• Proceedings of the Plant Resources Society of Korea Conference
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• 2020.08a
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• pp.32-32
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• 2020

High-quality and high-phytonutrient watermelon fruits have strong market opportunities besides their health related benefits. Hence, investigating quality and nutritional related traits of watermelon genetic resources could provide important baseline data in breeding for increased lycopene content thereby increasing the marketability of watermelon. To this end, we have examined some fruit morphological traits and lycopene content of 105 genetic resources. The morphological characters were recorded on the field and inside laboratory and lycopene was measured using spectrophotometric and HPLC methods. Watermelon fruits have shown a diverse morphological characters. Red and pink fleshed fruits dominated in the entire collections. Fruits with higher thickness of rind were found to exhibit less soluble solid content (SSC). Korean origin fruits were characterized by intermediate SSC while USA, RUS, TJK, TKM, TWN, and URY originated fruits had the highest SSC. The lycopene content varied between 41.37 and 182.82 ㎍/g, 2.81 and 163.72 ㎍/g, and 3.54 and 255.47 ㎍/g using HPLC, UV-Vis, and microplate reader instrumnets, respectively. Red- and pink-fleshed fruits had the highest levels of lycopene content compared to the yellow- and orange-fleshed. Lycopene content had a significant positive correlation with SSC, however, no correlations were detected between lycopene and other quantitative fruit morphological characters.

• Preventive Nutrition and Food Science
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• v.7 no.2
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• pp.179-183
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• 2002

Lycopene as a natural antioxidant may provide protection against a broad range of epithelial cancers and chronic diseases. Lycopene concentrate extracted from tomatoes can be used as functional food. Lycopene would undergo degradation via isomerization and oxidation under different processing conditions, which impact its bioactivity and reduce the fuuctionality for health benefits. Heat and light induce lycopene oxidation and isomerization of all-trans form to cis form. The effects of thermal treatment and light irradiation on the stability of lycopene were determined. Results have shown that lycopene stability depends on the extent of oxidation and isomerization. Cir-isomers are less stable than trans-isomers. The level of cis-isomers increased as treatment time increased but only for a short period during the beginning of the treatment. The major effect of thermal treatment and light irradiation was a significant decrease in the total lycopene content. A true assessment of health benefits of lycopene concentrate depends on the lycopene content and the composition of all trans-isomers and cia-isomers.

• Korean Journal of Plant Resources
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• v.33 no.6
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• pp.624-637
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• 2020

High-quality and high-phytonutrient watermelon fruits have strong market opportunities besides their health related benefits. Hence, investigating quality and nutritional related traits of watermelon genetic resources could provide important baseline data in breeding for increased lycopene content thereby increasing the marketability of watermelon. To this end, we have examined some fruit morphological traits and lycopene content of 105 genetic resources. Seeds, originally obtained from 22+ countries, were obtained from the National Agrobiodiversity Center, Jeonju, South Korea, grown in an experimental field and harvested at a fully mature stage. The size of pistil scar (SPS), the width of stripes (WS), weight of fruit (WF), length of fruit (LF), width of fruit (WIF), the thickness of pericarp (TP), soluble solids content (SSC), fruit shape in longitudinal section, ground color of skin, the intensity of the green color of skin, fruit shape at the apical part, grooving distribution, conspicuousness of stripes, and main color of the flesh were recorded on the field and inside laboratory and the lycopene was measured using spectrophotometric and HPLC methods. Watermelon fruits have shown a diverse morphological characters. Red and pink fleshed fruits dominated in the entire collections. Fruits with higher thickness of rind were found to exhibit less soluble solid content (SSC). Korean origin fruits were characterized by intermediate SSC while the United States of America (USA), Russia (RUS), Tajikistan (TJK), Turkmenistan (TKM), Taiwan (TWN), and Uruguay (URY) originated fruits had the highest SSC. The lycopene content varied between 41.37 and 182.82 ㎍/g, 2.81 and 163.72 ㎍/g, and 3.54 and 255.47 ㎍/g using HPLC, UV-Vis spectrophotometer, and microplate reader spectrophotometer, respectively. Red- and pink-fleshed fruits had the highest levels of lycopene content compared to the yellow- and orange-fleshed. Lycopene content had a significant positive correlation with SSC, however, no correlations were detected between lycopene and other quantitative fruit morphological characters. Our study demonstrated high diversity exists in fruit morphological traits and lycopene content of the germplasm collections which provide beneficial baseline data for a future breeding program and utilization of watermelon germplasm collections in gene banks for the maintenance and improvement of the current levels of production, marketability, and health-related benefit of watermelon fruits.

