scholarly journals Cleaved amplified polymorphic sequences (CAPS) marker for identification of two mutant alleles of the rapeseed BnaA.FAD2 gene

2020 ◽  
Vol 47 (10) ◽  
pp. 7607-7621
Author(s):  
Marcin Matuszczak ◽  
Stanisław Spasibionek ◽  
Katarzyna Gacek ◽  
Iwona Bartkowiak-Broda
Keyword(s):  
Oleic Acid ◽  
Dna Extraction ◽  
Agronomic Traits ◽  
Chemical Mutagenesis ◽  
Oleic Acid Content ◽  
High Oleic Acid ◽  
Caps Marker ◽  
Desaturase Gene ◽  
High Oleic ◽  
Cleaved Amplified Polymorphic Sequences

Abstract Two mutants of winter rapeseed (Brassica napus L. var. oleifera) with an increased amount of oleic acid in seeds were created by chemical mutagenesis (HOR3-M10453 and HOR4-M10464). The overall performance of the mutated plants was much lower than that of wild-type cultivars. Multiple rounds of crossing with high-yielding double-low (“00”) cultivars and breeding lines having valuable agronomic traits, followed by selection of high oleic acid genotypes is then needed to obtain new “00” varieties of rapeseed having high oleic acid content in seeds. To perform such selection, the specific codominant cleaved amplified polymorphic sequences (CAPS) marker was used. This marker was designed to detect the presence of two relevant point mutations in the desaturase gene BnaA.FAD2, and it was previously described and patented. The specific polymerase chain reaction product (732 bp) was digested using FspBI restriction enzyme that recognizes the 5′-C↓TAG-3′ sequence which is common to both mutated alleles, thereby yielding band patterns specific for those alleles. The method proposed in the patent was redesigned, adjusted to specific laboratory conditions, and thoroughly tested. Different DNA extraction protocols were tested to optimize the procedure. Two variants of the CAPS method (with and without purification of amplified product) were considered to choose the best option. In addition, the ability of the studied marker to detect heterozygosity in the BnaA.FAD2 locus was also tested. Finally, we also presented some examples for the use of the new CAPS marker in the marker-assisted selection (MAS) during our breeding programs. The standard CTAB method of DNA extraction and the simplified, two-step (amplification/digestion) procedure for the CAPS marker are recommended. The marker was found to be useful for the detection of two mutated alleles of the studied BnaA.FAD2 desaturase gene and can potentially assure the breeders of the purity of their HOLL lines. However, it was also shown that it could not detect any other alleles or genes that were revealed to play a role in the regulation of oleic acid level.

Genetic Factors Influencing High Oleic Acid Content in Spanish Market‐Type Peanut Cultivars

Crop Science ◽  
2001 ◽  
Vol 41 (1) ◽  
pp. 51-56 ◽  
Author(s):  
Yolanda López ◽  
Olin D. Smith ◽  
Scott A. Senseman ◽  
William L. Rooney
Keyword(s):  
Oleic Acid ◽  
Acid Content ◽  
Genetic Factors ◽  
Oleic Acid Content ◽  
High Oleic Acid ◽  
High Oleic ◽  
Factors Influencing ◽  
High Oleic Acid Content ◽  
Peanut Cultivars

scholarly journals Agronomic Traits and Fatty Acid Composition of High‑Oleic Acid Cultivar Hosim

2018 ◽  
Vol 6 (1) ◽  
pp. 44-50 ◽  
Author(s):  
Jeong-Dong Lee ◽  
Minsu Kim ◽  
Krishnanand P. Kulkarni ◽  
Jong Tae Song
Keyword(s):  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Acid Composition ◽  
Agronomic Traits ◽  
High Oleic Acid ◽  
High Oleic

scholarly journals IDENTIFICATION OF HIGH SEED OIL YIELD AND HIGH OLEIC ACID CONTENT IN BRAZILIAN GERMPLASM OF WINTER SQUASH (Cucurbita moschata D.)

2021 ◽  
Author(s):  
Ronaldo Silva Gomes ◽  
Ronaldo Machado Júnior ◽  
Cleverson Freitas de Almeida ◽  
Rebeca Lourenço de Oliveira ◽  
Rafael Ravaneli Chagas ◽  
...  
Keyword(s):  
Oleic Acid ◽  
Acid Content ◽  
Seed Oil ◽  
Linoleic Acid Content ◽  
Oleic Acid Content ◽  
Cucurbita Moschata ◽  
High Oleic Acid ◽  
Genetic Breeding ◽  
High Oleic ◽  
High Oleic Acid Content

