Effect of genetic background on the stability of sunflower fatty acid composition in different high oleic mutations

Alberio, Constanza; Aguirrezábal, L.A.N.; Izquierdo, Natalia G.; Reid, Roberto; Zuil, Sebastián; Zambelli, Andrés

doi:10.1002/jsfa.8924

Cited by 12 publications

(11 citation statements)

References 43 publications

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“…NM1 mutants show a DNA insertion in the FAD2‐1 gene producing a premature stop codon (Alberio et al, 2016; Zambelli et al, 2015). Comparison of near isogenic lines with NM1 and Pervenets mutations, showed that lines bearing NM1 have a superior performance evidenced by higher percentage of oleic acid (up to 92%), lower percentage of linoleic acid (as low as 1%), almost undetectable linolenic acid content (lower than 0.3%), more stable fatty acid profile across environments, and low or even no‐dependence on the genetic background (Alberio et al, 2018) (Table 1). NM1 affects the coding region of the FAD2‐1 gene, while Pervents interferes with its transcription to an extent that does not depend solely on the presence of this mutation.…”

Section: Replacing Trans Fatty Acids (Tfa) In Food Processingmentioning

confidence: 99%

Current Status of High Oleic Seed Oils in Food Processing

Zambelli

2020

J Americ Oil Chem Soc

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Dietary trans fatty acids (TFA) from industrial partial hydrogenation continue to occupy the attention of health and regulatory authorities, prompting renewed recommendations and regulations around the world. Partial hydrogenation of liquid oils was widely used because it increases the oxidative stability and plasticity of vegetable oils. The development of high oleic (HO) oils appeared as an efficient and healthy strategy to replace partially hydrogenated vegetable oils. At present, the main sources of HO oils are the HO varieties of sunflower, canola, and soybean, covering almost the entire market. Although all these HO crops show oleic acid contents higher than 70%, they can be differentiated by their fatty acid profiles. Recent clinical evidence suggests that polyunsaturated content should also be considered since its intake has been associated with coronary heart disease. Comparison of the fatty acid compositions, places HO sunflower as the best option in terms of oxidative stability and beneficial effects on the health of consumers.

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Section: Replacing Trans Fatty Acids (Tfa) In Food Processingmentioning

confidence: 99%

Current Status of High Oleic Seed Oils in Food Processing

Zambelli

2020

J Americ Oil Chem Soc

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“…These genotypes are selected and are allowed to grow under sub-lethal conditions. The genotypes giving good performance i.e., survivability, maximum root and shoot lengths are selected and are separated from the entire genotype sets (Alberio et al, 2018). High temperatures are induced by using TIR protocol in which temperatures to a maximum level and control in humidity can be done (Sudhakar et al, 2013).…”

Section: Discussionmentioning

confidence: 99%

Identification of Thermotolerant Rice Genotypes with Allele Coding at Seedling Stage

Shankar

Kaushik

2021

Preprint

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Rice- The most important plant in the world to ensure food security. Heat is one of the main factors that greatly limit rice production. With the increasing global warming, industrialization there is a great effect on climate change which requires us to see various alternatives for strains that are more tolerant to heat so that some techniques are developed to filter a large number of genotypes for high temperature tolerance. Here we report the standardization of Temperature Induction Response (TIR) technique to identify thermotolerant rice genotypes. The phenotypic characteristics of Rice due to high temperature is calculated with germination (%), growth of the seedling and molecular analysis is also considered. The heat stress is provided to the plants with the help of TIR protocol with the adjustment of temperature to lethal (55oC) and sub-lethal levels (38-55oC) in a TIR chamber with alterations in humidity. Of the 74 genotypes screened, 14 showed thermo tolerance caused by high temperatures. Both tolerant and sensitive genotypes were separated based on their survival percentages. The tolerant class are selected based on the growth and development of genotypes having high survival percentage and also their shoot and root lengths, fresh and dry weights are compared to the heat tolerant checks N22, Dular and Nipponbare. These genotypes have intrinsic heat tolerance and thus can be explored as a source of donors in breeding programs intended for global warming. The molecular markers which are identified to be linked with heat tolerant class through allele code are quite helpful and can be used in marker assisted breeding approach to attain heat tolerance in cultivated varieties.

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“…Other high oleic sunflower mutants have been recently reported, for example one carrying the mutation named 29066 or NM1, which showed higher stability and reduced influence of genetic background. This mutant was less affected by environmental factors and the mutation was proved to be more effective to produce ultra-high oleic lines (Alberio et al, 2018).…”

Section: Introductionmentioning

confidence: 98%

High stearic sunflower oil: Latest advances and applications

Salas

Bootello

Martı́nez-Force

et al. 2021

OCL

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Regular sunflower oil is rich in linoleic acid. To improve its properties for different applications several genotypes with modified fatty acid compositions have been developed. Amongst them, the most remarkable have been high oleic and high stearic types. High stearic sunflower lines reported to date have been produced by traditional methods of breeding and mutagenesis. The mutations affected the expression of enzymes responsible for stearate desaturation in developing seeds. This trait has been combined with standard and high oleic backgrounds, giving high stearic lines with high contents of linoleic or oleic acids and thus different physical properties, increasing their functionality and potential applications. Nevertheless, for applications requiring plastic or confectionery fats, the oils have to be fractionated to obtain derived fats and butters with higher levels of solids. In the present review we present recent advances for the above mentioned topics related to high stearic sunflower oils.

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Effect of genetic background on the stability of sunflower fatty acid composition in different high oleic mutations

Abstract: The NM1 mutation is the best option to develop ultra-high oleic sunflower oil that is stable across environments and genetic backgrounds, making its agronomical production more efficient and predictable. © 2018 Society of Chemical Industry.

Cited by 12 publications

References 43 publications

Current Status of High Oleic Seed Oils in Food Processing

Current Status of High Oleic Seed Oils in Food Processing

Identification of Thermotolerant Rice Genotypes with Allele Coding at Seedling Stage

High stearic sunflower oil: Latest advances and applications

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