Effect of the unsaturation degree on browning reactions of peanut oil and other edible oils with proteins under storage and frying conditions

Uematsu, Tsunemi; Parkányiová, Lucie; Endo, Tatsuo; Matsuyama, Chinami; Yano, Tomohiro; Miyahara, Mitsuyoshi; Sakurai, Hiroyuki; Pokorný, Jan

doi:10.1016/s0531-5131(02)01000-2

Cited by 11 publications

(3 citation statements)

References 1 publication

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“…Today, commercial high O/L varieties comprise the majority of peanuts grown in west Texas, and the expectation is that high O/L peanut varieties will become the standard in the United States in the near future. Some high O/L peanut lines have been found to be more resistant to oxidation (Zainuddina et al 2004) and discoloration (Uematsu et al 2002) than the seeds of commonly grown peanut cultivars, with no adverse flavor effects (Pattee et al 2002).…”

Section: Introductionmentioning

confidence: 99%

Identification and Molecular Characterization of Homeologous Δ9-Stearoyl Acyl Carrier Protein Desaturase 3 Genes from the Allotetraploid Peanut (Arachis hypogaea)

Shilman

Brand

et al. 2010

Plant Mol Biol Rep

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The stearoyl-acyl carrier protein (ACP) desaturase (SAD) is a nuclear-encoded, plastid-localized soluble desaturase that catalyzes the conversion of stearoyl-ACP to oleoyl-ACP and plays a key role in the determination of the properties of the majority of cellular glycerolipids. Sad genes from a variety of plant species have been cloned and characterized. However, in peanut (Arachis hypogaea), an important edible and oilseed crop, these genes have not yet been characterized. By searching peanut expressed sequence tag (EST) and parallel sequencing (454) libraries, we have identified three members of the ahSad gene family. Among them, only one gene, ahSad3, was exclusively expressed during seed development and in a manner fully corresponding to oil accumulation. Both ahSad3 homeologous genes (ahSad3A and ahSad3B) were recovered from the allotetraploid peanut, and their mRNA expression levels were characterized. The open reading frames for ahSad3A and ahSad3B are 98% identical and consist of 1,158 bp, encoding a 386-full-amino-acid protein, with one intron in the coding sequence. Comparisons of the sequences of these two homeologous genes revealed seven singlenucleotide polymorphisms and one triplet insertion in the coding region. Southern blot analysis indicated that there are only two copies of the ahSad3 gene in the peanut genome. Homeolog-specific gene expression analysis showed that both ahSad3 homeologs are expressed in developing seeds, but gene expression is significantly biased toward the B genome. Our results point to ahSad3 as a possible target gene for manipulation of fatty acid saturation in A. hypogaea.

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Section: Introductionmentioning

confidence: 99%

Identification and Molecular Characterization of Homeologous Δ9-Stearoyl Acyl Carrier Protein Desaturase 3 Genes from the Allotetraploid Peanut (Arachis hypogaea)

Shilman

Brand

et al. 2010

Plant Mol Biol Rep

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“…After 40 days of storage, the contents of MUFAs and PUFAs decreased by 18.14% and 22.25%, respectively, for the control group, while the two values were 11.48% and 21.29% for the bloodletting group and 8.91% and 11.13% for the antioxidants group. Uematsu et al believed that the increase in the unsaturation degree of fatty acids led to the increase of non-enzymatic browning reaction [ 29 ]. The results indicate that bloodletting and adding antioxidants produce a significant antioxidant protection effect on UFAs in RTE abalone during storage.…”

Section: Resultsmentioning

confidence: 99%

Effects of Non-Enzymatic Browning and Lipid Oxidation on Color of Ready-to-Eat Abalone during Accelerated Storage and Its Control