Cucurbita moschata D. seed oil contains approximately 75% unsaturated fatty acids, with high levels of monounsaturated fatty acids and antioxidant compounds such as vitamin E and carotenoid, constituting a promising food in nutritional terms. Associated to this, the Brazilian germplasm of C. moschata exhibits remarkable variability, representing an important source for the genetic breeding of this vegetable and other cucurbits. In this context, the present study evaluated the productivity and profile of the seed oil of 91 C. moschata accessions from different regions of Brazil and maintained in the Vegetable Germplasm Bank of the Federal University of Viçosa (BGH-UFV). A field experiment was conducted between January and July 2016. The tested C. moschata accessions showed high genetic variability in terms of characteristics related to seed oil productivity (SOP), such as the mass of seeds per fruit and productivity of seeds, providing predicted selection gains of 29.39 g and 0.26 t ha -1 , respectively. Based on the phenotypic and genotypic correlations, greater SOP can be achieved while maintaining high oleic acid content and low linoleic acid content, providing oil of better nutritional and chemical quality. In variability analysis, the accessions were clustered into five groups, which presented different averages for SOP and fatty acid content of seed oil; approach that will guide the use of appropriate germplasm in programs aimed at genetic breeding for SOP and seed oil profile. Per se analysis identified BGH-4610, BGH-5485A, BGH-6590, BGH-5556A, BGH-5472A, and BGH-5544A as the most promising accessions in terms of SOP, with average (m+g) of approximately 0.20 t ha -1 . The most promising accessions for higher oleic acid content of seed oil were BGH-5456A, BGH-3333A, BGH-5361A, BGH-5472A, BGH-5544A, BGH-5453A, and BGH-1749, with average (m+g) of approximately 30%, and almost all of these accessions were also the most promising in terms of lower linoleic acid content of seed oil, with average (m+g) of approximately 45%. Overall, part of the C. moschata accessions evaluated in the present study can serve as a promising resource in genetic breeding programs for SOP and fatty acid profile, aiming at the production of oil with better nutritional and physicochemical quality.

Breeding New Peanut Line with High Oleic Acid Content Using Backcross Method

2017 ◽  
Vol 43 (6) ◽  
pp. 855 ◽  
Author(s):  
Ming-Yang YU ◽  
Ming-Ming SUN ◽  
Yue GUO ◽  
Ping-Ping JIANG ◽  
Yong LEI ◽  
...  
Keyword(s):  
Oleic Acid ◽  
Acid Content ◽  
Oleic Acid Content ◽  
High Oleic Acid ◽  
High Oleic ◽  
High Oleic Acid Content

scholarly journals New formulations of sunflower based bio-lubricants with high oleic acid content – VOSOLUB project

OCL ◽  
2016 ◽  
Vol 23 (5) ◽  
pp. D509 ◽  
Author(s):  
J. D. Leao ◽  
V. Bouillon ◽  
L. Muntada ◽  
C. Johnson ◽  
Paul Wilson ◽  
...  
Keyword(s):  
Oleic Acid ◽  
Acid Content ◽  
Oleic Acid Content ◽  
High Oleic Acid ◽  
High Oleic ◽  
High Oleic Acid Content

Fatty Acid Changes in High Oleic Acid Sunflower Oil during Successive Deep-Fat Fryings of Frozen Foods

2001 ◽  
Vol 7 (4) ◽  
pp. 317-328 ◽  
Author(s):  
C. Cuesta ◽  
A. Romero ◽  
F. J. Sánchez-Muniz
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Sunflower Oil ◽  
Frying Oil ◽  
Oleic Acid Content ◽  
High Oleic Acid ◽  
Frozen Foods ◽  
High Oleic ◽  
Fried Potatoes

High oleic acid sunflower oil (HOSO) is a monounsaturated oil that is being extensively used in frying. The level of total altered fatty acids and the fatty acid pattern of a fryer oil was used to evaluate the alteration of a HOSO used 20 times to fry various frozen foods with frequent replenishment (FR) or without replenishment (NR) with fresh oil during the frying. In addition, the levels of total altered fatty acids and the fatty acid composition of the fat extracted from the fried potatoes after numerous fryings were determined and compared to those of the corresponding fryer oils. Altered fatty acids increased linearly through 20 fryings within FR and NR in the frying oil and also in the fat extracted. Although differences were not quantitatively relevant, changes tended to be higher in the extracted fat, and in the NR modality as a consequence of oil renovation and fat exchange between the frying oil and the potatoes. The decrease in the oleic acid content in the oil was more pronounced ( p< 0.001) in NR than in FR method, and more (at least p< 0.01) in the oils than in the corresponding extracted fats. Nevertheless, other fatty acids remained quite stable and similar or increased during frying, by both methods. These results suggest that total fatty acid alteration measure is a useful tool for frying assessments, and that they must be related not only to the degradation of unsaturated fatty acids but also to migrations of some fatty acids from the frozen prefried foods to the fryer oil as revealed by composition of the fat extracted from the fried potatoes.

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