Biosynthesis and profiles of fatty acids, vitamin E and carotenoids during flax (Linum usitatissimum L.) seed capsule maturation. (7th April 2021)

• Record Type: Journal Article
• Authors: Wang, Hong; Qiu, Caisheng; Wang, Yufu; Guo, Xinbo
• Is Part Of: International journal of food science & technology. Volume 56:Number 8(2021)
• Page Start: 4108
• Page End: 4118
• Publication Date: 2021-04-07
• Subjects: Flaxseed capsule -- fatty acids -- vitamin E -- carotenoids -- biosynthesis; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.15039
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: This study investigated the profiles of major fatty acids, vitamin E and carotenoids at metabolic and transcription levels in fibre flaxseed capsule at six mature stages. From 5 days after flowering (DAF) to 15 DAF, the percentages of α ‐linolenic acid and oleic acid notably increased, whereas palmitic acid and linoleic acid dramatically decreased, and finally remained stable till S6. The content of γ ‐tocopherol was progressively raised to the maximum at the last stage, while α ‐tocopherol presented a gradually declining trend from 5 DAF to 40 DAF. The total carotenoids in flaxseed capsules decreased continuously, and lutein remained the abundant one throughout the maturation. The varied expression pattern of genes in fatty acid, vitamin E and carotenoid biosynthetic pathway could partly explain the changes of these components during flaxseed capsule maturation. These results suggested fibre flaxseed capsules could be an attractive source of liposoluble compounds for further food and nutraceutical applications. Abstract : This study presented the profiles of major fatty acids, vitamin E and carotenoids in flaxseed capsules during maturation. The expression pattern of relative genes in biosynthetic pathway partly explained the variation of these liposoluble components during flaxseed capsule maturation.