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Transcriptional Analysis of Stearoyl-Acyl Carrier Protein Desaturase Genes from Olive (Olea europaea) in Relation to the Oleic Acid Content of the Virgin Olive Oil

Parvini, Farshid, Sicardo, M. Dolores, Hosseini-Mazinani, Mehdi, Martinez-Rivas, Jose M., Hernandez, M. Luisa
Journal of agricultural and food chemistry 2016 v.64 no.41 pp. 7770-7781
Olea europaea, clones, complementary DNA, cultivars, fatty acid composition, gene expression, genes, linoleic acid, mesocarp, oleic acid, olives, sequence analysis, tissues, transcription (genetics), virgin olive oil
The specific contribution of different stearoyl-ACP desaturase (SAD) genes to the oleic acid content in olive (Olea europaea) fruit has been studied. Toward that end, we isolated three distinct cDNA clones encoding three SAD isoforms from olive (cv. Picual), as revealed by sequence analysis. The expression levels of olive SAD genes were determined in different tissues from Picual and Arbequina cultivars, including developing mesocarp and seed, together with the unsaturated fatty acid content. Lipid and gene expression analyses indicate that OeSAD2 seems to be the main gene contributing to the oleic acid content of the olive fruit and, therefore, of the virgin olive oil. This conclusion was confirmed when the study was extended to Hojiblanca, Picudo, and Manzanilla cultivars. Furthermore, our data indicate that the olive microsomal oleate desaturase gene OeFAD2-2, but not OeSAD2, is responsible for the linoleic acid content in the virgin olive oil.