[go: up one dir, main page]

WO2016142929A3 - Tomatoes (lycopersicum species) with a pungent taste from capsaicin - Google Patents

Tomatoes (lycopersicum species) with a pungent taste from capsaicin Download PDF

Info

Publication number
WO2016142929A3
WO2016142929A3 PCT/IL2016/050121 IL2016050121W WO2016142929A3 WO 2016142929 A3 WO2016142929 A3 WO 2016142929A3 IL 2016050121 W IL2016050121 W IL 2016050121W WO 2016142929 A3 WO2016142929 A3 WO 2016142929A3
Authority
WO
WIPO (PCT)
Prior art keywords
tomatoes
capsaicin
species
genes
hot
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/IL2016/050121
Other languages
French (fr)
Other versions
WO2016142929A2 (en
Inventor
Barry Nadel
Iris TRUMAN
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of WO2016142929A2 publication Critical patent/WO2016142929A2/en
Publication of WO2016142929A3 publication Critical patent/WO2016142929A3/en
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N15/00—Mutation or genetic engineering; DNA or RNA concerning genetic engineering, vectors, e.g. plasmids, or their isolation, preparation or purification; Use of hosts therefor
    • C12N15/09—Recombinant DNA-technology
    • C12N15/63—Introduction of foreign genetic material using vectors; Vectors; Use of hosts therefor; Regulation of expression
    • C12N15/79—Vectors or expression systems specially adapted for eukaryotic hosts
    • C12N15/82—Vectors or expression systems specially adapted for eukaryotic hosts for plant cells, e.g. plant artificial chromosomes (PACs)
    • C12N15/8241—Phenotypically and genetically modified plants via recombinant DNA technology
    • C12N15/8242—Phenotypically and genetically modified plants via recombinant DNA technology with non-agronomic quality (output) traits, e.g. for industrial processing; Value added, non-agronomic traits

Landscapes

  • Genetics & Genomics (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Biomedical Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Biotechnology (AREA)
  • General Engineering & Computer Science (AREA)
  • Molecular Biology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Microbiology (AREA)
  • Physics & Mathematics (AREA)
  • Plant Pathology (AREA)
  • Biophysics (AREA)
  • Biochemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Cell Biology (AREA)
  • Breeding Of Plants And Reproduction By Means Of Culturing (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

This invention creates tomato plants that produce tomatoes having a pungent flavor. This includes the steps of genetically modifying Lycoipersicon (tomato species) with two genes from Capsicum species. These genes are pAMT and capsaicin synthase. Capsaicin synthase and pAMT are responsible for producing the pungent flavor in Capsium species. These genes were inserted into an Agrobacterium phage with tissue specific promoter for tomato fruit, tissue specific promoter [1]. The resulting products, hot tomatoes have a huge market in the processing of hot sauces, fresh hot tomatoes, and for producing capsaicin as a commodity.
PCT/IL2016/050121 2015-03-06 2016-02-03 Tomatoes (lycopersicum species) with a pungent taste from capsaicin Ceased WO2016142929A2 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US201562129060P 2015-03-06 2015-03-06
US62/129,060 2015-03-06

Publications (2)

Publication Number Publication Date
WO2016142929A2 WO2016142929A2 (en) 2016-09-15
WO2016142929A3 true WO2016142929A3 (en) 2017-02-09

Family

ID=56880044

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IL2016/050121 Ceased WO2016142929A2 (en) 2015-03-06 2016-02-03 Tomatoes (lycopersicum species) with a pungent taste from capsaicin

Country Status (1)

Country Link
WO (1) WO2016142929A2 (en)

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20110145948A1 (en) * 2008-08-20 2011-06-16 BASG Plant Science GmbH Transgenic Plants Comprising as Transgene a Phosphatidate Cytidylyltransferase
US20120317674A1 (en) * 2011-06-10 2012-12-13 University Of Florida Research Foundation, Inc. Hybrid tomatoes and methods of making hybrid tomatoes

