Description:
A mutation in the Sorghum Bicolor plant causes an increase in the accumulation of 3-deoxyanthocyanin, a pigment molecule, in the plant’s roots. This pigment can be easily extracted and used as a natural food colorant. Recent research has shown that artificial and synthetic food colorants, such as yellow 6 and red 40, can have adverse effects on health. While plant metabolites have been used as food dyes for centuries, there has not been a large amount research in the industrial applications of these metabolites as food colorants. Research is continuing to identify the gene or genes which is responsible for the change in the expression of the metabolites.
Reference Number: D-1432
Market Applications:
- Food Safety
- Food Technology
Features, Benefits & Advantages:
- Naturally occurring pigment
- Mutation allows for increased yield of pigment
- Plants can be grown using germination paper or hydroponics
Intellectual Property:
A U.S. Provisional Patent application has been drafted and is ready to be filed pending receipt of a license from the USDA for the Sorghum line.
Development Sage:
Additional research is under way to characterize the exact chemical makeup of the metabolite and to isolate the specific gene(s) responsible for regulating the expression of the metabolites.
Researchers:
Venugopal Mendu, Ph.D., Assistant Professor, Plant and Soil Science, Texas Tech University