Genetic engineering for fatty acid biosynthesisroshni mohan
This document discusses genetic engineering to modify fatty acid biosynthesis in plants. It provides background on lipid structure and different types of fatty acids like saturated, unsaturated, and essential fatty acids. The document then discusses strategies for engineering plants to produce very long chain polyunsaturated fatty acids (VLC-PUFAs) like EPA and DHA through the expression of genes encoding fatty acid desaturases and elongases. Optimizing these pathways in transgenic plants could provide sustainable sources of omega-3 fatty acids as alternatives to fish oils.
Essential fatty acids are lipids that humans must obtain from their diet. There are two primary types - Omega-3 and Omega-6 fatty acids. Omega-3 fatty acids include ALA, EPA, and DHA which are important for brain and heart health. Omega-6 fatty acids include LA, AA, and GLA. Essential fatty acids are structural components of cell membranes and are involved in processes like immune response and inflammation regulation. The body can convert some fatty acids but not across Omega-3 and Omega-6 families, so both must be consumed.
Vistive Gold and Soymega soybean oils developed through biotechnology can help improve human nutrition and public health. Vistive Gold soybean oil is high in monounsaturated fat and low in saturated and polyunsaturated fat, allowing it to replace partially hydrogenated oils and reduce trans fat intake. Soymega soybean oil contains stearidonic acid which clinical trials show converts to heart-healthy EPA in the body. These novel soybean oils can help people meet dietary guidelines to reduce saturated fat and increase omega-3 intake in a sustainable way.
The document discusses omega-3 fatty acids, including their structure, important types (ALA, EPA, DHA), sources, roles in human physiology, and the need for a balanced ratio with omega-6 fatty acids. It notes that omega-3s are essential fatty acids that must be obtained through diet as the body cannot produce them on its own. Key sources include fatty fish and plant oils. Maintaining the proper omega-6 to omega-3 ratio is important for reducing inflammation and preventing diseases. Various extraction and purification methods are used to obtain omega-3 supplements from fish and plant sources.
Prospects and Breeding Quality Improvement of BrassicaJafarTanin
Breeding for quality improvement in Brassica has focused on developing varieties with low erucic acid (<2%) and low glucosinolate content (<30 μmol/g) through conventional and molecular breeding approaches. Promising varieties developed in India include BPRQ-2-1-5 and BPRQ-2-2-11 with low erucic acid (<2%), low glucosinolate (15.7 and 22.1 μmol/g respectively), and high yields of over 1800 kg/ha. Marker assisted selection has been used to introgress low glucosinolate genes from B. oleracea into B. rapa, reducing 5C aliphatic
This document summarizes a study investigating the potential for Moringa oleifera seed oil to be a new source of oleic acid-type oil for Malaysia. Key findings include:
- M. oleifera seed oil contains high levels of oleic acid (67.9%), similar to olive oil, and remains liquid at room temperature.
- Enzyme treatment, particularly with protease, improved oil extraction yields from the seeds compared to untreated controls.
- Modification of the oil using lipase increased the oleic acid content and decreased the melting point, indicating potential for food/culinary applications.
- Due to its similarities to olive oil and stability properties, M. oleifera seed oil shows promise
- The seed oil of Canadian-grown sea buckthorn cultivars contains high levels of the omega-3 fatty acid alpha-linolenic acid (30-36%) and the omega-6 fatty acid linoleic acid (33-36%) in a near 1:1 ratio.
- The pulp oil is high in the monounsaturated fatty acid palmitoleic acid (32-42%).
- 454 sequencing of sea buckthorn seed cDNA identified 89,141 putative gene sequences, providing genomic resources and genes related to fatty acid biosynthesis.
- Fatty acid composition and oil content in seeds, pulp, and berries changed during fruit development, with unsaturated fatty acids decreasing in seeds and overall
[Best after downloading]
This presentaion deals with a few types of genetically modified oils and gives an idea of some of it's negative and positive impacts on health.