• Preventive Nutrition and Food Science
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• v.16 no.2
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• pp.95-103
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• 2011

This study was performed to investigate the antioxidant mechanism of tomato wine with varying lycopene content in rats fed a high fat diet (HFD). Male Sprague-Dawley rats were randomly divided into five groups (n=10 per group) and fed an HFD (35% of total energy from fat) plus ethanol (7.2% of total energy from alcohol), tomato wine with varying lycopene content (0.425 mg%, 1.140 mg% or 2.045 mg% lycopene) or an isocaloric control diet for 6 weeks. Mice fed HFD plus ethanol significantly increased erythrocyte hydrogen peroxide and thiobarbituric acid reactive substances (TBARS) levels with increases in activities of erythrocyte antioxidant enzymes such as superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GSH-Px) and glutathione reductase (GR) compared to pair-fed rats. Supplementation of tomato wine with varying lycopene content decreased ethanol-mediated increases of erythrocyte lipid peroxidation and antioxidant enzyme activities in HFD-fed rats, and tomato wine with higher lycopene appeared to be more effective. Tomato wine also dose-dependently lowered TBARS levels with decreased pro-oxidant enzyme, xanthine oxidase (XOD) activity in plasma of HFD-fed rats. In contrast to erythrocytes, the inhibitory effects of tomato wine on hepatic lipid peroxidation were linked to increased hepatic antioxidant enzymes (SOD and CAT) and alcohol metabolizing enzyme (alcohol dehydrogenase and aldehyde dehydrogenase) activities. There were no significant differences in hepatic XOD and cytochrome P450-2E1 activities among the groups. Together, our data suggest that tomato wine fortified with lycopene has the potential to protect against ethanol-induced oxidative stress via regulation of antioxidant or pro-oxidant enzymes and alcohol metabolizing enzyme activities in plasma, erythrocyte and liver.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.10
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• pp.1516-1521
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• 2010

This study was conducted to investigate the physicochemical and quality characteristics of alcohol fermentation of tomato. For yeast, Saccharomyces bayanus Lalvin EC-1118 displayed the highest alcohol content (11.8%), whereas titratable acidity and pH did not differ significantly between different yeasts. Alcohol fermentation conducted at higher temperature ($25^{\circ}C$) resulted in higher alcohol content and lower sugar level. The highest alcohol content was produced using 11.4% sucrose and 11.1% fructo-oligosaccharide. These two saccharides were suitable for tomato alcohol fermentation. Lycopene levels were similar regardless of sugar type, and were approximately 4.2 mg%. To improve lycopene content, three types of fruit wine with low-dose lycopene (LDL), medium-dose lycopene (MDL), and high-dose lycopene (HDL) were made. Their alcohol contents were not significantly different (10.0~10.8%). Lycopene contents of LDL, MDL, and HDL wine were 4.25 mg%, 11.40 mg%, and 20.45 mg%, respectively. Therefore, HDL tomato wine should be manufactured.

• Journal of Microbiology and Biotechnology
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• v.30 no.12
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• pp.1937-1943
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• 2020

Although classical metabolic engineering strategies have succeeded in developing microbial strains capable of producing desired bioproducts, metabolic imbalance resulting from extensive genetic manipulation often leads to decreased productivity. Thus, abiotic strategies for improving microbial production performance can be an alternative to overcome drawbacks arising from intensive metabolic engineering. Herein, we report a promising abiotic method for enhancing lycopene production by UV-C irradiation using a radiation-resistant ΔcrtLm/crtB+dxs+ Deinococcus radiodurans R1 strain. First, the onset of UV irradiation was determined through analysis of the expression of 11 genes mainly involved in the carotenoid biosynthetic pathway in the ΔcrtLm/crtB+dxs+ D. radiodurans R1 strain. Second, the effects of different UV wavelengths (UV-A, UV-B, and UV-C) on lycopene production were investigated. UV-C irradiation induced the highest production, resulting in a 69.9% increase in lycopene content [64.2 ± 3.2 mg/g dry cell weight (DCW)]. Extended UV-C irradiation further enhanced lycopene content up to 73.9 ± 2.3 mg/g DCW, a 95.5% increase compared to production without UV-C irradiation (37.8 ± 0.7 mg/g DCW).

• Culinary science and hospitality research
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• v.17 no.4
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• pp.263-272
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• 2011

