1. First study of correlation between oleic acid content and SAD gene polymorphism in olive oil samples through statistical and bayesian modeling analyses
- Author
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Rayda Ben Ayed, Karim Ennouri, Hajer Ben Hlima, Fabienne Moreau, Slim Smaoui, Sezai Ercisli, Ahmed Rebai, Mohsen Hanana, Centre de Biotechnologie de Sfax (CBS), University of Wisconsin-Madison, Ataturk University Agricultural, Unité de Biotechnologie des Algues, Biological Engineering Department, National School of Engineers of Sfax, Université de Sfax - University of Sfax, Centre de Biotechnologie de Borj Cedria (CBBC), and Institut National de la Recherche Agronomique (INRA)
- Subjects
0301 basic medicine ,Tunisia ,[SDV]Life Sciences [q-bio] ,Endocrinology, Diabetes and Metabolism ,Clinical Biochemistry ,SNP ,Polymorphism, Single Nucleotide ,Mixed Function Oxygenases ,Palmitic acid ,03 medical and health sciences ,chemistry.chemical_compound ,Endocrinology ,Nutraceutical ,Functional food ,Virgin olive oil ,Fatty acid ,Oleic acid ,SAD ,MEDITERRANEAN DIET ,HYDROPHILIC PHENOLS ,CULTIVARS ,HEALTH ,FOOD ,DNA ,Olea ,Genotype ,Food science ,Olive Oil ,lcsh:RC620-627 ,Aroma ,Plant Proteins ,2. Zero hunger ,chemistry.chemical_classification ,Models, Statistical ,030109 nutrition & dietetics ,biology ,Research ,Fatty Acids ,Biochemistry (medical) ,Bayes Theorem ,biology.organism_classification ,lcsh:Nutritional diseases. Deficiency diseases ,030104 developmental biology ,chemistry ,lipids (amino acids, peptides, and proteins) ,Gene polymorphism - Abstract
International audience; Background: Virgin olive oil is appreciated for its particular aroma and taste and is recognized worldwide for its nutritional value and health benefits. The olive oil contains a vast range of healthy compounds such as monounsaturated free fatty acids, especially, oleic acid. The SAD. 1 polymorphism localized in the Stearoyl-acyl carrier protein desaturase gene (SAD) was genotyped and showed that it is associated with the oleic acid composition of olive oil samples. However, the effect of polymorphisms in fatty acid-related genes on olive oil monounsaturated and saturated fatty acids distribution in the Tunisian olive oil varieties is not understood. Methods: Seventeen Tunisian olive-tree varieties were selected for fatty acid content analysis by gas chromatography. The association of SAD. 1 genotypes with the fatty acids composition was studied by statistical and Bayesian modeling analyses. Results: Fatty acid content analysis showed interestingly that some Tunisian virgin olive oil varieties could be classified as a functional food and nutraceuticals due to their particular richness in oleic acid. In fact, the TT-SAD. 1 genotype was found to be associated with a higher proportion of mono-unsaturated fatty acids (MUFA), mainly oleic acid (C18:1) (r = -0.79, p < 0.000) as well as lower proportion of palmitic acid (C16:0) (r = 0.51, p = 0.037), making varieties with this genotype (i.e. Zarrazi and Tounsi) producing more monounsaturated oleic acid (C18:1) than saturated acid. These varieties could be thus used as nutraceuticals and functional food. Conclusion: The SAD. 1 association with the oleic acid composition of olive oil was identified among the studied varieties. This correlation fluctuated between studied varieties, which might elucidate variability in lipidic composition among them and therefore reflecting genetic diversity through differences in gene expression and biochemical pathways. SAD locus would represent an excellent marker for identifying interesting amongst virgin olive oil lipidic composition.
- Published
- 2018
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