Multicellular living organisms and unmodified parts thereof and – Plant – seedling – plant seed – or plant part – per se – Higher plant – seedling – plant seed – or plant part
Reexamination Certificate
1999-02-01
2001-05-01
Fox, David T. (Department: 1638)
Multicellular living organisms and unmodified parts thereof and
Plant, seedling, plant seed, or plant part, per se
Higher plant, seedling, plant seed, or plant part
C800S264000, C800S270000, C800S276000
Reexamination Certificate
active
06225533
ABSTRACT:
FIELD OF THE INVENTION
The present invention relates to Brassica seeds, meal, plant lines and progeny thereof having a reduced level of glucosinolates.
Canola meal is widely employed as a protein supplement in animal feed. The feeding value of canola meal is reduced due to the anti-nutritive effects of the breakdown products of the glucosinolates, which reduce feed intake and growth in non-ruminant animals. Glucosinolates in the seed are broken down during the extraction process by the enzyme myrosinase to form isothiocyanates and nitriles. These breakdown products may also inhibit thyroid function, leading to goiter.
The feed value of canola meal can be improved by reducing or eliminating glucosinolates from canola seeds. Typical glucosinolate levels in canola meal and seed are disclosed in the following references: 1) Shahidi et al. Journal of Food Quality, 11, 421-431 (1989), and 2) Lichter et al., Plant Breeding 100, 209-221 (1988) and 3) Kraling et al., Plant Breeding, 105, 33-39 (1990). The typical range for the glucosinolates content of conventional
B. napus
double low canola varieties in &mgr;mol/g of seed at 40% oil content and 8.5% moisture is as follows:
2-hydroxy 3-butenyl glucosinolate
2.40-7.32
allyl glucosinolate
0-1.16
2-hydroxy 4-pentenyl glucosinolate
0-0.43
3-butenyl glucosinolate
1.65-3.44
4-hydroxy 3-indolymethyl glucosinolate
2.60-4.40
4-pentenyl glucosinolate
0-1.14
3-indolylmethyl glucosinolate
0-4.18
Total glucosinolates
12.06-18.23
By creating specific mutations in the glucosinolate biosynthetic pathway, mutations at various steps in the pathway may be combined to reduce the total glucosinolate levels in finished varieties. A.
B. rapa
line (BC86-18) with low glucosinolates levels has been identified via selection by Bell et al., Can: J. Animal Sci., 71, 497-506 (1991). However, the variability in glucosinolates content of
B. napus
germplasm is limited. The present invention provides
B. napus
lines, seeds, and meal having a reduced level of glucosinolates.
SUMMARY OF THE INVENTION
The present invention comprises a seed comprising a
Brassica napus
canola variety having a maximum content of glucosinolates of about 3.4 &mgr;mol/g seed and belonging to a line in which said glucosinolate content has been .stabilized for both the generation to which the seed belongs and its parent generation and progeny thereof.
The present invention further comprises a plant line comprising a
Brassica napus
canola variety which produces seeds having a maximum content of glucosinolates of about 3.4 &mgr;mol/g seed and in which said glucosinolate content is stabilized for both the generation to which the seed belongs and its parent generation.
The present invention further comprises a canola meal derived from the above-described seeds. This canola meal has a maximum content of glucosinolates of 5.7 &mgr;mol/g of oil free meal.
REFERENCES:
patent: 5077071 (1991-12-01), Strop
patent: 0 033 753 (1984-01-01), None
patent: 0 289 183 (1988-02-01), None
patent: 0 323 753 (1989-12-01), None
patent: WO 92/03919 (1992-03-01), None
patent: WO 94/19929 (1994-09-01), None
1989-90 National Winter Rapeseed Variety Trial Miscellaneous Series Buttetin 140, published by the University of Idaho, pp. 1-56.
Auld et al., Registration of Cathy Rapeseed, Crop Science, 31:1710-1713 (1991).
Bell et al., Nutritional Evaluation of Very Low Glucosinolate Canola Meal, Can. J. Anim. Sci., 71:497-506 (1991).
Calhoun, W. et al., Registration of Indore Rapeseed, Crop Science 23:184-185 (1983).
Choesin et al., Allyl Isothiocyanate Release and the Allelopathic Potential ofBrassica Napus(Brassicaceae)1, Am. J. Bot. 78(8):1083-1090 (1991).
Daun et al., Glucosinolates in Seeds and Residues, Analysis of Oilseeds, Fats and Fatty Foods, Rossell & Pritchard (Eds.), Elsevier Applied Science, New York, NY, pp. 184-225 (1991).
Downey et al., Principals of Cultivar Development, vol. 2 Crop Species, Macmillan Publishing Co., New York, Fehr. W.R. Ed., Ch. 12, pp. 437-486.
F. Shahidi, J. of Food Quality, Individual Glucosinoltes in Six Canola Varieties, 11:421-431, 1989.
Haughn et al., Biochemical Genetics of Plant Secondary Metabolites inArabidopsis thaliana1, Plant Physiol., 97:217-226 (1991).
Ibrahim et al., Engineering Altered Glucosinolate Biosynthesis By Two Alternative Strategies, Genetic Engineering of Plant Secondary Metabolism, 28:125-152 (1994).
Koritsas et al., Glucosinolate Responses of Oilseed Rape, Mustard and Kale to Mechanical Wounding and Infestation by Cabbage Stem Flea Beetle (Psylliodes chrysocephala), Ann. Appl. Biol., vol. 118, pp. 209-221 (1991).
Kraling et al., Variation of Seed Glucosinolates in Lines ofBrassica napus,Plant Breeding, 105:33-39, 1990.
Lichter et al., Glucosinolates Determined by HPLC in the Seeds of Microspore-Derived Homozygous Lines of Rapeseed (Brassica napusL.), Plant Breeding, 100:209-221, 1988.
Love et al., Development of Low Glucosinolate Mustard, Can. J. Plant Sci., 70:419-424, 1990.
Pleines, et al., Recurrent Selection for Modified Polyenoic Fatty Acid Composition in Rapeseed (Brassica napusL.), Proc. 7th Intl. Rapeseed Congress, p. 23 (1987).
Rakow et al., Opportunities and Problems in Modification of Levels of Rapeseed C18Unsaturated Fatty Acids1, J. Am. Oil Chem. Soc., 50:400-403 (1973).
Ram et al., Biotechnology for Brassica and Hellanthus Improvement, Proc. World Conf. Biotechnol. Fat Oils Ind., AOCS: Champaign, IL, pp. 65-71.
Shpota, V.I., Rape and Mustard Breeding for Oil Quality, Proc. 7th Intl. Rapeseed Congress, pp. 560-565 (1987).
Debonte Lorin Roger
Fan Zhegong
Cargill Incorporated
Fish & Richardson P.C.
Fox David T.
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