Genetic engineering for fatty acid biosynthesisroshni mohan
This document discusses genetic engineering to modify fatty acid biosynthesis in plants. It provides background on lipid structure and different types of fatty acids like saturated, unsaturated, and essential fatty acids. The document then discusses strategies for engineering plants to produce very long chain polyunsaturated fatty acids (VLC-PUFAs) like EPA and DHA through the expression of genes encoding fatty acid desaturases and elongases. Optimizing these pathways in transgenic plants could provide sustainable sources of omega-3 fatty acids as alternatives to fish oils.
Essential fatty acids are lipids that humans must obtain from their diet. There are two primary types - Omega-3 and Omega-6 fatty acids. Omega-3 fatty acids include ALA, EPA, and DHA which are important for brain and heart health. Omega-6 fatty acids include LA, AA, and GLA. Essential fatty acids are structural components of cell membranes and are involved in processes like immune response and inflammation regulation. The body can convert some fatty acids but not across Omega-3 and Omega-6 families, so both must be consumed.
Vistive Gold and Soymega soybean oils developed through biotechnology can help improve human nutrition and public health. Vistive Gold soybean oil is high in monounsaturated fat and low in saturated and polyunsaturated fat, allowing it to replace partially hydrogenated oils and reduce trans fat intake. Soymega soybean oil contains stearidonic acid which clinical trials show converts to heart-healthy EPA in the body. These novel soybean oils can help people meet dietary guidelines to reduce saturated fat and increase omega-3 intake in a sustainable way.
The document discusses omega-3 fatty acids, including their structure, important types (ALA, EPA, DHA), sources, roles in human physiology, and the need for a balanced ratio with omega-6 fatty acids. It notes that omega-3s are essential fatty acids that must be obtained through diet as the body cannot produce them on its own. Key sources include fatty fish and plant oils. Maintaining the proper omega-6 to omega-3 ratio is important for reducing inflammation and preventing diseases. Various extraction and purification methods are used to obtain omega-3 supplements from fish and plant sources.
Prospects and Breeding Quality Improvement of BrassicaJafarTanin
Breeding for quality improvement in Brassica has focused on developing varieties with low erucic acid (<2%) and low glucosinolate content (<30 μmol/g) through conventional and molecular breeding approaches. Promising varieties developed in India include BPRQ-2-1-5 and BPRQ-2-2-11 with low erucic acid (<2%), low glucosinolate (15.7 and 22.1 μmol/g respectively), and high yields of over 1800 kg/ha. Marker assisted selection has been used to introgress low glucosinolate genes from B. oleracea into B. rapa, reducing 5C aliphatic
This document summarizes a study investigating the potential for Moringa oleifera seed oil to be a new source of oleic acid-type oil for Malaysia. Key findings include:
- M. oleifera seed oil contains high levels of oleic acid (67.9%), similar to olive oil, and remains liquid at room temperature.
- Enzyme treatment, particularly with protease, improved oil extraction yields from the seeds compared to untreated controls.
- Modification of the oil using lipase increased the oleic acid content and decreased the melting point, indicating potential for food/culinary applications.
- Due to its similarities to olive oil and stability properties, M. oleifera seed oil shows promise
- The seed oil of Canadian-grown sea buckthorn cultivars contains high levels of the omega-3 fatty acid alpha-linolenic acid (30-36%) and the omega-6 fatty acid linoleic acid (33-36%) in a near 1:1 ratio.
- The pulp oil is high in the monounsaturated fatty acid palmitoleic acid (32-42%).
- 454 sequencing of sea buckthorn seed cDNA identified 89,141 putative gene sequences, providing genomic resources and genes related to fatty acid biosynthesis.
- Fatty acid composition and oil content in seeds, pulp, and berries changed during fruit development, with unsaturated fatty acids decreasing in seeds and overall
[Best after downloading]
This presentaion deals with a few types of genetically modified oils and gives an idea of some of it's negative and positive impacts on health.
Veganism is on the rise due to growing concerns about the environment and perceived health benefits. However, certain nutrients such as EPA & DHA are difficult to obtain from plant-based diets. Until recently, the only supplemental source of long-chain omega-3s was fish oil. Igennus has recently launched a vegan omega-3 product which combines algae-sourced EPA & DHA with the additional benefit of astaxanthin, a powerful antioxidant.
