Geri Dön

Modification of seed fatty acid composition by crispr/cas9targetting the fatty acid elongase1 in camelina sativa

Başlık çevirisi mevcut değil.

PDF İndir

  1. Tez No: 708054
  2. Yazar: MEHMET ÖZSEYHAN
  3. Danışmanlar: Belirtilmemiş.
  4. Tez Türü: Yüksek Lisans
  5. Konular: Ziraat, Agriculture
  6. Anahtar Kelimeler: Belirtilmemiş.
  7. Yıl: 2018
  8. Dil: İngilizce
  9. Üniversite: University of Montana
  10. Enstitü: Yurtdışı Enstitü
  11. Ana Bilim Dalı: Belirtilmemiş.
  12. Bilim Dalı: Belirtilmemiş.
  13. Sayfa Sayısı: 116

Özet

Özet yok.

Özet (Çeviri)

The low-input oilseed crop Camelina (Camelina sativa (L.) Crantz) is known for its high omega-3 (18:3) content, short growth season, and facile gene transformation. Camelina mostly contains unsaturated fatty acids, however its fatty acid composition needs optimization depending on the end uses, for example reduction of unsaturated fatty acid to use as biodiesels, or enhancing omega-3 fatty acid content to use as nutritional supplements. Very long chain fatty acid (VLCFAs, C20-C24), are undesirable for human consumption, and their accumulation in seed oil also needs to be diminished. VLCFAs are produced by the catalytic action of fatty acid elongase1 (FAE1), and Camelina contains three alleles of FAE1 genes (FAE1-A, FAE1-B, and FAE1-C) due to its allohexaploid nature. Recently, VLCFAs in camelina were decreased along with polyunsaturated fatty acids (PUFAs) using the RNA interference (RNAi) technology. A low VLCFA line was also isolated from ethyl methanesulfonate (EMS) induced mutants. Sequencing results indicated that FAE1-B gene was mutated and resulted in 60% reduction in VLCFAs, but other two FAE1 copies were presumably still active in the mutant. To address this multipleallele-knockout-at-once problem, here I investigated the effect of knocking out three alleles of FAE1 genes using CRISPR technology with egg cell-specific Cas9 expression. Due to the germline mutation, homozygous FAE1 knockout mutants were successfully created in a single generation. VLCFA accumulation was significantly decreased from 22% of total fatty acids in wild type to less than 2% in transgenic plants, and the C18 unsaturated fatty acids were improved since 18:1 substrates were diverted to desaturation pathway, rather than elongation. Analysis of the fatty acid composition of four transgenic generations indicated that the mutations that cause low VLCFA genotype were heritable. There was no significant difference observed in seed weight, plant height, total oil content, and seed germination in Cas9-induced mutants compared to the wild type. This study showed that polyploid Camelina can be modified rapidly and effectively through CRISPR/Cas9 to achieve desired fatty acid composition.

Benzer Tezler

  1. Tez No

    50477

    Development and evaluation of a super critical fluid fractionation system: Preliminary studies on fatty acid methyl esters of tomato seed oil

    Kritiküstü akışkan ayrıştırma sisteminin geliştirilmesi ve değerlendirilmesi: Domates çekirdeği yağı yağ asidi metil esterleri üzerine yapılan ön çalışmalar

    HATİCE AHUNBAY

    Yüksek Lisans

    İngilizce

    İngilizce

    1996

    Kimya MühendisliğiBoğaziçi Üniversitesi

    PROF.DR. ÖNER HORTAÇSU

    Y.DOÇ.DR. MURAT DERVİŞOĞLU

  2. Tez No

    39369

    Türkiye kökenli aspir tohum yağlarının transesterifikasyonu ve dizel yakıt alternatifi olarak değerlendirilmesi

    Transesterification of safflower seed oil of Turkish origin and its evaluation as a diesel fuel alternative

    ASLI IŞIĞIGÜR

    Doktora

    Türkçe

    Türkçe

    1992

    Kimya Mühendisliğiİstanbul Teknik Üniversitesi

    PROF.DR. H. AYŞE AKSOY

  3. Tez No

    251346

    Kanola yağından kudret narı yağ asitleri (KLNA) ile yapılandırılmış yağ üretimi ve reaksiyon koşullarının optimizasyonu

    Production of structured lipids with canola oil and bitter gourd fatty acids (CLNA) and optimization of reaction conditions

    BEGÜM ELİBAL

    Yüksek Lisans

    Türkçe

    Türkçe

    2009

    Biyoteknolojiİstanbul Teknik Üniversitesi

    Kimya Mühendisliği Ana Bilim Dalı

    PROF. DR. HAVVA AYŞE AKSOY

  4. Tez No

    887284

    Susam küspesinden ultrason ve enzim destekli protein ekstraksiyonu

    Enzyme and ultrasound supported protein extraction from sesame meal

    AYŞEGÜL AKBAĞ

    Yüksek Lisans

    Türkçe

    Türkçe

    2024

    Gıda Mühendisliğiİstanbul Teknik Üniversitesi

    Gıda Mühendisliği Ana Bilim Dalı

    DOÇ. DR. DERYA KAHVECİ KARINCAOĞLU

  5. Tez No

    284604

    Omega-3 yağ asidi nanopartiküllerinin ekmek formülasyonlarında kullanımı

    Utilization of omega-3 fatty acid nanoparticles in bread formulations

    GÜLİZ BALIK

    Yüksek Lisans

    Türkçe

    Türkçe

    2011

    Gıda MühendisliğiHacettepe Üniversitesi

    Nanoteknoloji ve Nanotıp Ana Bilim Dalı

    PROF. DR. VURAL GÖKMEN

Geri Dön