Engineering Nutritionally Improved Edible Plant Oils.

IF 10.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Annual review of food science and technology Pub Date : 2023-03-27 DOI:10.1146/annurev-food-052720-104852

Xue-Rong Zhou, Qing Liu, Surinder Singh

引用次数: 1

Abstract

In contrast to traditional breeding, which relies on the identification of mutants, metabolic engineering provides a new platform to modify the oil composition in oil crops for improved nutrition. By altering endogenous genes involved in the biosynthesis pathways, it is possible to modify edible plant oils to increase the content of desired components or reduce the content of undesirable components. However, introduction of novel nutritional components such as omega-3 long-chain polyunsaturated fatty acids needs transgenic expression of novel genes in crops. Despite formidable challenges, significant progress in engineering nutritionally improved edible plant oils has recently been achieved, with some commercial products now on the market.

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工程营养改良食用植物油。

与依赖突变体鉴定的传统育种不同，代谢工程为油料作物的油脂成分改良提供了一个新的平台。通过改变参与生物合成途径的内源基因，可以修饰可食用植物油，以增加所需成分的含量或减少不需要成分的含量。然而，引入新的营养成分，如omega-3长链多不饱和脂肪酸，需要在作物中转基因表达新的基因。尽管面临着巨大的挑战，但最近在工程营养改良食用植物油方面取得了重大进展，一些商业产品现已上市。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Annual review of food science and technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

22.40

自引率

0.80%

发文量

审稿时长

>12 weeks

期刊介绍： Since 2010, the Annual Review of Food Science and Technology has been a key source for current developments in the multidisciplinary field. The covered topics span food microbiology, food-borne pathogens, and fermentation; food engineering, chemistry, biochemistry, rheology, and sensory properties; novel ingredients and nutrigenomics; emerging technologies in food processing and preservation; and applications of biotechnology and nanomaterials in food systems.