In this hour-long webinar, Dr Danielle Crida discusses:
- The importance of omega-3s and the omega 6:3 ratio
- Vegan options for omega-3 supplementation
- Our new Vegan Omega-3 & Astaxanthin product
- How to assess omega-3 requirements and measure response to supplementation
- Ensuring optimal nutrition on a plant-based diet: common nutrient deficiencies and how to address them
This document discusses the development of new functional meat products with a balanced omega-6/omega-3 ratio and antioxidants. Specifically, conventional meat products were supplemented with salmon oil, rosemary extracts, and vitamin E to create products with healthier nutritional profiles. The effects of processing, storage, and cooking on these functional meat products were then studied using various chemical and functional assays.
Dietary linoleic acid is converted in the body to pro-inflammatory compounds, while alpha-linolenic acid (ALA) found in flaxseed oil provides anti-inflammatory omega-3 fatty acids. Flaxseed oil is a concentrated source of ALA and supplies a balanced ratio of omega-6 to omega-3 fatty acids important for immune and cardiovascular health. The document discusses flaxseed oil as a supplemental source of ALA, providing its fatty acid composition, recommended dosage, and lack of reported side effects.
Fatty acids composition of three different vegetable oils (soybean oil, groun...Alexander Decker
This document summarizes a study analyzing the fatty acid composition of three vegetable oils (soybean oil, groundnut oil, and coconut oil) using high-performance liquid chromatography. The predominant fatty acids in each oil were identified as myristic acid in soybean and coconut oils, and lauric acid in groundnut oil. The oils contained varying levels of other saturated, monounsaturated, and polyunsaturated fatty acids. The fatty acid profiles provide information on the physicochemical properties and potential uses of each oil.
Soy protein can be replaced by rapeseed proteinVrunda Shah
The document discusses rapeseed/canola, an oilseed crop that is a valuable source of protein and oil. It is cultivated worldwide and its oil and high-protein byproducts can help address global protein deficiency. While historic rapeseed oil contained toxic components, modified varieties like canola oil are now safe for human consumption and animal feed. Studies show rapeseed protein is as bioavailable as soy protein and has potential to replace soy in foods. Authorizing rapeseed protein for human use could help meet rising global demand for sustainable sources of protein.
Inadequate long-chain omega-3 fatty acid status has a substantial impact on our health. Human RCT, observational, in vitro and in vivo animal studies all demonstrate that omega-3 fats from fish improve inflammatory regulation and its associated conditions. Yet, due to inconsistency in findings, the validity of omega-3 fatty acids as ‘treatments’ has been brought into question in the reporting of studies. To date, few studies have monitored the correlation between omega-3 dose, subsequent cellular enrichment of these fatty acids and clinical outcomes.
In this webinar, Dr Bailey presents the latest evidence for the importance of a biomarker-based, personalised approach to omega-3 treatment – one that significantly improves consistency in clinical outcomes and offers an antidote to the ‘one-size fits all’ approach that is responsible for significant individual variations in response in many published studies.
The document discusses essential fatty acids, which are fatty acids that humans must ingest through their diet as the body cannot produce them. There are two fatty acids classified as essential: alpha-linolenic acid (omega-3) and linoleic acid (omega-6). Some other fatty acids can also become conditionally essential under certain health conditions. Essential fatty acids are important for cell membrane structure, transport of lipids in blood, cell signaling, and producing eicosanoids which act as local hormones. Good dietary sources of essential fatty acids include various plant oils, fatty fish, eggs, and meat. Deficiencies can impact health conditions like cancer, cardiovascular disease, and inflammation.
- Pollutants in fish may cancel out the beneficial effects of the ‘good’ omega-3 fats they contain
- ALA (from plant foods) can be converted into EPA and DHA, and has a protective effect against heart disease
- Cutting down on dietary cholesterol (eggs, meat and dairy products), processed foods, and hydrogenated vegetable oils will help your body to make best use of the omega-3 from plant foods
Michael Lee's presentation from the Sustainable Food Trust's meeting: What role for grazing livestock in a world of climate change and diet-related disease?
