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dc:title "HTML Summary of #12016 \n\nLoss-of-function of triacylglycerol lipases are associated with low flour rancidity in pearl millet [Pennisetum glaucum (L.) R. Br.]\n\n";
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bibo:abstract "Pearl millet is an important cereal crop of semi-arid regions since it is\r\nhighly nutritious and climate resilient. However, pearl millet is underutilized\r\ncommercially due to the rapid onset of hydrolytic rancidity of seed lipids\r\npost-milling. We investigated the underlying biochemical and molecular\r\nmechanisms of rancidity development in the flour from contrasting inbred\r\nlines under accelerated aging conditions. The breakdown of storage lipids\r\n(triacylglycerols; TAG) was accompanied by free fatty acid accumulation over\r\nthe time course for all lines. The high rancidity lines had the highest amount\r\nof FFA by day 21, suggesting that TAG lipases may be the cause of rancidity.\r\nAdditionally, the high rancidity lines manifested substantial amounts of volatile\r\naldehyde compounds, which are characteristic products of lipid oxidation.\r\nLipases with expression in seed post-milling were sequenced from low and\r\nhigh rancidity lines. Polymorphisms were identified in two TAG lipase genes\r\n(PgTAGLip1 and PgTAGLip2) from the low rancidity line. Expression in a yeast\r\nmodel system confirmed these mutants were non-functional. We provide\r\na direct mechanism to alleviate rancidity in pearl millet flour by identifying\r\nmutations in key TAG lipase genes that are associated with low rancidity. These\r\ngenetic variations can be exploited through molecular breeding or precision\r\ngenome technologies to develop elite pearl millet cultivars with improved\r\nflour shelf life."^^xsd:string;
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bibo:issue "962667";
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bibo:volume "13";
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dct:date "2022-10-04";
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