US researchers have gained success in converting unsaturated oils in temperate plant seeds to more of saturated kind using genetic manipulation.
John Shanklin, Brookhaven biochemist stated:
While conversion of unsaturated oil to oil with increased saturated fatty acid levels may not sound like a boon to those conscious about consuming unsaturated fats, the development of new plant seed oils has several potential biotechnological applications.
This new oil has properties similar to margarine but without any trans fatty acids which are found in various margarine products. In this case the researchers had focused on KASII enzyme which tends to elongate fatty acid chains by addition of two carbon atoms. The research was conducted on Arabidopsis which is a plant normally used for research purposes. This could lead to healthful nutrition as it can help in increasing the activity of KASII and hence produce 18 carbon desaturated plant oils which can help in limiting the accumulation of saturated fatty acids in edible oils.
Via biologynews