The document summarizes a study that analyzed the chemical constituents, physicochemical properties, and proximate composition of Moringa oleifera (Moringa) seed oil. Gas chromatography-mass spectrometry (GC-MS) identified 24 constituents making up 96.81% of the oil, including oleic acid, palmitic acid, and 9-octadecenol as major components. Physicochemical analysis found the oil had a specific gravity of 0.9050, refractive index of 1.456, and acid, iodine, saponification, and peroxide values within reported standards. Proximate analysis determined the seed contained 10.50% moisture, 39.57% protein, and 32.50%
Canola oil is derived from rapeseed cultivars that have been modified through breeding to be low in erucic acid and glucosinolates. It has a healthier fatty acid composition than other oils, being lower in saturated fats and higher in monounsaturated and polyunsaturated fats like omega-3s. Genetic engineering has further modified canola to improve traits like herbicide resistance and fatty acid profiles. Canola oil is widely used in food products and industrial applications due to its light color, texture and nutritional profile. However, producing genetically modified oils can increase costs due to lower yields and additional identity preservation requirements compared to conventional oils.
This document discusses the uses and applications of omega-3, omega-6, and omega-9 fatty acids in the pharmaceutical industry. It provides details on the sources and health benefits of different omega fatty acids. It describes the industrial processes used to extract omega-3 from fish and plants for use in supplements, medications, and other products. The document also discusses how omega-6 is obtained from plant oils and its role in immune function and treatments for conditions like arthritis.
This document discusses a study that investigated the effect of supercritical fluid extraction fractionation on the fatty acid composition and antioxidant activity of oils from two cantaloupe cultivars. The oils were extracted from the seeds using supercritical carbon dioxide to obtain three fractions. The major fatty acids in both cultivars were linoleic, oleic, palmitic, and stearic acid. Fractionation led to decreases in saturated and monounsaturated fatty acids but increases in polyunsaturated fatty acids. All fractions exhibited high antioxidant activity in assays, reducing beta-carotene oxidation and quenching free radicals.
Dietary Supplement - 60 Softgels Smart Omega-3™ with fish oil is formulated with essential nutrients to support heart health, brain function, immunity, younger looking skin and radiant vitality. Catch the world’s greatest omega-3 with optimal strength, purity, and taste. This exceptional Smart Omega-3™ provides the ultimate support for your active, passionate lifestyle! Smart Omega-3™ helps maintain great heart health, brain function, immunity, younger looking skin, and a strong natural anti-inflammatory response so you can keep going, and going… and going!
This document discusses the health effects of modern lifestyles and discusses cholesterol and heart disease risk factors. It notes that heart disease and related conditions are now leading causes of death, rather than infectious diseases. Key risk factors identified include a junk food diet, high cholesterol (especially LDL), smoking, obesity, and sedentary lifestyles. It emphasizes that trans fats are a major contributor and discusses cholesterol levels. The document recommends rice bran oil as it has an ideal fat composition for heart health compared to other common oils.
Chapter 03 Ambrose Dietary Fatty Acids and Dairy Cow Fertility .pdfGilson Antonio Pessoa
This document summarizes research on the effects of dietary fatty acids on dairy cow fertility. It finds that certain polyunsaturated fatty acids (PUFAs) like omega-3 fatty acids can positively impact reproduction by reducing uterine PGF production and increasing pregnancy rates. Feeding diets high in alpha-linolenic acid or fish oils during early pregnancy lowered PGF levels and improved fertility. The document also discusses how PUFAs may enhance fertility through their effects on cell membranes and gene transcription related to reproduction. Suppressing PGF secretion during early pregnancy through PUFA-rich diets could help reduce embryonic mortality in dairy cows.
Isolation-and-Identification-of-Diacylglycerol-Acyltransferase-Type--2-GAT2-G...Dr.Ahmed Marzouk, PhD, MBA
This document summarizes research that aimed to study the genetic basis for oil accumulation in olive fruit by tracking the DGAT2 gene in three Egyptian olive cultivars (Toffahi, Hamed, and Maraki) using molecular marker techniques and bioinformatics tools. The results showed that:
1) A specific genomic band in Maraki cultivars was identified as the DGAT2 gene with 100% similarity to the gene in Olea europaea.
2) A differential genomic band in Maraki cultivars identified a sequence with 76% similarity to the DGAT2 gene in Fragaria vesca subsp. vesca.
