. The value of each fruit was measured and the average value is shown in FIG.
As shown in FIG. 1, the naringenin chalcone content of FM6203 varieties and mini tomatoes (fruit yellow varieties and twinkle varieties), which are tomatoes of comparative examples, gradually decreased from the color development period to the full maturity period, whereas the tomato of Example 1 The content of naringenin chalcone of DR5600, which is a non-decreasing amount after the coloration period, was maximized at the maturity period.
The content of naringenin chalcone in DR5600 at the maturity stage was more than three times that in the other three varieties. The content of naringenin chalcone per gram of full-ripe skin was 5.3 mg for FM6203 species, 18.8 mg for DR5600 species, 5.6 mg for fruit yellow species, and 5.9 mg for twinkle species. In addition, the content of naringenin chalcone during the color development period was 8.2 mg for FM6203 species, 6.8 mg for DR5600 species, 12.1 mg for fruit yellow species, and 10.1 mg for twinkle species.

Claims (5)

A line having the hp gene is crossed to a line having the og gene and breeding is selected.
A method for producing tomatoes , wherein the content of naringenin chalcone is 10 mg or more per 1 g of dried tomato skin in the ripe period ,
The strain having the og gene is a strain obtained by crossing at least one selected from the group consisting of DR736TM, Belharvest No. 2, Natsuno-shun, and NT604,
The line having the hp gene is a line obtained by crossing at least one selected from the group consisting of Morioka No. 10, Morioka No. 17 (Furikoma), Manapal, Natsukoma, and Tomato and Nakamahonhon No. 10 , Manufacturing method . A line obtained by crossing lines selected from breeding from DR736TM and Morioka 10;
Crossing the lines obtained by breeding the lines selected from Belharvest No. 2 and Morioka No. 10 to cross and select the breeds,
A method for producing tomatoes, wherein the content of naringenin chalcone is 10 mg or more per 1 g of dried tomato peel in the mature stage. Accession number is FERM P-21851, tomatoes.   Tomato seeds with a deposit number of FERM P-21851.   A tomato seedling with a deposit number of FERM P-21851.

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