9 results about "Lycopene" patented technology

This invention discloses the application of the tomato SlPIF8b gene in regulating tomato fruit coloring and ripening, relating to the fields of genetic engineering and molecular biology. The tomato SlPIF8b gene has the nucleotide sequence shown in SEQ ID NO: 2. This application utilizes gene editing technology to knock out the SlPIF8b gene in tomatoes, which promotes the accumulation of lycopene and carotenoids in the tomato fruit, accelerates fruit coloring, and simultaneously promotes ethylene accumulation and softening, thus accelerating fruit ripening. This provides new germplasm resources for breeding new tomato varieties that promote fruit coloring and ripening, and has good potential application value. It also provides important theoretical basis and technical support for studying the molecular mechanisms of tomato ripening and improving the quality and nutritional value of tomato fruits.

This invention discloses a method, system, and the resulting diced tomatoes, belonging to the field of food processing technology. The method includes: washing and removing the stems from the raw materials, dicing, first sieving and filtering the juice, microwave heating and venting, second sieving and filtering, filling and sealing, secondary microwave heating, and water bath sterilization. Specifically, the microwave heating and venting step controls the heating rate to 0.5~1.0℃ / s, rapidly heating the diced tomatoes from room temperature to 85~90℃. This invention effectively overcomes the technical problem of easily bursting the skin of diced tomatoes during microwave heating through the synergistic effect of a specific heating rate window and two sieving processes, achieving efficient venting without peeling. The resulting diced tomatoes have a ≥90% intact diced ratio, a stable solid content of over 70%, high lycopene retention, and clear broth, achieving high-quality, efficient production of diced tomatoes.

This invention belongs to the field of food technology, specifically relating to a fermented tomato cube and its preparation method. The preparation method includes the following steps: (1) Peel and seed fresh tomatoes, cut them into cubes, sterilize them, and place them in a sterile fermentation container. First, add *Lactobacillus casei*, mix evenly, and anaerobic ferment. Then, add *Lactobacillus rhamnosus*, mix evenly, and continue anaerobic fermentation. After sterilization, fermented tomato cubes are obtained; (2) Wash and peel onions, cut them into cubes, and pre-cook them to obtain pre-cooked onion cubes; (3) Mix the fermented tomato cubes, pre-cooked onion cubes, and seasonings evenly, cook at 80-85℃ for 20-25 minutes, and cool to room temperature to obtain fermented tomato cubes. The preparation method of this invention can ensure the efficient increase of total phenols in fermented tomato cubes while reducing the degradation of lycopene, achieving synergistic optimization of the nutritional quality of fermented tomato cubes, and improving the sensory quality of the final product.

This invention discloses a method for increasing the lycopene content in chicken meat. By adding lycopene to chicken feed, the lycopene is absorbed, transported, and deposited in the muscle tissue of the chicken. The amount of lycopene added to the feed is 30–240 mg / kg, and continuous feeding for 30 days can effectively increase the lycopene content in chicken meat, thereby obtaining functional chicken products rich in lycopene. This method can significantly increase the deposition of lycopene in chicken breast and chicken leg meat, enhance the antioxidant capacity and nutritional value of chicken meat, and increase the added value of the product, showing good application prospects.

This invention provides a method for the simultaneous extraction and separation of lycopene A and lycopene B from Lycium chinense root bark. Based on obtaining an effective eutectic solvent as the extractant, ultrasonic-assisted extraction is employed. Response surface methodology is used to optimize three factors significantly affecting the extraction process of lycopene A and lycopene B: extraction time, extraction temperature, and water content, thus obtaining optimal extraction conditions. Subsequently, the Lycium chinense root bark extract is passed through an ion exchange resin to remove the eutectic solvent. Finally, high-speed countercurrent chromatography (HSCLC) separation and preparative liquid chromatography (PCLC) purification are used to further obtain lycopene A and lycopene B with high purity, which are then detected and analyzed using high-performance liquid chromatography (HPLC).

This invention discloses an analytical method for the application of wolfberry in the preparation of foods and drugs for rheumatoid arthritis. First, 36 active ingredients and 201 drug targets of wolfberry were obtained through a traditional Chinese medicine systems pharmacology database and analysis platform. Then, 536 targets for rheumatoid arthritis were predicted using Gene Cards and TTD databases, and 55 intersection targets were obtained through Venn diagram analysis. An intersection target network diagram and a "drug-ingredient-target-disease" network diagram were constructed. Topological analysis screened out four core targets: IL1B, JUN, IL6, and TNF, and five core ingredients. Molecular docking results showed that quercetin, genistein, β-sitosterol, stigmasterol, and lycopene strongly bound to the four core targets. This invention provides a theoretical reference for the development of drugs for the treatment of rheumatoid arthritis.

This invention discloses a rapid detection method for capsanthin content based on multispectral data, belonging to the field of non-destructive rapid detection and spectral analysis technology of crop components. It solves the problems of traditional chemical detection methods, such as sample destruction, time-consuming and labor-intensive methods, and inability to achieve high-throughput rapid analysis. This invention acquires spectral reflectance data of chili samples through multispectral imaging. After standardization, a two-step method based on multivariate statistical indicators and model residual analysis is used to accurately remove outlier samples to construct a high-quality modeling set. Then, cross-validation is used to train various machine learning regression models to select the optimal prediction model. The spectral data of the sample to be tested is then input into this model after the same preprocessing, and the reliability of the prediction results is evaluated using a weighted neighborhood consistency index. Ultimately, this achieves rapid, accurate, and non-destructive quantitative detection of capsanthin content, providing efficient and reliable technical support for high-throughput intelligent sorting of chili quality.

The present disclosure relates at least in part to genetic engineering of vegetable (e.g., tomato) plants to, for example, produce heme, a molecule contributing to a meat-like flavor, and to the incorporation of male sterility in these plants to facilitate the production of F1 hybrid seeds. Described herein, in some embodiments, are methods for constructing and introducing into such plants genetic constructs containing both a heme gene and a male sterility gene, the resulting plants, and the use of these plants in hybrid seed production. The present disclosure also provides at least in part methods for enhancing lycopene content in plants, such as tomato plants, either through genetic modification or selective breeding. While introducing key genes like Psy is effective, adding multiple genes or knocking out competing pathways can lead to more substantial increases in lycopene levels. Enhanced lycopene content can provide added health benefits, including potential cancer protection, making these plants, such as tomatoes, particularly valuable in the context of functional foods. The plants may be of varieties with high lycopene content combined with genetic modifications as provided herein. The present disclosure offers a comprehensive solution for producing plants (e.g., tomatoes) with increased nutritional value.