New genetically engineered tomatoes could lower plaque build up

Researchers at the University of California, Los Angeles (UCLA), have developed genetically engineer…

Researchers at the University of California, Los Angeles (UCLA), have developed genetically engineered tomatoes that can produce a peptide that mimics the actions of good cholesterol when consumed.

The tomatoes were genetically engineered to produce 6F, a small peptide that mimics the action of apoA-1, the chief protein in high-density lipoprotein.

The study, which is published in the Journal of Lipid Research, found that the mice that were fed these tomatoes in freeze-dried, ground form had less inflammation and plaque build-up in their arteries.

In addition, after the tomatoes were consumed, the peptide was found to be active in the small intestine but not in the blood. This indicates that targeting the small intestine may be a new strategy to prevent diet-induced atherosclerosis, which can lead to heart attacks and strokes.

Peptides prior to the current 6F version have required additions that can only be achieved through chemical synthesis. The 6F peptide does not require these additions and can therefore be produced by genetically engineering plants.

Senior author Alan M Fogelman said that if the work in animal models applies to humans, consuming forms of genetically modified foods that contain apoA-1-related peptides could potentially help improve plaque-based diseases.