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The impact of reducing fatty acid desaturation on the composition and thermal stability of rapeseed oil.
Plant Biotechnol J. 2020 04; 18(4):983-991.PB

Abstract

Oilseed rape (Brassica napus) is the third largest source of vegetable oil globally. In addition to food uses, there are industrial applications that exploit the ability of the species to accumulate the very-long-chain fatty acid (VLCFA) erucic acid in its seed oil, controlled by orthologues of FATTY ACID ELONGASE 1 (Bna.FAE1.A8 and Bna.FAE1.C3). The proportion of polyunsaturated fatty acids (PUFAs) in rapeseed oil is predicted to affect its thermal stability and is controlled by orthologues of FATTY ACID DESATURASE 2, particularly Bna.FAD2.C5. Our aim was to develop rapeseed lines combining high erucic and low PUFA characters and to assess the impact on thermal stability of the oil they produce. The new type of rapeseed oil (high erucic low polyunsaturate; HELP) contained a substantially greater proportion of erucic acid (54%) compared with high erucic rapeseed oil (46%). Although the total VLCFA content was greater in oil from HELP lines (64%) than from high erucic rapeseed (57%), analysis of triacylglycerol composition showed negligible incorporation of VLCFAs into the sn-2 position. Rancimat analysis showed that the thermal stability of rapeseed oil was improved greatly as a consequence of reduction of PUFA content, from 3.8 and 4.2 h in conventional low erucic and high erucic rapeseed oils, respectively, to 11.3 and 16.4 h in high oleic low PUFA (HOLP) and HELP oils, respectively. Our results demonstrate that engineering of the lipid biosynthetic pathway of rapeseed, using traditional approaches, enables the production of renewable industrial oils with novel composition and properties.

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Authors+Show Affiliations

Kaur H
University of York, Heslington, York, UK.
Wang L
University of York, Heslington, York, UK.
Stawniak N
University of York, Heslington, York, UK.
Sloan R
Biorenewables Development Centre, Dunnington, York, UK.
van Erp H
Rothamsted Research, Harpenden, UK.
Eastmond P
Rothamsted Research, Harpenden, UK.
Bancroft I
University of York, Heslington, York, UK.

MeSH

Brassica napusErucic AcidsHot TemperatureRapeseed Oil

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

31553825

Citation

Kaur, Harjeevan, et al. "The Impact of Reducing Fatty Acid Desaturation On the Composition and Thermal Stability of Rapeseed Oil." Plant Biotechnology Journal, vol. 18, no. 4, 2020, pp. 983-991.
Kaur H, Wang L, Stawniak N, et al. The impact of reducing fatty acid desaturation on the composition and thermal stability of rapeseed oil. Plant Biotechnol J. 2020;18(4):983-991.
Kaur, H., Wang, L., Stawniak, N., Sloan, R., van Erp, H., Eastmond, P., & Bancroft, I. (2020). The impact of reducing fatty acid desaturation on the composition and thermal stability of rapeseed oil. Plant Biotechnology Journal, 18(4), 983-991. https://doi.org/10.1111/pbi.13263
Kaur H, et al. The Impact of Reducing Fatty Acid Desaturation On the Composition and Thermal Stability of Rapeseed Oil. Plant Biotechnol J. 2020;18(4):983-991. PubMed PMID: 31553825.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The impact of reducing fatty acid desaturation on the composition and thermal stability of rapeseed oil. AU - Kaur,Harjeevan, AU - Wang,Lihong, AU - Stawniak,Natalia, AU - Sloan,Raymond, AU - van Erp,Harrie, AU - Eastmond,Peter, AU - Bancroft,Ian, Y1 - 2019/10/14/ PY - 2019/04/29/received PY - 2019/09/11/revised PY - 2019/09/17/accepted PY - 2019/9/26/pubmed PY - 2020/9/12/medline PY - 2019/9/26/entrez KW - Brassica napus KW - erucic acid KW - oilseed rape KW - polyunsaturated fatty acids KW - rapeseed KW - thermal stability SP - 983 EP - 991 JF - Plant biotechnology journal JO - Plant Biotechnol J VL - 18 IS - 4 N2 - Oilseed rape (Brassica napus) is the third largest source of vegetable oil globally. In addition to food uses, there are industrial applications that exploit the ability of the species to accumulate the very-long-chain fatty acid (VLCFA) erucic acid in its seed oil, controlled by orthologues of FATTY ACID ELONGASE 1 (Bna.FAE1.A8 and Bna.FAE1.C3). The proportion of polyunsaturated fatty acids (PUFAs) in rapeseed oil is predicted to affect its thermal stability and is controlled by orthologues of FATTY ACID DESATURASE 2, particularly Bna.FAD2.C5. Our aim was to develop rapeseed lines combining high erucic and low PUFA characters and to assess the impact on thermal stability of the oil they produce. The new type of rapeseed oil (high erucic low polyunsaturate; HELP) contained a substantially greater proportion of erucic acid (54%) compared with high erucic rapeseed oil (46%). Although the total VLCFA content was greater in oil from HELP lines (64%) than from high erucic rapeseed (57%), analysis of triacylglycerol composition showed negligible incorporation of VLCFAs into the sn-2 position. Rancimat analysis showed that the thermal stability of rapeseed oil was improved greatly as a consequence of reduction of PUFA content, from 3.8 and 4.2 h in conventional low erucic and high erucic rapeseed oils, respectively, to 11.3 and 16.4 h in high oleic low PUFA (HOLP) and HELP oils, respectively. Our results demonstrate that engineering of the lipid biosynthetic pathway of rapeseed, using traditional approaches, enables the production of renewable industrial oils with novel composition and properties. SN - 1467-7652 UR - https://www.unboundmedicine.com/medline/citation/31553825/The_impact_of_reducing_fatty_acid_desaturation_on_the_composition_and_thermal_stability_of_rapeseed_oil_ DB - PRIME DP - Unbound Medicine ER -