Engineering Anthocyanins for Use as Natural Food Colorants
November 29, 2007| |
The John Innes Centre (JIC) and the Institute of Food Research (IFR) in the United Kingdom are using functional genomic techniques to investigate anthocyanin production. Jie Luo, a JIC post doctoral training fellow worked with IFR post doctoral scientists Christine Fuell and Katharine Elliot to identify enzymes able to beneficially modify anthocyanins which are pigments found in plants that give some flowers, leaves and fruits their colors. Stabilized anthocyanins could have important uses as natural food colorants with the added health benefits.
Read more on this innovative research in the Autumn 2007 issue of the newsletter Advances: Excellence in Research and Training in Plant and Microbial Science published by the John Innes Centre and Sainsbury Laboratory or email the Communications Team at jic.communications@bbsrc.ac.uk.
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