Transcriptional profiling reveals differentially expressed genes involved in lipid biosynthesis during cacao seed development.

ABSTRACT: Theobroma cacao is a plant of economic value due to the use of its seed lipid for chocolate, confectionery, and cosmetic industries. The seed lipid contains a stable ratio of saturated and unsaturated fatty acids, which determines its unique melting temperature. However, little is known about the molecular mechanism determining the fatty acid ratio and lipid content in cacao. To gain insight into the unique properties of lipid synthesis in cacao, biochemical and transcriptomic approaches were used to compare the lipid accumulation between high and low lipid content cacao accessions. Lipid accumulation rates and lipid content were different between the two accessions. Moreover, differentially expressed genes were detected between high and low lipid content cacao accessions. The data allowed

SUBMITTER: Li F 

PROVIDER: S-EPMC6872657 | biostudies-literature | 2019 Nov

REPOSITORIES: biostudies-literature