Tomatoes protect against development of UV-induced keratinocyte carcinoma via metabolomic alterations

Abstract

Prolonged tomato consumption can mitigate ultraviolet (UV) light induced sunburn via unknown mechanisms. Dietary carotenoids distributed to skin are hypothesized to protect skin against UV-induced damage, although other phytochemicals may play a role. We hypothesize that tomato consumption would protect against skin cancer. SKH-1 hairless and immunocompetent mice (n = 180) were fed AIN-93G or AIN-93G + 10% tangerine or red tomato powder for 35 weeks. From weeks 11–20, mice (n = 120) were exposed to 2240 J/m2 UV-B light, 3x/week, and tumors were tracked weekly. Control mice were fed the same diets but not exposed to UV. Tumor number was significantly lower in male mice consuming red tomato diets (1.73 ± 0.50, P = 0.015) or pooled tomato diets (2.03 ± 0.45, P = 0.017) compared to controls (4.04 ± 0.65). Carotenoid levels in plasma and skin were quantitated, with total lycopene higher in skin of tangerine fed animals despite a lower dose. Metabolomic analyses elucidated compounds derived from tomato glycoalkaloids (including tomatidine and hydroxylated-tomatidine) as significantly different metabolites in skin after tomato exposure. Here, we describe that tomato consumption can modulate risk for keratinocyte carcinomas; however, the role of the newly identified specific phytochemicals possibly responsible for this action require further investigation.

Antioxidants from Plants Protect against Skin Photoaging

“…Accordingly, consumption of tomato paste has been shown, in a randomized controlled study, to protect against acute and long-term photodamage [ 112 ]. In particular, supplementation of tomato paste before UV exposure was able to dampen skin erythema and to reduce mitochondrial DNA damage [ 112 , 113 ]. Moreover, it has been recently showed that, in hairless and immunocompetent mice, tomato consumption was able to protect against the development of UVB-induced keratinocyte carcinoma [ 113 ].…”

A High-Throughput Extraction and Analysis Method for Steroidal Glycoalkaloids in Tomato

“…To study tSGAs further, quantitative analysis methods are necessary. In order to maximize the amount of tSGAs detected and separated in our method, we first compiled a target list of biologically relevant tSGAs by surveying the literature (Alseekh et al, 2015; Cichon et al, 2017; Cooperstone et al, 2017; Fujiwara et al, 2004; Hövelmann et al, 2019; Iijima et al, 2009; Zhu et al, 2018). Tomato steroidal glycoalkaloid species were prioritized based on their perceived abundance in the tomato clade, previous structural characterization, and having an established record of being impacted by or a part of biological processes such as ripening or plant defense, respectively.…”

“…Although these compounds are typically reported as anti-nutritional (Ballester et al, 2016; Cárdenas et al, 2016, 2015; Itkin et al, 2013), other studies suggest a health-promoting role. In fact, emerging evidence suggests that some tSGAs may play a role in positive health outcomes associated with tomato consumption (Cayen, 1971; Choi et al, 2012; Cooperstone et al, 2017; Lee et al, 2004). While these compounds continue to be evaluated both in planta and in vivo , there is a lack of quantitative and validated methods to extract and measure tSGAs from tomatoes; a critical need for additional research in this area.…”

"Suggestions for consumers about suitability of differently coloured tomatoes in nutrition "

“…Tomatoes colour, its weight and taste qualities are very important indices for consumers. It is known, that red coloured tomatoes are better preferred for consumers, but very often in the supermarkets we could find tomatoes with other coloursyellow, orange, brown and black (Cooperstone et al, 2017;Borghesi et al, 2011). Fruit colour is one of the main factors, which determines consumer choice (Breksa et al, 2015;Stommel et al, 2005).…”