Identifying genetic factors responsible for the accumulation of palmitoleic acid in Macadamia kernels

Abstract

Macadamia nuts are one of few food products that are a dietary source of the omega-7 fatty acid, palmitoleic acid. Palmitoleic acid is a relatively uncommon monounsaturated fatty acid, and is present in moderate to high amounts (12%-30%) in macadamia kernels. This omega-7 fatty acid is known to exhibit multiple beneficial biological functions associated with health and disease, particularly obesity, diabetes, and cardiovascular diseases. By understanding the genetic factors and genes associated with the accumulation of palmitoleic acid, it may be possible to produce macadamia cultivars with specific nutritional traits, such as enhanced palmitoleic acid, as well as to provide valuable information for future manipulation of the macadamia fatty acid pathway through plant breeding.