Gene Tweaks Promise Vitamin Drenched Food

Makarand writes "Scientists have identified a gene in ripe strawberries that holds the promise of creating vitamin-drenched food of the future according to this article in the Taipei Times. The gene encodes an enzyme in strawberry plants that helps to convert a protein called D-galacturonic acid to vitamin C. In a recent study, the same gene tweaked to overexpress the enzyme in a weed called thale cress (Arabidopsis thaliana), the plant equivalent of the laboratory mouse, churned out two or three times the normal amounts of vitamin C. The study suggests that other plants that use these genes can be engineered to have high vitamin levels."

Comments

Effects in other foods

[YDdraig]

I'd quite like them to figure out what it is in strawberries that I'm lethally allergic to before they go adding bits of it to other foods.

Ripe?

[mshiltonj]

Scientists have identified a gene in ripe strawberries

Woudn't this gene also be in raw -- and even rotten -- strawberries?

Re:Ripe?

[Jackazz]

Not necessarily! Organisms express different genes at different times in their life cycle in order to adapt to their environment or gain function.

For example, humans produce a different form of hemoglobin while in the womb. This different hemoglobin protein has a higher affinity for oxygen, so it can effectively absorb oxygen from the mothers blood. This gene is not as good after you are born because it holds on to the oxygen too tightly and can't efficiently deliver it to the organs. The gene shuts off after you are born so that you are more adapted to your environment.

So...the strawberries may turn on production of the vitamin C gene because they need it to do the actual ripening of the fruit or something.

"Eat your fruit young man!" -granny

citric acid

[Hadlock]

The gene encodes an enzyme in strawberry plants that helps to convert a protein called D-galacturonic acid to vitamin C.

going back to high school chemistry, vitamin C is citric acid, aka the slightly sour stuff in oranges, and more potent in lemons/lemon juice. stawberries always appealed to me because of their sweetness, not their acridness :(

Re:citric acid

[Cy Guy]

going back to high school chemistry, vitamin C is citric acid,

I think you mean ascorbic acid.

Though it too is occasionally added more to provide tartness (or sometime preservation) than as a vitamin supplement. It definately is not the same thing as citric acid. You might want to find out whether or not your HS Science teacher was actually qualified to teach Chemistry, or if they were just a Gym teacher pressed into filling the Science Teacher shortage.

Re:citric acid

[Monkelectric]

Citric Acid (C6H8O7) is very similar to vitamin C (C6H8O6), and is primarily used as a preservative. It occurs naturally in most of the same places Ascorbic Acid does (citrus fruits) but in much smaller concentrations.

I know all this because Citric Acid alergies are actually pretty common, and for a ceartin percentage of people citric acid makes you die :)