For tomatoes containing valuable nutrients and biological active substances, this study examined differences in the ascorbic acid, lycopene, ${\beta}$-carotene, and ${\alpha}$-carotene contents in processed tomato products according to tomato cultivar and the part of fully ripened tomatoes. According to the results, the ascorbic acid content was different among tomato cultivars, and it was far higher in jelly than in pulp among the parts of tomatoes. The ascorbic acid content in processed tomato products was higher in tomato juice than in other types of tomato products, but the difference was mainly from various additives used in addition to tomatoes; therefore, it was somewhat unreasonable to compare the ascorbic acid content among the products. It was found that the lycopene content was not significantly different between pulp and jelly in each cultivar. In most of the cultivars, the ${\beta}$-carotene content was not significantly different according to the parts, but in cultivar yeoyong, the content was 2.7 times higher in jelly than in pulp. The ${\alpha}$-carotene content was highest in both pulp and jelly for all the cultivar, and the lycopene and ${\beta}$-carotene contents were lowest regardless of parts for cultivar Yellow Carol. ${\alpha}$ carotene was not detected in either pulp or jelly. The lycopene, ${\beta}$-carotene, and ${\alpha}$-carotene contents showed significant difference among processed tomato products, and the difference came mainly from the type of processing and additives. Tomatoes have superior characteristics, but they are usually consumed uncooked in Korea. Thus, this study aimed to contribute to the various forms of consumption of tomatoes, that is, the development of various nutritionally excellent cooking methods using processed tomato products.

• Korean Journal of Food Science and Technology
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• v.53 no.1
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• pp.63-71
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• 2021

In this study, a comparative analysis was carried out between the 'Beta Tiny' and 'TY Nonari' cherry tomato cultivars harvested at the pink and red stages. Samples of the red stage were stored at room temperature for 9 days, during which physicochemical qualities, antioxidant compounds, and activities were measured. As cherry tomato ripening and storage progressed, firmness was reduced, whereas the lycopene content increased. Total phenolic content and antioxidant activity showed no significant changes as ripening and storage progressed; however, total flavonoid content of 'Beta Tiny' showed a significant increase (p<0.05). The main polyphenols in the two cultivars were identified as chlorogenic acid, rutin, and (-)-epigallocatechin gallate, among which chlorogenic acid showed a significant decrease (p<0.05) as ripening and storage progressed. A strong correlation was found between total phenolic and flavonoid content (R=0.744), and ABTS radical scavenging activity (R=0.975). Additionally, a negative correlation was shown by lycopene and chlorogenic acid (R= -0.934).

• Nutrition Research and Practice
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• v.7 no.1
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• pp.26-33
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• 2013

The effect of lycopene supplementation on the antioxidant system was investigated by analyzing lipid peroxide levels, glutathione contents, and antioxidant enzyme activities in Mongolian gerbils fed a high fat diet. Gerbils were fed on each experimental diet for 6 weeks; normal diet (NC), normal diet with 0.05% lycopene (NL), high fat diet (HF), and a high fat diet with 0.05% lycopene (HFL). Dietary supplementation of lycopene increased hepatic lycopene level in gerbils fed a normal or high fat diet (P < 0.05). Liver and erythrocyte concentrations of lipid peroxide increased in gerbils fed a high fat diet, whereas lycopene supplementation decreased liver and erythrocyte concentrations of lipid peroxide (P < 0.05). Hepatic total glutathione content was higher in the NL group than that in the NC group (P < 0.05). Total antioxidant status in plasma increased following lycopene supplementation compared with that of the non-lycopene supplemented groups (P < 0.05). Hepatic catalase activity increased following dietary lycopene supplementation (P < 0.05). Superoxide dismutase activity in liver remained unchanged with lycopene supplementation, but erythrocyte superoxide dismutase activity increased in NL group compared with NC group (P < 0.05). Glutathione-S-transferase activity increased in the NL group compared to NC group (P < 0.05). Liver and erythrocyte glutathione peroxidase activity increased significantly in the NL group compared to that in the HF group (P < 0.05). Liver glutathione reductase activity was higher in the NL group than that in the NC group (P < 0.05). These results suggest that lycopene supplementation may be efficient for preventing chronic diseases induced by oxidative stress related to high fat diet.

• KSBB Journal
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• v.21 no.2
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• pp.90-95
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• 2006

Escherichia coli harboring pAC-LYCO4 and pDdxs was used for lycopene production. Three wild type strains of E. coli OW1, MG1655, and W3110 were compared with DH5${\alpha}$ used before for lycopene production. Lycopene productivity of E. coli MG1655 was similar to DH5${\alpha}$ and the highest among those wild type strain. Therefore, MG1655 strain was used for random transposon and NTG mutagenesis to increase lycopene productivity. Through transposon mutation, five transposon mutants with increased lycopene productivity were obtained. It was found that genes knocked out by transposon insertion were treB in Tn1 mutant, B2436 in Tn2 mutant, and rfaH in Tn3, 4, and 5 mutants. Lycopene productivity was the highest in Tn4 mutant among the Tn mutants, which was 6-fold and 8-fold higher in lycopene concentration and content, respectively, in comparison with those obtained with wild type strain. NTG4 mutant was acquired with NTG mutation. The highest lycopene productivity of 6 mg/L and 4 mg/g DCW was obtained from the NTG4 mutant when arabinose of 0.013 mM was added for induction of dxs, rate-limiting gene of MEP pathway. The lycopene productivity of NTG4 mutant was increased 18-fold and 12-fold in lycopene concentration and content, respectively when comparing with the wild type strain.