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Detoxification and function of immature tomato.

Shiro Yamashoji1, Eri Onoda2

  • 1Department of Materials and Life Science, Shizuoka Institute of Science and Technology, 2200 Toyosawa, Fukuroi city, Shizuoka, Japan; Microbial Technology Laboratory, 9-50-514 Kaigan-dori, Tarumi-ku, Kobe city 655-0036, Hyogo, Japan.

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|May 14, 2016
PubMed
Summary

Ripening tomatoes alter pigment composition. Immature green tomatoes, rich in α-tomatine, show anti-obesity effects and detoxification potential through peel removal or enzymatic breakdown.

Keywords:
AdipocyteImmature tomato detoxificationLDH assayWST-1 assayα-Tomatine

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Area of Science:

  • Plant biochemistry
  • Nutritional science
  • Food chemistry

Background:

  • Tomato ripening involves significant changes in pigment composition, including carotenoids and glycoalkaloids.
  • α-Tomatine, a glycoalkaloid found predominantly in the peel of immature tomatoes, has been investigated for its biological activities.

Purpose of the Study:

  • To investigate the changes in α-tomatine, chlorophylls, β-carotene, and lycopene during tomato ripening.
  • To determine the cytotoxic mechanism of α-tomatine and its potential anti-obesity effects.
  • To explore methods for detoxification and enhancing the bioactivity of immature green tomatoes.

Main Methods:

  • Analysis of pigment changes during tomato ripening.
  • Cytotoxicity assays using WST-1 and LDH assays to assess α-tomatine effects.
  • Incubation of immature green tomatoes with ethanol and acetic acid, followed by enzymatic decomposition studies.
  • Inhibition assays of lipid accumulation in adipocytes.

Main Results:

  • Pigment profiles changed with ripening: α-tomatine and chlorophyll decreased, while β-carotene and lycopene increased.
  • α-Tomatine's cytotoxicity is linked to plasma membrane destruction.
  • Immature green tomatoes showed reduced cytotoxicity after incubation with ethanol or acetate and demonstrated anti-obesity effects by inhibiting adipocyte lipid accumulation.
  • α-Tomatine decomposition was achieved using crude enzymes from immature green tomatoes.

Conclusions:

  • Tomato ripening significantly alters key bioactive compounds.
  • α-Tomatine exhibits cytotoxicity dependent on membrane integrity.
  • Immature green tomatoes possess detoxification and anti-obesity properties.
  • Peel removal, enzymatic decomposition, or specific incubation methods (acetate, ethanol) can modulate the properties of immature green tomatoes for potential applications.