The effect of different temperatures on the growth, lipid content and fatty acid composition of Theobroma cacao cell suspension cultures

Leathers, Roland; Scragg, Alan H.

doi:10.1016/0168-9452(89)90084-8

Cited by 15 publications

(9 citation statements)

References 24 publications

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“…It has been known that the temperatures of cacao-growing conditions affect fatty acid compositions and growth rate of cacao cell suspension cultures. 17,18 To our best knowledge, this study is the first to relate the crystallization behavior of CB in fresh cacao beans to the germination of cacao beans. DSC results were complemented and interpreted with X-ray diffraction experiments, using laboratory-scale or synchrotron radiation source, at the same experimental conditions.…”

Section: Componentmentioning

confidence: 95%

Crystallization and Melting Behavior of Cocoa Butter in Lipid Bodies of Fresh Cacao Beans

Bayés‐García

Aguilar-Jiménez

Calvet

et al. 2019

Crystal Growth & Design

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The present study aims at observing the crystallization and polymorphic behavior of cocoa butter (CB) in fresh cacao beans with DSC and X-ray diffraction techniques. Underlying idea of this study was to relate the necessary conditions of germination of cacao beans to the crystallization of CB, which are present in oil-in-water emulsion droplets (lipid bodies) having 1~2 µm diameters. Different cooling and heating conditions, with rates of 15, 2, 0.5 and 0.1°C/min, were applied to 2 fresh cacao beans and compared to bulk CB. The results showed that the crystallization temperatures (Tc) of CB in fresh cacao beans were lower than those of bulk CB at all the experimental conditions. In addition, polymorphic behavior of the occurrence of metastable and stable forms of CB was also different between the fresh cacao beans and the bulk state. The thermal behavior of fresh and dried cacao beans having different geographical origins was also analyzed. This study indicates that the germination conditions of cacao beans are extended to lowtemperature environmental areas by lowering Tc of CB in fresh beans than of the bulk oil. The results were consistent with the germination experiments of fresh cacao beans at different temperatures.

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Section: Componentmentioning

confidence: 95%

Crystallization and Melting Behavior of Cocoa Butter in Lipid Bodies of Fresh Cacao Beans

Bayés‐García

Aguilar-Jiménez

Calvet

et al. 2019

Crystal Growth & Design

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“…ACP was purified from log phase Escherichia coli (Grain Processors Inc.) by the method of Rock and Cronan (14). [9, (13). The resulting pod cultures were incubated for 20 h at either 20°C or 35°C.…”

Section: Methodsmentioning

confidence: 99%

“…ACP was purified from log phase Escherichia coli (Grain Processors Inc.) by the method of Rock and Cronan (14). [9,Stearoyl-ACP was synthesized by the procedure of Rock and Garwin (15). Ferredoxin was purified by the method of Yocum (19).…”

Section: Methodsmentioning

confidence: 99%

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Decreased Growth Temperature Increases Soybean Stearoyl-Acyl Carrier Protein Desaturase Activity

Cheesbrough¹

1990

Plant Physiol.

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Developing soybean (Glycine max) seeds respond to a change in growth temperature by changing the level of stearoyl acyl carrier protein desaturase activity in the tissue. After 20 hours in liquid culture, seeds grown at 200C show an increase in activity while seeds grown at 35°C show a decrease in activity, relative to their preculture levels. Analysis of the enzyme from both growth conditions shows the change not to be due to induction of kinetically distinct iosenzymes; desaturase activities from both 200C and 350C have identical behavior with regard to pH, temperature optimum, substrate concentration and cofactor requirements. Experiments with boiled extracts indicate that the modulation is not caused by induction of metabolic effectors. From these data, it appears that stearoyl-acyl carrier protein desaturase responds to changes in growth temperature by altering the level of active enzyme present in the tissue. The magnitude of this response is a function of the developmental stage of the seed and not a function of the growth conditions of the parent plant. Changing the age of the seeds from early late R5 changed the ratio of 20:350C activity from 3.8:1 to 1.2:1. Changing the temperature at which the parent plants were grown over a range from 20/120C to 34/280C (day/night) produced only minor, and inconsistent, changes in the ratio of 20:350C activities.Plants respond to changes in environmental temperature by altering their fatty acid composition (7-9). In mature soybean seeds the fatty acid composition of both phospholipids (4) and triglycerides (18) that begins with stearoyl-ACP desaturase. Therefore, any changes in this enzyme could lead to a change in the ratio of saturated to unsaturated fatty acids in the tissue (6). In developing soybean seeds, stearoyl-ACP desaturase activity is low compared to the in vitro activity of the other enzymes of fatty acid synthesis and desaturation (2).The absence of other A-9 desaturases in soybean ( 17), the low activity in vitro, and the modulation of activity by growth temperature (2) all suggest that this enzyme may play an important role in the regulation of fatty acid desaturation in developing soybean seeds. More information is needed on how this enzyme is regulated and what role it may play in controlling fatty acid desaturation. This report concerns the mechanism by which stearoyl-ACP desaturase responds to changes in growth temperature and some possible factors that may affect the magnitude of this response. MATERIALS AND METHODS MaterialsThe [9,1 0-3H]stearic acid was purchased from Amersham. All other reagents and solvents were from Sigma Chemical Co. or EM Science. ACP was purified from log phase Escherichia coli (Grain Processors Inc.) by the method of Rock and Cronan (14). [9, (13). The resulting pod cultures were incubated for 20 h at either 20°C or 35°C. Seeds were harvested from the cultures and crude enzyme extracts were prepared as previously described (2). Extracts were either used directly or stored at -80°C. Frozen extracts were stable ...

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“…Cells exposed to chilling temperature contain membrane phospholipids with relatively unsaturated fatty acids (MacCarthy and Stumpf, 1980;Steponkus et al, 1988;Leathers and Scragg, 1989), which has been proposed to increase the fluidity of these membranes at low temperature, enabling the maintenance of membrane function (Quinn, 1984). In addition, chilling-induced increases in the unsaturation of membrane fatty acids are correlated with the ability to survive exposure to freezing temperatures (Yoshida, 1984).…”

Section: Discussionmentioning

confidence: 99%

Effect of Gibberellin and Heat Shock on the Lipid Composition of Endoplasmic Reticulum in Barley Aleurone Layers

1996

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The effect of different temperatures on the growth, lipid content and fatty acid composition of Theobroma cacao cell suspension cultures

Cited by 15 publications

References 24 publications

Crystallization and Melting Behavior of Cocoa Butter in Lipid Bodies of Fresh Cacao Beans

Crystallization and Melting Behavior of Cocoa Butter in Lipid Bodies of Fresh Cacao Beans

Decreased Growth Temperature Increases Soybean Stearoyl-Acyl Carrier Protein Desaturase Activity

Effect of Gibberellin and Heat Shock on the Lipid Composition of Endoplasmic Reticulum in Barley Aleurone Layers

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