PS-C23-11: CREATION OF TOMATOES WITH HIGH GABA ACCUMULATION BY GENE EDITING AND THEIR HYPOTENSIVE EFFECTS

Abstract

Background and Purpose: The number of functional food products containing gamma-aminobutyric acid (GABA), which is claimed to have a hypotensive effect, will exceed 300 in Japan by 2020. GABA containing foods has surpassed the number of applications for non-digestible dextrin, which is claimed to prevent high blood sugar. Sicilian Rouge High GABA tomato (High GABA tomato) is the world's first tomato that has been approved as a gene-edited food, which uses CRISPR/Cas9 to enable a dense accumulation of GABA. In this presentation, we will report the background of the development of the GABA hyper-accumulating tomato as well as the results of an in-house monitoring survey conducted on the consumption of this tomato. Methods: Through gene editing technology, we have successfully modified the auto-inhibitor-domain of the glutamate decarboxylase gene to enhance its activity and high GABA tomatoes were produced. Thirteen in-house monitors (5 normotensive and 8 mildly hypertensive) were asked to consume the high GABA tomatoes starting in November 2021. High GABA tomatoes were consumed fresh or cooked, with a daily dosage of 5 tomatoes. The monitored participants had their home blood pressure measured twice a day, in the morning and at night, and their blood pressure was compared between the two weeks before and the two weeks after the start of tomato consumption. Results: High GABA tomatoes contain 95 mg/100 g of GABA, and eating 5 tomatoes per day provided approximately 100 mg of GABA. No clinically significant blood pressure changes were observed in the five participants with average baseline home systolic blood pressure < 135 mmHg. When the eight participants with baseline systolic blood pressure > = 135 mmHg were divided into groups, the systolic blood pressure in 3 out of 4 subjects in the upper half decreased significantly (from 155 mmHg to 150 mmHg, Δ-4.6 mmHg). On the other hand, systolic blood pressure of the lower half of the hypertensives increased significantly in 2 subjects, but the mean did not change significantly (from 137 mmHg to 139 mmHg, Δ + 1.8 mmHg). Conclusion: While further study is necessary, the results suggest that Sicilian Rouge High GABA tomato may contribute to blood pressure reduction when consumed by hypertensive individuals.