Enhancing peanut nutritional quality by editing AhKCS genes lacking natural variation

作者：Dongxin Huai, Xiaomeng Xue, Jie Wu, Manish K. Pandey, Nian Liu, Li Huang, Liying Yan, Yuning Chen, Xin Wang, Qianqian Wang, Yanping Kang, Zhihui Wang, Huifang Jiang, Rajeev K. Varshney, Boshou Liao, Yong Lei · 发表于：Plant Biotechnology Journal · 年份：2024 · DOI：10.1111/pbi.14423 · 被引用次数：10 · 研究领域：Lipid metabolism and biosynthesis、Peanut Plant Research Studies、Coconut Research and Applications

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. The biosynthesis of VLCFAs in plants is known to be regulated by a key enzyme, β-ketoacyl-CoA synthase (KCS) (Wang et al., 2017). In our previous study, a total of 30 AhKCS genes were identified in peanut genomes. After gene expression profiling and functional analysis, a pair of homologous gene AhKCS1 and AhKCS28 were identified as putative regulators of VLC...