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Oil bodies (OBs) are relatively simple but very important organelles comprising a matrix of triacylglycerol (TAG) surrounded by a phospholipid monolayer embedded and covered with unique proteins. The OB structure in with different oil content and the relationship between the oil content and the OB structure needs to be better understood. In this paper, the characteristics of OBs in the embryo of a series of materials with different oil content ranging from 34% to over 60% were studied. The results indicated that the OB size was significantly positively correlated with the oil content but was significantly negatively correlated with the glucosinolates and the protein content. Many genes associated with TAG synthesis, OB-membrane proteins, and the cell progress regulatory pathway were identified in the confidence interval of co-located QTLs for oil content, fatty acid (FA) compositions, and protein content. Our results suggested that the morphology of OBs might be directly controlled by the genes associated with OB-membrane proteins and indirectly controlled by the genes associated with TAG synthesis and cell progress regulatory pathway.
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http://dx.doi.org/10.3389/fpls.2016.01989 | DOI Listing |
J Texture Stud
October 2025
Faculty of Chemical-Metallurgical Engineering, Department of Food Engineering, Istanbul Technical University, Sarıyer, Istanbul, Türkiye.
In this study, potato slices were fried in four different vegetable oils (corn, olive, palm olein, and sunflower) to investigate how oil type influences the characteristics of potato chips. The diffusion coefficient of oils was attempted to be correlated with the final moisture, oil uptake, and textural parameters of potato chips. The diffusion coefficients were determined using two approaches.
View Article and Find Full Text PDFNan Fang Yi Ke Da Xue Xue Bao
August 2025
Clinical Medical College of Acupuncture, Moxibustion and Rehabilitation, Guangzhou University of Chinese Medicine, Guangzhou 510000, China.
Objectives: To investigate the therapeutic effect of electroacupuncture (EA) at Zusanli (ST36) acupoint on hyperlipidemia in mice and explore the underlying mechanisms.
Methods: Thirty C57BL/6J mice were equally randomized into normal diet group, high-fat diet (HFD) group, and EA group. The changes in blood lipids and serum malondialdehyde (MDA) content of the mice were evaluated, and histopathological changes and lipid accumulation in the liver were observed using Oil red O staining (ORO).
Pestic Biochem Physiol
November 2025
College of Forestry, East China Woody Fragrance and Flavor Engineering Research Center of National Forestry and Grassland Administration; Jiangxi Provincial Key Laboratory of Improved Variety Breeding and Efficient Utilization of Native Tree Species and College of Agronomy, Key Laboratory of Crop Ph
Rhizoctonia solani (R. solani) is a phytopathogen that extensively affects crops, leading to plant diseases and reducing crop yields, which jeopardizes food security. β-pinene is a major component of turpentine oil and serves as a lead compound for developing new fungicides.
View Article and Find Full Text PDFFungal Biol
October 2025
Marmara Forestry Research Institute Directorate, Fatih Forest Campus, Maslak-Sarıyer, Istanbul, Türkiye.
Vitamin D is critically important for sustainable human health, and the rising prevalence of deficiency-related diseases has increased interest in natural sources. This study explores the potential of epiphytic lichen-forming fungi, known for their unique metabolites, as a novel biosource of vitamin D for pharmaceutical and nutraceutical applications. Fourteen epiphytic lichen species were collected using a stratified sampling method from four mountainous forests in the Marmara Region of Türkiye.
View Article and Find Full Text PDFFood Chem
September 2025
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address:
Sodium alginate-combined ultrasonic (SA-US) modification of wheat flour and corn starch was characterized to investigate its effects on batter properties and fried fish crispiness. This modification significantly increased hydration properties, and gelatinization temperature of wheat flour and corn starch (P < 0.05), while decreasing short-range structure, double helices, crystallinity, and starch granules' integrity.
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