Bile acid: sodium symporter family protein 2 (BASS2) is a sodium-dependent pyruvate transporter, which transports pyruvate from cytosol into plastid in plants. In this study, we investigated the function of chloroplast envelope membrane-localized BnaBASS2 in seed metabolism and seed oil accumulation of Brassica napus (B. napus). Four BASS2 genes were identified in the genome of B. napus. BnaA05.BASS2 was overexpressed while BnaA05.BASS2 and BnaC04.BASS2-1 were mutated by CRISPR in B. napus. Metabolite analysis revealed that the manipulation of BnaBASS2 caused significant changes in glycolysis-, fatty acid synthesis-, and energy-related metabolites in the chloroplasts of 31 day-after-flowering (DAF) seeds. The analysis of fatty acids and lipids in developing seeds showed that BnaBASS2 could affect lipid metabolism and oil accumulation in developing seeds. Moreover, the overexpression (OE) of BnaA05.BASS2 could promote the expression level of multiple genes involved in the synthesis of oil and the formation of oil body during seed development. Disruption of BnaA05.BASS2 and BnaC04.BASS2-1 resulted in decreasing the seed oil content (SOC) by 2.8%-5.0%, while OE of BnaA05.BASS2 significantly promoted the SOC by 1.4%-3.4%. Together, our results suggest that BnaBASS2 is a potential target gene for breeding B. napus with high SOC.
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http://dx.doi.org/10.1111/pbi.13922 | DOI Listing |
BMC Genomics
January 2025
Department of Horticulture and Crop Science, The Ohio State University, Columbus, OH, 43210, USA.
Background: Additional to total protein content, the amino acid (AA) profile is important to the nutritional value of soybean seed. The AA profile in soybean seed is a complex quantitative trait controlled by multiple interconnected genes and pathways controlling the accumulation of each AA. With a total of 621 soybean germplasm, we used three genome-wide association study (GWAS)-based approaches to investigate the genomic regions controlling the AA content and profile in soybean.
View Article and Find Full Text PDFFood Res Int
January 2025
Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran.
Frying is one of the oldest cooking methods, widely used to prepare crispy and flavorful foods. However, a significant concern with fried foods is the high amount of oil absorption. The application of edible coatings is a common approach to reducing oil absorption in fried potatoes.
View Article and Find Full Text PDFFood Res Int
January 2025
Research Group for Bioactives-Analysis and Application, National Food Institute, Technical University of Denmark, Lyngby, Denmark. Electronic address:
This study aimed to promote the valorization of lupin seeds by extracting both non-polar and polar fractions to produce a protein-rich flour suitable for food applications. Green extraction methods such as Supercritical Fluid Extraction (SFE) and SFE followed by gas-expanded liquid extraction with ethanol/CO mixtures were employed. SFE yielded lupin oil with extraction yields ranging from 2.
View Article and Find Full Text PDFFood Chem
December 2024
College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China; Zhejiang University-Wuxi Xishan Joint Modern Agricultural Research Center, Wuxi 214100, China. Electronic address:
To investigate the impact of safflower seed oil on the structural and digestive properties of complexes formed by fatty acids of varying chain lengths with maize starch, the starch-fatty acid ternary complexes were prepared by a hydrothermal method. The results indicated that safflower seed oil inhibited the complexation of relatively short-chain fatty acids (C10:0, C12:0, and C16:0) with starch, and promoted the complexation of long-chain fatty acids (C18:0). Intriguingly, safflower seed oil showed no significant impact on the formation of linoleic acid (C18:2) complexes, suggesting selective interactions within the starch-fatty acid complexes.
View Article and Find Full Text PDFSci Rep
January 2025
Mechanical Engineering Department, Faculty of Engineering, Ferdowsi University of Mashhad, Mashhad, Iran.
This study focuses on numerical modeling of the oleogelation process using grape seed oil and beeswax and its validation using experimental approach. The main goal is to investigate how the cooling rate affects this process. The necessary physical and thermal properties of the oleogel for modeling were determined through experiments.
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