ArticleScientific reports2019
Transcriptional profiling reveals differentially expressed genes involved in lipid biosynthesis during cacao seed development.
Article in Scientific reports, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed, 6 citations in OpenAlex.
- From Green to Ripe: Untargeted UHPLC-Orbitrap-MS Lipidomic Profiling of Cacao Seed and Pod Husk during Maturation.Journal of agricultural and food chemistry · 2026Article
- Sustainable industrial crop-based strategies for cocoa butter substitutes: advances in plant, microbial, and lipid engineering.Food chemistry: X · 2026Review
- Exposure to PMJournal of epidemiology · 2024Article
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Authors and funding
7 authors at 2 institutions in 1 country.
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No grant is acknowledged in the PubMed record.
Abstract
Theobroma cacao is a plant of economic value due to the use of its seed lipid for chocolate, confectionery, and cosmetic industries. The seed lipid contains a stable ratio of saturated and unsaturated fatty acids, which determines its unique melting temperature. However, little is known about the molecular mechanism determining the fatty acid ratio and lipid content in cacao. To gain insight into the unique properties of lipid synthesis in cacao, biochemical and transcriptomic approaches were used to compare the lipid accumulation between high and low lipid content cacao accessions. Lipid accumulation rates and lipid content were different between the two accessions. Moreover, differentially expressed genes were detected between high and low lipid content cacao accessions. The data allowed the identification of distinct candidate genes and furthered our understanding of lipid accumulation, potentially explaining the differences in lipid content between various cacao accessions. The results might be used to develop molecular tools and engineer alternative pathways for cacao breeding with improved lipid production potentials.
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