Tags

Type your tag names separated by a space and hit enter

First study of correlation between oleic acid content and SAD gene polymorphism in olive oil samples through statistical and bayesian modeling analyses.
Lipids Health Dis. 2018 Apr 10; 17(1):74.LH

Abstract

BACKGROUND

Virgin olive oil is appreciated for its particular aroma and taste and is recognized worldwide for its nutritional value and health benefits. The olive oil contains a vast range of healthy compounds such as monounsaturated free fatty acids, especially, oleic acid. The SAD.1 polymorphism localized in the Stearoyl-acyl carrier protein desaturase gene (SAD) was genotyped and showed that it is associated with the oleic acid composition of olive oil samples. However, the effect of polymorphisms in fatty acid-related genes on olive oil monounsaturated and saturated fatty acids distribution in the Tunisian olive oil varieties is not understood.

METHODS

Seventeen Tunisian olive-tree varieties were selected for fatty acid content analysis by gas chromatography. The association of SAD.1 genotypes with the fatty acids composition was studied by statistical and Bayesian modeling analyses.

RESULTS

Fatty acid content analysis showed interestingly that some Tunisian virgin olive oil varieties could be classified as a functional food and nutraceuticals due to their particular richness in oleic acid. In fact, the TT-SAD.1 genotype was found to be associated with a higher proportion of mono-unsaturated fatty acids (MUFA), mainly oleic acid (C18:1) (r = - 0.79, p < 0.000) as well as lower proportion of palmitic acid (C16:0) (r = 0.51, p = 0.037), making varieties with this genotype (i.e. Zarrazi and Tounsi) producing more monounsaturated oleic acid (C18: 1) than saturated acid. These varieties could be thus used as nutraceuticals and functional food.

CONCLUSION

The SAD.1 association with the oleic acid composition of olive oil was identified among the studied varieties. This correlation fluctuated between studied varieties, which might elucidate variability in lipidic composition among them and therefore reflecting genetic diversity through differences in gene expression and biochemical pathways. SAD locus would represent an excellent marker for identifying interesting amongst virgin olive oil lipidic composition.

Authors+Show Affiliations

Laboratory of Molecular and Cellular Screening Processes, Genomics and Bioinformatics Group, Centre of Biotechnology of Sfax, PB '1177', 3018, Sfax, Tunisia. raydabenayed@yahoo.fr.Laboratory of Molecular and Cellular Screening Processes, Genomics and Bioinformatics Group, Centre of Biotechnology of Sfax, PB '1177', 3018, Sfax, Tunisia.Department of Horticulture, Agricultural Faculty, Ataturk University, Erzurum, Turkey.Unité de Biotechnologie des Algues, Biological Engineering Department, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia.Laboratory of Extrêmophile Plants, Biotechnology Center of Borj-Cédria, B.P. 901, 2050, Hammam Lif, Tunisia.Laboratory of Microorganisms and Biomolecules, Center of Biotechnology of Sfax, PB 1177, 3018, Sfax, Tunisia.Laboratory of Molecular and Cellular Screening Processes, Genomics and Bioinformatics Group, Centre of Biotechnology of Sfax, PB '1177', 3018, Sfax, Tunisia.National Institute of Agricultural Research (INRA), Montpellier SupAgro, France.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29631626

Citation

Ben Ayed, Rayda, et al. "First Study of Correlation Between Oleic Acid Content and SAD Gene Polymorphism in Olive Oil Samples Through Statistical and Bayesian Modeling Analyses." Lipids in Health and Disease, vol. 17, no. 1, 2018, p. 74.
Ben Ayed R, Ennouri K, Ercişli S, et al. First study of correlation between oleic acid content and SAD gene polymorphism in olive oil samples through statistical and bayesian modeling analyses. Lipids Health Dis. 2018;17(1):74.
Ben Ayed, R., Ennouri, K., Ercişli, S., Ben Hlima, H., Hanana, M., Smaoui, S., Rebai, A., & Moreau, F. (2018). First study of correlation between oleic acid content and SAD gene polymorphism in olive oil samples through statistical and bayesian modeling analyses. Lipids in Health and Disease, 17(1), 74. https://doi.org/10.1186/s12944-018-0715-7
Ben Ayed R, et al. First Study of Correlation Between Oleic Acid Content and SAD Gene Polymorphism in Olive Oil Samples Through Statistical and Bayesian Modeling Analyses. Lipids Health Dis. 2018 Apr 10;17(1):74. PubMed PMID: 29631626.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - First study of correlation between oleic acid content and SAD gene polymorphism in olive oil samples through statistical and bayesian modeling analyses. AU - Ben Ayed,Rayda, AU - Ennouri,Karim, AU - Ercişli,Sezai, AU - Ben Hlima,Hajer, AU - Hanana,Mohsen, AU - Smaoui,Slim, AU - Rebai,Ahmed, AU - Moreau,Fabienne, Y1 - 2018/04/10/ PY - 2017/08/14/received PY - 2018/03/21/accepted PY - 2018/4/11/entrez PY - 2018/4/11/pubmed PY - 2018/9/25/medline KW - Fatty acid KW - Oleic acid KW - SAD KW - SNP KW - Virgin olive oil SP - 74 EP - 74 JF - Lipids in health and disease JO - Lipids Health Dis VL - 17 IS - 1 N2 - BACKGROUND: Virgin olive oil is appreciated for its particular aroma and taste and is recognized worldwide for its nutritional value and health benefits. The olive oil contains a vast range of healthy compounds such as monounsaturated free fatty acids, especially, oleic acid. The SAD.1 polymorphism localized in the Stearoyl-acyl carrier protein desaturase gene (SAD) was genotyped and showed that it is associated with the oleic acid composition of olive oil samples. However, the effect of polymorphisms in fatty acid-related genes on olive oil monounsaturated and saturated fatty acids distribution in the Tunisian olive oil varieties is not understood. METHODS: Seventeen Tunisian olive-tree varieties were selected for fatty acid content analysis by gas chromatography. The association of SAD.1 genotypes with the fatty acids composition was studied by statistical and Bayesian modeling analyses. RESULTS: Fatty acid content analysis showed interestingly that some Tunisian virgin olive oil varieties could be classified as a functional food and nutraceuticals due to their particular richness in oleic acid. In fact, the TT-SAD.1 genotype was found to be associated with a higher proportion of mono-unsaturated fatty acids (MUFA), mainly oleic acid (C18:1) (r = - 0.79, p < 0.000) as well as lower proportion of palmitic acid (C16:0) (r = 0.51, p = 0.037), making varieties with this genotype (i.e. Zarrazi and Tounsi) producing more monounsaturated oleic acid (C18: 1) than saturated acid. These varieties could be thus used as nutraceuticals and functional food. CONCLUSION: The SAD.1 association with the oleic acid composition of olive oil was identified among the studied varieties. This correlation fluctuated between studied varieties, which might elucidate variability in lipidic composition among them and therefore reflecting genetic diversity through differences in gene expression and biochemical pathways. SAD locus would represent an excellent marker for identifying interesting amongst virgin olive oil lipidic composition. SN - 1476-511X UR - https://www.unboundmedicine.com/medline/citation/29631626/First_study_of_correlation_between_oleic_acid_content_and_SAD_gene_polymorphism_in_olive_oil_samples_through_statistical_and_bayesian_modeling_analyses_ L2 - https://lipidworld.biomedcentral.com/articles/10.1186/s12944-018-0715-7 DB - PRIME DP - Unbound Medicine ER -