Fan

et al. 2023

Foods

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The deepening of color of ready-to-eat (RTE) abalone during storage leads to sensory quality degradation, which seriously affects the shelf life of products and consumers’ purchasing desire. The goal of this study is to look into the causes of non-enzymatic browning and lipid oxidation, as well as how to control them, and their effect on the color of RTE abalone during storage. The control, bloodletting and antioxidants groups (lactic acid, citric acid and 4-hexylresorcinol) of RTE abalone were stored for 0, 20 and 40 days at 40 °C, respectively, to explore the rule and mechanism of the color change in RTE abalone. This research shows that RTE abalone undergoes browning during storage. Meanwhile, the content of reducing sugar, phenols and unsaturated fatty acids decreases, while the formation of lipid hydroperoxides and aldehydes increases during storage. In addition, the color change in RTE abalone during storage is mainly related to the Maillard reaction, while the lipid oxidation mainly forms pyrrole and participates in the Strecker degradation process as part of the Maillard reaction. The quality of RTE abalone can be maintained by controlling browning effectively as well as lipid oxidation through bloodletting and the addition of antioxidants to ensure that RTE abalone has high storage stability. According to our research, bloodletting and the addition of antioxidants to RTE abalone have a good application prospect and popularizing value in the storage of RTE abalone.

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“…The oxidation stability of oleic acid is 10 times higher than that of linoleic acid; therefore, peanuts with high oleic acid and its products have a longer shelf life [ 1 ]. In addition, compared with normal peanuts, high-oleic-acid peanuts and their products are beneficial to the health of the cardiovascular system [ 2 ]. FAD2, Δ12—fatty acid desaturase, a key enzyme, catalyzes the conversion of oleic acid to linoleic acid and determines the fatty acid composition in plants.…”

Section: Introductionmentioning

confidence: 99%

Insights into the Novel FAD2 Gene Regulating Oleic Acid Accumulation in Peanut Seeds with Different Maturity

Zhao

Sun

et al. 2022

Genes

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AhFAD2 is a key enzyme catalyzing the conversion of oleic acid into linoleic acid. The high oleic acid characteristic of peanut mainly comes from the homozygous recessive mutation of AhFAD2A and AhFAD2B genes (aabb). However, even in high-oleic-acid varieties with the aabb genotype, the oleic acid content of seeds with different maturity varies significantly. Therefore, in addition to AhFAD2A and AhFAD2B, other FAD2 members or regulators may be involved in this process. Which FAD2 genes are involved in the regulatory processes associated with seed maturity is still unclear. In this study, four stable lines with different genotypes (AABB, aaBB, AAbb, and aabb) were used to analyze the contents of oleic acid and linoleic acid at different stages of seed development in peanut. Three new AhFAD2 genes (AhFAD2–7, AhFAD2–8, and AhFAD2–9) were cloned based on the whole-genome sequencing results of cultivated peanuts. All peanut FAD2 genes showed tissue preference in expression; however, only the expression level of AhFAD2-7 was positively correlated with the linoleic acid concentration in peanut seeds. These findings provide new insights into the regulation of oleic acid accumulation by maturity, and AhFAD2-7 plays an important role in the maturity dependent accumulation of oleic acid and linoleic acid in peanut.

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Effect of the unsaturation degree on browning reactions of peanut oil and other edible oils with proteins under storage and frying conditions

Cited by 11 publications

References 1 publication

Identification and Molecular Characterization of Homeologous Δ9-Stearoyl Acyl Carrier Protein Desaturase 3 Genes from the Allotetraploid Peanut (Arachis hypogaea)

Identification and Molecular Characterization of Homeologous Δ9-Stearoyl Acyl Carrier Protein Desaturase 3 Genes from the Allotetraploid Peanut (Arachis hypogaea)

Effects of Non-Enzymatic Browning and Lipid Oxidation on Color of Ready-to-Eat Abalone during Accelerated Storage and Its Control

Insights into the Novel FAD2 Gene Regulating Oleic Acid Accumulation in Peanut Seeds with Different Maturity

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