Seed‐specific RNAi in safflower generates a superhigh oleic oil with extended oxidative stability

• Published in: Plant biotechnology journal 2018-10, Vol.16 (10), p.1788-1796
• Main Authors: Wood, Craig C., Okada, Shoko, Taylor, Matthew C., Menon, Amratha, Mathew, Anu, Cullerne, Darren, Stephen, Stuart J., Allen, Robert S., Zhou, Xue‐Rong, Liu, Qing, Oakeshott, John G., Singh, Surinder P., Green, Allan G.
• Format: Article
• Language: English
• Subjects: Biodegradability; Biodegradation; Carthamus tinctorius - genetics; Carthamus tinctorius - metabolism; Crop yield; Fatty acids; field trials; Food industry; Free radicals; Gene expression; Genetic engineering; GM crop; Growing season; Oils & fats; Oilseed crops; Oilseeds; Oleic Acids - metabolism; oleochemical; Oxidation-Reduction; oxidative stability; Plant breeding; Polyunsaturated fatty acids; Ribonucleic acid; RNA; RNA Interference; RNA-mediated interference; safflower; Safflower oil; Safflower Oil - chemistry; Seeds; Seeds - metabolism; Shelf life; small RNA; Stability; Unsaturated fatty acids; Vegetable oils; Vegetables
• ISSN: 1467-7644; 1467-7652
• DOI: 10.1111/pbi.12915

Summary Vegetable oils extracted from oilseeds are an important component of foods, but are also used in a range of high value oleochemical applications. Despite being biodegradable, nontoxic and renewable current plant oils suffer from the presence of residual polyunsaturated fatty acids that are prone to free radical formation that limit their oxidative stability, and consequently shelf life and functionality. Many decades of plant breeding have been successful in raising the oleic content to ~90%, but have come at the expense of overall field performance, including poor yields. Here, we engineer superhigh oleic (SHO) safflower producing a seed oil with 93% oleic generated from seed produced in multisite field trials spanning five generations. SHO safflower oil is the result of seed‐specific hairpin‐based RNA interference of two safflower lipid biosynthetic genes, FAD2.2 and FATB, producing seed oil containing less than 1.5% polyunsaturates and only 4% saturates but with no impact on lipid profiles of leaves and roots. Transgenic SHO events were compared to non‐GM safflower in multisite trial plots with a wide range of growing season conditions, which showed no evidence of impact on seed yield. The oxidative stability of the field‐grown SHO oil produced from various sites was 50 h at 110°C compared to 13 h for conventional ~80% oleic safflower oils. SHO safflower produces a uniquely stable vegetable oil across different field conditions that can provide the scale of production that is required for meeting the global demands for high stability oils in food and the oleochemical industry.