Chemistry: molecular biology and microbiology – Treatment of micro-organisms or enzymes with electrical or... – Modification of viruses
Patent
1994-05-10
1996-03-19
Moody, Patricia R.
Chemistry: molecular biology and microbiology
Treatment of micro-organisms or enzymes with electrical or...
Modification of viruses
435 691, 435 711, 4352404, 536 236, 800205, 800250, 800255, 800DIG69, C12N 1529, C12N 1582, C12N 514, A01H 500
Patent
active
055003613
DESCRIPTION:
BRIEF SUMMARY
FIELD OF THE INVENTION
The invention relates to the preparation and use of nucleic acid fragments encoding .beta.-ketoacyl-ACP synthetase II enzyme or its precursor to modify plant oil composition. Chimeric genes incorporating such nucleic acid fragments and suitable regulatory sequences may be used to transform plants to control the levels of saturated and unsaturated fatty acids.
BACKGROUND OF THE INVENTION
Many recent research efforts have examined the role that saturated and unsaturated fatty acids play in reducing the risk of coronary heart disease. In the past, it was believed that monounsaturates, in contrast to saturates and polyunsaturates, had no effect on serum cholesterol and coronary heart disease risk. Several recent human clinical studies suggest that diets high in monounsaturated fat and low in saturated fat may reduce the "bad" (low-density lipoprotein) cholesterol while maintaining the "good" (high-density lipoprotein) cholesterol (Mattson et al. Journal of Lipid Research, (1985) 26:194-202; herein incorporated by reference).
Vegetable oils may play an important role in shifting the balance towards production of "good" cholesterol. The specific performance and health attributes of edible oils is determined largely by their fatty acid composition. Most vegetable oils derived from commercial varieties are composed primarily of palmitic (16:0), stearic (18:0), oleic (18:1), linoleic (18:2) and linolenic (18:3) acids. Palmitic and stearic acids are, respectively, 16- and 18-carbon-long, saturated fatty acids. Oleic, linoleic and linolenic are 18-carbon-long, unsaturated fatty acids containing one, two and three double bonds, respectively. Oleic acid is referred to as a monounsaturated fatty acid, while linoleic and linolenic acids are referred to as polyunsaturated fatty acids.
The relative amounts of saturated and unsaturated fats in commonly used edible vegetable oils are summarized below (Table 1):
TABLE 1 ______________________________________
Percentages of Saturated and Unsaturated Fatty
Acids in the Oils of Selected Oil Crops
Saturated Monounsaturated
Polyunsaturated
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Canola 6% 58% 36%
Soybean 15% 24% 61%
Corn 13% 25% 62%
Peanut 18% 48% 34%
Safflower
9% 13% 78%
Cotton 30% 19% 51%
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A vegetable oil low in total saturates and high in monounsaturate would provide significant health benefits to consumers as well as economic benefits to oil processors. Soybean and corn varieties which produce seeds containing such an improved oil would also produce valuable meal as animal feed.
Another type of desirable vegetable oil is a substitute for palm oil and its fractionation products. Palm oil is the world's second most important vegatable oil, after soybean oil (Gascon et al., Oil Palm, In Oil Crops of the World, Robbelen et al., Ed., (1989) McGraw-Hill, Chapter 27). About 80% of the world palm oil is supplied by Malaysia and Indonesia, the remainder coming from Africa and South America. Palm oil is widely used in the manufacture of hardened vegetable fats such as margarines and shortenings. Palm stearin, about 10% of the palm oil, is used as a hardstock to increase the creaming properties of margarine blends and whipped toppings (Traitlet et al., J. Amer. Oil Chemists Soc., (1985) 62:417-421). Both palm oil and palm stearin have well-known non-food uses in the manufacture of soaps and lubricating oils. Palm olein (60% of the oil) is useful for cocking oils and interesterification of palm stearin with palm olein provides a hardstock for spread formulations without the use of hydrogenated fat components. Finally, the Palm Mid-Fraction (PMF), which is palm oil minus the palm stearin and palm olein fractions, is suitable for the manufacture of cocoa-butter substitutes (Traitler et al., J. Amer. Oil Chemists Soc., (1985), 62:417-421). Commercial palm oil con,sins 44% palmitate (P), 4.5% stearate (S) and 39.2% oleate (O) (Gunstone et al., The Lipid Handbook, Chapman-Hall, (1986) 176). Palm stear
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E. I. Du Pont de Nemours and Company
Moody Patricia R.
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