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Transcriptional Analysis of Stearoyl-Acyl Carrier Protein Desaturase Genes from Olive (Olea europaea) in Relation to the Oleic Acid Content of the Virgin Olive Oil.
J Agric Food Chem. 2016 Oct 19; 64(41):7770-7781.JA

Abstract

The specific contribution of different stearoyl-ACP desaturase (SAD) genes to the oleic acid content in olive (Olea europaea) fruit has been studied. Toward that end, we isolated three distinct cDNA clones encoding three SAD isoforms from olive (cv. Picual), as revealed by sequence analysis. The expression levels of olive SAD genes were determined in different tissues from Picual and Arbequina cultivars, including developing mesocarp and seed, together with the unsaturated fatty acid content. Lipid and gene expression analyses indicate that OeSAD2 seems to be the main gene contributing to the oleic acid content of the olive fruit and, therefore, of the virgin olive oil. This conclusion was confirmed when the study was extended to Hojiblanca, Picudo, and Manzanilla cultivars. Furthermore, our data indicate that the olive microsomal oleate desaturase gene OeFAD2-2, but not OeSAD2, is responsible for the linoleic acid content in the virgin olive oil.

Authors+Show Affiliations

Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa (IG-CSIC), Campus Universidad Pablo de Olavide , 41013 Sevilla, Spain. National Institute of Genetic Engineering and Biotechnology , 14155-6463 Tehran, Iran. Faculty of Biological Science, Tarbiat Modares University , 14115-111 Tehran, Iran.Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa (IG-CSIC), Campus Universidad Pablo de Olavide , 41013 Sevilla, Spain.National Institute of Genetic Engineering and Biotechnology , 14155-6463 Tehran, Iran.Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa (IG-CSIC), Campus Universidad Pablo de Olavide , 41013 Sevilla, Spain.Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa (IG-CSIC), Campus Universidad Pablo de Olavide , 41013 Sevilla, Spain.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27690417

Citation

Parvini, Farshid, et al. "Transcriptional Analysis of Stearoyl-Acyl Carrier Protein Desaturase Genes From Olive (Olea Europaea) in Relation to the Oleic Acid Content of the Virgin Olive Oil." Journal of Agricultural and Food Chemistry, vol. 64, no. 41, 2016, pp. 7770-7781.
Parvini F, Sicardo MD, Hosseini-Mazinani M, et al. Transcriptional Analysis of Stearoyl-Acyl Carrier Protein Desaturase Genes from Olive (Olea europaea) in Relation to the Oleic Acid Content of the Virgin Olive Oil. J Agric Food Chem. 2016;64(41):7770-7781.
Parvini, F., Sicardo, M. D., Hosseini-Mazinani, M., Martínez-Rivas, J. M., & Hernández, M. L. (2016). Transcriptional Analysis of Stearoyl-Acyl Carrier Protein Desaturase Genes from Olive (Olea europaea) in Relation to the Oleic Acid Content of the Virgin Olive Oil. Journal of Agricultural and Food Chemistry, 64(41), 7770-7781. https://doi.org/10.1021/acs.jafc.6b02963
Parvini F, et al. Transcriptional Analysis of Stearoyl-Acyl Carrier Protein Desaturase Genes From Olive (Olea Europaea) in Relation to the Oleic Acid Content of the Virgin Olive Oil. J Agric Food Chem. 2016 Oct 19;64(41):7770-7781. PubMed PMID: 27690417.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Transcriptional Analysis of Stearoyl-Acyl Carrier Protein Desaturase Genes from Olive (Olea europaea) in Relation to the Oleic Acid Content of the Virgin Olive Oil. AU - Parvini,Farshid, AU - Sicardo,M Dolores, AU - Hosseini-Mazinani,Mehdi, AU - Martínez-Rivas,José M, AU - Hernández,M Luisa, Y1 - 2016/10/11/ PY - 2016/10/4/pubmed PY - 2016/10/4/medline PY - 2016/10/4/entrez KW - Olea europaea KW - SAD KW - desaturase KW - gene expression KW - oleic acid KW - olive KW - olive oil SP - 7770 EP - 7781 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 64 IS - 41 N2 - The specific contribution of different stearoyl-ACP desaturase (SAD) genes to the oleic acid content in olive (Olea europaea) fruit has been studied. Toward that end, we isolated three distinct cDNA clones encoding three SAD isoforms from olive (cv. Picual), as revealed by sequence analysis. The expression levels of olive SAD genes were determined in different tissues from Picual and Arbequina cultivars, including developing mesocarp and seed, together with the unsaturated fatty acid content. Lipid and gene expression analyses indicate that OeSAD2 seems to be the main gene contributing to the oleic acid content of the olive fruit and, therefore, of the virgin olive oil. This conclusion was confirmed when the study was extended to Hojiblanca, Picudo, and Manzanilla cultivars. Furthermore, our data indicate that the olive microsomal oleate desaturase gene OeFAD2-2, but not OeSAD2, is responsible for the linoleic acid content in the virgin olive oil. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/27690417/Transcriptional_Analysis_of_Stearoyl_Acyl_Carrier_Protein_Desaturase_Genes_from_Olive__Olea_europaea__in_Relation_to_the_Oleic_Acid_Content_of_the_Virgin_Olive_Oil_ DB - PRIME DP - Unbound Medicine ER -
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