This case study was created by the following OIRC hubs:
Project Aim
To produce tomatoes with enhanced nutritional composition, specifically by the accumulation of omega-3 PUFAs.
Summary
The aim of this project funded by the Biofortification Hub (one of six hubs funded by BBSRC as part of the Diet and Health Open Innovation Research Club) was to create an entirely novel source of healthy omega-3 long chain polyunsaturated fatty acids (PUFAs), by using genetic modification to engineer tomatoes so that they accumulate EPA and DHA in their fruit. This would provide a new and sustainable source of ‘fish oils’ that was not dependent on marine extraction and could provide a dietary source of EPA and DHA for people who do not eat animal products. Tomatoes are widely consumed, and nutritionally enhanced fruit represent an excellent conduit for improved diet. Although this project was modest in scale, it made very significant progress and resulted in the creation of multiple tomato lines that accumulate EPA in either the fruit or seeds. Lipidomic and genomic analyses of our enhanced tomatoes are ongoing, but it is clear that tomato fruit is an excellent vehicle for the delivery of EPA, with the best lines containing ~8% of total fatty acids as this healthy omega-3 not normally found in plants.
Next Steps
In this first iteration we focused on demonstrating that tomato fruit could serve as an efficient host for the accumulation of EPA. In the next iterations, we are boosting the levels of omega-3 and also engineering the accumulation of DHA. The results from this project have been patented and will subsequently be published, and we are looking at different mechanisms to take this innovation forward.
"This has been an amazingly successful and enjoyable collaboration. We have done something that is novel but more importantly has utility and societal value. I am immensely proud of our collective achievements."
