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Enhancing peanut nutritional quality by editing AhKCS genes lacking natural variation

OAR@ICRISAT

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Field Value
 
Relation http://oar.icrisat.org/12830/
https://onlinelibrary.wiley.com/doi/10.1111/pbi.14423
https://doi.org/10.1111/pbi.14423
 
Title Enhancing peanut nutritional quality by editing AhKCS
genes lacking natural variation
 
Creator Huai, D
Xue, X
Wu, J
Pandey, M K
Liu, N
Huang, L
Yan, L
Chen, Y
Wang, X
Wang, Q
Kang, Y
Wang, Z
Jiang, H
Varshney, R K
Liao, B
Lei, Y
 
Subject Groundnut
Genetics and Genomics
 
Description Peanut (Arachis hypogaea L.) is a globally staple oilseed crop, extensively cultivated in tropical and subtropical regions. Due to its substantial oil (approximately 46%–58%) and protein (around 22%–32%) content, the peanut plays a pivotal role in addressing malnutrition and ensuring food security in many regions. The fatty acid profiles of vegetable oil and foods have recently garnered increased attention due to the potential impact on human health. Very long chain fatty acids (VLCFAs) are defined as fatty acids with a carbon chain length exceeding 18 atoms (Guyomarc'h et al., 2021). Peanut kernels contain various VLCFAs, such as arachidic acid (C20:0), eicosenoic acid (C20:1), behenic acid (C22:0) and lignoceric acid (C24:0), but most of them are saturated fatty acids (SFAs). It is well understood that high levels of very long chain saturated fatty acid (VLCSFA) are associated with prevalence of atherosclerosis and cardiovascular disease (Bloise et al., 2022). Therefore, reducing the VLCFA content in peanuts has gained more importance realizing its positive impact for improving the nutritional quality and health value.
 
Publisher Society for Experimental Biology and The Association of Applied Biologists and John Wiley & Sons Ltd.
 
Date 2024-06-30
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights cc_by_nc_nd
 
Identifier http://oar.icrisat.org/12830/1/Plant%20Biotechnology%20Journal_1-3_2024.pdf
Huai, D and Xue, X and Wu, J and Pandey, M K and Liu, N and Huang, L and Yan, L and Chen, Y and Wang, X and Wang, Q and Kang, Y and Wang, Z and Jiang, H and Varshney, R K and Liao, B and Lei, Y (2024) Enhancing peanut nutritional quality by editing AhKCS genes lacking natural variation. Plant Biotechnology Journal. pp. 1-3. ISSN 1467-7644