3) A specific genomic band in Hamed cultivars
Microbial production of oils and fats involves using microorganisms like yeast, fungi and algae to produce single cell oils (SCO) that contain fatty acids similar to those in plant and animal fats. SCO can be used as substitutes for plant oils in applications like animal feed, aquaculture feed, and biodiesel. Key steps in SCO production include cultivating the microorganisms in conditions of excess carbon and limited nitrogen to trigger lipid accumulation, then extracting the oils. Important SCOs include arachidonic acid and docosahexaenoic acid which have health benefits and are used in infant formula. Though SCO production has higher costs than plant oils, it provides benefits like independence from climate and geography.
This document discusses quality issues in edible oil seeds. It outlines that important quality parameters include fatty acid composition, triacylglycerol composition, and antioxidant content. Major quality issues include reductions in oil content and deterioration of fatty acid profiles due to improper irrigation or harvesting methods. The document also discusses antinutritional factors found in various oilseeds and methods to improve quality, such as plant breeding techniques, gene transfers, and monitoring cultivation and processing methods. Overall, the key points are that quality issues impact oilseed composition and antinutrients, but these can be addressed through good practices and plant breeding approaches.
More Related Content
Similar to Omega 3 It's Genetics and Breeding in Linseed (Linum Usitatisimum L.)
Veganism is on the rise due to growing concerns about the environment and perceived health benefits. However, certain nutrients such as EPA & DHA are difficult to obtain from plant-based diets. Until recently, the only supplemental source of long-chain omega-3s was fish oil. Igennus has recently launched a vegan omega-3 product which combines algae-sourced EPA & DHA with the additional benefit of astaxanthin, a powerful antioxidant.
In this hour-long webinar, Dr Danielle Crida discusses:
- The importance of omega-3s and the omega 6:3 ratio
- Vegan options for omega-3 supplementation
- Our new Vegan Omega-3 & Astaxanthin product
- How to assess omega-3 requirements and measure response to supplementation
- Ensuring optimal nutrition on a plant-based diet: common nutrient deficiencies and how to address them
This document discusses the development of new functional meat products with a balanced omega-6/omega-3 ratio and antioxidants. Specifically, conventional meat products were supplemented with salmon oil, rosemary extracts, and vitamin E to create products with healthier nutritional profiles. The effects of processing, storage, and cooking on these functional meat products were then studied using various chemical and functional assays.
Dietary linoleic acid is converted in the body to pro-inflammatory compounds, while alpha-linolenic acid (ALA) found in flaxseed oil provides anti-inflammatory omega-3 fatty acids. Flaxseed oil is a concentrated source of ALA and supplies a balanced ratio of omega-6 to omega-3 fatty acids important for immune and cardiovascular health. The document discusses flaxseed oil as a supplemental source of ALA, providing its fatty acid composition, recommended dosage, and lack of reported side effects.
Fatty acids composition of three different vegetable oils (soybean oil, groun...Alexander Decker
This document summarizes a study analyzing the fatty acid composition of three vegetable oils (soybean oil, groundnut oil, and coconut oil) using high-performance liquid chromatography. The predominant fatty acids in each oil were identified as myristic acid in soybean and coconut oils, and lauric acid in groundnut oil. The oils contained varying levels of other saturated, monounsaturated, and polyunsaturated fatty acids. The fatty acid profiles provide information on the physicochemical properties and potential uses of each oil.
Soy protein can be replaced by rapeseed proteinVrunda Shah
The document discusses rapeseed/canola, an oilseed crop that is a valuable source of protein and oil. It is cultivated worldwide and its oil and high-protein byproducts can help address global protein deficiency. While historic rapeseed oil contained toxic components, modified varieties like canola oil are now safe for human consumption and animal feed. Studies show rapeseed protein is as bioavailable as soy protein and has potential to replace soy in foods. Authorizing rapeseed protein for human use could help meet rising global demand for sustainable sources of protein.
Inadequate long-chain omega-3 fatty acid status has a substantial impact on our health. Human RCT, observational, in vitro and in vivo animal studies all demonstrate that omega-3 fats from fish improve inflammatory regulation and its associated conditions. Yet, due to inconsistency in findings, the validity of omega-3 fatty acids as ‘treatments’ has been brought into question in the reporting of studies. To date, few studies have monitored the correlation between omega-3 dose, subsequent cellular enrichment of these fatty acids and clinical outcomes.
