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Transcriptional profiling reveals differentially expressed genes involved in lipid biosynthesis during cacao seed development

文献类型： 外文期刊

作者： Li, Fupeng 1 ; Wu, Baoduo 1 ; Yan, Lin 1 ; Hao, Chaoyun 1 ; Qin, Xiaowei 1 ; Lai, Jianxiong 1 ; Song, Yinghui 1 ;

作者机构： 1.Chinese Acad Trop Agr Sci, Minist Agr, Spice & Beverage Res Inst, Key Lab Genet Resources Utilizat Spice & Beverage, Wanning 571533, Peoples R China

期刊名称：SCIENTIFIC REPORTS （ 影响因子：4.379； 五年影响因子：5.133 ）

ISSN： 2045-2322

年卷期： 2019 年 9 卷

页码：

收录情况： SCI

摘要： Theobroma cacao is a plant of economic value due to the use of its seed lipid for chocolate, confectionery, and cosmetic industries. The seed lipid contains a stable ratio of saturated and unsaturated fatty acids, which determines its unique melting temperature. However, little is known about the molecular mechanism determining the fatty acid ratio and lipid content in cacao. To gain insight into the unique properties of lipid synthesis in cacao, biochemical and transcriptomic approaches were used to compare the lipid accumulation between high and low lipid content cacao accessions. Lipid accumulation rates and lipid content were different between the two accessions. Moreover, differentially expressed genes were detected between high and low lipid content cacao accessions. The data allowed the identification of distinct candidate genes and furthered our understanding of lipid accumulation, potentially explaining the differences in lipid content between various cacao accessions. The results might be used to develop molecular tools and engineer alternative pathways for cacao breeding with improved lipid production potentials.

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