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20110145948A1 (en) * 2008-08-20 2011-06-16 BASG Plant Science GmbH Transgenic Plants Comprising as Transgene a Phosphatidate Cytidylyltransferase
US20120317674A1 (en) * 2011-06-10 2012-12-13 University Of Florida Research Foundation, Inc. Hybrid tomatoes and methods of making hybrid tomatoes

Non-Patent Citations (5)

* Cited by examiner, † Cited by third party
Title
KIM ET AL.: "Genome sequence of the hot pepper provides insights into the evolution of pungency in Capsicum species.", NAT GENET., vol. 46, no. 3, 2014, pages 270 - 8, XP055362759 *
KOBATA ET AL.: "Potent production of capsaicinoids and capsinoids by Capsicum peppers.", J AGRIC FOOD CHEM., vol. 61, no. 46, 2013, pages 11127 - 32, XP055248812 *
LANG ET AL.: "Functional loss of pAMT results in biosynthesis of capsinoids, capsaicinoid analogs, in Capsicum annuum cv. CH -19 Sweet.", PLANT J., vol. 59, no. 6, 2009, pages 953 - 61 *
WAHYUNI ET AL.: "Cenetic inapping of semi-polar metabolites in pepper fruits (Capsicum sp.): towards unravelling the molecular regulation of flavonoid quantitative trait loci.", MOL BREED., vol. 33, 2014, pages 503 - 518, XP055362760 *
WAHYUNI ET AL.: "Secondary Metabolites of Capsicum Species and Their Importance in the Human Diet.", J NAT PROD., vol. 76, no. 4, 2013, pages 783 - 93, XP055362758 *

Also Published As

Publication number Publication date
WO2016142929A2 (en) 2016-09-15

Similar Documents

Publication Publication Date Title
IL256269B (en) Dry product consisting of fruit and/or vegetables and a method for producing same
WO2018102447A3 (en) Food ingredients from stevia rebaudiana
MX2019007007A (en) Modifying or enhancing a flavor of food and beverage products.
PH12018500666A1 (en) Oat-based product and process of manufacture
EP3987040A4 (en) Methods of enhancing grain yield, plants and products generated thereby
HUE055770T2 (en) Ripening chamber and method for ripening fruit
EP4233565A3 (en) Seasoning composition, snack food comprising said composition and method of seasoning a snack food
EP3857502A4 (en) Computer-implemented method, apparatus, and computer-program product
MX2020005404A (en) Stevia-derived molecules, methods of obtaining such molecules, and uses of the same.
WO2019088576A3 (en) Method for preventing browning of fresh fruits or vegetables by using allulose
SG11202012913XA (en) Dried powder of edible plant, food and beverage, and production method therefor
IL264340A (en) Dry expanded food product made from protein, and method for the production thereof
EP3533322A4 (en) Colored sweet potato having high anthocyanin content, processed product thereof, and method for determining variety thereof
IL288759A (en) Tomato plant producing fruit having improved ripening characteristics
WO2016142929A3 (en) Tomatoes (lycopersicum species) with a pungent taste from capsaicin
MX2019013439A (en) Process for improving shelf-life of fresh-cut vegetables and food products produced thereby.
ZA201904706B (en) Method of making a puffed, dehydrated food product
WO2017204605A3 (en) Method for preparing processed food using separated packaging and mild heat sterilization
MX2023005754A (en) Process for the preparation of heat treated cereal based food products.
GB2580311B (en) Popped food product
EP3732984C0 (en) Food product treatment plant and method
GB2566089B (en) Packaging for plants, fruit or vegetables
UA99334U (en) Canned Food “Stuffed Tomatoes ”Girchynka (Bitterness)””
IT201700090345A1 (en) SELECTION PLANT FOR THE PACKAGING OF PRODUCTS, IN PARTICULAR OF THE FRUIT AND VEGETABLE TYPE.
HK40105441A (en) Flavor compositions, food products containing the same and a method of increasing an umami taste intensity

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 16761193

Country of ref document: EP

Kind code of ref document: A2

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 16761193

Country of ref document: EP

Kind code of ref document: A2