In this webinar, Dr Bailey presents the latest evidence for the importance of a biomarker-based, personalised approach to omega-3 treatment – one that significantly improves consistency in clinical outcomes and offers an antidote to the ‘one-size fits all’ approach that is responsible for significant individual variations in response in many published studies.
The document discusses essential fatty acids, which are fatty acids that humans must ingest through their diet as the body cannot produce them. There are two fatty acids classified as essential: alpha-linolenic acid (omega-3) and linoleic acid (omega-6). Some other fatty acids can also become conditionally essential under certain health conditions. Essential fatty acids are important for cell membrane structure, transport of lipids in blood, cell signaling, and producing eicosanoids which act as local hormones. Good dietary sources of essential fatty acids include various plant oils, fatty fish, eggs, and meat. Deficiencies can impact health conditions like cancer, cardiovascular disease, and inflammation.
- Pollutants in fish may cancel out the beneficial effects of the ‘good’ omega-3 fats they contain
- ALA (from plant foods) can be converted into EPA and DHA, and has a protective effect against heart disease
- Cutting down on dietary cholesterol (eggs, meat and dairy products), processed foods, and hydrogenated vegetable oils will help your body to make best use of the omega-3 from plant foods
Michael Lee's presentation from the Sustainable Food Trust's meeting: What role for grazing livestock in a world of climate change and diet-related disease?
The document summarizes a study that analyzed the chemical constituents, physicochemical properties, and proximate composition of Moringa oleifera (Moringa) seed oil. Gas chromatography-mass spectrometry (GC-MS) identified 24 constituents making up 96.81% of the oil, including oleic acid, palmitic acid, and 9-octadecenol as major components. Physicochemical analysis found the oil had a specific gravity of 0.9050, refractive index of 1.456, and acid, iodine, saponification, and peroxide values within reported standards. Proximate analysis determined the seed contained 10.50% moisture, 39.57% protein, and 32.50%
Canola oil is derived from rapeseed cultivars that have been modified through breeding to be low in erucic acid and glucosinolates. It has a healthier fatty acid composition than other oils, being lower in saturated fats and higher in monounsaturated and polyunsaturated fats like omega-3s. Genetic engineering has further modified canola to improve traits like herbicide resistance and fatty acid profiles. Canola oil is widely used in food products and industrial applications due to its light color, texture and nutritional profile. However, producing genetically modified oils can increase costs due to lower yields and additional identity preservation requirements compared to conventional oils.
This document discusses the uses and applications of omega-3, omega-6, and omega-9 fatty acids in the pharmaceutical industry. It provides details on the sources and health benefits of different omega fatty acids. It describes the industrial processes used to extract omega-3 from fish and plants for use in supplements, medications, and other products. The document also discusses how omega-6 is obtained from plant oils and its role in immune function and treatments for conditions like arthritis.
This document discusses a study that investigated the effect of supercritical fluid extraction fractionation on the fatty acid composition and antioxidant activity of oils from two cantaloupe cultivars. The oils were extracted from the seeds using supercritical carbon dioxide to obtain three fractions. The major fatty acids in both cultivars were linoleic, oleic, palmitic, and stearic acid. Fractionation led to decreases in saturated and monounsaturated fatty acids but increases in polyunsaturated fatty acids. All fractions exhibited high antioxidant activity in assays, reducing beta-carotene oxidation and quenching free radicals.
Dietary Supplement - 60 Softgels Smart Omega-3™ with fish oil is formulated with essential nutrients to support heart health, brain function, immunity, younger looking skin and radiant vitality. Catch the world’s greatest omega-3 with optimal strength, purity, and taste. This exceptional Smart Omega-3™ provides the ultimate support for your active, passionate lifestyle! Smart Omega-3™ helps maintain great heart health, brain function, immunity, younger looking skin, and a strong natural anti-inflammatory response so you can keep going, and going… and going!
