UNIB20014 Lecture Notes - Lecture 11: Bottom Trawling, Aquaponics, Asthma
29 May 2018
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LECTURE'17:'GENETIC'IMPROVEMENT'OF'OIL'
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• world'production'of'vegetable'oil'in'2011/12'was'152'million'tonnes'
• this'equates'to'a'value'of'approximately'$200'billion'US'
• vegetable'oils'are'used'80%'for'food'and'20%'for'industrial'chemical'uses.''
• maincrops:'soybeans/'palm/'canola/'sunflower/'peanut.'
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• Fatty'acids'are'characterised'by'the'length'of'the'carbon'chain'and'the'number'of'
double'bonds,'e.g.'carbons:double'bond.''
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– No'double'bonds'–'LM]K^M]Oc'e.g.'palmitic'acid'(C16:0),''stearic'acid'(C18:0).'
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– One'double'bond'–'ab_bK_LM]K^M]Oc'e.g.'palmitoleic'acid''(C16:1),'oleic'acid'
(C18:1),'erucic'acid'(C22:1).'
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– Two'or'more'double'bonds'–'TbRUK_LM]K^M]Oc&e.g.'linoleic''acid'(C18:2),'
linolenic'acid'(C18:3).'
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• There'are'two'alternative'methods'for'describing'where'the'double'bonds'(or'other'
different'bonds)''occur'in'the'fatty'acid'chain:'
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– when'counted'from'the'methyl'(CH3)'end'of'the'chain,'the'positions'of'the'
bonds'are'referred'to'as'baONM&positions.'
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– when'counted'from'the'carboxyl'(COOH)'end'of'the'chain,'the'positions'of'
the'bonds'are'referred'to'as'cOR]M&positions.'
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• 'all'of'the'oil'in'seed'crops'is'in'the'form'of'triglycerides'–'three'fatty'acids'bound'to'
a''glycerol'molecule.''
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• Saturated'fatty'acids'are'recognised'as'being'unhealthy'-'they'increase'blood'
cholesterol'levels.'–'however'are'more'stable'and'last'longer.'
• One'exception'is'stearic'acid'(C18:0),'which'is'considered'neutral.'
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• the'monounsaturated'fatty'acids:'oleic'acid''and'the'polyunsaturated'fatty'acids''
linoleic'acid'and'linolenic'acid'are'recognised'as'being'beneficial'to'health.''
• however'healthier'fats'(esp.'polyunsaturated)'go'off'quickly.''
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• stable:'Saturated'FAs'>'monounsaturated'FAs'>'polyunsaturated'FAs.'
• Polyunsaturated'fatty'acids'oxidise'(go'rancid)'very'quickly.'–'used'in'paint.''
• to'ensure'enhanced'shelf'life'of'oils'and'products'cooked'in'oils,'need'to'minimise'
level'of'polyunsaturated'fatty'acids.'
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• Two'fatty'acids'are'essential'in'the'human'diet:'-'polyunsaturated'fatty'acids.''
• omega-3'(linolenic'acid)'
• omega-6'(linoleic'acid).'
• all'other'fatty'acids'can'be'synthesized'in''the'body.'
it’s'the'algae'in'the'fish'which'provide'the'essential'fatty'acids.''
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• There'must'be'genetic'variation'to'be'able'to'cross'genes'and'make'improvements.''
• The'different'breeding'methods'for'modifying'fatty'acid'composition'are:'
– *ORO`]Qb_&(conventional'breeding)'
– ,K]M]Qb_&(random'mutations)'
– 7O_O]Q`&"_NQ_OO^Q_N'
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• selection'utilises'natural'variation.'
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• In'some'cases'there'is'insufficient'natural''ariation'within'a'species'to'enable'the''
selection'of'the'desired'fatty'acid'profile.'e.g.'there'are'no'naturally'occurring''low-
linolenic'genotypes'of'linseed.'
• Plant'breeders'can'often'create'the'necessary'new'variation'by'inducing'mutations'
in'the''genes'that'control'the'enzymes'involved'in''fatty'acid'synthesis.'
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• Successful'genetic'engineering'has'several'technology'requirements.''
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• Foods'that'demonstrate'health'benefits'
and/or'
• reduce'risk'of'chronic'diseases'beyond'basic'nutritional'function.'
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• Used'for'treatment,'mitigation'or'prevention'of'disease'
and/or'
• maintaining'or'promoting'health.'
Ø includes'supplements'like'vitamins'and'sometimes'inbuilt'in'to'the'products.''
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• High'oleic,'low'linolenic'acid'–'stable.'-'longer'shelf'and'cooking'life'
• Low'saturated'fats'
• omega'fatty'acids'–DHA'&'EPA'(‘fish'oils’)'
• Gamma'linolenic'acid'
• Phytosterols'
• Golden'mustard'(beta-carotene)'
LECTURE'18:'SUSTAINABLE'FISHERIES'
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• 17%'global'animal'protein'consumption,'6.7%'total'protein'
• higher'production'than'chicken'and'beef'combined'
Document Summary
L e c t u r e 1 7 : g e n e t i c i m p r o v e m e n t o f o i l. Genetic improvement of oil quality for human health. Fatty acids: fatty acids are characterised by the length of the carbon chain and the number of double bonds, e. g. carbons:double bond. No double bonds saturated e. g. palmitic acid (c16:0), stearic acid (c18:0). One double bond monounsaturated e. g. palmitoleic acid (c16:1), oleic acid (c18:1), erucic acid (c22:1). Two or more double bonds polyunsaturated e. g. linoleic acid (c18:2), linolenic acid (c18:3): there are two alternative methods for describing where the double bonds (or other different bonds) occur in the fatty acid chain: When counted from the methyl (ch3) end of the chain, the positions of the bonds are referred to as omega positions.
