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ARS Home » Southeast Area » Griffin, Georgia » Plant Genetic Resources Conservation Unit » Research » Publications at this Location » Publication #351080

Research Project: Conservation, Characterization, and Evaluation of Plant Genetic Resources and Associated Information

Location: Plant Genetic Resources Conservation Unit

Title: Changes of seed weight, fatty acid composition, oil and protein contents from different peanut FAD2 genotypes at different seed developmental and maturation stages

Author
item Wang, Ming
item Chen, Charles - Auburn University
item Tonnis, Brandon
item Pinnow, David
item Davis, Jerry - University Of Georgia
item An, Yong-qiang - Charles
item Dang, Phat

Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/20/2018
Publication Date: 3/20/2018
Citation: Wang, M.L., Chen, C.Y., Tonnis, B.D., Pinnow, D.L., Davis, J., An, Y., Dang, P.M. 2018. Changes of seed weight, fatty acid composition, oil and protein contents from different peanut FAD2 genotypes at different seed developmental and maturation stages. Journal of Agricultural and Food Chemistry. 66(14):3658-3665. DOI: 10.1021/acs.jafc.8b01238.
DOI: https://doi.org/10.1021/acs.jafc.8b01238

Interpretive Summary: The level of oleic acid in peanut seed is one of the most important factors in determining seed /oil quality and is controlled by two pairs of genes Fatty Acid Desaturase 2A and 2B(FAD2A and FAD2B). Eight breeding lines were determined and selected based on their genetic makeup (AABB, aaBB, AAbb, and aabb). Fresh seeds were collected from five seed developmental stages and, after drying, were used for chemical analysis. Our results showed (1) as seeds developed, seed weight, oil content, and oleic acid level significantly increased, whereas four other fatty acid levels decreased, but protein content and another four fatty acid levels did not significantly change. (2) These two genes significantly affected fatty acid composition, but not oil and protein content. The peanut breeders want to enhance the level of oleic acid but not decrease oil and protein content. The results from our study here will be useful for peanut breeders, also for peanut farmers, processers, and consumers.

Technical Abstract: The level of oleic acid in peanut seed is one of the most important factors in determining seed quality and is controlled by two pairs of homeologous genes Fatty Acid Desaturase 2A and 2B (FAD2A and FAD2B). The genotypes of eight F8 breeding lines were determined as AABB, aaBB, AAbb, and aabb by real-time PCR and sequencing. Fresh seeds were collected from five seed developmental stages and, after drying, were used for chemical analysis. Our results showed (1) as seeds developed, seed weight, oil content, and oleic acid level significantly increased, whereas four other fatty acid levels decreased, but protein content and another four fatty acid levels did not significantly change. (2) FAD2A/FAD2B significantly affected fatty acid profiles, but not oil and protein content. (3) The data were consistent across two years. The variability of seed quality traits revealed here will be useful for peanut breeders, farmers, processers, and consumers.