This document discusses the health effects of modern lifestyles and discusses cholesterol and heart disease risk factors. It notes that heart disease and related conditions are now leading causes of death, rather than infectious diseases. Key risk factors identified include a junk food diet, high cholesterol (especially LDL), smoking, obesity, and sedentary lifestyles. It emphasizes that trans fats are a major contributor and discusses cholesterol levels. The document recommends rice bran oil as it has an ideal fat composition for heart health compared to other common oils.
Chapter 03 Ambrose Dietary Fatty Acids and Dairy Cow Fertility .pdfGilson Antonio Pessoa
This document summarizes research on the effects of dietary fatty acids on dairy cow fertility. It finds that certain polyunsaturated fatty acids (PUFAs) like omega-3 fatty acids can positively impact reproduction by reducing uterine PGF production and increasing pregnancy rates. Feeding diets high in alpha-linolenic acid or fish oils during early pregnancy lowered PGF levels and improved fertility. The document also discusses how PUFAs may enhance fertility through their effects on cell membranes and gene transcription related to reproduction. Suppressing PGF secretion during early pregnancy through PUFA-rich diets could help reduce embryonic mortality in dairy cows.
Isolation-and-Identification-of-Diacylglycerol-Acyltransferase-Type--2-GAT2-G...Dr.Ahmed Marzouk, PhD, MBA
This document summarizes research that aimed to study the genetic basis for oil accumulation in olive fruit by tracking the DGAT2 gene in three Egyptian olive cultivars (Toffahi, Hamed, and Maraki) using molecular marker techniques and bioinformatics tools. The results showed that:
1) A specific genomic band in Maraki cultivars was identified as the DGAT2 gene with 100% similarity to the gene in Olea europaea.
2) A differential genomic band in Maraki cultivars identified a sequence with 76% similarity to the DGAT2 gene in Fragaria vesca subsp. vesca.
3) A specific genomic band in Hamed cultivars
Microbial production of oils and fats involves using microorganisms like yeast, fungi and algae to produce single cell oils (SCO) that contain fatty acids similar to those in plant and animal fats. SCO can be used as substitutes for plant oils in applications like animal feed, aquaculture feed, and biodiesel. Key steps in SCO production include cultivating the microorganisms in conditions of excess carbon and limited nitrogen to trigger lipid accumulation, then extracting the oils. Important SCOs include arachidonic acid and docosahexaenoic acid which have health benefits and are used in infant formula. Though SCO production has higher costs than plant oils, it provides benefits like independence from climate and geography.
This document discusses quality issues in edible oil seeds. It outlines that important quality parameters include fatty acid composition, triacylglycerol composition, and antioxidant content. Major quality issues include reductions in oil content and deterioration of fatty acid profiles due to improper irrigation or harvesting methods. The document also discusses antinutritional factors found in various oilseeds and methods to improve quality, such as plant breeding techniques, gene transfers, and monitoring cultivation and processing methods. Overall, the key points are that quality issues impact oilseed composition and antinutrients, but these can be addressed through good practices and plant breeding approaches.
Similar to Omega 3 It's Genetics and Breeding in Linseed (Linum Usitatisimum L.) (20)
3. Introduction
Omega-3 and omega-6 are types of essential fatty acids
Both are polyunsaturated fatty acids that differ from each
other in their chemical structure
Two critical omega-3 fatty acids, (eicosapentaenoic acid,
called EPA and docosahexaenoic or DHA)
Flaxseeds contain a precursor omega-3
Highest in Short Chain Fatty Acids ALA needs to be
converted into the long chain fatty acids EPA and DHA to
be of any use for your body.
EPA and DHA are the building blocks for hormones that
control immune function, blood clotting, and cell growth as
well as components of cell membranes.
4. Omega-3 FA’s are polyunsaturated, meaning they contain more
than one double bond
They are called omega-3 because the first double bond counting
from the methyl end of the fatty acid is located at the third
carbon atom
Omega-3 Fatty Acids
5. Omega-3 Fatty Acids
Types
Alpha – linolenic
acid (ALA)
Eicosapentaenoic
acid (EPA)
Docosahexaenoic
acid (DHA)
Available in Linseed
Human consumption
6. Alpha-linolenic Acid
Humans can synthesize other omega-3 fatty
acids from ALA:
Eicosapentaenoic acid (EPA): 20:5n-3
Docosahexaenoic acid (DHA): 22:6n-3
These two are usually referred to as marine-
derived omega-3 fatty acids because they are
abundant in certain species of fish
Whereas, ALA is considered a plant-derived
omega-3 fatty acid
7. hydrogen.hydrogen 1.):oil.
