Biofortification of Tomato (Solanum lycopersicum) through GABA Technology for Enhanced Stress Tolerance and Nutritional Quality

Abstract

Gamma-aminobutyric acid (GABA) technology is a promising biotechnology method for enhancing stress tolerance and nutritional quality in agricultural plants. Although tomato (Solanum lycopersicum) is a major vegetable crop consumed worldwide and is rich in vitamins, minerals, and antioxidants, tomato fruits naturally contain low levels of GABA. GABA technology involves the introduction or alteration of genes involved in GABA production using contemporary methods, including genetic transformation, metabolic engineering, and gene editing (CRISPR/Cas9). The enzyme glutamate decarboxylase (GAD) produces GABA from glutamate, and altering the genes governing this enzyme can greatly boost GABA accumulation in tomato fruits. High GABA levels in tomato improve plant resistance to environmental stressors, including salt, drought, and temperature fluctuations, in addition to offering extra health advantages such as decreasing blood pressure and reducing stress in humans. The creation of GABA-enriched tomato aids in the creation of functional foods with higher nutritional content. This technique offers enormous promise for future agriculture and horticulture by enhancing crop quality, productivity, and health benefits, despite several limitations, such as governmental approval, biosafety issues, and public acceptance of genetically modified crops.