A pioneering technique developed by researchers at the IBMCP (UPV-CSIC) has significantly increased the beta-carotene content in lettuce leaves, marking a substantial advance in plant biofortification. The study, detailed in the Plant Journal, demonstrates that beta-carotene levels in lettuce can be enhanced up to 30 times using advanced biotechnological methods and high-intensity light treatments.
Beta-carotene, a vital carotenoid with antioxidant properties, is a key precursor to vitamin A, crucial for functions such as vision, immune response, and cellular health. By employing biotechnological interventions and intense light conditions, the research team successfully augmented beta-carotene concentrations without disrupting essential processes like photosynthesis.
Led by Manuel Rodríguez Concepción, a CSIC researcher at the IBMCP, the study utilized tobacco plants (Nicotiana benthamiana) and lettuce (Lactuca sativa) to develop this technique. The researchers achieved high levels of beta-carotene accumulation by directing the pigment to cellular compartments where it is typically not stored, namely plastoglobules and cytosolic vesicles. This approach ensures that the carotenoids are stored without affecting the chloroplasts’ function, which is vital for photosynthesis.
Rodríguez Concepción explained, “Our method successfully increases beta-carotene storage in new cellular locations, avoiding the adverse effects on chloroplast function and leaf health.”
The study’s findings highlight a twofold approach: enhancing beta-carotene storage in plastoglobules within chloroplasts and utilizing vesicles in the cytosol. This dual strategy led to a remarkable 30-fold increase in bioaccessible beta-carotene levels compared to untreated leaves. The biofortified lettuce exhibited a distinct golden hue, reflecting the high pigment concentration.
Luca Morelli, the study’s first author, noted, “Our methods not only boost beta-carotene levels but also enhance its bioaccessibility, facilitating better absorption in the digestive system.”
The research signifies a notable advance in vegetable biofortification, offering a promising avenue for improving nutritional content in crops such as lettuce, chard, and spinach without compromising their taste or aroma. According to co-author Pablo Pérez Colao, the technique holds great potential for enhancing dietary vitamin A intake through fortified vegetables.