Chemical and Physical
Structure of Fatty Acids
One of the simplest fats is butyric acid—found in butter. All fats
have a COOH acid at the beginning of the chain, also known as the
"alpha" end. The opposite end is called the omega (following the
Greek alphabet, which begins with alpha and ends with omega).
17. Linseed oil possesses a very healthy fatty acid profile,
particularly, Omega-3 (Alpha Linolenic Acid), richest source
only in linseed (58%). The botanical name of flax is Linum
usitatissimum of the family Linaceae. Flax is a versatile,
blue-flowered crop.
19. Breeding objective in linseed
Development of high yielding varieties with high oil
content for rainfed conditions.
Development of short duration varieties (90-100 days).
Development of Linseed varieties resistance to bud
fly, wilt and rust.
Value addition and product diversification for
pharmaceutical and neutraceuticals purpose.
20. Genetic improvement of flax for oil
and agronomic traits
Generating Comprehensive Genomics resource base.
Molecular marker development and exploitation.
Exploring fatty acid synthesis and other nutritional
aspects of flax.
Molecular genetics of genes associated with important
traits.
Application of genomic and molecular tools in flax
improvement.
21. Major Breeding Program
Efficiencies of some vitamins in improving yield and quality of
flax plant
Gene expression analysis of flax seed development
Genetic modification of linseed produces healthier Omega-3
and omega-6 fatty acid.
The application of chemical mutagenesis and Biotechnology to
the modification of Linseed.
Comparative analysis of regenerative ability in Linseed and fiber
flax cultivars
functional expression of a humanized gene for an omega-3 fatty
acid desaturation from scarlet flax in transfected bovine
adipocytes and bovine embroyos cloned from the cells.
22. Functional expression of a humanized gene for an
omega-3 fatty acid desaturase from scarlet flax in
transfected bovine adipocytes and bovine embryos
cloned from the cells.
Introduced a plant fatty acid desaturation3 (FAD3) gene
into mammalian cells
Produced bovine cloned embryos from the hFAD3 cells by
somatic cell nuclear transfer
hFAD3 transcripts were detected in all of the blastocysts
These results demonstrate the functional expression of a
plant hFAD3 in mammalian adipocytes, and normal
development of cloned embryos carrying the hFAD3 gene.
23. Genetic modification of linseed produces
healthier Omega-3 and omega-6 fatty acid.
The University of Hamburg (Germany) and colleagues succeeded
in producing genetically modified linseed plants that accumulate
significant levels of very long chain poly-unsaturated fatty acids
(PUFA) in seed.
This research is an excellent example of how genetic engineering
of agronomically important species can provide real benefits to
human health and nutrition and the environment.
First, protein sequences for fatty acyl desaturases and elongases
were analyzed from a variety of organisms that produce very long-
chain PUFA, including a fungus, alga, moss, nematode and
another plant (Borago officinalis). DNA coding sequences for
these genes were then introduced into linseed
32. Significance of Omega-3
High Cholesterol
High Blood Pressure
Heart Disease
Stroke
Diabetes
Cancer
Osteoporosis
33. High Blood Pressure
Studies say that diets rich
in omega-3 fatty acids
lower blood pressure
significantly.
34. Heart Disease
EPA and DHA help reduce
risk factors for heart disease.
These substances can help
prevent and treat
atherosclerosis by inhibiting
the development of plaque
and blood clots, each of
which tends to clog arteries.
35. Stroke
Omega-3 fatty acids prevents
stroke by plaque buildup and
blood clots in the arteries
that lead to the brain.
Eating at least 2 servings of
fish per week can reduce the
risk of stroke by at least 50%.
36. Diabetes
People with diabetes
tend to have high
triglyceride and low HDL
levels.
By eating fish or taking
supplements with
Omega-3 fatty acids, it
will lower triglycerides
and raise HDL levels.
37. Some more uses:
Mental Disorders
Weight Loss
Eating Disorders
Macular Degeneration
Skin Disorders
Arthritis