A groundbreaking international study, published in the scientific journal eLife, provides a valuable tool for the genetic improvement of yerba mate (Ilex paraguariensis), a plant with significant applications in the food and pharmaceutical industries. This research, led by specialists from CONICET (Argentina’s National Scientific and Technical Research Council), successfully sequenced the genome of yerba mate, a crop in which Argentina is the world’s leading producer.
Unveiling the Genetic Blueprint of Yerba Mate
Yerba mate is best known as the main ingredient in mate, the third most widely consumed caffeinated beverage worldwide, following tea and coffee. The sequencing of its genome represents a milestone in plant biotechnology, offering new possibilities for enhancing the crop’s characteristics and expanding its industrial applications.
“The genetic map of yerba mate constitutes a crucial tool for improving the plant’s traits and increasing its potential in the food, pharmaceutical, and biotechnological industries,” explains Adrián Turjanski, lead researcher of the study and a CONICET scientist at the Institute of Biological Chemistry at the University of Buenos Aires (UBA). He further adds, “This knowledge can also help develop more resilient varieties that can thrive in diverse climates and soil conditions.”
Deciphering the Genetic Code
The study was initiated by Federico Vignale, the first author of the research, who contributed to the project as a doctoral fellow at CONICET under Turjanski’s supervision. According to Vignale, the primary objective was to sequence and analyze the DNA of Ilex paraguariensis to understand, among other aspects, how the plant produces caffeine—a key compound in yerba mate.
“One of the common misconceptions is that mate contains a unique stimulant called ‘mateine,’ but in reality, it contains caffeine. The term ‘mateine’ is a misnomer, as such a molecule does not exist,” clarifies Vignale, who is currently continuing his scientific career at the European Molecular Biology Laboratory (EMBL) in Hamburg, Germany.
Prior to this study, the genomes of several other commercially significant caffeinated plants—such as tea (Camellia sinensis) and coffee (Coffea canephora and Coffea arabica)—had been sequenced. However, the genetic composition of yerba mate and the mechanisms behind its caffeine production remained unknown.
“Understanding how yerba mate synthesizes caffeine is fascinating both from an evolutionary and commercial perspective,” says Vignale. He further explains that the high caffeine content in mate can sometimes cause stomach acidity in certain consumers. By identifying the genetic pathways involved in caffeine production, scientists may develop a caffeine-free variety of yerba mate in the future, catering to a broader consumer base.
Implications for Agricultural Biotechnology
Maximiliano Rossi, a CONICET researcher at the Institute of Biotechnology Misiones (InBioMis), also contributed significantly to this scientific advancement. His doctoral thesis played a key role in the findings published in eLife.
“Today, caffeine is the main phytochemical of economic importance in the coffee, tea, and mate markets,” says Rossi. “However, thanks to this new genomic knowledge, we now have the opportunity to explore new markets by developing naturally caffeine-free yerba mate varieties. These varieties could contain higher levels of other beneficial plant compounds with antioxidant, antidiabetic, and nervous system-stimulating properties.”
Pedro Zapata, a fellow CONICET researcher at InBioMis and Rossi’s doctoral advisor, highlights the importance of this discovery for Argentina’s economy, particularly in the province of Misiones, where yerba mate is a key agricultural product. “Our findings provide a strong foundation for the future agro-biotechnological development of yerba mate,” he states.
The Caffeine Synthesis Pathway
The research team collected DNA samples from yerba mate plants grown in Misiones and Corrientes—Argentina’s primary yerba mate-producing regions. By employing advanced bioinformatics tools and cutting-edge technologies, the scientists successfully identified the genes responsible for caffeine biosynthesis in Ilex paraguariensis.
A significant contribution to this research came from Todd Barkman, a U.S. botanist specializing in caffeine biosynthesis, based at Western Michigan University. “One of the most intriguing aspects of our discovery is that the caffeine biosynthesis pathway in yerba mate differs from that of tea and coffee,” explains Vignale. “This suggests that caffeine production evolved independently in these species—a phenomenon known as convergent evolution.”
Further analysis revealed that an ancestor of yerba mate underwent a whole-genome duplication event approximately 50 to 70 million years ago. Rossi, who spent time at Barkman’s lab in 2017 as part of his doctoral training, explains the significance of this event: “This ancient genetic duplication may have been a crucial factor in the plant’s metabolic complexity, enabling it to produce a wide array of natural compounds such as terpenes, flavonoids, phenols, and xanthines. These compounds contribute to mate’s valuable antioxidant, antidiabetic, and neurostimulant properties.”
A Collaborative Effort with Global Impact
The success of this project underscores the importance of national and international collaboration in scientific research. The study involved researchers from multiple institutions, including the Institute of Botany of the Northeast (IBONE, CONICET-UNNE), the Institute of Subtropical Biology (IBS, CONICET-UNaM), and international partners from the EMBL in Germany, the Illinois and California universities in the U.S., and the Instituto Tecnológico Vale in Brazil.
“This is just the beginning,” says Zapata. “The results we have obtained open the door to numerous future projects with potential applications in the food and pharmaceutical industries.”
Future Prospects
Looking ahead, Turjanski envisions broad applications for this research. “We are pleased to see how a collaborative effort involving colleagues from Misiones, Corrientes, and other countries has resulted in a tool that can drive various agronomic and economic projects centered around a plant that is emblematic of Argentine culture.”
By mapping the genome of yerba mate, scientists have not only deepened their understanding of the plant’s biology but have also paved the way for innovations that could transform its commercial landscape. Whether through developing new varieties with enhanced properties or expanding yerba mate’s applications beyond traditional consumption, this research marks a significant step forward in the scientific exploration of one of Argentina’s most treasured crops.